Post by: penguinofhonor on April 17, 2012, 04:41:47 pm
I'll probably mostly be posting fancy cheese and taco bell if that gives anyone ideas.
Rules:
- Stay on-topic: This is GD. We've got tons of threads for tons of things. Tangents should frolic elsewhere if they grow too large.
- Manage your pictures: Spoiler the big ones. And try not to just post pictures. Discussion is always nice, and picspam threads tend to quickly get off topic. I doubt this is going to turn into porn pics like the pony thread did, but you can never be too careful.
- Warn people if you're posting something gross: I don't care how much you like that one cheese full of maggots, none of us want to see it. This also likely applies to raw meat (if bloody, sushi is fine). Use your judgment.
- Be responsible: I feel like alcohol falls under this thread's umbrella if discussed appropriately, whether you're talking about a fine wine or a good local beer you had with your dinner. Don't do anything stupid.
So anyways I'm currently snacking on some cheese spread on water crackers. It's white cheddar and sage flavored, yum. I was afraid it'd be a mild cheddar since it's a spread, but it's nice and medium in sharpness. Water crackers are tasty as always.
I've got some more cheese in the fridge - I went on one of my occasional fancy cheese binges at Kroger and ended up being in the mood for some spready cheeses. It was a fantastic decision. I wonder how they make spready cheeses? From the ingredients on my other spread, it looks like they add cream to it somewhere. I'm not sure what I'd look up here.
Post by: kaijyuu on April 17, 2012, 04:51:18 pm
Post by: Gunner-Chan on April 17, 2012, 04:52:44 pm
I seriously think hot dogs and sausage are like my two favorite foods. If that was all I could eat that's all I'd eat. I doubly love sonic foot long hot dogs and chedderwurst sausage.
Post by: nenjin on April 17, 2012, 04:54:34 pm
God bless the carbs. I think pasta is the biggest reason I've been living a meat-lite lifestyle for close to 10 years now.
Post by: penguinofhonor on April 17, 2012, 05:09:24 pm
Post by: SHAD0Wdump on April 17, 2012, 05:14:57 pm
Post by: Pnx on April 17, 2012, 05:35:43 pm
Hot dogs hot dogs hot dogs hot dogs hot dogs hot dogs hot dogs....
I seriously think hot dogs and sausage are like my two favorite foods. If that was all I could eat that's all I'd eat. I doubly love sonic foot long hot dogs and chedderwurst sausage.
Is there anything you do that isn't surrounded by innuendo?
Post by: Gunner-Chan on April 17, 2012, 05:47:57 pm
Post by: Flying Dice on April 17, 2012, 06:16:30 pm
Post by: Shinotsa on April 17, 2012, 06:45:09 pm
Anyhow, I'm a big fan of Burmese food and Ethiopian. Also Dim Sum, a kind of authentic chinese.
The Burmese place I went to was in northern Virginia and it was absolutely amazing. It's like a cross between Thai and Indian, with a hint of Vietnamese. Brilliant salads, stews, curries, and all sorts of dishes. They had such a varied menu that I can't begin to list it all, but it was the one place I could go to where I literally could not find a thing I didn't like. (Except their idea of a dessert. It was like a sundae with rice noodles and pepto bismol. I think they didn't understand it was supposed to be an after dinner treat) I've only found that one place, but if you can find something similar I can only hope that it is as good. And if you live in Northern Virginia and like ethnic food, for the love of god go there.
Ethiopian is another Indian inspired cuisine, in fact when I treated some Indian friends to it they commented on a good deal of the similarities. Must be due to the trade routes way back when. Anyhow, it's a pleasure for all the senses, and traditionally comes on a communal plate with a type of bread that's similar to a sourdough pancake instead of utensils. You pick up the food (traditionally mostly vegetables, great for vegitarians) with the bread and eat it. Seeing as how all the food on the platter is on another large piece of the bread, you get to eat that as well when you're done. At the end of it all they have a special kind of coffee, infused with spices, which is absolutely wonderful. Just don't drink too much! It's incredibly strong and you will be up all night. Beware, because you eat with your hands they will smell wonderful until you wash them a few times. People will think you're weird for smelling your fingers.
I'm a big fan of spicy, cultural food. I'll save the rest I love for another time.
Post by: Zrk2 on April 17, 2012, 06:47:36 pm
food ... Ethiopian
I won't make that joke.
Also, pork chops are awesome!
Post by: Shinotsa on April 17, 2012, 06:53:54 pm
In other news. Vietnamese! I recently discovered an Asian market near my house, from which I buy all sorts of pre-made things. My newest love is a ramen type soup, but instead of ramen it's pho! Pho is probably the least offensive food there is. It can be tasty (in my eyes) with liberal application of hot peppers and cilantro, however without doctoring it's usually just a giant, Asian, chicken noodle soup.
Post by: nenjin on April 17, 2012, 07:10:49 pm
Post by: penguinofhonor on April 17, 2012, 07:42:47 pm
Post by: Sirus on April 17, 2012, 09:01:17 pm
Post by: zombie urist on April 17, 2012, 10:32:31 pm
Post by: Sir Finkus on April 17, 2012, 11:14:18 pm
If you aren't familiar with Tim's, they're very thick crunchy kettle chips fried in peanut oil.
Post by: Skyrunner on April 18, 2012, 05:13:57 am
Post by: Shinotsa on April 18, 2012, 07:17:31 am
This wine called Jason's Creek or somethin'... It tastes like apples despite being 100% grape o_o
Pure 100% grape... OR IS IT?!?
Jason's creek is peeeeeople
Post by: lordcooper on April 18, 2012, 07:49:13 am
Post by: Osmosis Jones on April 18, 2012, 07:54:12 am
Also, I made some marmalade recently; Lemon, lime and bitters (yes, as in the drink) flavour. Turned out okay, but I added a bit too much of the bitters (the recipe I had was for lemon and lime marmalade only) so it has a somewhat bitter bite at the end.
(http://i.imgur.com/ZMNfil.jpg) (http://imgur.com/ZMNfi)
Post by: RedKing on April 18, 2012, 08:18:50 am
Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
Post by: Haspen on April 18, 2012, 08:26:57 am
The mushrooms being mostly... well. As far as I know, in Poland, we have different name for almost every mushroom, whilst in English, they are just 'mushrooms' and/or use latin names. Chantrelles, though, as well as few other forest ones. Said pierogis were made almost a year ago, during mushroom season, and frozen. They are still wonderfully tasty. Sauerkraut was sadly bought, not homemade (my mom lacks proper limeware, not to mention a barrel :c)
Also, I will be having some (of course housemade) blackberry jam on bread today.
Simple homemade food is best food.
For example, beetroot soup my mom makes (half of the year we have soups in my house, often seasonal because fresh vegetables > anything else) is the best. She uses special 'enhancer' which I sadly cannot divulge without permission. Family secret guys :P
PS: I like how 1/10 of food items in my country doesn't even have proper english name :P
Post by: Trapezohedron on April 18, 2012, 08:30:36 am
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
If you ask me, mixing Curry Powder in meatballs makes it three times better than ordinary ones, despite looking sickly yellow if you put alot of it or if you don't mix it well.
Post by: Osmosis Jones on April 18, 2012, 08:50:07 am
I'm having pierogis with sauerkraut and mushrooms now.
<3 cheese and potato pierogi. So much.
Anyway, anyone know any good spice rubs or sauces for meats from less common cuisines, like the aforementioned Ethiopian or Mongolian? I love spicy foods like Indian, Mexican and Thai, but I'm looking for something a bit different to my usual fare.
Post by: Blargityblarg on April 18, 2012, 09:05:01 am
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
If you ask me, mixing Curry Powder in meatballs makes it three times better than ordinary ones, despite looking sickly yellow if you put alot of it or if you don't mix it well.
You will take back your shameful attack on turmeric this instant, young man.
Post by: sluissa on April 18, 2012, 09:06:23 am
Post by: Trapezohedron on April 18, 2012, 09:23:47 am
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
If you ask me, mixing Curry Powder in meatballs makes it three times better than ordinary ones, despite [DATA EXPUNGED]
You will take back your shameful attack on turmeric this instant, young man.
Fine, there you go. Enjoy your warm cup of [DATA EXPUNGED]
Post by: palsch on April 18, 2012, 09:58:33 am
Spoiler: "Thai" Pork Patties (click to show/hide)
Post by: Roboboy33 on April 18, 2012, 10:02:34 am
Post by: RedKing on April 18, 2012, 10:51:58 am
I'm having pierogis with sauerkraut and mushrooms now.
<3 cheese and potato pierogi. So much.
Anyway, anyone know any good spice rubs or sauces for meats from less common cuisines, like the aforementioned Ethiopian or Mongolian? I love spicy foods like Indian, Mexican and Thai, but I'm looking for something a bit different to my usual fare.
Mongolian food is actually pretty bland on its own (especially compared to Hui and Uighur cuisine...when I mentioned Mongols I was actually thinking of Inner Mongolia, which is more Chinese-influenced). It's much more akin to Tibetan food in that it's high-fat, high-calore, high-protein. This is part because they both have climates which are rough on the body and necessitate a high-calore diet. Like Tibet, Mongolia uses a lot of animal by-product (yak/horse/sheep milk, butter and cheese products; meat dishes with large amounts of fat left in the dish). This can make it kind of unpleasantly oily/greasy at times, which is offset primarily by using chilies, salt and alcohol. They'd tend to be added on the plate rather than cooked with, because all three are strong flavors which can vary widely in personal preference.
Protip: A lot of "Mongolian" dishes in the West aren't actually Mongolian (ex. Mongolian beef [actually Hunanese], Mongolian barbecue [developed in Taiwan as a variant on teppanyaki]). It's just that "Chinese" (and even Sichuan/Szechwan) doesn't sound all that exotic anymore, so companies and restaurants will call it Mongolian as a marketing gimmick. ::) The most common Mongolian dish is boiled mutton. That's it. Just mutton. No veggies, no spices. If you're lucky, it'll be deep-fried in a dumpling.
Oh, and they also have something called "boodog", which is like Mongolian haggis. It's marmot, cooked inside its own stomach with hot rocks. The only way it could be more dwarven is if they added some finely-minced cave fish.
Post by: Haspen on April 18, 2012, 11:18:58 am
If fresh boiled beetroots have been used: 2 teaspoons of sugar, 1 tablespoon of lemon juice, 2 tablespoons of vinegar.
If vinegar-pickled beetroots have been used: Like above, just less vinegar.
It makes the beetroot soup sweet in your mouth, but kinda sour-spicy when it goes down your throat. Beets (ha!) any other soup at cold winter day. Also of course, the above are all matter of taste. Don't forget the usual spices. I hope you use common spices in your soups, right? Right?
Post by: RedKing on April 18, 2012, 11:35:34 am
Post by: penguinofhonor on April 18, 2012, 01:14:53 pm
Post by: Skyrunner on April 18, 2012, 01:35:28 pm
Post by: Haspen on April 18, 2012, 01:50:18 pm
*this setting above is traditional Easter sunday breakfast setting in my country, or, rather, in my region.
Post by: Delta Foxtrot on April 18, 2012, 02:25:05 pm
Does anyone have any advice on how to make my own sauces? Lately I've had quite a lot of rice, chicken and whatever Uncle Ben's Korma/Masala/Sweet&Sour/whathaveyou sauce I've grabbed from the store. It tastes good, but a little DIY never hurt anyone. I'll probably google something up but a little human input would be neat. Some nice to know stuff, common pitfalls I might face etc. would be nice. Considering most of my cooking nowadays consists of "Fry proteins, add sauce or cream and spices, boil carbs, eat".
Post by: DarkWolfXV on April 18, 2012, 02:30:39 pm
Dont try it.
Ever.
Also i like eating McDonalds food, its tasty to me, i know its unhealthy but im not eating it everyday so i think its fine.
And i love whipped cream, i could eat it forever...
Post by: Dutchling on April 18, 2012, 02:40:47 pm
Also, Pea Soup. There is nothing more delicious than pea soup.
Post by: Shinotsa on April 18, 2012, 02:46:53 pm
I don't have too much experience with sauces, though if you try anything I would start by sauteing onions and garlic in olive oil to start. Healthy, and adds flavor to just about anything
Post by: RedKing on April 18, 2012, 03:09:07 pm
Can't really offer advice on cream/Bechamel sauces, cause I need to avoid them and their delicious, pernicious lactose. Not to mention the sheer caloric and fat content.
The other basic, quick sauce is what Shinotsa said about the garlic/onion/olive oil mix. I'd add that you probably want to sprinkle a little salt on the chopped onion, to help pull the water out of it and intensify the flavor.
I'd also recommend scouring the Web for Good Eats, season 8 ep 1 (Hittin' the Sauce) if you can find it. Also season 1, episode 8 (Gravy Confidential). Alton Brown approaches cooking like people here approach the question of "how fast does a kitten need to impact a wall to scatter bodyparts?" :P
Post by: Cyprinus on April 18, 2012, 03:24:01 pm
Gołąbki are cabbage rolls stuffed with ground beef, pork, and rice, and served in a tomato sauce. According to Wikipedia (I had to figure out how that was spelled), they're related to Turkish dolmas.
Kruśchiki, or "angel wings", are basically bow-tie-shaped fried cookies that are served with powdered sugar, sort of like funnel cake. They're excellent eaten hot. My aunt usually makes them around Christmas, and where I am they're only sold at church bake sales.
Post by: Haspen on April 18, 2012, 03:31:02 pm
Gołąbki and kruśchiki remind me of Christmas at my grandmother's house. My grandmother (on my mom's side) is of central European descent, and though we didn't inherit too much of her side's culture, we did carry over a few food traditions.
Gołąbki are cabbage rolls stuffed with ground beef, pork, and rice, and served in a tomato sauce. According to Wikipedia (I had to figure out how that was spelled), they're related to Turkish dolmas.
Kruśchiki, or "angel wings", are basically bow-tie-shaped fried cookies that are served with powdered sugar, sort of like funnel cake. They're excellent eaten hot. My aunt usually makes them around Christmas, and where I am they're only sold at church bake sales.
I assume you're of Polish ancestry, as 'chruściki' and 'gołąbki' are mostly Polish dishes. And yes, both are omnomnomnomnom^infinity.
'Chruściki' are as I'm told by my mother, derived from 'chrust' which is basically dry branches (or more commonly, dry hay) as fire fuel.
Post by: Shinotsa on April 18, 2012, 03:31:52 pm
Another big dish is Matzah ball soup. Pretty much ground cracker formed into a ball and put into a basic chicken broth. Unoffensive if nothing else.
The other staples are such delicacies as boiled chicken and dry brisket. Mmmm.
Post by: Jopax on April 18, 2012, 03:39:45 pm
Also, just had some old bread, all spread with margerine, some cheese and toasted, quite awesome stuff, especially if you forgo the salty variety for some sugar and Nesquick on the margerine (extra points for combining that with cheese, can't tell if it's sweet or salty but it's good).
Also another meal I really like (both making and eating) is small cubes of pork/cow meat (not just the red stuff, some fat is great) with onions. Start out with 3-4 onions finely chopped up, use a medium to low heat to make them go all yellow (careful that you don't burn them), then add meat, stirr and add spices, some white wine is also nice to add towards the end to help with the onion falling apart, my mom also adds green paprikas sometimes, not a big fan of those.
Once finished you have this wonderfully smelling plate full of soft chewy meat that swims in sweet sweet onions. Best served with mashed potatoes, goes well with just bread tho.
Post by: Telgin on April 18, 2012, 04:07:29 pm
Tonight though, eating leftover BBQ my mom made. Absolutely delicious.
Post by: varnish on April 18, 2012, 04:34:38 pm
Planning on making some spaghetti sandwiches tomorrow. Carbs + carbs + meat + tomato sauce? Yes please. Turned out quite well last time I tried, if more than a bit messy. We'll see how it goes this time.I have an unnatural fondness for spaghetti sandwiches. Get some buffet style noodles and rolls, you can't go wrong. Unless it's a very formal dinner, I guess.
I've been trying to teach myself all the basic egg preparations. Lately I've been making omelets. Tougher than they look, let me tell you, or maybe I've just got no sense of eggs.
Post by: Haspen on April 18, 2012, 04:35:45 pm
Now I have to make some spaghetti tomorrow (propably bolognese, haven't had that for a while).
Post by: Jopax on April 18, 2012, 04:44:29 pm
Post by: nenjin on April 18, 2012, 04:47:58 pm
Post by: Haspen on April 18, 2012, 04:57:24 pm
Fish in spaghetti? Error.
Sorry Jopax, but appears that when, by ultimately tiny chance, I would eat at you, I won't order spaghetti :P
Post by: kaijyuu on April 18, 2012, 05:17:42 pm
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
Post by: Skyrunner on April 18, 2012, 05:23:16 pm
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
I like the spiral pasta best.
Post by: Flying Dice on April 18, 2012, 05:25:49 pm
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
I like the spiral pasta best.
Angelhair spaghetti is great, but spiral pasta is good too. So are the hollow tube ones (too lazy to practice my googlefu). And now I'm hungry. :|
Post by: nenjin on April 18, 2012, 05:41:31 pm
Post by: Osmosis Jones on April 18, 2012, 06:39:48 pm
Related; carbonara. Yes, it's one of the simplest pasta dishes known to man, but good god is it delicious when done right. I use it as one of my two basic tests for a new restaurant (the other is salt and pepper squid); because the recipe is so simple, if they know their stuff, it's delicious. If they don't, you can tell straight away.
Post by: Cyprinus on April 18, 2012, 07:10:11 pm
Post by: RedKing on April 18, 2012, 08:21:46 pm
Penne is where it's at.True dat. Seen too many places that just dump some alfredo on noodles, stick a few pieces of ham in it and call it carbonara. I was okay with that until I took some cooking lessons with an old Italian grandmotherly type, and she walked me through fixing an honest-to-god carbonara. I was stirring that egg like a boss cause I was afraid if any of it clumped I was going to get lectured in high-speed Italian. And it was glorious when it was done.
Related; carbonara. Yes, it's one of the simplest pasta dishes known to man, but good god is it delicious when done right. I use it as one of my two basic tests for a new restaurant (the other is salt and pepper squid); because the recipe is so simple, if they know their stuff, it's delicious. If they don't, you can tell straight away.
Post by: Interus on April 18, 2012, 09:43:51 pm
On the topic of other pastas, I've only tried to make angel hair pasta once and it came out so terrible that I never tried again. I think I boiled it too long or something. I've also stopped using fettuccine in my fettuccine alfredo because I'm just awful at cooking it. There must be some secret to keeping the noodles from sticking, and I'm not Italian enough to know it. I just switched to penne instead. They've got a similar flavor because they're thick, but the ridges and the tube shape really help hold the sauce. If I was really fancy(or actually good at cooking), I'd make the sauce myself, but I just buy it and that's good enough for me.
Eating roast beef with potatoes, onions, and carrots right now. Very basic, and probably my absolute favorite food.
Post by: nenjin on April 18, 2012, 09:53:04 pm
Quote
On the topic of other pastas, I've only tried to make angel hair pasta once and it came out so terrible that I never tried again. I think I boiled it too long or something. I've also stopped using fettuccine in my fettuccine alfredo because I'm just awful at cooking it. There must be some secret to keeping the noodles from sticking, and I'm not Italian enough to know it. I just switched to penne instead. They've got a similar flavor because they're thick, but the ridges and the tube shape really help hold the sauce. If I was really fancy(or actually good at cooking), I'd make the sauce myself, but I just buy it and that's good enough for me.
A dash of oil in the water when you set it on the stove. Keep the water at a rolling boil after the pasta goes in (like the surface is just on the verge of really boiling.) Stir frequently with a fork. In the case of Angel Hair, you gotta make sure it gets separated before it really starts cooking. When you put it in the water, don't just grab a fist-full and toss it all in like you do spaghetti. Slowly let it out of your hand and spin your hand so they kind of fall criss-cross over each other.
Otherwise it welds together into a solid mass of "I ain't eating that" in just a minute or two. You also gotta stir it frequently (but gently) because Angel Hair is so fine, it'll stick to the bottom of the pan if it sits still.
To the same token, you can't cook it too long because it's very thin and cooks quickly compared to spaghetti, and it turns to rice if it goes too long. That's why I don't make Angel Hair hardly ever. You just have to finesse it and it's annoying.
I hate Fettuccine and Linguini too, personally. I just don't like the texture and I'll always under cook it. I'll test a few, they'll be good, I'll strain it and throw some sauce on...and then three bites in I start crunching into uncooked pasta. Argh.
Post by: Interus on April 18, 2012, 10:02:12 pm
I hate Fettuccine and Linguini too, personally. I just don't like the texture and I'll always under cook it. I'll test a few, they'll be good, I'll strain it and throw some sauce on...and then three bites in I start crunching into uncooked pasta. Argh.
Oh yeah, this too. It usually happens to me because of that sticking together problem(the stuff in the middle doesn't get cooked) but it basically ruins the entire dish.
Cracked.com told me not to put oil in the water because it's mostly good at making the sauce not stick to the noodles when you're done cooking, though I've not done a ton of experiments to see if oil in the water makes a difference or if particularly oily sauce ends up being too runny. They also said that noodle shapes do in fact make a huge difference because different shapes are designed for different kinds of sauce. I'd have to find the article again to be sure though. Also, again, it was a Cracked article.
Post by: nenjin on April 18, 2012, 10:08:26 pm
Post by: Interus on April 18, 2012, 10:21:02 pm
Is this a legit source? I hope so. Likely my problem was with the rest of what you said, not boiling at the right level, and definitely not stirring it enough. Not that it matters, because I'm perfectly happy with the solution of just not using those noodles to keep them from sticking. Spaghetti never give me that kind of trouble :)
Post by: nenjin on April 18, 2012, 10:30:51 pm
Quote
Laura Schenone, author of The Lost Ravioli Recipes of Hoboken, says that adding oil does nothing to prevent pasta from clumping.
Quote
“Oil in pasta water just floats on top, and when you drain the pasta, most of it will go down the drain,” she explains. “But you’ll also get some of it on your pasta.”
"Oil does nothing to stop pasta from sticking together. But it stops things from sticking to pasta." Hrmmmmmm.....:p
Post by: Sirus on April 18, 2012, 10:38:01 pm
Post by: Vertigon on April 18, 2012, 10:39:37 pm
Seriously, you cut it in half, add some lime juice, little seasoning. It even comes in its own little bowl! Pretty awesome snack.
Post by: Osmosis Jones on April 18, 2012, 10:53:09 pm
I was just wondering if we had a thread for this earlier :o mainly because I found out that avocados are delicious o3o
Seriously, you cut it in half, add some lime juice, little seasoning. It even comes in its own little bowl! Pretty awesome snack.
Vert, try this; a few slices of avocado on toast with some fresh tomato, a little cheese (my ex swore by philadelphia cream cheese, I prefer straight up cheddar) and some salt and pepper. Breakfast of champions right there.
Post by: Haspen on April 19, 2012, 05:51:46 am
Pasta never gets clumped.
Post by: Capntastic on April 19, 2012, 05:57:48 am
For the longest time I've hated mustard with a passion, and I've decided to give it a shot again. Today I bought a bottle of Inglehoffer Sweet Hot Mustard and some pretzels and I am loving it. The stuff kicks like a shotgun. It's great!
Post by: Trapezohedron on April 19, 2012, 06:03:38 am
And on the subject of soups earlier in this thread, if you ask me, nothing beats Hot and Sour Fish Lip Soup. Nothing.
Post by: Haspen on April 19, 2012, 06:17:08 am
-salt-
As far as I know, ton of salt only gets boiling point of water a bit higher, prolonging the cooking :P (We might a chemist here to know best, though) Also, salt kills your kidneys, while oil not so much.
Never herd of 'salt only' pasta boiling option. Neither my mother, and given she cooks food for longer than I'm alive, I trust her cooking experience and skills more than any other source :P
Post by: G-Flex on April 19, 2012, 06:18:09 am
We always add a little bit of oil to our pasta water (coincidentally, we had some tonight). It seems to help keep the water from boiling over and keep the pasta from clumping.
Oil will just sit on top of the water, so how will it prevent pasta clumping? I've never understand that.
Post by: Osmosis Jones on April 19, 2012, 06:26:53 am
As far as I know, ton of salt only gets boiling point of water a bit higher, prolonging the cooking :P (We might a chemist here to know best, though) Also, salt kills your kidneys, while oil not so much.
Chem-phys double major (sorta) here; the difference it makes to the boiling point, and more importantly the cooking time, is negligible. All you're doing is adding salt to the dish. In fact, my physical chemistry lecturer used that exact example as a discussion point.
Post by: Haspen on April 19, 2012, 06:31:09 am
As far as I know, ton of salt only gets boiling point of water a bit higher, prolonging the cooking :P (We might a chemist here to know best, though) Also, salt kills your kidneys, while oil not so much.
Chem-phys double major (sorta) here; the difference it makes to the boiling point, and more importantly the cooking time, is negligible. All you're doing is adding salt to the dish. In fact, my physical chemistry lecturer used that exact example as a discussion point.
What about adding oil to water while you cook the pasta, then?
Post by: Capntastic on April 19, 2012, 06:31:21 am
Post by: Haspen on April 19, 2012, 06:32:15 am
Salt is super important for some things to taste good.
You sound as if the only spice you use is salt :P
Which is worst cooking crime ever!
Post by: Capntastic on April 19, 2012, 06:36:53 am
Post by: Osmosis Jones on April 19, 2012, 06:39:28 am
What about adding oil to water while you cook the pasta, then?
That's been covered pretty heavily here already, but I guess like Sirius suggested earlier, it could reduce boiling over? Dunno really. I still add salt and oil when I cook pasta :P
Post by: FearfulJesuit on April 19, 2012, 08:22:06 am
Post by: nenjin on April 19, 2012, 08:32:59 am
Quote
Oil will just sit on top of the water, so how will it prevent pasta clumping? I've never understand that.
When I strain my pasta out, and look at the inside of the pan, it's covered in a film of oil. Having tried cooking pasta without oil to see if it really makes a difference, it does to me.
Post by: palsch on April 19, 2012, 08:37:56 am
Rice is another matter. This is my preferred method (http://www.deliaonline.com/how-to-cook/rice-and-pasta/how-to-cook-perfect-rice.html), with changes depending on the use of the rice. For egg fried, less salt, no prior flavours; you add everything else in the wok.
Post by: Skyrunner on April 19, 2012, 06:22:54 pm
Post by: nenjin on April 19, 2012, 06:27:36 pm
Wild Rice is pretty amazing though, especially with onions, mushrooms and almonds.
Post by: G-Flex on April 19, 2012, 09:04:46 pm
Salt is there to flavor the water and by extension the pasta. I used to think it decreased the boiling point too, but apparently that's flat out wrong.
Actually, it raises the boiling point (not sure why you'd want to lower it), but not by enough to matter whatsoever.
Quote
When I strain my pasta out, and look at the inside of the pan, it's covered in a film of oil. Having tried cooking pasta without oil to see if it really makes a difference, it does to me.
When you dump the water out of the pan, the surface of the water winds up touching the side of the pan; maybe that's why the oil is getting there. Really, I'm not sure what the deal is here, but it would be interesting to test.
Post by: Interus on April 20, 2012, 01:28:53 am
That rice recipe confused me a couple times because it either left out minor details or I skipped them. When it mentioned adding boiling water, my mind immediately panicked. "I was supposed to have boiling water?!" I'm thinking, as though I'm actually making the stuff right now and this detail snuck up on me after the rice was already cooking in the oil. Also, the comment about chicken stock cubes overpowering the flavor of the rice was odd to me, since I'm used to thinking of rice as flavorless. Because I use crappy white rice.
Post by: palsch on April 20, 2012, 07:20:55 am
I'm thinking, as though I'm actually making the stuff right now and this detail snuck up on me after the rice was already cooking in the oil. Also, the comment about chicken stock cubes overpowering the flavor of the rice was odd to me, since I'm used to thinking of rice as flavorless. Because I use crappy white rice.Yeah, you just coat with the oil rather than cooking in it. Only put on the heat once the boiling water has been added. It does seem to assume some familiarity with the basics, but isn't as bad as some recipes I've tried to use before going off to research exactly what you have to do to prepare a certain ingredient.
As for rice being flavourless, good basmati rice (long grain, non sticky) in mildly salted water is delicious. I pre-cooked some for egg fried rice (http://www.bbc.co.uk/food/recipes/eggfriedrice_67782) and ended up just snacking on it while I was preparing the rest of the meal.
Post by: Osmosis Jones on April 20, 2012, 11:37:00 am
Post by: Sirus on April 20, 2012, 11:39:56 am
*braces for cries of "heretic!" at the mention of using salt*
Post by: palsch on April 20, 2012, 11:45:26 am
We always cook basmati at home. It doesn't need much more than salt and pepper, and is perfectly edible without anything at all.I'm more confused by the need for pepper myself...
*braces for cries of "heretic!" at the mention of using salt*
Post by: Sirus on April 20, 2012, 11:47:11 am
Not a lot, just a few grinds. Trust me, it works.We always cook basmati at home. It doesn't need much more than salt and pepper, and is perfectly edible without anything at all.I'm more confused by the need for pepper myself...
*braces for cries of "heretic!" at the mention of using salt*
Post by: Bauglir on April 20, 2012, 12:08:37 pm
Also, I've recently discovered a tasty thing. Starting with 1 volume of sauteed finely chopped jalapeno peppers and 1/2 volume of sauteed mushrooms (with salt and garlic to taste), add 1 volume of italian sausage tomato sauce (which I just purchase ready made because I'm not prepared to spend the time and effort to make a proper tomato sauce every day). Combine with pasta. Basically, a pasta sauce that is roughly 40% jalapeno by volume is amazing. Although I also dilute it with unrelated vegetables for nutritional purposes (broccoli and spinach, mostly).
Post by: Shinotsa on April 20, 2012, 12:35:27 pm
Does anyone know the actual name for one of those pot/strainer combination thingamajigs? I've never felt so much like I'm missing a word that I should have learned ten years ago.
Post by: nenjin on April 20, 2012, 12:57:39 pm
Quote
From what I hear putting oil in the water for pasta is a waste, and in almost all cases it is easier and less of a waste to just put some on the pasta after.
Unless you don't want raw oil on your pasta. Honestly I didn't think people analyzed it this closely. Whether you put it on before boil or after straining, you're going to have oil in your food either way.
Post by: Bauglir on April 20, 2012, 01:47:05 pm
Post by: nenjin on April 20, 2012, 01:58:02 pm
Post by: Caz on April 20, 2012, 03:42:17 pm
Post by: Flying Dice on April 22, 2012, 07:41:47 pm
Post by: Tellemurius on April 22, 2012, 07:49:15 pm
Post by: Osmosis Jones on April 22, 2012, 09:15:47 pm
That, and instant mee goreng (http://en.wikipedia.org/wiki/Indomie_Mi_goreng); for you poor northern hemisphere types, it's Indonesias answer to instant Ramen, and about a thousand times better (as long as you buy indo mie, and not the garbage super mi brand).
So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?
Post by: Interus on April 22, 2012, 09:26:10 pm
Post by: Sirus on April 22, 2012, 09:26:59 pm
So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Easy: french fries. Particularly McDonald's and In-n-Out, but I'm not picky D:
Post by: Trapezohedron on April 22, 2012, 09:32:30 pm
Great, you're making me salivate at the thought of fries. Must find something to eat...So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Easy: french fries. Particularly McDonald's and In-n-Out, but I'm not picky D:
Post by: Skyrunner on April 22, 2012, 09:33:40 pm
Ramen! Not the Japanese kind, the hot spicy Jin, Shin, Samyang, or Snack ones.
Uh... Potato chips, original flavored with a side of potato chips.
French fries with ketchup. Not McDonald's, but Burger King or Five Guys.
Also Tabasco sauce. Must-have for pizzas.
Post by: Haspen on April 23, 2012, 02:20:29 am
Also, I like eating them with a bread roll with some butter >.> <.<
Post by: penguinofhonor on April 23, 2012, 02:23:56 am
Post by: Sirus on April 23, 2012, 02:34:05 am
Post by: Tellemurius on April 23, 2012, 12:34:34 pm
I have so many!You need to discover japanese ramen, you will never be the same.
Ramen! Not the Japanese kind, the hot spicy Jin, Shin, Samyang, or Snack ones.
Uh... Potato chips, original flavored with a side of potato chips.
French fries with ketchup. Not McDonald's, but Burger King or Five Guys.
Also Tabasco sauce. Must-have for pizzas.
Post by: Haspen on April 23, 2012, 12:40:49 pm
For me, double cheese and mushrooms are mandatory! Then, some red paprikas and onions <3
Occasionally some kind of meat, but I actually prefer my pizza without meat ;o
Post by: MonkeyHead on April 23, 2012, 12:44:52 pm
Post by: nenjin on April 23, 2012, 12:44:59 pm
Just about every other kind of pizza topping results in a less than awesome pizza in my book. Fruit, onions, peppers, other veggies, ham, sausage or hamburger....no way.
Post by: Bauglir on April 23, 2012, 12:52:26 pm
Post by: nenjin on April 23, 2012, 01:03:05 pm
Post by: Haspen on April 23, 2012, 01:13:00 pm
I think it's what you people call Alfredo sauce or whatever ;v
Post by: nenjin on April 23, 2012, 01:26:50 pm
Post by: Skyrunner on April 23, 2012, 01:30:25 pm
You need to discover japanese ramen, you will never be the same.
Nope, Korean ramen is the best <3
Especially cup ramen. Japanese cup ramen is like British food: you'd never wish it on your enemy! >_<
Post by: Tellemurius on April 23, 2012, 01:33:42 pm
Ramyeon is a bit different than ramen and all soups are better when served fresh than cup >:IYou need to discover japanese ramen, you will never be the same.
Nope, Korean ramen is the best <3
Especially cup ramen. Japanese cup ramen is like British food: you'd never wish it on your enemy! >_<
Post by: Haspen on April 23, 2012, 01:34:59 pm
Also congratz Tellemurrius, 10k posts passed! :P
Post by: Skyrunner on April 23, 2012, 01:37:19 pm
:P
Post by: Tellemurius on April 23, 2012, 01:37:30 pm
Fresh soups > other soups.Oh shit really?
Also congratz Tellemurrius, 10k posts passed! :P
*looks*
Dangit my post was a morrowind OST comment, lame. :P
Post by: Tellemurius on April 23, 2012, 01:40:57 pm
I still like to call them ramen, because (i) some people don't know what ramyeon is (ii) ramyeon and ramen are two branches on the same tree (iii) I don't like transliterated words with 'y' in them.Hell i might as well throw in Pho too.
:P
Post by: Haspen on April 23, 2012, 01:42:29 pm
I have to try one day, but I can't really find a chinese restaurant in my city.
Post by: Skyrunner on April 23, 2012, 01:44:45 pm
Do they sell ramen in chinese restaurants?
Post by: Haspen on April 23, 2012, 01:45:24 pm
O_o I thought ramen was Japanese ... >.>
Do they sell ramen in chinese restaurants?
My city lacks any asian restaurants.
Happy? :u
Post by: Tellemurius on April 23, 2012, 01:47:13 pm
Well you aren't that far to get that real deal you know.O_o I thought ramen was Japanese ... >.>
Do they sell ramen in chinese restaurants?
My city lacks any asian restaurants.
Happy? :u
Post by: Flying Dice on April 23, 2012, 06:52:21 pm
city
lacks asian restaurants
That's a thing?
Post by: penguinofhonor on April 28, 2012, 02:23:13 pm
In other news, sauvignon blanc tastes like crap.
Post by: nenjin on April 28, 2012, 02:28:31 pm
Post by: penguinofhonor on April 28, 2012, 02:31:16 pm
This sauvingnon blanc is almost bitter. Yuck.
Post by: Patchouli on April 28, 2012, 02:34:59 pm
So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Little Caesar's Italian Cheese Bread with Marinara.
Post by: Bauglir on April 28, 2012, 02:49:06 pm
You take that back, white zin is delicious.Agreed. I'll occasionally buy a bottle and just drink the whole thing in one sitting. It's great for that. Fine wine, it ain't, but delicious? Yes. Winking Owl, at $2.60 a bottle, is optimal for this purpose (Aldi is great).
Post by: penguinofhonor on April 28, 2012, 02:51:38 pm
Agreed. I'll occasionally buy a bottle and just drink the whole thing in one sitting. It's great for that. Fine wine, it ain't, but delicious? Yes. Winking Owl, at $2.60 a bottle, is optimal for this purpose (Aldi is great).
$2.60 a bottle
Holy crap. A full 750mL bottle?
Post by: Bauglir on April 28, 2012, 03:10:21 pm
Post by: Sirus on April 28, 2012, 03:12:02 pm
Post by: Jopax on April 28, 2012, 08:40:54 pm
The munchies, well there's a cure for that stuff, the munchie salad.
A few spoons of yoghurt (preferably the hard one, not the liquid), some mustard to spice it up, a bit of pepper, some ham and pepperoni, cut into small-ish pieces, then some cheese, small cubes work best, you pick your favourite. And to top it all of (and make it a proper salad) some carrots/cucumbers depending on the taste. Also wallnuts, because they were just sitting there and why the heck not.
All in all, quite tasty and interesting to eat :)
Post by: Flying Dice on April 28, 2012, 09:27:46 pm
Post by: penguinofhonor on April 29, 2012, 08:16:17 pm
I love Canadian bacon.
Post by: Osmosis Jones on April 29, 2012, 08:51:46 pm
When I was 15 it was manna from the heavens, impossible to overindulge in.
When I was 20, it was a great way to start the morning, and unbeatable after a hangover.
Now, at 24, it's a tasty addition to cooking, but more than one rasher on it's own generally leaves me feeling queasy.
Maybe it's a learned response after all the hangover-settling :/
Post by: penguinofhonor on April 29, 2012, 09:55:53 pm
Post by: Osmosis Jones on April 29, 2012, 10:17:27 pm
Post by: G-Flex on April 29, 2012, 10:23:39 pm
Mmmm delicious bacon. That said, and this may come as sacrilege on the internet, but I've found my attraction to bacon waning as I've grown older.
It's okay. You don't have to apologize for not being a terrible manchild.
Post by: penguinofhonor on April 29, 2012, 10:25:55 pm
Post by: Tellemurius on April 29, 2012, 10:29:50 pm
Fried noodles, noodle soup, i am working it in every way i can (except salad)
Post by: Osmosis Jones on April 29, 2012, 10:38:49 pm
Way i been eating, its been noodles, noodles, and noodles :D
Fried noodles, noodle soup, i am working it in every way i can (except salad)
Why no noodle salad?! Get some rice vermicelli, dice up some fresh mint, basil, chillies, maybe some bean sprouts, snow peas, shaved carrots, etc. Then season with some soy sauce, a little vinegar, maybe some fish sauce. Delicious! (For added authenticity, get some green mango and grate it in as well, or sprinkle with crispy fried onions).
Post by: Bauglir on April 29, 2012, 11:10:07 pm
Post by: Tellemurius on April 29, 2012, 11:12:44 pm
I am hungry, and as consequence basically mixing ingredients in an insane quest to finally sate this hunger that's been gnawing at me since last night. Currently, I'm looking at some sort of unholy hybrid of yogurt and custard with a bunch of rice thrown in and some plums and cinnamon. Maybe a dessert will quell this desire. I'll let you know how this turns out once the rice is done and stuff.Lets see if this dwarf makes a worthy artifact!
Post by: Bauglir on April 29, 2012, 11:35:44 pm
Post by: Blargityblarg on April 29, 2012, 11:40:01 pm
Okay so it is delicious, but still quite hot, so it needs to cool. Also, I've learned that I do not have the patience to make custard. I wussed out after 20 minutes. Didn't boil off nearly enough water. Maybe it'll thicken as it cools.
In my experience, it usually thickens.
Post by: Sirus on April 30, 2012, 10:46:40 am
Post by: penguinofhonor on April 30, 2012, 10:56:12 am
Post by: RedKing on April 30, 2012, 10:59:47 am
Made some Tuscan soup last night....hot bulk sausage, bacon, potatoes, diluted chicken stock, some onions and garlic, a bit of almond milk (instead of cream since we can't do milk/lactose), and loads of kale.
Is good, although I should have used better quality bacon and baked it prior to introducing to the soup. Boiled bacon is meh. And the sausage quality is disappointing. Should have used the local andouille as a substitute.
Post by: Shinotsa on April 30, 2012, 11:57:38 am
Crab is amazing. Sure you can have the crap crab legs from a chinese buffet, but nothing beats fresh blue crab from the chesapeake, smothered in Old Bay seasoning. It's just not the same without that stinging burn whenever you cut yourself on the shell. Funny enough after a trip to the Outer Banks in NC my friend and I decided that if our careers ever fell through we'd learn to play instruments and make a band called "Old Bay and Blood."
Anyhow crab, as grat as it is, really doesn't fill you up. You just eat it until you get bored, become incapacitated from grevious injury or blood loss, or become too drunk to continue. Usually the last one. In my family eating crab is just an excuse to drink mass quantities of beer.
Post by: Haspen on April 30, 2012, 12:12:10 pm
I also discovered that pre-mayo version is nice too. A good, tasty, if not a bit dry, stuff. I wonder if I can make a full meal out of that one day...
PS: Also, Bigos. Which is boiled sauerkraut with sausage, ham and mushrooms, and spices, and just a bit of tomato paste. 'Old times' version includes boar meat, red wine and plums.
Post by: RedKing on April 30, 2012, 12:36:17 pm
Ah kale is amazing. I do some with loads of garlic and onion and a heaping amount of berbere and smoked hot peppers. Gives it a bite, a punch, a body, and a whole lot of flavor.Sounds like the good times I've had with a big tin pail of peel-and-eat shrimp down on the coast.
Crab is amazing. Sure you can have the crap crab legs from a chinese buffet, but nothing beats fresh blue crab from the chesapeake, smothered in Old Bay seasoning. It's just not the same without that stinging burn whenever you cut yourself on the shell. Funny enough after a trip to the Outer Banks in NC my friend and I decided that if our careers ever fell through we'd learn to play instruments and make a band called "Old Bay and Blood."
Anyhow crab, as grat as it is, really doesn't fill you up. You just eat it until you get bored, become incapacitated from grevious injury or blood loss, or become too drunk to continue. Usually the last one. In my family eating crab is just an excuse to drink mass quantities of beer.
"Mmmmm....let me rip the exoskeleton off these oversized arthropods and consume their tasty flesh, after I've ripped off the head and legs of course." Kinda feels like something Klingons would do. :P
Post by: Haspen on April 30, 2012, 12:40:31 pm
Post by: Skyrunner on April 30, 2012, 05:36:06 pm
*sigh*
I feel like eating crispy dumplings that are piping hot on the inside, the small crescent shaped ones, not the big fist-sized ones. Them, with rice! <3
Post by: dizzyelk on April 30, 2012, 07:19:16 pm
Post by: Frumple on April 30, 2012, 07:37:58 pm
Anyway, today I have breaded (sorta' -- I threw in some of the crumbly bits at the bottom of a chicken nugget bag) my standard mashed potato thickened ramen (with some cheese added~). It's pretty decent.
Substituted bullion for the normal flavor packet (which will eventually be put in some rice, probably -- ramen packet stirred into just-cooked rice tastes way better than it has any right to.), to knock the salt content down a little.
Also accompanied by the standard chicken nuggets -- half flavored with soy sauce (three-four drops each), the other half with cane syrup (though I'd prefer maple, of course.). BBQ sauce f'dippin'.
Post by: nenjin on April 30, 2012, 07:39:22 pm
Most of the time now though I buy ramen so I can use the noodles for something else.
Post by: Frumple on April 30, 2012, 07:42:08 pm
Grandmother has a habit of cooking the noodles, draining them, and then stirring in either hummus or cumin, usually with some cayenne pepper thrown on. Haven't tried it myself, but she swears by it.
Iirc, a cousin has either a gumbo or some sort of vegetable stew he uses the flavor packets in, so even the unused stuff gets thrown into something eventually. Stuff may only be around a dime, but by the gods that dime's purchase will be used.
Post by: nenjin on April 30, 2012, 07:46:18 pm
Quote
Grandmother has a habit of cooking the noodles, draining them, and then stirring in either hummus or cumin, usually with some cayenne pepper thrown on. Haven't tried it myself, but she swears by it.
Sounds kinda like a quick curry-ish sort of thing. I might have to try that. Add a little bit of butter as a base, throw it back into the pan and toss it around with a few more seasonings...
Post by: ggamer on April 30, 2012, 07:46:46 pm
FUUUUUCK YEH.
Post by: Tellemurius on April 30, 2012, 11:06:15 pm
yesterday we had breakfast for lunch. Scrambled eggs w/ cheese and ham, deer meat wrapped in bacon and stuffed with onions and green peppers, and hashbrown casserole.*drool*
FUUUUUCK YEH.
I have not good vension since my last curry.
Post by: Haspen on May 01, 2012, 02:18:51 am
Still eludes me how people can drink it with milk, like them Brits :v
Post by: Sirus on May 01, 2012, 02:24:52 am
Post by: Osmosis Jones on May 01, 2012, 02:27:55 am
I'm having tea right now. With one teaspoon of sugar.
Still eludes me how people can drink it with milk, like them Brits :v
Smooths the flavour, and mellows out some of the tannins. Nothing beats a BIG (I use a small, 0.5L stein) mug of black tea with a tsp of sugar and a jot of milk :P
Had my first Thai food today from a local hole-in-the-wall restaurant. Main dish was some curry-seasoned chicken on kebabs, rice on the side. It was actually really good considering that just one person was working there, and the chicken was cooked perfectly.
Awww man, good Thai is to die for. I used to live near a tiny little thai takeaway place run by a little thai woman and her aunt or mother. Cheap, fast, and to this day, the best thai food Ive ever had; sure fancy restaurants had better presentation, but they could never get that same balance of flavour. Also, spicy enough to melt through steel, which is surprisingly rare in most Aussie fast food.
Post by: penguinofhonor on May 01, 2012, 09:56:50 am
I'm having tea right now. With one teaspoon of sugar.
Still eludes me how people can drink it with milk, like them Brits :v
Milk is delicious! There's nothing like a hot breakfast tea with sugar and milk. It's smooth and sweet.
Post by: RedKing on May 01, 2012, 10:52:20 am
I feel like eating crispy dumplings that are piping hot on the inside, the small crescent shaped ones, not the big fist-sized ones. Them, with rice! <3OM NOM NOM JIAOZI. Or baozi. Or Zongzi. Or shumai. Hell, just chop up anything, wrap it in some kind of dough or leaves and cook it. I WILL EAT IT. There's a Taiwanese place just up the road that makes the most delicate, savory jiaozi I've ever put in my mouth. And then a Sichuan place even closer that cooks their jiaozi in chili oil. Soooooooooo good.
Was recently very pleased to find a Chinese buffet place near the house that doesn't suck. And they have fresh steamed no mai gai (sticky rice with bits of chicken, shaped into a small block and steamed inside lotus leaves), which are awesome.
Okay, that settles it. I'm eating out for lunch today. xD
Post by: nenjin on May 01, 2012, 10:54:14 am
Post by: Shinotsa on May 01, 2012, 11:54:28 am
Post by: RedKing on May 01, 2012, 12:44:02 pm
You have to look hard for good Dimsum. I've lived in Montreal and just outside of Washington D.C. and there were some amazing places in their respective Chinatowns, however now that I'm living in a smaller city I've had a much harder time finding one. I eventually asked a first generation daughter of Chinese immigrants and she told me of a nice little place. It's strange in that it has Dimsum all the time, rather than just the Sunday lunch like most places, but the quality is good and it seems authentic enough. Even has the hanging meats that make you wonder how much the local health inspector makes in bribes each year.You know it's a good place when the restaurant grade certificate looks like it was photocopied from a cleaner restaurant. xD
Ate waaaaay too much for lunch. Miso, gyoza, and a big honkin' plate of curry rice with tonkatsu (lightly breaded pork cutlet) on top. Soooo good, but sooooo sleepy now.
Post by: Tellemurius on May 01, 2012, 02:40:28 pm
Post by: Delta Foxtrot on May 01, 2012, 03:11:27 pm
Post by: nenjin on May 01, 2012, 03:24:38 pm
I loathe tea and coffee, I find both taste horrible, and I'm no good with scalding hot things.
I like the smell of coffee, though.
Put cream and sugar in it. Taste problem = solved. And you might actually start to pick out qualities of the actual flavor you enjoy.
I can't drink black coffee, personally. Bitterness and moisture theft isn't something I prize highly in a drink.
Post by: Tellemurius on May 01, 2012, 03:36:52 pm
Main reason I don't drink coffee is because I'm afraid I'd get addicted. I know enough people who can't function without their morning brew that makes me fear its long term effects. Tea is decent but it takes a bit too long to cool down to manageable levels for my patience. Still, we've got a cupboard full of all sorts of special tea I've bought from the local Ye Olde Tea Shoppe.Thats why i take it straight, can't get addicted to something bitter as hell.
Post by: penguinofhonor on May 01, 2012, 03:38:12 pm
Post by: Tellemurius on May 01, 2012, 03:39:07 pm
Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
Post by: Pnx on May 01, 2012, 03:47:45 pm
No no no no no. You wear a cool futuristic mask and start using coffee analogies for everything. (http://www.youtube.com/watch?v=wGcyKEZtWuE)Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
Post by: Tellemurius on May 01, 2012, 03:48:40 pm
...................... that too :PNo no no no no. You wear a cool futuristic mask and start using coffee analogies for everything. (http://www.youtube.com/watch?v=wGcyKEZtWuE)Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
Post by: Pnx on May 01, 2012, 03:59:54 pm
This forum is like coffee *sip*, it's dark, enjoyable, and keeps me up at night.
The drink is like coffee *sip*, because it's hot, brown, full of caffeine, and made from coffee beans.
I don't actually like coffee, but he really makes me wish I did.
Post by: Skyrunner on May 01, 2012, 04:10:38 pm
I like the smell of coffee, though.
@!
Post by: Tellemurius on May 01, 2012, 04:12:24 pm
So its like weed, drinking it sucks but breathing it is full of awesome (i wouldn't know as im allergic)I like the smell of coffee, though.
@!
Post by: Gunner-Chan on May 01, 2012, 04:13:28 pm
Almost all coffee out there is actually crap. So that kinda adds up.
Post by: Tellemurius on May 01, 2012, 04:15:51 pm
Drinking coffee doesn't suck. As long as it's good coffee.Indeed, Starbucks is on top of the pile i can tell you that, thats not coffee its a sugar bomb. The barista over here even stared at me when i wanted black coffee straight.
Almost all coffee out there is actually crap. So that kinda adds up.
Post by: penguinofhonor on May 01, 2012, 04:16:11 pm
Though I tend to drink my coffee super sweet and creamered down, regardless of the quality. Good coffee gets noticeably less creamer and sugar, but still more than most people use.
Post by: Delta Foxtrot on May 01, 2012, 04:24:37 pm
Post by: Osmosis Jones on May 01, 2012, 06:58:16 pm
Indeed, Starbucks is on top of the pile i can tell you that, thats not coffee its a sugar bomb. The barista over here even stared at me when i wanted black coffee straight.
It's because he knows how bad a barista he is, and that it's impossible to hide that when you don't order some orangewhipmochafrappeminilongamericanochino.
Post by: penguinofhonor on May 01, 2012, 07:00:51 pm
Post by: Osmosis Jones on May 01, 2012, 07:10:21 pm
Post by: penguinofhonor on May 01, 2012, 07:14:59 pm
Post by: nenjin on May 02, 2012, 01:25:35 pm
My problem with most coffee from other places (gas stations, McDonalds, whatever) is the proportions. 1 cup of water = 1 heaping spoonful of coffee. That's how I like it. Compared to most other places where it's closer to 1 cup of water = .25 spoonful of coffee.
Just about any coffee tastes decent enough to drink when you brew it strong enough. And just about any coffee tastes like shit when it's so watered down you can see through the coffee pot.
Post by: Haspen on May 02, 2012, 01:30:49 pm
Of course, same amount of sugar and depending on my mood, some milk.
Post by: Tellemurius on May 02, 2012, 01:40:26 pm
Even Starbucks standard coffee is kind of UGH to me. I swear they steep the beans in caffinated water (yes, companies do stuff like that.) It's so freaking bitter that it goes beyond gourmet coffee into being a shitty coffee all it's own.Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
My problem with most coffee other place (gas stations, McDonalds, whatever) is the proportions. 1 cup of water = 1 heaping spoonful of coffee. That's how I like it. Compared to most other places where it's closer to 1 cup of water = .25 spoonful of coffee.
Just about any coffee tastes decent enough to drink when you brew it strong enough. And just about any coffee tastes like shit when it's so watered down you can see through the coffee pot.
Post by: penguinofhonor on May 02, 2012, 02:02:18 pm
Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
And that's delicious! I usually get tea from there though.
Post by: Tellemurius on May 02, 2012, 02:06:15 pm
So is Insulin (diabetes joke)Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
And that's delicious!
Post by: Sirus on May 02, 2012, 04:51:17 pm
Post by: Tellemurius on May 02, 2012, 04:59:58 pm
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.peanut butter and jelly toast, peanut butter bar, peanut butter crunch, peanut butter cookies
Post by: Blargityblarg on May 02, 2012, 05:02:03 pm
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.I stir it into fried rice & mi goreng.
Post by: penguinofhonor on May 02, 2012, 05:34:28 pm
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.
It's super gross plain, though a lot of people I know just grab a spoon and eat it that way.
I like it on sandwiches (with jelly, honey, or marshmallow fluff) or on fruit. Nothing too exotic.
Post by: Osmosis Jones on May 02, 2012, 07:19:13 pm
Post by: Aklyon on May 02, 2012, 07:26:11 pm
Post by: Skyrunner on May 02, 2012, 09:27:06 pm
Post by: Lagslayer on May 02, 2012, 09:36:31 pm
As for coffee, I'm under the impression that few people actually like it. They can't stand it unless it has loads of sweeteners or whatever in it. Am I correct in this observation?
Post by: nenjin on May 02, 2012, 09:42:50 pm
Cream mellows all that out to the point where I can actually taste the flavor and enjoy all the subtleties. Kind of like how some people water down their booze just a bit so they don't have to make the painface when they drink it.
As for the sugar, meh. I put sugar in my tea. Doesn't mean I don't like tea. It means I like sweet tea.
Post by: Argonnek on May 03, 2012, 12:25:16 am
Post by: ComradeGafarov on May 03, 2012, 12:35:23 am
Post by: Delta Foxtrot on May 03, 2012, 04:56:13 am
As for coffee, I'm under the impression that few people actually like it. They can't stand it unless it has loads of sweeteners or whatever in it. Am I correct in this observation?
Most people I know like coffee. Over half of those like it with a bit of milk and/or sugar. The rest prefer black. They like the taste. It should be said that around here coffee consumption is very ingrained in the culture which probably helps hooking a lot of people in on the stuff. I myself don't really like cofffee, but when I do drink it I put some milk and it become quite drinkable, while even a teaspoon of sugar makes it far too sweet. I guess it goes in the same category as salt liquorice, olives, alcohol and others as an acquired taste.
Post by: Skyrunner on May 03, 2012, 05:18:41 am
I love fruits.
Fruuuuuuiit!
:D
Post by: Lagslayer on May 03, 2012, 05:21:43 am
Otherwise, I love mixed fruit tastes.
Post by: RedKing on May 03, 2012, 08:38:06 am
I'm fine with fruit juice, though I don't drink it that often.
Post by: Sirus on May 04, 2012, 03:01:57 am
Anyway, we were supposed to have some sea bass tonight for dinner. Sadly, it wasn't thawed all the way. So we had grilled cheese sandwiches and oven fries instead. While those were tasty, I still wanted that fish.
Post by: Osmosis Jones on May 04, 2012, 04:33:21 am
Roast potatoes, parsnip, carrot and garlic, plus simmered onions, leek, bacon and a little chilli, all blended up with stock and spices. Then added some kidney beans, and I'll add peas, corn and a little milk right before serving. My kitchen smells delicious!
Post by: alway on May 04, 2012, 05:28:18 am
Post by: penguinofhonor on May 08, 2012, 01:18:22 am
Post by: Sirus on May 08, 2012, 01:21:12 am
Post by: Scelly9 on May 08, 2012, 01:32:34 am
Bliss.
Post by: Osmosis Jones on May 08, 2012, 01:36:20 am
Homemade strawberry ice-cream made from fresh-picked home-grown organic strawberries.
Bliss.
Awww man. My folks used to have an icecream maker... homemade mango sorbet was sooooo goood. I miss that thing :(
Post by: penguinofhonor on June 17, 2012, 09:49:31 am
I am currently making spaghetti. This is my third summer cooking excursion in preparation for actually having a kitchen next year. I'm failing at simple cooking tasks and it's probably endearing? But I'm just frustrated at discovering how many ways you can screw up an egg.
Post by: palsch on June 17, 2012, 10:11:57 am
But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
In the list of simple but awesome things I need to try out, this ranks pretty highly. (http://www.lovethemmadly.com/2012/05/17/pbcups/)
Post by: Tabbyman on June 17, 2012, 11:37:08 am
But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
In the list of simple but awesome things I need to try out, this ranks pretty highly. (http://www.lovethemmadly.com/2012/05/17/pbcups/)
Ohhhh man there's one awesome thing I did with eggs recently...
I started by cooking bacon on the pan... grease it up, right?
and then I diced the bacon...
and then I cracked a couple eggs on the pan..
then I busted the yolks but didn't scramble..
and then I put cheese on top...
and then I put baked beans around the eggs until they were warmed up
put the bacon on the cheese...
and then put the beans on the cheese!
It was amazing. Beans on egg and bacon and cheese is the best breakfast decision I've ever made.
Post by: Lagslayer on June 17, 2012, 11:46:16 am
Not enough animal products. Where's the steak?But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
In the list of simple but awesome things I need to try out, this ranks pretty highly. (http://www.lovethemmadly.com/2012/05/17/pbcups/)
Ohhhh man there's one awesome thing I did with eggs recently...
I started by cooking bacon on the pan... grease it up, right?
and then I diced the bacon...
and then I cracked a couple eggs on the pan..
then I busted the yolks but didn't scramble..
and then I put cheese on top...
and then I put baked beans around the eggs until they were warmed up
put the bacon on the cheese...
and then put the beans on the cheese!
It was amazing. Beans on egg and bacon and cheese is the best breakfast decision I've ever made.
Post by: Sirus on June 17, 2012, 12:08:11 pm
Post by: MaximumZero on June 17, 2012, 12:12:41 pm
Post by: Tabbyman on June 17, 2012, 01:40:15 pm
Not enough animal products. Where's the steak?
I don't really like steak that much. Once in a while it's good. Would probably be alright on on eggs.
I love animal products though. Any statistic that says meat is bad for you probably didn't account for the difference between factory farmed meat and free range organic fed meat.
If it weren't for my metabolism I could almost go vegan. Almost. The one complication: BACON.
Oh okay and cheese. And sour cream. And yogourt (good source of probiotics). And butter (good for your health, unlike margarine, which is harmful).
Post by: Lagslayer on June 17, 2012, 02:16:05 pm
Though I consider meat to be the main course for pretty much any meal, any time, I tend to have some sort of plant product for flavor variety and balance. I rather like fruit and grains, but not those evil, bitter veggies! I have vitamins for that!
Post by: Haspen on June 17, 2012, 02:20:36 pm
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?
Post by: Scelly9 on June 17, 2012, 02:22:36 pm
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?Burgers, too. :P
Post by: Haspen on June 17, 2012, 02:28:41 pm
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?Burgers, too. :P
Allright :I
Post by: Sirus on June 17, 2012, 02:33:00 pm
Okay, guys, educate me about American meat food.Depends. Does chicken, turkey, and fish count as meat in your mind?
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?
Post by: Haspen on June 17, 2012, 04:28:34 pm
But I meant the delicious processed products, you know. Hams, sausages, Pâté, meat rolls, minced meat balls, vienna's schnitzels? Surely you are easily able to get those and munch happily on them?
Post by: Sirus on June 17, 2012, 04:30:14 pm
Post by: Tabbyman on June 17, 2012, 04:44:25 pm
I particularly like some mennonite sausage I can get in town. It's probably made with happy, healthy cows instead of toxic, suffering cows. :P
I've never been a fan of chicken, but that depends on one thing: GRAVY. :P Must have gravy. And the dark meat is the best.
Duck is rather tasty, nice and greasy.
I've come to enjoy various seafoods. They're animals so I'll call them meat.
Smoked salmon is the best thing ever. Pretty much.
I will even eat raw fish. I once had raw octopus, which wasn't bad.
I've had cow tongue, and cow tripe.
Still haven't had escargot, but... well it's hard to convince oneself to buy a can of cheapass snails, they can't be the best introduction...
Just for the record, I'm not American, but I'm Canadian, which is pretty much the same thing with a different accent and a colder range of weather. And poutine, oh god how amazed I am that USA didn't implement poutine as a modern staple at fast food joints. I mean seriously, deep fried greasy salty potatoes, plus greasy salty gravy, plus fatty salty cheese = one seriously goddamn heavy food.
It's gotta be the name!! It has "poo" in it, and the fact that it's covered in brown sludge doesn't help. But oh my god is it delicious in an evil, not so nutritious way.
Post by: MaximumZero on June 17, 2012, 04:49:08 pm
That, and jerky. And ribs. And southern barbecue. Does spam count? I'm not sure.
You can keep the pate, though. We call that dog food. :p
Post by: Haspen on June 17, 2012, 05:14:14 pm
You can keep the pate, though. We call that dog food. :p
And that's why Americans miss 95% of delicious things :p
Post by: penguinofhonor on June 17, 2012, 05:17:39 pm
Think about that for a minute.
Post by: Haspen on June 17, 2012, 05:19:53 pm
Still better than slab of meat that's barely cooked :v
Post by: penguinofhonor on June 17, 2012, 05:20:42 pm
Post by: Haspen on June 17, 2012, 05:23:51 pm
And honestly if you're going to flick your nose at intestine filled with meat chunks, I'm going to question the strength of your heart and stomach. Your breakfast often consists of fried chicken embryo matter and strips of pig muscles! :P
Post by: G-Flex on June 17, 2012, 05:38:51 pm
Your breakfast often consists of fried chicken embryo matter
I think you're buying some pretty messed-up eggs, there.
Post by: varnish on June 17, 2012, 05:50:23 pm
So! I cooked an old school quiche today, (cast iron pan, lardons, etc.) and am going to make some mayonnaise. Maybe something else if I've got the time. What are some other fun but challenging egg preparations?
Post by: Lagslayer on June 17, 2012, 06:07:58 pm
*hides under desk*
Post by: Sirus on June 17, 2012, 07:26:19 pm
And properly-cooked shrimp are AMAZING.
Post by: Tabbyman on June 17, 2012, 07:35:42 pm
Warning: The following video may decrease appetite drastically and is only intended for educational purposes...
http://www.youtube.com/watch?v=Uj9CysSSsps (http://www.youtube.com/watch?v=Uj9CysSSsps)
Not trying to gross people out on a food thread or otherwise be offensive, thus the warning. It's just bizarre and well... An epically nasty moment in the world of exotic food.
Edit: I just watched it again (it's been a while) and... Oh god I almost cried when I was laughing at how gross it was, because it's just so SAD that it's FUNNY. Or something...
Post by: Osmosis Jones on June 17, 2012, 09:06:03 pm
Also, golden kiwi fruits have just started appearing over here in Aus. Sooo good. Regular kiwi is tasty, but these are mind blowing!
Post by: penguinofhonor on June 18, 2012, 12:03:53 am
Intent: Over Easy
Result: Fried, the yolk broke when attempting to flip the egg
Notes: Use a bigger pan next time. Bacon grease is painful and does not behave quite as much like butter as I want it to. Also use a different spatula.
It resembles a mangled over medium egg, so it's an improvement over last time. Still definitely tasty.
Penguin Rating: 6/10
Post by: Sirus on June 18, 2012, 12:06:59 am
Post by: G-Flex on June 18, 2012, 08:45:04 pm
Dad chose to go to Chili's for Father's Day dinner. Everything was perfect. I mean everything. Soft drink mixed properly, tortilla chips hot and crunchy, salad fresh, main course cooked to perfection. Awesome time.
> American corporate chain restaurant
> "everything was perfect"
I think this must be The Twilight Zone.
Post by: Sirus on June 18, 2012, 11:09:59 pm
Well, it helps that it was before the dinner rush and there weren't very many customers.Dad chose to go to Chili's for Father's Day dinner. Everything was perfect. I mean everything. Soft drink mixed properly, tortilla chips hot and crunchy, salad fresh, main course cooked to perfection. Awesome time.
> American corporate chain restaurant
> "everything was perfect"
I think this must be The Twilight Zone.
Unrelated food thread topic: We bought a container of "Himalayan red salt". We've never had this before, and don't know what to make with it. Suggestions or experiences with this stuff?
Post by: Osmosis Jones on June 18, 2012, 11:18:19 pm
More seriously, it's probably just a rock salt like most others. They have a *slight* difference in flavour from the standard pure table salt, but it's faint enough that you'll only really detect it if you're looking for it. At least, that's if it's anything like the pink rock salts I've tried. Mostly used to make a visually appealling garnish rather than altering flavour.
Post by: Bauglir on June 18, 2012, 11:24:35 pm
EDIT: Though there are specific health claims that do have to be backed up, being "healthy" is not one of them.
Post by: G-Flex on June 18, 2012, 11:26:39 pm
Post by: Sirus on June 18, 2012, 11:27:33 pm
Perhaps it could be put on rice or potatoes? It's in a grinder.
Post by: G-Flex on June 18, 2012, 11:29:26 pm
Post by: Bauglir on June 18, 2012, 11:29:42 pm
Post by: G-Flex on June 18, 2012, 11:31:41 pm
Post by: Sirus on June 18, 2012, 11:33:17 pm
Oh, here we go: http://en.wikipedia.org/wiki/Himalayan_saltThat's the stuff. Slightly more pinkish than the stuff in the first picture, but still.
Post by: Osmosis Jones on June 18, 2012, 11:33:54 pm
They don't, but they also have to put pretty clear disclaimers on the packaging. If you want to rage, rage about homeopathics.
I have so much rage for that. So much. However, this is not the place for that.
Has anyone here made a sweet and sour sauce from scratch before? I have a pineapple that I need to use, and I'm kinda tempted...
Post by: Bauglir on June 18, 2012, 11:47:43 pm
Post by: palsch on June 19, 2012, 06:00:40 am
Has anyone here made a sweet and sour sauce from scratch before? I have a pineapple that I need to use, and I'm kinda tempted...I've done a sweet and sour soup (http://allrecipes.co.uk/recipe/1686/sweet-and-sour-prawn-soup.aspx) before. I actually though it needed a stronger flavour than that particular recipe gave, so would probably increase the sugar/lime/pineapple content. For an actual sauce I've been meaning to try this version (http://chinesefood.about.com/od/sauces/r/sweetandsour.htm).
Post by: penguinofhonor on July 07, 2012, 12:07:06 am
Post by: G-Flex on July 07, 2012, 12:21:41 am
Post by: Scelly9 on July 07, 2012, 12:24:55 am
Quote from: Recipe
Get 1 gallon jar of whole pickles, drain juice, slice into fourths.Surprisingly, it tastes really good.
Put 1/4 of the pickles into the jar at the bottom, no juice.
Add 1 cup of sugar on top of the pickles.
Add 6 cloves of garlic
Repeat four times.
Once sugar has dissolved, add one cup of hot sauce. Age two weeks.
Post by: penguinofhonor on July 07, 2012, 12:30:05 am
You probably just got an awful brand... or maybe a bad bottle. It happens.
I'm picky about my wine. And by that I mean "it needs to be really sweet and not bitter or dry at all" because I really just want alcoholic fruit juice.
The brand was Yellow Tail, though. I've got no clue how good or bad they are, I wasn't the one who bought it.
Post by: G-Flex on July 07, 2012, 01:00:53 am
The best alcoholic fruit juice I've had was some coconut rum in this really really good organic pineapple juice I found at the grocery store.
Post by: penguinofhonor on July 07, 2012, 01:02:45 am
Post by: Osmosis Jones on July 07, 2012, 01:35:42 am
Post by: penguinofhonor on July 07, 2012, 01:42:09 am
Post by: Osmosis Jones on July 07, 2012, 01:46:13 am
If the reason you're drinking something is to be able to complain about it, you're drinking for the wrong reason :P
Post by: penguinofhonor on July 07, 2012, 01:49:08 am
Post by: Osmosis Jones on July 07, 2012, 02:11:33 am
I don't drink wines often, but when I do, I make them count :P
(My one friend and I racked up a $270 bill at that restaurant; sooo worth it)
Post by: abculatter_2 on July 07, 2012, 03:26:50 am
I drink it because nothing complements a $70 dry aged, grass fed 300 day old beef sirloin like a $65 bottle of Argentinian Malbec.
...
(My one friend and I racked up a $270 bill at that restaurant; sooo worth it)
Jesus christ... 0.o
Also, this site is immensely fascinating, and the recipes are very useful:
http://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/
http://www.wildfermentation.com/making-sauerkraut-2/
http://www.wildfermentation.com/making-sour-pickles-2/
I wish I could also advocate for the book, but I haven't been able to get it yet...
EDIT: Now this is pretty damn awesome, I gotta say... (http://www.wildfermentation.com/yogurt-cultured-by-chili-peppers/)
Post by: Tabbyman on July 09, 2012, 04:40:31 am
http://bacontarian.com/ (http://bacontarian.com/)
Post by: Osmosis Jones on July 09, 2012, 06:44:48 am
Just popping my head in to say...
http://bacontarian.com/ (http://bacontarian.com/)
Sort of broken link?
Post by: kaijyuu on July 09, 2012, 06:51:15 am
Necessities:
1) Taco meat. I use fake vegetarian stuff seasoned with generic taco seasoning, but real meat would probably work too.
2) Rice.
3) Shredded cheese.
4) Any other toppings as desired (noodles intended to be eaten dry work very well)
Mix, heat, serve. Simple, tasty, healthy. There are similar things I've heard of, but they all have sauces; this is dry except some soy sauce if I want it.
Post by: penguinofhonor on July 09, 2012, 10:50:34 am
Post by: Tellemurius on July 09, 2012, 01:15:35 pm
I'm munching on something weird right now, so sure why not:we tried our TVP (textured veggie Protein) from our emergency supplies and they are really good for tacos man.
Necessities:
1) Taco meat. I use fake vegetarian stuff seasoned with generic taco seasoning, but real meat would probably work too.
2) Rice.
3) Shredded cheese.
4) Any other toppings as desired (noodles intended to be eaten dry work very well)
Mix, heat, serve. Simple, tasty, healthy. There are similar things I've heard of, but they all have sauces; this is dry except some soy sauce if I want it.
Post by: Sirus on July 09, 2012, 04:33:27 pm
Also, kaijyuu, do you eat all of your food dry or just those artifact-meals?
Post by: MaximumZero on July 09, 2012, 04:36:26 pm
...people say "You wonder why you're overweight!" but really, there's no wonder. I know.
Post by: kaijyuu on July 09, 2012, 04:40:26 pm
Also, kaijyuu, do you eat all of your food dry or just those artifact-meals?Just those, mostly. Most my staple everyday meals aren't things you'd put a sauce on anyway.
Come to think of it, I do make spaghetti rather often, and I use a minimal amount of sauce there too. Just enough for flavor and to spread the parmesan.
/shrug
Post by: DeKaFu on July 09, 2012, 05:42:19 pm
Post by: penguinofhonor on July 12, 2012, 06:58:15 pm
I'll call it a Bourbon Mary.
Post by: Telgin on July 12, 2012, 07:23:26 pm
I just tried making some cheese sauce for cheese fries, and the sweetness was evident. I didn't mind it too much (the ranch helped), but this isn't the first time I've used it in something and later had a peculiar sweetness that I didn't really care for.
I must read labels more closely before purchasing in the future.
Post by: Osmosis Jones on July 12, 2012, 07:42:29 pm
Post by: penguinofhonor on July 12, 2012, 08:15:45 pm
Post by: kaijyuu on July 12, 2012, 08:45:56 pm
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.
Spoiler (click to show/hide)
Post by: Osmosis Jones on July 12, 2012, 09:01:06 pm
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.Spoiler (click to show/hide)
I tried that stuff once, not that particular brand, but close enough... it's vile. Blergh.
Post by: penguinofhonor on July 12, 2012, 10:43:09 pm
Post by: Skyrunner on July 12, 2012, 11:06:20 pm
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.Spoiler (click to show/hide)
I tried that stuff once, not that particular brand, but close enough... it's vile. Blergh.
The horror D:
I don't like Smucker's crustless PB&J sandwiches (http://1.bp.blogspot.com/_bN9se-ul_aE/RreSflaVkdI/AAAAAAAAAJs/1fXQ3UOoT1Y/s400/uncrustable.jpg) because they have two layers of peanut butter and one layer of jam. Results in a very thick, hard to swallow, thick thing that no-one should have to eat.
(It does taste pretty fine, aside from the texture.)
One layer would have been just fine.
Post by: Sirus on July 13, 2012, 02:29:01 am
Post by: Tellemurius on July 13, 2012, 09:27:26 am
Post by: Osmosis Jones on July 14, 2012, 06:29:56 am
Spoiler (click to show/hide)
On the left is rice, string beans and a potato curry topped with toasted cashews, on the right is a chicken and coconut curry with flat bread.
Everything made from scratch from raw ingredients :)
Post by: Tabbyman on July 15, 2012, 05:15:18 am
It's sort of a blend between greasy metabolic delight (low fat being a horrifyingly unhealthy concept in my mind) with vegetable supplementation and some carbs just for work energy.
Oh how I worship the grease and protein, which saved me from a life of random dizzy spells.
Post by: penguinofhonor on July 18, 2012, 02:05:16 am
Post by: Haspen on July 18, 2012, 02:31:07 am
Post by: penguinofhonor on July 18, 2012, 02:32:36 am
Post by: Haspen on July 18, 2012, 03:19:11 am
Hell yes fresh jam.
/me gets diabetes but hell yes. Jam.
Post by: Blargityblarg on July 18, 2012, 08:57:08 am
See, that's what I want to know. Right now I'm assuming it's just mustard seed.
I think it's ground mustard.
Post by: penguinofhonor on July 18, 2012, 03:34:00 pm
These deviled eggs are going to be delicious.
Post by: Tellemurius on July 18, 2012, 03:35:05 pm
Also, my mother just finished cooking first batch of blackcurrant jam. 17 small/medium jars.ill give you money if you send them to me
Hell yes fresh jam.
/me gets diabetes but hell yes. Jam.
Post by: Hubris Incalculable on July 18, 2012, 08:15:50 pm
See, that's what I want to know. Right now I'm assuming it's just mustard seed.
I'm pretty sure it's mustard powder.
Spoiler: large image (click to show/hide)
PS - can anyone tell me how to resize images in the tags?
Post by: penguinofhonor on July 18, 2012, 10:29:27 pm
Also I'm hopefully going to get my great aunt's deviled eggs recipe. This is going to be awesome.
Post by: Sirus on July 19, 2012, 12:22:41 am
Code: [Select]
[img width=300]image url here[/img]Replace the number after width with whatever number you want.
Post by: penguinofhonor on August 07, 2012, 11:27:42 pm
I ate their earlier, but then I put some of my dinner and some cheese together in a quesadilla. Best idea I've had yet. Edamame in a quesadilla is surprisingly good.
Post by: Sirus on August 07, 2012, 11:31:43 pm
Take taco ingredients. Sometime you can leave out the beans or rice, it's up to you and how you make tacos.
Toss ingredients on lettuce.
Add tortilla strips.
Serve.
So simple, yet so delicious.
Post by: penguinofhonor on August 07, 2012, 11:45:31 pm
Post by: Osmosis Jones on August 08, 2012, 04:23:28 am
Hell. Fucking. Yes.
So, I've rubbed some tuna down with salt, pepper, chilli and a little soy sauce, and meanwhile am boiling up some potato and pumpkin for a mash base, and will soon do some broccoli and carrots up on the side. Should hopefully be delicious.
UPDATE: IT IS DELICIOUS OH MY GOD OM NOM NOM
Post by: Haspen on August 08, 2012, 04:26:25 am
Baked in oven.
Omnomnomnomnom.
Post by: penguinofhonor on August 09, 2012, 10:28:22 pm
Post by: Hubris Incalculable on August 09, 2012, 10:45:47 pm
IPA is seriously the grossest kind of beer I've ever consumed. I'm ashamed I paid for this tripe.
[aɪ pi e ɪz ðə bɛst] (http://en.wikipedia.org/wiki/International_Phonetic_Alphabet)
Post by: Microcline on August 09, 2012, 11:46:41 pm
IPA is seriously the grossest kind of beer I've ever consumed. I'm ashamed I paid for this tripe.What type did you get? There's a lot of variation between individual brewers. Also, IPAs can be hard to grasp initially given their bitterness and the influence of the hops.
Post by: Skyrunner on August 18, 2012, 08:32:46 am
Note that I'm in Korea, so beef is very expensive, pork less so, and chicken relatively cheap. Still all expensive from the 'merican POV.
Post by: palsch on August 18, 2012, 08:56:19 am
...I feel like having meat pie. Can anyone point me to an easily doable and preferably tasty recipe for meat pie? :3This looks like a fairly easy chicken pie. (http://allrecipes.com/recipe/chicken-pot-pie-ix/) Not tried it myself yet but got good reviews.
Note that I'm in Korea, so beef is very expensive, pork less so, and chicken relatively cheap. Still all expensive from the 'merican POV.
If you are more relaxed about the idea of 'pie' and like highly inauthentic Mexican food... I'm planning on making this (http://allrecipes.co.uk/recipe/3105/aztec-chicken-pie.aspx) again today. Worked really well last time.
Post by: Osmosis Jones on August 18, 2012, 09:08:25 am
...I feel like having meat pie. Can anyone point me to an easily doable and preferably tasty recipe for meat pie? :3
Note that I'm in Korea, so beef is very expensive, pork less so, and chicken relatively cheap. Still all expensive from the 'merican POV.
Depends. If you just want a basic Shepards pie (no pastry, just potato and *maybe* cheese on top), there's a million online. Usually beef or lamb.
If you want to do a proper pie;
Spoiler (click to show/hide)
) or buy it, but I would advise against making your own puff pastry.Post by: Bauglir on August 18, 2012, 10:07:27 am
2 packs of chicken ramen
1.5 tablespoons of peanut butter
1/4 cup pickles
Several dashes soy sauce
1 tablespoon onion powder
2 teaspoons sriracha
1/2 cup frozen broccoli
1/2 cup frozen spinach
Post by: Hubris Incalculable on August 18, 2012, 02:54:28 pm
Depends. If you just want a basic Shepards pie (no pastry, just potato and *maybe* cheese on top), there's a million online. Usually beef or lamb.
With lamb/mutton, it's Shepherd's Pie. With beef it's Cottage pie.
Post by: Osmosis Jones on August 18, 2012, 07:04:41 pm
Post by: Skyrunner on August 19, 2012, 03:16:01 am
Post by: Haspen on August 19, 2012, 04:49:48 am
And inKoreaFar East,midtermseverything education related is SERIOUS BUSINESS.
Post by: Tellemurius on August 19, 2012, 02:50:58 pm
And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
Post by: John Galt Fanfiction on August 19, 2012, 04:54:38 pm
Last night I had homemade pasta in a cream, mushroom, bacon, and parsley reduction, with a few thick slices of homemade bread on the side. Then desert was (again, homemade) liquid-centre chocolate puddings with some homemade white chocolate ice-cream on the side.
Life is good. I'm living it.
Post by: GoombaGeek on August 19, 2012, 04:59:26 pm
Post by: kaijyuu on August 19, 2012, 05:08:38 pm
Sounds decadent. I want one.
Post by: Skyrunner on August 19, 2012, 05:18:47 pm
[/quote]And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
Hey, casual racism through stereotyping is still racism! So let's not, ta.
Say that to the slightly crazy companies that ventured money in excess of $1.58 million on an MMORPG. :P One and a half million on an online game. That's serious business.
I have no idea how they're planning to recoup the funds.
Also, I want that popsicle maker. I think it'd be good fun for quick freezing. Where did you get it from? :-0
Post by: GoombaGeek on August 19, 2012, 05:19:30 pm
...And only $70 to ship it to Canada (http://www.zokuhome.com/pages/products-quickpop-maker)!
Sounds decadent. I want one.
It's really fun, though. A boring 200ml juice box becomes three awesome juice pops. And you can do striped pops in about fifteen minutes!
Post by: John Galt Fanfiction on August 19, 2012, 06:36:05 pm
Post by: Detonate on August 19, 2012, 07:37:21 pm
...And only $70 to ship it to Canada (http://www.zokuhome.com/pages/products-quickpop-maker)!
Sounds decadent. I want one.
It's really fun, though. A boring 200ml juice box becomes three awesome juice pops. And you can do striped pops in about fifteen minutes!
You could do the same thing with a cup, a freezer, and some tongue depressors from Wal-Mart.
Post by: GoombaGeek on August 19, 2012, 07:39:36 pm
Post by: Scelly9 on August 19, 2012, 07:39:46 pm
Post by: Sirus on August 19, 2012, 07:42:39 pm
And ignore JGF, he's only been here a little while and half of his posts are mildly offensive :P
Post by: John Galt Fanfiction on August 19, 2012, 08:04:47 pm
You don't have to plan ahead with this one, because every time we make normal freezer pops it takes at least three hours. And I was answering a question. But sure, I guess I did waste my money! Thank you for telling me this. I'll return it immediately.
No need to get pissy about it, if you've the money to blow and the passion to use it, by all means treat it as a treasured purchase. I myself have a few pointless kitchen gadgets that cost too much for a single task that I could either do before with the tools already at hand with just a little more effort. We all do. It's just that speaking from experience you'll probably use it once or twice more and eventually it'll get put on the backburner and then never used again, that's just how 99% of these gimmicky things work. For the same money you could have probably at least got a serviceable ice-cream maker, which would have done the same thing (at least, making granitas), have a few other generally-related uses, and be typically useful all year around. But whatever dude, it's your money, spend it on whatever you want.
And ignore JGF, he's only been here a little while and half of his posts are mildly offensive :P
love you too bro
Post by: GoombaGeek on August 19, 2012, 08:43:50 pm
I'm defending a kitchen appliance. This is what the Internet does to you.
Post by: Scelly9 on August 19, 2012, 08:44:36 pm
I forgot to say that it's useful for core pops. This didn't cross my mind before. But yeah, you can suck out the centers of a semi-frozen pop (because it freezes edge-inwards) and put something else in, so you can make your own creamsicles conveniently. And it gives a better texture, there's probably a scientific reason but you get less crystallized ice bits. And we still use the thing after three months so gosh!Oh, that is nice.
I'm defending a kitchen appliance. This is what the Internet does to you.
Post by: MaximumZero on August 19, 2012, 08:45:58 pm
Anyway, I support the popsicle machine.
Post by: GoombaGeek on August 19, 2012, 08:50:08 pm
Well, that's really no different from everyone bitching at me for buying a quesadilla press. It's totally useless...right up until I used it to make dinner in 15 minutes. :PSoon the entire forum will be divided into the Popsicle Machine faction and the Anti-Popsicle Machine faction, and there will be an epic battle.
Anyway, I support the popsicle machine.
The Popsicle Machine faction will win, because the icy-fresh popsicles will numb the wounds incurred by the fight.
Post by: penguinofhonor on August 19, 2012, 09:18:30 pm
Post by: Sirus on August 19, 2012, 09:29:09 pm
Post by: Bauglir on August 19, 2012, 09:32:14 pm
Post by: Blargityblarg on August 19, 2012, 09:37:06 pm
Well, that's really no different from everyone bitching at me for buying a quesadilla press. It's totally useless...right up until I used it to make dinner in 15 minutes. :P
Anyway, I support the popsicle machine.
I just use an ordinary flatbed sandwich toaster. In fact, I can't see how a quesadilla press would be anything but an ordinary flatbed sandwich toaster, with maybe a sticker saying QUESADILLAS on it.
Also: Vinegarsicle. I don't know how well CH3COOH freezes, but you can find out!
Post by: John Galt Fanfiction on August 19, 2012, 09:40:24 pm
Step 2) use those to squish flat your dough between some wrap or baking paper or whatever
Yeah using a dedicated flattener makes sense if you've got the space and need to make commercial / large social gathering quantities, but you probably already had more than two large flat heavy surfaces to crush things flat between in the first place.
I'm not against gadgets, I'm just against people buying overpriced and pointless gadgets to fill inconveniences rather than actual needs. That being said, I do love my ice-cream machine and pasta press, but at least I use those each at least once every other week, sometimes multiples if I have the time. I guess just buy whatever but remember to ask yourself 'am I buying this to be lazy or because I need it' before impulse buying these things.
Unless they're cookbooks. Impulse buy those erry day.
e: unless I'm reading this wrong and thinking that there's a difference between a tortilla press and a quesadilla press? Is the latter a toaster as well? Then yeah you should have one but if you got one ~designed for quesadillas~ then it's not doing anything special.
Post by: Scelly9 on August 19, 2012, 09:42:32 pm
Post by: Ricky on August 19, 2012, 09:44:35 pm
Post by: GoombaGeek on August 19, 2012, 09:52:04 pm
Post by: MaximumZero on August 19, 2012, 09:55:09 pm
Step 1) get two large pans or potsIt's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
Step 2) use those to squish flat your dough between some wrap or baking paper or whatever
Yeah using a dedicated flattener makes sense if you've got the space and need to make commercial / large social gathering quantities, but you probably already had more than two large flat heavy surfaces to crush things flat between in the first place.
I'm not against gadgets, I'm just against people buying overpriced and pointless gadgets to fill inconveniences rather than actual needs. That being said, I do love my ice-cream machine and pasta press, but at least I use those each at least once every other week, sometimes multiples if I have the time. I guess just buy whatever but remember to ask yourself 'am I buying this to be lazy or because I need it' before impulse buying these things.
Unless they're cookbooks. Impulse buy those erry day.
e: unless I'm reading this wrong and thinking that there's a difference between a tortilla press and a quesadilla press? Is the latter a toaster as well? Then yeah you should have one but if you got one ~designed for quesadillas~ then it's not doing anything special.
Post by: John Galt Fanfiction on August 19, 2012, 09:59:30 pm
Why do you have to be so negative? Lighten up!
I haven't been here a day yet and everything I've said has been interpreted as some manner of personal attack, insult, or attempt to just stir shit. Just because I don't agree with something doesn't mean I'm here to eat children! If you go through life ignoring any opinion or statement that's not your own or agrees and supports your own, you're going to have a pretty shallow life. It's important to gain some perspective and insight on everything you do, from buying kitchen gadgets to personal issues. Just because you don't agree doesn't mean you get to stick your fingers in your ears, sing loudly, and declare my opinion irrelevant because you didn't want to listen to it (and then tell me to get out and start my own thread with blackjack and hookers as in other threads already today)
Anyway, food talk.
When we went to Austria, our relatives called us over for lunch every day for two weeks. For two weeks, we literally ate nothing in the fruit or vegetable category (except seasonings!). We would get buns, cold cuts and cheese when we weren't being served a meat dish, which was almost always. It was great.
Sounds delicious but your colon must have screamed bloody murder. Roughage is good! If you don't like vegetables then you're eating shitty vegetables!
e:
It's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
Well a solid-plate press is better but that's ok. I guess you could always use it to make jaffles as well.
Post by: Blargityblarg on August 19, 2012, 10:07:11 pm
Mate, you're free to disagree; just think about wording a bit more, you come off as a little caustic, even if you don't mean to.
Post by: MaximumZero on August 19, 2012, 10:12:53 pm
I don't prefer the solid plate, because I wind up cutting the damned things up anyway. (The pizza cutter is a particularly handy tool.) Also, I have a "jaffle" maker that's nearly as old as I am, (my parents bought it when I was four.) I use the damn thing nearly every day. My daughter loves it. The difference between the jaffle-maker and the quesadilla press is that the quesadilla press takes round burrito-sized tortillas, where you can only put regular sized bread in the jaffle-maker.It's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
Well a solid-plate press is better but that's ok. I guess you could always use it to make jaffles as well.
Post by: Sirus on August 19, 2012, 10:14:22 pm
Post by: Blargityblarg on August 19, 2012, 10:15:31 pm
The heck is a jaffle? I keep thinking it's some sort of waffle.
It's a toasted sandwich, usually filled with baked beans or canned spaghetti (is that a thing in the States?) and pressed by the jaffle press into two triangles as it toasts.
Post by: MaximumZero on August 19, 2012, 10:16:20 pm
Post by: Tellemurius on August 20, 2012, 01:38:56 am
And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
Hey, casual racism through stereotyping is still racism! So let's not, ta.
Say that to the slightly crazy companies that ventured money in excess of $1.58 million on an MMORPG. :P One and a half million on an online game. That's serious business.
I have no idea how they're planning to recoup the funds.
Also, I want that popsicle maker. I think it'd be good fun for quick freezing. Where did you get it from? :-0
[/quote]
I was passing it off as a joke,
Also for popsicles, i remembered a recipe that made sour koolaid, me and my brother tried experimenting with flavors making icecubes or popsicles
Post by: Osmosis Jones on August 20, 2012, 05:35:48 am
(We call them Jaffles in Australia, because the first successful jaffle iron was called, well, the Jaffle Iron. I know the Poms call 'em toasties or toasted sandwiches, and they can get bloody huge (http://www.youtube.com/watch?v=vFCMMe9k8O8)).
Post by: John Galt Fanfiction on August 20, 2012, 05:41:22 am
Post by: Scelly9 on August 20, 2012, 05:54:03 am
To cook children, obviously.Well played.
Post by: palsch on August 24, 2012, 07:21:49 am
Post by: Osmosis Jones on August 24, 2012, 07:35:48 am
A pretty neat trick but not sure I'd rely on it. (https://www.youtube.com/watch?v=Uz2Vnp5ZW4c#!)
That's brilliant!
Post by: RedKing on August 30, 2012, 12:28:40 pm
1. Saute some minced garlic (about 2-3 cloves) in olive oil.
2. Add a pound of bulk chorizo (or scrape the meat out of the casing if you have the sausage-style chorizo). Brown the chorizo and drain at least half the fat off (but not all...that fat is laden with flavor and spices).
3. Add about 6-8 oz of frozen green peas. Cook for about a minute.
4. Add 3/4 cup of chicken broth and some sprigs of cilantro. Cover and simmer for 5 minutes or so.
5. Add in cooked rice and mix thoroughly. The end product should be moist but not soupy. If there's still liquid pooling, keep adding more rice.
The resulting mixture is delicious, moist and spicy and clumps together nicely for use in tacos, burritos, empanadas, or whatever. It's also pretty damn good on its own. It's like a really quick and dirty paella.
Post by: MaximumZero on August 30, 2012, 12:55:43 pm
Chorizo, refried beans, an abundance of cheese, and Sriracha makes the best burrito filling ever.
Post by: Scelly9 on August 30, 2012, 03:45:36 pm
They sort of leaked and sent a bright yellow radioactive-looking goo over my oven.
Post by: kaijyuu on August 30, 2012, 03:48:18 pm
So it sounds like a success to me~
Post by: Osmosis Jones on August 30, 2012, 06:02:00 pm
Not really a weird recipe, but certainly a tasty "hey let's throw this shit together" one:
1. Saute some minced garlic (about 2-3 cloves) in olive oil.
2. Add a pound of bulk chorizo (or scrape the meat out of the casing if you have the sausage-style chorizo). Brown the chorizo and drain at least half the fat off (but not all...that fat is laden with flavor and spices).
3. Add about 6-8 oz of frozen green peas. Cook for about a minute.
4. Add 3/4 cup of chicken broth and some sprigs of cilantro. Cover and simmer for 5 minutes or so.
5. Add in cooked rice and mix thoroughly. The end product should be moist but not soupy. If there's still liquid pooling, keep adding more rice.
The resulting mixture is delicious, moist and spicy and clumps together nicely for use in tacos, burritos, empanadas, or whatever. It's also pretty damn good on its own. It's like a really quick and dirty paella.
Yeah, I often use something very similar for when I just want something quick and dirty. Goddamn chorizo is delicious.
Post by: Blizzlord on August 30, 2012, 11:43:58 pm
Post by: i2amroy on August 30, 2012, 11:50:11 pm
Has anyone said bacon sandwich yet? That is one of the best things to eat ever made.Why have just bacon when you can have bacon and avocado? It's pretty much the only sandwich I place above the BLT, but basically you start with two pieces of sourdough bread, slather them with mayo (or miracle whip, your choice), cover it with about a half of an inch of avocado (which might cost a pretty penny depending on where you live) and then put bacon slices on top. Optionally add a little bit of tomato, but I personally don't very often. Then just eat it, but be prepared to wash your hands afterwards, it is not a very clean sandwich. :P
Post by: kaijyuu on August 30, 2012, 11:51:14 pm
Post by: MaximumZero on August 30, 2012, 11:57:07 pm
Delicious.
Wait before you eat it, though. It will melt your face if you try to eat it too quickly after cooking.
Post by: i2amroy on August 30, 2012, 11:59:32 pm
Bacon, Swiss cheese, and habanero jack cheese, wrapped in a flattened chicken breast, battered, fried, and put on a sandwich.So you fry the whole thing together except for the bread? Man I gotta try that sometime.
Post by: Sirus on August 31, 2012, 12:00:26 am
You should go into business and sell those. Aside from the customers you'd lose to heart disease, you'd earn a fortune.
Post by: MaximumZero on August 31, 2012, 12:02:08 am
Post by: Sirus on August 31, 2012, 12:10:00 am
Post by: RedKing on August 31, 2012, 07:56:31 am
Bacon, Swiss cheese, and habanero jack cheese, wrapped in a flattened chicken breast, battered, fried, and put on a sandwich.Sounds a bit like a homemade Double Down.
Delicious.
Wait before you eat it, though. It will melt your face if you try to eat it too quickly after cooking.
I had the idea the other day of wrapping corn on the cob in bacon, then roasting it in the oven. I mean, you typically baste corn with salt and butter (i.e. semi-liquid fat) to season it, so bacon grease should accomplish the same thing, right?
Pseudo-edit: Damn, I see I am not the first to have this flash of brilliance. Should have known Paula Deen's already done it, that woman would wrap ANYTHING in bacon.
Post by: Shinotsa on September 10, 2012, 06:36:32 pm
Anyone else have suggestions for spicy things to try?
Post by: Dsarker on September 10, 2012, 06:39:23 pm
Slice of bread.
Tomato sauce and mustard.
Slice of salami.
Slice of gouda cheese.
Slice of ham.
Mint sauce.
Slice of bread.
All toasted.
Perfect sandwich.
Post by: penguinofhonor on October 16, 2012, 03:04:03 pm
Penguinofhonor's No-Bake Cookie Recipe
These no-bake cookies are simply the best. They're that perfect consistency between hard and chewy, in the beautiful limbo only no-bake cookies can achieve.
One small batch requires the following:
3/4 cup sugar
1 tablespoon cocoa powder
1/2 stick butter
1/4 cup milk
1/4 cup peanut butter
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla
1 1/2 cups oatmeal
Mix the butter in a pot, mixing in the milk. Add the sugar. Once it's dissolved and the mix starts bubbling, add the cocoa, chocolate chips (pre-melted is best), peanut butter, and vanilla. Once that's all mixed up, add the oatmeal, mix some more, and drop some dollops onto some wax paper. Let them cool for a while.
This is a small batch, making like 8-15 cookies depending on what size you make them. I'm planning on doubling it when I make them again.
Post by: Sirus on October 16, 2012, 05:55:09 pm
Post by: Yoink on October 16, 2012, 05:59:23 pm
The way they somehow transform from runny egg into seperate lumps of eggy goodness has always mystified me. Until now. I know your secrets, Egg-Lords!
Post by: MaximumZero on October 16, 2012, 06:02:13 pm
I just learnt how to scramble eggs. :P Yay me!Now, Yoink-san, your mission is this.
The way they somehow transform from runny egg into seperate lumps of eggy goodness has always mystified me. Until now. I know your secrets, Egg-Lords!
Crack four eggs into a bowl. Add 1/4 cup of milk. Whisk the eggs into a yellowish froth. Add shredded cheddar cheese and a few dashes of hot sauce. Scramble the eggs over medium-low heat. Scramble them like your life depends on it! Enjoy the breakfast of the gods.
Post by: Yoink on October 16, 2012, 06:18:31 pm
Post by: penguinofhonor on October 16, 2012, 07:28:38 pm
So...stovetop? High, medium, or low heat? Should it boil or just simmer? Cooking times?
Low heat it on the stovetop, yeah. I forgot there are different settings on that. And make sure it's simmering. There aren't really any cooking times besides just making sure that the sugar/milk/butter is simmering (shouldn't take more than a few minutes), and then after that seeing that everything is mixed thoroughly. No-bakes are a fast recipe with little waiting.
Also you put milk in scrambled eggs? That's weird.
Post by: kaijyuu on October 16, 2012, 07:29:37 pm
Post by: FearfulJesuit on October 16, 2012, 07:31:27 pm
Post by: penguinofhonor on October 16, 2012, 07:32:00 pm
Milk makes them very fluffy. Or runny/nasty if you add too much.
I guess that makes sense. I'm not sure how it works, but I don't question cooking magic. Can you make fluffy omelettes the same way?
Post by: MaximumZero on October 16, 2012, 07:48:22 pm
Post by: penguinofhonor on October 20, 2012, 03:51:43 pm
Also I went to Mellow Mushroom (http://www.mellowmushroom.com/) last night. There is no limit to the praise I'm willing to give this restaurant. Their pizza is amazing, the atmosphere is amazing, the prices are a little higher than normal but the quality is above and beyond the price increase. It was started by a pair of deadheads, and apparently they know how to make a damn good pizza. Also the one I went to had a wizard statue hanging from the ceiling. If there is one anywhere near you, go to it as soon as possible.
I recommend the Holy Shiitake. It's covered in mushrooms and yet has way more flavor than any mushroom pizza I've ever eaten. My friend who introduced the place to me has high praise for the Maui Wowie, their Hawaiian.
Post by: Caz on October 20, 2012, 04:15:10 pm
Totally simple, infinitely variable meal. On one of those "You have one meal to eat forever for the rest of your life, what is it?" threads, I choose curry every time. :)
Post by: penguinofhonor on November 04, 2012, 02:34:27 pm
Post by: Telgin on November 04, 2012, 08:58:43 pm
I've never tried it in eggs... that sounds like something I need to test.
Post by: penguinofhonor on November 04, 2012, 09:16:47 pm
Post by: Osmosis Jones on November 05, 2012, 12:41:12 am
Also, I can't cook anything tomato based without a pinch of cumin. Not much is needed (too much, and it starts to taste mexican, which while delicious isn't always the plan), but just a small amount really brings out the tomato flavour.
Post by: Haspen on November 05, 2012, 02:26:52 am
I personally love dill as well. Goes nicely with potatoes, white sauces and soups.
Post by: varnish on November 19, 2012, 12:37:40 am
I'm trying to figure out what to do with an acorn squash. I mean, I know what I want to do with the seeds, (toast them up with a bit of salt and oil) but I'm not very good with squash in general. I can make soup, but does acorn squash make for good soup? I'm not sure.
Maybe slice it up and do a stir fry?
Post by: Osmosis Jones on November 19, 2012, 01:28:40 am
Post by: Neonivek on November 19, 2012, 02:04:43 am
I have yet to find something that isn't improved by oregano. Tomato soup, ramen, everything.
Already earthy foods tend to get a bitter taste from Oregano.
but I guess you can test it out. Try Oregano with Humas.
Post by: penguinofhonor on November 19, 2012, 02:11:05 am
Post by: Neonivek on November 19, 2012, 02:32:51 am
Oregano is always at least slightly bitter. It's one of the few bitter tastes I enjoy, for some reason.
Well yeah, but if you add it to a food that has a similar taste category to Oregano then what happens is that its bitter taste will be all that you are adding.
I am not a bitter lover and I find Silantro to taste soapy (apperantly this is caused by a mutation that many humans share)
Post by: penguinofhonor on November 19, 2012, 02:38:40 am
Post by: Neonivek on November 19, 2012, 02:44:08 am
Oh, I guess I didn't get what you were saying. I'll have to try that and see how gross it is.
Hardly gross it just doesn't enhance the dish.
Unless you mean Silantro. Silantro has a chance to be disgusting to you (taste soapy) but from what I can gather it is something you either have or do not have. Mostly because apperantly it is caused by a mutation of taste buds.
Post by: Osmosis Jones on November 19, 2012, 02:49:39 am
I am not a bitter lover and I find Silantro to taste soapy (apperantly this is caused by a mutation that many humans share)
Holy crap. I thought I was the only one! Everyone always looked at me funny when I said it had a faint taste of dishwashing liquid! (Mind you, I still like it, but only in small amounts... too much is soapy bleck).
Post by: varnish on November 19, 2012, 07:35:34 pm
Slice it in half, clean it out, roast it in the oven til soft, stuff it with a rice/bacon/vegetable mix, then drizzle with oil, herbs and breadcrumbs before sliding it back under the grill to put a nice toasted crust on it?
Stuffing it! That's something I hadn't thought of. I've often baked up squash, but just in the way where you brush it with oil and later mix it up with cinnamon and brown sugar, which wears after a while.
Post by: FearfulJesuit on November 28, 2012, 12:54:52 pm
Post by: Osmosis Jones on November 28, 2012, 06:05:54 pm
I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?
Rye bread? That's brave... I hear the dough for that is effectively glue.
As for using milk... I do that for my white bread loaves fairly regularly, particularly if I want to make a sweeter loaf (I dissolve sugar/butter into the milk first, then cool it and add it to the flour). For white, it works fine, just remember that you're increasing the fat content (particularly if you use full cream milk), so reduce it elsewhere accordingly. Of course, I'm not sure how different rye bread is...
Post by: penguinofhonor on December 08, 2012, 07:51:56 pm
Also I just had a minced garlic and sharp cheddar quesadilla. A little of the garlic didn't cook all the way, but I consider it a success overall. Cheese and garlic go amazingly together. Actually, most things work great with garlic.
Post by: penguinofhonor on December 08, 2012, 08:55:33 pm
Post by: dei on December 08, 2012, 11:55:39 pm
- EDIT - I have eaten those fishsticks. I wish I had ranch dressing to dip them in but whatever. I will wash the fish taste out of my mouth with some iced tea.
- EDIT - Where the hell is my iced tea? Nevermind, it's in the mini-fridge. All of that baking just kind of had me baked.
Post by: FearfulJesuit on December 09, 2012, 12:17:27 am
I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?
Rye bread? That's brave... I hear the dough for that is effectively glue.
As for using milk... I do that for my white bread loaves fairly regularly, particularly if I want to make a sweeter loaf (I dissolve sugar/butter into the milk first, then cool it and add it to the flour). For white, it works fine, just remember that you're increasing the fat content (particularly if you use full cream milk), so reduce it elsewhere accordingly. Of course, I'm not sure how different rye bread is...
It came out well, but it was glue. Even making a starter, making that shit rise is hard. I think it either rises or it doesn't, and you just have to be lucky.
Post by: Osmosis Jones on December 09, 2012, 12:21:58 am
Post by: Strife26 on December 09, 2012, 02:06:36 am
Post by: Osmosis Jones on December 09, 2012, 03:06:26 am
Alternatively, you could try a risotto if you're not afraid to broaden your repetoire a bit. In its simplest form, it's just cooking rice (japonica, arborio or other short, round grains only) in a shallow pan while slowly adding stock and stirring.
Post by: penguinofhonor on December 09, 2012, 10:59:05 pm
Post by: Neonivek on December 09, 2012, 11:00:11 pm
I just made peach cobbler. The bready part was doughy tasting and I have no clue what to do to remedy that.
Cook the crust before you put in the filling to crisp it a bit.
Post by: penguinofhonor on December 09, 2012, 11:02:01 pm
Post by: Neonivek on December 09, 2012, 11:03:15 pm
But the crust goes on top of the filling.
Turn the heat up when you start cooking it, then when it browns a bit, lower the temperature to normal.
Post by: i2amroy on December 09, 2012, 11:06:06 pm
Other people can say 'This needs a pinch of salt' or something after tasting some food.The funny thing about this is that some of the older recipes in my family's cookbook actually use measurements like "a pinch" or "handful". As a result, there is table in the front that is full of conversions from "pinches" and "handfuls" to more exact things like "tablespoons" or "cups". :P
I think you are confusing a cobbler and a pie.I just made peach cobbler. The bready part was doughy tasting and I have no clue what to do to remedy that.Cook the crust before you put in the filling to crisp it a bit.
As for my advice, I think the fact that your cobbler topping is still doughy might be an indication that you are laying it on just a little thick. Alternatively you might want to cook it for just a little longer, if you can manage that without it burning.
Post by: penguinofhonor on December 09, 2012, 11:09:45 pm
Post by: dei on December 10, 2012, 02:32:25 pm
Also I just realized I have some actual on-topic stuff. I got a bunch of recipes from 4chan and the information threads they have on /b/. I think I'll post a few that sound really good right around now.
Spoiler (click to show/hide)
Maybe someone would like to try these recipes? I just thought I would share the ones that don't contain any offensive language in them.
Post by: Bauglir on December 10, 2012, 02:49:20 pm
Post by: dei on December 10, 2012, 02:57:06 pm
If... if you could PM me the ones that have profanity, as well, that'd be great. If they've sprung from the same source as that magnificence pictured above...When I find them and get around to it sure. I was just about to have a lunch that is nowhere near as glorious as these recipes.
Post by: penguinofhonor on December 10, 2012, 03:10:07 pm
Post by: dei on December 10, 2012, 03:18:03 pm
I wonder how many people on /b/ are high as fuck all the time. Because all that stuff looks like stoner food.They had ton of stoner threads the last time I was there. There was not a day without a stoner thread or some people trying to hook up to score some weed. Technically those threads are now supposed to go on /soc/ but then again I have no place saying anything like this due to my permanent ban.
One thread though recommended buying a pizza, a bag of shredded colby jack cheese, and a bag of french fries. You first cook the french fries and then put them on the pizza and cover that with the cheese. You then cook the pizza to the regular specifications and then eat the little beast. It sounds good.
Post by: penguinofhonor on December 10, 2012, 03:21:35 pm
Spoiler: marijuana. harmless? (click to show/hide)
Post by: dei on December 10, 2012, 03:38:50 pm
Oh, that reminds me.I think if shrimp, baby corn and hot dogs can be pizza toppings then so can french fries. Also I never have leftovers to begin with due to an amazingly insatiable appetite. It's why I usually don't cook macaroni and cheese or buffalo chicken nor often buy ice cream.Spoiler: marijuana. harmless? (click to show/hide)
Post by: Tellemurius on December 10, 2012, 04:59:53 pm
Thats why you combined the mac and cheese with the buffalo chicken with fried ice cream on the sideOh, that reminds me.I think if shrimp, baby corn and hot dogs can be pizza toppings then so can french fries. Also I never have leftovers to begin with due to an amazingly insatiable appetite. It's why I usually don't cook macaroni and cheese or buffalo chicken nor often buy ice cream.Spoiler: marijuana. harmless? (click to show/hide)
Post by: MaximumZero on December 11, 2012, 12:58:39 am
Post by: Bauglir on December 11, 2012, 01:19:32 am
Post by: Osmosis Jones on December 11, 2012, 01:24:53 am
Take, for example, 'lazy burgers';
Get beef mince. Squish with hands into patty. Cook. Slather with tomato sauce.
...enjoy?
Post by: penguinofhonor on December 11, 2012, 02:43:53 am
Ingredients
1. half a pound of ground beef
2. a pound's worth of taco seasoning
3. some chili powder because why not
4. cheese
5. flour tortillas
steps
1. cook beef in skillet
2. mix ingredients 2-4 in
3. put in tortillas
It was pretty bleh and gave me heartburn. I vowed to learn how to actually cook ground beef recipes after that.
Post by: Neonivek on December 11, 2012, 05:16:58 am
Guys, if that's a typical example of stoner food up there, stoner food is awesome, regardless of the number of drugs you've taken.
Given I've seen Tuna, Chips, and cheese pizzas...
No... no it isn't.
Post by: Newbunkle on December 11, 2012, 05:18:08 am
Post by: dei on December 11, 2012, 11:40:28 am
You have been warned.
Spoiler: Hamdog (click to show/hide)
Spoiler: Cheddar Bay Biscuits ala Red Lobster (click to show/hide)
I'm sorry if I offended anyone with the language presented within the images in this post. Remember, I got these off of 4chan's /b/ board.
Post by: martinuzz on December 11, 2012, 01:07:21 pm
Brussel's chicory with chèvre, in cranberry sauce.
It's a recipe I created when I was still a vegetarian, and I still eat it regularily, because it's darn tasty.
It does not use any herbs or spices, except for some salt, and those spices used in the ready-made cranberry compote).
Yet it has a *very* rich flavour. The ingredient`s flavours all enhance / complement each other.
Here's how to make it. You can do it within an hour, once you get the hang of it.
Ingredients (per person):
300g potatoes
200g chèvre
500g Brussel's chicory
half a (250cl) pot of cranberry compote
1 egg
some flour
some breadcrumbs
some oil
some (baking) butter
some salt
1) Prepare the chèvre (Fench goat's cheese. You can either take the young fresh chèvre blanc, or the somewhat older and goatier variant. I personally prefer the young variant for this recipe. If they don't have chèvre in the USA, I think you can get close to it with Kunik cheese, although that's part cow, and not the real goaty experience. I suppose in the UK chévre should be commonly available in the supermarket, like here in Holland. If not, try Pantysgawn, your local goat cheese).
Make slices of about 5 cm thick of the goat's cheese. Bread them (that's the right verb, I hope) as follows: Set up 3 soup plates, one with whipped up egg, one with flour and one with breadcrumbs. Cover the cheese in egg, then in flour, again in egg, and lastly in breadcrumbs. make sure it's covered well, because it needs to be fried, and you don't want the cheese to start leaking through and burn.
The actual frying of the cheese takes only about 15 minutes, but you needed to do this first, because the breadcrumbed cheese needs to be put in the fridge (freezer is faster) for a while. 15 minutes in the freezer should do. Or an hour in the fridge.
2) Now that you cheese is chilling in the freeze, it's time to peel and cut the potatoes. Don't put them on the stove yet.
3) Prepare the Brussel's chicory by peeling off the outer leaves, until it looks fresh. If you got really fresh chicory that might not be nescessary. In any case, you don't want any brownish coloring in the tip of the leaves. Cut of a small slice of the stalk as well, to make it's ending fresh.
4) Put the potato parts on the stove, in a large frying pan, and start slowly stewing them in some oil, with a lid on the (big) frying pan. Do not forget to add some salt.
5) Steaming chicory takes only slightly shorter than boiling potatoes, so as soon as your potatoes are on the stove, you can put the chicory on the stove as well, and start steaming it. I prefer steaming over boiling, for chicory. If you have no steam basket add-on for your cooking pans, get one for 2 euros at your local store. If you insist, you can boil the chicory instead.
6) while the potatoes and chicory are cooking, you can prepare something to heat the cranberry compote either on the stove or in a microwave. I tend to buy ready made cranberry compote.
7) Once your chicory has been steaming for 15 minutes, put another frying pan on the stove with some oil and some butter, and heat that. Once it's really hot, put the breaded cheese in the pan, and burn it for a minute on both sides. Now turn down the stove to it's lowest, and put a lid on the pan. Turn the cheese about once every 2 minutes, gently. Be careful, don't break it's skin when turning it.
8] Once the lid is on youre cheese frying pan, take the lid off your potatoes, check with a fork, to see if they're close to overly cooked, and if so, turn up the stove below those to the max.
Turn them into nicely golden brown baked potatoes by regularily stirring (or throwing) them about.
9) Once the potatoes are done, your chicory should be good too, as well as the cheese. Heat the cranberry compote at the last moment, and serve dinner. The cranberry compote should be served on top of the chicory.
Bon Apetit
Post by: Tellemurius on December 11, 2012, 05:28:58 pm
I think I will post those recipes with the offensive language in them in this thread, albeit spoilered. Do click if you want recipes for a hamdog or for cheddar bay biscuits but don't click if you dislike foul language and insults.i was taught how to make the biscuits in cooking class back in high school, for now i get my recipes from instructables.com.
You have been warned.Spoiler: Hamdog (click to show/hide)Spoiler: Cheddar Bay Biscuits ala Red Lobster (click to show/hide)
I'm sorry if I offended anyone with the language presented within the images in this post. Remember, I got these off of 4chan's /b/ board.
and dude that meat recipe makes me vomit rainbows of deliciousness.
Post by: penguinofhonor on December 11, 2012, 05:35:24 pm
Post by: Neonivek on December 12, 2012, 02:38:13 am
The issue is I don't know what. Whipped Creame will melt.
Post by: Osmosis Jones on December 12, 2012, 02:49:12 am
I want to fill puffs with something similar to whipped creame that tastes a bit like icecream
The issue is I don't know what. Whipped Creame will melt.
Tough ask. Best idea I can come up is still some form of whipped cream, but with agar, sago or gelatin to set it maybe?
EDIT: Wait, is the melting because you actually want to cook it with the filling inside? If so, I got nothing (closest would be maybe something like a lava cake). However, if you don't mind a little work, just inject them with the cream after cooking.
Post by: Neonivek on December 12, 2012, 03:01:24 am
Whipped cream rarely tastes like icecream
Post by: Sirus on December 12, 2012, 03:19:51 am
Ohh by all means I'll be inserting it afterwords.Hehehehehe.
OOC thread material right here.
Post by: Osmosis Jones on December 12, 2012, 06:19:10 am
Ohh by all means I'll be inserting it afterwords.
Whipped cream rarely tastes like icecream
It does if you add sugar and vanilla :P
Post by: penguinofhonor on December 20, 2012, 11:44:19 am
Post by: Osmosis Jones on December 21, 2012, 08:55:53 pm
Post by: Neonivek on December 21, 2012, 09:45:51 pm
Something he can indulge in without stretching it.
Post by: Sirus on December 21, 2012, 10:02:57 pm
Post by: MaximumZero on December 22, 2012, 11:58:03 pm
I need turkey cooking advice. Mainly, how do I make sure this thing isn't dry?Cook it in a bag. This prevents the moisture from escaping and makes sure you don't need to baste.
Post by: penguinofhonor on December 23, 2012, 12:29:54 am
I need turkey cooking advice. Mainly, how do I make sure this thing isn't dry?
Cook it in a bag. This prevents the moisture from escaping and makes sure you don't need to baste.
We already screwed it up. It was quite dry. For future reference, what kind of bag?
Post by: fqllve on December 23, 2012, 12:49:52 am
Post by: MaximumZero on December 23, 2012, 01:26:32 am
Thaw turkey, remove giblets. Make tiny cuts into legs, breast, and thighs of turkey. Crush pablano, habanero, and thai peppers into a paste (spice for flavor. I added chili powder, white pepper, black pepper, garlic, onion powder and thyme), and smear the paste over the cuts. Stuff the turkey with hot-sauce infused bread stuffing. Put the whole damned thing into a plastic oven bag, and that into a roasting pan. Bake until a meat thermometer reads at least 165F in a thick part of the bird, away from bones. Shield your face when you open the bag. Seriously. (It ‼burns‼)
Eat, but bring plenty to drink, lots of biscuits, and a bunch of tough-guy friends. Enjoy the manly tears.
Post by: Zrk2 on December 23, 2012, 01:40:54 am
Or shove a beer can in it, that helps.
Post by: Ancre on December 23, 2012, 05:01:53 am
Post by: Sirus on December 23, 2012, 06:14:50 am
Post by: Ancre on December 23, 2012, 06:17:18 am
Post by: Sirus on December 23, 2012, 06:18:37 am
Post by: Ancre on December 23, 2012, 07:03:14 am
Heh, I can even take pictures if they look good enough :)
Post by: Sirus on December 23, 2012, 08:55:28 pm
Post by: Neonivek on December 23, 2012, 10:37:49 pm
Use a sugar substitute?
To my knowledge this is mostly a myth and that most artificial sugar is bad for diabetics. >_<
Post by: penguinofhonor on January 01, 2013, 10:13:45 pm
Penguin's Parmesan and Herb Turkey Meatloaf
Loaf: 1.2 pounds ground turkey, 1 egg, 2/3 an average onion (chopped), 2 cloves of garlic (minced), 0.75 cups milk, 0.75 cups cracker crumbs (fuck your breadcrumbs), 0.5 cups ground or finely shredded parmesan, pepper and herbs (oregano, rosemary, anything else, it'll all be hella tasty)
Sauce: 2/3 cup ketchup, 2 tbsp wet mustard, 2.5 tbsp brown sugar
Mix all loaf ingredients in a bowl. Mix the sauce together. Put the meaty stuff into a casserole type dish (doing so will classify this dish as a casserole), then spread the sauce out over the top. Cook at 350F for a little over an hour.
Notes: I'm probably going to try a different sauce. Barbecue-esque sauce worked but there are probably things that go better with turkey.
Spoiler (click to show/hide)
Penguin's Regular-Ass Beef Barbecue Meatloaf
Loaf: 1 pound of ground beef, 1 egg, 0.5 average onions (chopped), 2 cloves of garlic (minced), 2/3 cup of milk, 2/3 cup of cracker crumbs (fuck your breadcrumbs), salt and pepper, 1/4 cup barbecue sauce
Sauce: 1/2 cup ketchup, 1/4 cup barbecue sauce, 1 tbsp dry mustard, 2 tbsp brown sugar
Same as turkey meatloaf instructions, cook for an hour.
Notes: potentially not barbecue enough, consider obtaining barbecue spices
Spoiler (click to show/hide)
Post by: Jopax on January 02, 2013, 05:27:18 am
I worry about this because a friend has decided to start eating meat again (been a vegetarian for 2-3 years now) and I've been tasked with making her first meaty meal.
Post by: Blargityblarg on January 02, 2013, 06:41:26 am
So I need a simple but potentially awesome lunch that involves meat (simple in the sense that it doesn't contain a ton of exotic stuff since that can't be easily obtained around here). I've had a few ideas but I'm not sure about that stuff, one especially is alluring but it has a lot of potential to be an expensive fuckup.
I worry about this because a friend has decided to start eating meat again (been a vegetarian for 2-3 years now) and I've been tasked with making her first meaty meal.
Risotto is not nearly as hard as most people think, and dead tasty if you do it right.
All measurements are approximate
1 onion
4ish cloves garlic
a few slices bacon
two or three chicken thighs
1 cup arborio rice (most supermarkets, any medium grain will do)
a couple stock cubes (or however much powder makes a litre of stock)
salt
pepper
about half a cup of frozen peas and/or corn
parmesan
fill the kettle, put it on
dice bacon and onion, fry off until onions are kinda sorta translucent in a dutch oven or other biggish pot
cut chicken into strips or chunks or whatever you want, not much bigger than an inch cube is ideal
toss the chicken in, after it all turns white cook for another minute-ish then toss in stock cubes
once stock cubes kinda dissolve in the juices toss in your rice, stir until all the rice is coated and then for like a minute afterwards
then toss in a splash of wine if you want, or just water if you don't have any
red or white wine works, sometimes red wine makes it go a weird grey colour, sometimes an awesome pink, it's a bit of a mixed bag, all tastes fine though
then just keep alternating stirring until liquid's mostly gone and adding more liquid
after you've put in a good two thirds of the kettle (5 cups/1.25L) chuck in your peas/corn and start tasting the rice to see how the texture is
when the rice is soft you're done
turn off heat, add parmesan, stir
Apologies for poor formatting, I hastily adapted from when I facebooked it to a friend.
Post by: majikero on January 03, 2013, 09:31:10 pm
I won't tell you what it's made of. It's for the Gods after all.
Post by: Bauglir on January 04, 2013, 12:17:20 am
The holiday have ended. I made "Food for the Gods" for the family. Life is good.TELL US
I won't tell you what it's made of. It's for the Gods after all.
Post by: majikero on January 04, 2013, 12:36:42 am
Spoiler (click to show/hide)
Post by: Osmosis Jones on January 04, 2013, 01:47:16 am
The divine Brownie recipe contains no nuts; rather, it has these (http://www.cadbury.co.nz/Products/Candy-Confectionery/Pascall-Clinkers.aspx) crushed up and mixed in. It is a transcendental flavour explosion!
Post by: penguinofhonor on January 28, 2013, 04:32:39 pm
Post by: RedKing on January 28, 2013, 04:36:38 pm
I'm eating some delicious-ass salsa (http://www.marialouisasalsa.com/). And it's local, so I get this nice sense of superiority while I eat it.I'm not even going to ask what goes into ass salsa....
Personally, I've never liked salsa (probably because the texture of tomato chunks triggers my gag reflex). Now salsa picante (the thin stuff that's basically crushed peppers in marinara), that I dig.
Post by: penguinofhonor on January 28, 2013, 08:30:33 pm
Post by: Neonivek on January 28, 2013, 08:37:59 pm
So I pretty much up and said that no one can use it until I use it once... and since I am "not" allowed to cook, that means never.
Post by: Sirus on January 31, 2013, 12:37:18 am
Do they sell cheap-ass frozen shrimp that aren't popcorn shrimp? If so, I might have to visit the frozen foods aisle.They should. I can't vouch for how good they'll be, but I'm pretty sure most grocery stores will sell some.
Post by: penguinofhonor on January 31, 2013, 12:54:37 am
Post by: Sirus on January 31, 2013, 01:08:41 am
Post by: penguinofhonor on January 31, 2013, 01:32:13 am
They have non-frozen shrimp, though. And frozen fish.
Post by: MaximumZero on January 31, 2013, 07:14:28 pm
I have no need of salsa. I have sriracha.I'm eating some delicious-ass salsa (http://www.marialouisasalsa.com/). And it's local, so I get this nice sense of superiority while I eat it.I'm not even going to ask what goes into ass salsa....
Personally, I've never liked salsa (probably because the texture of tomato chunks triggers my gag reflex). Now salsa picante (the thin stuff that's basically crushed peppers in marinara), that I dig.
Post by: Osmosis Jones on January 31, 2013, 08:44:55 pm
Spoiler (click to show/hide)
Post by: MaximumZero on January 31, 2013, 11:59:34 pm
INSTRUCTIONS (to be read aloud in a manly-man voice):
1lb Ground Beef (I used Chuck. Chuck is manly.)
1/2lb Ground Spicy Italian Sausage. (Also manly.)
Brown 'em in a skillet. Make sure the meat chunks are broken down uniformly. Drain the grease, you won't be needing it.
Get a big-ass pot. (Seriously, get a big one. This will make enough chili to feed a small army. An army of eight normal people or five-six big eaters.)
Insert: 1 medium sized (12oz, I think) can of smooth tomato sauce. (I used Hunt's, but prefer Rotel.) Fill it with water, and then dump that in, too.
1 smallish can (8oz, I think) of tomato sauce. Do the water thing again. Do it like a man this time.
2 small cans (2oz, I think) of tomato paste. (Hunt's again.)
2 cans of hot chili beans (I used Brooks Hot and Spicy).
~4-5 tbsp Chili Powder.
~2tbsp onion powder.
~2tbsp garlic powder.
~2tbsp black pepper.
~1 tsp salt.
~1 tsp cumin.
I would have used White pepper and ground red pepper in addition to all of that, but I didn't have any. If you're making this for yourself and you can stand the heat, add ~1/4 cup of sriracha. The flavor and heat are both very complimentary.
Stir it up until it's nice and uniform, then taste. If it's missing something, add more of whatever it's missing. Use pepper first. I almost always wind up adding a little more pepper. Stir in the meat. Stir a little more. Stir like you mean it.
Let it simmer, uncovered, for 20-30 minutes to reduce. Stir every few minutes to keep shit from sticking to the bottom of the pot.
Once it's thick enough to be to your liking, put it in bowls. Garnish with saltine crackers and sharp cheddar cheese. Eat, and let loose manly tears at the mild heat, the intense flavor, and the stuff in the spicy sausage that always sneaks up on you.
Bon appetit, you stud you.
Post by: Sirus on February 01, 2013, 12:41:29 am
Birthday cake, that's what.
Post by: Bauglir on February 01, 2013, 01:21:40 am
With any luck, you won't be able to taste anything but delicious seasonings and the occasional mushroom, potato, or kale leaf. Everything else should just dissolve by the time it's been in there a day or three. Spoon it over some kind of cooked grain, like rice (but probably not corn - good ingredient though!), to bulk it up and make it last longer.
Warning: not responsible for food poisoning. I suppose using booze would solve that. Come to think of it, I should make this with beer...
Post by: penguinofhonor on February 01, 2013, 02:47:59 am
Post by: Scelly9 on February 01, 2013, 03:33:52 am
Post by: penguinofhonor on February 01, 2013, 03:53:32 am
Post by: Caz on February 01, 2013, 06:08:47 am
I've made a fairly manly stew.
Lentils would go good in that, and a bit of coriander seed. I made a similar thing and dubbed it "chilli fucking chicken soup" it was the colour of molten rock and tasted of the heavens.
Post by: penguinofhonor on February 07, 2013, 08:11:05 pm
Also yesterday I made some ginger chicken using this recipe (http://www.pbs.org/food/fresh-tastes/ginger-chicken/). It was okay, and I'm probably not going to make it again since deboning and deskinning chicken was a lot of effort, but here's my theorized fixed recipe for the sauce in case I do:
Ginger Chicken
For slightly over 1.5 pounds of chicken to be cut into bite sized bits (it was 1.7 including skin/bones):
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons ginger
1 tablespoon brown sugar
Some amount of lemongrass.
Marinate it for an hour instead of the original time.
Also, future penguinofhonor, you should remember to make some rice or asian noodles alongside this to compliment it.
Post by: nenjin on February 07, 2013, 08:24:21 pm
Post by: Osmosis Jones on February 07, 2013, 09:16:25 pm
Work ordered these Vietnamese sandwiches for lunch today. Crusty baguettes, with fresh carrots, onions, cilantro, and chicken, beef or pork sauteed or stewed in some kind of Vietnamese magic. And a jalapeno landmine on some for spice.
<3 Vietnamese bakers. They stole the secrets of good bread from the Frenchies, and then made it better!
Post by: WealthyRadish on February 08, 2013, 03:32:11 am
For the sauce, I've been using roasted chili powder and flour added to onions fried in olive oil, which does the job and only takes about 10 minutes to make. I have yet to work out a good refried bean recipe, thanks partially to an undisclosed penguin, so I've been using canned pinto and black mixed together. The corn tortillas need to be of the coarse and vulgar kind that one wouldn't eat in polite company, as softer ones would probably just melt. Anyway, with alternating layers of beans, cheese, and other random stuff, all smothered in sauce and sammiched by tortilla, it basically turns into an 8 lb blobular orgasm, and costs less than $10 to make.
Aside from that, I've been making waffles, orange/lemon chicken, a black bean/rice soup, and the occasional coffee cake.
Oh, and oatmeal. But nobody cares about oatmeal.
Post by: nenjin on February 08, 2013, 12:27:29 pm
-1 Can El Paso Refriend beans
-2 strips of bacon
Fry up the bacon and dice it up very fine. Save the bacon grease.
Add the bacon bits and bacon grease to the beans, stir well, perhaps microwave for 30 seconds to get it blended.
Season with garlic, onion powder, paprika, cumin or anything else you find tasty.
Post by: MaximumZero on February 08, 2013, 12:45:54 pm
Post by: penguinofhonor on February 08, 2013, 05:04:42 pm
Post by: majikero on February 09, 2013, 12:15:03 pm
what you need:
Meat
onion
garlic
vinegar
soy sauce
optional:
bay leaf
peppercorn
brown sugar
"Sprite" soda
How to cook it.
1. Cut the meat, garlic and onion.
2. Simmer the garlic and onion in a small amount of oil.
3. Add meat, 1/2 cup of vinegar and soy sauce, and 1 cup of water.
4. Cook till liquid evaporates.
5. Serve with rice. Enjoy.
Optional.
1. Add bay leaf, peppercorn and a spoon full of brown sugar.
2. Add "Sprite" soda instead of water and brown sugar.
Tell me what you think. :D
Post by: Bauglir on February 09, 2013, 01:25:48 pm
Post by: WealthyRadish on February 09, 2013, 03:27:14 pm
can of pasta
0.o
Post by: Bauglir on February 09, 2013, 03:27:54 pm
EDIT: It was delicious.
Post by: MaximumZero on February 10, 2013, 09:40:43 am
This is an abomination, and must be destroyed.can of pasta
0.o
Post by: Maggarg - Eater of chicke on February 10, 2013, 10:33:48 am
it was lovely :>
Post by: GreatJustice on February 10, 2013, 10:36:34 am
Post by: Lagslayer on February 16, 2013, 12:32:43 am
Bag o' noodles, straight from the bag, are extremely economical at only ~40 cents a package and filled with nutritional sodium and calories.Potatoes are even cheaper, and offer a lot more calories than grains. It's just about the most (if not the most) calories per acre you can get, rivaled by very few other commercially grown crops.
Post by: Sappho on February 16, 2013, 06:10:06 am
Spoiler: Recipe (click to show/hide)
Post by: Haspen on February 16, 2013, 06:13:14 am
Post by: Sappho on February 16, 2013, 06:21:34 am
Post by: Sappho on February 17, 2013, 02:24:41 pm
Into a bowl, mix:
1/2 cup yogurt
a bit of cucumber, cut into small cubes
a few cherry tomatoes, also in small cubes
about two tablespoons combined of fresh parsley and mint, coarsely chopped
just a bit of chopped red onion
dash of salt and pepper
little squeeze of lemon juice
Mix well, eat off pita bread. Delicious.
Total prep time: 7 minutes
EDIT: Forgot the onion
Post by: MaximumZero on February 17, 2013, 02:26:57 pm
If you try my recipe, be sure to let me know how it turns out. So far I don't think anyone has made it other than me.Same here. Chili for everyone!
Post by: penguinofhonor on February 27, 2013, 03:58:02 am
First attempt (recipe (http://damndelicious.tumblr.com/post/23983558996/baked-brown-sugar-chicken-wings-with-roasted-red-pepper)):
Spoiler (click to show/hide)
At this point I did not know that true chicken wings were wings cut in half, and was confused as to why my drumsticks were so much bigger than regular restaurant-ass drumsticks. I fixed that with my second attempt.
Spoiler (click to show/hide)
Have you heard of the legendary mouthgasm? Those chicken wings will make it a reality. They're based off this recipe (http://www.food.com/recipe/honey-barbecue-chicken-wings-185892?scaleto=12.0&mode=null&st=true), but I've improved it. Also I didn't have any cayenne powder so I replaced that with chili powder. I'm pretty sure that works.
This recipe is for a small batch. I definitely recommend going larger if you're confident in your ability to not fuck up. I know I will next time.
Ingredients (wings and rub):
- 6 chicken wings - About 1.8 lbs. Or 12 mini-drumsticks/two-bone-bits if you cut 'em in half already.
- 1 tsp olive oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 1/3 tsp sugar
- 1/3 tsp paprika
- 1/3 tsp chili powder
Ingedients (sauce):
- 2/3 cup smokey barbecue sauce
- 1/3 cup honey
- 1.5 tbsp ketchup
- 2 tbsp hot sauce
- 2 2/3 tbsp butter
- 1 tbsp garlic powder
Instructions:
Preheat your oven to 400F. Stir all rub ingredients besides the chicken wings together in a sufficiently large bowl. You should get some ugly looking stuff with the consistency of wet sand. Then add the chicken wings, stirring to the best of your ability. It's not easy to stir a bowl of chicken wings, so nobody will judge you if the rub isn't perfectly even.
Put some aluminum foil down on a pan, or just use the pan if you're brave and like cleaning chicken juice and burned barbecue sauce off metal. Spray some Pam down, stick the wings in, and cook for 40 minutes, turning them over at 20 minutes.
Sauce time! Mix all that shit together. It'll go faster if you put the butter in first and let it melt by itself. I didn't remember that, unfortunately. The sauce needs to be simmering when your wings' 40 minutes are up, so I started shortly after turning them.
Once you're done cooking the wings, dip them in the sauce and put them back on the pan. Cook them for another 5 minutes, then remove, serve, and experience chickenlightenment.
Post by: Sigulbard on February 27, 2013, 08:41:35 am
I'm probably not the first to say that in this thread
Post by: RedKing on February 27, 2013, 09:34:54 am
I've been getting back into cooking just because my housemate's idea of cooking is buying a frozen meal in a bag and heating it in a skillet. Or eating out. I can't afford to eat out. However, he hasn't really updated his pantry since his wife died, which has led me to be.....creative.
Thawed out close to 3 pounds of chicken breasts couple of days ago, decided I had too much for one meal. So I made up a marinade for 2 pounds of it, and I couldn't decide whether to do a lemon-pepper marinade or a honey-mustard glaze...so I kind of did a lemon-pepper-honey-mustard marinade. Marinated for a solid day then roasted in the oven for an hour and served with some orrechiette pasta with a white wine cream sauce and some lima beans tossed with garlic salt and fresh herbs.
Boo to the yah. It was tasty.
The other pound I wanted to eat that night, so I thought I'd barbecue them.
Problem: no barbecue sauce.
Solution: Make one!
Problem: No Worcestershire sauce, no brown sugar.
Solution: Ketchup, blackstrap molasses, white wine vinegar, cumin, cayenne pepper, cracked black pepper, touch of mustard powder, generous splash of Crystal Hot Sauce. Probably a few other things in there I forgot -- I just kept adding things, tasting it and adding other things until I got it where I wanted. Daaaayum good.
Sadly, my method of cooking borders on "mad scientist-artist" and I don't make notes of what all I put in something, or how much...so I can rarely duplicate something. :( Which sucks...that barbecue sauce was good enough to bottle and sell.
Post by: Jopax on February 27, 2013, 10:06:30 am
Post by: RedKing on February 27, 2013, 10:10:21 am
Dat yardbird be juicy, yo.
Post by: Bauglir on February 27, 2013, 10:48:52 am
Post by: RedKing on February 27, 2013, 02:08:21 pm
You can also put curry powder in anything. One of my favorites is tuna with a bit of mayonnaise and loads of curry powder. Makes a killer sandwich.
And of course, there's always currywurst.
Post by: Haspen on February 27, 2013, 02:23:27 pm
I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.Spoiler: Recipe (click to show/hide)
It was delicious first time (last week).
And today, we had to make it again just to engorge ourselves on it. The only difference was that we didn't use chilli, cuz that's hard to buy cheap around here.
And I ate it without the sauce, because I hate cream/milk/yoghurt based sauces.
Post by: Neonivek on February 27, 2013, 02:25:28 pm
Anyhow I am trying to think of cheaper replacement for Chilli pepper. Hmmm...
Post by: Sappho on February 27, 2013, 02:59:52 pm
I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.Spoiler: Recipe (click to show/hide)
It was delicious first time (last week).
And today, we had to make it again just to engorge ourselves on it. The only difference was that we didn't use chilli, cuz that's hard to buy cheap around here.
And I ate it without the sauce, because I hate cream/milk/yoghurt based sauces.
I think you might be the first person besides me to ever make that recipe. So pleased you liked it! : D
You could try just adding a bit of chili powder, or dried chilies if you can get those easily. If you do manage to find a good price on chili peppers, keep in mind you can freeze them to use later. Shame about the sauce, but if you liked it anyway then no harm done. Generally I hate dairy-type sauces as well, but this one just suits the flavor really well.
Post by: Loud Whispers on February 27, 2013, 05:23:02 pm
Post by: MaximumZero on February 27, 2013, 05:31:51 pm
What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
Post by: Tellemurius on February 27, 2013, 06:10:32 pm
wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
Post by: Osmosis Jones on February 27, 2013, 06:29:54 pm
What's everyone's take on balsamic vinegar? That stuff is awesome.
Get strawberries. Marinate in balsamic vinegar + sugar. Enjoy.
Post by: feralferret on February 27, 2013, 06:40:30 pm
What's everyone's take on balsamic vinegar? That stuff is awesome.
I love balsamic - I could just about drink it out of the bottle. It's great for bread dipping and (oddly enough) pouring some on top of hummus as a dip. I also love roasted veggies tossed with balsamic and olive oil. Mmmmm... now I'm starving...
Post by: Neonivek on February 27, 2013, 07:02:29 pm
What's everyone's take on balsamic vinegar? That stuff is awesome.
I don't like the taste and find that it is often used as an easy alternative to plain. As in it is just BARELY better then not having anything on salad at all.
But that is just me and hardly something I think applies to everyone.
Post by: MaximumZero on February 27, 2013, 07:18:36 pm
You mean chicken nuggets? :P No, I don't like the breading.wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
Post by: Tellemurius on February 27, 2013, 07:38:27 pm
man out here boneless wings are just chunks of breast and dipped it in sauce :/You mean chicken nuggets? :P No, I don't like the breading.wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
I know a place that serves chicken fingers and dump some awesome chipotle sauce on
Post by: penguinofhonor on February 27, 2013, 10:09:52 pm
man out here boneless wings are just chunks of breast and dipped it in sauce :/
That's fucking genius. Why have I not heard of this before?
Post by: MaximumZero on February 27, 2013, 10:12:39 pm
Post by: penguinofhonor on February 27, 2013, 10:15:57 pm
Post by: Osmosis Jones on February 27, 2013, 10:55:17 pm
man out here boneless wings are just chunks of breast and dipped it in sauce :/
That's fucking genius. Why have I not heard of this before?
Use thigh meat instead; you can still get great big hunks of meat (at least by chicken standards), but the meat is a lot juicier than breast fillets.
Post by: Aqizzar on February 27, 2013, 10:56:49 pm
I've jumped on the bandwagon of trying to make this stuff (http://www.thekitchn.com/look-crazy-spaghetti-hot-dogs-87900). I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.
They are exactly as advertised, but it was fun to make.
Under no obligation to be happy about it: I'm never making that again. It wasn't a waste of food, but it was pointless compared to just eating hotdogs or simple spaghetti.
Post by: penguinofhonor on February 27, 2013, 11:08:14 pm
Use thigh meat instead; you can still get great big hunks of meat (at least by chicken standards), but the meat is a lot juicier than breast fillets.
I've been wondering about thigh/breast meat, actually. What's the difference between them? They're the least bony parts of the chicken, but thighs are some of the cheapest meat while breasts are some of the most expensive.
Post by: Osmosis Jones on February 27, 2013, 11:48:08 pm
The counterpoint though is that while breast tends to be both very dry, and quite flavourless, thigh is both very flavoursome, and has more collagen & fat; more fat means it can handle a higher temp without drying out (it's very difficult to end up with that super bone-dry meat like in overcooked breast), and collagen gets turned into gelatin as it cooks, making for a nicer texture. The meat also apparently has more vitamins/minerals in it.
Tl:Dr?
Breast: Big, pretty, fast, easy to clean, but expensive, easy to overcook, and lacking flavour (maybe good for delicate sauces though, dunno).
Thigh: Small, ugly, takes more prep, and a tiny bit longer to cook... but cheap, tastier, a lot more forgiving when it comes to overcooking, and better for you.
Post by: Skyrunner on March 04, 2013, 10:39:16 am
Especially with sausage and rice.
Post by: penguinofhonor on March 04, 2013, 02:55:09 pm
My most recent project was one of the most noble: candied bacon. I don't know whose idea it was, but other bacon is only a shallow representation of what bacon could be. Candied bacon makes all that a reality.
Spoiler: gaze at its beauteous presence (click to show/hide)
Ingredients: 0.5 pounds bacon, 1.5 tbsp pure maple syrup, 2 tbsp brown sugar, 0.5 tbsp dry mustard, 0.5 tsp vinegar, 0.25 tsp salt, 1 tsp pepper, 0.25 tsp chili powder or 0.125 tsp cayenne pepper
Mix all the non-bacon ingredients together, then toss the bacon until it's spread evenly. Bake for 30-35 minutes at 350F, getting the bacon as crispy as possible without burning it. Then let it cool for five minutes - it will harden over this period. Serve at room temperature or slightly warmed.
Future ideas: There is only one, and it will be the pinnacle of its kind - sweet and spicy candied bacon.
Post by: RedKing on March 04, 2013, 03:38:31 pm
I didn't even notice we have a food thread.I've jumped on the bandwagon of trying to make this stuff (http://www.thekitchn.com/look-crazy-spaghetti-hot-dogs-87900). I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.
They are exactly as advertised, but it was fun to make.
Under no obligation to be happy about it: I'm never making that again. It wasn't a waste of food, but it was pointless compared to just eating hotdogs or simple spaghetti.
While...interesting, I'd like to toss in there that slicing up a kielbasa into little rounds, grilling it, and then adding them to spaghetti sauce makes for *awesome* spaghetti. Italian sausage works too, but there's just something about that nice, firm "bite" with a kielbasa casing...
Gonna try my hand at shrimp and grits sometime soon. That's a dish that's incredibly delicious when done right, but horrific when done badly. Probably gonna Asianize my recipe a bit, use some enoki mushrooms and maybe grill the shrimp with five spice powder.
Post by: Neonivek on March 04, 2013, 03:40:01 pm
You KNOW Bacon is good when it makes your white plate yellow.
Post by: uber pye on March 04, 2013, 08:05:41 pm
it was tasty. oh so tasty.
Post by: Osmosis Jones on March 04, 2013, 10:47:07 pm
What sort of recipe did you use for the jelly? Or was it just from a packet?
Post by: penguinofhonor on March 04, 2013, 11:08:51 pm
Dear goodness
You KNOW Bacon is good when it makes your white plate yellow.
Is that a response to my picture? If so, you should know that the plate was far yellower but I wiped it down for the picture.
I believe a baking rack (is that what it's called? a little metal grid you suspend above your tray) can prevent the bacon from soaking up its own grease to such an extent, but where's the fun in that?
Post by: Neonivek on March 05, 2013, 03:59:36 am
Post by: uber pye on March 05, 2013, 10:56:38 pm
Oh god, tangelos and tangerines are delicious. I missed out on them last year though, and will probably do so again this year, because of work-related trips overseas :/
What sort of recipe did you use for the jelly? Or was it just from a packet?
i just followed the instruction on the pectin packet
Post by: Sappho on March 23, 2013, 06:08:40 am
The second regards alcohol. I noticed a small homebrew setup at a local supermarket a while back and grabbed a packet of brewing yeast (says it's for red wine) thinking I'd find something fun to do with it. I've always been interested in making alcohol. The idea of it seems easy enough - choose base, add yeast, add sugar, wait. But whenever I try to look up recipes for brewing wine or making homemade alcohol, they all seem incredibly complicated and involve a lot of extra chemicals I've never seen anywhere. I'm not a homebrewer and I'm not interested in all this process, or in searching for extra brewing ingredients. Can anyone recommend a simple, easy way to make alcohol that won't kill me? I'm thinking of just buying a load of ginger and some lemons and trying to make homemade ginger beer (I found a recipe once that looked simple enough), or squeezing the juice from some oranges and adding yeast and hoping to get something drinkable from it. Any tips? Ideas? Suggestions?
Thanks!
Post by: Osmosis Jones on March 23, 2013, 07:32:21 am
Ginger beer looks fairly forgiving though. Never tried it, but it sounds like fun.
The two biggest things to remember though, which hold for any brewing, and these are utterly vital, are;
Spoiler: 1) (click to show/hide)
Spoiler: 2) (click to show/hide)
Temperature is also important. Don't put it somewhere that's too hot, somewhere too cold, and especially not somewhere that goes from one to the other.
I think using predominantly orange juice as a base would be a bad idea though.
Post by: MaximumZero on March 25, 2013, 05:31:12 pm
I made the chili so hot that I can't taste the bacon. It's too hardcore. ;_;
Post by: WealthyRadish on March 25, 2013, 08:37:30 pm
Post by: Bauglir on March 25, 2013, 11:37:03 pm
I made chili again. This time, I added ground red pepper, ground white pepper, and hickory smoked bacon. I also amped up and put sriracha, extra chili powder, and went to town with the ground black pepper.Apple cider, man. Do it. About 1/2 cup to a large bowl of chili.
I made the chili so hot that I can't taste the bacon. It's too hardcore. ;_;
Post by: Sappho on March 26, 2013, 01:17:57 am
tahini
lemon juice
salt
garlic (I used garlic powder since I had some on hand)
hot pepper
ground cumin
I'll be trying something else with it tonight. We'll see how it goes.
Post by: penguinofhonor on March 26, 2013, 04:33:24 pm
Post by: Blargityblarg on March 26, 2013, 05:49:54 pm
How can I tell if this ham I bought is pre-cooked or not?
Don't quote me on this, but I'm pretty sure ham is automatically cooked; the roasting just kinda brings out flavours and allows one to apply glaze (again, don't quote me)
After checking, Wikipedia says that almost all ham sold today is precooked.
Post by: penguinofhonor on March 26, 2013, 07:14:49 pm
Post by: Blargityblarg on March 26, 2013, 07:32:07 pm
Post by: Bauglir on March 26, 2013, 11:33:16 pm
Note to self; use 'cursory ham research' as a title for something.Instant band name.
Post by: Haspen on March 28, 2013, 09:40:26 am
Is it because you think all mushrooms taste the same? V:
Post by: MaximumZero on March 28, 2013, 10:44:45 am
Question: Do english-speaking people call all mushrooms 'mushrooms'? I mean, no regional/common names?Well, all mushrooms are mushrooms. If you want to specify, use the type beforehand. See: shiitake mushroom, enoki mushroom, portobello mushroom...
Is it because you think all mushrooms taste the same? V:
Post by: RedKing on March 28, 2013, 10:49:51 am
^^^^^Question: Do english-speaking people call all mushrooms 'mushrooms'? I mean, no regional/common names?Well, all mushrooms are mushrooms. If you want to specify, use the type beforehand. See: shiitake mushroom, enoki mushroom, portobello mushroom...
Is it because you think all mushrooms taste the same? V:
Pretty much this.
Some categories like "button" mushrooms may encompass numerous species. Simple reason is that the English-speaking world doesn't have quite the love affair (or variety) with mushrooms that places like Eastern Europe do. I know mushrooms are a huge deal in places like Poland, Ukraine, Finland, etc.
You'd think that being predominantly cool and damp, Britain would have a larger variety and greater appreciation for the fungus, but apparently not.
Post by: Haspen on March 28, 2013, 11:02:05 am
Pity, you're missing out v: Some mushrooms are utterly horrible when fried, whilst some are crunchy juicy goddesses of spicy aroma. Some get all soggy and feel like you're eating slugs when boiled - some retain the spongy chewiness (they're best for meat stews).
PS: Just checked wikipedia. All mushrooms I see use latin, obscure-looking names :I
Post by: RedKing on March 28, 2013, 11:17:41 am
Never knew this bit though:
Quote from: Wikipedia
The term "fungophobia" was coined by William Delisle Hay of England, who noted a national superstition or fear of "toadstools". He described the "fungus-hunter" as being contemptible and detailed the larger demographic's attitude toward mushrooms as "abnormal, worthless, or inexplicable". Fungophobia spread to the United States and Australia, where it was inherited from England. The underlying cause of a cultural fungaphobia may also be related to the exaggerated importance placed on the few deadly and poisonous mushrooms found in the region of that culture.
Post by: Pnx on March 28, 2013, 11:52:44 am
Post by: Sappho on March 31, 2013, 06:46:48 am
I think I'll try making some pudding with them. I have some chocolate soya milk I could mix them with. I bet that'd be tasty all on its own. Anyone else ever play with these things?
Post by: penguinofhonor on April 01, 2013, 12:49:49 am
Spoiler: happy april fool's day (click to show/hide)
Post by: Glowcat on April 01, 2013, 12:55:30 am
For a moment I believed Sappho started posting again.
Post by: penguinofhonor on April 02, 2013, 01:16:17 pm
Would spicing a chicken that you were going to make into chicken salad affect the salad's flavor that much? Because I think it could have very delicious results. But there's also a chance it wouldn't do that much and would be a wasted effort.
Post by: Sirus on April 02, 2013, 02:30:26 pm
Post by: Haspen on April 02, 2013, 02:35:28 pm
It's definitely tasty :P
Post by: MaximumZero on April 03, 2013, 01:01:37 am
Mmm...chikkin.
Post by: Sappho on April 13, 2013, 10:10:34 am
First off, that tahini sauce/paste I posted a while back is a miracle. I use it all the time. Just a few hours ago I spread some on a pita, threw some lettuce and cucumber and tomato on it, sprinkled it with salt and pepper and a bit of fresh parsley I had left over from making tabouleh a while back, and a spoonful of yogurt. Amazingly delicious sandwich and surprisingly filling thanks to the tahini.
Thursday night I neglected to prepare a lunch for work on Friday, and then I overslept a bit Friday morning, so I quickly boiled up a half cup of rice, while it was cooking shredded some daikon radish, carrot, and a bit of ginger, mixed it together and threw it in a tupperware container, then dumped the rice in next to it, wrapped my bottle of soy sauce in a plastic bag in case of leakage, and tossed it in my backpack. Delicious lunch in about ten minutes.
Another good quick lunch idea came from a Czech friend: sautee thinly sliced onion and mushrooms in a little olive oil with marjoram, parsley, a bit of basil, and spicy paprika, plus a little salt and pepper. While it's cooking, toast up a couple slices of good dark bread (works best with Czech bread, which contains caraway). Spread the onion/mushroom mix on the bread (add a slice of cheese if you're fortunate enough to not be lactose intolerant) and eat. I also put some sriracha (chili/garlic) sauce on this for an extra kick.
I just impulse-bought a bag of wasabi peas from the local Vietnamese shop while buying veggies. Never had them before and they are amazing. Gonna start keeping them on hand regularly for when I need a snack. Trying to stay away from salty crap as much as possible.
I actually read lately that a study has found evidence of a link between refined salt and eczema. I suffer from terrible eczema and nothing seems to be helping it, from vaseline to steroid creams, so I've bought some good-quality sea salt (the article seemed to indicate that the missing minerals in refined salt, rather than too much of the salt itself, might be the real problem) and am trying to home-make everything possible, since I know anything I buy will be loaded with refined salt. We'll see if it helps. I'm going to try to bake some pita break tomorrow to replace the store-bought kind which apparently is a large hidden source of salt.
Finally, a question: I've had plum wine in restaurants and loved it. I just bought a bottle of it at that Vietnamese shop and am looking forward to drinking it, but I've never had a bottle of it before and am not sure how to treat it once opened. Is it like hard liquor, where you can just put the cap back on and store it for as long as you want, or do I need to either refrigerate it or drink it all quickly to avoid it spoiling? Thanks!
Post by: Bauglir on April 13, 2013, 01:15:35 pm
*Many wines might be oxidized once they're unsealed, but storage temperature isn't going to significantly affect that as far as I know. I don't think it's as big an issue for plum wine, either, since I don't think it tends to have quite the same tannin content as grape wine. If the label also mentions containing sulfites, you don't even have to worry about it turning to vinegar, which can happen if you're unlucky or put some undistilled vinegar in. Refrigerating should slow that process down, if you're paranoid.
Post by: Sappho on April 14, 2013, 02:30:17 am
Also, last night I forgot that alcohol with such high sugar content will cause massive hangovers if you don't drink loads and loads of water with it. Not going to make that mistake again anytime soon!
Post by: Bauglir on April 14, 2013, 03:25:05 am
Spoiler: Kinda Gross? (click to show/hide)
Post by: Sappho on April 14, 2013, 04:45:01 am
Post by: penguinofhonor on April 14, 2013, 06:58:28 pm
Ginger Chicken
For slightly over 1.5 pounds of chicken to be cut into bite sized bits (it was 1.7 including skin/bones):
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons ginger
1 tablespoon brown sugar
Some amount of lemongrass.
Marinate it for an hour instead of the original time.
I tried this, minus actually getting the lemongrass because I don't really know where to find that, and plus a teaspoon of garlic powder. It was a significantly improved version of the dish. Next time I'm going to definitely get the lemongrass, plus a bit more garlic powder and maybe another tablespoon of brown sugar.
I will perfect this dish eventually. I swear it.
Post by: Osmosis Jones on April 14, 2013, 09:41:34 pm
Post by: Sappho on April 20, 2013, 07:45:16 am
I also just bought some rice noodles yesterday for the first time and made a stir-fry with them. They were fantastic. I might start using them instead of wheat noodles, since they seem like they might be healthier - can anyone confirm that? They're very easy to get here as well, with the enormous Vietnamese population.
Post by: Sirus on April 21, 2013, 09:09:23 pm
For desert: ice cream. Awww yeah.
Post by: Zrk2 on April 21, 2013, 09:49:52 pm
Steak-medium rare, with steak seasoning
Potato-cooked, with salt, pepper, butter and sour creme
Beans and Carrots-boiled, with butter
It was awesome.
Post by: MaximumZero on April 22, 2013, 12:18:39 am
I'm going to explode, I'm so full.
Post by: Mongol13524 on April 22, 2013, 01:26:17 am
Indian food isn't very common in America, but there are some places within a reasonable distance of where I live. Hopefully internet reviews will guide me to a good one.
Post by: Blargityblarg on April 22, 2013, 01:53:27 am
I've never had Indian food before except a little curry, and I think I want to try an Indian restaurant for my birthday. I like hot food, but from what I've pieced together Indian cuisine is more of a slow heat that lasts for hours. I have no idea if I can handle it or if I'll like it, but I won't be finding out if I don't try!
Indian food isn't very common in America, but there are some places within a reasonable distance of where I live. Hopefully internet reviews will guide me to a good one.
It really does vary between dishes; many are completely mild.
Post by: Bauglir on April 22, 2013, 02:21:49 am
Post by: Osmosis Jones on April 22, 2013, 03:00:00 am
Post by: Sappho on April 25, 2013, 03:21:12 pm
Post by: penguinofhonor on April 25, 2013, 03:28:23 pm
Post by: Sappho on April 25, 2013, 03:37:07 pm
Also, they are fun to use. I think I would have had a hard time making these dumplings with my metal veggie steamer - if they are touching they tend to stick together, and the metal steamer is curved and uneven.
Post by: penguinofhonor on April 25, 2013, 03:47:52 pm
Post by: Bauglir on April 25, 2013, 03:58:44 pm
5 cups blood
7 eggs
1/2 cup milk
13.5 oz (1 can) coconut milk
1 pound pig brain
2 cups Textured Vegetable Protein (I'd have used more but I forgot to get a new bag last time I was out)
4 cups flour (I used a mix of corn masa and rice flour, which is what I had on hand)
2 yellow onions and 1/2 cup ginger, minced and sauteed
1 tsp salt
Vast quantities of garlic and black pepper
Potato flakes (buy the largest box available)
Combine all ingredients in a giant bowl. Stir. The amount of potato flakes you'll need is just enough to get it to a very thick, lumpy consistency. It should be just a bit thinner than bread dough, but much chunkier. The brains should break up into little pieces as you stir, if it's thick enough. Spoon all of that into a couple of cake pans, cook at 325 degrees for an hour. 10 minutes in, you may wish to apply a sauce, as I have done (mine was sauerkraut juice, mustard, sriracha, and a little sugar). Completely fills 2 rectangular cake pans, though I don't know the size.
I made this up on the spot, so it's a bit experimental. Depending on where you get your blood, it may have clotted already - don't worry, just shove it in a blender with some of the other liquid ingredients. You can probably omit the milk, which I only added for that exact purpose. Substituting grain for flour would also not be a bad strategy, it's just something I forgot to buy. You can also substitute suet or chunks of meat for the brain. It did clot again while I was mixing, thickening things rather dramatically, but I hear that can be avoided with vinegar if you prefer to let it do its thickening as it cooks, which you probably do if you're using grain (since you want it wet enough for that to absorb a lot of liquid as it cooks, but you want it solid by the end of it).
EDIT: Okay, so use cake pans, not loaf pans. The loaf pan took about an hour longer to cook and is far too dry on the exterior. I would not recommend this recipe as-is. It needs more TVP, less potato, and no flour at all (oatmeal instead). More black pepper, as well.
Post by: Jopax on May 07, 2013, 11:20:22 am
Post by: Sappho on May 15, 2013, 01:44:48 pm
I don't know what these peppers are called but they are the spiciest things I've encountered since leaving the US. I just threw a few pieces in my stir-fry and it's still almost too hot to eat. I just absentmindedly scratched my nose and had to run to the kitchen to wash my hands and face with dish soap to try to get the chili oil out. Then I took a bite and a piece of pepper touched the back of my tongue and I had to gargle with alcohol to make the pain stop.
I've picked out all the little pieces I could find and it's improved to a sane level of spice, but now I don't know what to do with these peppers. I've still got another whole one in the fridge. I like spicy food, but this is just crazy. Any suggestions about what I should do with it? Does anyone know what they're called?
EDIT: OK, I'm an idiot. I just looked up some pictures and it seems they are red habaneros, the spiciest peppers in the world. How they ended up at a tiny market in Prague is beyond me, but I certainly know better now. For some reason I had always pictured habanero peppers being longer, but I guess I never actually saw one, just tasted them in sauces. Still don't know what to do with it, will have to look up some recipes... Suggestions welcome!
Post by: Haspen on May 15, 2013, 01:49:03 pm
Post by: Sappho on May 15, 2013, 01:54:01 pm
(http://i39.tinypic.com/90azav.gif)
Please note that Czech people generally dislike anything even mildly spicy (if I put black pepper in food Czech friends complain it's too hot for them). These peppers, something that Czechs will definitely not recognize, are not in any way labeled as being very spicy. Fortunately I was cautious. I can't imagine what other people might experience.
Post by: penguinofhonor on May 15, 2013, 02:00:02 pm
And they're not the hottest peppers in the world. They're damn close - I'd never touch one - but watch out for the stuff that's even hotter.
Post by: Sappho on May 15, 2013, 02:11:58 pm
So yeah, they're habaneros. My face still hurts. My hand still hurt. It even hurts under my fingernails. Fortunately gargling with whiskey stopped the pain in my mouth and throat...
Post by: penguinofhonor on May 15, 2013, 02:21:01 pm
Also, gargling with whiskey is pretty badass.
Post by: Sappho on May 15, 2013, 02:31:41 pm
EDIT: Okay, new concern... Because I did add some of the pepper to my stir-fry, there is now chili oil in my wok. You're not supposed to wash a wok with soap, you're supposed to just rinse it in water and leave the oil coating on it to protect it. Will I be eating habanero spice in everything I cook for god knows how long? Or should I break all the rules and just wash off the wok's coating, then burn it in from scratch? Hmmmmmmmmm
Post by: Bauglir on May 15, 2013, 06:19:10 pm
Post by: Sappho on May 16, 2013, 04:35:00 am
washing with dish soap (at least a dozen times)
soaking in alcohol
soaking in milk
rubbing hands with olive oil then washing with dish soap
coating hands in burn cream
The burning feeling is slowly getting less severe, but every time I absentmindedly touch my face it tingles for a few minutes afterwards. I work with little kids and I have to be careful not to touch them today. Anyone have any idea how long the burning can last? I don't think the oil actually damages your skin but I'm starting to worry. Is it true that it can blind you or cause actual burns, or is that one of those urban legends? Any other suggestions for stopping the burning?
Post by: Sirus on May 16, 2013, 10:46:47 am
Also this:
Quote from: Wikipedia
Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. They cause burning or stinging pain to the skin, and if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain and burning diarrhea. Eye exposure produces intense tearing, pain, conjunctivitis and blepharospasm.[50]
Might want to try aloe gel or something.
Post by: Jopax on May 16, 2013, 11:01:10 am
Post by: Sappho on May 16, 2013, 11:35:28 am
Post by: Sirus on May 16, 2013, 02:57:39 pm
Post by: Sappho on May 16, 2013, 03:58:10 pm
I would recommend wearing gloves next time.
Clearly. But in the 4 years I've lived in Prague, I've never encountered a fresh pepper spicy than a mild jalapeno, so it never even crossed my mind that these peppers might be dangerously hot. : /
Post by: MaximumZero on May 16, 2013, 11:25:24 pm
Post by: Sirus on May 16, 2013, 11:27:46 pm
Post by: MaximumZero on May 16, 2013, 11:29:27 pm
The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Post by: Sirus on May 16, 2013, 11:33:12 pm
Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Post by: MaximumZero on May 16, 2013, 11:36:04 pm
Point taken, but having made habanero wing sauce from scratch (I used to manage a sports bar,) I honestly didn't think people reacted that way to it. I've had habanero juice under my nails, in cuts on my hands, and in my eyes (that's fucking painful, by the way.)Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Post by: Sirus on May 16, 2013, 11:46:47 pm
Huh. You might just have a higher resistance to it.Point taken, but having made habanero wing sauce from scratch (I used to manage a sports bar,) I honestly didn't think people reacted that way to it. I've had habanero juice under my nails, in cuts on my hands, and in my eyes (that's fucking painful, by the way.)Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Like, the spiciest thing I can handle is this honey-chipotle sauce made by a restaurant in town, and even then I have to take frequent breaks in order to have a drink. You must be on the opposite end of the spectrum.
Post by: Bauglir on May 17, 2013, 12:10:47 am
Lightning Jack cheesePlease to clarify. I'm desperately hoping actual lightning is involved, but otherwise just knowing what kind of peppers are involved sounds like it would improve my day.
Post by: MaximumZero on May 17, 2013, 09:44:32 am
Nah, it's just smoked colby jack with red and green jalapenos, and sometimes red poblanos.Lightning Jack cheesePlease to clarify. I'm desperately hoping actual lightning is involved, but otherwise just knowing what kind of peppers are involved sounds like it would improve my day.
Post by: penguinofhonor on May 29, 2013, 04:12:21 pm
Penguinofhonor's Composite Ribs Recipe
Equipment: oven, slow cooker
Ingredients (ribs and rub): 3-4 pounds ribs (spare, St. Louis style cut), 1 tsp salt, 1 tsp chili powder, 2 tsp pepper, 0.5 cups brown sugar
Ingredients (sauce): 4 cloves garlic (chopped), 1.5 cups chili sauce, 0.25 cups balsamic vinegar, 2 tbsp Worcestershire sauce, 0.25 tsp liquid smoke, hot sauce to taste
Ingredients (onion): 1 large onion (sliced into rings)
Cut ribs properly. (http://youtu.be/t6lQqGtrb0w) Make sure they fit in your slow cooker, cutting them in half if necessary. Then take them out and cover them with the rub ingredients. Cook at 400F for 15 minutes to brown, then turn them over and put them back in for another 10 minutes. Remove them and turn off the oven. We won't be needing it where we're going.
Mix all the sauce ingredients together. Drop the onion slices on the bottom of the slow cooker, then drop the ribs in, then pour the sauce over the top. Turn the ribs over after a second to coat them. Cover, then cook on low for 6-8 hours, turning the ribs over occasionally.
Post by: Sirus on May 29, 2013, 06:12:38 pm
Post by: penguinofhonor on May 31, 2013, 02:49:58 pm
I haven't eaten the bottom half since that was the spare meat and everyone wanted the ribs first, but it'll probably be way tastier, if a bit gristly.
I do have some changes in the recipe for next time: only use 1/3 cup of brown sugar in the rub and only use 2 tablespoons of vinegar (that's half as much).
Post by: Parsely on May 31, 2013, 03:02:32 pm
Post by: Sappho on June 01, 2013, 01:37:33 am
Rice (leftover from dinner): small shallot, 2 cloves of fresh garlic (not dried), small piece of ginger, all minced, sauteed in olive oil, then rice added on top, mixed in, water added, rice cooked as usual with a pinch of salt.
Mix 2 eggs in a bowl (no milk: I'm lactose intolerant and anyway it's unnecessary, just whip them with a fork until they're fluffy). Pour onto heated frying pan greased with lard. When partially cooked, put some of the rice from last night (refrigerated and shaped with hands to fit the omelette) and put a dab of sriracha on top before folding the omelette in half and cooking as usual.
So delicious.
Post by: Tellemurius on June 04, 2013, 06:49:19 pm
Breakfast today: Rice omeletteWhat kind of savage uses milk anyways?
Rice (leftover from dinner): small shallot, 2 cloves of fresh garlic (not dried), small piece of ginger, all minced, sauteed in olive oil, then rice added on top, mixed in, water added, rice cooked as usual with a pinch of salt.
Mix 2 eggs in a bowl (no milk: I'm lactose intolerant and anyway it's unnecessary, just whip them with a fork until they're fluffy). Pour onto heated frying pan greased with lard. When partially cooked, put some of the rice from last night (refrigerated and shaped with hands to fit the omelette) and put a dab of sriracha on top before folding the omelette in half and cooking as usual.
So delicious.
Post by: Sirus on June 04, 2013, 06:52:54 pm
Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
Post by: Tellemurius on June 04, 2013, 06:54:47 pm
nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
Post by: MaximumZero on June 04, 2013, 07:51:47 pm
Alternatively, eat nothing but hard tack and beef jerky.nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
Post by: Sirus on June 04, 2013, 07:53:35 pm
I'll stick to nuts and granola, thanks :PAlternatively, eat nothing but hard tack and beef jerky.nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
Post by: kisame12794 on June 06, 2013, 06:30:47 pm
Post by: penguinofhonor on June 06, 2013, 11:19:58 pm
Do any of you people from places where lamb is common have an awesome recipe for it?
Post by: Osmosis Jones on June 07, 2013, 04:59:43 am
My Kroger now has lamb. Ground lamb, lamb shoulder, leg of lamb, and bits of lamb for stew. I am going to use this opportunity.
Do any of you people from places where lamb is common have an awesome recipe for it?
Lamb pie. So good.
http://www.whatkatieate.com/recipes/individual-lamb-and-guinness-pies/
Note, I've never actually tried that particular recipe, but it seems similar to the one I make up as I go, and I couldn't be arsed writing it out. Frozen peas added near the end improve it though, IMO.
Post by: Blargityblarg on June 07, 2013, 10:02:00 am
I also use lamb mince (ground lamb if you're
Greek-style is marinating in olive oil and lemon juice, then grilling or barbecuing; this works best with the more expensive, boneless cuts.
Lots of people seem to like shepherd's pie; I'm not personally a huge fan, but it's just lamb stew with mashed potatoes on top.
Post by: penguinofhonor on June 07, 2013, 10:45:19 am
Lamb pie. So good.
http://www.whatkatieate.com/recipes/individual-lamb-and-guinness-pies/
Note, I've never actually tried that particular recipe, but it seems similar to the one I make up as I go, and I couldn't be arsed writing it out. Frozen peas added near the end improve it though, IMO.
Where am I supposed to get HP sauce? I'm starting to feel I'm not nearly British enough to handle lamb.
Post by: Descan on June 07, 2013, 05:17:18 pm
Post by: Osmosis Jones on June 07, 2013, 09:53:28 pm
Where am I supposed to get HP sauce? I'm starting to feel I'm not nearly British enough to handle lamb.
If you can't find an english or foreign foods store, you can usually buy online (http://www.amazon.com/HP-Hp-Sauce-9oz/dp/B000EZWKY0). I'm going to have to resort to the same thing now; Japan doesn't have vegemite or good cheese :/
Post by: Sappho on June 09, 2013, 05:52:27 am
I don't recommend using sesame oil for eggs like this. The flavors taste odd together. Might be better with rice instead of potato. Otherwise a nice meal though.
Post by: Osmosis Jones on June 10, 2013, 08:31:41 am
Post by: penguinofhonor on June 10, 2013, 01:37:49 pm
I'm making chicken wings again, so I'm going to put my updated recipe here. I've amped up the spiciness a bit and reduced the amount of sauce since it was a little excessive. I also rewrote the directions.
Chicken Wings 2: Wing Harder
<- Older Recipe (http://www.bay12forums.com/smf/index.php?topic=107598.msg4063827;topicseen#msg4063827) | Newer Recipe ->
Ingredients (wings and rub):
- 6 chicken wings - About 1.8 lbs. Or 12 mini-drumsticks/two-bone-bits if you cut 'em in half already.
- 1 tsp oil (your choice, I use olive or peanut)
- 1 tsp garlic powder
- 1 tsp pepper
- 0.5 tsp salt
- 0.5 tsp brown sugar
- 1/3 tsp paprika
- 1/3 tsp cayenne powder
Ingedients (sauce):
- 0.5 cups barbecue sauce
- 0.25 cups honey
- 2 tbsp butter
- 1 tbsp garlic powder
- 1 tbsp pepper
- 1 tbsp ketchup
- 0.25 tsp liquid smoke
- Hot sauce to taste
Instructions:
Preheat your oven to 400F. Stir all rub ingredients besides the chicken wings together in a sufficiently large bowl. You should get some ugly looking stuff with the consistency of wet sand. Then add the chicken wings, stirring to the best of your ability. It's not easy to stir a bowl of chicken wings, so nobody will judge you if the rub isn't perfectly even.
Lay down some parchment paper on a baking sheet. Lay the wings on it, cook for 10 minutes, then flip them. Repeat this twice, for a total of 30 minutes cooking. While you're waiting for the wings, start making the sauce. After your initial 30 minutes are up, dip the wings in the sauce and put them back in for 5 more minutes.
For the sauce, get a small saucepan. I know, I was also surprised when I was actually using a saucepan for sauce. Melt the butter, then add the honey, barbecue sauce, and ketchup. Then add the rest of the sauce ingredients. Keep heating and stirring it this whole time, ideally reaching a light boil. Keep it like that for at least 5 minutes before dipping the wings in.
Post by: Osmosis Jones on June 11, 2013, 04:29:05 am
Post by: aenri on June 11, 2013, 05:32:04 am
0.25 tsp liquid smoke
LIQUID SMOKE? If it is what I think it is - America you crazy.
Although that chikkin wings sound delicious.
EDIT: It is. (http://en.wikipedia.org/wiki/Liquid_smoke) You learn something new everyday.
Post by: penguinofhonor on June 11, 2013, 11:09:55 am
Well... I can make a lot of it, but it'd set of alarms and probably wouldn't flavor anything particularly well. Hence the substitute.
Post by: Jopax on June 11, 2013, 11:52:26 am
Yeah, why use real smoke and all the nice things you can do with it to smoke meat when you can just spray it on.
But I would like to try and make that jerky stuff OJ linked, seems simple enough (barring some of the ingrediens) and would probably one of the more awesome things you can serve to people.
"Here's some manly meat I made!"
Post by: Descan on June 11, 2013, 12:21:39 pm
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
Post by: Scelly9 on June 11, 2013, 12:22:36 pm
The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
Post by: Canisaur on June 11, 2013, 12:24:58 pm
The dehydrator might be fun to use for other things, too~
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
What do you think Ramen flavor packets are?
Post by: penguinofhonor on June 11, 2013, 12:56:32 pm
Post by: Sirus on June 11, 2013, 05:15:30 pm
The suggested way of cooking: Oven
The problem: No oven. Microwave isn't near big enough and would just make crust soggy anyway.
The solution: Cut crust in half. Fold halves into half. Insert toppings into folded halves. Grill on stovetop like sandwiches.
Result: Surprisingly tasty. Still no substitute for real pizza.
Post by: FearfulJesuit on June 11, 2013, 05:24:43 pm
I apologize for your genes, greatorder. Though I didn't know this happens with more herbs than just cilantro.IIRC, cilantro and coriander are the same herb. I believe it's an American/British distinction.
Post by: penguinofhonor on June 11, 2013, 05:26:32 pm
Post by: Tellemurius on June 11, 2013, 06:44:42 pm
Hey, it is. Personally, I'd refer to the leaves as cilantro and the seeds as coriander because those are the parts of the plant I associate with the name.i have that and asian mints growing all over my yard, my house smells nice.
Post by: Osmosis Jones on June 12, 2013, 04:13:48 am
That said, I still enjoy coriander in small amounts; too much and all I can taste is soap, but in limited amounts the other flavour notes it contributes are worth a small amount of soapiness.
Post by: MaximumZero on June 13, 2013, 11:51:34 am
Wouldn't that just be cocaine?The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
Post by: Sappho on June 13, 2013, 12:39:41 pm
Wouldn't that just be cocaine?The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
I think that would be more like 45-minute energy.
Post by: majikero on June 20, 2013, 10:26:20 pm
Post by: MaximumZero on June 20, 2013, 10:53:26 pm
I still have a half block of cream cheese from Cosco. What can I do with it before it goes bad?Take very thin slices of ham, smear a bit on the ham, roll, insert toothpick vertically.
Boom. Instant ham-roll- hors d'oeuvres.
Post by: Sappho on June 21, 2013, 12:11:11 am
Post by: itisnotlogical on June 21, 2013, 01:47:40 am
In return: Kidney beans, powdered cheese (like for spaghetti) and ketchup are good together on tacos, especially ones on corn tortillas.
Post by: Sappho on June 23, 2013, 09:30:00 am
Sautee an onion (chopped fine) in olive oil until it starts getting soft.
Add a few cloves of garlic and a good chunk of ginger (chopped fine) and some sweet potato (cubed - I used half of a large potato), plus a couple of spoons of Chinese five spice powder, along with a bit of chili pepper if you like spice. Continue to sautee for a few more minutes.
Pour in a cup of red lentils and two cups of water (you want extra water for sauce, so you may need to add more later). Bring to a boil then cover and simmer for about 20 minutes, stirring occasionally.
Near the end, add a pinch of salt and stir it in (don't put it in earlier or the lentils won't be as soft). When the sweet potatoes are soft, it's finished.
Serve over rice. DELICIOUS.
Post by: Sappho on July 04, 2013, 06:58:35 am
A whole wheat roll (full of seeds and such) sliced in half. Cream cheese mixed with a little butter and some minced spring onions spread on the bread. Fried spring onions and mushrooms in butter, with 2 eggs scrambed in. Eggs poured on top of the cream cheese, eaten like an open-faced sandwich, super tasty (and salt-free, except for a little in the bread).
Post by: penguinofhonor on July 04, 2013, 11:06:30 am
That definitely sounds tasty, though. I've been meaning to buy some mushrooms and it'd be a good excuse to.
Post by: Sappho on July 04, 2013, 12:02:24 pm
I put mushrooms in just about everything. Yaaayyyyyy mushrooms!
Post by: penguinofhonor on July 04, 2013, 12:19:54 pm
Quote from: Wikipedia article on scallions
Scallions (also known as green onions, spring onions, salad onions, table onions, green shallots, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, or syboes)
Also I'm calling them gibbons from now on.
Post by: Sappho on July 04, 2013, 12:39:23 pm
Spring onions have a round bulb on the bottom. Scallions are straight all the way down. However, they are similar enough that you can use either one for a recipe.
Post by: Haspen on July 04, 2013, 12:40:43 pm
I like to add it to certain meats and fried mushrooms, or pierogi :D!
Post by: MaximumZero on July 04, 2013, 01:26:09 pm
I'm afraid this is one of those instances where Wikipedia is wrong: http://archives.record-eagle.com/2007/may/21onions.htmYou know anyone can edit that problem, right? Wikipedia is rife with inconsistencies.
Post by: Sappho on July 04, 2013, 01:32:20 pm
Anyway, I had some strawberries that were starting to get too mushy to eat, so I cut out the bad parts, smushed them up, boiled them with some water for a while, threw in some mint leaves for a few minutes, then took the mint out and put the solids and liquids in two separate bottles. Voila, homemade strawberry-mint jam (a little bitter because I intentionally didn't add sugar and most of the sweetness goes to the liquid) and strawberry-mint syrup. Takes about 25 minutes start to finish, goes great with yogurt and ice cream and on toast and all sorts of things, and the syrup is yummy just mixed with water or your favorite alcohol (vodka and anything fruit-flavored work excellently). Yum!
Post by: penguinofhonor on July 04, 2013, 03:26:27 pm
Spoiler: Sappho's Spring Onion Sandwich (Open Face) (Penguin's Scallion Remix) (click to show/hide)
Cream cheese and eggs go together amazingly. I never would have guessed this.
Post by: Sappho on July 04, 2013, 03:37:31 pm
Post by: gimlet on July 04, 2013, 04:54:04 pm
I mix the cream cheese right in with the scrambling eggs, up to 1/2 of an 8 oz block with about 4 eggs, tarragon, chives, a little salt&pepper, maybe one quick squirt of hot sauce, scramble slowly. Fresh grated parmesan cheese on top when done is nice too - and gives me something to do while scrambling.
2nd use for cream cheese - slice potatoes about 1/4" thick and lay flat in shallow baking pan, drizzle olive oil on top, salt&pepper, rosemary and chives, same on the other side, pop under broiler til they're brown, flip and brown the other side. Very tasty right now BUT once in a while might as well go for the heart attack - put a dab of cream cheese on each one, optionally a bit of garlic and/or onion, top with grated cheddar or gruyere, put it back under broiler til the cheese starts to brown.
Anything with tomato, like a tomato based soup or even chili: cut some cream cheese into little blocks and drop it in, maybe grate some cheddar or gruyere too.
Post by: penguinofhonor on July 05, 2013, 01:07:55 pm
Post by: Haspen on July 05, 2013, 01:22:32 pm
Fried onion, mushrooms of various kinds, red paprika/peppers, a slice of smoked sausage, and tomato-based sauce with extra basil and oregano there.
Oh right, and some cheese on top. It is simply glorious.
Post by: MonkeyHead on July 05, 2013, 01:50:04 pm
Post by: penguinofhonor on July 10, 2013, 12:28:20 pm
Post by: Jopax on July 13, 2013, 05:40:57 am
I'll be making some chicken/mushroom (champignons or something, the white chubby ones) rissotto tommorrow.
For today, I'm still mulling over the choices, but I'm thinking of some sort of marinated chicken breast with possibly tomatoes/mushrooms thrown in the pan to add some volume to it. Now I've never worked with mushrooms before so that'll be a challenge. Also never marinated anything ever before, but I think I know the gist of it (make sauce, rub in, pour over, let it sit for a while).
Now for the marinade sauce, I have something with lemon juice, chilli flakes and possibly garlic in mind. Any suggestions or comments on this?
Edit: And with that behind us some thoughts.
Less lemon juice in the marinade next time, overpowered all the other spices. In the end the meal itself wasn't bad but was a tad too strong, might have gone well with some side dish like mashed potatoes or rice to break up the strong taste of the lemon.
Second meal was probably my best so far. It could have used more rice but I chose not to since I had to use up the perishable stuff, still, with some bread it was more than fine. Maybe have the mushrooms go in first so they become slightly mushy instead of the onions, but those are minor details of texture I think, the taste should be more or less the same.
Post by: Mesa on July 14, 2013, 07:55:11 am
I hate our national dish (sort of?), bigos (http://en.wikipedia.org/wiki/Bigos) (or hunter's stew for you foreigners).
While at first glance it's just some cabbage and meat, the amount of recipes for that is nigh endless.
But I still hate it.
It's like being German and not liking beer. (stereotypes, stereotypes)
But who knows, maybe you will like it more than I do.
On the other hand, I encourage you to try out kotlet schabowy (http://en.wikipedia.org/wiki/Kotlet_schabowy), which is a kind of a Polish variation on Vienessse schnitzel and other kinds of cutlet. Bonus points if you braise it with ubiquitous amounts of garlic. (which we call Warsaw-style in my family since my now-late uncle used to make it (he lived near Warsaw)
Post by: Haspen on July 14, 2013, 07:57:40 am
Spoiler: DarkDXZ (click to show/hide)
The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste :P
I will always advertise 'pierogi' because they're delicious.
Post by: Mesa on July 14, 2013, 08:28:16 am
Spoiler: DarkDXZ (click to show/hide)
The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste :P
I will always advertise 'pierogi' because they're delicious.
I for one wonder if we could mod in bigos into Dwarf Fortress.
Seems plausible for me. Just replace cabbage with quarry bush leaves.
I guess we don't even have to mod in, but the game will not recognize it as bigos and more like a quarry bush leaves stew.
We should be able to name specific meals for the sake of advertising local cuisine. (and bigos engravings, as well as some management advantages in gameplay, but that's not the main goal)
Spoiler (click to show/hide)
Post by: Mesa on July 14, 2013, 08:45:22 am
All the stuff in the spoilers is making me think of swedish chef.
I don't know why.
To give you a rough translation...
"I was going to throw a stone at you because you don't like bigos, but (kotlet) schabowy saved you."
AND
"Thank God there are Poles around here. I was afraid I'm representing the entire country here. (which would've been terrible since I don't even play DF recently)"
Just to avoid the confusion.
Post by: aenri on July 14, 2013, 03:29:52 pm
Also, national food time?
Bryndzove halusky (https://en.wikipedia.org/wiki/Bryndzov%C3%A9_halu%C5%A1ky) are pretty good and very easy to make. And I love to eat them :).
You need some potatoes, some flour, some eggs, bryndza (https://en.wikipedia.org/wiki/Bryndza) (or other cheese, but that wouldn´t be right for the bryndzove halusky®) and water.
Mash the potatoes or grate them. Mix them with flour if they are too watery, the dough needs to be a little tough, then add eggs for stickyness. Boil the water, add salt, and add drops of dough into it (there is one thing that makes it go waaay easier (http://www.zeleziarstvoplus.sk/inshop/catalogue/products/pictures/O%20120657.jpg) than by hand). Boil the water till the lumps of dough (so called halusky) come to surface of water.
Drain the water, add bryndza, stir a little and it´s done. You can add bacon or onions/mushrooms, pretty much anything goes with it.
Post by: Haspen on July 14, 2013, 03:32:54 pm
Aww yiss. Simple food is best food.
Post by: scrdest on July 14, 2013, 04:04:59 pm
Spoiler: DarkDXZ (click to show/hide)
The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste :P
I will always advertise 'pierogi' because they're delicious.
I for one wonder if we could mod in bigos into Dwarf Fortress.
Seems plausible for me. Just replace cabbage with quarry bush leaves.
I guess we don't even have to mod in, but the game will not recognize it as bigos and more like a quarry bush leaves stew.
We should be able to name specific meals for the sake of advertising local cuisine. (and bigos engravings, as well as some management advantages in gameplay, but that's not the main goal)Spoiler (click to show/hide)
Sleeper (double) agent scrdest reporting for duty! I think, but am not certain, that AseaHeru is Polish as well. Incidentally, in a couple of months, there will be three of us kinda-together, since I'll be moving to Kraków.
Spoiler (click to show/hide)
But, back on the rails: I just learned of an extremely cool-looking technique, which I'm going to try to do at home when I manage to buy the chemicals I need - spherification (http://en.wikipedia.org/wiki/Spherification).
(http://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Esferificaci%C3%B3n_de_T%C3%A9.jpg/250px-Esferificaci%C3%B3n_de_T%C3%A9.jpg)
What you see above is green tea. Any other liquid might be used, whatever strikes you fancy, be it vodka or pea soup blended into a paste.
'But scrdest', you say, 'tea doesn't look this way! Tea is a liquid, you know, splashy and stuff.' Well, but the little caviar-like thingies you see here is (liquid) tea, coated in a tiny gelatinous coating. In a display of truly dorf-like insanity, people can make them into other shapes, like noodles.
And, interestingly, the process is not very demanding, the main problem is getting Sodium Alginate, but it's a common additive.
Post by: tryrar on July 14, 2013, 04:24:48 pm
Post by: Sirus on July 14, 2013, 04:28:46 pm
Today went down to wallmart to pick up stuff for my sister's birthday bbq, and found smithyfield spareribs on sale for 1$ a pound. Good god, 5 pounds of spare-ribs for 5 bucks? SOLD!For some reason I thought you said Toady got some stuff for your barbeque, and I was about to say how awesome it was that you're friends with the creator of Dwarf Fortress :P
Post by: tryrar on July 14, 2013, 04:37:35 pm
Post by: tryrar on July 14, 2013, 05:22:38 pm
Get your grill going with your choice of charcoal(no gas grill you heathen!), and add some good oak branches. Meanwhile, get your bbq sauce, mix in a splash or two of a good whiskey(jack daniels is a good choice), and let the ribs marinate in it(along with some garlic salt) while the coals get nice and while. Spread the coals, put the ribs on the grill,close the lid and cook until done, and enjoy!
Post by: Sappho on July 15, 2013, 02:19:53 am
Interestingly, if I hear a Polish person speaking, I can understand most of it, but I can't read the writing. The special letters and letter combinations are so different that I don't know where to start.
Spoiler (click to show/hide)
In food-related news, I rehydrated some dried soybeans. It takes longer than many other types of beans, and it turns out they look almost exactly like peanuts! I'll be doing this more often, though, because a friend warned me that there's a lot of salt in canned beans, and I'm trying to avoid that. The cooking water from the beans is even tastier than the beans themselves, full of vitamins, and makes good stock for soups and such.
I used half the beans to make Asian noodle soup, which was good but not easy to eat with chopsticks. The other half I used to make a sauce for pasta (sautee onions, garlic, and mushrooms, add lots of basil, beans, and some soy sauce, plus a bit of potato starch for thickness, boil until desired texture is achieved). That was really nice.
I've heard that if you have a food processor you can make soya milk from the beans really easily and extremely cheaply. I still don't have a food processor but I'm very tempted to finally go get one. I have lots of recipes that I can't make because I don't have one. And I'm lactose intolerant, and soya milk is about 3 times more expensive than cow's milk and full of all kinds of chemical additives and extra sugar. Has anyone here ever made soya milk? Is it as easy as it sounds?
Post by: Parsely on July 15, 2013, 03:37:02 am
Post by: Sappho on July 15, 2013, 04:23:42 am
I've never heard it called soya milk before. Thats cool.
What is it called where you live? I've never heard it called anything else.
Post by: Parsely on July 15, 2013, 04:27:21 am
Post by: Haspen on July 15, 2013, 04:33:30 am
just like in Polish :3
Post by: Sappho on July 15, 2013, 04:49:20 am
Post by: Parsely on July 15, 2013, 05:00:31 am
Post by: Sappho on July 15, 2013, 05:12:43 am
Post by: Parsely on July 15, 2013, 05:17:08 am
Post by: scrdest on July 15, 2013, 12:55:54 pm
Interestingly, if I hear a Polish person speaking, I can understand most of it, but I can't read the writing. The special letters and letter combinations are so different that I don't know where to start.Spoiler (click to show/hide)
Polish and Czech languages have a history together. When they were developing, they alternated between Polish borrowing from Czech and Czech borrowing from Polish. I can read Czech and I think that when a Pole and a Czech want to talk, they can reasonably resort to the ancient art of Speaking Slowly And Loudly At Foreigners.
As for special letters/combinations, it is pretty simple for the most part:
Spoiler (click to show/hide)
Anyway, the thing I found out and posted about yesterday - I'm getting the chemicals, and I just might post the photos when I'll manage to do it.
Post by: Mesa on July 15, 2013, 01:23:50 pm
Stay classy, Bay12.
In any case, I'm sure most of you ate spaghetti/pasta at some point. Bolognese, Carbonara or Napoli, I care not.
In my family we kind of generalize and name them the "red spaghetti". Mostly because we also have a "green spaghetti" variety.
I don't know if it has a proper Italian name, but in general it goes...
Creste di gali (http://upload.wikimedia.org/wikipedia/en/6/60/Pasta_creste_di_galli.jpg) (or some similar sort, I'm not a pasta expert) pasta is the base here.
The sauce consists of diced and fried chicken, finely-chopped spinach or broccolis and a few good chunks of processed cheese (not American cheese, though), 3 of which are cream and 1 or 2 "flavored" ones (herb one is a common choice for us).
If you happen to stumble upon it, Hochland (http://www.e-commerce.pl/zdjecia/Sery-topione-i-do-smarowania/Ser-topiony-kremowy-Emmentaler-52209-big.jpg) cheese is the best option. But to be honest any would work, really.
Sorry for lack of a more proper recipe, but I haven't actually cooked this (yet), but I've eaten this more than enough times (and bought the ingredients) to know what's in there.
Post by: Sappho on July 15, 2013, 01:27:50 pm
1. Mix cream cheese and chopped chives/green onion/minced red onion, plus chopped fresh parsley (or dried) and a bit of pepper.
2. Butter 2 pieces of bread and grill them on a frying pan.
3. Spread the cream cheese on both pieces of grilled bread.
4. Fry an egg (break the yolk) in the butter left on the pan from the bread.
5. Slice up some avocado (the more the better) and layer it onto the sandwich with the egg.
6. Foodgasm
Post by: MonkeyHead on July 15, 2013, 01:32:33 pm
Dry fried with sea salt. OMFG.
Post by: Bauglir on July 16, 2013, 06:03:54 pm
You'll need:
50 g ghost peppers (just under 2 oz)
1 yellow onion
4 cloves garlic
1 tbsp cooking oil
2 cups water
1/4 cup honey
1 tsp salt
1 tsp soy sauce
1 tsp cinnamon
1/2 tsp cumin
1/2 cup distilled vinegar (or 1 cup of some other kind of vinegar - I bet apple cider would be good here)
Chop up the peppers, onion, and garlic, removing stems and such. They don't need to be very finely chopped. Saute them for a couple of minutes, until everything's starting to look cooked on the exterior. Add the water and then other non-vinegar ingredients and boil for 20-25 minutes, until everything's very soft and mushy. Puree until smooth, then add the vinegar and mix it in. All the seasoning ingredients are approximate, and you can pretty much use whatever you want.
I've heard people say you should use protective equipment when working with these things, but I didn't have any. Seemed to work out fine, but I haven't yet rubbed my eyes or something.
Post by: penguinofhonor on July 16, 2013, 06:11:52 pm
Post by: Bauglir on July 16, 2013, 06:27:56 pm
Post by: Lagslayer on July 18, 2013, 07:41:11 pm
Post by: PatriotSaint on July 18, 2013, 08:51:17 pm
Uncooked porkchops were frozen for over a year. They were in their original packaging (styrofoam plate, plastic wrap, and that little blood soaking thing), and completely free of freezer burn. Cooked them up, and they were delicious.
Your avatar makes it all the better.
Post by: Sappho on July 22, 2013, 07:27:11 am
Post by: Sirus on July 24, 2013, 10:58:22 am
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Post by: Parsely on July 24, 2013, 11:10:40 am
How I'm still thin, is a mystery.
Post by: Mesa on July 24, 2013, 03:01:41 pm
Also, this.
(http://i.imgur.com/TuZ1vvr.png)
A self-made name pun meme response.
Post by: scrdest on July 24, 2013, 03:25:13 pm
I am no longer bringing shame to the glorious Republic of Poland, for I officially like bigos now. (I don't know what was turning me away from it for so long, but it doesn't matter)
Also, this.A self-made name pun meme response.Spoiler (click to show/hide)
Big-- I mean, begone with that dish!
Oh whom am I cheating, I am not a person to judge others' palate when I'm a Marmite lover. Pity I ran out of it awhile ago and buying it feels like highway robbery. Seriously, how expensive can a jar of beer brewing by-product get?
Post by: MaximumZero on July 24, 2013, 03:27:19 pm
We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Post by: Parsely on July 24, 2013, 03:31:58 pm
Post by: MaximumZero on July 24, 2013, 03:33:33 pm
Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
Post by: Parsely on July 24, 2013, 03:49:04 pm
That gave me nothing aside from the worst (greatest?) mental picture to stew on.Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
Post by: Haspen on July 24, 2013, 03:50:29 pm
That gave me nothing aside from the worst (greatest?) mental picture to stew on.Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
Bigos is what's on DarkDXZ's picture. Boiled sauerkraut (or cabbage for the lame ones) with sausage and some other things, mostly mushrooms and pepper.
Post by: Parsely on July 24, 2013, 03:59:35 pm
That sounds pretty okay too though, since I love mushrooms. So whats marmite?
Post by: Carnwennan on July 24, 2013, 06:02:49 pm
So whats marmite?A thick, black/ brown sandwich spread. It is really, really salty. I tried it once on toast (I have no idea how to use it, by the way), not very pleasant but hey, different tastes. Might have used too much or something.
Post by: Sirus on July 24, 2013, 07:52:03 pm
Truck stop in Nevada, north of Vegas. Right next to an Air Force base, actually; you can sometimes see Predator drones being test-piloted.We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Post by: Tellemurius on July 25, 2013, 01:31:08 am
Im on thisTruck stop in Nevada, north of Vegas. Right next to an Air Force base, actually; you can sometimes see Predator drones being test-piloted.We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Post by: MadMalkavian on July 25, 2013, 04:30:04 am
Also has anyone else here tried breaded and fried tilapia in chocolate sauce? It doesn't sound like it would taste good but it's quite delicious in my opinion. I buy the filets already breaded and then fry the up in some oil while I make a chocolate sauce out of hot cocoa mix, milk and water. I then lather the filets in the sauce and enjoy something that is deceptively delicious in my opinion. I can sometimes get enough to serve six to twelve for just $12-$15 USD - if everything is on sale. Fish is expensive in California.
Right about now I also kind of want to make a nice curry with rice. The way I've done it in the past is I would buy a brick of mild Japanese curry from the store, the kind that is just about the right kind of sweet and savory, then I would make the sauce while I was boiling the rice. I choose long grain white rice grown in the United States though sometimes I'm able to get my hands on imported Japanese rice, though that is very rare. I'll often times brown some ground beef to go along with the curry sauce and rice and throw in a couple diced carrots and chopped yellow onions and then proceed to after draining the beef and boiling the rice throw it all together into one big pot and cook it kind of like either stew or Hamburger Helper. I end up making enough for about twelve people whenever I do it and since I don't know anyone who likes curry I end up eating it all myself over the course of a couple weeks. It sounds real good right now.
Post by: Sappho on July 25, 2013, 05:12:09 am
Today I re-discovered black beans. It's tough to find them canned in this country, and anyway the cans are full of salt and preservatives, but you can get them dried pretty cheaply and easily. I soaked them overnight and boiled them this morning and was astounded to find they got perfectly soft in just over one hour! (The soybeans are still going - they take about 3 hours.) I sauteed some onions and mushrooms and fresh jalepeno, then dumped in some beans and poured eggs over the top, and it was a mighty tasty breakfast, let me tell you. I will certainly have to make some refried beans with part of them (there's a couple cups left I think).
Post by: Sappho on July 25, 2013, 10:34:15 am
I halved the recipe because I have a tiny oven, and also because if they turned out awful I would prefer 4 shitty bagels to 8. I followed the directions exactly, and excitedly tasted the first one after they had cooled a bit.
It was... terrible. Absolutely awful. Too hard on one side, too soft on the other. The texture was not quite right, and even the taste was wrong. Even the shape - they turned out a bit lumpy.
Clearly I have messed up something serious, but I have no idea what. I don't have an enormous amount of experience with baking, but I've never had any problems either. Do any of you guys have baking experience? Has anyone made bagels? Does the recipe look ok? It has good feedback in the comments section. It seems like a pretty simple procedure. What could I have messed up?
Post by: Mesa on July 25, 2013, 12:22:55 pm
Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Post by: Parsely on July 25, 2013, 12:25:53 pm
Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Post by: MaximumZero on July 25, 2013, 02:15:48 pm
Hm... Today I made my first attempt at homemade bagels, using this recipe: http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/The recipe looks decent, but a touch bland. A) Turn down the oven, it may not be accurate. B) Roll the dough out before you knead it, and then shape your bagels. C) Toss a little bit of salt in the water. D) Boil them for a little longer after they float. E) USE MORE FLOUR. F) I'm not the best baker in the world, so take my advice with a grain of salt.
I halved the recipe because I have a tiny oven, and also because if they turned out awful I would prefer 4 shitty bagels to 8. I followed the directions exactly, and excitedly tasted the first one after they had cooled a bit.
It was... terrible. Absolutely awful. Too hard on one side, too soft on the other. The texture was not quite right, and even the taste was wrong. Even the shape - they turned out a bit lumpy.
Clearly I have messed up something serious, but I have no idea what. I don't have an enormous amount of experience with baking, but I've never had any problems either. Do any of you guys have baking experience? Has anyone made bagels? Does the recipe look ok? It has good feedback in the comments section. It seems like a pretty simple procedure. What could I have messed up?
Post by: Bauglir on July 25, 2013, 02:21:14 pm
Post by: Sappho on July 25, 2013, 02:21:25 pm
And I did use a lot more flour in the end. While I was kneading I worked in what seemed like maybe even a whole cup more. I'll try a lower oven temp next time, and I'll work the dough a bit before shaping the bagels. I think the problem there might have simply been that there was too much oil on the dough from the bowl I was rising it in, and it was too hard to change its shape because of that.
Actually, my bagels didn't sink at all, maybe because of the flour being wrong. I boiled them for 1.5 minutes on each side to try to make up for it.
Post by: MadMalkavian on July 25, 2013, 07:33:44 pm
Call me half-Irish but I think almost anything savory is better with potatoes. When I get to making that curry and rice I'm going to throw in a couple potatoes to see if that happens to be the case. I know it is with hamburgers - whenever I eat out at McDonalds or Burger King I put french fries on my cheeseburgers and have since I was a child. My mother may have scolded me for it once or twice but it was delicious all the same. Nowadays if I make burgers in the oven at home I might fry up some hash brown patties, toss on some sharp cheddar slices and throw in some sliced turkey, ranch and mesquite smoke barbecue sauce and put it all together with two patties on three slices of either toasted wheat or sourdough.Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Come to think of it all it needs are some strips of bacon and a couple slices of pepperoni pizza and it would be a perfect form of mindless self indulgence. That reminds me though that apparently according to some people I eat like a stoner despite my not being 420-friendly. Some of my favorite sandwiches are peanut and barbecue sauce, peanut butter and ranch dressing, peanut butter and Alfredo sauce, peanut butter and macaroni and cheese, and pepperoni pizza and Alfredo sauce. A pothead I once associated with for a while may have suggested we hang out because of these sandwiches I make. I just happen to have an unusual set of taste buds that's all.
Post by: Tellemurius on July 25, 2013, 07:37:29 pm
woah woah, i don't remember tomato sauce in any Bigos i ever had.Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Post by: Sappho on October 22, 2013, 03:19:27 pm
Post by: scrdest on October 22, 2013, 03:35:36 pm
Chemistry question for my fellow chefs! I've got a bad cold and a pile of super-spicy little fresh chilis. I've been making loads of tea with ginger and lemon and honey, and I know adding chili powder is also good for immunity, but I want to use my fresh chilis. I tried cutting them up and boiling them in water for about 15 minutes with the ginger, but I can hardly taste them at all, which means not much of the oil found its way into the water. I know oil and water don't like each other too much, but does anyone have any ideas on how to get the capsaicin out of the fruit and into the tea? These chilis are really very hot, which I like, and I want that in my tea! Would boiling longer help, or do I need to add something to the water?
Capsaicin, being non-polar, is best soluable in non-polar solvents. Meaning basically anything organic and liquid at the same time. Meaning, yes, alcohol or oil. Boiling them in oil and then adding the oil to the tea should do the trick, but I'm not sure how will it taste.
Post by: Sappho on October 22, 2013, 03:45:05 pm
Post by: scrdest on October 22, 2013, 03:55:14 pm
Hm... Maybe if I used peanut oil? It has almost no flavor at all. I must do science on this. Or alcohol would work fine. I could boil it in some slivovice, for example, or spiced rum. The alcohol content would be lost but the flavor would go well with tea.
Well, you aren't trying to get drunk anyway, you're trying to make something that will warm you up. Besides, for sickness-related coldness, alcohol actually helps (though not for cold-related coldness - what happens is your blood vessels get dilated, and the increased blood flow is perceived as warmth - but if you're out in the cold, it speeds up hypothermia).
Honestly, I have no idea how peanut oil tastes, so I cannot speak for or against it, but spiced rum most certainly goes well with tea, especially anti-cold tea, and chilli-rum sounds pretty interesting.
Post by: Sappho on October 22, 2013, 04:19:55 pm
I'm not really trying for something that will warm me up so much as I'm sick and I want all the good healthy chemicals in the chili to go into my tea. Also I love the taste and the spice. I would just chew on the raw chilis because I love them, but I think that might be too much.
It's a bit late tonight but I think tomorrow I'll give it a try with the rum.
Post by: Sappho on October 23, 2013, 04:13:18 am
I cut up a small, super-spicy fresh chili pepper and put it in a pot with a small amount of Captain Morgan's Spiced Rum. I didn't measure - not more than a few tablespoons. Boiled for about 5 minutes - a lot of the liquid evaporated, so I was left with about 1-2 Tbsp of chili rum (with no more alcohol in it). Added it to a cup of freshly brewed green tea (I need to find some good loose leaf black tea, I think that will work better). I can taste the spice, and the rum, and it's clearing up my sinuses a bit! The perfect cold weather beverage!
For my next attempt, I'll use slivovice (a plum alcohol popular here and often used as a home remedy for all types of illness) and more chili pepper (the spice is very mild this time).
EDIT: Well this is interesting. Boiling the rum just gave me rum without the alcohol, but boiling the slivovice has changed the taste dramatically. It doesn't taste good at all. Furthermore, while it was boiling I started to get very lightheaded and slightly nauseous. I opened the windows and stopped it and I feel better now, but there is apparently something in slivovice that reacts to being boiled, which you shouldn't boil. I'll stick with rum in the future.
On the plus side, I put about 2x as much chili in the slivovice and the effect is definitely improved. I can really feel the spice in my mouth and it's opening up my sinuses much better than before. I'll keep playing and put together a good recipe for others to use.
Post by: Osmosis Jones on October 23, 2013, 07:06:37 am
Another thing that might work is to make a buttered tea (http://en.wikipedia.org/wiki/Butter_tea), using the fat in the butter for the chilli extraction.
Post by: scrdest on October 23, 2013, 08:21:51 am
I wonder how chillies would go with a Hot Toddy (http://en.wikipedia.org/wiki/Hot_toddy)? You could try and do a hot extraction into the whiskey, or a slow steep (over a few days) into the honey perhaps.
Another thing that might work is to make a buttered tea (http://en.wikipedia.org/wiki/Butter_tea), using the fat in the butter for the chilli extraction.
Honey probably won't work, it's a dessicant - it dehydrates things, and along with the water, the stuff suspended in the water. Though I am not sure what process do you mean for it.
Fats or alcohols are your best guess when it comes to extracting capsaicin, because they are nonpolar solvents and capsaicin is nonpolar (like dissolves like - water is a polar solvent, so things like table salt, which is highly polar, dissolves awesomely in water, but badly in pure [well, azeotropic] alcohol or oil).
Post by: Osmosis Jones on October 23, 2013, 09:08:43 am
Honey probably won't work, it's a dessicant - it dehydrates things, and along with the water, the stuff suspended in the water. Though I am not sure what process do you mean for it.
Dessicant is a non-issue, as capsaicin is non-polar, ergo not dissolved in the water. I was under the impression that honey (well, sugars in general) dissolve capsaicin (and were thus non-polar), as the chilli neutralising effects of sugar is actually the basis for the Scoville scale. However, doing research, it appears that isn't the case; both glucose and fructose are pretty polar, so no luck.
Fats or alcohols are your best guess when it comes to extracting capsaicin, because they are nonpolar solvents and capsaicin is nonpolar (like dissolves like - water is a polar solvent, so things like table salt, which is highly polar, dissolves awesomely in water, but badly in pure [well, azeotropic] alcohol or oil).
Yep.
Spoiler: Fun story about that, back in my undergrad... (click to show/hide)
Post by: scrdest on October 23, 2013, 09:27:48 am
Honey probably won't work, it's a dessicant - it dehydrates things, and along with the water, the stuff suspended in the water. Though I am not sure what process do you mean for it.
Dessicant is a non-issue, as capsaicin is non-polar, ergo not dissolved in the water. I was under the impression that honey (well, sugars in general) dissolve capsaicin (and were thus non-polar), as the chilli neutralising effects of sugar is actually the basis for the Scoville scale. However, doing research, it appears that isn't the case; both glucose and fructose are pretty polar, so no luck.Fats or alcohols are your best guess when it comes to extracting capsaicin, because they are nonpolar solvents and capsaicin is nonpolar (like dissolves like - water is a polar solvent, so things like table salt, which is highly polar, dissolves awesomely in water, but badly in pure [well, azeotropic] alcohol or oil).
Yep.Spoiler: Fun story about that, back in my undergrad... (click to show/hide)
Jesus Christ. Ladies and gentlemen, natural selection: Chemlab Edition. Now I know why I have to do this tedious-ass Ion Analysis before they'll let me into Organic Chemistry lab next semester.
Yeah, you kinda notice that sugar tends to dissolve in water. In fact, I think I'll get myself a hot cup of that experiment and then dump some dry leaves into it. :P
Scoville scale is not based on sugar neutralizing chilli, it's based on dilution neutralizing chilli. In fact, the hottest chilli pepper in the world tastes sweet-ish, according to Wikipedia. The idea was to test how many times you need to dilute the alcohol extract of capsaicin in the pepper before it's too diluted to be noticeable - the hotter chillis have more capsaicin, so you need more water to dilute it.
Post by: Sappho on October 23, 2013, 12:46:58 pm
I picked up a bottle of cheap vodka on my way home from work. I'm thinking I can boil the chilis into that and store a jar of the result for use whenever I need it. The rum is nice, but the flavor is very strong and doesn't go well with everything, plus rum is far more expensive than vodka. With the alcohol boiled off, the vodka should be close to flavorless. I'll post here when I've tried it, let you know the result.
EDIT: Great success! About a cup of vodka with 2 little fresh chilis in it, boiled for about five minutes. Doesn't taste like vodka, just chili, and adds a great kick to my tea. I put away the rest for future use.
A warning, though: if you try this, make sure you ventilate your kitchen. I started getting dizzy again while it was boiling, and the whole place reeked of vodka. The alcohol goes into the air and it does not appear to be healthy to be breathing in alcohol like that.
So next I suppose I ought to try making chili butter, because that sounds awesome and would have a million uses. Butter tea sounds nice, actually, but I'm lactose intolerant so I'd have to use a recipe without milk (and go easy on the amount of butter used).
Post by: scrdest on October 23, 2013, 04:51:17 pm
I love this conversation. Cooking for nerds... : D
I picked up a bottle of cheap vodka on my way home from work. I'm thinking I can boil the chilis into that and store a jar of the result for use whenever I need it. The rum is nice, but the flavor is very strong and doesn't go well with everything, plus rum is far more expensive than vodka. With the alcohol boiled off, the vodka should be close to flavorless. I'll post here when I've tried it, let you know the result.
EDIT: Great success! About a cup of vodka with 2 little fresh chilis in it, boiled for about five minutes. Doesn't taste like vodka, just chili, and adds a great kick to my tea. I put away the rest for future use.
A warning, though: if you try this, make sure you ventilate your kitchen. I started getting dizzy again while it was boiling, and the whole place reeked of vodka. The alcohol goes into the air and it does not appear to be healthy to be breathing in alcohol like that.
So next I suppose I ought to try making chili butter, because that sounds awesome and would have a million uses. Butter tea sounds nice, actually, but I'm lactose intolerant so I'd have to use a recipe without milk (and go easy on the amount of butter used).
Oh, heh, some of the alcohol evaporated and you breathed the vapors in. You quite literally got drunk on air.
Post by: kisame12794 on October 23, 2013, 05:25:11 pm
Post by: Sappho on November 11, 2013, 12:23:52 pm
6. SOOOOO GOOD
Post by: Osmosis Jones on November 16, 2013, 07:38:45 am
Unfortunately, there's a problem. I live in Japan; the land of many earthquakes. That, coupled with a horribly timed skype call from my little cousin (who I couldn't ignore cos serious business yo) meant there was a cooking accident :(
I burnt my lemon curd, and while the taste is still good, now there are little black flecks :( :(
Siiiigh.
Annnyway, enough of my woes, have a recipe;
Awesomesauce lemon curd!
Spoiler (click to show/hide)
)
), it softens and oozes into all the bread (think runny honey).Post by: scrdest on November 16, 2013, 04:52:15 pm
Post by: acetech09 on November 16, 2013, 09:12:38 pm
Spoiler: A cooking adventure in narrative, spontaneous, stream-of-thought form: (click to show/hide)
Turns out that I can still make a pretty delicious dish from scratch without any reference. Cooking: I guess it's like riding a bicycle?
Post by: MaximumZero on November 16, 2013, 11:36:40 pm
Post by: acetech09 on November 17, 2013, 12:06:15 am
Riding bicycles is delicious?
No, it's that cooking is made possible by the physics of angular momentum.
But, yes. that too.
Post by: Caz on November 24, 2013, 01:58:11 pm
Best dinner that can be had for a 3-minute prep time. Just enough waiting to make a glorious cup of tea.
Post by: GiglameshDespair on November 24, 2013, 09:23:14 pm
I saw some
Post by: Tack on November 24, 2013, 10:25:12 pm
This is all part of my plan to make the Adventure Time God Sandwich. (I would embed but our internet hit cap so i kind of can't.)
*Sous Vide = Under Vacuum. Cooked at roughly 55*c or 135*F for many hours
Post by: Mesa on November 25, 2013, 01:55:00 am
Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
...You sure didn't mean Asian supermarket? :v
Also, I sometimes get the feeling that Polish cuisine is really bland compared to eevrything else. (our schabowy is better than your cutlet, though!)
inb4 Haspen PMs me about me being anti-patriotic
Post by: Bauglir on November 25, 2013, 02:08:45 am
Post by: Grey Goo on November 25, 2013, 04:53:44 am
Warm up frying pan and spread the butter. Break eggs into pan and break the yolk. Place cheese, tarragon, black pepper and salt. Make sure you pan isn't too hot. Fry until egg is semi-solid and turn half-way to form pocket. Wait until this side is solid and then turn whole thing around while praying. You may now also turn your oven off.
After while you may place your mess into plate and place piece of lettuce if liked. Serve with tea of your choice. You can also put this inside half of rolls or other kind of bread. Enjoy..
Post by: Aptus on November 25, 2013, 05:19:01 am
Protein:
Chicken Filets
Greens
Broccoli
Green peas
Capsicum
Corn
Spices
Salt
Black pepper
Thyme
A little bit of cinnamon
Trinidad Moruga Scorpion Chile
Use a cast iron pot, put some butter in and heat up. Fry the chicken for a while in the butter and then put in all the greens. Cook around for a little bit and then add coconut milk and all the spices. Then simply let it stew for 45 minutes to an hour. Serve with jasmine rice.
If the stew gets too watery (for example from using frozen greens in combination with the coconut milk) just add a table spoon or two of flour and it will tie right up. (Takes a while so don't just add more if nothing is happening, it takes several minutes and if you add too much you just get paste.)
I used Cajohn's Moruga Scorpion hot sauce for the chile part, I have used dried and shredded Naga Bhut Jolokia as well in previous cooks but the moruga scorpion has a better taste in my opinion. Just remember to wash your hands after you handle it, you do not want this stuff in your eyes.
Post by: Telgin on November 26, 2013, 09:26:32 am
More to the point, I have learned that I really do hate making ganache. Especially white chocolate ganache. You have to buy more expensive special white chocolate to make it at all, because normal white chocolate chips lack the fats needed to make it set apparently. Even still, it is apparently an art to get it to the right consistency. I spent two hours off and on adding more and more white chocolate to the mixture to get it to thicken up enough to use. At least I was doing other things, so it wasn't as big a time sink as it might have otherwise been.
While I was letting it chill to thicken up enough to put it on the first cake, I decided it might be best to just give it a cursory sniff. To my horror, it smelled astoundingly like vomit.
Apparently my whipping cream had gone sour. Not enough to curdle, but enough to smell and taste terrible.
Thank goodness I had some regular frosting sitting around... and that I decided to sniff and taste it before putting it on anything...
Post by: Caz on November 26, 2013, 12:45:59 pm
Apparently my whipping cream had gone sour. Not enough to curdle, but enough to smell and taste terrible.
Thank goodness I had some regular frosting sitting around... and that I decided to sniff and taste it before putting it on anything...
Damn, lucky break. I'm gonna make a pumpkin pie and maybe a pecan pie for thanksgiving. We don't do it here but this family is americanized or something.
Mm, turkey.
Post by: Tellemurius on November 26, 2013, 03:02:52 pm
Borscht pretty much sums up Polish cuisine though flaki is a great one for me.Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
...You sure didn't mean Asian supermarket? :v
Also, I sometimes get the feeling that Polish cuisine is really bland compared to eevrything else. (our schabowy is better than your cutlet, though!)
inb4 Haspen PMs me about me being anti-patriotic
Heart takes a damn long time to stew over, i mean this is the toughest meat in a body, its very lean and got a bloody taste to it.
Post by: scrdest on November 26, 2013, 03:11:00 pm
Borscht pretty much sums up Polish cuisine though flaki is a great one for me.Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
...You sure didn't mean Asian supermarket? :v
Also, I sometimes get the feeling that Polish cuisine is really bland compared to eevrything else. (our schabowy is better than your cutlet, though!)
inb4 Haspen PMs me about me being anti-patriotic
Heart takes a damn long time to stew over, i mean this is the toughest meat in a body, its very lean and got a bloody taste to it.
I think, based on experience, that if you decided to claim that either Poles or Ukrainians invented Borscht, you'd be raided by the irate members of the other nationality.
I actually hate flaki with a passion, and nobody ever managed to convince me it's not an utter abomination, but pierogi, especially done properly, are great. In fact, I guess I'll go eat some for dinner on Thursday.
Post by: RedKing on November 28, 2013, 08:50:25 pm
Spoiler (click to show/hide)
Ingredients:
1 Chicken
1 package of slick dumplings
Water
Salt
Pepper
Yes, you could make the dumplings from scratch but that's a bit more than I felt like putting into it. Instead of a whole chicken, I used a 4.5 lb package of chicken thighs. Boil the chicken in 4-5 quarts of water for about 90 minutes or so, until it just falls completely apart. Take the chicken out and set in a pan to cool a bit. Once cool enough to handle, tear the meat into small chunks and remove the bones, gristle and skin. Discard gristle and skin (I fed the skin to the pets). Toss the bones back into the pot and boil for another 10 minutes or so. Remove the bones and skim off whatever fat you can. Add liberal amounts of salt and pepper to the broth. Bring back to a full boil and start tossing in your dumplings, 9 or so at a time. DO NOT STIR. Once the water begins to boil again, add another 9 dumplings. Repeat until all the dumplings are in. Boil for 10 more minutes. Add the cooked chicken back in and boil for another few minutes. Remove from heat and let sit 20-30 minutes (gives the dumplings time to swell and the gluten to thicken the broth).
Time-consuming but easy. And makes an absolute metric fuckton of food. I'll be eating on this for weeks.
Post by: Blargityblarg on November 28, 2013, 11:21:38 pm
Not to rain on your parade (or insult Carolina SUperior in any way, no sir, learned that lesson, still have scars from the experience) but I am just flummoxed.
Post by: RedKing on November 29, 2013, 12:01:58 am
It's not a complex flavor profile or anything, but then neither is chicken noodle soup. But much like chicken noodle soup, chicken pastry is pure comfort food. Especially when it's cold as balls outside.
Post by: Bauglir on November 29, 2013, 12:46:44 am
5 pounds potatoes (peeled or not, as you like)
1/2 pound sour cream
1/4 pound cream cheese
1/4 pound butter
1/2 pound cheese (I recommend cheddar for this, but likely anything will do)
Salt and pepper to taste (about 1/4 teaspoon of each is a good starting place)
Chop your potatoes into cubes. If leaving skins on, as you should for maximum textural deliciousness, you'll want fairly small ones to break up the skin bits. Boil them for 30 to 45 minutes, until they're softened. Drain off the water, then return them to the pot they boiled in, leaving them off heat. Mash them to your desired consistency. Chunks are good to leave in, but if you like them smoother, go ahead. Only once this has been achieved do you add your cream cheese and butter, then stir until these have melted in and are well incorporated. Add your sour cream now, and get everything well mixed. Transfer the entire contents of the pot to a slow cooker, whose surfaces you have buttered prior to this step. Get the top vaguely smooth, then top with your cheese, set the slow cooker to Low heat, and come back in 4 hours. If you like crispy cheese, leave the lid off, but if you prefer gooey cheese that easily combines with the potatoes, leave the lid off.
Not complicated, or healthy, but oh my god yes.
Post by: nenjin on November 29, 2013, 01:10:39 am
Does it... does it taste like anything? I can't fathom the concept of a pot full of water, chicken and dumplings (which I assume are just flour, water and fat themselves) with naught but salt and pepper for seasoning tasting like... well, very much at all.
Not to rain on your parade (or insult Carolina SUperior in any way, no sir, learned that lesson, still have scars from the experience) but I am just flummoxed.
As he said, water is a medium you can do a lot with. With enough heat and reduction it intensifies flavors and thickens into a sauce. I just made stroganoff which is basically just a stew made adding flour to meat, water, onions and a couple seasonsings. Cooked long enough and reduced far enough, it becomes a gravy.
I only say something because as I was making I was reflecting, man, flour and cooking in general is like magic. Something that is literally just protein, water, and vegetable matter that doesn't blend at all suddenly becomes this magical stew, simply because of flour and some heat.
Post by: RedKing on November 29, 2013, 11:39:09 am
Does it... does it taste like anything? I can't fathom the concept of a pot full of water, chicken and dumplings (which I assume are just flour, water and fat themselves) with naught but salt and pepper for seasoning tasting like... well, very much at all.
Not to rain on your parade (or insult Carolina SUperior in any way, no sir, learned that lesson, still have scars from the experience) but I am just flummoxed.
As he said, water is a medium you can do a lot with. With enough heat and reduction it intensifies flavors and thickens into a sauce. I just made stroganoff which is basically just a stew made adding flour to meat, water, onions and a couple seasonsings. Cooked long enough and reduced far enough, it becomes a gravy.
I only say something because as I was making I was reflecting, man, flour and cooking in general is like magic. Something that is literally just protein, water, and vegetable matter that doesn't blend at all suddenly becomes this magical stew, simply because of flour and some heat.
Spoiler: Relevant. (click to show/hide)
Post by: Sappho on November 30, 2013, 02:24:18 pm
Spoiler (click to show/hide)
Post by: GiglameshDespair on November 30, 2013, 04:51:26 pm
Post by: scrdest on November 30, 2013, 08:27:20 pm
Tonight I discovered what happens if you put in too much potato starch trying to thicken your sauce.Spoiler (click to show/hide)
Heh. Savory Kissel. Try to do that with fruits, it's a moderately popular dessert over here.
Post by: Helgoland on December 01, 2013, 10:34:39 am
Not complicated, or healthy, but oh my god yes.Have you tried putting nutmeg in there? Everyone I know makes mashed potatoes with a bit of nutmeg...
Post by: Bauglir on December 12, 2013, 05:43:29 pm
Spoiler: Vegan Energy Chili (click to show/hide)
I was going to take pictures, but once again my computer decided it was having none of that, so this is all I can give. You can probably substitute whatever vegetables are convenient for the celery and eggplant, and you could do this in a large pot on your stove instead of a slow-cooker, on low to medium heat for a shorter length of time. Substituting stock and roux for the tomatoes and beans will probably produce a reasonable gumbo, although I have no idea how that'll gel with the sweeteners.
Post by: Duuvian on December 13, 2013, 02:17:40 am
Spoiler: Big image of Potato Pearls (click to show/hide)
That milk carton looking container makes 20 pounds of mashed potatoes and most importantly is cheap.
Post by: MaximumZero on December 13, 2013, 02:38:31 am
Post by: GiglameshDespair on December 13, 2013, 07:51:31 am
Post by: Blargityblarg on December 13, 2013, 08:23:58 am
And I would not. Mashed potatoes are a terrible thing.
Sounds like someone who's only ever encountered crappy mashed potatoes.
edit: not to imply that the packaged version aren't crapy, of course; I personally wouldn't touch them with a ten-foor pole; so many more cheap, easily prepared carbohydrates with more variety of flavouring available.
Post by: GiglameshDespair on December 13, 2013, 08:30:03 am
Rice is much better than potatoes will ever be.
Post by: Blargityblarg on December 13, 2013, 08:36:46 am
Science!
Post by: MaximumZero on December 13, 2013, 08:48:26 am
Post by: Blargityblarg on December 13, 2013, 09:07:53 am
Post by: scrdest on December 13, 2013, 02:31:08 pm
Post by: kisame12794 on December 13, 2013, 05:00:01 pm
Post by: freeformschooler on December 13, 2013, 08:17:29 pm
Post by: Avis-Mergulus on December 14, 2013, 03:10:02 pm
The aftertaste doesn't go away. It's been freeloading somewhere in the back of my throat for almost three hours already.
Post by: Sonlirain on December 14, 2013, 05:43:22 pm
(http://3.bp.blogspot.com/-NR0A9PA6ZFc/ULs1O6LLSVI/AAAAAAAAALo/_ZNmSAIu-8I/s1600/IMG_2614+(600x800).jpg)
You need:
3 packages of ramen.
6 hardboiled eggs.
1 smoked chicken breast (half will be enough tho)
1 can of sweetcorn.
Mayo to hold things together.
And...
Just about any vegetable you want to cram into this mess because the Monosodium glutamate from the ramen will make it tasty anyway.
(the image above has Napa Cabbage and red paprica in it)
Hell you can even add pineapple to it (don't tell girlinhat that you did tho)
Basically make the ramen normally and leave it to cool down.
Once its cold (or at least not hot) dispose of excess water and cram everything into it and stir till it becomes more or less consistenf without "dry" spots without mayo.
Now throw it into the fridge for several hours and... well you'll get ramen salad.
Post by: Duuvian on December 15, 2013, 04:14:21 am
Where the hell do you buy those? I've never seen them, but I would eat more mashed potatoes if I had those.
They are often sold at stores that specialize in bulk purchases. Gordon's Food Service has them, and I think Sam's Club might, the latter according to the search I did for the image.
My school system used them or a similar product for lunches, which could perhaps be why I enjoy them.
Post by: meadman on December 22, 2013, 08:14:57 am
So Cracked says that you can (basically) steam milk in your microwave for a latte. (http://www.cracked.com/blog/5-kitchen-hacks-broke-hungry/) Having followed these steps a few times, unsuccessfully, I'm feeling stupid. Has anyone else successfully turned warm milk into microfoam? What did you do?
I haven't tried one, but you can buy a milk frother for around $20. I think they are basically like an electric whisk. You just heat milk on the stove while running the frother.
Post by: scrdest on December 22, 2013, 08:17:51 am
So Cracked says that you can (basically) steam milk in your microwave for a latte. (http://www.cracked.com/blog/5-kitchen-hacks-broke-hungry/) Having followed these steps a few times, unsuccessfully, I'm feeling stupid. Has anyone else successfully turned warm milk into microfoam? What did you do?
I haven't tried one, but you can buy a milk frother for around $20. I think they are basically like an electric whisk. You just heat milk on the stove while running the frother.
My parents got one, it's a set of tiny paddles on a rotating wheel as a top and a heating base you pour milk into. Foams milk very fast, pretty neat and inexpensive.
Post by: Caz on December 22, 2013, 08:56:59 am
RAMEN SALAD!
No. This is not salad. :(
Post by: Arx on December 22, 2013, 09:00:46 am
Post by: Avis-Mergulus on December 22, 2013, 09:03:24 am
This is a masterful ramen salad created by Sonlirain. The ingredients are masterfully-minced ramen, exceptionally-minced hen eggs, well-minced rooster meat, finely-minced tomatoes, exceptionally-minced sweetcorn, and masterfully-minced mayonnaise.RAMEN SALAD!
No. This is not salad. :(
Post by: Sappho on December 22, 2013, 09:37:41 am
This salad is made 24 hours in advance of Christmas dinner (had on the 24th here, so the salad is made on the 23rd). Everyone loves it, so it's always necessary to make loads and loads of it so it can be had for leftovers for the rest of the week.
For a standard batch (which is quite large):
Boil ~1kg whole, unpeeled potatoes in salted water until soft. Set aside to cool.
Boil ~1/4 kg peeled carrots, parsley root, and celery root in salted water with a bit of vinegar, until mostly soft.
Hard boil 3-4 eggs.
Peel the potatoes and dice them into very small cubes, about 1 cm on a side. Dice up the other root vegetables as well, in very small pieces. Do the same with about 3 sweet pickles/gherkins, a few TB of red onion, a hunk of smoked ham (up to you how much you want in there, can be left out for vegetarian version), and the eggs. Add a handful of peas (defrosted if frozen, strained if canned). Mix together in a bowl with a few scoops of mayonaisse and a few spoonfuls of the pickle juice. Add a bit of salt and pepper if desired.
And now, the most difficult part: wrap it up and leave it in the fridge for 24 hours. It is well worth the wait.
This is traditionally eaten with fresh fried carp (which is DISGUSTING), or for those who aren't hardcore enough to bear the carp, salmon, fried chicken, or other substitute. The potato salad is almost exclusively made for Christmas, but there's really no reason not to make it all the time. It's pretty amazing. Every family has a slightly different recipe, so feel free to adjust this one as you see fit.
Post by: GiglameshDespair on December 22, 2013, 10:48:40 am
Post by: Caz on December 22, 2013, 03:07:20 pm
Re: Mashed potatoes, I just add a knob of butter, a splash of milk, and then a healthy dash of white pepper. It provides a bit of depth and bite, a little like cheese does. Much easier though!
Nutmeg on potatoes is damn good. So is crushed garlic and herbs.
Post by: Blargityblarg on December 23, 2013, 07:57:50 am
Sometimes I wish I was a carnivore. Meat is always the tastiest part of an animal.
This is how I read this post.
I was... confused for a little while.
Post by: MaximumZero on December 23, 2013, 10:19:18 am
Well, the meat us usually tastier than the offal.Sometimes I wish I was a carnivore. Meat is always the tastiest part of an animal.
This is how I read this post.
I was... confused for a little while.
Post by: Telgin on December 24, 2013, 01:19:49 am
Seems just about everything went wrong that could, and somehow still produce edible food. The highlight of the night was my attempts to remove the cheesecakes from their pans, which I did by deforming the pans by beating on the bottoms with a hammer. I ended up damaging a book cover in the process, but about 3 minutes of that removed the cheesecakes in pieces. I squished them together again in the layer cake, so it's only kind of noticeable. That is, after the frosting was put on, which was really white chocolate ganache.
I have learned that I detest making white chocolate ganache. I can never get the consistency right, and I ended up putting something like 2 pounds of white chocolate in less than a pint of heavy cream. Even then it was still a little too thin, so getting it on the cake was a mess. Of course, I know I'm doing it wrong. You're supposed to whip it with a mixer or something, but I didn't, so funny cake ahoy.
Then the cupcakes. Oh, the cupcakes. They look like little green volcanoes with white frosting just kind of tossed on there. I hope they taste good, because with the way they look I'm not convinced I'll be presenting them to the family.
Maybe next year I won't get asked to do this. :-\
And now, to clean up...
Post by: Avis-Mergulus on December 24, 2013, 04:05:28 am
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Post by: Sappho on December 24, 2013, 04:08:46 am
I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Mmmmm, tvaroh...
Nope, it doesn't exist in English-speaking countries. Shame, right? Not really their fault, though, for not knowing what it is, since they've never seen or heard of it before. I was a little frightened of it when I first moved to Europe and was offered it for the first time.
Post by: Avis-Mergulus on December 24, 2013, 04:16:09 am
Well, that's right, but why does the article say it's cheese? The two have nothing in common.I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Mmmmm, tvaroh...
Nope, it doesn't exist in English-speaking countries. Shame, right? Not really their fault, though, for not knowing what it is, since they've never seen or heard of it before. I was a little frightened of it when I first moved to Europe and was offered it for the first time.
The fact that somebody used to find it frightening is also a revelation. It's like I was eating hakarl all my life, and then somebody told me eating rotten shark is wrong.
Post by: scrdest on December 24, 2013, 04:16:49 am
Post by: Avis-Mergulus on December 24, 2013, 04:32:05 am
Uh, cottage cheese? It's pretty similar, I guess.Well, yes, it looks slightly like it.
Basically, the recipe I was talking about involved taking 200 grams of tvorog, an egg, four tablespoons of sugar, eight tablespoons of flour, baking soda, stir everything together, shape into balls, fry in oil. Sugar powder to taste. Pretty quick, and generally delicious.
Post by: Sappho on December 24, 2013, 04:36:46 am
Well, that's right, but why does the article say it's cheese? The two have nothing in common.I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Mmmmm, tvaroh...
Nope, it doesn't exist in English-speaking countries. Shame, right? Not really their fault, though, for not knowing what it is, since they've never seen or heard of it before. I was a little frightened of it when I first moved to Europe and was offered it for the first time.
The fact that somebody used to find it frightening is also a revelation. It's like I was eating hakarl all my life, and then somebody told me eating rotten shark is wrong.
I found it frightening because I was worried it was cheese - at the time I wasn't a fan of cheese. The softer types of tvaroh don't resemble cheese, but the thicker types do have the texture of a soft cheese. Depends on which one you see, I think.
Uh, cottage cheese? It's pretty similar, I guess.Well, yes, it looks slightly like it.
Basically, the recipe I was talking about involved taking 200 grams of tvorog, an egg, four tablespoons of sugar, eight tablespoons of flour, baking soda, stir everything together, shape into balls, fry in oil. Sugar powder to taste. Pretty quick, and generally delicious.
Actually, that sounds pretty amazing.
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!
Post by: Sirus on December 24, 2013, 07:42:53 am
Post by: Avis-Mergulus on December 24, 2013, 08:10:31 am
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
Post by: majikero on December 24, 2013, 08:19:08 am
Post by: Avis-Mergulus on December 24, 2013, 08:40:36 am
In my experience, soft white cheese are made from carabao(small water buffalo) milk. All other cheese is yellow to me.Exactly. And tvorog is made from cow milk, and isn't homogenous - more like a grainy mass-thingy. So there.
Post by: Jopax on December 24, 2013, 09:26:44 am
Made some today, for the first time ever, great fun, great tasty, great fun!
Now to wait a day to consume half the pot :Đ
Post by: Arx on December 24, 2013, 11:02:03 am
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
Post by: Bauglir on December 24, 2013, 11:17:04 am
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Post by: scrdest on December 24, 2013, 11:51:29 am
Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
It's basically the Slavic response to ricotta.
Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
Post by: penguinofhonor on December 24, 2013, 12:34:40 pm
Post by: Avis-Mergulus on December 24, 2013, 02:06:21 pm
Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Post by: Sappho on December 24, 2013, 02:21:46 pm
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.
Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.
Post by: Caz on December 24, 2013, 02:49:56 pm
Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Jalapenos are the life force.
Post by: scrdest on December 24, 2013, 03:01:53 pm
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.
No. Sour milk. Smells awful, pretty acidic, but it's the same thing, more or less, except the mild soured milk is made by adding a weak acid, artificially coagulating the proteins, and sour uses natural lactic bacteria to digest lactose and other sugars in milk and produce lactic acid, which coagulates the proteins.
It's actually somewhat thick, and a bit jelly-like in consistency (imagine you mixed sour cream with water and jellified it).
Post by: Avis-Mergulus on December 24, 2013, 03:31:10 pm
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Jalapenos are the life force.
Post by: scrdest on December 24, 2013, 04:45:10 pm
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Jalapenos are the life force.
Livestock brain is a-OK though. Bleh. In general the yuck factor is either dishes that used the Pink Wobbly Bits or those that rely on fermentation.
Post by: Jopax on December 24, 2013, 05:26:38 pm
Post by: GiglameshDespair on December 24, 2013, 06:03:30 pm
Post by: scrdest on December 24, 2013, 07:21:00 pm
Never seen brains for sale here.
Zombies aren't the best customers.
Post by: MaximumZero on December 24, 2013, 07:29:49 pm
Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
Post by: Bauglir on December 25, 2013, 01:13:03 am
Get on my level. (http://i.imgur.com/guHsWdQ.jpg)[/pissing contest]Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
Post by: Osmosis Jones on December 25, 2013, 05:04:38 am
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).
So, tvorog is to cheese, what grape juice is to wine. Kind of.
Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.
Post by: Sappho on December 25, 2013, 05:07:56 am
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).
So, tvorog is to cheese, what grape juice is to wine. Kind of.
Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.
Well explained! I suppose the thing that separates travoh from cheese for me is the fact that it's somewhat sweet. Makes it closer to yogurt than cheese in my taste-oriented mind. But it is very interesting to know some of the chemistry behind it!
Post by: Sirus on December 25, 2013, 10:33:21 am
THANK YOU! I don't understand why folks were having such a hard time explaining it, this makes perfect sense. Whether I can actually find any in the States is up for debate, but at least us unable-to-understand Westerners have some idea of what you crazy Europeans are talking about :PWell if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).
So, tvorog is to cheese, what grape juice is to wine. Kind of.
Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.
Post by: Helgoland on December 25, 2013, 12:44:42 pm
The real interesting thing was that the recipe required tonka beans (http://en.wikipedia.org/wiki/Dipteryx_odorata) (banned as a food additive in the US), something I'd never heard of before. They're delicious! I'll see if I can find some dessert recipes with tonka beans in them...
Post by: MaximumZero on December 25, 2013, 11:03:49 pm
I probably would, but Wolfeyez seems to think it's a bad idea for some reason.Get on my level. (http://i.imgur.com/guHsWdQ.jpg)[/pissing contest]Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
Post by: DeKaFu on January 03, 2014, 12:43:53 pm
Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.
Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/
Post by: Levi on January 03, 2014, 12:53:01 pm
Post by: Avis-Mergulus on January 03, 2014, 04:25:16 pm
I have the same problem, except with mangos. Mangos taste like some kind of awful chemicals to me.Strange. To me, they have a pleasantly foresty taste, like pine tree sap or something like that.
Post by: MaximumZero on January 03, 2014, 05:35:46 pm
Spoiler (click to show/hide)
Post by: scrdest on January 03, 2014, 07:57:49 pm
I got a novelty hot sauce set for non-denominational winter holiday!Edited because my phone takes fuckhueg pictures, apparently.Spoiler (click to show/hide)
I like how the one to far right is called Pharaohs Revenge. Is it supposed to taste like diarrhea or is it made out of pulped parasites?
Post by: VerdantSF on January 03, 2014, 08:01:23 pm
Spoiler (click to show/hide)
Post by: kaijyuu on January 03, 2014, 09:07:23 pm
Post by: acetech09 on January 03, 2014, 09:53:56 pm
Six ingredients, 2 of which were leftovers and 3 of which were condiments. And it ended up coming out as one of the best leftover salvages I've ever made.
Green beans, seared real hot with some sesame oil, soy sauce, and sriracha. Don't be afraid to reduce & almost burn the soy sauce. That just concentrates the flavor. Take off the heat while the beans are still crisp. Plate the beans and add the chicken, deglaze the pan with a bit more soysauce and sriracha and let the chicken soak it all in.
Meanwhile, make some rice. Add a bit of salt and soysauce.
Spoiler: This Is Delicious (click to show/hide)
Post by: MaximumZero on January 03, 2014, 09:55:27 pm
It's honestly nothing special. A little too much bite for most people, but not quite as much as I was hoping for. It's not even as hot as sriracha, although I usually use a lot of sriracha.I got a novelty hot sauce set for non-denominational winter holiday!Edited because my phone takes fuckhueg pictures, apparently.Spoiler (click to show/hide)
I like how the one to far right is called Pharaohs Revenge. Is it supposed to taste like diarrhea or is it made out of pulped parasites?
Post by: Osmosis Jones on January 03, 2014, 10:53:41 pm
So, I've recently become curious about cilantro and how different people taste it.
Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.
Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/
I have the same problem. I still find a use for it; in small amounts the soapiness isn't apparent, and the freshness of the coriander can help the dish. That said, in those dishes that use it as a central ingredient... :(
Strangely, I don't have any such problem with powdered coriander and coriander seeds.
Post by: Blargityblarg on January 04, 2014, 03:09:08 am
So, I've recently become curious about cilantro and how different people taste it.
Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.
Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/
I have the same problem. I still find a use for it; in small amounts the soapiness isn't apparent, and the freshness of the coriander can help the dish. That said, in those dishes that use it as a central ingredient... :(
Strangely, I don't have any such problem with powdered coriander and coriander seeds.
Powdered coriander is the root of the plant, it'd not be too surprising if it didn't have any of the one soapy-tasting compound
Post by: VerdantSF on January 04, 2014, 11:46:41 am
Post by: penguinofhonor on January 04, 2014, 02:22:17 pm
Clearly I have to try this again. If you've got a whole wheat waffle recipe that you know works, I'd love to hear it.
Post by: VerdantSF on January 04, 2014, 11:45:29 pm
Tonight, I dug out the sack of potatoes again. This time, I paired it with tempeh to make an Indian-Indonesian fusion curry.
Spoiler (click to show/hide)
Tempeh Potato Curry with Golden Sesame Rice
Spoiler (click to show/hide)
Post by: Osmosis Jones on January 05, 2014, 01:48:06 am
Tempeh Potato Curry with Golden Sesame Rice
Oooh, looks good. What do you do for the rice? Turmeric and sesame?
Post by: VerdantSF on January 05, 2014, 10:11:38 am
What do you do for the rice? Turmeric and sesame?
Yup! Turmeric, black sesame seeds, toasted sesame oil, and a bit of soy sauce.
Post by: penguinofhonor on January 05, 2014, 01:36:51 pm
Dang, now I want waffles, but I don't have a waffle iron :(.
My waffle iron is probably one of the best purchases I've ever made.
If you ever get one, here's my basic waffle recipe (based on this (http://allrecipes.com/recipe/waffles-i/)):
Plain Waffles
The secret to good plain waffles is cinnamon. If you're not mixing in blueberries or chocolate chips or something, you need to get some flavor into them. I also prefer my waffles a little sweet, hence the extra sugar. If you want plainer waffles, I'd still recommend brown sugar because it helps the consistency.
2 cups all purpose white flour
1.5 tbsp white sugar
1.5 tbsp brown sugar
4 teaspoons baking powder
0.25 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
1.75 cups milk, room temperature* (buttermilk is preferable)
0.5 tsp vanilla extract
0.5 cups butter, softened or melted (you can probably use less if you use a high-fat milk)
2 eggs, room temperature*
Whisk together all dry ingredients. After they're evenly mixed, add milk, eggs, butter, and vanilla. Mix thoroughly and let sit for five minutes. While you're waiting, you should probably get a head start on the next step.
Prepare and preheat your waffle maker. Once it's fully heated, add the batter (you should know how much your waffle maker can handle) and let the waffles cook. Your waffle maker should start steaming. After a minute the steam should start decreasing. Once only a little bit of steam is escaping, your waffles are done and should be deliciously crispy. Ignore any lights your waffle maker has, because your waffle maker is probably lying to you. I know mine lies to me all the time.
*The milk/eggs being room temperature isn't absolutely crucial, but if they're too cold then they can solidify the butter which can make your life harder. To ignore this problem, use vegetable oil instead of butter, but butter is awesome so you shouldn't.
Post by: VerdantSF on January 05, 2014, 04:22:40 pm
My waffle iron is probably one of the best purchases I've ever made.
If you ever get one, here's my basic waffle recipe (based on this (http://allrecipes.com/recipe/waffles-i/))
Cool, thanks! What brand/type of waffle iron do you have?
Post by: Jopax on January 07, 2014, 09:56:33 am
My family didn't do much of it up until recently when for some reason my mother started making boatloads of this stuff (I guess she's just at that age when it turns into a hobby), several kinds of jams, pickled beets (by far my favourite), ajvar, pickled/winter salad, and recently, she's started experimenting with homemade cheeses (that she buys from some old lady living in the nearby mountains), putting them in oil or salting and stuffing into a jar. So far the results are mixed. Oil ones aren't strong enough I thing for my tastes (she used young cheese, and from what I've tasted before, older harder cheeses are best because they have a much stronger flavour), while the jar stuffed one is pretty damn awesome, especially if you let it sit for a while (which we didn't do with the first jar, that one was gone in less then a week :C )
Post by: VerdantSF on January 07, 2014, 01:04:39 pm
Post by: GiglameshDespair on January 07, 2014, 01:33:21 pm
I've never tried pickled beets, but sounds interesting.Don't do it, they're horrible.
For cold weather you need good, meaty stews.
Post by: Bauglir on January 07, 2014, 02:22:41 pm
Post by: Avis-Mergulus on January 07, 2014, 02:33:23 pm
So with the onset of THE WINTER in most of the world (but not here, we got fucking spring weather here) I was wondering, what produce if any do you guys make/consume?Well, nothing special really, but I do like me some mulled wine when it's cold - it being the only alcoholic beverage I ever drink.
Strangely enough, Mother Russia (Moscow, at least) had nearly no snow on New Year. It's kind of a letdown.
Post by: Bauglir on January 07, 2014, 02:41:07 pm
Post by: majikero on January 07, 2014, 03:10:09 pm
Post by: Bauglir on January 07, 2014, 03:15:49 pm
Post by: GiglameshDespair on January 07, 2014, 03:18:58 pm
I like to make a chinese-y curry. A jar of curry sauce, with spring onions, pork shoulder, and peppers, a tablespoon or two of soy sauce, a little bit of ginger.
Post by: majikero on January 07, 2014, 03:22:04 pm
Maybe its my use of thickeners that's the problem. It usually comes out too thick or too thin for my tastes.
Post by: wierd on January 07, 2014, 03:33:41 pm
It's my mom's recipie for chicken and noodles.
Ingredients:
at least 1lb of chicken breast, preferably a whole chicken, baked, skinned, boned.
1 package of knorr brand chicken bullion (http://www.knorrsabor.com/producto/detalle/317958/caldo-con-sabor-de-pollo) (really, it DOES have to be that brand. I searched for YEARS for a good substitute for the bullion my mom used to use, since it is no longer made. The mexican style chicken bullion is an acceptable substitute, and others I have tried simply don't have the right punch. Warning-- VERY high sodium. I prefer the loose powder over the cubes. In my area, you can get this at walmart. your mileage may vary.)
2 whole cellery
1 family size bag of baby carrots
turmeric
curry powder
1 can UNsweetened condensed milk
3 cans sliced black olives, with juice (small ones mind. use sliced-- minced is kinda icky.)
egg noodles
3 large idaho potatoes (optional-- makes soup more casserole like)
In a large stockpot, cover shredded chicken meat with water, and add 1 and 1/2tbs of the knorr bullion, 1tsp turmeric, and 1tsp curry powder. Cover, and simmer on medium heat.
While that is heating up, dice the 2 whole cellery, rinse and dice the carrots, and if using-- peel and slice potatoes. Once the chicken and bullion are good and hot, put the veggies in.
Open the cans of black olives, and put the whole contents in, juice and all. Cover and simmer for about 20 minutes, or until carrots/potatoes start to become al-dente. Pour in the condensed milk, and add the dry egg noodles.
Cook on medium high heat for about another 10 to 20 minutes, or until noodles and veggies are completely done to desired texture. Serve good and hot with home-made rolls. Pepper slightly to taste upon serving.
Enjoy!
Post by: Jopax on January 07, 2014, 03:58:28 pm
Also one of my favourite things ever is spinach soup, or broth, not sure since it's kinda between the two. Main indegredients are spinach leaves, some potatoes and shelled oats. Added bonus that turns up the awesome to eleven is if partway trough the cooking you chuck in some dried pork ribs which both give flavour to the soup and are one of the tastiest ways to prepare pork that I know of.
Post by: VerdantSF on January 07, 2014, 06:04:03 pm
To all curry experts out there! What kind of spices to you use to make curry? I need to know this because my mother hates it when I make curry so I only make it occasionally when the fey mood hits me. When I do make it, I usually am not happy on how it turns out.
Here's what I use on an everyday basis:
Spoiler (click to show/hide)
Clockwise from 11: cayenne, turmeric, cumin seeds, coriander seeds (seeds of the cilantro plant), mustard seeds, fenugreek seeds
Center: panch phoran, a Bengali five-spice blend (cumin, kalonji, fenugreek, mustard, and fennel seeds)
When I go all out, I add the following spices (usually spread over several different dishes without too much overlap):
Spoiler (click to show/hide)
Black cardamom, cinnamon powder, mango powder, bay leaves, hing*, star anise, green cardamom, fenugreek leaves (VERY different flavor from the seeds), and ginger powder. I also use nutmeg and cloves, though they're not pictured here.
* The dried & powdered gum resin of the asafoetida plant. This is something I use all the time, but because of the strong odor, I don't keep it in the masala dabba along with my other daily spices.
Post by: majikero on January 07, 2014, 06:06:41 pm
Post by: wierd on January 07, 2014, 06:13:28 pm
Post by: majikero on January 07, 2014, 06:15:52 pm
Post by: Avis-Mergulus on January 07, 2014, 06:27:59 pm
Now, my stove has a dial for oven temperature right next to the dial for heater temperature. I was cooking roasts on the heater and accidentally turned the wrong dial, cutting oven temperature, and when I noticed the fact, the batter had already melted.
So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.
Post by: VerdantSF on January 07, 2014, 06:40:14 pm
So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.
Sounds good to me!
Post by: majikero on January 07, 2014, 06:40:48 pm
Anyways, my curry is too spicy and the potatoes turned to mush. Other than that, it tastes good and doesn't even have the curry taste/smell that my mother hates. It's simply a brown mush of tongue burning deliciousness.
Post by: Avis-Mergulus on January 07, 2014, 06:44:43 pm
Well, everybody et it pretty fast, but it kinda wasn't what I was aiming for. If I knew it was gonna do that, I would have arranged the slices differently to make it less lumpy. Still, not bad for the first time.So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.
Sounds good to me!
Post by: VerdantSF on January 07, 2014, 06:45:30 pm
Post by: wierd on January 07, 2014, 06:47:18 pm
Post by: Osmosis Jones on January 07, 2014, 06:50:29 pm
Any accident that leaves you with a giant cookie is a good thing. :D
Anyways, my curry is too spicy and the potatoes turned to mush. Other than that, it tastes good and doesn't even have the curry taste/smell that my mother hates. It's simply a brown mush of tongue burning deliciousness.
If your potatoes are falling apart, you're using the wrong sort; go for the waxier, low starch varieties.
Also, another amazing curry to try is the rendang (http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/). One warning though; while all good curries should be stewed for a while, in this it is vital. You need to slow cook until the sauce has thickened right down, and is starting to actually caramelise a bit. That said, if you have a the patience, this is an incredible dish.
Post by: GiglameshDespair on January 07, 2014, 07:11:22 pm
Post by: VerdantSF on January 07, 2014, 07:15:03 pm
Post by: GiglameshDespair on January 07, 2014, 07:18:14 pm
Post by: LeoLeonardoIII on January 07, 2014, 07:21:03 pm
Post by: wierd on January 07, 2014, 07:46:49 pm
I've never attempted shortbread, but have successfully pulled off soufle' and french cake. (Gawd.. the whipping!) I seem to recall once doing angelfood as well, but I dislike buying special four.
The ingredients you list sound pretty close to those of sugar cookie, and english pound cake. I am kinda interested in trying my hand at it.
Post by: majikero on January 07, 2014, 07:50:05 pm
Post by: Avis-Mergulus on January 07, 2014, 08:13:40 pm
Concerning the failed shortbread--The difference is that both sugar cookie and pound cake include eggs, while shortbread doesn't.
I've never attempted shortbread, but have successfully pulled off soufle' and french cake. (Gawd.. the whipping!) I seem to recall once doing angelfood as well, but I dislike buying special four.
The ingredients you list sound pretty close to those of sugar cookie, and english pound cake. I am kinda interested in trying my hand at it.
It's pretty easy, you just let the butter stand outside until it gets soft, and whip in the sugar, then the flour, spices to taste. The whole trick is not to let the butter melt and make it all greasy, and you have to find the correct time to cool the dough - it mustn't be too hard, because then it crumbles when you roll it. After that, it's 15 or so minutes at 180 Celsius and voila, at least in theory.
Post by: GiglameshDespair on January 07, 2014, 08:22:48 pm
Well, family verdict on the curry, Too Spicy do not want. I made too much and now I have to eat a pot of curry by myself.It's always better to go on the side of caution with curries. While mild curries are still nice, too hot curries are just unpleasant to eat.
Post by: majikero on January 07, 2014, 08:43:29 pm
I'll be eating it all tomorrow.
Post by: Blargityblarg on January 07, 2014, 08:50:44 pm
Blergh, garlic. I hate the stuff. Back when I could smell things the smell of garlic was always vile beyond belief.
I don't think we can be friends.
Post by: Bauglir on January 08, 2014, 12:35:23 am
Regular Ordinary Bauglir Lunchtime
Spoiler (click to show/hide)
Begin by chopping your carrot and onion. Then, fill a pot with water, salt it, add your pasta, and switch on the heat. In a separate pan, begin heating your cooking oil to medium-high. Then, chop your celery. By the time you're finished, the pan should be sizzling hot - add the vegetables you've chopped so far, the broccoli, and the butter. Then, add the "to taste" seasonings. You can add more later on, if you like. Meanwhile, slice your mushrooms and crush, then chop, your garlic. When your carrots are soft and your onions begin to caramelize, lower the heat to medium, and add the mushrooms and garlic, followed by your leafy greens. Once they've softened and lost volume, add your spinach, then immediately add the tomato sauce and vinegar. Switch off the heat, strain your pasta (which should be done by now, if it didn't finish earlier in the process), and add the pasta to the sauce. Mix it up, and serve immediately, topped with cheese.
Makes 1 large lunch and a smaller dinner for later, at work. I'll take pictures tomorrow, maybe, if I remember and have time. Next week, I'll be incorporating about 1/4 pound of meat, as well.
Post by: Caz on January 08, 2014, 02:19:23 am
Cilantro is good, but must be used sparingly.
It's mostly good sprinkled on top at the very end, garnish-style.
Does coriander seed have the same effect as the leaves for people with the taste problem? I couldn't live without coriander :(
Post by: Osmosis Jones on January 08, 2014, 05:16:56 am
Cilantro is good, but must be used sparingly.
It's mostly good sprinkled on top at the very end, garnish-style.
Does coriander seed have the same effect as the leaves for people with the taste problem? I couldn't live without coriander :(
Heh. We literally just had this discussion 2 or 3 pages back, and it's cropped up several times through the thread. Must be a popular topic :P
But to answer your question, no it doesn't. I get the soapy taste from the leaves, but not the seeds or powder (which is from the roots). On top of that, I can still make use of the leaves, but I go light on them. In small amounts, the soapiness is less prevalent than the simple freshness I find it adds to the dish.
Post by: acetech09 on January 12, 2014, 04:03:56 pm
Post by: Caz on January 12, 2014, 04:55:24 pm
I get the soapy taste from the leaves, but not the seeds or powder (which is from the roots). On top of that, I can still make use of the leaves, but I go light on them. In small amounts, the soapiness is less prevalent than the simple freshness I find it adds to the dish.
Woah woah what. I thought the powder was just ground seeds? My whole life is a lie. -.-
Post by: penguinofhonor on January 12, 2014, 07:20:58 pm
Cool, thanks! What brand/type of waffle iron do you have?
This is my waffle maker. (http://www.amazon.com/gp/product/B00006JKZN) It's pretty solid - it's not that pricey and nonstick is easy and low-maintenance.
It's a pretty basic model without any fancy bells and whistles, but it definitely does everything you need a waffle maker to do. I'd highly recommend it if you just want a waffle maker to make some waffles on. If you're going to get really serious about waffles, you might want something fancier. I know I'll probably upgrade in a few years.
Also I figured out what I did horribly wrong with the whole wheat waffles. Today I pulled out the bottle of buttermilk I thought I'd used, only to find that it was unopened. That means the bottle I did use was the other similar-sized milk bottle containing ancient, rancid cream. That explains the ridiculous oiliness and the nasty taste. I can't believe I ate some of those.
Post by: Yoink on January 12, 2014, 07:23:35 pm
Post by: Bauglir on January 12, 2014, 08:27:43 pm
I am in engaged in the process of making fish fingers and custard. Wish me luck.Good luck. (http://www.youtube.com/watch?v=POli3hsXxG4)
Post by: Tsuchigumo550 on January 12, 2014, 08:54:32 pm
I also love jerky eye-wateringly spicy with hints of soy.
I love soy sauce way, way, way too much.
Post by: Sirus on January 12, 2014, 09:27:46 pm
Post by: Tsuchigumo550 on January 12, 2014, 10:20:27 pm
You put whatever spices you want together, cut as much of the fat as you possibly can then slice into strips, then let soak. And by soak, I mean like two days minimum.
Then you dehydrate it, slowly, and then eat delicious meat sticks.
Post by: Sirus on January 12, 2014, 11:32:47 pm
Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>
Post by: MaximumZero on January 13, 2014, 02:13:28 am
Post by: Osmosis Jones on January 13, 2014, 03:00:38 am
Edit: NitrIte, not nitrAte.
Post by: wierd on January 13, 2014, 03:14:49 am
I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.
Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>
It was most likely either a nitrate salt (SO BAD FOR YOU!), or a glutamate salt (EVEN WORSE FOR YOU!), intended to chemically tenderize the meat, to allow the flavorings to penetrate deeper, and also to overpower your tastebuds chemically. It's a trick that the junkfood industry uses. (Here's a hint, it's bad for you. Dont use it. ;))
The "Really real way" to make jerky is to cut thin and lean (as much as you can get both ways), soak for at least 2 days in the marinade bath, then hang up in a dry smoke room, and smoke cure.
The salt is used to replace the smoke for preservation, and also because it is cheap and easy, abundant, and all that crap. Be that as it may, it's just plain wrong.
If you dont have a smoke room to make the jerky in (and dont feel like running a smoker at non-existent heat for 3 days) you can use liquid smoke and a food dehydrator instead. The liquid smoke is a poor substitute for a proper smoke room though-- but given that most people really cant have one of those, that makes it only an academic "best option".
Post by: scrdest on January 13, 2014, 04:33:15 am
I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.
Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>
It was most likely either a nitrate salt (SO BAD FOR YOU!), or a glutamate salt (EVEN WORSE FOR YOU!), intended to chemically tenderize the meat, to allow the flavorings to penetrate deeper, and also to overpower your tastebuds chemically. It's a trick that the junkfood industry uses. (Here's a hint, it's bad for you. Dont use it. ;))
The "Really real way" to make jerky is to cut thin and lean (as much as you can get both ways), soak for at least 2 days in the marinade bath, then hang up in a dry smoke room, and smoke cure.
The salt is used to replace the smoke for preservation, and also because it is cheap and easy, abundant, and all that crap. Be that as it may, it's just plain wrong.
If you dont have a smoke room to make the jerky in (and dont feel like running a smoker at non-existent heat for 3 days) you can use liquid smoke and a food dehydrator instead. The liquid smoke is a poor substitute for a proper smoke room though-- but given that most people really cant have one of those, that makes it only an academic "best option".
If you use soy sauce, worrying about glutamates is pretty silly.
Post by: Osmosis Jones on January 13, 2014, 04:39:58 am
Post by: wierd on January 13, 2014, 10:13:56 am
Nitrate, as opposed to nitrite, has 3 bound oxygen atoms, and is a powerful oxidizer. That's why it's used to make gunpowder. If you add enough of the stuff to sausage, you can turn the sausage into a chemical rocket fuel. (http://dsc.discovery.com/tv-shows/mythbusters/mythbusters-database/salami-rocket-fuel.htm)
What I am saying, is that unless the salt added to the marinade is in the "Thimble full" range, for over a gallon of marinade, it is going to be of a concentration far higher than that in saliva in the free radical state.
Post by: Bauglir on January 13, 2014, 10:25:30 am
Post by: scrdest on January 13, 2014, 12:04:04 pm
The biggest problem with nitrite is the formation of nitrosamines (http://en.wikipedia.org/wiki/Sodium_nitrite#Nitrosamines), which aren't an issue in vegetables because of the low protein and usual lack of charring.
You must be eating your vegetables wrong.
Post by: Bauglir on January 13, 2014, 12:42:30 pm
Post by: penguinofhonor on January 13, 2014, 12:49:55 pm
A couple days ago I tried to cook some mustard greens in my crock pot. My dad makes some great greens whenever I'm home, and it really doesn't seem that hard. I threw in some bits of chopped onion (red and yellow), garlic, curry powder, and other spices along with a little bit of water to cook in.
After I let it stew for four hours or so, I got a spicy, nasty mess. I really didn't think this would be so hard.
Also I tried to make some quinoa pudding last night (like rice pudding but with quinoa instead). I started by heating the milk on the stovetop and woops, it separates and the cream curdles or whatever in the heat. I hope that problem can be easily solved by using homogenized milk.
Post by: majikero on January 19, 2014, 11:13:15 pm
Post by: Bauglir on January 19, 2014, 11:30:35 pm
Post by: Caz on January 20, 2014, 04:50:54 am
I admit I don't know how your dad does it, but 4 hours is a hell of a lot of time for leafy greens. I cook mustard greens for about 5 minutes when I make them, for reference, and they get pretty well done, although that's going to be on higher heat than you get for boiling. Quick references suggest that you might cook them for upward of 30 minutes.
^ this.
Post by: penguinofhonor on January 20, 2014, 10:52:31 am
Post by: GiglameshDespair on January 20, 2014, 01:49:51 pm
Post by: wierd on January 20, 2014, 01:55:59 pm
(Heating starchy or sugary foods above 120c results in the formation of acrylamide in the food at levels hundreds of times higher than the safe environmental dosage.)
Post by: Korbac on January 20, 2014, 02:01:03 pm
Cheap oven chips? Never again. The bastards are either raw or burnt... in the same batch.
This is a genuine problem.
Post by: wierd on January 20, 2014, 02:05:04 pm
You can increase cooking time safely, (without burning) by increasing the pressure. This is the same reason why you cant cook a stew on top of a mountain without a pressure cooker. Deep frying increases the pressure slightly, because the water vapor has to displace the weight of the oil above it in order to become vapor. This allows the chip's temperature to exceed 100c.
You cant get that in an oven unless you increase the pressure.
Post by: scrdest on January 20, 2014, 02:19:39 pm
Thing is, these carcinogens don't increase the odds of cancer all that much.
Massive percentage increases of tiny amounts produces...
Tiny amounts.
'Course, if you're eating carcinogens, smoking, getting X-rays every few weeks and so on, you're gonna have your odds increased to actually appreciable levels.
There's even more to it than that. Your cells aren't defenseless, there is a number of different mechanisms for fixing the DNA damage, and it would be strange if there wasn't - your DNA is being attacked by mutagens pretty much all the time, probably most commonly by light (or more accurately UV radiation). In small amounts, you can handle carcinogens pretty well.
The thing is, if your organism would fix 999 out of 1000 mutations back to the original state with no errors, if you splash it with 1000 there still be one mutation missed. Which most of the time is not that big an issue, most of the time, but it adds over time, and you can be unlucky and get the defenses damaged, increasing the likelihood of damage later on.
On top of that, add the fact that while DNA is pretty stable thanks to those, other components are far less so. RNA does not have any error-checking enzymes, nor does mitochondrial DNA, and thus your defense erodes with age, so amounts you could shrug off at the age of 18 might cause mutations at 80.
Post by: GiglameshDespair on January 20, 2014, 02:34:45 pm
Next time i'll buy a bag of the more expensive kind. Not all that much more and much nicer. Seem to cook better as well.
Post by: Sappho on January 20, 2014, 03:58:33 pm
It's awesome. I made a bowl of it for breakfast and it's fantastic all on its own. No extra flavorings, ingredients, or cooking required.
I had leftovers from the bowl I made for lunch today, so I threw it in the fridge. Now I'm eating a nice fresh garden salad (romaine lettuce, cucumber, carrot, and red onion with olive oil and balsamic vinegar) and just dumped the remainder on top. Conclusion: it's awesome with salad, too!
Looking forward to making more varieties. I'm already running out, so I'll have to stop at the market and get more tomorrow.
Any suggestions for how to use it?
Post by: scrdest on January 20, 2014, 04:40:31 pm
Although, generally, should a mutation occur AND be unfixable, the cells will do autolysis.Thing is, these carcinogens don't increase the odds of cancer all that much.
Massive percentage increases of tiny amounts produces...
Tiny amounts.
'Course, if you're eating carcinogens, smoking, getting X-rays every few weeks and so on, you're gonna have your odds increased to actually appreciable levels.
There's even more to it than that. Your cells aren't defenseless, there is a number of different mechanisms for fixing the DNA damage, and it would be strange if there wasn't - your DNA is being attacked by mutagens pretty much all the time, probably most commonly by light (or more accurately UV radiation). In small amounts, you can handle carcinogens pretty well.
The thing is, if your organism would fix 999 out of 1000 mutations back to the original state with no errors, if you splash it with 1000 there still be one mutation missed. Which most of the time is not that big an issue, most of the time, but it adds over time, and you can be unlucky and get the defenses damaged, increasing the likelihood of damage later on.
On top of that, add the fact that while DNA is pretty stable thanks to those, other components are far less so. RNA does not have any error-checking enzymes, nor does mitochondrial DNA, and thus your defense erodes with age, so amounts you could shrug off at the age of 18 might cause mutations at 80.
The main thing that actually causes cancer is the proto-oncogene turning into an oncogene, so it stops responding to the tumour suppressor genes. More rarely, both of the tumour suppressor genes will be rendered useless (there are two to reduce the likelihood of cancer in the first place), so the cells begin dividing out of control. Again, generally when either happens, you get autolysis, but if the gene that causes autolysis is damaged...
Pendantism: you mean apoptosis. Apoptosis involves autolysis, but there's more to it than that. Although I suspect it might just be the good old 'everything melting into an unholy mess of biochemical names' syndrome, are you studying for a test or something? I noticed you've mentioned you had to learn Krebs, so...
I have finally tried out quinoa. It's not cheap, but some friends keep praising it, so I finally gave in.
It's awesome. I made a bowl of it for breakfast and it's fantastic all on its own. No extra flavorings, ingredients, or cooking required.
I had leftovers from the bowl I made for lunch today, so I threw it in the fridge. Now I'm eating a nice fresh garden salad (romaine lettuce, cucumber, carrot, and red onion with olive oil and balsamic vinegar) and just dumped the remainder on top. Conclusion: it's awesome with salad, too!
Looking forward to making more varieties. I'm already running out, so I'll have to stop at the market and get more tomorrow.
Any suggestions for how to use it?
Damn, now I feel like eating a salad. But I cannot buy little enough veggies to use them all up before they spoil and/or I get utterly sick when thinking of eating a salad.
Post by: Sappho on January 20, 2014, 04:53:47 pm
Post by: scrdest on January 20, 2014, 04:56:50 pm
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Post by: penguinofhonor on January 20, 2014, 05:03:35 pm
Post by: GiglameshDespair on January 20, 2014, 05:06:37 pm
Though I don't believe in small portions, so I wouldnt get a single onion or whatever anyway.
Post by: Sappho on January 20, 2014, 05:08:13 pm
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Oh, yeah, ha. So why can't you get a small enough amount of veggies that you eat them before they go bad?
Post by: scrdest on January 20, 2014, 05:33:01 pm
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Oh, yeah, ha. So why can't you get a small enough amount of veggies that you eat them before they go bad?
The main problem is the salad/rocket, it gets dry quickly and is only available in one amount, that being 'too damn much'. There are some salad mixes, but I had the bad luck of getting one that was absolutely atrocious, and so I shied away from those.
Post by: Telgin on January 20, 2014, 08:39:07 pm
How can this be? There is not a potato to be found in it. The only thing I can figure is that it's the cornstarch that does that, or maybe cooked mangoes smell like cooked potatoes?
It takes okay at least. This cake is overall hideous, but it should taste okay. The frosting has mango put in it too, and it looks so much like pickle relish that it's a little frightening.
Post by: Sappho on January 21, 2014, 02:45:17 am
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Oh, yeah, ha. So why can't you get a small enough amount of veggies that you eat them before they go bad?
The main problem is the salad/rocket, it gets dry quickly and is only available in one amount, that being 'too damn much'. There are some salad mixes, but I had the bad luck of getting one that was absolutely atrocious, and so I shied away from those.
Ah. I use about 1/2 of one head of romaine lettuce in a salad, so I only need to eat 2 salads to use it up. Or sometimes there are "baby" lettuce heads available which are even smaller than 1/2 a normal one. I suppose lettuce is the one vegetable that I do occasionally let go bad, though, because sometimes I only want one salad and then forget it's in the fridge. Still worth it, I think. Salad is awesome.
So, does no one have any quinoa recipes then? Time to ask Google, I suppose!
Post by: Yoink on January 21, 2014, 04:52:35 am
Used iced coffee instead. O.o Surprisingly enough it tasted fine, but the consistency was quite different.
Post by: scrdest on January 21, 2014, 10:23:37 am
Just made scrambled eggs... But realised halfway through that I was out of milk.
Used iced coffee instead. O.o Surprisingly enough it tasted fine, but the consistency was quite different.
Huh, you scramble eggs with milk?
Post by: majikero on January 21, 2014, 10:54:27 am
Post by: acetech09 on January 21, 2014, 10:59:30 am
Post by: scrdest on January 21, 2014, 11:00:24 am
If you want it soft and fluffy.
Yeah, I know, but it is still surprising for me.
Post by: MorleyDev on January 21, 2014, 11:33:44 am
Nowadays the only time I don't bother with the milk is if I'm making egg fried rice. Then I just crack the eggs over the rice and scramble it in the pan.
Post by: majikero on January 21, 2014, 11:41:20 am
I only learned about the milk thing recently, like 2 years.
Post by: Sappho on January 21, 2014, 12:32:02 pm
When I make scrambled eggs, I don't add anything. Just whip them with a fork until they're frothy. Works perfect every time, without any unfortunate side effects from my lactose intolerance.
Post by: Mesa on January 21, 2014, 12:47:31 pm
Lame jokes aside, I hardly ever add anything to my scrambled eggs beyond ham/Krakauer (Krakowska). Not even salt or pepper. Don't asky why, but apparently I enjoy bland food. *shrug*
Though back in the day I used to make (a kinda dumbed down version of) those whole Gordon Ramsay's Sublime Scrambled Eggs
Quote
1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
3 Meanwhile, toast the bread.
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Though I don't toast my bread (though I certainly can) and substitute crème fraîche with smetana. And I don't add any chives because most of the time I don't have 'em.
Yeah, I butcher (heh) a lot of recipes, but cooking is not an exact science.
Or any sort of science, really...
Post by: scrdest on January 21, 2014, 01:56:02 pm
Today in the Food Thread: Scrambled Eggs.
Lame jokes aside, I hardly ever add anything to my scrambled eggs beyond ham/Krakauer (Krakowska). Not even salt or pepper. Don't asky why, but apparently I enjoy bland food. *shrug*
Though back in the day I used to make (a kinda dumbed down version of) those whole Gordon Ramsay's Sublime Scrambled EggsQuote1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
3 Meanwhile, toast the bread.
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Though I don't toast my bread (though I certainly can) and substitute crème fraîche with smetana. And I don't add any chives because most of the time I don't have 'em.
Yeah, I butcher (heh) a lot of recipes, but cooking is not an exact science.
Or any sort of science, really...
AAAaaactually, no, it is science, organic and physical chemistry mostly.
Post by: Bauglir on January 21, 2014, 02:32:58 pm
Post by: Jopax on January 22, 2014, 07:26:41 am
Did try carbonated water once, the taste was pretty much the same but they were extremely fluffy and soft :D
Post by: Bauglir on January 22, 2014, 10:01:19 am
Post by: VerdantSF on January 22, 2014, 01:25:32 pm
Aloo Gobi Mattar
Spoiler (click to show/hide)
Post by: Caz on January 22, 2014, 01:28:39 pm
Post by: Mesa on January 22, 2014, 01:32:24 pm
Omelettes > Scrambled eggs imo.
This reminded me, I haven't had an omelet in ages.
Got to make me one of those later this week.
Post by: scrdest on January 22, 2014, 01:44:09 pm
Just take any curry recipe and double, triple, or quadruple the ingredients. Curry doesn't have tricky ratios like baking. However, if you're making it that far in advance, I'd recommend freezing any portion that you don't think you'll get to in the first week. Speaking of curry, here's what I cooked last night. It's a "dry" curry (as in no gravy) of potatoes, cauliflower, and peas.
Aloo Gobi MattarSpoiler (click to show/hide)
Yuuuuuuuuum.
Post by: Osmosis Jones on January 23, 2014, 04:04:24 am
Aloo Gobi MattarSpoiler (click to show/hide)
Always a great curry, that one.
Also, if you're making curry, invest in a big crockpot. There is nothing quite like that special smell of coming home on a cold wintery day to a house that smells of home-made, slow-cooked curry that has been simmering away all day :D
Post by: VerdantSF on January 23, 2014, 06:50:46 am
There is nothing quite like that special smell of coming home on a cold wintery day to a house that smells of home-made, slow-cooked curry that has been simmering away all day :D
One time, when I was checking out new apts, I had a particularly good interview until I heard these words. "I hate the smell of curry."
"Sorry, can't live here!"
"Wait, what?!"
"Seriously, I cook it. A lot."
"Um, but I smoke pot. A lot. Maybe that will mask the smell of it?"
"I can't live here!"
Post by: Osmosis Jones on January 23, 2014, 09:07:25 am
Seriously, how can you hate curry? There are a million types that all taste completely different!
Post by: Jopax on January 23, 2014, 10:49:50 am
Post by: Bauglir on January 23, 2014, 10:58:13 am
*I am told saffron works as a substitute, if you are outrageously wealthy.
Post by: GiglameshDespair on January 23, 2014, 10:59:43 am
20p jar of curry sauce
2 pork shoulder steaks, cut into chunks
1 onion
Frozen peppers
Frozen mushrooms
Frozen veg (either stirfry mix or standard mix)
Put a half-cup of rice on to cook.
Fry up the onions, the pork until the pork is almost cooked through and the onions are softened. Add the peppers and mushrooms, stirfry mix if you're havign that.
Once all that is cooked add the curry sauce and standard veg mix (peas, diced carrot, etc) and simmer for a while.
Drain rice, add to plate in a doughnut sort of shape, add the curry into the 'hole' of the doughnut.
Eat.
That's what i do, but i'm just a poor uni student, so others no doubt do it differently. I don't add any herbs or spices beyond what's already in the curry sauce. If you like tomatoes added diced tinned tomato with the curry sauce and lettign it simmer makes it nice and tomato-y.
Post by: Sappho on January 23, 2014, 11:30:54 am
The short version is, I tried making some daal with that stuff, and it did not taste AT ALL right. I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
(Of course they don't smell/taste anything like the same, but I had never cooked with it before coming to Prague, so I didn't realize what it was supposed to smell/taste like. When I finally found "řimský kmín," ("Greek cumin"), I immediately recognized the smell when I opened the package.)
Post by: Mesa on January 23, 2014, 12:12:43 pm
And my sister hates it for arbitrary reasons.
Also, ketchup/mayonnaise/mustard in equal parts make the best dip sauce ever.
Seriously, make it. It's the easiest thing, ever, cheap and goes great with everything that ketchup/mayonnaise/mustard go well with.
Post by: VerdantSF on January 23, 2014, 12:18:55 pm
I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
Yeah, that's a pretty big difference! Although I like the spice, I associate it strongly with rye bread. No matter what I put it in, it feels like I'm eating rye bread.
Post by: scrdest on January 23, 2014, 12:26:21 pm
I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
Yeah, that's a pretty big difference! Although I like the spice, I associate it strongly with rye bread. No matter what I put it in, it feels like I'm eating rye bread.
Ugh, I hate caraway, it just tastes really fucking weird to me.
Post by: Bauglir on January 23, 2014, 01:49:52 pm
Post by: Yoink on January 23, 2014, 01:56:53 pm
That might sound, I don't know, weird, but it tastes delicious. Eating just one curry on its own cannot compete. :)
Post by: Sappho on January 23, 2014, 02:00:02 pm
Speaking of curry, I don't have the means or the knowledge to make it currently, but there's a Hare Krishna restaurant near my house and if you get their takeaway meals, they cram like... four different curries into the one plastic container with rice.
That might sound, I don't know, weird, but it tastes delicious. Eating just one curry on its own cannot compete. :)
There's one of those here, too. Their food is fantastic. And I love eating in the restaurant. There's always a few tables set aside on a raised platform, low tables with cushions to sit on, you take your shoes off and sit properly Indian-style. Always smells nice there, too. And if you go after 5 pm, the food is half price (assuming there's anything left). I should find an excuse to go there soon...
Post by: VerdantSF on January 23, 2014, 02:14:12 pm
It is an amazing addition to tomato sauce, though.
I think I'll try that :).
Post by: Avis-Mergulus on January 23, 2014, 04:22:45 pm
Here's a funny story for you all. In Czech, there is a spice called kmín. They put it in just about everything. When I first came to Prague, I assumed it was cumin - after all, the name is almost identical, and the seeds look exactly the same.In Russia, caraway is тмин ("tmin"). So it must be a general "Slavs have naming convention; rest of world not invited" thing.
The short version is, I tried making some daal with that stuff, and it did not taste AT ALL right. I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
(Of course they don't smell/taste anything like the same, but I had never cooked with it before coming to Prague, so I didn't realize what it was supposed to smell/taste like. When I finally found "řimský kmín," ("Greek cumin"), I immediately recognized the smell when I opened the package.)
Also, shouldn't "řimský kmín" be "Roman cumin"?
Post by: scrdest on January 23, 2014, 04:40:32 pm
Here's a funny story for you all. In Czech, there is a spice called kmín. They put it in just about everything. When I first came to Prague, I assumed it was cumin - after all, the name is almost identical, and the seeds look exactly the same.In Russia, caraway is тмин ("tmin"). So it must be a general "Slavs have naming convention; rest of world not invited" thing.
The short version is, I tried making some daal with that stuff, and it did not taste AT ALL right. I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
(Of course they don't smell/taste anything like the same, but I had never cooked with it before coming to Prague, so I didn't realize what it was supposed to smell/taste like. When I finally found "řimský kmín," ("Greek cumin"), I immediately recognized the smell when I opened the package.)
Also, shouldn't "řimský kmín" be "Roman cumin"?
Over here in Poland, it's 'kminek' for caraway and 'kmin (rzymski)' (i.e. Roman cumin) for cumin. The former is a diminuitive of the latter, and since the two are related closely to the point of looking alike, hardly surprising.
Post by: Sappho on January 23, 2014, 04:44:27 pm
Also, shouldn't "řimský kmín" be "Roman cumin"?
Yes. Yes it should. I was... just testing you all. I definitely didn't forget my Czech words. Definitely not.
Post by: Sappho on January 24, 2014, 04:53:50 pm
I'm told this is a good one, but after my first sip, I remembered why I never drink red wine (unless spiced and hot): it tastes like crap.
White wine is better, but not great. But red wine... Every single type of red wine I've ever tasted has tasted exactly the same. It tastes like funky vinegar. I know that wine can go to vinegar eventually, but I mean, even if I'm having a glass from a bottle shared with friends, and they all remark on how good it is, it just tastes awful to me. Swallowing it feels like trying to eat a spoonful of salt. I keep trying to "acquire" this taste, but it never works.
I'm posting this here because I'm wondering if this is something similar to the coriander leaf (or cilantro) thing that's come up recently. Cilantro tastes just fine to me (though it destroys my breath for at least a day no matter how much I brush and floss), but wine... Blegh.
Anyone else have the same problem? Any advice?
I also heard recently that the "asparagus pee" thing doesn't affect everyone. I love asparagus and have never noticed anything unusual when I pee afterwards, so apparently I'm one of the random people who doesn't get it. Someone should do a study and see if these things are linked! For science!
Post by: MorleyDev on January 24, 2014, 05:04:13 pm
Wine tends to be hit and miss for me. White wine is usually good, red wine it seems to depend on celestial alignments whether I'll like it or not because I have yet to find any other reliable way to predict. Couldn't tell you if the 'quality' of White or Red wine though. Probably mostly a lack of experience with it. Wine isn't something I drink very frequently. I've had mulled wine before, and can only describe the taste as 'odd'. Not bad, I remember it being reasonably nice, but there was just something about it I can only describe as 'odd'.
Random question, when frying is there any real advantage to using Olive Oil over say Vegetable Oil or Sunflower Oil. I prefer to use Olive Oil since it seems like when I use Vegetable Oil things cook faster but less evenly, but I'm not sure if that's just me changing how I cook and not realising it. I've heard some say Olive Oil is healthier, but elsewhere that commercial Olive Oil is usually so watered down that it doesn't really matter.
Post by: Sappho on January 24, 2014, 05:23:25 pm
Olive oil is definitely "watered down" with other types of oil, but I'm pretty sure it's something like at least 50% actual olive oil, which is indeed healthier. Something about more proteins or something, and different types of fat... Lots of chemistry. Anyway, the taste alone is a good enough reason for me to use it for most things.
Regarding wine, as I think about it, there are a couple of red wines that I actually do like the taste of. They are Bulgarian, and they are very sweet. Same with svařák - it's loaded with sugar and citrus and cinnamon and cloves. Sweet. But any red wine which is not sweet, especially those which are called "dry," taste like guzzling vinegar to me.
Post by: VerdantSF on January 24, 2014, 05:39:43 pm
http://recipes.howstuffworks.com/how-olive-oil-works2.htm
Post by: Levi on January 24, 2014, 05:45:48 pm
I'm told this is a good one, but after my first sip, I remembered why I never drink red wine (unless spiced and hot): it tastes like crap.
I get headaches from drinking even a little red wine (http://en.wikipedia.org/wiki/Red_wine_headache). That is fine though, because I don't like the taste of wine anyway. More of a rum and vodka man. :D
Post by: MaximumZero on January 24, 2014, 09:33:33 pm
Step 1 - Get the biggest, most ridiculous, pretentious glass you can find. Pour three drops of wine into this glass.
Step 2 - Swirl the wine around until it has the consistency of a fine mist. Watch for trails on the sides of the glass. If it leaves trails, it's too sweet, and considered to be a children's drink.
Step 3 - Take two drops of wine into your mouth, swish it between your teeth, under your tongue, and into your nasal passages. Dribble the wine back into the glass.
Step 4 - Dump that shit out and make a Rum'n'Coke.
Post by: Bauglir on January 25, 2014, 12:40:18 am
>Too sweet
I'm not sure I follow.
Post by: Sappho on January 25, 2014, 02:33:52 am
Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend). However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil. Here's a page that explains the differences. I only use extra virgin. I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.
http://recipes.howstuffworks.com/how-olive-oil-works2.htm
Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
A new random question: is ginger in any way bad for your teeth? I've got a really horrible cold and I haven't been able to sleep much for a week. I wake up constantly with a raw throat and horrible cough, no matter how much I elevate my head and drink lots of water. Last night, out of desperation, I grabbed a big slice of raw ginger and stuck it in my mouth. I chewed some of it, which relieved my throat, then stuck it in my cheek (pressed right against my teeth) as I fell asleep. Every time I woke up, I chewed off another little bit of it until I was able to sleep again.
It helped a lot, but I woke up this morning with extra-fuzzy teeth. I'm concerned that I'm going to rot my teeth out this way, from the acid in the ginger. Does anyone know if it's safe or not? Google is only turning up crazy raw food web sites that claim ginger is a miracle food that will make you live 200 years and prevent all disease, and that its "astringent" qualities are good for your teeth. (I eat a ridiculous amount of ginger, by the way. If it really improved your health that much, I would never get sick.)
Post by: scrdest on January 25, 2014, 04:58:24 am
Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend). However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil. Here's a page that explains the differences. I only use extra virgin. I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.
http://recipes.howstuffworks.com/how-olive-oil-works2.htm
Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
A new random question: is ginger in any way bad for your teeth? I've got a really horrible cold and I haven't been able to sleep much for a week. I wake up constantly with a raw throat and horrible cough, no matter how much I elevate my head and drink lots of water. Last night, out of desperation, I grabbed a big slice of raw ginger and stuck it in my mouth. I chewed some of it, which relieved my throat, then stuck it in my cheek (pressed right against my teeth) as I fell asleep. Every time I woke up, I chewed off another little bit of it until I was able to sleep again.
It helped a lot, but I woke up this morning with extra-fuzzy teeth. I'm concerned that I'm going to rot my teeth out this way, from the acid in the ginger. Does anyone know if it's safe or not? Google is only turning up crazy raw food web sites that claim ginger is a miracle food that will make you live 200 years and prevent all disease, and that its "astringent" qualities are good for your teeth. (I eat a ridiculous amount of ginger, by the way. If it really improved your health that much, I would never get sick.)
No, not really, the fuzzy teeth may be due to the infection, actually. Ginger is not particularly acidic - you can tell since it's not sour, actually (well, it doesn't to apply to acids with long alkyl chains, like fatty acids, but those are very, very, very weak). Neither does it have any digestive enzymes like pineapple or kiwi, and FDA quoth 'Should be safe. -ish.'
Post by: Sappho on January 25, 2014, 05:05:36 am
Post by: scrdest on January 25, 2014, 05:22:56 am
Well that's reassuring, thanks. I still worry a little bit, because it's one thing to eat something and another to have it resting against your teeth all night. Hopefully it doesn't do any harm.
Oh yeah, depending on what you mean by 'extra-fuzzy', it might also just be that you had small amounts of the oils that make it spicy on your gums, and in small amounts instead of burning it made them feel tingly.
Post by: Sappho on January 25, 2014, 05:26:07 am
Post by: scrdest on January 25, 2014, 05:32:34 am
I mean fuzzy as in I could scrape the icky white plaque off my teeth with a fingernail. I've been sick over a week and haven't had any more of that than usual, so I have to assume it was from the ginger, which can't be a great sign...
Oh, that, that's a bacterial film. Presumably because, despite the antibacterial properties of ginger (that's presumably why you got sick - cold is a viral disease, ginger is anti-bacterial) some of them made a kamikaze charge for the free nutrients.
It is not, in itself, a sign of teeth going bad, although it might lead to that, but that's more calculus (not the math one, hardened plaque) developing and if you have a ton lead to periodontitis, but that would take a long time of not brushing teeth. And even then can be removed by a dentist.
Post by: VerdantSF on January 25, 2014, 12:15:44 pm
Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
Wow, that's nuts! It's a real shame this happens, though I'm happy to see that this isn't as common with Californian olive oil. Speaking of which, you've inspired me to try one of those olive oil ranch tours (not sure why, but olive oil farms in Cali are all called ranches). Now I want to see what "first press" olive oil really tastes like before it's shipped to stores.
Post by: Mesa on January 25, 2014, 02:39:17 pm
(and hey, I finally used some sort of spice)
Had an Italian sort of vibe to it.
Speaking of Italian food, swordfish is one hell of a good fish.
Well, it's not strictly Italian, but I ate it when I was in Italy ~four years ago, and the simplest way to describe it is salmon+1. Grilled swordfish steaks, shame I don't have any means to acquire them again.
Post by: MorleyDev on January 25, 2014, 03:04:44 pm
Post by: Sappho on January 25, 2014, 03:10:17 pm
I do love a good coffee with Jameson in it, though. And some soy milk, of course.
Post by: Mesa on January 25, 2014, 03:13:09 pm
Tea addict here, though, so take that with a pinch of salt.
Which is a very odd sentence to say considering what thread we're in. :P
Post by: Bauglir on January 25, 2014, 03:16:46 pm
Post by: MorleyDev on January 25, 2014, 03:46:19 pm
Does Bailey's have actual dairy in it? I am so frequently stymied by my lactose intolerance...
Yes Bailey's is made with and contains cream.
I like both tea and coffee. Oddly enough I like my coffee really milky (no sugar though), and my tea completely black. Just take a tea bag and let it brew in boiling water for a bit. No sugar, no milk. At most, I'll add a bit of honey if I'm feeling the need for any sweetness added.
Post by: Sappho on January 25, 2014, 04:02:06 pm
Coffee is something I enjoy when I'm home, usually on the weekends. I like it very sweet and with plenty of soy milk - I don't like the taste of black coffee. I know that lovers of black coffee will say that what I drink isn't "real" coffee, but it's a unique taste, not an imitation of something else. Jacobs Kroenung, brewed in a french press. 2 spoons of coffee and 1.5 spoons each of sugar and soy milk powder. I have this at about 2:00 in the afternoon, so the effects wear off as evening begins and I settle in. It's more of a ritual than anything, I suppose. And I've been reading recently about how science is proving that rituals have crazy strong (and positive) effects on our brains. No wonder religion is so prominent! It's making me want to design rituals for all my daily activities...
Post by: Yoink on January 25, 2014, 08:12:24 pm
I do love me some Irish Cream, great drink for relaxing, and just a little bit of it in coffee combines two of my vices into one mug of yummy.
Ohhh yes, I love doing that.
It's one of the, if not the tastiest hot beverage I've ever had. :D Probably only a good leaf tea could rival it.
...Now I might have to get myself some Baileys.
Post by: Tack on January 25, 2014, 08:16:15 pm
Step 2 - Swirl the wine around until it has the consistency of a fine mist. Watch for trails on the sides of the glass. If it leaves trails, it's too sweet, and considered to be a children's drink.Actually when wine sticks to the side of the glass, that means it has 'good legs', which means it is strong. Stronger wine will stick to the side of the glass better.
On another note, I suddenly really feel like making a peach pie.
Post by: Yoink on January 25, 2014, 08:20:06 pm
I can't stand the taste of it-- and I have no problem with whiskey, tequila, absinthe or other liquors.
Not sure why, but yeah. Kind of annoying given that wine is so popular.
Post by: MorleyDev on January 25, 2014, 09:07:33 pm
So today I breaded a Chicken Breast Fillet. With cornflakes. It worked quite well, a nice crunchy wrapping around the protein.
Post by: Osmosis Jones on January 25, 2014, 09:13:28 pm
I kinda wish I could drink wine. :-\
I can't stand the taste of it-- and I have no problem with whiskey, tequila, absinthe or other liquors.
Not sure why, but yeah. Kind of annoying given that wine is so popular.
I've found with virtually every alcohol, it's a process of acclimatisation. They all taste bad at first (except for the really sweet liqueurs, obviously), but with time you learn to appreciate the individual complexities and appreciate them for what they are.
With that in mind, here's OJ's patented wine acclimatisation route:
Spoiler (click to show/hide)
Post by: Yoink on January 25, 2014, 09:33:00 pm
That said... I think I might skip straight to step 4. :P Maybe repeat that one a few times and then move on to the wine part. That'll work!
Post by: MaximumZero on January 25, 2014, 10:02:43 pm
Post by: Osmosis Jones on January 25, 2014, 10:23:39 pm
Sorry, man, I can't stand beer. I've sampled near a hundred of kinds of beer (I used to run a sports bar, and had to know the product,) and I just can't bring myself to like any of them. The only beers that don't actively raise my hackles are Guinness, Killian's Irish Red, and Oberon. I regret ever tasting Corona and Dos Equis.
100? Is that all? So you're still a rookie then :P
Dos Equis and Corona are not beers. They are diluted urine.
If you like guinness, well... you're halfway there. Guinness in Aus and Japan (never tried in Ireland, maybe it's different there) is a stout, but a terrible one. That said porters and stouts, made by microbrewers, display just about the most interesting, complex flavour profiles you can get. A chocolate stout is good for people who prefer a sweeter palate (I've had one that tastes almost exactly like rum and raisin chocolate, only with a 9% abv kick at the end), or a coffee stout for those that want something a little more savoury. There are a million varieties though.
If you like Irish red... I'd suggest you try either a Belgian red ale, or some proper golden and amber ales. Again, look for microbreweries though; I find major breweries (with one exception in Aus) tend to make pretty bad goldens, if they make em at all.
Can't say much on the wheat beers though, as I'm not a fan of that style.
EDIT: Ah, missed that you said you ran a sports bar, so I may have come off a touch condescendingly, sorry. Still, I can never sing the praises of microbrewers high enough. Sure, some are bad, but when they're good, they can be amazing.
Post by: Yoink on January 25, 2014, 10:24:46 pm
...I find major breweries (with one exception in Aus) tend to make pretty bad goldens, if they make em at all.
What exception would that be? Just curious.
Post by: Osmosis Jones on January 25, 2014, 10:32:12 pm
...I find major breweries (with one exception in Aus) tend to make pretty bad goldens, if they make em at all.
What exception would that be? Just curious.
I am very partial to the James Squire Chancer golden ale. They also do a good amber and an amazing Sundowner during the summer months (e.g., now). Their porter is passable, but I'd pass on their IPA. Best thing is though, most of their branded bars also have their own brewing facilities, so every Squire's bar will have 4 or 5 seasonally varying, unique beers. Some amazing... some terrible :P
Post by: Sirus on January 25, 2014, 10:36:59 pm
Anyway, for dinner I splurged and picked up this sort of beer-battered fish sandwich. Was good. Also fits the thread title perfectly.
Post by: MaximumZero on January 25, 2014, 11:07:56 pm
Post by: VerdantSF on January 25, 2014, 11:17:19 pm
Post by: Sappho on January 26, 2014, 03:36:04 am
Anyway, I don't understand why anyone would *want* to get used to it, especially around here where beer is cheaper than water and tastes fantastic. I never thought I liked the taste of beer until I left the USA. Now I drink it all the time and I enjoy most types. Around here, most everyone drinks "local" Czech beer, of course, because it's the best in the world. Most people prefer Pilsner Urquell (for which the beer type "pilsner" was named), but actually my favorite is Budvar (made by the original Budweiser company based out of Budweis, for which the American company was named and then proceeded to bring great shame to). I also love Staropramen, and now and then I get a craving for Kozel.
Of course, almost none of these will be familiar to most of you, although you can get Pilsner and Budvar in the States (though Budvar is called "Czechvar" there due to the absurdity of copyright laws).
Now, if we want to talk about a really complex drink, how about absinthe? Although there is a lot of fake stuff floating around, I've found a local web site that will ship me bottles of extremely high-quality stuff at a surprisingly low price. I've been making a sort of mission out of converting friends into absinthe drinkers by gathering groups of people and showing them the proper ceremony for drinking it, and amazing them with the taste (and the pleasant lucidity that comes from the herbs in it). And no, it does not, nor has it ever made you hallucinate. It contains no hallucinogens, and the chemical "thujone" which was accused for years of being psychoactive, is not. That was a lie made up by various governments as an excuse to ban absinthe (as a precursor to general prohibition). It's just a poisonous chemical which exists in extremely minute quantities in absinthe (you'd die of alcohol poisoning several times before you'd get thujone poisoning) - it occurs naturally in wormwood, one of the main ingredients, but during the distillation process almost all of it is naturally removed.
Post by: Steeled on January 26, 2014, 03:39:34 am
This is the best alcohol I've ever had, and probably the best on the planet. Not only because it's made in the greatest country on earth, but also because it's Apple Brandy.
Spoiler (click to show/hide)
Post by: Osmosis Jones on January 26, 2014, 07:49:39 am
W.R.T. the thujone content, agreed; some friends and I once bought a bottle of absinthe (albeit the cheap knock-off variety) and steeped a bundle of white sage in it; the end thujone content should have been something like 5x the legal maximum amount in Australia... but we still felt nothing different beyond the usual alcohol intoxication.
I still think you're missing out on the beers though; lagers are nice and all, but sometimes nothing beats a good dark stout or a rich amber ale.
Steeled: Huh, I didn't know we brewed that in Aus :P
Post by: Sappho on January 26, 2014, 08:10:26 am
Basically, if you want to buy absinthe, research it first. Sadly, there is no regulation regarding what can be called absinthe, especially in this country, so artificial garbage is everywhere.
I don't put sugar in mine. I do the ritual with water-dripping, get that lovely louche, but I find it doesn't need any extra sweetening. I recently discovered that people actually think you're supposed to set the sugar on fire or melt it before mixing... *shudder* All that does is ruin the drink, make it taste like burnt marshmallows, and run a very high fire risk. If you want to add sugar, fine, but do NOT put fire anywhere near it! I also see people doing *shots* of it in bars. I want to go and slap that drink out of their stupid hands, but then I remember that it's probably not even real absinthe if they're drinking it in a bar, so I just close my eyes and think of happier things.
I've tried lots of different beers, actually. I'm just not a fan of darker beers, or anything really hoppy. My dad loves IPAs and always offers me some when I visit him, but I just don't like that sweet taste. I'm actually not quite sure how to translate the types of beer from Czech to English... My preferred beers are "světlý," which literally translates to "light" (color), so I'm not sure what they'd be called in English. There are some called "ležák" (lager), which I don't like as much because they're just too strong and I get drunk too fast. I guess the "light" ones would just be called pilsner? But that feels funny to say, because pilsner to me is Pilsner Urquell, brewed in Plzeň.
Hm.... Maybe someone should start an alcohol thread, so as not to too terribly derail the food thread...
Post by: scrdest on January 26, 2014, 08:24:20 am
Hm.... Maybe someone should start an alcohol thread, so as not to too terribly derail the food thread...
I think someone already did yesterday.
Post by: Sappho on January 26, 2014, 10:33:54 am
Hm.... Maybe someone should start an alcohol thread, so as not to too terribly derail the food thread...
I think someone already did yesterday.
I said alcohol thread, not drunk thread. : )
Post by: MorleyDev on January 26, 2014, 12:51:23 pm
Shame I can't drink it I guess because it does limit my drinking options. Fortunately, I can still order whatever cider is on tap when I'm at the pub, although my tipple when I can find it is some traditional cider. There's a drink I can go for. Not mass produced white cider or watered down crap cider like Strongbow, no. Real cider (http://www.camra.org.uk/CIDER).
Post by: Sappho on January 26, 2014, 01:07:48 pm
Post by: Mesa on January 26, 2014, 01:30:36 pm
Sober for life.
Post by: penguinofhonor on January 26, 2014, 04:32:32 pm
Post by: Sappho on January 26, 2014, 05:07:15 pm
What's a good mulled wine recipe? That stuff sounds awesome and I've been meaning to try it for a while.
I got this.
First, buy a decent bottle of cabernet sauvignon. Doesn't have to be fancy or expensive, just not the cheapest stuff - it does make a difference. I find California wines are especially good for this, and not too expensive.
Zest an orange (a mandarin orange is enough for one bottle and is easier to zest). If you've never done this, just go over the outside with a vegetable peeler. You can just throw the whole peel in, but the white stuff on the inside is slightly bitter and absorbs a lot of the wine, so it's best to just use the zest.
Throw that in a pot along with about 2-3 cm (about an inch?) of cinnamon stick, 6-8 whole cloves, 1/2 of a piece of star anise, and 6-8 whole cardamom seeds. If you can't find the last two, the most important thing is the orange, cinnamon, and clove.
To that, add about 3 tablespoons of sugar (I use raw sugar, tastes much better) and pour just enough wine in to cover it. Heat until boiling, and keep it simmering until it reduces down to a syrup-like consistency. Then, pour the rest of the bottle in, and heat until the desired temperature is achieved. Do NOT boil all of it or you'll lose all the alcohol.
To be fancy, serve with a slice of orange. Enjoy. It's one of the greatest winter beverages ever.
Post by: VerdantSF on January 26, 2014, 06:25:10 pm
Still never understood the love of beer. Sure, the initial taste can be fine for many a beer. But every beer ever has the exact same aftertaste and that aftertaste is one of the foulest things I've ever tasted in my life.
Yeah, I'm not so fond of beer for the same reason. Two other drinks I really like are sangria and tej, Ethiopian honey wine.
Thanks for sharing that mulled wine recipe, Sappho!
Post by: penguinofhonor on January 26, 2014, 07:06:07 pm
Post by: Sappho on January 27, 2014, 02:15:07 am
Awesome. It seems I'll have to get a few unground spices, but it looks very straightforward after that. And I'll probably sweeten mine with honey because I try to sweeten everything with honey.
Just make sure you use enough. I'm not sure how well honey will work with this. It doesn't need to be overwhelmingly sweet, but if it isn't sweet enough it will taste really strange and not very nice. Good luck!
Post by: Avis-Mergulus on January 27, 2014, 02:51:28 pm
This is awesome. Is the orange thing traditional with mulled wines? Nobody I know does it, but it sounds like an awesome idea. I have also found that nutmeg tastes okay with mulled wine.What's a good mulled wine recipe? That stuff sounds awesome and I've been meaning to try it for a while.
I got this.
-MOTHER OF GOD-
Post by: Sappho on January 27, 2014, 02:57:49 pm
The real secret is making the syrup first. You wouldn't believe how many (even Czech) people I know who just dump the whole bottle in right from the start, and heat it up without boiling anything. You lose so much of the flavor that way!
If anyone tries my recipe, let me know how it turns out. I'm hoping to get the whole world addicted. *muahaha*
Post by: VerdantSF on February 03, 2014, 09:15:46 pm
(http://3.bp.blogspot.com/-2cZN1JSiFz0/UvBJTGyyD5I/AAAAAAAABPM/Qocc-I78Drg/s600/buddhas-delight-comp.jpg)
(http://2.bp.blogspot.com/-Uvs8dJnXEpY/UvBJTa7KfOI/AAAAAAAABPQ/F78mPCUbW4I/s600/buddhas-delight.jpg)
Post by: kaijyuu on February 03, 2014, 09:20:16 pm
Post by: Sirus on February 03, 2014, 10:55:20 pm
Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Post by: VerdantSF on February 03, 2014, 11:00:47 pm
Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Eh? Buddha's Delight (http://en.wikipedia.org/wiki/Buddha's_delight) *is* vegetarian :).
Post by: Sirus on February 03, 2014, 11:06:39 pm
Good news for kaijyuu then! :)Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Eh? Buddha's Delight (http://en.wikipedia.org/wiki/Buddha's_delight) *is* vegetarian :).
Post by: majikero on February 03, 2014, 11:18:48 pm
Also what's that on the 2nd bowl?
Post by: VerdantSF on February 03, 2014, 11:26:59 pm
Also what's that on the 2nd bowl?
Braised su-jee, aka seitan (http://en.wikipedia.org/wiki/Wheat_gluten_(food)).
Post by: Bauglir on February 06, 2014, 09:06:08 pm
Makes about 2.5 gallons
You'll need:
Spoiler (click to show/hide)
First, boil the rice. While it's cooking, chop your carrots, onion, and celery, and begin to fry them up in the oil on medium-high heat, along with the cumin seeds. By the time you finish all that chopping, and the vegetables, your rice should be nearly done. Transfer it into an acceptable holding vessel, wash the pot, and throw in your meat and brown it on medium heat, stirring frequently throughout all the rest of these steps. This will take some time, so while it begins to sizzle, crush your many cloves of garlic and add them and the mushrooms to the vegetable mix, then lower the heat to medium. Mix it, and once it starts to look evenly done, add the lime juice and remove from heat. Add it to your rice and stir well. Return to your chopping board and dice the pickles, reserving the brine from the jar. Add them to the beef, which should be very nearly done. Stir, and when the beef finishes cooking, add the yogurt, the salad dressing, the mustard, and the remaining pickle brine.
Now, season the crap out of it. You should know how you like your curry seasoned before making this, and note that we're going to wind up with something creamy and acidic, so season accordingly. You're also starting with a lot of salt from the cheese and pickles. Don't be afraid to start with less than you think you'll need and bring it up to the right flavor by taste. Stir. Once it's all homogeneous, add your frozen vegetables and stir until thawed, and the entire mixture is warm again. Add 1 pound of cheese. Add the other pound to your holding vessel(s). Once the cheese is smoothly melted, and trust me when I say that it shouldn't go stringy on you, spoon the sauce over your rice, vegetables, and cheese, and stir. Serve whenever the hell you want, because this is going to last you a week if you're one person.
I'm a very imprecise cook, so while what I did worked for me, I can't be 100% certain that what I typed will work for you. Exercise caution, and remember that I accept no responsibility if you wreck an entire week's grocery budget trying to do this (smaller portions would probably be wise).
Post by: penguinofhonor on February 06, 2014, 10:09:40 pm
I learned that curry in chicken breading is delicious. Also I overcooked most of the chicken and it was tough and not quite delicious. This is harder than I thought.
Post by: acetech09 on February 07, 2014, 12:55:57 am
I learned that curry in chicken breading is delicious.
Chicken-breaded curry recipe pls.
Post by: Frumple on February 07, 2014, 01:34:35 am
I learned that curry in chicken breading is delicious. Also I overcooked most of the chicken and it was tough and not quite delicious.I usually overcook chicken intentionally. Once it's all chewy and whatnot, you can put tenderizing sauces inside. Generally find overcooked chicken to be really receptive towards liquids. It's dry, you see, so you un-dry it, and then it's succulent again and full of delicious juices, while still giving just enough resistance to be fun.
... on the other hand, sometimes I don't, too. Sometimes y'want something you gotta' gnaw at, and jerky is really expensive.
Post by: majikero on February 07, 2014, 09:39:49 am
I've had a few breading methods I used so it really depends. I'll give a few general tips.I learned that curry in chicken breading is delicious.
Chicken-breaded curry recipe pls.
-If you want it juicy, marinate it in something. Soysauce is good and simple.
-you can use batter or coat it in egg and dredge in flour/breading.
-if you want it to taste like curry, do it in the marinating part or mix it in the flour/breading.
Post by: VerdantSF on February 19, 2014, 07:44:43 pm
(http://3.bp.blogspot.com/-d3mLRc22Q_Y/UwQtdgXAWrI/AAAAAAAAApA/Xg9jQ5VGBEs/s600/lentil-soup-pumpkin-seeds-comp.jpg)
(http://2.bp.blogspot.com/-Av7uUIeFTjA/UwQtdz_rtPI/AAAAAAAAApE/MEyjpDvfHyM/s600/lentil-soup-pumpkin-seeds.jpg)
Post by: Aqizzar on February 19, 2014, 11:42:25 pm
Nothing fancy, just lean beef, lot of rice, diced tomato, peppers, chilies, and onion, dash of flour for thickening, and a whole lot of paprika and pretty much everything else on my spice rack I felt like throwing in. Cooked the beef, then boiled the rice and tomatoes and stuff in with it, steamed until all the loose moisture was gone.
Tasted like plain wet rice, undressed beef, and raw tomato. How do you make stuff tasty without just overloading it with salt and pepper?
Post by: Bauglir on February 20, 2014, 12:27:49 am
Also, cumin and cinnamon never hurt anything. Anything.
Post by: Arx on February 20, 2014, 01:37:40 am
I tried to invent a dish the other night, after looking at the ingredients on Rice-a-Roni and thinking, "I can do better."I'd start by finely chopping the onion and then sautéing until translucent; then throw in the beef mince, after mixing with salt, pepper and perhaps a dash of oregano (or other spices to taste) and brown that. You may need to drain some fat off the mince; or you may like your food greasier than I do, which is probably a good thing anyway. Once the mince is cooked just a to be just a bit more than gray, add peeled and diced tomato. Cook for a few minutes, then add a small handful of flour (40 ml?) and brown some more. Allow to catch a little on the bottom of the pan, and then add boiling water, peppers, chili, etc., and a dash more salt. Cook for 5-10 minutes, add the rice (which should be cooked separately until just shy of soft and then drained) and stir. Cook for another few minutes with lid off to steam off moisture, and consume hot. Make sure rice is adequately salted.
Nothing fancy, just lean beef, lot of rice, diced tomato, peppers, chilies, and onion, dash of flour for thickening, and a whole lot of paprika and pretty much everything else on my spice rack I felt like throwing in. Cooked the beef, then boiled the rice and tomatoes and stuff in with it, steamed until all the loose moisture was gone.
Tasted like plain wet rice, undressed beef, and raw tomato. How do you make stuff tasty without just overloading it with salt and pepper?
YMMV; tomato sauce would be a good idea somewhere, and you may want to add the diced tomato after water, not before. This also has the potential to not work so good, so if it fails please don't blame me.
Post by: Sappho on February 20, 2014, 02:51:37 am
Arx's modified recipe looks pretty good to me. It is definitely possible to cook the veggies in the rice and add more flavors, but it's absolutely mandatory that you sautee the veggies in oil or butter first. (Actually, this is how fried ride is made. Sautee veggies, then add uncooked rice and let that get cooked in the oil a bit, then add the water and cook as you would normally cook the rice.)
Some things need to be added later. Mushrooms will burn if you add them too early. Tomatoes will burn too, are usually added after sauteeing is done. Peppers cook quickly and the flavor and texture changes a lot depending on how long they cook, so I usually add them late so they retain a bit of crunch. Onions, carrots, and fresh ginger are the things I cook first - they take the longest and can take the most cooking without burning.
I recommend trying your recipe again, Aqizzar, with Arx's or my modifications, then keep playing with it. I learned everything I know about cooking by trial and error, and some internet research, and I'm a pretty good cook now. I have a few secret recipes that never fail to impress.
As for salt, avoid it as much as possible. Adding salt will give you the illusion of flavor. Most people, especially Americans, are so used to such an enormous amount of salt in their food that they can't taste anything else. It's horribly unhealthy and it stops you from tasting the actual food. When I first stopped cooking with salt, everything tasted like paper for 2 weeks while my tastebuds adjusted, but now I hate the taste of salt and really enjoy my healthy food. If you do choose to use salt, use it sparingly. And never use pre-made spice packets, stock/bullion cubes, or "ready-made" food, because they are absolutely loaded with salt to hide the fact that they don't have any flavor of their own.
Cooking without loads of salt takes more time, but it is WORTH IT.
Post by: Arx on February 20, 2014, 03:26:34 am
On consideration, it would definitely be better to add the tomato post-sauté; I almost never cook with it, so I don't have much to go on.
Post by: Osmosis Jones on February 20, 2014, 04:54:26 am
Careful application of salt (which is a dessicant) can help with the browning of meat and vegetables; sprinkle a little salt on the surface of a steak etc., then pat it off with a paper towel before cooking. It will draw out some of the moisture on the surface; since Malliard reactions occur in the absence of moisture, the dryer the surface of the meat is, the faster it browns and you get the lovely brown flavoursome bits without overcooking your meat. Similarly, when cooking soup etc. add a little salt when you saute the veges.
The key thing here is you're not adding it for flavour, but for the actual mechanical effects.
Salt early, but salt lightly. Then, if needed, adjust at the end. Also, using salt-free butter gives you much more control of the final product.
Also, Aq; it's often not just the salt. A big issue lots of beginner cooks have (I know I did) is acidity, or the lack thereof. Adding a little vinegar, lemon juice, verjuice, etc. can liven up the flavour, and give it a little sparkle on the tongue. For a tomato-based dish, try taking a couple of tbsps of balsamic vinegar, and reducing its volume by half or more. The flavour boost a balsamic reduction can give is incredible.
Post by: penguinofhonor on February 20, 2014, 03:48:13 pm
When I make popcorn now I use a little salt and a lot of butter. Buttery popcorn is wonderful when the butter flavor isn't getting crowded out by saltiness.
Post by: LeoLeonardoIII on February 20, 2014, 03:52:35 pm
Post by: Avis-Mergulus on February 20, 2014, 05:33:56 pm
There's this place I know that serves food on skewers - all kinds of food. If you can skewer it, it's probably on sale. A single skewer doesn't cost much, so I and another person had loads of stuff like chicken, shrimp, and mushroom. I wanted more after we were done, so I was like "Slave, fetch me grub". And they went and fetched me goddamn grilled pineapple in a crust of bread.
And it was delicious. I shit you not, it was the tastiest thing I've had in a long time. Grilled, breaded pineapple on a stick - delicious. WTH, B12?
Post by: Frumple on February 20, 2014, 07:00:06 pm
And yeah, investing in a nice pepper shaker would probably be a good idea. Next time I go shopping, methinks.
*Opened wrong side of the pepper holding thingy and upended it over the food before noticing. Again :-\
And it was delicious. I shit you not, it was the tastiest thing I've had in a long time. Grilled, breaded pineapple on a stick - delicious. WTH, B12?Breaded fruit in general is pretty good, from what I understand. S'basically what cobbler is, last I checked, just with added sweet stuff.
Post by: Bauglir on February 20, 2014, 07:03:48 pm
Post by: Osmosis Jones on February 21, 2014, 07:48:43 am
Probably not great for ramen though.
It does, however, make an amazing chicken dish; take 1 large lemon's worth of juice and zest, same amount of soy sauce, a cubic cm or two worth of ginger (grate finely), at least 1 heaped tablespoon of cracked black pepper, and enough honey to make it sort of sticky even once it's all stirred together. Marinate chicken in it for half an hour, then transfer to a shallow tray (pyrex for pref., should be large enough that the majority of the chicken sticks out above the marinade), then take the whole lot and stick it in the oven. Can't recall the temp off the top of the head, so I'll say maybe 220 C but be prepared to experiment. Turn the chicken after 10-15 mins, then cook through until done. You should end up with a lovely sort of glaze on the chicken where the sugars in the honey have started to caramelise. Depending on the geometry of the pan, the remaining marinade shouldn't be too singed, and can be used to make a nice sauce to go with the chicken.
Serve on white rice, with maybe some string beans; it's quite flavourful, so it works best paired with simple flavours.
Also, if any of you guys are ever in Hong Kong, go to Soho, to this (http://www.ilovesoho.hk/restaurants/chongqing-szechuan-cuisine) place, and order the Szechuan style fried chicken. I say with zero hyperbole that it was the single best chicken dish I have ever had.
Looks like this;
Spoiler (click to show/hide)
Yes, those are real chillies. No the chicken itself will not set your mouth on fire (it's relatively mild by Szechuan standards).
Post by: VerdantSF on February 21, 2014, 07:55:41 pm
Re: the earlier discussion of salt, I made a batch of mujadara (Middle Eastern lentils and rice with caramelized onions) last night. I tried my best to use salt sparingly, but once I sat down, I may have been a bit overzealous with the salt shaker. I need to wean myself off of it a bit.
Spoiler (click to show/hide)
Post by: Owlbread on March 03, 2014, 12:55:30 pm
Post by: Bauglir on March 03, 2014, 02:24:02 pm
Post by: Owlbread on March 03, 2014, 07:37:44 pm
Post by: Caz on March 03, 2014, 08:53:58 pm
Does anyone have any suggestions on what to do after accidentally* pouring something like a full ounce to ounce and a half of ground black pepper onto a roughly packed-ramen sized meal?
Pour spices onto your hand before putting them in food. Saved a lot of meals from defective salt shakers in that way.
Post by: VerdantSF on March 07, 2014, 12:11:50 pm
Does anyone have any suggestions on what to do after accidentally* pouring something like a full ounce to ounce and a half of ground black pepper onto a roughly packed-ramen sized meal?
Pour spices onto your hand before putting them in food. Saved a lot of meals from defective salt shakers in that way.
Yup, I started doing that after a similar mishap.
For dinner last night, I made Mushroom and Goat Cheese Paella. Finally put the saffron in my pantry to use!
Spoiler (click to show/hide)
Post by: kaijyuu on March 07, 2014, 12:18:06 pm
Post by: Yoink on March 07, 2014, 12:33:57 pm
Post by: Avis-Mergulus on March 07, 2014, 03:12:26 pm
Here in the Russlands, we have a wonderful beverage known as ryazhenka, a kind of fermented baked milk. It's fucktons of awesome. It has this creamy brownish color because of the sugars in the milk caramelizing, and tastes better than kefir. Has anybody in here ever tried baked milk? I mean, Wikipedia has an article, (http://en.wikipedia.org/wiki/Baked_milk)but does anybody in Western Europe or the US or the UK actually drink it?
This is related to the last discussion about whether tvorog is cheese (still think it's not: for me they are distinct, and the chain is like milk - tvorog - cheese. Saying that tvorog is cheese is like saying cheese is milk.) I kinda realized I eat a lot of dairy stuff. It's like, you think traditional food is something done by people in stupid clothing on stupid festivals nobody cares about, and then you realize that the everyday things you consume are markedly different from what the rest of the world eats.
Another thing: I dunno about other places, but in Russia, condensed milk comes in tin cans. So on trips, people who go on trips (an actual subculture in the post-USSR countries: guys who go hiking long distances, carrying all their grub with them, or sail down rivers in awesome Soviet kayaks) do a cool thing.
You have to take a pot of water, a can of condensed milk, chuck the can into the pot and boil it without opening the can for a few hours: take care so water doesn't run out, or the can could explode. You usually know it's done because the coating on the cans oxidizes after being boiled for a long time, and changes color from silver to gold. The result is like dulce de leche, but awesomer.
And the Turkic and Caucasian peoples have this drink called airan - it's like a frothy milk-something thing: weird but awesome.
If this post lacks coherence, sorry - I was a bit bored and decided to post some dairy-related stuff, just because. I'll go disappear now.
Post by: MaximumZero on March 07, 2014, 03:23:11 pm
Post by: Sappho on March 07, 2014, 03:30:31 pm
It doesn't sound very good to me, but then again I've never liked the taste of milk and I recently developed pretty nasty lactose intolerance, so I'm biased. (Sometimes I eat cheese anyway, but then I can't be around other humans for a couple of days.)
Post by: VerdantSF on March 07, 2014, 03:45:33 pm
You have to take a pot of water, a can of condensed milk, chuck the can into the pot and boil it without opening the can for a few hours: take care so water doesn't run out, or the can could explode.
I'll have to give this a try!
Post by: Jopax on March 07, 2014, 03:51:27 pm
But I can confirm as a scientifically tested fact, that kefir is indeed the best liquid form of milk you can taste without having to resort to lethal amounts of opiates to enhance the flavour.
Post by: Avis-Mergulus on March 07, 2014, 04:22:53 pm
Just be careful opening it afterwards - it can get enthusiastic about escaping the can.You have to take a pot of water, a can of condensed milk, chuck the can into the pot and boil it without opening the can for a few hours: take care so water doesn't run out, or the can could explode.
I'll have to give this a try!
But I can confirm as a scientifically tested fact, that kefir is indeed the best liquid form of milk you can taste without having to resort to lethal amounts of opiates to enhance the flavour.
Ryazhenka is, strangely enough, better. It has the same tangy metallic kefir-taste-thing, but with a caramel note and a prettier color.
Post by: scrdest on March 07, 2014, 05:00:44 pm
Post by: majikero on March 07, 2014, 05:03:30 pm
Post by: Knit tie on March 07, 2014, 05:06:12 pm
Post by: Avis-Mergulus on March 07, 2014, 05:55:00 pm
The best liquid form of milk I ever drank came from Caucasus and was called "tan". Or "airan", it had both of these on the bottle.Yup, it's pretty much the same thing. Used to get it in supermarkets where I am, but strangely not anymore.
So it didn't explode and sprayed thick hot white liquid at you?It won't explode if you don't let the water boil away. And even if it does, that's all part of the fun.
Post by: acetech09 on March 07, 2014, 08:33:53 pm
FOR GLORY! FOR CHOWDERCLEF!!!!
Post by: Jopax on March 08, 2014, 07:58:42 am
Without beef (because they didn't have any so I went mixed pork and beef), with rather small buns, and the barest of condiments (onions and pickled salad). But it will have bacon, so there's that.
Will report on wether or not I survived and wether or not was it any good.
Post by: Arx on March 09, 2014, 12:35:33 pm
And since the topic of dairy products came up, melktert is marvelous and is a wonderful light... dish? Confection? Pie? for light teas.
Post by: Jopax on March 09, 2014, 12:46:36 pm
I learned that one egg is way too much for some 200 odd grams of meat though, so I needed to add some bread crumbs into the mix to make it a bit thicker and more workable.
Will definitely try making them again, with just beef hopefully.
Also used the leftover meat to make some sort of tomato sauce thing. Tossing the meat with some onions and bacon before drowning it in a bit much tomato puree (I really didn't want to waste any so I just poured the entire box in). Ended up a bit runny but still pretty good with bread.
Meat is fun!
Post by: MaximumZero on March 09, 2014, 03:14:44 pm
leftover meatThis is a thing?
Post by: Jopax on March 09, 2014, 03:53:44 pm
Plus it's easier that way, I buy for two days on Saturday so I don't have to go shopping for stuff on Sunday.
Post by: MaximumZero on March 09, 2014, 08:05:45 pm
Post by: Jopax on March 10, 2014, 04:47:26 am
Post by: Knit tie on March 10, 2014, 01:32:51 pm
Post by: MaximumZero on March 10, 2014, 02:23:57 pm
Post by: GiglameshDespair on March 18, 2014, 08:50:24 am
Hopefully it'll turn out well.
Post by: scrdest on March 18, 2014, 10:13:23 am
So I'm making a heart stew. I bought some lamb hearts for real cheap, trimmed the fat and valves off, then put them in the slowcooker with a vegetable stock cube, carrots, tinned tomatoes, and few beans and peas and some onion.
Hopefully it'll turn out well.
Lamb heart stew sounds like some kind of calming potion from a RPG.
Post by: Helgoland on March 18, 2014, 05:54:03 pm
Old potatoes.
We basically cooked them with a sliced-up bell pepper, salt, some spices, an onion, and a whole lot of pepper, then pureed the whole mess.
It looked like the sludge you'd get in prison, and the amount of pepper made you suspect evil things of what you could no longer taste, but on the whole it tasted pretty good.
Post by: Bauglir on March 18, 2014, 11:39:41 pm
Post by: Helgoland on March 19, 2014, 08:10:59 am
Post by: Neonivek on March 19, 2014, 08:20:21 am
They, uh, they weren't green under the skins, right?
What is the worst that can happen? Other then having your lungs paralyzed and dying a slow painful death.
Post by: Sappho on March 19, 2014, 02:48:52 pm
They, uh, they weren't green under the skins, right?
What is the worst that can happen? Other then having your lungs paralyzed and dying a slow painful death.
wait what
Post by: Bauglir on March 19, 2014, 11:40:11 pm
That's actually fairly unlikely, but it's still not fun. (http://en.wikipedia.org/wiki/Solanine#Solanine_in_potatoes)They, uh, they weren't green under the skins, right?
What is the worst that can happen? Other then having your lungs paralyzed and dying a slow painful death.
wait what
Post by: uber pye on March 19, 2014, 11:48:56 pm
so now i have 2 quarts of slightly salty tangelo sherbert. still tasty though!
Post by: Akura on March 25, 2014, 02:01:28 pm
Post by: Bauglir on March 25, 2014, 02:25:40 pm
Post by: Helgoland on March 25, 2014, 04:02:35 pm
All this at about 23:30. I got hungry~
Post by: Mesa on March 25, 2014, 04:15:46 pm
Kinda sad, actually, since chicken is by far my favorite kind of meat.
Sunday - marinated.
Monday - kotlet schabowy-style, ie. covered in beaten egg and breadcrumbs and fried.
Today - just fried.
Yeah, I'm a boring person when it comes to food (plus I wasn't cooking it myself, so...).
Meanwhile I continue eating my scrambled eggs with cheese and kind of refuse to go back to using ham for some reason.
Post by: penguinofhonor on March 30, 2014, 05:18:45 pm
Post by: Humdilla on March 30, 2014, 05:31:57 pm
Post by: scrdest on March 30, 2014, 05:34:31 pm
Post by: penguinofhonor on March 30, 2014, 05:39:14 pm
Humus. Plain humus. Humus all day. Humus every day. And you know what? I'll never get tired of humus.
*hummus
Post by: Humdilla on March 30, 2014, 05:43:24 pm
CAN'T I ENJOY EATING DIRT? :PHumus. Plain humus. Humus all day. Humus every day. And you know what? I'll never get tired of humus.
*hummus
Post by: penguinofhonor on March 30, 2014, 05:48:28 pm
Post by: Cryxis, Prince of Doom on April 02, 2014, 10:08:10 am
(sorry for bad grammar but not sorry enough to fix it)
Post by: Sappho on April 02, 2014, 11:37:19 am
Post by: Avis-Mergulus on April 02, 2014, 11:53:56 am
Post by: GiglameshDespair on April 02, 2014, 12:04:24 pm
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.
Sandwich toasters, except here you plug 'em in and they heat automatically.
Post by: Sirus on April 02, 2014, 12:06:32 pm
Post by: Avis-Mergulus on April 02, 2014, 12:09:03 pm
Post by: Knit tie on April 02, 2014, 12:22:24 pm
Post by: scrdest on April 02, 2014, 12:52:24 pm
Post by: Osmosis Jones on April 03, 2014, 04:52:21 am
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.
In Australia, we call them Jaffle irons (they make jaffles, obviously). Been around since the 70s, possibly as early as the 1920s in some places according to wikipedia.
Post by: Arx on April 03, 2014, 05:10:21 am
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.Got electric ones here; ours is referred to as a "Snackwich machine". They make anything between two slices of bread tasty.
Post by: Cryxis, Prince of Doom on April 03, 2014, 08:32:47 am
Post by: Sheb on April 03, 2014, 09:34:23 am
Post by: scrdest on April 03, 2014, 11:14:28 am
We got a lot of them too, we call the resulting sandwiches "Croque Monsieur" or "Croque Madame" depending on the filling.
Heh, I read about this a while ago. Figured it is a great way to confuse someone by offering him a Croque Monsieur and giving him a grilled sammich.
But as far as sandwich toasters go, I prefer panini makers - you know, basically just two large electrically-heated plates of corrugated metal with one of them mounted on the base and the other you can lift and sandwich stuff you want to cook in between.
They let you make toasted sandwiches too (albeit they don't have the triangular shape), but also grill... pretty much anything else. For example, you can grill a chicken breast in like two minutes, and I like to cook my bacon on those for sandwiches (yummy, crispy bacon). It also works as an OK toaster for toaster bread.
Post by: Jopax on April 05, 2014, 07:43:51 am
Anways, Burger Bonanza Funtimes 2 is going live as we speak. Waiting for the meat to settle before frying it. This time it's pure beef, I've used more bread crumbs and added some chopped onions into it, so we'll see how that goes. Also instead of bacon I'll be using cheese as a topping this time, got some nice sliced gouda. Maybe even add some mustard for added fun. Also the paddies are slightly bigger now since I made four instead of five, and hopefully they fit the Kaiser rolls I got, which aren't too big, but served me nicely last time.
In any case, I've got some beer to go along with it all, so I should have a good time regardless of the results :D
Post by: Mesa on April 05, 2014, 10:51:08 am
I absolutely love those things. I've got a really old sandwich toaster (I wouldn't be far off if I said it's almost as old as me) but it's been doing me much good for when I fancy some good, crispy cheese&ham sammiches.
Post by: Avis-Mergulus on April 05, 2014, 11:35:33 am
I've got a really old sandwich toaster (I wouldn't be far off if I said it's almost as old as me)My non-electric sandwich toaster used to belong to my grandparents. I am not impressed. Unless you're a really old gramps.
Post by: scrdest on April 05, 2014, 12:57:33 pm
Spoiler (click to show/hide)
Post by: Avis-Mergulus on April 05, 2014, 01:05:40 pm
Post by: scrdest on April 05, 2014, 01:06:36 pm
I'd eat it. What's that white stuff on top of it?
Coconut.
Post by: Avis-Mergulus on April 05, 2014, 01:07:54 pm
Whoa. I don't know much about curry really - is that usual? And what else do you have in there?I'd eat it. What's that white stuff on top of it?
Coconut.
Post by: scrdest on April 05, 2014, 01:12:03 pm
Whoa. I don't know much about curry really - is that usual? And what else do you have in there?I'd eat it. What's that white stuff on top of it?
Coconut.
I don't know much either xD. There's red bell peppers, carrot, garlic and onion slightly fried on olive oil, sultanas, powdered ginger and some store-bought sauce (yoghurt, cream and tomato paste with spices, going by the ingredients). Well, and coconut. I also added some sugar later on.
Post by: Jopax on April 05, 2014, 01:17:12 pm
Also the burgers were kinda ok, I guess, the first two felt undercooked, or it might have been the different meat that made it feel strange and soft, but not bad tasting, just the texture was wierd. So the second ones were left to fry for longer and one side kinda burned, but it wasn't a bad kind of burn that ruins the taste, this was more like this crispy thick layer on one side of the meat that didn't have much impact on taste.
Post by: Sappho on April 05, 2014, 02:05:53 pm
In a small pot, sautee a bit of shredded ginger, chopped leek, chopped fresh spring onions (I have some growing in my kitchen at all times so the flavor is very strong) in a little sesame oil. After about a minute, throw in cubed tofu, after a few more seconds add rice noodles and a little water plus a bit of soy sauce. Boil, let the rice noodles get soft, cover so they don't dry out.
In wok, sautee in sesame oil: diagonally sliced carrots, very thinly sliced ginger, zucchini sliced thin lengthwise (half the vegetable), cubed pre-salted eggplant, red and white peppers sliced lengthwise, mushrooms cut into large chunks, red onion cut into large pieces, sliced leek, lots more of the fresh chopped spring onions, a sliced chili pepper, and a handful of wild garlic leaves.
Dump the noodles and tofu in once the veggies are fairly soft, mix, eat. Die of flavor.
Post by: Akura on April 06, 2014, 11:22:44 am
Spoiler: I made a cake (click to show/hide)
It was for my sister's birthday, which was yesterday. Lemon cake with cream cheese frosting, plus those pecans and cherries decorating it. When I got home after buying the stuff to make it, I called my parents and found that they had ordered a cake and were picking it up from the grocery store. That cake was and overpriced cheap vanilla cake with far more frosting than cake. I couldn't even finish a slice of the store-bought cake because of all the frosting.
Making it was fun, except the eggs. For some reason, I couldn't crack them against the side of the bowl, not without slamming it hard enough to explode the egg, so I had to smack it hard with my knuckle. Invariably, this got chicken abortion all over my hands.
The cake certainly was more popular than the store-bought cake.
Post by: Sappho on April 06, 2014, 11:35:24 am
Post by: Akura on April 06, 2014, 11:40:49 am
Post by: Sappho on April 06, 2014, 11:46:19 am
My mistake. (,_,)
Accept your mistakes. Learn from them. This is the road to self-improvement. You are forgiven. None of us is perfect. Not even me. (Please, contain your surprise.)
Post by: Rose on April 06, 2014, 12:19:47 pm
Post by: Sappho on April 06, 2014, 12:56:03 pm
Post by: Bauglir on April 06, 2014, 01:31:29 pm
Post by: Sappho on April 06, 2014, 01:43:35 pm
Post by: Sheb on April 06, 2014, 01:53:22 pm
Post by: Sappho on April 06, 2014, 02:04:27 pm
Post by: Sheb on April 06, 2014, 02:05:43 pm
Post by: Sappho on April 06, 2014, 02:57:26 pm
Post by: Knit tie on April 06, 2014, 03:05:35 pm
Post by: Sappho on April 06, 2014, 03:06:49 pm
Post by: Helgoland on April 06, 2014, 03:08:43 pm
Post by: Knit tie on April 06, 2014, 03:12:58 pm
Post by: Sappho on April 06, 2014, 03:13:59 pm
Never ever put eggplants in a sauce without tomatoes. Otherwise they will just soak all the moisture and oil up.
Yup. : ) Lesson learned!
Post by: Avis-Mergulus on April 17, 2014, 04:15:18 am
It's like this: you take a pot, put some sugar and honey in (I usually take a tablespoon of honey for every four or five tablespoons of sugar), then pour some 10% cream on it. The point is to make the sugar wet, not dissolve it. After you're done with the cream, you can add some more sugar to soak up excess moisture. You should end up with an unappetizing sugary mess with a glob of honey sitting in the middle of it. I used last year's honey, so it's not liquid. Point is, if there's still liquid in the pot, UR DOIN IT WRONG.
Then you turn the stove on to the lowest setting (without stirring), and wait for the mess to start bubbling at the edges and for the honey to start melting. Then you stir it and basically bugger off for twenty minutes or so while you wait for it to turn a reddish-brown color. Be careful, it bubbles a lot, so it may climb out of the pot if you took too much sugar. It's a bitch to wash off the stove afterwards. You can stir the mixture periodically, but it's not really necessary.
After it's turned the proper color, you pour a little more cream in carefully. This step is really important, because without it the end result won't be properly chewy, just crunchy and hard to eat. Be careful, though - it sizzles. Then you wait for it to sink in and evaporate, stir the mix, and pour it out onto parchment (or just paper, if you have none. Point is, you don't want to wash this stuff off plates). Then you wait for it to cool - should take about fifteen minutes - and start rolling it into balls. You can pull strands out of it while it's hot with a fork, just to pass the time. Well, start rolling, anyway. It should still be hot and stretchy, just not too hot. If you let it cool too much, the sweets will be inconsistent in texture. If you did everything right, they should be hard but chewable, and have this rich honey-ish taste, and kill diabetics with a single helping, as well as ruin dentures and make you uber fat. You can probably substitute milk for cream, and add vanilla sugar instead of regular sugar. But heck.
Post by: Sappho on April 17, 2014, 04:56:27 am
Post by: Arx on April 17, 2014, 05:03:25 am
The recipe for fudge is very similar to that of caramel, as well. Can't be bothered to dig out and scan the family one right now, but I might later.
Post by: Avis-Mergulus on April 17, 2014, 05:12:06 am
Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Post by: Knit tie on April 17, 2014, 07:40:16 am
Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Post by: Helgoland on April 17, 2014, 08:07:01 am
What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Post by: Knit tie on April 17, 2014, 08:42:31 am
Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Post by: Knick on April 17, 2014, 02:18:42 pm
Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Ooh! Ooh! I know the answer to this one--where there is lactose intolerance, you can usually substitute coconut milk! Almond milk can also work, but it is not very thick.
Post by: RedKing on April 17, 2014, 02:41:14 pm
I cook with almond milk all the time. i actually prefer it to all the other non-dairy options out there (soy, rice, coconut). Coconut milk ice cream is good though -- sort of has the consistency of thick marshmellow fluff.Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Ooh! Ooh! I know the answer to this one--where there is lactose intolerance, you can usually substitute coconut milk! Almond milk can also work, but it is not very thick.
Post by: Arx on April 18, 2014, 03:14:14 am
Instead I made carbonara!
Spoiler: Chicken carbonara a la Arx (click to show/hide)
YMMV, past performance does not guarantee future performance, etcetera. It met with approval from the test sample.
Post by: Scelly9 on April 18, 2014, 11:05:06 pm
Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Post by: Sirus on April 18, 2014, 11:20:19 pm
Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Post by: Knit tie on April 18, 2014, 11:31:02 pm
Oh god that's beautiful! How did you do it?Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Post by: Scelly9 on April 18, 2014, 11:42:21 pm
Unfortunately not.Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Made a normal cheesecake recipe, foodcolored 4 separate bowls of the batter, poured in 1 at a time. It was actually surprisingly easy.Oh god that's beautiful! How did you do it?Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Post by: Sappho on April 19, 2014, 01:48:58 am
Post by: Akura on April 21, 2014, 01:54:52 pm
Fed a slice to the girl I'm in love with. She said it was "okay", but I'm not sure if that was good or bad "okay". I myself thought it was a bit oversweet.
Post by: scrdest on April 21, 2014, 02:38:52 pm
Made a pie using a ready-to-use poppy seed pie filling. Not entirely sure what I was doing, I also added some pecans and drizzled some chocolate syrup on top the moment I took it out of the oven.
Fed a slice to the girl I'm in love with. She said it was "okay", but I'm not sure if that was good or bad "okay". I myself thought it was a bit oversweet.
[Insert joke about poppy and opiates]
Post by: Helgoland on April 21, 2014, 05:55:44 pm
Post by: Knit tie on April 21, 2014, 05:57:40 pm
You have to make tea (http://www.bluelight.org/vb/threads/186455-%28Poppy-seeds%29-Experienced-Making-the-process-easier) from them for that. I've heard it works surprisingly well, but it apparently varies from brand to brand. I might try it out sometime.I am surprised forums like that aren't shut down.
Post by: Helgoland on April 21, 2014, 06:05:48 pm
However, there are... other sorts of forums. Especially worrying (from a prohibitionist's perspective) are the various chemistry forums. The largest of them was The Hive, which got shut down in the early 2000's. Mirrors still exist, though, and it has left behind among internet drug cooks the habit of using bee metaphors. (Meth-)Amphetamine, for example, is sometimes referred to as honey. Other forums like that are still around, and even though they're small and largely inactive, you'd be surprised what information can be had there. These are people with a very clear goal, and they are very determined and surprisingly inventive. It's mostly due to the stupidity (or economic genre savvy) of actual large-scale drug producers that the drug situation isn't much worse.
Post by: Sappho on April 22, 2014, 01:37:12 am
1/2 medium-sized eggplant, salted and cubed
1/2 zucchini, sliced very thin
1/2 red pepper, cut into small pieces
2-3 white or brown mushrooms, sliced thin
1 yellow onion, sliced very thin
3-4 cloves of fresh garlic, chopped small
Handful of fresh basil, chopped
1 can of chopped plum tomatoes (or fresh if you have them, boiled with skins removed)
Black pepper and paprika (I prefer spicy)
Sautee the onion and zucchini in the olive oil until everything is getting soft. Next, add the garlic and red pepper. When that is getting soft too, add the eggplant, mushrooms, and basil. The eggplant and mushrooms will soak up all the oil; try to sautee a bit without letting it burn, to get the flavor in there. Then, dump in the can of tomatoes with some extra water, and the pepper and paprika. Bring to a boil, cover, simmer for... as long as you can stand it. The eggplant must be cooked thoroughly before you eat the sauce. I ended up simmering for well over an hour before I was satisfied. Longer is better in this case.
If you are a big salt user, feel free to add salt to the sauce. But I find it tastes great without, and it's far healthier this way.
Make pasta, add sauce, enjoy.
Post by: Arx on April 22, 2014, 01:40:49 am
Post by: Sappho on April 22, 2014, 02:04:09 am
Post by: freeformschooler on April 22, 2014, 08:59:22 am
Post by: scrdest on April 22, 2014, 04:40:29 pm
Post by: penguinofhonor on April 22, 2014, 05:27:09 pm
Post by: majikero on April 22, 2014, 06:17:30 pm
All I know about cheese is that it melts when heated. I noticed that different cheeses and different brands of the same cheese melts differently.
I want the melty, creamy kind that I can put in won-ton wrappers and fry it or the ones you put in soup and make it creamy.
Anyone care to enlighten me on the complexity of cheeses?
Post by: Bauglir on April 22, 2014, 06:52:15 pm
Post by: majikero on April 22, 2014, 07:14:28 pm
I've been looking for something similar for years and the closest I got is American cheese but those things come in slices.
I'll try Velveeta.
Post by: Bauglir on April 22, 2014, 07:54:36 pm
Post by: penguinofhonor on April 22, 2014, 08:25:46 pm
Post by: Cryxis, Prince of Doom on April 23, 2014, 08:03:54 am
A life sized chocolate pony, deep fried, wrapped in bacon, and filled with vanilla ice cream.
Now we just need to make this happen
Post by: Arx on April 23, 2014, 08:05:59 am
Post by: Sheb on April 23, 2014, 08:15:27 am
Post by: Cryxis, Prince of Doom on April 23, 2014, 08:25:30 am
But still everything tastes better deep fried.
Spoiler (click to show/hide)
and if the image doesn't pop up in the spoiler sorry this is my first attempt of putting an image on a post.
Post by: timferius on April 23, 2014, 08:58:45 am
I made Sloppy Joe Nachos last night. I've perfected the preparation of them so it doesn't take twice the time it should now. My kids ate all the Sloppy Joe part (gave them the chips and meat separately, to dip). Every time my kids eat what I made, it's like winning one of those food challenge shows.
Note: Sloppy Joe Nachos are the same as Sloppy Joes but on tortilla chips instead of a bun, that's all. And no, I don't use the canned stuff.
Post by: Playergamer on April 23, 2014, 09:27:55 pm
Post by: Knit tie on April 23, 2014, 09:57:58 pm
Post by: Playergamer on April 23, 2014, 09:58:44 pm
Post by: TheDarkStar on April 23, 2014, 10:09:21 pm
I really do wonder: how do you deep fry things?
Cook it in oil.
Post by: Knit tie on April 23, 2014, 10:10:23 pm
Post by: kisame12794 on April 23, 2014, 10:55:30 pm
Post by: Bauglir on April 23, 2014, 11:26:03 pm
Post by: Sheb on April 24, 2014, 03:18:11 am
(https://en.wikipedia.org/wiki/File:Freidora.jpg)
It's mostly used for french fries and croquettes, but it can fry anything. Usually we operate at about 180 °C for french fries and the like. Purist will tell you they actually need two cooking: first five minutes at 160°C and then a quick dip at 180°C to caramelize the outside. (A fist fip in hot water to soften them up is optional)
The fat is also important. You need to avoids oils that burn at those high temperature. Peanut oil works great for most use, olive oil is good too, but has more taste so doesn't work well with every preparation. The gold standard is actually beef fat. Delicious. Or if you want something even more fancy, geese or duck fat give amazing results, giving your fries that delicate taste.
tl;dr In Belgium, frying stuff is SERIOUS BUSINESS.
Post by: Arx on April 24, 2014, 03:26:04 am
I would imagine any supermarket would carry all of those things. They're pretty normal, standard veggies. Good luck!
#thirdworldproblems
I actually don't know what to blame (i.e. I'm not actually in an entirely third world country), but I've never seen zucchini or eggplant for sale fresh. It sucks.
Post by: Helgoland on April 24, 2014, 06:09:44 am
400 degreesIf that's not Fahrenheit, I tip my hat to you.
Post by: Arx on April 24, 2014, 06:25:07 am
400 degreesIf that's not Fahrenheit, I tip my hat to you.
And this, ladies and gents, is where Bauglir cooks chips over the fires of Hell. The souls of the damned enhance the flavour, and the intense heat ensure a rapid seal of the outer layers, for maximum crispiness and minimum grease.
Post by: Helgoland on April 24, 2014, 06:45:03 am
Post by: MaximumZero on April 24, 2014, 06:56:38 am
That's how we did it at a large chain of sports bars, anyway. Damn good fries. They over seasoned them, though.
Post by: Bauglir on April 24, 2014, 10:08:44 am
Sadly, it was Fahrenheit. I forgot to specify, for I forgot that we have people on this forum who use a sensible temperature scale, unlike myself. I'd be surprised if there were an edible oil of any kind that wouldn't burn at that temperature in Celsius.400 degreesIf that's not Fahrenheit, I tip my hat to you.
And this, ladies and gents, is where Bauglir cooks chips over the fires of Hell. The souls of the damned enhance the flavour, and the intense heat ensure a rapid seal of the outer layers, for maximum crispiness and minimum grease.
Post by: timferius on April 24, 2014, 10:22:28 am
Post by: Sheb on April 24, 2014, 10:27:32 am
Post by: Sappho on April 24, 2014, 10:44:30 am
I would imagine any supermarket would carry all of those things. They're pretty normal, standard veggies. Good luck!
#thirdworldproblems
I actually don't know what to blame (i.e. I'm not actually in an entirely third world country), but I've never seen zucchini or eggplant for sale fresh. It sucks.
Ah, sorry. I tend to assume that most of the posters on here are living in the USA, even though I don't myself. Actually, the supermarkets here don't tend to carry much of those vegetables fresh, either, but there are really nice Vietnamese markets all over the place that usually have just about everything. So that's lucky! Anyway, for making pasta sauce, you can pretty much use any veggies you want, or meat if you're into that. The only rules, really, are to put the stuff in the oil that takes the longest to cook first, then add the other things in order of how much time they need in the oil. Anything that will soak up oil goes last, regardless of how long it takes to cook. Then add chopped tomatoes or canned tomatoes or whatever you can get along with whatever spices you want to use, bring it to a boil, and simmer it as long as you can, the bare minimum being the time it takes for everything to be cooked. And ta-da! Pasta sauce!
Post by: Sheb on April 24, 2014, 10:58:26 am
Post by: scrdest on April 24, 2014, 11:09:55 am
I always love how available vietnamese food is in the Czech Republic. Huzzay for Communism!
...wat?
Post by: Sheb on April 24, 2014, 11:32:54 am
Also, I just made a stir-fried rice for my dinner with whatever vegetables I had laying around (zucchini, onions, pickled red cabbage and celeriac). Halfway through, I realized we had run out of soy sauce, so I used teriyaki sauce instead. The result is surprisingly tasty, although the celeriac's taste is a bit too strong and off-flavor. I'm glad I did like a kilo of the stuff.
Post by: Sappho on April 24, 2014, 11:50:14 am
Speaking of Asian food, does anyone have a decent vegetarian Kimchi recipe?
Post by: Blargityblarg on April 24, 2014, 11:52:24 am
Speaking of Asian food, does anyone have a decent vegetarian Kimchi recipe?
Is there such a thing as non-vegetarian kimchi?
Post by: Bauglir on April 24, 2014, 12:10:34 pm
I'm certain there's a recipe for bacon kimchi out there, somewhere.Speaking of Asian food, does anyone have a decent vegetarian Kimchi recipe?
Is there such a thing as non-vegetarian kimchi?
Post by: Sappho on April 24, 2014, 12:17:37 pm
Post by: scrdest on April 24, 2014, 12:48:48 pm
From what my stepmom told me, large number of Vietnamese came to Czechoslovakia in communist time in the name of "Friendship of the people".
Also, I just made a stir-fried rice for my dinner with whatever vegetables I had laying around (zucchini, onions, pickled red cabbage and celeriac). Halfway through, I realized we had run out of soy sauce, so I used teriyaki sauce instead. The result is surprisingly tasty, although the celeriac's taste is a bit too strong and off-flavor. I'm glad I did like a kilo of the stuff.
Oh. I wondered for a while, because most of the Asians here are Vietnamese.
Post by: Sheb on April 24, 2014, 12:50:03 pm
Post by: scrdest on April 24, 2014, 01:07:51 pm
Where are you from?
Poland. Same deal, I suppose.
Post by: DreamThorn on April 25, 2014, 04:36:31 am
But then I thought about it: Wheat, cauliflower, carrots, meat, herbs, dairy, fruit...
And suddenly I realised that vinegar, olive oil, garlic and onions come from Europe.
I really shouldn't have forgotten my lunch at home today. :)
Post by: scrdest on April 25, 2014, 12:17:28 pm
Since tomatoes, potatoes, sugar, chocolate and bananas are from the new world and spices, rice, coffee and tea come from the far east, and salt used to be very expensive, I usually thought that medieval European food must have been quite bland.
But then I thought about it: Wheat, cauliflower, carrots, meat, herbs, dairy, fruit...
And suddenly I realised that vinegar, olive oil, garlic and onions come from Europe.
I really shouldn't have forgotten my lunch at home today. :)
Also it's not like medieval Europe was cut off from trade with the Far East. Spices were a thing, but they were expensive.
Post by: Osmosis Jones on April 25, 2014, 09:48:40 pm
Post by: majikero on April 25, 2014, 11:11:31 pm
Post by: Osmosis Jones on April 26, 2014, 12:06:47 am
Also, from the context of DT's post, I'd say he means spice in the more traditional sense; an actual spice, not necessarily something spicy.
Post by: Arx on May 09, 2014, 04:19:55 am
Ingredients: carrot, potato, onion, beef, flour, salt, pepper.
Step 1: Take carrots, potatoes, onions and beef.
Step 2: Peel and chop the carrots and potatoes. The potatoes don't have to be peeled.
Step 3: Peel and chop onions and transfer directly to pot with oil. Add a little salt to draw out the flavour.
Step 4: Make sure the beef is in small chunks. Once the onions are translucent, add it in.
Step 5: Add a little more salt, a generous quantity of black pepper, and herbs of your choice.
Step 6: Once the beef is browned, add potatoes and carrots.
Step 7: Cook for a few minutes, then coat with a handful of flour, cook for 30 seconds, and cover with boiling water.
Step 8: For optimal results, cook for a couple of hours over low heat. For excellent but faster results, cook for an hour over medium heat. For good and fast results, cook for 30-40 minutes over high-ish heat, stirring regularly.
Step 9: Serve hot.
Your results may vary. The cooking maestri may have better ideas.
Post by: Loud Whispers on May 09, 2014, 05:57:38 pm
Post by: Jopax on May 09, 2014, 06:01:14 pm
Post by: RedKing on May 09, 2014, 06:26:30 pm
Another test I've heard is "If you need a bowl, it's a soup. If you could eat it off a plate, it's a stew." ;)
Post by: Sappho on May 10, 2014, 02:37:38 am
I do agree that something called a "stew" is more solid than liquid, like gulash. But I think the word really only applies to certain types of food. And certainly a soup is not necessarily something where the food was cooked first and added to the liquid after. I've never made soup that way. There are also things like squash/pumpkin soup, where the vegetables are boiled for a long time then the result is blended to give it a thick consistency without any chunks.
Actually, according to Wikipedia, it's food cooked in liquid for a long time over low heat and served with that liquid, like gravy, and it usually contains the least tender cuts of meat (toughest, containing the most fat) so it's best for long, slow cooking. In fact, it sounds like the definition of gulash. On the other hand, it says soup is made by boiling solid ingredients in a pot until the flavors are extracted - essentially the same thing as "stew" but without the note on it being servable on a plate. I think it comes down more to the types of ingredients used and the ratio of solid to liquid, though even something more solid than liquid could be called soup depending on what's in it.
Post by: Osmosis Jones on May 10, 2014, 04:15:37 am
I don't know that I agree with that definition.
Likewise; for me, I love soup AND stew because both are everything-in-one-pot meals. Since my soups are usually pretty thick, I can't divide by that... so I generally categorize it by the size of the ingredients in the liquid; soup I'll shred up into small chunks (or cook until it falls apart) to yield a pretty even mix, while stew will have large chunks of beef/potato/etc. in a gravy.
On that note, one of my favourite soups;
1 carrot, chopped as fine as you can be bothered.
2 leeks, split then sliced.
Bacon... I'm not sure of actual amount, I just wing it, so let's say 1/2-1/3 a cup, diced.
1/3-1/2 a bulb of garlic (thats... 3-4 cloves, I guess?)
Salt to taste.
3 large potatoes, peeled and diced into <1 cm cubes.
2-3 twigs of thyme.
2 cups of chicken stock.
1 cup combined of frozen peas and corn.
Fry off everything upto and including the garlic in some butter. Once the leeks are just starting to colour, add potato, stock, thyme, and cook for the next 2-3 hours (if necessary, add a little extra liquid). Then, remove the thyme stalks (strip off any leaves, just get rid of the woody bits) and mash/blend the soup to an even consistency. Add the peas, corn, and pepper to taste (if it needs liquid at this stage, milk or cream works best, but water's fine), and then serve with crusty white bread.
Post by: Caz on May 10, 2014, 07:20:31 am
Since tomatoes, potatoes, sugar, chocolate and bananas
I started reading this and thought it was a recipe. "tomatoes, sugar AND chocolate? okthen.jpg"
Post by: Helgoland on May 10, 2014, 07:48:03 am
Challenge accepted! Once I get back to Bonn (and my hands on some good tomatoes), I'll be making tomaclate sauce.Since tomatoes, potatoes, sugar, chocolate and bananas
I started reading this and thought it was a recipe. "tomatoes, sugar AND chocolate? okthen.jpg"
Post by: Bauglir on May 10, 2014, 10:51:42 am
Post by: Mesa on May 14, 2014, 03:44:42 am
Although I keep adding too much pepper which results in my tongue burning for half an hour, but it's worth it.
Post by: Arx on May 14, 2014, 03:46:59 am
Re: soumantics, what I made was definitely a stew, on account of half the water being boiled off. I believe you can make a soup according to the same recipe, just with more water, but my version is stew.
Post by: GiglameshDespair on May 14, 2014, 10:59:14 am
You could say it's turned out well.
Post by: timferius on May 14, 2014, 11:38:10 am
Slowcooked a large lump of bacon joint in coke yesterday.
You could say it's turned out well.
The best pulled pork I made was a Pork Shoulder slow-cooked in Root Beer (I prefer a nice crisp one like Barq's for cooking), shredded, and tossed in BBQ sauce. Serve on a bun with a nice crisp coleslaw. It's about as simple as you can get for a recipe, and great for potlucks etc. (feeds many)..... I think I'm going to make it again this week now, thanks for reminding me!
Post by: scrdest on May 14, 2014, 12:26:56 pm
Slowcooked a large lump of bacon joint in coke yesterday.
You could say it's turned out well.
Ah, the good old Tony Montana-style bacon.
Post by: Rose on May 15, 2014, 12:05:45 am
Dinner of champions.
Post by: Arx on May 15, 2014, 03:34:05 am
Reflections: A little baking powder wouldn't hurt, it's very dense. Very low effort. You don't need much cocoa, really, I only used about a spoon and a half. It makes something that I would say is more closely related to a cupcake than a brownie. Delicious.
Oh, it also comes out of the microwave piping hot, and stays that way for a while because of the density. Use caution!
Post by: scrdest on May 16, 2014, 07:47:57 am
So today I was pretty tired of my usual breakfast/lunch options, and, because damn you Cata:DDA, tried to make johnnycakes.
Results: One (1) utter failure to form anything cohesive - I added milk after water, so it became all runny. Although it could work as a replacement for for scrambled eggs for someone who cannot eat eggs, it had literally the same texture.
One (1) corn Lángos - because I used too much oil. It was actually pretty good (SOOOOO CRUNCHY).
Post by: Sheb on May 16, 2014, 09:28:50 am
Post by: acetech09 on May 16, 2014, 12:47:43 pm
Oh, and don't butterfly meats. Ever ever. Ever.
Post by: Cryxis, Prince of Doom on May 19, 2014, 07:34:39 am
Mmmmmh, Lángos.
Lángos???
what is this?
Post by: Sheb on May 19, 2014, 07:36:37 am
Post by: kisame12794 on May 19, 2014, 12:12:42 pm
Post by: scrdest on May 19, 2014, 12:53:26 pm
A king of hungarian pizza that is seemingly made of nothing but fat.
Yeah. Imagine that someone took a look at a pizza and decided that it's too healthy.
Then ran back to the kitchen, stole a prepared pizza dough and deep-fried it, and topped the result with sour cream and grated cheese.
Post by: MaximumZero on May 19, 2014, 07:08:04 pm
Spoiler (click to show/hide)
I am gourmet chef. Manly chili.
Post by: kisame12794 on May 19, 2014, 08:23:28 pm
Post by: majikero on May 19, 2014, 09:05:15 pm
Post by: Rose on May 20, 2014, 12:41:39 am
Have a pot of cardiac arrest.
Post by: scrdest on May 20, 2014, 01:10:55 am
Post by: Rose on May 20, 2014, 01:37:40 am
Post by: Arx on May 20, 2014, 01:43:43 am
Post by: Blargityblarg on May 20, 2014, 03:47:46 am
You soak slices of bread in a mixture of egg, salt and optionally milk and herbs and then fry them. Delicious with syrup, honey, tomato sauce (ketchup in other places?), sugar or just plain.
salt and herbs optional
Post by: timferius on May 20, 2014, 05:55:18 am
Post by: Sirus on May 20, 2014, 10:44:06 am
I'm more of a sweet french toast kind of guy, instead of savory. So I soak mine in a mixture of eggs, milk, and a bit of vanilla extract, as well as a few dashes of cinnamon while I'm cooking it.This is what we do.
Post by: MaximumZero on May 20, 2014, 05:28:43 pm
Post by: nenjin on May 20, 2014, 05:38:38 pm
Post by: MaximumZero on May 22, 2014, 07:41:53 pm
Spoiler (click to show/hide)
Spoiler (click to show/hide)
Broil for five minutes-ish. Check up on them every couple minutes, or you'll set the house on fire. Seriously, broiling in the oven sets it to like, 4000 degrees.
Spoiler (click to show/hide)
Spoiler (click to show/hide)
Edit: added spoilers.
Post by: Arx on May 23, 2014, 12:55:47 am
Post by: da_nang on May 23, 2014, 03:16:02 am
/me is drooling.
Post by: scrdest on May 26, 2014, 12:28:42 pm
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Post by: MaximumZero on May 27, 2014, 01:42:28 am
I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Post by: timferius on May 27, 2014, 06:07:49 am
And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Post by: Osmosis Jones on May 27, 2014, 07:03:52 am
Post by: Lagslayer on May 27, 2014, 03:55:32 pm
2 cups self-rising flour
2 mashed, slightly over-ripened bananas
about 1/4 cup strawberries (were frozen, and thawed briefly in the microwave)
1/4 cup light agave nectar
1/4 cup butter
a little bit of cinnamon (not enough to notice, apparently)
2 eggs
Post by: Sappho on May 27, 2014, 04:19:21 pm
The recipe I use calls for 1 1/3 cups flour to 3 bananas, as well as 2/3 cup sugar and 5 Tbsp butter. Always tastes amazing.
Edit: I've never used self-raising flour though. For anything. 1/2 tsp baking soda and 1/4 baking powder combined do the trick nicely.
Post by: MaximumZero on May 27, 2014, 04:32:38 pm
My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Post by: scrdest on May 27, 2014, 04:34:20 pm
My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Wooster-shyer here.
Post by: Lagslayer on May 27, 2014, 05:27:04 pm
Banana bread needs loads of sugar. And the banana works well because it's easy to mash up (I'd go with "very overripe" actually, for best results - basically as overripe as you can get without mold is perfect). It would be tougher with strawberries. You'd have to mash them up into a pulp, or just include the juice, I think.If I do this again, I'll try a load more sugar, and mashing the strawberries instead of slicing. Strange, all the recipies I found said to use far less sugar.
The recipe I use calls for 1 1/3 cups flour to 3 bananas, as well as 2/3 cup sugar and 5 Tbsp butter. Always tastes amazing.
Edit: I've never used self-raising flour though. For anything. 1/2 tsp baking soda and 1/4 baking powder combined do the trick nicely.
And you didn't use any eggs?
Post by: Sappho on May 28, 2014, 01:08:54 am
Here's the recipe I use in full:
Bowl 1:
1 1/3 cup flour
3/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
Bowl 2:
2 eggs
2/3 cup sugar
2-3 very overripe mashed up bananas
5 Tbsp butter
Mix the two bowls together, bake at 350 F / 175 C for around 45 minutes (until toothpick inserted in center comes out clean).
Works beautifully every time.
Post by: Sirus on May 28, 2014, 01:56:05 am
Wur-shi-shi-shi-shi-shi-shire.My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Wooster-shyer here.
</half joking>
Post by: Arx on May 28, 2014, 01:57:56 am
Post by: Blargityblarg on May 28, 2014, 02:33:31 am
Post by: Sappho on May 28, 2014, 02:35:55 am
I have no idea if the sauce is supposed to be pronounced the same way. I always figured it was "wuss-ter-sher."
Post by: timferius on May 28, 2014, 06:12:02 am
Wur-shi-shi-shi-shi-shi-shire.My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Wooster-shyer here.
</half joking>
Ya, that's pretty much how I say it all the time haha.
So, I made super simple Moroccan style chicken skewers and bacon wrapped asparagus for dinner last night. Mmm delicious. Soaked the skewers, cubed the chicken, tossed it in 1tsp chili powder, 1 tsp tumeric, 1/2 tsp of ginger, salt, pepper, sliced lemons (tossed it with the chicken and stuck them on the skewers). Skewered it, threw it on the BBQ, had to turn it once, was done in 15 minutes.
Bacon wrapped asparagus, just take bundles of two or the asparagus, wrap them in bacon, keep it on with a few toothpicks (I found two worked best, as I could stick the toothpick right through both of them).
Post by: acetech09 on June 06, 2014, 08:01:52 pm
Post by: Parsely on June 06, 2014, 08:37:41 pm
Post by: Yoink on June 06, 2014, 08:49:30 pm
Then again, I always feel like I've just been hit with a truckload of lactose after eating it... but it tastes so good.
Maybe I'll even get a cooking lesson while I'm there!
Post by: acetech09 on June 06, 2014, 08:49:39 pm
Mac n cheese all day, son.
I just might do that. Thanks.
Post by: Parsely on June 06, 2014, 09:03:53 pm
Represent.Mac n cheese all day, son.
I just might do that. Thanks.
Post by: GiglameshDespair on June 07, 2014, 10:03:18 am
Fun fact: I was born in a small city called Worcestor. You could always tell people who weren't from around there because they'd called it "War-ches-ter." It was actually pronounced "Wusster."
I have no idea if the sauce is supposed to be pronounced the same way. I always figured it was "wuss-ter-sher."
I always pronounce the sauce 'wusster'.
Post by: Bauglir on June 07, 2014, 10:04:35 am
Post by: GiglameshDespair on June 07, 2014, 10:08:34 am
Post by: Playergamer on June 07, 2014, 10:12:42 am
Post by: Bauglir on June 07, 2014, 10:51:38 am
Cheetos are food, right?And an ideal breading for chicken!
Post by: Sappho on June 10, 2014, 04:05:50 pm
Meanwhile, I have at least taken care of replacing my essential hot beverages. Ikea popsicle molds are my new best friend. I've made frozen tvaroh with homemade jam, simple frozen juice, frozen wine, and now, my new favorite: frozen tea. I just made up a batch with a mix of fruit and chamomile teas. Fortunately it only takes a minute for the water to boil in the pot (yay induction cookers!), so it doesn't really heat my apartment up. You have to let the tea cool all the way down to room temperature before putting it in the freezer, otherwise it warps the molds a bit, but it freezes well and I now have delicious fruit-flavored sedative popsicles to cool me down and chill me out. Sugar-free, chemical-free, but totally sweet.
My next batch will be green tea with lemon and other fruit flavors. So I'll have one set of sedative pops and another of caffeinated pops. That takes care of replacing the hot beverages. Now, if I can just deal with mealtimes... I'm so sick of sandwiches.
Post by: Helgoland on June 10, 2014, 04:28:51 pm
Post by: MaximumZero on June 10, 2014, 04:31:00 pm
Edit: Helgoninja'd
Post by: timferius on June 10, 2014, 05:04:46 pm
Post by: majikero on June 10, 2014, 05:19:29 pm
Post by: Sheb on June 10, 2014, 06:04:51 pm
Post by: GiglameshDespair on June 10, 2014, 06:34:19 pm
Post by: Sheb on June 10, 2014, 06:43:45 pm
Post by: timferius on June 10, 2014, 07:07:48 pm
Post by: majikero on June 10, 2014, 07:12:21 pm
Post by: Neonivek on June 10, 2014, 07:18:01 pm
If you overspice a food too much, you often get the effect of making it blander ironically.
Post by: timferius on June 10, 2014, 08:04:02 pm
All you need is a small pot and a cup of oil. A pot is usually enough for 1 serving.
Well I have a hungry family to feed, and I know I'll find some way to set that on fire. Also, they surprisingly are not awful baked. And a bit healthier to boot.
Post by: Sappho on June 11, 2014, 01:16:49 am
And making fries/chips in the oven is far better. Far less messy, far healthier. I tried making them on the stove ONCE and I will never do it again. It took ages to clean up all the spattered oil, and they didn't even cook the way I wanted them. In the oven they come out perfect every time and only require a thin coating of oil, so they're not all greasy. If you leave the skins on they're even marginally healthy. Cooking in a deep fryer might be easier and more effective than on the stove, but I prefer my oven fries.
Post by: penguinofhonor on June 11, 2014, 01:43:50 am
It's worth it for the flavor though. Delicious oily flavor.
Post by: Sheb on June 11, 2014, 02:31:56 am
Cucumber soup make for a nice, refreshing, no cooking soup.
Post by: Jopax on June 11, 2014, 03:25:09 am
You could still do them with water I guess, not as tasty and requires some water to be boiled but it fills you up nice and is healthy, plus easily seasoned with other stuff too.
Also agreed on the heat and cooking. Only after you've lived trough a summer here will you realize why pretty much every older house has a summer kitchen of sorts that's used exclusively in the summer so the house doesn't heat up.
Also also, could've bought a wok yesterday, but it was rather small (like a medium sized frying pan I guess) and felt somewhat light so I didn't really want to take a chance with that. You guys have any thoughts on woks?
Post by: Yoink on June 11, 2014, 03:44:03 am
Post by: Skyrunner on June 11, 2014, 03:45:37 am
Post by: Helgoland on June 11, 2014, 04:52:14 am
Tomato-and-cheese sandwiches are delicious. Take some toast, put sliced tomatoes on top, add salt, pepper and any other spices you like, then cover with cheese. Preferably gouda. Preferably old gouda. Like, so-old-it's-crunchy gouda.
Microwave until the cheese has melted. Done!
Post by: Sheb on June 11, 2014, 04:54:23 am
Post by: Arx on June 11, 2014, 05:00:43 am
aromat (https://en.wikipedia.org/wiki/Aromat).
Aromat is also glorious on popcorn.
Post by: Parsely on June 11, 2014, 05:02:33 am
Post by: Sappho on June 11, 2014, 10:20:39 am
Pfft, people talking about health - taste is all that matters!
Taste is all that matters until you hit the age when suddenly you start gaining a lot of weight really fast. I used to be able to eat anything I wanted and still be healthy, which naturally I assumed was my own doing. Then all of a sudden, over the course of two weeks of eating pizza and fries and burgers and bacon, I gained so much weight that I couldn't button my pants anymore. And I didn't gain the weight evenly, either. All in my stomach, hips, butt, and thighs. My arms and face are still super-thin, but the middle of me looks like I must be wearing a fat suit. So from now on I'm skipping the junk food and cooking healthy stuff as much as possible. Not a diet (those don't work), it has to be a permanent lifestyle change. Snacks and greasy stuff every once in a while, but 90% of my food must be healthy.
Jesus, it wasn't long ago that I was listening to people a few years older than me complaining about suddenly gaining weight, and rolling my eyes. "Just get up and take a walk," I thought stupidly to myself. "It doesn't take much exercise to keep in shape." Not when you're 25, it doesn't. "As long as you don't eat too much of any one thing, you'll still be healthy." Unless your variety comes from various types of junk food. "It doesn't matter how much you weigh as long as you're healthy." Until your pants won't button!
Anyway, grumbling about aging aside (I just found my third gray hair!), yogurt is actually perfectly fine for lactose intolerant people. The bacteria in the yogurt digests the lactose for you. I already eat a huge bowl of yogurt with breakfast each day. Organic farmer's-style yogurt with a spoon of homemade fruit jam and another spoon of chia seeds. Yum. Can't eat that for every meal, though.
Made a pretty good salad last night. Shredded lettuce, Chinese cabbage, red cabbage, cucumber, carrot, mung bean sprouts, chives, and a big block of tofu sliced up small with a dressing from olive oil, sesame oil, soy sauce, and rice vinegar. Yum yum. Made me gassy though.
It's raining now and the temperature is supposed to go down a lot tonight, so I think I'll boil up some dried black beans and throw them in the fridge for use for the next few days. Something different from tofu! So much tofu... I can have a cold burrito instead of a sandwich for a change...
Post by: Bauglir on June 11, 2014, 10:26:34 am
Post by: Sheb on June 11, 2014, 10:28:17 am
Post by: Bauglir on June 11, 2014, 10:34:19 am
Post by: Arx on June 17, 2014, 12:36:22 am
Post by: Telgin on June 19, 2014, 09:05:19 pm
I learned a lot about them in a couple of days though. First off, they're actually pretty good. I roasted some with some lemon juice and salt, which made them taste a lot like raisins. Second off, I learned that you must trim out the cores of bigger ones because they're bitter. Third, I learned that deep frying them with sugar and cinnamon makes them taste almost identical to sweet potatoes.
I must experiment more with these.
Post by: RedKing on June 19, 2014, 09:46:31 pm
About 500,000 tons a year, to be specific. #1 in the country and 40% of all US sweet potatoes.
Which means I really have to come up with ways of eating them other than just baked with cinnamon and sugar. My ex-father-in-law had a recipe for bourbon mashed sweet potatoes with pecans that was to die for. I've also done roasted cubed sweet potatoes drizzled with olive oil and sprinkled with cayenne pepper.
I've been looking lately to Asia for some inspiration such as tong sui (sweet potato soup, made a dessert) and tempura sweet potatoes from Japan.
There's also a local distillery that has started making high-end sweet potato vodka that I need to try.
I know we have some members from Malaysia, Indonesia and the Philippines and that they have some unique sweet potato dishes there, so I'd love to hear feedback on those.
Post by: MaximumZero on June 19, 2014, 09:51:03 pm
Post by: Bauglir on June 19, 2014, 09:54:42 pm
Post by: RedKing on June 19, 2014, 09:57:07 pm
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>
So it's like eating a giant crayon. Got it. :P
Post by: Telgin on June 19, 2014, 10:03:04 pm
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>
I don't think these had wax on them, but I peeled them anyway since that was the #1 step on every recipe I read. :) The skin's bitter apparently.
Post by: Bauglir on June 19, 2014, 10:46:18 pm
Post by: Orange Wizard on June 19, 2014, 10:55:01 pm
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>What? I could literally go to a grocery store right now and buy a cartload of non-wax-coated parsnips. I could also eat them with the skins on in much the same was as carrots or potatoes or yams or whatever. Where do you live that treats vegetables like cheese?
Post by: Neonivek on June 19, 2014, 11:41:05 pm
I don't mean like French fries
I mean food where the grease is visible and dripping right off it.
Post by: MaximumZero on June 19, 2014, 11:51:03 pm
Post by: RedKing on June 19, 2014, 11:51:45 pm
Post by: MaximumZero on June 19, 2014, 11:57:00 pm
Post by: Bauglir on June 20, 2014, 12:11:13 am
Apparently the Midwest is weird about this? Good to know.Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>What? I could literally go to a grocery store right now and buy a cartload of non-wax-coated parsnips. I could also eat them with the skins on in much the same was as carrots or potatoes or yams or whatever. Where do you live that treats vegetables like cheese?
Post by: Sappho on June 20, 2014, 02:09:27 am
As for sweet potatoes, I have but one thing to say: Sweet Potato Fries.
Regarding dripping grease, I wouldn't have a problem with it except for the fact that the amount of grease is directly proportional to the speed with which I must run to the toilet after eating (or even before I finish my meal, if it's super-greasy).
Post by: Neonivek on June 20, 2014, 03:21:58 am
Also, fries don't have to be greasy. Either bake them or deep fry them at 325 or higher, and they shouldn't be greasy at all.
They tend to be soggy around here... but that is because the person who cooks them piles them...
Post by: scrdest on June 20, 2014, 03:30:49 am
@Sappho - it's only natural - fat is the biological equivalent of Drano in large enough quantities.
Post by: timferius on June 20, 2014, 06:33:09 am
Post by: scrdest on June 20, 2014, 06:37:43 am
I'm on the 'dripping grease depends on the food' train. Some things are meant to (bacon) and some things aren't (pizza).
But bacon is the best when you turn it into a delicious meaty chip!
Post by: Bauglir on June 20, 2014, 09:53:26 am
Post by: RedKing on June 20, 2014, 09:57:11 am
Regarding dripping grease, I wouldn't have a problem with it except for the fact that the amount of grease is directly proportional to the speed with which I must run to the toilet after eating (or even before I finish my meal, if it's super-greasy).
Grease: Natural Teflon-coating for your intestinal tract.
Also, sweet potato fries are good as long as they're not overcooked.
Post by: timferius on June 20, 2014, 10:26:20 am
If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Post by: Bauglir on June 20, 2014, 10:37:06 am
Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Post by: Sirus on June 20, 2014, 10:39:44 am
I'd much rather have this than soggy crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Post by: timferius on June 20, 2014, 10:43:28 am
Ya, it could be burnt black and I'd still be happier with it.I'd much rather have this than soggy crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Post by: RedKing on June 20, 2014, 10:44:54 am
You mean St. Louis-style pizza? Actually, there are several regional styles that use a cracker-like crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Post by: Bauglir on June 20, 2014, 12:01:34 pm
Mind you, I don't actually like the crust soggy. Typically what you get is grease pooled on top of the cheese or on toppings (such as pepperoni), which runs off in the process of eating. But the crust had best be chewy and soft, that's for sure.
Post by: Neonivek on June 20, 2014, 12:04:01 pm
Since when I was younger I didn't mind grease that much.
But now I have a sensitive stomach for it. I don't even like the dripping grease from baked chicken when you start removing the skin.
Yet a lot of food has a lot of grease and I am unsure if how I am feeling now is more normal... or less.
Post by: penguinofhonor on June 21, 2014, 12:14:10 am
That was almost the thread title.
Post by: Orange Wizard on June 21, 2014, 12:31:51 am
I guess nobody agrease on this issue.>:(
Post by: MaximumZero on June 21, 2014, 12:35:50 am
Regarding dripping grease, I wouldn't have a problem with it except for the fact that the amount of grease is directly proportional to the speed with which I must run to the toilet after eating (or even before I finish my meal, if it's super-greasy).Sappho and I have something in common!
Post by: Avis-Mergulus on June 22, 2014, 03:02:32 pm
Post by: Bauglir on June 22, 2014, 03:27:55 pm
Post by: scrdest on June 22, 2014, 03:36:20 pm
So I did a comparative analysis of all kvass I have found on the Moscow market. I'm not sure if anybody gives a shit about this topic here, though. Should I tell?
I'm mostly fascinated on how did you do the analysis on kvass of all the things.
Post by: MaximumZero on June 22, 2014, 04:04:29 pm
Post by: scrdest on June 22, 2014, 04:06:16 pm
I don't even know what kvass is, so, naturally I'm intrigued.
Soft drink made by fermenting bread.
Post by: MaximumZero on June 22, 2014, 04:07:21 pm
Post by: Jopax on June 22, 2014, 04:13:03 pm
Some polish made stuff on a medieval fair of sorts. This one was flavoured with honey too, so it had this slightly sweet taste and a really nice smell. Good stuff, too bad I didn't get to try the other flavours too (I think there's plain and then some other one).
Post by: scrdest on June 22, 2014, 04:38:34 pm
Oooh, I've tried that the other day!
Some polish made stuff on a medieval fair of sorts. This one was flavoured with honey too, so it had this slightly sweet taste and a really nice smell. Good stuff, too bad I didn't get to try the other flavours too (I think there's plain and then some other one).
Sweet-ish one is pretty good, tastes kinda like Coke or maybe Dr. Pepper, but kinda malty/caramely. I recently had an awful one, though, the carbonation escaped IMMEDIATELY as soon as you poured it into a glass, and you were left with a flat, disgusting something.
Post by: Sirus on June 22, 2014, 04:51:08 pm
Post by: Avis-Mergulus on June 22, 2014, 04:52:47 pm
Well, I dunno, I guess I drank it?So I did a comparative analysis of all kvass I have found on the Moscow market. I'm not sure if anybody gives a shit about this topic here, though. Should I tell?
I'm mostly fascinated on how did you do the analysis on kvass of all the things.
Right. Kvass is a fermented beverage made from either rye bread or flour (rye and/or wheat) and malt (either wheat or barley). Factory kvass is made from flour, malt, sugar, and a fermentation starter, while homegrown kvass is usually made with bread, yeast, and sugar. Technically, kvass doesn't have to contain grain products at all; historically, fermented beverages made with berries and stuff were also called kvass. However, I only found one example of that, so there.
Kvass usually contains from 0.4 to 1.2% alcohol. It's sometimes classified as a kind of beer by foreign experts, but hell. Kefir is more alcoholic. You need like, five liters of kvass to get even a light buzz.
Proper kvass should have a bready, sourish taste (not too sweet) and a slight fizz. It's not supposed to be carbonated, or rather, it's supposed to carbonate itself during fermentation, but what are you gonna do.
So, having done with this little lecture, here are my findings.
Spoiler (click to show/hide)
Post by: acetech09 on June 22, 2014, 10:52:05 pm
Post by: MaximumZero on June 24, 2014, 09:37:11 pm
Post by: Vector on June 24, 2014, 10:02:08 pm
Post by: Avis-Mergulus on June 25, 2014, 12:17:31 am
that one time I got the crap kicked out of me by a bunch of Amish dudes.WTH, how did that happen? I always thought the Amish weren't really big in the whole "kick the crap out of people" business?
Post by: MaximumZero on June 25, 2014, 12:18:08 am
Let's just say that I deserved it. If you really want to know, PM me.that one time I got the crap kicked out of me by a bunch of Amish dudes.WTH, how did that happen? I always thought the Amish weren't really big in the whole "kick the crap out of people" business?
Post by: acetech09 on June 26, 2014, 06:56:34 pm
Spoiler: Jiggly Jiggly Jello! (click to show/hide)
Post by: acetech09 on June 26, 2014, 07:20:26 pm
(http://i.imgur.com/IuFUbNm.gif)
Post by: Sirus on June 27, 2014, 12:41:04 am
Post by: FearfulJesuit on June 27, 2014, 12:40:20 pm
Post by: penguinofhonor on June 27, 2014, 12:50:56 pm
Post by: Avis-Mergulus on June 27, 2014, 01:02:35 pm
Oh, hey, the Baader-Meinhof effect; I had just been looking up kvass because I'm planning to study abroad in Estonia. How can I make it at home?I found you a recipe. Never actually tried it myself, but it sounds feasible. You need:
Rye bread - 500 g
Sugar - 300 g
Yeast (fresh) - 15 g
Water (hot) - 5 L
First, cut up the bread and cook it in the oven until it's golden and crispy - the harder you roast it, the more bitter the resulting kvass will be. Then put the bread into a pot and pour 3 L of boiling water over it. Wait until it cools. Then strain the liquid somewhere for a while through a colander (keep it, I mean), and pour 2 more L of boiling water on top of the bread (which is probably now yucky as fuck, but that's life for you). Then drain the water again after an hour or so, pour all your 5 L of breadwater (heh heh) together into a jar, and stir in the sugar and yeast (make sure it's not "quick yeast" or something like that), and leave it for a night. All done. You can also add raisins or lemon slices with the yeast and sugar, and I heard black-currant leaves are also pretty nice. But the basics are here. You can use a gauze cloth and a colander to keep the bread yuck from contaminating your kvass.
EDIT: Judging by the comments, 300 g of sugar is a bit too much. Try 200 or 150.
Post by: VerdantSF on June 27, 2014, 09:12:32 pm
Roasted Pumpkin Seed, Cheddar, and Spinach Pilaf
(http://1.bp.blogspot.com/-DXic63Plx_A/U64TllfbsRI/AAAAAAAAA0o/XlFwWo5XYtw/s750/pumpkin+seed+pilaf.jpg)
Post by: Avis-Mergulus on June 29, 2014, 02:53:37 pm
Pizza! It's not very pretty, but at least I didn't drop this one.
Post by: Bauglir on June 29, 2014, 11:22:05 pm
Post by: Avis-Mergulus on June 30, 2014, 07:48:58 am
I'll agree that it's not pretty, if only so that I can say it's fucking gorgeous. What, did the last one radiate a shimmering aura of light that healed your wounds?Yup. And then I dropped it on the floor topping side down, because fuck me, right? And thanks.
Post by: Yoink on July 01, 2014, 12:53:07 am
Anyway. Guys.
Guys, help.
How do I crumpet?
I mean. I have crumpets.
But how do I crumpet?
Post by: Sheb on July 01, 2014, 01:34:13 am
Post by: penguinofhonor on July 01, 2014, 08:55:47 am
Post by: Sheb on July 01, 2014, 08:58:11 am
Post by: Osmosis Jones on July 01, 2014, 08:59:40 am
Toast them, then smother them in butter.
AND VEGEMITE!
For the next week, I have access to a grill. What are some things I should grill?
Meat? Mushrooms? Carrots? More meat? Basically whatever the hell you want, it's a grill, it will automatically taste good. (Seriously though, invest in some good quality sausages, butcher made, and enjoy them!)
Post by: Sheb on July 01, 2014, 09:11:58 am
Post by: Vector on July 01, 2014, 10:43:37 am
Post by: Bauglir on July 01, 2014, 10:52:40 am
Post by: scrdest on July 01, 2014, 01:01:47 pm
Heaven... Omelette? I didn't even know angels laid eggs!
Of course, they don't. Don't be silly. Heaven, on the other hand, does. Unless you cook them, tiny spheres of existence grow out of them.
Post by: Yoink on July 01, 2014, 02:43:29 pm
So far I've been eating them fried, since my milk went off, but I intend to scramble some in the near future. I've never been quite sure how to make an omelette, though, and it's definitely something I'd like to try.
I prefer Vitam-R Past or Marmite to vegemite though.
/me quickly slaps some sense into Sheb.
Post by: GiglameshDespair on July 01, 2014, 02:57:59 pm
Eat.
Post by: Vector on July 01, 2014, 03:19:51 pm
Post by: MaximumZero on July 01, 2014, 07:47:56 pm
Post by: Yoink on July 01, 2014, 10:05:52 pm
I knew there had to be more to it than just adding cheese to scrambled eggs.
Post by: MaximumZero on July 01, 2014, 10:12:54 pm
Post by: Vector on July 01, 2014, 10:24:02 pm
Post by: MaximumZero on July 01, 2014, 10:35:07 pm
Post by: Vector on July 01, 2014, 10:39:31 pm
Post by: MaximumZero on July 01, 2014, 10:40:55 pm
Post by: Sirus on July 02, 2014, 03:04:35 am
Post by: Neonivek on July 02, 2014, 04:20:54 am
Is Vector a standard unit of measurement now?
Technically? yes...
But not the way it is being used.
Post by: Knit tie on July 02, 2014, 05:49:35 pm
Post by: Sirus on July 02, 2014, 07:03:38 pm
Post by: Helgoland on July 02, 2014, 08:28:12 pm
Post by: Orange Wizard on July 03, 2014, 02:37:25 am
Mooon cheese.
Post by: Akura on July 03, 2014, 10:57:15 am
Question, when they say "vanilla" in that recipe, do they mean that dark-colored stuff that smells fantastic(typically called "extract", often imitation), or am I heading for a serious disaster here?
Post by: Vector on July 03, 2014, 10:58:43 am
Post by: timferius on July 03, 2014, 10:59:41 am
I'm starting to get excited because I found a recipe for homemade ice cream (http://www.crazyforcrust.com/2012/07/deep-dish-peanut-butter-cookie-ice/) that I want to make and looks within my ability. (I only intend to make the ice cream part of that, not the rest of it)
Question, when they say "vanilla" in that recipe, do they mean that dark-colored stuff that smells fantastic(typically called "extract", often imitation), or am I heading for a serious disaster here?
In almost any recipe you'll be using vanilla extract. It will specifically refer to vanilla beans if that's what you're supposed to use.
Post by: Helgoland on July 03, 2014, 11:57:28 am
EDIT: English is weird - why would anyone call the pods beans? They look nothing like beans.
Post by: timferius on July 03, 2014, 12:26:32 pm
Post by: Bauglir on July 03, 2014, 12:36:22 pm
Also, next time any of you lot make omelettes, put a bit of lime juice in with the eggs when you whisk them. It's amazing.
Post by: VerdantSF on July 03, 2014, 05:17:12 pm
Also, next time any of you lot make omelettes, put a bit of lime juice in with the eggs when you whisk them. It's amazing.
Oooooh, that does sound good! Will try this the next time I make an omelette. Does the acid cause the eggs to curdle at all while whisking them?
Here's what I made a few nights ago. I used to hate spinach as a kid, but Indian food turned it into a favorite :).
Saag Chole / Chana Palak (Spinach and Chickpea Curry)
(http://2.bp.blogspot.com/-LQUh8GHAxPY/U6-CeXh9dBI/AAAAAAAABTE/xPGI96GADs8/s800/2014-06-28a.jpg)
(http://3.bp.blogspot.com/-8U9d20qQikQ/U6-CeFIensI/AAAAAAAABTA/Bbo5_-qXBzw/s800/2014-06-28b.jpg)
Post by: Bauglir on July 03, 2014, 05:21:12 pm
Post by: Vector on July 04, 2014, 03:51:48 pm
Post by: Sappho on July 04, 2014, 04:03:43 pm
Currently eating the best pad-thai-esque dish I've ever made in my entire life. Also fried up some tofu strips in oyster sauce for a bacon substitute in sammiches. ohhhhhmahgawd.
Tofu strips in oyster sauce, you say?
Hmmmmm........
Post by: GiglameshDespair on July 04, 2014, 04:05:58 pm
Post by: Avis-Mergulus on July 04, 2014, 04:09:03 pm
Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Post by: Sirus on July 04, 2014, 06:04:02 pm
Pretty much.Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Post by: Levi on July 04, 2014, 06:11:19 pm
Well, some tomatoes. Occasionally I buy a bad brand and it tastes like ass... :-\
Post by: TamerVirus on July 04, 2014, 06:26:36 pm
Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Don't want to be that guy but tomatoes are scientifically a fruit...unless you are using it in legal parlance via Nix v Hedden
Post by: MaximumZero on July 04, 2014, 06:27:44 pm
Don't want to be that guy but (goes on to be that guy.)C'mon, man. :P
Post by: TamerVirus on July 04, 2014, 06:28:54 pm
Post by: timferius on July 04, 2014, 08:47:41 pm
Post by: Osmosis Jones on July 04, 2014, 09:22:52 pm
Post by: MaximumZero on July 04, 2014, 09:25:37 pm
To be fair, everyone who say that they don't want to be something, they do exactly thatNot so much. I don't want to be a garbage man or sewage treatment worker, ergo I am not one.
Post by: Sappho on July 05, 2014, 01:26:45 am
They are both; fruit and vegetable are not mutually exclusive. It's a fruit because it's the fruiting body of a plant, AND it's a vegetable in the culinary sense.
Agreed.
Post by: Rose on July 05, 2014, 02:07:57 am
I think this belongs here.
You can all go home now.
Post by: Akura on July 05, 2014, 10:16:53 am
I can easily make another batch, or try and use the rest of the cream(bought twice as much as I needed) for something else.
Post by: MaximumZero on July 05, 2014, 11:13:31 am
Post by: Sappho on July 05, 2014, 11:22:17 am
Post by: Sirus on July 05, 2014, 11:53:40 am
Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(This needs to be the first thing they fix when genetic engineering gets advanced enough. No human being should be denied the joys of cheese unwillingly.
Post by: XXSockXX on July 05, 2014, 11:59:33 am
Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
Post by: MaximumZero on July 05, 2014, 12:20:37 pm
You should give your lactose tolerance to Sappho. Srsly, that's just mean.Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
Post by: LordSlowpoke on July 05, 2014, 12:24:03 pm
that's a post worthy of wing this thread
Post by: XXSockXX on July 05, 2014, 12:28:24 pm
Ok, offering a near-mint condition lactose-tolerance. Willing to trade for genes that prevent cat allergy or a crate of beer.You should give your lactose tolerance to Sappho. Srsly, that's just mean.Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
Post by: Bauglir on July 05, 2014, 12:33:22 pm
i'm making toastYes. Pictures plz
that's a post worthy of wing this thread
Post by: LordSlowpoke on July 05, 2014, 02:09:24 pm
i'm making toastYes. Pictures plz
that's a post worthy of wing this thread
i ate the toast
i'll bring the instagram here the next time i make toast i guess
Post by: DeKaFu on July 08, 2014, 11:15:02 am
I like chamomile tea, so how do I do this? Do you have to do anything differently when they're fresh? Do you need to dry them yourself? Is there any other use for them?
Post by: LordSlowpoke on July 08, 2014, 11:41:04 am
you can smear this oil on your everything and reduce rashes if you happen to have any or just skin irritation
Post by: Orange Wizard on July 09, 2014, 06:09:02 pm
Post by: DeKaFu on July 09, 2014, 08:05:54 pm
The flowers came with about an inch of stem attached to each, and I did my best to pull them all off before steeping because I understand you're just supposed to use the flowers, but I couldn't get it all. Maybe the stems made it bitter? Ah well.
Post by: GiglameshDespair on July 09, 2014, 08:10:45 pm
Post by: Mesa on July 10, 2014, 11:58:08 am
...Not sure what to think about but it makes me hungry. Look at all the crackers.
(it's this video if you're curious) (https://www.youtube.com/watch?v=gt9QwhGLFS4)
Post by: Playergamer on July 10, 2014, 12:28:07 pm
Post by: BFEL on July 10, 2014, 02:15:28 pm
Also, bought some sliced almonds to hopefully spice up the fish grill out I'm gonna do once mom stops being sick.
Post by: varnish on July 14, 2014, 12:25:02 am
But I tried making gluten free pie crust today from scratch, and it came out half-way decent. I just need to find more things (not replacements) that I actually want to eat.
Post by: Vector on July 14, 2014, 12:35:33 am
Post by: crazysheep on July 14, 2014, 12:41:58 am
So, good news. I've started substituting coconut milk for milk in pretty much everything, and it's working really well--except as a creamer, which is what I originally bought it for.Coconut milk works really well if you're cooking it, which is probably why it's not working well as a creamer.
Post by: Vector on July 14, 2014, 12:43:06 am
Post by: crazysheep on July 14, 2014, 12:46:09 am
Post by: Vector on July 14, 2014, 12:49:50 am
Post by: crazysheep on July 14, 2014, 12:51:48 am
Sounds like soy milk, for that matter..
Post by: Yoink on July 14, 2014, 12:54:58 am
What exactly can it be used in? Does it taste good in hot beverages, like coffee/tea/hot chocolate? Can you scramble eggs with it? I've been kind of wanting to use less cow milk for a while, both since too much lactose messes me up pretty bad, and because most large dairies are incredibly unethical.
Post by: Vector on July 14, 2014, 12:56:49 am
Post by: timferius on July 14, 2014, 06:51:14 am
Post by: BFEL on July 14, 2014, 04:26:16 pm
My personal viewpoint on the issue pretty much boils down to "fertilizer was invented for a reason" but I'll admit I haven't done any research or anything.
So, thoughts?
Post by: Levi on July 14, 2014, 04:43:12 pm
So, interesting question for you all, what do you guys think of the whole "organic produce" thing?
My personal viewpoint on the issue pretty much boils down to "fertilizer was invented for a reason" but I'll admit I haven't done any research or anything.
So, thoughts?
I think organic is a terribly misleading and ambiguous way to label produce. Also most of the times I've gotten organic anything their have been bugs in it. :( I still remember the nasty white grubs in the organic banana's my roommate bought. *shudders*
I do think its a good idea to get away from using fertilizer and pesticides, but I think we need to do more work to get there without buggy food.
Post by: LordSlowpoke on July 14, 2014, 04:45:45 pm
these parts are enjoying what is commonly known as famine
organic produce will have its time, but that's when people actually get their head out of their collective ass and do vertical farming, there's hardly enough logistic capacity to feed our civilization otherwise
Post by: GiglameshDespair on July 14, 2014, 04:56:06 pm
Fertilisers are overused in the quantities applied, and it may certainly be healthier to reduce by-consumption of traces of pesticides and the like, not to mention the effects on wildlife like bees. So GM crops are good in that aspect.
IN sum: useful, probably necessary, but we should try to do it as little as possible.
Post by: timferius on July 14, 2014, 05:30:45 pm
Post by: BFEL on July 14, 2014, 05:37:24 pm
That's what I was referring to when I said my thoughts on the subject. Yeah, apparently that one episode of Futurama was right, "organic" stuff is bug filled :P
Post by: MaximumZero on July 14, 2014, 11:06:38 pm
Yeah, apparently that one episode of Futurama was right, "organic" stuff is bug filled :PThat said, no matter how many egg salad sandwiches I eat, I never turn into superman. Curse you, Futurama!
Post by: Bauglir on July 14, 2014, 11:34:12 pm
Post by: Sappho on July 15, 2014, 01:49:39 am
Yeah, apparently that one episode of Futurama was right, "organic" stuff is bug filled :PThat said, no matter how many egg salad sandwiches I eat, I never turn into superman. Curse you, Futurama!
The sandwiches have to be purchased from a gas station bathroom vending machine in order to work.
I'm actually surprised by all the hate on organic food. That said, there are a lot of distinctions to be made, here. There is plenty of "organic" produce out there which is absolute garbage. Just a cash grab, as you say. Organic food which is grown properly (in small farms, using compost and manure as fertilizer, polycultured to take care of pests and disease) is way better. It tastes better (MUCH better) and is more nutritious. But it has to be done right, and it has to be fairly local (=fresh), otherwise you're being conned out of your money.
If you're trying to buy organic food from a chain supermarket, then yeah, you're being screwed. That's because this "organic" stuff is grown in exactly the same way as the non-organic stuff. On massive farms thousands of miles away. They just replace chemical fertilizer with "organic" fertilizer, chemical weed killer with "organic" weed killer, and chemical pesticides with "organic" pesticides, and plant giant monocultured fields (=one huge field with one type of produce, like a giant lettuce field for example). They plant, tend, and harvest them in exactly the same way as the other farms: with giant machines that use tons of fuel, spraying "organic" chemicals at regular intervals. This food is no better than the non-organic stuff, and no better for the environment.
To grow proper organic food, you can't just grow it in the same way and switch out the man-made chemicals for ones distilled from natural sources. Otherwise it doesn't work. The fields have to be polycultured. Different types of food have to grow together. For example, beans to feed the soil, marigolds to keep away pests, and other vegetables in between. Compost has to be worked into the soil before planting if you want the richest produce. Then you have to go through and weed it and such as it's growing. But because it's not a monoculture, you have to do it by hand. You can't use a machine to go down each row, because each row is different. You can't spray a targeted herbicide on the whole field that kills everything but the plant you're trying to grow like the big farms do, because you're growing more than one thing. This means the farms have to be smaller and actual humans have to do the work, rather than diesel-powered machines. It's more expensive to pay humans than to fuel machines (though not by a lot these days, and probably not for much longer as fuel prices increase). But it's healthier and tastier, because chemical fertilizers only give the plants the bare minimum they need to grow large, without regard for what that growth is made of; compost and good soil give them everything they need to thrive.
If you're not convinced, go to a farmer's market and find some good stuff. Talk to the owners of the stall, ask them how they grow it. Splurge just once on a proper organic tomato. You don't have to buy this kind of stuff all the time (in fact, that's probably not practical unless you're rich), but it's good to know the real difference, and the supermarket isn't going to show you that.
As far as bugs are concerned, polyculture farming takes care of most of them. I had a large garden years ago which was 100% organic and produced amazing food; I took care of pests by planting marigolds and relocating spiders to the fields. The organic produce I buy from farmer's markets is almost always totally bug-free. The only produce I ever find bugs in is lettuce, and that happens even when I get the non-organic stuff. And it's not that hard to just rinse it off before eating.
Post by: BFEL on July 15, 2014, 05:57:12 am
I took care of pests by planting marigolds and relocating spiders to the fields.
So instead of finding insects in your food, now you just find arachnids there! [/sarcasm]
So what is it about marigolds that repel bugs? Are they like venus fly traps or what? :P
Post by: scrdest on July 15, 2014, 06:04:13 am
I took care of pests by planting marigolds and relocating spiders to the fields.
So instead of finding insects in your food, now you just find arachnids there! [/sarcasm]
So what is it about marigolds that repel bugs? Are they like venus fly traps or what? :P
Apparently it's less bugs, more beetles and nematodes, the latter because some species of marigolds produce chemicals which are allelopathic towards them, mostly French dwarf and Mexican species.
Post by: Sappho on July 15, 2014, 06:11:12 am
Post by: scrdest on July 15, 2014, 06:45:26 am
Post by: Osmosis Jones on July 15, 2014, 06:48:12 am
Well, if she doused them in chemicals, no wonder they died. If she doused them with enough water, they would die too.
Of course, because water is a chemical :P
(I know, not what you were trying to imply, but I couldn't resist)
Post by: Sappho on July 15, 2014, 07:09:04 am
She also insisted on only planting a couple of types of things. I had everything mixed together, which made weeding a little more complicated, but made everything grow better. She had hers divided into 6 sections, each section with its own type of plant, with a good amount of space in between them so they wouldn't "contaminate" each other or whatever nonsensical thing she thought she was doing.
Post by: Yoink on July 15, 2014, 08:42:41 am
Pun intended. :P
(Personally I definitely agree that organic produce is better, but everything I would have said on the topic has already been said far more eloquently than how I would have put it. Also, the fact that someone suggested GM food as a better alternative, well... It is sad but not unexpected.)
Post by: scrdest on July 15, 2014, 08:59:51 am
Well, if she doused them in chemicals, no wonder they died. If she doused them with enough water, they would die too.
Of course, because water is a chemical :P
(I know, not what you were trying to imply, but I couldn't resist)
Actually yes, that is precisely what I've been implying. I didn't want to explicitly state that, though.
Post by: DeKaFu on July 15, 2014, 09:06:38 am
I've had some truly awesome fruits and veggies that I have no doubt were doused in chemicals and pesticides, but they were grown just down the street and harvested/sold at the perfect time.
Unrelated, but this reminds me of an interesting thing I read a few years back. Scientists discovered a few years ago that we've actually been unintentionally genetically engineering (http://en.wikipedia.org/wiki/Selective_breeding) tomatoes to taste worse for decades. It turns out the same gene that makes tomatoes turn red uniformly rather than unevenly (which is considered desirable) also surpresses the production of the sugars that give tomatoes their flavour. So producers have been breeding for blandness for years, and you now need to go to heirloom tomato varieties to even get an idea of how they're supposed to taste.
I hate raw tomatoes anyway, but I thought it was interesting. :P
Post by: Bauglir on July 15, 2014, 12:22:46 pm
Post by: Helgoland on July 15, 2014, 12:37:18 pm
-snip-Were the two gardens cared for equally? Because it sounds like one was your mom's and one was yours.
Post by: penguinofhonor on July 15, 2014, 01:36:13 pm
Y'know, I don't know too much about this, but building machines to harvest/weed/etc. polycultured fields doesn't sound impossible. You'd pretty much just need to focus on a modular design for the bits that actually do the interacting with the plants, so a given farmer could assemble a machine that fits their particular field layout. Maybe allow nesting for plants whose size differences mean that you'd wind up with them too close together or something. I dunno, but this is definitely something we can engineer around.
I agree! I think we've managed to fuck up our food and environment on a pretty impressive scale with farming technology, but that doesn't mean we need to back out entirely. Just be smart about it.
It makes me sad when people condemn things like genetic modification as a whole just because they're frequently misused now.
Post by: Sheb on July 15, 2014, 02:51:29 pm
Post by: BFEL on July 15, 2014, 04:35:03 pm
Also, the fact that someone suggested GM food as a better alternative, well... It is sad but not unexpected.)
Sooo you're saying you don't think genetic modification can result in better food? I mean, admittedly right now its used mainly to make things FATTER and/or better looking, but that doesn't mean if it was used right we couldn't make supa veggies.
Post by: Sheb on July 15, 2014, 04:43:35 pm
Now I want to try the mighty Schnitzelhammer on some beef steak, to see if I could make a lazy man's carpaccio with it.
Post by: LordSlowpoke on July 15, 2014, 04:46:47 pm
is schnitzel hammer
alternatively cutlet hammer
you haven't even tried
Post by: Sheb on July 15, 2014, 04:51:15 pm
Post by: Helgoland on July 15, 2014, 05:56:57 pm
"Dr. Schnitzelhammer, can you tell us where this vase is from?" "I do not know myself, Mr. Jones, but zere is someone who can - ze man I bought it from. He lives near ze harbor; a meeting could be arranged. But be warned: He is a rather... peculiar character, if you know what I mean."
Post by: scrdest on July 15, 2014, 06:06:27 pm
'Schnitzelhammer' sounds like a neutral German from some Indiana Jones movie. Not a Nazi, but someone on the sidelines.
"Dr. Schnitzelhammer, can you tell us where this vase is from?" "I do not know myself, Mr. Jones, but zere is someone who can - ze man I bought it from. He lives near ze harbor; a meeting could be arranged. But be warned: He is a rather... peculiar character, if you know what I mean."
I lol'd hard.
I'm pretty sure any AdjectiveNoun - style word in German would work as a name. Anything.
There's also a joke here in Poland that in German any short phrase sounds like an execution order. For example, 'Merry Christmas'.
Post by: Vector on July 15, 2014, 10:14:41 pm
Post by: LordSlowpoke on July 16, 2014, 12:20:52 am
Gonna embark on Mango Sticky Rice, possibly tonight. Wish me luck!!
you don't need any luck you greedy vector you
you'll nail this thing
Post by: Sheb on July 16, 2014, 12:28:05 am
Post by: Vector on July 16, 2014, 12:47:42 pm
Post by: Sappho on July 16, 2014, 12:56:56 pm
Post by: majikero on July 16, 2014, 05:00:22 pm
Post by: Vector on July 16, 2014, 07:41:27 pm
Post by: penguinofhonor on July 16, 2014, 08:05:43 pm
Post by: penguinofhonor on July 18, 2014, 12:44:28 pm
Post by: MaximumZero on July 18, 2014, 02:20:47 pm
Post by: penguinofhonor on July 18, 2014, 06:15:18 pm
It's a mix of thigh and breast meat. About forty minutes ago, the meat was so tender that I easily pulled the bones out of the thighs. Just a few minutes ago, I stirred it with a wooden spoon and that broke a good portion of the meat up into shredded consistency.
I love both tender meat and low-effort cooking, so I'm leaving this cooking until I can get the meat completely shredded with this spoon.
Post by: majikero on July 20, 2014, 12:01:46 pm
Finally get to use all these bread we get from relatives.
Post by: penguinofhonor on July 21, 2014, 01:37:02 pm
They were a little too tomatoey though. Not sure what I'd do to fix that.
Post by: BFEL on July 22, 2014, 02:41:54 pm
The chicken sandwiches were really good, but then I left the crock pot on warm and overcooked most of it. "Warm" was way warmer than I expected.
They were a little too tomatoey though. Not sure what I'd do to fix that.
USE MUSTARD! MUSTARD IS THE OPPOSITE OF TOMATO! :P
Post by: timferius on July 22, 2014, 05:23:25 pm
Basically just flaked tuna mixed with cornmeal, flour, egg, and mayo, pan fried.
So good.
Post by: Vector on July 24, 2014, 10:45:33 am
Post by: BFEL on July 24, 2014, 12:11:55 pm
Post by: Rose on July 25, 2014, 02:38:15 am
Post by: Sirus on July 25, 2014, 02:41:19 am
Post by: Orange Wizard on July 25, 2014, 02:55:44 am
I have flour tortillas, properly seasoned ground turkey, and fixings. How shall I combine these?Stuff the thing with the other thing. Or some... thing.
My meal of Cornish pasties was passably good, surprisingly. The pastry could have been better (really basic short pastry made from flour, butter, and water) but the filling (lamb mince, potato, carrot, onion, and peas, with a bit of gravy) was better than my previous attempts. Mostly because I didn't screw up the seasoning.
Post by: MarcAFK on July 25, 2014, 05:04:23 am
It actually tasted really good, kinda like minestrone, it was a little sweet from the cucumber, pickles and jalapenos, but those and the olives added an interesting flavour.....
Post by: Avis-Mergulus on July 27, 2014, 02:45:54 pm
Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: MaximumZero on July 27, 2014, 06:49:52 pm
That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: Avis-Mergulus on July 27, 2014, 07:06:09 pm
And what was that?That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: MaximumZero on July 27, 2014, 10:03:05 pm
Post by: Avis-Mergulus on July 27, 2014, 10:12:47 pm
Something that doesn't look ancient?Understandable. It's milk-blackened clay, though - everything made with this method looks ancient.
Post by: Kingbodz on July 27, 2014, 11:40:37 pm
Post by: Avis-Mergulus on July 28, 2014, 11:55:45 am
Spoiler: Ingredients (click to show/hide)
Spoiler: Dem bastards in the oven (click to show/hide)
Spoiler: All done (click to show/hide)
Post by: Akura on July 28, 2014, 11:58:10 am
It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: Avis-Mergulus on July 28, 2014, 12:07:13 pm
I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: Kingbodz on July 28, 2014, 02:14:15 pm
Just coffee right?I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Post by: Avis-Mergulus on July 28, 2014, 05:48:31 pm
Speaking of smoking, I just did a thing I mightily regret.Just coffee right?I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
You see, there's a method of tea preparation called Kalmyk tea (or Mongolian tea, whatever). It's basically strong tea made with milk, butter, and salt (pepper and sugar to taste). It's warming, energizing, and lines the stomach well, which is why it's favored by many nomadic peoples (including Mongols and Kalmyks).
Then there's another method of tea preparation called chifir'. It was (and probably is) popular in Russian and Soviet prisons. It's tea, but brewed with exceptional cruelty, so that it even attains mild psychoactive properties in some cases. It's supposed to be drunk from one vessel that is passed around like a joint - you take a sip and pass it on. It causes one hell of a caffeine high and also stomach problems if you overdo it, as well as turning your teeth brown and stuff like that.
Now I have found a recipe that combines the two, resulting in either very strong Kalmyk tea or very weak chifir that doesn't taste like sock extract, depending on your perspective.
You're supposed to take a glass of milk and half a glass of water, put the your salt/sugar/pepper in, as well as any spices you might be using (kardamom is popular), heat it until it's boiling, then drop 8-10 (depending on how lucky you're feeling) teaspoonfuls of tea (preferrably green, but black is also okay) on top (no stirring), as well as about a teaspoon of butter, then let it simmer for 10-15 minutes (again, do you feel lucky?) Strain, enjoy.
It's a brown liquid with a peculiar but pretty nice taste - sharp and smooth at the same time, see - but the aftertaste won't go away. I'm finding everything a bit more humorous than usual for some reason and I can't sleep despite the fact that I want to (it's 2:45 am). I should have drunk this in the morning, I think.
Post by: MarcAFK on July 28, 2014, 06:15:33 pm
My normal strength chai recipe consists of fresh ginger, generally from the freezer, freshly ground cardamon pods, freshly ground cinnamon (it's best to get teh right kind of cinnamon, the one with very fine lighter slivers of wood) freshly ground cloves, a pinch of white pepper, tea, generally whatever's the oldest or needs using, or even the leaves floating around the bottom of my tea jar/can , raw sugar, and whole milk (permeate tastes like ass, avoid it).
Generally grind up all the spices, throw them and the sugar into the milk and heat it untill it gives off wisps of steam, then reduce the temperature and let it stay warm for 5-10 minutes, don't let it boil!.
Drain it off and drink, I generally estimate the proportions but aim for a strong tea flavour with a hint of bitterness (so less sugar), the main spice components I go for is ginger and cardamon, everything else I just want a hint of flavour present.
Post by: Orange Wizard on July 28, 2014, 06:47:53 pm
Post by: MaximumZero on July 28, 2014, 09:41:40 pm
Post by: MarcAFK on July 29, 2014, 12:33:43 am
Post by: Sappho on July 29, 2014, 01:01:25 am
No, seriously. I make kombucha. Actually, I make more than I can drink... During the school year I give bottles of it to my coworkers, but right now I have to drink it all myself. I'm having to pour some of it down the drain because I just can't drink it all. It's a tragedy.
Post by: Yoink on July 29, 2014, 05:27:19 am
@Japa: I'll totally come visit you once you get that dosa recipe down pat. I lurves me some dosa(s?).
Also, this chifir stuff sounds insane. As someone who never gets a caffeine high from drinks any more, I'd be interested in trying it one day even if it does sound a bit horrible.
Post by: Arx on July 29, 2014, 09:02:03 am
Post by: acetech09 on July 29, 2014, 10:29:01 am
Post by: Sirus on July 29, 2014, 10:50:22 am
Not my own exploits, but Alton Brown's youtube channel (https://www.youtube.com/channel/UCfDNi1aEljAQ17mUrfUjkvg) is full of very amusing, light, and short videos on various standard and oddball cooking topics. 10/10 worth watching.Dat grilled grilled cheese sandwich O_O
Post by: penguinofhonor on July 29, 2014, 03:44:50 pm
Post by: Kingbodz on July 29, 2014, 06:43:17 pm
Kombucha scares me.What is it? It sounds scary.
Post by: MaximumZero on July 29, 2014, 07:37:48 pm
Post by: penguinofhonor on July 29, 2014, 09:00:41 pm
Post by: Sappho on July 30, 2014, 01:04:48 am
The yeast digests the sugar and tea. The result is something very healthy. Tea has lots of Good Stuff in it, but our bodies can only absorb a little bit. After it's fermented by this culture, our bodies can absorb ALL the good stuff in the tea. There is also a tiny bit of alcohol, but it's something like 0.05%, so it's not considered an alcoholic beverage. You can keep fermenting it until it's alcoholic, but it would taste like vinegar then.
The problem with kombucha is it became a sort of health food craze at one point and health food stores started selling it in bottles. Do NOT buy this crap. Kombucha is healthy because of the live yeast in it. But if you leave a bottle of kombucha on a shelf, it will keep fermenting. After too many days (maybe 5-7), it starts to taste like vinegar and turn alcoholic. For this reason, all the "kombucha" you see in stores is pasteurized. Pasteurization kills all the yeast so it doesn't ferment anymore, thereby removing all the healthy stuff in the drink. It also changes the taste, so the stuff you would buy in a store usually tastes very yeasty, like bread. It's disgusting.
If you want to try actual kombucha, you have to find someone who makes it. Usually they make more than they can drink (you have to be continually making more or the scoby dies) and will be happy to give you some. Also, the scoby is always growing, and you have to split it now and then or it gets too thick. If you can find someone who makes kombucha, I guarantee they will be happy to give you a spare culture and you can make your own.
It's delicious, really. Especially with ginger in it. Mmmmmmmmm.
Post by: Kingbodz on July 30, 2014, 03:58:23 pm
Post by: Lightningfalcon on July 30, 2014, 04:40:55 pm
Post by: Helgoland on July 30, 2014, 05:00:49 pm
For soups in general, I suggest either some variety of cabbage with potatoes or lentils.
Mmmmh, lentils.
Post by: Lightningfalcon on July 30, 2014, 05:12:23 pm
Why a fruit soup, specifically?Because chicken soup is the only other kind of soup I'll eat. I may be.... slightly picky. To an extreme, extreme fault.
For soups in general, I suggest either some variety of cabbage with potatoes or lentils.
Mmmmh, lentils.
Post by: Helgoland on July 30, 2014, 06:35:17 pm
You could broaden your possibilities in the liquid hot food department by adjusting how you describe them. Don't make cabbage soup, make cabbage Eintopf!
Eintopf is a fun word. Literally translated it means 'one pot', because the whole thing is prepared in - you guessed it - just one pot. By throwing all the leftovers you have in there and boiling them until it tastes acceptable.
Post by: penguinofhonor on July 30, 2014, 07:53:18 pm
Post by: MarcAFK on July 31, 2014, 04:42:52 am
Pumpkin, Capsisum, Squash, Zucchini, Eggplant all make good soups...
Post by: LordSlowpoke on July 31, 2014, 04:48:13 am
i have the matzas
the fuck do i do with matzas? i suppose i can just go vOv and use them whereever i would use regular breads but they do have a specific use do they not
Post by: Lightningfalcon on July 31, 2014, 05:10:34 am
Fruit soup?Already tried Zucchini soup, and I hate all the rest of them (Unless said pumpkin i used in pie). I think I may of had lentils once, but I can't remember, so I might as well try them again.
Pumpkin, Capsisum, Squash, Zucchini, Eggplant all make good soups...
Post by: Avis-Mergulus on July 31, 2014, 04:47:22 pm
I hath wrought a pizza! We ate half of it, then I thought I'd take a photo. Here's the recipe, in case anybody needs one (http://imgur.com/gallery/qK2s4).
Post by: MaximumZero on July 31, 2014, 11:02:41 pm
Fruit soup?Carolina Reaper soup!
Pumpkin, Capsisum, Squash, Zucchini, Eggplant all make good soups...
Post by: Orange Wizard on August 01, 2014, 03:33:24 am
Post by: penguinofhonor on August 01, 2014, 01:57:53 pm
There has to be cool stuff to stuff besides that though. Maybe stuffed pumpkin? That sounds like it could work.
Post by: GiglameshDespair on August 01, 2014, 02:57:48 pm
Post by: Orange Wizard on August 01, 2014, 03:02:43 pm
I've never had stuffed mushrooms before, strangely. I'll have to try that some time.
Edit: Bleeding ninjas
Post by: aenri on August 01, 2014, 03:06:09 pm
Not even that hard to make.
Post by: Knit tie on August 01, 2014, 03:41:20 pm
This is a stack of 5 cold tomato soup. The ingredients are minced tomatoes, minced paprika peppers, minced cucumbers, minced garlic, minced onions, minced salt, minced pepper and minced olive oil.
I think next time we should add some cat tripe.
Post by: MaximumZero on August 01, 2014, 06:40:17 pm
Post by: Kingbodz on August 02, 2014, 06:41:43 pm
Post by: Yoink on August 02, 2014, 06:55:01 pm
Post by: Orange Wizard on August 02, 2014, 11:30:14 pm
Chewy, I guess? Maybe really spicy? Fatty enough to give you instantaneous heart disease?
Post by: Sappho on August 03, 2014, 03:45:43 am
1. Boil a few spoons of coffee grounds in a pot with a cup or two of water. Boil it until there's only a tiny bit of liquid left, super-concentrated coffee.
2. Let it cool down. Filter it out (I poured it in my French press and just used that).
3. Mix it in a bowl with a package of "full-fat" travoh (quark, or you could use yogurt if that's not available in your area). It has to be as thick as possible, with minimal liquid. If you're using yogurt, try to strain most of the liquid out first.
4. Stir in a couple spoons of honey.
5. Pack it into popsicle molds (I used a set of Ikea ones, they're very cheap and work well).
Leave it for a few hours (or overnight) and enjoy for breakfast on a hot summer's day. I just had one and it was heavenly. Worth the lactose complications...
Post by: Akura on August 03, 2014, 10:28:50 am
I guess you could hollow out a potato and add meat and cheese or something, then bake/roast it.Twice-baked potatoes are pretty good.
My mom made stuffed bell peppers once, and they were so stuffed I couldn't finish one.
Post by: Yoink on August 03, 2014, 10:31:00 am
I should learn to cook them.
Post by: Akura on August 03, 2014, 12:08:01 pm
I'm not sure if I can pick up the bonito and nori at the local supermarket(who knows, probably I can), but I might be able to omit them from the recipe if I have to.
Post by: Osmosis Jones on August 04, 2014, 03:40:01 am
Speaking of putting delicious things into other delicious things, recipe for onigiri (http://allrecipes.com/recipe/onigiri---japanese-rice-balls/).
I'm not sure if I can pick up the bonito and nori at the local supermarket(who knows, probably I can), but I might be able to omit them from the recipe if I have to.
Not sure where you live, but here in aus, most supermarkets have the nori sheets in the asian food section. Bonito would require a trip to an asian grocery store though.
Post by: Akura on August 04, 2014, 10:47:53 am
EDIT: Nooo! I only have long grain rice at home. Rice balls don't work with long grain! I needed to go shopping anyways.
Post by: Osmosis Jones on August 07, 2014, 04:42:45 am
Post by: Aptus on August 07, 2014, 10:48:15 am
~800 grams of Kimchi
~250 grams of pork
~350 grams of firm tofu
half a green onion
some sesame oil
Spoiler: not as big a picture (click to show/hide)
EDIT: Made the picture smaller.
Post by: wobbly on August 07, 2014, 10:51:25 am
Almost done making Kimchi soup for the first time. Gosu or Hasu, Chobo or Bonjwa, only time will tell.
~800 grams of Kimchi
~250 grams of pork
~350 grams of firm tofu
half a green onion
some sesame oilSpoiler: big picture (click to show/hide)
Looks awesome. If I can't simply buy Kimchi, what's in it? Cabbage, vinegar, chilli?
Post by: scrdest on August 07, 2014, 10:54:40 am
Post by: Aptus on August 07, 2014, 10:57:40 am
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Post by: scrdest on August 07, 2014, 11:07:43 am
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Post by: Sappho on August 07, 2014, 11:10:10 am
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Coriander leaf or seed? Sounds yummy.
Post by: scrdest on August 07, 2014, 11:10:32 am
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Coriander leaf or seed? Sounds yummy.
Seed, powdered. And yes. Yes it is. So damn yummy.
Post by: Helgoland on August 07, 2014, 11:13:44 am
Post by: Aptus on August 07, 2014, 11:19:43 am
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
That does sound really tasty. It would work so well with something smoky or maybe some spicy sausages...
On a side note, the soup turned out great. I am gorging at this very minute.
Post by: scrdest on August 07, 2014, 11:26:33 am
What's it called?
Korean-style carrot, Морковь по-корейски in Russian if you're able to read it since you're the most likely to find recipes there.
Post by: penguinofhonor on August 07, 2014, 05:09:32 pm
edit: found a better one (http://shesimmers.com/2010/08/russian-korean-salad-%D0%BA%D0%BE%D1%80%D0%B5%D0%B9%D1%81%D0%BA%D0%B0%D1%8F-%D0%BC%D0%BE%D1%80%D0%BA%D0%BE%D0%B2%D1%8C.html)
Post by: Vector on August 07, 2014, 09:02:08 pm
Post by: tuypo1 on August 07, 2014, 10:34:48 pm
Post by: Orange Wizard on August 07, 2014, 10:41:45 pm
Post by: tuypo1 on August 07, 2014, 11:05:53 pm
Now I'm thinking about delicious meringues made from cheese. Ew. Seriously, ew.i was in Singapore recently and went to a restaurant i cant remember what it was called but it was some sort of international u.s style food place i saw cheesy fries on the menu and thought oh cheese flavoured fries interesting but when it arrived it was fries you dip in god dam cheese thats crazy and it wasn’t even good cheese
Post by: MaximumZero on August 07, 2014, 11:07:38 pm
Post by: Orange Wizard on August 07, 2014, 11:12:16 pm
/me goes back to snacking on mountain oysters.
Post by: tuypo1 on August 07, 2014, 11:28:57 pm
Post by: Sirus on August 08, 2014, 12:29:36 am
Post by: Sheb on August 08, 2014, 07:12:10 am
Post by: Arx on August 08, 2014, 01:39:55 pm
Post by: majikero on August 08, 2014, 02:34:36 pm
Post by: MaximumZero on August 08, 2014, 07:41:38 pm
Had a "cut in one" gatsby (http://en.wikipedia.org/wiki/Gatsby_%28sandwich%29) for supper. Cut in one, as opposed to cut in four or cut in two, but it was unusually small.Cut in one? So...not cut at all?
Post by: Arx on August 09, 2014, 04:29:20 am
Post by: MarcAFK on August 09, 2014, 04:34:29 am
Post by: Arx on August 09, 2014, 04:38:53 am
Either your gatsby's are too large or you aren't american enough :/
I don't think I've ever met a person capable of plowing their way through a solid metre of bread roll stuffed with chips (fries), steak, and egg (apparently there is a shop selling this for $12. I am amazed), so it seems likely that the gatsby's are too large.
Post by: Yoink on August 09, 2014, 04:57:03 am
I mean, personally I prefer normal fries with (or without) sauce, but cheesy fries aren't bad.
Post by: tuypo1 on August 09, 2014, 09:32:57 am
Wait... Cheesy fries considered a strange American food? ???Maybe it's just that it was Shitty cheese I don't know if if cheesy fries are usually good or not but it's very odd
I mean, personally I prefer normal fries with (or without) sauce, but cheesy fries aren't bad.
Post by: Akura on August 09, 2014, 11:29:16 am
Spoiler: Made some onigiri (click to show/hide)
Spoiler: The good rant (click to show/hide)
Spoiler: The bad rant (click to show/hide)
Wait... Cheesy fries considered a strange American food? ???Yeah, I doubt anything fried and covered in cheese sauce is something an American would find strange. Everyone else, maybe.
I mean, personally I prefer normal fries with (or without) sauce, but cheesy fries aren't bad.
Post by: BFEL on August 09, 2014, 06:52:00 pm
Also SOUR APPLE ICE CREAM BARS. OMG. I COULDN'T STOP EATING YOU UNTIL YOU WERE ALL GONE. SOOOOO GOOD.
Post by: penguinofhonor on August 09, 2014, 07:35:54 pm
I don't even know how it took longer for the rice to cool than heat up, even when I had it in the fridge.
That's to be expected. I don't know about all the other stuff rice is made of, but water is a lot better at absorbing heat than losing it.
Post by: MaximumZero on August 09, 2014, 10:30:26 pm
Bacon Chili Cheese Fries > Bacon cheese fries > cheese fries.FTFY.
Post by: Bauglir on August 09, 2014, 10:31:21 pm
You've forgotten the seven layer dip to apply to the top of the bacon chili cheese fries.Bacon Chili Cheese Fries > Bacon cheese fries > cheese fries.FTFY.
Post by: MaximumZero on August 09, 2014, 10:32:29 pm
Post by: Bauglir on August 09, 2014, 10:59:30 pm
Post by: Sappho on August 10, 2014, 01:53:43 am
Post by: Rose on August 10, 2014, 02:03:40 am
curd, which is barely cheese, and doesn't melt.
Processed cheese, which is impossible to work with,
and mozerrela, which is only good on pizza.
Post by: tuypo1 on August 10, 2014, 05:44:41 am
And here in rural india I can only get three types of cheese:surely you can get some cheder even if it is processed everything goes with cheedar
curd, which is barely cheese, and doesn't melt.
Processed cheese, which is impossible to work with,
and mozerrela, which is only good on pizza.
Post by: Sappho on August 10, 2014, 06:32:22 am
Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it. I'm guessing you're in the United States. That means you probably don't have access to tvaroh/quark, eidam, or bread flavored with caraway, even though they're all ubiquitous here.
Post by: tuypo1 on August 10, 2014, 06:48:22 am
Outside of America, the UK, and a few other places, cheddar is actually quite rare and expensive. I can get it here in Prague, but it's too expensive for me to bother. It's something you'd have to get as a specialty, imported from overseas.im from Australia and thats good advice there about assuming that something been common where you are means its common elsewhere i used to assume .22 bullets were cheap everywhere but interesting and yes you would be right about me not having access to any of those things
Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it. I'm guessing you're in the United States. That means you probably don't have access to tvaroh/quark, eidam, or bread flavored with caraway, even though they're all ubiquitous here.
Post by: Sappho on August 10, 2014, 07:24:46 am
im from Australia and thats good advice there about assuming that something been common where you are means its common elsewhere i used to assume .22 bullets were cheap everywhere but interesting and yes you would be right about me not having access to any of those things
I beg you to please use some punctuation when you write. I see that you're fairly new to Bay12 (although you gave yourself the title of "historian"), and I know that most of the internet is uncaring about how you write, but in general, people here try to take their time and write carefully as a sign of respect for one another. It's part of why we have such a great community here. You don't need to write perfectly, of course. Everyone makes mistakes, and we have plenty of non-native speakers of English around here who struggle sometimes, but if you take the time to write slowly, and try to use proper punctuation and capitalization (and at least separate your writing into sentences), you'll get a much better response. At the moment your writing is really quite difficult to read, and many people will simply skip reading what you post because it's too much work, which would be a shame.
Just take your time. There's no rush to post something quickly. Be careful with your writing, and others will be careful to read and understand what you post. Thanks!
Post by: LordSlowpoke on August 10, 2014, 10:25:06 am
And here in rural india I can only get three types of cheese:
curd, which is barely cheese, and doesn't melt.
Processed cheese, which is impossible to work with,
and mozerrela, which is only good on pizza.
this is the part where you acquire raw milk and engage in the most canon dwarven profession known to b12
namely you dig into the bowels of the earth and give the milk to the demons in exchange of a share of the cheese they make before stabbing them in the eye socket and taking all the cheese
wait what
thing is, there's clearly a market niche in there for you
gotta dollops fast
Post by: Vector on August 10, 2014, 11:22:20 am
Post by: Bauglir on August 10, 2014, 11:41:33 am
Post by: GiglameshDespair on August 10, 2014, 12:22:09 pm
Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
Post by: Sirus on August 10, 2014, 01:28:15 pm
Not just from England anyway, though that might be where it originated. There's plenty of American cheddar, of various qualities from various states. I also had some from Ireland and once an Australian cheddar. Is good stuff.Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
Post by: Dutrius on August 10, 2014, 02:07:12 pm
Not just from England anyway, though that might be where it originated. There's plenty of American cheddar, of various qualities from various states. I also had some from Ireland and once an Australian cheddar. Is good stuff.Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
It is originally from Cheddar Gorge, England. Apparently Neolithic peoples made it in a cave there.
Anyway, my dad makes fantastic chillies. Mmmm...
Post by: Rose on August 10, 2014, 02:26:04 pm
Post by: tuypo1 on August 10, 2014, 07:30:29 pm
best food to come out of war will always be the anzac biscuit man i want some anzac biscuitsDon't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
Post by: Orange Wizard on August 10, 2014, 07:42:50 pm
Note on cheese: Cheddar isn't bad, it's more down to the brand you're buying from. Many cheeses are marketed as "cheddar" when really they're just the reconstituted
Post by: tuypo1 on August 10, 2014, 07:55:53 pm
I feel like I should be offended, but you have a good point. ANZAC biscuits are good stuff.best cheeses are cracker barrel extra sharp and cracker barrel special reserve
Note on cheese: Cheddar isn't bad, it's more down to the brand you're buying from. Many cheeses are marketed as "cheddar" when really they're just the reconstitutedjizz of moneygrubbing capitalist jerkwadsoffcuts of proper cheese. It isn't hard to come by in New Zealand, but there are still overwhelmingly prevalent crappy brands.
Post by: MaximumZero on August 10, 2014, 08:32:33 pm
The best cheese is made by the Amish. Good luck getting any that isn't Yoder's, though. While that stuff is really good, it's still mass produced and doesn't have the raw time put into the handmade stuff.I feel like I should be offended, but you have a good point. ANZAC biscuits are good stuff.best cheeses are cracker barrel extra sharp and cracker barrel special reserve
Note on cheese: Cheddar isn't bad, it's more down to the brand you're buying from. Many cheeses are marketed as "cheddar" when really they're just the reconstitutedjizz of moneygrubbing capitalist jerkwadsoffcuts of proper cheese. It isn't hard to come by in New Zealand, but there are still overwhelmingly prevalent crappy brands.
Post by: tuypo1 on August 10, 2014, 08:36:26 pm
Post by: Baffler on August 10, 2014, 08:39:59 pm
Post by: MaximumZero on August 10, 2014, 08:41:50 pm
Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
Post by: Bauglir on August 10, 2014, 09:20:56 pm
You can probably use this as a jumping-off point.Spoiler: Vegan Energy Chili (click to show/hide)
Post by: penguinofhonor on August 10, 2014, 10:02:47 pm
some of my favorite cheeses have been cheddars
dont diss it just because most cheddar is bad
Post by: Vector on August 10, 2014, 11:12:51 pm
Post by: tuypo1 on August 10, 2014, 11:16:43 pm
Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
Post by: Vector on August 10, 2014, 11:17:29 pm
Post by: tuypo1 on August 10, 2014, 11:23:40 pm
ah i seeChill, bro. I'm Californian.Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
Post by: Bauglir on August 10, 2014, 11:25:01 pm
Post by: Sirus on August 10, 2014, 11:31:58 pm
Post by: MaximumZero on August 10, 2014, 11:43:36 pm
Dude is still prevalent in the midwest, too, dude. Duuuuuuuuuude.ah i seeChill, bro. I'm Californian.Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
Post by: Sirus on August 10, 2014, 11:46:45 pm
Post by: Sappho on August 11, 2014, 12:41:27 am
Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
I'm not really a vegetarian, though I rarely eat meat. I prefer veg foods, don't know how to cook meat, and meat is expensive. When I do eat meat, I'm very picky about it. I don't like most meat. However, some good quality meat in chili would be just fine with me!
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
Post by: tuypo1 on August 11, 2014, 12:51:24 am
i am insulted you think my poor grammar is intentionalDamn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
I'm not really a vegetarian, though I rarely eat meat. I prefer veg foods, don't know how to cook meat, and meat is expensive. When I do eat meat, I'm very picky about it. I don't like most meat. However, some good quality meat in chili would be just fine with me!
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
Post by: MaximumZero on August 11, 2014, 12:55:23 am
I'm pretty much on the verge of the same thing, as far as the lolgrammar is concerned.Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
I'm not really a vegetarian, though I rarely eat meat. I prefer veg foods, don't know how to cook meat, and meat is expensive. When I do eat meat, I'm very picky about it. I don't like most meat. However, some good quality meat in chili would be just fine with me!
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
As far as the meat in the chili, it's stupidly simple to make. I understand that it's probably a little difficult to get some good ground beef where you are, but all I do is brown it in a skillet (cook it over fairly high heat until it turns brown, don't burn it,) drain off the grease, and season it with all the spices I put in the chili (garlic, onion powder, black pepper, white pepper, cayenne, cajun seasoning, paprika, and chili powder.) For other meats, I'd be happy to help you out with recipes if you need.
Post by: scrdest on August 11, 2014, 02:25:10 am
Post by: Sappho on August 11, 2014, 07:37:54 am
Of course, it's still very expensive, so I wouldn't be getting it very often anyway. As for the chili, I really wouldn't know where to start. My only cooking options are an induction cooktop with either a shallow pan, a small pot, or a big pot, and a large toaster oven. Doesn't good chili require some sort of slow cooker? The lowest setting on my cooktop still tends to burn things if they're left alone for too long.
Post by: penguinofhonor on August 11, 2014, 11:15:59 am
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
I'm pretty much on the verge of the same thing, as far as the lolgrammar is concerned.
Stop talking about this or take it to another thread.
And if you decide to ignore someone in the future, don't make a post about it. Just ignore them.
Doesn't good chili require some sort of slow cooker? The lowest setting on my cooktop still tends to burn things if they're left alone for too long.
You'll probably have to stir it more than in a slow cooker, but you can definitely make chili in a big pot on the stovetop. My mom does it pretty regularly.
Post by: Sirus on August 11, 2014, 11:30:41 am
Post by: timferius on August 11, 2014, 11:35:27 am
On the note of chili, this is a nice way to mix it up a bit, and quite delicious:
http://farmflavor.com/white-bean-chicken-chili/ (http://farmflavor.com/white-bean-chicken-chili/)
Post by: Kingbodz on August 12, 2014, 01:35:39 am
Note: never let mom cook again.
Post by: MarcAFK on August 12, 2014, 08:00:34 pm
Nothin' wrong with a good smoked cheddar :P
Smoked gouda :9Charred Goats cheese.
Post by: Sappho on August 16, 2014, 04:16:05 am
I think the key is the taste. I've never gotten sick from a green potato, or even one with a few brown spots, but this one tasted kind of off. Bitter. If you taste that, throw it away.
Post by: DeKaFu on August 16, 2014, 08:15:26 am
http://en.wikipedia.org/wiki/Solanine
Quote from: Wiki page
Showing green under the skin strongly suggests solanine build-up in potatoes, although each process can occur without the other. A bitter taste in a potato is another, potentially more reliable indicator of toxicity.
It doesn't need to be green to be toxic, and isn't always toxic when green, but they often go hand in hand. Considering you mentioned it tasting bitter, it's possible this is what you encountered.
Post by: Sappho on August 16, 2014, 09:48:22 am
I eat green potatoes all the time and the only time I've ever had a problem there was no green whatsoever. I think the taste is a far more reliable indicator than any external signs.
Fortunately I only had one potato. My stomach was upset and it did give me diarrhea, but I wasn't throwing up, so I didn't worry too much about it. I feel okay now, just tired and slightly weak.
Post by: scrdest on August 16, 2014, 09:57:28 am
I've never had a problem with green potatoes. Older potatoes tend to go green, and older potatoes are more likely to be poisonous, but I'm positive there is absolutely no causation between the green color and the poison. Wikipedia isn't always right, and I'm not sure how the idea that green color is related to solanine got started, other than that both tend to happen in older potatoes. That's like saying that old people tend to use a cane to walk around, and old people tend to slowly lose their eyesight, therefore anyone walking with a cane probably has bad eyesight. They're separate things.
I eat green potatoes all the time and the only time I've ever had a problem there was no green whatsoever. I think the taste is a far more reliable indicator than any external signs.
Fortunately I only had one potato. My stomach was upset and it did give me diarrhea, but I wasn't throwing up, so I didn't worry too much about it. I feel okay now, just tired and slightly weak.
Greenness is from chlorophyll. Sun exposure -> UV damage -> chlorophyll buildup to block UV and solanine buildup as response to damage.
Post by: aenri on August 17, 2014, 01:55:04 am
Post by: Orange Wizard on August 17, 2014, 02:22:55 am
Post by: penguinofhonor on August 17, 2014, 02:24:30 am
Post by: MaximumZero on August 17, 2014, 07:09:33 am
So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.Vast quantities of raspberry applesauce?
Post by: Osmosis Jones on August 17, 2014, 07:25:44 am
So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.
Boil them down to make pectin stock (http://localkitchenblog.com/2009/12/08/apple-pectin-stock/), then make jam. So much jam.
Cider's also good, but make sure you sterilise properly before you ferment!
Finally, apple curd (http://allrecipes.co.uk/recipe/32462/sparsholt-apple-curd.aspx)!
Post by: Akura on August 17, 2014, 11:01:08 am
Finally, apple curd (http://allrecipes.co.uk/recipe/32462/sparsholt-apple-curd.aspx)!That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference between unrefined sugar and normal sugar?
Post by: Rose on August 17, 2014, 11:07:15 am
If I'm understanding it right, it's basically just dried sugarcane juice.
Post by: scrdest on August 17, 2014, 11:55:24 am
Finally, apple curd (http://allrecipes.co.uk/recipe/32462/sparsholt-apple-curd.aspx)!That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference between unrefined sugar and normal sugar?
Refinement removes additional stuff, like mollasses, which gives it brownish color and some nutrients. Also, in case of beet sugar, the taste of beets. Which, I doubt most people find desirable in their morning coffee.
Post by: penguinofhonor on August 17, 2014, 12:57:55 pm
Post by: Bauglir on August 17, 2014, 02:51:26 pm
Post by: Orange Wizard on August 17, 2014, 03:03:42 pm
Post by: penguinofhonor on August 17, 2014, 05:44:31 pm
Also last night I skinned and cut up some sweet potatoes and made home fries. I seasoned them with cinnamon, ginger, maple syrup, and a little nutmeg.
Spoiler: they were delicious (click to show/hide)
They weren't quite sweet enough for me. I'm probably going to make a marshmallow dip next time.
Post by: Osmosis Jones on August 18, 2014, 02:21:53 am
PoH, your sweet tooth terrifies me :P
Now, for savoury deliciousness, take some good roasting baby potatoes, halve or quarter them, and par-boil. Then strain off the water, add a few small bits of butter, some salt, pepper and thyme or rosemary, put the lid on and shake the buggery out of them. They should soon be coated in a delicious coating of seasoned mushed potato; throw them in an oven set HOT, and cook until golden brown and crispy :D
Post by: penguinofhonor on August 18, 2014, 02:34:31 am
I think it helps most things though. Waffles with brown sugar are great.
Post by: timferius on August 18, 2014, 12:16:57 pm
Post by: Arx on August 18, 2014, 01:04:47 pm
And on a related note, fridge tart:
Spoiler (click to show/hide)
Post by: timferius on August 18, 2014, 01:30:20 pm
Post by: acetech09 on August 20, 2014, 11:33:14 pm
Post by: flame99 on August 25, 2014, 07:44:10 pm
Post by: Bauglir on August 25, 2014, 07:59:29 pm
Post by: crazysheep on August 25, 2014, 09:54:34 pm
Post by: Rose on August 25, 2014, 10:41:09 pm
Post by: crazysheep on August 25, 2014, 10:46:33 pm
Post by: Rose on August 25, 2014, 11:47:02 pm
Post by: Mesa on August 26, 2014, 12:34:58 am
Seriously, it's amazing. I use it for sandwiches, wieners/sausages, I've eaten it in tortillas and yesterday my mom used it as a sauce for our pork. In fact I just finished eating two pieces left over.
Plus it has a nice color.
Post by: flame99 on August 26, 2014, 01:20:10 am
Tomorrow I'll probably be making spaghetti with meatballs and some garlic bread, recipe for the spaghetti/meatballs here (http://www.foodnetwork.com/recipes/spaghetti-with-meatballs-recipe.html), and I haven't decided on what recipe to use for garlic bread. The next day will probably be spicy chicken breasts (http://allrecipes.com/Recipe/Spicy-Chicken-Breasts/Detail.aspx?evt19=1), with a side dish of some sort that I haven't decided on. After that, I think we've agreed that I'll make chipotle mayonnaise sliders (http://www.foodnetwork.com/recipes/bobby-flay/sliders-with-chipotle-mayonnaise-recipe.html), with another side I haven't decided on yet.
Does anybody have any suggestions for side dishes for those, as well as recipes for the other days? The three of us aren't really particularly picky eaters, though my mother doesn't like spicy foods (The chicken breasts are honestly probably pushing it), and my sister can't stand potatoes for some insane reason, excluding fries. I did find a recipe for grilled peaches with cinnamon sugar (http://www.foodnetwork.com/recipes/bobby-flay/sliders-with-chipotle-mayonnaise-recipe.html) that sounded good, but I can't think of anything it'd go well with.
Also, keep in mind that I haven't actually had any of these before, so they might be horrible recipes and I just don't know it yet.
EDIT: I think some potato salad (http://parade.condenast.com/26840/marthastewart/classic-potato-salad/) might go well with the chicken.
Post by: Sappho on August 26, 2014, 01:50:10 am
Gentlemen, my mom: http://youtu.be/OY3XIWvx5JU
"GENTLEMEN"? ? ? ?
> : [
Post by: Rose on August 26, 2014, 07:05:33 am
Post by: Blargityblarg on August 26, 2014, 07:47:17 am
Post by: scrdest on August 26, 2014, 09:05:25 am
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
So, having returned home, I decided to go make it.
Spoiler: Phone-tier photo: (click to show/hide)
Results: OMFG SO GOOD. It's supposed to be refridgerated for a couple of hours before being served, but I can hardly resist the temptation right now. It doesn't look like much, it's simply shredded carrot with seasonings, but I WILL make more of it (once I buy a grate, because I had to borrow one from my neighbors because I could swear I had one left by the previous tenants).
E: Used THIS (http://shesimmers.com/2010/08/russian-korean-salad-%D0%BA%D0%BE%D1%80%D0%B5%D0%B9%D1%81%D0%BA%D0%B0%D1%8F-%D0%BC%D0%BE%D1%80%D0%BA%D0%BE%D0%B2%D1%8C.html) recipe, except I only used two carrots, although large, about 220 grams (7.75 oz), the rest as specified.
Post by: Rose on August 27, 2014, 09:17:00 am
So I decided to fix that. I made batter-fried reeses peanutbutter cups.
Spoiler (click to show/hide)
Actually doesnt taste half bad. Not something I want to waste more chocolate on, though.
Too bad I don't have any cheese.
Post by: Aptus on August 27, 2014, 09:21:12 am
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
So, having returned home, I decided to go make it.Spoiler: Phone-tier photo: (click to show/hide)
Results: OMFG SO GOOD. It's supposed to be refridgerated for a couple of hours before being served, but I can hardly resist the temptation right now. It doesn't look like much, it's simply shredded carrot with seasonings, but I WILL make more of it (once I buy a grate, because I had to borrow one from my neighbors because I could swear I had one left by the previous tenants).
E: Used THIS (http://shesimmers.com/2010/08/russian-korean-salad-%D0%BA%D0%BE%D1%80%D0%B5%D0%B9%D1%81%D0%BA%D0%B0%D1%8F-%D0%BC%D0%BE%D1%80%D0%BA%D0%BE%D0%B2%D1%8C.html) recipe, except I only used two carrots, although large, about 220 grams (7.75 oz), the rest as specified.
Damn it, now I have to go to the store tomorrow. I was already planning to do it but... damn now I have to :p
Post by: timferius on August 27, 2014, 10:01:39 am
Post by: penguinofhonor on August 27, 2014, 10:22:57 am
Made Meatballs for the first time last night. Surprisingly like playing with Playdough.
I have never seen a more positive statement about handling raw meat.
Meatballs are awesome though. It's been way too long since I've made spaghetti and meatballs.
Post by: Aptus on August 27, 2014, 11:42:55 am
Salmon
Broccoli
Shredded spinach
Haricot Verts
Capsicum
All cooked up in a frying pan with some soy sauce and Crème fraîche. Seasoned with salt, pepper, thyme and a hint of chile.
Served with whole grain pasta.
I love cooking dinner :D
Breakfast and lunch I am way less imaginative, I have basically eaten the same thing since summer started, good thing I find both the meals really tasty. Oatmeal with a banana and a cooked egg for breakfast. Kvarg (no idea if there is an english word for it.) with walnuts for lunch.
Post by: MaximumZero on August 27, 2014, 11:45:52 am
I conquered the Trinidad Moruga Scorpion. I had one grated onto a plate of nachos and plowed my way through the whole thing.
Post by: Aptus on August 27, 2014, 11:49:18 am
So, since I never posted it in here, only in the happy thread, I should probably do so.
I conquered the Trinidad Moruga Scorpion. I had one grated onto a plate of nachos and plowed my way through the whole thing.
Nice, I loved that one. Such a nice chile taste to go along with the burn.
Post by: timferius on August 27, 2014, 12:13:05 pm
Post by: Aptus on August 27, 2014, 12:23:56 pm
In my opinion the moruga was tastier though but this one wasn't bad.
(http://i.imgur.com/ottDaKw.jpg)
Post by: MaximumZero on August 28, 2014, 11:56:20 pm
Post by: timferius on August 29, 2014, 06:01:28 am
Post by: Sappho on August 29, 2014, 06:02:35 am
Post by: timferius on August 29, 2014, 06:20:56 am
Post by: flame99 on August 29, 2014, 06:43:47 am
Kvarg (no idea if there is an english word for it.) with walnuts for lunch.The wikipedia page run through Google Translate says it's cottage cheese in English.
Post by: Sappho on August 29, 2014, 07:00:20 am
Kvarg (no idea if there is an english word for it.) with walnuts for lunch.The wikipedia page run through Google Translate says it's cottage cheese in English.
I'm assuming that's quark, or tvaroh/tvarog, which is not cottage cheese... It doesn't have an English equivalent and is generally only found in specialty shops in English-speaking countries. Actually, I think this was discussed a while back.
It's also delicious. Mmmmm. I freeze it with concentrated coffee mixed in to make frozen coffee pops. Sooooo good.
Post by: Aptus on August 29, 2014, 08:05:13 am
I'll have to try those coffee pops. I have eaten it frozen before though in conjuction with vanilla ice cream.
Cottage Cheese is more represented by 'Keso' here in Sweden.
Post by: Sappho on August 29, 2014, 08:23:45 am
Post by: scrdest on August 29, 2014, 09:01:54 am
Coffee pops: dump some coffee grounds in a pot with a bunch of water and maybe a little bit of sugar, and boil it down to almost nothing. Filter out the grounds, mix the concentrate with tvaroh/quark/kvarg/whatever you call it and a spoon full of honey, and pack it into popsicle molds. So good, especially in the summer when it's too hot for coffee.
Doesn't the first part amount to 'make a strong coffee'? Because that option would actually be easier for me.
Post by: Sappho on August 29, 2014, 10:07:31 am
Post by: Bauglir on August 29, 2014, 10:21:52 am
Post by: Sappho on August 29, 2014, 10:25:59 am
Post by: penguinofhonor on August 29, 2014, 12:00:03 pm
Post by: Caz on August 29, 2014, 12:50:22 pm
Post by: Sappho on August 29, 2014, 12:53:11 pm
Post by: scrdest on August 29, 2014, 03:33:06 pm
Haha, it doesn't take like cheese. More like sweet cream or yogurt. You can buy frozen tvaroh here alongside the ice cream, and it's great in pastries and fruit dumplings and such.
Yeah, it's veeeery mild in flavor, and many people eat it with or as a part of sweet dishes, although with some salt and chives/onion it's a very filling bread-put-on-thingy.
Post by: Sappho on August 29, 2014, 03:56:48 pm
Post by: Vector on August 29, 2014, 07:05:55 pm
Post by: MaximumZero on August 29, 2014, 07:23:55 pm
Post by: Bauglir on August 29, 2014, 07:29:08 pm
Post by: MaximumZero on August 29, 2014, 07:29:57 pm
Post by: Bauglir on August 29, 2014, 07:30:25 pm
Post by: timferius on August 29, 2014, 07:57:44 pm
Ah, ingredient list:
4 Cups Mashed Sweet Potatoes
3/4 cup white sugar
1/4 cup melted butter
1/3 cup milk
2 beaten eggs
1 tsp vanilla
topping
1/4 cup cold butter, cut into small pieces
1/2 cup flour
3/4 cup packed brown sugar
1 Cup Pecans
It is really, really good.
Post by: Akura on August 30, 2014, 12:27:55 pm
Pumpkin spice hash browns would be awful.
Would they?
tvaroh/quark/kvarg/whateverIs there any equivalent to this in America?
Post by: timferius on August 30, 2014, 12:38:23 pm
Pumpkin spice hash browns would be awful.
Would they?tvaroh/quark/kvarg/whateverIs there any equivalent to this in America?
Looks like it's pretty close to cottage cheese, but not quite.
http://en.wikipedia.org/wiki/Quark_%28dairy_product%29 (http://en.wikipedia.org/wiki/Quark_%28dairy_product%29)
Post by: Sappho on August 30, 2014, 01:20:31 pm
Post by: Bauglir on August 30, 2014, 01:34:45 pm
Post by: MaximumZero on August 30, 2014, 01:35:32 pm
Yeah, probably. Then again, I'm not a fan of hash browns/potato pancakes.Pumpkin spice hash browns would be awful.
Would they?
Post by: Sappho on August 30, 2014, 02:07:20 pm
The closest that seems possible would be some sort of hybrid of sour cream and cream cheese. Which probably isn't exactly right, but is delicious anyway. I haven't actually had real quark ever, so of course I could be way off.
It's not the same at all, but it's probably as close as you can come, yeah.
Yeah, probably. Then again, I'm not a fan of hash browns/potato pancakes.Pumpkin spice hash browns would be awful.
Would they?
I've made eggs and potatoes with pumpkin spice and they're surprisingly tasty. It's in the same vein as french toast.
Post by: Aptus on August 30, 2014, 02:40:30 pm
As for the thing, this time it was home-made teriyaki stew with pork, broccoli, bamboo shoots and those small corn things. Oh and noodles.
Post by: Ghills on August 30, 2014, 04:09:14 pm
Bloody hell, I am physically incapable of making small amounts of food. I ran out of things to put leftovers in.... again...
As for the thing, this time it was home-made teriyaki stew with pork, broccoli, bamboo shoots and those small corn things. Oh and noodles.
I love surprising friends with gifts of food when I do this. Everyone wins.
Post by: Cryxis, Prince of Doom on September 07, 2014, 11:56:44 am
Best seafood I've ever had, it was also the most simple dish I've ever had
Thin slices of AhiAhi dipped in soysauce/wasabi paste mix
Mmmmmmmmmm
Post by: Akura on September 07, 2014, 12:01:09 pm
I probably should have used a different jam than raspberry.
Post by: penguinofhonor on September 07, 2014, 02:48:52 pm
Post by: flame99 on September 07, 2014, 06:30:15 pm
Post by: Orange Wizard on September 07, 2014, 09:32:55 pm
Post by: Sappho on September 08, 2014, 12:23:28 am
Post by: Orange Wizard on September 08, 2014, 12:52:03 am
/me hides behind a curtain.
Post by: Sappho on September 08, 2014, 01:18:27 am
Post by: timferius on September 08, 2014, 07:57:54 am
Post by: Bauglir on September 08, 2014, 10:44:00 am
Fry up some onions, bell peppers, and celery. Add sausage. Add broth, season liberally. Serve over rice.
Post by: Arx on September 08, 2014, 11:47:42 am
Other things that are tasty: creamy bacon, spinach and rice with homegrown spinach. Soooo delicious.
Post by: Kingbodz on September 08, 2014, 01:53:32 pm
Post by: timferius on September 08, 2014, 02:08:49 pm
Homegrown Broccoli with ribs is the best! Took us forever to grow and it paid off great!
How did you manage it?! I've been trying to crossbreed Cows with vegetables for ages, but haven't had much success yet. Although I did manage to get cows with Corn-ears, since it wasn't much of a leap.
Post by: Cryxis, Prince of Doom on September 08, 2014, 09:18:40 pm
Never thought I was capable of making good tasting food this easily
Edit: Fried*
Post by: Avis-Mergulus on September 09, 2014, 01:15:17 pm
let me reiterate
TOM YUM SOUP WITH SHRIMP AND LEMONGRASS AND SO SPICY YOU WOULD CLAW YOUR EYES OUT THANKFULLY THERE'S THIS PLATE OF RICE RIGHT OVER HEREАПВРПВАМСМКЕНКЕАапвапвар ловап лоапа ивлоп мать моя женщина
Ahem. Sorry about that. Tired and emotional.
Post by: Knit tie on September 11, 2014, 05:12:01 am
Tom yum soupI once tried something like that in Vietnam, except it had a lobster in it and gave me slight chemical burns of the palette.
let me reiterate
TOM YUM SOUP WITH SHRIMP AND LEMONGRASS AND SO SPICY YOU WOULD CLAW YOUR EYES OUT THANKFULLY THERE'S THIS PLATE OF RICE RIGHT OVER HEREАПВРПВАМСМКЕНКЕАапвапвар ловап лоапа ивлоп мать моя женщина
Ahem. Sorry about that. Tired and emotional.
Post by: flame99 on September 11, 2014, 11:09:29 am
Post by: Sirus on September 11, 2014, 11:12:41 am
Post by: Arx on September 11, 2014, 11:22:13 am
Okay, so a friend is coming over for dinner. The problem is, she's a vegetarian, and I only know one decent vegetarian recipe, which takes way too long to make. I've not had much luck in finding one that isn't extremely difficult or extremely expensive (Relatively anyways).
Butternut soup! Roasted vegetables! Salad!
Post by: timferius on September 11, 2014, 11:25:26 am
Here (http://www.bbcgoodfood.com/recipes/11690/10minute-couscous-salad) is a quick one I just found, but the internet is full of them. Man I love couscous.
Post by: Vector on September 11, 2014, 11:31:29 am
Post by: Sappho on September 11, 2014, 12:25:29 pm
Post by: Arx on September 11, 2014, 12:31:52 pm
a stir fry, if you have a wok.
Stir fry might be better with a wok, but I've made a ton of delicious stir fry-likes in a generic frying pan. Also, vegetarian stir fries are definitely delicious.
Post by: Sappho on September 11, 2014, 12:32:38 pm
Post by: Bauglir on September 11, 2014, 01:08:10 pm
As for me, I made buttered rice noodlesOkay legitimate question here, how do you even cook those.
Last time I tried the surface of the noodles just sloughed off into mush as they cooked, leaving no middle ground between the thickening congee and the uncooked pasta cores that remained.
Post by: Vector on September 11, 2014, 01:10:45 pm
Post by: Bauglir on September 11, 2014, 01:13:04 pm
Post by: Helgoland on September 11, 2014, 01:42:02 pm
Salad, dude.Fuck you.
Seriously.
Same thing goes for everyone else who suggested salad. It's not
I'd suggest something lentil-based. Lentil soup, for example, is very simple, but as tasty as few other meals. Serve with bread, or put some rice in to get some carbohydrates.
Spaghetti with some sort of sauce (tomato, mushrooms, other shrooms ;) ) work well to. If you want to be real fancy, there are some very good recipes for vegetarian lasagna. French recipes! With pistachios!
Post by: timferius on September 11, 2014, 01:44:12 pm
Salad, dude.Fuck you.
Seriously.
Same thing goes for everyone else who suggested salad. It's notfooda meal! It's an entree at best. Really, the only decent culinary use of salad is feeding rabbits. For their meat. Even if you have to sell that meat to buy vegetarian food.
I'd suggest something lentil-based. Lentil soup, for example, is very simple, but as tasty as few other meals. Serve with bread, or put some rice in to get some carbohydrates.
Spaghetti with some sort of sauce (tomato, mushrooms, other shrooms ;) ) work well to. If you want to be real fancy, there are some very good recipes for vegetarian lasagna. French recipes! With pistachios!
Salad =\= Lettuce, please calm down and get back in your seat. Pasta salad, for example. Or the couscous salad, I'd never add lettuce or any leafy greens to that. Also, if you are making a salad, baby spinach is the superior leafy green.
Post by: Neonivek on September 11, 2014, 01:45:41 pm
Post by: Bauglir on September 11, 2014, 02:18:58 pm
Post by: Helgoland on September 11, 2014, 03:13:56 pm
-snip-Okay, that's better. Still not a proper meal, but a step in the right direction.
Post by: Parsely on September 11, 2014, 03:31:37 pm
Which is why when I had some last night I was blown away at how delicious it was.
Post by: scrdest on September 11, 2014, 03:43:21 pm
Salad is a marvelous excuse to eat salad dressing, is what I always say about it. But the fact is you get some spinach and maybe some mustard leaves together, they make a pretty damn tasty base for cheese and stuff. You're pretty much good as long as you stay away from iceberg lettuce, really.
Exactly. Eating salad without anything is like eating a bread sandwich.
Spoiler (click to show/hide)
Post by: Parsely on September 11, 2014, 04:17:01 pm
Post by: ggamer on September 11, 2014, 10:28:18 pm
It's really good! I put much more herbiage in than I was supposed to, because that's the way I like it, and it's honestly pretty delicious. You can also use it as an omelette filling, and I think I might add it to my sauce next time I make spaghetti, if I've gotten sick of it.
Dammit Vector, it's 1130! I'm not supposed to be hungry right now!
Post by: Vector on September 11, 2014, 10:34:24 pm
Post by: ggamer on September 11, 2014, 10:38:21 pm
Spoiler (click to show/hide)
Post by: timferius on September 12, 2014, 06:04:03 am
...
What? DON'T JUDGE ME!
OMNOMNOMNOMNOM
Post by: flame99 on September 12, 2014, 07:20:27 am
Post by: Rose on September 12, 2014, 09:35:05 pm
Post by: Osmosis Jones on September 13, 2014, 12:10:20 am
On that note also, please don't ever use tofu for meat replacement... it's a wonderful product, but it shouldn't be treated as something that it isn't, and every dish I've ever had that tried to use tofu in place of meat has ended up a horrendous abomination against cooking. You can use it as the protein source in a dish, by all means, but it's not something that can be done without changing other parts of the recipe as well.
Post by: Sappho on September 13, 2014, 02:19:08 am
While I'm not a vegetarian, several of my friends are, and they rave about seitan. Depending on the variety, it's even possible to get it with texture reminiscent of chicken. It's pretty much pure gluten from wheat, and apparently has a lot more body than tofu.
On that note also, please don't ever use tofu for meat replacement... it's a wonderful product, but it shouldn't be treated as something that it isn't, and every dish I've ever had that tried to use tofu in place of meat has ended up a horrendous abomination against cooking. You can use it as the protein source in a dish, by all means, but it's not something that can be done without changing other parts of the recipe as well.
Agreed. Tofu is awesome, but it is nothing like meat. Seitan is indeed amazing. I've also had good experiences with other types of "soya meat," though I'm not sure what they're called in other countries. For example, you can get soy hamburger patties that taste great, and the texture is so similar to meat that if you have some toppings on there, you might not even notice the difference. Around here, you can get bags of dried soya meat chunks that you just rehydrate and add to food. I like to get the smallest ones and throw them in pasta sauces; it's just like ground meat. And all these veggie substitutes have the added advantage of generally being a hell of a lot cheaper than meat! Which is why I almost always cook veggie meals.
If you don't like meat substitutes, there's always lentils and beans. Learn how to make a simple lentil curry or dhaal and you'll always have an amazing veggie recipe ready to go. I personally have a great kidney bean recipe: fry up onions, garlic, and mushrooms in olive oil with dried basil, add a can of red beans (rinse them first and then add some extra water to remove some of the excess salt that always comes in those cans) and a sprinkling of flour and dash of soy sauce. While it's cooking and the sauce is thickening up, cook up either some rice or pasta to serve it on. When the grain is ready, the beans should be ready too. Voila! 10-15 minutes of cooking, and you can easily make as much or little as you like. I've always had compliments on this one, and it's super easy.
Post by: Orange Wizard on September 13, 2014, 04:17:58 am
That said, they usually don't taste too bad, and it's certainly cheaper than the slaughtered alternative, so I guess it balances out.
Post by: Helgoland on September 13, 2014, 06:16:45 am
"But you're vegetarian, you're supposed to like this!"
Well guess what, well-meaning relatives, friends, and aquaintances, if I liked the taste of meat, I would eat meat.
Post by: Akura on September 13, 2014, 10:21:16 am
I think I used a little too much cinnamon, though. And I would love to get some pumpkin flavor in that.
Post by: Bauglir on September 13, 2014, 11:17:50 am
Post by: Arx on September 13, 2014, 12:56:01 pm
Post by: Neonivek on September 13, 2014, 06:47:34 pm
But how do you make proper sushi anyhow? One thing I noticed is that home made sushi seaweed is often too tough.
Post by: Bauglir on September 13, 2014, 07:25:41 pm
And if you do do it, have a care and punch a hole through the yolk with a knife first, or you will be cleaning egg off the inside of your microwave. The shells make the most amazing mortar tubes, and the contents are a nightmare to get off the roof.Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
Post by: Osmosis Jones on September 14, 2014, 06:04:40 am
Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
While I understand that this was no doubt a traumatic experience for you, I'm sorry, but I straight up burst out laughing at that imagery.
Post by: Cryxis, Prince of Doom on September 15, 2014, 12:18:00 am
Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
While I understand that this was no doubt a traumatic experience for you, I'm sorry, but I straight up burst out laughing at that imagery.
I second that emotion
Post by: Bauglir on September 15, 2014, 10:32:48 am
Hey, I'm laughing too, it was pretty funny.Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
While I understand that this was no doubt a traumatic experience for you, I'm sorry, but I straight up burst out laughing at that imagery.
Post by: Arx on September 15, 2014, 01:44:07 pm
...now I want custard.
Post by: rabidgam3r on September 15, 2014, 02:17:33 pm
Ahhhh, 'merica.
Post by: timferius on September 15, 2014, 02:19:20 pm
Post by: Akura on September 15, 2014, 02:49:32 pm
Post by: timferius on September 15, 2014, 04:17:42 pm
I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
This time of year? Should be able to get it at most major grocery outlets.
Post by: penguinofhonor on September 15, 2014, 04:38:44 pm
Post by: penguinofhonor on September 15, 2014, 08:59:33 pm
Made Korean Beef last night (may or may not contain actual Korean). It is so delicious. Basically you cook ground beef or strips of steak (I'm cheap though) with diced garlic, diced ginger, and sesame oil, once browned stir in a tonne of brown sugar, soy sauce, salt, pepper, and red pepper flakes (I don't add the salt though, soy sauce is salty enough). Then just simmer it a few minutes. Serve on rice, add a veg if desired (I steamed broccoli). So delicious. It's a great sweet/spice/salt combo, and if you find it too much or little in either category, it's just one ingredient that needs increasing/decreasing (more/less soy sauce, pepper flakes, sugar).
I had a pound of ground beef that I needed to use today, so I searched this thread for "beef" and found this post. I looked up a recipe for specific measurements (decided on this one (http://damndelicious.net/2013/07/07/korean-beef-bowl/) because green onions are awesome) and the result is delicious.
Spoiler: picture (click to show/hide)
I used noodles instead of rice because I like noodles better. Next time I think I'm going to use fresh ginger.
Post by: MaximumZero on September 15, 2014, 09:43:29 pm
Post by: Sappho on September 16, 2014, 12:46:06 am
I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
I found a recipe for pumpkin spice online a while back and have been using it successfully ever since. It's basically just ground cinnamon, ground nutmeg, powdered ginger (not fresh - the taste is different), and ground allspice. Play around with it until you get the proportions you like, and laugh in the face of companies that would charge you loads of money to mix it for you.
I'm sure there are other recipes out there, with altered ingredients, but this one works fine for me.
Post by: timferius on September 16, 2014, 05:09:38 am
Made Korean Beef last night (may or may not contain actual Korean). It is so delicious. Basically you cook ground beef or strips of steak (I'm cheap though) with diced garlic, diced ginger, and sesame oil, once browned stir in a tonne of brown sugar, soy sauce, salt, pepper, and red pepper flakes (I don't add the salt though, soy sauce is salty enough). Then just simmer it a few minutes. Serve on rice, add a veg if desired (I steamed broccoli). So delicious. It's a great sweet/spice/salt combo, and if you find it too much or little in either category, it's just one ingredient that needs increasing/decreasing (more/less soy sauce, pepper flakes, sugar).
I had a pound of ground beef that I needed to use today, so I searched this thread for "beef" and found this post. I looked up a recipe for specific measurements (decided on this one (http://damndelicious.net/2013/07/07/korean-beef-bowl/) because green onions are awesome) and the result is delicious.Spoiler: picture (click to show/hide)
I used noodles instead of rice because I like noodles better. Next time I think I'm going to use fresh ginger.
I'll try to post actual recipes next time! Glad you liked that one, it's amazing isn't it? Also yes, fresh ginger makes a huge difference. That recipe looks quite close to the one I have written down.
Post by: Akura on September 16, 2014, 07:00:12 am
No pumpkin at all? I am actually quite shocked. I have all of that in my spice cabinet in ludicrous quantities.I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
I found a recipe for pumpkin spice online a while back and have been using it successfully ever since. It's basically just ground cinnamon, ground nutmeg, powdered ginger (not fresh - the taste is different), and ground allspice. Play around with it until you get the proportions you like, and laugh in the face of companies that would charge you loads of money to mix it for you.
I'm sure there are other recipes out there, with altered ingredients, but this one works fine for me.
Post by: scrdest on September 16, 2014, 07:10:41 am
No pumpkin at all? I am actually quite shocked. I have all of that in my spice cabinet in ludicrous quantities.I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
I found a recipe for pumpkin spice online a while back and have been using it successfully ever since. It's basically just ground cinnamon, ground nutmeg, powdered ginger (not fresh - the taste is different), and ground allspice. Play around with it until you get the proportions you like, and laugh in the face of companies that would charge you loads of money to mix it for you.
I'm sure there are other recipes out there, with altered ingredients, but this one works fine for me.
It might be that it's the spice FOR pumpkins, not OF them.
Post by: timferius on September 16, 2014, 07:56:23 am
Post by: scrdest on September 16, 2014, 08:00:02 am
Ya, it's derived from common spices used for pumpkin baking. Like how Italian Seasoning isn't made of actual Italians, much to my disappointment.
Of course not, don't be silly. Italian Seasoning is what you use for baking Italians.
Post by: Knit tie on September 16, 2014, 11:17:29 pm
Post by: Orange Wizard on September 16, 2014, 11:22:40 pm
Post by: Knit tie on September 16, 2014, 11:25:55 pm
Mountain oysters are surprisingly not bad. That, and they actually taste like oysters.I don't like oysters because they taste like salted phlegm.
Post by: Cryxis, Prince of Doom on September 16, 2014, 11:27:25 pm
Post by: Knit tie on September 16, 2014, 11:29:48 pm
Post by: Orange Wizard on September 17, 2014, 12:09:36 am
Aren't mountain oysters, bull testicles?Sheep testicles.
Post by: timferius on September 17, 2014, 06:15:21 am
Post by: Cryxis, Prince of Doom on September 17, 2014, 11:32:28 pm
Round here bull testicals are called Rocky Mountain Oysters
Post by: penguinofhonor on September 17, 2014, 11:35:15 pm
Post by: MaximumZero on September 18, 2014, 12:09:50 am
I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Post by: Orange Wizard on September 18, 2014, 12:12:24 am
We also eat the grubs of these guys (http://en.wikipedia.org/wiki/Huhu_beetle).
Post by: ggamer on September 18, 2014, 12:21:01 am
Post by: Akura on September 18, 2014, 06:55:31 am
Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Post by: Sheb on September 18, 2014, 06:57:12 am
Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Who would want to eat testicles?
Post by: timferius on September 18, 2014, 07:13:03 am
Post by: Orange Wizard on September 18, 2014, 07:21:34 am
They also taste like oysters.Who would want to eat testicles?Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Post by: TamerVirus on September 18, 2014, 01:34:24 pm
Post by: timferius on September 18, 2014, 01:35:46 pm
People who limit what type of foods they eat due to squimishness are really missing outI think people worry they'll have like a creamy center or something... My rule is eat everything once.
Post by: Arx on September 18, 2014, 01:37:48 pm
...I'm sorry I shouldn't have posted that in the food thread.
Anyway, is putting ginger, thyme, white and cayenne pepper, and origanum on beef a thing? Because it tastes pretty good.
Post by: TamerVirus on September 18, 2014, 01:43:00 pm
A really good steak doesn't need anything beyond salt and pepper, letting the taste of the meat shine through
Post by: Arx on September 18, 2014, 01:48:04 pm
Post by: timferius on September 18, 2014, 01:56:22 pm
Post by: TamerVirus on September 18, 2014, 02:00:13 pm
Post by: timferius on September 18, 2014, 02:03:48 pm
You trying to start beef, boy?
Listen, I have no steak in this argument.
Edit: Murderous grammar
Post by: Sappho on September 18, 2014, 02:09:57 pm
You trying to start beef, boy?
Listen, I have no steak in this argument,
It is killing me that you ended that with a comma.
Post by: timferius on September 18, 2014, 02:14:55 pm
You trying to start beef, boy?
Listen, I have no steak in this argument,
It is killing me that you ended that with a comma.
I was going to type more, but couldn't think of a beefy enough pun. Fixed it for you.
Post by: penguinofhonor on September 18, 2014, 02:53:45 pm
I like a good steak, don't get me wrong, but I find it is way over-rated, and there are many more flavourful dishes out there that don't cost and arm and a leg.
Yeah, I understand why people like steak, but I don't get why it seems to be so many people's favorite food ever. It's just a slice of good meat.
Post by: TamerVirus on September 18, 2014, 03:01:40 pm
Or a geometric shape made up of hunks of random meat?
Post by: penguinofhonor on September 18, 2014, 03:12:05 pm
Post by: Comrade Shamrock on September 18, 2014, 04:23:19 pm
Post by: Rose on September 18, 2014, 10:21:49 pm
Post by: flame99 on September 18, 2014, 10:25:37 pm
I recommend adding in a bit of paprika and a very, very small amount of creole seasoning, to give it a bit of an extra kick.
Post by: Kingbodz on September 19, 2014, 10:58:51 am
Post by: Arx on September 19, 2014, 10:59:45 am
Post by: penguinofhonor on September 19, 2014, 11:18:01 am
Post by: Kingbodz on September 19, 2014, 11:39:17 am
Post by: MarcAFK on September 19, 2014, 11:50:18 am
Post by: penguinofhonor on September 19, 2014, 12:26:58 pm
Post by: DeKaFu on September 19, 2014, 12:32:40 pm
Post by: timferius on September 19, 2014, 06:22:08 pm
Post by: TamerVirus on September 20, 2014, 04:13:53 pm
BUT WHY???
Post by: timferius on September 20, 2014, 07:04:20 pm
Post by: Bauglir on September 20, 2014, 07:06:29 pm
Post by: acetech09 on September 20, 2014, 11:38:23 pm
I cooked the duck. (http://imgur.com/a/EXos0)
Post by: timferius on September 21, 2014, 11:18:34 am
Post by: Akura on September 21, 2014, 11:39:07 am
Got ahold of some allspice from the grocery store. Holy crap that was expensive, ~$6 for a 1.5oz jar.
Post by: acetech09 on September 21, 2014, 11:59:41 am
Got ahold of some allspice from the grocery store. Holy crap that was expensive, ~$6 for a 1.5oz jar.
Yowch. I haven't gone spice shopping in a while, now not really looking forward to :S
Post by: Akura on September 21, 2014, 12:04:29 pm
Post by: timferius on September 21, 2014, 06:41:24 pm
Post by: Loud Whispers on September 21, 2014, 06:44:47 pm
Allspice sounds like what Norse Gods use to season their food.Nah they use the beards of women and the noise of cat footfalls for that.
Post by: acetech09 on September 21, 2014, 07:08:43 pm
Also, leftover wine from yesterday is currently reducing into a demi glace with some chicken broth (kosher jewish brand, only one I buy) and some herbs. (Bay leaves, marjoram, basil, pepper, thyme)
(http://i.imgur.com/381O5yHl.jpg) (http://i.imgur.com/381O5yH.jpg)
Post by: Knit tie on September 24, 2014, 03:20:44 am
Post by: scrdest on September 24, 2014, 06:09:39 am
Sad morning rolls. Like normal morning rolls, but eaten in the middle of the night while sad.
If they are eaten in the middle of the night, doesn't that make them midnight rolls? Sadness optional.
Post by: Mr. Strange on September 24, 2014, 02:44:50 pm
Sad morning rolls. Like normal morning rolls, but eaten in the middle of the night while sad.If they were good rolls you should be less sad after eating them. Next time make some delicious happy midnight rolls waiting you in the fridge.
Post by: Sappho on September 25, 2014, 01:21:23 am
After a brutally long and stressful day at work, I knew I wouldn't have the energy to cook dinner, so I gave in to a combination of laziness and desperation and stopped at the pizza place. I would like a small pizza, I said, and the woman shook her head in exasperation, clearly fed up with these fools who walk in around dinner time and try to order food. You'll wait for half an hour, she said. She then gestured to the pizzas already available by the slice. There was a whole pepperoni pizza sitting there, and she pointed at it meaningfully. We've got a fresh one right here. Three of these big slices are about the same size as a small pizza, and a few crowns cheaper.
Normally I would shake my head right back at her and tell her I don't mind waiting, but I was really at my limit for the day. I just needed to get home. Generally, I don't get pizza with meat on it. I always get mushroom. But I was too tired to argue. I shrugged my shoulders. Fine, I said. Just give me three of those.
When I got home and opened the box, I discovered that the pizza was barely even warm. When I order a whole pizza, it's still hot when I get it home, so I knew this one wasn't as fresh as she had claimed, sitting there in the glow of the warming lights. I ate two slices anyway. They were just awful. Really, really quite bad. Far greasier than the veggie pizza ever is, made with cheap meat, and with too much oregano. I ate two slices and left the third for later. I always get hungry just before bed, and I can't sleep if I'm hungry.
Amazingly, I didn't get hungry again last night. Whenever I started to feel peckish, I thought of the third slice sitting there in its box, waiting to be warmed up and consumed, and discovered that miraculously, my hunger had vanished. I didn't even feel like eating anything else.
So last night I learned that eating food you don't like can kill your appetite for the rest of the day. And also that I should never trust the woman who works at that pizza place, nor should I ever get meat pizza from them since they clearly use inferior quality meats.
Post by: Sirus on September 25, 2014, 01:57:17 am
Post by: Osmosis Jones on September 25, 2014, 04:29:40 am
Post by: Blargityblarg on September 25, 2014, 06:54:01 am
it is glorious
Post by: Akura on September 25, 2014, 12:11:57 pm
Guh, I don't have an ice cream maker. >_<
PRE-EDIT: That's better. (http://www.bunsinmyoven.com/2012/10/30/pumpkin-pie-ice-cream-no-ice-cream-maker-required/)
I was looking for a new ice cream recipe. ^_^
Post by: TamerVirus on September 25, 2014, 12:13:27 pm
Post by: flame99 on September 25, 2014, 12:27:22 pm
The general method I used was cut potatoes into french fry-ish shapes, heated honestly probably too much vegetable oil in a pot, and waited for a bit. Then, I tossed in a loose bit of potatoes, and used whether or not it started bubbling as a guide as to whether it's ready. After that, I just (Very carefully) tossed the fries into the vegetable oil, and poked them with a plastic spoon until they were hard. Bam. Fries. Took ~5 minutes once I got the potatoes cut.
Post by: Sheb on September 25, 2014, 01:05:13 pm
That's not how you do french fries!
Post by: Sirus on September 25, 2014, 01:07:00 pm
Or alternatively, eaten cold from the fridge. I don't know why, but it just works.Also this.
If I'm in the mood for hot pizza, I'll reheat it in a toaster oven (or regular oven if the smaller version is not available). Don't use a microwave, it just won't work.
Post by: flame99 on September 25, 2014, 01:20:58 pm
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
But yes, I do realize that that's probably the worst way to go about it. However, no, I don't particularly care because they were delicious.
Post by: scrdest on September 25, 2014, 01:28:21 pm
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
But yes, I do realize that that's probably the worst way to go about it. However, no, I don't particularly care because they were delicious.
What's this Mur A you're talking about?
Post by: Sappho on September 27, 2014, 07:07:11 am
Post by: Arx on September 27, 2014, 10:29:33 am
Too bad I'll have to remember it for six months until the end of the interminable summer...
Post by: Cryxis, Prince of Doom on September 27, 2014, 10:36:18 am
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
But yes, I do realize that that's probably the worst way to go about it. However, no, I don't particularly care because they were delicious.
What's this Mur A you're talking about?
It's a land of freedom, democracy, more freedom, right wing extremists, liberals, that random guy in the middle, and people who don't realize that white letters are near invisible on whiteish back grounds
'MURICA
Post by: Akura on September 28, 2014, 11:35:40 am
Post by: Bauglir on September 28, 2014, 12:02:44 pm
It's cold outside. Time for spiced tea. I just threw some cinnamon, nutmeg, and a little chili powder in with a standard cup of English tea with sugar and creamy soya powder (don't just, I'm lactose intolerant and don't use enough milk to justify the cost of buying liquid soya milk and throwing half of it away when it spoils). Perfection.Chili powder? MAGNIFICENT
Post by: Sappho on September 28, 2014, 12:13:18 pm
It's cold outside. Time for spiced tea. I just threw some cinnamon, nutmeg, and a little chili powder in with a standard cup of English tea with sugar and creamy soya powder (don't just, I'm lactose intolerant and don't use enough milk to justify the cost of buying liquid soya milk and throwing half of it away when it spoils). Perfection.Chili powder? MAGNIFICENT
Confirmed today that this also works well with coffee, if you have a french press. Put the spices in with the coffee while it brews, then add sugar and cream/milk in the cup. Fantabulous. Clearly I have discovered the best winter drink.
Post by: Arx on September 28, 2014, 12:33:41 pm
And on another food note, I just finished a microwave brownie according to my third revision of the recipe, wherein I quarter the ingredients (yielding a brownie "only" the size of a teacup) but slightly increase oil and baking powder. It was deliciously moist, yet light and fluffy. Nine out of ten, would devour again.
Post by: DeKaFu on September 28, 2014, 12:38:06 pm
The fact that I can only buy eggnog around Christmas is the only thing that's saved me thus far.
Post by: Bauglir on September 28, 2014, 02:49:37 pm
I was actually thinking about that this morning- my only problem with my spiced tea was that the spice flavour was minimal, and I was thinking that using loose-leaf tea and a generous helping of spice would draw out the flavours better. It wasn't a great leap from there to thinking about brewing it with coffee.Protip: Add chipotle pepper and cinnamon.
And on another food note, I just finished a microwave brownie according to my third revision of the recipe, wherein I quarter the ingredients (yielding a brownie "only" the size of a teacup) but slightly increase oil and baking powder. It was deliciously moist, yet light and fluffy. Nine out of ten, would devour again.
Post by: LordBucket on September 28, 2014, 11:28:58 pm
It was delicious.
I will be cooking with leftover sardine-soaked olive oil again.
Post by: Sappho on September 29, 2014, 12:27:15 am
Post by: Helgoland on September 29, 2014, 06:00:58 am
Post by: VerdantSF on September 29, 2014, 07:32:00 pm
Whenever I cook something in a pan for dinner (stir-fries work especially well, but curry, daal, beans, pasta sauce, or pretty much anything is good), I like to leave the pan unwashed and cook eggs in it the next morning. Pretty much no matter what flavors are in there, they go well with eggs. It's like magic.
That's an awesome idea, Sappho! I just made a big batch of Creole Red Beans and Rice. Definitely scrambling some eggs in that pan later on!
(http://1.bp.blogspot.com/-V3mk6ctbPa4/VCn5vNCZHzI/AAAAAAAAA-Q/RprYJO0JkWQ/s600/2014-09-29-comp.jpg)
(http://4.bp.blogspot.com/-oo0bPuNeKY8/VCn5uWJKs2I/AAAAAAAAA-I/AdhIWiQ1k4U/s600/20140929_163513.jpg)
Post by: Osmosis Jones on September 30, 2014, 02:06:31 am
Spoiler: So this just cropped up on reddit (click to show/hide)
I've made regular hummus in the past, but some of these variations look pretty interesting, and I do have that can of chickpeas...
Post by: timferius on September 30, 2014, 07:04:49 am
Good lord you are my hero and I'm going to go home tonight and make ALL OF THE HUMUS.Spoiler: So this just cropped up on reddit (click to show/hide)
I've made regular hummus in the past, but some of these variations look pretty interesting, and I do have that can of chickpeas...
Post by: Osmosis Jones on September 30, 2014, 08:07:39 am
Post by: timferius on September 30, 2014, 08:28:14 am
Post by: penguinofhonor on September 30, 2014, 09:15:37 am
Beet hummus is not.
Post by: Bauglir on September 30, 2014, 01:13:30 pm
Beet hummus is not.Spoken like a person who's never had beets.
Post by: penguinofhonor on September 30, 2014, 01:19:36 pm
Post by: LordSlowpoke on September 30, 2014, 01:31:21 pm
Post by: Bauglir on September 30, 2014, 01:34:45 pm
I have definitely had beets. I remember them very vividly.They weren't pickled, were they? I like them that way but I can see why you wouldn't think they'd be good in hummus, if that's your experience. Otherwise, I cannot comprehend the true form of your opinion's attack.
Post by: Sappho on September 30, 2014, 01:36:40 pm
Post by: penguinofhonor on September 30, 2014, 02:28:55 pm
I have definitely had beets. I remember them very vividly.
They weren't pickled, were they? I like them that way but I can see why you wouldn't think they'd be good in hummus, if that's your experience. Otherwise, I cannot comprehend the true form of your opinion's attack.
I've had them raw and pickled. Raw was okay, pickled ones were a little gross. Do regular cooked beets taste significantly different?
Post by: Bauglir on September 30, 2014, 05:02:19 pm
Post by: timferius on September 30, 2014, 05:14:14 pm
Post by: penguinofhonor on September 30, 2014, 06:37:11 pm
Post by: Orange Wizard on September 30, 2014, 06:52:49 pm
Post by: timferius on September 30, 2014, 07:03:44 pm
Common and Other Names:
garden beet, beetroot, chard, Swiss chard, sugar beet, blood turnip, spinach beet, biet, juurikas, betteraves, rübe, biatais, barbabietola, beterraba, remolacha, betor. Commonly known as the beet in the United States. Outside the United States, beets are generally referred to as beetroot in English-speaking countries.
Post by: Orange Wizard on September 30, 2014, 07:07:13 pm
... and I actually like beetroot. It's nice in salads.
Post by: timferius on September 30, 2014, 07:23:07 pm
Post by: MaximumZero on September 30, 2014, 07:43:38 pm
Post by: Orange Wizard on September 30, 2014, 07:52:31 pm
Quote
Cane accounts for 80% of sugar produced
...
Quote
most of the rest is made from sugar beetsPoint taken.
Post by: MaximumZero on September 30, 2014, 08:05:06 pm
http://en.wikipedia.org/wiki/SugarcaneSugar beet sugar, at least up north here, is much cheaper due to production being closer.QuoteCane accounts for 80% of sugar produced
...Quotemost of the rest is made from sugar beetsPoint taken.
Post by: Orange Wizard on September 30, 2014, 08:14:47 pm
Post by: Cthulufaic on September 30, 2014, 08:17:44 pm
Australia... closer.This goes against everything I've learned about Australia.
Unless you are a kangaroo.
...are you?
Post by: Sheb on October 01, 2014, 01:50:14 am
Post by: Orange Wizard on October 01, 2014, 02:28:47 am
New Zealand's right next to Australia, silly.Australia... closer.This goes against everything I've learned about Australia.
Unless you are a kangaroo.
...are you?
Post by: Sappho on October 01, 2014, 02:48:47 am
New Zealand's right next to Australia, silly.Australia... closer.This goes against everything I've learned about Australia.
Unless you are a kangaroo.
...are you?
Yeah, he's not a kangaroo -- he's a kiwi! : )
Post by: timferius on October 01, 2014, 06:20:38 am
The, uhh, fruit, not the bird.
Post by: Osmosis Jones on October 01, 2014, 07:57:11 am
The, uhh, fruit, not the bird.
Spoiler: What's the difference? (click to show/hide)
Post by: Orange Wizard on October 01, 2014, 08:04:13 am
Post by: Arx on October 02, 2014, 01:57:52 pm
Omnomnom.
Post by: Helgoland on October 02, 2014, 05:55:47 pm
-Put olive oil into pot, then pour in too much cumin. Also fenugreek and mustard seeds. Throw in too much of that ridiculously pungent Turkish red spice. Burn mustard seeds until breathing gets hard.
- Throw in a couple of sliced-up dry tomatoes, and a bit of sliced-up big onion, because regular ones aren't availible. Later on, fail to find out the proper English name for those big onions. Also a fair bit of peanut butter. Notice that the peanut butter soaks up all the oil and everything is starting to stick to the bottom of the pot, and therefore pour in more oil.
-Drown everything in pureed tomato, add some salt, and boil until the noodles are done.
Post by: penguinofhonor on October 02, 2014, 08:23:27 pm
Post by: Cryxis, Prince of Doom on October 02, 2014, 10:25:10 pm
1 can of pumpkin stuffs
1 box of yellow cake mix
Empty both into a mixer/bowl
Mix
Bake
Eat
Post by: Helgoland on October 03, 2014, 07:55:41 pm
I'd add an egg, though. As-is, the recipe results in burgers that are kinda brittle.
Post by: timferius on October 07, 2014, 06:37:00 am
Post by: Rose on October 07, 2014, 10:08:06 am
Post by: timferius on October 07, 2014, 10:10:18 am
Post by: Rose on October 07, 2014, 10:14:29 am
that is not how you oatmeal.
you oatmeal by mixing half a cup of oatmeal with a cup of milk and a few spoons of sugar and a pinch of salt and boiling it for a few minutes till it's smooth.
Only useless plebs oatmeal with water.
Post by: timferius on October 07, 2014, 11:06:06 am
Post by: Bauglir on October 07, 2014, 12:42:30 pm
Post by: Sappho on October 07, 2014, 01:09:10 pm
Perhaps powdered milk?
Ew.
Post by: LordSlowpoke on October 07, 2014, 01:13:59 pm
Perhaps powdered milk?
even canned is better for oatmeal use
Post by: penguinofhonor on October 07, 2014, 01:32:28 pm
Oatmeal is best eaten with an excessive amount of brown sugar. And a bit of butter.
Post by: Neonivek on October 07, 2014, 01:34:39 pm
Powdered milk is the worst form of milk.
Oatmeal is best eaten with an excessive amount of brown sugar. And a bit of butter.
at that point you might as well be making oatmeal cookies.
Post by: penguinofhonor on October 07, 2014, 01:36:47 pm
Post by: Sappho on October 07, 2014, 01:45:35 pm
1. Soak raw oats overnight in coconut milk with a mashed-up banana and a spoonful of chia seeds (time consuming but tasty)
2. Mix raw oats with an equal amount of yogurt (it has to be good yogurt - the kind I eat is "farmer's style" though I'm not sure if that's what it's called in English - must have full fat and not loads of chemicals), plus a spoon of chia and another spoon of fruit jam (preferably homemade) - let soak at least an hour before eating for best results
I have #2 at work almost every day, since I can mix it together in a tupperware container in the morning, let it soak on the way to work, and eat it when I get there. Delicious.
Post by: Akura on October 07, 2014, 01:58:49 pm
No, oatmeal cookies are gross. Boring at their best.
What? No, oatmeal cookies are great. Oatmeal raisin cookies, though...
Post by: DJ on October 07, 2014, 02:00:50 pm
Post by: Sappho on October 07, 2014, 02:31:02 pm
Wait, doesn't yogurt have lactose? It's made from milk, right?
The culture that makes the yogurt also digests the lactose for you, so yogurt is safe for lactose intolerant people. As a result, I eat just an insane amount of yogurt. Mmmmmm.
Post by: Bauglir on October 07, 2014, 05:15:12 pm
True, oatmeal raisin cookies aren't great. They're AMAZINGNo, oatmeal cookies are gross. Boring at their best.
What? No, oatmeal cookies are great. Oatmeal raisin cookies, though...
Post by: Sirus on October 08, 2014, 03:03:46 am
I agree.True, oatmeal raisin cookies aren't great. They're AMAZINGLY BADNo, oatmeal cookies are gross. Boring at their best.
What? No, oatmeal cookies are great. Oatmeal raisin cookies, though...
Post by: timferius on October 08, 2014, 06:32:13 am
Post by: Rose on October 08, 2014, 10:57:40 am
Actually neither of us have had them, but they contain raisins which makes anything impossible to be anything but horrible.
Post by: Parsely on October 08, 2014, 11:11:47 am
Post by: Reudh on October 10, 2014, 11:43:00 pm
Here's a recipe.
Ingredients:
2 cups plain (non-self raising flour)
1 cup of sugar (white, brown, unrefined are all fine)
4 tbsp of golden syrup (honey can be substituted)
1 cup of desiccated coconut
1 teaspoon of baking soda
2 tablespoons of water
2 cups of rolled oats
225g of butter (margarine can be substituted)
Method:
1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix once it has melted.
2. Mix wet and dry ingredients. Add water if necessary.
3. Seperate and roll into small balls, then flatten them.
4. Bake at 150C (300F) for ~20 minutes or until golden brown.
They're a pretty simple and easy biscuit to make, and they have a long shelf life. They have a chewy texture, a honey-ish flavour, and are quite crisp. Brown sugar gives more colour and flavour, and coconut can be omitted as long as you add more syrup and oats.
They'll be quite soft until they cool, at which point you may need a strong jaw. :P
Post by: Osmosis Jones on October 11, 2014, 04:16:24 am
Oh, also, I'm hosting a BBQ tomorrow (which I believe Reudh might actually even be attending)... and the baking is off the chain. In addition to the meats we're asking others to bring, our current menu includes, but is not limited to;
2 choc pavlovas,
Lemon curd tart,
A couple of salads,
Jujeh (Persion saffron chicken) kebabs,
Another Iranian dish I can't remember,
Fresh baked pretzel bread rolls...
My house smells so good right now, I can't even.
Post by: Arx on October 11, 2014, 04:27:33 am
Post by: Reudh on October 11, 2014, 07:35:22 am
Just note, they are ANZAC BISCUITS, not cookies. It is a criminal offence to sell ANZAC "cookies" in Aus and NZ, not even joking.
Oh, also, I'm hosting a BBQ tomorrow (which I believe Reudh might actually even be attending)... and the baking is off the chain. In addition to the meats we're asking others to bring, our current menu includes, but is not limited to;
2 choc pavlovas,
Lemon curd tart,
A couple of salads,
Jujeh (Persion saffron chicken) kebabs,
Another Iranian dish I can't remember,
Fresh baked pretzel bread rolls...
My house smells so good right now, I can't even.
You bet your sweet barbecue I am.
Post by: MaximumZero on October 12, 2014, 01:08:33 am
Post by: Rose on October 12, 2014, 03:35:34 am
Tomato puree is useless and should never be used as long as actual tomatoes are available.
Post by: Osmosis Jones on October 12, 2014, 04:34:30 am
Also, BBQ went well... but good lord, the number of dirty dishes in our kitchen right now :/
We ran out of plastic plates etc, and people ended up using the crockery ones :(
Post by: Reudh on October 12, 2014, 05:49:58 am
Egads, that sounds like a good time. We should do a north-midwest US food-meetup sometime.
It was glorious. The jujeh was so good I felt like weeping, and then one of Osmo's friends cracked out some 12 year old scotch.
Post by: Osmosis Jones on October 12, 2014, 06:12:11 am
It was glorious. The jujeh was so good I felt like weeping, and then one of Osmo's friends cracked out some 12 year old scotch.
Yeah, Amir made the kebabs as well as brought the scotch. I like my housemates :P
Post by: flame99 on October 13, 2014, 07:50:06 pm
Post by: Orange Wizard on October 13, 2014, 07:54:02 pm
Post by: flame99 on October 13, 2014, 08:39:18 pm
Seriously, the French onion soup was so fucking burnt. It was probably the worst thing I've ever tasted. I poured it out. God DAMMIT!
Post by: Sheb on October 14, 2014, 12:05:52 am
Post by: scrdest on October 14, 2014, 02:33:09 am
Lab goggles are pretty cool.
FTFY.
Post by: Osmosis Jones on October 14, 2014, 03:52:57 am
Making a French onion soup. My eyes stung so badly after slicing the onions. I never want to so much as look at a fucking onion again.
If you have a large flat container, put the chopping board underwater and slice there!
Lab goggles are pretty cool for chopping onions.
Considering the sort of things I've been handling when I have needed to use sealed goggles... the idea of using them in the kitchen is terrifying.
Post by: Reudh on October 14, 2014, 06:16:12 am
Making a French onion soup. My eyes stung so badly after slicing the onions. I never want to so much as look at a fucking onion again.
If you have a large flat container, put the chopping board underwater and slice there!Lab goggles are pretty cool for chopping onions.
Considering the sort of things I've been handling when I have needed to use sealed goggles... the idea of using them in the kitchen is terrifying.
I have a spare set I use for the kitchen anyway. Not gonna use the same pair that I've taken into wet-labs.
Post by: Arx on October 15, 2014, 11:37:51 am
Post by: Sirus on October 20, 2014, 08:47:28 pm
Post by: timferius on October 20, 2014, 10:32:24 pm
Post by: Sirus on October 20, 2014, 10:40:42 pm
Post by: Bauglir on October 21, 2014, 08:38:36 am
Post by: MaximumZero on October 21, 2014, 02:28:10 pm
Post by: GiglameshDespair on October 21, 2014, 02:32:16 pm
/uni student
Post by: Arx on October 21, 2014, 02:33:28 pm
I have discovered that making generic savoury mince with onions, adding curry powder (I know, I know. I've now got all the spices, I just need time to figure it all out), and then adding mostly-cooked rice and milk makes a very nice rich creamy curry. Omnomnom.
Post by: penguinofhonor on October 21, 2014, 02:38:18 pm
I want a deep fryer so bad. When I get one, I'll have chicken wings all day erry day.
Chicken wings are completely feasible in a pan or a pot. I've done it several times.
Post by: Bauglir on October 21, 2014, 02:41:27 pm
I have discovered that making generic savoury mince with onions, adding curry powder (I know, I know. I've now got all the spices, I just need time to figure it all out), and then adding mostly-cooked rice and milk makes a very nice rich creamy curry. Omnomnom.Throw in some shredded cheese, pickles, and thousand island dressing. Trust me on this one. Cheeseburger curry is disturbingly good.
Post by: Sappho on October 21, 2014, 03:09:03 pm
(http://imgs.xkcd.com/comics/stove_ownership.png) (http://xkcd.com/418/)
I went through a phase of this recently. Gained a lot more weight than I thought I would ever gain before deciding maybe all the greasy, salty, fatty, fried stuff is probably not the best of ideas.
Post by: timferius on October 21, 2014, 03:10:55 pm
Post by: MaximumZero on October 21, 2014, 09:55:11 pm
Well, yeah, I know. I could bake them, too, but hey.I want a deep fryer so bad. When I get one, I'll have chicken wings all day erry day.
Chicken wings are completely feasible in a pan or a pot. I've done it several times.
Post by: penguinofhonor on October 21, 2014, 11:50:04 pm
Post by: crazysheep on October 22, 2014, 01:18:17 am
Post by: Aptus on October 22, 2014, 03:05:59 am
The best oatmeal is with walnuts, a sliced apple and a sliced banana. Seasoned with cinnamon and eaten with milk. Source: Every breakfast for the last half year :p
Post by: timferius on October 22, 2014, 07:19:13 am
Post by: Osmosis Jones on October 22, 2014, 07:36:24 am
Just roast your pumpkin til soft (I did it with a little oil and thyme), mash em up, and mix with enough flour to form a dough. Shape, then boil in small batches until they start to float, and lift them out with a slotted spoon.
At this stage, I dropped them in some ice water so they would stop cooking, but you can serve directly here instead (with maybe a sprinkle of parmesan, and possibly some chopped prsociutto and parsely if on it's own). Simple, right?
Once I was done prepping the rest of the meal, I then cooked off some onion and the gnocchi in butter, leaving me with lovely buttery golden gnocchi goodness.
Post by: Aptus on October 22, 2014, 11:31:42 am
That conversation was a while ago... but on that note, I've got my oatmeal routine down, makes my mornings lovely. Fell in love with it just in time for the cool weather too.
Wow, don't read forums with lack of coffee. My bad :p
Post by: Bauglir on October 26, 2014, 03:26:17 pm
I make no promises of authentic German cooking chops.
Spoiler: Ingredients (click to show/hide)
So, the first thing you do is chop up your onions and start them cooking in the butter. Switch off the heat (but leave them on it) just when they start to caramelize.
Meanwhile, start a pot of water boiling. Add salt to taste.
Mix your masa and flour together. In a separate bowl, stir together the eggs, oil, and a bit of water (probably just under a quarter cup - I didn't measure, but undershoot rather than overshoot, since it's easy to add more water later). Add a pinch of salt and a sprinkle of pepper. Pour that into the flour/masa, and mix it together. Once you've got chunks of fairly dry dough moving about in the powder, turn it all out onto a surface you've coated with your extra flour/masa (either works). Start kneading and slowly adding water, maybe a tablespoon at a time, until it all holds together. Keep kneading until you've got a smooth, heavy, homogeneous dough. Press it down to about 1/2 inch thick, then use a knife to cut it into cubes*. Put the dough into the boiling water. When all of it's floated up to the surface for about a minute, it should be done.
Drain the cooked dough, then return it to the now-empty pot, along with the caramelized onions and butter, and fry it all up for about a minute. Serve with cubes of cheese.
*This produces a vastly oversized result compared to what's standard, but it's how I've come to do it. Smaller pieces are more work, but cook faster and are going to be more moist. If you have a cheese grater or something, that would produce more usual pieces. Your dough should absolutely be thick enough for that to be feasible.
EDIT: Yeah, ~5000 calories for the batch says my estimate for how much food this is is not far off.
Post by: crazysheep on October 26, 2014, 11:56:34 pm
I think I messed up somewhere, or I set my expectations too high. (It was still tasty as a curry, so I'm not complaining too much :P) As a result I have a number of questions:
Do you guys make it as a dry or wet curry? How much cheese do you add?
Post by: Bauglir on October 27, 2014, 07:41:51 am
Recipe, for reference. (http://www.bay12forums.com/smf/index.php?topic=107598.msg4988539)
Post by: timferius on October 27, 2014, 08:05:12 am
Cook pasta.
Mix equal parts soy sauce, siracha, brown sugar in a bowl (2 servings is approx. 1 tablespoon of each, make more to taste).
Melt butter in saucepan and add 1/2 tsp of chili flakes and mix.
beat 1 egg in a bowl and add to saucepan, cook.
Add cooked noodles and sauce, stir.
And that's it! Enjoy!
Next step, mix Dragon Noodle and Korean Beef recipe... will report when I manage this.
Post by: Rose on October 27, 2014, 10:08:06 am
Now I know more than I did about avacados.
Post by: timferius on October 27, 2014, 10:37:34 am
Post by: Cryxis, Prince of Doom on October 27, 2014, 10:51:07 am
So, there are popcorn chips, like corn chip/popcorn hybrid. They're quite good.
Did you get just the normal sea salt ones or a different flavor?
I find those popcorn chips are much more filling than other chips
Post by: timferius on October 27, 2014, 11:04:40 am
I believe the brand is Popcorners if you're curious.
Post by: Cryxis, Prince of Doom on October 27, 2014, 11:13:30 am
Got a big box of 3 flavours from Costco (good snacks for the wee ones). There was Jalapeno, Cheddar, and the sea salt. The Cheddar are my favourite I think.my family usually buuys the sea salt ones or cheddar
I believe the brand is Popcorners if you're curious.
I don't really like that cheddar powder stuffs on food though
Post by: Caz on October 27, 2014, 12:25:18 pm
Post by: crazysheep on October 27, 2014, 12:47:07 pm
I usually make it fairly wet (the dressing alone makes it tricky to do otherwise), and I tend to go easy on the cheese just because it doesn't really emulsify well without additional work that I'm unwilling to put in.Thanks! :3
Recipe, for reference. (http://www.bay12forums.com/smf/index.php?topic=107598.msg4988539)
Post by: Cryxis, Prince of Doom on October 27, 2014, 03:54:58 pm
Post by: timferius on October 27, 2014, 04:02:54 pm
(don't judge me, I had a long day).
Post by: RedKing on October 27, 2014, 04:05:07 pm
Holy mother of God, what a meal. The chicken and dumplings was damn near perfect -- seasoned just right, the dumplings were soft but still firm, the chicken just melted in your mouth with no bones or gristle, the cornbread was slightly sweet and savory and crumbly, and even the cabbage (which I normally dislike) was boiled soft and still had a firmness and slight crunchiness and a hint of sweetness to go with the salt and pepper and vinegar. I was sorely tempted to lick the bowl like a dog to get the last of the broth. And when sopping up the broth with the cornbread, I ended up with this wonderful corn mush that just exploded with flavor.
This was down home food done RIGHT.
Post by: Cryxis, Prince of Doom on October 27, 2014, 04:05:38 pm
I am unleashing the greatest culinary achievment upon my family tonight... Frozen Pizza!
(don't judge me, I had a long day).
Nothing wrong with good ol' frozen pizza
Post by: Kingbodz on October 28, 2014, 02:00:49 pm
Post by: DJ on October 28, 2014, 02:04:33 pm
Post by: Cryxis, Prince of Doom on October 30, 2014, 09:37:10 am
I got a bag of sea salt popcorn chips a couple days ago and it is my lunch for the week along with a bag of ¨Jack Links¨ teryaki beef jerky
Post by: ggamer on November 02, 2014, 08:51:08 am
Post by: penguinofhonor on November 02, 2014, 08:59:10 am
Post by: Cryxis, Prince of Doom on November 03, 2014, 11:07:32 pm
For those that don't frequent the happy or sad threads it was delicious though stuffing your face till you can't eat anymore is a good way to get sick like I did
Felt horrible for about 5 hours then had a startch filled dinner (bread, mashed potatoes, corn, and chiken)
Looks like start by stuff is a great stomach reliever
Post by: Reudh on November 04, 2014, 02:19:16 am
Had sushi for lunch today
For those that don't frequent the happy or sad threads it was delicious though stuffing your face till you can't eat anymore is a good way to get sick like I did
Felt horrible for about 5 hours then had a startch filled dinner (bread, mashed potatoes, corn, and chiken)
Looks like start by stuff is a great stomach reliever
sushi's pretty good, but you know the saying: everything in moderation.
Post by: Cryxis, Prince of Doom on November 04, 2014, 09:27:22 am
Had sushi for lunch today
For those that don't frequent the happy or sad threads it was delicious though stuffing your face till you can't eat anymore is a good way to get sick like I did
Felt horrible for about 5 hours then had a startch filled dinner (bread, mashed potatoes, corn, and chiken)
Looks like start by stuff is a great stomach reliever
sushi's pretty good, but you know the saying: everything in moderation.
yup, I can generally eat raw fish just fine. But this time I just went over my limit.
Post by: Rose on November 09, 2014, 11:08:03 am
Was good. Not $55k good, but good.
Post by: Osmosis Jones on November 09, 2014, 10:28:42 pm
Spoiler: Turned out pretty well, IMO (click to show/hide)
Tasty, too :P
Post by: MaximumZero on November 10, 2014, 01:46:21 am
Made potato salad for the first time.To be honest, you don't know if it was $55k good or not, because you didn't ask for funding (unless you did and I missed the opportunity to laugh at it.)
Was good. Not $55k good, but good.
Post by: Orange Wizard on November 10, 2014, 03:02:09 am
Post by: Bauglir on November 10, 2014, 01:47:18 pm
Post by: Akura on November 10, 2014, 02:01:09 pm
Made pizza the other week, base and sauce done from scratch too.Spoiler: Turned out pretty well, IMO (click to show/hide)
Tasty, too :P
That does look appetizing, though that may be because I just got off work and haven't eaten lunch yet. Soooo hungry...
That pepperoni looks a bit thick, though.
Post by: Osmosis Jones on November 11, 2014, 01:15:44 am
Post by: MaximumZero on November 11, 2014, 03:41:47 am
Post by: timferius on November 11, 2014, 07:34:47 am
Post by: Bauglir on November 11, 2014, 09:08:24 am
Post by: Rose on November 11, 2014, 10:10:07 am
Part of it involves letting it sit overnight. We'll see how it works.
Post by: Akura on November 11, 2014, 02:10:20 pm
So I'm trying an internet cream cheese recipie, to deal with the lack of cheap cream cheese here.Point me towards recipe?
Part of it involves letting it sit overnight. We'll see how it works.
PRE-EDIT: No wait, I think I may have found it, but it uses something I've never heard of before, much less seen in a supermarket.
Post by: Rose on November 11, 2014, 08:45:50 pm
So I'm trying an internet cream cheese recipie, to deal with the lack of cheap cream cheese here.Point me towards recipe?
Part of it involves letting it sit overnight. We'll see how it works.
PRE-EDIT: No wait, I think I may have found it, but it uses something I've never heard of before, much less seen in a supermarket.
The leaving overnight stpdes not seem to have worked.
Post by: itisnotlogical on November 11, 2014, 09:34:14 pm
Post by: timferius on November 11, 2014, 09:53:45 pm
Post by: Sappho on November 12, 2014, 02:07:53 am
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
Cold brewed coffee is magnificent.
Post by: Reudh on November 12, 2014, 07:36:08 am
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
Cold brewed coffee is magnificent.
I can concur. For my hot-brewed iced coffee, i generally just make a plunger pot of normal coffee, have that during the day, then freeze the remaining liquid into a block.
Post by: Rose on November 12, 2014, 08:24:36 am
After boiling it again, and adding more vinegar than strictly necessary, it began to separate. It is now hanging in a cloth in the fridge.
Tomorrow I should have sour but perfectly servicable cheese.
Post by: Rose on November 12, 2014, 10:14:55 am
Spoiler: It is done. (click to show/hide)
It's a little sour, so I can't have it with jam, but it is delicious as hell.
Post by: Helgoland on November 12, 2014, 10:15:08 am
Post by: Rose on November 12, 2014, 10:20:30 am
I followed this, but where it says to let it separate overnight, it didn't do it, so I brought it to a full boil, and (probably unnecessarily) added a bit more vinegar, then it separated pretty quickly. Then I let it sit for about 6 hours to be safe, and then hung it in a cloth for a bunch of hours. There was actually not a lot to drain out, because the cream I used was thick as hell already.
Post by: itisnotlogical on November 12, 2014, 08:31:24 pm
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
Cold brewed coffee is magnificent.
I can concur. For my hot-brewed iced coffee, i generally just make a plunger pot of normal coffee, have that during the day, then freeze the remaining liquid into a block.
I didn't really enjoy the cold-brewed kind. The taste wasn't very sharp, and once again all the sugar I added just sunk to the bottom (I should invest in some liquid sweetener). It was alright, but I preferred the hot brew.
The hot brew I did was just regular double-strength coffee, cooled in the fridge and then poured over ice. The cold brew was 1.5 cups of water with 1/3 cup of dark Yuban coffee.
Post by: RedKing on November 12, 2014, 08:40:26 pm
Made some kind of lemon-pepper chicken and mushroom concoction the other night. Started out sauteing fresh mushrooms in butter, crushed garlic, salt, pepper and lemon juice. Decided it needed a little something and I was out of white wine, so I used some Shaoxing wine I've had around forever (it's called "wine" but it's more like a dry sherry). Added some thin strips of chicken breast and continued to saute, then turned the heat up so the liquid condensed down into more of a sauce on the chicken and shrooms, then served the whole thing over pasta. Pretty darn good for a random concoction.
Post by: Bauglir on November 12, 2014, 09:20:45 pm
Made lamb rogan josh. Only the second or third time I've ever cooked lamb, and it turned out well. Damn shame that it's so expensive here, but a guy gets really tired of eating chicken all the time.Do you have a butcher or meat farm around? If Iowa's any indication, lamb heart is incredibly cheap, probably in about the same range as hamburger (although, that's hamburger from a butcher or farm, so it'll still be on par with decent grocery store beef steak in price). It might work well, although it does have a very slight liver-y flavor.
Post by: rabidgam3r on November 13, 2014, 12:30:20 am
Post by: GiglameshDespair on November 13, 2014, 08:41:46 am
They've always made a good stew when I've used them.
Post by: ggamer on November 13, 2014, 07:40:36 pm
tastes like hoooome~
Post by: TamerVirus on November 14, 2014, 06:41:41 pm
I ask. What is good item to deep fry?
Post by: nenjin on November 14, 2014, 06:53:04 pm
Off the top of my head:
Peanut Butter and Jelly Sandwich
Candy Bars
Cookies
Button Mushrooms
Onion Rings
Pickles
Zucchini
Bananas
Corn Dogs
Dough (You drizzle like some Bisquick Pancake Mix over the oil, let it brown, scoop it out, hit it with powdered sugar, and you have Funnel Cake.)
---
Anyways, just posting to say, mom still make the best Rigatoni. Damn it is good.
Post by: MaximumZero on November 14, 2014, 07:24:56 pm
Going to a 'Fryday' Friday gathering. (Basically chilling with folks and deep frying stuff)Chicken wings. All of them.
I ask. What is good item to deep fry?
Post by: timferius on November 14, 2014, 07:28:49 pm
According to the South, anything.
Off the top of my head:
Peanut Butter and Jelly Sandwich
Candy Bars
Cookies
Button Mushrooms
Onion Rings
Pickles
Zucchini
Bananas
Corn Dogs
Dough (You drizzle like some Bisquick Pancake Mix over the oil, let it brown, scoop it out, hit it with powdered sugar, and you have Funnel Cake.)
---
Anyways, just posting to say, mom still make the best Rigatoni. Damn it is good.
I can vouch for Zucchini, Corn Dogs, Dough, Mars Bars, and ice cream oddly.
Edit:
If you're American, your Mars bars are wrong and I cannot vouch for them, btw.
Post by: Akura on November 15, 2014, 12:16:25 pm
Anyway, I need something to fill some rice balls with, so that I have something to eat for lunch during the week. I'm thinking something like mozzarella cheese, but I also want to add/use something else to that. I also want to make sure that the total cost comes out to no more than $10 a week(the rice is <$2/week already), preferably much less.
Post by: Sappho on November 15, 2014, 01:08:39 pm
I've got half a Hokkaido pumpkin and some potatoes roasting in the oven right now. They are taking FOREVER to cook but oh MAN do they smell good. So hungry...
Post by: Helgoland on November 15, 2014, 01:15:33 pm
Post by: Arx on November 15, 2014, 01:23:17 pm
I've got half a Hokkaido pumpkin and some potatoes roasting in the oven right now. They are taking FOREVER to cook but oh MAN do they smell good. So hungry...
Dammit Sappho now I'm envious.
Although I just had chicken fillets, rice, and mixed vegetables drenched in gravy, so I can't complain.
Post by: scrdest on November 15, 2014, 02:30:07 pm
Huh? At least in Germany Mars and Milky Way are distinct.
Unless I'm misremembering, Milky Way originated as European-targeted variant of Mars, but they're both sold in both places AFAIK.
Post by: Mesa on November 15, 2014, 03:00:53 pm
Also, what do you do with excess spaghetti sauce from the previous day, some cheese and bread? Make oven-baked spaghetti+cheese pseudo-casseroles of course. It's pretty good stuff. (well, the sauce can be substited with anything, like tomatoes or ham)
In other news, we'll be buying full-grain bread now starting the next week. Can't wait, I've had enough white bread in my life at this point and not enough other kinds of bread. Goota thank my sister for (kind of) introducing me to how good it actually gets when we were at her's house earlier this week. :P
Post by: LordSlowpoke on November 15, 2014, 03:17:19 pm
spaghetti breadritto vOv
Post by: Sappho on November 15, 2014, 03:34:48 pm
Well I sure learned something today!
My pumpkin was amazing. The problem with pumpkin is that there's never enough of it. I always want just a few more bites than are available. : (
Post by: Bauglir on November 15, 2014, 03:35:16 pm
Post by: GiglameshDespair on November 15, 2014, 06:34:41 pm
Post by: Osmosis Jones on November 15, 2014, 06:39:06 pm
I've just made a sandwich out of some pumpernickel fried in butter, about 6 ounces of beer cheddar, and a couple of sliced up pickles. It's amazing. Why are buttered rye breads the best for hot sandwiches?
Don't know about fried, but rye bread toasts up amazingly well. It ends up with lovely light, crisp surface with that chewy rye centre, and omg is so good. That may be my Polish genetics talking though... gotta have dat rye bread.
Post by: Akura on November 16, 2014, 11:43:22 am
Post by: Sappho on November 16, 2014, 04:38:08 pm
Mars bars and milky ways are completely different. Marbars are caramel, milky ways are not.
I thought Milky Ways had caramel, too. What am I thinking of, then? Because I'm sure there was no Mars bars where I grew up, but I distinctly remember a candy bar with nougat and caramel with a chocolate coating.
EDIT: It was driving me crazy, so I just looked it up. In the US, Milky Way bars are identical to Mars Bars. Caramel and nougat. In the UK, Milky Way bars have no caramel, so they're a different thing altogether. Mystery solved!
EDIT2: Complete with illustration!
(http://media.tumblr.com/tumblr_lqaugqTu7q1qk51ee.jpg)
Quote
Hmm, curious. Ok, after some sleuthing, it seems we may have a lost in translation situation going on here. In the UK, a Mars bar is caramel and nougat covered in chocolate. In the US, a Milky Way is caramel and nougat covered in chocolate. So they are pretty much the same candy but shaped a little different.
To make matters more complicated, a UK Milky Way is just nougat covered in chocolate or what Americans would call a 3 Musketeers. And a US Mars bar is caramel, nougat and almonds covered in chocolate or what Brits/Europeans would call a Mars Almond.
Post by: Sirus on November 16, 2014, 07:41:57 pm
Post by: Osmosis Jones on November 16, 2014, 11:12:35 pm
Post by: Rose on November 17, 2014, 08:13:21 am
The Indian version of snickers is eggless, meaning I can eat it.
Not so with Mars Bars.
Post by: Akura on November 17, 2014, 08:55:02 am
Post by: aenri on November 17, 2014, 10:07:37 am
Huh, I used far less cheese/pepperoni/sauce on these rice balls than I thought I would. They taste alright enough.
Are you stuffing your pizza onigiris, or are you using it as topping?
Post by: penguinofhonor on November 17, 2014, 11:55:19 am
Post by: Osmosis Jones on November 17, 2014, 08:16:55 pm
Entirely aside from it being a good site with delicious recipes and tricks, I love it because the author Kenji tends to explain his methodology when experimenting with a recipe, and the various trials he attempted. End result is whatever happens, you know why he did it, and what effect altering that part of the recipe will yield. Makes this a web resource that is utterly brilliant both for those who like to follow recipes exactly, and those who like to take a few key ideas and tweak accordingly!
Post by: UltraValican on November 18, 2014, 08:30:28 pm
Also, the pumpkin spice cheesecake was really good. I can't seem to find the link I used for it and I didn't take any pictures. I think it was this: Here (http://allrecipes.com/Recipe/Pumpkin-Cheesecake-Bars-2/Detail.aspx?evt19=1)
Post by: Bauglir on November 18, 2014, 10:37:31 pm
Post by: Akura on November 19, 2014, 03:16:08 pm
Huh, I used far less cheese/pepperoni/sauce on these rice balls than I thought I would. They taste alright enough.
Are you stuffing your pizza onigiris, or are you using it as topping?
Stuffing them. Topping would be messier than it already is. And man, do these things get STALE after a few days in the fridge :-\.
Also, the pumpkin spice cheesecake was really good. I can't seem to find the link I used for it and I didn't take any pictures. I think it was this: Here (http://allrecipes.com/Recipe/Pumpkin-Cheesecake-Bars-2/Detail.aspx?evt19=1)I know what I'm making for Thanksgiving now.
Post by: penguinofhonor on November 22, 2014, 08:47:08 pm
Post by: Akura on November 23, 2014, 12:56:26 pm
I'm getting a banh mi sandwich from a food truck. I love food trucks!
When I read that, my first thought was "he seems to be mispelling 'ham sandwhich'".
Post by: Arx on November 23, 2014, 01:01:34 pm
Had grilled chicken with baked potatoes and coleslaw for supper. The coals weren't hot enough though, so the chicken didn't get that hot caramelised skin soaked in liquid fat that is absolutely delicious and makes me wonder if there's crack involved in the spices.
Post by: Osmosis Jones on November 24, 2014, 04:17:33 am
Spoiler (click to show/hide)
Belgian golden ales in the glass carboy, something like an American pale ale in the plastic fermenters.
Post by: Sheb on November 24, 2014, 05:38:03 am
Post by: Bauglir on November 24, 2014, 10:34:52 am
Post by: Caz on November 24, 2014, 05:01:02 pm
Protip: Mushroom wine is not an experiment worth pursuing.
It can be done! You just need to add the appropriate amount of brewing sugar and consider the mushrooms more of a 'flavour' component. 2lbs white mushrooms per UK gallon of wine seems to work well, or so I heard... O_o
Post by: Bauglir on November 24, 2014, 05:12:36 pm
Post by: Caz on November 24, 2014, 05:24:24 pm
Oh, I know you can get it to ferment but the result was the most vile thing I've ever tasted. Perfect for university freshmen, but even I'm not that cruel.
How long did you let it age? A lot of wines are really foul if you don't let them sit for at least 6 months, preferably a year or more.
Post by: scrdest on November 24, 2014, 06:02:23 pm
To be honest, come to think of it, a mushroom wine is the most black metal drink ever: you're making yourself a drink from mouldy corpses of cannibalized organisms.
Post by: Bauglir on November 24, 2014, 09:38:31 pm
Well, I only let it age 3 months after fermentation before I gave it a swig and vowed "Never again.". I then marked all the bottles and did not open them for about 3 years, when I was disposing of all my failed projects - the odor when I opened them was indescribably awful, and I did not taste it to confirm.Oh, I know you can get it to ferment but the result was the most vile thing I've ever tasted. Perfect for university freshmen, but even I'm not that cruel.
How long did you let it age? A lot of wines are really foul if you don't let them sit for at least 6 months, preferably a year or more.
Most likely I failed to properly sterilize things, if I'm being fair.
Post by: Osmosis Jones on November 25, 2014, 12:53:32 am
Post by: Bauglir on November 26, 2014, 02:47:52 pm
Spoiler: Vague Recipe (click to show/hide)
Post by: RedKing on November 27, 2014, 03:08:47 pm
Corned beef brisket (cooked to perfection by my significant other -- meat just melts in your mouth)
Bourbon mashed sweet potatoes with glazed pecans (made by yours truly -- recipe below)
Steamed haricots vert
Bavarian sauerkraut
Mashed potatoes
Spiced apple cider
Not exactly a traditional thanksgiving spread, but damn good nonetheless.
RedKing's Bourbon Mashed Sweet Potatoes
You will need:
3 pounds sweet potatoes (since these will be mashed rather than individual potatoes, this is a good opportunity to use the long skinny ones or the nubby bits)
4-5 tbsp butter
4-5 tbsp bourbon (don't skimp -- get the good stuff. I use Woodford Reserve, but could be done with Maker's Mark or any other respectable label. Cheap bourbon will leave a burnt taste.)
2 tsp vanilla extract
4-5 tbsp brown sugar
pecans (optional -- I used about 2.5oz of glazed pecans) visible
Start by peeling and dicing the sweet potatoes, then bake at 375F until fork-tender (about 45-60 minutes -- smaller cubes will cook faster)
Once the potatoes are cooked, transfer to a pot and place over low heat.
Add butter and mix gently.
Once the butter is melted, add the brown sugar and mix gently.
Once the sugar is mostly melted, add the bourbon and vanilla.
If you want the pecans, go ahead and add them now.
Use a potato masher and mash vigorously until an even, mostly smooth consistency is achieved. Because these are sweet potatoes, there will be some fibers to the texture, but that's fine.
If a bit dry, add another tbsp of butter and mix in. If the flavor is a bit bland, add 1/2 tsp salt and mix. If you want more "wow" factor, add more bourbon ;)
When they're done right the flavor will be very smooth and rich without being heavy or cloying.
Post by: Osmosis Jones on November 27, 2014, 07:11:58 pm
Cultural differences I guess.
In other news, although we dont celebrate thanksgiving down under, coincidentally enough, this weekend will involve copious amounts of food. Current planned list for the sides at the BBQ on my end is
* Blueberry pie
* Raspberry pie
* Tomato soup
* Colombian salt potatoes
* Fresh bread
While my housemate is of course repeating his crowd favourite jujeh kebabs.
Post by: acetech09 on November 28, 2014, 02:24:30 am
Ramen with salted un-distilled saké? Pretty good, kinda sweet though.
Ramen with Lousianan fermented pepper sauce? NO GO NO GO ABORT ABORT ABORT ABO-*psshhhhh* [transmission lost]
bonus points if you can name all three condiments
Post by: Bauglir on November 28, 2014, 10:18:47 am
Post by: penguinofhonor on November 28, 2014, 10:48:49 am
Post by: Caz on November 28, 2014, 11:33:09 am
As far as I can tell, sake isn't distilled so un-distilled sake would just be sake.
You're right. Distilled sake is called shochu. (Well, not really, but close enough a comparison.)
Post by: Sappho on November 28, 2014, 02:29:48 pm
In case anyone missed the recipe last winter, it goes like this:
1. Get a bottle of cabernet suavignon. It doesn't have to be expensive, but don't get the really cheap stuff. It makes a big difference.
2. Pour a little of the wine in a small pot. Maybe half a cup or so?
3. Add a whole cinnamon stick, a few cloves, a few cardamom seeds, a piece of star anise, a piece of allspice, a few big spoonfulls of your favorite sugar, and the peel from a small orange. Or as many of those ingredients as you're able to find, really. Whatever you've got on hand is probably fine.
4. Bring it to a boil and let it simmer until it's all bubbles, getting thick and syrupy.
5. Pour in the rest of the wine and heat it up, but do not boil it, or you'll lose the delicious alcohol and everyone will hate you.
6. Serve hot with orange wedges.
If you'll excuse me, I'm off to drunkenly write the climactic scene of my novel. What could possibly go wrong?
Post by: timferius on November 28, 2014, 02:41:00 pm
Post by: Akura on November 29, 2014, 01:00:42 pm
Oh, and I've been growing some chives over the summer, and cut some for Thanksgiving. They tasted pretty good, although they may have been poisonous as well, since my stomach hurt after dinner. Then again, if the pumpkin pie my mom made was toxic, and she made the rest of the food as well, she may have just poisoned everything else too. My sister tried the chives and she never said anything about being sick from it.
Post by: Caz on November 30, 2014, 12:41:48 pm
I made those pumpkin cheesecake bars posted a while back. They taste quite like pumpkin pie with nuts on them. Which is good, especially since I think I heard my stepdad say that the regular pumpkin pie my mom made may have made him sick. I haven't tried it, but kudos to my mom for trying to poison him, I guess.
Oh, and I've been growing some chives over the summer, and cut some for Thanksgiving. They tasted pretty good, although they may have been poisonous as well, since my stomach hurt after dinner. Then again, if the pumpkin pie my mom made was toxic, and she made the rest of the food as well, she may have just poisoned everything else too. My sister tried the chives and she never said anything about being sick from it.
Chives aren't poisonous, unless you grew daffodil leaves by mistake.
Post by: Cryxis, Prince of Doom on December 03, 2014, 11:28:31 pm
Now I have double the oat meal with half the water
Post by: Vector on December 04, 2014, 02:38:13 am
Post by: Sirus on December 04, 2014, 02:39:41 am
Post by: Sheb on December 04, 2014, 02:45:53 am
Post by: timferius on December 04, 2014, 07:18:44 am
Post by: Vector on December 04, 2014, 11:55:38 am
Post by: Sappho on December 04, 2014, 12:33:26 pm
I had just eaten, so I decided on a paper pouch of freshly roasted chestnuts. I have actually never had roasted chestnuts before and I did not know what I was in for. They are SO GOOD (though a pain in the ass to peel). I must make these myself sometime (couldn't be too complicated). On the way home, I decided to pick up a bottle of medovina (it was really expensive just for a small cup at the market but it's very common and cheap to buy at the supermarket here) and heat it up on the stove. I'm currently nibbling at the last of the chestnuts and sipping at my hot mead. Now that's what I call a lovely evening.
Post by: scrdest on December 04, 2014, 12:54:45 pm
I decided to walk home today from the city center, as it was a mild winter's evening and I was in a good mood. I passed through the big Christmas market on Old Town Square and ooohhhhh the smells. Sausages cooked over wood fires, potatoes cut into spirals and fried on wooden skewers, cinnamon/sugar spiral pastries cooked over an open flame, svařák (mulled wine), roasted Prague ham, hot medovina (mead)...
I had just eaten, so I decided on a paper pouch of freshly roasted chestnuts. I have actually never had roasted chestnuts before and I did not know what I was in for. They are SO GOOD (though a pain in the ass to peel). I must make these myself sometime (couldn't be too complicated). On the way home, I decided to pick up a bottle of medovina (it was really expensive just for a small cup at the market but it's very common and cheap to buy at the supermarket here) and heat it up on the stove. I'm currently nibbling at the last of the chestnuts and sipping at my hot mead. Now that's what I call a lovely evening.
With the mention of the trdelniki (I'm assuming that's what you meant by the pastries you mentioned), ham and potatoes, I'm getting flashbacks to summer. Is there snow there yet? I gotta see Prague in winter someday...
Post by: Sappho on December 04, 2014, 01:01:54 pm
By the way, this medovina is kicking my ass. Alcoholic honey. That's basically what it is. Sweet boozey goodness. Mmmmmmm.
Post by: Akura on December 04, 2014, 02:01:14 pm
Post by: Sappho on December 04, 2014, 02:44:20 pm
It's funny, before I realized what mead actually is, I always imagined it being something sour or bitter. Something... manly? I mean, it's what vikings and such used to drink, right? It turns out that it's basically alcoholic candy. Seriously. It's girlier than peppermint schnapps. I... I have so much less respect for all those warriors in old stories now. They were like, "I have returned from the battle and I demand a cup of hot sugary sweetness laced with alcohol!"
Post by: Sheb on December 04, 2014, 02:46:02 pm
*Sheb goes back to manlyfully snacking on a manly bar of manly white chocolate.*
Post by: MaximumZero on December 04, 2014, 02:49:32 pm
Post by: Sappho on December 04, 2014, 02:52:34 pm
Gotta be pretty manly to get the honey without modern beekeeping equipment.
Wouldn't that have been women's work? Fall into the category of cooking, while the men were out killing each other?
Post by: Arx on December 04, 2014, 02:57:30 pm
Gotta be pretty manly to get the honey without modern beekeeping equipment.
Wouldn't that have been women's work? Fall into the category of cooking, while the men were out killing each other?
You've clearly never encountered the terror of a catapult hurling beehives. :P
Post by: MaximumZero on December 04, 2014, 03:02:09 pm
Warriors were generally from a specific caste of people, as peasants were not allowed to train with or own weaponry.
Post by: Helgoland on December 04, 2014, 03:05:57 pm
I'm not an expert, but in a lot of pre-medieval societies, farming was men's work and the women were relegated to housework, hence the term housewife.There's an interesting bit about semi-modern gender roles regarding gardening: The area where my family comes from has very light, sandy soil; gardening work like tending vegetables, which was a very important thing a couple of decades ago, was considered women's work. The area where I grew up has very heavy, clay-rich (and thus very, very fertile) earth: Because of this gardening work is much harder, and it is thusly considered men's work.
All this within 300 km of each other, mind you.
Post by: Bauglir on December 04, 2014, 04:48:21 pm
Post by: Caz on December 04, 2014, 05:18:35 pm
I'm not an expert, but in a lot of pre-medieval societies, farming was men's work and the women were relegated to housework, hence the term housewife. Beekeeping would have been a man's job.
This is generally a myth. Outside of nobility, both genders were needed to do farm work, especially at harvest time.
Post by: Avis-Mergulus on December 04, 2014, 05:39:05 pm
I shit upon the gods, it's actual hot chocolate.
Speaking of mead, it doesn't necessarily have to be sweet. I've tried some rather bitter dark mead made from buckwheat honey, it was pretty good, if a bit dry.
Post by: Helgoland on December 04, 2014, 05:53:03 pm
Post by: Avis-Mergulus on December 04, 2014, 06:03:50 pm
Hot chocolate from a bain marie? Fancy~That's what it's called, eh? I had no idea and was too lazy to check. But yeah, it's pretty fancy-like. Simply using a metal cup might have been more efficient, though, but I don't have one.
Post by: Sheb on December 04, 2014, 06:06:04 pm
Post by: Cryxis, Prince of Doom on December 04, 2014, 06:06:37 pm
Post by: scrdest on December 04, 2014, 06:09:19 pm
And here I thought alchohol tasted bad in general lol
Pure alcohol doesn't taste much like anything, unless you count 'liquid burning' as a flavor, pretty much any alcohol is flavored. Eugh, that reminds me of a HORRIBLE wine I drank at my friend's place last week, it tasted like somewhat sweet nothing. Water probably tasted more like grapes, fermented or not, than that crap.
Post by: Avis-Mergulus on December 04, 2014, 06:16:23 pm
Mmmmh, I wonder if I could use the lab's hot water bath to do my chocolate.In theory, you almost certainly can. I mean, I only know about this method (of heating stuff) from my Applied Chemistry courses. I could have figured it out by myself, of course, but still.
In practice, it's a serious breach of lab safety rules, and a proper lab supervisor will have you shot.
And here I thought alchohol tasted bad in general lolThat may be a personal preference thing, but I think different kinds of alcohol taste very, very different. There's not really a specific "alcohol taste" to hate, and even if there was, plenty of alcoholic drincs wouldn't taste like it.
Post by: Sheb on December 04, 2014, 06:21:24 pm
Post by: Avis-Mergulus on December 04, 2014, 06:32:49 pm
Yeah, exactly. But there is so much cool cooking you could do with lab equipment. And you're not a biologist until you wondered what milliQ water and agarose gels tasted like.I would guess milliQ tastes like pretty much nothing? Of course, can't know until you check.
I probably have less experience with lab work than you, but I remember wandering what colloidal sulphur tastes like. I quench it with water, then I think "It's cool now, I wonder if it's okay if I just gargle it..?"
Post by: Sheb on December 04, 2014, 06:36:45 pm
Post by: Avis-Mergulus on December 04, 2014, 06:48:15 pm
Sulfur? That's weird. I guess we have slightly different experiences, you being a chemist and me a biologist. More edible stuff in my lab, mostly.Oh, everything's edible at least once. About the sulfur, I just had two very different concepts of how it would taste - I thought it would either taste like pine resin (for some reason), or like earwax (the Russian phrase for "earwax" literally translates to "ear sulfur"). It's wasn't a rational thing, just morbid curiosity induced by a wholly imagined dichotomy thingy.
Another similar thought that I had is whether one could crush a chunk of potassium in one's hand, whether it would burn the skin due to residual moisture, plus certain culinary/gastronomical associations due to it looking like cat food while submerged in a jar of oil.
I guess that's why they kept it in a bullet-proof safe.
Post by: penguinofhonor on December 04, 2014, 06:58:53 pm
Post by: Sirus on December 04, 2014, 11:23:28 pm
I apologize. Of course, now that I'm getting hungry, I really wish I had grabbed one of those potato spirals..."Girly" drinks are about I can handle :P
It's funny, before I realized what mead actually is, I always imagined it being something sour or bitter. Something... manly? I mean, it's what vikings and such used to drink, right? It turns out that it's basically alcoholic candy. Seriously. It's girlier than peppermint schnapps. I... I have so much less respect for all those warriors in old stories now. They were like, "I have returned from the battle and I demand a cup of hot sugary sweetness laced with alcohol!"
I wonder how hard it would be to find mead around here...
Post by: Osmosis Jones on December 05, 2014, 12:11:50 am
Also, people were speaking before about mulled wine. That's good, but you have to try mulled cider. Imagine apple pie, except you can drink it, and it gets you drunk.
Post by: Sappho on December 05, 2014, 01:37:57 am
I only had 2 small cups of it! And they were watered down by half, as well.
Oh, well. Hi ho, hi ho, it's off to work I go, where I'm sure my Czech coworkers will sympathize with my mead hangover.
Post by: Arx on December 05, 2014, 02:59:31 am
Sulfur? That's weird. I guess we have slightly different experiences, you being a chemist and me a biologist. More edible stuff in my lab, mostly.Oh, everything's edible at least once. About the sulfur, I just had two very different concepts of how it would taste - I thought it would either taste like pine resin (for some reason), or like earwax (the Russian phrase for "earwax" literally translates to "ear sulfur"). It's wasn't a rational thing, just morbid curiosity induced by a wholly imagined dichotomy thingy.
Another similar thought that I had is whether one could crush a chunk of potassium in one's hand, whether it would burn the skin due to residual moisture, plus certain culinary/gastronomical associations due to it looking like cat food while submerged in a jar of oil.
I guess that's why they kept it in a bullet-proof safe.
Titrations always tempt me, especially when we have to do boring NaOH and HCl ones. It's salty water once you've neutralised it, right?
...so what happens if I just... taste it?
Post by: crazysheep on December 05, 2014, 03:17:31 am
Post by: Sheb on December 05, 2014, 03:25:16 am
Post by: crazysheep on December 05, 2014, 03:27:11 am
Ethanol on the other hand.. is tastier if you buy it rather than pick some up from the lab :P
Post by: Sheb on December 05, 2014, 03:29:07 am
Post by: crazysheep on December 05, 2014, 03:33:41 am
I'll leave you guys to discuss the finer details of cooking with lab chemicals then :P
Post by: Sheb on December 05, 2014, 03:37:57 am
Post by: Helgoland on December 05, 2014, 04:32:13 am
Post by: scrdest on December 05, 2014, 07:52:21 am
I got all the spices for Sappho's mulled wine last winter, but I never got ahold of the wine. Now I have a $13 bottle of Cabernet Sauvignon, so all I need is an orange and some people to drink this stuff with.And here I thought alchohol tasted bad in general lol
That may be a personal preference thing, but I think different kinds of alcohol taste very, very different. There's not really a specific "alcohol taste" to hate, and even if there was, plenty of alcoholic drincs wouldn't taste like it.
I like alcohol, but I definitely think it has a taste. It's not that hard to cover up, but it's there. I taste it when I take a shot of cheap vodka (which is about as close to ethanol+water as you get) and I taste it lingering at a sip of a strong beer (like over 10%).
Cheap vodka is actually more flavorful than high-end unflavored vodka - because that means there's non-alcohol/water residue left over from fermentation, stuff like fusel oils or whatnot. Or worse yet, sulfur compounds used to sterilize the fermentor, ugh.
And how good's a 13$ Cabernet? If the prices match those here, that seems a little painful to mix that good wine with... well, anything.
Post by: penguinofhonor on December 05, 2014, 10:41:39 am
Post by: Sappho on December 05, 2014, 10:53:25 am
I don't usually drink wine, but $13 seems like it's pretty medium quality. I could've probably gotten a cheap bottle for $5-7, but that might result in worse-tasting mulled wine. If mulling it covers up the taste pretty well, I'll probably go for a cheaper wine next time.
You could probably get good results with something a bit cheaper, but the better quality *will* make a difference. Whatever you do, don't used boxed or bottom-shelf stuff. It might taste ok, but definitely not as good, and it's likely to give you a headache or make you feel sick.
Post by: Sheb on December 06, 2014, 10:05:46 am
Post by: aenri on December 06, 2014, 11:20:44 am
It depends, in Belgium/France, you can get decent boxed wines nowadays. Also decent wine for 5-6 euros.
Here the swill and boxed wine costs 1-1,5 €. 6 € is pretty good quality.
Post by: penguinofhonor on December 06, 2014, 11:47:45 am
Hot/warm wine is weird. I don't know if I like it. Maybe if it was a bit colder in my house.
After the wine got a bit closer to room temperature it was better, and definitely tasted better than it did pre-mulling, but I didn't like the Cabernet that much to start with. I think I'll try again with something sweeter like a port.
Post by: Sappho on December 06, 2014, 11:49:53 am
Post by: Helgoland on December 06, 2014, 11:50:17 am
Here you can get it at the Christmas markets during wintertime - directly in front of my old school there was one, so we could sneak out and have a cup during our five-minute breaks. It made my physics teacher almost bearable!
Post by: Avis-Mergulus on December 06, 2014, 12:31:18 pm
Aaaaah, you're making Glühwein! I kept wondering what mulled wine was...Damn, it's "Glühwein" in German? Because in Russian, it's "глинтвейн"(Glintwein) and I always thought it was a loanword from German.
Here you can get it at the Christmas markets during wintertime - directly in front of my old school there was one, so we could sneak out and have a cup during our five-minute breaks. It made my physics teacher almost bearable!
Post by: Helgoland on December 06, 2014, 12:37:26 pm
Post by: timferius on December 07, 2014, 06:19:35 pm
Post by: Cryxis, Prince of Doom on December 07, 2014, 07:26:37 pm
I'm starving and on my own for dinner with available ingredients in terms of not spice things
I've got a few cans of Campbell's soups, onions, chicken (obviously), eggs, bisquick, spices galor, and some random misc. left overs
Post by: penguinofhonor on December 07, 2014, 08:18:38 pm
Post by: Cryxis, Prince of Doom on December 07, 2014, 08:33:40 pm
I ended up cooking two strips of chicken with onions. Seasoned with salt, pepper, and garlic salt.
Microwaved a can of Campbell's fiesta nacho cheese stuff. Chopped up the chicken and added the chicken and carmalized onions to the nacho cheese soup thingy and then added crushed totilla chips to that, mixed it up and ate it.
Quite delicious actually
Post by: Caz on December 07, 2014, 10:52:22 pm
Raw chicken?
Put a couple eggs in a bowl and whisk them. Put the bisquick in a bowl and mix in a bit of salt, pepper, and any spices you might have that are good with meat. Put parchment paper on a baking sheet.
Dunk a piece of chicken in the egg, coating it as thoroughly as you can. Then cover it in the bisquick and set it on the baking sheet. Repeat with as much chicken as you want, then bake at 350-400F (higher=crispier) until the chicken is done and the breading has browned a bit.
This will probably result in breaded chicken. I don't think bisquick would do anything weird. It might be particularly fluffy breading.
This works better if you flour the chicken beforehand. It gives a surface for the egg to stick to, and gives more even breading. Or so my mother says or whatever.
Post by: penguinofhonor on December 07, 2014, 11:00:23 pm
Post by: MaximumZero on December 08, 2014, 01:00:13 am
This works better if you flour the chicken beforehand. It gives a surface for the egg to stick to, and gives more even breading. Or so my mother says or whatever.Verifying this. Flour, then egg, then breading and spices, then oven, then eat.
Post by: Cryxis, Prince of Doom on December 11, 2014, 12:33:34 am
Mix peanut butter and cream cheese (one of those like 4' by 1.5' blocks and about the same amount of penut butter)
Add a cup of powdered sugar and mix in
A cup (maybe less) of oat meal, a small bag of mini chocolate chips, and a small bag of mini m&ms. Mix it all together and you get a pretty good tasting paste-ey dip thing
Graham crackers, pretzels, apples, etc for dipping
Post by: Akura on December 17, 2014, 02:12:25 pm
Post by: Arx on December 17, 2014, 02:13:16 pm
Post by: scrdest on December 17, 2014, 02:17:20 pm
Related, a peanut butter and sweet chili sandwich is fantastic.
Wow, that sounds interesting... gotta try it sometime.
Post by: Osmosis Jones on December 18, 2014, 04:07:20 am
Buttery, nutty goodness coupled with salty, savoury deliciousness and a good hunk of colby or mild cheddar in between? Bliss. Particularly if you toast the bread first.
Post by: Rose on December 30, 2014, 11:44:38 am
Spoiler: Made some delicious peanutbutter cookies. (click to show/hide)
Post by: Avis-Mergulus on December 30, 2014, 03:42:28 pm
Post by: penguinofhonor on December 30, 2014, 04:10:52 pm
Post by: Bauglir on December 30, 2014, 05:57:35 pm
cheddar cheesecake
Wat. I must know more.
EDIT: Also, superior dumpling dough can be achieved by using three parts wheat flour to two parts potato flakes to one part corn masa. Ish.
Post by: timferius on December 30, 2014, 06:59:38 pm
Post by: MaximumZero on December 30, 2014, 09:24:30 pm
Post by: penguinofhonor on December 30, 2014, 09:52:58 pm
cheddar cheesecake
Wat. I must know more.
I used this recipe (http://m.cabotcheese.coop/recipe/detail/id/443) except those candied apple slices look gross so I plan on making candied bacon and baked apples as toppings.
Without toppings it's... interesting. It tastes decent but the cheddar is a little firmer than the cream cheese so the texture is pretty weird. Hopefully it'll be better with baked apples.
If I make this again, before I add the eggs I'm going to get the cream cheese pretty hot and then mix in the cheddar. Hopefully it will melt and mix in better.
Post by: Cryxis, Prince of Doom on January 01, 2015, 02:18:08 am
Also try peanut butter, cheese and vegemite, if you're in Aus or know any of us.What is Vegemite anyhow?
Buttery, nutty goodness coupled with salty, savoury deliciousness and a good hunk of colby or mild cheddar in between? Bliss. Particularly if you toast the bread first.
Post by: Osmosis Jones on January 01, 2015, 05:12:32 am
Other related (though inferior) products include marmite, ovo, promite and maggi sauce.
Post by: scrdest on January 01, 2015, 05:54:38 am
It's an extract made from the yeast that sediments out when making beer; they take it, add salt to induce autolysis, and then boil it down into a thick black/brown paste. We use it as a savoury spread. Flavour is salty, beefy, and a little bit beery. Delicious, but a bit of an acquired taste.
Other related (though inferior) products include marmite, ovo, promite and maggi sauce.
VERY much of an acquired taste. I, having no prior contact to Marmite whatsoever, tried a veeeery thinly spread layer of it on toast the very first time and thought it tasted like the sweat of a hungover Satan.
Fast-forward half a year and I actually had Marmite cravings every now and then.
Post by: Osmosis Jones on January 01, 2015, 06:05:09 am
Post by: Kingbodz on January 01, 2015, 09:08:01 pm
Post by: Caz on January 01, 2015, 09:37:17 pm
It's an extract made from the yeast that sediments out when making beer; they take it, add salt to induce autolysis, and then boil it down into a thick black/brown paste. We use it as a savoury spread. Flavour is salty, beefy, and a little bit beery. Delicious, but a bit of an acquired taste.
Other related (though inferior) products include marmite, ovo, promite and maggi sauce.
VERY much of an acquired taste. I, having no prior contact to Marmite whatsoever, tried a veeeery thinly spread layer of it on toast the very first time and thought it tasted like the sweat of a hungover Satan.
Fast-forward half a year and I actually had Marmite cravings every now and then.
You need to put butter on the toast too.
Post by: Reudh on January 01, 2015, 10:25:30 pm
Post by: Osmosis Jones on January 01, 2015, 10:41:00 pm
Post by: Bauglir on January 01, 2015, 10:52:02 pm
Post by: Cryxis, Prince of Doom on January 02, 2015, 02:09:03 am
Poi bread......
I'm drooling thinking about it
I used to live in Hawaii for 5 years.... That bread is addicting it is....
Purple and soft and delicious and yaaaaa I crave it all the time and my family only has like two small loaves of OK poi bread in the freezer from like two years ago (still entirly fine to eat) but no one wants to open it because when it's gone it's gone
Post by: timferius on January 02, 2015, 08:43:35 am
Post by: GiglameshDespair on January 02, 2015, 09:11:47 am
Post by: timferius on January 02, 2015, 09:18:52 am
I don't even know what it is. Ignorance is bliss, maybe?Fries, gravy, and cheese curds. It is simple, yet decadently delicious (decadently is actually a word according to spell check, win!). Some people will try to sell it to you using grated cheese instead of curds, the proper response to this is shoving their head in a pot of gravy while cursing at them in french. They are terrible people and should feel nothing but shame.
Post by: penguinofhonor on January 02, 2015, 10:41:50 am
Post by: Akura on January 02, 2015, 11:02:38 am
Post by: Cryxis, Prince of Doom on January 03, 2015, 03:54:01 pm
Post by: Osmosis Jones on January 03, 2015, 07:58:51 pm
My dad just made chilli inlets with his glorious chilli in them and it's sooo frwaking delicious *^*
Inlets? (http://en.wikipedia.org/wiki/Inlet) That's a lot of chilli...
Post by: Cryxis, Prince of Doom on January 03, 2015, 08:45:47 pm
OmletsMy dad just made chilli inlets with his glorious chilli in them and it's sooo frwaking delicious *^*
Inlets? (http://en.wikipedia.org/wiki/Inlet) That's a lot of chilli...
Why does my auto correct hate me?
Post by: MaximumZero on January 04, 2015, 01:14:49 am
If you use shredded cheese they're called disco fries and they sound as delicious as poutine. I haven't had either though.I prefer chili cheese fries to either. I'm just not that big on gravy.
Post by: Tack on January 04, 2015, 05:33:58 am
I went to a N'orleans restaurant (because we have those here), and got ribs and chilli cheese fries.
It was a very complicated taste...
Post by: smeeprocket on January 04, 2015, 06:27:23 am
Post by: Arx on January 04, 2015, 07:15:10 am
Post by: crazysheep on January 04, 2015, 07:47:26 am
Tasty mistakes, what would I do without you.
Post by: Cryxis, Prince of Doom on January 04, 2015, 12:20:20 pm
She shared it with my GF and when she made it her family gobbled the things down like it was their last meal, her aunt and father ate 6 of these things each.
Post by: penguinofhonor on January 04, 2015, 12:23:45 pm
Post by: Sheb on January 04, 2015, 12:24:05 pm
Post by: Cryxis, Prince of Doom on January 04, 2015, 12:24:58 pm
Though I'm not sure if I'm allowed to disclose the guacamole and salsa recipes (ok maybe the salsa but the guacamole is a secret)
Post by: Rose on January 05, 2015, 10:52:15 am
But instead of the chewy goodness that I usually expect from oatmeal cookies in general, they came out brittle and crumbly. As this is my second batch of cookies ever (first were the peanutbutter ones) I'm not sure how to improve them.
Any ideas? (Note: I don't use eggs)
Post by: Arx on January 05, 2015, 11:01:35 am
Post by: Knit tie on January 05, 2015, 11:22:06 am
So I made some oatmeal cookies.
But instead of the chewy goodness that I usually expect from oatmeal cookies in general, they came out brittle and crumbly. As this is my second batch of cookies ever (first were the peanutbutter ones) I'm not sure how to improve them.
Any ideas? (Note: I don't use eggs)
Cookies are supposed to be brittle and crumbly, you reactionary bourgeois mockery of a cook, it's what makes them so good! It's what makes them proper! It's what makes them Soviet!
Post by: timferius on January 05, 2015, 11:43:39 am
Edit: Ah, yes, googling suggests that any high pectin fruit should do. Makes sense. Banana is easiest, as it's already mushy.
Post by: Helgoland on January 05, 2015, 12:58:22 pm
Cookies are supposed to be brittle and crumbly, you reactionary bourgeois mockery of a cook, it's what makes them so good! It's what makes them proper! It's what makes them Soviet!In Soviet Russia, cookie crumbles you?
Post by: smeeprocket on January 05, 2015, 05:13:11 pm
So I made some oatmeal cookies.
But instead of the chewy goodness that I usually expect from oatmeal cookies in general, they came out brittle and crumbly. As this is my second batch of cookies ever (first were the peanutbutter ones) I'm not sure how to improve them.
Any ideas? (Note: I don't use eggs)
Cookies are supposed to be brittle and crumbly, you reactionary bourgeois mockery of a cook, it's what makes them so good! It's what makes them proper! It's what makes them Soviet!
I am so inspired by this. I am with you, comrade!
Spoiler (click to show/hide)
Post by: majikero on January 05, 2015, 05:54:16 pm
Post by: penguinofhonor on January 05, 2015, 06:35:53 pm
Spoiler: fried chicken/pickles (click to show/hide)
I charred the chicken breading on the chicken a little, and one piece was a little tough, but the rest were delicious. I put lime juice and pepper on them, which is quickly becoming one of my favorite ways to eat wings.
The fried pickles were really good. I lowered the heat a little too much for one batch so they were a little light, but they tasted the same. The breading was gluten free so my roommate could eat it, and because of that I learned cornmeal makes really good breading.
Temperature is proving to be the trickiest part of frying. I think need a cooking thermometer.
I also made baked apples in my crock pot, which were delicious.
Spoiler: baked apples (click to show/hide)
Post by: smeeprocket on January 05, 2015, 06:38:46 pm
Post by: Osmosis Jones on January 06, 2015, 06:17:18 am
Though I'm not sure if I'm allowed to disclose the guacamole and salsa recipes (ok maybe the salsa but the guacamole is a secret)
Bah, good guac is easy.
- 1 large red onion
- 2 large / 3 small avocadoes; RIPE ones!
- 1-2 tomatoes; flavour is vital here. Watery supermarket tomatoes will not work, so if you aren't growing them yourself, get cherry roma ones (not cherry OR roma, ones that are both cherry AND roma), and bump up the number to 6 or 7.
- 1-3 birdseye chillies; depends on your tolerance for heat. Even if you don't like spice, add at least one seeded chilli
- 1 small lime
- 1 cupped handful of coriander/cilantro
- Salt and pepper to taste; strangely enough, these are REQUIRED. It will not taste right without a bit of salt
Chop the chillies up fine, the coriander up coarse, add the juice and zest of the lime and give everything else a medium dice (http://en.wikipedia.org/wiki/List_of_culinary_knife_cuts). Yes, that's right, a dice. You are not pureeing it, you're serving it chunky. Season with salt and pepper, mix, and serve immediately.
Post by: Cryxis, Prince of Doom on January 06, 2015, 07:53:29 am
Also we use like half a large yellow sweet onion instead of red onion
Post by: Caz on January 06, 2015, 08:53:44 am
Yesterday I cooked a lot!
When I first saw the pic I thought you were implying that your cooking had failed so badly that you had to give it to the cat.
It actually looks pretty good, though!
Post by: Caz on January 06, 2015, 08:55:02 am
- 1 large red onion
- 2 large / 3 small avocadoes; RIPE ones!
- 1-2 tomatoes; flavour is vital here. Watery supermarket tomatoes will not work, so if you aren't growing them yourself, get cherry roma ones (not cherry OR roma, ones that are both cherry AND roma), and bump up the number to 6 or 7.
- 1-3 birdseye chillies; depends on your tolerance for heat. Even if you don't like spice, add at least one seeded chilli
- 1 small lime
- 1 cupped handful of coriander/cilantro
- Salt and pepper to taste; strangely enough, these are REQUIRED. It will not taste right without a bit of salt
Chop the chillies up fine, the coriander up coarse, add the juice and zest of the lime and give everything else a medium dice (http://en.wikipedia.org/wiki/List_of_culinary_knife_cuts). Yes, that's right, a dice. You are not pureeing it, you're serving it chunky. Season with salt and pepper, mix, and serve immediately.
I need homemade salsa in my life again. Nothing compares to those homegrown tomatoes and chillis.
Post by: Osmosis Jones on January 07, 2015, 04:03:17 am
I need homemade salsa in my life again. Nothing compares to those homegrown tomatoes and chillis.
Someday, when I actually have my own house, I am planting the biggest goddamn herb and vege garden the world has ever seen. Probably a few fruit trees too. Fresh, ripe tomatoes are a world apart.
Post by: Reudh on January 07, 2015, 04:37:22 am
I need homemade salsa in my life again. Nothing compares to those homegrown tomatoes and chillis.
Someday, when I actually have my own house, I am planting the biggest goddamn herb and vege garden the world has ever seen. Probably a few fruit trees too. Fresh, ripe tomatoes are a world apart.
That is exactly what I want to do when I have my own house.
Growing up harvesting food from my dad's vegie garden is a fond memory of mine.
Post by: Cryxis, Prince of Doom on January 07, 2015, 08:53:56 am
Also never try to grow pumpkins in a home garden that gets lots of sunlight, if you want other plants to grow
Post by: Knit tie on January 07, 2015, 11:00:39 am
Spoiler (click to show/hide)
Post by: Vector on January 07, 2015, 04:53:50 pm
Post by: Sheb on January 07, 2015, 05:17:58 pm
Also, no hope you might be in St Petersburg in early february? I might be there on holidays. I'll try to smuggle some beers past the food ban.
Post by: smeeprocket on January 07, 2015, 07:04:41 pm
Cavier! I can't believe people actually eat that. I thought it was pretend food rich people made up to trick the poor.
*next photo will be of Knit Tie downing a bottle of Crystal*
Post by: Bauglir on January 07, 2015, 07:06:26 pm
Post by: Cryxis, Prince of Doom on January 07, 2015, 07:58:05 pm
Post by: Bauglir on January 07, 2015, 11:56:00 pm
Post by: acetech09 on January 08, 2015, 01:58:12 am
Spoiler: Fried Catfish! (click to show/hide)
Post by: MaximumZero on January 08, 2015, 02:13:40 am
Post by: Knit tie on January 08, 2015, 02:16:08 am
Knit Tie, you're such a decadent...Unfortunately, no.
Also, no hope you might be in St Petersburg in early february? I might be there on holidays. I'll try to smuggle some beers past the food ban.
Post by: Osmosis Jones on January 08, 2015, 04:23:04 am
I have to ask; does it taste muddy? I've always assumed that catfish, being a bottom dweller, would have that horrible mud taste like carp does.
Post by: timferius on January 08, 2015, 07:29:28 am
Catfish?It's actually a nice flakey fish, I wouldn't call the taste muddy, but it's definitely more mellow I'd say than some other popular fishes.
I have to ask; does it taste muddy? I've always assumed that catfish, being a bottom dweller, would have that horrible mud taste like carp does.
Blackened Catfish is an amazing dish, and I miss the blackened Catfish po'boy from the Cajun restaurant in my old Uni town.
Post by: Cryxis, Prince of Doom on January 08, 2015, 08:11:29 am
Catfish?
I have to ask; does it taste muddy? I've always assumed that catfish, being a bottom dweller, would have that horrible mud taste like carp does.
Nope I would have to agree with the guy above me, catfish tastes pretty good.
On the subject of fried fish, anybody ever had fried Waleye?
Post by: Caz on January 08, 2015, 10:18:30 am
knit tie, you bourgeois pig.
Cavier! I can't believe people actually eat that. I thought it was pretend food rich people made up to trick the poor.
*next photo will be of Knit Tie downing a bottle of Crystal*
It used to be poor people food, same with lobster. The rich are quite strange.
Post by: timferius on January 08, 2015, 11:12:01 am
/me bursts in to song
Post by: Helgoland on January 08, 2015, 11:29:42 am
There used to be a law in Cologne that housemaids and butlers and such could not be fed a certain type of fish - carp or salmon, I believe - more than three times a week. Today that fish is a delicacy.knit tie, you bourgeois pig.
Cavier! I can't believe people actually eat that. I thought it was pretend food rich people made up to trick the poor.
*next photo will be of Knit Tie downing a bottle of Crystal*
It used to be poor people food, same with lobster. The rich are quite strange.
Post by: Zangi on January 08, 2015, 11:37:41 am
California Ban on Foie Gras (import and sale) struck down, effective now(or maybe yesterday). (http://www.mercurynews.com/crime-courts/ci_27276151/california-foie-gras-ban-struck-down?source=infinite)
Post by: smeeprocket on January 08, 2015, 01:40:14 pm
Seeing as the Murican politics thread has been hijacked to its original purpose, maybe this fits here... it is food.
California Ban on Foie Gras (import and sale) struck down, effective now(or maybe yesterday). (http://www.mercurynews.com/crime-courts/ci_27276151/california-foie-gras-ban-struck-down?source=infinite)
this makes me very very sad, but you know this will just go into an animal rights debate, since geese are not pre-slaughter, actually food.
They have to be force fed to get to the foie gras level they want the liver at. it's massively fucked.
Post by: GiglameshDespair on January 08, 2015, 01:44:45 pm
But I am not for being cruel to them, and that is cruelty. It is banned here in Britain, and with good reason.
Post by: Sheb on January 08, 2015, 01:46:53 pm
Post by: Bauglir on January 08, 2015, 04:39:19 pm
Post by: Helgoland on January 08, 2015, 04:41:00 pm
It doesn't even taste that good![/literally the least important objection]Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
Post by: Cryxis, Prince of Doom on January 08, 2015, 04:44:23 pm
Post by: Reudh on January 08, 2015, 07:21:48 pm
I eat animals. I hold no guilt over eating animals. I would not hesitate to kill the animals I eat if I made to do so.
But I am not for being cruel to them, and that is cruelty. It is banned here in Britain, and with good reason.
Yup. Same here. Foix gras is pretty fuckin' cruel as far as animal foodstuffs go.
Post by: Caz on January 08, 2015, 08:44:47 pm
Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
...Doesn't that make it more desirable to eat?
Post by: Knit tie on January 09, 2015, 03:48:46 am
It does, especially in Russia in particular and Eastern Europe in general. Veblen goods all the way.Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
...Doesn't that make it more desirable to eat?
Post by: Osmosis Jones on January 09, 2015, 04:31:58 am
Post by: Helgoland on January 09, 2015, 06:56:45 am
Yes, in principle, but only as long as it's not widely known! The goal would be to make it a food of the nouveau riche, and then watching it die slowly as even lotto winners pick up on its now-bad reputation.Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
...Doesn't that make it more desirable to eat?
Post by: timferius on January 09, 2015, 07:23:12 am
So no one has had Waleye fish before?I've had Walleye once before, my brother caught it. Was pretty descent fish, been a while though. I believe we grilled it, not fried.
Fun fact, I thought they were a type of bass, but are actually of the perch family. The more you know!
Edit:
Actually... now that I think about it, it may have been a large-mouth... I'll have to chat with my brother and see if he remembers...
Post by: Arx on January 09, 2015, 07:38:31 am
Living the high life.
Post by: Cryxis, Prince of Doom on January 09, 2015, 07:56:09 am
So no one has had Waleye fish before?I've had Walleye once before, my brother caught it. Was pretty descent fish, been a while though. I believe we grilled it, not fried.
Fun fact, I thought they were a type of bass, but are actually of the perch family. The more you know!
Edit:
Actually... now that I think about it, it may have been a large-mouth... I'll have to chat with my brother and see if he remembers...
Was it caught in the Great Lakes?
That's where my grandfather and I go fishing for it.
Everytime I go up to see him we take his fishing boat to go catch a few of those then bring em back cut em up and frie them
So delicious *^* my grandfather always knows where to get fresh meat if he doesn't get it himself and it's the best
Post by: timferius on January 09, 2015, 08:19:15 am
Post by: Zangi on January 09, 2015, 11:59:10 am
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.Yea, the 2 producers left in America-New York are not the factory type farms that the opponents are showcasing. All the picture and video examples of mistreatment are not from the farms in America. Pretty old too...
Post by: smeeprocket on January 09, 2015, 12:39:19 pm
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.
I think most people can agree that force feeding an animal until their liver is almost to a bursting point is flat out cruel.
It is, yes, as bad as at least I think.
It's like the term humanely-raised veal. It's an oxymoron.
But yea, people eat fois grais for status and those people are still wearing fur coats, which I thought was relegated to areas with brutal winters, only. But nope, people will just wear fur coats just because.
Post by: Sheb on January 09, 2015, 01:13:07 pm
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.
That article is... less than perfect. For example, it claims making foie gras drop food in the duck's crop. Well, apparently to that scientific paper the article itself cite, duck don't have a crop, and neither do geese. It also cite that paper that tell that after stopping force-feeding, the geese's liver returned to normal, but fails to cite the part of the paper where they say that force-fed geese and ducks dies at 10 time the rate of non-force-fed geese and duck.
Post by: Zangi on January 09, 2015, 01:34:03 pm
*snip*I'd figure the death rate is 100%... >.>
but fails to cite the part of the paper where they say that force-fed geese and ducks dies at 10 time the rate of non-force-fed geese and duck.
Seriously though, is that 10x death rate from a factory farm or from one of the Murrican ones?
Post by: Sheb on January 09, 2015, 01:40:27 pm
Post by: Knit tie on January 09, 2015, 01:49:52 pm
Well, the numbers come from that EU (http://ec.europa.eu/food/fs/sc/scah/out17_en.pdf) report. The mortality rate varies greatly, but the best units get an average of 1.7% during the two week of force-feeding, versus an average of 0.2% for non-force-feeding fattening.The mortality depends on a whole slew of factors, not the least of which being the sanitary conditions: if you shove a dirty tube into a duck's throat, the duck may get an infection and die. I'd say that a more thorough investigation of foie gras factories is needed.
Post by: Sheb on January 09, 2015, 01:53:26 pm
Post by: timferius on January 09, 2015, 01:56:37 pm
Post by: smeeprocket on January 09, 2015, 02:13:04 pm
Ducks are force fed until their livers are nearly bursting. Regardless of anything else, the liver going back to normal or the duck surviving or conditions of cleanliness, shoving a tube down a goose or duck's through and ramming as much food into them as you can is unnecessarily cruel.
I'm not here to tell you not to eat fois gras, that is your decision. But let's not pretend like the act itself isn't inhumane.
Post by: Knit tie on January 09, 2015, 03:43:08 pm
Post by: Cryxis, Prince of Doom on January 09, 2015, 05:07:20 pm
Though poultry and fish eggs are entirly fine
That and I hate the taste/texture of veal (note that I was not told that it was baby cow when I first are it, just told that it was cow)
Edit beause I'm an idiot who doesn't remember things properly
Post by: penguinofhonor on January 09, 2015, 05:07:58 pm
Post by: Sheb on January 09, 2015, 05:22:34 pm
All farm animals are killed young though. The vast majority is killed before reaching sexual maturity.
Post by: Cryxis, Prince of Doom on January 09, 2015, 05:54:38 pm
Veal is meat from animals that aren't even full size
I thought most animals in the us IIRC were at least as large as they get before slaughter
Post by: Sheb on January 09, 2015, 06:01:44 pm
Chicken are typically slaughtered when 30-35 days old.
Pigs are typically slaughtered at 6 months and 200 lbs. A full grown boar can easily reach 500-600 lbs.
Post by: Levi on January 09, 2015, 06:05:07 pm
Still, I can't wait till we get ethically grown Vat meat. :)
Post by: Cryxis, Prince of Doom on January 09, 2015, 06:27:07 pm
as long as they treat them humanely when they are alive+1
Still, I can't wait till we get ethically grown Vat meat. :)
(That's lab grown meat correct? No actual live animals involved IIRC)
Post by: GiglameshDespair on January 09, 2015, 06:47:57 pm
The unethical part of veal came from where they were kept in crates, unable to move, suffering sensory and social deprivation their entire lives until they were slaughtered, never having even seen sunlight. That was the unethical part.
The idea of it being worse to eat things when they're young is strange.
Post by: ChairmanPoo on January 09, 2015, 06:50:10 pm
Post by: timferius on January 09, 2015, 07:40:36 pm
Post by: Cryxis, Prince of Doom on January 09, 2015, 07:55:23 pm
That and I hate its texture/consultancy/taste
Post by: GiglameshDespair on January 09, 2015, 07:56:49 pm
Post by: smeeprocket on January 09, 2015, 08:24:27 pm
Personally I consider it unethical to consume animals, so it is relative. But I am speaking of the practices that create veal.
Without chaining and caging the baby, the muscles will develop and you won't end up with the same product. Baby calf != veal by itself. (I know, I used to adore veal, and my then meat eating bf explaining how it was made, well it put me on the fast track to being vegan.)
SO when I say veal is unethical, I am talking about that practice. There is no such thing as humanely-raised veal.
tbh, I think it is a little silly to insist on things like humanely raised meat. I've seen what that entails, and it is anything but humane. The only difference is you pay them more so they can lie to you about what happens in their ranch and slaughterhouse.
I support the efforts of organizations like Farm Sanctuary, which try to mitigate the violence of the meat industry by working to get gestation crates, battery cages, and veal crates (and things like fois gras) banned, because that is the best option we have. But it's insulting to me when people insist that they are somehow acting in a moral manner buying meat with these labels.
Post by: Cryxis, Prince of Doom on January 09, 2015, 08:39:12 pm
I've seen the animals and how they treat them, none of it is the least bit inhumane. Also many people out where I live hunt which I consider humane unless the people hunting are huge a-holes that purposely make the animals suffer (not going into detail).
But I don't think it's at all inhumane the way meat is produced around her (most places buy localy grown/raised food) so I have not a single problem eating it.
Post by: smeeprocket on January 09, 2015, 08:45:22 pm
I have plenty of friends and family's at my church that raise and slaughter animals at their own homes.
I've seen the animals and how they treat them, none of it is the least bit inhumane. Also many people out where I live hunt which I consider humane unless the people hunting are huge a-holes that purposely make the animals suffer (not going into detail).
But I don't think it's at all inhumane the way meat is produced around her (most places buy localy grown/raised food) so I have not a single problem eating it.
stuff you raise and slaughter yourself, and especially stuff that is hunted, is usually going to be significantly higher on the not cruel scale. But you are using these as a way to turn a blind eye to the factory farming industry, and the mass famers that claim to be free-range, cage-free, humanely-raised. These are not local, they are big business. They are not halal.
If you raise your own beef and slaughter it in what you perceive as a humane fashion, that's fine. If you hunt for food that's fine. Your carbon footprint is smaller than mine at any rate.
That is not how most people acquire their meat, however.
Post by: Cryxis, Prince of Doom on January 09, 2015, 08:49:33 pm
I was simply stating how it is out in the middle of nowhere
Post by: smeeprocket on January 09, 2015, 08:55:19 pm
I know
I was simply stating how it is out in the middle of nowhere
Right, but to clarify, I'm not talking about that. I have a number of friends that hunt, and a friend that has cattle for tax purposes that occasionally sends one or two to slaughter.
I don't really agree with these things, but that's not where I feel the real issues lie.
There's also large environmental issues with factory farming. And that is where we are going to see the real problem going into the future. Along with all the other things going on that are toxic to the environment.
Post by: GiglameshDespair on January 09, 2015, 09:04:24 pm
Quote from: http://en.wikipedia.org/wiki/Veal
Veal is the meat of young cattle (calves), in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.[1] Generally, veal is more expensive than beef from older cattle.
Turns out veal is just young beef. It's just certain types of veal that use a box.
Quote from: Compassion in World Farming http://www.ciwf.org.uk/farm-animals/cows/veal-calves/
When produced under the best conditions, veal does not need to be a cruel meal
So it turns out we weren't quite right, smeep.
Post by: smeeprocket on January 09, 2015, 09:16:57 pm
Looking up veal a bit further...Quote from: http://en.wikipedia.org/wiki/VealVeal is the meat of young cattle (calves), in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.[1] Generally, veal is more expensive than beef from older cattle.
Turns out veal is just young beef. It's just certain types of veal that use a box.Quote from: Compassion in World Farming http://www.ciwf.org.uk/farm-animals/cows/veal-calves/
When produced under the best conditions, veal does not need to be a cruel meal
[/quote
So it turns out we weren't quite right, smeep.
I think most veal connoisseurs would disagree.
The reason veal is veal is because the muscles of the calf don't develop, requiring it to be chained down. You will not get the same texture, otherwise.
I feel like a site that uses the term compassion and then promotes certain types of veal is mis-labelled.
I mean, I guess if you slaughtered the calf immediately, you could get the desired result. I don't know.
Cruelty-free meat is ultimately a misnomer. You have to accept that, if you want to eat meat, cruelty is going along with it. Even halah practices kill the animal by bleeding it, which is a terrifying process for the animal. It is not a nice way to go out. There are worse ways (such as some ranchers hanging pigs to kill them.) I just wouldn't call the practices humane or compassionate.
It begs the question, why eat veal at all if you are thinking about the suffering of the animal? It's kind of a weird desire. But when people say they only eat "humanely-sourced" meat, it's a little ridiculous. That's a big industry. You can't do that kind of thing on even a moderate scale without it becoming successively less and less about the life quality of the animals involved.
Post by: penguinofhonor on January 09, 2015, 11:55:00 pm
Spoiler: Buffalo Chicken (click to show/hide)
I love deep frying things! Boneless skinless chicken thighs are great. Cut them up to basically get boneless wings (what I did here), or use a whole one for a sandwich.
The breading for these was half cornmeal, half flour with a lot of smoked paprika. I tossed them in some red wine vinegar buffalo wing sauce, which is really good (you usually use white vinegar).
I think I'm going to make deep fried Oreos next, because I can make fair food at my house! Or maybe deep fried bacon. This is too much power for one person to have.
Post by: Rose on January 09, 2015, 11:57:48 pm
Post by: Cryxis, Prince of Doom on January 10, 2015, 12:01:56 am
I'm not kidding (yes I am), if you keep posting delicious fried food!
Post by: acetech09 on January 10, 2015, 02:30:58 am
Post by: Reudh on January 10, 2015, 03:57:57 am
As a vegetarian, these last few pages have all been wut
As a non-american, ...catfish? really?
Post by: Sheb on January 10, 2015, 05:49:15 am
Post by: smeeprocket on January 10, 2015, 12:17:45 pm
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.
actually they said now they can do it without that.
I'm not 100% certain that's the best way to go about it though, it seems labor intensive for just one hamburger patty. I don't know, I was never a big steak fan so the allure is lost on me. It was shellfish and seafood in general that I really liked.
Also, I really want a new deep fryer. My dad lost the cord to my old one because he likes to compulsively store things in impossible to find places.
Post by: scrdest on January 10, 2015, 12:18:35 pm
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.
That sounds so metal that I fully expect my hair to spontaneously turn pitch-black and grow a foot longer upon eating that.
Post by: Cryxis, Prince of Doom on January 10, 2015, 12:20:03 pm
IIRC a show on science channel looked at it and said they were getting close to being able to grow the meat inside the pitri dishes but not quite. In that show they were also growing pork so I'm not sure what difference it makes. They also said they needed a way to add more iron to it because it didn't quite have that meaty flavor so for some reason I'm having a hard time beleiving that those guys used fetal pig blood...
Anywho
Anybody ever tried Poi bread?
Post by: Helgoland on January 10, 2015, 12:22:19 pm
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
Post by: Sheb on January 10, 2015, 12:26:44 pm
Post by: Cryxis, Prince of Doom on January 10, 2015, 12:28:54 pm
(Sarcasm because I'm not sure how easily that would be noticed)
Post by: Arx on January 10, 2015, 12:35:54 pm
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
It's the Masai, yep. A mix of blood and milk.
Post by: Cryxis, Prince of Doom on January 10, 2015, 12:49:23 pm
It's the most sweet and delicious pastry you will ever ingest.
It is made from mashed up taro root so I'm not sure how many people live near places that grow that stuff
Post by: acetech09 on January 10, 2015, 01:17:32 pm
Anybody ever had poi bread?
It's the most sweet and delicious pastry you will ever ingest.
It is made from mashed up taro root so I'm not sure how many people live near places that grow that stuff
Can admit that I had it in Hawaii and did enjoy it. I've been looking for it locally, and it has to be somewhere around here, but haven't found it yet.
As a vegetarian, these last few pages have all been wut
As a non-american, ...catfish? really?
ugottaproblemwithdat?
Post by: smeeprocket on January 10, 2015, 01:37:47 pm
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
the culture Attila the Hun came from did that to their horses.
Vegetarians might as well eat meat anyway. Cutting out just meat really doesn't eliminate that much. And health wise, I would choose meat over dairy, that stuff is terrible for you.
I have never had poi bread, but I think it has some sort of fat in it. I was watching Bizzare Foods and remember something like that (I love that show!)
Post by: Cryxis, Prince of Doom on January 10, 2015, 02:16:55 pm
I think you can get it on the west coast but I don't know.
My family once debated on buying poi (the mashed up root, not yet baked) and getting it shopping out here, but it is ungodly expensive compared to how cheap it is out in Hawaii.
Post by: smeeprocket on January 10, 2015, 02:20:56 pm
If I ate meat that would be a goal of mine. I doubt you could get it anywhere other than Iceland, though.
I wrote it into the MUD I adminned for, actually. Caused a poison check or the person would vomit it up.
Post by: scrdest on January 10, 2015, 02:44:59 pm
the culture Attila the Hun came from did that to their horses.
Err... I believe that's a bit of a hint right there.
Post by: smeeprocket on January 10, 2015, 02:46:48 pm
Post by: Rose on January 10, 2015, 09:52:08 pm
That sounds incredibly disgusting.I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
It's the Masai, yep. A mix of blood and milk.
Post by: Helgoland on January 10, 2015, 11:41:23 pm
Vegetarians might as well eat meat anyway. Cutting out just meat really doesn't eliminate that much. And health wise, I would choose meat over dairy, that stuff is terrible for you.There's plenty more reasons for a vegetarian diet than questionable ethical concerns or medical benefits, however tentative, you know. I'd tell you to get your head out of your arse, but that would be needlessly inflammatory as well as counterproductive.
Post by: acetech09 on January 11, 2015, 12:58:06 am
have any of you tried hakarl? SPeaking of Bizarre Foods.
Yes.
It wasn't as bad as I was expecting... it tasted much more like some weird industrial cleaning product than what you'd think rotten shark is like. And since I have a decent amount of experience with relaxed industrial chemical precautions, I've built up a slight resistance to weird stuff in my mouth.
I'd tell you to get your head out of your arse, but that would be needlessly inflammatory as well as counterproductive.
That's sig material.
Post by: Cryxis, Prince of Doom on January 11, 2015, 01:01:40 am
It'd probably be very good for my terrible eating
Post by: acetech09 on January 11, 2015, 01:07:31 am
Post by: Cryxis, Prince of Doom on January 11, 2015, 01:12:52 am
Nice
Post by: Sirus on January 11, 2015, 01:14:33 am
I think poutine would sound so much better if it weren't for that scourge of food everywhere.
Post by: Rose on January 11, 2015, 01:16:29 am
Post by: Cryxis, Prince of Doom on January 11, 2015, 01:17:40 am
Post by: acetech09 on January 11, 2015, 01:24:47 am
How do you make gravy? Anybody know a good vegetarian recipie?
My gravy was simply beef stock and roux. Replace with vegetable stock and you're golden, both in color and food ideology?
edt:
Gravy. Ugh.
I think poutine would sound so much better if it weren't for that scourge of food everywhere.
Ever tried homemaking it?
Post by: GiglameshDespair on January 11, 2015, 09:07:27 am
I think most veal connoisseurs would disagree.
The reason veal is veal is because the muscles of the calf don't develop, requiring it to be chained down. You will not get the same texture, otherwise.
I feel like a site that uses the term compassion and then promotes certain types of veal is mis-labelled.
I mean, I guess if you slaughtered the calf immediately, you could get the desired result. I don't know.
Cruelty-free meat is ultimately a misnomer. You have to accept that, if you want to eat meat, cruelty is going along with it. Even halah practices kill the animal by bleeding it, which is a terrifying process for the animal. It is not a nice way to go out. There are worse ways (such as some ranchers hanging pigs to kill them.) I just wouldn't call the practices humane or compassionate.
It begs the question, why eat veal at all if you are thinking about the suffering of the animal? It's kind of a weird desire. But when people say they only eat "humanely-sourced" meat, it's a little ridiculous. That's a big industry. You can't do that kind of thing on even a moderate scale without it becoming successively less and less about the life quality of the animals involved.
Well, unless you provide otherwise, I'll go with the sources I've found on what's veal or not. And for saying you don't know, it does explain the different kinds of veal... so yeah. I suppose you could find out and make a more informed decision. 'S what I did.
The cruelty free meat people seem to be trying to minimise any suffering, so it doesn't really seem something to scoff at, really.
Post by: uber pye on January 12, 2015, 10:06:47 pm
Post by: majikero on January 13, 2015, 12:47:23 am
Post by: Knit tie on January 13, 2015, 05:40:30 pm
Post by: timferius on January 13, 2015, 07:21:11 pm
Post by: Cryxis, Prince of Doom on January 13, 2015, 08:09:56 pm
Post by: timferius on January 13, 2015, 11:20:39 pm
Post by: Cryxis, Prince of Doom on January 13, 2015, 11:50:10 pm
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
Post by: Osmosis Jones on January 14, 2015, 05:24:08 am
It's a Hawaiian dish.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
Ahhh. We call that a hung-ee (sp?). Is good.
Post by: Sheb on January 14, 2015, 05:24:50 am
Post by: timferius on January 14, 2015, 05:29:43 am
Seriously though. The internet suggests its just sea salt rubbed on, and liquid smoke, cooked on low. Which is exactly how we made ours. So yes then. I have.
Post by: Cryxis, Prince of Doom on January 14, 2015, 09:26:32 am
But the real stuff
OH MY GOD
it is sooooooo freaking delicious
Post by: Bauglir on January 20, 2015, 01:12:35 am
Spoiler: Ingredients (click to show/hide)
Melt the butter into the cooking oil, adding the spare packet of seasoning and the black pepper as you do. Stir until sizzling and bubbling. Add the milk, then stir in the sour cream. Whisk in corn masa 1 tsp at a time until it is only slightly thinner than your desired gravy thickness. Add water if you add too much masa. Break up the noodles, then add them and the remaining seasoning packet, and stir to coat the noodles in gravy. Reduce heat and cover, allowing to cook for several minutes, checking occasionally until noodles are done. If gravy overthickens, add water as necessary.
Die of acute heart failure.
Post by: RedKing on January 21, 2015, 06:35:56 pm
It's a Hawaiian dish.In North Carolina, that's just called barbecue. (which is a noun, not a verb) Though instead of a hole in the ground, it's often a brick kiln-type thing. But a hole with some hickory wood will suffice.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
And yes, it is swine flesh transformed into a meal fit for the gods.
I'm making chicken and cauliflower balti tonight, with a side of shahi paneer and some fresh naan.
Bringin' the heat, bringin' the flava!
Post by: Bauglir on January 21, 2015, 06:44:04 pm
Post by: RedKing on January 21, 2015, 06:45:59 pm
But it *is* fresh!
Post by: GiglameshDespair on January 21, 2015, 06:50:48 pm
Gravy RamenSpoiler: Ingredients (click to show/hide)
Melt the butter into the cooking oil, adding the spare packet of seasoning and the black pepper as you do. Stir until sizzling and bubbling. Add the milk, then stir in the sour cream. Whisk in corn masa 1 tsp at a time until it is only slightly thinner than your desired gravy thickness. Add water if you add too much masa. Break up the noodles, then add them and the remaining seasoning packet, and stir to coat the noodles in gravy. Reduce heat and cover, allowing to cook for several minutes, checking occasionally until noodles are done. If gravy overthickens, add water as necessary.
Die of acute heart failure.
Spoiler: Why not try sweet sundae ramen? (click to show/hide)
Post by: Cryxis, Prince of Doom on January 21, 2015, 06:53:07 pm
It's a Hawaiian dish.In North Carolina, that's just called barbecue. (which is a noun, not a verb) Though instead of a hole in the ground, it's often a brick kiln-type thing. But a hole with some hickory wood will suffice.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
And yes, it is swine flesh transformed into a meal fit for the gods.
I'm making chicken and cauliflower balti tonight, with a side of shahi paneer and some fresh naan.
Bringin' the heat, bringin' the flava!
But see when you Barry it in the Hawaiian sands the sea gods season it with perfect flavor
Post by: RedKing on January 21, 2015, 07:58:22 pm
That is not food, that is a cry for help.Gravy RamenSpoiler: Ingredients (click to show/hide)
Melt the butter into the cooking oil, adding the spare packet of seasoning and the black pepper as you do. Stir until sizzling and bubbling. Add the milk, then stir in the sour cream. Whisk in corn masa 1 tsp at a time until it is only slightly thinner than your desired gravy thickness. Add water if you add too much masa. Break up the noodles, then add them and the remaining seasoning packet, and stir to coat the noodles in gravy. Reduce heat and cover, allowing to cook for several minutes, checking occasionally until noodles are done. If gravy overthickens, add water as necessary.
Die of acute heart failure.Spoiler: Why not try sweet sundae ramen? (click to show/hide)
@Cryxis, yes but here we bathe the pig lovingly in a mixture of vinegar and chili pepper. Much more flavor than just salt.
Post by: Cryxis, Prince of Doom on January 21, 2015, 08:00:07 pm
Or Hawaiian sand
Post by: Sheb on January 22, 2015, 02:51:51 am
Post by: Bauglir on January 22, 2015, 06:21:03 pm
Post by: acetech09 on January 22, 2015, 07:45:48 pm
Why do mashed potatoes taste so good with sauerkraut?
Potatoes = Good.
Dairy products to enhance potatoes when mushed = Good.
Cabbage = Good.
Vinegar = Good.
Post by: Cryxis, Prince of Doom on January 22, 2015, 11:03:19 pm
FTFYWhy do mashed potatoes taste so good with sauerkraut?
Potatoes = Good.
Dairy products to enhance potatoes when mushed = Good.
Cabbage = Meh.
Vinegar = Bad.
Post by: timferius on January 23, 2015, 08:12:31 am
Have.... have you ever had Sauerkraut? It's the most amazing substance known to man. I first fell in love with it on a Reuban. God I love Reubans. I'm a bigger fan of the Thousand Island/Russian Dressing variety to the mustard variety, but they're harder to find around here. Damn, I want a Reuban now.FTFYWhy do mashed potatoes taste so good with sauerkraut?
Potatoes = Good.
Dairy products to enhance potatoes when mushed = Good.
Cabbage = Meh.
Vinegar = Bad.
Post by: Cryxis, Prince of Doom on January 23, 2015, 08:25:28 am
But I don't much like cabbage or vinegar...
Post by: timferius on January 23, 2015, 08:27:17 am
Post by: RedKing on January 23, 2015, 08:35:02 am
My daughter used to eat a whole can of sauerkraut at one sitting. Just by itself, not on anything.
She still loves turnip greens, German potato salad, anything with a lot of vinegar to it. (I'm the same way)
Post by: Helgoland on January 23, 2015, 08:41:27 am
NoSauerkraut has a very distinct taste - it doesn't compare to cabbage at all. Give it a try, it's one of the very few German contributions to the art of cooking!
But I don't much like cabbage or vinegar...
German potato saladWhat do you mean by German potato salad? Potatos with apples, gherkins, lots of mayonnaise? Because that dish is just heavenly.
Post by: Sheb on January 23, 2015, 08:46:26 am
A nice addition to potato salad is just a bit of fish sauce, and some stock.
Post by: Helgoland on January 23, 2015, 08:48:54 am
Apple in Kartoffelnsalat? What kind of abomination is that?I'll go dig up a recipe.
E: This (http://www.chefkoch.de/rezepte/822261186743624/Kartoffelsalat-mit-Apfel-und-Ei.html) appears to be quite close to what I mean, though I'd leave out the yoghurt.
Post by: Sheb on January 23, 2015, 09:07:15 am
Post by: Caz on January 23, 2015, 09:28:58 am
Spoiler: Why not try sweet sundae ramen? (click to show/hide)
no no no no no
Post by: timferius on January 23, 2015, 09:57:21 am
Post by: GiglameshDespair on January 23, 2015, 10:11:42 am
Post by: timferius on January 23, 2015, 10:27:59 am
Post by: Arx on January 23, 2015, 10:47:14 am
Post by: RedKing on January 23, 2015, 11:09:16 am
No, no, God no. Sliced potatoes, vinegar, bacon, a little parsley and chives. Served hot.NoSauerkraut has a very distinct taste - it doesn't compare to cabbage at all. Give it a try, it's one of the very few German contributions to the art of cooking!
But I don't much like cabbage or vinegar...German potato saladWhat do you mean by German potato salad? Potatos with apples, gherkins, lots of mayonnaise? Because that dish is just heavenly.
Post by: da_nang on January 23, 2015, 12:41:16 pm
Spoiler: Soon... (click to show/hide)
Spoiler: Also these are making the rounds on reddit (click to show/hide)
Post by: Jopax on January 23, 2015, 01:03:29 pm
That is entirely too fucking much mayo in there if so.
Also as far as potato salads go, a friend made Bavarian (I think it was called that) potato (also right now I'm questioning the word potato for some reason) salad. Think it had sliced potatoes, onions, sliced pickles and some spices and vinegar of course. Damn tasteful it was.
Post by: Caz on January 23, 2015, 01:05:59 pm
Is that mayo on those buns?
That is entirely too fucking much mayo in there if so.
Whipped cream I'd guess. Sweet bun+whipped cream+jam. Idk why they tried to make them look like hotdogs though.
Post by: da_nang on January 23, 2015, 01:12:24 pm
Idk why they tried to make them look like hotdogs though.Some sort of culinary experiment if I've understood it correctly. This (http://en.wikipedia.org/wiki/Semla) is what they're supposed to be but some people are being rebellious.
Post by: timferius on January 23, 2015, 01:18:35 pm
Edit: Holy crap, do I sound like a pompous ass there or what?
Post by: scrdest on January 23, 2015, 01:20:51 pm
There's a whole line of the culinary arts based around subverting expectations, by designing one food that looks like another.
Edit: Holy crap, do I sound like a pompous ass there or what?
Unless you edited much, not really.
Post by: Arx on January 23, 2015, 01:22:54 pm
Post by: timferius on January 23, 2015, 01:26:54 pm
Post by: Arx on January 23, 2015, 01:31:55 pm
Edit: actually, it's okay then. It's just if you're obviously trying to sound smart. Also if you misuse a word.
Post by: timferius on January 23, 2015, 01:35:50 pm
Post by: FearfulJesuit on January 23, 2015, 09:17:39 pm
You will need:
a) an onion
b) a head of garlic
c) some olive oil
d) white rice (I suppose you can use brown but I've never done it)
e) black beans (a plain can of them will do)
f) meat of some sort (optional for vegetarians). Pork sausage is traditional, but you could use something else. I use chorizo sausage and occasionally some stewing pork, which is the cheapest cut you can get and bland as hell, but adds protein.
You can use dry beans and do whatever you do to dry beans. I don't usually have the time, unfortunately, and canned black beans with a bit of salt are already pretty tasty. If you use a can of black beans, it'll take you about 30-40 minutes to cook this.
The Rice
Turn your stove on medium and put a saucepan on top of it. Take some onion- around a quarter cup per serving is about the usual- and mince it. Add a little olive oil in your saucepan- a tablespoon or less will do. Wait for it to heat up a bit, then throw in the onion and a clove of minced/pressed garlic.
Once they've been crackling nicely for a bit, but are not brown, add the rice, about half a cup per person if I recall correctly. Stir it around until it's shiny (that means there's oil on it) and sticks together in little clumps. Add twice as much water by volume as you have of rice, and a bit of salt (to taste). Stir it once but no more, set it to boil (medium-high works) and let it go for a while. Once it boils, turns it down a bit and wait for it to absorb all the water and have the consistency of good rice. Fluff it with a fork and you're done. Meanwhile, you'll have been making...
The Feijoada
This is bean stew, basically. There's no truly canonical recipe for it (there are much more complicated ways of doing it than I'm presenting here), especially with regards to the meat- Brazil has only been anything approaching a rich country for the past decade or so and is still awfully poor in a lot of places, so using the cheapest pork, or any meat you can get your hands on, is probably the most "traditional" way of making feijoada. However, pork sausage is the usual way to make it in restaurants. Chorizo is a good approximation in the US.
First, do what you did with the rice- chop up some onion and sauté it in a bit of olive oil (not too much or you'll get scum on top- two tablespoons is plenty) with a minced clove of garlic, on medium heat. Then add the beans. You may as well just dump the whole can in there- you can rinse the beans in a colander to keep the salt down (and bear in mind that Brazilian food can be very salt-heavy), but you'll want to add a bit more water if you do that. You can chop up the pork and put that in too at this point, as much or as little if you wish, and turn the heat up a little bit. While it heats up, take a wooden spoon and smush lots of the beans against the side of the pot. This will release the inner bean-mushiness, which will boil into the water and give you a nice creamy broth. Once it hits boiling, you can turn it down a bit and let it sit for a few minutes to finish creaming the smushed beans.
One can of black beans will make enough feijoada for two light eaters or one famished one. Traditionally you can serve it wish some orange slices on the side.
Post by: Sheb on January 25, 2015, 06:11:36 pm
Post by: Helgoland on January 25, 2015, 06:19:46 pm
Repeatedly dousing the onions with vinegar to dissolve the brown coating on the bottom of the pan helped as well, I guess.
Post by: Bauglir on January 25, 2015, 07:16:27 pm
Post by: Osmosis Jones on January 25, 2015, 08:15:02 pm
fried egg omelette
...isn't that what all omelettes are?
Post by: penguinofhonor on January 25, 2015, 08:33:59 pm
Post by: Bauglir on January 25, 2015, 08:34:51 pm
No, you fry an egg separately and put it inside the omelette. It's great.This. All the deliciousness of an omelette with the added wonder of a runny yolk.
Post by: BurnedToast on January 28, 2015, 01:04:10 pm
While preparing it, I was about to throw the giblets out like I usually do. I thought to myself - some people like these, I might as well try them before I just throw them out.
Lunch comes around. Not really sure how to cook them, a quick google search lists about a million gravy recipes and a few recipes to cook them into stuffing. So I just slice them up, put a little vegetable oil in a pan and fry them, and eat them with a
And....
..
.
What a disappointment. The neck is like a chicken wing with almost no meat. The heart is a little tough, the gizzard is *very* tough, and the liver has an interesting texture.... but they all taste just like dark chicken meat.
I had been hoping if they were not delicious, they would at least be disgusting in an interesting way but nope... they are just boring.
Maybe I'll try making them into gravy next time.
Post by: Bauglir on January 28, 2015, 01:13:23 pm
Post by: GiglameshDespair on January 28, 2015, 02:00:52 pm
Post by: Sheb on January 29, 2015, 04:51:54 am
Post by: timferius on January 29, 2015, 07:47:41 am
Post by: Cryxis, Prince of Doom on January 29, 2015, 07:51:15 am
Some people fri em but most people I know use it for fishing bait
I've had them once or twice, they are ok, slightly more ok dipped in ketchup but not something I would eat normally
Post by: Akura on January 29, 2015, 08:42:43 am
Spoiler: I tried to make bread (click to show/hide)
Post by: timferius on January 29, 2015, 08:48:56 am
Post by: Sappho on January 29, 2015, 09:00:05 am
I've had success with Chinese steamed buns. Good practice for making dough, but crazy simple, and you put filling in it and it doesn't matter if the dough itself doesn't taste like anything special. You need a bamboo steamer though.
Post by: Cryxis, Prince of Doom on January 29, 2015, 09:08:17 am
You make the dough and then throw it in and it bakes it into a fat loaf
Post by: Arx on January 29, 2015, 01:30:08 pm
Post by: Sirus on January 30, 2015, 07:16:13 pm
I feel lazy that my family has a bread making machine thingy.Know what those things are amazing at making? Cinnamon roll dough. Seriously.
You make the dough and then throw it in and it bakes it into a fat loaf
Post by: penguinofhonor on January 30, 2015, 08:05:43 pm
Post by: MaximumZero on January 30, 2015, 08:12:54 pm
Post by: Cryxis, Prince of Doom on January 31, 2015, 01:11:23 am
Now that i think of it we make a lot of bread by hand an rarely use that bread machine
Post by: Parsely on January 31, 2015, 02:05:36 am
Post by: MaximumZero on January 31, 2015, 02:17:50 am
Post by: Baffler on January 31, 2015, 02:21:31 am
I can't remember the last time I ate something interesting. Tell me a story about something exotic you ate once, Bay12. One time I had cheesy shrimp on white bread.
I had haggis once, though that may not be so exotic to some people on Bay12. It was everything it's cracked up to be. It was outside Dublin in a little restaurant (owned by a Scotsman FWIW) we ate dinner at on our way south after we got off our flight.
Cat. It was terrible. Don't eat cat meat. It's terrible.
Good to know. But I gotta ask. What chain of events led you to eating a cat?
Post by: Bohandas on January 31, 2015, 02:41:26 am
Post by: Sappho on January 31, 2015, 02:45:01 am
I've been using this recipe for banana bread for years and people always rave about it. It takes like 10 minutes to prepare and 45 minutes to bake, and you really can't screw it up.
Bowl #1:
4-5 tablespoons softened (or melted but not hot) butter
2 eggs
2-3 superripe bananas (the blacker the better, as long as they're not moldy)
2/3 cup sugar
Bowl #2:
1 1/3 cups flour (regular "all-purpose" flour in US, finest-grain flour in countries where there are many types)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (this is recommended but optional, and I often use more than this for added flavor)
Mix the bowls together, add a handful of chocolate/nuts/dried fruit if you're into that kind of thing, pour the batter into a greased bread pan (or 2 small ones), and put it in the oven at 350 F / 175 C. Small loaves take about 30 minutes, a big one takes 45-55 minutes. Check with a toothpick or knife - push it into the center (all the way down), and if it comes out clean, it's done. If it comes out with batter on it, stick it back in for a few more minutes.
This is my standard gift for everyone for all holidays. I just buy a heap of bananas a week or so before I'm ready to make the bread and make a few mini-loaves. Everyone is always super impressed and happy about their gifts and no one complains about always getting the same thing from me.
Post by: Parsely on January 31, 2015, 02:47:52 am
I had haggis once, though that may not be so exotic to some people on Bay12. It was everything it's cracked up to be. It was outside Dublin in a little restaurant (owned by a Scotsman FWIW) we ate dinner at on our way south after we got off our flight.If it was exotic to you then it was exotic. It had to come from someplace and there it would be more common. Don't sweat the definition so much!
Post by: Bohandas on January 31, 2015, 02:51:24 am
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Epic Mealtime (http://www.youtube.com/user/EpicMealTime)
Post by: MaximumZero on January 31, 2015, 02:56:37 am
Bad shit happens when you're homeless.Cat. It was terrible. Don't eat cat meat. It's terrible.Good to know. But I gotta ask. What chain of events led you to eating a cat?
Post by: Arx on January 31, 2015, 02:57:55 am
I can't remember the last time I ate something interesting. Tell me a story about something exotic you ate once, Bay12. One time I had cheesy shrimp on white bread.
I've tried sour fig (http://en.wikipedia.org/wiki/Carpobrotus_edulis) picked fresh from the side of the road on the way to the bus stop. The sap is sweet, sticky, and oddly clear, and the fruit are filled with tiny seeds suspended in the sap.
Maybe I had an odd one (and I wasn't paticularly keen on nomming down on more than half a fruit grown wild on the side of the road), but it wasn't particularly sour. People sell dried sour figs and sour fig jam by the roadside quite often.
Post by: aenri on January 31, 2015, 02:58:22 am
Links to my favorite online cooking shows:
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Why does she wear cap inside?
Post by: Parsely on January 31, 2015, 03:12:57 am
Why does she wear a hat inside? Some people just never take their hats off.Links to my favorite online cooking shows:
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Why does she wear cap inside?
Post by: Caz on January 31, 2015, 07:06:20 am
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
I love this show. Not sure how educational it is on the cooking side of things, but it's pretty hilarious.
Post by: Akura on January 31, 2015, 11:41:15 am
Try this! (http://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/). We've had success with this recipe in the past, it takes a bit of prep though.*looks at the prep time*
:-\
I also lack a Dutch oven and few of the other things needed.
Post by: Bauglir on February 01, 2015, 02:50:46 pm
2 cups milk (approx)
2 tbsp butter
1/2 tsp potassium citrate
2 packages chicken ramen
1/2 tsp lemon juice (approx)
1/2 cup cheese
Hot sauce and garlic to taste
Combine the milk, butter, and potassium citrate over medium heat. Once the butter has melted, raise the temperature a bit. Meanwhile, take the seasoning packets out of your ramen and crush the noodles. Add both packages of noodles and one package of seasoning to the pot, followed by several drops of lemon juice, as well as any seasonings you want (such as the hot sauce and garlic mentioned above). You won't be using the other package of seasoning in this meal, so you can save it for later. Stir constantly. Once the noodles are done and the sauce is very thick, pour the mixture into a bowl and stir in your cheese.
The potassium citrate is critical - it will keep the milk from scalding or setting into curds, and will allow the cheese to melt smoothly.
Post by: Knit tie on February 01, 2015, 04:21:05 pm
Post by: Cryxis, Prince of Doom on February 01, 2015, 05:14:51 pm
Tools:
Crock pot
Something the shred the meat
Ingredients:
Pork roast
Hawaiian salt seasoning
Liquid smoke
Process:
Rub salt seasoning and liquid smoke all over the exterior of the pork roast
Set in the crock pot on a medium heat
Let cook for 12 hours, after about 4 it should be boiling in it's own jucies.
At 12 hours the pot should be about half-3/4 full of boiling pork juices
Carefully turn over to other side.
Let simer for 4-6 hours
Shred, at this point you should be able to poke it and have it fall apart
Tiss delicious
Post by: Osmosis Jones on February 02, 2015, 05:15:25 am
Spoiler: Here's my basic white loaf (click to show/hide)
Also, strangest food experience for me? Dog. Pretty tasty actually, like pork, but... beefier? Ugly though.
Also had frog (meh), snails (meh), kangaroo (good), horse (good), emu (great), possum (ehhh), crocodile (meh), and a variety of strange Japanese sushi dishes, like sea urchin ( :( ).
Post by: Cryxis, Prince of Doom on February 02, 2015, 12:06:50 pm
Lets see
hmmmm
probably this morning, not because it tasted funny (I acctualy couldn't taste it) but because the special ingredient.
Blue berry muffins this morning, that had termites baked into them.
Spoiler (click to show/hide)
the strangest one from the all you can eat sushi place I got wasn't even sushi (ok its tied with sushi) was small shrimp dumplings that tasted very very strange
(tied with 'america rolls' which were tempora shrimp, tuna, rice, seaweed, (eel?), and some really small orange eggs (I don't know what animal they were from)
Post by: majikero on February 02, 2015, 02:28:37 pm
Anyways, what does the non-rice eating
Post by: Bauglir on February 02, 2015, 02:29:35 pm
Post by: Arx on February 02, 2015, 02:32:41 pm
Post by: majikero on February 02, 2015, 02:37:23 pm
Post by: Bauglir on February 02, 2015, 02:40:07 pm
Post by: Caz on February 02, 2015, 02:43:48 pm
The small orange things in sushi is crab eggs I think.
Anyways, what does the non-rice eatinganimalsbarbarianspeople eat as a meal? I'm trying to cut back on my rice intake which makes me want to eat bread but that kinda defeats the purpose of reducing my rice.
Why're you trying to cut back on rice? If it's for health reasons I'd say replace the rice with vegetables. If it's for variety reasons - potatoes, bread, pasta, oats, corn, etc.
Post by: majikero on February 02, 2015, 02:48:47 pm
As for my reasons, I'm trying to cut back on pretty much pure calorie intake. Don't underestimate how much an Asian can eat rice. I eat rice with a side flavoring of meat. Not meat as a side dish but the meat pretty much becomes flavor so I can shovel the rice down my throat.
Post by: Arx on February 02, 2015, 03:04:48 pm
Post by: Bauglir on February 02, 2015, 03:05:05 pm
But yeah if you're looking for things that don't have grain then your best bet would probably be vegetables, stewed or fried (with meat, if you want, but not too much since it's pretty calorie-dense too). Celery, carrots, and onion go well together, are low-calorie, and occupy a lot of bulk.
Post by: Sappho on February 02, 2015, 03:15:01 pm
Post by: majikero on February 02, 2015, 03:25:02 pm
Post by: RedKing on February 02, 2015, 03:43:43 pm
As for dumplings, I think every culture has worked out the idea of "food wrapped in small pouches of dough". :P
Post by: Sappho on February 02, 2015, 04:20:44 pm
They're also pretty easy to make (though it takes practice to make them really well): http://www.justapinch.com/recipes/side/other-side-dish/czech-potato-dumplings.html (You can skip the last step of "roasting" - never heard of that. Just boil them, slice them up, and serve with moist food.)
You can buy the logs pre-made in supermarkets here. There are also some made of regular bread dough, which are lighter and soak up more liquid, but they're not nearly as yummy as the potato ones.
(https://photos.travelblog.org/Photos/132532/449902/f/4422319-Delicious-Czech-goulash-with-potato-and-bread-dumplings-0.jpg)
Those are bread dumplings with goulash, and fried potato pancakes in between the slices of dumpling. Ohhhhh man I'm suddenly so hungry... Wonder if the restaurant down the street is still open...
Post by: scrdest on February 02, 2015, 04:49:54 pm
Also, re: dumplings in Central Europe, or at least in the land of cannot into space, we have far more compact potato/flour dumplings, also without filling that are deliciously elastic and work great both savory and sweet and dumplings made of white cheese of all things.
Post by: timferius on February 02, 2015, 04:52:35 pm
But Sappho, I don't even know what a dutch oven is.basically an extra large pit. Often cast iron but not all. Ours is just stainless steel.
Post by: RedKing on February 02, 2015, 04:53:10 pm
Italians have ravioli and tortellini and then they have gnocchi, which are more like the Central European thing of "chunk of dough with no filling".
Chinese have boatloads of types of filled dumplings, and then stuff like mantou for the non-filled dumplings.
And dammit Sappho, now I'm craving goulash and paprika chicken.
Post by: majikero on February 02, 2015, 05:40:33 pm
Someone brought home dumplings and now I'm eating a bowl of rice.
Post by: Helgoland on February 02, 2015, 06:45:58 pm
Post by: RedKing on February 02, 2015, 07:00:38 pm
German dumplings are called Klöße (singular is Kloß) - they range in size from tiny (Markklößchen for example, which translates as 'small bone marrow dumplings' and which are the only tasty part of the standard Rhinelandian pre-main course soup) to huge (e.g. Serviettenknödel, translates as 'napkin dumpling' and is usually served in slices) and can even serve as dessert (e.g. Hefeklöße, 'yeast dumplings', of which there are lots of different variations. The one with the funniest name probably is the Dampfnudel, 'steam noodle', which may be used as a light insult. Be careful not to put Germknödel in this section - they're Bavarian, not German :P )They're still pretty close. :P
Post by: Sappho on February 03, 2015, 01:47:10 am
Post by: aenri on February 03, 2015, 01:11:03 pm
Spoiler (click to show/hide)
I don't even know how would I describe them, probably steamed dumplings with sweet filling? They are pretty different from "buchty (https://en.wikipedia.org/wiki/Buchteln)" (these are from yeast dough and baked with sweet filling).
Spoiler (click to show/hide)
Post by: scrdest on February 03, 2015, 02:13:33 pm
Oh yeah "buchty na pare (https://www.youtube.com/watch?v=HWlNzbDLp78)" are sweet filled dumplings.Spoiler (click to show/hide)
I don't even know how would I describe them, probably steamed dumplings with sweet filling? They are pretty different from "buchty (https://en.wikipedia.org/wiki/Buchteln)" (these are from yeast dough and baked with sweet filling).Spoiler (click to show/hide)
Is that... poppy seed? Because we have those here but I've not seen them sprinkled with anything in my entire life.
Post by: Avis-Mergulus on February 03, 2015, 02:53:11 pm
If a guy says that a recipe requires
Quote from: guy
12oz water
[...]
18oz flour
Is that fluid ounces or solid ounces? Is the water measured in fluid ounces and the flour in solid ones?
halp
Post by: penguinofhonor on February 03, 2015, 03:00:31 pm
Post by: Sappho on February 03, 2015, 03:27:06 pm
Also: oh dear lord, buchty... Buchty s tvarohem..... *drooool* You can get them at the supermarket and whatnot, but it's never the same as fresh-baked.
In other news, I just got home from my dinner of gulaš and beer and I feel very satisfied. Mňamňamňam...
Post by: Avis-Mergulus on February 03, 2015, 03:38:43 pm
On the subject of dumplings: pelmeni! You can eat them! With smetana, even! You can freeze them to last longer in the cold Russian wastes! You can put the resulting frozen pelmeni in a sack and use it to defend yourself from the local polar bears! Then make more pelmeni from their meat! All you need is
Sappho, do the Czechs have smetana?
Post by: scrdest on February 03, 2015, 03:42:09 pm
Sappho, do the Czechs have smetana?
Duuuuuuh. One of the classical Czech dishes is based on a sauce made of smetana.
Post by: Sappho on February 03, 2015, 03:44:01 pm
Eh, I meant volume ounces and weight ounces, apparently. Thanks, anyway.
On the subject of dumplings: pelmeni! You can eat them! With smetana, even! You can freeze them to last longer in the cold Russian wastes! You can put the resulting frozen pelmeni in a sack and use it to defend yourself from the local polar bears! Then make more pelmeni from their meat! All you need isloveflour, salt and eggs! Possibly some pepper and an onion! Well, maybe also a laurel leaf for the water.
Sappho, do the Czechs have smetana?
Well, in Czech smetana = cream. There are many different kinds. To which are you referring? Whipped? Sour? Coffee? : )
For the measurements, as a general rule, American recipes are *always* in volume. They are never in weight. So if you're ever unsure, just assume it's volume. Also, be careful to remember that a "cup" is an actual measurement. It's not just a random cup from the kitchen, as some of my friends have wrongly thought (and their banana bread did not turn out well!). It's roughly 235 ml, if you aren't lucky enough to have an American set of measuring cups.
Post by: Comrade P. on February 03, 2015, 03:57:20 pm
I also approve and promote the consumption of pelmeni.
I have found a noooiiice recipe I though I'd like to share.
You'll need:
Rice, cheese (hard or semi-hard cheeses will do), eggs, salt;
Frying pan, some kind of pot to boil water, grater
You do what you usually do to cook rice: boil water, put some salt there, add rice, boil rice.
Then you get cheese and process it with grater. Then you mix cheese and boiled rice and eggs. I never measured exact proportions, I made somewhat 1:1 for cheese to rice. Eggs are added in amount no less than one, any number you think is appropriate. Then you put this mass on the frying pan in small portions, making small rounds. You fry those until they are encrusted with tasty-looking crust.
Post by: Sappho on February 03, 2015, 04:08:23 pm
I don't know which kind of smetana you mean. There are various types.
Post by: RedKing on February 03, 2015, 04:09:53 pm
On the subject of dumplings: pelmeni! You can eat them! With smetana, even! You can freeze them to last longer in the cold Russian wastes! You can put the resulting frozen pelmeni in a sack and use it to defend yourself from the local polar bears! Then make more pelmeni from their meat! All you need isLOL...this is actually similar to what I was told about how my family would make dumplings in the old days (near Saratov, and later eastern Montana). If they came into posession of some meat in the latter half of the year, they made a crapload of dumplings then stuck them outside to freeze solid. Then during the winter, they'd just hack off a chunk and boil it for dinner. And yes, often eaten with sour cream.loveflour, salt and eggs! Possibly some pepper and an onion! Well, maybe also a laurel leaf for the water.
Though for the most part, Volga German dumplings were more like the Central European non-filled dumplings, things like rivvel (bread-crumb dumplings) and kartoffel knodel (potato dumplings). Though there is a strawberry filled dumpling, eben glace. (Watching as Sheb and other Germans cringe at the Volga German spellings...)
Post by: aenri on February 03, 2015, 04:30:29 pm
Oh yeah "buchty na pare (https://www.youtube.com/watch?v=HWlNzbDLp78)" are sweet filled dumplings.Spoiler (click to show/hide)
I don't even know how would I describe them, probably steamed dumplings with sweet filling? They are pretty different from "buchty (https://en.wikipedia.org/wiki/Buchteln)" (these are from yeast dough and baked with sweet filling).Spoiler (click to show/hide)
Is that... poppy seed? Because we have those here but I've not seen them sprinkled with anything in my entire life.
Oh yes, it's gooood stuff. Mix poppy seed and sugar, butter it up and you are ready for some buchty :). You can also use cocoa, plain sugar or crushed nuts as topping.
Post by: Sheb on February 03, 2015, 05:05:54 pm
Post by: Knit tie on February 04, 2015, 08:26:24 am
Spoiler: Going wild. (click to show/hide)
Post by: Cryxis, Prince of Doom on February 05, 2015, 12:43:24 am
It's my dad's birthday today, and so he told me to go wild.>_>Spoiler: Going wild. (click to show/hide)
I want
Also it has been at least 9-10 years since I've had a genuine sweet roll of that sort, it was some sort of Japanese dessert roll and they were delicious
Post by: timferius on February 05, 2015, 08:51:35 am
Post by: ggamer on February 05, 2015, 10:41:41 am
Post by: RedKing on February 05, 2015, 11:07:20 am
I don't give a crap, I'm a Belgian who learned whatever German I know in Austria.DÖH. >_<
All I know is that when some of the Volga German communities were repatriated to Germany after reunification, most of them had to go learn German because the Volga dialect is nearly incomprehensible to mainstream Germans. It's the Scottish (or maybe Geordie) of German. :P
I think I'm gonna make either panang curry, chicken achari or sausage w/ mushroom spaetzle for dinner. Haven't decided which yet.
Post by: Avis-Mergulus on February 07, 2015, 10:47:24 am
Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
Post by: tonnot98 on February 07, 2015, 11:15:27 am
But, if I could buy any meal from McDonalds, I'd get a 20 piece chicken Mcnuggets, hash browns, shamrock shake, and large fries. With barbeque sauce.
Post by: Arx on February 07, 2015, 11:49:03 am
Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
I'unno, looks pretty good to me.
Post by: Bauglir on February 07, 2015, 11:50:43 am
Post by: Avis-Mergulus on February 07, 2015, 11:54:18 am
Post by: scrdest on February 07, 2015, 12:02:10 pm
Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
I'unno, looks pretty good to me.
This, with the caveat that it looks a bit like a fat baguette. Which, not a bad thing.
Dayum, freshly baked bread is the best. My parents had a bread machine and we'd have fresh homemade bread every morning, but I think it broke eventually and they weren't making it too often then, so they didn't get a new one.
Post by: Knit tie on February 07, 2015, 01:27:50 pm
My parents also have a bread machine, but the bread that comes out of it is rather sub-par in my opinion.Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
I'unno, looks pretty good to me.
This, with the caveat that it looks a bit like a fat baguette. Which, not a bad thing.
Dayum, freshly baked bread is the best. My parents had a bread machine and we'd have fresh homemade bread every morning, but I think it broke eventually and they weren't making it too often then, so they didn't get a new one.
Post by: Mesa on February 07, 2015, 07:20:19 pm
If only I had something to make a salad out of in my house. Should probably go out and try to find something. Any suggestions/ideas/complete recipes, even if very rough?
Post by: Bohandas on February 08, 2015, 03:15:40 am
Post by: Sirus on February 08, 2015, 04:27:06 am
Post by: Sappho on February 08, 2015, 05:22:18 am
By the way, friends, I've been deported from Prague and am hanging out in Scotland until they let me go back (up to 3 months). Any advice on food here? There is certainly a lot of fried, um, everything. Anything else I should watch for and enjoy? I have access to quite a nice kitchen at my friend's apartment where I'm staying, so I can cook. What can I get here that I won't be able to get when I get back home?
Post by: Akura on February 08, 2015, 12:08:08 pm
Post by: GiglameshDespair on February 08, 2015, 01:27:17 pm
A: Even worse.
In other news, I'm making some sausages tomorrow. Currently soaking the sausage skins - you have to do it for 24 hours beforehand, apparently. They look like a pile of tapeworms at the moment.
I have two pounds of pork shoulder to shove into the machine and I'll see what other things I have to add to them as well.
Post by: Sirus on February 08, 2015, 01:28:09 pm
Post by: Akura on February 08, 2015, 01:29:22 pm
GiglameshDespair confirmed for vampire.
WHHHHY did I think that was because of the sausage and not the garlic?
Post by: Arx on February 08, 2015, 02:18:42 pm
Post by: Mesa on February 08, 2015, 02:28:30 pm
Bad?
'
Do we live on the same planet? 'Cause I don't think so. Garlic is so delicious I could eat it with everything that isn't sweet. (I also happen to have some garlic sauce, and could probably make Thousand Island dressing out of ketchup, mayo and mustard...Apparently it has a name now. Didn't know that.)
(well, I guess there's one more thing to add to whatever salad I end up preparing tomorrow. Didn't find any interesting stuff at the store for one today.)
Post by: acetech09 on February 09, 2015, 12:04:19 am
Post by: Sappho on February 09, 2015, 04:07:04 am
Garlic?
Bad?
'
Do we live on the same planet? 'Cause I don't think so. Garlic is so delicious I could eat it with everything that isn't sweet. (I also happen to have some garlic sauce, and could probably make Thousand Island dressing out of ketchup, mayo and mustard...Apparently it has a name now. Didn't know that.)
(well, I guess there's one more thing to add to whatever salad I end up preparing tomorrow. Didn't find any interesting stuff at the store for one today.)
Actually, garlic can be good with sweets, too. I recommend making a sauce with garlic, lemon, chili, ginger, and honey. Deliciously sweet, goes well with chicken. Also you can make antibiotic cough drops (http://www.instructables.com/id/General-Tsos-Coughdrops/) out of it. I made a batch of these a few years ago and they work great and taste awesome, though they do destroy your breath.
I've got my April fool's day prank ready now: give friend recipe for awesome fried gnocchi and insist on friend making them that day.
crying with laughter (https://www.youtube.com/watch?v=UkXy12xVnRs)
Post by: scrdest on February 09, 2015, 08:44:15 am
Post by: Sappho on February 09, 2015, 10:02:27 am
Post by: GiglameshDespair on February 09, 2015, 01:50:27 pm
Spoiler: Through a bad camera, darkly (click to show/hide)
That's them, raw. A few are a bit wonky from where the sausage skins didn't feed well off the funnel due to slippy hands.
Started cooking them and I rolled the 'breaks' - whatever that bit is called - too tightly, I think. The sausagemeat has poked out the ends of a few of them.
In them is just pork shoulder, onion, sage, salt, and rice - no gluten as one of the people eating them is a celiac, and I'd rather not poison them. So if anyone has ideas on what I should put in the next batch, let me hear them, and if they're not too outlandish I might try them.
Next time I'd going to have venison mixed with the pork as well. Venison might be too strong by itself, so I'll have a mixture.
Post by: Arx on February 09, 2015, 01:58:10 pm
Post by: scrdest on February 09, 2015, 03:36:24 pm
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Clearly, you should pretend ground mints are cocaine.
Post by: Sappho on February 09, 2015, 03:55:26 pm
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Clearly, you should pretend ground mints are cocaine.
WHAT COULD POSSIBLY GO WRONG?
Post by: Knit tie on February 09, 2015, 04:03:11 pm
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Clearly, you should pretend ground mints are cocaine.
WHAT COULD POSSIBLY GO WRONG?
Lung inflammation potentially followed by death from sepsis.
Post by: RedKing on February 09, 2015, 04:53:34 pm
In them is just pork shoulder, onion, sage, salt, and rice - no gluten as one of the people eating them is a celiac, and I'd rather not poison them. So if anyone has ideas on what I should put in the next batch, let me hear them, and if they're not too outlandish I might try them.
You should make knockwurst.
By the way, friends, I've been deported from Prague and am hanging out in Scotland until they let me go back (up to 3 months). Any advice on food here? There is certainly a lot of fried, um, everything. Anything else I should watch for and enjoy? I have access to quite a nice kitchen at my friend's apartment where I'm staying, so I can cook. What can I get here that I won't be able to get when I get back home?Haggis? Also, sorry to hear that, Sappho.
Post by: GiglameshDespair on February 09, 2015, 04:59:21 pm
By the way, friends, I've been deported from Prague and am hanging out in Scotland until they let me go back (up to 3 months). Any advice on food here? There is certainly a lot of fried, um, everything. Anything else I should watch for and enjoy? I have access to quite a nice kitchen at my friend's apartment where I'm staying, so I can cook. What can I get here that I won't be able to get when I get back home?Deep fried Mars bar?
Post by: Helgoland on February 09, 2015, 06:59:14 pm
Post by: Bauglir on February 09, 2015, 07:12:55 pm
Post by: Comrade P. on February 10, 2015, 09:43:49 am
Throw some blood in your next batch of sausages. Good stuff. Oooh, or brain.
I heard young innocent mundane souls taste delicious when minced and added to sausages.
Post by: GiglameshDespair on February 10, 2015, 09:56:13 am
Post by: Bauglir on February 10, 2015, 10:36:31 am
Post by: Cryxis, Prince of Doom on February 10, 2015, 11:31:44 am
Post by: GiglameshDespair on February 10, 2015, 12:51:47 pm
Liver and onions is damned good, though it's very easy to cook the liver into lumps of rubber. Avoid this and they're great.
Kidneys tend to be made into a pie. I've not seen anything that just has kidneys, though I don't see why you couldn't.
The increased difficulty of cooking and worst of all people being far too squeamish means they don't appear very often.
Post by: timferius on February 10, 2015, 07:22:20 pm
Post by: Graknorke on February 10, 2015, 07:25:10 pm
I would love to try heart or kidneys, I've heard they taste good... I don't know where a butcher is though nor do I think my mother would let me cook and eat that kind of stuff in the house .-.Why, does she think they'll smell or something? If it's any consolation heart is just muscle and tastes/smells as such. It's a bit different to skeletal muscle but not hideously so. Kidneys I can't give the same confirmation for but chances are you'll be cooking them with a bunch of other stuff so won't create a huge odour problem.
Post by: Reudh on February 10, 2015, 08:27:57 pm
I would love to try heart or kidneys, I've heard they taste good... I don't know where a butcher is though nor do I think my mother would let me cook and eat that kind of stuff in the house .-.Why, does she think they'll smell or something? If it's any consolation heart is just muscle and tastes/smells as such. It's a bit different to skeletal muscle but not hideously so. Kidneys I can't give the same confirmation for but chances are you'll be cooking them with a bunch of other stuff so won't create a huge odour problem.
Heart doesn't smell overly much - it's got a more richly iron smell to it than muscle does. Kidneys on the other hand have a very particular odour that slightly tangs. It's pretty awful.
Post by: Bauglir on February 10, 2015, 08:29:44 pm
Post by: Cryxis, Prince of Doom on February 11, 2015, 12:05:17 am
I've seen the guy on bizarre foods go to one of those South American all you can eat meat restaurant things and his whole meal consisted of exotic (to Americans) meats such as just seasoned and cooked livers, hearts, kidneys, lungs, and just good all steaks and pig butts
Post by: Bauglir on February 11, 2015, 12:22:02 am
Post by: Bohandas on February 11, 2015, 01:37:34 am
She doesn't like organs at all, probably just regular American squimishness. She also doesn't eat game meat.
Hey. We Americans will eat that sort of thing. Just as long as it's in a hot dog like it should be, along with several other mystery meats, and various chemicals with inpronouncable manes.
Post by: Sirus on February 11, 2015, 02:11:21 am
/me is promptly ignored in favor of more "hurr durr murrica" jokes
Post by: Rose on February 11, 2015, 06:06:27 am
Post by: Reudh on February 11, 2015, 07:00:12 am
Post by: Sheb on February 11, 2015, 07:58:52 am
Post by: Cryxis, Prince of Doom on February 11, 2015, 08:16:33 am
Listen, find a good Asian restaurant and you can do much the same. Had some pig intestine just last week.The guy in the show had a good 3 pounds of just meat for the meal..
That and there isn't a good Chinese restaurant out here that serves that sorta stuff, just take out places, a sushi place near my dad's work but that's really far and a pretty decent close to traditional Chinese food place an hour away.
Mongolian BBQ is pretty great but they don't serve organ meats either .-.
Post by: MaximumZero on February 11, 2015, 12:15:29 pm
In all seriousness, I've eaten most animal parts. I'm not a super big fan of offal, but it has uses.
Post by: Levi on February 11, 2015, 12:38:25 pm
Post by: Bohandas on February 11, 2015, 01:29:10 pm
As an American, I'm offended that you guys think there's something we wouldn't eat. Americans are fat, lololol. Don't sugar coat it, they'd eat that, too.
In all seriousness, I've eaten most animal parts. I'm not a super big fan of offal, but it has uses.
For the most part, I won't touch offal. Texture and taste is too weird.
I'm confused, isn't "offal" literally a synonym for "garbage"?
Post by: Arx on February 11, 2015, 01:31:48 pm
Butternut, carrot and sweet potato boiled with thyme and salt and then buttered tastes way better than I expected for the effort investment. Score.
Post by: GiglameshDespair on February 11, 2015, 01:45:21 pm
Post by: Bohandas on February 11, 2015, 03:13:43 pm
1 the waste product of a process
2 rubbish
Post by: GiglameshDespair on February 11, 2015, 03:33:33 pm
Quote from: http://www.merriam-webster.com/dictionary/offal
offal
2 ENTRIES FOUND:
offal
belly offal
offal
Tweet noun of·fal \ˈȯ-fəl, ˈä-\
: the organs (such as the liver or kidney) of an animal that are used for food
Full Definition of OFFAL
1
: the waste or by-product of a process: as
a : trimmings of a hide
b : the by-products of milling used especially for stock feeds
c : the viscera and trimmings of a butchered animal removed in dressing : variety meat
2
: rubbish
See offal defined
The first definition it gives is organs.
The three examples it gives for the waste product is to do with food.
Post by: Levi on February 11, 2015, 03:37:07 pm
Edit: Wait, according to Wikipedia I'm wrong. Tripe is only the stomachs I guess.
Post by: Cryxis, Prince of Doom on February 11, 2015, 04:35:29 pm
Post by: penguinofhonor on February 11, 2015, 04:47:11 pm
Post by: MaximumZero on February 11, 2015, 07:29:45 pm
Oh you guys are talking about tripe... Now I understandsTripe is just the stomach lining. (Yak! Dog food!) Offal includes a ton of other parts, like liver, kidney, heart, tongue, reproductive organs, and everything else that isn't plain muscle tissue, and some that is, like the feet or jaw.
Post by: Reudh on February 11, 2015, 08:39:30 pm
Oh you guys are talking about tripe... Now I understandsTripe is just the stomach lining. (Yak! Dog food!) Offal includes a ton of other parts, like liver, kidney, heart, tongue, reproductive organs, and everything else that isn't plain muscle tissue, and some that is, like the feet or jaw.
Tongue isn't too bad. Ox tongue tends to be rather jelly-like in consistency, but that's usually after it's been stewed down.
Post by: Jopax on February 12, 2015, 02:57:22 am
Post by: NobodyPro on February 12, 2015, 03:46:10 am
Spoiler (click to show/hide)
Post by: MaximumZero on February 12, 2015, 04:30:22 am
Post by: Cryxis, Prince of Doom on February 12, 2015, 08:12:29 am
Post by: Sirus on February 12, 2015, 12:12:18 pm
Tacos are wonderfulSo wonderful.
Post by: GiglameshDespair on February 12, 2015, 12:27:55 pm
Post by: Cryxis, Prince of Doom on February 12, 2015, 12:29:47 pm
Post by: timferius on February 12, 2015, 12:33:09 pm
Post by: Cryxis, Prince of Doom on February 12, 2015, 12:36:14 pm
Post by: wobbly on February 12, 2015, 12:44:40 pm
Post by: Cryxis, Prince of Doom on February 12, 2015, 12:45:41 pm
Post by: Sirus on February 12, 2015, 01:15:05 pm
Post by: penguinofhonor on February 12, 2015, 01:26:12 pm
Post by: RedKing on February 12, 2015, 02:42:06 pm
10/10 Would suey again. :D
I also have a large packet of enoki mushrooms that I need to find a use for. Anybody used enokis much before?
Post by: BurnedToast on February 12, 2015, 03:25:16 pm
Today I had to use refried beans instead of kidney beans in my chicken taco recipe.Spoiler (click to show/hide)
I thought pinto/refried beans was what everyone used for tacos? It's what I've always used anyway.
A divisive question for you all then. Soft or hard shell?
Hard when I order them from restaurants.
Soft when I'm making them at home, grocery store hard shells go stale so fast it's absurd, the sell by date is complete fiction and heating them up like they suggest barely helps at all.
Funny that tacos come up, I just made turkey tacos the other day with ground turkey instead of ground beef. Amazing! much, much better then beef tacos IMO.
Post by: Sirus on February 12, 2015, 04:24:23 pm
Post by: Graknorke on February 12, 2015, 04:28:46 pm
For me it's generally some sort of pasta dish with some sauce boiled down from available things, or rice friend up with vegetables and sometimes meat if there's any left over from a special food product.
Post by: Sirus on February 12, 2015, 04:48:05 pm
Post by: Bauglir on February 12, 2015, 04:49:48 pm
My schedule of late has got me into the bad habit of eating breakfast cereal every morning - a cheap knockof of Cocoa Pebbles, usually with chocolate milk.
Post by: RedKing on February 12, 2015, 09:09:20 pm
So can I ask what people tend to eat for staple food around here? I mean discussion of fancy things is nice and all, but what can you expect to just sort of have on hand?Yeah, lots of pasta. The go-to recipe is pasta, a jar of tomato sauce kicked up with fresh mushrooms and black olives, and round slices of smoked sausage which have been pan-fried a bit and then thrown into the sauce.
For me it's generally some sort of pasta dish with some sauce boiled down from available things, or rice friend up with vegetables and sometimes meat if there's any left over from a special food product.
The other go-to is miso soup and potstickers. I usually keep three or four different bags of frozen jiaozi in the freezer, and I can make miso soup from paste and dashi stock in a few minutes. I also keep canned soup like chicken noodle and bean with bacon.
Periodically we'll go through a sandwich phase, but I'm often bad about falling out of that phase right after we've bought a bunch of deli meat and then it all goes bad. :-/
Likewise for salad mix (though if the kids are going to be here, I'll lay in a fresh stock of mixed greens....they nom salad like a pair of hungry rabbits).
Post by: Cryxis, Prince of Doom on February 12, 2015, 10:44:28 pm
Post by: aenri on February 13, 2015, 01:36:49 am
Yeah, some kind of salami/ham, cheese, vegetable goes with it. But bread and butter is the base.
Post by: Arx on February 13, 2015, 03:12:03 am
Post by: Cryxis, Prince of Doom on February 13, 2015, 09:09:15 am
My fall-back is a chicken stir-fry with rice and some kind of generic vegetable mix. Low effort, tasty and some level of nutritious..... I will switch you staple foods right now....
I freaking love stirfry...
I also forgot to mention, my family always has a giant bag of rice around (thanks 5 years of living in Hawaii) so now we are known as the white people who eat rice arounds here....
We are also the only white people in this town who own a rice cooker... Or can eat more rice than the other stuff in our meal, compared to my friends who come over and grab like a spoon full of rice and they see me and my family grab a giant pile of rice...
Ya rice is delicious
Post by: timferius on February 13, 2015, 09:34:34 am
Rice is a staple in my household, and I couldn't live without a rice cooker. If you want a super basic good rice recipe for those tight weeks, just make rice, then mix it in a bowl with mayonnaise (Not YOU miracle whip, faker), grated cheese, and a can or two of tuna. You can also add peas as well for some veggie content.
Post by: RedKing on February 13, 2015, 10:46:01 am
Also, rice cooker is love, rice cooker is life. Mine gets an almost daily workout, and I keep a 30-50 lb. bag of rice (usually Ponlai medium-grain or Calrose) in the pantry.
Rice + tonkatsu sauce = Instant cheap yums.
Post by: Cryxis, Prince of Doom on February 13, 2015, 10:50:30 am
Fried rice from a Chinese restraunt is ok but god forbid you cook normal rice at home
Post by: scrdest on February 13, 2015, 11:37:33 am
Cook two tomatoes in a small amount of water until soft, add half a bell pepper and half an onion, a bit of red wine vinegar and black pepper, on the generous side of reasonable (should be spicy; paprika might work too, I'll try it next time I make it) and reduce so it's a bit thick. Season with Worcestershire sauce. Filling, pretty tasty and cheap, although I'll have to mess around with it to improve it.
Post by: timferius on February 13, 2015, 11:45:49 am
Post by: Tellemurius on February 13, 2015, 11:59:16 am
Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
That is fried rice ;)
Pretty much how I make it at home. Jasmine is the best rice to use.
Post by: BurnedToast on February 13, 2015, 12:45:09 pm
So can I ask what people tend to eat for staple food around here? I mean discussion of fancy things is nice and all, but what can you expect to just sort of have on hand?
For me it's generally some sort of pasta dish with some sauce boiled down from available things, or rice friend up with vegetables and sometimes meat if there's any left over from a special food product.
Lots and lots of stew. It's so easy to make in the slow cooker, it always turns out perfect (even if you forget about it and it cooks two hours longer than it should have), makes excellent leftovers, and is usually pretty cheap to make.
I could probably eat chicken stew every night for a month and not get sick of it.
I also eat a lot of rice, I usually cook a whole bunch at once then stick the leftovers in sandwich baggies and put them in the freezer. Then I can take some rice out, throw it in a bowl with some veggies and leftover meat or whatever and microwave it for a super lazy lunch/dinner.
Also, rice cooker is love, rice cooker is life. Mine gets an almost daily workout, and I keep a 30-50 lb. bag of rice (usually Ponlai medium-grain or Calrose) in the pantry.
I keep thinking about buying a rice cooker, they aren't expensive but I'd have to order it online (the grocery store around here does not carry them, I checked) and every time I go to order one I get overwhelmed with the number of choices and just end up saying "forget it, a pot with a lid is good enough".
Post by: timferius on February 13, 2015, 12:51:57 pm
I used to use basmati for most things, but I pretty much just buy Jasmine now, though I like both.Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
That is fried rice ;)
Pretty much how I make it at home. Jasmine is the best rice to use.
Post by: penguinofhonor on February 13, 2015, 01:31:02 pm
Post by: timferius on February 13, 2015, 01:36:20 pm
See, this is where you're mistaken. I'm a lazy ass, so no i couldn't because I'd have to learn how to :p . Plus, it frees up precious stove top space.Rice is a staple in my household, and I couldn't live without a rice cooker.
Yes you could. If you can boil water in a pot, you can cook rice in it with almost no additional effort.
Post by: majikero on February 13, 2015, 02:17:45 pm
Post by: Arx on February 13, 2015, 02:22:24 pm
I was surprised that rice cookers are even a thing, really.
Post by: majikero on February 13, 2015, 02:29:55 pm
Post by: Bauglir on February 13, 2015, 02:47:21 pm
I make awful rice, guys. Just, the worst.
Post by: Sappho on February 13, 2015, 06:39:44 pm
Post by: Bohandas on February 14, 2015, 01:20:02 am
A divisive question for you all then. Soft or hard shell?
Soft shell. I prefer a food that doesn't shatter to pieces and spill its contents on the floor and/or my lap when bitten into.
Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
That is fried rice ;)
Pretty much how I make it at home. Jasmine is the best rice to use.
The best fried rice I've ever had is from a Japanese restaurant named "Hibachi"
Post by: Sheb on February 14, 2015, 01:15:22 pm
Post by: ggamer on February 14, 2015, 07:51:01 pm
The cheapest rice here come in small plastic bag holding about 125g of rice. Just drop one in boiling water, let it for 14 minutes and you've got your rice.
That's way easier than minute rice, where the hell do you get this wierd instant-tea-rice-shit?
Post by: GiglameshDespair on February 14, 2015, 08:58:46 pm
Post by: Reudh on February 14, 2015, 10:22:14 pm
The cheapest rice here come in small plastic bag holding about 125g of rice. Just drop one in boiling water, let it for 14 minutes and you've got your rice.
That's way easier than minute rice, where the hell do you get this wierd instant-tea-rice-shit?
It's not even that hard to do it the old fashioned way anyway.
Post by: Cryxis, Prince of Doom on February 14, 2015, 10:56:58 pm
Does anybody have a good marmalaid recipe?
I love using it as dip for scrimps
Post by: GiglameshDespair on February 14, 2015, 11:13:45 pm
Post by: Cryxis, Prince of Doom on February 15, 2015, 01:11:43 am
Post by: Bohandas on February 15, 2015, 01:25:53 am
Does anybody have any recipes for it? It would be cool to be able to make it at home.
Post by: Sheb on February 15, 2015, 04:57:10 am
Post by: Helgoland on February 15, 2015, 08:05:21 am
Post by: Sheb on February 15, 2015, 11:29:49 am
Post by: Cryxis, Prince of Doom on February 16, 2015, 12:28:24 pm
I'm currently waiting for the rice to cook but I prepped the sauce, it is a 1/4 cup home and 2 tablespoons of soy sauce mixed. I'm debating on putting garlic salt in the sauce to add more flavor
Post by: Sappho on February 16, 2015, 03:49:12 pm
Post by: majikero on February 16, 2015, 04:09:03 pm
Post by: scrdest on February 16, 2015, 04:29:37 pm
Wikipedia is full of things Man was Not Meant To Know, you guys.
Post by: penguinofhonor on February 16, 2015, 04:35:18 pm
Post by: Bumblebee on February 17, 2015, 11:08:43 am
I made some, too, and now is looking for a prey. Oh, those solar symbols...
Spoiler (click to show/hide)
Post by: Levi on February 17, 2015, 11:18:55 am
Post by: Comrade P. on February 17, 2015, 11:39:57 am
What. This sounds like the best week ever. How have I never heard of that!
#justslavicthings
Post by: Bumblebee on February 17, 2015, 11:50:21 am
Yap.
#justslavicthings
Not sure where you are from, Levi, but Maslenitsa is mostly selebrated in Ortodox slavik countries, like Russia, Belarus, Ukrain, Bulgaria. Because in fact it's just a christianity-adopted slavic pagan festival. So you have no chance to get covered in pancakes if you live in... Brasilia. Or wherever else exept mentioned countries. Don't regret too much: it's fine and sunny in Brasilia; and the endless monotonous pancakes really do weary.
Post by: DJ on February 17, 2015, 12:01:16 pm
Post by: Rose on February 17, 2015, 12:03:38 pm
Post by: Comrade P. on February 17, 2015, 12:08:46 pm
Yep.
#justslavicthings
Not sure where you are from, Levi, but Maslenitsa is mostly celebrated in Orthodox slavic countries, like Russia, Belarus, Ukraine, Bulgaria. Because in fact it's just a christianity-adopted slavic pagan festival. So you have no chance to get covered in pancakes if you live in... Brazil. Or wherever else except mentioned countries. Don't regret it too much: it's fine and sunny in Brazil; and the endless monotonous pancakes really do make you weary.
You had mistakes (everything that is underlined was missing or incorrect). I corrected them.
You still did better than I on my sixth post. Have my advice - add english dictionary to your browsers' spell-check, it will underline grammatical mistakes. It is a very handy tool, I use it myself.
Post by: Bumblebee on February 17, 2015, 12:22:29 pm
(Not about food, sorry)
Also, Comrade P., I'm happy someone has read my sig. Now you should entertain me. And "yap" is how I really pronounce it. And I check things with yandex dictionary (yandex is Russian google), but it lied to me today.
Post by: Comrade P. on February 17, 2015, 12:31:15 pm
Google kittens. :) That's usually entertaining enough - I don't know what's funny to you. Also, that is off thread topic.
Post by: timferius on February 17, 2015, 12:35:28 pm
What. This sounds like the best week ever. How have I never heard of that!It's Shrove Tuesday, or pancake tuesday, in North America. It's a christian holiday marking the beginning of Lent (the season of fasting leading up to Easter). Traditionally celebrated with a pancake meal, symbolic of the traditional emptying out of the larder before lent began. I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
Post by: Comrade P. on February 17, 2015, 12:51:27 pm
I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
That is a very good point.
Post by: Bumblebee on February 17, 2015, 01:10:59 pm
I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!That is a very good point.
No. Pancakes for dinner don't need any excuses.
Post by: Comrade P. on February 17, 2015, 01:12:21 pm
No. Pancakes for dinner don't need any excuses.I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!That is a very good point.
That is the best point.
Post by: Sheb on February 17, 2015, 06:46:49 pm
Post by: Bohandas on February 18, 2015, 03:08:15 am
What. This sounds like the best week ever. How have I never heard of that!It's Shrove Tuesday, or pancake tuesday, in North America. It's a christian holiday marking the beginning of Lent (the season of fasting leading up to Easter). Traditionally celebrated with a pancake meal, symbolic of the traditional emptying out of the larder before lent began. I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
I'm from North America and I've ususlly heard it called Mardi Gras (excpet in heavily hispanic areas where it may be Carnaval [sic] or Pennsylvania Dutch areas where it's Fastnacht Day {"donut day"})
EDIT:
It should be noted that I've never been outside the states, and thus only seen part of North America. But I've gotten the impression that Carnaval is the preferred term in latin america, presumably including Mexico, and as for Canade I would assume that French term Mardi Gras would at least be used in Quebec)
Post by: Sappho on February 18, 2015, 03:31:39 am
In Czech it's Masopust, which literally means something like "let go of meat." Interestingly, "půst" means "fast" (again, in the sense of "not eating") - must be linguistically related. Anyway, they don't have pancakes. There's a huge party with tons of meat, especially sausages. Everyone dresses in costumes like Carnival in most places... But I'm stuck in dumb ol' Scotland, so I had to miss it this year. : (
Post by: Bohandas on February 18, 2015, 09:50:30 am
"Fastnacht" is the German word for Carnival or Shrovetide. It literally translates to "almost night," though the verb "fasten" means the English "to fast" (as in to not eat), so it likely comes from that. It is hilarious to me that it gets called donut day in PA,
that's because fastnacht is also the name of a type of donut.
EDIT:
There seem to be a lot of german words that are also types of donuts (like in that old joke about JFK)
Post by: scrdest on February 18, 2015, 10:32:24 am
Contractions. The same thing happened to Hamburgers in English. It's far more convenient to just say X instead of X's [Food] if it's clear you're talking about food anyway. If someone says that he ate a sub, you don't assume he consumed an undersea vehicle."Fastnacht" is the German word for Carnival or Shrovetide. It literally translates to "almost night," though the verb "fasten" means the English "to fast" (as in to not eat), so it likely comes from that. It is hilarious to me that it gets called donut day in PA,
that's because fastnacht is also the name of a type of donut.
EDIT:
There seem to be a lot of german words that are also types of donuts (like in that old joke about JFK)
Post by: Rose on February 18, 2015, 11:11:23 am
Post by: Bohandas on February 18, 2015, 11:43:34 am
No, I consumed an underground train.
You're comfusing sub the sandwich, with subway the terriblensandwich restaurant.
Post by: Cryxis, Prince of Doom on February 18, 2015, 11:54:56 am
(I had just normal steak for lunch yesterday so I want to do something different with them this time)
Post by: Sappho on February 18, 2015, 12:20:11 pm
Unlike Scotch Pies, which they apparently are actually called even here in Scotland. They're a very proud people. Very proud of those pies. It's like if you went to America and ordered an American Hamburger.
Post by: DJ on February 18, 2015, 12:48:06 pm
I've got leftover steaks, anybody got any ideas of what to do with them for lunch?Dice up some onions, fry them a little bit, and then fry steaks on them for 10-15 minutes, add a glass of water, cover the pan and leave it on low heat for an hour or so. After that dissolve a spoon of flour in half a glass of water and add that to the pan, turn up the heat and stir until the sauce thickens. Season to taste, ofc. As an alternative to water you can use milk (creamier sauce, but less pronounced meat flavor), and as an alternative to flour you can use an egg yolk for thickening. If you got some mushroom throw them in when you add the steaks. Normally I use this recipe for tougher meat like beef, but I'm sure it'll be good with steaks, if a bit wasteful since steaks are best when grilled.
(I had just normal steak for lunch yesterday so I want to do something different with them this time)
Post by: Cryxis, Prince of Doom on February 18, 2015, 01:23:03 pm
I cut off the fat and threw it in the pan and let the grease melt off, while that cooked I cut up half an onion, once the fat was mostly melted I took out the bits of meat and not melted fat and threw that out then added the chopped up onion to the grease. Put a lid over that then started cutting the steak into strips then cut the strips in half. Once the onions were half done cooking I added the steak and stored it up then put the lid on for a couple minutes. Stired it up and added some BBQ sauce then put their back on for another couple minutes sitting occasionally.
It was so delicious!
Post by: RedKing on February 18, 2015, 04:39:09 pm
No, I consumed an underground train.And then Japa ate all the runaway slaves.
Post by: KingofstarrySkies on February 18, 2015, 04:45:50 pm
AND THEY ARE THE AMAZINGS
Post by: Sappho on February 18, 2015, 05:59:15 pm
On the other hand, Old Peculier is turning out to be surprisingly nice, at least in comparison to that Speckled Hen. Also, it's 5.6% alcohol by volume. Holy crap. And it's relatively cheap. Considering an average beer here costs two pounds from the supermarket (five to seven pounds from a pub), and this one was only 1.60.
Two pounds is, like, 75 crowns. A beer in Prague (which is far, FAR better than this stuff) will cost 12 crowns from the supermarket. 20 if you get a really nice one. Cheap stuff can be found under ten. In a pub or bar, you'll pay 25-35. 40 if it's an expensive place. I've spent hours of my life grumbling about spending 40 kc on a single beer. now I'm paying 75 for each one. Something is horribly wrong with the universe.
Beer is expensive in the UK, is the message I want you guys to get here. I don't recommend coming here to drink.
Post by: GiglameshDespair on February 18, 2015, 06:12:31 pm
Considering an average beer here costs two pounds from the supermarket (five to seven pounds from a pub), and this one was only 1.60.
Five to seven pounds for a pint from a pub? Where in God's unholy brews are you buying beer at that price? All the pubs i've seen have it ~£2.50.
Post by: Sappho on February 18, 2015, 06:19:20 pm
I suppose this merits further investigation, if it doesn't bankrupt me.
Post by: Jopax on February 19, 2015, 10:09:43 am
Post by: Cryxis, Prince of Doom on February 19, 2015, 12:26:23 pm
Cherries? Maybe some sort of apples or peaches? Possibly watermellon or some other sweet melon?
Post by: Jopax on February 19, 2015, 03:38:40 pm
I'd use carrots but I don't have a proper juicer for those.
Post by: Bauglir on February 19, 2015, 03:40:26 pm
Post by: penguinofhonor on February 19, 2015, 04:20:14 pm
Post by: Jopax on February 19, 2015, 04:38:08 pm
Post by: Cryxis, Prince of Doom on February 19, 2015, 04:55:19 pm
Nor are they sweet, to me....
Post by: GiglameshDespair on February 19, 2015, 05:20:25 pm
Post by: penguinofhonor on February 19, 2015, 05:21:42 pm
Post by: GiglameshDespair on February 19, 2015, 05:28:16 pm
Post by: Cryxis, Prince of Doom on February 19, 2015, 05:41:54 pm
They always spike my blood sugar?
I dunno, it's a bit hard
Y'all know what I meant
Post by: Bohandas on February 21, 2015, 01:00:18 am
Wrap bacon over the top of the meatloaf before you put it in the oven and cook it with the bacon on it. It's delicious.
Post by: Cryxis, Prince of Doom on February 21, 2015, 01:15:51 am
Also friends family makes a meat loaf that I want to try, it's more of a meat roll than meat loaf but it's close
Make meatloaf meat (they use ground dear meat), flattenit out to about an inch thick. Put slices of ham on, then put slices of mozzarella or provalon ontop of that, roll it up to were there is a layer of ground meat, a layer if ham slices, and a cheese center. Bake like normal meat loaf I think
Post by: Sirus on February 21, 2015, 01:17:07 am
Post by: Sebastian2203 on February 21, 2015, 07:10:49 am
So I am eating this...... Okay I lack vocabulary for this, it's ball big like hand and full of chocolate with something.... Where's my dictionary.
Also why when I microwave my food plate is sooo hot and food cold, goddamit
Post by: Akura on February 21, 2015, 11:36:19 am
It has come to my attention that many people don't put bacon on meatloaf; this should be corrected.
Wrap bacon over the top of the meatloaf before you put it in the oven and cook it with the bacon on it. It's delicious.
Given the size of the meatloaf that my mom makes, that would be a very impractical amount of bacon.
Post by: penguinofhonor on February 21, 2015, 11:48:28 am
Post by: Cryxis, Prince of Doom on February 21, 2015, 12:03:19 pm
Please, promise me, when you post your experience of this to also include the hospital visit afterwards
Post by: penguinofhonor on February 21, 2015, 12:12:21 pm
Post by: timferius on February 21, 2015, 04:16:29 pm
I will be as detailed as possible.This is true, spreading maple syrup over bacon and cooking it in the oven is op. Basically candied bacon (Cover tray with foil for easier cleaning)
Also I already figured out the glaze issue: maple syrup goes great with bacon. This is going to be my best meatloaf yet.
Post by: Rose on February 23, 2015, 11:27:28 am
Anything I can do to help that? Already decided to cook down the tomato sauce a bit next time.
Post by: timferius on February 23, 2015, 12:26:11 pm
Made some lasagnae for the first time in my life. Was a hit with my in-laws, but a bit watery.That should do it, you could also add something to thicken it if that doesn't work enough, like cornstarch or pureed vegetables. Might as well add some more seasoning while you're at it. The trick with tomato sauces is the longer you simmer, the more flavourful it is, so simmer away!
Anything I can do to help that? Already decided to cook down the tomato sauce a bit next time.
Post by: Cryxis, Prince of Doom on February 23, 2015, 02:23:32 pm
last year I felt like trying to cook eggplant and I decided eggplant lasagna sounded good
and it was
It wasn't as good as the normal lasagna my dad made but it was good
and watery
Post by: Baffler on February 23, 2015, 04:16:24 pm
Post by: RedKing on February 23, 2015, 04:26:37 pm
Does anyone have any tips for peanut sauce they can share? I'm going to make some chicken and rice for dinner and I feel a spicy peanut sauce would really tie it together, but I haven't tried to make my own before and don't really know what to expect.1. Take peanuts.
2. Make sauce.
3. ???
4. Pad Thai.
I haven't actually done this myself, and I should look into it. But when it's so cheap to run to the Asian market and buy a tin of massaman curry, I have little reason to.
You could try taking peanut butter and thinning it with fish sauce, oyster sauce or soy sauce, and maybe adding a dollop of coconut milk to make it more sauce-like. Add a bit of chili oil or chili paste for the heat.
I will play around with this idea sometime this week and report back.
EDIT: regarding candied bacon, there's actually a brewpub here that serves a pint of candied bacon (in a pint glass no less) as an appetizer. It is not as delicious as you might think.....it is MORE DELICIOUS.
(http://1.bp.blogspot.com/-qSJq4bCyY0o/UCfTg7vPJnI/AAAAAAAABDA/B1ISiDqJRQ4/s320/DSC00635.JPG)
Post by: Sheb on February 23, 2015, 04:28:31 pm
Post by: majikero on February 23, 2015, 04:37:10 pm
Post by: Bauglir on February 23, 2015, 05:03:42 pm
Can't run any tests for you, as one of my roommates this year is deathly allergic to peanuts, so you'll have to experiment. It's not too easy to mess up, though - just make sure you have extra milk and extra peanut butter on hand to do consistency control after everything's combined.
Post by: Cryxis, Prince of Doom on February 23, 2015, 05:05:38 pm
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
Post by: GiglameshDespair on February 23, 2015, 05:12:28 pm
I was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
Post by: Cryxis, Prince of Doom on February 23, 2015, 05:26:59 pm
YaI was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
Meat stuffed bread
Post by: Lord_lemonpie on February 23, 2015, 05:50:58 pm
Picture time!
Spoiler: Food! (click to show/hide)
I'm too lazy right now but if anyone wants the recipe translated just say so.
Post by: GiglameshDespair on February 23, 2015, 05:53:12 pm
I cooked this evening! I made some Teriyaki Chicken with pointed peppers and mangetouts, served with some noodles.
Picture time!Spoiler: Food! (click to show/hide)
I'm too lazy right now but if anyone wants the recipe translated just say so.
Looks good... But for the garlic, which sadly ruins the whole affair.
Post by: Cryxis, Prince of Doom on February 23, 2015, 05:57:11 pm
Thank you
Sorry if that last post came across as snappy...
Post by: Baffler on February 23, 2015, 08:25:19 pm
Post by: KingofstarrySkies on February 23, 2015, 09:29:48 pm
And then for dinner, Chicken Caseadea! Faaantastish.
Post by: Bauglir on February 23, 2015, 10:07:40 pm
But for the garlic, which sadly ruins the whole affair.I'm not sure if you understand how cooking works. Unless you're a vampire, in which case I apologize for my cultural insensitivity.
Post by: penguinofhonor on February 24, 2015, 01:24:00 am
Spoiler: bacon wrapped shrimp (click to show/hide)
I made significantly more of these than I could eat, but they were tasty. The shrimp were covered in garlic pepper before cooking. They're definitely better for sharing, but I think literally everyone I know either doesn't eat bacon, doesn't eat shrimp, or doesn't eat either.
Spoiler: korean barbecue ground beef with quinoa (click to show/hide)
Ground beef and quinoa mix together really well. This was a bowl of deliciousness.
And now, The Meatloaf. I have the full process, though I haven't been hospitalized yet so I can't fulfill that part. I'm sure it's just taking a while to clog my arteries; I'll edit the surgery pics into this post when it happens.
Spoiler: mmm, raw ground beef (click to show/hide)
First I mixed together all the loaf ingredients. This contained two pounds of beef, 1 and 1/3 cups of cracker crumbs (breadcrumbs suck), two eggs, a little over a cup of milk, and two small pan-fried shredded potatoes. I also added spices, but not enough (especially salt). It takes a lot of seasoning to flavor two pounds of meat I guess.
Frying the potatoes wasn't the best idea as they tried to glob up into a hash brown, so I think I'll bake them next time. I feel like I need to pre-cook them a bit or they'll be undercooked when the meat is done, but I might just be paranoid.
Anyway, I pressed the meat out into this rectangle shape that's about an inch thick.
Spoiler: add black forest ham! (click to show/hide)
Spoiler: add sharp provolone! (click to show/hide)
Spoiler: roll into a tube and put into a pan (click to show/hide)
Rolling it up was really hard. It involved grabbing it by the parchment paper (if I grabbed the beef my fingers just squished through), rolling it up, and peeling the parchment paper off before it got rolled into the meat. The meat really wanted to stick to the paper, though. I think next time I'll dust the paper with paprika or brown sugar first. Flour would probably work too, but that's the bland choice.
Also, some of you might see the fatal error here. I did not.
Spoiler: add bacon and maple syrup (click to show/hide)
It's ready to go in the oven! I put it in at 350F for an hour and twenty minutes, taking it out at 20/40/60 minutes to brush the bacon with more maple syrup. I really like maple syrup.
Spoiler: out of the oven (click to show/hide)
All the cheese melted out because I left the ends open! If you try this at home, save some ground beef to seal in your cheese. It will save your life.
Spoiler: a slice (click to show/hide)
I usually put in more vegetables than this (chopped onion at least) but I was accommodating my carnivore roommate. The next one will have potatoes, carrots, onions, and whatever else I can think of that sounds good.
Next time I'll also avoid rolling it into a spiral shape. The ground beef at the center absorbed all the cheese oil or cooked differently or something, and the texture seems slightly off because of it. Beef on the outside, ham/cheese on the inside seems like the right choice.
This wasn't my best meatloaf, but I learned a lot here. The next one probably will be.
Post by: Lord_lemonpie on February 24, 2015, 10:33:16 am
Looks good... But for the garlic, which sadly ruins the whole affair.There's only a single clove of garlic in there for three chicken fillets, so there was no distinct garlic taste. Most of the stuff covering the chicken on the first picture is not garlic but grated ginger.
Post by: Cryxis, Prince of Doom on February 24, 2015, 11:55:46 am
Deer meat.... not beef
Post by: Bauglir on February 24, 2015, 11:59:11 am
Post by: timferius on February 24, 2015, 12:07:02 pm
Jokes aside, I tend to double the garlic requirement of most recipes.
Post by: penguinofhonor on February 24, 2015, 12:11:48 pm
Post by: Cryxis, Prince of Doom on February 24, 2015, 12:13:59 pm
I've always thought of deer tasting a bit more lean and gamey
Post by: Sappho on February 24, 2015, 12:21:54 pm
Also, I got frustrated trying and failing to get a Scotch pie at the local chip shop (which always seems to be closed when I stop by there) so I bought a couple pre-made ones at Tesco and am heating one up in the oven now. I know it's not ideal, but damn it, I want to try one of these things. Next will be Cornish pasties.... Mmmmmm.
Post by: Zrk2 on February 24, 2015, 01:53:28 pm
I found something I can get here that I can't (easily) get in Prague... corned beef! They sell it cheap as sandwich meat here, and I can fry it up with potatoes and onions to make my very own homemade corned beef hash. Then I can make some eggs too, and then it's the greatest breakfast ever.
Also, I got frustrated trying and failing to get a Scotch pie at the local chip shop (which always seems to be closed when I stop by there) so I bought a couple pre-made ones at Tesco and am heating one up in the oven now. I know it's not ideal, but damn it, I want to try one of these things. Next will be Cornish pasties.... Mmmmmm.
I love a good hash. It's all the best breakfast greases rolled into one.
Post by: Arx on February 24, 2015, 01:54:56 pm
The thought of fried corned beef and potatoes for breakfast terrifies me.
Post by: BFEL on February 24, 2015, 02:35:31 pm
Stuff your bread with meat and cheese and bake it, making meatbread. Then make sammich with two slices of meatbread. SAMMICHCEPTIONYaI was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
Meat stuffed bread
Post by: Bauglir on February 24, 2015, 02:55:00 pm
Post by: majikero on February 24, 2015, 06:47:37 pm
Post by: Bauglir on February 24, 2015, 07:44:59 pm
Post by: Bohandas on February 24, 2015, 08:46:15 pm
I bought a bottle of mustard oil today at an Indian restaurant to get my bill up above their minimum for charging to a credit card. Ideas?
You could use it in place of vegetable oil or olive oil. Its main culinary use seems to be as a cooking oil, if I'm understanding the wikipedia article correctly (its also used as a fuel oil and for ceremonial purposes)
Post by: Bauglir on February 24, 2015, 09:58:45 pm
EDIT: Also, egg patty recipe.
Spoiler: Ingredients (click to show/hide)
If you're feeling fancy, you can mix things together in a separate bowl and then transfer it into a greased one for the microwaving, which should prevent sticking. You may also wish to cover it with a paper towel if you can't keep an eye on it to abort in case of imminent explosion.
Post by: Rose on February 24, 2015, 11:03:00 pm
Post by: MaximumZero on February 25, 2015, 01:05:10 am
Post by: Zrk2 on February 25, 2015, 01:27:17 am
Will it also burninate the countryside?
And the THAATCHED ROOF COOOTTAAAAAAAGGGEEESS!
Post by: Arx on February 25, 2015, 11:55:32 am
Post by: Dorfs R Fun on February 25, 2015, 05:31:05 pm
I have decided that thyme is basically the best companion to almost any vegetable.
Garlic strongly disagrees with you.
Made my own creamy Italian dressing yesterday. Pulverized some Italian seasoning with garlic, onion powder, vinegar, olive oil, mayo and parmesan cheese in my magic bullet blender. Cooked some tortellini, chopped up all my veggies, tomatoes, black olives, green olives, havarti cheese and some salami. Mixed all together and chilled in fridge.
I've already eaten 3 bowls and have barely put a dent in my stockpile of yummy.
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
Post by: GiglameshDespair on February 25, 2015, 05:47:56 pm
Garlic disagrees with everything, such as "Taste" and "Not being horrible."
Post by: Bauglir on February 25, 2015, 06:29:37 pm
Post by: Dorfs R Fun on February 25, 2015, 06:31:37 pm
3 bowels? Sounds a shitty meal
Garlic disagrees with everything, such as "Taste" and "Not being horrible."
har har, set myself up nicely on that one.
I can't even comprehend that last sentence, you are now just a figment of my imagination. Garlic, a little cooking oil or butter, a pinch of salt and viola! Vegetables 2.0.
Post by: GiglameshDespair on February 25, 2015, 06:34:13 pm
Post by: Osmosis Jones on February 26, 2015, 05:48:37 am
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
As someone who has lived with Iranian housemates, let me introduce you to the joy that is Jujeh kebab (http://www.chow.com/recipes/11064-chicken-kabab-jujeh-kabab).
It's soo bloody good.
Post by: majikero on February 26, 2015, 06:13:46 pm
What heathen land do you hail from anyways? Literally everything we cook has garlic in it. Pretty much the first step to almost every recipe is to fry onions and garlic.3 bowels? Sounds a shitty meal
Garlic disagrees with everything, such as "Taste" and "Not being horrible."
Post by: Reudh on February 26, 2015, 07:28:09 pm
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
As someone who has lived with Iranian housemates, let me introduce you to the joy that is Jujeh kebab (http://www.chow.com/recipes/11064-chicken-kabab-jujeh-kabab).
It's soo bloody good.
True glory, that one.
Oi Osmo, next time you have a barbecue I'll try and bring some dutch cuisine. Prepare for...uh, probably not all that different to the Polish food your grandparents gave you.
Post by: Dorfs R Fun on February 26, 2015, 08:23:27 pm
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
As someone who has lived with Iranian housemates, let me introduce you to the joy that is Jujeh kebab (http://www.chow.com/recipes/11064-chicken-kabab-jujeh-kabab).
It's soo bloody good.
I think I'm going to try this but I think finding the lavash bread might be a hard where I'm at. Thanks.
Post by: Osmosis Jones on February 27, 2015, 03:15:44 am
True glory, that one.
Oi Osmo, next time you have a barbecue I'll try and bring some dutch cuisine. Prepare for...uh, probably not all that different to the Polish food your grandparents gave you.
I'm sorry to say it might be a while before the next one. We're moving house tomorrow, going our seperate ways, and my new house is rather lacking in entertaining space. Hell, I don't even have room to homebrew anymore :'(
I think I'm going to try this but I think finding the lavash bread might be a hard where I'm at. Thanks.
Any sort of middle eastern flatbread works. We often used pita bread, for instance. Just toast it a little first.
Post by: Sirus on February 27, 2015, 03:19:38 am
Post by: Rose on February 27, 2015, 03:21:39 am
Would naan work? It seems to be fairly common, at least around here.I find this post offensive because it implies that there and times and circumstances where naan doesn't work.
Post by: Sirus on February 27, 2015, 03:26:11 am
Post by: Osmosis Jones on February 27, 2015, 06:07:44 am
Post by: timferius on February 27, 2015, 06:17:58 am
Post by: Cryxis, Prince of Doom on February 27, 2015, 08:06:18 am
Post by: Graknorke on March 01, 2015, 06:59:16 am
Post by: Avis-Mergulus on March 01, 2015, 08:13:58 am
Spoiler: I made rye flatbreads! (click to show/hide)
Here they're usually eaten by religious people during Lent. I'm not sure if those particular ones are Lent-kosher since they contain eggs, butter and honey, but making them so wasn't my intention anyway.
Post by: Comrade P. on March 01, 2015, 08:26:12 am
Spoiler: I made rye flatbreads! (click to show/hide)
Here they're usually eaten by religious people during Lent. I'm not sure if those particular ones are Lent-kosher since they contain eggs, butter and honey, but making them so wasn't my intention anyway.
Those are probably infested due to your sickness, so only you can eat them.
That's evil in a beatiful way.
Post by: Avis-Mergulus on March 01, 2015, 08:44:49 am
Nah, I made them before I got sick. I just didn't feel that people would enjoy them when the thread was full of mild guro.Spoiler: I made rye flatbreads! (click to show/hide)
Here they're usually eaten by religious people during Lent. I'm not sure if those particular ones are Lent-kosher since they contain eggs, butter and honey, but making them so wasn't my intention anyway.
Those are probably infested due to your sickness, so only you can eat them.
That's evil in a beatiful way.
Post by: Comrade P. on March 01, 2015, 08:50:44 am
Nah, I made them before I got sick. I just didn't feel that people would enjoy them when the thread was full of mild guro.Good point, I haven't thought about it.
Care to share the recipe?
Post by: Avis-Mergulus on March 01, 2015, 09:24:29 am
Mix the soda with the flour. Put the butter into another vessel, stomp it until it's soft with some additional flour, add the egg, mix until uniform in consistency, add the honey, mix again. Then mix in flour until it becomes possible to shape the dough (and until it stops sticking to your hands). Roll the dough into a sausage, cut it into uniform pieces, make flatbreads out of the pieces. Incise the breads with the knife in a mesh pattern (not too deep).
Bake in a pre-heated oven at 200°C for approximately 20 minutes. Let cool under a cloth.
Post by: Comrade P. on March 01, 2015, 09:26:18 am
Post by: penguinofhonor on March 02, 2015, 08:58:40 am
Spoiler: cauliflower cheese sticks (click to show/hide)
Gluten free cheese sticks! I made these as an experiment (recipe (http://ifoodreal.com/cauliflower-breadsticks-recipe/)), and they were okay. Inferior to regular breadsticks, but if you like cauliflower and you can't eat wheat, you'll really like these.
I didn't squeeze as much liquid out of the shredded cauliflower as it said to, so I flipped the cauliflower-dough-thing and transferred it to a new sheet of parchment paper partway through baking it. That cooked the extra water out pretty well.
Spoiler: banana pudding (click to show/hide)
Banana pudding topped with a meringue! This was fun to make and turned out better than I expected my first meringue to. Recipe. (http://www.foodnetwork.com/recipes/trisha-yearwood/banana-pudding.html)
Spoiler: bowl the next morning (click to show/hide)
This tastes great after setting in the fridge for a while. A+ desert will make again.
Post by: scrdest on March 02, 2015, 02:18:43 pm
Post by: GiglameshDespair on March 02, 2015, 02:25:19 pm
Wash it, then cook it well, and you'll probably be fine. Raw chicken and pork are a lot worse than, say, raw beef, considering a lot of people eat steaks almost raw anyway.
Post by: BurnedToast on March 02, 2015, 03:39:07 pm
How do you guys pick your vegetables or, especially, meat? I'm extremely paranoid about any contaminants since I had a bad case of chestburster as a kid and my parents' approach to teaching me any skill was to not to, then yell at me for not knowing how to do it, so right now I spend half a day picking, then pray.
Meat - look at the "sell by" date. It's usually good for a day or two after that, though I try and use it all up by that date just to be safe.
If there's no sell by date, or you're not sure, just give it a good sniff - your nose is very good at detecting rotting meat (cavemen didn't have supermarkets or refrigerators) so if it smells "off" or "sharp" it's probably best to toss it.
Veggies - Check to see if they are firm and free of wilting or obvious defects/rotten spots. The risk of contamination is just from stuff on the outside, so either get a vegetable brush (not too expensive) and rinse/scrub them good, or just peel them.
You don't have to worry quite as much about them spoiling as you do with meat, just toss them out when they get too wilted to be appealing anymore. As long as they aren't slimy they are still edible so it's mostly just whenever they get too gross for you
For both - cooking it completely is the absolute best way to be safe. Most cases of food poisoning are from improper cooking (or improper washing for veggies that don't get cooked). Cook and wash your food thoroughly and you don't have to worry too much about it.
Post by: Cryxis, Prince of Doom on March 02, 2015, 04:17:45 pm
I don't think it should be this consistency
Spoiler (click to show/hide)
Post by: scrdest on March 02, 2015, 05:16:45 pm
There is an issue with the sell-by - there has been several notorious cases in which supermarkets would wash the spoiling meat, re-tag it to a new sell-by and call it a day.How do you guys pick your vegetables or, especially, meat? I'm extremely paranoid about any contaminants since I had a bad case of chestburster as a kid and my parents' approach to teaching me any skill was to not to, then yell at me for not knowing how to do it, so right now I spend half a day picking, then pray.
Meat - look at the "sell by" date. It's usually good for a day or two after that, though I try and use it all up by that date just to be safe.
If there's no sell by date, or you're not sure, just give it a good sniff - your nose is very good at detecting rotting meat (cavemen didn't have supermarkets or refrigerators) so if it smells "off" or "sharp" it's probably best to toss it.
Veggies - Check to see if they are firm and free of wilting or obvious defects/rotten spots. The risk of contamination is just from stuff on the outside, so either get a vegetable brush (not too expensive) and rinse/scrub them good, or just peel them.
You don't have to worry quite as much about them spoiling as you do with meat, just toss them out when they get too wilted to be appealing anymore. As long as they aren't slimy they are still edible so it's mostly just whenever they get too gross for you
For both - cooking it completely is the absolute best way to be safe. Most cases of food poisoning are from improper cooking (or improper washing for veggies that don't get cooked). Cook and wash your food thoroughly and you don't have to worry too much about it.
The thing is, I know to look for signs of spoilage - it's just that I'm way too paranoid about them. Black spot on a veggie? CALL THE NOPEDUCTOR, BOARD THE NOPE TRAIN AND NOPE OUTTA THERE. The advice about the meat seems good, though.
Post by: Cryxis, Prince of Doom on March 02, 2015, 05:40:20 pm
Being home alone is boring guys
My dad better like this pudding
E:
Spoiler (click to show/hide)
It's not half bad
Post by: RedKing on March 02, 2015, 07:33:58 pm
I'll post photos when all is said and done.
Also, I haven't forgotten my promise to do an experimental satay peanut sauce, it's just that I have forgotten the face of my father and allowed the pantry to run out of coconut milk. And I'm pretty sure I'm gonna want coconut milk for consistency and to bind the flavors together.
EDIT: Changed plans, because the sweet potato fries were so damn thick I was worried about them not cooking properly. So I chopped them up into cubes and tossed them olive oil, sea salt, pepper, and five spice powder (and a small amount of curry powder).
EDIT #2: Forgot the chicken was neither thawed nor cut to bite-size pieces. Plus the pan was running out of space. So I did a vegetarian balti, which is rare for me.
Spoiler: Sweet potato chunks, suitable for tossing in curry or roasting. (click to show/hide)
I wound up using half of one potato for the balti, just because holy shit so much potato.
Spoiler: The aforementioned murderpotato. (click to show/hide)
The other two larger sweet potatoes got cubed and tossed with about 3-4 tablespoons of olive oil, 1-1/2 tablespoons of five-spice powder, and some fresh ground sea salt and pepper.
Spoiler: Five-spice roast sweet potatoes. (click to show/hide)
These were laid out in a baking dish and roasted in the oven at 425F for about 30 minutes.
Just before that, I had roasted the cauliflower at 375F for about 10 minutes -- not enough to cook it all the way through, but enough to bring out the nuttiness in the flavor and firm it up a bit so they wouldn't get mushy in liquid.
Spoiler: Lightly toasted cauliflower. (click to show/hide)
After the potatoes had been roasting in the oven for about 10 minutes, I fixed up a balti curry (from packaged spice mix and water -- I'm not hardcore enough to make my own from scratch).
Then I tossed in the sweet potatoes and the cauliflower and simmered for about 10 minutes. Fixed up a big batch of medium-grain rice in my rice cooker, and then served the balti over top of a bed of rice.
Spoiler: The finished product. OMNOMNOM. (click to show/hide)
I don't have a separate photo of the finished roast sweet potatoes, because they didn't really change appearance. However, I think five-spice sweet potatoes may be one of the best culinary whims I've ever tried. I may never use plain cinnamon again. Sooooooo goood......
Post by: Helgoland on March 02, 2015, 08:44:11 pm
Post by: timferius on March 03, 2015, 10:07:51 am
Dark Weizen (Bavarian beer) apparently is a great ingredient in lentil soup. Hooray for drunk cooking!My favourite part of making cheddar ale soup. Guinness for the soup, Guinness for the cook!
Post by: Bohandas on March 03, 2015, 09:45:46 pm
Post by: Vector on March 03, 2015, 09:46:15 pm
Post by: Bauglir on March 03, 2015, 09:51:39 pm
Post by: Vector on March 03, 2015, 09:53:22 pm
Post by: Bauglir on March 03, 2015, 09:55:03 pm
EDIT: I've made something rather like kimchi from sauerkraut, hoisin sauce, and hot sauce. It's not quite right, of course, but it's a lot cheaper than the overpriced kimchi available in grocery stores (though I should try an Asian grocery, honestly), and it's a lot easier than making it from scratch.
Post by: HeroPizza42 on March 07, 2015, 11:28:19 am
Post by: Helgoland on March 07, 2015, 11:51:26 am
Take a pack of pudding powder and mix it with ~60g (three heaped tablespoons) of sugar, a pinch of salt, a bit of milk to give it a creamy consistency, and an egg yolk. Put a litre of milk in a pot with some cinnamon and a good amount of raisins and bring to a boil. Pour in the pudding mix while stirring rapidly to prevent clumping. Boil for a couple of moments, then pour in half a litre of beer - Weizen works well, though any other sweet-ish beer should be good as well. Guinness could be good, I think, but I don't think a Pils would work well. Malt beer definitely works, and is suitable if you want an alcohol-free version, for example for pregnant women or children.
Make a foam from the white of the egg you got that yolk from and fold (?) it in the soup. If you're afraid of salmonella, boil again, but this might have an impact on the soup's taste.
Serve together with Schwarzbrot (apparently untranslatable), Pumpernickel ideally: When eating the soup, you take a slice of Schwarzbrot, crumble it up and put it in the soup. This part is vital - without the Schwarzbrot, the soup will only taste half as good.
Biersuppe is one of my early childhood memories, and I'm very happy to have rediscovered that recipe. It's also as German as cooking gets, I guess :D
Post by: Arx on March 07, 2015, 12:07:54 pm
Post by: scrdest on March 07, 2015, 12:17:17 pm
Schwarzbrot is literally black bread, so either rye bread (http://www.food.com/recipe/russian-black-bread-58473) or some kind of wholegrain bread maybe?Some wiki-sleuthing indicates it's any dark sourdough bread.
Post by: penguinofhonor on March 07, 2015, 12:20:46 pm
Post by: Helgoland on March 07, 2015, 12:36:43 pm
It's delicious.
Post by: Sheb on March 08, 2015, 04:56:47 am
kale :>
Isn't kale a sort of cabbage though?
Post by: Vector on March 08, 2015, 05:00:19 am
Post by: HeroPizza42 on March 08, 2015, 05:45:51 am
Post by: Comrade P. on March 08, 2015, 05:52:39 am
Post by: Avis-Mergulus on March 08, 2015, 01:06:26 pm
Spoiler: I made a rye bread! A bit too salty, but will do for now. (click to show/hide)
Post by: Bohandas on March 08, 2015, 01:46:12 pm
kale :>
Isn't kale a sort of cabbage though?
Yes.
(and oddly enough, so is broccoli)
Post by: Vector on March 08, 2015, 01:46:20 pm
Post by: Bauglir on March 08, 2015, 01:49:05 pm
Post by: SirQuiamus on March 08, 2015, 02:12:00 pm
That is not rye bread.Spoiler: I made a rye bread! A bit too salty, but will do for now. (click to show/hide)
Spoiler: This is rye bread. (click to show/hide)
Post by: Avis-Mergulus on March 08, 2015, 02:36:22 pm
Kay, you caught me, mine is ⅔ rye ⅓ wheat. WTH is with the crust on yours? Why is it all silvery and cracked up? Not dissing, just curious if it's just as planned or not.That is not rye bread.Spoiler: I made a rye bread! A bit too salty, but will do for now. (click to show/hide)Spoiler: This is rye bread. (click to show/hide)
Post by: penguinofhonor on March 08, 2015, 02:40:53 pm
Post by: SirQuiamus on March 08, 2015, 04:04:18 pm
Post by: Sheb on March 08, 2015, 04:21:48 pm
It's a cabbage in the same way as broccoli is.
I'd argue it's more so, because you're eating the same part of the plant in kale or Green cabbage: the leaft, unlike brussels sprouts, cauliflower or broccoli.
Post by: Dorfs R Fun on March 08, 2015, 04:32:19 pm
It's a cabbage in the same way as broccoli is.
I'd argue it's more so, because you're eating the same part of the plant in kale or Green cabbage: the leaft, unlike brussels sprouts, cauliflower or broccoli.
Don't forget the bok choy. Don't forget the bok choy, sesame oi and garlic in frying pan! Is yummy. http://en.wikipedia.org/wiki/Bok_choy (http://en.wikipedia.org/wiki/Bok_choy)
Post by: Bumblebee on March 12, 2015, 05:00:35 am
Spoiler: Granny‘s apple cake. (click to show/hide)
Post by: Lord_lemonpie on March 12, 2015, 05:03:52 am
Post by: Bohandas on March 16, 2015, 01:05:02 am
Post by: Bumblebee on March 16, 2015, 03:58:02 pm
It does. But it looks more like a pie than a cake.
It might be a pie. It's just that I don't know what is the difference between a cake and a pie for a better english-speaker than me. You've seen what I call a cake and I was sure that pies are something like
Spoiler: this (click to show/hide)
Post by: GiglameshDespair on March 16, 2015, 03:59:29 pm
Post by: Bauglir on March 16, 2015, 05:05:09 pm
Incidentally, the English-speaker distinction between pie and cake is that a pie is a pastry shell with some kind of filling, while a cake is a solid lump of baked batter. Baked dough, as opposed to batter, is some kind of bread. The line between cake and bread is actually fairly hazy - some fruitcake recipes are rather like sweet breads (not sweetbread (http://en.wikipedia.org/wiki/Sweetbread)s), while some quick bread recipes are akin to loaf-shaped cakes.
Post by: Bohandas on March 16, 2015, 05:10:36 pm
Post by: penguinofhonor on March 16, 2015, 05:22:17 pm
Post by: BurnedToast on March 16, 2015, 10:07:56 pm
It does. But it looks more like a pie than a cake.
It might be a pie. It's just that I don't know what is the difference between a cake and a pie for a better english-speaker than me. You've seen what I call a cake and I was sure that pies are something likeAm I wrong?Spoiler: this (click to show/hide)
Cake = solid, bread-like flavored material. It might have layers of frosting, or jam, or something else, however the main part of the dessert is the cake material
Pie = Crust surrounding and holding something. Usually fruit filling, but sometimes other things like chocolate. The main part of the dessert is the filling.
Post by: Bohandas on March 17, 2015, 12:39:41 am
It certainly looks good whatever it is.
Post by: Cryxis, Prince of Doom on March 17, 2015, 07:08:22 am
Post by: Sheb on March 17, 2015, 07:47:01 am
Post by: Arx on March 17, 2015, 10:33:12 am
And now I'm craving pie.
Post by: Bauglir on March 17, 2015, 11:39:19 am
Post by: RedKing on March 17, 2015, 01:21:39 pm
Took peanut butter and mixed with about an equal amount of coconut milk, then thinned it with a small amount of fish sauce.
Then added ground ginger, a few drops of chili oil, some minced garlic, and some soy sauce.
Turned out pretty damn good. Not really that similar to a traditional satay sauce (a bit TOO peanut-y) but tasty. Unfortunately, my GF and I were just tossing stuff in, tasting, then figuring out what else to toss in, so I don't have a real recipe per se.
I'm betting it would make a kickass pad thai by mixing it with noodles, bean sprouts, egg and a little chicken or tofu.
Post by: DJ on March 17, 2015, 03:21:42 pm
Post by: Bauglir on March 17, 2015, 04:22:49 pm
Post by: DJ on March 18, 2015, 09:49:13 am
That bit about oil is weird, though. I used to make bread without any, and it would crumble like crazy, but when I started adding oil it held together much better.
Post by: RedKing on March 18, 2015, 10:26:56 am
It also acts as a water barrier if you are adding toppings/fillings which contain moisture which might leach into the dough and make it runny during baking. This is why pizza dough is frequently oiled.
Post by: Comrade P. on March 22, 2015, 05:08:23 am
Post by: Caz on March 22, 2015, 06:07:43 am
Though pies can also (and are sometimes, in some places, only know for) being filled with meat/gravey/veggies as a main dish/entree. Meat pies (only one that I know by name is sheperds pie) are just great
Shepherds pie is a lie. It's just mince with potato on top.
Pastry is required for a pie to be a pie tbh. At least the bottom crust. "stew with puff pastry" is also not a pie. But the pastry type is less important. Usually shortcrust for normal meat pies or apple pie, cherry whatever else that is a fruit. Though you put some sugar in the sweet pie pastry usually. Shortcrust is good for steak pie, chicken pot pie, pigeon pie (do they still do that?). Then you get watercrust which is commonest in Scotch pies, though since you can get the cases anywhere people put all kinds of things in them. Chicken curry pie, 'breakfast' pie ( don't ask), macaroni pie (horrible. avoid), etc. Any pie that comes out of a tin is a bad investment.
Also doesn't need to be in a pie dish to be a pie. See: bridies, cornish pasties, jamaican patties etc. Imo the pastry turns out even better this way, but sometimes it's hard to get the pastry to filling ratio right. Though you can have too much - if you put too much filling in spanakopita for example, it just turns into a mess, but is really good if you do it right. Same goes for the other flaky pies made from phyllo like meat borek etc.
Things in bread are also not pies. Kare-pan, pirozhkis etc. Imo, pies are only pies if they contain a crust that is made of some sort of pastry. If you go beyond that rule, all sorts of strange things start to happen.
Post by: DJ on March 22, 2015, 06:23:48 am
Post by: Caz on March 22, 2015, 06:32:57 am
Wait, are you saying borek is a pie? Over here it's a subclass of pita (which confusingly enough has nothing to do with pita bread, we call that lepina), and in movie translations they always translate pie as pita too because we don't really have anything resembling your pies. This translation always irked me because an apple pie is nothing like a borek, but if you're saying they fall into the same food class in pies' native lands I'll have to rethink my position.
I'd consider it a pie. I mean, it can have multiple layers but it's still some sort of filling with pastry crust on the outside. Though with that definition I guess an éclair is a pie too. What has science done?
Post by: Skyrunner on March 22, 2015, 10:17:52 am
Spoiler (click to show/hide)
Second time I made 'japchae'. It involves chopping up the bell pepper, chili pepper, onion, shittake mushroom; boiling and tearing the oyster mushrooms, boiling the shrimp, salting and notchijg then cutting and boiling the squid, boiling and ststirfrying glass noodle in a soy sauce/sesame oil/sugar mixture... *takes deep breath* then stirfrying the mushrooms and vegetables and seafood in another soy sauce based mixture. Finally miz it all together with sesame seeds and oil. :D The first time I made it the noodles were undercooked and the mushrooms overcooked but this time it was just right.
Post by: Reudh on March 22, 2015, 03:28:43 pm
It's an absurdly simple dish - fry the tofu, fry the shrimp/prawns/whatever meat you're using, though we used chicken, dump water or vegetable stock, coconut milk/cream and laksa paste and stir it over a medium heat, cover and bring to the boil.
That's literally all I had to do.
It was super delicious, but next time I might make the paste from scratch.
And yesterday I helped make beef rendang, a super delicious spicy curry. I didn't really do much except stir and make sure the rendang didn't boil 100% dry (it's a dry curry, but if it gets too dry, it burns).
Post by: Bumblebee on March 23, 2015, 05:52:20 am
My dear frieds, I need help. I bought something supposed to be tom yum base paste. At least the seller lady told me it is. But all the wrapping is covered in strange symbols and the only thing I could understand there was "350 g". So is there anyone who can read this (not even sure which language it is) and tell me what it really is?
Spoiler: Upside down pictures (click to show/hide)
Post by: Comrade P. on March 23, 2015, 06:01:19 am
Post by: Bumblebee on March 23, 2015, 06:39:47 am
Those hieroglyphs are Chinese, Bumblebee. But that's the extent of my knowledge on the matter.No good. Tom yum is a Thai dish. Still, the probability that all the souse the Thais use for cooking was prodused in China is rather high...
Argh, stupid economics.
And, while I'm here... I'm having lunch right now. Do you wanna know what I'm eating? It's
Spoiler: BOOBLICK (click to show/hide)
Post by: Bauglir on March 23, 2015, 10:07:50 am
BOOBLICK
I should stop transliterating everything, but I just can't. Sorry.
Please don't. The transliterations are beautiful.
Post by: crazysheep on March 23, 2015, 10:48:28 am
Post by: Bumblebee on March 23, 2015, 12:39:14 pm
Apparently you have picked up dry miso paste instead of tom yum paste, if google translate can be relied on. The ingredients list includes flour (I think) and fermented soybean (I'm sure of this one), so I think google translate is on the money on this one.
Thanks. I'm a bit disappointed, though it's my own fault- I should have been able to predict that that lady
a) Speaks really poor Russian
b) Won't hesitate to use the opportunity to sell anything
Okay, are there any recipes of not disgusting miso-soup? The last and only time I tasted it it was the "just add boiling water" type, which tasted like dry rotten fish powder mixed with some usual dust mixed with tiny pieces of tofu, all mixed with water. Which was enough to make it the last time.
Post by: GiglameshDespair on March 23, 2015, 02:38:00 pm
Post by: DJ on March 23, 2015, 04:56:37 pm
Post by: GiglameshDespair on March 28, 2015, 08:22:26 am
So I had some leftover red wine and decided to use it in cooking. I know it's supposed to go with red meat rather than fish, but I'm trying to cut back on calories so I got me some gilt-head bream and baked them in an oven with potatoes and mushrooms, covered in a bit of olive oil and like 3dl of wine. Fish turned out pretty good, and mushroom were OK, but potatoes were just terrible. They were ridiculously acidic, and that's a taste that potatoes just can't pull off. So yeah, learn from my example and don't ever bake potatoes in wine.
Yeah, I only ever see it used for cooking meats rather than vegetables.
Also:
Spoiler: More home made sausages (click to show/hide)
Since I have caelics in my family they're all gluten free.
Post by: Akura on March 28, 2015, 10:57:07 am
Post by: HeroPizza42 on March 28, 2015, 11:27:36 am
Post by: penguinofhonor on March 29, 2015, 02:22:10 pm
Spoiler: spaghetti (click to show/hide)
I made spaghetti with homemade sauce! And I discovered that making spaghetti sauce is really fun. So I made it again, and added a lot more vegetables because the first sauce was a little plain. The second one is the one pictured and was definitely way better. Lots of onion, chopped and sliced mushrooms, minced garlic, and a decent amount of shredded carrots. The carrots added a bit of sweetness that countered the sharpness of the tomatoes, which was good because I had to add a little sugar to the first sauce to do that.
The carrots actually mostly dissolved into tiny bits over the multiple hour simmering process. I will add more next time because they were a good idea. I'm also thinking about adding a green vegetable of some sort next time. Maybe finely chopped broccoli?
Spoiler: scotch eggs (click to show/hide)
I learned a cool thing you can do with hard boiled eggs: wrapping them in sausage and then breading them.
I used 0.25 pounds of raw sausage per egg, which seemed like a good amount. I also mixed in some pepper, salt, garlic powder, and onion powder.
I breaded them in cracker crumbs and baked for 40 minutes at 400F, turning them over a couple times and changing out the parchment paper so the bottom side didn't get greasy (if they're sitting in a pool of grease the breading will soak it up). A friend mentioned they were good as bar food with English mustard and beer, so I grabbed a good chocolate stout and Dijon mustard. Dijon does not go very well with them, but the beer was great.
Spoiler: philly cheesesteak (click to show/hide)
I've done this a couple times but it's still delicious. Chopped up some mushrooms/onion/garlic and cooked them a bit in a little butter, then added shredded roast beef. I sauteed all of it together for a minute, then scraped it up into a pile about the size of the bread once it looked like everything was about done. Then I put quite a few slices of provolone on top, lowered the heat, and covered the skillet to melt the cheese.
After it was melted I opened the bread up and laid it down on top of the meat pile, let it cook for another minute or two, and then kind of grabbed the bread with both hands and used it to pick up the meat and hey, then it was a Philly cheesesteak. That only got like 80% of the meat/mushroom/cheese pile though so I opened it up and scooped the rest of the stuff out of the skillet onto the sandwich.
Post by: VerdantSF on March 29, 2015, 03:50:15 pm
Spoiler (click to show/hide)
Second time I made 'japchae'. It involves chopping up the bell pepper, chili pepper, onion, shittake mushroom; boiling and tearing the oyster mushrooms, boiling the shrimp, salting and notchijg then cutting and boiling the squid, boiling and ststirfrying glass noodle in a soy sauce/sesame oil/sugar mixture... *takes deep breath* then stirfrying the mushrooms and vegetables and seafood in another soy sauce based mixture. Finally miz it all together with sesame seeds and oil. :D The first time I made it the noodles were undercooked and the mushrooms overcooked but this time it was just right.
I grew up on japchae! Well done!
Today for brunch, I made sooji upma, a spicy porridge that is a traditional breakfast dish in South India. It's a great way to use up leftovers. In my case, I had a ton of mixed beans in the fridge.
Spoiler (click to show/hide)
Post by: penguinofhonor on April 01, 2015, 08:58:28 am
Post by: Lord_lemonpie on April 01, 2015, 09:10:23 am
grisha5praise
Post by: Loud Whispers on April 01, 2015, 09:35:30 am
Post by: penguinofhonor on April 01, 2015, 12:12:47 pm
Post by: timferius on April 01, 2015, 12:30:53 pm
Post by: SirQuiamus on April 01, 2015, 12:42:53 pm
Post by: timferius on April 01, 2015, 12:59:13 pm
Post by: GiglameshDespair on April 01, 2015, 01:45:26 pm
Post by: timferius on April 01, 2015, 02:11:37 pm
Post by: SirQuiamus on April 01, 2015, 02:35:12 pm
Post by: Sappho on April 01, 2015, 04:45:38 pm
YEAH WELL FUCK YOU, YOU STUPID BITCH, I'VE BEEN PISSING IN THE SOUP FOR YEARS.
Post by: GiglameshDespair on April 01, 2015, 04:48:48 pm
Post by: nenjin on April 01, 2015, 04:52:58 pm
Post by: Levi on April 01, 2015, 05:47:00 pm
The carrots added a bit of sweetness that countered the sharpness of the tomatoes.
Hmm, I might have to try this sometime.
So far my best spaghetti happened when I had some hot green peppers that my roommate bought that we both hated in everything we had it in, but felt we should keep using them anyway and so tossed them in. For some reason those peppers ruined every meal except for our spaghetti, which somehow turned into something amazing.
Post by: Rose on April 03, 2015, 10:47:25 am
They were delicious.
Post by: Cryxis, Prince of Doom on April 03, 2015, 11:38:12 am
Post by: GiglameshDespair on April 03, 2015, 11:41:50 am
Eat.
Generally you have to dilute venison, or else it's overpowering.
Post by: penguinofhonor on April 03, 2015, 11:45:56 am
Post by: GiglameshDespair on April 03, 2015, 11:54:59 am
A chilli is alright, but then it's taking second stage to the chilli, rather than being the main focus. I prefer things without huge quantities of spices or seasonings.
Post by: majikero on April 03, 2015, 12:39:19 pm
Post by: GiglameshDespair on April 03, 2015, 12:40:59 pm
Post by: RedKing on April 03, 2015, 01:14:10 pm
Post by: Rose on April 03, 2015, 09:43:41 pm
Post by: majikero on April 03, 2015, 09:46:03 pm
Post by: Rose on April 03, 2015, 10:48:12 pm
Post by: Blargityblarg on April 03, 2015, 11:09:59 pm
How so? They have plenty of vegetable dishes.
And quite a few of them have things like oyster sauce, dried shrimp etc that nobody really mentions, particularly if you're victim to the language barrier
Post by: acetech09 on April 04, 2015, 12:31:34 am
Post by: Osmosis Jones on April 04, 2015, 06:59:18 am
And quite a few of them have things like oyster sauce, dried shrimp etc that nobody really mentions, particularly if you're victim to the language barrier
Same with Japan; really, really hard to find vegetarian dishes outside of major cities. Pescetarian, sure, but not vegetarian, and explaining that bonito flakes mean it no longer counts is fiddly.
Post by: acetech09 on April 04, 2015, 11:17:49 am
Post by: Akura on April 04, 2015, 01:08:40 pm
Spoiler: The recipe (click to show/hide)
Post by: Rose on April 04, 2015, 09:27:57 pm
Spoiler: Latkes and home-made sour cream. (click to show/hide)
Post by: Bauglir on April 04, 2015, 10:58:17 pm
home-made sour creamTELL ME YOUR SECRETS
Post by: Rose on April 04, 2015, 11:04:05 pm
I mixed a small amount of yogurt into a bunch of heavy cream, mixed it well, put it in a sealed container, and let it sit at room temperature for 24 hours, before putting it into the fridge.home-made sour creamTELL ME YOUR SECRETS
Post by: Bauglir on April 04, 2015, 11:07:52 pm
Post by: penguinofhonor on April 04, 2015, 11:22:36 pm
Spoiler: it's setting in the freezer (click to show/hide)
Post by: Rose on April 04, 2015, 11:30:13 pm
Unless it has eggs.
Then don't bother.
Post by: penguinofhonor on April 04, 2015, 11:34:13 pm
pie (http://allrecipes.com/recipe/peanut-butter-mousse-pie/)/crust (http://allrecipes.com/Recipe/Graham-Cracker-Crust-I/Detail.aspx)
I used regular graham crackers for the crust because this needs to be gluten free and they don't make gluten free chocolate graham crackers I guess. I recommend it with chocolate graham crackers if you can do those.
Post by: majikero on April 04, 2015, 11:36:56 pm
Post by: penguinofhonor on April 04, 2015, 11:39:12 pm
Post by: Rose on April 04, 2015, 11:41:54 pm
So many ingredients that I can't get here and would have to make myself.
Well, one ingredient. The main one.
Post by: acetech09 on April 05, 2015, 12:22:19 am
The tacos are simple. Sauteed halibut, seasoned with pepper, citrus, fresh herbs. Cucumber/cabbage coleslaw, spiced with cayenne pepper, lemon juice, saffron, and black pepper.
The raggmunk? It's a bit of a maverick recipe. Finely-grated potato with dill and egg. No flour. Pan-fried.
Toast up some corn tortillas, serve family style.
*I never ever cook from recipes. My preparations and measurements are all intuitive. My mother (a big recipe-book follower) absolutely hated it when I never measured things in the kitchen.
Post by: crazysheep on April 05, 2015, 12:26:02 am
*I never ever cook from recipes. My preparations and measurements are all intuitive. My mother (a big recipe-book follower) absolutely hated it when I never measured things in the kitchen.Speaking of this, do many people here rely more on intuition when it comes to cooking? I find that it's easier to estimate when it comes to stovetop cooking, but I prefer to follow recipes strictly for baking.
Post by: Rose on April 05, 2015, 12:55:51 am
Post by: acetech09 on April 05, 2015, 01:05:00 am
Post by: crazysheep on April 05, 2015, 01:13:10 am
Post by: Osmosis Jones on April 05, 2015, 02:56:21 am
Baking != cooking. Yes, measurement is critical when baking. I don't bake.
Well, except with bread. You can do just about anything to bread, and it'll be fine. But pastry? Man, fuck that shit is fiddly.
Post by: Cryxis, Prince of Doom on April 05, 2015, 10:51:45 am
Post by: Arx on April 05, 2015, 12:14:37 pm
Cooking is art. Baking is science.
Post by: Helgoland on April 05, 2015, 12:22:48 pm
Cooking is art. Baking is science.This. And I do enough science at university, I don't need it in my kitchen as well.
Post by: SirQuiamus on April 05, 2015, 12:30:18 pm
Yep. The only thing that I (roughly) measure when baking bread is the amount of water/milk, and pastry is not in my repertoire. I'm even sloppier in other matters of cookery: If I have to look at a recipe for more than five seconds to produce an edible result, it's too fukken fancy recipe.Baking != cooking. Yes, measurement is critical when baking. I don't bake.
Well, except with bread. You can do just about anything to bread, and it'll be fine. But pastry? Man, fuck that shit is fiddly.
Post by: Sirus on April 05, 2015, 12:47:21 pm
Post by: penguinofhonor on April 05, 2015, 01:30:35 pm
Post by: Bumblebee on April 05, 2015, 03:30:46 pm
Cooking is art. Baking is science.This. And I do enough science at university, I don't need it in my kitchen as well.
Yep. And I guess I'm on of those people of rare occurence, who don't mind accurate measuring both while doing the job and the cooking, but have to WASH THE DAMN DISHES here and there, too. Cooking is easy, baking is simpe, science is pleasure, but that dishes... They. Are. Bad. The worst thing about this all is coming home after work and hearing that "Could-you-please-wash-them-dear" phrase after having washed a few dozens of flasks and Petri dishes already.
Here is a recipe of my favourite fritters to make it up for the complaints.
Spoiler (click to show/hide)
Post by: Tack on April 05, 2015, 03:37:16 pm
Post by: i2amroy on April 05, 2015, 03:42:32 pm
Cooking is art. Baking is science.I'd say that cooking can be either an art or a science as you want it (while baking is just a science). As a science you look up a recipe, measure everything and are guaranteed a great meal every time regardless of how good you are at the Art side of things. As an Art cooking involves not measuring things as closely, and as a result your outputs can vary all of the way from "best thing ever eaten" to "horrible gunky mass of destruction" (though obviously as people get better at the Art side of things that distribution starts to shift).
I think the biggest problem people get into with dishes is they fail to wash them as they go. A simple blast of water right when you are done with the dish can usually clear up 95% of all dish washing problems to the point where you can just stick them in the dishwasher and call it a day.
Post by: Bumblebee on April 05, 2015, 03:54:22 pm
Post by: Flying Dice on April 05, 2015, 04:53:37 pm
That said, if you get your hands on a genuinely good recipe, deviate from it at your own risk.
Post by: Dwarf_Fever on April 05, 2015, 04:56:37 pm
Cooking a beef stew tonight. My measurements are very improv, and I haven't cooked a stew before in my life (it doesn't generally get cold here), so I'm curious as to how it will go.
Stews, like chilis and most things that are best made in huge pots, tend to be forgiving and delicious.
Post by: Helgoland on April 05, 2015, 05:15:49 pm
I think the biggest problem people get into with dishes is they fail to wash them as they go. A simple blast of water right when you are done with the dish can usually clear up 95% of all dish washing problems to the point where you can just stick them in the dishwasher and call it a day.Oh yes, that's the most important second-rank virtue for cooking: Wash dishes as soon as they're no longer in use, wash dishes as soon as you've got a minute to spare, don't let the dishes pile up, but work contiuously at keeping the sink empty. As long as there's dirty dishes, you don't get to rest.
Post by: acetech09 on April 05, 2015, 06:37:35 pm
Spoiler: Leftover fish tacos. Still good the day after (click to show/hide)
Post by: timferius on April 06, 2015, 07:15:49 am
Post by: timferius on April 06, 2015, 11:20:45 am
1. Put eggs in bottom of empty pot
2. Pour water over eggs so they're fairly well submerged (the instructions I read said 1 to 2 inches, as if you could eyeball that easily). Add salt to the water.
3. put pot on heat turn to high.
4. once pot starts boiling, turn off heat and put the lid on. Leave it on the burner for 10-12 minutes.
5. If you want to use them right away, put in a strainer or something and run them under cold water until they're handleable.
I don't think it's humanly possible to over-cook them this way, and I've definitely never under cooked them (always peel 1 first, that way if it's under cooked you can just leave the rest on)
Post by: Arx on April 06, 2015, 11:31:27 am
Post by: acetech09 on April 06, 2015, 11:36:46 am
The method I find works best for me is as follows:
~egg snip~
This.
Post by: Bauglir on April 06, 2015, 12:16:21 pm
Fill a pot with water
Put eggs
Boil for however long
Method diverges:
A) Leave and play video games for hours, come back to find eggs burnt and room full of smoke
B) Remove eggs from pot too early, finish in microwave, peel. Eggs explode when bit, causing steam burns and sticking yolk to walls.
Post by: SirQuiamus on April 06, 2015, 01:45:47 pm
Bauglir's Awful Egg Boiling Strategy:My method is pretty similar, but it requires dropping the eggs into boiling water from a great height. Tending to second-degree burns is an essential part of the cooking process.
Fill a pot with water
Put eggs
Boil for however long
Method diverges:
A) Leave and play video games for hours, come back to find eggs burnt and room full of smoke
B) Remove eggs from pot too early, finish in microwave, peel. Eggs explode when bit, causing steam burns and sticking yolk to walls.
Post by: Eldin00 on April 06, 2015, 05:08:11 pm
And quite a few of them have things like oyster sauce, dried shrimp etc that nobody really mentions, particularly if you're victim to the language barrier
Same with Japan; really, really hard to find vegetarian dishes outside of major cities. Pescetarian, sure, but not vegetarian, and explaining that bonito flakes mean it no longer counts is fiddly.
disclaimer: I am not vegetarian, but I did once spend a week in Japan mostly in the company of someone who is.
Adding to the dificulty, the English word 'meat' generally gets translated as 'niku' in Japanese, and when Japanese people hear 'niku' it only brings to mind red meat. So you try to tell someone you don't eat meat, and after translation it comes through as 'I don't eat red meat', which leaves the impression that poultry and seafood are fine. And a waiter/vendor will answer no to the question 'does this have meat in it' (and believe they are correct) even if fish or chicken is the main ingredient. Add to the language barrier the fact that dashi (a fish and seaweed broth) and dry seasoning blends containing dried fish or shrimp are ubiquitous in traditional Japanese cuisine, and that most processed foods in Japan contain pork extract as a flavor enhancer, and the number of places where you can get actual vegetarian food in Japan becomes vanishingly small.
I've heard that Mandarin has a similar issue with the translation of meat, but don't speak enough Mandarin to know for myself if that's correct or not.
Post by: Vector on April 06, 2015, 09:10:14 pm
Post by: Osmosis Jones on April 07, 2015, 04:27:58 am
disclaimer: I am not vegetarian, but I did once spend a week in Japan mostly in the company of someone who is.
Similar story, except I was there for a year. My friends eventually gave up, and just went by the rule that if they couldn't see meaty bits, it was good enough.
-Snip-
I do something a little different, and it's never failed. I originally got it from Kenji Lopez over at www.seriouseats.com.
Bring a saucepan full of water to a gentle boil (just bubbling over) first; because you have the water already boiling, it works for virtually any size pot (as there is no size-dependent heating gradient).
Lower eggs in gently (I use 60g eggs usually) and cook for 10 minutes for hardboiled (yet with a still moist yolk) or IIRC 7 minutes for softboiled (set white, oozing golden runny yolk).
When the timer goes, immediately place the eggs into a bowl of ice water for 30-60s. Perfection everytime.
Post by: timferius on April 07, 2015, 06:30:37 am
-eggs eggs eggs-Hmm, interesting. Do you keep the heat on and the water boiling the full 10 minutes?
Post by: Osmosis Jones on April 07, 2015, 07:29:33 am
EDIT: Here's (http://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html) the link. Turns out it was 6 mins for soft boiled. Also, while he says 11 for HB, I use 10 and like the end result more. I also don't both with switching between different types of boil, or putting the lid on; in either case, you're basically sitting at 100 C, so just do it at a gentle simmer, and it works fine.
Post by: BFEL on April 08, 2015, 02:13:44 pm
Post by: Akura on April 09, 2015, 07:42:27 am
OH MY GOD WE HAVE SHERBET IN THIS HOUSE. HOUSE IS 400% YUMMIER.
D-did the sherbet integrate with the house, converting it to an edible mass?
Post by: Levi on April 09, 2015, 11:39:22 am
I'm curious what other people do. Me and my roommate make nachos once every two weeks, usually I do the initial prep work, and he puts it together.
Ingredients:
- Corn Chips
- Medium or Hot Salsa
- Cheddar
- Olives
- Red Bell Peppers
- Tomatoes
- Kale
- Onion
- Microwave
Instead of a pan, he builds them on a plate ready to go into the microwave, building up layers. Its pretty good.
Post by: Eldin00 on April 09, 2015, 12:07:40 pm
Nachos! :D
I'm curious what other people do. Me and my roommate make nachos once every two weeks, usually I do the initial prep work, and he puts it together.
Ingredients:
- Corn Chips
- Medium or Hot Salsa
- Cheddar
- Olives
- Red Bell Peppers
- Tomatoes
- Kale
- Onion
- Microwave
Instead of a pan, he builds them on a plate ready to go into the microwave, building up layers. Its pretty good.
My nacho method:
Pile tortilla chips and whatever kind of cheese (shreaded) you have available onto a stoneware (or other oven-safe) plate.
Put the plate in the oven, heat until the cheese melts, and remove from the oven.
Add toppings of choice. My frequent toppings include salsa, sour cream, guacamole, black olives, sliced chili peppers, chopped onion, and chopped tomato.
The oven method keeps the chips crisper than using the microwave.
Post by: Cryxis, Prince of Doom on April 09, 2015, 03:16:08 pm
Nachos! :D
I'm curious what other people do. Me and my roommate make nachos once every two weeks, usually I do the initial prep work, and he puts it together.
Ingredients:
- Corn Chips
- Medium or Hot Salsa
- Cheddar
- Olives
- Red Bell Peppers
- Tomatoes
- Kale
- Onion
- Microwave
Instead of a pan, he builds them on a plate ready to go into the microwave, building up layers. Its pretty good.
If its for a meal I usualy microwave cheese and steak onto corn chips then dip in bbq sauce
Post by: Zrk2 on April 09, 2015, 06:43:04 pm
Tending to second-degree burns is an essential part of the cooking process.
It's the main part, in my experience, both flipping burgers, and at home.
Post by: GiglameshDespair on April 10, 2015, 05:22:06 am
Post by: Rose on April 10, 2015, 05:24:16 am
Post by: Arx on April 10, 2015, 05:28:34 am
Post by: Cryxis, Prince of Doom on April 10, 2015, 11:30:14 am
Spoiler (click to show/hide)
Post by: Bohandas on April 10, 2015, 06:29:47 pm
Post by: Bauglir on April 10, 2015, 06:33:32 pm
*Equal parts parmesan cheese and mustard
Post by: Vector on April 10, 2015, 06:40:16 pm
Post by: Bohandas on April 10, 2015, 06:46:47 pm
grenadine
Probably because this means "pomegranate"
Modern grenadine is closer to cherry. (And apparently even closer still to a mix of corn syrup, red dye #40, and the plaxebo effect)
Post by: acetech09 on April 10, 2015, 10:50:46 pm
(And apparently even closer still to a mix of corn syrup, red dye #40, and the plaxebo effect)
^. It's just reddish cornsugarwater in my experience.
Except for some really old-fashiony stuff I've used once.
Post by: Eldin00 on April 11, 2015, 02:15:00 am
grenadine
Probably because this means "pomegranate"
Modern grenadine is closer to cherry. (And apparently even closer still to a mix of corn syrup, red dye #40, and the plaxebo effect)
Several popular brands are as you describe, but a number of suppliers still sell proper grenadine syrup made from pomegranate juice. So I wouldn't say you're describing 'modern grenadine' just 'cheap imitation grenadine'
Post by: penguinofhonor on April 12, 2015, 09:32:50 am
Ingredients:
1 pound ground beef
Half a pound of mushrooms, chopped
Half a sweet/yellow onion, chopped
4 cloves garlic, minced
One 15 ounce can of tomato sauce
Two small cans of tomato paste (8oz I think?)
Two 15.5 ounce cans of mild chili beans
12oz dark beer
Salt, pepper, chili powder and cumin to taste
It turned out really well. Next time I think I'm going to double the amount of onion, garlic, and mushrooms. And maybe I'll stick in another vegetable or vegetable-like thing. Lentils maybe? I'll probably need a bigger pot.
Instructions:
First I chopped the onions, garlic, and mushrooms. I then sauteed the onions in the bottom of the chili pot in a bit of olive oil while I simultaneously browned the ground beef in a skillet. When the onions got aromatic I added the garlic and continued to saute, and when the garlic got aromatic I added the mushrooms and cooked them for a minute or two.
Spoiler: onions, garlic, and mushrooms (click to show/hide)
By that time the ground beef was done, so I threw it in and mixed everything together.
Spoiler: all that and some ground beef (click to show/hide)
I then added the tomato sauce and tomato paste. I had the great idea to use a beer (okay I read it online) so I rinsed the tomato sauce/paste cans out with beer instead of water and added that to the chili. Then came the chili beans.
Spoiler: the beer I used (click to show/hide)
After all that stuff was mixed together I started adding spices. I put in a lot of each of them, though I didn't measure how much exactly. I simmered it for a little over half an hour, stirring frequently and periodically tasting it and adding more spices until I got to the right amount.
Spoiler: finished chili (click to show/hide)
Post by: Bumblebee on April 12, 2015, 12:40:01 pm
Spoiler: Holy cupcakes! (click to show/hide)
Post by: Comrade P. on April 12, 2015, 12:59:22 pm
Spoiler: Holy cupcakes! (click to show/hide)
Yeah, happy Astronautics Day to you, too.
Post by: acetech09 on April 13, 2015, 02:46:30 am
I nommed the last of my loaf the other day. My grandmother used to bake it.
Post by: Comrade P. on April 13, 2015, 04:37:01 am
Kulich!
I nommed the last of my loaf the other day. My grandmother used to bake it.
Due to my grannys generosity, we still have two of those. They make great breakfasts, actually.
Post by: Vector on April 13, 2015, 11:20:17 am
Post by: Rose on April 13, 2015, 01:04:31 pm
Also, is that a bowl of avacado seeds?
Post by: crazysheep on April 13, 2015, 01:07:41 pm
Post by: TempAcc on April 13, 2015, 01:09:37 pm
Post by: timferius on April 13, 2015, 01:12:22 pm
Post by: Flying Dice on April 13, 2015, 05:27:57 pm
Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)
Post by: Cryxis, Prince of Doom on April 13, 2015, 07:26:40 pm
I usually chop up left over steak, ham, or chicken and toss in a couple scrambled eggs to my ramen. Make it like an egg drop soup with noodles and meat. Usually add soy sauce and garlic salt for flavoring
Post by: acetech09 on April 14, 2015, 12:28:34 am
~
Spoiler: Kulich + Pashka (click to show/hide)
Well, not really Pashka. It's pashka-ish spread. It's much sweeter and lighter than the traditional stuff I normally have. Also, the bakers seem to recognize this and call it "Pashka" on the label, with quotes.
Post by: penguinofhonor on April 14, 2015, 12:43:28 am
Post by: acetech09 on April 14, 2015, 12:43:59 am
You messed up one of your image tags. Needs a /.
durp, thx
Post by: Arx on April 14, 2015, 09:26:03 am
Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)
If you stew it for long enough or fry it hot enough...
It'll still be dog food grade. Damn.
Post by: Caz on April 14, 2015, 10:14:15 am
Spoiler: This is a recipe for caz-made chilli of some description (click to show/hide)
Post by: Zrk2 on April 14, 2015, 10:38:49 am
Also cooking with beer!
It's the best cooking.
Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)
There's beef below dog food grade? That's possible? What is it, like actually horse or something?
Post by: Rose on April 14, 2015, 10:53:12 am
Post by: acetech09 on April 14, 2015, 10:56:52 am
Post by: Flying Dice on April 14, 2015, 02:35:58 pm
Post by: Neonivek on April 14, 2015, 02:39:37 pm
Eh, it's still beef. It's just that the proportion of meat to fat and gristle is such that you don't actually eat it, you just use it to flavor the broth and suck the taste out of it.
Flying Dice is no qualified to be a character in "Master Cooking Boy"
Well specifically it was an episode about not trying to overpower your soup with powerful ingredients.
But personally sometimes you do want that really strong garish taste.
---
Here is a question...
Why is under spice and over spiced named such... When really it all comes down to preference unless you go REALLY overboard?
Is it because those terms are made for restaurant use?
Post by: penguinofhonor on April 14, 2015, 02:48:43 pm
Post by: Flying Dice on April 14, 2015, 09:32:25 pm
Post by: Vector on April 14, 2015, 09:39:29 pm
Post by: Reudh on April 14, 2015, 09:53:26 pm
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Post by: Flying Dice on April 14, 2015, 10:37:00 pm
The real reason is that restaurants and employees are generally sick of idiots who ask for super-spicy food, get it, and then complain about it being too spicy, natch. That's why family-run places are best: they're less likely to be "spicing" with the same flakes of pepper that every chain ever founded uses, so even a little bit more actually makes a difference.I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
e: Not sure how much that holds outside the U.S. When I was in Scotland I didn't have any trouble finding a place with really spicy kebabs or curry, even when we were all too wasted to be properly discerning.
Post by: Sirus on April 15, 2015, 12:46:59 am
Post by: MaximumZero on April 15, 2015, 01:05:34 am
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<Hooray, I'm not the only one! The pain is real, and they never bring enough of it.
Post by: Eldin00 on April 15, 2015, 02:45:51 am
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
I've found two methods that often (but not always) work to get a restaurant where I am not already known to provide legitimately spicy food (assuming they are capable of producing such).
The first is to tell the waitress up front that if they manage to make it too spicy you'll not only pay for the too spicy food, but also pay for a 2nd order of the same with a more appropriate spice level. This often avoids the 'play it cautious so they don't have to re-make the food' issue.
The 2nd is to ask the waitress to tell the chef that you don't believe he can make it spicy enough for you. Many chefs will go out of their way to attempt to make it too spicy in the face of such a challenge, and will often come out to watch you try their food to see if they succeeded.
And please don't try either of these 2 methods if you believe that the restaurant might actually be able to deliver food which is too spicy for you to enjoy. I've never yet found a restaurant that can in my case, but I'm one of those people who wins bar bets in Thailand by being able to eat spicier food than the locals and thinks grilled ghost peppers with a bleu cheese dipping sauce make a great snack.
Post by: Vector on April 15, 2015, 03:01:11 am
Post by: Osmosis Jones on April 15, 2015, 07:03:21 am
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.
Post by: Reudh on April 15, 2015, 02:35:22 pm
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.
Not to mention that North China Cuisine (name?) that you suggested we all go to in Box Hill that time. That was fantastic.
Post by: acetech09 on April 16, 2015, 12:07:16 am
Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)
That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.
Post by: Blargityblarg on April 16, 2015, 04:20:39 am
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.
Not to mention that North China Cuisine (name?) that you suggested we all go to in Box Hill that time. That was fantastic.
I believe I suggested that place [/feigneddisdain]
I'm pretty sure it is just called 'Northern China Restaurant' or something, too.
Their sweet and sour pork (like, the original method, with vinegar rather than pineapple) is sufficiently sour that if you inhale while you've got a piece close to your mouth you're briefly incapacitated
Post by: Osmosis Jones on April 16, 2015, 04:55:54 am
Post by: Execute/Dumbo.exe on April 16, 2015, 05:13:28 am
So is that stuff going to be like a vanilla Gargle Blaster? (http://tvtropes.org/pmwiki/pmwiki.php/Main/GargleBlaster)Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)
That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.
Post by: timferius on April 16, 2015, 06:13:03 am
Holy shit son! That vanillas going to face punch you with vanilla. I've made vanilla before with the regular amount and IT was pretty potent...Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)
That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.
Post by: Blargityblarg on April 16, 2015, 06:17:48 am
Post by: Osmosis Jones on April 16, 2015, 06:48:33 am
Are you sure it's not gonna hit solubility limits? Y'might consider a second steeping in some fresh liquor after you're done with that lot.
Solubility of vanillin in water is 10 g/L, in ethanol is 50 g/L. While vodka is neither pure water, nor pure ethanol, I'd hazard it's capacity for solvation is somewhere on that order.
A quarter pound of beans is ~113g.
Vanillin content by weight tops out at 2.45%, but is probably around 2% (https://home.zhaw.ch/yere/pdf/Teil52%20-%20Expression%20of%20Multidisciplinary.pdf), given you're using extract quality beans.
Long story short, he's probably not even hitting 1/4 of the solubility limit, and possibly not even 1/10th.
Post by: Execute/Dumbo.exe on April 16, 2015, 06:58:17 am
Soon it shall all be vanilla.
Post by: Helgoland on April 16, 2015, 07:00:43 am
Also, one can make vanilla sugar at home by storing normal sugar together with used-up vanilla beans.
Post by: Osmosis Jones on April 16, 2015, 07:04:47 am
In that case he should get another batch of beans and soak those in the same vodka.
Soon it shall all be vanilla.
Sure, though he may have trouble keeping stuff in the vodka versus the beans; solubility limit is purely for the limit of vanillin to solvent, it doesn't consider the competition between the vanillin sticking to the bean husks and the solvent. At lower concentrations, it will favour the ethanol heavily, but I wouldn't be surprised that as the shear amount of bean mass increases, you start losing some vanillin to the delivery mechanism.
No, if he wants super-vanillin, he's gonna need to distill >:D
Post by: Flying Dice on April 16, 2015, 08:10:48 am
In that case he should get another batch of beans and soak those in the same vodka.>Woodford Reserve
Soon it shall all be vanilla.
>vodka
ಠ_ಠ
(apologies)
Post by: Execute/Dumbo.exe on April 16, 2015, 08:13:09 am
Post by: penguinofhonor on April 16, 2015, 08:16:40 am
Post by: Flying Dice on April 16, 2015, 08:18:06 am
Post by: acetech09 on April 16, 2015, 10:10:14 am
Post by: timferius on April 16, 2015, 10:34:30 am
Post by: acetech09 on April 16, 2015, 10:39:17 am
I have never heard of anyone making vanilla extract out of bourbon, interesting.
Well, to be fair, it's 'Vanilla-Bourbon' extract, not always useful in standard places for using vanilla extract. I initially thought about Vodka, but it felt lackluster from a flavor standpoint. I find that the flavors of bourbon and vanilla pair well together, so might as well go all-in.
Post by: Akura on April 16, 2015, 12:45:59 pm
I looked at a recipe for momos becuse the word was mentioned earlier. Too bad I don't have a steamer. I probably have stuff that can be used as such, though.
Post by: acetech09 on April 16, 2015, 10:43:45 pm
Insulting bourbon is a capital offense in this thread.
I accidentally clicked on your profile and your defense of bourbon made much more sense now.
Outside of the south, it's unfortunately not very popular. I literally do not know a single other bourbon-lover in my state. Most of them don't like it.
Which is a shame.
Post by: Flying Dice on April 17, 2015, 08:59:28 am
Insulting bourbon is a capital offense in this thread.
I accidentally clicked on your profile and your defense of bourbon made much more sense now.
Outside of the south, it's unfortunately not very popular. I literally do not know a single other bourbon-lover in my state. Most of them don't like it.
Which is a shame.
It's rather strange, actually; a lot of our production goes overseas.
There's another good reason to live in Kentucky, of course. (http://en.wikipedia.org/wiki/Bourbon_ball)
Post by: penguinofhonor on April 17, 2015, 09:08:17 am
Post by: Flying Dice on April 17, 2015, 11:57:38 am
Post by: penguinofhonor on April 23, 2015, 04:18:04 pm
Post by: SirQuiamus on April 24, 2015, 06:42:51 pm
I don't know if this has been posted here before, but I just found a free cookbook based around eating for $4 a day. (https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf) Seems really great for people on a tight budget, but everyone needs cheap recipes sometimes. It's definitely worth a read, she's got some cool ideas and I'm surprised some of them are as cheap as they are.Hey that's pretty good stuff. *downloads*
$120/month/person is a fairly reasonable minimum for a balanced and healthy diet. I know from personal experience that it's possible to stay alive and well for about $40/month, but that may occasionally require skimping on the healthier stuff. You could in theory go even lower with a bit of dumpster diving, but sadly, supermarkets tend to keep their precious garbage behind lock and key nowadays. :(
Post by: MaximumZero on April 24, 2015, 11:28:55 pm
Post by: Knit tie on April 25, 2015, 01:16:14 am
I bet it's gonna be something like rose otto: technically pleasant stuff so concentrated that it's revolting.
Post by: acetech09 on April 25, 2015, 02:50:14 am
Ace, you'll definitely have to tell us how does your hypervanilla abomination actually taste after it's ready.
I bet it's gonna be something like rose otto: technically pleasant stuff so concentrated that it's revolting.
hmm.
brb.
Edit:
Holy mother of jesus. Sleep-deprived me just knocked back a tablespoon of that, straight. That was quite an experience.
However, I'm currently enjoying a splash of it over ice cream. This shit's divine. The bourbon has mostly fallen to the wayside, leaving a pretty hearty vanilla flavor that's still acceptable in quantities above normal extract. I'm not sure if that's due to the base or not, but either way - a half shot over icecream is just about perfect.
I can't wait to make bread pudding this weekend.
Post by: Cryxis, Prince of Doom on April 28, 2015, 09:48:35 pm
Spoiler (click to show/hide)
They tasted pretty good.
They had a squishy caramel coated outside and banana pudding consistency and taste on the inside though I would suggest adding a little bit more brown sugar than said to make thicker caramel. Or maybe I didn't eye ball it properly
Post by: majikero on April 28, 2015, 09:54:41 pm
You should use plantains.
Post by: penguinofhonor on April 28, 2015, 09:59:24 pm
Post by: Cryxis, Prince of Doom on April 28, 2015, 10:06:11 pm
You used normal bananas? HERESY! >:(Recepie called for bananas and store didn't have any plantains in anyways
You should use plantains.
Post by: acetech09 on April 29, 2015, 12:33:10 am
Benefits of Kentucky:Spoiler: I can get this stuff at the grocery store (click to show/hide)
That is a benefit, yes. I wonder if that's any more/less expensive than homemaking it.
You don't get very tasty chewable bourbon-soaked vanilla beans afterwards, though.
Post by: acetech09 on April 30, 2015, 11:37:55 am
Spoiler: Speaking of (click to show/hide)
Post by: SirQuiamus on April 30, 2015, 12:54:27 pm
Benefits of Kentucky:Bourbon whiskey + Bourbon vanilla = way to much Bourbon.Spoiler: I can get this stuff at the grocery store (click to show/hide)
Post by: Bauglir on April 30, 2015, 01:02:24 pm
Post by: Akura on April 30, 2015, 01:11:08 pm
I don't know if this has been posted here before, but I just found a free cookbook based around eating for $4 a day. (https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf) Seems really great for people on a tight budget, but everyone needs cheap recipes sometimes. It's definitely worth a read, she's got some cool ideas and I'm surprised some of them are as cheap as they are.
I've read some that. Holy crepe, some of that looks like stuff that shouldn't be cheap. However, I can verify from my own shopping that it can be, and I try to eat for less than $4 a day... because my parents steal my food stamps and I have absolutely no idea what they do with it.
Post by: Cryxis, Prince of Doom on April 30, 2015, 04:54:10 pm
Caramelized onions on toast with cheddar
Spoiler (click to show/hide)
Post by: acetech09 on April 30, 2015, 05:55:56 pm
Benefits of Kentucky:Bourbon whiskey + Bourbon vanilla = way to much Bourbon.Spoiler: I can get this stuff at the grocery store (click to show/hide)
Bourbon Vanilla is completely unrelated. It's simply a variety of vanilla hailing from the indian oceans of Madagascar and Réunion, historically known as the Île Bourbon.
You've already used half the bottle. My god. Truly, yours must be the greatest of lives.
Don't judge me >.>
I've done two large bread puddings with it so far, which has taken a significant chunk (one of them ended up a bit overdone, and would probably be illegal to sell to minors). I've also fiddled with it in some crepes and whipped creams. I've been having lots of dinner guests over lately, and dessert is always a mainstay.
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :p
Post by: Avis-Mergulus on April 30, 2015, 09:15:22 pm
Post by: Zrk2 on May 01, 2015, 01:01:08 am
Juniper berries are apparently a pretty good marinade ingredient.
Won't it end up tasting like gin then?
Post by: Bumblebee on May 01, 2015, 01:58:11 am
Juniper berries are apparently a pretty good marinade ingredient.Isn't it a well-known fact?...
Post by: Eldin00 on May 01, 2015, 02:44:47 am
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.Juniper berries are apparently a pretty good marinade ingredient.
Won't it end up tasting like gin then?
A splash of gin in a marinade isn't bad either.
Post by: Helgoland on May 01, 2015, 04:02:15 am
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.For anything cheese-related kirschwasser (http://en.wikipedia.org/wiki/Kirsch) is an awesome ingredient. I made a carbonara yeserday as well - with ham substituted by cheese, because vegetarianism - and a bottlecap of the stuff made the whole thing heavenly~
Post by: SirQuiamus on May 01, 2015, 05:17:10 am
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
I'm just saying that both products ultimately derive their names from the rapacious and oppressive House of Bourbon, and combining them would be a case of what the Swedes call "tårta på tårta," or "tort upon tort" in English.
Post by: Sappho on May 01, 2015, 06:03:49 am
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
I'm just saying that both products ultimately derive their names from the rapacious and oppressive House of Bourbon, and combining them would be a case of what the Swedes call "tårta på tårta," or "tort upon tort" in English.
Wait a minute... Are you Swedish? Or do you just happen to know a random phrase in Swedish?
(Because I am learning Swedish and I need more people to practice with!)
Post by: timferius on May 01, 2015, 06:31:45 am
Post by: SirQuiamus on May 01, 2015, 07:49:45 am
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
I'm just saying that both products ultimately derive their names from the rapacious and oppressive House of Bourbon, and combining them would be a case of what the Swedes call "tårta på tårta," or "tort upon tort" in English.
Wait a minute... Are you Swedish? Or do you just happen to know a random phrase in Swedish?
(Because I am learning Swedish and I need more people to practice with!)
Swedish is the second official language of Finland. "Jak kan taala svenska mykke pra."
(No, not really. My Swedish-skills are rubbish. But luckily, there are quite a few Nordic forumites around here – you should contact them!)
Post by: penguinofhonor on May 01, 2015, 07:31:34 pm
Spoiler: spaghetti squash (click to show/hide)
This is a crazy ass plant. It looks like a normal squash at first, but if you cook it then you can scrape out the insides and they fall out into noodliness. I do not understand this squash and therefore it frightens me, but despite that I will probably buy it again. I don't think it's quite as good with vegetable sauce as regular noodles, but I am optimistic about meat sauce or meatballs.
Spoiler: apple and tomato salad (click to show/hide)
I don't know what's wrong with me but I've been eating salads lately. Vinaigrette is good stuff. I've been sticking with the simple stuff because I feel like part of the appeal of a salad is the low effort. I'm still experimenting though. I've never had apples in a salad, but they work very well.
Spoiler: banana bread waffles (click to show/hide)
I needed to get rid of some bananas and this was a great way to. I'm not sure if I'll ever make actual banana bread when I can make waffles instead. I used this recipe (http://www.foodnetwork.com/recipes/food-network-kitchens/waffled-banana-bread-recipe.html) without nuts because I didn't have any. I didn't measure the banana in cups, I just threw in three regular-sized ones because that's what I needed to get rid of. They were ridiculously soft so they blended into the batter easily. Definitely good cooking bananas - all brown skin but no brown on the bananas themselves.
I like sweet waffles, but these could actually be slightly less sweet. I think that was because I added extra banana, so next time I'm going to cut some sugar to compensate. If I'm making banana waffles I'm going all out with the bananas.
Spoiler: chicken bacon omelette (click to show/hide)
Kinda overstuffed this one. I cut up and cooked the bacon, then cooked a deboned chicken thigh in the bacon fat (with garlic pepper), then cooked a diced shallot and some sliced mushrooms in the chicken/bacon fat. Then I chopped up the chicken, made the egg part and threw all that into it. Had to add salt (should have cooked the chicken/mushrooms with some) but otherwise it was really good.
Post by: nenjin on May 01, 2015, 08:48:47 pm
Imagine, if you will. A 15 or 20 gallon pot. A steel cage to drop in it. Red potatoes. Whole white onions. Mushrooms. Two different kinds of sausages. Corn on the cob. Enough Cajun seasoning to sterilize the innards of an army.
And a a couple thousand Crawfish. I think we had 2400 or so.
First, you fill the pots about 3/4 or so with water, and get them going on propane burners.
Once it's hot, you pour in the Cajun seasoning and get it to a rolling boil.
Meanwhile, the live Crawfish are on ice to keep them alive...ish. You dump them out into a container like a beer cooler and put a hose to them until your container is full to the top. The dead ones should start floating, and you wanna take those out ASAP before their toxins cause other Crawfish to die.
Once they're clean and drained and sort of picked through (because understandably, they will pincer the shit out of you if you aren't careful), you load them into the steel basket, and add all your fixins on top of them. Let boil for 15 to 20 minutes, stirring (if such a thing can be called a stir) occasionally to shift the bottom contents of the pot to the top (carefully, or you will be a in world of hurt.)
When you've got a nice rolling boil visible at the top, and it's been about 20 minutes, you kill the heat and let it continue to steam cook for about 10 minutes.
Then, you remove the cage and manhandle it to a beer cooler with the help of another person, and shake the basket side to side, letting portions fall out. As each big portion falls into the beer cooler, a third person with a can of yet MOAR Cajun seasoning liberally shakes it out, coating the whole mass in dry seasoning.
Close the lid to the beer cooler and it steep for 10 to 15 minutes. You know, so the spice really gets in there and goes from hot to mouth-annihilation.
After its steeped, pick up the ice chest and dump the contents onto a table you preferably built out of plywood, covered in plastic, with circular holes cut on each end, with trash cans under them that also serve as the legs.
And then you eat. I recommend having a lot to drink on hand, like epic quantities of shitty beer.
Spoiler: Not me (click to show/hide)
Spoiler: The dumpening (click to show/hide)
Spoiler: My arm, stirring the crawfish in all their glory (click to show/hide)
Post by: Zrk2 on May 02, 2015, 02:49:31 am
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.Juniper berries are apparently a pretty good marinade ingredient.
Won't it end up tasting like gin then?
A splash of gin in a marinade isn't bad either.
But gin tastes like getting face-fucked by a cedar bush.
-snip-
Holy fuck where do I apply?
Post by: Mesa on May 02, 2015, 09:25:17 am
I'm probably not getting the best value for my money that way, but I think it's decent enough for a start and I'm really lazy to make my own, for now at least. That said if you guys have any ideas for what kinda muesli is good (even if it's ultimately subjective like all food ever) then feel free to let me know, though most things are a little difficult to get a hold of over here, I'm afraid.
Post by: nenjin on May 02, 2015, 02:03:01 pm
Holy fuck where do I apply?
Come to the midwest and ask the dude in the first pic for a job ;)
Post by: Zrk2 on May 03, 2015, 12:03:53 am
Holy fuck where do I apply?
Come to the midwest and ask the dude in the first pic for a job ;)
There's millions of that dude in the midwest.
Post by: Bumblebee on May 04, 2015, 02:57:57 pm
Spoiler: 700 grams of cookie crumbs (click to show/hide)
Spoiler: Using high tech to make the crumbs. (click to show/hide)
Spoiler: Here it is in the beginning of its story. (click to show/hide)
Post by: Zrk2 on May 04, 2015, 04:11:23 pm
Post by: Helgoland on May 04, 2015, 04:37:57 pm
It's a good thing Christmas only comes once a year.
Post by: Zrk2 on May 04, 2015, 07:17:36 pm
Post by: Sheb on May 05, 2015, 03:23:41 am
Helgo: Isn't that the cake that has to be baked every day for several day, to let the butter seep in?
Post by: Helgoland on May 05, 2015, 05:34:44 am
You know what, I make lots of them each year anyway - you'll simply get one too next Christmas ;)
Post by: Sheb on May 05, 2015, 05:52:28 am
Post by: scrdest on May 05, 2015, 07:20:47 am
What? Carbonara is pretty fast and easy...And... chicken? In carbonara?
Spoiler (click to show/hide)
Post by: Akura on May 05, 2015, 07:38:10 am
Post by: majikero on May 05, 2015, 07:39:24 am
Post by: penguinofhonor on May 05, 2015, 07:47:02 am
Spoiler: curry fried chicken with peanut sauce (click to show/hide)
I made the peanut sauce recipe from Good and Cheap, using like half a banana pepper since I didn't want it to be spicy. I turned the garlic/shallot/pepper into a paste with my immersion blender, which was probably not the best tool for the job but I made it work.
Then I decided to eat it with an idea I've had for a while, curry breaded fried chicken. It's normal fried chicken with turmeric and curry powder in the breading instead of paprika and whatever spices I normally use. The chicken and sauce were both very good, but I felt like something lighter would pair with the peanut sauce better.
There's also a little tofu in the picture. My roommate made that with some of the peanut sauce.
Spoiler: spiced coconut milk chicken (click to show/hide)
Turns out I made a ton of peanut sauce and bought way more coconut milk than I need. So I decided to use the last of the chicken and make that lighter dish to pair with the sauce, chopping up a thigh and simmering it in coconut milk and spices. Turmeric and curry were the main ones. This was tasty, but could have been improved by marinating the chicken a bit. I was surprised the flavor didn't get in deeper considering the chicken was boiling in it for a while.
I still have an excessive amount of coconut milk and peanut sauce. Does anyone have good uses for either of these things?
Helgo: Isn't that the cake that has to be baked every day for several day, to let the butter seep in?
I did it once, before the two week rest period it was baked a bit every day for three or four days, ill try to dig up that recipe.
This sounds beautiful, and so unlike any cake you'd see in America. We get super guilty about the non-buttery cakes.
Post by: Helgoland on May 05, 2015, 08:16:49 am
All in all I think grown-ups will enjoy it more than little kids, though you can of course make a sweeter less-spicy less-alcoholic version for the lil'uns.
E: Wiki article. (http://en.wikipedia.org/wiki/Stollen)
Post by: crazysheep on May 05, 2015, 08:54:55 am
I still have an excessive amount of coconut milk and peanut sauce. Does anyone have good uses for either of these things?Make nasi lemak and some satay! (aka coconut rice and grilled meat skewers :P)
The peanut sauce should go well with the satay, and you just add the coconut milk to rice to make the nasi lemak.
Post by: Bumblebee on May 05, 2015, 09:11:49 am
... succade (plus something very much like succade, but made from oranges)...Sounds very tempting and I will surely try to make it, but... Eh, what are your regular succades are made of?
Edit: I always thought that oranges were the default succade material source.
Post by: Helgoland on May 05, 2015, 10:48:40 am
Bumble, I have a great recipe actually - do you want me to translate?
Post by: Bumblebee on May 05, 2015, 01:32:48 pm
On the one hand, cooking this exact one not in winter will be wrong.
On the other, if we (you) postpone translation till that time, we'll both forget.
So will you?
Post by: scrdest on May 05, 2015, 01:44:05 pm
Lemons. In German they're called Zitronat and Orangeat, respectively.Wikipedia says it's actually most often citrons, not lemons, but all citruses work for the naming purposes.
Bumble, I have a great recipe actually - do you want me to translate?
Post by: Zrk2 on May 05, 2015, 06:41:30 pm
What? Carbonara is pretty fast and easy...
Okay, compared to the shit I usually cook.
What? Carbonara is pretty fast and easy...And... chicken? In carbonara?Spoiler (click to show/hide)
Tasty, tasty heresy...
Post by: penguinofhonor on May 06, 2015, 07:02:15 pm
I still have an excessive amount of coconut milk and peanut sauce. Does anyone have good uses for either of these things?
Make nasi lemak and some satay! (aka coconut rice and grilled meat skewers :P)
The peanut sauce should go well with the satay, and you just add the coconut milk to rice to make the nasi lemak.
I made both of these things. Thank you for the great suggestions. This was a very good birthday meal!
Spoiler: satay chicken and nasi lemak (click to show/hide)
I used this recipe (http://www.chow.com/recipes/30747-chicken-satay-with-spicy-peanut-sauce) for the chicken, except for the marinade I substituted a tablespoon of soy sauce for the salt and added about a teaspoon of fresh grated ginger. I let it marinate for a little over two hours before skewering about half the chicken. Since I don't have a grill I put the skewers on a foil-lined tray and broiled them until they browned a bit. The fat drippings started to burn by the end, so it probably would have been wise to change out the foil before that happened.
While this was going on I also made the rice and prepared the vegetables. I boiled one cup of jade rice in two cups of coconut milk. The internet tells me it's usually flavored with pandan leaves, which I do not have, so I threw in a couple pinches of fresh ginger. I should have used a little more. The vegetables are sliced nappa cabbage, chopped cilantro (I used too much of this), and some sugar peas. It turns out sugar peas are pretty good for dipping in peanut sauce.
Anyway, the chicken and rice were both tasty. Half of the chicken is still marinating in the fridge, so I'll make that tomorrow and hopefully it'll be even more flavorful. I will definitely make these again in the future. It would be cool to find some pandan leaves somewhere and try out coconut rice with them.
I didn't cook more than a frozen pizza yesterday, so today is 3 of 5 this week on my cooking self-challenge thing. I still have a decent amount of coconut milk and peanut sauce left, so I am listening if anyone else has cool things to do with those.
Post by: Cryxis, Prince of Doom on May 06, 2015, 07:32:02 pm
Not sure about peanut sauce though .-.
Post by: crazysheep on May 07, 2015, 12:25:50 am
I made both of these things. Thank you for the great suggestions. This was a very good birthday meal!Glad you liked it :D
You could also try making curries with the excess coconut milk, it's kinda like cream in that respect. As for the peanut sauce, maybe use it in salads?
Post by: Jopax on May 07, 2015, 02:10:53 pm
Basically just eat each of these, letting the flavours mix in your mouth. They all contrast superbly both with flavours and textures.
I just love when random stuff like this turns out great.
Post by: Neonivek on May 07, 2015, 02:43:25 pm
Random bagle (something with seeds is best), cocktail tomatoes (tho any will do, I'm doing these because they're cheap and are easy to glomp down quickly) and cottage cheesee.
Basically just eat each of these, letting the flavours mix in your mouth. They all contrast superbly both with flavours and textures.
I just love when random stuff like this turns out great.
Oddly enough you just stumbled upon an actual recipe :P
I forgot EXACTLY how you make it but it is
Tomatoes and Cucumber with a small square of cheese (Mozzarella is what we use) with a specific dressing.
Post by: nenjin on May 07, 2015, 02:44:28 pm
Post by: Zrk2 on May 07, 2015, 06:01:09 pm
Random bagle (something with seeds is best), cocktail tomatoes (tho any will do, I'm doing these because they're cheap and are easy to glomp down quickly) and cottage cheesee.
O.O Sounds... odd.
I'm becoming a bigger fan of finger foods like that. Some nights my meals are just some a meat like hard salami or prosciutto, a good cheese, some olives, a veggie like carrots and some good bread.
On the other hand sounds quite good, if you don't mind your breath smelling atrocious. I've found cheese and pickle sandwiches, with dijon mustard and on a heavy, multigrain bread are awesome.
Post by: Avis-Mergulus on May 08, 2015, 06:25:17 am
I usually heat the water first, then add in some allspice and a pinch of nutmeg and black pepper, then mix in the sugar (because a sugar-water solution has a higher boiling temperature) then bring it to a boil again. After that I take the pot off the fire, mix in the coffee, allow it to brew for a few minutes (off the fire), then bring it to a boil a few more times (less bitter that way). I also add a tiny bit of milk or cream before drinking.
Post by: Helgoland on May 08, 2015, 06:41:06 am
Post by: aenri on May 08, 2015, 06:44:15 am
Post by: Helgoland on May 08, 2015, 08:08:37 am
My sister drinks hers like that, I think.
Post by: Arx on May 08, 2015, 09:15:43 am
Post by: Bumblebee on May 08, 2015, 10:07:26 am
Post by: Comrade P. on May 08, 2015, 11:20:26 am
I don't drink coffee, but everyone around me just takes the coffee grounds, puts them in a filter, and then lets the water run through. Unless they're making espresso or using a french press, that is. I've never heard of anyone using spices.
Two different locations, exactly same situation.
Post by: SirQuiamus on May 08, 2015, 11:38:16 am
Post by: penguinofhonor on May 08, 2015, 11:39:58 am
Post by: Eldin00 on May 08, 2015, 12:16:04 pm
Post by: BFEL on May 08, 2015, 02:37:48 pm
Something about mint is just naturally cooling, y'know?
Post by: Cryxis, Prince of Doom on May 08, 2015, 03:13:59 pm
OHHHHH, that's what those things are
Post by: Zrk2 on May 10, 2015, 01:27:36 am
Post by: timferius on May 11, 2015, 08:46:59 am
Post by: freeformschooler on May 11, 2015, 08:55:29 am
I also "cold brew" iced coffee, and it's absolutely fantastic, especially on these hot Spring days.
Post by: timferius on May 11, 2015, 10:51:01 am
Post by: Akura on May 11, 2015, 11:03:47 am
*googles french press/me also googles french press.
OHHHHH, that's what those things are
*same reaction as above*
Post by: Reudh on May 11, 2015, 05:21:21 pm
Post by: Avis-Mergulus on May 11, 2015, 06:12:50 pm
So I was wandering, if you guys drink non-instant coffee, how do you make it? Like, what spices, what method, that sort of thing.
I rarely drink coffee, but when I do I use my roommate's coffee machine and add a lot of milk and honey. I don't really like the taste of unadulterated coffee.
Spices are a good idea. I might make a little spiced coffee now.
Waitwaitwait, you can drink coffee with honey of all things? How does that taste? Honestly, the thought just... never occurred to me.
Post by: penguinofhonor on May 11, 2015, 06:32:51 pm
Post by: Sappho on May 12, 2015, 08:07:12 am
I do also love me a good cold brew. Now and then I'll set one up in the french press before bed for enjoyment first thing in the morning.
Post by: Akura on May 12, 2015, 10:50:33 am
Post by: Sappho on May 12, 2015, 10:56:16 am
Post by: LordSlowpoke on May 12, 2015, 10:56:17 am
hit me up with anything i'll just shove what i don't want to make onto later days
Post by: acetech09 on May 12, 2015, 11:05:34 am
hey food thread, what do i make for dinner tomorrow
hit me up with anything i'll just shove what i don't want to make onto later days
what ingredients do you have
Post by: Bauglir on May 12, 2015, 12:46:19 pm
hey food thread, what do i make for dinner tomorrowGo buy a can of snails. Cook them up in butter with garlic and basil, maybe a bit of salt. Toss them up with pasta and eat that.
hit me up with anything i'll just shove what i don't want to make onto later days
Post by: timferius on May 12, 2015, 12:56:48 pm
hey food thread, what do i make for dinner tomorrowCheddar-Ale Soup with Brie Grilled Cheese. I want that now.
hit me up with anything i'll just shove what i don't want to make onto later days
Post by: LordSlowpoke on May 12, 2015, 03:48:59 pm
hey food thread, what do i make for dinner tomorrow
hit me up with anything i'll just shove what i don't want to make onto later days
what ingredients do you have
i have a supermarket and a host of other stores
literally send whatever
Go buy a can of snails. Cook them up in butter with garlic and basil, maybe a bit of salt. Toss them up with pasta and eat that.
this is happening
Cheddar-Ale Soup with Brie Grilled Cheese. I want that now.
and this the day after
aand i'm set, thank you food thread
/me puts on a hat and absconds
Post by: Rose on May 13, 2015, 01:37:58 am
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
Post by: sneakey pete on May 13, 2015, 01:57:56 am
Will there be any dietary dramas from just having frozen peas/beans/corn for 3 weeks or should i really vary it up with some other salad?
Post by: Jopax on May 13, 2015, 02:54:47 am
But atleast try and grab some fresh veggies, they're both healthy and tasty as fuck.
Post by: Eldin00 on May 13, 2015, 03:20:29 am
So I've decided I want a better source of coffee besides instant.
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
A lot of that depends on personal preference. A drip machine is easy to use, low maintenance, and produces consistent results. I've never used a moka pot, but the coffee others have made me in them seems similar to what comes out of an espresso machine, so if that's the style you prefer, a moka pot may be your best choice. Just mixing the grounds with hot water and letting it seep can produce a variety of results, and takes practice to be able to get consistently good results, but doesn't require any investment in equipment, and can produce results that are hard to produce with either of the devices you mention.
Post by: Sappho on May 13, 2015, 03:30:44 am
So I've decided I want a better source of coffee besides instant.
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
A lot of that depends on personal preference. A drip machine is easy to use, low maintenance, and produces consistent results. I've never used a moka pot, but the coffee others have made me in them seems similar to what comes out of an espresso machine, so if that's the style you prefer, a moka pot may be your best choice. Just mixing the grounds with hot water and letting it seep can produce a variety of results, and takes practice to be able to get consistently good results, but doesn't require any investment in equipment, and can produce results that are hard to produce with either of the devices you mention.
Once again, I'd go with a french press. It's basically soaking the grounds in hot water a cup then straining it, except it's way easier to strain them. Just push down the thingie and you've got strained coffee.
Post by: Helgoland on May 13, 2015, 03:31:13 am
So I've decided I want a better source of coffee besides instant.Start taking the grounds up your nose - caffeine delivery directly into your blood!
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
Seriously though, I'd go for a moka pot - they're stylish. Drip machines are unnecessary and merely promote laziness - you could just get a holder for coffee filters and make coffe the normal way: Put filter in holder, put coffee in filter, put water on coffee, and wait til it drains through, occasionally topping off with water.
Post by: scrdest on May 13, 2015, 04:19:11 am
Being a person who doesn't care about food, and having the house to myself for 3 weeks, my meals are consisting of some meat, some rice/potatos/pasta and some microwaved frozen vegetables.Not really, I think, although it'd definitely be more pleasant to have more veggies in the mix. Frozen vegetables are surprisingly not-terrible healthwise, as the main issue is that they are blanched before freezing, which removes some water-soluble vitamins, but after that to the freezing it goes.
Will there be any dietary dramas from just having frozen peas/beans/corn for 3 weeks or should i really vary it up with some other salad?
On the other hand, fresh veggies are in a way *less* fresh - they go through transport, they sit on the shelves, all the time aging and losing some nutritional value compared to freshly picked ones, plus they need to be preserved.
Post by: Sappho on May 13, 2015, 04:51:47 am
Post by: scrdest on May 13, 2015, 05:06:08 am
Post by: Arx on May 13, 2015, 07:39:04 am
So I've decided I want a better source of coffee besides instant.Start taking the grounds up your nose - caffeine delivery directly into your blood!
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
Seriously though, I'd go for a moka pot - they're stylish. Drip machines are unnecessary and merely promote laziness - you could just get a holder for coffee filters and make coffe the normal way: Put filter in holder, put coffee in filter, put water on coffee, and wait til it drains through, occasionally topping off with water.
When you regularly have seven or more people wanting coffee, it looks a lot less like laziness.
For one, though, french press.
Post by: Ghills on May 13, 2015, 02:46:18 pm
Being a person who doesn't care about food, and having the house to myself for 3 weeks, my meals are consisting of some meat, some rice/potatos/pasta and some microwaved frozen vegetables.
Will there be any dietary dramas from just having frozen peas/beans/corn for 3 weeks or should i really vary it up with some other salad?
Maybe put some fruit in there as snacks. Grabbing some apples or oranges from the grocery store while getting frozen stuff is fine.
If you can, head to a local farmer's market to pick up some fresh local fruit + a good meal. Most farmer's markets have people who sell cooked food alongside fresh stuff. Basically a good lunch out + tasty and portable snacks
Post by: Frumple on May 20, 2015, 11:46:10 am
Post by: nenjin on May 20, 2015, 12:12:39 pm
16 Ounces of Velveeta.
8 Ounces Sharp Cheddar.
2 Jalapenos.
1/2 of a White Onion.
1/2 a clove of garlic.
2 Cups milk.
1 Table spoon of flour.
Garlic Powder.
Chilli Powder.
1 pound of Hamburger.
Prep the veggies, separating out the Jalapeno seeds. Saute the greens in olive oil. I toss a handful of seeds in at this point.
Add the hamburger and brown it, set it aside.
Chop the velveeta into squares, shred the cheddar, add in your flour and toss it in a bowl.
I use a double boiler for making cheese sauces. It's really the only way to go unless you are a master of heat control.
Add the milk to the double boiler. Season it with some garlic and chilli powder. I also throw in some more jalapeno seeds at this time.
Drop a chunk or two of the floured cheese into the milk and continually stir it. As it melts, add more chunks. When the cheese is all added and melted, add your greens and hamburger to the pot. Mix well, and let it continue to cook on a lower heat for a while so the flavors blend.
The flavor tends to go better after it's had a chance to sit and combine in the fridge. It's typically spicier and more flavorful the second day after you heat it up.
If you're not satisfied with the level of heat, you can always add more chilli powder when you reheat it. Additionally, you can add Siracha too.
I'm not terribly thrilled with using Velveeta these days. It certainly melts easier but it has that Velveeta flavor, which I think tends to overpower a lot of the other subtle flavors. I think next time I do this I'm going to completely make my own cheese sauce. I like homemade cheese sauces but they are very hard to do right, and they separate once cooled, which I'm not a big fan of. Say what you will about Velveeta, it's consistent.
Post by: Bauglir on May 20, 2015, 12:27:31 pm
Post by: nenjin on May 20, 2015, 01:36:05 pm
Post by: penguinofhonor on May 24, 2015, 06:13:39 pm
Spoiler: hawaiian garlic butter shrimp (click to show/hide)
Now that I look at that recipe again it seems like the guy cooks the shrimp in the shell? My shrimp were shelled already. They turned out pretty well. I used a crapton of garlic in this, and most of the shrimp had bits of garlic stuck to the breading. That was great. The breading was a little soggy though, and fell off the shrimp more than I'd like. Maybe cooking them at a higher temperature would make it crispier.
Also cooking with wine! I think I did that $4 chardonnay justice.
Spoiler: pistachio crusted chicken and red quinoa (click to show/hide)
This shit was awesome. I got a food processor so I figured I'd try some recipes with chopped nuts.
I ground the pistachios up pretty finely, which I feel is better than the roughly chopped pistachios in the recipe's picture. They mixed with the bread crumbs really well that way. I also substituted maple syrup for honey because I don't have liquid honey. I used chopped chicken thighs instead of breasts, about half the amount of chicken the recipe calls for. This let me halve the rest of the recipe except for the mustard/olive oil/maple syrup mix - because the chicken was chopped up I needed the full recipe's amount of that to coat it all.
Anyway, it was great. The chicken and pistachio and sweet mustard flavors complimented each other perfectly. I will probably make this again many times.
Spoiler: pistachio pesto spaghetti (click to show/hide)
Another food processor recipe. This was very good, though I didn't have quite as much basil as I thought so the cilantro flavor was slightly stronger than I wanted. Still, it was a pretty solid pesto. The pistachio and cilantro make it a little tangier than most pestos, which is cool. It is also good on chicken.
Post by: Sheb on June 02, 2015, 11:26:50 am
Right now, I've taken about a pound of gigot (A piece of meat from the posterior leg), and I'm doing a french recipe called Gigot de sept heure, or seven hour gigot. You take a nice fat piece of meat, stud it with garlic, cover it in salt and paper and rosemary and thyme, then let it simmer with onions, more garlic and carrots in white wine (I'm using ale, because fuck yeah Belgium) for seven hours (hence the name). The smell is heavenly, and the meat end up so tender you can llitteraly cut it with a spoon.
Right now, I'm learning the main drawback of that recipe: it's fucking to stand the smell for seven hours and not just eat it all too soon.
Post by: nenjin on June 02, 2015, 11:30:00 am
Post by: Sheb on June 02, 2015, 12:37:30 pm
Also, while doing this, I learned of a nice trick for whenever you need to peel massive amount of garlic (which, if you're a man/woman/cosmic horror of taste is each time you cook): take the head, smash it with the heel of your hand to separate the cloves, then put them all in a pot with a close-fitting lid and shake the beejeezus out of them for ~20 sec. The cloves will be all nice and peeled.
P.S. Coq au Van sounds like a Transformer's dish.
Post by: GiglameshDespair on June 02, 2015, 12:49:42 pm
massive amount of garlic
So disgusting.
Post by: Zrk2 on June 02, 2015, 12:57:21 pm
-snip-
-snip-
-snip-
Why are you all so much better at cooking than me? I'm salivating intensely.
Post by: Sheb on June 02, 2015, 01:41:06 pm
Post by: Eldin00 on June 02, 2015, 02:03:36 pm
Post by: Arx on June 02, 2015, 02:08:17 pm
Post by: nenjin on June 02, 2015, 03:31:12 pm
Cooking though, you can. You can see the relationship between what you do and how food changes very easily. You throw that meat on the skillet and hear it sizzle and see a nice sear on it, that smell hits you....MMMMMM MMM.
It still takes time to learn facts and techniques. Like, I couldn't figure out for the longest time why my Hamburger Helper (don't look at me like that, I cook and I eat garbage too) just tasted flat and funny compared to normal. Then it dawned of me that draining off all the fat from the browned hamburger was starving it of flavor.
Cooking is a great time to test and observe. I find actual fun in cooking, especially as you branch out from grilled cheese to, well, making french stuff. (Seriously, Coc Au Van is "Put da chicken in da pot wit da veggies and da wine, come back 6 hours later and make some noodles to put it over.")
Post by: Sheb on June 02, 2015, 03:38:01 pm
But yeah, cooking is great. For myself, I must admit the main block is laziness and lack of motivation, which is why I love cooking for people. I used to have weekly dinners for (and often cooking with) friends. This gigot de sept heures will be eaten for lunch tomorrow with my supervisor (who will make some Tiramisu).
Eating should be something social is my point I guess.
Post by: nenjin on June 02, 2015, 07:11:47 pm
Quote
But yeah, cooking is great. For myself, I must admit the main block is laziness and lack of motivation, which is why I love cooking for people.
I'm pretty much the same way. I know how to treat myself and when I do cook for myself I make a thing of it. I take the time so it's usually no less than 2 hours. But, I'm always happy to cook for people.
Did you ever work in a kitchen? I guess I sorta glazed over the fact that I worked in kitchens for 4 to 5 years. But my family is big on cooking. Every one of my immediate family and most of my other family can do it well. My dad made it a point to require us to cook a meal for a couple summers every week. So I've been around it for a long time.
I've been talking about making deep dish pizza by hand for a while. Last time I did it, it was great. Just takes like 3 hours and dough making, which pretty much means that's what I'll be doing that day. Pepperoni, Cream Cheese and Mushrooms though, so good.
Post by: penguinofhonor on June 02, 2015, 08:48:38 pm
Here is some recent food:
Spoiler: spinach, strawberry, and tomato salad (click to show/hide)
Salads with fruit are the future. I've eaten several of these since I made this first one. I make a basic vinaigrette with red wine vinegar and olive oil.
Spoiler: korean barbecue beef and kohlrabi (click to show/hide)
This recipe is always a great use of ground beef. I halved the recipe because I only had half a pound of beef, and instead of 1/8tsp ground ginger I used about a teaspoon of grated fresh ginger because crazy gingery food is awesome. I chopped up the kohlrabi bulb thing and its leaves and sauteed them separately, then threw on some mushrooms. Once everything was done I mixed it together and put it on some red quinoa. Red quinoa looks similar to cooked ground beef and like 95% of the quinoa is covered in that picture so you can't really see it. This was a lot of food.
Kohlrabi is pretty good, though I'm not sure what else to make with it. I tried deep frying some sliced kohlrabi to make fries, but they just got soggy.
Spoiler: peanut fried chicken and waffles (click to show/hide)
It was a while since I deep fried something, so I decided to try this PB2 stuff out. It's like dehydrated powdered peanut butter, and it seems like it would be useful? I made the breading for this with 50% powdered peanut butter, 25% white flour, and 25% cornmeal. The chicken was some chopped up thigh meat, which I let marinate in buttermilk for a couple hours. The peanut butter breading held up pretty well, but only tasted kind of nutty. There was not a strong peanut taste. It was still good because come on, it's fried chicken.
Later that night I made some more chicken with a 100% powdered peanut butter breading. It crumbled off a bit while it was frying and didn't stick to the chicken as well. It only tasted slightly nuttier than the half peanut butter breading, so it wasn't really worth it.
Spoiler: peanut baked chicken and potato waffles (click to show/hide)
I could eat a different kind of chicken and waffles every day of the week.
These chicken bits were some strips of breast meat, which were dipped in egg, then coated in the peanut mixture (like 80% chopped peanuts, 20% panko bread crumbs, plus some salt). Then they went in the oven at 350F for around 15-20 minutes. The waffles were made from 6 potatoes that were peeled, boiled, and mashed. I added a lot of cheese (while they were still hot so it melted in), some salt and pepper, three eggs (after the potatoes cooled a bit), then threw scoops of the stuff in the waffle iron. They take longer to cook than normal waffles.
Both parts of this meal were great. Mashed potato waffles are a staple in my apartment - we pretty much only make mashed potatoes for me to turn into waffles. The best thing about the chicken was that the peanuts got roasted a bit. This was very peanutty and I would recommend it over the fried chicken if you are looking for this flavor combination.
Spoiler: sweet potato waffles (click to show/hide)
I scaled this recipe down slightly since my sweet potato ended up being like 2/3 of a cup after being baked and mashed. I used peanut butter instead of almond butter because fuck almonds, and buckwheat flour instead of coconut flour. Regular wheat flour would definitely work there, but these had to stay gluten free.
These were also very good. I am happy to add another waffle variant to my repertoire. I do not have a waffle problem.
Spoiler: meusli! (click to show/hide)
I made some meusli because Loud Whispers mentioned it in another thread and it was a funny looking word. The grated apples I used were gala, and I got some nectarines, bananas, and strawberries for the chopped fruit. I used walnuts instead of almonds because fuck almonds. The picture was taken after it had chilled overnight, when the flavors from the fruit (and some of the red color from the strawberries) had soaked into the oats and stuff more.
This is pretty good, though I think the recipe could use some tweaking. It's a little heavy on the OJ, and I don't know if I like nuts in this stuff. They just have a weird texture with the apples and oats. Maybe I'll chop them up more finely next time.
Post by: Helgoland on June 03, 2015, 08:59:44 am
2) It's müsli. Muesli is the English spelling. Meusli sounds like 'little mouse', as pronounced by a Swabian guy :P
Post by: penguinofhonor on June 03, 2015, 09:02:53 am
Post by: Blargityblarg on June 03, 2015, 10:03:55 am
Post by: Arx on June 03, 2015, 10:38:09 am
you saw nothing
Missed a spot.
And müsli (just for you, Helgo) is generally very good. I'm a little bit sick of it at the moment, having had nothing but plain müsli for breakfast for months, but that's mostly my fault.
Post by: Zrk2 on June 03, 2015, 01:18:35 pm
I used walnuts instead of almonds because fuck almonds.
But... Almonds are the best nuts.
Post by: penguinofhonor on June 03, 2015, 01:21:11 pm
Post by: Bauglir on June 03, 2015, 01:26:16 pm
There is nothing they do that another nut does not do better.And they're murdering California!
Post by: Zrk2 on June 03, 2015, 01:41:09 pm
There is nothing they do that another nut does not do better.
Fite me irl.
But seriously, the almond is the best nut. Prove me wrong.
Post by: Bauglir on June 03, 2015, 02:18:49 pm
There is nothing they do that another nut does not do better.
Fite me irl.
But seriously, the almond is the best nut. Prove me wrong.
Spoiler: Not Technically A Nut And I Don't Care (click to show/hide)
Post by: Helgoland on June 03, 2015, 07:42:04 pm
(just for you, Helgo)<3
Post by: Cryxis, Prince of Doom on June 03, 2015, 09:39:52 pm
I have nothing more to say
Post by: Eldin00 on June 03, 2015, 11:26:30 pm
Spoiler (click to show/hide)
It still needs to ferment, and I'll check it in a few hours too see if it's producing enough juice on it's own, or if I need to add some more brine. But in a few weeks, it should be delicious.
Post by: Helgoland on June 04, 2015, 08:26:41 am
Post by: Arx on June 04, 2015, 01:33:11 pm
Post by: penguinofhonor on June 04, 2015, 01:44:05 pm
Post by: nenjin on June 04, 2015, 05:44:52 pm
So I made a curried chicken stew on rice, but it came out kind of sharp. Soy sauce served to blunt it a little, but I'm not sure what exactly went wrong. I'd like to do it again, since it was otherwise delicious, so does anyone have any thoughts?
Can try a little dairy too. A lot of Indian dishes take the heat out of the front of flavor doing that (not so much out of the back though.) Which reminds me, I need to try my hand at Chicken Korma or Tikka Korma.
Post by: Eldin00 on June 04, 2015, 06:54:16 pm
Care to share a recipe? I'd love to do that as well, I'm a big sauerkraut fan.
It's relatively simple to make. First, you need to get a container to ferment the kraut in. Wood, ceramic, glass, or food-storage grade plastic are appropriate materials for such a container, anything with metal parts that might contact the fermenting kraut should be avoided. You also need something to compress it, either something rigid that fits well in the fermentation container, or a plastic freezer bag full of brine. I use a ceramic crock which was originally part of a slow-cooker, and weight my cabbage with a casserole dish that fits snugly in the crock, and a rock.
The ingredients are cabbage and non-iodized salt, and possibly brine. I personally use a non-iodized kosher salt because the flakes dissolve pretty easily, but pickling salt or a low-iodine sea salt works too. You want ~35-40g of salt per Kg of cabbage, though I don't measure either very carefully anymore, and just go by experience. If you need to make brine, 20g low-moisture salt/liter of water gives a 2% brine, and 2-3% usually gives the best results for sauerkraut.
To make it, shred the cabbage however finely you want it. I shoot for strips 3-5mm wide, and shred most of it with a mandolin slicer. In the bottom of the fermentation container, put a layer of shredded cabbage, 3-5cm thick when not packed. Sprinkle some of your salt over it. Repeat until you're out of cabbage or you're within 4cm of the top of the container. Push down on the top of the cabbage, and compress it as much as you're able. Repeat until you can't compress it enough to add another layer, or you're out of cabbage. If you have leftover juice from unpasteurized, fermented sauerkraut, you can add a bit of it at this point, and use it instead of brine if you need to add liquid later. This will result in a faster fermentation, but the faster ferment gives a slightly different (IMHO, not bad or overly noticeable) flavor to the kraut, and some prefer not to use it. If you're using something rigid to compress your cabbage,put it on top of the cabbage, and add a weight to it. A good-sized rock (cleaned and sterilized first) works well, as does a full glass jar. Don't use anything made out of metal for anything which might spend more than a few minutes in contact with your kraut or the brine it will be submerged in. If you're using a brine-filled freezer bag, put the bag into the container on top of the kraut, and try to get it to spread out at the bottom to mostly seal off the container. The goal is to keep all of the kraut submerged beneath the liquid which should already be starting to leach out of the cabbage. Give the cabbage at least 4-5 hours of being pressed before you add brine, but if the cabbage hasn't produced enough brine to keep all of the cabbage completely submerged within 24 hours, add enough room-temperature brine to fully submerge it all. I added half a liter of brine at about 6 hours to this batch, which has about 2.5 kilos of cabbage.
If you're using something rigid to press down the kraut, put a clean towel or other cloth over the whole thing to keep out dust and bugs. Put your fermentation container in a cool place where it will not be exposed to direct sunlight. Check the kraut every few days, adding brine as necessary if evaporation becomes an issue. If you get a white or pale colored non-fuzzy scum on the surface, remove it (it's mostly made of various yeasts). If you get fuzzy growths (usually on exposed bits of cabbage) you have mold. If you catch it early enough you might be ok to remove it and keep the batch, I usually toss the batch if I get mold. If you added juice from a previous ferment, you might start to get edible kraut in about a week. If not, I wouldn't bother checking anything beyond what's mentioned above for at least 2 and a half weeks. Once the stuff starts to smell like sauerkraut, the best way to tell if it's ready is to fish out a few pieces and taste it. When your taste buds say it's ready, move the kraut to smaller containers and refrigerate. The kraut will continue fermenting in the refrigerator, but at a much slower rate, until all of the sugars in the cabbage have been consumed. You can also put it in jars and heat process it, but doing so kills the probiotic cultures that cause the fermentation, and are generally considered to be one of the big health benefits of eating fermented foods. You can also freeze it, but frozen/thawed kraut doesn't have quite the same texture as fresh kraut, and I don't like it as well. The kraut will keep for months in the refrigerator, so unless you are looking at keeping it for most of a year or longer, I wouldn't bother with heat processing or freezing.
Now that I look back, that's more of a narrative description of the process than a recipe, but it really is easier than the wall of text above makes it seem.
Post by: Helgoland on June 05, 2015, 12:37:48 pm
Post by: Bauglir on June 05, 2015, 12:44:24 pm
Post by: Bumblebee on June 06, 2015, 02:19:11 pm
Post by: Comrade P. on June 06, 2015, 02:40:12 pm
Well, since it's about jelly: I've found a girl, who makes alcoholic ones. Like, ordinary cocktails, but jelly. She doesn't share the recipes, 'cause she makes them for sale, so now I have an excuse for buying a lot of liquors and things like this. Yep.- What how are you going to drink your vodka up in Siberia? It is going to freeze into ice chunks you, know.
- I'm not going to drink it. I'm going to gnaw it.
[/barelyrelevantjoke]
Post by: Helgoland on June 06, 2015, 02:42:30 pm
Post by: Bumblebee on June 06, 2015, 02:51:36 pm
(Do anything except getting ready for the exams, as usual)
Post by: Sheb on June 06, 2015, 03:20:41 pm
My ongoing campaign for workplace alcoholism continue!
Post by: Bumblebee on June 06, 2015, 03:46:37 pm
My ongoing campaign for workplace alcoholism continue!I feel it's affecting me. Your campaign is a worldwide one, mm?
Post by: Helgoland on June 06, 2015, 03:51:55 pm
Pre-post edit: Noticed spelling error, left it in.
Post by: Sheb on June 06, 2015, 04:08:35 pm
The unofficial rule of the lab is that anything you find in the cafeteria left outside the fridge is fair game, and over the years a lot of booze has accumulated, which me and my advisor are perfectly willing to clean up. The tomato juice was leftovers from a recent conference.
Post by: Bauglir on June 06, 2015, 04:13:09 pm
Post by: Bumblebee on June 06, 2015, 04:15:57 pm
The unofficial rule of the lab is that anything you find in the cafeteria left outside the fridge is fair game, and over the years a lot of booze has accumulated, which me and my advisor are perfectly willing to clean up. The tomato juice was leftovers from a recent conference.You're speaking about your lab, and your thesis and all. But I don't know who you are. I mean, what's your job? Will you tell me?
P. S. I have the "safe with a source of inspiration" in my lab ;)
Post by: penguinofhonor on June 06, 2015, 04:24:02 pm
Post by: Sheb on June 06, 2015, 04:24:36 pm
Post by: Bumblebee on June 06, 2015, 04:27:08 pm
Post by: acetech09 on June 06, 2015, 04:32:10 pm
Post by: Sheb on June 06, 2015, 04:36:58 pm
Post by: Bauglir on June 06, 2015, 04:41:51 pm
Post by: SirQuiamus on June 06, 2015, 04:51:58 pm
(http://imgs.xkcd.com/comics/beer.png)
Mmmm, this is such a positive experience! I feel no social pressure to enjoy it at all!
I never drink beer in company! Your argument is invalid!!
Post by: Bauglir on June 06, 2015, 04:55:43 pm
Post by: MaximumZero on June 06, 2015, 05:32:53 pm
Post by: Eldin00 on June 10, 2015, 11:01:27 pm
Braised cabbage with kielbasa.
Spoiler (click to show/hide)
Post by: Frumple on June 11, 2015, 12:49:31 pm
I just want to state for the record adding eggs to rice is amazingly good for how little effort it is. You beat the eggs into that fine, omelet-cooking-like slurry, and then the last three or four minutes of the rice cooking you just stir the stuff in. Eggs get cooked and mixed with the rice to more or less perfection. It's wonderful, and basically zero effort.
Post by: Avis-Mergulus on June 11, 2015, 03:53:36 pm
Spoiler: This is a masterful chicken noodles created by Bumblebee (click to show/hide)
The ingredients are finely-minced chicken, finely-minced rice noodles, exceptionally-minced carrot, exceptionally-minced onion, masterfully-minced cabbage, finely-minced teriyaki sauce, exceptionally-minced ginger paste, finely-minced black pepper, well-minced bell pepper, exceptionally-minced coriander seeds, well-minced turmeric, exceptionally-minced cane sugar, well-minced table salt, and well-minced unidentified powder we found in the cupboard.
Post by: Sheb on June 11, 2015, 03:57:12 pm
Post by: penguinofhonor on June 11, 2015, 04:57:32 pm
Post by: Jopax on June 11, 2015, 04:58:44 pm
Breakfast riiiiiice. Sorta'. Cup of white rice, bit of beef bullion, two eggs, bit of cheese, part of the beef from stirfry someone else was making, bit of black pepper. It's been a while since I've done egg'd rice, and my breakfast rice usually uses bacon (and sometimes mac & cheese) instead of beef, but whatev'. It was delicious ;_;
I just want to state for the record adding eggs to rice is amazingly good for how little effort it is. You beat the eggs into that fine, omelet-cooking-like slurry, and then the last three or four minutes of the rice cooking you just stir the stuff in. Eggs get cooked and mixed with the rice to more or less perfection. It's wonderful, and basically zero effort.
What do you do with the excess water?
Like, every time I've cooked rice I've had to use extra water so the stuff doesn't burn, then drain it before using it for anything further because I hate watery rice, it's just awful texture wise. Which is kinda odd since I just love the sticky slightly gooey rice, I think it's because it's every so slightly thicker in consistency.
Post by: nenjin on June 11, 2015, 05:02:50 pm
<3 my double boiler so much.
Post by: Eldin00 on June 11, 2015, 05:06:48 pm
unidentified powder we found in the cupboard.
Living life on the edge, I see. Here's hoping you don't identify this powder because of its psychoactive effects.
Or toxicity.
Post by: Bauglir on June 11, 2015, 05:30:49 pm
What do you do with the excess water?My strategy of late is to stir constantly toward the end as it gets thick to prevent burning, and then let it sit and cool for about 10-15 minutes. This allows it to soak up more of the water, although so far it tends to leave a thick, sticky coating on the rice, almost like a sauce.
Like, every time I've cooked rice I've had to use extra water so the stuff doesn't burn, then drain it before using it for anything further because I hate watery rice, it's just awful texture wise. Which is kinda odd since I just love the sticky slightly gooey rice, I think it's because it's every so slightly thicker in consistency.
Post by: Tellemurius on June 11, 2015, 05:42:17 pm
Post by: penguinofhonor on June 11, 2015, 06:10:49 pm
Post by: Frumple on June 11, 2015, 06:36:44 pm
I think the time or two I did use a bit too much water I just shoved some instant mashed potatoes into it. Thickens, and I like what it does to the texture. Or cheese, which does the same thing and wonders to the taste. or both
E: The other option is to double down and make soup from it if the water's excessive. Throw in a bowl of ramen or something. Done that before, too.
Post by: nenjin on June 11, 2015, 06:42:48 pm
There's also using the right pot for the right job (I have a set of copper pots that transfer heat so fast using a full flame will burn most anything in a minute or two), controlling the heat correctly (there's almost no reason to always use full heat unless you're working with something quickly and repeatedly to keep it from burning, or trying to sear) and practice.
Post by: Frumple on June 11, 2015, 06:46:45 pm
Basically, I'm the absolute worst person to ask about rice preperation, because all I can say is "Follow the zoggin' directions", which is also what I say to 90% of the cooking inquiries I get :-\
Post by: penguinofhonor on June 11, 2015, 06:54:22 pm
Anyway, I need some ideas. There is apparently a small cluster of Vietnamese groceries relatively close to where I live, and I want to take advantage of that. I wouldn't know what to get though, so I need some help coming up with something to make. A couple of them are supposed to have really impressive selection, so I'd like to get something with some ingredients I don't usually use.
Post by: nenjin on June 11, 2015, 07:02:40 pm
TBH the exotic things I see at the Vietnamese place I frequent tend to be in the cuts of meat they work with (lots of times the least desirable cuts according to your average American grocery store butcher's offerings.) Otherwise it's spring rolls, grilled pork over rice, that sort of stuff.
Post by: Rose on June 11, 2015, 11:13:26 pm
Put water to the same depth above the rice.
Put a lid on it, turn on the fire on high.
When you hear the water start boiling, put the flame on the lowest setting.
Wait ten minutes.
Enjoy rice.
No need for stirring.
Yes need for washing first, usually.
Post by: Eldin00 on June 12, 2015, 02:46:18 am
Post by: Rose on June 12, 2015, 04:11:22 am
Post by: Sheb on June 12, 2015, 04:19:35 am
Post by: Akura on June 13, 2015, 11:36:08 am
Post by: Rose on June 13, 2015, 12:00:59 pm
I'm interested. You must extract that secret!
Take same amount of water as rice.
Then boil either to one whistle or two whistles, depending on amount of rice.
Post by: Flying Dice on June 13, 2015, 04:26:17 pm
Post by: Rose on June 14, 2015, 10:14:17 am
Spoiler: Check it. (click to show/hide)
Post by: Frumple on June 14, 2015, 10:44:38 am
Almost looks like you could take it to the next level by glazing it like a donut, though. The surface texture looks kinda' like one of those donut stick whatsits.
Or just outright make a banana bread donut. I... think I need to figure out how to do that, one of these days...
Post by: Rose on June 14, 2015, 10:56:03 am
And a doughnut wouldn't work because the batter was pour-able.
Post by: Frumple on June 15, 2015, 02:26:14 pm
Post by: Sheb on June 15, 2015, 02:29:25 pm
Post by: Frumple on June 15, 2015, 02:32:11 pm
No clue how to cook fried tomatoes, though. Google probably knows, ha.
Post by: Eldin00 on June 15, 2015, 02:40:35 pm
So, my brother brought over tomatoes the other week. They're still good, due to not being ripe at the time. I have a drawer full of tomatoes, and no clue what to do with them. Any suggestions?
Ideas for excess tomatoes:
Homemade tomato sauce or tomato paste
Homemade ketchup
Homemade pico de gallo or salsa
Bruschetta
Chopped tomatoes for salads
Sliced tomatoes for sandwiches
If you still have any green ones:
Fried green tomatoes
Salsa verde
Green tomato relish
Post by: Sheb on June 15, 2015, 02:41:22 pm
Post by: Eldin00 on June 15, 2015, 02:42:55 pm
More seriously, you could consider frying them. Fried green tomatoes are well loved, and I guess it doesn't make much of a difference if they're red? Don't actually know, don't eat much in the way of tomato.
No clue how to cook fried tomatoes, though. Google probably knows, ha.
Ripe tomatoes don't fry well. Green tomatoes are very firm, and have minimal juice, while ripe tomatoes are much softer and juicier.
Post by: penguinofhonor on June 15, 2015, 02:46:03 pm
You can also dice them up and use them in chili or sloppy joes instead of ketchup or tomato sauce. Diced tomatoes basically dissolve when cooked long enough.
Man, I might need to get some excess tomatoes.
Post by: Eldin00 on June 15, 2015, 02:52:37 pm
Post by: Sheb on June 15, 2015, 02:53:36 pm
Post by: scrdest on June 15, 2015, 03:02:04 pm
Also, you can dry them - that way you have a ton of tomatoes that can survive for long periods.
Post by: Eldin00 on June 15, 2015, 03:04:00 pm
Green tomato chutney is one of the best thing I've ever had. A life with a jar of green tomato chutney in the fridge is a good life.
Do you have a recipe? I'm curious as to how different it is from the green tomato relish I make at home (which has a flavor and consistency within the range of things I've seen called 'chutney' in the past).
Post by: Sheb on June 15, 2015, 03:05:24 pm
Post by: Eldin00 on June 15, 2015, 03:13:57 pm
Post by: Arx on June 18, 2015, 12:42:39 pm
Post by: crazysheep on June 18, 2015, 12:53:25 pm
Post by: Arx on June 18, 2015, 12:54:58 pm
Post by: crazysheep on June 18, 2015, 01:07:34 pm
Post by: Arx on June 18, 2015, 01:17:59 pm
Post by: crazysheep on June 18, 2015, 01:29:00 pm
Post by: Akura on June 19, 2015, 03:30:30 pm
Post by: Jopax on June 24, 2015, 10:06:01 am
Now, I haven't properly cooked anything in months and I'm really getting a hankering for some playing around with food.
So far, I have no idea what exactly I'll be making (or having access to, but that's easily remedied by a trip to the store) but I have some vague cravings of meat and veggie stuff.
I've been considering chicken and mushroom mix with maybe some sort of sauce or extra vegetables in the mix, but aside from the main two ingredients I have no idea what would go well with this so it doesn't try to fight the usually strong mushroom flavour. Maybe some white sauce would be good since from expirience tomato based stuff doesn't usually play nice with mushrooms (then again I could've been doing it wrong for all I know).
Another option is beef/pork, with some more vegetables in some sort of sauce or just swimming around in whatever liquid the veggies and meat let out. I've been thinking of making some sort of ghetto sweet and sour sauce but I'm not sure what I'd be adding aside from vinegar/ketchup/soy. In any case I want something chunky so I've been considering peppers, carrots, onions and maaaaybe pineapple if I can find a sufficently small package since I don't think it'll be used for anything else.
As far as side dishes go I'm thinking either something rice or potato based, depending on the main course.
Post by: nenjin on June 24, 2015, 11:10:07 am
Post by: MaximumZero on June 25, 2015, 12:57:27 am
Post by: Yoink on July 02, 2015, 08:36:21 pm
Well, perhaps it was technically brunch, since I'd had a bowl of instant noodles beforehand.
Spoiler: It's not exactly fancy, but oh well. It was tasty. (click to show/hide)
Post by: Rose on July 02, 2015, 08:51:17 pm
Post by: nenjin on July 02, 2015, 08:52:35 pm
Don't forget the fancy cheese. Lots of fancy cheese.
I approve of all the fancy cheese, but it can be to taste. Too much cheese and you go from a cream sauce with cheese in it, to a cheese sauce with lots of cream. It matters when it's actually sitting on the pasta and it cools and starts to congeal. What looks amazing in the pan can actually turn out....kinda nasty on the plate. A good Alfredo should stay in sauce form until it's actually gone cold. If it's still warm and starting to look like cottage cheese, you have worshiped too fervently at the Cheese Altar.
What is it?
Appears to be scrambled eggs on toast with jam.
Post by: crazysheep on July 02, 2015, 08:53:01 pm
Post by: Yoink on July 02, 2015, 08:57:27 pm
It seems to be the great Aussie breakfast of scrambled eggs and vegemite on toast :3We have a winner! It is delicious. ^-^
Post by: Rose on July 02, 2015, 08:58:46 pm
I've never actually seen scrambled eggs.
Post by: Yoink on July 02, 2015, 09:02:50 pm
Oh, that explains it.Wait, really? O.o
I've never actually seen scrambled eggs.
Do you/the people around you never really eat eggs in general, or just not scrambled ones?
Post by: Rose on July 02, 2015, 09:19:21 pm
Post by: Blargityblarg on July 03, 2015, 12:57:10 am
I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.
Lactovegetarians, then? Or is it just that since nobody keeps chickens for meat, they don't bother keeping them for eggs either?
Post by: majikero on July 03, 2015, 01:01:58 am
Post by: Rose on July 03, 2015, 01:23:57 am
I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.
Lactovegetarians, then? Or is it just that since nobody keeps chickens for meat, they don't bother keeping them for eggs either?
The first. We drink milk, but don't eat eggs.
Post by: Yoink on July 03, 2015, 06:47:14 am
Post by: Caz on July 03, 2015, 06:49:44 am
Just had a nice breakfast that I actually cooked for a change.
Well, perhaps it was technically brunch, since I'd had a bowl of instant noodles beforehand.
Huh... Marmite toast with scrambled eggs. Is... that a good combination? I'd never have thought of it.
Post by: Yoink on July 03, 2015, 11:25:05 pm
Vegemite goes with most anything, truth be told.
Post by: Rose on July 04, 2015, 02:53:52 am
Food.
Post by: GiglameshDespair on July 04, 2015, 05:04:02 am
Fire. To destroy it.
Post by: Osmosis Jones on July 04, 2015, 05:23:37 am
In all seriousness, it does actually work well as a stock substitute, and it goes amazingly with cheese, peanut butter (seriously!) and, if Cadbury's recent adventures have taught us anything, caramel chocolate :P
Post by: Sheb on July 04, 2015, 07:29:46 am
Post by: Bauglir on July 04, 2015, 11:47:21 am
Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
Post by: Rose on July 04, 2015, 12:21:41 pm
Post by: scrdest on July 04, 2015, 12:31:02 pm
At the most basic, an alfredo is a spaghetti with butter and cheese, really.Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
Post by: Osmosis Jones on July 05, 2015, 05:36:58 am
I'm currently baking celebratory baguettes, because fuck yeah, yeast.
Post by: nenjin on July 05, 2015, 02:01:00 pm
Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
Yeah, the grainy-ness is why I use a roux instead. You don't have to be as delicate with it, you can flub the cheese proportions more because you already have a thickening agent. That said, dairy + butter + cheese does make a more convincing alfredo when it's blended properly. The roux is kind of cheating.
Post by: SirQuiamus on July 08, 2015, 12:45:41 pm
So, today I just got back from a stout competition. Our beer, a foreign extra stout, didn't win any awards... but the three judges gave us scores of 38, 38 and 33 out of 50. So, overall, pretty stoked considering it was the first beer we ever designed and made from the ground up.
I'm currently baking celebratory baguettes, because fuck yeah, yeast.
Saccharomyces cerevisiae: Everyone's favourite microorganism, mankind's saviour and best friend.
Homebrewing: Noble and exacting art requiring utmost skill and diligence.
Homebrew: Hallowed drink of gods and heroes, bringer of wisdom and cheer, wellspring of good health.
(The last one's a bit of an exaggeration. After several years of experimentation, my glorious special homebrew still tastes like fermented horsepiss. Damn good value for money, though.)
Post by: Osmosis Jones on July 09, 2015, 02:36:59 am
Glad to find another brewer. If you're getting off flavours, I have to ask; do you control the temp? A *lot* of funky flavours come from temperature issues. Failing that, are you doing extract or all grain? Extract can have a certain, distinctive taste that is what most people think of when they think of home brew.
Post by: SirQuiamus on July 09, 2015, 04:43:13 am
Thing is, I'm too poor and stingy to buy proper equipment, and controlling the temperature on an ordinary electric stove is... haha, you know.
I'll keep on experimenting, but it might be wise to stick to extract until I've got the dosh to invest in a proper brewery (which won't happen any time soon).
...and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>
Post by: scrdest on July 09, 2015, 05:45:17 am
...and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
Post by: Caz on July 09, 2015, 06:16:22 am
Thing is, I'm too poor and stingy to buy proper equipment, and controlling the temperature on an ordinary electric stove is... haha, you know.
I'll keep on experimenting, but it might be wise to stick to extract until I've got the dosh to invest in a proper brewery (which won't happen any time soon).
...and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>
The temp while it's brewing. You can get those little glass 'heaters' that go inside the barrel and keep things at the right temp if it's too cold. Not sure what you could do if it's too warm - find the coldest spot in your house, maybe? The ideal temperature is also based on the type of yeast you use, so read the packet for that info.
Also, sanitation. You've got to be really anal about cleaning -anything- that is going to touch the wort. Otherwise, strange things get into it and produce the beer of sadness. :(
Post by: scrdest on July 09, 2015, 06:18:05 am
Also, sanitation. You've got to be really anal about cleaning -anything- that is going to touch the wort. Otherwise, strange things get into it and produce the beer of sadness. :(-5 Beer of Sadness, Legendary Potion, confers a Poison status effect in addition to regular Drunk status effect.
Post by: Reudh on July 09, 2015, 08:18:10 am
So, today I just got back from a stout competition. Our beer, a foreign extra stout, didn't win any awards... but the three judges gave us scores of 38, 38 and 33 out of 50. So, overall, pretty stoked considering it was the first beer we ever designed and made from the ground up.
I'm currently baking celebratory baguettes, because fuck yeah, yeast.
You go, man!
Post by: SirQuiamus on July 09, 2015, 08:18:36 am
No difference at all, although vodka can be made from grain mash just as well. Oh, and I should point out that brewing non-grain/non-fruit beverages is against the law in certain jurisdictions, and I would never, ever dream of doing such a thing....and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
The temp while it's brewing...My kitchen closet has a pretty stable temperature of ~20C in the winter months, which is good enough for top-fermenting yeast, AFAIK. What comes to mashing temperatures, some people on the net have suggested putting the pot in a warm oven, which is something I haven't tried yet. I should probably invest a few euros in a digital thermometer to find out whether the oven's thermostat is even in the right ballpark.
I'm sometimes a bit sloppy with sanitation, but the good news is that contamination does not necessarily result in -5 Beer of Sadness. A little accident involving lactobacilli or pediococci may actually improve your boring extract-based brew: I once had a batch of generic pale ale that matured into a mutant love child of Berliner Weisse and French cidre – very weird and refreshing. :p But then again, I've encountered a few genuine cases of XXSewer BrewXX as well, and the smell alone is enough to prevent anyone from drinking that shit. :0~~
Post by: Eldin00 on July 09, 2015, 04:27:34 pm
No difference at all, although vodka can be made from grain mash just as well. Oh, and I should point out that brewing non-grain/non-fruit beverages is against the law in certain jurisdictions, and I would never, ever dream of doing such a thing....and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
Except for a period in the late 1700's/early 1800's when potatoes were substantially cheaper than wheat in eastern europe, the vast majority of vodka has always been made from grain mash. And even during that time, potato vodka was looked at as a cheaper, lower quality version in that region. But given that vodka is essentially alcohol distilled to be nearly pure, and then watered down to the desired strength, very nearly any fermentable plant matter can be used, and quite a few different ones have been. So potato wine is no different from undistilled vodka, in the same since that any other fermented beverage is no different from undistilled vodka, but not in the sense that it actually resembles what any significant percentage of vodka in the world is really made from.
Post by: GiglameshDespair on July 09, 2015, 05:17:54 pm
Post by: RedKing on July 09, 2015, 05:25:18 pm
There's a distillery here in NC that apparently makes an extremely palatable sweet potato vodka (http://www.covingtonvodka.com/about.html).
Slogan: "The Best Yam Vodka on Earth" :P
Post by: Bauglir on July 09, 2015, 06:07:52 pm
Post by: Osmosis Jones on July 09, 2015, 06:52:06 pm
Also, with regards to mashing; we don’t actually heat our grain at all *during* the mash; if you heat your strike water about 3-4 C above the mash temp, you can pretty much just drop the grain in there and wrap everything in a couple of layers of towels etc, and she’ll hold fine for an hour (you only really need the right temp for 20-30 min with modern malts, btw, but the hour thing seems to be tradition). Getting the right water temp is doable then with just known quantities of ice and boiling water!
Also, nicely done with the wild sours. If you still have a bottle or two of that stuff left, you should pitch the dregs onto a fresh batch, you can basically keep your own sour culture going that way, like the best brouwerijen of Belgium!
Post by: acetech09 on July 10, 2015, 02:31:55 am
*the more you knooow*
Post by: Sappho on July 10, 2015, 05:44:05 am
In a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
Swedish whiskey? I would like to know more, please.
Post by: Eldin00 on July 10, 2015, 11:45:15 am
In a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
Swedish whiskey? I would like to know more, please.
Swedish whisky is a fairly recent thing. I knew of one Swedish whisky distiller, and a quick google search turned up a 2nd, more recent one. Mackmyra is the older and better known of the 2, having opened their first distillery in 2002. I haven't tried their whisky yet, but it's gotten
Post by: RedKing on July 10, 2015, 11:53:04 am
It's whiskey that's made in Sweden. :PIn a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
Swedish whiskey? I would like to know more, please.
No, seriously, from what I can tell, it's not substantially different from scotch, but made with local ingredients in Sweden. Haven't had a chance to try any yet, so not sure how the local ingredients affect the flavor.
Made some killer fish curry the other night. Used tuna steaks thinking tilapia would be too flimsy, but now I'm seeing the value in floppy fish filets. The steaks were so thick and dense that the curry really didn't infuse into the meat. On the other hand, it meant you actually tasted the tuna as a counterpoint to the masala.
Post by: Sappho on July 10, 2015, 12:26:06 pm
Post by: Eldin00 on July 10, 2015, 12:31:39 pm
Post by: Bauglir on July 11, 2015, 06:13:47 pm
Post by: Yoink on July 12, 2015, 12:25:09 am
I'll happily drink just about any style of whisky. But given the choice, I'll take a good bourbon or rye over scotch or irish.Yeah, scotch is supposed to be the 'fancy' option or whatever, but I can't stand it.
Well I mean, I can stand it, and will drink it when offered(as I would most any booze), but it's pretty damn nasty. :P
Bourbon is nice, as is Southern Comfort even though it's not really whiskey. I don't think I've tried rye.
Fakeedit: damn, that stuff looks potent. I'll have to see if I can buy it around here... or if it's even legal, haha.
Post by: Osmosis Jones on July 12, 2015, 01:25:20 am
Equally, however, I may rapidly descend into a huddled mess of baked goods and puns.
One might say… I am in the Dangerscone!
Post by: Akura on July 12, 2015, 11:44:13 am
Post by: RedKing on July 13, 2015, 10:46:51 am
Since I’ve been trapped at home for a while, I’ve started going a little stir crazy. This manifests itself in a number of ways, but the biggest is procrastibaking; the upside is that I now have fresh baked scones, bread and homemade raspberry preserve!Sounds like you knead a new way to bring in some dough, or soon there'll be muffin left.
Equally, however, I may rapidly descend into a huddled mess of baked goods and puns.
One might say… I am in the Dangerscone!
Post by: Osmosis Jones on July 13, 2015, 07:52:47 pm
Sounds like you knead a new way to bring in some dough, or soon there'll be muffin left.
You jest, but this issue has actually put a $1000 hole in my finances due to lost wages :/
I'm pretty batter about it, to be honest, I donut know how much more I can take!
Post by: GiglameshDespair on July 13, 2015, 08:08:38 pm
All I can say is that must really bite, dude.
Post by: Osmosis Jones on July 13, 2015, 08:11:02 pm
Post by: majikero on July 13, 2015, 08:57:02 pm
Post by: FallacyofUrist on July 13, 2015, 08:57:26 pm
Or a pun battle string cheese.
Post by: Knit tie on July 14, 2015, 03:31:13 am
How to tandoori: an ilustrated guide.
As empirical evidence has shown, lean beef is an awful choice.
Spoiler: Then you'll need your actual tandoori. (click to show/hide)
This one here is made in Russia. (http://amfora-tandoors.com/catalog-eng/#skif) No, seriously. (http://amfora-tandoors.com/content/contact)
Spoiler: Fill 2/3 of your tandoori with wood and light it on fire. (click to show/hide)
Spoiler: At first, the fire will cover the inside of the oven with soot. (click to show/hide)
Spoiler: But then the tandoori will get so hot that the soot will start to come off. (click to show/hide)
Spoiler: put in the grate... (click to show/hide)
Spoiler: and close the lid. (click to show/hide)
The food will be ready in about 15 minutes. Hopefully, it should come out better than the horrible unchewable leathery mess that our beef has turned into.
Post by: Osmosis Jones on July 14, 2015, 05:03:24 am
Okay, okay, I'll stop. :P
But seriously, yeah, unless you're marinating the shit out of it in something like yoghurt to soften the meat, an oven seems like the wrong way to cook lean meat. Good luck though, and keep at it, cause tandoori is fucking boss!
Also, Penguin, I love the title.
Post by: Caz on July 14, 2015, 11:20:59 am
This isn't related to puns, sadly, but I am here today to bring you some pictures of our new tandoori oven in operation.
...You have no idea how much I want a tandoor oven right now. I'm pretty sure you can make one out of bricks and a big flowerpot.
Post by: Rose on July 14, 2015, 11:23:19 am
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Post by: acetech09 on July 16, 2015, 01:34:11 am
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Today I did something that should be illegal. I brined chicken breast for twelve hours, lightly coated in panko dust, then pan fried in uncut salted butter.
Oh. My. God.
I'll be dead tomorrow, but this was a great last meal.
Post by: Osmosis Jones on July 16, 2015, 02:45:35 am
Post by: Sappho on July 16, 2015, 03:13:01 am
Basically, I made coffee in a French Press and used it to make my porridge (it's the "fine" kind that cooks really fast). I also added a big spoon of chocolate powder and a small spoon of soy powder ("cream" flavored kind so it doesn't taste bad - obviously real milk of some sort would be better but I didn't have any). It's pretty yummy, though much sticker than my porridge usually is. And it's definitely giving me a buzz!
Post by: Arx on July 16, 2015, 03:20:48 am
Post by: Rose on July 16, 2015, 03:30:45 am
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
The cookies turned out okay, actually. Nice and crispy, and I had to bake them for half an hour instead of 15 minutes.
Post by: Truean on July 16, 2015, 08:39:25 am
Post by: RedKing on July 16, 2015, 11:20:26 am
Pshaw. If that should be illegal, then what the South does to chicken should be a crime against humanity. Try marinating in buttermilk and spices overnight, then flash-frying it in lard.I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Today I did something that should be illegal. I brined chicken breast for twelve hours, lightly coated in panko dust, then pan fried in uncut salted butter.
Oh. My. God.
I'll be dead tomorrow, but this was a great last meal.
Post by: acetech09 on July 16, 2015, 11:24:19 am
Pshaw. If that should be illegal, then what the South does to chicken should be a crime against humanity. Try marinating in buttermilk and spices overnight, then flash-frying it in lard.I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Today I did something that should be illegal. I brined chicken breast for twelve hours, lightly coated in panko dust, then pan fried in uncut salted butter.
Oh. My. God.
I'll be dead tomorrow, but this was a great last meal.
That's also pretty bad, and by bad I mean delicious - but it doesn't feel nearly as primal as straight-up salt & butter.
Post by: Bauglir on July 16, 2015, 11:29:09 am
I just invented caffeinated porridge. Okay, I probably didn't invent it, but as far as I know, I invented it.I do the same thing with my soylent these days, though sans creamer (I use hot chocolate powder). Works pretty nicely there, too.
Basically, I made coffee in a French Press and used it to make my porridge (it's the "fine" kind that cooks really fast). I also added a big spoon of chocolate powder and a small spoon of soy powder ("cream" flavored kind so it doesn't taste bad - obviously real milk of some sort would be better but I didn't have any). It's pretty yummy, though much sticker than my porridge usually is. And it's definitely giving me a buzz!
Post by: RedKing on July 16, 2015, 02:12:16 pm
Post by: Zrk2 on July 16, 2015, 02:58:28 pm
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
I made chocolate brownies marbled with peanut butter mixed with sugar and milk. Sadly, I am not the smartest at what it means to "marble" but thankfully someone else fixed it for me.
I need to make brownies now. I hate you in the best way.
I just invented caffeinated porridge. Okay, I probably didn't invent it, but as far as I know, I invented it.
Basically, I made coffee in a French Press and used it to make my porridge (it's the "fine" kind that cooks really fast). I also added a big spoon of chocolate powder and a small spoon of soy powder ("cream" flavored kind so it doesn't taste bad - obviously real milk of some sort would be better but I didn't have any). It's pretty yummy, though much sticker than my porridge usually is. And it's definitely giving me a buzz!
This may just be enough to get me to start eating breakfast.
Post by: Bauglir on July 16, 2015, 04:14:33 pm
If soylent is people, does that mean chocolate soylent is black people?No, it's Oompa-Loompas.
Post by: GiglameshDespair on July 16, 2015, 04:15:42 pm
we're blended up and fed to you
Post by: Cryxis, Prince of Doom on July 18, 2015, 10:44:18 pm
Post by: Helgoland on July 19, 2015, 03:47:46 am
Post by: Sappho on July 19, 2015, 03:58:56 am
Post by: Arx on July 19, 2015, 04:08:14 am
And some baking puns that kind of flopped.
Post by: crazysheep on July 19, 2015, 04:48:22 am
And some baking puns that kind of flopped.They didn't flop, they just failed to rise.
Post by: Osmosis Jones on July 19, 2015, 04:55:49 am
In other news, was doing some baking experiments recently. Starting from the scone recipe I used last week, I made some, for want of a better word, tea cookies, containing actual tea (steeped a couple of bags, then used the resulting tea as the liquid for the batter).
They're okay... but it turns out 2 odd tablespoons of granulated sugar was nowhere near enough, so they're only faintly sweet. Also quite dry, but there's definite promise there. Overall, sort of like a less sweet, less dense, almost gingerbread-esque flavour biscuit or shortbread (probably mostly from the allspice I used).
Post by: Cryxis, Prince of Doom on July 19, 2015, 05:17:46 pm
Post by: GiglameshDespair on July 19, 2015, 07:48:29 pm
Post by: Bauglir on July 19, 2015, 08:15:07 pm
Post by: Bauglir on July 19, 2015, 09:31:50 pm
Post by: penguinofhonor on July 19, 2015, 11:56:52 pm
Spoiler: ribs and cornbread (click to show/hide)
I used this crock pot ribs recipe from a while ago (http://www.bay12forums.com/smf/index.php?topic=107598.msg4281141#msg4281141) except I changed up the rub. This time it was made of 1 tsp salt, 2 tsp pepper, 2 tsp cumin, 1 tsp ground chipotle pepper, 1.5 tsp smoked paprika, 1 tsp ground mustard, 1.5 tsp turmeric, 1/3 cup brown sugar. The turmeric dyed the ribs orange, which was kind of entertaining.
I can't find the cornbread recipe I used, which is unfortunate because I wanted to tweak it a bit. It was decently close to my desired recipe - not crazy sweet or moist. It mainly needed to be crumblier, which would be an easy change in the cornmeal:flour ratio. I'll need to make cornbread again so I can continue experimenting. A good cornbread recipe is hard to come by.
Spoiler: pistachio chicken, baked sweet potato, and broccoli (click to show/hide)
Made chicken the same way as last time (http://www.bay12forums.com/smf/index.php?topic=107598.msg6253275#msg6253275), but with better sides. Baked sweet potatoes are always great.
The broccoli is the most memorable part of this meal for me (though the rest was also awesome). I was inspired by some people talking about broccoli here, so I sauteed some in butter with a good bit of minced garlic. It picked up the garlic flavor really well. I also charred the broccoli just a bit, which is very good in my opinion. I am surprised I haven't made broccoli again since then.
Spoiler: chicken parmesan (click to show/hide)
I've been making carbonara a lot lately (no pictures unfortunately) so this night I decided to try some more Italian cooking. I used this recipe (http://norecipes.com/recipe/chicken-parmesan-recipe/) because I agree with the author's points about layering the chicken and sauce. I did use pre-crushed tomatoes for the sauce and added a jar of chopped kalamata olives. I also had dried herbs, and mixed Parmesan with Pecorino Romano instead of just using Parmesan.
It turned out great. Crispy cheese on the top and good pasta sauce on the bottom. The olives were an idea I got from another recipe I saw - I am definitely adding olives to all future spaghetti sauces I make.
Spoiler: turnip, carrot, and cherry tomato salad (click to show/hide)
I got everything in this salad except the vinaigrette from a farmer's market. I've been going to those a bit lately - you should too if there are some near you! They're fun and you can find cool stuff. Then you get to eat the cool stuff. And that's great.
Spoiler: pizza bagel (click to show/hide)
I also bought some tomato herb bagels from the farmer's market, and this seemed like a good way to use tomatoey bagels (spoiler: it is). The sauce was some extra from the chicken parmesan. I mainly used mozzarella for the cheese, with a bit of Parmesan and Pecorino Romano. These were quick and good - I'll probably make them for breakfast occasionally.
Spoiler: chorizo and refried bean burritos (click to show/hide)
I made refried beans using isthay eciperay (http://www.bay12forums.com/smf/index.php?topic=144166.msg5701011#msg5701011), which is a long and arduous process. I used four pounds of dried pinto beans, a medium yellow onion, and 1.5 heads of garlic. After the beans soaked up some water I learned that four pounds of beans is too much for my crock pot and had to scoop some out. At the end I was rewarded with a tremendous amount of bean mush, much of which I have frozen because it will take me a while to eat this many beans.
The burritos also contain sour cream, some good chorizo I got, and shredded Mahon cheese. While making these I realized that I am bad at rolling burritos. It takes some amount of practice, apparently.
Spoiler: chorizo "scramble" (click to show/hide)
This is what I just ate, because I got hungry typing a long post about food. I was planning on making scrambled eggs, but there was just one egg. So I ended up sauteeing half a red onion, a few stalks of garlic (stalk garlic is cool), and most of a cob of corn. When that was all cooked pretty well I added the leftover chorizo from the burritos, then globbed everything together with the egg and a bunch of cheese. It was pretty tasty.
Post by: Tack on July 20, 2015, 07:47:03 am
Ended up cooking them 3 different ways over a weekend to figure out what the best version of thick-cooked steak is (Currently we're all set on butter-basted steak).
If I had pictures, I'd show them. It was better than I've ever had in any restaurant.
Looks like I'll have to go back so I can share my carnivorous heaven-food with y'all.
Next-
Yiros!
Post by: Flying Dice on July 23, 2015, 02:01:47 am
Post by: Bauglir on July 25, 2015, 03:11:05 pm
2 pounds pork sausage or favored meat
1 yellow onion
Mushrooms equal in volume to onion
3 jalapeno peppers
3 tbsp butter
Shredded cheddar cheese
Shredded parmesan cheese
Bread dough - I sourced mine from 2 cans of french bread dough, totaling 22 oz, but you can make your own or buy different types.
Dice the onion, mushrooms, and peppers finely, then sautee them over high heat in the butter. Stir constantly. Add the meat when the vegetables soften, and lower the heat to medium. Cook until done, stirring frequently. Meanwhile, roll out your dough to a flat, vaguely rectangular sheet. When the meat is well-cooked, drain it (for the love of god, drain it) and spread a layer over the bread. You will have far too much meat, but that's okay. Use it, along with the drippings you drained off, for other things. Make sure to leave spaces not covered by meat around the edges, with additional space on one end so that you have some dough to work with to seal the loaf. Sprinkle cheese atop the meat, then roll. Seal the ends and seam, then place the loaf on a greased, floured baking sheet, seam down. Using a fork, poke some holes along the top so that steam can escape. For a browner crust, brush with some oil or melted butter. Bake for 45 minutes at 350 degrees, or until the crust has begun to brown. Remove from the oven, and cover the top with a layer of cheddar and then a layer of parmesan. Don't add too much, since you don't want it running off the sides of the loaf. Return to the oven for another 15 minutes, or until the cheese has started to crisp and the crust is browned.
Nothing terribly innovative, but it's a good treat. Easily modified for personal taste through vegetable substitutions, meat choices, and cheese choices.
Post by: Neonivek on July 28, 2015, 02:20:07 am
Does Properly cooked Brown Rice taste like this?
It tastes overcooked, soggy and mushy, and undercooked, hard and almost crunchy, at the same time?
Or is there a way to prepare it better?
Post by: majikero on July 28, 2015, 05:40:52 am
Post by: MarcAFK on July 29, 2015, 01:53:39 am
So I have to askToo moist, you need to cook it very slowly for a long time with minimal water, steaming is ideal.
Does Properly cooked Brown Rice taste like this?
It tastes overcooked, soggy and mushy, and undercooked, hard and almost crunchy, at the same time?
Or is there a way to prepare it better?
I generally use the same method I use for white rice, rinse the rice (less critical for brown) add the right quantity of water (It's about one part rice to 2 parts water).
Note if you rinsed the rice it will now already contain water which makes working out the quantity of water to add difficult. The solution is to rinse the rice by putting it into a measuring container, add the 2 parts water, note how high the level is. Then rinse using that water. After draining it out top up to that line again. Then put that into a pot, put on a medium heat until it starts to simmer, turn the heat right down as low as possible and put a lid on to let it absorb.
White rice it should take like 7-10 minutes, brown... uh, 20 maybe?
If you're not sure check it every 5 mins to make sure it hasn't boiled dry or stuck to the bottom of the pot and burned.
The rice when done should be expanded slightly, the rice inside visibly trying to break out of the husk but not puffy and starchy. It should be soft but chewy, not crisp at all. Though you're welcome to cook it until it's sticky if you want, it makes nice nutty flavoured rice puddings.
Post by: Jopax on July 29, 2015, 10:41:17 am
So I decided to make kinda-chilli. Used some extra veggies, started off with onions, garlic and a single green paprika. Then added some mushrooms and the beef afterwards. Finished off with a chopped up tomato and some tomato sauce/ketchup to add a bit of sweetness. After all that cooked for a while I tossed in a bunch of canned corn/beans and let it all simmer for a bit.
Turned out pretty nice for a first time, I still can't figure out why no matter how much salt I added it didn't taste salty enough but the hotness was pretty spot on, even though I thought I added too much powder and cayenne.
In any case, chilli fuck yeah!
Post by: Caz on July 29, 2015, 11:59:52 am
So I was finally alone home and with a kitchen.
Turned out pretty nice for a first time, I still can't figure out why no matter how much salt I added it didn't taste salty enough but the hotness was pretty spot on, even though I thought I added too much powder and cayenne.
In any case, chilli fuck yeah!
bacon is the key. or a pig's foot. or just beef stock. something to give the umami/salt flavours.
Post by: Jopax on July 29, 2015, 12:53:21 pm
Post by: Caz on July 29, 2015, 12:55:51 pm
I did chuck in a few bits of bacon but I guess that wasn't enough. Next time tho. Also I think I'll try and make it thicker/creamier next time (as in, it was chunky but the consistency was varying between runny and hard bits, I want it to less of a gap between those two extremes), not sure how I'll do that yet but I have some ideas I might try.
Puree half of the beans, it works well
Post by: Arx on July 29, 2015, 02:05:58 pm
It's hot, it's spiced, it's bitter, and it's caffeinated. I boiled up some cinnamon, nutmeg and ginger with about fifteen ml of cocoa in about 150ml of water, added 10-15ml of instant coffee (I didn't want to boil coffee grounds), and gave it another boil. Topped it off with more water and milk.
It tastes amazing and I need to do this more often.
Post by: Helgoland on July 29, 2015, 02:33:04 pm
Just mushing them a bit helps as well.I did chuck in a few bits of bacon but I guess that wasn't enough. Next time tho. Also I think I'll try and make it thicker/creamier next time (as in, it was chunky but the consistency was varying between runny and hard bits, I want it to less of a gap between those two extremes), not sure how I'll do that yet but I have some ideas I might try.
Puree half of the beans, it works well
For soups adding some mashed potatoes can do miracles.
Post by: penguinofhonor on July 29, 2015, 03:17:58 pm
I also got some cool spices I've never used before. Green cardamom, mace, shah jeera, and dried fenugreek. Tonight I'm cooking something I found on this site (http://www.spiceupthecurry.com/) Japa linked in IRC. It is a cool site and I will probably make a bunch of things from it in the future.
Post by: Knit tie on August 02, 2015, 02:23:39 pm
Spoiler: Behold! (click to show/hide)
Spoiler: I made a kebab in Tandoor and it came out actually tasty! (click to show/hide)
Also, we made some homemade redcurrant jelly that day, but it wal labour intensive as all hell.
Post by: penguinofhonor on August 02, 2015, 03:55:47 pm
Spoiler: paneer lababdar (click to show/hide)
Indian cooking is fun! I made the paneer and garam masala that went into the recipe. The paneer got pressed too thin so it was crumbly, which made the dish look less cool, but whatever. It still tasted great. I ate it with some paratha from the store.
Post by: Akura on August 03, 2015, 11:41:23 am
Post by: Neonivek on August 04, 2015, 03:56:48 pm
I have actually started to prefer boneless chicken because it is rarely super greasy.
Post by: Osmosis Jones on August 05, 2015, 05:30:56 am
You know... I think I can't stand greasy chicken anymore...
I have actually started to prefer boneless chicken because it is rarely super greasy.
Yup. I haven't bought bone-in KFC in over a decade because of this exact reason (not that I buy KFC more than a couple of times a year as is, but still). The grease around the bone is rank.
Post by: Andres on August 07, 2015, 09:48:41 pm
Post by: Reudh on August 08, 2015, 03:46:12 am
The "guilty" part comes from the titanic expense of buying Hass. Here in Australia, they vary between $1 and $4 around the year.
Post by: Cryxis, Prince of Doom on August 08, 2015, 08:19:51 pm
Post by: Sirus on August 08, 2015, 10:29:55 pm
Post by: Osmosis Jones on August 09, 2015, 03:58:25 am
Going to be making this (http://mybarbariantable.blogspot.com.au/2010/09/pfb-2-manti-ottoman-empires-precious.html?m=1) soon :)
Sounds good! Also, interesting that it's called Boregi... I wonder if that's the same etymology as Polish pierogi dumplings?
Post by: Sheb on August 09, 2015, 03:59:53 am
Post by: Cryxis, Prince of Doom on August 09, 2015, 10:03:17 am
And those two may be related as another form of stuffing for these dumplings (for meatless dumplings that is) is to stuff them with potatoes or squash. IIRC pierogi are stuffed with potato correct?
Post by: majikero on August 09, 2015, 10:10:37 am
Going to be making this (http://mybarbariantable.blogspot.com.au/2010/09/pfb-2-manti-ottoman-empires-precious.html?m=1) soon :)Dumplings? Must try this. Especially the way its folded. It'll look amazing when fried.
Post by: kilakan on August 09, 2015, 10:28:24 am
I've not been able to find one that doesn't make like.. cornmeal sweetbread instead of the older fashioned heavy salt type loaf.
Post by: Cryxis, Prince of Doom on August 09, 2015, 10:40:56 am
Post by: Sappho on August 16, 2015, 05:23:33 am
Sauteed half a white onion and half a red onion in olive oil. Added chopped red and green bell pepper, plus two chopped fresh jalapenos. When they got soft, added a handful of chopped fresh coriander leaf (cilantro) and a couple of sliced mushrooms. Let that go for a minute, then dumped in a can of red kidney beans (with the brine) and a handful of frozen corn (would have been better with sweet corn, but sadly they didn't have any when I went shopping, so it's the non-sweet kind and is still good). When the sauce boiled down, I added two small chopped fresh tomatoes and squeezed half a lime over the whole thing. Also sprinkled a bit of salt and pepper.
Put it in some tortillas along with some jasmine rice to make the best burritos. I'm so happy right now.
Post by: Cryxis, Prince of Doom on August 16, 2015, 12:35:24 pm
I used larger dumplings though (3"x3") instead of (1.5"x1.5") because I've never made dumplings before and it was difficult enough folding the larger ones.
I didn't really take any good pics while making them because my hands were covered in raw meat and egg before popping them in the oven and I was rushing to make the yogurt garlic dip and sautéed vegies while everything was baking.
It tasted pretty and the dip went well (mixed a 6oz thing of plain nonfat yogurt with some minced garlic, garlic salt, and a couple pinches of ground sumac (IMPOSIBLY HARD TO FIND OUT HERE!)) but the dumplings were basicaly just meatballs in wantons, so next time I will be seasoning them better and probably do two batches. One with terryaki sauce mixed in with the meat and the (btw I used ground beef instead of lamb .-. ) and the second with ground sumac and other SPICES instead of sauce.
Post by: Bauglir on August 16, 2015, 07:40:49 pm
Post by: Dorfs R Fun on August 17, 2015, 04:48:53 pm
The optimal sauce for rice is prepared by cooking chicken, garlic, and celery in an excess of butter with black pepper. When the vegetables are soft, and the meat cooked, add equal parts sriracha and sour cream.
This is happening tonight. I have the ingredients. I will have the awesome.
Post by: Jopax on August 17, 2015, 05:12:25 pm
Post by: Bauglir on August 17, 2015, 05:48:45 pm
Post by: Cryxis, Prince of Doom on August 17, 2015, 06:19:14 pm
Post by: Bauglir on August 17, 2015, 06:46:11 pm
Post by: majikero on August 17, 2015, 06:59:14 pm
Post by: Cryxis, Prince of Doom on August 17, 2015, 07:03:50 pm
I have never had potatoe with cream cheese...
Post by: penguinofhonor on August 17, 2015, 07:08:51 pm
It's almost considered wasteful in my house to mash potatoes without making them into waffles. They are that good.
Post by: Bauglir on August 17, 2015, 07:09:24 pm
Why shouldn't you peel them?Potato peels offer texture and nutrition. Much good.
Post by: timferius on August 18, 2015, 07:01:33 am
Post by: Sheb on August 18, 2015, 07:17:22 am
Post by: kilakan on August 18, 2015, 09:36:28 am
My friend ordered beef shwarma last night and got donair meat. What madness is this?Yeah what sheb said, shwarma is donair meat. It just tends to come with different sauces/in a pita bread wrap and the like.
So I made a well... I'd call it a stir fry but it wasn't really last night of a few pounds of zuchinni and some mustard leaves. For spices I used some chili flakes, tumeric, ginger, garlic, a little cloves and lemon. It was delicious as I kept the amounts of spices very low and didn't cook the zuchinni too much.... unfortunately I ended up violently ill a few hours later. Time to find out which of those things was bad...
Post by: timferius on August 18, 2015, 11:32:42 am
Edit: Not hostile, just passionate about Shwarma. So good.
Edit the second: This may just be a North American thing, definitions seem to vary by region.
Post by: Helgoland on August 18, 2015, 05:54:57 pm
Well, schwarma is döner meat.At least someone here uses the original German spelling :D
Post by: Sheb on August 19, 2015, 04:02:49 am
Post by: Helgoland on August 19, 2015, 04:17:18 am
Seriously though, there's the (not entirely unfounded) story around here that Döner was in fact invented in Germany, by Turkish immigrants. Thus it's entirely appropriate to consider it a typically German dish, and call 'döner' the original German spelling ;)
Post by: Osmosis Jones on August 19, 2015, 06:47:29 am
Every Persian and Turkish kebab I've ever had from a *traditional* restaurant was always meat and veges served with loose flatbread, never wrapped up, so I'm inclined to believe it. Doner meat, as in the kofta-esque blend cooked on a spit, has definitely existed for a loong time.
Post by: Rose on August 19, 2015, 12:05:25 pm
The exposed crust is dark brown, while the filling is golden brown. A fork came out clean.
Post by: penguinofhonor on August 19, 2015, 12:32:59 pm
Post by: Bauglir on August 19, 2015, 12:43:06 pm
Post by: Rose on August 19, 2015, 01:23:29 pm
Then again, it's the first pumpkin pie I've ever made, and only the second pie ever, so it's to be expected.
Post by: timferius on August 19, 2015, 01:38:25 pm
Post by: Bauglir on August 20, 2015, 10:29:57 pm
So, yeah, I'll endorse mead as a good alcohol for white meat marinade.
Post by: Eldin00 on August 21, 2015, 11:49:44 am
Does anyone have a recipe for corn bread that doesn't use a ton of sugar?
I've not been able to find one that doesn't make like.. cornmeal sweetbread instead of the older fashioned heavy salt type loaf.
Missed your query before and just noticed it. Here's an old recipe for southern-style savory cornbread:
Ingredients
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking soda
1 teaspoon salt
1 to 2 Tbsp sugar (optional)
1 1/4 cups buttermilk
1 egg
6 Tbsp unsalted butter, melted
1 Tbsp bacon drippings
Put the bacon drippings in a cast iron skillet or dutch oven (or cake pan if you don't have either). I use a 9 inch skillet, so something around that size. Put this in an oven that you are pre-heating to 400°F while you mix the remaining ingredients.
Mix the dry ingredients. Beat the egg with the buttermilk. Mix the egg/buttermilk mixture with the dry ingredients, then stir in the melted butter.
Once your oven is pre-heated, take out the pan and add the batter. Make sure it is evenly distributed in the pan. Put the pan back in the oven and bake for about 20 minutes. The edges should turn golden brown, and if a toothpick inserted near the middle pulls out clean, it's done.
Let the cornbread sit for at least 10 minutes before cutting.
Hopefully this is along the lines of what you were looking for, instead of the more popular northern-style cornbread (which has more sugar and flour).
Post by: Eldin00 on August 21, 2015, 12:13:34 pm
Marinaded some chicken in sriracha and mead with a bit of lime juice, and a package of roasted chicken ramen seasoning (for some reason). Really good, and mixed with the cooking oil, a bit of apple cider vinegar, and some flour, thickened up into a nice sweet and spicy sauce for the chicken.
So, yeah, I'll endorse mead as a good alcohol for white meat marinade.
I'd never thought to use mead in a marinade, but now that I think about it, it makes sense that it would be good. Thanks for the suggestion and I'll have to try it sometime.
Post by: Sappho on September 04, 2015, 07:02:53 am
Post by: Ghills on September 04, 2015, 11:26:48 pm
Anyone have any good uses for canned soya beans? I know they're healthy but I don't know any good ways to cook them, and the recipes that pop up when I do a general google search require a lot of stuff I don't have.
Chilli or bean stew. Those options work with any kind of bean.
We finally got an ice cream maker that works. :D So far so good - the ice cream turns out decent regardless of how carelessly we make the recipe. Not that the recipes are hard, mind, we just typically don't bother with recipes.
Mini-Review:
The ice cream we make is not quite as nice as expensive ice cream brands. It is better than cheap ice cream brands, and about the same cost. Only slightly worse and much cheaper, I'll take it. Also, we can make all kinds of weird flavors and experiment. I was worried about planning ahead enough to make the bases and freeze the bowl - we are terrible at planning ahead - but so far we just keep the bowl in the freezer and it works great. Mixes do work better when cooled down before being poured in. Popping them in the fridge for 2 hours works great, and making the mix doesn't take long, so it works perfectly to bookend cooking dinner.
If you like trying different kinds of things, tweaking to suit your tastes, or eat a lot of ice cream, a low-cost ice cream maker is a great idea. If you just like standard vanilla/chocolate sometimes and don't buy the better brands, it's not worth it.
Post by: Rose on September 06, 2015, 02:14:57 am
Post by: Sappho on September 06, 2015, 04:37:21 am
(http://www.hame.cz/products/thumbnail/cs?path=upload%2Fproducts%2F&path2=7713%2F&filename=600_b70547833cadb103e620c194b7fc579c.png&width=300&height=300&transparent=1)
Post by: Bauglir on September 06, 2015, 07:01:34 pm
Also, this (http://thelemonbowl.com/2015/05/garlicky-greens-with-caramelized-onions.html) is pretty good as a rice topping if you're a fool and forget to bread.
Post by: itisnotlogical on September 09, 2015, 07:59:30 am
Post by: penguinofhonor on September 09, 2015, 08:08:58 am
Post by: Arx on September 09, 2015, 08:09:22 am
Post by: timferius on September 09, 2015, 08:20:12 am
Post by: uber pye on September 09, 2015, 01:49:33 pm
Actual soybeans. This exact can, in fact:
(http://www.hame.cz/products/thumbnail/cs?path=upload%2Fproducts%2F&path2=7713%2F&filename=600_b70547833cadb103e620c194b7fc579c.png&width=300&height=300&transparent=1)
try making tofu or soy sause
Post by: Yoink on September 10, 2015, 09:52:13 am
Post by: hops on September 10, 2015, 02:42:42 pm
Post by: Helgoland on September 10, 2015, 02:50:24 pm
Post by: Yoink on September 10, 2015, 02:51:51 pm
/me doesn't know much about carbs... not the kind found in foodstuffs, anyway.
Post by: Arx on September 10, 2015, 02:52:52 pm
Coffee. Or beer, maybe. Milk is also a good choice.
I've done the coffee-for-breakfast gig more times than I care to admit, but I'm not sure it's healthy.
Post by: hops on September 10, 2015, 03:01:45 pm
Post by: penguinofhonor on September 10, 2015, 03:06:45 pm
Also... fructose is a carbohydrate.
Post by: scrdest on September 10, 2015, 03:17:04 pm
What's a good low-carb vegetarian breakfast? I can't find anything that isn't disgusting or time-consuming.Eggs. Fried, boiled, poached, scrambled, whatever. Zero carbs in themself, half-and-half saturated and unsaturated fat and a ton of proteins.
Post by: hops on September 10, 2015, 03:34:28 pm
Wait, now it's unhealthy to pick up and eat an apple without carbs too? That sounds like something that was devised to sell more bread.What I meant is that fructose is digested rapidly in the body, which is good if you're an athlete, but not if you want breakfast.
Also... fructose is a carbohydrate.
Post by: Yoink on September 10, 2015, 03:37:28 pm
Unless you're referring to some weird dish involving fertilised eggs...
And doesn't pescetarian just mean you still eat fish? ???
Post by: Neonivek on September 10, 2015, 03:39:06 pm
It is milk and honey that are always vegetarian.
Post by: scrdest on September 10, 2015, 03:49:57 pm
You need the energy from something, so cutting out any sugars whatsoevers as much as possible means what you're left with is fat and protein, and with the limitation of being vegetarian, the only way to get the latter is eggs, already mentioned and maybe not-vegetarian, cheeses, which you would have to eat on their own, or stuff like beans, which are carb-rich as well as protein-rich. Or basically pure fat. Or cheating and going with essentially flavored water (vis coffee, milk) which is hardly a meal.
That said, cottage cheese might be a good pick. Easy and quick to make, can be eaten on its own, keeps you going for a while, and is easily customizable (chives or onions are a nice option), as well as vegetarian.
Post by: Rose on September 11, 2015, 09:21:57 am
Post by: scrdest on September 11, 2015, 11:08:23 am
I don't know how much carbs rice has, but it's great with fruit and yogurt.ALL OF THEM, unfortunately. I checked on a box of rice I have, actually, it's 82% carbs by weight. It's carbed carbs in a carb-onara sauce, essentially.
Post by: hops on September 18, 2015, 12:07:11 am
Post by: Execute/Dumbo.exe on September 18, 2015, 12:51:44 am
Here's something for you to try, try out just having a few easy things that are filled with fibre (Celery, corn, Mabye) just have a bunch of that stuff, it works for me to suppress my appetite.
Post by: inteuniso on September 20, 2015, 12:31:43 pm
Insert oats and tomatoes into rice cooker
Spoiler (click to show/hide)
???
Prophet
Spoiler (click to show/hide)
Post by: Pencil_Art on September 26, 2015, 05:54:26 am
Post by: Ghills on September 26, 2015, 04:54:41 pm
Recipe: http://www.thestarvingchefblog.com/2013/10/seriously-simple-egg-rolls.html
TL:DR Saute bagged coleslaw mix, put coleslaw mix on eggroll wrapper, wrap, deep fry or bake. TADA! We also added some sliced chicken.
The Starving Chef also has some anime-inspired recipes, so next up in cooking adventures is Avatar the Last Airbender cream cheese fruit pies ( http://www.thestarvingchefblog.com/2015/08/fruit-pies-avatar-last-airbender-recipes.html ) or cabbage steak, which sounds tasty and hilarious.
Post by: Jopax on September 26, 2015, 05:13:33 pm
Also, in food news, made pizza today, tried my hand at making a stuffed crust, didn't turn out the best but it was still pretty nice. The main problem was that it was an impromptu thing so I had to work with too little dough and it was a bit too oily so the seam didn't close as nicely. Still, turned out pretty neat and tasty. Also red horn peppers go awesomely on a pizza with several kinds of cheese, really freshens up the whole thing nicely :D
Post by: Sappho on September 29, 2015, 11:35:21 am
Personal recipe for grog:
Chop up or mince decent-sized slice of fresh ginger. Put in cup.
Add one bag of cheap black tea to cup. (Weak stuff, not the strong English stuff. No strong flavors.)
Boil water. Pour over cup.
After about half a minute, remove tea bag.
Let sit for about ten minutes.
Strain liquid into second cup to remove ginger pieces.
Add some fresh-squeezed lemon juice, a small spoon of honey, and a shot of rum (preferably Czech "Tuzemsky" rum, but you can't really get that outside of this country - it tastes *very* different from Caribbean rum).
Drink!
Repeat until you are healthy or too drunk to care that you're sick.
For dinner:
Chop or mince a few cloves of garlic and a small onion. Also chop up a carrot and a few small potatoes or one large one, and slice up one small chili pepper.
Sautee everything but the potato in a little olive oil in a big pot. Add the potato once it's really hot. Do not let the garlic turn brown! Just lightly sautee.
Sprinkle in some "provencal" herb mix and a generous helping of chopped parsley (fresh is best, dried works fine).
After about one minute, pour in a bunch of water, as much as you want. You can also add a sprinkling of flour or potato/corn starch to thicken it a bit.
Sprinkle in a tiny bit of sea salt (just a pinch) and a generous amount of black pepper.
Boil then cover and simmer for half an hour.
Chop up a few small tomatoes and throw that in about 5 minutes before the soup is ready.
Meanwhile, brush some sliced dark bread with olive oil. When the soup is almost done, toss them in the oven/toaster and toast until lightly browned and slightly crispy on the outside.
Soup > bowl. Toast > dip in soup while eating.
Repeat until there is no more soup. Or make some more soup. It's pretty good.
NO MORE SICK.
Also these things are also lovely when you are not sick.
Post by: Bauglir on September 29, 2015, 12:47:19 pm
*the meal, not the emperor
Post by: Neonivek on September 30, 2015, 03:17:07 pm
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
Post by: Bauglir on September 30, 2015, 03:30:21 pm
Post by: GiglameshDespair on September 30, 2015, 03:31:36 pm
Post by: Neonivek on September 30, 2015, 04:01:26 pm
If there's anything but rice in it, it sounds like a casserole to me. If it's just the rice, then it just sounds like a novel-ish way of finishing it up. Fried rice does need to be fried; the stirring and high heat are important for getting the oil to cook into it properly, I think, and usually for cooking other ingredients (notably egg).
It was called Turkey fried rice. Likely it had turkey and bean sprouts. No oil in it.
If it's not fried at some point, it's probably not fried rice.
I see.
Post by: Rose on October 02, 2015, 01:49:41 am
Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani
Post by: scrdest on October 02, 2015, 12:23:53 pm
Doesn't pilaf need to be cooked in broth to be a pilaf?Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani
Post by: Bauglir on October 02, 2015, 12:31:22 pm
Doesn't pilaf need to be cooked in broth to be a pilaf?This is what Wikipedia tells me, but I figure that after boiling for 40 minutes vegetables and meat are gonna make a broth >_____________>
Post by: Rose on October 02, 2015, 11:28:58 pm
In india, pulao is more dry.Doesn't pilaf need to be cooked in broth to be a pilaf?Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani
Post by: Frumple on October 06, 2015, 12:10:08 pm
Post by: Bauglir on October 06, 2015, 01:21:55 pm
So I've tried making snail pie, and while my first result is edible, it is not delicious. I know what to change next time (less butter, correct filling-to-shell ratio), but meanwhile anybody else got any ideas? The recipe I have is basically to put butter and snails in a pie shell and bake for a while, and then pour in egg yolks beaten with a bit of booze and bake again for a bit.
Post by: penguinofhonor on October 06, 2015, 01:53:08 pm
I have never heard of this before so I can't help you, but snail pie sounds fascinating so please update us if you make it again.
Post by: Frumple on October 06, 2015, 02:02:52 pm
And cashew milk would probably be pretty similar. Also something I now want to try, because while I do like almonds well enough, I really like cashews, and if the taste translation is similar I might have found a new luxury drink. though I think my biggest question now is if they make pecan milk, and if so, how feasible it is to construct in a normal kitchen, because there's a pecan orchard outside this house and, uh.*
No clue on the snail pie front, though. Assuming I could stomach the snails (probably can't :P), I'd probably be looking for a way to replace the butter with... something else. Not sure what. But something. Kinda' lost the taste for butter over the last several years of only very rarely using any.
... also probably not use the booze, either. Even using it in cooking, I generally prefer to use something more... direct? I guess is the word for it. Whatever part of the alcohol I'm looking for re: taste (either the sweet parts or the rest), I just go for something that's got that and skip the unnecessary intervening substances. Haven't cooked with it much, though, and then just cheap wines.
*Okay, it turns out it's easy, if somewhat time consuming on the prep (pecans need soaking for at least a half day or so, looks like, if you want it very smooth), and I really need to get around to finding out what the hell a tea towel is and acquiring some. Or just a really fine strainer, I guess. Might be one around here, but I don't think so...
Post by: Sappho on October 06, 2015, 02:10:28 pm
(http://i.kinja-img.com/gawker-media/image/upload/s--Mwt5Upq6--/1433916891543851078.jpg)
Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods? Sadly, I find it's not that great in coffee without sugar and cream (and being lactose intolerant and non-dairy "milk" products being expensive and tending to go bad before I use a whole container, I generally just drink coffee black). But I love the way it smells and I'm itching to put it to an interesting use. Pumpkin spice brussels sprouts? Pumpkin spice french fries?
(By the way, my pumpkin spice is homemade, just a mix of ground cinnamon, ginger, nutmeg, and allspice.)
Post by: Frumple on October 06, 2015, 02:16:47 pm
.. though re: non-dairy stuff, I'm just now noticing that it's pretty easy to make the stuff, if you can get raw nuts for cheaper than the processed non-dairy milk. Mostly just takes some time (to soak the nuts), a blender, a strainer, and some seasoning. Would also let you ration out the amount easier, and the nuts themselves store a lot better than the milk (since frozen nuts work just fine once thawed out, and can stick around for months).
E: My other recommendation for the spice would be to try putting it in other condiments, if you use them. The similar effect I've had is putting syrup in with other sauces (ketchup, bbq, teriyaki sauce, etc.), which often turns out wonderful. This conversation has led me to realize I'm now going to have to try putting cinnamon in teriyaki sauce and dipping meat in it, soon. *makes mental note*
Post by: Djohaal on October 06, 2015, 03:06:41 pm
Post by: Frumple on October 06, 2015, 03:42:28 pm
Post by: penguinofhonor on October 06, 2015, 04:03:49 pm
Post by: Akura on October 06, 2015, 04:57:35 pm
Tis the season guys...Spoiler (click to show/hide)
Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods?
I would assume that an oil change would not be an awesome use for pumpkin spice.
Beyond what is mentioned, the only thing I've use pumpkin spice is for pumpkin-pie ice cream.
Post by: SirQuiamus on October 06, 2015, 04:57:59 pm
Food thread people! Substituting almond milk for milk in baking and such. Any particular concerns, or is it just free swap?As long as it's anything you could conceivably replace with powdered milk, you're cool. Non-dairy milk substitutes are pretty good for anything except coffee. The one reason I can't go full vegan is because non-dairy "milk" in my precious, hallowed coffee is just fucking disgusting, no two ways about it.
Post by: itisnotlogical on October 06, 2015, 09:37:46 pm
Post by: Eldin00 on October 08, 2015, 12:03:53 am
Tis the season guys...Spoiler (click to show/hide)
Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods?
I would assume that an oil change would not be an awesome use for pumpkin spice.
Beyond what is mentioned, the only thing I've use pumpkin spice is for pumpkin-pie ice cream.
Pumpkin pie spice is a mix of several of the most commonly used spices in baking. Pretty much anyplace you'd use cinnamon, pumpkin pie spice will be ok (sometimes better, sometimes not as good, but almost always still ok). I've also used it as a replacement for garam masala in a pinch, but it's a mediocre substitute.
Post by: Sappho on October 08, 2015, 07:17:14 am
Post by: Avis-Mergulus on October 08, 2015, 11:14:55 am
Post by: Bumblebee on October 09, 2015, 01:34:49 pm
Spoiler: Hey, look what I got! (click to show/hide)
Post by: Comrade P. on October 09, 2015, 01:39:27 pm
Post by: penguinofhonor on October 09, 2015, 01:45:21 pm
Post by: Bumblebee on October 09, 2015, 01:49:25 pm
There was an exhibit of various jams in Moscow a while ago.No, it wasn't the "Moscow jam*", dad attended it due to his work, it sould've been something more serious.
*"Moscow jam" is a local annual automn trade exibition of omnomnomity. Exotic and national food is exposed, etc.
Post by: sprinkled chariot on October 09, 2015, 03:52:38 pm
Post by: TempAcc on October 14, 2015, 04:02:14 pm
Post by: Helgoland on October 14, 2015, 07:58:53 pm
-snip-If you ever happen to encounter that stuff again, would you be interested in exporting a couple jars a few thousand klicks westwards?
Post by: Sirus on October 14, 2015, 08:15:48 pm
I just found this hot pepper sauce with honey mixed in, at some small market in the roadway... And its actualy pretty damn good :v!Was it honey-chipotle sauce? That stuff is amazing.
Post by: Sheb on October 15, 2015, 03:55:18 am
Also, I still cannot feel my tongue.
Post by: Bauglir on October 15, 2015, 07:33:13 am
Post by: Jopax on October 15, 2015, 08:35:32 am
Think I'm gonna cook it up and then pop some tomatoes and bacon on a pan and mix it in once it's cooked. Perhaps toss in some cottage cheese at the end, tho that might be a bit of an overkill. Will let you know of the results.
Post by: Akura on October 15, 2015, 03:47:26 pm
Oddly, the recipe I was using is supposed to make 15 1-inch balls(actually 30, but I halved the recipe). I ended up with 24.
As soon as it's cold, I'm going to dip them in melted chocolate.
Post by: Jopax on October 15, 2015, 07:03:52 pm
Here's a pic:
Spoiler (click to show/hide)
Post by: Akura on October 15, 2015, 07:26:45 pm
Post by: Helgoland on October 15, 2015, 07:27:04 pm
Post by: Jopax on October 15, 2015, 08:53:52 pm
And yeah, they were nice and soft for the most part so I think I might've done that completely on accident XD
Post by: Osmosis Jones on October 15, 2015, 09:06:59 pm
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.
Yeah, chocolate is a bit of a bastard; you can't just melt and dip, you have to temper the chocolate first. Otherwise it comes out a matt brown colour, with a bit of a weird mouthfeel.
Post by: hops on October 16, 2015, 07:22:47 pm
Post by: Helgoland on October 16, 2015, 07:53:51 pm
Why put cheese on your tomato sauce when you can put it in from the beginning? Ingredients:
- Some slightly moldy Appenzeller (I think) with the moldy bits cut off
- A can of tomatoes
- A (small) can of tomato paste
- Two onions
- Some olive oil
- Some chili
- One or two stalks of tarragon
- A couple stalks of oregano
- Salt
- Pepper
- A swig of vinegar
- Some capers, with the juice they came in
Fry the onions in the olive oil until they're slightly brown, then add the chili and cheese. Quickly add tomatoes and tomato paste, and smush up the tomatoes to get a homogenous sauce. Bring to a boil and throw in the rest of the spices along with the vinegar and capers.
The real trick are the vinegar and the capers - especially without the latter the whole thing tastes very meh, but these two ingredients really give it a full round taste.
Post by: penguinofhonor on October 17, 2015, 04:09:12 pm
Post by: Helgoland on October 17, 2015, 08:40:25 pm
Post by: timferius on October 20, 2015, 07:36:06 am
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.
Post by: Ghills on October 20, 2015, 10:47:14 pm
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.
Also, stainless steel oven safe bowl. I avoid glass due to clumsiness.
Post by: Neonivek on October 21, 2015, 03:38:56 am
I've liked Soy sauce since as long as I remembered, I liked to go somewhat light on it because I felt it was usually too strong for the taste I was trying to go with it.
THEN, however, came Kikoman soy sauce which has become so popular I've never saw any other types except for it... and... I don't like it. If only because no matter how little I use it always tastes too strong. It never wants to blend into food it basically fights for center stage even if I use but a drop.
Is there a milder form of soy sauce then Kikoman? or is it possible I liked a different type before?
Post by: penguinofhonor on October 21, 2015, 06:51:37 am
Post by: majikero on October 21, 2015, 07:10:56 am
Post by: Sappho on October 21, 2015, 09:44:05 am
Post by: Blargityblarg on October 21, 2015, 11:46:26 pm
Post by: Sappho on October 22, 2015, 12:30:20 am
Post by: majikero on October 29, 2015, 05:22:43 pm
Overall pretty nice and relatively quick to make. Or maybe I just didn't notice the time. Anyways its pretty simple to fold.
For anyone who knows the proper way its suppose to look, is the liquid suppose to dry out, be absorbed or is it suppose to have a little "soup"?
Post by: majikero on October 29, 2015, 09:25:43 pm
Spoiler (click to show/hide)
Here's the pic of the finished product. Not sure If I did it right. Over all it was good. Also phone pic is fuck huge and had to edit the picture to a manageable size.
Not sure if it was too wet or too oily. The liquid was eventually absorbed but it manage to be too oily. I guess using pork, butter and sesame oil at the same time does that.
Post by: Sappho on November 14, 2015, 04:20:34 am
Some carrots roasted in the oven until very soft, left to cool, and fed into my mouth tiny bits at a time.
A banana on a plate, spooned into my mouth in tiny pieces with a teaspoon.
Some scrambled eggs, also spooned in tiny bits.
I'm going nuts here. I need something more substantial but I can't think of anything I could cook that wouldn't have small pieces of something. I can't even make pasta with sauce, too many little bits/seeds in the sauce. I'm also forbidden from eating anything spicy or salty, which is awful because I put chili in everything normally. :(
So anyone have some suggestions for something a little better than baby food?
Post by: Arx on November 14, 2015, 05:06:46 am
Butternut soup is delicious and filling.
Post by: hops on November 14, 2015, 05:12:41 am
Post by: Jopax on November 14, 2015, 05:16:04 am
Also sugar in salads Cinder? Whyyyy???
Post by: Sappho on November 14, 2015, 05:27:35 am
I'm about to go to the supermarket now. My plan is to buy loads of yogurt, some baby food (fruit kind, the meat kind is eh), some more root vegetables (plenty of carrots but I can get some parsley, celery, maybe some parsnips), pumpkin or butternut squash if they have one at a reasonable price (that stuff is delicious but unreasonably expensive here), maybe some potatoes if I can find any that aren't rotten... And maybe some bread (without seeds, harder to find than you might think) and some kind of pate or spread to put on it. And maybe a can or two of baked beans or something...
So I won't starve. Looking forward to being able to eat normally again though.
Post by: Helgoland on November 14, 2015, 05:49:06 am
Post by: GiglameshDespair on November 14, 2015, 05:54:33 am
Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.And that problem will be diabeetus.
Post by: Arx on November 14, 2015, 05:57:38 am
Lactose intolerance makes it a bit harder. Could still do carbonara though, I think.
If you're craving something a bit meatier, putting mince through a blender can reduce it to a fairly smooth patê as well, which can then be cooked in many ways.
Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.
A tiny bit of something fruity works in curries. Otherwise, just learning to go without is probably the easiest ad best way.
Post by: sprinkled chariot on November 14, 2015, 06:05:26 am
Post by: Helgoland on November 14, 2015, 06:17:19 am
Post by: Sappho on November 14, 2015, 06:44:23 am
Anywa, I'm home and loaded up for the next few days. They didn't have much in the way of root vegetables, but I have my carrots. I picked up a reasonably priced butternut squash. They did have delicious Hokkaido pumpkins, but they were more expensive so I stuck with the squash. Also got bananas, several large containers of yogurt, some soft bread without any seeds in it, a couple of cans of baked beans, several jars of fruit-flavored baby food, a big package of piskoty (if you're not familiar, they're sort of like ladyfingers except shaped like little nilla wafers - they get soft in liquid really fast and are often given to babies as a snack - also they taste really nice if you let them soak in the baby food for a while and get nice and soft)... And I can always run out to the Vietnamese market for some more varied root vegetables if I feel the need. I think I'll survive. Looking forward to having proper food again though. At least it's only a few days...
Post by: scrdest on November 14, 2015, 02:00:12 pm
TBH, it might be sugar's infamous addictiveness beckoning. It's bizarre how over-sugary things taste when you drop your sugar intake for a while.Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.And that problem will be diabeetus.
Post by: majikero on November 14, 2015, 04:06:41 pm
When I got my wisdom tooth removes, all I ate is potato soup and chili from the grocery.
Post by: Sirus on November 14, 2015, 06:21:38 pm
Post by: Baffler on November 14, 2015, 06:47:10 pm
Post by: Bauglir on November 14, 2015, 07:08:36 pm
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
For $60, you should be able to do quite well. In my experience, prices above $40 for dessert wines are for prestige more than quality (per 750 mL), unless you already know exactly what you want and the only producer that makes it charges exorbitantly.
Post by: Baffler on November 14, 2015, 09:20:22 pm
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
For $60, you should be able to do quite well. In my experience, prices above $40 for dessert wines are for prestige more than quality (per 750 mL), unless you already know exactly what you want and the only producer that makes it charges exorbitantly.
Thanks for this. There is a quality wine shop nearby, and I'm sure they'll have the port at least (though whether or not it came from Portugal is another question entirely.) I'll post about how it goes afterward.
Post by: Bauglir on November 14, 2015, 09:49:07 pm
Post by: Sappho on November 15, 2015, 02:12:00 am
Nope.
My mouth literally will not open wide enough to get any part of the banana inside without smearing it all over my face.
And with applesauce, yeah, that's usually good, but full of sugar. ("No sugar added" versions are not easy to find here and are ludicrously expensive.) So I got the apple flavored baby foods with no added sugar and it's even better. :) In fact, I think I'd better load up a jar of that stuff with some piskoty right now and let it sit a while... Ohhhhh and I can put some yogurt in there too!
A friend of mine is doing a big brunch today. She invited me. I was like waaaaaahhhhhhhh I can't eat brunch ;.....(
Post by: Neonivek on November 17, 2015, 09:23:34 am
Add too much butter to Grilled Cheese and it will actually taste less buttery. Add too much cinnamon and it will just taste dusty.
I wish I was a better cook so I could make my own dishes.
Post by: MaximumZero on November 17, 2015, 09:42:24 am
Post by: Rose on November 17, 2015, 11:15:32 am
Post by: Helgoland on November 17, 2015, 11:30:10 am
Post by: penguinofhonor on November 17, 2015, 11:33:44 am
Post by: Rose on November 17, 2015, 11:42:50 am
I just peeled a grapefruit, and then peeled the individual sections, and put the contents into a bowl.
Post by: Helgoland on November 17, 2015, 11:56:11 am
Post by: Bauglir on November 17, 2015, 12:12:33 pm
i have no reason to expect this to end in anything but comedy
Post by: hops on November 17, 2015, 05:57:33 pm
[diabeetus intensifies]
Post by: DJ on November 23, 2015, 01:02:50 pm
Post by: Neonivek on November 23, 2015, 01:08:35 pm
You made a savory pie and for a crust you made a very savory crust :P
Also I thought savory pies use pastry crusts that are kind of like biscuits, not like... apple pie crusts.
Note: I am by far not an expert
Post by: Arx on November 23, 2015, 01:14:03 pm
So last night I made a savory pie. The filling was ground meat, mushrooms, a can of beans and a can of mixed vegetables, and it turned out really good. But then I ruined it all with the crust. I used 8 spoons of margarine and 8 spoons of lard with two cups of flour, and the texture turned out how I think it's supposed to (light and very crumbly), but the taste is simply not something that goes well (or at all) with a savory filling. What gives? I thought savory pies use the same kind of crust as sweet pies. Is this my mistake, or did I overlook something else? This my first time not only baking a pie, but also eating one, so I don't really have a frame of reference as to what's a pie supposed to be like.
The only difference I can think of is that I use puff pastry not shortcrust, although it's hard to say which you used from your post. It gives a nice tender 'lid' with a crispy top and sides that are either fairly neutral or fairly savoury in flavour.
Post by: penguinofhonor on November 23, 2015, 01:22:07 pm
Post by: DJ on November 23, 2015, 01:30:25 pm
Post by: Arx on November 23, 2015, 01:35:19 pm
My best guess is that the margarine and shortening didn't flavor yours as well as butter would - they are not fats that are prized for their flavor. Or you need to add salt, or maybe a dash of sugar. I've made a very good pie crust with just flour, butter, and a little salt and sugar.
I've had pretty tolerable pie crusts made with margarine. A little salt would probably be good, yeah - just don't overdo it.
Post by: DJ on November 23, 2015, 01:37:09 pm
Post by: Baffler on November 23, 2015, 01:50:59 pm
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
For $60, you should be able to do quite well. In my experience, prices above $40 for dessert wines are for prestige more than quality (per 750 mL), unless you already know exactly what you want and the only producer that makes it charges exorbitantly.
Thanks for this. There is a quality wine shop nearby, and I'm sure they'll have the port at least (though whether or not it came from Portugal is another question entirely.) I'll post about how it goes afterward.
I know what they say about quoting yourself, but this happened yesterday. I got a bottle of Taylor Fladgate 10 year old tawny on the internet at the shop owner's recommendation for about $28, plus some shipping. I'm not really the type of guy who can describe the taste of something in a useful manner, but I can say that it was well worth the purchase. 8/10 would recommend.
Post by: penguinofhonor on November 23, 2015, 02:20:06 pm
Oh, the texture is wrong? Crust texture is more a matter of technique than ingredients. Is it flakey?
Post by: DJ on November 23, 2015, 02:35:40 pm
Anyway, if the texture is supposed to turn out like this, I guess pies just aren't my thing. Well, it might work for me with apple filling, but it's unlikely so I'm not gonna waste materials on that.
Post by: penguinofhonor on November 23, 2015, 03:13:11 pm
Post by: DeKaFu on November 30, 2015, 09:54:07 am
Two-egg Noglette
Cracked two eggs into a bowl and whisked them up. Added a pinch of cinnamon, grated in some fresh nutmeg, and added a hearty splash of store-bought eggnog. Cooked it up in a frying pan like a regular omelette. Didn't add any filling, because I frankly had no idea how it would come out.
Verdict:
Surprise, it came out tasting pretty much like eggnog. I may have been a bit too heavy-handed with it, because the cooked texture was super fluffy and somewhat lacking in structural integrity. It was also very sweet, as expected. In retrospect, I think it definitely needed some kind of savory filling to balance out the sweetness. Some chopped up breakfast sausage probably would have been great if I'd had some (but then I'm a monster who normally puts syrup on their sausages) or even some sharp cheddar, I don't know. Any suggestions?
Post by: Ghills on December 01, 2015, 11:20:03 am
Well, 'tis the season. I finally had a morning where everyone was out of the house so I could experiment in peace.
Two-egg Noglette
Cracked two eggs into a bowl and whisked them up. Added a pinch of cinnamon, grated in some fresh nutmeg, and added a hearty splash of store-bought eggnog. Cooked it up in a frying pan like a regular omelette. Didn't add any filling, because I frankly had no idea how it would come out.
Verdict:
Surprise, it came out tasting pretty much like eggnog. I may have been a bit too heavy-handed with it, because the cooked texture was super fluffy and somewhat lacking in structural integrity. It was also very sweet, as expected. In retrospect, I think it definitely needed some kind of savory filling to balance out the sweetness. Some chopped up breakfast sausage probably would have been great if I'd had some (but then I'm a monster who normally puts syrup on their sausages) or even some sharp cheddar, I don't know. Any suggestions?
Ricotta cheese?
Post by: Osmosis Jones on December 04, 2015, 11:32:49 pm
While this was a tragedy (though salvageable by incorporating into a soup), it did inspire some cooking experiments.
Basically, it seems that it's possible to make a passable dessert from a carefully cooked rye-flour mixture. I'm still tweaking it, but a sweetened mix of rye-flour, sugar, and water with ground cloves, cinnamon and allspice seems to work very well. I topped it with a layer of water, ginger, brown sugar and lemon juice+zest so that as it cooked down, it formed a thick, treacly, toffee-like glaze over the top, then baked it in a ramekin/bowl in a shallow water bath in the oven at 200 C for around 2 hours (high temp for evaporating and then caramelising surface, water bath stops the dough overcooking at the edges).
End result is a substance about halfway between fudge and cake with a gooey caramelly top, so good.
Some changes I'm gonna make for the next round though;
* I skimped a little on the sugar in the batter itself, so it wasn't dessert-sweet unless I also got some of the topping. Need to up it.
* It really needs to be served with some whipped cream, and maybe some fresh fruit (plums would go well, methinks).
* I'd like to try mixing the rye flour with hot water from a kettle and leaving for a few hours before mixing and sweetening; the result wasn't quite as fudgey as the (overnight-fermented) breadtastrophe had been, and this might give it more time to soften and merge.
* While the rye actually adds hints of almost a chocolate character, a touch of cacao would definitely boost it.
* Similarly, some raisins/craisins/prunes would be good incorporated into the mix.
* Possibly try with some butter or vegetable shortening as well.
Either way, it looks like it could well be a delicious, simple, and surprisingly vegan equivalent to those thick n' lovely fudge brownies.
Defintely a winter sort of dish though...
Post by: Helgoland on December 05, 2015, 08:44:02 am
Post by: Sheb on December 05, 2015, 10:07:55 am
Post by: Osmosis Jones on December 06, 2015, 01:54:23 am
Spoiler: Batter (click to show/hide)
Spoiler: Glaze (click to show/hide)
Preheat the oven to 200 C, and then put the bowl in a water bath of boiling water from the kettle, and pour the glaze mix over the top in the bowl, and let it bake. Took about 2 hours all up, but I was going more by the surface glaze; once that's reduced down and starting to caramelise, you're probably good to go.
So anyway, there it is. It's still a work in progress, so I strongly recommend people tinker with the flavourings and ingredients (especially the changes I suggest above), and let me know what changes you made, and how it turned out.
Now, on to my next experiment... duck prosciutto (https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fduck-prosciutto-368934&h=EAQEJ7o9A)!
Post by: Helgoland on December 06, 2015, 06:25:25 am
Post by: Osmosis Jones on December 06, 2015, 07:16:34 am
Doing further research, it seems I basically stumbled onto a variation of Mämmi (https://en.wikipedia.org/wiki/M%C3%A4mmi).
Post by: Felius on December 08, 2015, 11:10:30 am
Or, to put it another way, I'm going to have some octopus which I'll put malagueta pepper on it (well, drops of a sauce made from them, either way, the chemical weapon, that is, capsaicin) while having a beer (aka, the poison, alcohol).
Post by: penguinofhonor on December 09, 2015, 10:23:32 pm
Post by: Bauglir on December 09, 2015, 10:53:39 pm
My roommate and I want to cook something with beets so we're making vegetarian borscht. Does anyone have any borscht tips? Neither of us have actually eaten it before.I (http://www.bay12forums.com/smf/index.php?topic=48718.msg4718317#msg4718317) have only (http://www.bay12forums.com/smf/index.php?topic=48718.msg4703569#msg4703569) cook-off photos (http://www.bay12forums.com/smf/index.php?topic=48718.msg4711384#msg4711384).
Dunno what recipe I used but perhaps there will be enough instructions there.
Post by: Jopax on December 11, 2015, 02:28:49 pm
And then I added some dark chocolate (cooking chocolate in this case, so it might've had a bit less cocoa and a bit more sugar than needed) and it all went from pretty nice to holy shit this is soo awesome :D
Seriously, I ran out of bread and rice and I had a half a plate of it just like that, and then I licked the damn thing clean because I didn't want any of it going to waste XD
Can't wait to get my hands on some more spices, and next time I won't forget to add some bacon and perhaps a drizzle of some dark beer to add some flavour that way.
There's also some left for tommorrow, I have a feeling it'll get even better after it sits for a night :D
Post by: Sappho on December 12, 2015, 03:52:38 am
Post by: Jopax on December 12, 2015, 06:25:44 am
I just used a heavy iron pot, you know, the kind you usually make soups and stews in. Started off at high heat on a medium sized heater thingy (tho the stove is ancient so it probably isn't working at full capacity), then after most of the stuff was in I lowered it to half and covered the pot so it doesn't lose too much liquid. Then after the beans were added I left it to simmer down for a bit. All in all I don't think it took more than an hour to cook, tho I could be wrong I wasn't paying much attention to the time, prefer to eyeball it for the most part.
I think it also helped that I didn't use all that much stuff so it didn't take that long to cook, for the most part I think there was less than a kilo of stuff in the pot at any given time.
Post by: Eldin00 on December 13, 2015, 04:34:41 am
I make it on the stovetop pretty regularly, and while I don't have a recipe written down and pretty much use whatever meat and vegetables I have readily available and eyeball all the measurements, here are the basic steps I use:
If using dried beans, soak them overnight (or at least for a few hours) before beginning this. A lot of kinds of beans can be used, but kidney beans and black beans are the most common choices.
Get some ground beef, ground pork, or chop some meat of your choice up into small pieces. Brown the meat.
Chop up an onion, and saute it in a portion of the meat drippings (or oil if you don't have enough meat drippings) until it turns translucent.
Put the meat, about the same volume of beans as what you have for meat, and the onions in a large pot. Add diced tomatoes, tomato sauce. Add enough broth or water to completely cover the beans and meat (if necessary).
Bring the chili to a boil, then reduce to low heat. Stir in chili powder, salt, and pepper to taste. Add any hot sauce or other spices you're using. Add any aditional vegetables if you want (corn and chopped bell peppers or chili peppers are good).
Cover the pot and simmer until the beans are tender. Taste and adjust seasoning as needed. It's great topped with shredded cheese or a dollop of sour cream.
Post by: Bauglir on December 13, 2015, 01:07:21 pm
Do you need a recipe, by the way? I have a pretty decent vegan chili, although some of the ingredients may be hard to find where you live (specifically, the vegan sausage substitute and possibly the textured vegetable protein).
Post by: timferius on December 14, 2015, 06:54:31 am
Post by: Mesa on December 15, 2015, 11:00:53 am
Turns out, it's irritable bowel syndrome (IBS). And now I'm on an IBS diet (more specifically, a low fodmaps diet).
And while it's not THE most restrictive of diets, and I might come off as spoiled (no pun intended) here, it's basically a huge middle finger to any sort of sweets which I'm a massive (and I do mean massive) fan of.
Can't have any sort of chocolate that isn't really dark because (cow/sheep/goat) milk is a no-no, as is wheat, so that also prohibits a lot of stuff as well.
No honey or most fruit that's processed into jams either (except maybe strawberries, but no peaches for sure), or yoghurts.
Like, all I get is tea with sugar and maybe mandarines and a couple other fruit, but even then I can't have dried or canned fruit.
I can't think of a single kind of candy that doesn't get crossed out by this diet in one form or another.
Sure, it is lenient in most other regards (I can still have rice, any and all meats, fish, eggs and whatnot, and I don't like/eat a lot of other products it restricts), but damn, being a sweet tooth on this sort of diet is hard. :c
Like, I'm really depressed lately, and being able to have a chocolate every now and again (okay...a lot of chocolate) was one of the few things that could really lighten up my mood, and now I don't even get to have that, unless you guys can think of some ways to cheat the system that isn't just straight up "ignore the diet".
Post by: Sappho on December 15, 2015, 11:29:36 am
Having a little every now and again is probably fine. But if you're eating a lot of chocolate, you're only making yourself feel worse over time.
Post by: Mesa on December 15, 2015, 11:40:39 am
Eh, I guess I can switch over to eating a bunch of savory stuff instead. There's good variety to be had there.
In mildly related news, I've switched over to dark bread (partly due to my diet and probably a lot of other diets discouraging white bread). Put some Krakauer (or any other cold cut of your choice) and cheese on it, throw it in the oven for five minutes and and you've got yourself some nice toasts (much better and faster than using our highly inefficient toaster for it). Or into a toaster. Or a sandwich maker. Whichever you feel like/have.
And I still get to eat mandarines at least which is super nice, even though getting a hold of ones that aren't rotten, beaten up or otherwise look suspicious is difficult at times.
Post by: DeKaFu on December 15, 2015, 11:46:24 am
Post by: Mesa on December 15, 2015, 11:57:41 am
Post by: Sappho on December 19, 2015, 01:22:22 pm
Anyone know how to do this properly? The internet seems full of different ideas but also full of people complaining that they can't get the skins off. Anyone have a trusted method of roasting them right so you can actually peel them and enjoy more than a few scraps of delicious nut?
Post by: DJ on December 19, 2015, 01:58:58 pm
Post by: Cryxis, Prince of Doom on December 28, 2015, 08:48:56 pm
http://www.thekitchn.com/recipe-steamed-pork-buns-baozi-156361
I'm going to make a few of these and fire my friends to eat them at a New Years party and see how they turn out
Post by: Helgoland on December 29, 2015, 03:54:38 am
So I remembered I used to eat as a kid a couple weeksWhat I read.
Post by: scrdest on January 06, 2016, 07:22:00 pm
Post by: Arx on January 24, 2016, 12:18:43 pm
Post by: BFEL on January 26, 2016, 06:52:58 am
But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.
Anyone have any fancy ways to use salsa?
Post by: GiglameshDespair on January 26, 2016, 07:01:13 am
Post by: Helgoland on January 26, 2016, 07:06:50 am
Post by: inteuniso on January 26, 2016, 08:54:05 am
So on a diet now, which sucks.
But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.
Anyone have any fancy ways to use salsa?
Other Fruits and Vegetables.
Post by: Yoink on January 26, 2016, 06:34:14 pm
I just had a fried egg. And toast. With Vegemite. For breakfast.
While I'm on a winning/cooking streak, I might just have a bowl of pasta for lunch later on.
Post by: Blaze on January 26, 2016, 10:46:29 pm
I don't have much experience with salsa myself, but salsa is essentially a tomato-based sauce, so you should treat it as such. You can use it along with most proteins, so meat or even bean, dishes with few issues.
Otherwise added to seared/sauteed with vegetables and some cooking liquid (Sherry or tomato juice most likely, although a bit of water can work), or mashed/mixed together with a thick binder, bread crumbs, cheese or mashed potato; possibly sweet potato, and used as a stuffing.
Pureed it can serve as a base for salad dressing, pasta sauce, or marinade. Using it as a soup base is a bit out of there, the salsa I've tasted tend to have a bite that might not work well in a thin soup.
Post by: Bauglir on January 27, 2016, 01:26:29 am
Post by: Knit tie on January 30, 2016, 02:11:14 pm
Post by: scrdest on January 30, 2016, 02:15:46 pm
Post by: Arx on January 30, 2016, 02:30:08 pm
So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?
Post by: Knit tie on January 30, 2016, 03:24:11 pm
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.
Post by: Jopax on January 30, 2016, 03:33:01 pm
Post by: Knit tie on January 30, 2016, 05:26:51 pm
Post by: Knit tie on January 30, 2016, 05:27:44 pm
Post by: Bauglir on January 30, 2016, 07:54:35 pm
Meanwhile, American marinara is tomato and basil and absolutely no meat allowed.What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.
for reasons i will never understand
Post by: Caz on January 30, 2016, 08:22:52 pm
So on a diet now, which sucks.
But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.
Anyone have any fancy ways to use salsa?
Other Fruits and Vegetables.
On tuna. On cooked beans of any type. Using raw veggies to dip. On omelette is good, too.
Post by: Jopax on January 30, 2016, 08:26:58 pm
Also you guys know about milanese sauce? From what I've had of it, it's tomato sauce and I think some sort of ham or something, it's chunks of meat that I can't exactly identify but it's pretty nice. I think they add something else to it too since it has a bit more zing than your regular tomato sauce would on its own.
Post by: Caz on January 30, 2016, 08:29:11 pm
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce.
Bolognese?
Post by: Knit tie on January 30, 2016, 08:34:30 pm
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce.
Bolognese?
Not quite. The sauce is dry instead of thick paste and it has different spices and no vegetables, leading to it tasting really BBQ-y instead of casserole-y.
Post by: Flying Dice on January 30, 2016, 08:39:05 pm
Post by: Yoink on January 30, 2016, 09:07:47 pm
Now, this may not sound too inventive, but I have a newly-developed special method for preparing toast. Rather than just covering the whole slice with butter/margarine and then Vegemite, I coat the whole thing in margarine and then one half in Vegemite. Then, cut it in half and you get two radically different toast-eating experiences from the same slice of bread! Genius!
Post by: penguinofhonor on January 30, 2016, 09:37:18 pm
Also, I haven't posted much in here for a while, so let's fix that.
Spoiler: vegetarian borscht (click to show/hide)
Here's the borscht I was asking about a while back. It was good! I'd never eaten borscht or cooked with beets before so I'm glad it turned out well. I will probably make it again some chilly day.
Spoiler: french fries (click to show/hide)
I got a cooking thermometer so I figured I'd learn how to make homemade fries. It is easier than you'd think as long as you can get the right temperatures. These fries are tossed in grated Parmesan and herbs, which is always a winning combination.
Spoiler: mango chutney (click to show/hide)
On a whim my roommate and I decided to make some chutney. It was a good decision. We veered from the recipe a bit: we skipped the raisins, used 50/50 white and brown sugar, and used apple cider vinegar instead of white. Those were mainly based on some other recipes I saw and disliking raisins. It turned out really well even though we didn't have anything to eat it with besides chips. What do you usually do with chutney?
Spoiler: butterflied roast chicken (click to show/hide)
I have wanted to roast a chicken for a while. I read about it and everyone on the internet seems to say that you should butterfly a chicken before roasting it so it cooks more evenly. They do not tell you that cutting out the spine of a chicken will destroy a small part of your soul. Still, I did the deed and it worked as described.
At this point the chicken had been in a liquid brine for almost 24 hours. Afterward I rubbed it down with an herb butter I made, making sure to get some under the skin. This was also pretty weird but locked some more flavor in. Overall I'd say this was a big success - it cooked well and tasted great.
Spoiler: bread pudding straight out of the oven (click to show/hide)
Spoiler: one serving, chilled (click to show/hide)
I happened upon a large amount of overdone bread and this is what became of part of it. I flavored the pudding with a bourbon vanilla and used bourbon instead of brandy in the sauce. I cut the sauce down by a quarter because it seemed excessive (still had enough). I only had about half the nuts I needed so I skimped on that, but it still turned out really well!
I'd say this was a B when warm and then a solid A when chilled. The sauce solidified a bit, almost into a frosting.
Post by: GiglameshDespair on January 30, 2016, 09:44:00 pm
It's been far too long since I last made that. Literally years.
Post by: Rose on January 30, 2016, 10:00:04 pm
That looks delicious.I don't have any recipes, but where are you that calls them brinjal? India?
So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?
Post by: Arx on January 31, 2016, 12:59:28 am
Post by: Sappho on January 31, 2016, 02:53:35 am
Just don't overdo the chutney if you try this. It can drown out the other flavors with too much sweetness.
Post by: Knit tie on February 01, 2016, 12:01:23 am
Knit Tie, I would love a recipe for that marinara. Barbecue-esque pasta sounds great.It's dead simple.
1)Get bacon. Lots of bacon. Slice into small chunks and fry until crispy.
2)Get mince. Put into pan with bacon and stir-fry until brown and crispy.
3)Take some tomato sauce and put into the mince and bacon pan. Stir-fry until most of the liquid evaporates. Add salt, pepper and some savoury spices, I found that piri-piri salt works great.
4)Boil pasta, mix the meat fry with pasta.
In case you're wondering, it's called marinara because it's what they actually serve in the Russian Navy.
Post by: penguinofhonor on February 01, 2016, 05:22:11 am
Post by: Evilsx on February 01, 2016, 05:34:00 am
I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
Post by: Osmosis Jones on February 01, 2016, 06:13:33 am
That looks delicious.I don't have any recipes, but where are you that calls them brinjal? India?
So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?
A really good recipe is eggplant chips.
Slice the eggplant into chips about 2 cm/1 inch on the short sides, and salt heavily to draw out the moisture. Leave to rest for 20 - 30 minutes, then wipe dry with paper towels. Roll the eggplant in cornflour, then dip in milk followed by breadcrumbs (add some garlic powder, black pepper, and/or cumin to the breadcrumbs if you want extra flavour) then deep fry in a light oil until dark golden brown.
Pat dry on more paper towels and enjoy!
Also, for a truely amazing red sauce;
2 large or 4 small cans of tomatoes (don't use "fresh" unless you grew them your self, supermarket tomatoes have zero flavour)
1/2 a brown onion (diced)
3 cloves garlic (diced)
1-2 sprigs fresh Rosemary (1tsp dried) (oregano also works, or a handful of fresh basil; don't use dried basil though)
2 bay leaves
Fry off the onion and garlic on the bottom of a stockpot in a tbsp each of butter and olive oil until translucent.
Add tomatoes and herbs.
Bring to the barest simmer and cook for 2 hours, stirring every 30 minutes or so.
Pull out the intact herbs if using.
Blend to a smooth paste using a stick blender.
Cook for another half hour, salting to taste; add salt, stir, taste in 5 mins, repeat until desired saltiness is reached.
Ta da. Tastes great on it's own, with bread, as a pizza sauce, mixed with mince to make "bolognase" (not really bolognase), or in a lasagne. Anything really.
Also, if you pour it while hot into a sterile jar and seal it, it will keep for ages in the fridge.
Post by: Knit tie on February 01, 2016, 08:30:24 am
Why, old chap, that's just the British word for minced meat, I say. Wot-wot!I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
Post by: Blargityblarg on February 01, 2016, 09:18:09 am
In America, they say ground X, where x is whatever meat they're using.Why, old chap, that's just the British word for minced meat, I say. Wot-wot!I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
probably because their American meat tastes like dirt ohoho I have struck a glorious blow for robust Australian meat industry
Post by: penguinofhonor on February 01, 2016, 09:21:38 am
Also, I am confused by British food words very regularly when cooking.
Post by: Knit tie on February 01, 2016, 11:01:09 am
I mean, if you're putting it through a grinder then I feel like it's a more accurate description. I think we'd call it minced meat here if you actually cut it up into little bits by hand but I don't think anyone does that anymore.I do that when I cook chicken cutlets. It's annoying, but they come out amazing this way.
Post by: Akura on February 01, 2016, 06:13:35 pm
They tasted alright, as well. The flavor of tuna and mayonnaise actually does mix well with the nori.
Post by: Ghills on February 02, 2016, 10:35:44 am
Post by: martinuzz on February 02, 2016, 10:52:53 am
Post by: Ghills on February 02, 2016, 11:45:39 am
You could even stuff it with half a donut and that would still be true :-X
But then my arteries would spontaneously and instantly clog. Also: wouldn't taste good.
I'm thinking about doing up a cheese/egg mix to stuff the puddings with, as a replacement for breakfast sandwiches.
Post by: Bauglir on February 04, 2016, 02:43:34 pm
Spoiler (click to show/hide)
Combine all non-Soylent ingredients in a saucepan and heat until the chocolate is melted and the consistency is uniform. You're basically making a sort of ganache, here. It should be thick, smooth, and shiny. Remove from heat and let cool somewhat. Add the Soylent, maybe about a cup at a time, stirring as you go. Once you have a very thick, dough-like sort of thing going, pour it into a greased pan (something like a 9 inch diameter or 8x8 inch square). Refrigerate for 3 to 4 hours.
First attempt at Soylent brownies, from a cannibalized no-bake brownie recipe, but it's not bad. More of a fudge, really. Further work will be necessary, but my ideal brownie is closer to that than anything else, so I'm at a good starting point.
i need to use my leftover supply before it expires in a coupla months
Post by: Akura on February 05, 2016, 06:24:11 pm
I ended up with a lot. I ate three(and I think that was a bad idea), saved two for lunch, my mom ate one, and put the other four in the fridge.
First attempt at Soylent brownies, from a cannibalized no-bake brownie recipe,
Oh dear :o.
Post by: Flying Dice on February 05, 2016, 09:19:44 pm
Post by: Sappho on February 06, 2016, 03:20:16 am
Post by: aenri on February 06, 2016, 01:44:56 pm
Soylent
this does not belong in food thread :P.
Post by: Bauglir on February 06, 2016, 02:53:57 pm
Post by: Yoink on February 06, 2016, 04:03:46 pm
I've always much preferred them dry and fluffy, but apparently some people like them moist. That seems a bit gross to me personally.
Which is the more common way to have them?
Post by: penguinofhonor on February 06, 2016, 05:38:11 pm
I considered yelling at Bauglir for the soylent, but I suppose I can tolerate it if you're doing more than mixing a flavoring into it.
That said, using it as a base for a batter is actually pretty interesting. If you could cover up the flavor then you might end up with some decently healthy brownies or something. Bauglir, if you want it to be less fudgy then I would recommend cutting back on the chocolate and replacing it with cocoa powder, an egg or two, and maybe a little flour.
Post by: Bauglir on February 06, 2016, 06:10:22 pm
I'm thinking cutting back on the chocolate is a good idea, and I'll probably add back in some of the crumbs - starting at 1:2 crumbs to Soylent.
Post by: BFEL on February 08, 2016, 08:35:34 am
I don't know which.
Post by: Ghills on February 08, 2016, 02:52:04 pm
Post by: Sappho on February 14, 2016, 03:32:17 am
1. Sautee a large onion, sliced thin, in a few spoonfuls of lard.
2. Add the meat - about 500g of beef shin, with most of the fat removed and cut into roughly equally-sized pieces (about 3-5 cm on a side is typical). In this country you can buy the meat pre-cut in the supermarket, but in the US or UK you probably have to cut it yourself. Brown the meat slightly on all sides.
3. Add 1 small can of tomato paste, 1 spoon of ground caraway, 2 spoons of paprika (I prefer spicy but sweet is fine too), and 2-3 cloves of minced garlic. Mix it all around and let the garlic cook for half a minute or so.
4. Add enough water to just cover the meat. Boil, cover, and simmer on the lowest possible temperature for at least 1.5-2 hours. Stir occasionally and make sure the meat doesn't dry out.
5. The liquid should thicken from the ingredients, but if you find it too thin, you can add a little bit of bread crumbs or heavy flour. Don't overdo it.
6. When the meat is fully tender, add a spoon of dried marjoram and simmer for a final 10 minutes.
Best served with Czech dumplings, but I don't know how to make those yet so I just ate it with potatoes. It was divine. Just like the gulas I order in pubs and restaurants! Next conquest: dumplings and bramboracky...
Post by: Jopax on February 14, 2016, 10:06:41 am
Post by: Bauglir on February 14, 2016, 11:31:09 am
3 pounds pork (I used shoulder blade steaks; use what you like)
Trim the fat if you don't like greasy meat. I leave it in, though.
1 large yellow onion
1 tbsp lard
4 tbsp lime juice
4 tbsp honey and/or dark corn syrup (whatever proportion you'd like)
1 tsp salt
1 tbsp black pepper
Dried red chili pepper to taste
Dice the onion and cook it in the lard. Keep the temperature low - it should be just starting to sweat when you add the meat.
Cut the meat into strips. Add it to the onions, and turn the heat to medium-high. Add salt and half the black pepper.
Brown the meat, stirring occasionally. Letting it crisp on the surface in contact with the pan is good. Enough juices should leave the meat to nearly cover it. If the meat is brown and this hasn't happened, add some water until most of the pieces of meat are just a bit above liquid.
After about half the liquid has boiled off, add the lime juice, honey, the rest of the black pepper, and the red pepper. Lower the heat slightly and let cook until the liquid is thick. It should be thick enough to emulsify the fat, but not so dry that the grease separates again - if it does, add some more water.
The meat should be on heat for between an hour and an hour and a half.
Goes well in rice and nachos so far. Probably an amazing burrito filling, too.
Post by: Loud Whispers on February 14, 2016, 02:48:38 pm
(http://i.imgur.com/qtpWkLF.png)
Food critic orders a well done steak from Gordon Ramsay, complains cos he doesn't know what a well done steak is, the look of sheer disbelief on Gordon's face is priceless
(https://www.youtube.com/watch?v=eGryWqaZvgY)
Post by: Yoink on February 14, 2016, 10:54:48 pm
Dry as in not runny? Or literally dry to the touch? Because I like my scrambled eggs solid, but I've never had an unburnt egg that wasn't a little moist. They're full of fat and water, after all.I dunno, I cook them 'til they're pretty dry. Maybe still slightly moist, but not noticeable.
Gramzy is the best.(http://i.imgur.com/qtpWkLF.png)
Food critic orders a well done steak from Gordon Ramsay, complains cos he doesn't know what a well done steak is, the look of sheer disbelief on Gordon's face is priceless
(https://www.youtube.com/watch?v=eGryWqaZvgY)
In other news, I am cooking pasta with mashed kidney beans again! Chuck it in an empty Skittles container with sauce, put the lid on, shake it up and bam! All done, and delicious. Kidney beans with pasta is becoming I thing I do regularly.
Hmm I should probably go stir it...
Post by: Frumple on February 22, 2016, 10:59:56 am
It...
... is not all that good. Drinkable, you can definitely tell it's pecan, but. At least without additives (since making it I've added some honey and am letting it sit for a while -- it probably would have turned out better if I added that during the blending process), I won't be making it again. Somewhat on the objectionable side of bland. I wouldn't really call it bad, exactly, just very definitely not good.
Process tested, though, which was the main point of the exercise (actually tasting pecan milk was secondary, though I know why it's not commonly sold, now :P). Definitely going to be trying it with different nuts in the near future, to see if I can find something really pleasing. Cashews are next, methinks, probably followed by peanuts.
For the curious, it's actually silly easy to make nut-based/non-lactose milk. You basically just need a blender and a fairly fine strainer, outside of day-to-day kitchen stuff. Base for about a cup of nuts (which seems to make about a half-quart of milk), apparently pretty easy to scale in whatever direction:
- Soak overnight (8+ hours, basically, with longer roughly correlating to better, or at least smoother. 12-15 hour seem to be the recommend optimal point, I did ~12). This is the most time consuming part of it, technically.
- Drain water. Probably run some water over your nuts to make sure they're well rinsed.
- Put nuts into blender. Add 2-3 cups of water (I went with ~2 1/3, though I had a bit more than a cup of pecans, and I've seen as many as four recommended), and any additives you want (general recommendations seem to be a little bit of salt and a sweetener, usually honey).
- Blend until the nuts are well pulped.
- Strain the nut pulp into your container of choice (I started with a plain bowl, then put it into a quart jar), pressing on the pulp to make sure as much of the milk is out as possible.
- You're done! Maybe put the pulp into another container (ziplock bag, whatever) to use in later cooking (this pile will probably go into muffins, eventually.).
Post by: penguinofhonor on February 22, 2016, 12:00:54 pm
I have a couple food pictures!
Spoiler: spaghetti with russian marinara (click to show/hide)
I made that Russian marinara Knit tie posted, though I added some extra tomato paste because I like tomatoes. It probably turned out a good bit redder than it's supposed to, but I liked the result. I mainly spiced it with black pepper, oregano, and lots of smoked paprika. Definitely tasted kind of barbecuey, which is great because that's what drew me to this in the first place.
Spoiler: various non-American snacks! (click to show/hide)
Okay so I didn't cook these, but I went to an international market recently and got some cool stuff I have never had before.
Lime Potato Chips (Mexico): These were good but really acidic, noticeably more than any salt and vinegar chips I've had. Avoid them if you have any sort of cut in your mouth.
Blue Raspberry Bon bons (France): These were chewy, but not a consistency I'm used to - I was sure they were gum at first, but I was wrong. Once I got past that they tasted great, and I will try other flavors if I see these things again.
Blackcurrant Chewits (UK): Very similar to Now and Laters. They start out hard enough that you can break them by biting them, but after a couple seconds in your mouth they're chewy like taffy. Also, blackcurrant candy tastes disappointingly similar to grape candy. Enjoyable overall, but nothing unique really.
Fruit Pastilles (UK): These seemed to be gumdrops that weren't shaped like gumdrops, which also was not particularly unique. That said, these tasted a lot better than any gumdrops I've ever had, so they're doing something well.
Vanilla Halva (Greece): It tasted okay, but man, the texture was strange. It was soft and chewy, but also kind of crispy, and chewing it just didn't feel right. I believe there's a ton of variety in Halva though so I'll probably try it if I see another brand.
Sesame Snack (Greece): A few little bars of sesame seeds stuck together by honey or syrup or something. These were really great, which I didn't expect. They pretty much taste like sweetened sesame seeds, and have a very satisfying crunchy texture. I may actively seek these out in the future. Unfortunately, this is the one thing that I couldn't even convince any of my friends to try so I'm not sure if there's any demand for it around here.
Post by: Jopax on February 22, 2016, 12:09:51 pm
It's biggest boon is that it's really simple and bland like that, so you can put pretty much anything sweet you can think of in there, from dried fruits, nuts, cinnamon, honey, cocoa or whatever else you think of.
If you really want diabeetus tho you need to get or make baklava, which is pretty much 90% sugar with some nuts in there, also really damn good, but few people I know can eat more than one serving because it's so god damn strong and sweet.
Post by: penguinofhonor on February 22, 2016, 12:14:29 pm
Post by: GiglameshDespair on February 22, 2016, 12:21:47 pm
How do you fit nut pulp into a recipe? That sounds like a pretty cool reason to make your own nut milk.Blackcurrant? Argh, the worst flavour!
I have a couple food pictures!Spoiler: spaghetti with russian marinara (click to show/hide)
I made that Russian marinara Knit tie posted, though I added some extra tomato paste because I like tomatoes. It probably turned out a good bit redder than it's supposed to, but I liked the result. I mainly spiced it with black pepper, oregano, and lots of smoked paprika. Definitely tasted kind of barbecuey, which is great because that's what drew me to this in the first place.Spoiler: various non-American snacks! (click to show/hide)
Okay so I didn't cook these, but I went to an international market recently and got some cool stuff I have never had before.
Lime Potato Chips (Mexico): These were good but really acidic, noticeably more than any salt and vinegar chips I've had. Avoid them if you have any sort of cut in your mouth.
Blue Raspberry Bon bons (France): These were chewy, but not a consistency I'm used to - I was sure they were gum at first, but I was wrong. Once I got past that they tasted great, and I will try other flavors if I see these things again.
Blackcurrant Chewits (UK): Very similar to Now and Laters. They start out hard enough that you can break them by biting them, but after a couple seconds in your mouth they're chewy like taffy. Also, blackcurrant candy tastes disappointingly similar to grape candy. Enjoyable overall, but nothing unique really.
Fruit Pastilles (UK): These seemed to be gumdrops that weren't shaped like gumdrops, which also was not particularly unique. That said, these tasted a lot better than any gumdrops I've ever had, so they're doing something well.
Vanilla Halva (Greece): It tasted okay, but man, the texture was strange. It was soft and chewy, but also kind of crispy, and chewing it just didn't feel right. I believe there's a ton of variety in Halva though so I'll probably try it if I see another brand.
Sesame Snack (Greece): A few little bars of sesame seeds stuck together by honey or syrup or something. These were really great, which I didn't expect. They pretty much taste like sweetened sesame seeds, and have a very satisfying crunchy texture. I may actively seek these out in the future. Unfortunately, this is the one thing that I couldn't even convince any of my friends to try so I'm not sure if there's any demand for it around here.
Post by: Frumple on February 22, 2016, 12:38:52 pm
How do you fit nut pulp into a recipe? That sounds like a pretty cool reason to make your own nut milk.Far as I'm aware you basically just stick some in the batter mix, when it comes to stuff that uses a batter mix. Could probably bake it on to things or use it as some kind of breading, too. Not even sure if pulp is precisely the right word, but it's close enough -- s'basically just really finely ground (blended, in this case) and somewhat mushy nut. Haven't really done much with it, this is the first time I've ever actually had any on hand :V
Post by: timferius on February 23, 2016, 12:33:39 pm
Post by: Sirus on February 23, 2016, 02:35:36 pm
Post by: scrdest on February 23, 2016, 03:09:33 pm
I would say throw it out, unless it is made with genuine free-range farmer.Still a cleaner joke than what I restrained myself from making here.
Post by: Corselet on February 28, 2016, 12:12:06 am
Spoiler: Yesterday's dinner (click to show/hide)
Stir-fried bok choy and miso yakionigiri with pickled scallion inside; custard pudding and blackberries for dessert.
Spoiler: Today's dinner (click to show/hide)
I'm trying to learn better plating skills...
Do any of you, like me, prefer your scrambled eggs dry rather than moist?
I've always much preferred them dry and fluffy, but apparently some people like them moist. That seems a bit gross to me personally.
Which is the more common way to have them?
I like them dry, myself.
Post by: Arx on February 28, 2016, 04:04:14 am
Cool thread! I can't wait to learn some new recipes.Spoiler: Yesterday's dinner (click to show/hide)
Stir-fried bok choy and miso yakionigiri with pickled scallion inside; custard pudding and blackberries for dessert.Bell pepper and zucchini frittata with leftover bok choy; half a sliced pear for dessert.Spoiler: Today's dinner (click to show/hide)
I'm trying to learn better plating skills...
Fixed those images for you.
Plating always seemed like a bit of a waste of time to me. Then again, I'm used to cooking for between five and seven people, not one.
Post by: crazysheep on February 28, 2016, 04:21:04 am
Post by: Corselet on February 28, 2016, 11:21:54 am
Fixed those images for you.
Oh, thanks!
Plating may not be a biological requirement, but I think it's a nice thing to do and it doesn't take that long. Helpful when you're trying to impress picky parents :P
Post by: Eldin00 on February 29, 2016, 02:32:26 am
Spoiler (click to show/hide)
into this soup:
Spoiler (click to show/hide)
Because nutrient rich hot soup with loads of garlic, ginger, and chili is a great thing to eat when you've got respiratory illness.
Post by: Levi on February 29, 2016, 05:20:24 pm
Post by: Flying Dice on February 29, 2016, 07:32:42 pm
Post by: Akura on March 01, 2016, 06:21:54 pm
Bah, family probably wouldn't appreciate it anyway. I'll just stick to making onigiri filled with mozzarella and pepperoni.
Post by: Sappho on March 02, 2016, 02:35:43 am
Recently I decided to try to at least get the trays to be cleaner. Normal soap wouldn't get all the residue from years of cooking off the trays, so I used a much stronger cleaner recommended to me by a friend. The cleaner, Savo Razant (http://savo.eu/cs/produkty/savo-razant-2/), has warning labels all over it. You have to wear gloves to use it or it burns your skin a little bit (and I did learn that the hard way). I had used it successfully to clean my shower, toilet, and sink really well, so stupidly I thought it would be a good choice for getting the caked-on gunk off my oven trays.
Turns out it may have worked a little too well. Trying to cook with the oven after I had cleaned the trays, I noticed a funny taste in some of my food. I also noticed some gunk on the tray after cooking which I assumed was grease and oil from the cooking. When I finally got around to trying to wash it, I realized it was actually really sticky, like some kind of resin. I think it's the non-stick coating on the trays. The cleaner must have interacted with it so now when it's heated, it liquifies and gets into my food.
Is there anything I can do about this? It's definitely not possible to buy new trays for this oven (it's an unusual size and very old) and buying a new oven would obviously be very expensive (and it seems a bit silly, considering this one works fine). I suppose I can put aluminum foil on the trays, but that scrapes off easily when cooking something I need to flip (like fries, etc.) and I'd hate to get little bits of aluminum in my food... I'm tempted to keep scrubbing with the harsh cleaner until all the nonstick stuff just comes all the way off, but I'm not sure if that would work... Any ideas?
Post by: Sirus on March 02, 2016, 02:39:32 am
The problem is that in smaller ovens, if the paper gets too close to the heating elements, the edges can start to burn up. This can probably be avoided by properly sizing the paper so that it fits the pan's dimensions as best as possible, but definitely keep an eye on it the first time you try this.
EDIT: words are hard sometimes
Post by: Sheb on March 02, 2016, 02:44:30 am
Post by: Jopax on March 02, 2016, 06:05:38 am
Post by: Sappho on March 02, 2016, 06:25:13 am
Do the trays have to fit perfectly though? Maybe you can MacGyver some non fitting ones so they kinda fit?
I really don't think so. The trays slide into a groove on the side of the oven and they're an odd size. Parchment paper sounds like it could work... I'll give it a try, thanks.
Post by: Sheb on March 02, 2016, 08:44:10 am
Post by: Helgoland on March 02, 2016, 08:52:20 am
You could try various organic solvents to dissolve that gunk. Start with xylene or toluene, if those are availible in a hardware store near you.
Post by: Sheb on March 02, 2016, 09:00:21 am
Acetone might be more readily available than xylene (nail polish remover usually contain acetone), and might be worth trying if you got some laying around.
Post by: Helgoland on March 02, 2016, 09:05:34 am
What sort of cleaner did you use? Does it have a list of ingredients?
Post by: Sheb on March 02, 2016, 09:52:23 am
Anyway, I am currently reading up on fluorous chemistry (my current research project is to incorporate fluorinated amino acides in proteins-, and that stuff is weird . I'm not even sure what fluorous bonds are.
Post by: Bauglir on March 02, 2016, 01:53:42 pm
Post by: Sappho on March 02, 2016, 02:35:34 pm
According to the information I can find on the cleaner company web site's list of chemical hazard warnings, Savo Razant contains sodium hydroxide and something listed as "N,N- dimethyltetradecylamin- (N-oxid)" and I have no idea what that is.
For now I'll try parchment paper and see if that works well enough. Fingers crossed it does. I can't imagine where I could buy a smaller tray that would fit on these - they're really not very big. Only smaller ones I've seen are the ones that come with toaster ovens, and I've never seen one of those sold separately.
Post by: Bauglir on March 02, 2016, 07:58:01 pm
Also, I think I might start buying lettuce regularly. A head of romaine lasts about a week of 3 to 4 leaves in a meal, adds low-calorie bulk (which I need >__________>), and when cooked provides a delightful bitterness. Without being able to have spinach regularly (damn you, kidney stones!), this'll be a nice substitute, although without as much nutrition.
Post by: scrdest on March 02, 2016, 08:13:46 pm
So far, heat only seems to make it sticker. I do not have a place to build a fire, so I think that option is out.I just found the list myself. The latter is a detergent and surfactant, mirystamine oxide. It is not great on the skin, but it's not going to be terribad. I mean, for reference, it's used in some hair products and cosmetics as a foam stabilizer.
According to the information I can find on the cleaner company web site's list of chemical hazard warnings, Savo Razant contains sodium hydroxide and something listed as "N,N- dimethyltetradecylamin- (N-oxid)" and I have no idea what that is.
For now I'll try parchment paper and see if that works well enough. Fingers crossed it does. I can't imagine where I could buy a smaller tray that would fit on these - they're really not very big. Only smaller ones I've seen are the ones that come with toaster ovens, and I've never seen one of those sold separately.
Post by: Sappho on March 03, 2016, 01:22:44 am
Also, a head of romaine lettuce lasts you a whole week? How big are they where you live? One of those only lasts me a few days at most if I use it every day... :o
Post by: scrdest on March 03, 2016, 02:05:54 pm
Yeah, I think the sodium hydroxide (lye) is the thing doing the damage. It's not so strong that it burns your skin horribly on contact, but I did try using it without gloves once and my skin felt weird for two days afterwards.If it was actually dangerous in quantity, you would have known it by now - having your esophagus melt from within tends to be hard to miss. What's probably happening is either lye traces turning some of the fats in your food into the traditionally delicious treat of soap, or the detergent has an off taste, but either way, no big deal.
Also, a head of romaine lettuce lasts you a whole week? How big are they where you live? One of those only lasts me a few days at most if I use it every day... :o
Post by: Sappho on March 03, 2016, 02:18:43 pm
Post by: Bauglir on March 05, 2016, 11:15:17 am
Also, a head of romaine lettuce lasts you a whole week? How big are they where you live? One of those only lasts me a few days at most if I use it every day... :oWell, I suppose it's in the neighborhood of 20-25 leaves. I admit I'm not in the habit of counting weekends >_______>
Probably helps that I'm using it for cooking instead of something like salad. The latter would probably use more each time. Also, only 1 use/day, because I tend to cook nearly a full day's food at one go.
Post by: Rose on March 05, 2016, 01:52:30 pm
Very simple recipe, only ingredients are grated carrots, milk, and sugar.
It just takes like an hour and a half of stirring over a low flame to make.
Totally worth it, though.
Post by: Avis-Mergulus on March 05, 2016, 03:39:07 pm
Post by: Yoink on March 05, 2016, 10:42:50 pm
Not as spicy as I would have liked, but it was still freakin' delicious. Grabbed some takeaway potato cakes and naan while I was there as well.
Lately Indian curry seems to have become my hangover food of choice.
Post by: Rose on March 05, 2016, 10:43:39 pm
Carrot halwa is an exception.
Edit: also, curry here is a sauce made from chickpea flour and yogurt.
Post by: Arx on March 06, 2016, 08:18:49 am
Post by: Reudh on March 06, 2016, 01:18:31 pm
The halwa thing confuzzles me, because in my country halwa is a sweet crumbly mass made of nut butter and... something else. No idea what, actually, I just know nuts are involved and carrot is way out. That's probably a Central Asian thing, since I noticed that your definition of pilaf is also a bit different from ours.
Actually, our usual definition of halwa is made from cooking semolina in sugar water.
Carrot halwa is an exception.
Edit: also, curry here is a sauce made from chickpea flour and yogurt.
Halwa is one of those foods that has managed to make its way throughout most of the Eurasian continent; nearly every Eastern European, Middle Eastern and even as far as India have their own variation on it. Similar to tzatziki, which has slight variations that can be found all the way up to Iraq.
Post by: Flying Dice on March 07, 2016, 01:01:38 am
Post by: penguinofhonor on March 11, 2016, 08:21:58 pm
Spoiler: deep fried eggs (also toast) (click to show/hide)
I saw someone cooking eggs this way in a completely non-food-related movie and I had to try it. I will deep fry anything at least once. This deep frying is a little more difficult than most because you're dealing with a liquidy thing and you have to splash the hot oil on top of the egg. Splashing hot oil is something I generally avoid doing intentionally, but it worked out better than I expected. I still got my stove-top pretty oily though.
I was surprised by how well the eggs stayed together, though! They're very neat little circles, and they're cooked well. I'd say they're a little worse than a pan-fried egg when eaten by themselves (the oil taste is pretty prominent) but they were a little better than a regular fried egg when eaten on the toast. This leads me to believe they'd be better on sandwiches. Especially hamburgers, as they're a pretty ideal shape and size for a hamburger egg. But they're a bit more effort (and mess) than a regular fried egg, so I'm not sure how often I'll make them in the future.
If you want to do this yourself, get the oil to 375F and keep the eggs in the fridge until right before you cook them so they're as cold as possible. I used a little sauce cup to pour the egg into the oil - a site I read recommended a ladle, so just use whatever you have that's around that size. A ladle is probably least likely to get you splashed with hot oil since it's got a long handle.
Post by: Sappho on March 12, 2016, 03:03:02 pm
Modified a recipe I found online today and made the best dinner I've had in ages. I made enough for one person - scale up as you wish.
Soak 1/2 cup of dried barley for a few hours. Drain, rinse, and set aside.
In a pan, sautee in olive oil: a small onion (or half a large one - chopped small), a couple of cloves of garlic (sliced or chopped), a single chili pepper (I only had dried so I ground one up and threw it in - fresh would work even better), and a sprinkling of rosemary (I could only find ground dried, but dried whole or fresh would obviously be good).
Once everything is getting soft, add the soaked barley plus 1.5 cups of water. Bring to a boil, cover, simmer for about half an hour.
While that's cooking, dice a sweet potato and steam it for 5-8 minutes (done but not soggy). Also steam a handful of green beans (frozen worked fine) for 2-3 minutes.
When the barley has soaked up all the water (don't let it dry out and burn), add the sweet potato and beans and mix thoroughly. Dinner! Didn't even need any salt or pepper. It was divine. Beautiful, too - I wish I'd had the presence of mind to take a photo. There was exactly enough for one filling meal for me.
What's more, the total cost of this meal was hardly more than the cost of that single sweet potato. I can get onions and garlic bulbs for about 1 kc each ($1 ~ 23 kc), and a big bag of frozen green beans is only about 20 kc (and I only used a handful of that). Sweet potatoes are pricey here, but a single one probably costs about 10 kc... By contrast, a meal at a restaurant usually costs around 180 kc, a fast food meal around 100 kc, and a pre-made frozen or instant meal around 60 kc. Cheapest, healthiest, most delicious meal I've made in ages. Will be doing this again, as long as I can locate decent sweet potatoes (sadly not a common food in this country).
Post by: Sappho on March 13, 2016, 12:21:00 pm
Spoiler: Delicious! (click to show/hide)
Post by: wierd on March 13, 2016, 12:50:21 pm
As long as you have several months of greater than 50F weather, and can subject your dug up tubers to 5 days of 80F weather, you can grow and store them in your area.
There are tricks you can use to keep the plants warm even in colder climates, such as planting directly into decomposing compost. (the heat of the bacterial metabolism can keep them warm enough if you cover them at night.)
Like most tuber plants, the yields are pretty high. I suspect that you are a zone 4/5 area, given the european zoning map I am looking at. I think you will be able to pull off a single crop run in a year, if you want to try.
Post by: Arx on March 13, 2016, 01:00:40 pm
Post by: Sappho on March 13, 2016, 01:02:27 pm
Post by: wierd on March 13, 2016, 01:12:12 pm
Super bad for you, but still delicious ramen.
You need:
Two packages Mama creamy tom yum (https://i.ytimg.com/vi/TWK1HtCygSI/hqdefault.jpg) flavor ramen. (Metallic foil! Always get metallic foil! Dont be fooled by normal tomyum flavor! NOT THE SAME!)
1 segment polish kielbasa sausage. (approx 6 inches)
1 12oz bag of california blend frozen veggies. (http://scene7.targetimg1.com/is/image/Target/13183382?wid=480&hei=480)
All done in a microwave-- super friendly to college students.
First, nuke the noodles with just enough water to cover the noodle pads in a large bowl. Use the dry flavor pack, but not the lipid pack, Use that later. When the noodles are done, remove from microwave and set aside. You dont want there to be much liquid left after they hydrate. If there is, DO NOT DRAIN. you will lose flavor if you do.
Nuke the veggies while still in the freezer bag. Toss in with the noodles, distribute evenly, then add the lipid pack. Toss noodles and veggies together to distribute the lipid pack evenly. return to microwave for a about another 2 minutes, to fully cook noodles, and to get the veggies to soak up some of the flavor.
Nuke the sausage, cook completely. Cut into slices.
Toss the sausage slices in with the hot noodles.
Eat up.
It's very cheap. The sausage is the most expensive part, and thats only like 3$ for a big multi-segment job. (Enough for probably 6 servings.) Just freeze the unused sausage, and it will keep a LONG time after opening.
You could try substituting a horrible knock off ramen, like maruchan, but I wouldn't recommend it.
Post by: Osmosis Jones on March 13, 2016, 05:52:14 pm
Works better, is easier, and you can exactly control how flaky you want it.
Simply do half butter, by weight, to flour (edit to clarify, that's 1:2 butter:flour). Generally, they recommend you use unsalted butter and then salt to taste, but I find regular salted butter is fine; add sugar if doing a dessert dish as well. If you're vegan, vegetable shortening should work in an equivalent role, same ratio. Cube the butter up as small as is practical for you, then mix it in to the flour. If you have a food processor, blend till it looks like coarse, lumpy beach sand. If not, mix it by hand until the same, making sure to break up the individual cubes of butter completely.
Next, add a drizzle of cold water, slowly adding more while working the pastry until it comes together into a single ball. Now roll it out, lightly sift dry flour over the surface, and fold in half. Roll it out again, and repeat. I generally roll it between two sheets of cling film, as it makes it easier to flip and rotate the pastry without it sticking to the table. If you keep doing this, you end up with heavily layered, melt-in-your-mouth-tender, flaky pastry, utterly perfect for things like quiche.
Post by: Vector on March 13, 2016, 09:57:29 pm
Post by: Tiruin on March 14, 2016, 11:17:24 am
I made this (http://www.justonecookbook.com/kabocha-squash-soup/) squash soup todayEverytime I read about 'squash' lately I'm thinking about the local foods here x_x Veggie (https://en.wikipedia.org/wiki/Pinakbet) veggies (https://en.wikipedia.org/wiki/Dinengdeng)!
I'm only learning now on the intricacies of why cooking -> food = ♥.
Post by: Catmeat on March 14, 2016, 11:26:55 am
And that short crust isnt short crust if you are making it that way Osmosis.
That is more of a variation of flaky pastry, simply put its flaking because of your over mixing.
What you do is prep dry ingredients and fat, put in fridge grate butter as quickly as you can.
Get cold hands work into eachother, rap in clingfilm, cold rest it for use.
Cubing the butter can lead to you exciting the glutten as you work it in.
But im going to try your method to see its potential.
Post by: Sheb on March 14, 2016, 11:37:11 am
I made this (http://www.justonecookbook.com/kabocha-squash-soup/) squash soup today. It's one of the best that I've ever eaten in my life. I put in croutons for carbs, some five-spice-rubbed tofu on the side for protein, and a light milk custard I made 4 of yesterday for dessert. When I opened the fridge afterwards, it's the first time I've ever thought to myself: "wow, my fridge smells great!!"
... I'm eating waaaaay better this year than I did last year. Or ever.
Out of curiosity, what spice did you use for your tofu? I'm more or less vegetarian again since I moved to Berlin, and I've taken the habit of always having a few blocks of tofu in the fridge, and I'm looking for new ways to work it.
Also, I bought some kind of soy proteins "steak". I'm used to buying them in flakes, where they work pretty great as a rough equivalent to ground meat in auflaufs and the like, but those came in square about 5cm on a side, and their textures is... Well, though and spongy. Not bad, but unlike anything else I've ever cooked. I'm looking for some idea, maybe soak them in gravy or tomato sauce so they exhude tastiness when you press them against your palate?
Post by: penguinofhonor on March 14, 2016, 11:39:24 am
Post by: Vector on March 14, 2016, 12:42:14 pm
Post by: Rose on March 15, 2016, 09:39:36 am
Is there an easy way to thin it out?
Post by: ChairmanPoo on March 15, 2016, 09:40:58 am
Post by: Vector on March 15, 2016, 10:46:27 am
Post by: Osmosis Jones on March 16, 2016, 07:19:26 am
I would like to suggest poached eggs and balsamic vinegar on any toast.
And that short crust isnt short crust if you are making it that way Osmosis.
That is more of a variation of flaky pastry, simply put its flaking because of your over mixing.
What you do is prep dry ingredients and fat, put in fridge grate butter as quickly as you can.
Get cold hands work into eachother, rap in clingfilm, cold rest it for use.
Cubing the butter can lead to you exciting the glutten as you work it in.
But im going to try your method to see its potential.
Gluten development requires water; there's not going to be much development occurring during the mixing of the butter cubes, because they are mostly fat, with a low water content. There is some development going on during the subsequent rolling stage though, as at that stage water has been added.
You're right that it's not a short crust though, it's more properly a type of flaky pie crust. I was misremembering this (http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html) article, which was where I got the original idea and went further.
The one bastard with my version, though, is the temperature range of butter makes keeping that mix at the right temp for rolling a bit tricky, which while hardly unique in these sorts of pastries, is particularly noticeable when you're rolling and layering as much as I was. Especially because it's just after the end of summer here, so days are still in the high 20s C. Case in point; I rolled some leftover pastry out for some pies tonight, and I let the butter get too warm... so the layers were basically gone :(
Post by: Sheb on March 16, 2016, 07:29:26 am
I modified this (http://rasamalaysia.com/asian-five-spice-chicken/2/) recipe, but this (http://www.dangthatsdelicious.com/2015/04/14/peking-style-fried-bean-curd/) is better.
As for the modified protein stuff--I actually don't know. I can't afford it, and I've always thought it was pretty gross too, the couple times that I gave it a try.
Honestly though, last time I tried it was fake kielbasa that I pan-cooked and then boiled in my spaghetti sauce. Maybe try doing that.
Oooooh, that look tasty. I'm going to try it tonight.
As for the protein stuff, it's actually quite cheap here. I picked a 500g of dumpling-shaped stuff for four euros. Tofu sells for about 5,50 a kg, but the soy proteins gain much weigh when hydrated. To compare, per gram of soy protein, I pay about 4 cents in tofu and 3 cents for textured proteins.
Post by: Catmeat on March 16, 2016, 07:51:37 am
Im a really good home taught cook so i didnt know that, but if it doesnt excite the gluten the process is still about not melting the butter into the flour (cant make pastry out of a roux)
I love making food,
I have a really nice chocolate pie recipe: (Metric)
blind bake short sweet in ur prefered pie case.
140g salted butter, 4 medium eggs, 4tbsp/60g cocoa, 3tbsp/45g golden syrup, 45g sour cream, 150g dark chocolate (i use 80%) 1 cup/200g granulated sugar (i think ive used brown and it was fine) salt.
Melt butter cocoa and chocolate togeth. Beat eggs and sugar til creamy and sugars dissolved, then add the rest to the egg mix, fold together. Bake for 40-45 mins at 150°C. The centre will be firm, you can cut the time a little to have it slightly gooey.
Its very rich so serve a la mode you son of a bitch.
Its great for winter or breakups
Post by: Reudh on March 16, 2016, 07:56:47 am
snipsnippity
You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P
Post by: Catmeat on March 16, 2016, 08:09:18 am
Oh shit im hungry, this place is bad.
Hey i may just post my famous secret caramel slice next... maybe
Post by: Osmosis Jones on March 16, 2016, 08:21:57 am
You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P
Bread's easy, cheap, fun and tasty. I've been using my left over homebrewing grains in it recently as well... works good, but you have to be careful you don't use too much, else the inside goes all goopy :(
You know what's better than regular bread though? PRETZELS! (http://www.thefreshloaf.com/recipes/pretzels) (Also, this dough actually makes excellent dinner rolls as well; just shape into small balls instead of pretzels, and then score the top in a cross after you boil)
Post by: RedKing on March 16, 2016, 05:33:02 pm
Can make some mean omelets though. Especially with fresh sauteed mushrooms and a bit of ham or bacon.
Post by: Catmeat on March 17, 2016, 12:31:18 am
Getting the temp is the real trick and you said your good at omelets, well buddy those skills are the same.
Dont let fails stop you. Most food on tv, movies and other food porn is often made by a food stylist, I did a stint in the film industry and they take hours picking the perfect buns, lemon shape, qunell of ice cream They basicly have utility belts with atomizers, mini sauce bottles, differing salt gradient shakers etc.
Tis crazy.
Post by: Frumple on March 20, 2016, 10:28:49 am
Would... would any of you folks out there happen to have tried something similar, and be willing to share the results/make recommendations/warn me to flee for the hills?
Post by: Bauglir on March 20, 2016, 10:34:18 am
EDIT: That said I am not an expert on beef and pressure cookers. If it was pork that'd be gangbusters though.
Post by: Jopax on March 20, 2016, 11:03:11 am
Post by: Frumple on March 20, 2016, 11:23:54 am
They actually sell some unfiltered apple juice around here that is just goddamn amazing, so... I'll wait. Make sure the cooker works fine, wait a month or two to be able to justify dropping a tenner on meat again, get the good stuff and give it a go.
*Take some beef tips, probably cook it up beforehand and then, I'unno, caramelize the ruddy things? Drench the blighters in maple syrup and cook it a little more to sear it in or somethin'.
Post by: Akura on March 20, 2016, 12:10:44 pm
snipsnippity
You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P
There's this really cheap bread recipe I've used, basically just flour, water, baking powder, and sugar. I don't know if it's normal, or if I was doing it wrong, or the baking powder was past its usefulness, but it came out fairly dense. Not "bad" dense, but significantly denser than any store-bought bread I've had.
Post by: penguinofhonor on March 20, 2016, 12:59:19 pm
Post by: Avis-Mergulus on March 20, 2016, 01:37:21 pm
Spoiler: Fairly generic white bread recipe with rather uncertain measurements (click to show/hide)
Post by: Jopax on March 20, 2016, 02:06:24 pm
Or sprinkle some cornmeal on top to have a cool looking and tasty crust :D
Post by: Bauglir on March 20, 2016, 02:42:06 pm
Yeah, baking powder's for pastry. For bread, you gotta have yeast.>She's never heard of soda bread (https://en.wikipedia.org/wiki/Soda_bread)
Post by: Descan on March 20, 2016, 03:02:47 pm
... Why the hell does honey make (white, store bought) bread hard? Is it the temperature? I don't know :V
Post by: Comrade P. on March 20, 2016, 03:06:48 pm
... Why the hell does honey make (white, store bought) bread hard? Is it the temperature? I don't know :V
Could you please describe your experience? Because frankly I have no clue what kind of phenomenon is that.
Post by: Descan on March 20, 2016, 03:58:58 pm
Post by: Comrade P. on March 20, 2016, 04:15:20 pm
Take some honey, in a bottle. Put it on a slice of bread. Spread it out relatively thin. Wait a couple minutes. The honey side turns hard and almost crunchy, the bare side is still as soft as it started with.
I'm sorry, I'm afraid I cannot relate. I have never experienced that. Must be because natural honey is actually very easy to come by over here, and I have that stuff in my kitchen. It doesn't do that with my store bough bread.
Oooh, now I'm reminded of that honey in a clay pot my friends presented to me on my birthday. I tucked it away someplace...
Post by: Bauglir on March 20, 2016, 04:25:43 pm
Post by: Frumple on March 20, 2016, 04:32:19 pm
If I had to guess, it probably has something to do with the crystallization process some honey goes through. I don't think I've ever seen it happen with tupelo, as an example, but store clover it's fairly consistent. Either that or it's just making the bread sticky and then drying out, basically accentuating the bread's texture. Honey that dries for a bit is a bit irritating to get off things.
Post by: penguinofhonor on March 20, 2016, 04:40:53 pm
Post by: scrdest on March 20, 2016, 08:05:59 pm
It happened to me very regularly when I was a kid and I'd get peanut butter and honey sandwiches for lunch. My lunchbox was cold, and the honey and bread would always have that texture by lunch (I liked it). I've got no clue why it happens, but I'd also guess it involves the honey being cold and getting some of the moisture sapped out of it by the bread.Opposite, actually. That's why honey basically never spoils and was used on wounds - it basically has negative moisture.
Post by: Frumple on March 20, 2016, 08:23:13 pm
*We actually had a huge jar of the stuff sitting in one of the cupboards in my house for, like, five+ years. Was still about as edible at the end as it was in the beginning. I... I never really ate from that particular jar, though. Friggin' thing had a dead bee in it. Honey was still fine, other folks in the family still ate it without problem, it's just... ugh. Something inside me viscerally retreats from the thought of having to pick bee legs out of my honey >_<
Post by: penguinofhonor on March 20, 2016, 08:30:00 pm
Those properties are because it has negative moisture relative to living things. A paper towel will soak up liquid from honey, I don't see why a relatively dry piece of bread wouldn't.
Post by: Catmeat on March 21, 2016, 01:05:15 am
So something like a sweet cocoa pasta, white chocolate sauce and perhaps a creme brulle kinda toping to it.
I just havnt a clue on where to start with the pasta let alone make it macaroni. I could make it spagetti though.
Post by: Reelya on March 21, 2016, 01:33:07 am
Those properties are because it has negative moisture relative to living things. A paper towel will soak up liquid from honey, I don't see why a relatively dry piece of bread wouldn't.
A quick google (not exhaustive search) suggests that honey (http://basicbeekeeping.blogspot.com.au/2007/10/lesson-twelve-moisture-level-of-honey.html) contains less moisture than bread (http://www.vincentcorp.com/content/moisture-content-bread-water). Bread (http://www.aaccnet.org/publications/cc/backissues/1989/Documents/66_128.pdf) has about twice as much water % per weight as honey (http://www.bee-craft.com/water-content-of-honey/) according to the first few links I found. Think bread vs toast. It's just deceptive because the sugars in honey form into a paste, which we perceive as a liquid, whereas the spongy form of bread makes us think it's a solid. Liquid =/= water, and solid =/= dry.
Post by: Blargityblarg on March 23, 2016, 05:27:21 am
Post by: scrdest on March 23, 2016, 06:28:59 am
Also note that dry and stale are not the same thing in terms of breadOpposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.
Post by: Blargityblarg on March 23, 2016, 09:33:08 am
Also note that dry and stale are not the same thing in terms of breadOpposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.
Not quite; staling is a common term for starch retrogradation, which is where the starch granules that had absorbed water and broken up during cooking lose that water again and shirnk down, reforming (though not even remotely close to perfectly so). It does mean that staled bread that's been kept in a sealed environment tends to get wet; the condensation on the inside of a breadbag kept in the fridge or freezer isn't all just atmospheric moisture!
Post by: Sappho on March 25, 2016, 02:28:02 am
Does anyone know of anything useful I can do with this, other than just tossing it out? It's certainly nutritious, I just don't know what I can do with it that it won't ruin the taste of. I don't like soy milk even fresh, and the powder is just horrible. I hate waste, but if I can't find a good use for it I'll get rid of it and use the container for something more useful.
Post by: Sheb on March 25, 2016, 04:42:02 am
Post by: Sappho on March 26, 2016, 02:18:28 am
I may just have to toss it out. But there's a chance it might work okay in something sweet, if there's enough other flavors to drown it out... I suppose I should try that before dumping it in the trash.
Post by: Reelya on March 26, 2016, 05:53:25 am
Another idea would be to use some of it in baked goods. In a finished dry form it might be easier to just chow it down.
Post by: Osmosis Jones on March 26, 2016, 08:59:08 am
In other news, I just bought some buckwheat and barley flours yesterday. It's experimenting time :P
Post by: penguinofhonor on March 26, 2016, 09:12:51 am
Post by: Avis-Mergulus on March 26, 2016, 12:02:35 pm
Post by: Vector on March 26, 2016, 01:54:59 pm
Post by: penguinofhonor on March 26, 2016, 02:20:29 pm
None of them are particularly popular, at least among people I know, and they're generally perceived as old person food. This is the least true with grits, but they're largely a regional thing in the South, so everyone else brings down the grit average a lot. A shame, too.
Post by: Avis-Mergulus on March 26, 2016, 03:05:14 pm
Post by: Osmosis Jones on March 27, 2016, 05:44:24 am
Post by: penguinofhonor on March 27, 2016, 10:48:59 pm
Spoiler: I made pikelets! (click to show/hide)
Thick little pancakes, topped with preserves. The ones on the left have blackberry and the ones on the right have strawberry.
I always enjoy making regular pancakes small, so it was great to make some that were supposed to be small. They were the perfect size for eating by hand. I also enjoy putting preserves on them. Next time I'll have to grab some whipped cream to use too.
Post by: Yoink on March 28, 2016, 03:17:25 am
Currently I am drinking weak beer and eating homemade pizza. It actually turned out quite well!
It just goes to show, you can't have too much onion! We used both the brown and red kind, as well as capsicum, pineapple, pickled walnuts and a whole bunch of other ingredients.
Post by: FearfulJesuit on March 28, 2016, 03:57:37 am
Do you guys eat buckwheat porridge, though? It's such a massive staple over here, but I'm not sure if I've ever heard anybody outside the former USSR mention it, and I was always curious about that.
Grechki are the best. Buckwheat and porridge is my breakfast every morning, and I'm likely to maintain that when I get back to the States.
Post by: Arx on March 29, 2016, 11:48:39 am
Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.
Post by: crazysheep on March 29, 2016, 05:22:17 pm
Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.Maybe try Southeast Asian curries which use coconut cream?
Post by: Vector on March 29, 2016, 05:24:44 pm
Post by: BlackFlyme on March 29, 2016, 05:32:40 pm
Post by: majikero on March 29, 2016, 05:39:55 pm
It's actually coconut milk. I'm pretty sure coconut cream is a face cosmetic.Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.Maybe try Southeast Asian curries which use coconut cream?
Post by: Vector on March 29, 2016, 05:41:07 pm
Post by: majikero on March 29, 2016, 05:50:21 pm
Plus on topic of curry, I only know coconut milk being used, especially the kind you squeeze out of that, grated coconut? I'm honestly not sure. It looked like coconut flakes after we were done with them but I don't remember doing anything with them but throw it away.
Post by: Vector on March 29, 2016, 05:50:54 pm
Post by: majikero on March 29, 2016, 05:55:25 pm
Post by: Reelya on March 29, 2016, 06:21:14 pm
Post by: Rose on March 30, 2016, 12:49:14 am
Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.
Post by: uber pye on March 30, 2016, 12:59:41 am
I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.
Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.
I cant speak for other countries but America, with its lack of food culture, tend to steal whatever foods it can and smash em' together until something tasty/"healthy"/lucrative pops out.
Post by: Reudh on March 30, 2016, 03:07:56 am
I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.
Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.
Curry as we're referring to is more of a British construct.
Post by: Sheb on March 30, 2016, 03:16:05 am
Post by: majikero on March 30, 2016, 04:13:04 am
Think of curry as a class of dish rather than a specific dish.
Post by: Arx on March 30, 2016, 06:31:32 am
In general, using your own base instead of one of the grocery store mixes, and getting the recipe from a website intended to instruct people of that culture, is the way to go.
Oh, I do make my own bases most of the time. This was a spur of the moment thing mainly inspired by the fact that it was called mother-in-law masala. :P It's also convenient because it contains some spices I don't think I've ever actually seen in a supermarket, and I haven't had ruined to swing past an actual spice shop recently.
I might try the coconut cream. I've never seen it for sale anywhere, but I might be able to find it. Hopefully not too expensive.
I have no idea on the curry thing. All the Indians here use it in the non-Indian way...
Post by: Osmosis Jones on March 30, 2016, 07:21:30 am
Post by: Reudh on March 30, 2016, 07:27:54 am
Speaking of curry, this is one of the greats; Rendang (https://en.wikipedia.org/wiki/Rendang). Takes bloody hours to make, but so, so good.
You truly are a culinary man of taste. Rendang is probably my absolute no. 1 most favourite food, closely followed by laksa.
Post by: Bauglir on April 01, 2016, 01:04:05 pm
Post by: Sappho on April 01, 2016, 01:07:05 pm
Post by: Bauglir on April 01, 2016, 01:19:19 pm
Post by: Arx on April 01, 2016, 01:34:35 pm
a kick out of not owning measuring cups is what i get :P
I think I might own measuring cups, but I just use a mug. I know the quantities almost exactly from experience by now.
Post by: Rose on April 02, 2016, 07:20:26 am
Post by: Tiruin on April 05, 2016, 02:16:55 am
O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.^ Someone else! :D (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did). Though there is a difference in absorption depending on the type of rice, that's a nice general rule.
Also rice does fluff up, so what can be a cup or so will be more than a cup of serving.
Post by: crazysheep on April 05, 2016, 02:47:24 am
It's probably common in Asian countries lol (I do exactly the same thing for rice)O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.^ Someone else! :D (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did).
Post by: Blargityblarg on April 05, 2016, 05:23:02 am
that said, made some chicken fajitas from scratch (besides the tortillas) tonight. I feel I mighta gone a bit too heavy on the lime juice but otherwise good.
Post by: crazysheep on April 05, 2016, 05:27:38 am
Post by: Blargityblarg on April 05, 2016, 05:42:08 am
Post by: crazysheep on April 05, 2016, 08:25:34 am
Post by: Arx on April 05, 2016, 01:18:18 pm
Post by: Cryxis, Prince of Doom on April 05, 2016, 07:16:09 pm
- 1-2 red potato(es) [mashed]
- 1/2 handful shredded cheese
- 1-2 tablespoons of sour cream
mix that all up and bam! I have ate that about four days out of the week and it keeps me full for a long time and its only around 300 calories depending on how much I make.
*not for those of refined tastes*
Post by: scrdest on April 05, 2016, 07:19:19 pm
Post by: Cryxis, Prince of Doom on April 05, 2016, 07:22:25 pm
also potato diet is a real and very very successful thing and that is literally straight carbs.
Post by: GiglameshDespair on April 06, 2016, 07:45:54 pm
also potato diet is a real and very very successful thing and that is literally straight carbs.No...?
Potatoes only just can't supply all your nutrition. They just can't.
Post by: Helgoland on April 06, 2016, 08:33:26 pm
Post by: Cryxis, Prince of Doom on April 06, 2016, 10:09:38 pm
They're actually surprisingly nutricious. My parents apparently lived off of a diet of potatoes and peas for quite a while because my one sister had pretty bad allergies as a kid.^bam
Post by: Sheb on April 07, 2016, 01:20:30 am
*Was a lot more healthy than the potato-less diet they switched to later.
Post by: GiglameshDespair on April 07, 2016, 07:07:11 am
The Irish diet was potatoes and dairy for a long time.* If you have a source of proteins (peas, dairy) next to it,Then it's not pure potatoes, and thus irrelevant.
Post by: Sheb on April 07, 2016, 07:34:39 am
I'm not saying potatoes are bad for you. I'm saying a pure potato diet can't provide you will all the nutrition you need.The Irish diet was potatoes and dairy for a long time.* If you have a source of proteins (peas, dairy) next to it,Then it's not pure potatoes, and thus irrelevant.
But neither is what Cryxis was eating, or what anyone was proposing.
Post by: penguinofhonor on April 07, 2016, 12:39:18 pm
Post by: Frumple on April 07, 2016, 12:46:52 pm
Post by: Sappho on April 07, 2016, 12:48:39 pm
A potato diet that is "literally straight carbs" as Cryxis described sounds like that to me. The first search result for it describes eating nothing but potatoes for 3-5 days, and promises rapid weight loss (over a pound a day) combined with miraculously alleviating other minor bodily issues.
Sort of like how you can cure a headache with a bullet?
Post by: Dorsidwarf on April 07, 2016, 05:09:24 pm
Post by: scrdest on April 07, 2016, 05:57:22 pm
A potato diet that is "literally straight carbs" as Cryxis described sounds like that to me. The first search result for it describes eating nothing but potatoes for 3-5 days, and promises rapid weight loss (over a pound a day) combined with miraculously alleviating other minor bodily issues.
Sort of like how you can cure a headache with a bullet?
Spoiler: Obligatory XKCD (click to show/hide)
In non-shitposty content, I now have 1l of 'wine' I made myself. It's a fermented off-brand apple juice, since that's what we've been given, hence the scarequotes.
Spoiler: I swear it's not OJ. Also, classy packaging, right here (click to show/hide)
Post by: Cryxis, Prince of Doom on April 07, 2016, 10:08:09 pm
I don't care if it's straight carbs, weight loss is from consuming fewer calories not "healthier" ones
Post by: GiglameshDespair on April 07, 2016, 10:29:51 pm
Reduced weight guaranteed!
There's better ways to reduce calorie intake, that provide better nutrition. Or you could exercise more or something.
Post by: Cryxis, Prince of Doom on April 07, 2016, 10:40:07 pm
Also I don't have time to do cardio, which is the only work out I can really do to lose weight
Post by: Bauglir on April 08, 2016, 12:34:48 am
Post by: Yoink on April 08, 2016, 05:04:01 am
The taste and texture of fish is probably the thing I've missed most about being an omnivore! In fact, for a long time I remained a pescetarian (or however you spell it, I'm on my phone and cannot check) instead of a full vegetarian, simply because fish was too tasty to give up.
Having finally tried the phish burger just now, I can safely say that the battered fish burger-shaped void has been filled. Now, I just need to convince the restaurant to make it a permanent addition to their menu instead of just a limited-time thing...
Post by: Reudh on April 08, 2016, 05:33:37 am
But potatoes are healthy and they ARENT all that I'm eating, just used in place of higher calorie things
Also I don't have time to do cardio, which is the only work out I can really do to lose weight
"don't have time to do cardio"
Bro, jogging on the spot is cardio. Stretching is cardio. Those sorta things take seconds out of a day.
You're probably thinking of cycling or walking or running long distances, which do take a long time. I cycle, myself.
Post by: Cryxis, Prince of Doom on April 08, 2016, 10:52:10 pm
Post by: Yoink on April 11, 2016, 12:41:55 pm
Some kebabs, burritos or some good ol' fashioned whatever!
Post by: Cryxis, Prince of Doom on April 11, 2016, 01:40:48 pm
It's been awhile since my family has done anything with rice soooo I'm going to make something with rice when I get home
Post by: MaximumZero on April 11, 2016, 01:47:06 pm
Post by: sprinkled chariot on April 12, 2016, 09:49:40 am
However, not gonna eat them, as I dont eat flour related stuff anymore.
Also, when you cut out donuts out of the dough, 50 % of the dough does not get to become donuts,no equality ;-;7
I will try to fry something out of it.
Post by: Rose on April 12, 2016, 09:57:56 am
Also doughnut holes.
Post by: Cryxis, Prince of Doom on April 12, 2016, 10:04:40 am
It didn't change the flavor too much but after adding black pepper, garlic salt, and some chopped up spam it tasted better than just using normal rice
Post by: Jopax on April 12, 2016, 10:29:32 am
But yeah, when cooking rice, depending on what you want it for, adding a chicken/beef/veggie cube to it makes a lot of difference in how nice it tastes on its own.
Post by: Cryxis, Prince of Doom on April 12, 2016, 10:32:20 am
Post by: Reudh on April 13, 2016, 02:50:17 pm
Post by: crazysheep on April 13, 2016, 08:27:08 pm
I'm a great fan of replacing some of the water with coconut milk and adding a goodly chunk of ginger into the rice. Super simple, adds so damn much flavour.And congratulations, you just made asian coconut rice :p
Post by: Cryxis, Prince of Doom on April 13, 2016, 11:32:34 pm
I discovered something a couple days ago, adding 1/2 or 1 table spoon (I haven't a clue how many mL) of pure vanilla extract to coffee makes it taste like heaven
Post by: Yoink on April 14, 2016, 05:59:31 am
Mostly just your standard recipe, with salt, pepper, butter and milk, the only other thing I added was a clove of garlic (and a couple of accidental hairs, but I was cooking it for myself so that's okay). Very nice! And it didn't take long to make, either! I got the consistency right pretty quickly.
Certainly went better than the one other time I tried making mashed potatoes on my own.
Now I have some leftovers, might eat some later if I feel hungry again. Either way I'll definitely have some on toast in the morning- mashed potato with Vegemite on toast is amazing. ^-^
Post by: scrdest on April 14, 2016, 06:18:58 am
Post by: Sheb on April 14, 2016, 06:32:11 am
Post by: Osmosis Jones on April 14, 2016, 06:54:06 am
2-3 servings, depending on appetite
Ingredients
Pangrattato
2 cloves of garlic,
2-3 sundried tomatoes,
3-4 kalamata olives (pitted)
1 tsp of herbs of choice (I used thyme, but honestly, I think rosemary would have worked better)
Some black pepper
Breadcrumbs
Extra virgin olive oil
Main Dish
2-300g chicken breast, diced
5-6 sundried tomatoes, sliced into strips
~10 olives (pitted, halved)
1/2 Onion, sliced
Balsamic vinegar
1 teaspoon brown sugar
Salt + Pepper
Basil leaves and cheese as garnish (I only had cheddar, but I expect both parmesan and a sharp greek feta would work well, in different ways)
Penne pasta
Method
Mix chicken, pepper and EVOO (I used the oil from the jar of tomatoes, so it had some flavouring); some fresh rosemary here probably wouldn't hurt either, come to think of it.
Next, blend all the ingredients of the pangrattato in a food processor, starting without the breadcrumbs and EVOO; once ingredients are blended finely, add these in slowly. Desired texture is distinct breadcrumbs, but with enough moisture to hold if squeezed tightly together.
Fry this mixture off in a skillet under aromatic and just starting to toast, then put to one side.
Put penne pasta on to boil (remember to salt, and a bayleaf doesn't hurt, but it's hardly necessary). It should be done around the same time as your finishing up.
Next, caramelise onion; cook till brown in some EVOO, then deglase pan with balsamic (and maybe some water, if there's too much pan to deglase without the vinegar getting overpowering) and add the brown sugar. Continue cooking and occasionally deglasing if necessary until onions are sweet and caramelly, add the olives and tomatoes and cook for five more minutes, then scrape out as best you can and put aside.
Heat skillet to roaring hot, then fry off the chicken a handful at a time. Move it constantly and don't overcook it; you want it brown on the outside, but still juicy and tender on the inside. Take each batch out as it's done.
Kill the heat to the pan, then through in a tablespoon or so of the pasta water, along with all the cooked chicken, pasta, and about 3/4s of the pangrattato. Stir thoroughly, then plate up. Garnish with basil, cheese and remaining pannograttato, and enjoy!
It worked really well, still tasted amazing at work the next day (even sans cheese) and, given the flavours, could easily be made vegetarian or even vegan by substituting in eggplant for the chicken!
Post by: Blargityblarg on April 15, 2016, 02:12:16 am
Like, a fuckload.
Three large onions, two green capsicums, half a small bunch of celery, three cobs worth of sweetcorn, an entire head of garlic.
Four chorizos (500g, this is spanish chorizo, not mexican, so it's a cured whole sausage that I diced, not a sorta raw spiced ground meat thing.)
1kg beef mince.
Maybe 800g of dried black beans?
Cumin, coriander, preferably whole
Various forms of chilli (i had chipotle powder, red chilli flakes and some cayenne)
Oregano (dried)
Black pepper
Fuckloads of smoked sweet paprika
Salt (significant quantities)
Apple cider vinegar (fairly significant quantities)
Dice up the chorizos into small chunks (maybe black bean sized, like an 8mm dice?)
Put them into a dry stewpot with heat on lowish to render out fat while you chop vegetables, if necessary add water periodically to keep it from burning down and to promote rendering.
Dice all the vegetables to similar sizes, take the corn off the cobs if they're not already decobbed
Remove chorizo with slotted spoon, leaving the accumulated fat, turn heat to high. add beef to brown, with like half a teaspoon of salt.
Smash spices & herbs in mortar and pestle (ideally the cumin, coriander and black pepper are whole seeds rather than powder) going from coarsest thing (peppercorns), smashing them to approximate texture of next coarsest thing (cumin and coriander seeds) then repeating till one gets to the powdered spices
Toss the spice mix onto the beef, stri it in, let it sizzle a bit, remove it to the same bowl as the chorizo.
Add oil to pan if necessary (depending on how much free fat there was left after the spices soaked it up), saute vegetables with salt (like a teaspoon or so, it promote moisture loss & therefore softening). Once things are sorta softened and translucent add garlic, cook it for about a minute till it gets fragrant.
At this point I had to switch into a bigger pot; like I said, this is a fuckload of beany chili.
Add meat and vegetables to whatever pot you're actually using, along with quite a lot of water. Add beans. Make sure beans are as submerged as possible given the pot you're using (I had maybe a couple centimetres or free space above my solid components at the beginning of my simmer, and this was in a big ol' stockpot). Simmer for like, 90 minutes, stirring periodically (I went and watched a movie and came back every scene or so). Once your beans are soft (like, pleasant to eat, not just softened) add salt and apple cider vinegar to taste (you're probably going to need a lot; beans take up salt like no tomorrow and there's a lot of richness in the starch of the beans and the fat of the meats to cut through with the acidity of the vinegar; I added like three teaspoons of salt and maybe like a quarter to a third of a cup of vinegar at this point, for a sense of scale.
Eat it with rice and cheese.
I've had like four bowls of chili at this point, there was still maybe two thirds or three quarters of the pot left. I've frozen a lot of it, and the rest is in the fridge.
It's gonna be a beany couple weeks.
Post by: Osmosis Jones on April 15, 2016, 06:32:18 am
Post by: RedKing on April 15, 2016, 05:45:44 pm
Post by: Cryxis, Prince of Doom on April 15, 2016, 10:00:16 pm
I envy you!
Post by: Yoink on April 17, 2016, 10:42:19 pm
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
Next time I make some, maybe. I still have potatoes left over! Hopefully they haven't gone off by now.
Post by: Sheb on April 18, 2016, 02:00:31 am
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
Next time I make some, maybe. I still have potatoes left over! Hopefully they haven't gone off by now.
It's funny, I can't imagine mashed potatoes without nutmeg. They're just part of the dish.
Post by: Sappho on April 18, 2016, 09:30:34 am
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
Next time I make some, maybe. I still have potatoes left over! Hopefully they haven't gone off by now.
It's funny, I can't imagine mashed potatoes without nutmeg. They're just part of the dish.
Very interesting. I've never heard of anyone using nutmeg to make mashed potatoes. Sounds like it would totally change the flavor.
Post by: Sheb on April 18, 2016, 10:15:21 am
Post by: penguinofhonor on April 18, 2016, 10:43:05 am
Also, a week or two ago I made pikelets again!
Spoiler: this time topped with sugar and lemon juice (click to show/hide)
Reudh recommended the lemon thing and it was really tasty. This will probably be my default pikelet topping in the future.
Post by: Sappho on April 18, 2016, 01:51:48 pm
Post by: Yoink on April 18, 2016, 11:06:10 pm
Post by: Frumple on April 21, 2016, 03:35:00 pm
Verdict: Holy shitballs. I may have developed a spontaneous psychological addiction. It's very hard right now to stop myself from sitting down and consuming all ~4 pounds of this roast, before anyone else tastes it.
Will be doing this again, oh gods. It's bloody close to perfect; the texture is amazing, the tenderness is just right, and that flavor of delicious apple that suffuses the entire thing is just enthralling. Normally I add sauce of some sort to meat like this but this time it's just too good and I can't stop long enough to put anything on it because it needs to be in my mouth ;_;
And the cooking process was silly easy, just sticking the juice and the meat into the cooker and turning it on, no other steps. Was a little on the expensive side (the roast was ~10 USD for ~4 pounds, which is fairly hefty, and the delicious juice was like... four bucks, I think, for the whole container of it, which I didn't use up by any means), but damn. Worth.
Post by: Sheb on April 21, 2016, 03:45:30 pm
Pressure cooker'd pork roast with (unfiltered) apple juice instead of water!
Verdict: Holy shitballs. I may have developed a spontaneous psychological addiction. It's very hard right now to stop myself from sitting down and consuming all ~4 pounds of this roast, before anyone else tastes it.
Will be doing this again, oh gods. It's bloody close to perfect; the texture is amazing, the tenderness is just right, and that flavor of delicious apple that suffuses the entire thing is just enthralling. Normally I add sauce of some sort to meat like this but this time it's just too good and I can't stop long enough to put anything on it because it needs to be in my mouth ;_;
And the cooking process was silly easy, just sticking the juice and the meat into the cooker and turning it on, no other steps. Was a little on the expensive side (the roast was ~10 USD for ~4 pounds, which is fairly hefty, and the delicious juice was like... four bucks, I think, for the whole container of it, which I didn't use up by any means), but damn. Worth.
Gosh, meat is so cheap in the US.
Post by: Frumple on April 21, 2016, 04:22:37 pm
Though yeah, food costs are often pretty decent in the US, especially in smaller areas. Depends on the product, obviously enough, but there's usually something pretty generous in terms of a cost and quality balance. This was... probably about midrange for that sort of meat? Not rock bottom, but not high-end of the low-end (i.e. common grocery store) stuff, either. Could have got it cheaper, is what I'm saying.
In any case, cost aside, it was pretty amazing. Just have to figure out where to go from here... won't lie, I'm probably going to stick cinnamon in with the apple juice the next time I do this, hehehe.
Post by: Jopax on April 21, 2016, 04:30:49 pm
But as far as suggestions go, not for the meat itself, but what would go great with that is if you cooked some noodles, drained them, then tossed them a few times in the juices left over from the meat (tho there might be too much depending on how much apple juice you used, but I guess you just toss them a bit longer so most of the liquid evaporates). My mom does this with regular beef cuts, as in, just a big chunk of beef, bone and fat and all that's salted and peppered and then cooked in a pan with a bit of water added every now and then, for several hours. And both the meat and the noodles are freaking amazing, no frills, just pure awesome meat taste.
Post by: Frumple on April 21, 2016, 05:07:24 pm
Honestly, those smaller apple pies, like you eat one-handed and fit in a small box... I could see that. Some sort of apple and meat pastry/hotpocket. Probably hand cooked because that coming from a freezer box or over a fastfood counter sounds goddamn terrifying.
Though really, if I were going that route, I'd probably make the apples separate from the rest of them and just slice 'em and put 'em in uncooked, so they're still nice and crunchy. Make sandwiches, basically. Or fruit and meat stuffed rolls, more like -- your average apple is kinda' perfectly sized for a dinner roll or biscuit or whathaveyou. Slice layers instead of section, lay it out like cheese slices over the meat. Kinda' tempting. Or a cinnamon roll with meat slices inside the circle-y bits. Something like that.
Post by: Sappho on April 23, 2016, 06:28:40 am
I think I can safely say this is the most disgusting thing I've ever eaten. It somehow manages simultaneously to be far too salty AND far too sweet, with a large heaping of bitter to round it out. Dear lord, who actually eats this stuff? Now I have to find someone to pawn it off on...
Post by: penguinofhonor on April 23, 2016, 06:57:36 am
Post by: Blargityblarg on April 23, 2016, 09:09:46 am
Saw some tamarind candy for sale in my local Vietnamese-owned food market and it looked interesting. I've never tried tamarind before, and it wasn't expensive, so I grabbed a package of it.
I think I can safely say this is the most disgusting thing I've ever eaten. It somehow manages simultaneously to be far too salty AND far too sweet, with a large heaping of bitter to round it out. Dear lord, who actually eats this stuff? Now I have to find someone to pawn it off on...
That's interesting, because my experience of tamarind was just the raw fruit itself and all I remember was that it was sour as all hell.
Post by: Rose on April 24, 2016, 12:39:38 pm
Though apparently it makes a fantastic metal polish. Dip a brown copper anything I'm it, and it comes out bright shiny pink.
Post by: MaximumZero on April 24, 2016, 09:26:34 pm
Post by: Haspen on April 29, 2016, 12:58:33 pm
I wanted to start a discussion here but there are so many toppings that they deserved a separate thread instead... SO ARE WE PIZZA BUDDIES OR SHALL THERE BE SALT BETWEEN US??
Post by: Jopax on May 09, 2016, 03:25:20 pm
I find that I'm eating them more as snacks than in actual meals or salads. It's both tasty, refreshing and healthy to grab a couple every now and then and just chomp. Plus the feeling of one exploding into taste in your mouth is super fun :D
Sure they may not be as tasty or juicy as oxheart ones, but those won't be in season for a while here, so these are a pretty good subsistute until then :D
Post by: Akura on May 10, 2016, 05:46:16 pm
Post by: scrdest on May 14, 2016, 06:00:55 pm
This seems like the right thread, so I figure that it's best I ask here. You see, I've been living in a crummy dorm room for 2 years, but no more; I have an apartment all to myself. Naturally, this also means that I need to cook for myself.Fried rice is a good option. Frozen vegetables, rice, eggs, oil, soy sauce + anything you want on top of that. Simple, tasty, cheap.
Now, it isn't that I don't know how to cook (I know a little bit), but don't know what to cook. So what's some inexpensive things that I could cook for myself? While I am unfortunately lacking a slow cooker, I have pretty much everything else- pots, pans, oven, blender, toaster oven, microwave, etc.
Post by: penguinofhonor on May 14, 2016, 06:18:27 pm
Post by: scrdest on May 14, 2016, 06:21:48 pm
Potatoes are cheap, filling, and you can do tons of stuff with them.Boil 'em, mash 'em, stick 'em in a stew...
Post by: Sappho on May 15, 2016, 02:52:17 am
I've also got a favorite cheap/easy recipe for rice and beans. Make the rice of your choice, or pasta works as well. Sautee onion and garlic, add sliced mushrooms and some dried basil, dump in a can of red kidney beans with some water (and flour or potato/corn starch to thicken it up) and simmer until it's got a good consistency (doesn't take long, just don't put too much water in). Don't add any salt: at the very end, add some soy sauce to taste. Amazing every time. It's what I cook for a visitor when I want to impress them. Also works great as a spicy dish, just toss in some fresh or dried chili pepper when you add the garlic.
Finally, noodles are always good. Not sure what's available where you live, but it's easy to buy packages with 5-8 bricks of instant Asian noodles here (not the crappy kind with the flavor packets in them). Wheat noodles have the best flavor. Briefly sautee some onion or spring onion, garlic, chili pepper, carrot, fresh ginger, mushroom, and Chinese cabbage in a pot, then fill it up with water and boil it for half an hour or so. Then toss in the noddles, give them 5 minutes to get soft, and eat. This works best if you have sesame seed oil for flavor, otherwise you'll want to add something else like soy sauce, chili sauce, or salt. Eat with chopsticks and drink the liquid out of the bowl at the end. Can also crack an egg into it at the end to make it more filling.
Post by: Rose on May 15, 2016, 07:17:14 am
Then you strain the noodles, and mix the two together.
Post by: scrdest on May 15, 2016, 07:29:42 am
Might be a good idea to add it late, because sugar likes to burn, but I never checked if it actually does in the sauce.
Post by: penguinofhonor on May 15, 2016, 08:16:52 am
Post by: Rose on May 15, 2016, 11:54:43 am
Post by: Osmosis Jones on May 16, 2016, 06:54:53 am
1) Preheat pot of water to boiling; once boiling, turn heat down to barest simmer.
2) Put a sieve over a bowl, crack egg into sieve.
3) Let egg drain for 30s. Meanwhile, stir water in pot so that a vortex forms.
4) Lower egg gently from sieve into swirling water.
5) Without hitting the egg, gently keep the water stirring for about 1.5-2 min, until the white is set.
6) Serve on toasted crusty bread with smashed avocado plus salt and pepper.
Once you get the pattern down, you can make multiple eggs in no time at all. Best of all, serving temp is ~40 C, which coincidentally is about the temp of water from the hot tap; thus a large bowl filled with hot water will keep em at perfect temp until you're ready to plate!
Post by: Flying Dice on May 16, 2016, 04:55:08 pm
I love 'em. It's one of the two restaurants I've found where the chef isn't so scared of losing idiot customers (or the owner isn't such a cheapass) that they only use those crappy dried pepper flakes, adding an extra shake if the customer says "no, really, as spicy as you can make it". The other place was a North Indian restaurant that didn't see a problem with substituting fresh jalapenos for fresh banana peppers in their stuffed pepper appetizer. :V
Post by: Flying Dice on May 16, 2016, 10:09:40 pm
Here's the ingredients:
1-2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 can cannellini beans (15oz or thereabouts)
1 can tuna in olive oil (5oz or so--canned in olive oil is more expensive than water, but it makes a difference to the taste)
1 tsp. rubbed sage (substitute dried, they're close enough as to make no difference)
pepper
Prepare the onion and garlic. Heat the olive oil until it's fragrant at medium-high in a medium-sized nonstick skillet (if you're using a smaller skillet, use a smaller onion and less olive oil), at most a minute or so. Dump in the onion and garlic, stir those for 4-5 minutes, until they're starting to go golden. While that's going, drain the cannellini and open (but don't drain) the tuna.
Add the cannellini and sage. Cook while stirring constantly for a further 5-6 minutes. If you're using a smaller skillet this is where things will get a bit dicey, since that's a lot of beans. Don't use a small skillet.
Add the tuna and the olive oil from the can. Cook the whole mix until the tuna is heated through and has gone light, around 2 minutes.
Transfer to a bowl, season to taste with pepper.
--
There's also the ancient standby of throwing a bunch of marinated thin-sliced beef or chicken into a skillet with onion and peppers and stir-frying until everything's cooked.
Post by: Osmosis Jones on May 17, 2016, 02:00:03 am
Alright, new question: good, not-that-difficult food that I can make while not being constrained to a budget?
Tomato soup?
1 large/2 regular cans of crushed tomatoes ($2-3)
1 brown onion (50c ?)
4 or so cloves garlic (50c)
1 stick of celery (a bunch is like $2 at most, and you can freeze what you don't use, so maybe 20c)
1-2 tsp dry chicken stock (10c?)
1 bay leaf (<5c)
A sprig or two of rosemary/thyme/woody herb of choice (I have a bush, so I haven't bout the stuff in years, but the dried form is cheap and lasts well, so probably a few C worth)
A few tbsp of olive oil. Or canola if you wanna be cheap, but olive ain't bad bought in bulk.
Salt, pepper.
Bacon is an optional and recommended extra, but will push up the price. Similarly, smoked paprika, cumin, chilli flakes, capsicum, and the like can all make it tastier, but are not necessary.
Prices are AusD.
Fry off onion/garlic/celery (all fine diced) in olive oil. If using bacon, this too, but add the bacon fat to the oil first, cooking for 4-5 mins to render it before adding the other ingredients. Adding a pinch of salt at this stage will help draw out the liquid, letting you cook down faster.
Once onion is clear and starting to brown (maybe 5-10 mins) add tomatoes, stock, bay leaf, herbs, and about the volume of the tomatoes in water.
Heat to a gentle simmer, and cook for about an hour or so (though longer is tastier), stirring every 20mins or so. As long as you set a timer, you don't need to actually watch it.
Just before serving, hit it with a stick blender to puree it, add water/salt/pepper to taste, and serve with toasted crusty bread (I can get day old baguettes on clearance for around $1.50).
Makes at least 4 serves, for a per meal price of <$1.50.
Further, it's adaptable. Bored of soup? Cook it for an extra hour til it thickens, and you have a killer tomato sauce for pasta. Swap the chicken stock for vegetable and it's vegan. Stir through browned beef mince and you have a poor man's ragu, or spread on pizza dough for a great pizza sauce.
Also, fresh bread is dead easy.
Mix 300g flour, 1+ tsp yeast, 1tsp salt, 1 tbsp olive oil, 200 ml of water.
Add each ingredient in order, mixing with each addition.
Put in big bowl with cling film over the top. Leave for one hour (if room is warmish, say >20 C... Colder equals longer). Knead for 5 mins by hand. Put onto buttered baking tray (YouTube will show you how to knead and shape a loaf, or you can just pour it all into a tin and call it a day).
Preheat oven to 250 C for 15 minutes, then put loaf in, drop temp to 220, and leave for 30-45 mins. Test if bread is ready (slide a butter knife in and out of the center; if cooked it will come out clean), if not 10 more mins at 180.
Done right, you will find bread can cost you <30c a loaf, and can be made at the same time as the above soup.
Post by: Helgoland on May 17, 2016, 09:18:51 pm
Post by: Yoink on May 17, 2016, 10:44:00 pm
Post by: Flying Dice on May 17, 2016, 10:51:33 pm
Post by: Arx on May 17, 2016, 11:07:59 pm
Never made them myself, but my primary poppy seed intake is through bagels. I can't say I've seen them in anything sweet.
Never had a lemon poppy muffin?
Post by: itisnotlogical on May 17, 2016, 11:17:11 pm
On the topic of eggs, learn to make poached eggs! Really easy, and great for impressing that significant other.
1) Preheat pot of water to boiling; once boiling, turn heat down to barest simmer.
2) Put a sieve over a bowl, crack egg into sieve.
3) Let egg drain for 30s. Meanwhile, stir water in pot so that a vortex forms.
4) Lower egg gently from sieve into swirling water.
5) Without hitting the egg, gently keep the water stirring for about 1.5-2 min, until the white is set.
6) Serve on toasted crusty bread with smashed avocado plus salt and pepper.
Once you get the pattern down, you can make multiple eggs in no time at all. Best of all, serving temp is ~40 C, which coincidentally is about the temp of water from the hot tap; thus a large bowl filled with hot water will keep em at perfect temp until you're ready to plate!
Way I do it, which I feel is a bit simpler:
1) Cover bottom of pan with water, then add a tiny bit more. Heat on medium-low heat until bubbling, but not boiling.
2) Crack eggs directly into water. Cover. Don't worry, all the weird floaty bits from the whites (which I presume is why Jones uses a sieve) will separate from the good stuff on their own.
3) KEEP AN EYE ON IT BECAUSE IT WILL PROBABLY BOIL OVER AT LEAST ONCE. If you get to it quick enough, removing the lid should calm it down enough to prevent it from boiling over.
4) When the yolks are as solid/runny as you like, remove from heat. Remove a bit beforehand if you're preparing other stuff and let them sit in the pan to finish cooking the rest of the way.
Maybe this makes me Hitler or something, but I like my yolks almost totally hard.
Post by: Flying Dice on May 17, 2016, 11:38:17 pm
Yes, technically. Not exactly sweet though, especially when they're generic and stale as shit.Never made them myself, but my primary poppy seed intake is through bagels. I can't say I've seen them in anything sweet.
Never had a lemon poppy muffin?
Post by: Osmosis Jones on May 18, 2016, 06:19:44 am
Maybe this makes me Hitler or something, but I like my yolks almost totally hard.
You monster D:<
Poached eggs are for glorious gooey, saucy yolks. Now, BOILED eggs, sure, those should be hard, but hard-poached eggs wil get you sent to the gulags!
:P
Post by: Amperzand on May 18, 2016, 06:30:06 pm
Post by: penguinofhonor on May 18, 2016, 06:43:43 pm
Spoiler: shakshuka (click to show/hide)
Behold, eggs cooked in/on a tomato sauce. It's kind of poaching and kind of sunny side up. I saw a picture of this on the internet a few days ago and I had to make it. It's a Middle Eastern dish, and a very good one. I cut the recipe in half, except the tomato paste, because I like tomato paste, and also I added three cloves of garlic because garlic is great. Also I didn't see the chili powder in the recipe so I skipped that, but it worked out.
This was very good and filling, and I think it cost less than $4. I'll definitely make it again.
Post by: Bumblebee on May 22, 2016, 04:00:27 pm
I am death.
I made tom yum.
Post by: Yoink on May 22, 2016, 05:24:25 pm
Now I just need to work out what to do with these two leftover tortillas...
Post by: Helgoland on May 22, 2016, 05:30:38 pm
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
Post by: Blargityblarg on May 22, 2016, 09:57:40 pm
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
I think it's related to something Smaug says in the Hobbit movies? Haven't seen 'em myself.
Also, see my sig for the optimal haiku.
Post by: Bumblebee on May 23, 2016, 04:14:30 pm
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
I think it's related to something Smaug says in the Hobbit movies?
Yup. Smaug. The right tom yum makes one breath fire.
Post by: Comrade P. on May 23, 2016, 04:54:46 pm
By the second batch I sort of managed to stop fucking them up when flipping 'em with a spatula. And I think I sort of zeroed the optimal proportions of ingridients to go without written recipe.
Post by: Helgoland on May 23, 2016, 08:13:01 pm
Yup. Smaug. The right tom yum makes one breath fire.That sort of makes me want to try your tom yum. Then again, it doesn't. Then again, it does...
Post by: Arx on May 23, 2016, 11:20:00 pm
Post by: Comrade P. on May 24, 2016, 02:21:43 am
Do we have different definitions of a pancake? Flipping them with a spatula seems far less efficient than just tossing them up and spinning them in the air.
Spoiler: Well I mean this sort of pancakes (click to show/hide)
Post by: Arx on May 24, 2016, 02:47:29 am
Post by: Rose on May 24, 2016, 02:51:47 am
Post by: Comrade P. on May 24, 2016, 02:55:35 am
I tend to end up with folded over or broken or half-off-the-pan cakes.
Yeah, same here. So I just drive the spatula up to the center, then quickly lift it, flip it and slam it back, so it doesn't crumple.
Post by: Yoink on May 27, 2016, 07:55:39 am
Not so much because they're cheap and ridiculously easy to cook (though they are both of those things), but because with the water left in they're very good for warming oneself up in this weather. In less-unpleasant temperatures I would usually drain the water, same as I would with fancier instant noodles like mi goreng, but lately the feeling of a hot bowl of flavoured water has been keeping me... well, "alive" would make it sound far too dramatic, but it's certainly cheered me up a bit.
Would be nice if I could muster up the motivation (and learn) to cook actual soup or something. :-\
Post by: Arx on May 27, 2016, 08:14:47 am
2. Add a bit of flour or whatever, allow to cook a bit.
3. Add a bunch of water and let simmer a bit.
4. Either consume, or introduce to high angular momentum blades and then consume.
5. ???
6. Soup.
Post by: Ghills on May 27, 2016, 09:00:53 am
Yeah, I find it much faster and easier to twitch the pan to loosen the cake and then flick it so the pancake flips through the air. Not only is it undoubtedly the most ninja way to cook breakfast, it's a bunch quicker and less messy (if your hand-eye coordination is good, anyway).
Easier? ???
You are some kind of crazy kitchen ninja. Or you use a ton of oil. Or both.
Post by: Arx on May 27, 2016, 09:08:22 am
Yeah, I find it much faster and easier to twitch the pan to loosen the cake and then flick it so the pancake flips through the air. Not only is it undoubtedly the most ninja way to cook breakfast, it's a bunch quicker and less messy (if your hand-eye coordination is good, anyway).
Easier? ???
You are some kind of crazy kitchen ninja. Or you use a ton of oil. Or both.
Using a ton of oil would make it more messy. Which I guess means I'm a ninja? It's a skill learnt from Scouts, where such super serious things as pancake flipping competitions do happen.
Post by: BFEL on June 01, 2016, 12:21:01 pm
They cook their burgers with brown sugar and then they have like barbeque and thousand island/bigmacishsauce on the burger and its SOOOO fuckin good. Also banana malt. I AM SO FULL OF SUGAR NAO
Post by: Sirus on June 01, 2016, 07:57:43 pm
Post by: Akura on June 05, 2016, 07:26:01 pm
Post by: Helgoland on June 06, 2016, 09:05:04 am
So... does anyone here have any opinion on what it tastes like.Tastes like shit.
I say that because I like the taste of beer though, and it's very far away from that - so you might actually like it. Just take a sip - what's the worst that could happen?
Post by: Blargityblarg on June 06, 2016, 09:34:37 am
Speaking of malt, I just picked up some Goya-brand Malta today. I was turned off by my mother saying it's "just non-alcoholic beer", which it's sorta not(it's the stuff beer is made of though). So, it's been sitting on the counter all day. Now, I really hate the smell of beer, let alone the taste, but I'm looking it up and various sources have said it smells like soy sauce and tastes like caramel or bran cereal. So... does anyone here have any opinion on what it tastes like. I'd rather not just toss it, since I'm still upset from losing a bag of groceries earlier today.
If it's not been hopped, it likely tastes very little like most beer; little to none of the bitterness involved.
Post by: Akura on June 06, 2016, 02:26:36 pm
Speaking of malt, I just picked up some Goya-brand Malta today. I was turned off by my mother saying it's "just non-alcoholic beer", which it's sorta not(it's the stuff beer is made of though). So, it's been sitting on the counter all day. Now, I really hate the smell of beer, let alone the taste, but I'm looking it up and various sources have said it smells like soy sauce and tastes like caramel or bran cereal. So... does anyone here have any opinion on what it tastes like. I'd rather not just toss it, since I'm still upset from losing a bag of groceries earlier today.
If it's not been hopped, it likely tastes very little like most beer; little to none of the bitterness involved.
Actually, hops is last on the ingredients list, after salt. If Goya is following the correct format for listing ingredients(probable, given that water and high fructose corn syrup are first), that means hops is present in the smallest amount after anything. Including the salt.
Post by: Osmosis Jones on June 06, 2016, 08:38:45 pm
I'm a homebrewer, our most recent brew was a borderline pale ale/India pale ale; ingredients can be roughly broken down as
~40 L (kg) of water
11 kg of malted barley
240 g hops
200 g malt powder (for starter)
5 g yeast
That's about 2% of the dry weight of ingredients, or less than 0.5% of the total ingredients, yet hops are far and away the dominant flavour.
For a counterpoint, 15 tbsp of salt is heavier than the hops used, and would come out around 1 tsp per L; in a non-fermented beverage, where you'd want to balance the malt sweetness, I could see salt being upped to those sort of levels (particularly as malta wouldn't be a PA/IPA, and would probably have a third of the hops we used :P ).
Post by: Akura on June 07, 2016, 05:05:47 pm
Post by: Ghills on June 14, 2016, 02:13:28 pm
Post by: Avis-Mergulus on June 14, 2016, 02:55:11 pm
Have successfully impressed new roommate with cake-baking skills. My secret plan to persuade them to overlook my pile of stuff by the door proceeds apace! Next step: Have surprise dinner ready for them when they walk in.It's like something from a romance animoo. Ghills-chan endeavors to distract their roommate from the pile of stuff by the door, but winds up being a model girlfriend for them.
"S...sure, I'll go on a d-date with you, b-baka... i...it's not like there's a pile of stuff by the door or something..."
Post by: Ghills on June 14, 2016, 03:36:33 pm
Have successfully impressed new roommate with cake-baking skills. My secret plan to persuade them to overlook my pile of stuff by the door proceeds apace! Next step: Have surprise dinner ready for them when they walk in.It's like something from a romance animoo. Ghills-chan endeavors to distract their roommate from the pile of stuff by the door, but winds up being a model girlfriend for them.
"S...sure, I'll go on a d-date with you, b-baka... i...it's not like there's a pile of stuff by the door or something..."
LOL
No, no possibility of that.
Post by: Sheb on June 14, 2016, 03:54:02 pm
Post by: Ghills on June 14, 2016, 03:58:52 pm
I made a nice cake this morning for a colleague's birthday. Came out perfect, moist and soft inside.
Congrats! Cakes are always a bit nerve-wracking.
Post by: Sheb on June 14, 2016, 04:17:32 pm
Post by: TheBiggerFish on June 14, 2016, 07:11:09 pm
Post by: hops on June 15, 2016, 01:14:38 am
Post to Cakewatch.Pastries never die.
Post by: Neonivek on June 23, 2016, 09:27:40 pm
Curry is a dish but while MOST western curry (from Curry Powder) are the same few ingredients... Proper curry dishes can have any multitude of spices from around the world in any combination with 5-20 spices.
But... What are the rules for something to count as a Curry? I find this impossible to research... Only that it needs to be at least a 5 spice blend.
---
Just as a "It bugs me"
In the West Bolagnaise's definition has been watered down so much that people will refer to ANY meat sauce as a Bolognaise.
Post by: Flying Dice on June 23, 2016, 11:35:03 pm
I've never heard of any sort of spice count requirement, only that all curries are prepared in sauces.
Post by: Eldin00 on July 03, 2016, 12:55:22 am
Ok this has me a bit confused
Curry is a dish but while MOST western curry (from Curry Powder) are the same few ingredients... Proper curry dishes can have any multitude of spices from around the world in any combination with 5-20 spices.
But... What are the rules for something to count as a Curry? I find this impossible to research... Only that it needs to be at least a 5 spice blend.
"Curry" in English is a somewhat ambiguous term, which generally speaking can refer to almost any dish cooked in a spiced sauce, and even the sauce requirement is a bit iffy, as in Thai style dry curries. It is predominantly used to refer to styles of food eaten in the Indian subcontinent, Southeast Asia, parts of Africa, and the Caribbean. The styles it refers to are somewhat different between, and even within the regions I mention here, though most can trace their origins back to the Indian sub-continent. 'Curry powder' can refer to a pretty wide variety of spice blends as well. Most blends using the name contain a fair bit of turmeric, but can vary pretty widely in the selection and amounts of other spices. The word curry is usually believed to be an Anglicisation of the Tamil word 'kari' (meaning sauce), which was initially used by British people living in India to refer to the wide variety of Indian foods consisting of meat or vegetables cooked in a heavily spiced sauce, and was eventually adopted to refer to superficially similar dishes throughout the British empire and other lands the Brits visited.
As far as what it takes to be called curry? Basically, if it involves cooking meat or vegetables in a strongly seasoned sauce or frying meat/vegetables with a 'curry paste', and the person who originally created the dish wants to call it curry or it's from one of the regions with traditional foods commonly referred to as curry, then it probably qualifies.
edit: I forgot to mention, almost all dishes referred to as curry are traditionally served with some kind of starch, such as bread, noodles, rice, or other cooked grains.
Post by: Flying Dice on July 12, 2016, 07:02:01 pm
Post by: Avis-Mergulus on July 20, 2016, 01:25:07 pm
Spoiler: Spiced leftover fridge biomass patties (click to show/hide)
Rolled in some flour and fried. Surprisingly delish.
Post by: Amperzand on July 20, 2016, 08:00:16 pm
Post by: Yoink on July 23, 2016, 04:56:28 am
Oh, and nice 'n' spicy. I didn't make it, but that doesn't keep it from greatness.
Post by: majikero on July 24, 2016, 07:45:47 pm
It looked close enough using fish fillet and its tasty, so I call it a success.
Post by: BFEL on July 25, 2016, 06:20:53 am
Mom has to be on a low iodine diet for the next few weeks for medical reasons and everything the doctor gave her on the subject conflicts with everything else.
I mean the list he gave her and the lists online are fucking schizophrenic. "NO BROCCOLLI!" "Now here's a recipe for chicken noodle soup with broccoli..." < that happens constantly in these.
Post by: Neonivek on July 25, 2016, 06:25:06 am
Uhhh... Goodness... They put Iodine in so many things... you can't even put table salt on anything.
Post by: BFEL on July 25, 2016, 08:06:08 am
Low Iodine diet? What is she getting radiology? :PYes, she is going to be made radioactive with this iodized pill or such that makes it easy to see if the cancer in her veins is staying put.
Uhhh... Goodness... They put Iodine in so many things... you can't even put table salt on anything.
So far we basically have steamed chicken (specifically the kind they don't inject with chicken broth), salad with no dressing, assorted fruits/veggies, "natural" peanut butter, and unsalted matso crackers.
Post by: Sirus on July 25, 2016, 08:24:09 pm
Post by: Cryxis, Prince of Doom on August 04, 2016, 04:06:50 pm
I got to cook steak for the first time :D it was a 9 oz. fillet and was rare (I prefer medium rare) but pretty freaking good
Post by: Sirus on August 04, 2016, 10:51:48 pm
Post by: Cryxis, Prince of Doom on August 04, 2016, 11:02:44 pm
Post by: Catmeat on August 05, 2016, 08:41:28 am
Boiled some potatoes... blended it up.
Sauted some garlic, onions, chilli.... BLEENDERD IT UP!
grated some cheese, its chedder but i salt it every time I use it.. So it must be good for me,
Then I put the oven to gas mark 17 and layered the vegetables and cheese.
It was the best food I have ever eatten while playing dark souls 3...
I ate all of it. A whole head of cauli, 10 small potatoes, 2 onions, half a garlic, an ounce of salt.
I need more, more vegetables! Fuck you cunt
Post by: Akura on August 13, 2016, 06:23:24 pm
Stuff like this is why I generally dislike cooking meats, and I dislike pan-frying as well.
Post by: Reudh on August 13, 2016, 10:24:03 pm
Post by: BorkBorkGoesTheCode on August 13, 2016, 11:42:41 pm
Post by: Osmosis Jones on August 14, 2016, 02:58:39 am
Cooked up some kangaroo. Nice and lean, simple and delicious. Lifted some weights, then had a kangaroo steak sandwich with garlic aioli and beetroot. Noice.
Noooice.
Also, try emu if you haven't already. Soo good.
Post by: penguinofhonor on August 18, 2016, 10:15:03 am
Spoiler: picture (click to show/hide)
It's pretty easy if you have the tomato sauce already. Mine was a little too thick (the eggs wouldn't have sunk in), so I made some vegetable broth to thin it out. I also felt like adding yellow and red peppers, so I chopped them up and simmered them in the broth. Once they were soft I mixed the broth and tomato sauce, then added the eggs and covered until they were cooked.
It turned out very well. At some point I'm going to have to try some variations like tomatillo shakshuka.
Post by: sprinkled chariot on August 20, 2016, 08:34:22 am
I made shakshuka again recently. It's becoming one of those dishes I make pretty regularly.Spoiler: picture (click to show/hide)
It's pretty easy if you have the tomato sauce already. Mine was a little too thick (the eggs wouldn't have sunk in), so I made some vegetable broth to thin it out. I also felt like adding yellow and red peppers, so I chopped them up and simmered them in the broth. Once they were soft I mixed the broth and tomato sauce, then added the eggs and covered until they were cooked.
It turned out very well. At some point I'm going to have to try some variations like tomatillo shakshuka.
What the hell is that?
Post by: kilakan on August 20, 2016, 09:39:48 am
Post by: penguinofhonor on August 20, 2016, 02:18:54 pm
The eggs are also cooked pretty thoroughly, as I don't mess around with raw eggs. So I ate the shakshuka by chopping up the eggs with a fork, mixing it around, and scooping up forkfuls of egg and tomato.
If it weirds you out, I recommend looking up a recipe and trying it! You can probably make it with stuff in your house, at least if you keep eggs and canned tomatoes around.
Post by: Neonivek on August 21, 2016, 04:51:27 pm
Is there a way to revive leftover pork?
It seems like cooking it twice always leads to this nasty pork.
Post by: majikero on August 21, 2016, 07:23:17 pm
Post by: scrdest on August 21, 2016, 07:34:58 pm
Shakshuka is basically eggs cooked in a chunky tomato sauce. It's thicker than it looks - the liquid rose to the top while the eggs were cooking, but it's not like that all the way through.It's also really, really delicious, for the record. I tried it in Tunisia couple of years ago and was always planning to make some buuuut then I forgot what it was called. Now that you reminded me I'll probably make some, now that I can!
The eggs are also cooked pretty thoroughly, as I don't mess around with raw eggs. So I ate the shakshuka by chopping up the eggs with a fork, mixing it around, and scooping up forkfuls of egg and tomato.
If it weirds you out, I recommend looking up a recipe and trying it! You can probably make it with stuff in your house, at least if you keep eggs and canned tomatoes around.
Post by: Avis-Mergulus on August 22, 2016, 07:33:28 am
Post by: Tiruin on August 22, 2016, 07:38:05 am
Hey guys I am wonderingThat...uh, depends. Both on the physical characteristics of the pork in the present time (ie odor and otherwise stuff on the surface), and how long it's been out(?) or refrigerated.
Is there a way to revive leftover pork?
It seems like cooking it twice always leads to this nasty pork.
And nasty how? :P Odor and other physical characteristics about it really helps determine if...it can be revived in the first place. It's all to those nice microbes which keep it able to be digested well. Even if you cook those sorts well...spoilage is affected by many factors. Needs more info >_>
Although I don't cook much and am just assuming out of chemistry and biology. :D [/inexperienced]
Woo PTW post and I am only starting to cook nooooooow
Post by: Baffler on August 24, 2016, 08:21:16 pm
Post by: Flying Dice on August 24, 2016, 08:59:54 pm
Pasta. Boil water. Dump in however much you want to make with some salt. Wait until soft. Strain. Season with salt+pepper+butter/olive oil+garlic/a sauce if you want to be slightly fancy.
Chicken under the broiler. Get a breast, trim the fat, stick it under the broiler (on a rack near the top) on a broiling pan (http://i.imgur.com/qqyiPMw.jpg) for a couple minutes. Pull it out once the juices run clear (poke it with a knife) and the outside is starting to brown with black bits. If you've never broiled before, remember to leave the door ajar, and that it cooks stuff damned quick. You can't really walk away with a timer set for this. Goes good with angel-hair spaghetti because that also cooks really fast.
Baked potatoes. Get a russet tater. Preheat to 425 degrees F. Scrub-wash the tater and poke holes in it with a fork or w/e if you don't want a spud grenade going off. Rub it with olive oil and salt. Let it bake for ~90 minutes. Cut that sucker open, stick whatever the hell you want inside (cheddar, butter, salt & pepper, veggies, go fuckin' wild).
Roasted vegetables. AKA veggies that aren't tasteless mush. Preheat to 425 degrees F. Rub those suckers with olive oil, sprinkle them with salt and pepper, spread them out on a baking sheet. Stick 'em in until they start to char. You can do this with just about anything you want. If it's something big/thick, cut into strips or whatever, but stuff like asparagus, brussel sprouts, &c. can go in whole.
Foil-baked cabbage. Preheat to 425 degrees F. Take a head of cabbage, cut off the stem, remove the outermost layer or three. Quarter that sucker into wedges (if you're only serving yourself, two should probably do, save the rest). Rip off pieces of foil big enough to completely wrap the wedges, stick 'em in there with the spicing mix of your choice. Some people use olive oil and lemon juice, some use butter and garlic, everyone adds salt and pepper. Find a recipe to suit your taste. Wrap the foil tight around the wedges, put 'em on a baking sheet or on the grill rack, leave them in the oven for your choice (anywhere from 20m to an hour, depending on how tender you want them).
Garlic bread. Get some bread. Cut it into flattish pieces (baguettes and similar work best, but you can do it on Wonder Bread if you're sick and twisted). Spread olive oil and garlic on one side of each piece, maybe a little grated parmesan. Stick those suckers in the toaster for a couple minutes. Bam, done. Eat that shit with your chicken breast and pasta.
That's all shit that's easy, low-mess, and adaptable. Mostly healthy, too.
Post by: Sirus on August 25, 2016, 04:08:27 pm
Post by: Flying Dice on August 25, 2016, 08:44:55 pm
Post by: Neonivek on August 25, 2016, 09:05:14 pm
I seem to be the only one who dislikes it.
Post by: BorkBorkGoesTheCode on August 26, 2016, 01:50:15 am
Post by: kilakan on August 26, 2016, 08:58:12 am
That said... does anyone have any recommendations for foodstuffs that I can either prepare easily in a short amount of time in advance and then freeze. Or something that takes like... 20 minutes ish to cook (or doesn't need to be cooked)
I can't eat red meat/chicken... or a lot of dairy. I am sick and tired of rice/potatoes/pasta and I don't eat enough to be able to afford keeping a ton of fresh vegetables in the fridge as I find it goes bad before I eat even half of it. (One person by myself... rarely eat breakfast, almost never eat lunch... only eat a short dinner with the time I actually have in the evening after work.)
Basically, sick and tired of food rotting before I can touch it, and the stuff that doesn't rot fast is all horrifically unhealthy carbs.
Post by: sprinkled chariot on August 26, 2016, 11:36:45 am
However, despite being boiled for 2,5 hours every 4-5 spoons you find 2-3 EVIL HALF RAW BEANS > : o
Why did not those evil beans get cooked properly? ???
Also requesting ideas on some easy soup to cook for person, who is very far from Gordon Ramsey or that Oliver dude.
Post by: kilakan on August 26, 2016, 11:54:43 am
Beans take forever.
Post by: Flying Dice on August 26, 2016, 01:40:55 pm
Post by: vishdafish on August 26, 2016, 05:30:36 pm
Post by: Arx on August 26, 2016, 06:33:50 pm
If you ever roast a whole chicken, you can make a great chicken soup/broth by just keeping the carcass and bones and boiling for an hour or so, leaving overnight, and deboning (the next day, usually for us) when it's cooled.
Post by: Avis-Mergulus on August 30, 2016, 10:32:38 am
Post by: Flying Dice on August 30, 2016, 10:34:03 am
Tomato soup is the easiest, if you wanna make it from scratch. Butternut squash soup takes like 30-45 minutes to prepare, but tastes guud.Tomato soup is really great for cleaning pans, too; just leave a thin layer coating the bottom while you eat.
Post by: Sirus on August 31, 2016, 10:52:32 am
I've been thinking about what else I could possibly add that would A) go well with the rest of the components, and B) not need refrigeration. So far I have m&ms, mixed nuts, dried cranberries, dried banana slices, and small yogurt-covered pretzels. I mix them in a bowl by hand (no particular ratios or measurements, just eyeballing it) before portioning it out in plastic bags.
Post by: gimlet on August 31, 2016, 11:45:45 am
Post by: GiglameshDespair on August 31, 2016, 02:18:44 pm
Post by: Sirus on August 31, 2016, 06:25:21 pm
Cocaine.Not on my income.
Post by: GiglameshDespair on September 01, 2016, 01:01:41 am
Post by: Helgoland on September 01, 2016, 06:56:15 pm
Could try the cheaper kinds of meth, of course, but it would probably taste like shit.
Post by: Sappho on September 06, 2016, 09:17:08 am
Thanks!
Post by: penguinofhonor on September 06, 2016, 12:39:29 pm
Post by: Flying Dice on September 07, 2016, 06:43:18 pm
Post by: TheBiggerFish on September 07, 2016, 06:44:03 pm
Post by: crazysheep on September 07, 2016, 07:33:16 pm
Post by: Flying Dice on September 07, 2016, 08:19:25 pm
French toast, quiche, baking in general?No bread or crusts, but yeah, I could do quiche, thanks. Don't really have the time, energy, or knowledge to bake properly though.
Post by: Sirus on September 07, 2016, 08:21:51 pm
Could also use eggs for frying things.
Post by: penguinofhonor on September 07, 2016, 08:28:52 pm
Post by: Osmosis Jones on September 08, 2016, 01:21:30 am
- 200 g unsalted butter, cubed
- 4 large lemons
- 1 cup granulated sugar
- 10 egg yolks
Zest and juice lemons. In a heavy bottom saucepan, add the egg yolks, zest, juice and sugar, and stir over a gentle heat. Slowly add the cubes of butter a few at a time, waiting til the current batch of cubes melts before adding the next batch. Keep cooking until all butter is melted, and then go for about another five minutes. You should feel it start to thicken ever so slightly; when that happens, pour it through a sieve into sterilised jars.
Keeps for up to a couple of months in the fridge (EDIT: If sealed into sterilised jars; once opened, lasts a couple of weeks, but I usually smash it before then). Goes great on toast, with scones, in biscuits/cookies (like a simple sugar cookie (http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html)), or on the meringue that you'll need to make to use up all that egg white. You can also sub one lemon for 2 limes for a more varied flavour.
Post by: Sappho on September 08, 2016, 02:51:47 am
Also, eggs stay good for a reasonably long time. You don't need to rush to use them all really quickly. They're definitely good for a few weeks or so if you keep them in the fridge.
Post by: Osmosis Jones on September 08, 2016, 03:06:47 am
Post by: Ghills on September 08, 2016, 02:14:24 pm
Send help. I realized that the brand of eggs I buy only costs a dollar more for 18 than it does for 6. I've already got a rotation of fried, over medium, omelette (until I run out of random stuff I can shred for filler),and scrambled, but that's going to get dull quick. Anything I can do with eggs beyond cook->season->eat? I don't want to stop buying them altogether because they're cheap and nutritious, and I don't want to spend twice as much per egg buying the little half-cartons.
Whip eggs, ham or lunchmeat, veggies and some pepper & salt together.
Bake it in a muffin tin.
It's basically quick and dirty fritatas. They freeze really well too, so long as they are wrapped well. 2 fritatas + toast = quick, nutritious meal.
The great thing about baking is that you can usually stir a batch together quickly, put it in the oven and clean up or do other chores while it bakes. I find it's really efficient to spend some time making a batch of something I can freeze or refrigerate once or twice a week and not worry about cooking at other times.
Post by: Ghills on September 08, 2016, 02:18:21 pm
Depending on country, they can keep for months in the fridge. I've never had an egg go off on me, despite having them in the bottom of my fridge for up to 2 months. That said, in Aus, they don't wash the eggs, which keeps the natural defenses of the egg intact; places like the US, which do wash eggs, will see a greatly reduced shelf life.
We've had eggs last ~2 months in the US, but they were bad by the end of the 2nd month.
Post by: Flying Dice on September 08, 2016, 03:16:40 pm
Post by: Avis-Mergulus on September 08, 2016, 03:24:06 pm
Post by: penguinofhonor on September 08, 2016, 03:31:56 pm
Post by: TheBiggerFish on September 10, 2016, 09:06:16 am
Post by: Avis-Mergulus on September 10, 2016, 02:29:17 pm
Is it sweet filling or tart filling?I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.
Post by: Sappho on September 13, 2016, 11:05:55 am
Post by: TheBiggerFish on September 13, 2016, 01:20:23 pm
Well, if you want tart, Granny Smith apples are probably good.Is it sweet filling or tart filling?I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.
Post by: Frumple on September 24, 2016, 09:42:17 am
So. Has anyone tried it, or at least know from observation/practical experience why it's a bad idea?
E: Though having gone through the normal motions of box mixture based baking, it does look like at least one answer is probably sticking. Would probably be a bigger concern than normal if you did the mix in the pan, even if you greased it beforehand. Hrm. Probably give it a try the next time we've got something to cook I'm not the most fond of. This time is banana bread, and banana bread is for eating, not experimenting.
Post by: Avis-Mergulus on September 24, 2016, 11:20:40 am
Post by: Dozebôm Lolumzalìs on September 24, 2016, 11:37:00 am
Post by: Reudh on September 24, 2016, 11:06:06 pm
Post by: Flying Dice on September 25, 2016, 12:43:09 am
Still not as good as the bowling alley burgers though.
Post by: Osmosis Jones on September 25, 2016, 02:19:50 am
Okay, so I'm probably not going to try it today. But I just realized I don't know why we don't mix, say, cake batter, in whatever container you're going to bake it in. Like. If you can stir/mix well enough in the baking pan, why do we not do that? Because it seems to me on the face of it that would mean losing less mix to the sides of the mixing bowl and having one less thing to wash.
Couple of reasons. Firstly, a lot of cake tins are non-stick or otherwise coated/enamelled/etc. Mixing is often rather vigorous, and could damage the coating if you're using a metal whisk/spoon/fork.
Secondly, you'll often want to grease the side of the pan. Can't do that if you're mixing in it, as you'll generally stir up and compromise your butter etc.
Third is shape; both as Avis says, with spilling over the low sides, but also things like sharper corners meaning there are more nooks and crannies for unincorporated flour to hide in.
Post by: Blargityblarg on September 25, 2016, 05:07:12 am
Friends, I am looking for a reasonably simple but tasty and filling couscous dish. I don't normally cook couscous, but I bought a box of it and I need ideas. I'm trying to feed a very hungry man in addition to my more humble self, so filling recipes are the goal. I usually cook without meat but lately I've started cooking some chicken once a week or so, so that's an option. Any suggestions?
Basic couscous treatment is (assuming instant couscous) equal volumes of couscous and boiling water, a knob of butter or glug of olive oil, salt and spices (optional). Tailor the spices to whatever you're serving with it. Once you've made your couscous, you can treat it sort of like cooked rice or pasta, any granular carbohydrate like that, serve it with a salad and some kind of protein - chicken, in your case, i guess, or some kind of bean dish maybe?
You can also mix things into it in a sort of grain salad analogue; diced onion and capsicum (bell pepper), maybe some peas or corn, whatever you like. Raisins or other small, dried fruit are appropriate to the cuisine, too, though I'm not a fan.
The most traditional method is to serve it with a stew kinda dealie; a tagine, typically. You can make a quite nice vegetable tagine with tomatoes and orange vegetables (pumpkin, squash, sweet potato) and cumin, cinnamon, coriander, etc. You could also make it with chicken; there are loads of different tagines out there.
Post by: Yoink on September 25, 2016, 05:33:35 am
Yummmmmm! Anyone else ever had a portobello mushroom burger? They are the best. I just ate one with this garlic aioli - best burger I've ever had, AND it feels like a sophisticated dwarven meal.I haven't actually! I almost have a couple of times in the past, but I wasn't sure quite how well it would work.
Now that I've seen someone vouch for them, though, I'll have to try one next time I'm somewhere that makes 'em. :)
Right now I'm eating macaroni cheese, with a few slices of tomato on top. I didn't cook it, but oh well. It's
Post by: Max™ on September 25, 2016, 06:14:57 am
(http://i.imgur.com/DADinQf.jpg)
Post by: scrdest on September 25, 2016, 06:25:07 am
why doesn't english have a direct "ustedes" dammit?It does, and it's exactly that (y'all), you just sound like you're about to proceed to asking people if they would like some sweet tea.
Post by: Dozebôm Lolumzalìs on September 25, 2016, 01:25:26 pm
Post by: scrdest on September 25, 2016, 01:33:26 pm
No, that's vosotros.Damn, I remembered my words backwards and didn't bother to check >_>
Post by: BFEL on September 27, 2016, 05:48:24 pm
I've watched enough anime to know there is more to Japanese cooking then that, so why the hell is there nowhere to taste it around here?
Post by: Sirus on September 27, 2016, 05:52:12 pm
I've been to a Japanese restaurant once, though I had to go to San Francisco for it.
Post by: Flying Dice on September 27, 2016, 06:17:02 pm
Post by: Neonivek on September 27, 2016, 06:23:50 pm
Post by: penguinofhonor on September 27, 2016, 08:14:21 pm
Post by: Flying Dice on September 27, 2016, 08:27:00 pm
Maggot cheese, on the other hand...
Post by: Neonivek on September 27, 2016, 11:42:45 pm
Post by: Flying Dice on September 28, 2016, 12:09:52 am
Post by: scrdest on September 28, 2016, 04:47:35 am
Maggot cheese, on the other hand...That's probably type 2: 'It spoiled and looks gross, but I haven't eaten in a yea-- OH GOD SO GOOD MORE'. Or possibly 'Hold my beer, imma eat that!'. See also: blue cheese, botyrized wines.
Also fun thing I found when reading on the casu marzu cheese: 'the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed'.
Post by: DeKaFu on September 28, 2016, 01:45:54 pm
My sister just got back from a semester in Japan and liked a lot of the food, so she's been trying to recreate some at home. Already had some highly successful Okonomiyaki (savory cabbage pancake full of whatever good stuff you want and slathered in tangy sauce and mayo) and some pretty good rice balls. Neither of which I've ever actually seen in a restaurant around here.
And yes, she was very impressed with the crazy-colored pickled everything that was common there. Hot-pink pickled cucumber, for example.
*I once was excited to find a low-end all-you-can-eat sushi place offering Takoyaki, so I got some for takeout. I got it home and discovered that for some reason, instead of covering it with Takoyaki sauce (similar to Worcestershire sauce)... they'd covered them in chocolate sauce. That... was an interesting culinary experience. Never went back there. :/
Post by: hops on September 28, 2016, 01:53:50 pm
Post by: Neonivek on September 28, 2016, 03:34:14 pm
they're just bug-shaped bacon.
Mmmm so appetizing :P
Post by: Sappho on October 06, 2016, 03:36:42 am
It was very simple. I'm recovering from food poisoning so I looked for the gentlest stuff I could find without forcing myself to ever eat another banana again for the rest of my life. I sauteed some onion, carrot, and fresh ginger in a very small amount of olive oil. Then I added a cup of red lentils and 1.5 cups of water and let it simmer for about 15 minutes. Then I added a cup of jasmine rice, another 1.5 cups of water, and about a half a teaspoon of turmeric. It quickly turned into a sticky mess. The water floated on top and the rest was just a sticky goop with hard pieces of rice in it. What the hell happened? Is it the turmeric? The combination of red lentils and rice? I know it's fine to do this with green lentils, but red are gentler on my stomach. I managed to get the rice mostly cooked by constantly stirring it and adding a little more water, but holy cow was that not at all what I had intended.
The final product tasted okay, but as it dried, it quickly turned to something like rubber and became increasingly difficult to eat. Worse, when I tried to scrape the last out of the pan, I discovered a layer of it had stuck to the bottom and burned. So, uh... Yeah. That was fun to clean, as well.
Help!
Post by: UXLZ on October 06, 2016, 07:54:08 am
Post by: Avis-Mergulus on October 06, 2016, 09:16:23 am
Some sort of curry thing. It was only supposed to be mildly spicy. MILDLY~! I'm not very good with spicy things but I thought this would be okay with yogurt, but it isn't. ALL I CAN TASTE IS PAIN.Curry, like coffee, is supposed to make one feel like one is being purged of all sin, whether original or derivative. Nobody promised that this would be a pleasant experience.
Post by: Caz on October 06, 2016, 11:53:59 am
Failure! I have created a total cooking failure for the first time in ages. Worse, I'm not sure exactly where I went wrong. Some combination of what I cooked last night for dinner turned it into a ball of rubber. Please, genius cookerdwarfs, tell me what I must change for next time.
It was very simple. I'm recovering from food poisoning so I looked for the gentlest stuff I could find without forcing myself to ever eat another banana again for the rest of my life. I sauteed some onion, carrot, and fresh ginger in a very small amount of olive oil. Then I added a cup of red lentils and 1.5 cups of water and let it simmer for about 15 minutes. Then I added a cup of jasmine rice, another 1.5 cups of water, and about a half a teaspoon of turmeric. It quickly turned into a sticky mess. The water floated on top and the rest was just a sticky goop with hard pieces of rice in it. What the hell happened? Is it the turmeric? The combination of red lentils and rice? I know it's fine to do this with green lentils, but red are gentler on my stomach. I managed to get the rice mostly cooked by constantly stirring it and adding a little more water, but holy cow was that not at all what I had intended.
The final product tasted okay, but as it dried, it quickly turned to something like rubber and became increasingly difficult to eat. Worse, when I tried to scrape the last out of the pan, I discovered a layer of it had stuck to the bottom and burned. So, uh... Yeah. That was fun to clean, as well.
Help!
Should've cooked the rice before adding them to the stuff I'm guessing. Jasmine rice is famous for turning into a sticky mess if you overcook it, and adding it to the lentils probably didn't have enough water for the rice to cook evenly, so the outside turned to rice mush while the inside was still underdone. Red lentils also give your pot a nice welded-on coating unless you continuously stir them, and even then...
To be fair I've done it before kinda exactly the same. I don't like adding rice to pots of stuff for this reason, just cook and combine it on the plate.
Post by: vishdafish on October 06, 2016, 01:52:53 pm
Post by: Mephisto on October 06, 2016, 01:58:27 pm
Doro Alicha from the local Ethiopian place, eggs marinated in mirin/soy sauce and then thrown into home-made ramen, even just some unseasoned eggs thrown into a cheap packaged Indian veggie meal from the grocery store.
Post by: Sappho on October 06, 2016, 03:03:24 pm
You shouldnt have cooked rice and lentils together. You should have cooked lentils separately because they take longer to cook. Rice gets very sticky and lumpy when you overcook it. Also, jasmine rice is very glutinous, making the problem worse.
I cooked the lentils for 15 minutes before adding the rice (and its water). I do this with green lentils all the time and it works perfectly, but with the red, it was a big mess! :o
Post by: Flying Dice on October 06, 2016, 04:47:19 pm
Post by: Solifuge on October 06, 2016, 05:44:39 pm
I've determined that whole hard-boiled eggs thrown into stuff is one of my favorite things ever.
Doro Alicha from the local Ethiopian place, eggs marinated in mirin/soy sauce and then thrown into home-made ramen, even just some unseasoned eggs thrown into a cheap packaged Indian veggie meal from the grocery store.
Shoyu Tamago :D
Yeah, eggs are a great additive to just about anything. I don't cook a lot of meat, so they're one of my major sources of protein too. I like them hardboiled and sliced into noodles or soups. I'll blend raw eggs into a simmering white sauce or alfredo too, and make them into a sort of pseudo Normande or Velouté for pasta; it's a hearty dinner you can make even when you only have flour, dairy, eggs, pasta, and some seasonings in the house.
My latest culinary experiment was a Vaguely Southwestern BLT Omelette and/or BLT Huevos Rancheros this afternoon, which was better than it may sound. Cooked bacon slow so it was golden brown and crispy. In the leftover grease, I sauteed some sliced Jalapenos from the garden to mellow them out; I didn't stress the plants much so the chilis never got that spicy, and the flavor when they're cooked is kinda like a smokey bell pepper. After that, I fried them into some eggs, added some leftover red rice, topped them with tomato and crumbled bacon, and a little bit of mayo. I liked it enough that I think I'm going to try it again. :D
Post by: BFEL on October 10, 2016, 10:50:42 am
THANK YOU KEEBLER
Post by: Catmeat on October 10, 2016, 11:31:18 am
Finely sliced 3ish foot put in a pot with equal parts water and the juice of a few lemons, brought it to the boil then simmered for 10 hours before straining it, I then reduced the final liquid product to a cup.
Then I drunk the potion.
And like any good potion I gagged like Link and coughed out a coloured cloud... then vomited
Just like that my magic bar was full! then i went for a walk to talk to the Koroks
Post by: RedKing on October 10, 2016, 11:36:13 am
Post by: Catmeat on October 10, 2016, 11:53:03 am
.....I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Oh shit that explains alot
Post by: Reudh on October 10, 2016, 11:57:50 am
- 2.8kg leg of lamb roast
- Couple of sprigs of home grown Rosemary
- Two small home grown lemons
- Salt
- Pepper
- Was gonna put garlic cloves in little slits into the meat, but i scrapped that idea as we had no garlic left.
- Olive oil drizzled lightly over the top of the meat
It really is super simple to make, just cleaned and put some rosemary leaves dotted around the roast, cut up some lemons and placed them near the roast, ground some pepper and sprinkled it on the skin, salt on the skin as well, and olive oil to add a bit of flavour to the top, then oven for three hours. Done diddly doneski. Next time, I probably won't use lemons, but otherwise it was nice.
Post by: Avis-Mergulus on October 10, 2016, 12:16:02 pm
Fukken saved.....I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Oh shit that explains alot
Seriously though, if you're talking about the San Pedro cactus, it's a source of mescaline and the process you're describing is probably a twinge illegal in the US. I don't really care, but the Toad might.
Post by: Yoink on October 10, 2016, 01:56:42 pm
Some sort of curry thing. It was only supposed to be mildly spicy. MILDLY~! I'm not very good with spicy things but I thought this would be okay with yogurt, but it isn't. ALL I CAN TASTE IS PAIN.That's not a cooking failure, that's an overload of success.
What a fuckin' legend. :D Also consider me jealous. I ran out of mana months ago......I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Oh shit that explains alot
Post by: Catmeat on October 11, 2016, 07:49:44 pm
Theres a stage where the liquid mix goes kinda greyish..
Anyway next time im going to make a caramel sauce and finely chop some dried Banana and swirl it in.
Cooking with !!science!! is fun.
I also just taught myself how to make hard boiled egg sandwiches. Yes yes yes.
I am loading up on this all the time now.
I know a guy who gets me cheap eggs.
Pretty dodgy stuff. We meet in a dark allyway and I always hear clucking from the trunk of his car
Post by: Solifuge on October 12, 2016, 09:34:03 am
After cutting away the bad bits, it's actually a really tasty tomato. Can't help but taste a bit of lemon? Saved the seeds for next year!
Spoiler: Experimental Breakfast Bowl time? (click to show/hide)
Nothing fancy really, just Scrambled Eggs, Yellow and Red Tomato, Mozzarella, and some Balsamic Vinegar. Thanks to the folks who gave suggestions!
Post by: sprinkled chariot on October 12, 2016, 10:29:14 am
Post by: Mephisto on October 12, 2016, 12:30:35 pm
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
Post by: Flying Dice on October 12, 2016, 03:40:18 pm
A quick note on red cabbage:"Mooching relatives and friends hate this one easy leftovers trick!"
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
Post by: Catmeat on October 12, 2016, 11:09:46 pm
So lets share it, in metric
Pre heat oven to 180degrees°C
For the caramel
55g butter
1 tablespoon/15g of golden syrup or mollases
3/4 cup of sweetened condensed milk
Melt the caramel ingredients and set aside in a jug for later.
For the brownie
150g butter and dark chocolate (70% is good)
1 1/2 Cup of sugar
3 eggs, 1/4 cup cocoa, 3/4 cup flour and seeds of a vanila pod.
Melt the butter and sugar together then put in chocolate, remove from heat and whisk the eggs in one at a time. Then fold in the dry ingredients.
You can bake it two ways.
You can sandwich the caramel in the middle or you can swirl it into it. I prefer the swirl but sandwich looks nicer.
Bake for 30mins and then try not to eat it all
Spoiler (click to show/hide)
Post by: Neonivek on October 12, 2016, 11:18:43 pm
A quick note on red cabbage:"Mooching relatives and friends hate this one easy leftovers trick!"
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
Well now you know why a LOT of recipes (I hesitate to say "most") are ENTIRELY based around using spoiled or stale food.
Post by: Avis-Mergulus on October 12, 2016, 11:39:40 pm
Caramel and chocolate, as you all know can be a great help during rough times, this is my favourite brownie recipe that every one I feed it to asks for more.Gonna go try this later.
So lets share it, in metric
Pre heat oven to 180degrees°C
For the caramel
55g butter
1 tablespoon/15g of golden syrup or mollases
3/4 cup of sweetened condensed milk
Melt the caramel ingredients and set aside in a jug for later.
For the brownie
150g butter and dark chocolate (70% is good)
1 1/2 Cup of sugar
3 eggs, 1/4 cup cocoa, 3/4 cup flour and seeds of a vanila pod.
Melt the butter and sugar together then put in chocolate, remove from heat and whisk the eggs in one at a time. Then fold in the dry ingredients.
You can bake it two ways.
You can sandwich the caramel in the middle or you can swirl it into it. I prefer the swirl but sandwich looks nicer.
Bake for 30mins and then try not to eat it allSpoiler (click to show/hide)
Do you just melt the caramel ingredients together, or do you have to like, boil them a little? Also how essential is the golden syrup? (I don't even know what golden syrup is.)
Post by: Catmeat on October 12, 2016, 11:54:39 pm
Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.
Straight from wiki
Tbh the type of caramel might not matter as long as its tasty and pourable.
Tell me us how it comes out if you make it.
Post by: Arx on October 13, 2016, 01:47:03 am
Post by: Yoink on October 13, 2016, 01:54:20 am
I might have to actually, you know, go out there and ask for one. >.>
Post by: Avis-Mergulus on October 13, 2016, 02:39:15 pm
Post by: Arx on October 13, 2016, 02:46:42 pm
My brother and I spent much of today being crazy in the kitchen in honour of our sister's birthday. This yielded
a fridge tart (mix butter and biscuit crumbs until slightly coherent; line pie dish with the mix. Pour jelly made with half water and the remaining half tined fruit and condensed milk into lined dish. Chill.),
a traditional potato salad (cook cubed potato, cool; whilst cooling, mix mayonaisse, a minced onion, and a small handful of minced mint and rosemary; mix with potato),
and a fairly delicious chicken and feta salad (poach chicken with sweet basil, thyme, parsley, salt; make regular Greek salad, dress with yoghurt/sour cream/mayonaisse with the above herbs and crumbled feta).
We managed to resist the temptation to put food colourant into any of this.
Post by: Sappho on October 13, 2016, 04:05:49 pm
We managed to resist the temptation to put food colourant into any of this.
Why?
Post by: Catmeat on October 13, 2016, 05:23:29 pm
We managed to resist the temptation to put food colourant into any of this.
Why?
I would like to know what colourant brings to the nutritional value?
Okay, I made some golden syrup! Currently fighting the temptation to eat it because the recipe said I should live it alone for a few days.
What a trooper, in your situation I would have subsituted ingredients.
Ive never tried to make it myself as it can be bought in tins on the island I live on.
Also anyone making gravy for a roast seriously need to try mixing a little bit of vegimite or marmite into it.
Post by: Solifuge on October 13, 2016, 05:27:36 pm
Just kidding. These are a pretty common forage mushroom in my area called Maitake (aka Hen-of-the-Forest), and they're healthy for you. They grow on living oak tree roots, and kinda look like a brooding chicken fluffed up over her nest, hence the name. (Disclaimer: Don't eat wild mushrooms unless you know what you're doing, and always cook 'em first!)
My folks foraged them during a recent camping trip, and shared them with me. They're huge, but also very dirty. Let's fix that!
I broke them up to be kinda like broccoli florets. If you preferred, you could probably just break off the caps (mushroom petals?), since the stems are tough and woody.
They went into a soba noodle dish (not pictured). It was tasty.
my favourite brownie recipe
Dang. I have to make this for people soon. Maybe this weekend. :O
Post by: Avis-Mergulus on October 13, 2016, 05:39:14 pm
Post by: Catmeat on October 13, 2016, 05:59:20 pm
I usually beat the air into it after I take off heat and beat in eggs, thats why I fold in the drys. But it doesnt make it light and fluffy, its really rich and dense.
Though if you understand baking ratios I dont see why adding it would hurt.
Warning
I have been wrong before, follow the recipe before you begin to edit
Post by: Frumple on October 13, 2016, 06:33:06 pm
Probably going to put the noodles on a few minutes before it's done cooking, then add some bacon bits and an extra layer of cheese on top. And some black pepper. Don't think extra meat toppings, for all the pepperoni on this dollar pizza is pretty anemic. Should be interesting.
*I couldn't decide between noodles and pizza. This is probably the default response to that sort of indecision, most of the time.
E: Huh. Didn't really change the taste. Or the texture. It's just a thicker pizza. Just kinda'... inoffensive. Probably won't cook it again, at least not like that, but it's a'ight.
Post by: i2amroy on October 13, 2016, 06:44:11 pm
A quick note on red cabbage:An easy way to stop this is to make sure your overall solution is acidic; add a bit of vinegar, wash in vinegar, add apples, add wine, anything else like that should work. Red cabbage "bleeds" because the chemicals in it is very sensitive to pH (to the point one of the chemicals is one that can actually be used for titrations in chemistry). Give it an acidic solution and you'll get a little bit of a yellowing, rather than the excessive red blood that you can get otherwise.
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
Post by: penguinofhonor on October 13, 2016, 06:45:13 pm
Post by: Arx on October 14, 2016, 12:35:52 am
We managed to resist the temptation to put food colourant into any of this.
Why?
Why would we colour it, or why would we not?
We would colour it for the novelty value, but decided not to because brightly coloured food is oddly off-putting.
Post by: Akura on October 15, 2016, 05:05:30 pm
Post by: Catmeat on October 17, 2016, 06:56:49 am
But I had some hard boiled eggs on it.
By the way how good are eggs!
Tomorrow is the day of carrot and parsnip revenge.
Its a grudge match.
I think I might try make a consommé if thats even possible with my skill.
Post by: NRDL on October 19, 2016, 04:43:44 am
I really hope whoever invented the sandwich is living it up in whatever joyous afterlife he ( I vaguely remember it being a guy ) believes in.
Post by: Catmeat on October 19, 2016, 04:56:09 am
He was shooting slices of bread and a deer ran inbetween two peices of bread and his arrow peirced all three.
Immediately roasted it on the spot with a fire spell.
While on the subject of madness, does any one have a good white chocolate biscuit recipe?
Halloween is close, I can feel the ley lines..
Post by: Caz on October 19, 2016, 10:23:48 pm
Post by: Rose on October 23, 2016, 04:54:51 am
Post by: Catmeat on October 23, 2016, 10:44:39 pm
Feel free to come over to our house, bring some beers and whiskey.
We will be listening to reggae slowly fading into classic rock then some psytrance.
Obviously like last time there will be mario kart and smash for the fellow nintendorks and drunk drivers!
Maybe a preset game of D&D. Doubt it, no one likes to dm with around
Have some 2 year old fire works that may end in a hospital visit and a nice fire outside to burn the
Pizza is magarita, chilli and lime, pepperroni and motz, finaly but not least spinach blue cheese tomatoes, peppers and chilli all thin crust (havnt learnt deep dish yet)
Let the ley lines weaken!
Post by: hops on November 05, 2016, 04:15:39 pm
Post by: JimboM12 on November 05, 2016, 04:50:57 pm
Can anyone recommend good things to cook for a college student with a lot of funds but very little fridge space? Bonus points if its ingredients can be stored outside the fridge.
Off the top of my head, dried pasta and canned goods. Making your own spaghetti is pretty dope. Another, quicker, cheaper option is ramen with customized garnishes. Veggies, eggs, that sort of thing. Surprisingly delicious and turns normally unhealthy ramen packets into an actual meal with some nutritional value. Spam based meals are also an option, as grilled spam and eggs is damn good. My apologies if you're looking for something a little more fancy, but I lived like this, pocketing some extra cash when I was in the Air Force.
Post by: Helgoland on November 05, 2016, 06:51:47 pm
*Try replacing half their water with beer - it's delishus. Dark beer works best, but pretty much any type should do.
Post by: Reudh on November 05, 2016, 11:57:41 pm
Can anyone recommend good things to cook for a college student with a lot of funds but very little fridge space? Bonus points if its ingredients can be stored outside the fridge.
Grains, tubers and rice are probably your best option. You can make quite a pleasant, nutritious dish with egg, broccoli, rice and a few seasonings. It's fantastic when you're on a budget, though I don't know what German broccoli prices are like.
Post by: Flying Dice on November 06, 2016, 02:33:46 am
But yeah just get dried basics and weekly pick up whatever veg and protein you want to make. Try to buy smaller portions of everything perishable, especially if you don't have a freezer for meat or are using a fridge too small to have a crisper drawer or two. Despite the above, for simple no-cook food yogurt cups tend to be pretty space-efficient.
Post by: Reudh on November 06, 2016, 05:14:01 am
Post by: Osmosis Jones on November 08, 2016, 05:06:03 am
Here at least, you can buy big Greek yogurt containers for pretty cheap, though I doubt a single person could get through a litre of it before it went mouldy.
Lol.
I can go through a kilo of yoghurt in about a fortnight.
You have it with nuts and fruit for breakfast.
You use it to marinate lamb or chicken for kebabs.
You mix it with diced mint or sliced cucumber for a raita.
You add it to a can of crushed tomatoes and some spices for a curry.
You add it to pasta with some mushrooms and bacon for a quick dinner.
You can make a dessert out of it with honey.
You can blend it with fruit, water and spices to make lassi to drink.
...and many more.
It's a versatile ingredient.
Post by: Reudh on November 08, 2016, 06:20:38 am
Post by: Sappho on November 08, 2016, 06:22:40 am
Post by: Mephisto on November 08, 2016, 08:12:09 am
The Aussie stuff is pretty good too, as long as you stay away from pineapple jalapeno.
Post by: Arx on November 12, 2016, 02:32:31 am
Post by: Yoink on November 13, 2016, 08:25:04 am
Post by: Neonivek on November 13, 2016, 10:20:18 am
Yogurt is pretty awesome. It's one of the few dairy products we lactose-intolerant people can eat without dire consequences. I go through a half-liter container every three days or so, just having some of it with breakfast every day.
Some Yogurt.
A lot of Yogurt is "Fake" so to speak (It falls under the legal: "Well it is technically yogurt in that it is a sour tasting dairy product with bacteria" territory) and contains lots of dairy.
Post by: Sappho on November 13, 2016, 01:10:40 pm
Yogurt is pretty awesome. It's one of the few dairy products we lactose-intolerant people can eat without dire consequences. I go through a half-liter container every three days or so, just having some of it with breakfast every day.
Some Yogurt.
A lot of Yogurt is "Fake" so to speak (It falls under the legal: "Well it is technically yogurt in that it is a sour tasting dairy product with bacteria" territory) and contains lots of dairy.
It doesn't matter how much dairy is in it as long as it has active bacteria. The bacteria digests the lactose so that our bodies don't have to. If by "fake" yogurt, you mean yogurt without live bacteria, then yeah, there is some of that out there. But anything with active bacteria in it is fine for lactose intolerant folks.
Post by: Helgoland on November 13, 2016, 05:38:22 pm
A lot of Yogurt is "Fake" so to speak (It falls under the legal: "Well it is technically yogurt in that it is a sour tasting dairy product with bacteria" territory) and contains lots of dairy.Actually not containing dairy is a surefire sign of a Yogurt's fakeness...
Post by: Rose on November 16, 2016, 03:13:56 am
Are canned pie fillings worth it? Do they need anything mixed in with them, generally, or do they just go straight in?
Post by: Akura on November 16, 2016, 05:46:06 am
Post by: JimboM12 on November 16, 2016, 06:30:02 am
What you'll need: ramen packet of your choice. 2 eggs. Custom veggies, i prefer regular old broccoli, small sprouts. Meat, preferably fresh, that matches the ramen flavor. A bottle of soy sauce.
Start with a small pot if water with 2 cups of water. Get it boiling and seperate the flavor packet from the noodles and put the noodles in.
While the noodles are on boil, get a frying pan going on a medium high heat with a light layer of cooking oil or butter of your choice. Fry up the meat.
The meat should ideally finish first. Set the pan to low and for lower calories, you may drain the fat.
The noodles should finish next. Strain the water and put the noodles in the pan.
Fill the pot again to about 2 cups. Boil and add the veggies.
Get the pan up to medium high and mix the meat and noodles. Crack and add the eggs to the pan. Slowly mix and break up the eggs so they come out scrambled.
The veggies should boil for a little while youre doing that. When they finish, strain and add to pan.
Splash a little soy sauce in the pan and set to high. Stir fry that mofo.
And to finish, add the seasoning to a small cup of water. It should be really dense. Add to the stir fry. Cook while stirring the seasoning in until the water level goes down.
Voila! Cheap stir fry using ramen noodles.
Post by: Flying Dice on November 16, 2016, 02:12:34 pm
Here's what you do:
1. Get yourself easy but decent-quality store-bought crusts unless you're really dedicated and decently experienced (homemade crust is great but a total pain in the ass).
2. Buy canned pumpkin puree. Puree, not filling. Puree is nothing but cooked and smoothed pumpkin; filling is preflavored garbage. Like the crust you can make your own, but it's a total pain in the ass.
3. Find yourself a good recipe. Should be one that uses brown sugar, molasses, and all the key spices--a typical mix is nutmeg, cloves, ginger, and cinnamon.
4. Whatever the spice measurements are, double them. 95% of pumpkin pie recipes are way, way too mild, to the point that you can barely taste anything but a bit of sweetness.
That's the old family tradition here, and it makes a goddamn delicious pumpkin pie. Not sharing the specific recipe 'cause sekret, but the procedure is good. A pumpkin pie made with white sugar, with a light hand on the spices, with store-bought filling, it's going to be shit and you'd be better off making anything else. A proper pumpkin pie will beat out just about anything else if you enjoy a sharp, complex flavor mix layered over sweetness instead of pure cloying sweetness.
Post by: Mephisto on November 16, 2016, 09:27:42 pm
Coincidentally, that's what I'm eating right now - homemade chicken pot pie straight from the oven.
Post by: Osmosis Jones on November 16, 2016, 11:51:55 pm
So good.
Post by: TheBiggerFish on November 16, 2016, 11:54:20 pm
Post by: Reudh on November 17, 2016, 01:33:53 am
Then you should try an Australian meat pie. It's like a pot pie, except the pastry goes the whole way around the pie. Since the pastry is quite a thick shortcrust, and the pie is much smaller than e.g. a traditional English pie, it's able to be conveniently carried and eaten in one hand.
So good.
I still love meat pies, even if the art of consuming them is fraught with spilled gravy and scorched fingers. Even after a bakery in Glen Iris gave me food poisoning from their delicious meat pie, I still love meat pies.
Post by: Rose on November 17, 2016, 01:47:28 am
And it turned out okay. I didn't let it cool enough, so the filling was still liquid, and the crust was kinda hard and crunchy, but it tasted okay.
Next time, I'm making Apple pie with fresh apples.
And you don't get pre-made pie crusts here.
Post by: Osmosis Jones on November 17, 2016, 09:36:46 pm
I still love meat pies, even if the art of consuming them is fraught with spilled gravy and scorched fingers. Even after a bakery in Glen Iris gave me food poisoning from their delicious meat pie, I still love meat pies.
While living abroad, I very nearly missed (like 5 minutes before they closed check-in) my flight out of Korea, because I found an Australian pie-store chain in Seoul. It turns out even a few months away from their delicious baked goodness affects the brain.
Post by: Arx on November 18, 2016, 08:54:23 am
Post by: Yoink on November 18, 2016, 11:05:06 am
I mean, it's not a bad idea, really. There's only one kebab place in town, and it's part of a shopping complex/mall (which isn't open very late) and so probably wouldn't get too many customers going there specifically for their food. But the thought of this guy running a kebab shop downstairs? Uhm, I don't know... it's pretty hilarious, really.
I have been craving a nice falafel kebab lately, though, so I responded to the idea with enthusiasm and encouragement.
Post by: Avis-Mergulus on November 18, 2016, 01:28:07 pm
Post by: Dozebôm Lolumzalìs on November 18, 2016, 02:27:05 pm
(I've watched my parents make it. I AM HAVE UBER-CREDENTIALS.)
Post by: Akura on November 18, 2016, 07:10:16 pm
Just made some rice, grated some Monterrey Jack cheese and pepperoni, and added come curry powder. Pretty spicy, sticky and filling. Note: pepperoni is difficult to grate. Probably because I did not remove the casing.
If I were to make rice and barley together, would I have to cook them in separate pots? Both have a similar cook time and method.
Post by: Solifuge on November 18, 2016, 07:32:46 pm
I prefer pot pies.
Coincidentally, that's what I'm eating right now - homemade chicken pot pie straight from the oven.
Tasty!
One of these days, I want to do a cornbread shell, and fill it with chili. Maybe a white chicken chili, or a tomato bean one.
Tonight, it's garlic noodles and some sweet-and-vinegary soy sauce eggs.
Post by: Dozebôm Lolumzalìs on November 18, 2016, 07:46:15 pm
Probably works better if there's piecrust on the bottom.(note: I did not expect Chrome to label "piecrust" as a correct word)Oh yeah, I got it confused with Shepard's pie, which doesn't have a bottom IIRC.
Post by: Mephisto on November 18, 2016, 08:38:42 pm
Probably works better if there's piecrust on the bottom.(note: I did not expect Chrome to label "piecrust" as a correct word)Oh yeah, I got it confused with Shepard's pie, which doesn't have a bottom IIRC.
Shepherd's pie is covered with mashed potatoes. Also, delicious.
Post by: Ghills on November 19, 2016, 08:13:03 pm
I just got a 9" pie tin, and I want to make some pies!
Are canned pie fillings worth it? Do they need anything mixed in with them, generally, or do they just go straight in?
Get prepared fruit pie fillings from your local farmers market / local farm store, not the grocery store. Much better quality because it's not all been processed into blandness. Grocery stores are for almond paste and poppy seed fillings. At a pinch, high-end grocery stores might have good pie fillings.
I really like the Serious Eats pie crust recipes: http://www.seriouseats.com/2016/11/easy-pie-dough-crust-bravetart-food-lab.html
Post by: Rose on November 20, 2016, 04:14:35 am
Anyway, today I'm trying apple.
Anybody have any recommendations for recipes?
Post by: Solifuge on November 20, 2016, 07:12:27 am
...
Welp, seems I don't have it on hand right now, and it's too early to call around. I do, however, have the family Cooking Grimoire... old copy of The Joy of Cooking. A lot of our recipes, including the pie one, came from here. I can snap some pictures that'll cover a range of pie and pie-related techniques, and put them in an album. I snipped out some of the pages that stray from fruit pies, but I think a pretty good selection of recipes are there.
How to Pie (http://imgur.com/a/cB3mx)
Oftentimes, my Dad or Grandma would use a second crust, cut it into strips, and weave them into a lattice on top. Also, conventional wisdom is to not pre-bake the crust either; cook it while the pie cooks, to helps keep it from getting soggy.
Sorry about some of the white-balancing issues and potato-leaning photos. These were the best shots I got. Also, please pardon the occasional old-world sensibilities about Hungarian Girls and Pastry Dough, etc.
Post by: Rose on November 20, 2016, 10:28:43 am
Now for the hardest part of making the pie.
Spoiler: waiting for this (click to show/hide)
That, or waiting for it to cool.
Finished Product: http://imgur.com/a/l9KsR
Next time, I'll use less sugar. Besides that, came out perfect.
Post by: Neonivek on November 20, 2016, 02:02:45 pm
It was really spicy fresh. Next day however? Perfect and still crunchy and soft.
Post by: Arx on November 22, 2016, 08:41:24 am
Post by: Mephisto on November 22, 2016, 08:48:50 am
Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.
Post by: Avis-Mergulus on November 22, 2016, 08:52:09 am
Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
Post by: Mephisto on November 22, 2016, 09:07:07 am
Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
We have a small freezer. It contains food we enjoy, as well as shitty (and sometimes non-shitty) lunches for work. Apartment building, so we can't really replace the whole fridge or buy a chest freezer.
Post by: Neonivek on November 22, 2016, 09:08:57 am
There are a few places out there that allow you to basically chose how much rice or lentils you want.
Post by: Mephisto on November 22, 2016, 09:10:39 am
Go to a bulk store like Bulk barn.
I am an idiot. Thanks.
Post by: Sirus on November 22, 2016, 09:18:33 am
But wouldn't the power die when civilization collapses?Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
Post by: Arx on November 22, 2016, 11:12:44 am
Post by: Avis-Mergulus on November 22, 2016, 11:50:22 am
This is why you also have reserve generators.But wouldn't the power die when civilization collapses?Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
Post by: Helgoland on November 22, 2016, 02:14:12 pm
I ended up throwing about 100g of lentils into a curry and cutting back on the rice to compensate. Didn't cut the rice back enough, but it was otherwise successful and tasty. It tastes a little like soy-based beef substitute, which I suppose is reasonable.Since you have red lentils, what you need to do is:
- Wash lentils
- Fry onions, throw in a couple spices (not the salt! That goes in last! If you put it in early, the lentils won't cook well.)
- Throw in whatever vegetables you want, stir for a bit
- Put in lentils, stir for a bit
- Pour in water and beer, 1:1. How much depends on what sort of soup you want - thick or less thick
- Cook until the lentils lose their structural integrity
- Now add salt.
Ta-daah! A very versatile recipe that's guaranteed to give a delicious meal. If you want the whole deal to be a bit more satiating, throw in a bit of rice as well. Not too much though, else the soup will dry up!
Post by: Arx on November 22, 2016, 02:21:05 pm
Post by: penguinofhonor on November 22, 2016, 02:25:11 pm
Post by: Sirus on November 22, 2016, 06:19:52 pm
Post by: Levi on November 22, 2016, 06:23:35 pm
It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :X
Most liquor stores around me sell big single bottles of beer, but they are pretty large. Maybe that is just how it is in Canada though.
Post by: Avis-Mergulus on November 22, 2016, 06:29:27 pm
This is basically the beer soup that Rincewind makes in the Last Continent, isn't it? Only less potaters.I ended up throwing about 100g of lentils into a curry and cutting back on the rice to compensate. Didn't cut the rice back enough, but it was otherwise successful and tasty. It tastes a little like soy-based beef substitute, which I suppose is reasonable.Since you have red lentils, what you need to do is:
- Wash lentils
- Fry onions, throw in a couple spices (not the salt! That goes in last! If you put it in early, the lentils won't cook well.)
- Throw in whatever vegetables you want, stir for a bit
- Put in lentils, stir for a bit
- Pour in water and beer, 1:1. How much depends on what sort of soup you want - thick or less thick
- Cook until the lentils lose their structural integrity
- Now add salt.
Ta-daah! A very versatile recipe that's guaranteed to give a delicious meal. If you want the whole deal to be a bit more satiating, throw in a bit of rice as well. Not too much though, else the soup will dry up!
In Russian, a 2L plastic bottle of beer is colloquially known as a titty. You know you're gop trash when you're squatting in a padik (your apartment block entrance), sucking Bely Medved (lager-like pisswater) from a titty.It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :X
Most liquor stores around me sell big single bottles of beer, but they are pretty large. Maybe that is just how it is in Canada though.
...I dunno why I thought you needed to know that.
Post by: Akura on November 22, 2016, 07:21:15 pm
Shove your lentils into a blender along with some soy and enough liquid to make it a shake. Add green food coloring. Laugh madly at a joke that your family won't get.
Dammit, that's actually pretty funny.
Post by: Yoink on November 22, 2016, 10:28:09 pm
It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :XMost bars/pubs are willing to offer a sample of whatever beers they have on tap.
So, you could just go to one of those, sample their tap beers, then once you find one you like just sprint out the door holding your sample glass and run home to use it in your cooking. Might need to repeat the process at multiple establishments, depending on how small their glasses are and how much water you're using.
Edit:
In Russian, a 2L plastic bottle of beer is colloquially known as a titty. You know you're gop trash when you're squatting in a padik (your apartment block entrance), sucking Bely Medved (lager-like pisswater) from a titty.Two whole liters... of beer... in a bottle with an amusing name?
Man, I already knew Russia was great, but I had no idea it reached such levels of awesome as that. I'd consider emigrating, but unfortunately my poor balance and circulation both make me rather unsuited to squatting for extended periods. Also I probably wouldn't survive the first chilly weather. :-\
Post by: Sappho on November 23, 2016, 11:04:46 am
Come to Prague, everyone!
Post by: Mephisto on November 23, 2016, 11:28:44 am
Somewhat related, go make sloppy joes. Make the sauce with alcoholic cola/root beer (if you're into that) or Moxie (if you're not). Moxie is kind of nasty but this made it amazing.
Post by: Avis-Mergulus on November 23, 2016, 01:20:03 pm
Since we're talking about booze, here's one of the highlights of a local grocery. (https://s3-media4.fl.yelpcdn.com/bphoto/RyOzhT_pUlNvCmo3Ci2sDA/o.jpg)Huh, that's not bad at all.
As another booze-related aside, the beer situation over here has been steadily improving during the last few years. We got a lot of pretty good beer, some of it britbeer-inspired (britbeer best beer, Britannia rules, you drool, fite me m8</sarc>).
Also I discovered a really nice peppermint mead a few days ago, and it was really great.
I googled sloppy joe, and it looks delicious. Sounds like some sort of particularly depraved sex act, though.
Back to the topic of booze! You can make bread with dark beer instead of water! It's pretty good!
Post by: Flying Dice on November 23, 2016, 03:32:32 pm
Post by: Akura on November 23, 2016, 09:00:40 pm
Eating a sloppy joe basically is a depraved one-person sex act.
Given the name, that's not particularly surprising.
Post by: Osmosis Jones on November 24, 2016, 01:15:14 am
Also the best beer in the world.
I'll pay the best Pilsner, but Czech's don't even come close to best beer in general. For personal preference, the finesse and artistry that goes into Belgian brewing is amazing, and the complexity of a fine geuze is unrivalled in the beer world.
Really though, the big brewing powerhouses (UK/Germany/US/Belgium/Czech) each have something going for them, so no one will ever agree on who is the best because we each like different things.
Post by: Sappho on November 24, 2016, 01:24:12 am
Also the best beer in the world.
I'll pay the best Pilsner, but Czech's don't even come close to best beer in general. For personal preference, the finesse and artistry that goes into Belgian brewing is amazing, and the complexity of a fine geuze is unrivalled in the beer world.
Really though, the big brewing powerhouses (UK/Germany/US/Belgium/Czech) each have something going for them, so no one will ever agree on who is the best because we each like different things.
That is fair - what type of beer is "best" is really down to personal taste. (Just like wine, no matter what many snobs try to claim.) Czech wins hands down according to my personal taste, but certainly I wouldn't argue that it's best for everyone. Still, I would suggest it's worth someone visiting and trying it to see if it's their favorite as well. ;)
Post by: Arx on November 24, 2016, 12:51:37 pm
Post by: penguinofhonor on November 24, 2016, 01:26:40 pm
It's from the same plant as nutmeg and tastes similar, so you can probably substitute it if you have trouble finding mace. I got mine from an Indian grocery store.
Post by: Flying Dice on November 25, 2016, 08:27:20 pm
Speaking of, we went 100% homemade this year. Except, shamefully, for the whipped cream.
Spoiler (click to show/hide)
Post by: Yoink on November 25, 2016, 10:10:11 pm
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Edit: Oh, whilst I'm in the Food Thread, what's a good solution to flavouring plain instant noodles?
For some reason there are several packs of instant noodle/ramen cakes in the pantry without the usual seasoning sachets. I guess I could just dump some soy sauce on them? Probably? Not sure what would work best.
Post by: Flying Dice on November 25, 2016, 11:33:37 pm
Post by: Sappho on November 26, 2016, 03:16:02 am
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Uff... I'm assuming you live in the US and never learned much about Europe, but quick and very important correction here: Czechoslovakia hasn't existed for 25 years. It's the Czech Republic now, and Slovakia is it's own country with its own language and culture, and it *really* rubs locals from both countries the wrong way when people continue to link them together like that.
Also, Europe probably isn't anything like you think it is. It's awesome and all, but the whole hitchhiking across it thing isn't something people usually do anymore, other than the occasional very brave hippie. You can do backpacking adventures, mostly involving trains and such, but hitchhiking is not much easier or safer here than in the US. And "Europe" really isn't one entity any more than North America (despite the efforts of the EU) - each country has its own language, culture, food, etc., and don't all necessarily get along or like each other very much. Due to Schengen, you can cross most borders without going through customs, though. Not trying to discourage you from coming - you totally should explore the world and learn more about it. Sadly, very few Americans ever do that. I've lived in the Czech Republic for 7 years and I never want to leave.
Anyway, back to food! Speaking of being in the Czech Republic, Thanksgiving is one of the few things I miss here, and I've yet to find a good way to celebrate. The same foods just aren't available, or they're ridiculously expensive. I'm thinking of trying to cook up something this weekend. A big turkey is out of the question - my oven is tiny. I think I can find a small frozen turkey somewhere, but it will be super expensive... I'll have to measure the oven first to make sure it will fit before buying. I've never cooked turkey before, though. Anyone have a good source for instructions on how to do so? Or any advice on other ways to cook it if I screw up and it doesn't fit in the oven?
Post by: Reudh on November 26, 2016, 03:24:58 am
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Edit: Oh, whilst I'm in the Food Thread, what's a good solution to flavouring plain instant noodles?
For some reason there are several packs of instant noodle/ramen cakes in the pantry without the usual seasoning sachets. I guess I could just dump some soy sauce on them? Probably? Not sure what would work best.
Literally anything that gives you flavour. Stock, vegetables, meats, condiments. Much of the purpose of pastas and noodles is to act as a vehicle for the flavour of a broth or foods alongside them.
Post by: Sappho on November 26, 2016, 03:49:59 am
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Edit: Oh, whilst I'm in the Food Thread, what's a good solution to flavouring plain instant noodles?
For some reason there are several packs of instant noodle/ramen cakes in the pantry without the usual seasoning sachets. I guess I could just dump some soy sauce on them? Probably? Not sure what would work best.
Literally anything that gives you flavour. Stock, vegetables, meats, condiments. Much of the purpose of pastas and noodles is to act as a vehicle for the flavour of a broth or foods alongside them.
Oh, my favorite flavor-adder for noodles is sesame oil. Fry whatever veggies, etc. in a little of that before adding water and noodles and your taste buds will thank you. I never buy the noodles with flavor packets. I always just make a soup and add the noodles at the end. Much healthier and tastier (and more filling).
Post by: Yoink on November 26, 2016, 04:26:43 am
Yes, I am aware that hitchhiking is incredibly dangerous, haha. I am from Australia, by the way.
Thanks for the noodle advice, people. When I ate them earlier I just added some mustard and soy/teriyaki sauce, and the first time included some misc. salad bits (poorly) mixed in, the second time I tore up some baby spinach and mixed that in. Ehh, it was alright overall. Still not nearly as good as the flavoured kinds.
Next time I should probably add some oil or stock. If there is a next time. :)
Post by: Flying Dice on November 26, 2016, 11:29:21 am
Post by: Akura on November 26, 2016, 10:39:01 pm
Post by: Reudh on November 27, 2016, 03:05:02 am
I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?
It's your call. I usually go for a tiny sliver of avocado with it.
Post by: Osmosis Jones on November 27, 2016, 03:46:18 am
I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?
You already have too many ingredients! You just need tuna and rice (Ngirizushi is best sushi)!
In all seriousness though, you might want to consider some pickled ginger and wasabi as a garnish, but beyond that, if you have good quality maguro (or better still, toro), you really don't actually want or need additional ingredients in the sushi itself. Just make sure the fish is as fresh as possible, and you serve it as soon as possible after you cut it.
Post by: Rose on November 27, 2016, 06:42:13 am
Post by: Mephisto on November 27, 2016, 12:23:35 pm
I also made something resembling pie! (http://imgur.com/a/woTwq)
Being from the US midwest, I thought those green things were tomatoes. Now I want to try that with fried green tomatoes.
Post by: Sappho on November 28, 2016, 02:24:19 pm
Post by: Dozebôm Lolumzalìs on November 28, 2016, 02:30:53 pm
A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?Definitively false. Source: I eat food. Sometimes I don't eat all the food, and so I put it in the fridge for eating another day. I often do so while the food is still hot. The food is still good the next day. It's a bit worse than if I had eaten it fresh and warm, but that's the norm.
Post by: Mephisto on November 28, 2016, 02:42:05 pm
Post by: Sappho on November 28, 2016, 03:07:48 pm
Thanks, uncle Google!
Post by: Akura on December 02, 2016, 05:45:50 pm
Spoiler: My usual daily food during the work week (click to show/hide)
Post by: Rolan7 on December 03, 2016, 08:18:34 pm
Based on that, before following the link, I assumed tomatillos. Which apparently Firefox wasn't aware of... which is sad, because verde sauce is great.I also made something resembling pie! (http://imgur.com/a/woTwq)
Being from the US midwest, I thought those green things were tomatoes. Now I want to try that with fried green tomatoes.
Actually those look *really* green for eggplant, but I don't know
A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?I have definitely done that and experienced no ill effects, and I can't even imagine any reason it would be bad. And I'm pretty sure even a steaming hot dish couldn't harm nearby dishes to any real extent. Does sound familiar, though.
Mainly?
Posting to watch.
Post by: penguinofhonor on December 03, 2016, 08:23:33 pm
Post by: Arx on December 06, 2016, 01:08:29 pm
Take 1 cup strained butternut/pumpkin mash, 1 cup flour, 2 tsp baking powder, a pinch of salt, and a beaten egg. Mix well, which should give you a mix pretty similar to crumpet or waffle batter. Put tablespoon dollops into decently hot oil, and cook until golden brown.
Drain them on some paper towel, scatter cinnamon and sugar on them, and try to resist the urge to devour all of them because these turned out really tasty.
Post by: Rolan7 on December 06, 2016, 03:07:45 pm
Not the taste - I like the taste - but two things:
The first cooking instructions I found were 10 years old, and basically were insisting it is precooked. When I'm almost positive it isn't... It has the typical uncooked "safe handling" blurb.
Also? It started growing visible bits of green mold, despite being refrigerated and wrapped like any other raw meat, in 3 days.
Course, it's cheap meat from a value supermarket, so I get what I pay for - it was only $2. Which goes to show how much cheaper raw ingredients are than canned or prepared foods, actually... Was a pretty sizeable packet of fishmeat for two bucks.
Wasn't on clearance, but maybe should have been :P
Post by: Akura on December 15, 2016, 06:08:11 pm
Any tips on cleaning the pot? Every time I cook with sushi rice(and even long-grain rice), there's often a sizable amount stuck to the bottom of the pot and it's really hard to get clean. Even letting it soak for several minutes with dish soap wasn't enough.
Post by: crazysheep on December 15, 2016, 07:50:27 pm
Post by: Rose on December 17, 2016, 12:43:30 pm
I also made my own cream cheese.
(http://i.imgur.com/y7XkS1N.jpg)
(http://i.imgur.com/4xI1FOs.jpg)
(http://i.imgur.com/IaKJ6mO.jpg)
(http://i.imgur.com/0PxaJ11.jpg)
The recipe asked for high gluten flour, and since I have no idea what's the baseline, I tried mixing white and whole-wheat flour together.
The result was very tough bagels, but quite tasty nonetheless.
Post by: Sheb on December 18, 2016, 06:22:19 am
After a bit of googling, looks like it's a total myth. It doesn't affect the fridge at all and doesn't hurt the food in any way. In fact, it's worse to wait for it to cool, because then it will spend more time at room temperature, where bacteria thrives.
Thanks, uncle Google!
The only reason to let it cool to room temperature first would be to save energy.
Post by: Rolan7 on December 18, 2016, 10:05:06 am
http://nonadventures.com/2013/10/12/frigid-dare/
Post by: Sappho on December 25, 2016, 09:46:40 am
I may have posted this already in the past, but I still want to share. :D
It's a bit late to make it in time this year, but it's great any time of year anyway.
This is half of the Czech traditional Christmas dinner (which they eat on the 24th, and open presents after - not the 25th). Recipes vary from family to family, but this is the one I use. Yum.
Phase One: Boiling Stuff
-In a big put, put about six whole, washed but unpeeled potatoes (medium-sized, not the huge ones you get in the US), 2 peeled and trimmed carrots, 2 peeled and trimmed parsley roots, and about 1/4 of a peeled celery root. Some of this stuff might be tougher to find in the states, but it's worth it - don't substitute the stalks of the parsley and celery or it won't work at all.
-Cover the veggies in water and boil until soft - it took about 20-25 minutes for me. Just keep checking. Poke 'em until they're soft.
-Meanwhile, hard boil 5-6 eggs.
-Once everything is done, strain it and let it cool down for a while.
Phase Two: Cutting Stuff Up
-Cube all the vegetables into small cubes, maybe 1 cm, or about half an inch. Throw them in a big bowl (or two big bowls).
-Cut up the eggs real small, too. Mix those in.
-Dice up 3-4 sweet pickles/gherkins. NOT dill. Don't even THINK about dill. Don't ruin this. SWEET ones. Then mix those in.
-Dice up some yellow onion. It doesn't take much - I used about two tablespoons, diced. Mix that in there too.
-Add some mayo. A few spoons? However much you think is right for potato salad.
Now comes the hard part. This is going to be difficult, but you can do it: put it in the fridge, and walk away.
You CANNOT eat it until the next day, or it won't taste like much of anything. You have to leave it at least overnight before you eat it - make it in advance. The longer it sits, the better it tastes (until it goes bad - do not let this happen!).
Now I'm off to eat some leftover potato salad. Mmmmmmmmm potato salad. Happy holidays to all!
Post by: Solifuge on December 26, 2016, 02:54:57 am
P.S. Also made like a bazillion cookies. Due to circumstances, was baking from like 4am to 9am. It was stupid, but the Snickerdoodles and Lemon-Raspberry Shortbreads were totally worth it. When I'm more well-rested, I'd be happy to share any cookie recipes anyone was interested in.
And now, I sleep forever. Goodnight, and happy holidays all!
(http://i.imgur.com/nJMWBQ3.jpg)
(http://i.imgur.com/mJHcpeV.jpg)
Post by: Sappho on December 26, 2016, 03:58:01 am
Post by: Sirus on December 30, 2016, 08:04:07 pm
I mostly got it because I wanted some hard cider for tomorrow, but around here you can basically only buy it in six-packs or extremely large bottles that I don't feel comfortable consuming in one sitting. At least with the variety pack, if I decide I hate any particular flavor I won't have five more bottles of it to get rid of.
Post by: Arx on January 17, 2017, 02:00:15 pm
It's a heck of a lot simpler, in large part because it's mostly potato. :P
Cube an appropriate quantity of potato for whomever you are feeding. The quantities I use are based on feeding ~7 people (which takes anywhere from 6 to 14 potatoes depending on the harvest...), but they can be tweaked up or down easily. You can peel or not peel the potato, depending on the skin quality and your preferences.
Cook the potato. I do it in a microwave for great convenience, which takes a little over ten minutes.
While that's happening, combine in a blender (food processor? American is weird) an onion, a handful of fresh mint (you can be pretty generous with the mint), a little less than a teaspoon of sugar, a pinch of salt, and a healthy quantity of mayonaisse. My family does it as ~four heaped soup spoons, so maybe 5 or so tablespoons? Dunno.
Blend that all thoroughly. It should have texture, but there shouldn't be chunks or whole mint leaves or anything. Leave it to sit while you deal with the potato, which may entail draining it if you boiled it, or draining if you rinsed it to cool it, or... I usually just rinse the potato to cool it off if I'm making supper, but for special occasions my family is usually organised enough to cook the potato early and let it cool by itself.
Once the potatoes are dry and preferably cool (I doubt it makes much difference), combine them with the sauce. At this point, the salad is tasty and edible, but if it's left to sit it will improve - especially overnight, in the same way as Sappho's recipe. The flavours in the sauce mix better and the potato takes on the flavour.
Some people include hard-boiled egg in this. I'm not a fan, personally, but it can be done.
The fact that I cook by eye and not by measure maaay show a little in these directions. :P
Post by: Helgoland on January 20, 2017, 05:04:01 pm
Also, a guy told me about the simplest student meal of all times. And it doesn't taste half bad either:
1) Take potatoes.
2) Boil them. No peeling necessary.
3) Put them on your plate and cut them into pieces.
4) Pour salad dressing over them.
Sounds disgusting, tastes great. The peel is left on for a more interesting mouthfeel. And do use the more expensive salad dressing - it tastes much better.
Post by: penguinofhonor on January 20, 2017, 05:33:23 pm
Post by: Sappho on January 21, 2017, 09:59:18 am
1: Cut up and sautee an onion in olive oil, in the bottom of a large soup pot.
2: Dump in 1/2 cup each of: dried pearled barley, dried green split peas, dried yellow split peas, dried green lentils.
3: Fill the pot with water (maybe 2 liters?) and bring to a boil; skim off the foam as it appears.
4: Add 1-1.5 cups each of frozen sweet corn and frozen soup veggies (easy to find here and contains finely chopped carrot, parsley root, sliced leek, and some other herbs; if not available to you, chop some carrots and parsley root when you do the onion and sautee with it, add whatever other spices you want), plus a single veggie stock cube.
5: Cover, reduce temperature so it's just boiling; check it now and then and stir it up.
6: After around 90 minutes, add 1/2 cup dried red lentils (you can do it earlier, I just prefer not to let them completely disintegrate).
7: 20-30 minutes after that, you have soup. Best soup.
8: Eat soup.
Post by: Rolan7 on January 31, 2017, 11:45:06 pm
Sardines in soybean oil are freakin amazing, for requiring no preparation. Kinda wish I didn't use them up yesterday and day before.
But actually dry beans are right up there! Frozen beans were very disappointing, had to cook 50 minutes to make them palatable. That's enough simmering time to make dry beans palatable, so why not!
Lentils are, of course, the undisputed cheap-bean. Mix with any grain, get a protein, pretty delicious really! And OH so CHEAP!
These were blackeye peas plus green beans ("snaps", as we call them here in SE USA). Same idea though.
So yeah... rice plus beans, complete protein. Or rice plus fish if you're feeling a craving. Or, if you really jones for it, a burge or chicken sandwich. 'mnot about to present a moral argument against meat eating, just saying, it's EXPENSIVE. And that literally means it's hurting the planet more.
Gotta have greens though, too. For drunk laziness I suggest V8. It's mostly tomato- and you gotta be careful, too much tomato causes depression! But it has a lot of other stuff too. Random vitamins and minerals and whatnot.
Get the low sodium kind, if you can. Add salt if you must, and wean yourself down. It's pretty tasty plain, but that's just how my mom brought me up.
Spinach is also choice. One option is a "spinach salad". IE a bag of spinach, and then you eat the spinach. Iron intake: solved, and it's actually a pretty nice snack. Leaves are pretty chewy.
Baby tomatoes are a more expensive option. Though remember: nightshade bad
"hardmode" is drunk stew. If you have some shit in your fridge, odds are you can throw it in a pot and boil it and get something your numb tongue won't object to - and may even be nutritious, if you've planned ahead (don't rely on drunk self to plan). Chop that shit up, put it in the pot, cover and simmer for an hour - et voila, rock soup.
If you prefer it a little thicker, add some flour at the start, or halfway along. I've had a bag of King Arthur flour for maybe 3 years now, it NEVER goes bad. Just sprinkle a bunch in to thicken any soup into stew.
This is the point where I'd say "I'm hungry", but let's be honest- at this point, I only hunger for expired grapejuice.
Post by: Rolan7 on February 01, 2017, 12:07:23 am
The body knows what it needs. Holding back for a little while pays massive dividends when you consume the thing in question.
Same applies to alcohol, natch.
Post by: Reelya on February 14, 2017, 12:49:08 am
I discovered roasted salted Edamame, so now I have those instead of potato chips when I need something crunchy. They're amazing: 100g pack has 40g(!) protein, so 1 pack a day helps me meet my protein intake requirement, which I really have trouble meeting mormally, and they're really filing.
Additionally, I sometimes buy ginger beer softdrink (the nice version), and I was starting to feel like those more often, since it's summer here, and they cost $3.50 at the 7/11 nearby, so I started buying the supermarket-brand unflavored soda water and drinking that with a splash of this real-ginger cordial. Way less sugar and it's still had just as much satisfying fizziness. So i got some more flavors now, but of nice cordials that come in glass bottles and have interesting flavors.
Post by: Neonivek on February 19, 2017, 04:41:31 pm
I seem to just universally dislike Dimsum (the saddest are the Steamed Buns because they look sooo delicious! but don't taste good at all)...
Just really bad tasting boiled meat inside sticky sweaty wrapping or foamy stale wrapping...
Do I just dislike Dimsum?
Or is this like the Sushi Scenario where storebought Sushi is just terrible... (and I've had restaurant Dimsum... I mean they COULD have just cooked storebought)
The only Dimsum I ever liked was my brother's Tofu Wontons... But those were VERY atypical.
Post by: Parsely on February 19, 2017, 05:35:31 pm
Quote
I seem to just universally dislike DimsumI think you might dislike Dimsum.
Do I just dislike Dimsum?
Post by: Neonivek on February 19, 2017, 06:09:38 pm
QuoteI seem to just universally dislike DimsumI think you might dislike Dimsum.
Do I just dislike Dimsum?
Yeah, ohh well.
Post by: Jopax on February 23, 2017, 04:46:31 pm
Post by: Yoink on April 14, 2017, 05:37:29 am
Considering I don't usually like pumpkin (and am not a huge fan of corn either) they turned out pretty dang delicious!
So much so that I made a second one after only planning on having one.
Spoiler: Somehow I remembered to get a photo before I finished eating (click to show/hide)
Now if you'll excuse me, I'm gonna eat the rest. :)
Post by: itisnotlogical on April 22, 2017, 02:30:46 pm
Post by: Solifuge on April 22, 2017, 02:38:04 pm
Post by: itisnotlogical on April 22, 2017, 02:43:01 pm
Post by: Solifuge on April 22, 2017, 03:15:22 pm
EDIT: If you want to avoid cooking, Gorp and/or Trail Mix is a good way to cover for a missed meal, and making a sizable bag of that can keep for a number of days too. Look up a recipe. Common ingredients are a candy coated chocolate, a dried fruit (raisins), salted peanuts, walnuts, or maaaaybe almonds, an unsweetened cold cereal (breakfast stuff), and optionally granola. Basically, cover your fats, proteins, carbs, and some vitamins too.
Post by: Helgoland on April 22, 2017, 04:07:40 pm
Post by: Yoink on April 22, 2017, 05:48:58 pm
That is all.
Post by: Reudh on April 23, 2017, 12:48:34 am
VEGETARIAN FOOD TRUCK FESTIVAL.
That is all.
Is that the one out south-east?
Post by: Reelya on April 23, 2017, 01:04:14 am
Post by: Yoink on April 23, 2017, 01:23:31 am
Damn, I need to brush up on my geography now I've moved...
Post by: Reudh on April 23, 2017, 01:56:21 am
In other news, I cooked a very simple lunch for myself earlier today. Just sausages, an egg, mushrooms in a little bit of garlic and olive oil. Caramelised onion relish on the side, pepper lightly sprinkled. Easy, kind of rustic, and very filling.
Post by: Cryxis, Prince of Doom on April 25, 2017, 01:26:47 am
Loaded cheese fry pizza....
Take the usual pizza crust and sauce, dumb a large order of fries onto the pizza, apply copious amounts of cheese and bacon, bake, douse in ranch or chili when taken out of the oven.
It's one of those things I would really enjoy but feel guilty about eating.
Post by: vishdafish on April 25, 2017, 01:29:42 am
So a friend presented me an idea for me to make for him at work (got a job as a line cook at a bowling alley) and let me tell you it's genius.
Loaded cheese fry pizza....
Take the usual pizza crust and sauce, dumb a large order of fries onto the pizza, apply copious amounts of cheese and bacon, bake, douse in ranch or chili when taken out of the oven.
It's one of those things I would really enjoy but feel guilty about eating.
The calories...
Post by: Akura on April 25, 2017, 05:17:45 am
Post by: Cryxis, Prince of Doom on April 25, 2017, 11:32:32 am
Because there would be a lot of guilt in eating something like that.
Post by: Rolan7 on April 25, 2017, 11:38:17 am
Post by: hops on April 26, 2017, 02:13:43 pm
Post by: Cryxis, Prince of Doom on April 26, 2017, 08:53:45 pm
Anyone have a good Szechuan/Peking soup recipe? I'm trying out various balances of flavors, but I'm not exactly the most -for lack of a better word- tasteful person.
I have one but *burp* its gonna require a special limited edition McDonald's dipping sauce
Spoiler (click to show/hide)
Post by: hops on April 27, 2017, 04:32:03 am
Post by: Yoink on May 11, 2017, 12:32:43 am
I seem to have way more of an appetite than usual. That's probably a healthy sign! :D
This was a post-workout meal, too, so hopefully all that protein is put to good use.
Post by: Rolan7 on May 18, 2017, 10:20:14 pm
If I try to imagine it like a hotdog minus the pork, it can still work. The bun provides chewy substance (the best part of meat). I'd go for salsa or just diced tomato instead of ketchup (family epidemic of diabetes, low-sugar diet). And I might replace the pepper with more mustard... Pepper tastes fine, but mustard is better and less disturbing to the stomach.
And personally, I'd cover it in vinegary sauerkraut, because that's how I had my 'dogs growing up (:
Post by: Yoink on May 19, 2017, 09:18:26 pm
Maybe not to a scrambled egg-dawg, though-- it seems like it might clash with the texture. Not sure, I guess I'll have to try it sometime.
Post by: Avarice on June 02, 2017, 02:34:29 pm
Post by: Helgoland on June 02, 2017, 08:51:27 pm
Post by: Sheb on June 03, 2017, 10:14:58 am
it's a delicious krauty punch in the face.
That sounds like an advert for breakfast cereals in an alternate timeline where Germany won WWII.
Post by: Mephisto on June 08, 2017, 10:54:59 pm
Current choices in the running are a homemade bourbon glaze (Bulleit Rye - I hate to take some out of my drink supply but I'm sure it will be amazing) or a curry paste crust.
You have until... 1800-ish GMT. What do?
I'll be sure to document the procedure, assuming I remember.
Post by: Sheb on June 09, 2017, 06:36:25 am
Post by: penguinofhonor on June 09, 2017, 07:09:32 am
Post by: Mephisto on June 09, 2017, 05:49:08 pm
http://imgur.com/a/lwGJh
Post by: Yoink on June 10, 2017, 07:21:57 am
Except for the ones with lots of string beans in them. Eugh.
Post by: Arx on June 10, 2017, 07:27:07 am
The deed is done. Some may claim it's overcooked but they're subjectively wrong.
http://imgur.com/a/lwGJh
Subjective opinion: anyone that claims it's impossible to cook a good, well-done steak, just doesn't know how.
Post by: wierd on June 27, 2017, 01:52:48 am
Giardhelli boxed brownie mix, 2 boxes.
4 bars of hershey special dark chocolate
hershey chocolate syrup
2 sticks of butter
splash of vanilla
eggs
milk.
The box's directions produce fudge like brownies. That is fine and dandy and all, but I wanted more variety. Here is what I did:
1) first layer of the brownie was made according to directions, but instead of 1/3cup vegetable oil, was created with 1/3 cup butter, and instead of 1/4cup water, made with 1/4 cup milk. Added splash of vanilla. This layer produced fudge like brownie, as expected.
2) Second layer was experimental kitchen creation of 4 melted hershey special dark chocolate bars, mixed with ~1/4 cup of Hershey original chocolate syrup, mixed together very quickly while hot. The mixture cools and stays semi-liquid, due to the syrup. This mixture was re-heated and gently drizzled in a lattice pattern over the fudge-like layer.
3) Despite the box's insistence that you need to reduce the fluid content of the mix if you add additional eggs for "thicker" brownies, I elected for "cake like", even if the box has no directions for it. From experience, cake like brownie needs the normal liquid complement, and 2 eggs. Made the same as the fudge like layer, but with 2 eggs added instead. Poured over the top of the hershey lattice, and shook to level.
The pan was buttered, and then sprinkled with chocolate pudding mix.
Brownies were baked in 325F preheated oven for ~46 minutes. Cooked up lovely. Perfect combination of moisture, textures, and extreme chocolate flavor. Very nice.
Post by: martinuzz on July 16, 2017, 11:06:49 am
Slowly fried a chopped red pepper for about a minute to sweeten it up, then added oyster mushrooms. Fried those gently for about 7 minutes.
Then I let them cool down, and added some olive oil, salt, paprika powder, black and white pepper, a hint of Indonesian ketjap manis (sweet fermented soy sauce), and a clove of chopped fresh garlic.
This I mixed with corn salad that I'd already treated with some olive oil and lemon juice (vinegar will do if you don't have lemons).
It was really nice. The red pepper and soy sauce really helped accent the mushrooms, while the lemon-treated salad, with the raw garlic kept it nice and fresh tasting.
Post by: Solifuge on July 17, 2017, 05:11:18 pm
Spoiler: My first attempt: kinda fugly, but tasty! (click to show/hide)
Rice Flour is pretty easy to work with. And for this, you just add water, salt, sugar, and steam / microwave the stuff. The Anko filling was the hardest part, and it was just putting sugar in with a pot of cooked Red Beans, and reducing and mushing the mix until it was a paste.
I messed up the mochi dough though, so forming them into stuffed dumplings was a trial... but they sorta worked out in the end. Next time should be better. :3
Post by: Rose on July 17, 2017, 11:53:52 pm
My wife's been pushing me to sell them, but it's scary.
Post by: Yoink on July 19, 2017, 03:58:36 am
Made another bread loaf last night, and it came out super duper fluffy, with a soft golden crust. A success by any measure.Sounds delicious, you should do it!
My wife's been pushing me to sell them, but it's scary.
Well, depending on what the laws surrounding the sale of foodstuffs are where you live, and how difficult they are to deal with.
I know such laws can be a major pain in the posterior, here in Australia at least.
Post by: Tellemurius on July 19, 2017, 02:00:55 pm
I dont recognize any colors after pink.The deed is done. Some may claim it's overcooked but they're subjectively wrong.
http://imgur.com/a/lwGJh
Subjective opinion: anyone that claims it's impossible to cook a good, well-done steak, just doesn't know how.
Post by: Rolan7 on July 19, 2017, 02:27:57 pm
and not good to eat, pink
is what I meant
by that
Post by: Urist McScoopbeard on July 19, 2017, 02:46:00 pm
Post by: hops on July 23, 2017, 03:50:11 pm
Post by: Rolan7 on July 23, 2017, 03:54:56 pm
I happen to have some miso from a recently trip, so I'd probably add some of that in. I also have a jar of jalapenos I might try, for variety.
Honestly, my meals are decided by what I buy.
Edit: By which I mean I generally throw together all sorts of random stuff into soup, stew, or sometimes saute.
Post by: martinuzz on July 23, 2017, 04:04:01 pm
Could someone suggest literally anything simple and vegetarian I could cook?Cows are pretty simple, and vegetarian. (sry couldn't help myself)
If rice and beans is not what you had in mind, you could make what we call over here a 'farmer's omelet'. Fry some veggies, like tomato and / or paprika, and perhaps some sliced champignon for a few minutes, then add the stirred eggs. Put a lid on the frying pan, put the fire below it as low as possible so it doesn't burn, let the omelet rise, and enjoy.
If you use the right size frying pan, the omelet itself will tell you it's ready when it rises so high it lifts the lid off the pan. Always funny to behold.
EDIT: I was ofcourse assuming that you know how to prepare eggs for an omelet. If you don't: take 2 eggs per person, break them in a bowl. Add about 1 eating spoon of milk or water per 2 eggs, add salt, pepper, and any spicing you like with eggs in the bowl. Take a fork or a whisk, and whip the mix till it's smooth.
Unless ofcourse you meant vegan, and not vegetarian, and eggs are off-limit too.
Post by: Rolan7 on July 23, 2017, 04:22:54 pm
But I can't appreciate a lot of the subtlety of food. So staples like potatoes and rice work very well for me, combined with vegetables and hot peppers.
Or tofu, heh. On that recent trip I got a few blocks of gooey tofu with spices mixed in, and they're a really nice snack to me.
I also got some "elephant-ear"-wrapped rice balls with mushroom, pork, and beans all ready to be steamed in a microwave, but I left them with my brother because I don't have a microwave.
(dear gods the one I ate was so good, though. I ate it straight out of the steaming leaves. I meant to wait for my brother, but by the time he reentered the kitchen I was face deep in it. I was very hungry but also it was a satisfying combination of flavors).
Post by: Urist McScoopbeard on July 31, 2017, 01:55:43 pm
Post by: hops on July 31, 2017, 02:14:29 pm
Post by: Caz on August 01, 2017, 04:42:32 am
Post by: Reudh on August 01, 2017, 08:56:00 am
Make spanakopita. It's filo pastry, spinach, feta, some olive oil. Combine into small parcels and put in the oven or make a layer thing. It's the best.
I second this, spanakopita is super easy and ridiculously good.
Post by: martinuzz on August 01, 2017, 11:23:34 am
Post by: Ghills on August 01, 2017, 01:39:01 pm
I created ultra-brownies today. (No, does not contain the Colorado Secret Ingredient.)
Giardhelli boxed brownie mix, 2 boxes.
4 bars of hershey special dark chocolate
hershey chocolate syrup
2 sticks of butter
splash of vanilla
eggs
milk.
The box's directions produce fudge like brownies. That is fine and dandy and all, but I wanted more variety. Here is what I did:
1) first layer of the brownie was made according to directions, but instead of 1/3cup vegetable oil, was created with 1/3 cup butter, and instead of 1/4cup water, made with 1/4 cup milk. Added splash of vanilla. This layer produced fudge like brownie, as expected.
2) Second layer was experimental kitchen creation of 4 melted hershey special dark chocolate bars, mixed with ~1/4 cup of Hershey original chocolate syrup, mixed together very quickly while hot. The mixture cools and stays semi-liquid, due to the syrup. This mixture was re-heated and gently drizzled in a lattice pattern over the fudge-like layer.
3) Despite the box's insistence that you need to reduce the fluid content of the mix if you add additional eggs for "thicker" brownies, I elected for "cake like", even if the box has no directions for it. From experience, cake like brownie needs the normal liquid complement, and 2 eggs. Made the same as the fudge like layer, but with 2 eggs added instead. Poured over the top of the hershey lattice, and shook to level.
The pan was buttered, and then sprinkled with chocolate pudding mix.
Brownies were baked in 325F preheated oven for ~46 minutes. Cooked up lovely. Perfect combination of moisture, textures, and extreme chocolate flavor. Very nice.
I love the Ghirardelli box mix. It's the only mix I'll use.
Post by: martinuzz on August 14, 2017, 12:20:24 pm
Now most of the time, my culinary creations come out decent to nice. I'm quite talented at cooking, I've been told.
Sometimes however I make something that is good enough to store it in the cookbook database somewhere in the back of my head.
Today's menu was one of these 'oh, this tastes exceptionally great' moments.
Needed:
- brown beech mushrooms (depending on where you live, might be sold with their japanese name, bunashimeji. I think the US uses that, EU doesn't, because it's a native species in northern Europe as well as Asia)
- grey oyster mushrooms
- chantarelles
- cherry tomatoes
- spanish red pepper
- chicken fillet
- rosemary
- chives
- potatoes / rice / pasta, bread whatever you like most
Take a handful of brown beech mushrooms, a handful of grey oyster mushrooms, a handful of chantarelles, and a spanish red pepper.
Chop up the pepper finely, discard the seeds.
Clean and slice the mushrooms (NOT WITH WATER. Never ever clean mushrooms with water, they soak themselves and all flavour dies. Clean them with a soft brush or household paper), and mix them with the finely chopped red pepper.
Now prepare some chicken filets by slicing them into chewable chunks, and seasoning them with some salt, white pepper, and paprika powder.
Put some butter and/or oil in a frying pan. Put your mushroom / red pepper mix into the frying pan once the oil is hot.
Let the mushrooms fry for about 2 minutes, while you keep stirring them gently so they don't burn. Don't turn the stove too low.
Now, add some rosemary (and go ahead, add some more, it's one of the main taste-makers for this dish, it is okay if the whole pan smells like rosemary), stir a few times until it's mixed with the shrooms, and then add about 2 handfuls of whole cherry tomatoes, and add the chicken.
Fry the chicken pieces-and-shroom mix for another minute on high flame, making sure to turn over the chicken pieces so they seal-fry on both sides.
Now put a lid on the pan, turn down the stove to nearly it's lowest, and let it brew for another 5 minutes, while stirring it once or twice in between so nothing accidentally burns on one side.
Serve with potatoes / pasta / rice / bread, whatever starch source you like best. In case of the potatoes and rice, make sure to start preparing them ahead of the chicken and shrooms, or they won't be ready in time. Top it off with some chopped fresh chives. Enjoy.
Post by: Trekkin on August 14, 2017, 02:04:24 pm
I doubt however that staring into the abyss of english cuisine can in any way improve one's cooking skills).
What's wrong with English cuisine?
I've heard lots of people treat it as a punchline, but having eaten and cooked it for a while I can't see why. The names are funny, but even something like toad-in-the-hole is just eggs and sausage with onion gravy. It's like a savory Dutch baby or clafoutis. Likewise, spotted Dick is just a currant pudding with a giggle-inducing name, and black pudding is blutwurst with different spices. It's just all so normal.
Is it the offal? Are people just squicked out about eating sheep organs? I would have guessed all the jellied fish and eels, but people don't seem as bothered by aspic.
I mean, they've got Kæstur hákarl and skerpikjøt just to their northwest and they've been repeatedly invaded by people who eat lutefisk, but somehow the people behind pork pies and Cheddar cheese are the hilariously weird ones.
Post by: Neonivek on August 14, 2017, 02:13:17 pm
Spoiler (click to show/hide)
Then again.
Also Bread Sauce?
Post by: Trekkin on August 14, 2017, 02:27:28 pm
Also Bread Sauce?
What about it? It's just a white sauce thickened with bread instead of flour; it's a lot like gravy without meat, really.
Post by: Avarice on August 14, 2017, 02:42:59 pm
He was whisking eggs up and i gleefully sat down in front of the television mentality pulling apart the actors lives through the choices of ad jobs they took.
He was cooking his best dish white bait fritters, its a delicacy in new zealand but also the species of fish is dwindling due to over fishing its a ocean fish that spawns in streams and such when they swim to sea you catch them in nets in the hundreds when in season and is the reason for the 'shortage' and my unwillingness to eat/catch it, but seeing as the tiny fishes are already dead I wont waste anything.
Sadly I never ask him to teach me his recipe and i feel as it may be an instinct measurement recipe by now.
Fucking perfect.
Its so good with a little bit of bacon and tartar sauce, great with beer and as you eat it you can see hundreds of tiny delicious eyes peering back at you.
Its really clean and It wouldn't be out of place in a Japanese restaurant.
I guess its back to packet ramen now so yeah >:(
Post by: martinuzz on August 14, 2017, 02:45:02 pm
Post by: Helgoland on August 15, 2017, 09:40:30 am
They don't even put salt in the water.
Post by: Avarice on August 15, 2017, 12:53:48 pm
Post by: Neonivek on August 15, 2017, 01:29:07 pm
A lot of the dishes the English are known for are unelevated subsistence dishes.
The French have a lot of subsistence dishes as well... But they aren't known for those... They are known for Parisian cooking.
For example I look up English Breakfast and I get this:
Spoiler (click to show/hide)
I look up French Breakfast and I get this:
Spoiler (click to show/hide)
-On a side note: ANOTHER disgusting food in an English picture of food I find? We should eliminate Molasses beans from existence!
-Note note: I didn't just pick the best and worst pictures I found...
Post by: Tellemurius on August 15, 2017, 02:12:02 pm
Post by: GiglameshDespair on August 15, 2017, 02:46:54 pm
We don't always use the sauces while cooking it itself, but as something we add when eating the meal.
We have twenty billion kinds of sauces - e.g HP sauce, Worchester sauce, pickles, chutneys and mustards; all of which have meals they go with.
That said it's always had a lot more variety and flavour than foreigners may have claimed. With the size of the Empire, we had plenty of access to spices and foreign dishes we adapted. Chicken Tikka Misala was like as not invented in Glasgow, after all.
They consider boiled vegetables proper food.Yes we do.
They don't even put salt in the water.
Source: Am British
Post by: Neonivek on August 15, 2017, 02:52:07 pm
Post by: martinuzz on August 15, 2017, 03:04:01 pm
Notoriously, broccoli, cauliflower and Brussels sprouts become particularily disgusting when boiled for too long.
Post by: Neonivek on August 15, 2017, 03:29:12 pm
Post by: Trekkin on August 15, 2017, 07:21:27 pm
Most if not all vegetables are ruined if boiled / steamed beyond al dente.
Notoriously, broccoli, cauliflower and Brussels sprouts become particularily disgusting when boiled for too long.
Given the choice, I steam the first two and roast Brussels sprouts. Asparagus is about the only thing I boil*, and that only so I can steam the heads above water while boiling the stalks so they become tender at the same time.
*aside from root vegetables intended for mashing
Post by: penguinofhonor on August 16, 2017, 07:38:13 am
Post by: Neonivek on August 16, 2017, 07:54:24 am
Asparagus is also really good roasted.
That is how I prefer it.
I can't imagine it being all that good boiled.
Post by: Arx on August 16, 2017, 07:55:49 am
Post by: Caz on August 16, 2017, 08:30:26 am
I PERSONALLY think it is because the English, in some respects, don't put their best foot forward.
A lot of the dishes the English are known for are unelevated subsistence dishes.
The French have a lot of subsistence dishes as well... But they aren't known for those... They are known for Parisian cooking.
For example I look up English Breakfast and I get this:Spoiler (click to show/hide)
I look up French Breakfast and I get this:Spoiler (click to show/hide)
-On a side note: ANOTHER disgusting food in an English picture of food I find? We should eliminate Molasses beans from existence!
-Note note: I didn't just pick the best and worst pictures I found...
Are you high? You think croissants are better than a fried breakfast?? And wtf is your problem with beans?
Most of the 'omg britain cant cook' american meme comes from ww2 soldiers coming over and being fed turnip ends or something 'cause yanno, there wasn't shit all to eat. But you have to agree that haggis is actually the best thing to exist.
Post by: Rolan7 on August 16, 2017, 09:59:04 am
Except I think he doesn't like molasses beans, which I'm on the fence about. I don't usually like beans sweetened, but breakfast is the only time I have a sweet tooth.
Post by: Sheb on August 16, 2017, 09:59:26 am
Most of the 'omg britain cant cook' american meme comes from ww2 soldiers coming over and being fed turnip ends or something 'cause yanno, there wasn't shit all to eat. But you have to agree that haggis is actually the best thing to exist.
But then, how do you explain that the rest of Europe agrees that Britain can't cook? The only bias I see is that evidently not enough people have been to Russia to realize that, well, Britain isn't that bad.
Post by: Avarice on August 16, 2017, 10:04:20 am
Every cuisine has its good and bad.
Lets say we remove the spice trade equation from the British cooking, does whole roast boar sound bland? Or hedgehog and fennel?
Post by: GiglameshDespair on August 16, 2017, 10:15:13 am
I PERSONALLY think it is because the English, in some respects, don't put their best foot forward.
A lot of the dishes the English are known for are unelevated subsistence dishes.
The French have a lot of subsistence dishes as well... But they aren't known for those... They are known for Parisian cooking.
For example I look up English Breakfast and I get this:Spoiler (click to show/hide)
I look up French Breakfast and I get this:Spoiler (click to show/hide)
-On a side note: ANOTHER disgusting food in an English picture of food I find? We should eliminate Molasses beans from existence!
-Note note: I didn't just pick the best and worst pictures I found...
Are you high? You think croissants are better than a fried breakfast?? And wtf is your problem with beans?
Most of the 'omg britain cant cook' american meme comes from ww2 soldiers coming over and being fed turnip ends or something 'cause yanno, there wasn't shit all to eat. But you have to agree that haggis is actually the best thing to exist.
Haggis is great, yeah.
Post by: Neonivek on August 16, 2017, 04:41:01 pm
Post by: Rolan7 on August 16, 2017, 04:49:07 pm
Post by: Elu on August 20, 2017, 11:35:42 am
It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.
I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?
Post by: martinuzz on August 20, 2017, 12:19:03 pm
Post by: Sappho on August 20, 2017, 12:25:48 pm
I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?
It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.
I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?
..."More than one pan?"
(https://i.pinimg.com/736x/40/61/c9/4061c969fb394b041d4db39c6d372066--irish-breakfast-fry-up-breakfast.jpg)
To make a big breakfast like this, I throw in any meat/potatoes, then add veggies when they're close to done, then toss in the eggs last, beans at the same time, since both cook up quickly. I admit I use a separate pot for beans when I cook them, but the whole thing only takes about 15 minutes to prepare, really.
Post by: martinuzz on August 20, 2017, 12:31:40 pm
Breakfast cereals are popular too. Bad habit. Way too much sugar.
Post by: Arx on August 20, 2017, 12:35:29 pm
In practice I just eat a bowl of oats or protein cereal depending on the weather and my mood.
Post by: birdy51 on August 20, 2017, 12:48:21 pm
Post by: Sirus on August 20, 2017, 12:52:37 pm
Post by: Avarice on August 20, 2017, 01:06:54 pm
Post by: Akura on August 20, 2017, 09:12:35 pm
Post by: Levi on August 22, 2017, 02:59:57 pm
I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?
It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.
I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?
..."More than one pan?"
(https://i.pinimg.com/736x/40/61/c9/4061c969fb394b041d4db39c6d372066--irish-breakfast-fry-up-breakfast.jpg)
To make a big breakfast like this, I throw in any meat/potatoes, then add veggies when they're close to done, then toss in the eggs last, beans at the same time, since both cook up quickly. I admit I use a separate pot for beans when I cook them, but the whole thing only takes about 15 minutes to prepare, really.
When I retire, I'm going to eat that for breakfast everyday.
Except I'll pull the stems off the tomato first, because I'm not a savage. :P
Post by: Avarice on August 22, 2017, 03:07:08 pm
Looks like one would fry the items then put in the oven after.
The eggs are unevenly cooked too classic white people
Post by: Trekkin on September 12, 2017, 05:03:06 pm
Post by: Rolan7 on September 12, 2017, 06:13:52 pm
Not that I'm judging, given what I was on the fence about sharing...
So there's a local company in my state which sells, mm, Southern... meats. Despite my vegetarian inclinations, I'm a big fan of their "liver pudding". It's local, it's something most people don't eat, it's healthy.
Heh. Eco-logicial and eco-nomical at once.
So a week ago I tried something called C-Loaf. I don't know where they got that name, but whatever. It's... basically pork stomachs. Glued together with gelatin and gluten, with vinegar for... flavor.
The same company's liver pudding is basically a block of crumbly-dry organ meat that keeps pretty well. When I get a protein craving, mm, it really does satisfy it. It's kinda a wonderfood and I always have to stop myself from eating too much at once. #AlmostVegetarianProblems
These jellied pork stomachs are not that. Oh, they spice it up a little, though that's mostly the vinegar (lame sense of smell, still). It helped with protein cravings, but didn't taste nearly as good. I had to finish it today when my power went out, since it probably near end-of-life anyway.
Here's the thing: It took me an entire weak to realize... I was basically eating pickled hot dogs.
I thought I was sacrificing my resilient taste buds for a good cause, but people *do* eat pork stomachs. Constantly! Heh!
So yeah uh that's back off the menu. Back to liver. Maybe I'll try tripe, gross as it looks, assuming it does have protein.
Post by: Trekkin on September 12, 2017, 07:06:37 pm
I'm aware of some of the most infamous nordic fish-dishes, but I never heard of this one or why it would ruin knives.
Not that I'm judging, given what I was on the fence about sharing...
Gravlax is just salmon cured with a dry brine of salt and sugar (and wrapped in dill, or pine needles); it's not nearly as unusual as some of the fermented fish, but it is really delicate. Thus why my knives made a mess of it.
Post by: Avarice on September 12, 2017, 10:14:24 pm
Do it every other time you use them and whet stone them when the steel doesn't seem as effective.
Your knives are important like teeth you should take care of your tools
Post by: Trekkin on September 12, 2017, 11:03:21 pm
Sounds like you need to sharpen your blades.
Do it every other time you use them and whet stone them when the steel doesn't seem as effective.
Your knives are important like teeth you should take care of your tools
I do sharpen them, actually, which would be why I assumed they were sharp. Not every other time I use them since these are in constant use, but I did sharpen this one immediately before trying this. I still couldn't get much thinner than a 1.5 mm slice without some tearing.
Now, we can go back and forth about what astronomically high 10,000,000,000 grit Japanese water stone I need and so forth, but I'm more inclined to suspect the blade is just too wide or stiff, since the salmon kept sticking to it. Thus my asking after the right geometry for the task; to reduce it to a similarly axiomatic degree, using the right tool for the job is important.
Post by: Yoink on September 13, 2017, 02:16:26 am
Spoiler: COOKING IS HAPPENING!!!!! (click to show/hide)
Spoiler: Phase one complete. (click to show/hide)
Spoiler: It is done. Behold. (click to show/hide)
Post by: martinuzz on September 13, 2017, 02:40:28 am
Post by: Rose on September 13, 2017, 03:27:27 am
Just boil a bunch of tomatoes for a few minutes, till the skins start coming off.
Then pull off the skins, either by letting them cool first, or some tongs.
Then blend them, pour a bit of oil into a pot, heat it up, dump some spices, fry a bit, dump the sauce, add some salt, and boil for a bit.
Post by: Reudh on September 13, 2017, 03:55:59 am
Pasta sauce is rediculously easy.
Just boil a bunch of tomatoes for a few minutes, till the skins start coming off.
Then pull off the skins, either by letting them cool first, or some tongs.
Then blend them, pour a bit of oil into a pot, heat it up, dump some spices, fry a bit, dump the sauce, add some salt, and boil for a bit.
Can confirm, pasta sauce is obscenely easy. It's basically just like you're making bolognese ragu but without the meat. I personally prefer adding a bit of oregano and paprika.
Post by: Akura on September 13, 2017, 04:41:53 am
Yoink, your appearance reminds me strongly of Weird Al Yankovic. ...Which actually makes this (https://www.youtube.com/watch?v=ZcJjMnHoIBI) all the more relevant to this thread.Spoiler: COOKING IS HAPPENING!!!!! (click to show/hide)
Post by: Avarice on September 13, 2017, 06:19:55 am
What's a good "snack" vegetable to bring with my lunch? For a while now I've been having either carrots or pepporincini. Is there anything else I could try?
Pickled Cabbage? Celery? Dried Onion, french fries!?
Post by: Avarice on October 01, 2017, 10:13:55 pm
Never cooked it before and only had it as chips at a hipster restaurant I like.
Made some for a girl and I for breakfast and it is so fucking good.
Just had tomatoes garlic and chilli on it.
I've found my new every dish best friend.
I also tried some duck pickle. Enjoyed it but it has dead quacker in it so I must put it down
Post by: Trekkin on October 01, 2017, 11:03:39 pm
Post by: Akura on November 05, 2017, 05:56:53 pm
Also gave me a weird idea for parsnip-flavored soda.
Post by: Jopax on November 05, 2017, 06:13:13 pm
Post by: Reudh on November 05, 2017, 07:48:15 pm
Uh, hot chillis go best in things like curry or laksa or similar soups. I guess you could make a chilli con carne if you're feeling Latin. Or heck, even a spicy spaghetti bolognaise can be nice sometimes.
Of course, even if you're a chilli champion, i'd go pretty sparing with the chilli. Avoid seeds, prefer flesh.
Post by: Rolan7 on November 06, 2017, 03:22:05 am
Also, in my excitement at finally having a microwave for the first time in years, I tried a tv dinner.
... My "cereal" of instant potatoes and warm water doesn't just outflavor their mashed potatoes, but the "meatloaf" :P
That's fine, it's for heating leftovers~
(Also popcorn. I ate a lot of popcorn this week. Need to buy more limes soon, I love that combo.)
Post by: scrdest on November 06, 2017, 01:56:42 pm
Tried a parsnip for the first time, after starting up Stardew Valley again(parsnips are the first seeds you get). Was pretty decent, but I think the reason they were on sale for pretty cheap was that they had matured too long and the inner core was too woody to eat. Similar to a carrot in texture, but sweeter.
Also gave me a weird idea for parsnip-flavored soda.
Parsnips are awesome for roasted veg-fries. I baked them all the time alongside a carrot, only switching to double the carrots instead when I noticed carrots are simultaneously both cheaper and less energy-dense.
I can also heavily recommend roasting Hokkaido squashes, I will happily eat the whole damn thing in one sitting, and unlike other pumpkins, they don't need peeling.
If you're feeling lazy, bell peppers are great too.
E: Also also - brussel sprouts, also roasted, with some balsamic vinegar preferably.
Post by: Trekkin on November 09, 2017, 11:58:41 pm
Post by: Yoink on December 09, 2017, 12:13:15 am
I'mma overdose on carbs or burst at the seams or some shit.
/me bravely soldiers on.
Post by: Sirus on December 09, 2017, 09:49:06 am
Are leftovers not a thing in The Land Down Under?
Post by: Reudh on December 10, 2017, 04:24:25 am
Why not just save some for later?
Are leftovers not a thing in The Land Down Under?
Leftovers attract sharks and the rare Refrigerator-Hunting Drop Bear.
Post by: Sebastian2203 on January 03, 2018, 10:02:34 am
It is driving me mad.
Google has no idea what Slovakian bread roll means and I have no idea how much one does weigh in real life so I am lost.
This is what bread roll is:
Spoiler (click to show/hide)
But when I google bread roll, this is what comes up:
Spoiler (click to show/hide)
And when I try to add that food to this calorie tracker, it gives me some crazy values that I do not believe are correct.
So then I try to add bryndza to the calorie tracker and to no surprise, it throws an error because bryndza does not exist in the US and in fact it is strictly Eastern Europe food.
Another problematic food is rice pudding (I think the translation is wrong), the website thinks it is literally a pudding which it is not in real life.
Gah.
Post by: Avis-Mergulus on January 16, 2018, 06:23:56 pm
and tho is bad
that i no wrok
and sit here sad
i am not waste
an not yet ded
i did a thing:
i've made a bred
Spoiler (click to show/hide)
Post by: Sirus on January 16, 2018, 06:27:45 pm
The bread looks pretty good, too :P
Post by: Akura on February 12, 2018, 10:58:09 am
A few bites in my sinuses and throat were starting to burn from the leek. It was otherwise not terrible.
Post by: Yoink on February 12, 2018, 07:37:28 pm
Post by: martinuzz on February 13, 2018, 06:34:01 am
Post by: Akura on February 13, 2018, 06:43:08 am
Post by: Imic on February 19, 2018, 09:24:16 am
Post by: TD1 on February 19, 2018, 09:35:14 am
Post by: Imic on February 19, 2018, 10:25:20 am
I've suddenly become required to cook. Can anyone suggest somewhere I can find simple-ish recipes? So far I've done spaghetti bolognese, Shepherd's pie, and various other small things. But I've run out of things to make now.Try Irish stew, it's just meat (Beef or lamb) with root vegetables.
Post by: TD1 on February 19, 2018, 10:33:51 am
Alas, the reason I'm now having to cook made that last week, and variety is required.
Post by: TamerVirus on February 19, 2018, 10:52:12 am
Or maybe just fried rice
Post by: Sheb on February 19, 2018, 10:52:39 am
Post by: TD1 on February 19, 2018, 11:02:14 am
Post by: Jopax on February 19, 2018, 11:19:08 am
Post by: TamerVirus on February 19, 2018, 11:35:47 am
Spaghetti+ black pepper+ Pecorino Romano= Cacio e pepe
Caio e pepe+ Bacon/Pancetta= Pasta alla Gricia
Pasta alla Gricia + egg= Pasta carbonara
Pasta alla Gricia + garlic+ tomato= Pasta all'Amarticiana
Post by: Sheb on February 20, 2018, 06:18:07 am
Huh, Carbonara sounds good. Unfortunately my sister (whose draconian rules I must obey until the rebellion has been fomented) doesn't eat chicken, so bacon it will be. Any recipe you have in mind? If not, I'll just go ahead with this. https://www.bbcgoodfood.com/recipes/1052/ultimate-spaghetti-carbonara
I tend to do them Belgian style, so fry onions and bacon, on the side mix cream, eggs, grated cheese, pepper and salt (you can add a pinch of nutmeg if you're feeling experimental). As for amount, I'd say about 5 cl of cream and 1 egg per person. Cook the spaghetti, drain them, put them back in the pot then dump the bacon on it then the cream/egg/cheese mix and stir until it cooks around the spaghetti. Normally the residual heat from the pot and pasta should be enough, but you can heat it a tiny bit more if they're too runny for your taste.
Then serve and enjoy, and remember, the tears of Italians is what makes a dish delicious!
Post by: TD1 on February 20, 2018, 09:10:12 am
In all seriousness, that sounds quite tasty. Definitely giving it a whirl, though probably next week. Success will mean a picture. Defeat...ominous silence.
Post by: Reelya on February 20, 2018, 12:58:16 pm
A stupidly simple recipe we sometimes make is tuna/veggie pasta. Take your pasta of choice (usually spagetthi) boil that shit, then take a random frozen veggie mix, we go with the mexican one which is peppers, corn, peas and sometimes beans (note that canned or fresh stuff works too but it's more work than this). Toss the veggies on a bit of olive oil until it's nice and cooked, add some tomato sauce and a bit of ketchup to taste, toss in a can of tuna and finally add the cooked pasta, toss for a bit until it's all nice and mixed together. Served either hot or cold, works like a pretty nice and light lunch, especially during summer.
I've got a good easy one.
- pasta shells
- cream + salt, pepper maybe some lemon juice
- canned tuna
- snow peas (e.g. fresh peas in the pod)
You only really need to cook the pasta, drain it, then mix everything else in. Very simple and tasty.
Post by: WealthyRadish on February 23, 2018, 09:26:35 pm
Post by: TD1 on February 26, 2018, 04:19:01 pm
Spoiler (click to show/hide)
Hrm. Ah well. Learning curve, amirite? Needs more bacon too.
Post by: TamerVirus on February 26, 2018, 04:32:21 pm
Post by: TD1 on February 26, 2018, 04:33:25 pm
Post by: nenjin on February 26, 2018, 04:41:22 pm
Normally I've used my mother's recipe, which is just ground beef, kidney beans, onion, garlic, chili powder. No real tomato. It's ok but it's always been a little on the thin side, no real gravy to speak of, just the fats and juices blended with the spices.
So I tried what the internet recommended for a change.
Used a whole tomato I crushed up in to pulp.
Used a can of actual tomato sauce. Typically I don't use tomato sauce in anything I make, even spaghetti sauce. (I usually go with tomato paste so I have complete control over the consistency.)
Used a can of chili sauce. Again, I don't really like using pre-made sauces because you either like the flavor or you don't and it's crap shoot when you're buying it off the shelves. But I wanted to really infuse the chili with spice this time and add more "sauce" to it.
Seasoning were chili powder, cayenne pepper, garlic powder, sea salt, black pepper corns and a bit of cumin.
Cooked the hamburger up in big chunks instead of chopping it up in the pan, based on a youtube video I saw. At first I doubted the method, seemed overly fiddly to me. But you know what? It works. Not chopping up the hamburger until the chili is well in to the cooking phase does a lot of things. First, it keeps the hamburger on the inside of the chunk tender and raw throughout the cooking process. When you plan to cook your chili for hours instead of minutes, it's pretty important not to over cook the meat. Second, it slowly leeches the meat fats in to the chili over time, rather than leaving most of it in the pan while you're browning it. Again, when you plan to slow cook your chili it's important to not over cook the meat and its byproducts. Lastly, you end up with seemingly dense bits of meat that are in longer strands than when you finally chop it up in the pan while you're browning it, as it naturally comes apart in the chili. This makes the chili consistency, along with all the other factors, thicker.
I did one round of seasoning then cooked it at a low bubble for about 45 minutes. Then I let it rest for a half hour. Then I reheated it, and hit it with another round of seasoning, as the spices can tend to mellow over time. Cooked it for about another 45 minutes at a low bubble.
It came out so thick in places I had to stir it constantly to prevent the bottom from burning. A lot of the veggies and smaller meat bits at the bottom cooked so thoroughly, and separated from the fluids that it became pretty thick in the bottom inch of the pot. I was tempted at one point to add some water but I fought the inclination, as I'm trying to get away from using water at all to control thickness and consistency, I want maximum flavor out of whatever I'm making.
And it came out pretty goddamn delicious, and spicy, in the end. I think I could go without the chili sauce honestly, all it really adds is vinegar and blended spices I'm already using. I could just substitute with more tomato sauce or perhaps beef broth. And on the tomato sauce front.....I'll probably try mashing my own tomatoes next time to make sauce. The canned sauce isn't bad. It's certainly convenient. But again, I hate using pre-made stuff because its got its own flavorings and I want to have a base to work from where I know where each flavor comes from. So I'll probably mash and puree tomatoes next time I do this. I'll also probably mince my onions and garlic too rather than fine chopping. I tend to prefer my veggies to disappear into things like chili and gravy.
Post by: TamerVirus on February 26, 2018, 05:04:38 pm
Hey, the recipe told me to! I was a bit confused as to why that happened. Still, not too bad an issue.
From my experience, you'll want to add the egg mixture right onto the spaghetti a couple of seconds after you take it off the heat and mix rapidly. The residual heat should temper the sauce and make it nice and smooth without scrambling it. Might take a couple of tries to get the timing just right.
Post by: Jopax on February 26, 2018, 05:19:12 pm
@Nenjin
Make sure you peel the tomatoes first, nobody likes bits of skin randomly peppered in the meal waiting to get stuck between your teeth.
Also, on not overcooking the meat, you usually brown it first, then take it out while you prep the sauce with the veggies, then toss it back in about halfway trough when you add the beans as well.
Also also, if you end up wanting a tiny bit thicker sauce, grab a bit of dark cooking chocolate (the less sugar the better, you don't want to make it too sweet) and toss that in. Works wonders in bringing the whole thing together in a way that's a bit hard to describe exactly.
Post by: Yoink on February 28, 2018, 01:16:24 am
The leftover mashed potatoes can then be fried the next morningHmm, I've always been fond of eating leftover mashed potatoes on toast the next day, but frying them sounds like it would be delicious too. Might have to make some mash in the near future... and control myself enough to have leftovers, haha.
Post by: Parsely on February 28, 2018, 02:06:14 am
Make sure you peel the tomatoes first, nobody likes bits of skin randomly peppered in the meal waiting to get stuck between your teeth.You can peel tomatoes?
Post by: Rose on February 28, 2018, 04:20:37 am
Alternately, use a food mill (Also with boiled tomatoes) which purees and separates the seeds at the same time.
Post by: Jopax on February 28, 2018, 06:41:53 am
Post by: Kagus on March 28, 2018, 11:46:59 am
Also, eating out in this country can burn a week's wages in a single dinner, and I don't even have a job. And that's just if you can manage to find any place that serves real food! The native populace is deeply suspicious of spices, vegetables, and flavor in general... I recently overheard someone asking a shop clerk if they knew any good restaurants nearby. The clerk asked what kind of cuisine they were looking for, and the man simply replied "meat".
Also, we have no freezer, a crowded kitchen space, and one of those little college beer fridges shared between two people. One of whom is on the keto thing, which means we make and eat our meals entirely separate (I tried, man. It's just not worth it). So food storage is at a premium, and I can't just make a colossal stew on a day when I have energy to be frozen and portioned out afterwards.
On the bright side, I live in what probably passes for a ghetto around here, and the large immigrant population means I have access to actual ingredients... Seriously, the "normal" grocery stores in this country tried to claim customer service when they started individually packaging leeks with all the greens chopped off.
Good god I need to go to Italy...
Post by: Mephisto on March 28, 2018, 12:09:03 pm
I accidentally made about a half gallon of meat sauce (there wasn't much flavor to speak of but the texture was absolutely amazing). That was enough to liberally sauce up our spaghetti, with enough left over for my wife to dump it into the next day's chili.
I like the idea of all-day recipes but they just don't scale well to two people. This is coming from the guy who dreams of making timpano (https://www.youtube.com/watch?v=PIsIE0oHGgo). I think I just have to embrace the "big family" cook style and pawn it all off on coworkers.
Post by: Rose on March 29, 2018, 12:24:07 am
Post by: Reudh on March 30, 2018, 11:29:45 pm
It's hard cooking proportionately.
I accidentally made about a half gallon of meat sauce (there wasn't much flavor to speak of but the texture was absolutely amazing). That was enough to liberally sauce up our spaghetti, with enough left over for my wife to dump it into the next day's chili.
I like the idea of all-day recipes but they just don't scale well to two people. This is coming from the guy who dreams of making timpano (https://www.youtube.com/watch?v=PIsIE0oHGgo). I think I just have to embrace the "big family" cook style and pawn it all off on coworkers.
Yeah, just make shitloads and freeze it for the week's food. Stuff like tomato-y meat sauce is superb, plus it's a solid base for many Italian cuisines.
Post by: Parsely on March 31, 2018, 01:21:10 pm
Post by: TD1 on March 31, 2018, 06:07:26 pm
Post by: Kagus on April 06, 2018, 01:03:32 pm
Anyone know any decent vegetarian recipes for a slow cooker? Not that I'm averse to melt-in-mouth lamb or soluble pork sections (such as the one I'm currently breaking the cooker in with), but I tend to prefer keeping overall meat consumption relatively low, and I intend to use the cooker fairly regularly.
Post by: Trekkin on April 06, 2018, 02:13:49 pm
Anyone know any decent vegetarian recipes for a slow cooker? Not that I'm averse to melt-in-mouth lamb or soluble pork sections (such as the one I'm currently breaking the cooker in with), but I tend to prefer keeping overall meat consumption relatively low, and I intend to use the cooker fairly regularly.
Vegetarian chili?
Post by: Mephisto on April 06, 2018, 02:19:25 pm
Anyone know any decent vegetarian recipes for a slow cooker?
Lentil stew. Depending on what type of vegetarian you are, wait until it's done, make some divots in the surface, then crack a raw egg into each. Wait until those are done as well. Serve and eat.
Post by: Kagus on April 06, 2018, 02:51:02 pm
Vegetarian chili?I've been considering this, and I've got a pretty baller veg chili recipe I tend to use for putting in tacos (it may be sacrilege, but I think it works), but there's a lot of prep involved and I don't know how to convert it over to slow cooking.
One thing I've been wondering in particular is what kind of bean prep is preferred. Dry? Pre-cooked? Soaked?
Lentil stew. Depending on what type of vegetarian you are, wait until it's done, make some divots in the surface, then crack a raw egg into each. Wait until those are done as well. Serve and eat.Sounds fun, what kind of lentils do you tend to use for that? I'm across the street from a Turkish grocer that caters to the local Indian and Pakistani (and Turkish, of course) populations, so I've got access to the gamut of dals and other legumes. Not generally a huge egg-eater, but I enjoy an eggy delight from time to time. I just couldn't eat them every day.
Post by: Mephisto on April 06, 2018, 03:21:23 pm
Sounds fun, what kind of lentils do you tend to use for that?
Disclaimer: I don't know jack about lentils. The first thing I picked up contained the red variety so that's what I used.
Post by: Kagus on April 07, 2018, 08:53:06 am
Sounds fun, what kind of lentils do you tend to use for that?
Disclaimer: I don't know jack about lentils. The first thing I picked up contained the red variety so that's what I used.
Hehe, s'fair. I don't know much about lentils either, just that there are several kinds, and they can either be very tasty or horridly dull, all depending. I suppose that goes for most things.
So, looks like I only *slightly* screwed up "push button and wait"... What was intended to be a succulent pork roast-type-thing has ended up as a few litres of onion soup (and I know that's supposed to be haute cuisine, but I've never been impressed by such) with some pork bits bobbing around in it. Some real "gone mild" flavor implosions happening here.
Still, I'll try to chalk it up as a learning experience and not get too demotivated. Could've been worse.
Cont.: Blargh, this is irritating. Been trying to find appropriate recipes to put together in the cooker, but it's not going so well... Mainly due to there being too many conditions being applied.
I want something with a minimum of prep, because I get tired very easily and it can be difficult to summon the determination to start something I know is going to be exhausting, so preferably not a mass amount of peeling/chopping. But I'd also like to not just throw a lump of meat in there every time, since I tend to do better with mostly plant-based dishes, keeping the steak for an occasional treat.
This then becomes compounded by her avoiding carbs, although it's gotten less strict of late... But still no rice or pasta.
So I'm stuck trying to find something low-prep, preferably vegetarian (oh yeah, she refuses to eat anything that has been in contact with seafood, so that's out), low-to-no carb, doesn't include anything she doesn't like (olives, tofu, mushrooms, "excessive" beans), or anything I don't like (zucchini, most squash, eggplant).
Between the two of us, we exclude just about every base for a meal there is. Which means that there needs to be a compromise, which means I'm going to make a compromise, and since I'm the one making the food then I'm going to be resentful and whiny about it. Which is decidedly not what food is about.
Post by: Mephisto on April 10, 2018, 10:17:30 pm
We did groceries today. We normally pick out some recipes to cook before we go but I winged it. About $24 of stuff and it was amazing.
(https://i.imgur.com/HWZoeWn.jpg)
(https://i.imgur.com/VndIOTA.jpg)
Everything was baked at 425 for 25 minutes. The steaks were then finished in a ripping hot pan.
Oh, and my phone takes fuckhuge pictures. Click on the image if you want to see the individual freshly-ground pepper pieces on the brussels sprouts or some shit.
Post by: nenjin on April 10, 2018, 11:51:16 pm
But this Iraqi place I go to for lunch does a lentil soup....add a little hot sauce to that guy and not only is it packed full of protein, it's delicious too. I looked up a recipe and it's fairly quick and straight forward. Bonus speed if you have a food processor, both to quickly blend ingredients and to reach the desired level of soup consistency. The Iraqi place likes it a little on the thicker side; I'd prefer something slurpably thin. (And hotter, because what I REALLY want to make is an Indian mulligitwany soup like I get at this one Indian place...but looking up recipes online has led to so many variations that sound nothing like what I enjoy, I've kind of given up on it.
Post by: Kagus on April 11, 2018, 01:43:25 am
You could try a Dal/Dal Tadka recipe. They're generally not thin, but they're lovingly spiced and lend themselves wonderfully to kicking the heat up a bit more than whatever the recipe calls for. Hell, if your local Indian place serves south Indian dishes, you could just ask if they can make it for you so you can try it out. I've seen a couple places where they don't put it on the menu, but you can still order it because it's quite popular with the not-westerners.
And lentil type matters... just like beans. You don't substitute kidney beans for black turtle.
Quote
Mephisto's postTook me a moment to recognize the butter camouflaged in with the sprouts in the first pic. My mind immediately sprang to pranks involving the careful wrapping of some sprout leaves around a kernel of butter, hehehe.
I take it the steaks were still nice and juicy? I thought you were supposed to sear before baking rather than after, but I don't think I've ever actually done steak.
Post by: Mephisto on April 11, 2018, 07:02:41 am
QuoteMephisto's postTook me a moment to recognize the butter camouflaged in with the sprouts in the first pic. My mind immediately sprang to pranks involving the careful wrapping of some sprout leaves around a kernel of butter, hehehe.
I take it the steaks were still nice and juicy? I thought you were supposed to sear before baking rather than after, but I don't think I've ever actually done steak.
In a world of deep-fried sticks of butter, is that really a prank?
One was juicy. Maybe it had something to do with letting it rest a bit longer than the other, I'm not sure.
Conventional wisdom says "sear then bake" but some cooking Youtuber (may have been Andrew Rea from Binging with Babish) thought "why not try the other way?"
Post by: Doomblade187 on April 12, 2018, 11:44:24 pm
Post by: Trekkin on April 12, 2018, 11:58:25 pm
Post by: Cruxador on April 13, 2018, 12:08:43 am
I start with a thick (not cut very small) sofrito in the bottom of the sauce pan involving first the onion (normally one vidalia, but three shallots are great work the same with a more nuanced flavor if you want to pay the extra few dollars), then mushrooms (unconventional, but I like the heterogeneity they contribute to the texture). Then I follow that with sweet and medium peppers like bell, hatch, and poblano, and finally the garlic. The order here matters because of how thoroughly I want the ingredients cooked, and depending on how visibly cooked things are I might wait a bit longer between steps than it takes to chop the next ingredient. Onion should caramalize a bit, mushroom shouldn't have the consistency of a fresh one, peppers should just barely start to cook, and garlic goes last because if you fry it too long/hot it can get acrid.
After that I dump in the meat, I normally go for picada, which is similar to ground beef/hamburger in that it's sort of any bit of the cow all scraped together, but it's in bigger pieces that retain more of the original structure of the meet. I do sometimes use hamburger if I've got it around for meatballs or something, though, so I'll see about trying the lumps and chunks described earlier next time I do. After that is mostly (but not entirely) browned, I add the beans. I don't think the exact cultivar matters much, but the type does. I use half frijol and half habichuela. I don't think there's a linguistic distinction for these in English, but but frijoles are the small flavorful ones (I use normally black beans, but I've heard some people use black eyed peas or even pinto) and habichuelas are the slightly bigger and much more starchy ones (great northern beans and small red kidney beans are conventional). Some people even use alubías (the big white ones that make you fart) but I don't recommend that. For one pot full, I use two cups (measured dry) of black beans and and one each of those two habichuelas. They should be soaked for more than 24 hours, generally, and some people recommend to also freeze and then thaw them to make a softer consistency, but I find that this is done way better by just giving them a big longer on full heat before cutting to simmer.
Anyway, after beans depending on the canned tomato I'm using, I might let them cook a bit first - that's if you use diced tomato. For puree or paste, it doesn't matter much if you put it sooner or later. While that's cooking, I add spices - salt, black pepper, and sometimes a bit of powdered cayenne depending on the spice level of the other peppers I have at this time. If you have chili powder, in north America it's probably cayenne but Europe it might be paprika, which I wouldn't normally recommend for chili but to each his own. But the most important spice is cumin. Normally I put like a bit more than a teaspoon of salt, half a teaspoon of black pepper, and at most half a dozen cayenne peppers (I take them dried and powder them straight into the pot) but the cumin should always be upwards of a tablespoon. (All amounts are approximate, I don't measure since I already know the recipe). The reason these go in last, by the way, is because if you add them before the tomato, it's too dry and the cumin will make you cough. And after those are mixed in, I shop and add the spicy peppers, which might be jalapeño or potentially also habanero if you like that. I've been trying some anaheims since they grow nicely here but the spice level seems a bit low for this.
Anyways after that's all done, taste a bean. If I can taste the poison, let it keep cooking another ten minutes and then taste again until the beans taste good. When the beans are ready, I give it the last mix (prior to this is should be mixed often, each time you check it pretty much, as well as whenever you add a new ingredient or if you reckon it needs it) and add the fresh tomatoes. These are picked to be a flavorful cultivar, but anything you get fresh is usually nice for this. I cut them up into pieces, the small ones I get here are normally 24 pieces so kind of small, and I lay them on top without mixing, so that they roast instead of boil and retain a good flavor. Then I cut the heat to a simmer, put a lid on, and wait two hours. More and it gets watery, less and the flavors might not be properly blended, but that's only for big differences, really it depends on when I'm ready to eat.
I serve it on rice (three cups white, half a cup black, plus seven cups water and salt, butter, celery seed, black pepper, and turmeric in small amounts, brought to boil then simmered for 20-30 minutes) and add cheese (monterrey jack, medium to sharp cheddar, quesadilla sinaloa, and asadero or oaxaca, shredded and mixed). It's a really warm-flavored comfort food to enjoy while having a peaceful night in.
Post by: Rolan7 on April 13, 2018, 12:48:42 am
Canned "Curry Imitation Chicken Fillet", apparently made from gluten?? Texture about 75% chicken, 25% tofu, 0% either. Curry sauce far better than expected, would pour over rice, and a nice price.
Canned quail eggs: Have not yet dared. Maybe tomorrow.
My housemate enlightened me to an asian market much closer than the one I used to visit, and the selection is great. *crunches un-noteworthy green-tea dry seaweed sheet* (they're like chips, but more taste less carb)
Soba noodles over a spinach/mushroom/cheese/sweetpepper salad was also great, a few days ago.
Post by: Mephisto on April 13, 2018, 06:51:55 am
Yeah, my garlic wasn't black and sticky. It was black and crunchy. Maybe next time. :'(
Post by: Trekkin on April 13, 2018, 07:12:57 am
I tried making black garlic oil. You cook garlic until it turns black and sticky, then dump it in sesame oil and blitz it in a blender for 30 seconds.
Yeah, my garlic wasn't black and sticky. It was black and crunchy. Maybe next time. :'(
I thought proper black garlic takes weeks of fermenting at ~355 K. Did you try to do it in a rice cooker or something?
Post by: Mephisto on April 13, 2018, 07:24:09 am
I thought proper black garlic takes weeks of fermenting at ~355 K. Did you try to do it in a rice cooker or something?
Nah, followed this guy's recipe (https://www.youtube.com/watch?v=NnnEY7SZIHM).
Post by: Kagus on April 18, 2018, 10:54:41 am
[Cries in hungry]
Post by: TD1 on April 18, 2018, 04:48:17 pm
Why yes, the music is from Southern Hungary!
Post by: Parsely on April 21, 2018, 03:40:25 pm
These are my ingredients:
Spoiler (click to show/hide)
So I know what I want and I have the tools, but I don't know where to start. The amount of tomato sauce and spices I can just play with until it works. My questions are more: how much rice do I use given the amount of veggies and beans I want to add? Do I need to drain the cans or is it better to incorporate the water in the mix? How much water needs to be in the crockpot overall? How long do I cook this for?
Bonus alternate scenario: If I bought some chicken can I just throw it in there without changing any of my parameters?
Post by: Rolan7 on April 21, 2018, 03:58:26 pm
I'd use the liquid in the cans because a lot of the nutrients are leached into that water - like how boiling-draining loses a lot. Just be aware that a lot of canned veggies have surprising amounts of added sugar. Not bad, but something to know when choosing what else to add.
Generally I throw only 1 or 2 cups of rice into a whole crockpot of veggies. It expands a lot, even though I'm usually throwing it in for the last hour. But I also eat my veggie stews along with some bread, so more grain might work well for you.
That said, I accidentally left my crockpot running for an extra four hours the other day (for a total of 8), and the rice practically melted. It was pretty great! Like unsweet rice-pudding surrounding tender vegetables. Or, as many would probably say, "an actual stew dummy". I was out of potatoes.
Good luck have fun!
Edit for bonus: Hell yeah, I usually throw in some low-quality pork or chicken. Any amount of stewing just makes them tender and good.
Post by: Parsely on April 21, 2018, 04:14:11 pm
Also, this crockpot user manual I found online (mine was a hand me down so it didn't come with instructions) actually has some pretty awesome tips on cooking: https://www.crock-pot.com/on/demandware.static/-/Sites-crock-pot-Library/default/dw73067990/documents/instruction-manuals/SCCPVL610-S_43_92561418.PDF
Post by: Rolan7 on April 21, 2018, 04:26:25 pm
Which is exactly what you want! Fatty low-quality meats are perfect for seasoning the vegetables and grain with savory flavor, and meeting protein/unsaturated fat needs. You don't have to add any oil.
I do vegan vegetable stews over half the time, technically. Throwing in miso or TVP. But stewed pork or chicken are more memorable.
Post by: Parsely on April 21, 2018, 06:07:00 pm
Unrelated: I bought some blueberry kefir while I was at the store because my slav coworker was talking about it and oh my goodness this stuff is unpalatable. There's got to be a better way to eat this stuff, the flavor is overpowering!!!
Post by: Rolan7 on April 21, 2018, 06:15:18 pm
I associate it with kombucha, which is completely different. Worth a taste, though. It's super-dwarven - a disc mushroom, which you grow by putting a "slice" into a sugar bath for a while, and it "ferments" into legally nonalcoholic drink (like typical apple juice). It tastes *STRONG* though, even by my jaded palate.
My family got a starter from an awesome wanderer visited our home, a literal mile from any neighbors, talking about how the water smelled good.
I'm sure my hippy techie dad was ready to fight, but acted with diplomacy and made a friend. Trust but verify? The guy was so weird but it turned out way better than expected.
Of course nowadays you can just buy kombucha from many coffee shops, or whole-food stores.
But back then it was a hippy handshake sort of deal, heh.
Post by: Cruxador on April 22, 2018, 01:02:38 am
OK so I'm using my crockpot for the first time. I want to make spanish rice!"Spanish" rice is Paella? I reckon doing it in a crockpot'll make it mushier than it ought to be.
[spoiler]how much rice do I use given the amount of veggies and beans I want to add?[/quote]Pretty sure you can mess with that according to your own taste too.
Quote
Do I need to drain the cans or is it better to incorporate the water in the mix? How much water needs to be in the crockpot overall?It's a hard question, because on one hand you ought to have the rice properly immersed so it absorbs the water, on the other, it won't bake properly with too much water and a crock pot doesn't really simmer off the liquid properly. I'd say start it out without draining.
Quote
How long do I cook this for? Bonus alternate scenario: If I bought some chicken can I just throw it in there without changing any of my parameters?Chicken shouldn't be undercooked, so you'll want four hours on the high setting or eight on the low setting. High setting's gonna be better here.
My rice is cooking away now, I'm nervous to see how it'll turn out!Well let's hear how it turns out then.
Post by: Parsely on April 22, 2018, 02:35:49 am
Very pleased with the result! I think I added a little too much rice because it got gummy, like there wasn't enough water!
Spoiler (click to show/hide)
Post by: Kagus on April 22, 2018, 04:50:09 am
I couldn't stand kefir either, though I was young last I tried. So strong.
I associate it with kombucha, which is completely different. Worth a taste, though. It's super-dwarven - a disc mushroom, which you grow by putting a "slice" into a sugar bath for a while, and it "ferments" into legally nonalcoholic drink (like typical apple juice). It tastes *STRONG* though, even by my jaded palate.
My family got a starter from an awesome wanderer visited our home, a literal mile from any neighbors, talking about how the water smelled good.
I'm sure my hippy techie dad was ready to fight, but acted with diplomacy and made a friend. Trust but verify? The guy was so weird but it turned out way better than expected.
Of course nowadays you can just buy kombucha from many coffee shops, or whole-food stores.
But back then it was a hippy handshake sort of deal, heh.
Technically not a mushroom, although some of the technical etymology is based on the greek word for mushroom. It's a symbiotic culture of yeast and bacteria (something apparently called a SCOBY), where the yeast converts the sugars to alcohol, and then the bacteria converts the alcohol to acid.
Regarding slow cooker chicken, all the recipes I've seen have called for remarkably low cook times, like 4-5 low, 3 high. Still, it doesn't exactly hurt to let it sit a while longer (although it will start toughening up eventually), and much better to have it a bit overcooked than undercooked.
Going to be throwing some chicken in the pot myself later on today. Had a previous experiment work out fairly well, so now I aim to expand upon it.
It's pretty simple, because there's not really a whole lot we have access to that would fit in with the overall theme. And I just now remembered while writing this that I forgot to pick something up at the store... dagnabbit.
But yeah, basically just chicken, sliced bamboo shoots, water chestnuts, coconut milk and some paneng curry paste from the Vietnamese corner shop (who also stock Thai necessities, apparently). Rice would be nice, or maybe some tofu, but those both fall under the umbrella of unacceptable carbs, so no go.
I asked the lady at the Vietnamese/Thai place if they had lemongrass, and she said no... So I'm going to assume that I didn't know how to ask for it (finding the right name for ingredients can be tricky when you're asking across 3-4 different languages)... So the intent was to add some lime juice to the mix, which worked out quite nicely last time. But guess what I just realized I forgot to pick up? Yeah.
Well, maybe it's for the best... was planning on throwing some cashews in there, maybe along with a spoon of peanut butter, and I'm not sure how that all would have mixed together with the citrus.
Post by: Rolan7 on May 13, 2018, 11:01:19 pm
Ooof... My dad's refrigerator broke down this morning. We managed to get it working again, but all his frozen meats thawed. He gave me about half for helping out, since it all needed to be cooked today. Seems weird that it works like that, but he insisted that re-frozen meat will rot in the freezer.
The ground beef was the easy part. I made about half of it into whole-wheat burritos with some cheese and spinach, then stir-fried some rice in the grease. I had to just store the rice and second half of the cooked beef. (My housemate insisted that I let the tupperware of food cool to room temperature before going in the refrigerator, or else *it* would somehow rot too. Which I think is hooey, but I was about to experience a food coma, and didn't really care)
The hard part was almost a dozen small coastal fish dad caught while kayaking. Cleaned, but full of tiny bones. I didn't eat any tonight, but my housemate helped by baking a bunch. He can't eat the beef or sausage, after all. He also baked some chicken dumplings (despite the instructions saying to boil them, but whatever. Baking browned them nicely, and they definitely reached internal temperature).
We were cooking for like two hours and didn't even finish all the fish, or start cooking the breakfast sausage. It was a long day though, and 95F. I'm sure the sausage will be fine in the fridge.
I know this post is "First World Problems" to the max - but *I* don't eat meat most days! This windfall is very difficult on my stomach, actually! But it's really great, and I'm learning how to properly store leftovers heh. I'm really trying to avoid any wastage.
Post by: Yoink on June 02, 2018, 09:36:00 pm
The odd shape of the pretzels mean that it's easy to get a reasonable amount of hommus, without going overboard (as it is so easy to do with a crisp or cracker) and polishing off all your hommus too quickly, leaving a bunch of snacks without any dip to dunk in. The textures and tastes complimented one another quite well, too. All in all it was a great success. Feel free to use my idea, we could start a new trend!
I'm trying to come up with a good hashtag now... #pretzelsandhommus is the obvious one, but does anyone have any catchier ideas? :D
Post by: Mephisto on June 02, 2018, 09:52:56 pm
I'm trying to come up with a good hashtag now... #pretzelsandhommus is the obvious one, but does anyone have any catchier ideas? :D
#peainmyfacewithsaltyrods
Post by: Trekkin on June 02, 2018, 10:25:02 pm
I'm trying to come up with a good hashtag now... #pretzelsandhommus is the obvious one, but does anyone have any catchier ideas? :D
#ThatThingYou'veAllBeenDoingWithCrunchyThingsAndHommusAllAlongIsATrendNow
Post by: MrRoboto75 on June 02, 2018, 11:17:28 pm
Post by: Cruxador on June 03, 2018, 12:10:44 am
Post by: Kagus on June 03, 2018, 05:35:10 am
I, meanwhile, have finally cracked the art of successfully cooking pasta Cacio e Pepe. The trick, evidently, was a matter of only adding an equal part of pasta water to your oil before adding the pasta, then adding all the necessary cheese, before adding any additional pasta water. Add too much, and you're left with pasta coated lightly in oil with some pepper, all of the cheese now left behind in the pan.
Who would've thunk that pasta with 3 ingredients (pepper, olive oil, pecorino Romano) could take so many attempts to get right.
That's the thing though; the fewer ingredients involved in a recipe, the more precise you need to be with the ingredients that are involved.
Like, you can get a pretty decent stew by just tossing random things into a pot and letting it cook. Making a quality steak, however, is much more demanding. The "simpler" the recipe, the more careful you need to be while making it.
Post by: martinuzz on June 06, 2018, 11:23:40 am
To make a big pan of soup, for about 4-6 people you need:
- half a bulb of garlic (about 5-6 cloves)
- 1 large onion
- 2 tomatoes
- 3 courgettes
- a small cup (125g) of sour cream
- a couple of branches of fresh lemon thyme
- italian herbs (oregano, basil, thyme, savory)
- white pepper
- black pepper
- cumin seed powder
- salt
- olive oil
- one huge frying pan, or wok
- one soup pan
- a blender (hand-held works best)
First, cut the onion, clean the garlic, and chop the tomatoes into parts (gently, don't squeeze out all the fluid, use a serrated knife, steak knives are awesome for tomato cutting). Slice the courgettes in half, then chop them into about 1cm thick slices.
Put some olive oil in a frying pan or wok, once it's hot, put in the onions. When the onions start smelling nice and sweet, add tomatoes and a good whiff of italian herbs.
Once the tomatoes are starting to smell sweet from frying, add garlic, fry for another half minute, then take it off the fire.
Put this mix in a bowl, or in the pan you are going to make the soup in.
Now add some more olive oil to the wok, heat it up again, and add all the courgette slices.
Spice those with some cumin seed powder (not too much or it will dominate the soup and ruin the sour cream's freshness), a lot of white pepper, and some black pepper.
Stirfry the courgettes on a high flame until they are done (but not well-done and slimey). You have to keep stirring / wok-throwing them so the don't burn. Once they are done, you can smell them becoming slightly sweet flavoured.
Boil 1.5 liters of water. I use a water cooker, it's nice and fast, but you can just as well use a pan or kettle.
Now put the stirfried courgettes in your soup pan, put it on the fire, and mix the tomato/onion/garlic with it. Add 125g of sour cream, 1.5l of boiling water, and use a blender to turn the whole mess into a smooth creamy soup.
Add salt according to your own personal taste.
Serve with a few branches of fresh lemon-thyme. Enjoy.
Post by: Mephisto on June 06, 2018, 12:07:11 pm
gently, don't squeeze out all the fluid, use a serrated knife, steak knives are awesome for tomato cutting
You need to sharpen your straight knives.
Post by: Sheb on June 11, 2018, 03:38:04 am
gently, don't squeeze out all the fluid, use a serrated knife, steak knives are awesome for tomato cutting
You need to sharpen your straight knives.
I didn't want to be that guy who blabber about sharp knives, so it's good that Mephisto took the fall, but yeah.
Post by: Mephisto on June 18, 2018, 10:42:23 am
Saute garlic and onion in olive oil. Add tomato (note to self: "crushed tomato" has no solids; next time use stewed tomato and crush it yourself). Simmer for a while. Toss in chopped black olives, finely-chopped capers (I didn't do a good enough job; periodically I'll get an overwhelming caper taste), and
It was great the day of. It's still pretty amazing two days later.
Post by: Yoink on July 07, 2018, 06:52:34 pm
Post by: TD1 on July 16, 2018, 07:49:11 am
Post by: Kagus on July 16, 2018, 08:26:01 am
This used to be my dad's go-to for simple, effective eats. It keeps reasonably well, can be eaten hot or cold, provides a good, steady blood sugar level and is filling.
There was a time when some health professionals came to his office building to have a demonstration about blood fat content (this was back when cholesterol was actually Satan), and showed a sample of "ideal blood" before comparing it microscopically with samples taken from some of the employees.
When they got to my dad and compared his blood to the ideal control sample, they said "huh... yours actually has less fat in it than the control. That's impressive".
Post by: Rolan7 on July 17, 2018, 07:17:27 pm
Then I poured the last of the probably-should-have-been refrigerated Texas Pete all over the noodles.
The frozen taters help with the spicy burn. Aw yeah, haute cuisine righte here 8)
Housemate came home and asked what I was doing. "Runk!" "Right on!" he replied, and offered me something smokeable.
Post by: WealthyRadish on July 18, 2018, 01:25:33 am
Post by: Kagus on July 18, 2018, 06:10:34 am
"Runk!"As an aside, this is the slang word for masturbation in Norwegian.
Post by: Trekkin on August 17, 2018, 01:47:01 am
Post by: nenjin on August 17, 2018, 04:48:20 pm
And I did it without a wok in a regular non-stick pan on an electric stove!
PREP: It really, really helps with this dish if you prep all your ingredients ahead of time. Stir fry cooking is on a timer of sorts, you can't leave the pan alone for more than 30 seconds without something burning. So prep all your veggies, chicken, seasonings and liquid portions ahead of time!
You cook your rice first (making sure to wash the excess starch off before you do) and set it aside to cool. Use medium or short grain rices as they retain moisture much better than long grain rice, which tends to give you the dry middle eastern/indian style of rice.
While the rice is cooking and cooling is the ideal time to prep the rest of your ingredients.
Once your rice is at the cooling stage, get a pan hot on the stove. I'd say just a notch below "high" on an electric stove. Make sure your pan is actually hot before adding oil.
Start with oil. (Can be olive oil, vegetable, coconut. Most kinds will work.) If your oil isn't sliding around the pan with the consistency of almost water, your pan isn't hot enough yet.
Crack 1 or 2 eggs in the pan, start scrambling. The key to stir fry is to keep the shit in the pan moving around while on as high a heat as you can manage without stuff sticking or burning.
Once the yokes are cooking in, you throw in your very fine diced skinless chicken (diced fine for fast cooking times.)
Toss that around and get the chicken 80% cooked (or when you see the egg starting to brown.)
Then toss in your onion, your chopped garlic. Let that saute a minute. Keep tossing it around in the pan.
Then toss in your green onion. Mushrooms, carrot, water chestnut, peas if you're using them as well. Keep moving it around the pan and cook until most of these ingredients are soft and starting to sweat. In the case of mushrooms, they will continue to reduce in size throughout the cooking process.
Now add your mostly cool, cooked rice. It's going to be sticky so break up the chunks in the pan.
Now is the time when you have to move the fastest because that rice will start to brown and eventually burn after too long.
If you're on an electric stove, you can reduce the heat a little bit. (But only a little!)
Immediately after the rice goes in, add some sesame oil. This is to replenish the oil in the pan that everything else has soaked up.
Add your dry seasoning at this time. Garlic powder, salt, a little black pepper, maybe some onion powder, maybe some ginger powder.
IMPORTANT FLAVOR STEP #1: Crush up a chicken bouillon cube and season the stir fry with it. Seriously, this one ingredient has made my fried rice taste more like restaurant fried rice than anything else I've tried!
At this point, you're going to start having rice stick to the pan no matter what you do. DO NOT REDUCE HEAT! You may have to "scrape" the bottom of the pan to get the rice sticking to the bottom up. It won't be burned per se....unless you let it sit for 45 seconds or more. So you do this constant pattern of scrape/flip/scrape/flip as you're cooking through this section. If you were using a wok you'd be tossing and flipping the ingredients around like a crazy person and wouldn't have to be as deliberate. But if you're making due with just a regular non-stick pan you have to exercise a little more control.
After you've gotten the seasonings in the rice, and have tossed it around so it's all evenly coated in the sesame oil.....
Add soy sauce. Don't use too much! Believe me, when it comes to the flavor, less is absolutely more! For an average serving of this dish (say 1/2 cup of rice) use no more than 1 tablespoon of soy sauce. Too much won't ruin it but the color will be off and it will be hella salty. (For reference, between the chicken bouillon cube and 1 tbsp of soy sauce, this dish alone has like 110% of your daily recommended dose of salt!)
Toss and mix the rice with the soy sauce until it's evenly coated. Continue to scrape/flip the rice. Let it cook for another oh 30 seconds to a minute.
FINAL FINISHING FLAVOR STEP: Cut a square of butter off the stick and slap it right on top of the rice and toss it around until it's melted. This gives the rice its final, buttery richness that really makes it come alive. And because you do it only a minute or so before serving, the butter flavor really sits on top of everything.
Takes about 10 to 15 minutes total cooking time. When you add the prep and rice cooking time, the whole meal takes about 45 minutes to 1 hour 15 minutes depending on how fast you move.
I loved this recepie so much I made it for a week straight.
Post by: Caz on August 24, 2018, 01:10:14 pm
Actually makes a good dip to go with crackers.
Post by: Rose on August 24, 2018, 02:05:59 pm
Post by: Caz on August 24, 2018, 02:29:44 pm
That just sounds like you didn't add enough water to a standard dal recipe.
I think I cooked it too long. Still getting the hang of this pressure cooker.
Post by: nenjin on August 26, 2018, 03:38:05 pm
Post by: Kagus on August 26, 2018, 03:40:57 pm
Which, to me, is pretty much any at all. "Salad garnish" isn't supposed to overwhelm everything in the goddamn salad when you eat a piece as larger as some chopped onion.Fennel root can make some rockin' soups though.
Post by: martinuzz on August 27, 2018, 06:03:48 am
Ingredients (for 2 persons):
500g chicken wings
cooking oil (sunflower oil, not olive oil)
2 limes (fresh ones, they shouldn't be old and dried out, you're gonna need the juice)
fresh ginger root, about 2cm
2 cloves of garlic
sweet soy sauce (ketjap manis)
ground red peppers (sambal oelek)
coriander seed powder (ketoembar)
sesame seeds
1 courgette
2 sweet onions
some maizena
Basmati rice (long grained, tasty rice from the Himalayas)
Step 1: Making a marinade
Use a lemon/lime rasp to grind the skin of the limes, put the lime skin rasp in a bowl.
Press the limes, and add the lime juice.
Take the skin off te ginger and cut up the ginger a bit.
Use a garlic press on the ginger, and add it to the bowl. Watch out, press it in something that is a bit deep, because it's tougher to press than garlic there will be goo flying around haha)
Use the garlic press on the garlic and add it as well.
Add two teaspoons of sambal oelek, 1 teaspoon of coriander seed powder.
Add 3 spoons of sweet soy sauce, and 2 spoons of oil.
Step 2 Marinading the chicken
Put the marinade and the chicken in a sealable plastic bag, and put it in the fridge for at least 2, prefereably more hours.
It can't hurt to turn the bag it to it's other side once every hour so the marinade gets to every bit of the chicken wings
Step 3 Cooking the foods
First, cut everything that needs cutting, which in this case is only two things. Cut the courgette into slices of about 1cm thick, chop up the onions
Now start with cooking the Basmati rice. For 2 people, use 2 teacups of rice and 2 teacups of water (the same teacup, dimension matters).
Add a pinch of salt. Once the water is boiling, turn down the flame to low, and turn it off after 12 minutes. Leave the rice in the pan for a while longer. No problem if it cools down a bit, we're going to fry it later.
Next, take the chicken out of the marinade, and wipe off any excess marinade left on it. Do not throw away the marinade, it's gonna be used to make sauce.
Put the chicken wings in a frying pan on half high flame, with the skin facing down.
After about 4 minutes, the skin should be crispy enough. Now turn the chicken wings to their other side, turn down the flame to low, and put a lid on the pan.
Depending on the chicken wing's size, it will take between 10 and 15 minutes now until they are done. You can see they're done when the meat on the inside isn't pinkish anymore, but white.
At about the same time, when you have turned the chicken wings to their other side, put a wok on a high flame, and add some oil.
When the oil is hot, add onions, and stirfry them until they start to smell sweet.
Now add the courgette slices. Keep stirring.
When the courgettes are about done, add a crapload of sesame seeds, stir a few times more, then add the Basmati rice (usea fork if nescessary to loosen up the rice frist).
Stirfry the whole to make the rice just a bit crisp, and it's done.
Right about now, the chicken should be good too. Take the chicken out of the frying pan, then put the leftover marinade in the same frying pan.
Fry it for about a minute, then add about 350ml of cold water. When it boils, add a little maizena, to bind it into a nice smooth sauce (needs to boil for a minute or two).
Serve the rice and chicken separately from each other. Put the sauce over the chicken.
Step 4
Enjoy!
Post by: nenjin on August 27, 2018, 10:26:20 am
Post by: Kagus on August 30, 2018, 03:58:33 am
EDIT (Latin, anyone?): I'm not entirely sure which ones did it, but there were clearly some gods smiling on my misadventures tonight. I was planning on putting together a large pot of rice for various rice-related purposes, but somehow managed to completely fuck up the calculations. It's brown rice, so just a 1:2 rice-water ratio, right? Well, I figured I could cook up 2.5 cups of rice when I was first doing such things, but my brain farted and I only added 3 cups of water... I'm guessing my mind was solving for 1.5 cups of rice instead of 2.5, because y'know... That's the only number with a .5 at the end of it.
Miraculously, it turned out fine. Sure, it's a little dry, but no worse than the previous times I've cooked up this rice (I think this particular cooking technique might be a bit prone to such). Definitely not as fucked up as one would expect from "I only put in 60% of the water, wahey!"
No special dishes planned, I just wanted some go-to rice for doctoring with either hot mango pickle or soy sauce/sesame oil. Turkish shop apparently didn't have toasted sesame oil, but eh... What can you do?
Most of my diet consists of "things I don't need to think about", because thinking is hard.
Post by: Yoink on September 13, 2018, 01:14:48 am
Why am I like this??
In other food-related news, I am proud of myself for attempting to ration my pringles just now. Just... dumped some into a tiny bowl, rather than taking the whole tube with me. Sure, I'll probably make at least a few more trips out to the kitchen in the near future, but at least I tried!
Not worried about my weight or health or anything. It's just that I invariably eat all my snacks in one fell swoop and end up with no snacks left to snack on. :c
Post by: martinuzz on September 13, 2018, 12:50:30 pm
It's quick, and it's easy
Ingredients:
1 leek
1 onion
1 small tin (250g) of black beans
1 yellow courgette
100g of small (Dutch / northsea) shrimpies (peeled and boiled)
200g of large (mediterranean) shrimpies (peeled and boiled)
3 cloves of garlic
a whiff of clove
a teaspoon of kurkuma (or a few threads of saffron if you can afford that)
a teaspoon of paprika powder
a few grindings of black pepper
two teaspoons of dried rosemary
a little salt
First things first, cut the onion, leek and yellow courgette.
Boil the rice with the kurkuma / saffron
When the rice is ready to be put off the fire, put some oil in a frying pan / wok
First add the onion and leek, fry them on a high flame for about 2 minutes
then add the clove, black pepper, salt, rosemary, and the yellow courgette, fry it until it becomes a little soft (about 3 minutes)
Now add the black beans and the large shrimpies.
Fry for another 3 minutes.
Add paprika powder, garlic (pressed) and small shrimpies, fry for another 2 minutes
Finally add the rice and fry the whole for another minute or two.
Make sure that at all steps of frying, you keep stirring it around.
Done.
Enjoy!
Post by: Caz on September 13, 2018, 01:26:12 pm
I find it so hard to decide between tomato and barbecue sauce for use on my sausage roll that I have taken to covering it half-and-half with each.
Why am I like this??
Because you haven't discovered HP sauce on sausage rolls I'm guessing?
Post by: Yoink on September 14, 2018, 12:17:27 am
Hmm, it tastes like Worcestershire (thank you, squiggly red line) sauce, right? I remember trying that years ago and... strongly disliking it.I find it so hard to decide between tomato and barbecue sauce for use on my sausage roll that I have taken to covering it half-and-half with each.
Why am I like this??
Because you haven't discovered HP sauce on sausage rolls I'm guessing?
I should probably give HP sauce a shot!
Post by: Ziusudra on September 14, 2018, 12:29:01 am
Sounds like it's closer to A1 (https://www.nigella.com/ask/an-alternative-for-a1-steak-sauce).Because you haven't discovered HP sauce on sausage rolls I'm guessing?Hmm, it tastes like Worcestershire (thank you, squiggly red line) sauce, right? I remember trying that years ago and... strongly disliking it.
I should probably give HP sauce a shot!
Post by: Caz on September 15, 2018, 07:04:46 am
Post by: hector13 on September 16, 2018, 10:13:31 pm
It is unfortunately incredibly runny, even the “thick and hearty” variety. It is sad, but unfortunately the lack of actual brown sauce in rural Wisconsin means I have no other choice :'(
Also, I am considering becoming a pescatarian, so I guess PTW so I can ask silly questions.
Post by: Cruxador on September 17, 2018, 02:10:26 am
Nah, A1 steak sauce tastes kinda sorta like brown sauce.For health reasons or ethical? Because ecologically speaking, it's way better to just eat chicken.
It is unfortunately incredibly runny, even the “thick and hearty” variety. It is sad, but unfortunately the lack of actual brown sauce in rural Wisconsin means I have no other choice :'(
Also, I am considering becoming a pescatarian, so I guess PTW so I can ask silly questions.
Post by: hector13 on September 17, 2018, 08:53:26 am
My slow search continues.
Edit: the ethical thing also means I’m unsure about eggs and dairy. Eggs I can avoid (though free range is alright..?) but dairy is more of an issue for avoiding in Wisconsin.
Post by: nenjin on September 17, 2018, 09:17:47 am
Basically there is no truly safe or truly ecologically friendly meat, unless you're watching the producers raise it on a small, controlled scale. Just going to the grocery store there is no telling what you're getting.
Post by: Kagus on September 17, 2018, 10:06:59 am
Wild fishing is more just a concern about managing wild populations and not using trawlers (or nets in general, preferably), which can generally be checked up on. Trawlers have also been going somewhat out of style with more awareness and regulations surrounding them. There's always mercury, particularly in bigger predators (and this is notably a big concern to people in the Faroe islands), but that's more the fault of land-based industries being shitters. Shitting where shitting is due.
Free range is fine, if it's actually free range... Which is complicated, due to its official definition as per the FDA perhaps not being entirely what John Q. would naturally assume. Dairy is also fine if the animals are properly taken care of in general (which, again, varies considerably). Dairy cows are in kind of the same position as domestic sheep in that their bodies don't regulate their production like a wild animal's would, so you're not "stealing" a calf's milk or necessitating a painful separation of mother and calf. It can be difficult finding ethical cattle farms though, due to the large area needs.
Post by: Cruxador on September 17, 2018, 11:00:40 pm
Seafood is a mine field of bad shit, unfortunately. Even farm raised fish are starting to have problems because of overcrowding, leading to disease and ecological contamination from so many fish in one spot. Not to mention the food they feed them has a bunch of toxic shit in it which makes its way in to your body. And with regular commercial fishing you get all the badness that comes from open waters, particularly in Europe.Farmed fish are also typically fed on bycatch anyway.
Post by: nenjin on September 18, 2018, 08:57:39 am
Post by: Parsely on September 18, 2018, 10:03:36 am
Post by: martinuzz on September 18, 2018, 10:11:31 am
Post by: Parsely on September 18, 2018, 10:18:24 am
Put it in an oven dish, add some cheese on top and finish it in the oven.I LOVE CHEESE YOU'RE A GENIUS THANKS MARTINUZZ
Post by: Kagus on September 18, 2018, 11:03:24 am
Post by: Parsely on September 18, 2018, 11:06:37 am
E: Browning the meat on the stove with the sauce makes much tastier spaghetti and I could get firmer noodles because it wouldn't need to cook in the slow cooker as long, but the reason I use the slow cooker is because I can throw stuff in there and go to sleep or go to work and have a meal ready, so doing cooking on the stove top kind of defeats that whole advantage.
Post by: Telgin on September 19, 2018, 12:24:19 pm
Thinking on it, you probably could cook the hamburger in the sauce just fine. I'd just think you'd want to do it on low for maybe 4+ hours, and probably add some water to it so it doesn't get too thick. I'd still probably add the noodles and more liquid as a second step and cook it on high for an hour or two though. It would probably be a little tricky to cook it all together in one step and have the meat both done and the noodles not done to death.
Post by: Cruxador on September 19, 2018, 01:35:03 pm
Post by: Parsely on September 20, 2018, 06:07:52 am
Post by: Telgin on September 21, 2018, 11:53:58 am
It would probably be grand if you went with pulled pork instead of ground beef.
Speaking of this, is anyone else fond of making lasagna with unconventional ingredients? I frequently make lasagna with chicken, but using alfredo sauce instead of tomato, and have attempted to do the same with shrimp with less good results.
Anyway, I just made a lasagna with pulled pork BBQ, and it turned out pretty nicely I think. The final results would depend a lot on the kind of sauce you used, I imagine. This BBQ was made with a ketchup based sauce, so when it came time to make the lasagna I just mixed some of the BBQ sauce and tomato sauce together, and it worked out great.
I'm not quite sure what you'd do if you like BBQ based on mustard sauces or just vinegar.
Post by: Kagus on September 21, 2018, 12:24:54 pm
There, I've said it.
Post by: Rolan7 on September 21, 2018, 12:41:42 pm
Instead I go with beans and carbs, and only go heavy on the salt because I have a history of low blood pressure, and possibly go too far with the salt nowadays. But I keep my alright figure without having to burn it off. Diet doesn't replace exercise, but there's a different diet when one isn't exercising.
I can't stop thinking about that jar of alfredo I have ready, and the whole wheat noodles. Even though I barely ate for two days after last time, heh.
Post by: Caz on October 04, 2018, 07:11:34 pm
Alfredo sauce, cheese sauce in general, is such a thrill to me. I would eat Italian cheesy pasta forever but I don't exercise off that much carbs, but hnng, it's a great treat food.
Instead I go with beans and carbs, and only go heavy on the salt because I have a history of low blood pressure, and possibly go too far with the salt nowadays. But I keep my alright figure without having to burn it off. Diet doesn't replace exercise, but there's a different diet when one isn't exercising.
I can't stop thinking about that jar of alfredo I have ready, and the whole wheat noodles. Even though I barely ate for two days after last time, heh.
I could never get tired of pasta. My current favourite is pesto and feta with conchiglie pasta shells.
Sometimes I trick myself into thinking my diet has variety by making noodles instead. Noodles with with homemade kimchi, stir-fried veggies and sesame oil = yaaay
But then I realise that's just another form of pasta too ._.
Post by: Kagus on October 05, 2018, 05:48:33 am
Post by: Caz on October 05, 2018, 08:26:00 am
Homemade kimchi? Niiice...
It's actually really easy. Just sauerkraut with a couple extra ingredients.
The real struggle is not having it stink out your fridge. When a korean dude told me he had a separate kimchi fridge I thought he was joking...
Post by: nenjin on October 05, 2018, 09:28:02 am
Post by: Caz on October 15, 2018, 02:23:35 pm
Hopefully it will go down well with the folks tomorrow.
Post by: hector13 on October 15, 2018, 02:26:58 pm
I had to make it in school one time, and it was yummy, so made it a few more times since then, but have subsequently lost the recipe. Which is okay, ‘cause it’s probably easy enough to find one online.
Post by: Cruxador on October 17, 2018, 09:33:54 am
Post by: Iduno on October 17, 2018, 11:41:57 am
I've just made a nice warm apple cider. Spiced with cinnamon, cloves, nutmeg, allspice, orange peel, a pat of butter and a dash of rum. All pretty conventional aside from the allspice. It turned out quite nice.
That sounds amazing, despite what the butter would do to my stomach (what, am I just going to give up dairy just because it makes me sick?). Mulled?
Similarly, it finally got cool enough here to make Irish punch: whiskey, cloves, lemon, honey, and hot water.
Post by: Cruxador on October 17, 2018, 12:59:47 pm
You can do it just fine without the butter as well. And yeah, mulled in my smallest pot since it's just for me and I don't need more than the cups in a go, which is about what that holds.I've just made a nice warm apple cider. Spiced with cinnamon, cloves, nutmeg, allspice, orange peel, a pat of butter and a dash of rum. All pretty conventional aside from the allspice. It turned out quite nice.
That sounds amazing, despite what the butter would do to my stomach (what, am I just going to give up dairy just because it makes me sick?). Mulled?
Quote
Similarly, it finally got cool enough here to make Irish punch: whiskey, cloves, lemon, honey, and hot water.The season is why I'm making cider as well, naturally. It's something I used to get as a kid at the farm where they grow pumpkins and Christmas trees when I was a kid, though these days they focus on the trees and pumpkins are elsewhere. Still seasonal enough.
Your irish punch seems pretty much the same thing, minus the apples, but whisky plus honey is a good substitute for run and one citrus isn't far from another for this purpose, although I wouldn't use a lime. But then again, maybe the lime would get along well with the allspice.
Post by: Kagus on October 17, 2018, 04:22:33 pm
Post by: Rolan7 on October 17, 2018, 11:04:10 pm
They're kinda salty, but a bag of the shelled kind are like an hour of healthy tasty fun for 50c.
Post by: Kagus on October 18, 2018, 02:38:41 am
Sunflower seeds: The perfect snack food?Beards and a less-than-expert proficiency in spitting out shell fragments do not mix.
They're kinda salty, but a bag of the shelled kind are like an hour of healthy tasty fun for 50c.
Post by: Cruxador on October 21, 2018, 10:57:46 pm
Or rather, they do. And that's the problem.Sunflower seeds: The perfect snack food?Beards and a less-than-expert proficiency in spitting out shell fragments do not mix.
They're kinda salty, but a bag of the shelled kind are like an hour of healthy tasty fun for 50c.
Post by: Rolan7 on October 21, 2018, 11:09:13 pm
when I could get a bag of only the seeds for the exact same 50 cents
which logically must contain about 3X as much delicious sunflower fruit because the shells take up most of the volume.
Okay but the thing is that it's a way to eat without eating. The stupid urge to overeat is satisfied. It's a diet thing, except not because I don't *plan* my eating.
Edit: I'm actually curious about what the normal way is. I see that people spit the shells out, but how the heck do they consume the kernel and then spit out the shell? That seems like a complicated process.
Post by: Kagus on October 22, 2018, 03:21:29 am
Post by: Caz on October 22, 2018, 10:22:48 am
Okay so you all agree with my friends that I'm crazy for individually cracking the shells with my teeth, then picking out the delicious seeds with my nails
when I could get a bag of only the seeds for the exact same 50 cents
which logically must contain about 3X as much delicious sunflower fruit because the shells take up most of the volume.
Okay but the thing is that it's a way to eat without eating. The stupid urge to overeat is satisfied. It's a diet thing, except not because I don't *plan* my eating.
Edit: I'm actually curious about what the normal way is. I see that people spit the shells out, but how the heck do they consume the kernel and then spit out the shell? That seems like a complicated process.
Entertainment and food all in one! My weakness is roasted pistachios.
Post by: Akura on October 29, 2018, 11:09:03 am
Post by: Kagus on October 29, 2018, 11:22:28 am
Question about drink safety: I picked up 1-liter bottle of Canada Dry-brand tonic water at the grocery store just now, but after looking some information on its key ingredient, quinine, should I even drink it?"The dosage makes the poison", or so the saying goes (approximately). Does Canada Dry still use actual quinine? Most tonics just use an artificial flavoring (for that INCREDIBLY DELICIOUS quinine flavor...) these days.
It's possible for individuals to be allergic to quinine, but unless you're specifically at-risk or allergic, you'd need to consume a fairly large amount in order to suffer the negative side effects in any great capacity, and tonics will generally use comparatively small amounts (since they're no longer being used in a medical capacity).
Drinking a liter of tonic water isn't a big deal. From a quick skimming, a not-uncommon (medical, generally safe) dosing of quinine for Malaria treatment is 648mg per day for 7 days. In the US, FDA regulates tonic water to within roughly 83mg per liter. So, yeah.
Aaaand ninja'd.
Post by: Akura on October 29, 2018, 11:31:22 am
And yes, Canada Dry does use quinine, according to the ingredient label.
PRE-EDIT: Not too bad, lemony, and bit of a bitter kick as an aftertaste.
Post by: Cruxador on October 29, 2018, 11:41:12 am
(for that INCREDIBLY DELICIOUS quinine flavor...)If you're not taking it for medicinal purposes, you'll usually be buying quinine tonic to mix with gin, which results in a flavor quite different from either ingredient.
Cool, thanks. The reason I ask is because I'm seeing a number of reviews of people using this particular brand medically, particularly for leg cramps despite FDA warnings against using quinine for that.While the FDA is important, you should always be sure to take their warnings for what they are and no more. Of the FDA says quinine isn't the best for something then it's almost certainly not the best from a purely medical perspective (the FDA is subject to lobbying for big pharma, but it's relatively un-corrupt as federal agencies go) but it might be nearly as good as the best for your specific case, and much cheaper as well, making it actually the best solution for you from a practical perspective.
As with most stuff of this nature, those using it medically are mostly getting benefits out of a placebo effect.In this specific case, you're probably right, but the effectiveness of traditional medicines is often underestimated by laymen and even some professionals.
That or they drink a lot of tonic water.
Post by: Kagus on October 29, 2018, 01:08:39 pm
It's also important to remember that even though some things may be used by professionals in a professional setting, they may not be recommended for the general public to attempt on their own. This is because people are by and large not educated enough to know how to properly treat themselves with medical tools, and may end up doing dumb and dangerous things such as drinking ten liters of tonic water.
Post by: Trekkin on October 29, 2018, 01:11:32 pm
(for that INCREDIBLY DELICIOUS quinine flavor...)If you're not taking it for medicinal purposes, you'll usually be buying quinine tonic to mix with gin, which results in a flavor quite different from either ingredient.
Or because it fluoresces blue under UV light, in which case you'll be wanting it straight for the best glow.
Post by: Arx on November 01, 2018, 05:03:51 am
Post by: Kagus on November 01, 2018, 05:18:11 am
Steeping two leaves of mint with the teabag has improved my tea experience significantly of late. Highly recommend.Crest: For that mint-tea freshness!
Post by: Trekkin on January 03, 2019, 03:04:11 pm
Post by: Telgin on January 03, 2019, 03:32:38 pm
Steeping two leaves of mint with the teabag has improved my tea experience significantly of late. Highly recommend.Crest: For that mint-tea freshness!
I baked a cake for Christmas that included wintergreen extract. It was very good, and gave an amazingly refreshing feel to my mouth.
Post by: Mephisto on January 03, 2019, 03:42:26 pm
Made it once without and once with the rum extract, which proved challenging to get ahold of. Its addition didn't really change the flavor.
Post by: Telgin on January 03, 2019, 03:46:44 pm
Post by: Arx on January 03, 2019, 04:20:42 pm
Post by: nenjin on January 03, 2019, 04:37:49 pm
Pretty damn good!
Didn't have all the spices recommended but I had 90% of them or so.
The recipe didn't specify how much water, so after I blended the sauce and ran it through a strainer it came out a lllliiiittttttttttllllllleeee bit thicc. But was still delicious. This seems to be a common problem I've had making Indian dishes, the sauces always come out way thicker than I expect, because there's so much dense, blended goodness in them. But now I know that the key to many Indian dishes and their sauces is to really finely puree them and strain them, so they come out with that magical velvety smoothness. I've done a less thorough job in the past making stuff like this and yeah....the difference is real.
That said, I need to start researching Garam Masala. I've used a bag of stuff I got from the store and everything comes out tasting....kind of similar because of it. But there's so many different ways to do Garam Masala that I don't honestly know what it *should* taste like.
I finally got around to making tollatsch yesterday, and while everything else worked well, the schweineblut had partly coagulated while thawing and the texture was closer and lumpier than I'd have liked as a result of the requisite blending. Is there a better way to thaw ~300 mL of pig blood than immersion in warm water, or do people just strain it?
Maybe puree it in a blender then strain it? Would at least break up the lumps.
Post by: hector13 on January 03, 2019, 08:54:11 pm
I made enough to have one for tomorrow too, and thus don’t have to wait for eggs to boil and bread to bake (sort bought shove-it-in-the-oven-for-10-minutes bake) before constructing the sandwich and then eating it.
Post by: Arx on January 04, 2019, 04:29:46 am
But there's so many different ways to do Garam Masala that I don't honestly know what it *should* taste like.
It should be spicy and delicious. Everything else is up to you! Mix it one way for a tangy tomato-ey curry, mix it another for a smooth peanut chicken curry, mix it a third for tandoori skewers, play with the levels, and don't worry about being "right". It's literally just "hot spice blend".
Post by: Yoink on January 04, 2019, 04:45:10 am
Earlier today on my beer run I also bought an "Asian salad kit" from the nearby supermarket, which is really just a bag filled with various tasty salad veggies and a couple of smaller bags containing tangy salad dressing and crispy noodle crumbs.
Got home and made a sandwich. Threw in some sriracha as well.
Turned out pretty ace, perfect eatin' for this lovely 43 degree weather we had today. Even better with a beer to wash it down!
*insert GIF of a character from that Disney movie I never saw doing the 'Ok' sign here*
Oh yeah, I bought some chips/crisps, too. Forgot about those.
Post by: Trekkin on January 04, 2019, 05:02:41 am
Maybe puree it in a blender then strain it? Would at least break up the lumps.
Maybe, but it gets frothy when whipped much like eggs, and for much the same reason, so I'm worried it will lose binding ability after being aerated. I'll certainly try it, though.
Post by: Kagus on January 04, 2019, 05:09:13 am
Anyways, yeah, seems people just strain it (https://food.good.is/features/nordic-food-lab-cooking-with-blood).
Post by: Rolan7 on January 04, 2019, 10:45:21 am
Ooh, food thread!Woah, cool coincidence! Housemate and I finally went back to the Asian grocery store, where I got this big packet of spiced turnips for adding to rice. They worked great! We also got a few cans of gluten chunks in curry, which I swear taste just like chicken. Like, closer than most tofu-based meat substitutes.
Earlier today on my beer run I also bought an "Asian salad kit" from the nearby supermarket, which is really just a bag filled with various tasty salad veggies and a couple of smaller bags containing tangy salad dressing and crispy noodle crumbs.
Got home and made a sandwich. Threw in some sriracha as well.
Turned out pretty ace, perfect eatin' for this lovely 43 degree weather we had today. Even better with a beer to wash it down!
*insert GIF of a character from that Disney movie I never saw doing the 'Ok' sign here*
Oh yeah, I bought some chips/crisps, too. Forgot about those.
Also got a lot of bok-choy and some dumplings, I need to set up the steamer soon... But I'm even more excited about the fresh seaweed. Not the processed-sheets kind, but wet and crunchy green stalks~ Just gotta eat'm before they go bad.
Post by: Yoink on January 04, 2019, 11:10:01 am
I don't think I've tried fresh tofu since that one time as a kid, when I was swimming in a creek/river somewhere and my sister coerced me into eating some.
Googling "gluten chunks" came up with seitan, is that what you've got? That stuff is pretty wonderful in my limited experience, though I am yet to make/prepare it myself. Hmmm, I should really try that at some point. Also, even with its weird pronunciation, the puntential is pretty high.
Post by: Rolan7 on January 04, 2019, 11:28:02 am
It still boggles my mind how they manage to have some a wide selection at this place. There were like 3 different brands of quail eggs, including fresh uncooked ones, and yet most things are really inexpensive! I guess they must have a lot of customers, which is cool.
Post by: Iduno on January 04, 2019, 12:00:24 pm
I made some stuffed peppers today. I was kinda underwhelmed, sadly. I made a beef and mushroom filling, which I was worried would be too mild and was exactly that. Next time I might try curry or something zany like that. Tomato would be good, but my mom hates the stuff so I try not to inflict it on her. :P
You could do a worse job of removing the seeds, or re-add them after cleaning out the husks. That's assuming you're using jalapeno. For bell peppers, you'd need to supply your own spice/flavoring. Possibly some sort of cheese (Swiss or Mozzarella?) to go with the mushrooms?
Which reminds me: habanero poppers. Mix cream cheese and honey for the stuffing, and clean out the husks to remove all seeds. Probably rinse them again before stuffing. The habanero flavor and burn go well with the honey sweetness (or most fruits), and the cream cheese cools them pretty well. Still spicy, but very good. I used a plastic sandwich bag to mush the cream cheese and honey together, then cut a hole in the corner to use as a pastry bag for filling the peppers.
Post by: Rolan7 on January 05, 2019, 01:50:01 am
No obvious indications when I took it apart. The mechanism and connections all looked fine, it just wasn't receiving power.
New rice cooker acquired (:
Tighter profile, and with a steamer tray!! I forgot how cool these were. I got used to mixing veggies into the raw rice, but that dilutes the flavor a lot compared to eating them off the tray with chopsticks. Mmm! And it's so easy to dump them right down into the rice, and none of their essence is lost except into the rice~
Boiling then draining vegetables is sad ):
The crispy bean pods I got were kinda better right out of the fridge, crunchy and juicy but still tender. But the carrot chunks I sliced were a lot better after a bit of steaming, as was the bok choy, and I know broccoli and spinach will be too. Maybe with some cheese, next time...
Post by: Kagus on January 06, 2019, 05:22:43 am
Also, even with its weird pronunciation, the puntential is pretty high.https://m.youtube.com/watch?v=eovuIfeH2k4
Post by: Yoink on January 11, 2019, 07:34:05 am
I should really actually try a recipe of his one of these days, but I am an excruciatingly lazy creature of habit when it comes to cooking.
Anyway, news flash: I finally got around to trying tempeh!
First impressions: it's pretty darn great. That is all.
Post by: Sirus on January 11, 2019, 07:53:22 pm
I pulled it out and it was moldy. Still unopened. I was gonna have a delicious sandwich with that Havarti but I guess that's not happening.
Post by: Rolan7 on January 23, 2019, 08:04:55 pm
Chopping vegetables is fun, particularly since he sharpens his knives properly.
Idunno I just like cooking with my family sometimes... They're both pretty good, though they have almost opposite styles heh. Mom bakes all this great low-carb gluten-free stuff, and muesli, and basically no meat except for amazingly tender turkey for thanksgiving. Dad deep fries that sucker in peanut oil, makes awesome greasy stir-fries, or shrimp scampi with so much cheese... I barely feel hungry for a few days after I visit him XD
I was going to post this in the happy thread but it feels more appropriate here. I mean, I'm still having a blast with my new steamer. Rice is so much better with fresh steamed veggies. Carrots, baby bok choy, and OMG just throwing strings of seaweed into the rice is sooooo easy and good.
(Oh and squeezing some red miso in gives it all the salt I want)
The fried gluten wasn't nearly as good as I remembered, at first. Then I tried the version that's canned with peanuts - that's what I was remembering~ I've still got a bunch of peanut powder to mix into rice, which is a lot better than it sounds, but I think I got plenty of beef and pork protein from the spaghetti. Oooof!
Post by: Jopax on March 02, 2019, 01:05:02 pm
Post by: TD1 on March 02, 2019, 01:48:02 pm
Post by: Kagus on March 02, 2019, 02:13:05 pm
There are home remedies for delaying browning, such as applying a thin layer of oil/lemon juice to the exposed flesh, or putting it cut-side-down in a shallow bowl of water, but how much of a difference they actually make is... Debatable.
Just cover the cut side with something-or-other (water, flat plate, plastic wrap) and let it sit for a while. You can probably get away with leaving it unrefrigerated for a day so it actually ripens, but that's always a risk, as with anything.
Post by: Trekkin on April 01, 2019, 08:38:49 pm
Post by: Ulfarr on April 20, 2019, 10:23:24 am
It's not very complicated, it doesn't take too much time to make and it tastes great. I've tried it with two different types of cheese, "kefalograviera" (https://en.wikipedia.org/wiki/Kefalograviera) and parmesan, and the latter was the better choice, resulting in both a thicker sauce and a better taste. Personally, after my first try, I also opted to skip the extra egg yolk and add more garlick (~2 times the amount shown).
Post by: Telgin on May 13, 2019, 09:19:16 am
For one thing, I think we should have used a smaller piece of the tenderloin, since we had to revise plans multiple times to add more prosciutto, add more plastic wrap, add more puff pastry, and so on. It also made it really hard to brown it before rolling it up, and it made it very hard to wrap the thing up very tightly, so it was kind of loosely fit together.
The video I watched said to cook it to an internal temperature of 120 F, which sounded much too rare so we went for 135 F. Somehow, it still came out almost raw in the center so we had to finish cooking some slices in a skillet to get it a little browned. Naturally, it kind of falls apart if you try to do this, especially if it isn't tightly bound together. I know some people like steak very rare but 120 would have been way too bloody... I don't want it well done but I do want it at least medium.
Post by: Trekkin on May 13, 2019, 09:35:23 am
My brother and I tried making beef wellington last night for Mother's Day, which wasn't an unmitigated disaster but definitely could have gone better.
For one thing, I think we should have used a smaller piece of the tenderloin, since we had to revise plans multiple times to add more prosciutto, add more plastic wrap, add more puff pastry, and so on. It also made it really hard to brown it before rolling it up, and it made it very hard to wrap the thing up very tightly, so it was kind of loosely fit together.
The video I watched said to cook it to an internal temperature of 120 F, which sounded much too rare so we went for 135 F. Somehow, it still came out almost raw in the center so we had to finish cooking some slices in a skillet to get it a little browned. Naturally, it kind of falls apart if you try to do this, especially if it isn't tightly bound together. I know some people like steak very rare but 120 would have been way too bloody... I don't want it well done but I do want it at least medium.
That's happened to me before. If you're working with a 10x15" sheet of puff pastry (Pepperidge Farm's frozen ones, for example), I've found about a pound of meat works best. It's also not absolutely imperative that the prosciutto cover everything; the duxelles holds in some moisture on its own, and if you use plastic wrap to wrap everything up and let it sit overnight under some tension it gets much easier to roll in the pastry.
The best way I've found to do beef Wellington above rare is unfortunately to sous vide the beef, but I guess you could try cooking it en papillote first?
Post by: Telgin on May 13, 2019, 10:13:00 am
The puff pastry was mostly annoying because I had two sheets, but one wasn't long enough or wide enough on its own so I had to cut the second sheet up to extend it on both sides, then try to seal it together... which only kind of worked.
I'd definitely try to precook the beef next time somehow, if we ever try it again. The whole process was pretty lengthy (maybe 2 hours of actual work) since it was our first time, but I'd expect another attempt to be only a little faster. It was also pretty pricey of course, but the whole idea was to splurge for Mother's Day.
Post by: Levi on May 13, 2019, 11:35:16 am
I used them to make Eggs Benedict with Salmon and Hollandaise sauce. I have no idea if the whole thing was successful or not because its not a meal I've eaten before, but it tasted decent enough.
Post by: Iduno on May 13, 2019, 11:48:22 am
I tried to poach eggs for the first time yesterday. I don't think they were perfect since a lot of the egg white came apart in the pot, but it all stayed together when I took each egg out of the pot and the yoke was still runny when I ate them so I think it was mostly a success.
I used them to make Eggs Benedict with Salmon and Hollandaise sauce. I have no idea if the whole thing was successful or not because its not a meal I've eaten before, but it tasted decent enough.
Yeah, that's fairly normal. Fresher eggs work better, as is often the case. You got the yolk to stay runny without the white being non-solid, so you win.
I'm planning on making a breakfast pizza for a work thing Friday. Pepper gravy as the sauce, scrambled eggs, and a mild white cheese. Other thoughts on toppings? Probably green pepper + onion on half.
Post by: Trekkin on May 13, 2019, 01:03:11 pm
I'm planning on making a breakfast pizza for a work thing Friday. Pepper gravy as the sauce, scrambled eggs, and a mild white cheese. Other thoughts on toppings? Probably green pepper + onion on half.
Assuming you want to keep it broadly vegetarian, I'd look at it as a really big, shallow quiche/omelette and top it with the intersection of the two. Eggs, cheese and onion throughout, then half florentine (spinach) and the other half provençale (tomatoes and garlic.) Orthogonal to that, half mushrooms and half peppers.
EDIT: Ceteris paribus, I'd suggest adding lardons to add some umami, but I'd worry bringing treyf to a business function would be a faux pas.
Post by: Iduno on May 13, 2019, 01:25:14 pm
I figured one meat and one non-meat.
Now I have to figure out where to buy pizza boxes by Thursday night, and also go do that.
Post by: Trekkin on May 13, 2019, 01:55:39 pm
That's better than I was hoping for. Thank you. Although that edited in sentence containing no fewer than 4 languages (depending on your stance on loan words) is...actually I'm into that as well as long as it's still readable.Happy to help.
I figured one meat and one non-meat.
Now I have to figure out where to buy pizza boxes by Thursday night, and also go do that.
RE: Pizza Boxes: Most restaurant supply places only sell the 50-packs, sadly. If you don't want to make your own (which, though doable, involves exactly as much tedious knife work as it sounds), I've moved them on parchment paper and cooling racks before; I stuck little cubes of dry florist's foam on the rack feet to act as spacers, put another on the top, and put the whole thing in one of those big 16x19 silvered thermal grocery bags. It works okay for something you can throw together at Wal-Mart.
Post by: Mephisto on May 13, 2019, 01:57:19 pm
If you don't want a veggie dish, a really nice thin breakfast sausage (halved and then sliced into thick slivers) would go amazing as well. At that point, it's basically a solid version of the "everything" skillet you'd get from your local "<Insert City> Pancake House".
Post by: birdy51 on May 13, 2019, 06:35:57 pm
Post by: itisnotlogical on May 16, 2019, 03:48:18 am
Post by: Kagus on May 16, 2019, 04:50:30 am
I am... Somewhat at a loss as to things I can make. I suppose just try and invest 100% in the crockpot? I do need to learn how to make a decent pulled pork...
Post by: Mephisto on May 16, 2019, 08:03:56 am
I found a local wine shop that appeared to carry winemaking equipment. I'm going to stop by after work. If my ten second glance was correct, I'll be picking up some yeast and the three funky powders you need, stopping by the grocery store for water, honey, and juniper berries, and then I'll be headed home to make my first knockoff carboy of Ralof's Choice. Should this (and the next couple hundred batches) end up being amazing, I may see about getting my license and opening a microbrewery.
Post by: Telgin on May 16, 2019, 08:12:42 am
I have no cupboard, a dorm fridge, 50cm2 of countertop space, a combination microwave/standard oven up on the shelf, and a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
I am... Somewhat at a loss as to things I can make. I suppose just try and invest 100% in the crockpot? I do need to learn how to make a decent pulled pork...
A slow cooker can make a ton of things, so I'd definitely try to find recipes you can make with it that you'd like. Pulled pork is something I make in mine on occasion, but be warned that you'll need a decent sized slow cooker to cook a pork shoulder unless you can get one cut down to size somehow.
Post by: Kagus on May 16, 2019, 08:18:48 am
I have no cupboard, a dorm fridge, 50cm2 of countertop space, a combination microwave/standard oven up on the shelf, and a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
I am... Somewhat at a loss as to things I can make. I suppose just try and invest 100% in the crockpot? I do need to learn how to make a decent pulled pork...
A slow cooker can make a ton of things, so I'd definitely try to find recipes you can make with it that you'd like. Pulled pork is something I make in mine on occasion, but be warned that you'll need a decent sized slow cooker to cook a pork shoulder unless you can get one cut down to size somehow.
It's a... I think 3.5 liter version? Every time I've used it so far has made enough food to make a real problem out of eating it all before it goes bad.
Post by: Ulfarr on May 16, 2019, 08:19:23 am
.... a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
What about getting an electric kettle or a coffee machine and use it to pre heat your cooking water in them before moving it to the stove?
Post by: Kagus on May 16, 2019, 08:29:06 am
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready....... a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
What about getting an electric kettle or a coffee machine and use it to pre heat your cooking water in them before moving it to the stove?
But yeah, that is an option. I'd still like to talk with the landlord first about tweaking the stovetop, maybe even swapping it out with something that doesn't have a third dial that's an unmarked timer (meaning it's impossible to tell how long it's set for) that constantly goes TICKTICKTICKTICKTICKTICKTICK, and without which the burners won't even turn on.
Post by: Ulfarr on May 17, 2019, 04:10:39 am
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready...
But yeah, that is an option. I'd still like to talk with the landlord first about tweaking the stovetop, maybe even swapping it out with something that doesn't have a third dial that's an unmarked timer (meaning it's impossible to tell how long it's set for) that constantly goes TICKTICKTICKTICKTICKTICKTICK, and without which the burners won't even turn on.
I was watching some cooking vids today and noticed that they 've been using a 33.5x42 induction cooktop to cook on a table. ( I'm not sure if it's allowed or not put a link to it's amazon page)
I agree that getting your landlord to replace that piece of junk would be best but if that doesn't work out, a cooktop like that seems to be both capable enough to actually cook with and small enough to use within your limited space and then when done store it somewhere else, so I thought I should mention it.
Post by: Arx on May 17, 2019, 05:04:14 am
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready...
I've never seen a kettle here that doesn't hold at least 1.7l O_o I cook pasta for 6-7 people with that much water all the time.
Post by: Yoink on May 17, 2019, 05:19:15 am
Post by: Arx on May 17, 2019, 06:22:27 am
You boil water in the kettle because it's faster than boiling it on a stove. Then you put the boiling water in a pot on the stove and cook pasta as usual.
Post by: Mephisto on May 17, 2019, 07:09:10 am
Post by: Levi on May 17, 2019, 11:05:19 am
Maybe hashbrowns? Not sure if it would get hot enough...
Post by: Iduno on May 17, 2019, 11:11:26 am
I think frying is in the 350 F (177 C) range, as opposed to boiling which is 212 F (100 C), which hopefully the coffee machine only has right at the heating element.
Post by: Yoink on May 18, 2019, 03:02:34 am
Nooooo...That sounds like cutting off your feet to make your pants fit better.
You boil water in the kettle because it's faster than boiling it on a stove. Then you put the boiling water in a pot on the stove and cook pasta as usual.
You might as well just cook it in the pot if you're gonna go to that much trouble! Unless you have some seriously powerful kettles in your part of the world, I guess.
Post by: Arx on May 18, 2019, 04:13:03 am
Post by: Mephisto on May 18, 2019, 12:37:36 pm
(https://i.imgur.com/qQ9EzV6.jpg)
Post by: Levi on May 18, 2019, 01:12:05 pm
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
Unless the rest of my prep is going to take a while, I always pre-boil in an electric kettle too.
Update on my Thursday update: Things did not go according to plan. The wine store didn't have homebrewing equipment. Picked up some yeast and mysterious white powders yesterday during lunch from an actual homebrewing store. Picked up some bungs, airlocks, an auto-siphon, and a bunch of miscellaneous crap today. Here is the result:
Nice! My mom has been brewing beer and ciders for a few years now. Makes going back home a real treat. Getting into brewing is something I'd like to do when I retire and have more time.
Post by: Trekkin on May 18, 2019, 09:42:52 pm
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
It probably is. Electric kettles and stovetop burners both consume about 1.5 kW, but the kettle has the advantage that it's built to heat a fluid, so it can just stick the heating element directly in the water. The stove needs heat to go from the heating element through an essentially planar burner/kettle interface and then through the kettle wall before it reaches the water, so a lot of the heat is ultimately wasted to the air.
Post by: Akura on May 19, 2019, 06:04:43 am
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
It probably is. Electric kettles and stovetop burners both consume about 1.5 kW, but the kettle has the advantage that it's built to heat a fluid, so it can just stick the heating element directly in the water. The stove needs heat to go from the heating element through an essentially planar burner/kettle interface and then through the kettle wall before it reaches the water, so a lot of the heat is ultimately wasted to the air.
I agree that it's probably faster with a kettle. I've been using an electric kettle for months now, and it very much feels like it heats up faster.
Post by: Jopax on May 19, 2019, 10:38:49 am
Post by: Akura on May 19, 2019, 11:43:56 am
Post by: Jopax on May 19, 2019, 11:58:54 am
Tho in general, as my mother would say, it's a waste to do that stuff when you can just eat fresh grapes instead. You make shit out of them when you have too much and it's going to spoil otherwise.
Post by: Kagus on May 19, 2019, 12:04:20 pm
Post by: Trekkin on May 19, 2019, 01:53:18 pm
Wine grapes and eating grapes are not entirely interchangeable.
Oh, wine grapes are awful to eat. The seeds are bitter, the skin is like rubber, the juice is too sweet and there's no pulp to speak of. The sugar content's about 36% higher than table grapes, too.
Post by: Yoink on May 19, 2019, 11:28:31 pm
And, having acquired peanut butter, you know what that means, right?! Peanut butter and Vegemite sandwiches are back on the menu, boys! :D
Post by: Arx on May 20, 2019, 05:23:23 am
Post by: Mephisto on May 23, 2019, 10:08:54 pm
We like meat. We've decided that we eat too much of it, however. Last week was a tofu experiment that turned out pretty well. This week was a cultural fusion, I suppose. Couscous, soy sauce, a shit load of asiago; Seitan, carrot, onion, veggie stock, garlic sauce, year-old wine, salt, pepper, and rosemary. It turned out so much better than we had dared hope. Texture is usually our big issue with "meat substitutes" but not this time.
And the mead. I degassed it for the first time today and geysered a pint of each into our sink. I couldn't help myself so I poured about two swallows into some stemless wine glasses. My wife was hesitant to drink the stuff that's been sitting in a dark closet for a week but she generally enjoyed it. The two-pound wildflower mead tasted exactly like a bottle from Moonlight Meadery that I had a while back. The 1.5-pound clover honey didn't really have much flavor - I think most of the flavor came from the craisins that I used for reasons. Fermentation isn't done, however. My estimation is that it's close given the large-ish amount of high-tolerance yeast and low-ish amount of honey in each. After fermentation, I rack to a new container and let it sit for another month or two in secondary to make it even better.
Post by: Yoink on May 23, 2019, 11:03:13 pm
Post by: Mephisto on May 24, 2019, 11:42:43 am
Hail Seitan
Seitan, I release you from your prison! (https://www.youtube.com/user/VeganBlackMetalChef)
Opens plastic packaging
Post by: Iduno on May 24, 2019, 02:51:37 pm
Tonight's dinner, seitan cacciatori (ish) and two sips of my five-day-old mead. Amazing.
We like meat. We've decided that we eat too much of it, however. Last week was a tofu experiment that turned out pretty well. This week was a cultural fusion, I suppose. Couscous, soy sauce, a shit load of asiago; Seitan, carrot, onion, veggie stock, garlic sauce, year-old wine, salt, pepper, and rosemary. It turned out so much better than we had dared hope. Texture is usually our big issue with "meat substitutes" but not this time.
And the mead. I degassed it for the first time today and geysered a pint of each into our sink. I couldn't help myself so I poured about two swallows into some stemless wine glasses. My wife was hesitant to drink the stuff that's been sitting in a dark closet for a week but she generally enjoyed it. The two-pound wildflower mead tasted exactly like a bottle from Moonlight Meadery that I had a while back. The 1.5-pound clover honey didn't really have much flavor - I think most of the flavor came from the craisins that I used for reasons. Fermentation isn't done, however. My estimation is that it's close given the large-ish amount of high-tolerance yeast and low-ish amount of honey in each. After fermentation, I rack to a new container and let it sit for another month or two in secondary to make it even better.
I'll avoid linking to the Oglaf Patreon fake meat comic.
I have heard mead is something like 2-3 lbs of honey for a gallon of mead. Is that accurate-ish? I was more of a brewery than a vintner when I had enough space to do either.
Post by: Mephisto on May 24, 2019, 03:03:07 pm
I'll avoid linking to the Oglaf Patreon fake meat comic.
I suppose I'll have to go digging when I'm not at work now.
Quote
I have heard mead is something like 2-3 lbs of honey for a gallon of mead. Is that accurate-ish? I was more of a brewery than a vintner when I had enough space to do either.
Ish, yes. That's the most common measurement I've found. You can definitely go lower (my 1.5 pound/gal mead was pretty good) and can go somewhat higher if you want to end with a sweet mead that you don't have to backsweeten. There's an upper limit as well but I'm not sure what it is.
Post by: Iduno on May 24, 2019, 03:18:24 pm
I suppose I'll have to go digging when I'm not at work now.
Also part of why I didn't post it. I mean, it's food-related, but not exactly on-topic. I think it's the most recent one on their Patreon.
There's an upper limit as well but I'm not sure what it is.
I was going to say yeast don't breed as well in a solid, but I made pizza a week (?) ago, and it worked. Must be when the sugar is high enough concentration to mess up the osmotic pressure in the yeast cells. So probably "it depends on the water, adjuncts, what type of bees made the honey and from what, and 3 other things." Kitchen chemistry isn't easy, but at least you know what results to expect. Kitchen biology involves luck.
Post by: Yoink on May 24, 2019, 03:30:58 pm
HAILS! My favourite celebrity chef!Hail Seitan
Seitan, I release you from your prison! (https://www.youtube.com/user/VeganBlackMetalChef)
Opens plastic packaging
I knew where that link was gonna lead immediately. ;D
Dude, that is amazing. I tracked it down and immediately had to share it on Facebook.I suppose I'll have to go digging when I'm not at work now.
Also part of why I didn't post it. I mean, it's food-related, but not exactly on-topic. I think it's the most recent one on their Patreon.
Post by: itisnotlogical on May 26, 2019, 10:20:54 pm
Post by: Frumple on June 24, 2019, 07:28:33 am
One small trick to better peanut butter and jelly (or whatever) sandwiches. Add cinnamon! Not a huge amount, but a good bit, preferably on (or in, if you pre-mix) the peanut butter. It really brings the already solid combination to the next level.
Post by: Iduno on June 24, 2019, 08:17:20 am
I mentioned in another thread the twice-baked potato balls that I enjoy making. I'm lactose intolerant, so I don't make them unless I can feed other people also (leftovers become a problem, as does overindulging). The name is terrible, because you only bake the potatoes once (or steam or boil them). Also, you only use enough potato to hold the dairy and flavorings together.
Years ago, I was looking through a website called "this is why you're fat", which contained all manner of unnecessary foods. Several of them were more interesting looking than in practice (hamburger with a donut bun), but there were a lot I'd be willing to eat. So I tried copying these from a picture.
Mash up some potatoes while they're still warm. Boiled, steamed, baked, whatever. You'll need some liquid, so sour cream and melted butter are good. Peels can stay on or come off, but they've got a lot of nutrients.
Once, the potatoes are mixed, grate cheese into the bowl with the potatoes. I use a cheddar, so I know when I have enough: the mixture turns yellow-orange. You may need to add more butter and sour cream to get it to mix in. Also add in bacon, green onion, and other flavorings (garlic?) you like. So far, mostly the same as making a good twice baked potato, without needing to hollow out the skin. Then you roll the cooled potato mixture into balls. They should be a bit sticky. Roll the balls in flour, then an eggwash, then crumbs. That'll give you a thicker crispy coating, and also keep the ball from falling apart when it heats up. Hopefully your oil is hot, because you want it to get good and browned on the outside. Let them cool on a paper towel to get rid of the excess oil, and eat as soon as they're cool enough not to burn you. The crust may break if you aren't careful picking them up; the inside should be a nearly-liquid cheese and sour cream mixture (with potato).
You'll probably be making a few at a time, so hopefully you've got time.
Post by: nenjin on June 24, 2019, 10:00:30 am
Post by: smjjames on June 24, 2019, 10:01:25 am
I was totally wondering why this thread got locked. (*insert food related pun here*)
We kind of all were.
Post by: Yoink on June 24, 2019, 11:48:42 am
My Food news: just made myself a freakin' lovely cup of Nesquik. Nailed the consistency and the flavour. Mm-mmmm.
Post by: Mephisto on June 24, 2019, 12:01:48 pm
Post by: Kagus on June 24, 2019, 01:13:06 pm
I'm still struggling with the leftovers, and I've been handing out wrapped lunches to friends to try and get rid of it all.
Post by: Frumple on June 24, 2019, 05:50:57 pm
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
Post by: Iduno on June 25, 2019, 07:54:28 am
I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
Sounds so salty (although starch like rice or potato can handle a lot of salt), but also pretty good. I agree the combination of rice and crunch is good. I assume that's why so many people/cultures have a thing for the bits of rice that harden along the edges while you cook it.
I think I'll probably be cooking in my Grandma's kitchen this weekend, so I'm thinking of making pecan pie; which I learned to make because of her. Hopefully there are still one or two of her small aluminum pie tins to make a pie with the scraps like she always did when I was young. Much better than throwing them away, and you're okay with leaning a bit more towards making too much instead of too little.
Post by: penguinofhonor on June 25, 2019, 10:09:07 am
Post by: Frumple on June 25, 2019, 12:24:55 pm
It's not too bad on the salt front so long as you go easy on the seasoning (something like a third or forth of a packet's worth is usually plenty for a decent sized bowl of whatever, maybe even less) and don't have too much chips, really. It's there, but it's a good bit less than cup ramen or something.I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.Sounds so salty (although starch like rice or potato can handle a lot of salt), but also pretty good. I agree the combination of rice and crunch is good. I assume that's why so many people/cultures have a thing for the bits of rice that harden along the edges while you cook it.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
If I had to offhand guess amounts without actually having the info in front of me, I'd probably guesstimate somewhere in the 4-500 <whatever that standard unit is> range? Maybe six, less than eight. Ramen ranges up to like the 1800s, heh.
Post by: Iduno on June 25, 2019, 03:47:50 pm
It's not too bad on the salt front so long as you go easy on the seasoning (something like a third or forth of a packet's worth is usually plenty for a decent sized bowl of whatever, maybe even less) and don't have too much chips, really. It's there, but it's a good bit less than cup ramen or something.I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.Sounds so salty (although starch like rice or potato can handle a lot of salt), but also pretty good. I agree the combination of rice and crunch is good. I assume that's why so many people/cultures have a thing for the bits of rice that harden along the edges while you cook it.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
If I had to offhand guess amounts without actually having the info in front of me, I'd probably guesstimate somewhere in the 4-500 <whatever that standard unit is> range? Maybe six, less than eight. Ramen ranges up to like the 1800s, heh.
Yeah, I remember that a serving of ramen is like 150-200% of your daily allotment of sodium, and that there are 2.5 servings per package. But it cost about 30 cents/day to live off it, so...
Sounds good. I'll have to remember that recipe.
Post by: ggamer on June 29, 2019, 08:06:24 pm
Typically I would go a packet of Goya consome Pollo, two packs of noodles, green onions (cook the whites, reserve the greens for garnish), two eggs, and either meat or tofu for protein (if available). Bring stock to a boil with whatever seasonings ur feeling (garlic/onion powder, rosemary, sage, taragon, Tony sacheries ((the mf GOD)), pepper, or red pepper flakes to whatever quantity u need), then throw in all ingredients and cook until the green onions r not awful anymore and the egg is cooked how u want it. Boom, now instead of being hungry and miserable, you're just miserable! I might suggest a fifth of luwoska and a couple friends (or a squeeze of whichever flavor u prefer) to deal with that part 😊😊😊
Post by: Kagus on July 01, 2019, 02:18:05 pm
So, like, broth was just water boiled up with black pepper, five-spice mix, crushed garlic, some soy sauce, dash of apple cider vinegar, lime juice, cayenne, smoked paprika, pinch of cumin, and salt. Then added the corn and chanterelles I'd apparently picked up cans of, and finished off with adding in some Vietnamese rice vermicelli.
It's not exactly something I'd brag about, but the broth didn't turn out that bad. If I had some proper veggies, it might've even been something more than "Hey, this is actually kinda tast- corn".
Post by: Telgin on July 02, 2019, 09:09:15 am
Cold cream cheese does not work in a cheesecake. Bad idea. Do not do.
It never mixes properly, and as I discovered, if you try to make it mix anyway by just running the mixer too long, you end up getting custard from the sugar and eggs in the batter. Oops.
I haven't tasted it yet but I'm not sure what to expect now that it's baked. It looks kind of okay, but also kind of clearly different from a normal cheesecake. The surface is darker and kind of foamy looking.
Post by: Mephisto on July 02, 2019, 09:42:45 am
Post by: Telgin on July 02, 2019, 12:16:15 pm
Post by: Iduno on July 12, 2019, 04:01:14 pm
1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)
1 part vanilla schnapps
Mix, and leave in freezer. Stir/shake container sometimes so you end up with slush instead of chunks of ice. Best enjoyed in large quantities with friends, or sitting in front of the air conditioner too hot to function.
It tastes like the old orange push-up pops (https://farm4.staticflickr.com/3207/3100536345_280dfd4dc5_m.jpg). Better than a frozen vodka lemonade after a hard day of work, or whatever approximation you get involved with.
Post by: Mephisto on July 18, 2019, 08:10:46 pm
Simple recipe, but I'm trying to do stuff more from scratch rather than just opening a bunch of cans and dumping them together. This time it involved sorting and soaking an entire pound of dry beans.
Post by: Iduno on July 29, 2019, 12:26:15 pm
I'm also taking suggestions for making a frozen custard (with egg yolk that I'll probably screw up the first try). Ibarra Chocolate frozen custard is great for the hot fall days, when you want hot chocolate, but need something cooling.
Post by: Tack on July 29, 2019, 12:37:45 pm
Just went through an entire 1.5hr long movie with two bows of 350C white and milk chocolate semi-floating in said bath on the coffee table, and it was the best.
Not sure how it would go with a white wine/cheese type deal but I guess that's next on the list.
Edit:
Spoiler: huge (click to show/hide)
1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)Like a screwdriver but sexier?
1 part vanilla schnapps
Post by: Kagus on July 29, 2019, 12:49:00 pm
Amaretto.
And coke.
Post by: Iduno on July 29, 2019, 12:51:31 pm
1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)Like a screwdriver but sexier?
1 part vanilla schnapps
Yeah, I guess so. A lot smoother tasting, from the vanilla and whatever they did to those poor fruit to make Sunny Delight.
I knew a gal whose go-to drink was Amaretto and coke.
Amaretto.
And coke.
The coke would be too overpowering. I did have good results making cherry jello shots with amaretto. I don't remember the other flavors, but this is the one that worked out best.
Post by: Ulfarr on July 29, 2019, 03:29:12 pm
Has anyone tried/had luck with non-dairy milk caramel? I shouldn't have dairy, but I need homemade ice cream. Using a coconut cream or similar would be nice.
My sister made caramel from madjool dates the other day and was very pleased with the outcome.
The basic recipe is:
- 150gr of madjool dates (pitted and chopped)
- 250ml milk (can be substituted with almond milk)
- 1/2 teaspoon of vanilla extract
- a pinch of salt
1. Put everything in a food processor and mash (not sure if that's the right verb) them until they have a cream like consistency and there are no big chunks inside.
2. Put the mix in a pot over medium-to-low heat for about 10 - 15 minutes, stirring it periodically (a wooden spoon is suggested by the author), until it starts to solidify and it's volume has been reduce by half.
3. Remove from the heat and let it cool.
Variations:
1. Some recipes skip the heating part.
2. You can add/change stuff like adding a tablespoon of cocoa powder and/or a tablespoon of instant coffee if you want or substituting the vanilla extract for hazelnut extract.
Post by: GiglameshDespair on July 29, 2019, 03:52:15 pm
I knew a gal whose go-to drink was Amaretto and coke.Eh. As long as you don't have too much coke, that's fine. I'd prefer it without, most of the time, but I don't think it's an unreasonable way to drink it.
Amaretto.
And coke.
Course, I tend to drink the cheaper stuff, if that was the angle of your complaint.
Post by: Kagus on July 29, 2019, 03:56:21 pm
Post by: nenjin on July 29, 2019, 04:02:03 pm
Post by: da_nang on August 01, 2019, 05:43:14 am
Tastewise, you can tell the difference if you taste the cooked patties on their own. But the difference can definitely be masked by the bread, salad, cheese, and condiments. Good on them.
The packaging could be better so I don't squish the patties when trying to get them out.
The patties really like to stick in the frying pan. Minor complaints that can be overlooked.
The one major complaint is still the price. It's 3€ per patty, as opposed to their meat-equivalent competitor at 1.5€ per patty (or 0.21€ if you go for the highly-processed "meat").
On the plus side, though, less GHG. Supposedly. Don't know where they source their ingredients, the patties definitely cannot be sourced entirely locally. So some GHG from transportation.
Post by: Superdorf on August 02, 2019, 04:48:46 pm
So I recently discovered the joys of sour cream and cheese. Slap some sour cream on a tortilla, dump some cheddar on it, throw the lot in a microwave for 30 seconds-- it's a thing of beauty! :D
Post by: Kagus on August 02, 2019, 07:56:43 pm
But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!
Post by: Jimmy on August 03, 2019, 12:38:52 am
Currently I'm doing low carb meals, eliminating as much sugar and processed foods as possible.
So breakfast is three free-range eggs with salt-only bacon, lunch is home-made cauliflower soup, and dinner is free range chicken with balsamic and olive oil green salad.
I wanna put some salmon into the rotation, but it's hard to find ocean caught. Everywhere I try they only have farmed salmon, which is just incomparable to the genuine article.
I think I'll do a beef night soon, provided I can find time to stop at the asian grocer. Korean BBQ with kimchi and sesame leaf wraps sounds like a winner to break up the rotation.
The beef stock I use for the cauliflower soup takes ages, but it's totally worth the effort. First it's 40 minutes to roast the beef bones in the oven, then into the slow cooker with one brown onion, one carrot, a splash of apple cider vinegar, ginger, tumeric, garlic, star anise, cinnamon, rosemary, thyme, parsley, salt and pepper, filled with filtered water. Slow cook for 8 hours overnight, strain out the solid ingredients, and stock is done!
Post by: Iduno on August 05, 2019, 10:36:22 am
I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.
But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!
A glass bottle (wine/booze bottle sized) works well as a rolling pin.
Post by: Jimmy on August 06, 2019, 03:03:59 am
Post by: Kagus on August 06, 2019, 12:32:57 pm
I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.
But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!
A glass bottle (wine/booze bottle sized) works well as a rolling pin.
I ended up using a drinking glass, and I'm not exactly the most skilled when it comes to dough, so... The things were pretty thick and doughy. And my filling could have used a little work. Too chunky, leaving a lot of open space for air pockets.
But hey, they were edible! I didn't get sick or anything!
Post by: Ulfarr on August 12, 2019, 08:43:47 am
I'm familiar with the more asian style of stir fried chicken and noodles that rely on soy or some other kind of sauce for its "wet element" so I wasn't sure how it would turn out.
*like you do in some variations of carbonara
Post by: Kagus on August 12, 2019, 09:57:07 am
Post by: nenjin on August 12, 2019, 12:30:53 pm
Teach the controversy: Tortelloni are just dumplings.
Them's fightin words!
Post by: Iduno on August 13, 2019, 10:30:54 am
Teach the controversy: Tortelloni are just dumplings.
Second-rate perogis/empanadas/pasties.
Post by: Kagus on August 29, 2019, 08:17:18 am
It's... Alright. I just feel like I put a lot of ingredients and effort into this mix for it to all end up turning out fairly... I'unno, uninspired? The cherry tomatoes are kinda the best part of the whole thing, and I don't really even like tomatoes.
Post by: Ulfarr on August 29, 2019, 09:24:24 am
Post by: Jopax on August 29, 2019, 10:05:23 am
Post by: nenjin on August 29, 2019, 11:36:29 am
Post by: Iduno on August 29, 2019, 12:22:21 pm
I've been experimenting with tuna mixes (as in, canned tuna + mayo) lately, and found that cinnamon actually complements the flavors quite well and helps round out the taste while cutting down a bit on any remaining fishy notes. I was inspired to try and do something with this, so I decided to make a pasta salad with tuna. Grabbed some lettuce, baby spinach, spring onions, cherry tomatoes and a bit of lemon juice to go along, plus a tiny drizzle of olive oil (along with the tuna mix itself, consisting of tuna, mayo, bit of mustard, black pepper and of course cinnamon).
It's... Alright. I just feel like I put a lot of ingredients and effort into this mix for it to all end up turning out fairly... I'unno, uninspired? The cherry tomatoes are kinda the best part of the whole thing, and I don't really even like tomatoes.
If your goal is to get rid of the fishy taste, try canned chicken.
From what I remember of tuna-noodle mixtures, part of the problem with the lack of flavor is the ingredients. It's fairly bland fish, with noodles (texture, but no flavor), mayonnaise (which is mayonnaise), and often bland vegetables. It's like it was designed to have no flavor.
Back in college (when I was eating for price more than quality of ingredients), I did pretty okay with a tuna (in oil) stir-fry as a way to use cans of the less-preferred tuna in oil. Just add the tuna last so it heats up but doesn't get too fragrant/burned. You could do something similar with the wilted spinach salad you're talking about, and just dump the noodles and mayo. Up the lemon and oil slightly if you want to serve it over something (like the noodles or rice).
The tuna salad is farily basic in its flavor profile for the most part, I fear adding too much random stuff is gonna lead to a mess. Have you tried a red sauce variant? Basically a mix of onion, carrot, pepper and tomato with canned tuna added near the end, and if you want some more stuff in there, canned corn or beans works pretty good with it as well. Goes great with any sort of pasta and makes for a pretty good summer lunch since it's tasty both warm and cold and is fairly light and quick to whip up.
Peas are also a good vegetable to add some texture to this, but tomato instead of mayo is a good way to improve it. It should take the onion and pepper flavors nicely. I would say the tomato will overpower the taste of the tuna, but that also sounds like part of Kagus' goal.
Post by: nenjin on September 24, 2019, 05:57:15 pm
I don't have a dehydrator but this recipe (https://www.youtube.com/watch?v=T4IDl0ywnIs) makes doing it in the oven look pretty damn simple.
I've wanted to do this for a while but the biggest stumbling block was needing to cut several pounds of meat in to jerky thin strips so they'd dehydrate properly. But the video above was just like "ask your butcher to do it" and I feels stupid that that never occurred to me before. (To be honest I've never had cause to speak to a butcher or a grocery store meat department until now.)
Once you take the cutting out of the equation, it's literally "take 3 minutes to make the marinade, marinate the meat for 3 to 24 hours, have a cookie sheet and a rack, apply and let cook for many hours, enjoy jerky." Doesn't get much simpler than that.
Post by: nenjin on September 27, 2019, 07:45:27 pm
(http://i.imgur.com/sSZIcB5.jpg) (https://imgur.com/sSZIcB5)
(Lotta detail in the full size picture)
Post by: nenjin on September 28, 2019, 03:01:31 pm
(http://i.imgur.com/dY9FD5Ym.jpg) (https://imgur.com/dY9FD5Y)
(http://i.imgur.com/kuot4nEm.jpg) (https://imgur.com/kuot4nE)
Thoughts:
-Overcooked the first batch I believe, at 3.5 hours. It's still edible, but doesn't bend without breaking and some of the edges might charitably be described as crispy. I guess I expected it to be softer somehow.
-The thickness of the cut has a lot do with it I think. I had them go thinner than an 1/8th of an inch and that has a big impact on how much wiggle room you have on cook times. If it's thicker it has to cook longer but it probably stays more pliable. Thinner and the line between not cooked and overcooked is much smaller. My oven might also had something to do with it.
-It absolutely needs to sit in an air tight container for a few hours after cooking. Eating some 10 minutes after cooling out of the oven, it was very dry and brittle and I was kinda like "oh god what have I done." After a few hours in a ziploc, it did get softer and more pliable and definitely tasted like and had the texture of jerky.
-Doing it in the oven, you have to contend with one issue: fat. Even with the leanest cut of meat I could get, after a few hours the fat pockets in the meat liquefied and sat in little pools and crevasses of the meat, giving it a greasy, shiny appearance. Because the fat doesn't actually go anywhere, that means it's still there and in a few weeks will probably go rancid. So this isn't the kind of jerky that will keep for weeks and weeks and weeks in an air tight container. Not sure how you're supposed to deal with that, other than trying to cut all the fat out of the meat before cooking which seems like wasted effort. I guess that's just one inescapable side effect of using an oven vs. a dehydrator. Maybe hanging the meat in the oven as opposed to letting it lay flat would help some of that fat run off the meat during the cooking process.
-Flavor is good. One marinated for about 9 hours, the other about 12 and I don't see much difference between them. Wondering what a 24 hour marinade would be like, but based on this, it seems like it would be a bit much.
A fun experiment and I'm keen to try it again sometime. This was about $16 worth of meat. Compared to what you get out of a ~$8 bag of jerky at the grocery store this is way, way more affordable.
Post by: Iduno on October 01, 2019, 11:38:11 am
-Doing it in the oven, you have to contend with one issue: fat. Even with the leanest cut of meat I could get, after a few hours the fat pockets in the meat liquefied and sat in little pools and crevasses of the meat, giving it a greasy, shiny appearance. Because the fat doesn't actually go anywhere, that means it's still there and in a few weeks will probably go rancid. So this isn't the kind of jerky that will keep for weeks and weeks and weeks in an air tight container. Not sure how you're supposed to deal with that, other than trying to cut all the fat out of the meat before cooking which seems like wasted effort. I guess that's just one inescapable side effect of using an oven vs. a dehydrator. Maybe hanging the meat in the oven as opposed to letting it lay flat would help some of that fat run off the meat during the cooking process.
Turn it over halfway through? Probably so the front-top becomes the back-rear so it cooks evenly.
Post by: nenjin on October 01, 2019, 01:29:38 pm
People seemed to enjoy it though. Was called "edible" on multiple occasions :P
Post by: Telgin on October 02, 2019, 06:34:40 pm
If I make it again I'll probably try the traditional way instead, and also try using arborio rice like most recipes recommend. All I had on hand was some parboiled rice of some kind and I'm guessing it just doesn't release the starch like the recipe needs.
The flavor wasn't bad, at least.
Post by: Yoink on October 03, 2019, 10:12:47 am
I chucked a bit in there, stirred, and damn! The stuff singed my fuckin' eyebrows off.
Not sure how brutal this "midnight snack" is gonna end up being, haha.
Post by: ggamer on October 03, 2019, 10:57:48 am
Post by: nenjin on October 03, 2019, 11:08:21 am
@nenjin ur very brave to try jerky, not a lot of people would go through that much effort for, objectively, the worst way to eat meat :P
Is it the worst way to eat meat?
It's fast.
It's flavorful.
It's healthy.
It lasts.
How about this: If I buy and make a steak and eat it, that's my meat for the day. I'm not gonna be like "hey I want more meat, I guess I'll make ANOTHER steak." With Jerky, there's always meat around, ready to supplement other meat. Have meat for dinner, and have some more meat for a night snack.
And I dunno. I grew up hiking and eating jerky and there is almost nothing sweeter on the trail than ready to eat protein.
I mean, I'd rather eat Jerky than boiled meat, which to me IS the worst way to eat meat. Flavorless, fatless grey meat versus super condensed, flavor-packed jerky.
Post by: ggamer on October 03, 2019, 01:57:24 pm
Post by: Mephisto on October 03, 2019, 02:28:48 pm
Post by: Trekkin on October 03, 2019, 02:41:08 pm
As the weirdo who boiled two cornish game hens on a lark just to say he did it, they're tasty if seasoned properly.
Did you boil them in water, though, or in stock? The latter is much more common; it's the basis for a lot of slow-cooked soup recipes, for example, Linsensuppe being the first I can recall.
Post by: Mephisto on October 03, 2019, 02:46:23 pm
Did you boil them in water, though, or in stock? The latter is much more common; it's the basis for a lot of slow-cooked soup recipes, for example, Linsensuppe being the first I can recall.
Stock and wine. Topped off with a bit of water.
Post by: itisnotlogical on October 07, 2019, 06:09:32 am
Post by: Mephisto on October 11, 2019, 08:18:56 pm
Half-size chicken tendies. Purely for ease of cooking - I didn't have my big fry pot. Coat in your standard three coatings, but the third is half Italian breadcrumb and half cornmeal. Crispy and amazing. The breading sort of falls off if you're way too rough with them and acts more like the breading you'd generally put on catfish.
And then you go to your fridge and find your mustard. Push it aside to reveal your sweet Thai chili sauce. Push that aside as well to discover a half-empty tube...thing of Kewpie mayo. Put that shit all over your tendies.
Chow down. Kewpie mayo is great on everything but cold cut sandwiches. Ramen. Stir fry. Chicken tendies, apparently.
Post by: Iduno on October 14, 2019, 09:16:47 am
I would also add that allowing the dough to ferment for ~24 hours makes it much less gluteny (stretchy/bouncy) and more difficult to work with because it tears more easily, but it also tastes real good.
Although, as a lactose intolerant, I don't get as much pizza as I'd like.
mayo
No.
Post by: Iduno on October 16, 2019, 03:46:15 pm
Post by: Rolan7 on October 16, 2019, 04:37:20 pm
Post by: itisnotlogical on October 28, 2019, 03:46:41 am
Post by: Jimmy on October 28, 2019, 04:02:58 am
Can't wait to try it tomorrow. It's gonna be melt-in-your-mouth tender, with all the flavour of the herbs I'd used during the first cook. I've already used the leftover stock to make a simple beef stock soup and it's delicious.
Post by: Arx on October 28, 2019, 06:18:06 am
It's absolutely loaded with flavour, and takes about 20 minutes of active work if you pipeline everything properly.
Post by: Yoink on October 30, 2019, 03:59:42 am
Post by: Ulfarr on October 31, 2019, 01:56:58 pm
Basic ingredients:
- 80g of rusks, preferably from barley but it can be substituted with any kind of double baked bread.
- 80g feta cheese. Again it can be substituted with other types of cheese but I would advise against anything like cheddar, gouda etc. I haven't tried it with mocharela but my guess is it would probably lack the necessary flavor to offset the vinegar.
- 1-2 tomatoes
- 1-2 tablespoons of oil (preferably olive oil)
- salt, ground black pepper, (balsamic) vinegar to taste
Other stuff you can add (optional):
- (boiled) eggs
- olives
- bell peppers
- cucumber
- oregano
As I said the thing is trivial to make requiring about 10-20 minutes depending of what extras you might want to add (if any).
- Wet the rusks slightly (pass them under running water but for less than 2 seconds or they'll get too mushy) and put them in a bowl or deep plate. If they are too large you can always break them to smaller pieces
- Add a good amount of vinegar on the rusks (as much as you want really) and some salt/ground pepper.
- Slice the tomatoes over the rusks, you want any juice that drips while slice to fall on the rusks. Put the tomato pieces over the rusks. Alternatively you can grind the tomatoes to a salsa-like consistency with a food processor and then spread it over the rusk (in that case you can skip the wetting part).
- Break the cheese in small pieces and put them on top of everything. If you don't mind getting your hands messy, hold the feta cheese between your hands and squeeze them. It will drip some of its fluids and then it will be very easy to crumble with your fingers.
- You can add the olive oil in any of the previous steps depending on which ingredient's taste you want to enhance. If you choose to put over the rusks, do so after putting the vinegar, otherwise it will prevent it from being absorbed.
ps 1: If you want to use barley rusks but can't find any ( I have no idea if they are as easily available abroad as in Greece ) you can make your own. Indicative recipe here (https://akispetretzikis.com/en/categories/snak-santoyits/kritharokoyloyres#) (I haven't tried it though).
ps 2: It's a quite popular dish in Greek (and I guess in the wider eastern mediterranean) cuisine and it's often promoted as a traditional meze. As everything else found in most tourist places they LOVE to overcharge for it.
Post by: Iduno on November 01, 2019, 10:38:50 am
Post by: Mephisto on November 01, 2019, 10:47:51 am
Iduno has recent viewed a recipe for candy corn chicken wings and felt nothing.
Guga says hi. (https://www.youtube.com/watch?v=akhRoY6AIbQ)
Post by: Kagus on November 01, 2019, 11:00:29 am
Iduno has recent viewed a recipe for candy corn chicken wings and felt nothing.
Guga says hi. (https://www.youtube.com/watch?v=akhRoY6AIbQ)
Oh man... Y'know, I love this guy, but sometimes?
Sometimes I hate him.
Post by: nenjin on November 01, 2019, 11:12:13 am
My company has gotten control of another company that makes pasta from crickets.
And apparently it tastes like shit.
It's just seminola flour and cricket powder, that's the only ingredients.
We're going to start experimenting with it to see if we can improve the flavor at all.
The people making it weren't foodies and put very little in it, I think to sell people on the idea that just bugs can be foods.
Turns out, surprising no one, that just bugs and some flour isn't exactly palatable.
So I'm sitting here thinking how the recipe can be improved.
Salt, for flavor. Eggs, for fat and flavor. Oil, for fat and flavor. These things are usually in pasta to begin with. It doesn't really need help with binding as I understand it, it's already getting that from the protein in the cricket powder.
Any thoughts from the hive mind?
Post by: itisnotlogical on November 01, 2019, 11:36:22 am
Post by: Ulfarr on November 01, 2019, 11:44:12 am
Any idea what it tastes like besides "bad?"
This.
Also are we looking how to redesign the base product or how could one make something on their own to make them palatable?
Post by: Iduno on November 01, 2019, 11:50:25 am
Also are we looking how to redesign the base product or how could one make something on their own to make them palatable?
Have they considered that "toppings" would be a better idea, and also easier to make? That, or really start trolling them with bad ideas "people like alfredo sauce on pasta, how about noodles made of alredo sauce?" I literally just came up with that idea trying to come up with bad ideas, and I don't think it lives up to their plan.
Post by: nenjin on November 01, 2019, 11:53:59 am
Quote
Also are we looking how to redesign the base product or how could one make something on their own to make them palatable?
Yes, I suppose. It really comes down to what the angle is. For me, if it tastes like shit the only people that are going to buy it are vegans and woke millennials. I'm actually interested in it for its nutritional content, because it's got like 10g of protein for a half cup which for pasta is pretty great.
Like, I think just adding things that pasta normally has would go a long way towards making it edible. But if the plan is to keep it animal product free and w/e, well, I'm not super interested in pursuing that. I don't know a shitload about pasta making so I'm wondering what else can be done other than adding in the usual suspects. You can season stuff all you want but if the base it's going over is blech, all you're really doing it concealing it.
My brother mentioned maybe trying to purify the powder to remove whatever doesn't taste good, but I'm guess what doesn't taste good is also what gives it most of its nutritional value, which is namely chitin.
Post by: itisnotlogical on November 01, 2019, 11:57:05 am
There has to be plant substitutes for oils and fats, if they really want that badly to keep it free of animal products. At least, the presence of almond- and cashew-based milks and yogurts seems to suggest so.
Post by: Sirus on November 01, 2019, 12:01:24 pm
Post by: nenjin on November 01, 2019, 12:02:52 pm
There are plenty of plant-based options for oil and fat, like olive oil etc...
Really depends on what the folks here want to do. I don't drive the bus, I just sit on it. My druthers would be ditch the whole keto-friendly (which it has 38g of carbs per half cup so that already is out the window) vegan, animal-free angle and just make it edible. At that point it's basically protein-fortified pasta.
I'm just stuck trying to figure out why vegans, of all people, are being considered as possible consumers of something explicitly made from / of animals.
Insects are technically animals but since they're not cute I'm sure they don't register on most vegan's radars as a problem.
Post by: Mephisto on November 01, 2019, 12:03:21 pm
If the stuff you're working with is gray, maybe reduce the percentage?
Post by: itisnotlogical on November 01, 2019, 12:22:58 pm
I'm just stuck trying to figure out why vegans, of all people, are being considered as possible consumers of something explicitly made from / of animals.
Well, a colony of crickets or roaches has far smaller ecological impact than traditional meat, so there's at least one argument against meat/dairy appeased.
Also, I imagine some people are vegetarian/vegan for health concerns, not just ethical.
Post by: Dunamisdeos on November 01, 2019, 12:30:10 pm
I cook :[]
I like to experiment and make new things. Like I just made pork loin, but also made a sesame/sage/sherry sauce to go on it and it is amazing.
Post by: Ulfarr on November 01, 2019, 12:50:11 pm
For the base product:
1) Grinding the crickets more should help with the texture issues.
2) I know that in a lot of the recipes involving bugs they tend to deep fry them, which might help enhancing their flavor.
3) Roasting the flour is also a common way to boost its flavor, but it's mostly used in sauces. And in beers.
Heating processes are quite costly so I'm not how viable the end product will be.
For the condiments:
Since it already has a protein source, I would focus on stuff that can give them a strong flavor, garlic and butter were my first thought besides salt.
Post by: nenjin on November 01, 2019, 01:16:11 pm
So yeah, adding anything like oil, butter, or eggs will drastically reduce the shelf life of it.
Post by: itisnotlogical on November 01, 2019, 01:41:53 pm
Post by: Iduno on November 01, 2019, 02:03:55 pm
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.
A metal serving spoon is much less likely to melt.
Although, at best, poached eggs are barely worth the effort.
Post by: Wizard of Manaia on November 01, 2019, 03:20:46 pm
Post by: nenjin on November 01, 2019, 04:50:55 pm
Post by: Iduno on November 01, 2019, 05:55:10 pm
I feel like you don't know what a poached egg is.
It's an egg over easy with 4 times the prep time and half the success rate.
Post by: Dunamisdeos on November 01, 2019, 06:00:34 pm
Post by: Wizard of Manaia on November 01, 2019, 06:02:51 pm
The preparation of your food should not be seen as a waste of your time, you are fueling yourself, enjoy the process and take your time, what else do you have to do but waste time?
My success rate is 100%
Post by: Dunamisdeos on November 01, 2019, 06:29:41 pm
Sauce was a regular butter + flour roux, added sherry and sage and pepper and lots of sesame. Milk for volume and reduce. One of the best-tasting sauces I ever made :3
Post by: itisnotlogical on November 02, 2019, 12:45:09 am
Post by: nenjin on November 02, 2019, 05:25:58 am
Post by: Arx on November 02, 2019, 10:05:16 am
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.
That's a perennial peril of cooking eggs in the microwave. The only surefire way to avoid it is to beat the egg so that the yolk no longer develops sealed-off steam cavities. Alternatively, you can do what my father sometimes does, which is accept that explosions are a part of life and put a plate over the container to reduce the damage.
Post by: Dunamisdeos on November 02, 2019, 10:24:41 am
My wife insists on putting sherry or white wine vinegar any time we make pasta or vegetables, but I'm not really clear on what it's doing for the flavor.
I mean, sherry sauces do taste different. Tastes like a sherry sauce. Has a wonderful sweet flavor to it.
Never tried it on vegetables. Will have to do that.
Post by: itisnotlogical on November 02, 2019, 04:22:17 pm
I'm starting to just hate eggs.
Post by: Iduno on November 02, 2019, 04:45:23 pm
Ground pork (or turkey, or whatever), chopped veggies (cabbage, green onion, water chestnut, ginger root, whatever), toss it in a wonton. Make sure your pan is real hot, so browning takes a few seconds. Use whatever setting you use on your stove to (barely) boil water, because you'll want the water to boil when it hits the oil without the oil itself burning. Put a few (half full or less) in the pan with hot oil until they brown, put the cover half over it, very quickly toss some water in as you're closing the lid, and let them steam. Seriously, be ready to have the cover on as soon as the water hits the oil. It will steam and splatter. Serve with a combination of soy sauce and chili oil.
It's fun to watch the lid rattle around while the steam tries to escape. Makes a good show for guests.
Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.
I'm starting to just hate eggs.
They take pretty exact timing, and it happens somewhat quickly. Cooking it on the stove is slower, so that window of "cooked correctly" is longer. I'd advise doing that, and also not leaving the kitchen or trying to do anything else while it's cooking. Also, you don't want the water to boil at any point.
Also, they sell eggs by the dozen so you can cook 4-6 of them correctly every time. More, if your standards are low.
Post by: Dunamisdeos on November 02, 2019, 06:13:01 pm
Post by: nenjin on November 02, 2019, 06:31:02 pm
I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
Post by: Dunamisdeos on November 02, 2019, 06:51:26 pm
The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.
I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
That is how I always had them made. What are the benefits to the brown-then-steam method?
Post by: Reelya on November 03, 2019, 01:22:41 am
Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.
I'm starting to just hate eggs.
A guy I lived with boiled eggs right in the electric kettle. I can verify, if you get the amount of water right it works a treat. However if you have too little water the egg(s) crack because it boils too fast. Also after the kettle turns off you might need to let it sit for X number of seconds so that it's cooked to the level you want. Pull them straight out after the kettle stops and they might be runny/uncooked. Regular kettles make decent cheap automatic egg boilers but you need some kitchen science since there's no instruction manual for this.
Post by: Iduno on November 03, 2019, 12:38:21 pm
The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.
I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
That is how I always had them made. What are the benefits to the brown-then-steam method?
Faster and more awesome.
Post by: Superdorf on November 03, 2019, 05:11:06 pm
That's a perennial peril of cooking eggs in the microwave. The only surefire way to avoid it is to beat the egg so that the yolk no longer develops sealed-off steam cavities. Alternatively, you can do what my father sometimes does, which is accept that explosions are a part of life and put a plate over the container to reduce the damage.
I do both of these things, and only occasionally does egg plaster the microwave walls.
Post by: itisnotlogical on November 03, 2019, 05:24:33 pm
Post by: MrRoboto75 on November 03, 2019, 08:25:48 pm
I see egg.
I scramble egg.
Post by: itisnotlogical on November 03, 2019, 08:28:36 pm
Post by: Wizard of Manaia on November 03, 2019, 08:57:05 pm
Post by: MrRoboto75 on November 03, 2019, 09:25:12 pm
It is not logical to cook eggs in a microwave?
I mean scrambled eggs take like 5 minutes anyway
Post by: TD1 on November 04, 2019, 05:34:56 am
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.Did you pierce the yolk?
Edit: though I see something similar was recommended.
Post by: itisnotlogical on November 04, 2019, 08:45:51 am
Post by: Iduno on November 04, 2019, 08:55:38 am
It is not logical to cook eggs in a microwave?
I mean scrambled eggs take like 5 minutes anyway
Including 4 to heat the pan/oil while you beat air into the eggs.
I do pierce the yolk, but it hardens from the outside in and forms pockets of steam anyway.
That's part of the problem. For a poached egg, you don't want the yolk to solidify at all. Completely cooked white, and the yolk should be a thickened liquid. Fancier than over easy, but mostly the same result.
Post by: itisnotlogical on November 05, 2019, 01:37:05 am
Post by: Dunamisdeos on November 06, 2019, 02:37:02 pm
I have a toaster oven and a minifridge in my office. Yesterday I made a scrambled egg patty to put on a bagel. I often get pork chops to broil. I make pancakes in there for breakfast.
Post by: Mephisto on November 06, 2019, 02:48:44 pm
Post by: Dunamisdeos on November 06, 2019, 02:49:17 pm
ACCEPTED
And I will post the results, no matter how horrific.
Post by: Wizard of Manaia on November 06, 2019, 03:36:04 pm
Vinegar the water so it coagulates the egg quicker. Not sure if its vinegar or just has to be more acidic. Probably the latter.
I want to see the egg!
Post by: Yoink on November 06, 2019, 04:41:55 pm
Also my housemate offered up some hot sauce for inclusion, but after how much he hyped up the spiciness I only added a single drop to the mix. That was supposed to be enough. It wasn't.
I had a bit more with my leftover beans and rice, though. It was p. good!
Post by: TamerVirus on November 06, 2019, 05:36:01 pm
CHALLENGEIt’s been hours...
ACCEPTED
And I will post the results, no matter how horrific.
ANOTHER SOUL HAS BEEN CLAIMED BY EL TOMAGO
mere mortals should not dabble in the unknown
Post by: Dunamisdeos on November 06, 2019, 08:50:03 pm
CHALLENGEIt’s been hours...
ACCEPTED
And I will post the results, no matter how horrific.
ANOTHER SOUL HAS BEEN CLAIMED BY EL TOMAGO
mere mortals should not dabble in the unknown
I got busy at work! I was going to make it but then I did not. Rest assured I am simply ritually preparing for my ordeal.
EDIT: I'm actually doing it right now. The process is being documented.
RESULTS: The main problem was getting the water hot enough without blowing up my toaster oven. The internet says that actually boiling water in your toaster oven falls under the realm of Very Bad Ideas on account of how water backsplash will electrocute and/or destroy everything around your oven in an inferno of death.
To avoid this I heated the water at 400 degrees and kept a close eye on it to when it started to move, then spun up the water and in went the egg. You may also note that I do not have any pans, and am therefore using a pie tin. The timer has been set to FOUR MINUTES according to what the internet thinks is right, plus an extra minute in order to approximate doing this at what is effectively a lower heat.
Photos to come of end result.
Spoiler: The Pie Tin (click to show/hide)
Spoiler: In goes the Egg (click to show/hide)
Spoiler: THE FINAL PRODUCT (click to show/hide)
This concludes "Unnecessarily risky office cooking with Dunamisdeos".
Post by: Iduno on November 07, 2019, 08:51:09 am
Spoiler: THE FINAL PRODUCT (click to show/hide)
Good work. Looks like it came out almost perfect.
Agreed on the comparison to sunny-side up.
Post by: Jimmy on November 07, 2019, 04:55:09 pm
Seriously, don't cook a roast in a toaster oven.
Post by: Dunamisdeos on November 08, 2019, 01:28:00 pm
Post by: Iduno on November 08, 2019, 01:52:32 pm
I mean, in addition to homemade mint schnapps.
Post by: nenjin on November 08, 2019, 01:55:17 pm
Quote
I use it to cook chops of pork tenderloin all the time. It has a broiler setting :3
My mom used to that as well. It's how she killed 2 to 3 of them. Anything that actually cooks in a toaster oven tends to cover the insides in the residue from the cooking process. And since toaster ovens aren't really designed to be cleaned, it builds up and builds up until it basically turns in to a fire hazard.
A kitchen salamander is one thing. Those are big and easy to clean. Toaster ovens, not so much.
What can I add to a Wendy's Chocolate frosty to make it taste like a good hot chocolate?
I mean, in addition to homemade mint schnapps.
Additional coco powder, whole milk or half and half?
Post by: Dunamisdeos on November 08, 2019, 02:02:11 pm
Not sure if the broiler is lower temp or whatnot, but there's no splatter. Takes around 15m to broil a chop, wash the drip pan and it's good again.
Makin' one for lunch today, in fact.
Post by: nenjin on November 08, 2019, 02:27:45 pm
Post by: Dunamisdeos on November 08, 2019, 03:28:06 pm
The less liquid you put into a toaster oven, the better. Bit of olive oil glazed over it to prevent it drying out works.
Post by: Iduno on November 08, 2019, 04:20:59 pm
As a lactose intolerant person, I've heard people suggest pizza without cheese, to which I always answer "why would I want that?". Pizza is chewy bread, cheese, sauce (which is sometimes Ricotta Cheese), and some sort of toppings so you can pretend like it's a healthy meal. The cheese is the second most important ingredient, sometimes 2nd and 3rd most important.
But I have never before today heard of someone making a cheese-less heathen pizza, then putting cold cheese on it so it doesn't melt.
Post by: Rolan7 on November 08, 2019, 04:59:31 pm
Post by: TamerVirus on November 08, 2019, 05:13:20 pm
Spoiler (click to show/hide)
Post by: Kagus on November 08, 2019, 05:38:00 pm
Spoiler (click to show/hide)
This shit. Having a lactose intolerant mom, and being intolerant myself until my later teenages, I grew up with this. It's actually remarkably decent.
I'm now reminded of the classic "no cheese pizza with left beef"
*Ahem*... That is specifically None pizza with left beef. It's important to respect the classics.
Post by: Dunamisdeos on November 08, 2019, 08:16:08 pm
Post by: Trekkin on November 08, 2019, 08:42:35 pm
But I have never before today heard of someone making a cheese-less heathen pizza, then putting cold cheese on it so it doesn't melt.
I've seen this before, actually, although in fairness the cheese in question was feta; someone apparently liked the basil chiffonade on margherita pizza enough to put half a salad on a cheeseless, bruschetta-like pizza, including feta and strawberries and a balsamic vinaigrette reduction.
Post by: Dunamisdeos on November 11, 2019, 01:52:40 pm
But I have never before today heard of someone making a cheese-less heathen pizza, then putting cold cheese on it so it doesn't melt.
That just sounds like a lunchables, actually
Post by: Mephisto on November 11, 2019, 02:13:11 pm
Locally-grown Polish sausage, non-locally-grown-but-locally-processed smoked bison brats, and some grilled foil-wrapped potatoes.
I do this somewhat regularly. I get the bright idea to go somewhere new and it ends up being super expensive. My folks feel guilty because they wanted to pay. And then I feel guilty because the goal was not to show off.
In any case, everyone loved the Polish sausage and potatoes. I'm the only one that thought the bison was okay. At least they were cheap-ish due to the whole "it was farmer dude's first time smoking them" thing.
Post by: Dunamisdeos on November 11, 2019, 02:16:13 pm
That sounds like a nice grillin' time, though. Grats.
Post by: Kagus on November 11, 2019, 02:49:16 pm
Post by: Dunamisdeos on November 11, 2019, 03:03:02 pm
I never had any idea how it was supposed to work and just made giant fields of dangerous animals to see what would happen.
Post by: Yoink on November 14, 2019, 04:27:23 pm
Sure enough, they do! I bought myself a hefty 1kg bag of the stuff.
I've wanted to try polenta ever since I first read of it in one of my favourite fantasy books (The Wordsmiths and the Warguild) as a kid.
Now, at least a decade later, I'm here in the kitchen running on no sleep and it is time to pick one of the many conflicting recipes I've found on how to prepare it and give this a shot. :D
Post by: itisnotlogical on November 14, 2019, 07:51:06 pm
It's not really like ice cream, but it's sugary and creamy and cold so who cares? I put a chocolate biscotti and half of an Abuelita disc in it for the chocolate flavor, since I don't have chocolate syrup or powder.
Post by: MrRoboto75 on November 14, 2019, 08:17:19 pm
Post by: Cruxador on November 15, 2019, 03:21:34 pm
Yesterday I was in the little grocery store (or deli, or whatever you wanna call it) a block away and I found myself in the aisle with flour etcetera, and it occurred to me that maybe they sold polenta - something I'd been told I could likely find in this sort of place.Polenta is literally just mix corn grit and water and cook that mixture. Everything else is details and additions, which you can do according to your own tastes and it's still polenta. It doesn't really even require a recipe to begin with.
Sure enough, they do! I bought myself a hefty 1kg bag of the stuff.
I've wanted to try polenta ever since I first read of it in one of my favourite fantasy books (The Wordsmiths and the Warguild) as a kid.
Now, at least a decade later, I'm here in the kitchen running on no sleep and it is time to pick one of the many conflicting recipes I've found on how to prepare it and give this a shot. :D
Post by: Dunamisdeos on November 15, 2019, 03:47:00 pm
Post by: Telgin on November 16, 2019, 01:18:07 am
The Recipe (https://peasandcrayons.com/2015/12/brown-butter-pumpkin-grits.html)
I made a minor tweak, as everyone does when following a recipe. I had some leftover buttermilk I didn't know what to do with either, so I used that in place of the milk in the recipe. Not sure if that had much impact one way or another. I also didn't make the spinach sauce, though I imagine that would have made it even better.
I'm considering making more to take to the Thanksgiving potluck at work next week, but I promised a cheesecake. A tough decision.
Post by: Dunamisdeos on November 16, 2019, 09:50:34 am
We got a free turkey.
Post by: Ulfarr on November 18, 2019, 09:09:16 am
Post by: Jopax on November 18, 2019, 09:23:51 am
Post by: Iduno on November 18, 2019, 01:35:17 pm
Folded pizza* with french fries inside. Gross as it may sound, it's the best thing I've ever eaten after a night of heavy drinking. The place I got it would also put all sort of stuff (spreads, sausages, eggs etc) inside like it's some kind of sandwich, if one wanted to.
I remember something similar at this one place a friend took me. It was essentially a toasted sandwich type of deal but instead of using plain ol' bread/bagels the clever bastards used two slices of pizza essentially. They weren't actually two slices since they were baked like mini-pizzas but the effect was the same. Shit was brilliant, you'd get that pizza hit with the crispy crust and the sauce and then whatever else you like in your sandwich would come up and say hi. It was a beautiful thing indeed.
"A pizza is a sandwich."
Edit: Also, it's a calzone.
Post by: Ulfarr on November 18, 2019, 01:59:33 pm
"A pizza is a sandwich."(https://i.kym-cdn.com/entries/icons/original/000/028/596/dsmGaKWMeHXe9QuJtq_ys30PNfTGnMsRuHuo_MUzGCg.jpg)
Edit: Also, it's a calzone.
I meant to expand on the pizza part but I completely forgot about it. While it is technically a calzone, what they offered was closer to what is known here as peynirli (or peinirli) than pizza. The difference is well within the limits of regional variations but in a peynirli the sauce is a bit sweeter and (as far as I'm aware) the cheese is almost exclusively some kind of gouda. For whatever reason few places deviate from that basic recipe.
Post by: Yoink on November 18, 2019, 10:39:10 pm
A bit of internet trawling just now led me to a few suggested methods for combating spice-related stomach issues. They varied wildly in actual helpfulness (seriously, I counted at least three or four absolute morons suggesting to stop eating spicy food or eat less of it), but one interesting idea I saw was ginger root, or tea made from it.
Has anyone had experience with that? Using ginger to alleviate the general stomach-area discomfort that sometimes results from chowing down on a bunch of hot food?
I ate some delicious banh mi from this rad little bakery near a friend's house yesterday, complete with a nice pile of chili in the middle, and a while afterwards my stomach felt like it was being clenched in the burning fist of an angry fire elemental.
Worth it, of course, but it would be nice to eat what is becoming one of my favourite foods without practically incapacitating myself.
Post by: Iduno on November 19, 2019, 08:40:44 am
I love spicy food, but I have to wonder if my love of it isn't a contributing factor in the digestive issues I suffer from time to time.
A bit of internet trawling just now led me to a few suggested methods for combating spice-related stomach issues. They varied wildly in actual helpfulness (seriously, I counted at least three or four absolute morons suggesting to stop eating spicy food or eat less of it), but one interesting idea I saw was ginger root, or tea made from it.
Has anyone had experience with that? Using ginger to alleviate the general stomach-area discomfort that sometimes results from chowing down on a bunch of hot food?
I ate some delicious banh mi from this rad little bakery near a friend's house yesterday, complete with a nice pile of chili in the middle, and a while afterwards my stomach felt like it was being clenched in the burning fist of an angry fire elemental.
Worth it, of course, but it would be nice to eat what is becoming one of my favourite foods without practically incapacitating myself.
You should be able to get something that the flavor of ginger would go well with in Banh Mi, even though a lot of them are French-inspired.
Also, once I figured out my stomach issues were related to lactose intolerance (and also allergies from mold and trees, but those are year-round), I was able to pay closer attention to when my stomach feels good enough to handle dairy again. Effects can last 2-3 days, so it's not easy to say what causes the issue until you avoid it for a while. Also, the effects are worse if I avoid dairy for too long, which is how I originally identified it. Made nachos after being away from dairy for over a week, and my stomach burned. For advice: try cutting out different kinds of foods for a week or so at a time to see if you feel better, then re-add them to see if you feel worse. If you think it's worth it, just go for once every 2-3 days.
Post by: Kagus on November 19, 2019, 08:53:12 am
So, in effect... Eat it more often.
Remember, pain is just
Post by: Jopax on November 19, 2019, 11:41:30 am
On the hot stuff. Ginger tea with some lemon and honey is fucking delicious as well as a great ward against colds and similar shit, not too sure what benefit it has for stomach troubles tho. It's also great in that it's kinda spicy? Basically, if you drink it hot it's mostly a fragrant tea with some sweetness and sourness from the honey and lemon. But as it cools the fragrance turns into heat somehow, it's not like chilli hot or black pepper hot but something fairly distinct. Hard to describe, but it's fucking great whatever it is. And it's fairly simple to make, just boil some ginger root for a bit and then add the rest into the cup. Can also add some fresh fruit juice from oranges or similar for extra tastiness.
Post by: Dunamisdeos on November 19, 2019, 02:28:43 pm
Post by: itisnotlogical on November 19, 2019, 11:13:28 pm
Post by: Jimmy on November 20, 2019, 04:21:22 am
Post by: Iduno on November 20, 2019, 08:53:53 am
Post by: nenjin on November 20, 2019, 10:11:54 am
...Until recently that is. I've been getting my usual order from the local Indian place (which is more like indian food made by white people than indian food made by indians) for years without issue.
But of late my staple dish, Chicken Tikka Korma, has not been treating me well. It's like if I eat it on the weekend when I don't have to get up for anything, I'm fine.
But if I get it Sunday night......Monday morning when I'm getting up for work is not pleasant. Crazy, crazy amounts of gas and intestinal distress. I've tried eating it earlier in the night to give myself more time to digest but that doesn't seem to help. Generally I have NO issues eating even 30 minutes before bed; I burn through so many calories these days that my body rarely objects to a good amount of food right before sleep. Except this fuckin dish.
I dunno if their ingredients / quality have changed or if my body has had a negative adaptation to eating the same thing week in week out. But it fucking sucks! It's a great meal of real food that fits nicely into my nutrition routine, and now that it's seemingly no longer viable it's left a big 'ol gaping hole in my weekly meals.
Post by: Dunamisdeos on November 20, 2019, 02:01:16 pm
Jimmy, you're ending a post, in the food thread, with a cookie monster avatar, without "om nom nom?"
+1
Post by: Iduno on December 03, 2019, 11:43:31 am
So, Internet, I humbly request your assistance in finding something even worse, but also festive.
Post by: nenjin on December 03, 2019, 11:45:56 am
Post by: Telgin on December 03, 2019, 11:47:48 am
More seriously, maybe one of the items on this list? https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes (https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes)
Maybe not strictly festive, but you can probably spin them in some way to be more holiday themed.
Post by: Iduno on December 03, 2019, 11:56:01 am
Fruit cake.
More seriously, maybe one of the items on this list? https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes (https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes)
Maybe not strictly festive, but you can probably spin them in some way to be more holiday themed.
Hmm. Now I'm thinking about putting effort into this already very bad idea by making something. I can't even tell if that's better or worse.
Post by: Mephisto on December 03, 2019, 12:00:23 pm
you can probably spin them in some way to be more holiday themed.
Half lime half cherry gelatin.
Post by: Ulfarr on December 03, 2019, 12:28:23 pm
Post by: Iduno on December 03, 2019, 12:50:13 pm
you can probably spin them in some way to be more holiday themed.
Half lime half cherry gelatin.
That, or I make it red with ghost chili powder.
Spoiler (click to show/hide)
Edit: Looks like effort's back
Post by: Iduno on December 03, 2019, 06:19:43 pm
Post by: Dunamisdeos on December 03, 2019, 09:06:11 pm
It is a great success.
Post by: Frumple on December 03, 2019, 09:38:32 pm
But I'm not saying don't, either.
... though I can't remember if it was actually frosting i glazed that ham with or not. It was something sweet with cinnamon added, in any case. Did something similar with a roast once. Fruit was involved in the roasting.
Post by: Telgin on December 03, 2019, 10:36:38 pm
I read that there exist red and white candy canes that are flavored like anise.
My brother found some once that were flavored like chicken noodle soup, but they looked mostly normal. Same company that sells ranch and corn flavored soda, if memory serves.
Hmm, actually, maybe not. And looks like it was rotisserie chicken: https://www.amazon.com/ArchieMcPhee-Rotisserie-Chicken-Candy-Canes/dp/B074QVH34J/?creativeASIN=B074QVH34J&linkCode=w61&imprToken=-eDhg3Zic7sRi.JRHJd5zw&slotNum=0&tag=tohmke-20 (https://www.amazon.com/ArchieMcPhee-Rotisserie-Chicken-Candy-Canes/dp/B074QVH34J/?creativeASIN=B074QVH34J&linkCode=w61&imprToken=-eDhg3Zic7sRi.JRHJd5zw&slotNum=0&tag=tohmke-20)
Post by: itisnotlogical on December 04, 2019, 01:46:41 am
Looked it up online, saw it was a real thing, tried it myself by putting eggshell pieces with the grounds in the filter.
It made a small difference, but not nearly enough to ever do it again. Maybe if the coffee was extremely bad and needed every last bit of help to make it palatable.
Post by: Kagus on December 04, 2019, 03:33:15 am
Post by: Yoink on December 04, 2019, 03:37:14 am
Post by: itisnotlogical on December 04, 2019, 06:44:28 am
It presumably makes more of a difference when the coffee is prepared like cowboys would've done, which at best uses an old-fashioned percolator and otherwise is just the grounds straight in with the water in the pot. Modern filters fill the same purpose, so adding eggshells to that is just going to be doubling up.
The one article I read said that the eggshells were alkaline, reducing the acidity of the coffee.
Post by: Ulfarr on December 04, 2019, 08:27:32 am
Using it to reduce coffee's acidity is a possible explanation since eggshells are mostly made out of CaCO3 which is indeed used as a pH corrector.
The "cleaning the muddy" part makes me think that adding the eggshell causes the "mud" to coagulate, forming larger particles, that in turn causes the impurity to sink to the bottom of the pot. Depending on the nature of the "mud" that can happen either due to the aforementioned ph change or because the "mud" forms compounds with the eggshell. I would hazard a guess that your coffee has already been processed in a way that fixes whatever that technique aimed to fix.
Post by: delphonso on December 04, 2019, 09:59:06 am
Anyone got any recipes for warm winter-time drinks? My go-to has been pine tea for a while but would like to change it up a bit.
Post by: Mephisto on December 04, 2019, 10:06:52 am
Mulled (American-style) cider if not.
Post by: wierd on December 04, 2019, 10:09:50 am
3 special dark hershey kisses
1 tablespoon brown sugar
8 oz scalded milk
1 tsp vanilla extract
2 blasts of whipped cream (real stuff, not coolwhip.)
Post by: Ulfarr on December 04, 2019, 10:19:05 am
Put a couple of dried figs, some cloves, a cinnamon stick, a piece of orange peel (with little to none of the white stuff) and a piece of ginger root in a pot, fill it with water and let them boil for 5-10 minutes. Use the water to brew some (black) tea with it.
I prefer it as is, but you can always put some honey or sugar in it.
edit: Speaking of mulled wines, you can always substitute the wine for raki or any similar drink, if you want something stronger. I'd presonally avoid the ones that are scented with anise though.
Post by: nenjin on December 04, 2019, 11:29:43 am
1/2 rum of your choce.
1/2 boiling water.
Take a nice slab of butter and toss it on top, let it melt out.
It'll warm you right up.
Post by: Iduno on December 04, 2019, 01:18:10 pm
Well, winter finally reached me. It snapped down to 6 degrees today.
Anyone got any recipes for warm winter-time drinks? My go-to has been pine tea for a while but would like to change it up a bit.
Mulled Sangria is good if you've got fresh fruit. Pour a whole bottle of sangria (or similar) into a pot and heat it up just below a simmer. Toss in a few sticks of cinnamon, a cut up orange, lime, whatever fruit. When it's hot, pour it in a glass with some brandy. If it's too dry, add a bit more fruit juice.
Also, Ibarra/Abuelita (or a good version) is good enough hot chocolate. Heat some cream (a bit less than the recipe recommends, and don't use lower-fat dairy unless you want to curdle it), break the chocolate up as best you can (it's thick) and get it to melt in the cream. Pour it in a glass with spiced rum.
And Irish punch is good for sore throats/excessive sobriety. Squeeze the juice out of a 1/4 lemon, add some whole cloves, and a little honey ("to taste"). Add a shot or two of decent whisky (doesn't need to be great; you're mixing it), fill the other half of the glass with nearly-boiling water. Try not to drink the cloves, unless that's what you're into.
Post by: nenjin on December 04, 2019, 03:05:29 pm
It will certainly warm you up.......but I found the hot wine coats the inside of your mouth until you can't taste anything but it.
Also after I had several cups of it in a night, I had a nasty hang over the next day. I don't know if it was just a regular wine hangover or what....but I feel like the act of heating it up actually makes it hit you harder/dehydrates you more, something.
So like a cup of it is ok but I would tread carefully after that. To this day I just remember how shit I felt the next morning.
Post by: Dunamisdeos on December 04, 2019, 03:38:00 pm
Post by: Iduno on December 04, 2019, 06:08:39 pm
Makin peetza in me bigass toaster oven
I've been craving pizza again. Lactose intolerance sucks (but at least is less bad than an allergy). That's the only thing I can think of that a cast iron pan does better than a regular pan.
Someone make this Spinach Artichoke Dip Deep Dish Pizza and tell me how good it tastes:
Spoiler (click to show/hide)
Post by: Kagus on December 05, 2019, 05:31:42 pm
You don't need shoes to go for a morning jog, but it sure makes things easier.
Post by: Rolan7 on December 05, 2019, 05:53:35 pm
Usually alongside some rice, but not always... It's just a hot plate with a temperature switch for when the water's depleted. Heck, if you don't clean the vent it starts to resemble a pressure cooker (;
Post by: Imic on December 06, 2019, 02:39:12 pm
Post by: itisnotlogical on December 06, 2019, 02:51:27 pm
My wife wants all sorts of specialized cookware for exotic or unusual dishes, including a special iron for making takoyaki. Were we to have such a device, I imagine we'd use it once before it gets resigned to the cupboard forever.
Post by: Dunamisdeos on December 06, 2019, 02:55:14 pm
Post by: Telgin on December 06, 2019, 03:04:01 pm
Do rice cookers cook it faster? That would be a valid reason to use one even if it didn't make it easier.
Post by: Imic on December 06, 2019, 03:14:18 pm
Post by: Dunamisdeos on December 06, 2019, 03:15:41 pm
Post by: nenjin on December 06, 2019, 05:19:42 pm
The real advantage to a rice cooker is that you can always have rice cooking without having to babysit it. People in to meal prep and fitness eating swear by them, because they can always have rice ready to go without worrying about it overcooking or burning and what not. Personally, I don't enough rice often enough to justify the purchase.
Post by: Dunamisdeos on December 06, 2019, 06:24:15 pm
Sounds legit.
Post by: delphonso on December 06, 2019, 07:12:07 pm
I've used rice cookers in the past - they've done me well. I've had small apartments for the past 5 years and kitchen space has been in short supply. With generally only one stovetop, a rice cooker can prepare a starch with zero effort in another room while I cook the main stuff on the stove. They're convenient set and forget things - though all of mine wojuld make rice awfully dry if I didn't eat it within half an hour of cooking.
Post by: Kagus on December 06, 2019, 07:32:32 pm
Also let's not forget that the people who invented rice, Asians, use a fuckload of rice cookers; and I'm pretty sure they know more about it than we do!
/s
Post by: delphonso on December 06, 2019, 10:49:54 pm
Post by: Iduno on December 10, 2019, 02:50:38 pm
Spoiler (click to show/hide)
Post by: Dunamisdeos on December 10, 2019, 02:53:55 pm
~Egg Santa, as he devours yours.
TBH tho they are sorta cute.
Post by: Yoink on December 10, 2019, 03:23:14 pm
Aw hell yeah. Also I ate a kebab yesterday. The jury is still out as to whether it had anything to do with the chaos that erupted in my digestive tract shortly afterwards. It was dang tasty either way. *shrug*
Post by: Iduno on December 10, 2019, 03:27:53 pm
Those 68-packs of mini spring rolls were half price again.
Aw hell yeah. Also I ate a kebab yesterday. The jury is still out as to whether it had anything to do with the chaos that erupted in my digestive tract shortly afterwards. It was dang tasty either way. *shrug*
Damn. I *could* go for 68 spring rolls and a kebab.
And my digestive issues are just my stomach being all "Waaaah. There was too much butter in that Popeye's biscuit, and you ate one yesterday as well. Waaaah." If it keeps this up, I'm getting the ice cream maker out.
Post by: nenjin on December 10, 2019, 05:36:38 pm
I think the container of Sabra hummus I bought last week has some issues. I know a couple years ago they had a big recall for contamination. Bought one container of roasted garlic hummus a few weeks ago and was fine. This container however.....last two times I've eaten it the results have not been pleasant. I don't know if it's the hummus or some other unrelated digestive malaise, and tbh, I'm a little unwilling to experiment further.
Post by: wierd on December 10, 2019, 07:00:11 pm
I know I was joking about anise candy canes (I wasn't joking, if you know where I can get some that look like normal candy canes, hook me up), but this is an abomination:Spoiler (click to show/hide)
So far, this is the closest I could find...
https://hammondscandies.com/collections/candy-canes/products/naughty-or-nice-candy-cane
It's a mixed bag of strawberry flavored ones, and black licorice (close enough to anise for the job) flavored ones, identically colored.
Post by: Kagus on December 11, 2019, 02:04:04 pm
Downsides of cooking while inebriated: Everything goes a lot faster than you think it's going.
Rice is currently burned on the bottom because I didn't attend to it in time. Time to bring out my inner Persian and say that it was intentional.
Ba salamati?
Post by: Iduno on December 11, 2019, 03:33:11 pm
So far, this is the closest I could find...
https://hammondscandies.com/collections/candy-canes/products/naughty-or-nice-candy-cane
It's a mixed bag of strawberry flavored ones, and black licorice (close enough to anise for the job) flavored ones, identically colored.
I though about those, but $3/cane is expensive.
Benefits of cooking while inebriated: Everything goes a lot faster.
Downsides of cooking while inebriated: Everything goes a lot faster than you think it's going.
Rice is currently burned on the bottom because I didn't attend to it in time. Time to bring out my inner Persian and say that it was intentional.
Apathy: the cause of, and solution to
Post by: nenjin on December 11, 2019, 07:54:31 pm
Also, putting a paper towel between the pot and the lid really helps create a tight seal and keeps the steam in.
Post by: Kagus on December 12, 2019, 04:53:09 am
Needless to say, this makes the finer points of pot rice a bit... Sticky.
And as for taking things completely off and putting it somewhere else, I have 30cm2 of counter space... A fair amount of which is taken up by cutlery, seeing as I don't have any drawers.
Post by: Ulfarr on December 12, 2019, 06:05:43 am
Post by: Kagus on December 12, 2019, 06:17:20 am
Only problem is, that third pot is what I was using as a lid for the second pot, because only the first pot actually has a lid.
And again, this was all done somewhat haphazardly because I got home and couldn't break the dal into smaller portions, and because before heading out to collect the food I'd been chatting with one of my favorite bartenders to the tune of three beers... At 10, 12.5, and 5.5 percent ABV, respectively. While running on a couple PB&J-wiches from six hours before.
Post by: Iduno on December 16, 2019, 08:52:45 am
Carolina Reaper Beef Jerky is tasty, but is maybe not breakfast.
Post by: Kagus on December 16, 2019, 08:55:53 am
is maybe not breakfast.Sounds a hell of a lot like the words of a quitter to me!
Post by: Iduno on December 16, 2019, 10:18:58 am
is maybe not breakfast.Sounds a hell of a lot like the words of a quitter to me!
Oh, I ate it. But 1 ounce of beef jerky is too little.
Post by: Imic on December 17, 2019, 03:59:34 pm
Post by: Iduno on December 18, 2019, 06:37:53 pm
I was going to make roast potatoes today but I couldn’t get my hands on fat, so no Potatoes. Since if you can’t get your hands on fat, there’s not much point.
I had one for this.
Wait, do you not have butter/oil around somehow? Or anything fatty you could render down with only a bit of difficulty? I used to keep a bag of bacon "ends and pieces" around for cooking things that needed bacon fat.
Post by: Dunamisdeos on December 18, 2019, 06:39:48 pm
I was going to make roast potatoes today but I couldn’t get my hands on fat, so no Potatoes. Since if you can’t get your hands on fat, there’s not much point.
I had one for this.
Wait, do you not have butter/oil around somehow? Or anything fatty you could render down with only a bit of difficulty? I used to keep a bag of bacon "ends and pieces" around for cooking things that needed bacon fat.
Yeah I usually just cover em in olive oil and salt n' pepper n' dill. Pop em in the oven, done in 20m or so.
Post by: Imic on December 20, 2019, 04:05:17 am
Post by: Dunamisdeos on December 20, 2019, 03:59:36 pm
Post by: Iduno on December 20, 2019, 04:50:51 pm
Lard makes quite nearly everything taste better, honestly. It is a fact.
Someone get me a sodastream, stat.
Post by: Dunamisdeos on December 20, 2019, 05:13:56 pm
Lard makes quite nearly everything taste better, honestly. It is a fact.
Someone get me a sodastream, stat.
♩ ♪ ♫ ♬
The Lardstream
Infuses lard into / all of your foods!
Post by: TamerVirus on December 20, 2019, 06:36:50 pm
(https://cdn.shopify.com/s/files/1/0269/2121/products/Butter_Soda_Pop_94fa9149-0c28-4a02-9646-c0b6e6a2cc94.png?v=1571708694)
Post by: Dunamisdeos on December 20, 2019, 07:03:41 pm
Post by: Kagus on December 20, 2019, 11:57:55 pm
It may not be lard...butIt is, after all, the natural evolution of cream soda.
(https://cdn.shopify.com/s/files/1/0269/2121/products/Butter_Soda_Pop_94fa9149-0c28-4a02-9646-c0b6e6a2cc94.png?v=1571708694)
Post by: Rolan7 on December 21, 2019, 10:23:32 am
This barely counts as "food" talk, much less kitchen chemistry, but I had a Honeybun (tm) yesterday morning for the first time in years. It turned a 2km walk into 8km, no joke, it was night and day. I may be avoiding simple sugars a little too zealously... There's so much diabetes in my family though.
I'm tempted to do the same thing this morning, but it'd probably be smarter to find some mildly-sweetened starch so there's long-term energy afterward. Preferably something that stores dry and can be poured in a bowl. Dunno if that's a thing.
Actually, I had some dried fruit recently and that had a nice effect. I actually enjoyed it more than fresh fruit and it stores so much better. Yeah... I think a honeybun will get me to the grocery store and back, with some dry fruit (and more beans, because I always need more beans XD).
Post by: Dunamisdeos on December 21, 2019, 02:32:02 pm
Post by: Iduno on December 23, 2019, 08:42:07 am
Putting hot chocolate mix into coffee is the best drink possible.
Hmm. Hmm.
I have had coffee with cinnamon in it (I assume quite a bit, it's difficult to taste when I do it myself) which was very good. So, I assume, this would (https://en.wikipedia.org/wiki/Ibarra_(chocolate))be even better?
Post by: wierd on December 23, 2019, 08:48:59 am
No no no no no.
Do THIS instead.
Pour about 4 to 6 oz of milk into a tall glass
Put in the microwave for approx 1:30, or until the milk just starts to boil
Add 1 cap-full of real vanilla extract
Add 1 heaping tbs light brown sugar
Add 2 to 4 oz of the strongest espresso you can produce.
Squirt real whipped cream on top, about 4cm deep. Stir in.
Squirt more whipped cream on top as a garnish.
Bonus--
Add 2 pips dark chocolate and whisk in vigorously before adding whipped cream, garnish with chocolate shavings on the whipped cream.
Putting hot chocolate mix into coffee is the best drink possible.
Hmm. Hmm.
I have had coffee with cinnamon in it (I assume quite a bit, it's difficult to taste when I do it myself) which was very good. So, I assume, this would (https://en.wikipedia.org/wiki/Ibarra_(chocolate))be even better?
That depends on your political affiliation. ;)
(http://www.engrish.com/wp-content/uploads//2019/10/no-conservatives.jpg)
Post by: Dunamisdeos on December 23, 2019, 02:07:22 pm
I used Ghirardelli chocolate mix too, so you know it had a fancy name on the label.
Post by: Ulfarr on December 24, 2019, 05:06:02 am
Always pour a bit of the liquid on top of the powdered stuff and stirr it until it becomes like a thick paste. And then add the rest of the liquid. That way you won’t get those nasty floating clumps that refuse to dissolve.
Post by: Arx on December 24, 2019, 05:33:44 am
...does it have any preservatives?
Post by: §k on December 24, 2019, 08:08:00 am
Meat sliced.
Lettuce chopped.
Tomato chopped and peeled.
Egg.
Onion and chili pepper minced.
I added half inch of water into the skillet, heat it until it boiled, then added meat and let it boil for 1 minute. Turned of the oven and moved the meat to a bowl.
Added salt. Added the tomato and boiled and crushed with spatula until it became paste and dropped the egg on top of the tomato paste. Turned to lowest heat and let the egg be cooked. Moved the egg to the bowl.
Added some water and brought it to boil with high heat and put in lettuce and then turned off the oven and got the soup to the bowl. Added some soy s
Put some oil into the skillet and fried the onion and chili pepper and added them to the soup.
Post by: Iduno on December 24, 2019, 02:34:17 pm
I made some soup.
Meat sliced.
Lettuce chopped.
Tomato chopped and peeled.
Egg.
Onion and chili pepper minced.
I added half inch of water into the skillet, heat it until it boiled, then added meat and let it boil for 1 minute. Turned of the oven and moved the meat to a bowl.
Added salt. Added the tomato and boiled and crushed with spatula until it became paste and dropped the egg on top of the tomato paste. Turned to lowest heat and let the egg be cooked. Moved the egg to the bowl.
Added some water and brought it to boil with high heat and put in lettuce and then turned off the oven and got the soup to the bowl. Added some soy s
Put some oil into the skillet and fried the onion and chili pepper and added them to the soup.
I assume the chopped lettuce ends up like chopped celery? Did you add garlic or any spices? I can see cumin working out well in that soup.
Post by: §k on December 25, 2019, 08:58:33 am
Post by: Iduno on December 31, 2019, 10:29:12 am
I couldn't get out of bed earlier enough to make breakfast today. I Have No Tacos, And I Must Eat.
Post by: Dunamisdeos on December 31, 2019, 01:21:52 pm
Post by: MaximumZero on December 31, 2019, 01:25:30 pm
I want a goddam personal taco truck.Maybe one day when I can afford to retire, I'll run a food truck, and you can shop there. No guarantee of tacos, though. Probably pulled bbq meats and macaroni and cheese.
Post by: Dunamisdeos on December 31, 2019, 01:34:21 pm
I want a goddam personal taco truck.Maybe one day when I can afford to retire, I'll run a food truck, and you can shop there. No guarantee of tacos, though. Probably pulled bbq meats and macaroni and cheese.
Let me clarify.
I want a truck to pull up outside of my house and offer me cooked food on a daily basis.
Post by: Iduno on December 31, 2019, 02:03:32 pm
Kebabs would be harder to drive around for a few hours while constantly making (or have pre-made and keep heated, but that's not good kebab), but you would make bank.
Post by: nenjin on December 31, 2019, 03:46:56 pm
Semi-related, a Middle Eastern place opened very close to work, with a menu very close to the old Middle Eastern place near work that closed over a year ago.
Chicken Kebab (they call it Chicken Tikka but eh, not really), Saffron rice, some side veg, lentil soup, some low quality Naan, free Black tea....all for about $15. It's a goddam feast and I look forward to it every week.
Post by: Iduno on December 31, 2019, 04:16:16 pm
Yeah, the 10 to 15 minute cook time on chicken prevents it from being a viable food truck item. Most people don't expect to stand around that long in front of a food truck.
Yeah, you could possibly do a donair-type thing, or just a warming cabinet full of chicken like the Carne Asadas place here (grilled marinated chicken, so it's super moist).
I'm not joking, though. If I left a restaurant and someone offered me shwarma, I'd be reaching for my wallet.
Post by: Dunamisdeos on December 31, 2019, 04:35:34 pm
Post by: Iduno on December 31, 2019, 04:44:57 pm
I made a hard-boiled egg by baking it in my oven and it came out pretty fine.
I want to tell you that's not what words mean, but I've made "twice baked potato balls", where the second baking is in a deep fryer.
You need a big bowl to mix it all in, because nearly 50% of the finished product is potato.
Post by: Dunamisdeos on December 31, 2019, 06:35:14 pm
I made a hard-boiled egg by baking it in my oven and it came out pretty fine.
I want to tell you that's not what words mean, but I've made "twice baked potato balls", where the second baking is in a deep fryer.
You need a big bowl to mix it all in, because nearly 50% of the finished product is potato.
What do you call it when you make an egg, and its solid all the way through, but you didn't use water? Baked Eggses?
Post by: Tingle on January 01, 2020, 02:05:58 am
This mystery must be solved
Post by: wierd on January 01, 2020, 03:07:14 am
Brought frozen fajita meat in a bag, some corn tortillas, and the veggies to make them...
Brought them to work. Since we cannot use skillets of any kind at work, I instead brought my industrial hot air gun. (I keep it clean and tidy, so it's fine) Microwaved the veggies than hot-aired them to give them the carmelization they needed.
Worked out pretty good all things considered. Still not real fajitas though.
Post by: Yoink on January 02, 2020, 03:03:38 am
Wild.
Post by: wierd on January 02, 2020, 03:16:22 am
Because it sounds like what you really want is chutney...
Post by: Yoink on January 02, 2020, 03:25:05 am
Post by: wierd on January 02, 2020, 03:25:50 am
https://minimalistbaker.com/1-pot-spicy-mango-chutney/
Also.
https://www.foodnetwork.com/recipes/claire-robinson/spicy-cranberry-chutney-recipe-1922028
https://norecipes.com/green-chutney-recipe-coriander-chutney/
https://www.thespruceeats.com/spicy-lemon-chutney-2217725
There are plenty of spicy chutneys out there. :)
Post by: Kagus on January 02, 2020, 03:40:46 am
Post by: Iduno on January 02, 2020, 08:47:07 am
What do you call it when you make an egg, and its solid all the way through, but you didn't use water? Baked Eggses?
Yeah, I had the same thing with the "once baked and once fried potatoes, with the same ingredients as a twice-baked potato." Although "I baked an egg in the shell, it was good" is shorter and more impressive.
Made some "Fauxjitas" for lunch today.
Brought frozen fajita meat in a bag, some corn tortillas, and the veggies to make them...
Brought them to work. Since we cannot use skillets of any kind at work, I instead brought my industrial hot air gun. (I keep it clean and tidy, so it's fine) Microwaved the veggies than hot-aired them to give them the carmelization they needed.
Worked out pretty good all things considered. Still not real fajitas though.
I've also had good luck with re-heating fajita ingredients once they're cooked well.
"Chutney" is another one of those words that isn't nearly as specific as we might think it is, like curry or masala.
Yeah, but chutney is mostly Indian (and they like spice), where curry is a spice that gives its name to anything you put it in.
Edit: Yeah, just toss some cinnamon into that salsa, and report back. It sounds decent (https://www.seriouseats.com/2011/02/serious-heat-whats-your-secret-salsa-ingredient.html).
Post by: Kagus on January 02, 2020, 09:11:30 am
It's just that the words have different associations in English than they do in their native languages, because of the specific uses we've been exposed to.
And heck, most of what we ate in Hyderabad (which is reasonably southerly, and the rule of thumb is that the food gets spicier the farther south you go) didn't even register as hot for us, so while there was certainly a lot of spice (oh lord, was there ever... [Sounds of salivating]), there wasn't necessarily a lot of spicy...
Post by: Arx on January 02, 2020, 01:17:31 pm
Proper Indian chutneys can be fantastic. Also atchars, which are similar but formally distinct. They're also much easier to find than amchoor, which I've never actually seen in a shop despite having spent some time living in a city legendary for its Indian diaspora.
Post by: Iduno on January 02, 2020, 01:40:59 pm
Except a large number of curries don't even include curry leaves as an ingredient. The word "curry" just means "sauce", much like "salsa". And while a habanero salsa is indeed spicy, the marinara on a plate of spaghetti is also a salsa.
Salsa is just sauce, but Curry is either from Old English for Cuisine, or Tamil (Kari) for charcoal. Neither of those tells anyone anything, so you have to go with the understood meaning as opposed to defined meaning.
Post by: Kagus on January 02, 2020, 02:02:50 pm
Doesn't curry specifically refer to a sauce with yoghurt?Nope! Although that's probably one of the most popular example styles in the west, it's not an exclusive distinction. Plenty of light, more savory curries out there (but I'd hazard a guess that most do at least use ghee, because ghee is magic and one of the four basic food groups along with curd, rice, and salt).
Salsa is just sauce, but Curry is either from Old English for Cuisine, or Tamil (Kari) for charcoal. Neither of those tells anyone anything, so you have to go with the understood meaning as opposed to defined meaning.The split comes when the defined meaning in Europe/America is different and more specific than the defined meaning in India (or Thailand for that matter, but I don't know anything about that). In India, curry just means sauce. No, it doesn't tell anyone anything. Neither does "masala", which means "mix (of ingredients/spices)". You're still going to be offered masala dosa or thali with multiple curries. Which curries? What masala? Pffft, fuck you, eat it and find out!
We'd regularly eat lunch at a place that served rice with curry, masala, dal, fry, pickle, and sweet. "Dal" is the most descriptive of any of those, since it infers that the food article will contain lentils of some form. Details beyond that are guesswork. Fry means anything that's been fried. Pickle is... Pickle is pickle. I don't really know how to describe it offhand. Sweet is, you guessed it, some kind of dessert.
Everything changed wildly on a daily basis, but they still fit within the bounds of those categories... Because those categories are nebulous as fuck and aren't really even expected to tell you anything about what you're gonna eat.
Post by: Jimmy on January 03, 2020, 03:20:12 am
Post by: delphonso on January 03, 2020, 05:37:38 am
Japanese curry was brought with English navy officers who stayed and wanted 'a taste of home', referring to the Indian curry served in the UK. That's why Japanese curry is basically a gravy. It's also why Japanese curry is fucking awful.
Also, I'd kill for a masala dosa right now.
Post by: Kagus on January 03, 2020, 06:41:15 am
Also, I'd kill for a masala dosa right now.Wouldn't we all, brother... Wouldn't we all.
Post by: delphonso on January 03, 2020, 08:27:06 am
Anyway, here's a recipe for mapodoufu, which is sort of like tofu in curry. Not sure where you'll get doubanjiang, but if you can this is a solid easy meal. I skip the pork since I'm veg. Sichuan peppercorns (花椒 huājiāo) are hard to cook with. They make your mouth tingle, but have an excellent tart flavor comporable to pine. If you do it right, it brings out all the other spices. If you do it wrong, your tongue feels tingly. Still not bad.
https://www.allrecipes.com/recipe/260112/mapo-doufu/
Post by: Iduno on January 03, 2020, 01:09:55 pm
I bought Abuelita (I couldn't find Ibarra) chocolate and canned coconut milk (it's thicker than the bottled stuff for whatever reason). Tomorrow night I'll have non-dairy hot chocolate, with a bit of spiced rum to thin it out.
Also, I'd kill for a masala dosa right now.
Well, we do have a good south Indian place here that serves them. This is a joke, I don't need someone killed.
Post by: Kagus on January 03, 2020, 01:34:14 pm
Sadface.
EDIT: And I just checked the menu of the new place he's working at... $20 for a single serving (only $17 for veggie dishes!), and they don't even have chole bhatura... Which was kinda the whole reason I went to the old place.
Post by: delphonso on January 04, 2020, 07:24:09 am
Post by: Jimmy on January 04, 2020, 04:54:41 pm
Then again, this isn't the politics thread, and I don't have first-hand experience, so instead I'm simply going to say that I'm really enjoying green coffee kombucha recently instead of instant coffee. Great buzz, slower tail, doesn't seem to give you the coffee shits an hour later.
Post by: §k on January 05, 2020, 05:11:08 am
Post by: Iduno on January 05, 2020, 12:33:06 pm
Could also go in the drunk thread, but it's food chemistry-related so I'm putting it here.
I bought Abuelita (I couldn't find Ibarra) chocolate and canned coconut milk (it's thicker than the bottled stuff for whatever reason). Tomorrow night I'll have non-dairy hot chocolate, with a bit of spiced rum to thin it out.
Trip Report:
First try was done entirely in the double-boiler (a pot that sits on another pot, the lower pot only has water boiling in it to heat up the upper pot). It was gritty, and settled out. Pretty good, though.
Second try was me warming the chocolate to soften it in the double-boiler, then adding the coconut milk and simmering it on the burner directly. This was a major improvement in the texture. The extra heat is necessary.
Also, depending on how spiced your spiced rum is (and with what flavors), added cinnamon, ground cloves, and chili powder (enough that you notice it was added, but not enough to quite taste it) is a good idea.
Southwestern China has arguably the best chili and spice in the country. Other food that relies on chili and spice might not stand out much. Japanese food, on the opposite of spice and chili, is somewhat popular there among foreign restaurants.
Thai Curry, being made from coconut and as much spice as is reasonable, is the best curry. I'm saying that as someone planning on going to one of the Indian restaurants nearby in a few hours.
Edit: I also made my hot chocolate with boxed (dried) coconut cream for completeness. You know how everyone loves gritty drinks that go down like sandpaper? Powdered coconut cream is like canned coconut milk, except more effort and more grittiness/sandpaper mouthfeel. Fuck that shit if you're not making curry.
Post by: Iduno on January 15, 2020, 02:20:31 pm
Post by: fqllve on January 15, 2020, 02:24:53 pm
Post by: Iduno on January 15, 2020, 03:04:03 pm
Isn't that just a Hot Pocket?
Huh. That does sound like a flat hot pocket. One way to find out. (http://kitchenwindowclovers.com/chocolate-peanut-butter-pretzel-pop-tarts-video/) Except, the weird canned nacho cheese instead of peanut butter.
Post by: Rolan7 on January 15, 2020, 03:07:03 pm
Yes this is correct. Subjective but correct.Southwestern China has arguably the best chili and spice in the country. Other food that relies on chili and spice might not stand out much. Japanese food, on the opposite of spice and chili, is somewhat popular there among foreign restaurants.
Thai Curry, being made from coconut and as much spice as is reasonable, is the best curry. I'm saying that as someone planning on going to one of the Indian restaurants nearby in a few hours.
Post by: Cruxador on January 27, 2020, 09:34:42 pm
Post by: Yoink on January 27, 2020, 09:43:31 pm
Post by: nenjin on January 27, 2020, 09:56:53 pm
Messed up the first batch because we got the proportions wrong on the Semolina flour and had to toss out the dough ball.
Second batch went pretty well. I can't claim times were uh, completely accurately followed.
But it came out pretty decent. She seemed to really like it, I was a bit more critical. But I think that had a lot to do with the sea salt the recipe called for sprinkled over the top. I dunno what it is, maybe I'm just sensitive to salt, but once I crunched into one of those flakes, I couldn't taste anything else.
If I had to do it over I'd:
a) not knead the shit out of it so much. I think the texture was fine but I expected it to be, I dunno, softer.
b) Would spread it more evenly across the pan. In an effort to get it square the edges got kinda thin, and therefore crispy. I'd try to keep a consistent depth across the whole thing next time.
c) Definitely would not use Sea Salt flakes next time. I would much rather just go with table salt so it's not a minefield of saltiness.
d) I'd probably play with more ingredients. Rather than Rosemany we used garlic, oregano, basil. (You know, classic Italian shit.) Also sliced black olives on top. I may just have been too drunk, but I don't know if the flavors came across. Did I not use enough? Was it all drowned in the olive oil? I dunno. Recipes seem kinda restrained for what they put in focaccia, but I think if I were to try again, I might be more adventurous. Grated asiago cheese over the top to finish, maybe some actual garlic thrown in the dough rather than garlic powder. All sorts of stuff you could load it up with, although after you've poked holes in it, I don't know how much weight or grease or w/e the dough would actually support.
Anyways, stupidly easy to make, took about 3 hours which is almost all proofing and rising time, lots of stuff you can do with it. Would recommend. Have at least half a bottle of olive oil on hand, it compromises like 70% of the calories in the thing. I got my recipes from the Food Wishes channel. https://www.youtube.com/watch?v=0AmALM0liI0
Post by: Iduno on January 28, 2020, 08:39:40 am
Recipes seem kinda restrained for what they put in focaccia, but I think if I were to try again, I might be more adventurous. Grated asiago cheese over the top to finish, maybe some actual garlic thrown in the dough rather than garlic powder. All sorts of stuff you could load it up with, although after you've poked holes in it, I don't know how much weight or grease or w/e the dough would actually support.
Ooh, the cheese would help add the salt flavor back in. I think focaccia is supposed to be salty, but I agree it's usually saltier than I want.
a) not knead the shit out of it so much. I think the texture was fine but I expected it to be, I dunno, softer.
I learned with pizza dough that over-kneaded (gluteny, which will become stretchy and chewy) bread can be softened by letting it rest and rise a bit. That will also make it easier to stretch to fit the pan. Works with pizza dough, although I'll sometimes leave that in the fridge for a day or two.
Post by: nenjin on January 28, 2020, 12:27:58 pm
Post by: Iduno on January 28, 2020, 01:13:29 pm
Post by: Kagus on January 28, 2020, 01:42:48 pm
Yeah, and pizza dough gets stretched thin enough that too much kneading doesn't really show up in the final product.You underestimate how much I knead a pizza right now.
Post by: Dunamisdeos on January 28, 2020, 03:18:51 pm
I add onions, egg, and peas. I use sesame oil, soy sauce, and a bit of hoisin sauce to flavor the rice. I don't own a wok so it gets put in a deep pan at high heat and gets fluffed constantly.
It's super delicious.
Post by: nenjin on January 28, 2020, 04:21:21 pm
Chicken
Peas
Spinach
Onion
Mushrooms
Soy Sauce
Sesame Oil
A dash of Rice Wine Vinegar
Chicken Bouillon
Salt
Garlic Powder
Black Pepper
Butter
Trick I learned was to cook the rice first and let it cool so it gets sticky.
Then do all your ingredients in the skillet. When the rice goes in so do the wet seasonings.
And most importantly, right before it's done you finish it with butter.
Post by: Dunamisdeos on January 28, 2020, 04:54:07 pm
I do add chicken as well, when I have it. I add a bit of wine to the chicken when cooking. I also use fresh garlic.
The spinach sounds like a great idea.
Post by: nenjin on January 28, 2020, 05:48:34 pm
Two slats of butter is well worth the calories for what it does for the flavor.
Admittedly I got this from a channel that was like "how to make restaurant quality fried rice" and several videos agreed that finishing with butter is what gives it that restaurant quality and flavor.
Post by: Dunamisdeos on January 28, 2020, 07:05:59 pm
I might make fried rice tonight and chuck some butter up in it. I'll let you know what I think!
Post by: Iduno on January 29, 2020, 08:43:28 am
Yeah, and pizza dough gets stretched thin enough that too much kneading doesn't really show up in the final product.You underestimate how much I knead a pizza right now.
*golf clap*
Post by: Dunamisdeos on January 29, 2020, 02:41:13 pm
Post by: scriver on February 07, 2020, 11:50:03 am
Post by: Telgin on February 07, 2020, 12:03:58 pm
So, I found a simple recipe and gave it a shot. All you had to do was cut off a little of the bottom so the onion sits flat, then cut out a pit in the top. Put a bouillon cube in the pit, then pack the rest with butter (I only used about half a tablespoon, but the recipe called for more). Bake at 350F for an hour. As the butter melts, theoretically it dissolves the bouillon and carries it down into the onion.
It came out surprisingly good, but I learned two things:
1. It needed to bake a bit longer, or maybe hotter. 1h 15m might have been better. It was still a little too crunchy for my tastes, but some might have liked it like it was.
2. The bouillon didn't disperse through the layers of the onion particularly well, so I may skip that next time and just salt it after it bakes and I break it up a bit.
Post by: Iduno on February 07, 2020, 12:40:35 pm
butter (I only used about half a tablespoon, but the recipe called for more
2. The bouillon didn't disperse through the layers of the onion particularly well, so I may skip that next time and just salt it after it bakes and I break it up a bit.
That also probably affected how well the onion cooked. I usually look up 3 recipes when I make something new, and try to not substitute or change anything the first time.
Also, this reminds me of the onions that come with the grilled half chicken I get for lunch sometimes. The onion picks up enough marinade that it turns orange-y. Delicious, though (except when it's too limp).
Post by: Mephisto on February 07, 2020, 12:52:02 pm
Post by: Imic on February 07, 2020, 01:04:52 pm
Post by: Kagus on February 07, 2020, 01:35:22 pm
Also that's definitely going in the OOC thread.
Post by: Telgin on February 07, 2020, 02:03:20 pm
butter (I only used about half a tablespoon, but the recipe called for more
2. The bouillon didn't disperse through the layers of the onion particularly well, so I may skip that next time and just salt it after it bakes and I break it up a bit.
That also probably affected how well the onion cooked. I usually look up 3 recipes when I make something new, and try to not substitute or change anything the first time.
Possibly. Anyone changing a recipe before trying it gets what they deserve I suppose. In my case I think I cut the pit too small since that's all of the butter that would fit, but that too could have been implicated in it not turning out perfectly.
Post by: nenjin on February 07, 2020, 02:50:46 pm
Post by: Iduno on February 07, 2020, 03:01:10 pm
Possibly. Anyone changing a recipe before trying it gets what they deserve I suppose. In my case I think I cut the pit too small since that's all of the butter that would fit, but that too could have been implicated in it not turning out perfectly.
I mean, not judging, we all do it. Another solution would be to try to pry the layers apart slightly would probably help the flavor seep in better.
After seeing a YouTube video on it (by Townsends I believe it was), I tried baking an onion.
Who?
Post by: Dunamisdeos on February 07, 2020, 03:22:01 pm
Post by: Kagus on February 07, 2020, 03:27:20 pm
Post by: Mephisto on February 07, 2020, 03:48:22 pm
Possibly. Anyone changing a recipe before trying it gets what they deserve I suppose. In my case I think I cut the pit too small since that's all of the butter that would fit, but that too could have been implicated in it not turning out perfectly.
I mean, not judging, we all do it. Another solution would be to try to pry the layers apart slightly would probably help the flavor seep in better.After seeing a YouTube video on it (by Townsends I believe it was), I tried baking an onion.
Who?
Townsends. (https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw) Amongst other things, they've got some neat historic (US) food videos.
Post by: Dunamisdeos on February 07, 2020, 04:10:59 pm
I completely misread that as "cherry" cream sauce, and began to wonder just what sort of abomination you'd concocted...
Ykno tho I bet if you put like some sugar up in that it'd be a great sauce for desserts.
This one was for pasta and has sherry and lemon zest and garlic.
Post by: Iduno on February 07, 2020, 04:56:17 pm
I completely misread that as "cherry" cream sauce, and began to wonder just what sort of abomination you'd concocted...
Ykno tho I bet if you put like some sugar up in that it'd be a great sauce for desserts.
This one was for pasta and has sherry and lemon zest and garlic.
Desert Pizza is...food. I'd try dessert pasta.
Post by: Telgin on February 21, 2020, 09:39:25 am
In the end, bread is bread, but the crust is way better than grocery story bread and it has... more body, is the best way I can think to describe the texture.
The only downside is that it took like 6 hours to make, since it has to rise for a few hours at a time twice. I wish I hadn't done it on the same day I had to get up at 5 AM for a network maintenance window since I didn't get to bed until 1 AM.
Post by: Kagus on February 21, 2020, 10:19:08 am
I noticed this last time around that there was a producer offering jars of kimchi. I fucking love kimchi, so I had to jump for a couple jars to see how much these presumably whitebread norskies could manage to put some together... Also, good fucking luck trying to find the stuff anywhere else, it's WAY too "weird" and "foreign" for Norwegians to conceivably purchase (I had a friend who legitimately thought I was pulling his leg when I told him that, yes, tacos can be made with fish).
It's... Well, it's very Norwegian. First of all, they're using finely shredded cabbage instead of the big chunky bits, and also the spice is a bit toned down... Honestly, it's a bit more like just sauerkraut with a bit of chili added in than what I'd call "proper" kimchi.
But once you get over the disappointment of its inauthenticity, it's not that bad. Chili sauerkraut is kinda growing on me.
Post by: Iduno on February 21, 2020, 10:24:04 am
(I had a friend who legitimately thought I was pulling his leg when I told him that, yes, tacos can be made with fish).
Fish tacos with cabbage and a mango-habanero salsa.
Chili sauerkraut is kinda growing on me
Have you tried to heat it in a pan before serving?
I do that with regular sauerkraut, usually with a bunch of caraway seed. I don't know what a caraway is, but them seeds are good. On top of a hamburger made of pork, with swiss cheese. Maybe on rye bread. Is it lunch yet?
Post by: Kagus on February 21, 2020, 10:40:16 am
Have you tried to heat it in a pan before serving?I have not! I just got back from the gym with workout munchies, so I've been forking the stuff straight out of the jar like any civilized person would do.
Caraway is pretty popular up here, the national spirit is actually primarily flavored with the stuff (there's also dill, which my dad is particularly fond of, but he just spices his own and tells the commercial brands to stuff themselves anyways). It's a... Particular taste. As with a few other elements of Norwegian cuisine, you either love it wholeheartedly or hate the very sight of it. Brown cheese falls into that category as well, and I think a number of people also have similar feelings with the tomato mackerel.
Oh yes! We also have "Nøkkelost", which directly translates to Key-cheese because that definitely tells you what you're in for! It's a yellow cheese with cloves and cumin seeds in it. Another particular flavor.
Post by: Iduno on February 21, 2020, 11:26:09 am
Then again, your country is accused of adding lye to fish to make a horrible fish soap, and then just eating it like that's a choice sane people might make. So who knows what's actually true.
Post by: Kagus on February 21, 2020, 11:48:25 am
Mmmm, yes, good ol' lutefisk... Depending on who's making it, it's actually surprisingly edible. Smells like a dead man's fart when it comes out of the oven though.
It is absolutely intended solely as a vehicle for pea stew, crispy bacon bits, vast amounts of butter and multiple helpings of aquavit though.
Post by: Iduno on February 21, 2020, 12:41:08 pm
Hmm, not too sure about fish cocks... I mean "kokk" is the Norwegian word for "cook (noun)", and "kokt" is similarly "cooked (adjective)"... Perhaps fiskekaker? "Kake" has the sort of 'ah' sound as in cock, and fish cakes are a very traditional part of norskie gastronomy... despite primarily just being mushy fish-flavored cardboard.
Mmmm, yes, good ol' lutefisk... Depending on who's making it, it's actually surprisingly edible. Smells like a dead man's fart when it comes out of the oven though.
It is absolutely intended solely as a vehicle for pea stew, crispy bacon bits, vast amounts of butter and multiple helpings of aquavit though.
Now that I've got enough food and caffine in me to do something approaching thought, I think the literal is "fish rooster" or "rooster fish". I cannot, however, remember where I heard that. That is in the inaccessible past.
Post by: Kagus on February 21, 2020, 01:02:43 pm
And now I'm deathly curious what dish might have a related name. I mean, we call monkfish fucking breiflabb (wide... "flabb")... We have fish cakes, fish pudding, fish soup, rakfisk, tørrfisk, lutefisk, fiskemølje, gravlaks, røkelaks... About a bazillion different variations of pickled herring... Makrell i tomat... That's about all I'm coming up with offhand.
Oh yeah, and caviar in a tube. Great on sandwiches for the kids!
We also drink a lot of cod liver oil. S'good for ya. *Hork*
EDIT: Okay, hang on a second... Managed to find a Wikipedia article in nynorsk [spitting noises], that describes the tradition where competitive flyfishers in France raise roosters with "feathers especially well-adapted to becoming fly lures". Fiskehaner/hanar, fishroosters. Of note is the modern breed, coq de pêche du Limousin... Limousine fishroosters.
Post by: Yoink on February 21, 2020, 04:32:04 pm
I recently discovered that some People make mashed potato so mashed that it’s practically a liquid. Mashed potato should be thick and buttery! Filling in the mouth, swallowed whole! Due to this discovery, I am now forgoing mashed potato entirely, and will now subsist on raw potato instead.Yeah, that's gross. It's supposed to be dry and fluffy!
Post by: Urist McScoopbeard on February 21, 2020, 04:40:54 pm
It shouldn't be liquid by any means, but it should go down easily.
NOR shall it be "Dry" and coming away in chunks--except perhaps rarely when the potatoes are home-mashed and already QUITE buttery.
That's me 2 cents.
Post by: Iduno on March 09, 2020, 12:05:00 pm
Now, I'm lactose intolerant, so I go ahead and order it. "Covered" in sour cream is underselling it. There was half as much melted sour cream as there was enchilada. It pooled up along the edge of the plate. Warm sour cream as a sauce is awesome, and also it was covered in (soft) cheese.
Post by: Mephisto on March 09, 2020, 12:09:42 pm
Post by: Iduno on March 09, 2020, 03:02:23 pm
My condolences to your contacts of the day, be they coworkers, friends, family, or other.
Yeah, my stomach isn't happy, and it will continue to be unhappy next time I do this.
Post by: Iduno on March 13, 2020, 10:18:35 am
Anyway, someone with more money than sense (or at least some rum and a ham) should make this and report back.
Post by: Iduno on March 20, 2020, 01:21:22 pm
Post by: Dunamisdeos on March 20, 2020, 07:06:17 pm
Post by: delphonso on March 20, 2020, 08:54:54 pm
Post by: Dunamisdeos on March 20, 2020, 08:59:44 pm
https://www.youtube.com/watch?v=glZC65tg4Ew (https://www.youtube.com/watch?v=glZC65tg4Ew)
Post by: delphonso on March 20, 2020, 09:15:50 pm
Also, no dairy here except eggs. And boy, that video really makes it look nice. Add about two cups of oil to get a more accurate picture of how they've been cooking here...
Post by: Iduno on March 22, 2020, 12:24:24 pm
Waht the hell is rum ham that sounds ungodly.
We have a comedy TV show (so probably Online somewhere) about 4 terrible idiots in Philadelphia, called It's Always Sunny In Philadelphia. 2 of them tried to get around the no alcohol at the beach rule by making a rum-infused ham and eating that. That attracted wild dogs, so they got on a raft and ate their ham in the ocean, without first anchoring the raft...
The first few seasons were...not always good at making it clear that they have bad opinions because people with those opinions are terrible, but the newer seasons have been better and except for one season, funnier.
Also, no dairy here except eggs.
Eggs are what now?
Post by: Kagus on March 24, 2020, 03:09:13 am
Post by: Imic on March 24, 2020, 04:04:17 am
Eggs are raw meat, same as honey and other forms of dairy.Do not start that argument, please. I like eating food and being alive, I don’t want to stop yet.
Our shops are still open, though the people working there are now wearing various articles of anti-disease clothing. Most people are stocking up anyway, myself included. I’ll probably be baking my own bread by the end of this.
Post by: delphonso on March 24, 2020, 05:18:13 am
I recommend stuff that you can cycle down. At the end of whatever you make, veggies can be mashed into patties and cooked similar to burgers. Good for using scraps or something you're sick of eating. Cover it with bread and ketchup.
Post by: ZBridges on March 24, 2020, 05:19:53 am
Post by: Iduno on March 24, 2020, 07:53:51 am
Eggs are raw meat, same as honey and other forms of dairy.
When I was working in a grocery store, a coworker told me she thought eggs were dairy, because they "came from" chickens the same way as milk comes from cows. She freaked out when she learned that eggs were, in fact, chicken fetuses and quit eating them. I didn't realize she was unaware of that.
Post by: delphonso on March 24, 2020, 08:46:01 am
Eggs aren't fetuses - they're eggs. Almost never fertilized, which is why I eat them as a vegetarian. I also eat fish roe, when it comes up.
Post by: Iduno on March 24, 2020, 11:00:55 am
Apparently this is a common mistake. Probably because eggs are in the "dairy" section in supermarkets. I feel bad for this mistake, since I'm from America's Dairyland.
Eggs aren't fetuses - they're eggs. Almost never fertilized, which is why I eat them as a vegetarian. I also eat fish roe, when it comes up.
That's where I was living when the coworker told me that. Also, yes, eggs are eggs, but trying to explain that to someone without that knowledge is a bit circular.
Post by: Ulfarr on March 26, 2020, 11:34:03 am
Post by: Iduno on March 26, 2020, 11:41:25 am
I made fresh pasta. Now I didn't use any pasta making machine and all I can say is that doing it by hand wasn't worth the effort (~3h total). They were decent enough but not that much better to the store bought ones to justify doing it again for any other reason other than for shits and giggles.
Yeah, if I was awesome at it like the pasta-making lady on the Salt, Fat, Acid, Heat show (and, currently had any way of getting eggs or any sort of sauce), I'd definitely do it. I guess it's cheaper than store-bought, but my time theoretically has some value. Better than dried, anyway.
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Post by: Ulfarr on March 26, 2020, 11:48:02 am
Post by: nenjin on March 26, 2020, 12:05:34 pm
Post by: Imic on March 26, 2020, 12:07:25 pm
Post by: Iduno on March 26, 2020, 12:52:19 pm
I love sourdough but it's definitely to taste. I know some people that can't stand it.
That's a good way to know which people are terrible and should not be allowed opinions about food.
Sourdough is best bread.
This is correct.
Post by: Telgin on March 26, 2020, 12:59:04 pm
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
Unrelated, but I managed to set a tea bag on fire while making tea yesterday. The little tab at the end of the string was dangling a little too close to the stove eye...
Post by: Iduno on March 26, 2020, 01:04:05 pm
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
It's supposed to be ~19 C/66 F at the coolest point of the night (right at dawn). Looks like Sunday morning before dawn will be tolerable, except the for the being awake at that hour portion. Good advice, thank you.
Post by: nenjin on March 26, 2020, 01:18:18 pm
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
Unrelated, but I managed to set a tea bag on fire while making tea yesterday. The little tab at the end of the string was dangling a little too close to the stove eye...
You put the teabag in while it's still on the stove?
Post by: Iduno on March 26, 2020, 01:25:12 pm
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
Unrelated, but I managed to set a tea bag on fire while making tea yesterday. The little tab at the end of the string was dangling a little too close to the stove eye...
You put the teabag in while it's still on the stove?
I think tea is supposed to be added to boiling water. I have seen people (in the US only) add it to slightly warm water and try to get that to work. But I have also seen people (again, in the US) add the boiling water to a plastic gallon (~2 liter) pitcher, put in 2-3 of the cheapest tea bags (including the paper tag on the end of the string) into the pitcher, and add sugar until it's cloudy and brownish. Then then chill it and think that, instead of being horribly ashamed of their life decisions, they made something you could reasonably consume.
Post by: Telgin on March 26, 2020, 01:43:58 pm
Post by: Ulfarr on March 26, 2020, 01:52:00 pm
Also don't put boiling water to just any plastic containers. If the container's walls are too thin it might get pierced or shrunk and you might get yourself burned from the spill (it happened to me with certain soda bottles when i tried to make a bed warmer) and if you are going to consume whatever you put inside you have to make sure that said plastic won't degrade/defuse into the liquid ( I think HDPE is the current standard for high temperature food grade polymers).
Post by: nenjin on March 26, 2020, 02:03:41 pm
Sounds safer than draping combustible products over your stove though :P
Post by: Ulfarr on March 26, 2020, 02:07:31 pm
Post by: Imic on March 26, 2020, 02:12:05 pm
Post by: Iduno on March 26, 2020, 03:05:45 pm
The tea crowd is going to crucify us for using tea bags anyway
Also, your body, for the plastics you're ingesting.
Post by: Kagus on March 26, 2020, 03:12:06 pm
But as it turns out, most people don't know shit about tea and are perfectly fine putting some sort of vaguely hot water into a mug and leaving the bag in until the last drop. Like me.
I have a friend who's a massive coffee nerd and she's turned some attentions toward tea in recent months as well. Hence why I get to know about these things and how I'm doing it wrong.
Post by: Ulfarr on March 26, 2020, 03:40:50 pm
But as it turns out, most people don't know shit about tea and are perfectly fine putting some sort of vaguely hot water into a mug and leaving the bag in until the last drop. Like me.
I don't know shit about tea and I often just leave the bag inside until the end too
Post by: Sirus on March 26, 2020, 06:23:30 pm
iced.
/me flees
Post by: Max™ on March 26, 2020, 09:44:35 pm
Last time the mother-in-law made spaghetti she did some quick and easy provolone cheesetoast as well so after I ran out of noodles I scooped the last of the meat/sauce on one half of the toast and put the other on top to make a surprisingly nomnom sammich but I didn't know what to call it.
Since spaghetti is at least supposed to be pseudo-italian and the sammich resembles a sloppy joe I was spitballing names when the missus did the thing.
She says "sloppy guido?" and damned if that isn't the best one.
So now when I eat spaghetti I "finish it off with a sloppy guido" which is in no way a crude sexual joke how dare you sir?
Post by: scriver on March 27, 2020, 05:40:36 am
and who the fuck even knows what kukicha is.
Heh. Cock chai.
I drink my tea
iced.
/me flees
Ice tea is the punk of tea
Post by: Eschar on March 27, 2020, 12:46:17 pm
Post by: Max™ on March 27, 2020, 07:27:00 pm
Tea level: Teximum
Post by: Ziusudra on March 27, 2020, 07:42:31 pm
I mix a bunch of tea and sugar in water in a big fucking glass jar and leave it in the yard until I think it's ready.Sun tea (https://thepioneerwoman.com/food-and-friends/how-to-make-sun-tea/) is best tea.
Tea level: Teximum
Post by: Max™ on March 27, 2020, 09:11:47 pm
Post by: Iduno on March 27, 2020, 11:17:02 pm
Got that sweetness that damn near tricks your mind into thinking it's actually savory and a tart pop to finish it.
This reminded me of my very dumb idea "pretzel pop-tarts full of nacho cheese", but I also just told someone to toast a pb&j in a frying pan, so I guess my brain still works?
Post by: scriver on March 29, 2020, 11:18:48 am
I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good
Post by: itisnotlogical on March 29, 2020, 11:21:12 am
It turned out to be pointless, because the syrup and sweetness of the boxed batter completely overwhelmed any flavor the bacon might have brought. It wasn't bad per se, but there was no reason to do it in the end.
Post by: scriver on March 29, 2020, 11:33:22 am
Post by: Max™ on March 29, 2020, 01:52:32 pm
Post by: Kagus on March 29, 2020, 04:14:56 pm
I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
Aww yeah boi, I like 'em thicc and * F L A T *
Like an alien saucer, Unidentified Flying Penis
Post by: nenjin on March 29, 2020, 04:24:04 pm
I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.
I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good
I think there's a pretty big difference between just making fried rice and making it with care. At least, when I looked up restaurant quality fried rice and made it, it came out better than any other fried rice someone has made for me at their home.
Post by: scriver on March 29, 2020, 04:47:56 pm
I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
Aww yeah boi, I like 'em thicc and * F L A T *
Like an alien saucer, Unidentified Flying Penis
I call mine "the Bandworm"
I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.
I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good
I think there's a pretty big difference between just making fried rice and making it with care. At least, when I looked up restaurant quality fried rice and made it, it came out better than any other fried rice someone has made for me at their home.
There was egg involved
This surprised me
Post by: da_nang on March 30, 2020, 08:29:29 am
Spoiler: Basic dough recipe, adapted from a french bread recipe (click to show/hide)
One was in the fridge for ~12 hours, another for ~40 hours. I didn't have any plastic to cover it so I used a towel. Caking ensued.
The first was formed into 16 small round breads and put into the oven ASAP for 20 minutes at 225ºC. No wash.
The second was divided in half. The first half was formed into eight small round breads and were put on a plate and left on the counter for 30 minutes before they were put into the oven for 20 minutes. No wash.
The other half was put into the fridge until the first half was done. After that, it too was made into eight small breads and were put on a plate and left on the now warm kitchen stove for 30 minutes before they were put into the oven for 20 minutes. No wash.
Results after cooling down:
Both batches produced breads of about the same size. The crust is decently hard, but is darker on the second batch. Consistency is about the same. The inside is firm with no large bubbles.
Taste is about the same, though both batches may be slightly different from white wheat bread without cold fermentation. Hard to tell. Might be due to the flour that was used.
Might try with white wheat flour next time.
Post by: Iduno on March 30, 2020, 09:30:13 am
I've been experimenting with cold fermentation of yeast dough during the lockdown.
Results after cooling down:
Both batches produced breads of about the same size. The crust is decently hard, but is darker on the second batch. Consistency is about the same. The inside is firm with no large bubbles.
Taste is about the same, though both batches may be slightly different from white wheat bread without cold fermentation. Hard to tell. Might be due to the flour that was used.
Might try with white wheat flour next time.
I noticed a huge difference when making pizza dough. It's much less stretchy and chewy (very important for pizza dough, so I would only recommend this for other types of bread) after fermenting for a while, but delicious and maybe stickier. I could tell it had fermented "enough" based on the smell; it ended up with a noticeable fermented smell to it like a sourdough.
Plastic wrap should also keep the moisture in better, if you don't have a lid.
Edit: Does anyone have advice on making dried beans into good food? I've been soaking them for ~3 days and boiling them for over an hour before adding anything else, and they're still dry and not-quite-crunchy.
Post by: Kagus on March 30, 2020, 10:35:23 am
Post by: Iduno on March 30, 2020, 12:07:37 pm
Depends on the beans, some take longer and more prep than others.
Okay. I'm shooting for a week of soaking this time. I added some garlic salt to the water and I'm leaving them in the fridge. Hopefully that will prevent anything trying to grow in the water.
Edit: And I made a good omelette. Cut up some green peppers (wash everything extra well) into ~thumb-sized "squares", heated them in the pan with a bit of oil, once they started to sizzle a bit and smell good, I threw some garlic salt and other seasonings in the pan, and beat the eggs until they were full of air. mixed the veg and seasonings one last time before pouring the egg over it, covered with a lid, and let it cook. I turned off the heat before flipping the omelette. Everything was still fluffy while being cooked all the way through. The salt brought out the other flavors nicely.
Post by: Max™ on March 30, 2020, 02:44:44 pm
Thick and flat makes me think of uromastyx tummy scritches (https://www.youtube.com/watch?v=ZX_3LrOmoD4) which are not to be eaten because they eat flowers.I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
Aww yeah boi, I like 'em thicc and * F L A T *
Like an alien saucer, Unidentified Flying Penis
Post by: Cruxador on March 31, 2020, 11:27:35 am
Maybe I use normie beans or something, but I've never had to soak for more than about 30 hours. I think even with salt, your beans are going to get sour. I don't refrigerate soaking beans though, so I don't really know what effect that will have (aside from slow down the soak obviously) but I think it depends a lot on what kind of microbes live where you're at. At least where I'm at, it's easy to tell. Once the top of the water starts to have a foam of protein, then it's time to freeze or use the beans or else they'll be sour.Depends on the beans, some take longer and more prep than others.
Okay. I'm shooting for a week of soaking this time. I added some garlic salt to the water and I'm leaving them in the fridge. Hopefully that will prevent anything trying to grow in the water.
Speaking of, one thing you can try is to freeze it after soaking, which breaks the cells apart. Personally I tend not to find it necessary, but my grandmother* insisted it was the key to good beans. I find the cook time to be the most important.
When I do it, I bring the beans to boil for 20 minutes or however long it turns out to be, but that kind of ballpark, and then set them on a high simmer for the rest of the afternoon. This works if you're cooking them straight up (although I've never tried without at least some salt and garlic) or if they're already in something like chili.
Since types have been brought up, I'll discuss that as well, although it's hard to do it entirely in In English, because in English beans are just beans. In Spanish I use frijoles and habichuellas, which are small flavorful beans and medium sized ones with more of a starchy texture. I can verify that it works okay with alubias (the big white ones that make you fart) but I don't use them since they're not my preference. I don't know about porotos (big colored ones with more tooth).
As for some of the specific cultivars that I have in my pantry right now, I can only find an English name for kidney beans and navy beans. Other than that I'm only getting translations like "black bean" and "small red bean" which is maybe not so helpful.
Anyway, I've never had difficulty making beans of any kind so I don't know that this is the issue to begin with. But I'm also not tasting your beans so who knows what's going on.
*not the sort of grandmother who has been perfecting her technique for half a century though, don't assume the near-divine culinary expertise that some people attribute to that age class.
Post by: Iduno on March 31, 2020, 12:09:35 pm
Maybe I use normie beans or something, but I've never had to soak for more than about 30 hours. I think even with salt, your beans are going to get sour. I don't refrigerate soaking beans though, so I don't really know what effect that will have (aside from slow down the soak obviously) but I think it depends a lot on what kind of microbes live where you're at. At least where I'm at, it's easy to tell. Once the top of the water starts to have a foam of protein, then it's time to freeze or use the beans or else they'll be sour.Depends on the beans, some take longer and more prep than others.
Okay. I'm shooting for a week of soaking this time. I added some garlic salt to the water and I'm leaving them in the fridge. Hopefully that will prevent anything trying to grow in the water.
Speaking of, one thing you can try is to freeze it after soaking, which breaks the cells apart. Personally I tend not to find it necessary, but my grandmother* insisted it was the key to good beans. I find the cook time to be the most important.
When I do it, I bring the beans to boil for 20 minutes or however long it turns out to be, but that kind of ballpark, and then set them on a high simmer for the rest of the afternoon. This works if you're cooking them straight up (although I've never tried without at least some salt and garlic) or if they're already in something like chili.
Since types have been brought up, I'll discuss that as well, although it's hard to do it entirely in In English, because in English beans are just beans. In Spanish I use frijoles and habichuellas, which are small flavorful beans and medium sized ones with more of a starchy texture. I can verify that it works okay with alubias (the big white ones that make you fart) but I don't use them since they're not my preference. I don't know about porotos (big colored ones with more tooth).
As for some of the specific cultivars that I have in my pantry right now, I can only find an English name for kidney beans and navy beans. Other than that I'm only getting translations like "black bean" and "small red bean" which is maybe not so helpful.
Haricots Rouges, according to the bag. I think the last ones started going sour, and also were still crunchy. Maybe they're "supposed to" be almost crunchy?
Post by: Cruxador on March 31, 2020, 12:28:47 pm
Haricots Rouges, according to the bag. I think the last ones started going sour, and also were still crunchy. Maybe they're "supposed to" be almost crunchy?I think that should be more or less just the same as the kidney bean I have, so although it's not the softest of cultivars, it shouldn't be to the extent that it can be called crunchy. Anyways three days should definitely be more time than they need to soak, so it's definitely a question of cooking rather than soaking. Especially if you're comparing to canned beans and want that kind of texture, you need to cook them for a long time at a low temperature.
Post by: Iduno on March 31, 2020, 12:34:30 pm
Haricots Rouges, according to the bag. I think the last ones started going sour, and also were still crunchy. Maybe they're "supposed to" be almost crunchy?I think that should be more or less just the same as the kidney bean I have, so although it's not the softest of cultivars, it shouldn't be to the extent that it can be called crunchy. Anyways three days should definitely be more time than they need to soak, so it's definitely a question of cooking rather than soaking. Especially if you're comparing to canned beans and want that kind of texture, you need to cook them for a long time at a low temperature.
Yeah, I was probably cooking them too hot, and for too short a period of time.
Edit: I made them again. 3 days soaking, simmered for 2 hours, then cooked them (about 1 setting above simmer) for another 2, had to add more water twice. Pretty good this time.
Also, I read that you can make something that is a lot like ice cream using only bananas. The ones I had were getting soft and the peels were turning brown, so I tried it. In fact, you can turn bananas into slightly more textured bananas by freezing and blending them (cut them up before freezing, maybe don't completely freeze them, then put the mixture back in the freezer for about 30 minutes to slightly harden). Also, they are colder. It's nothing like what was claimed, but if you still want to eat bananas despite their increasing age, it's a pretty good option. You can also add other stuff to it to make it taste like something other than banana. And you probably don't want to try more than 2 bananas at once.
Edit2: Now that my food processor is clean after the frozen bananas, I made hummus. I started the pita bread dough a few days ago, because my yeast is old (I let the yeast go for a day in warm water with a bit of sugar and flour for a day first). It turned out well, except when I added the onion salt (it's what I have), the cap fell off. The good news is, I will not have to worry about eating too much hummus in a short period of time. It's not bad, but it gets too salty after a few bites.
Post by: Iduno on April 07, 2020, 02:47:50 pm
Edit: Hot chips and hummus is a meal. We have a victory. Time to toss gluten-free bread in the trash.
Post by: TD1 on April 07, 2020, 02:53:49 pm
Mini egg cheesecake (delicious, easy to make)
American-style pancakes with a cherry-blueberry sauce
Lemon Meringue (took aggggges to make. Did it for my mum. She can't have store-bought because she's allergic, so I made one without the dangerous colourings. She loved it, I thought it was okay)
Another cheesecake (I love cheesecake)
Victoria sponge cake
Wholegrain bread (that was today, very yeasty, but I liked it)
Next up is apple pie.
Post by: nenjin on April 07, 2020, 03:00:55 pm
-Beef Stroganoff. Lasted me about 5 meals.
-Chicken Pasta Salad. Lasted me about 5 meals.
-Beef Rigatoni. Lasted me about 5 meals.
Running out of options so I think I'll probably make chili here soon.
Post by: itisnotlogical on April 07, 2020, 05:43:00 pm
I bet it's going to come out and literally just be a plain, boring loaf of white bread, but I can dream.
Post by: Telgin on April 07, 2020, 06:12:29 pm
At least the recipe I followed did.
Post by: TD1 on April 07, 2020, 06:36:12 pm
Post by: itisnotlogical on April 07, 2020, 07:13:24 pm
They got like 1.5x bigger during baking and they're still not quite done. I don't know why I'm surprised, since expanding is literally the only thing dough does
Post by: Iduno on April 07, 2020, 09:35:22 pm
I do kinda wanna make some "everything" baguettes like they have in the store, but I figured I should just do a basic loaf before I started experimenting.
Nah, just roll the dough in a pile of stuff when it's warm but still sticky. Like when you're proofing it (letting it raise with the oven off/at minimum temp).
Post by: scriver on April 08, 2020, 02:22:00 am
My "trying to eat at home" meals since this all started:
-Beef Stroganoff. Lasted me about 5 meals.
You should try the Swedish bastardisation Korvstroganoff. It's literally the best thing in life, according to Genghis Khan.
Post by: itisnotlogical on April 08, 2020, 07:20:23 am
Okay, it is "just" white bread but it's better than bread I've had from most restaurants, let alone bought at the store. It's CRONCH on the outside, perfectly soft and fluffy on the inside.
I just wish I had a way to make sandwich slices. I think next time I'll go for a recipe that makes more of a typical loaf, as opposed to the baguette and round-shaped thingy I made this time.
Post by: scriver on April 08, 2020, 07:21:15 am
Post by: Iduno on April 08, 2020, 07:22:25 am
Update on the bread:
Okay, it is "just" white bread but it's better than bread I've had from most restaurants, let alone bought at the store. It's CRONCH on the outside, perfectly soft and fluffy on the inside.
I just wish I had a way to make sandwich slices. I think next time I'll go for a recipe that makes more of a typical loaf, as opposed to the baguette and round-shaped thingy I made this time.
I'd say "bread knife", but baguette is not a good shape for sandwich.
Also, fresh bread (not bagged at the store) is amazing.
Post by: scriver on April 08, 2020, 07:35:23 am
Post by: Iduno on April 08, 2020, 10:53:40 am
...how is a baguette not a great shape for a sandwich? It comes in perfect holding shape
It's a very good "you holding bread" shape. It is not a good "bread holding other food" shape, because it is too narrow.
Post by: scriver on April 08, 2020, 11:03:56 am
Post by: itisnotlogical on April 08, 2020, 11:13:04 am
you don't have... knives?
The line between "perfect sandwich thickness" and "way too thick" is a thin, fuzzy one, and the tough crust sometimes makes it hard to cut accurately without tearing the bread apart.
...are you sure you're not talking about bread sticks
At its widest point, my baguette was about 4 inches across by 2.5 inches tall. Not impossible to make a sandwich on, but pretty awkward and I wasn't able to fit a lot of toppings.
Sure you could if you cut it lengthwise, but that'd be a submarine sandwich and sometimes I just don't want that much sandwich.
Post by: Iduno on April 08, 2020, 01:23:26 pm
...are you sure you're not talking about bread sticks
Where is the line between baguette and bread stick? I'm only half joking.
Post by: itisnotlogical on April 08, 2020, 01:54:25 pm
Post by: Iduno on April 18, 2020, 01:31:42 pm
Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.
Post by: Ulfarr on April 18, 2020, 03:50:03 pm
I have a block of hard salty cheese that doesn't melt. What can I use it for?
Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.
Sounds like a decent candidate for frying, though I guess it depends on how hard it is.
Spoiler: recipe for refernce (click to show/hide)
Post by: Iduno on April 18, 2020, 08:12:02 pm
I have a block of hard salty cheese that doesn't melt. What can I use it for?
Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.
Sounds like a decent candidate for frying, though I guess it depends on how hard it is.Spoiler: recipe for refernce (click to show/hide)
I tried to make a pizza out of it, and it didn't melt at 550 F, so it's unlikely to melt ever. I'm in the US, and non-pasturized cheeses need to be aged forever before being sold.
Post by: Ulfarr on April 19, 2020, 05:47:49 am
it didn't melt at 550 F, so it's unlikely to melt ever
That's why I suggested frying it. You are not trying to melt it, the end result might be softer but it should still be quite firm.
(https://www.gourmed.gr/sites/default/files/saganaki_formaela.jpg)
The aging part though makes me second guess about the whole idea. If it's too hard then the only alternative to eating it as it is, is maybe to mix it with softer cheeses and make croquettes or some pie.
Post by: Iduno on April 19, 2020, 11:06:08 am
Also, unrelated question, does anyone know how habanero and scotch bonnets compare? I'll probably need to make some substitutions for a jerk chicken pizza.
Post by: Ziusudra on April 19, 2020, 04:35:30 pm
Quote
Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.
Quote
Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.Although, those both ultimately cite the same page (https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552) which puts them both in the same range - 350,000–855,000.
Post by: Iduno on April 19, 2020, 07:10:26 pm
Well, I had to look up "scotch bonnet" and saw that wikipedia (https://en.wikipedia.org/wiki/Scotch_bonnet) says:QuoteMost Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.QuoteHabanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.Although, those both ultimately cite the same page (https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552) which puts them both in the same range - 350,000–855,000.
Similar levels of spice, but I don't know about flavor. I know habanero goes great with citrus or fruit flavors, but I've never eaten a scotch bonnet.
Post by: TD1 on April 26, 2020, 09:52:40 am
Yum.
Post by: Iduno on April 26, 2020, 10:12:15 am
Made apple and blackberry pie.
Yum.
That does sound good. What kind of crust did you make?
Post by: Iduno on April 30, 2020, 09:04:21 am
Jerk seasoning (https://www.thespruceeats.com/jamaican-jerk-sauce-recipe-1806844) is pretty much a thick and gritty paste that's supposed to stick to the chicken. It doesn't make a good sauce, which is something a pizza needs. I'm wondering if I should try to make the seasoning paste more of a sauce by adding something to it, or just try other types of pizzas instead.
Mango and habanero go great together, and both go well with chicken. Maybe some sort of pizza based on that?
Post by: TD1 on May 01, 2020, 05:57:34 am
It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.Made apple and blackberry pie.
Yum.
That does sound good. What kind of crust did you make?
Yesterday was muffin day. I zested and squeezed an orange into the mix. Turned out well.
Post by: Iduno on May 03, 2020, 10:24:07 am
I added some tomato and water to the sauce to make it more liquid and less gritty.
It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.
Yesterday was muffin day. I zested and squeezed an orange into the mix. Turned out well.
I will have to try a short pastry next time I do pies. It sounds like a butter crust with maybe less effort? Orange muffin also sounds good.
Post by: scriver on May 03, 2020, 10:26:56 am
Post by: Iduno on May 03, 2020, 07:26:01 pm
Some tomato paste and water made my jerk chicken paste into a sauce.
I can now recommend jerk chicken pizza.
Crust:
http://www.cookingforengineers.com/recipe/172/Pan-Pizza
For wheat dough, add 25% more milk/water, and 50% more oil. Also, note that this dough makes 2 pizzas. And also that you should kneed it much more if you plan on fermenting it (making a sourdough).
Chicken + Sauce:
https://myjamaicanrecipes.com/real-jamaican-jerk-chicken-recipe/
Throw ~1 tomato or can of tomato at it as well, it will be wetter, but that's good for a pizza. Habanero ~= scotch bonnet. Also, halve the amount of chicken. You want some sauce to cover the pizzas.
Blend the paste real good, because you don't need seeds changing the average level of spice.
Cook the dough a bit first. Either by putting it on a pizza stone while you make it, or partially baking it before you toss sauce and toppings on. Doesn't need much, just enough to make it possible to move without tearing.
Put some sauce in the middle, spread it with a spoon, repeat until all but the edges are sauced (you've seen a pizza), put ~1/3 of the cheese on it so the toppings don't pull off when you bite into it, put all of the toppings you want on (jerked chicken, bell peppers, maybe more onion? whatever), cover with the rest of the cheese. Bake at the highest temperature your oven will allow for 10-15 minutes. Pull out, and let it rest before enjoying (unless you like burning and degloving your mouth, I don't judge).
Post by: Imic on May 10, 2020, 04:52:59 am
Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.
Post by: Iduno on May 10, 2020, 09:16:31 am
Frying up some black n’ white pudding for elevenses.
Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.
Yes, but being with black pudding makes me wonder a bit much about what you made the white pudding out of.
Post by: scriver on May 10, 2020, 09:35:58 am
Post by: GiglameshDespair on May 10, 2020, 11:16:23 am
White pudding is made of antiblood.
Post by: scriver on May 10, 2020, 11:51:11 am
Post by: nenjin on May 10, 2020, 04:28:02 pm
Frying up some black n’ white pudding for elevenses.
Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.
At the Pho place I go to (or went before they closed down indefinitely because of Corona), they'd serve me blood. They just pour in pipping hot broth and it cooks up very quickly into, well, cooked blood. It's great stuff. I agree that if you're going to eat meat, you might as well cut right to the source DA POWAH. Blood and Organ meats are something the average Western palette isn't wired for, but it's by far some of the most nutritious resources of the animal.
Post by: scriver on May 10, 2020, 04:35:30 pm
Blood pudding is standard fare at Swedish tables, and blood palt isn't too rare either in some regions of the country. I pity anyone who grows up without it, weak and unbloodened
Post by: Imic on May 10, 2020, 04:48:41 pm
Post by: Telgin on May 10, 2020, 07:30:23 pm
The recipe involved putting chopped up Reese's cups in the cheesecake, and baking it in two stages. You bake half of the batter for 15 minutes, put the pieces in, then bake it for another 45 minutes to finish it.
Mistake 1 was forgetting to refrigerate the cups, so they started melting in the batter. That really wouldn't matter, except for...
Mistake 2 was just dumping the other half of the batter onto it instead of pouring it in carefully. That splashed in the partially cooked first layer, spreading the cups out to the edges. Trying to swirl them back into the middle is when I discovered they'd started melting.
Oh well, still tastes great. Presentation was just a bit underwhelming on the inside, but a layer of chocolate ganache on top made up for it.
Post by: Iduno on May 18, 2020, 02:26:49 pm
Post by: Telgin on May 21, 2020, 07:50:22 pm
I also managed to set my oven on fire in the process. I've never heated it to 500F before, and I guess the charred crap at the bottom wasn't too burnt to combust at those temperatures.
Post by: martinuzz on May 21, 2020, 08:41:43 pm
Cooking for myself takes most of my energy/motivation these days. Luckily, you can just cook some meat in a crock pot and put it on lightly toasted tortillas with some peppers and/or onions, and just coast for 2-3 days.Make soups. Cook once, eat 2-3 days.
Post by: Yoink on May 22, 2020, 02:45:17 am
Is there anything it can't do?!
Post by: Iduno on May 22, 2020, 06:09:55 pm
Last night I learned that you can make a pretty rad gravy using Vegemite. :o
Is there anything it can't do?!
Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should.
Post by: da_nang on June 12, 2020, 02:02:02 pm
Spoiler: Attempt #1 (click to show/hide)
Spoiler: Attempt #2 (click to show/hide)
This knowledge will make a fine addition to my collection.
Question: Can I reuse the cooking liquid for marinating another pulled pork? Or is it better to reduce it to broth and sauce? Also, any help on separating the fat? Got it all in a plastic container in the fridge.
Post by: scriver on June 12, 2020, 03:13:05 pm
Post by: da_nang on June 12, 2020, 03:38:04 pm
Post by: Iduno on June 12, 2020, 04:38:50 pm
Been trying a poor man's attempt of a homemade pulled pork.Result: Dry as fuck, with a tough crust. Almost no flavor.Spoiler: Attempt #1 (click to show/hide)Result: Moist and sweet, delicious as fuck. Not as cheap. Not as spicy as I thought it would be, but don't care.Spoiler: Attempt #2 (click to show/hide)
This knowledge will make a fine addition to my collection.
Question: Can I reuse the cooking liquid for marinating another pulled pork? Or is it better to reduce it to broth and sauce? Also, any help on separating the fat? Got it all in a plastic container in the fridge.
I don't reuse the cooking liquid. I do, however, cook it in a crock pot/slow cooker with a bit of water for moisture, over night or so. Even without added liquid, the fairly lean pork I got ends up in a pool of liquid for cooking the rest of the way, although it gets re-absorbed once I shred/stir it (both happen at once when the meat is cooked enough, with a pair of metal tongs).
Post by: Kagus on June 12, 2020, 04:49:07 pm
Post by: TamerVirus on June 12, 2020, 04:54:46 pm
Post by: Kagus on June 12, 2020, 05:42:00 pm
Cooking something for about 6 to 7 hours only to get dryness and no flavor must be terribly dissapointingYou'd say that... But then you're probably not Scandinavian.
Post by: Telgin on June 12, 2020, 05:54:55 pm
When I make BBQ, I use pork shoulders instead, and it seems to work pretty well. Apply dry rub, smoke for 2 hours, then slow cook for about 8 hours more on low. Sauce as desired.
Anyway, tonight, I made spaghetti nero with some cuttlefish ink my brother bought. Turned out pretty good, but a bit salty this time for some reason. I also put some shrimp in it to complement the slight seafood hints the ink adds to the spaghetti.
Post by: Iduno on June 14, 2020, 09:26:51 pm
Pork loins are hard to cook. The only way I've found to cook them so that they don't turn out dry as saw dust is to smoke them at a low temperature in an electric smoker. Even slow cookers dry them out.
When I make BBQ, I use pork shoulders instead, and it seems to work pretty well. Apply dry rub, smoke for 2 hours, then slow cook for about 8 hours more on low. Sauce as desired.
Yeah, loin is too good a cut of meat for that. Wrapped in fat (usually cheap bacon, but whatever fat you got), then grilled and cut into steaks. Medium should be enough, but medium-rare might be a bit chewy because it's pork.
Butts or shoulders or whatever is cheapest (after including any extra weight from a bone) is good in a slow cooker.
Post by: Dunamisdeos on June 15, 2020, 07:58:51 pm
I make it in the oven. I sear it in a pan first (20-30s a side or so on very high heat) then put it in the oven for 25m at 400 (more or less depending on the size of the lion). I season it with salt, pepper, garlic powder, and whatever else crosses my fancy. Sometimes I put a hoisin-based sauce over it. Tends to get all nice and sticky and good.
The end result is basically a medium-well pork loin, which is perfectly safe and keeps plenty of moisture inside. Served sliced.
Post by: da_nang on June 15, 2020, 08:10:14 pm
Two ham and champignon pizzas later, I find out it probably wasn't a good idea. Far too sweet, doesn't mesh well with the salty and spicy ham.
Post by: scriver on June 17, 2020, 11:03:07 am
Post by: Telgin on June 19, 2020, 09:16:19 pm
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
Post by: Iduno on June 20, 2020, 02:37:32 pm
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
2 minutes? Yeah, eggs are usually cooked in 1 minute.
Post by: scriver on June 20, 2020, 04:24:02 pm
And today I made berberis berry rice for the first time. I slightly burned the berries, because I have the attention span of half a goldfish.
Berberis berry rice is almost as great to say in English as in Swedish
For us it's berberisbärris
Post by: Telgin on June 20, 2020, 06:53:08 pm
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
2 minutes? Yeah, eggs are usually cooked in 1 minute.
Well, it's simmered at a low temperature and it took 8 minutes for the whites to stop being translucent.
Post by: Sirus on June 21, 2020, 11:29:54 am
Post by: TD1 on June 22, 2020, 03:32:49 am
Post by: scriver on June 22, 2020, 05:00:43 am
If you can get rhubarb I have a great rhubarb, coco, and white chocolate muffins recepy I can translate. It's really great.
I always suggest October cake but it's the wrong season, sadly
Post by: Iduno on June 22, 2020, 08:48:11 am
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
2 minutes? Yeah, eggs are usually cooked in 1 minute.
Well, it's simmered at a low temperature and it took 8 minutes for the whites to stop being translucent.
Putting a lid over the top helps some, although it can cook the yolk as well. I guess it needs a bit more heat?
Post by: Telgin on June 22, 2020, 09:59:16 am
Post by: Dunamisdeos on June 22, 2020, 12:41:05 pm
https://mckitterick.tumblr.com/post/178948984570 (https://mckitterick.tumblr.com/post/178948984570) - tumblr trying to make an ancient archaeological grilled cheese.
Post by: TamerVirus on June 22, 2020, 12:58:34 pm
Post by: Kagus on June 22, 2020, 02:37:39 pm
First time trying to make stock, didn't work out that well! I now have three tupperware containers of undersalted carrot juice with cinnamon notes...
Ah well. Live and learn and all that?
Post by: Dunamisdeos on June 22, 2020, 02:43:39 pm
Post by: TamerVirus on June 22, 2020, 02:50:54 pm
Doesn't seem too complicated
Post by: NJW2000 on June 22, 2020, 06:57:48 pm
In my own cooking, I recently found a four ingredient recipe for artichoke pasta. Basically, you make a tagliatelle using a little chopped garlic and some diced marinated artichoke hearts (buy them in stores). Add a few slices of artichoke heart on top, if you like. Simple, sinful, and classy - everything you need in a dish.
Excited to make this. Partly because I've never made any pasta dishes other than putanesca. I know how to cook others, but I've never wanted to.
Because putanesca.
Post by: Iduno on June 22, 2020, 10:12:14 pm
You can usually pick up a cast iron pan in the camping section of a store.
I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.
Cook a chicken, carve off the meat, boil down the skin, bones, leftover liquids, etc. Add some salt and whatever flavors you want in the stock (bay leaf?). Add a bunch of water, and simmer it down to render the fat (flavor) out of the skin and the marrow out of the bones (thickens the liquid and gives a good mouthfeel). Pour it into a container, put it in the fridge, and scrape the fat off the stock jello. Yes, it's supposed to be jelly-like, until you heat it back up.
Post by: Iduno on July 03, 2020, 07:15:47 pm
Post by: scriver on July 08, 2020, 11:06:11 am
Post by: nenjin on July 08, 2020, 11:57:41 am
Post by: scriver on July 08, 2020, 01:14:05 pm
Post by: Dunamisdeos on July 08, 2020, 02:36:21 pm
Fresh Basils
Chedda Cheese
So good
Post by: scriver on July 08, 2020, 02:46:36 pm
Post by: Capntastic on July 22, 2020, 02:59:27 pm
Made a bread
(Basic no-knead (https://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html))
Edit: Wow, that bread image is huge
Post by: scriver on July 22, 2020, 03:59:31 pm
Post by: gamerboy3456 on July 28, 2020, 12:50:59 pm
I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.
Chop up some vegetables, cover with water, and simmer. Done. I usually use onions, carrots, celery stalks, leeks, leaf, parsley and mushrooms.
If you want to add more flavor, you can roast the vegetables beforehand or let them sweat for a few minutes over the heat before adding the water.
Post by: Dunamisdeos on July 29, 2020, 06:26:48 pm
So good.
Post by: wierd on July 30, 2020, 10:03:12 am
I have been drowning in serano peppers lately, because apparently 6 plants is like, 3 too many for my needs. (Which is amusing, because the bell peppers have hardly produced anything at all this year, despite planting over 12 of the damn things.)
So, I have been making spicy curry, vegetable chilli, and the like. Lots of it. (especially because I have lots of cherry tomatoes this year. I get blessed with about 2 pints of the things every single morning-- at the rate of bloom and maturation I have been experiencing lately. I have been freezing them, and using them in the above ways.)
Post by: scriver on July 30, 2020, 10:50:53 am
I tried sun drying some leftover chilis some years ago but they went to rot. Probably have to use an oven or something in my climate.
Post by: Iduno on July 30, 2020, 11:32:40 am
I've always wanted to try at making my own curry and chili spice mixes but I have no idea where to begin. We have mystery chili growing in a pot now so this would be a good time to Google it I guess.
I tried sun drying some leftover chilis some years ago but they went to rot. Probably have to use an oven or something in my climate.
Yeah, it depends on how humid it is out, and how wet the chili is. Small, thin ones dry a lot better.
Post by: wierd on July 30, 2020, 11:46:55 am
Ground Cumin seeds (No, you cannot make chili without this, it is what gives chili it's characteristic scent and flavor! that's like trying to make cinnamon toast without cinnamon.)
Tomatoes
Celery (or celery salt)
Peppers (of some kind. You need the pepper flavor.)
Onion
Garlic
Beans
Sometimes called for: Oregano, Parsley flakes, meat
You can hash that up with all kinds of other ingredients, but that's the basic skeleton of a chili.
Post by: martinuzz on July 30, 2020, 09:08:34 pm
Chilli:Sounds like a decent chilli, I am going to try that!
Ground Cumin seeds (No, you cannot make chili without this, it is what gives chili it's characteristic scent and flavor! that's like trying to make cinnamon toast without cinnamon.)
Tomatoes
Celery (or celery salt)
Peppers (of some kind. You need the pepper flavor.)
Onion
Garlic
Beans
Sometimes called for: Oregano, Parsley flakes, meat
You can hash that up with all kinds of other ingredients, but that's the basic skeleton of a chili.
Also try, for a (sour-sweet) curry:
ginger
ground coriander seeds
garlic
peppers (I like madame jeanettes or Lombok peppers, but those are pretty strong for someone not used to peppers)
red onions
sweet soy sauce (ketjap manis)
cloves (just a pinch, or it will drown out all other flavours)
lemon grass
lime peel
lime juice
Post by: wierd on July 31, 2020, 09:00:18 am
I picked up a few bags of frozen Rhodes brand yeast dinner rolls (https://www.walmart.com/grocery/ip/Rhodes-Bake-N-Serv-Yeast-Dinner-Rolls-36-ct-Bag/10805116?wmlspartner=wlpa&selectedSellerId=0&wl13=794&adid=22222222420&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=447124026882&wl4=pla-298984517450&wl5=9024345&wl6=&wl7=&wl8=&wl9=pla&wl10=120643079&wl11=local&wl12=10805116&wl13=794&veh=sem_LIA&gclid=Cj0KCQjwgo_5BRDuARIsADDEntROnteQGHk5s84CGUzsOdtjlDC3gqybh2FzKjL0UQxyRzXL3y1hNioaAvCjEALw_wcB&gclsrc=aw.ds). What they really are (to me at least), is frozen bread starter.
Divide up that big bag (since it does not reseal, no zipper. :( ) into some pint size freezer bags, then just extract one "dinner roll" at a time to make bread with.
I dont use a recipe for bread, I just have made enough of it that I taste the bread dough before adding the starter, to know what amendments it needs-- and just adlib the whole process. Really, bread is not that hard. Just time consuming. Once you know what your dough is supposed to feel (and taste) like, it's easy peasy.
Post by: scriver on August 01, 2020, 06:39:19 am
Spoiler: Messmör! (click to show/hide)
It's very salty and tastes almost like liquorice. Maybe tangentially similar to marmite and/or aussmite? They're all made by caramelising leftovers I believe? Messmör is caramelized whey.
I didn't link the the linked English will article on it (https://en.m.wikipedia.org/wiki/Primost) because it was about some weird distasteful Norwegian kind of cheesebutter and thus claimed messmör is a Norwegian cheesebutter and that's just not right.
Post by: Reudh on September 07, 2020, 10:27:10 pm
Oh, I forgot to tell about this, but we made our own messmör (https://translate.google.se/translate?hl=sv&sl=sv&tl=en&u=https%3A%2F%2Fsv.m.wikipedia.org%2Fwiki%2FMessm%C3%B6r) earlier this week (just cow milk though, since that is what we make cheese from).Spoiler: Messmör! (click to show/hide)
It's very salty and tastes almost like liquorice. Maybe tangentially similar to marmite and/or aussmite? They're all made by caramelising leftovers I believe? Messmör is caramelized whey.
I didn't link the the linked English will article on it (https://en.m.wikipedia.org/wiki/Primost) because it was about some weird distasteful Norwegian kind of cheesebutter and thus claimed messmör is a Norwegian cheesebutter and that's just not right.
Similar - vegemite is a somewhat caramelised beer extract - primarily made from waste yeast, onion and celery extract and some spices.
Post by: Dunamisdeos on September 15, 2020, 12:46:27 pm
I had no idea how much pirogi 5 potatoes and a few cups of lour could make. I now have pirogi for days
Post by: hector13 on September 15, 2020, 01:20:05 pm
I made pirogi last night.
I had no idea how much pirogi 5 potatoes and a few cups of lour could make. I now have pirogi for days
/me look up pirogi
what are you commie now
Seems like a good problem to have though. Did you make anything with it like a dip or something?
Post by: Dunamisdeos on September 15, 2020, 02:41:06 pm
Post by: Maximum Spin on September 15, 2020, 03:57:36 pm
Pirogi are the best fruit, for sure.
Post by: Dunamisdeos on September 16, 2020, 02:43:07 pm
Not NEARLY as good.
Post by: scriver on September 17, 2020, 12:04:42 am
Post by: Dunamisdeos on September 18, 2020, 01:03:17 pm
I'm going to make more today, maybe with some ground pork sprinkled inside as well. Any suggestions for other additions to the filling?
Post by: Frumple on September 18, 2020, 05:30:55 pm
Is good.
Post by: Dunamisdeos on September 18, 2020, 05:46:54 pm
I'm making more pirogi. The last dough was sort of bland and hard, so I added an extra half stick of butter to try and convince it to be crisper/lighter. It certainly made it more pliable when forming the dumplings.
Update: Somehow it doesn't cook as evenly now.
Post by: Jimmy on September 18, 2020, 11:50:12 pm
Post by: Dunamisdeos on September 19, 2020, 10:10:00 am
Post by: Iduno on September 19, 2020, 03:07:18 pm
Spoiler (click to show/hide)
Apparently the entire internet is talking about these eggs, so I bring you all the gift of this knowledge.
Post by: Ziusudra on September 19, 2020, 08:21:40 pm
Post by: scriver on September 20, 2020, 10:31:42 am
Post by: Dunamisdeos on September 22, 2020, 07:05:05 pm
Post by: Iduno on September 22, 2020, 09:59:19 pm
Without shells they absorb stuff. With shells its just saving some time on some egg salad i guess
And I don't think I want them absorbing whatever piss-looking liquid they're floating in.
Post by: Frumple on September 23, 2020, 06:48:04 am
... I didn't, because I share that impression of its look, but other people did.
E: Though yeah, looking at the actual article some of the pictures look much less concerning. It's just a bag of boiled eggs with some water to keep them from drying out, with the lighting or bag color making it look kinda' odd. Bothers me way less than the jars of pig's feet I've seen pretty regular on grocery shelves :P
Post by: scriver on September 23, 2020, 07:42:34 am
Post by: Dunamisdeos on September 23, 2020, 01:31:52 pm
Without shells they absorb stuff. With shells its just saving some time on some egg salad i guess
And I don't think I want them absorbing whatever piss-looking liquid they're floating in.
Ya, agreed. Shells or gtfo.
Post by: Dunamisdeos on October 07, 2020, 05:33:07 pm
Got me some CAJUN SPICE and some PEACH JAM. Made a rub out of the spice and covered a pork loin in it. Made a peach and sage sauce from the jam. It was magnificent.
EDIT: Dis sauce is made by putting some olive oil in a pan, then putting sweet onions in said pan, about a quarter of a medium/large onion for a minute or so. Then put a fair splash of rice vinegar down in it and a big ol' scoop-with-a-tablespoon of peach reduction/jam in there. I put a little extra jam in. Make sure that jam is fully dissolved into the resulting goop before adding stock (I used chicken stock) and reducing for ehhhh maybe 3-5 minutes? It'll get nice and thick, whereupon you add a chunk of butter (a tablespoon according to a stick of butter or so) and stir it all up.
Makes a nice, sweet peach sauce to put on your savory meatfoods. My wife talked about how good it was for like 20m.
Post by: scriver on October 08, 2020, 07:39:08 am
Post by: TD1 on October 08, 2020, 07:52:34 am
Post by: Dunamisdeos on October 08, 2020, 12:45:40 pm
Post by: scriver on October 08, 2020, 01:19:56 pm
Ok so, what is apple mash? I could google it but displaying my ignorance drives conversation.
Sorry, I was just lazy and directly translated the word from Swedish as I didn't know the English, but it's just what you call apple sauce (https://en.wikipedia.org/wiki/Apple_sauce)
Apple cake? Do share recipe.
Cake was also directly translated, I don't know if breadier cakes (like say octobre cake (https://www.tasteline.com/recept/mammas-oktoberkaka/)) count as cakes in English
Post by: Dunamisdeos on October 08, 2020, 01:50:48 pm
Post by: scriver on October 09, 2020, 12:15:28 pm
I'm hoping I'll be invited back for when it's time to pick the wint3r apples. They looked very inviting.
Post by: scriver on October 11, 2020, 04:32:58 pm
it was the taste
Post by: Maximum Spin on October 11, 2020, 04:57:06 pm
Cake was also directly translated, I don't know if breadier cakes (like say octobre cake (https://www.tasteline.com/recept/mammas-oktoberkaka/)) count as cakes in EnglishThey do, usually.
Post by: scriver on October 11, 2020, 05:18:49 pm
Post by: Cruxador on October 11, 2020, 05:39:22 pm
The only exceptions I can think of where it's called bread but are arguably cake are banana bread and corn bread. And I'm sure saying corn bread will trigger some southerners.Cake was also directly translated, I don't know if breadier cakes (like say octobre cake (https://www.tasteline.com/recept/mammas-oktoberkaka/)) count as cakes in EnglishThey do, usually.
Post by: Telgin on October 11, 2020, 07:33:07 pm
Post by: Urist McSpike on October 12, 2020, 03:55:46 pm
Already do have a good recipe for soup (https://www.seriouseats.com/recipes/2016/11/classic-butternut-squash-soup-recipe.html), which is super easy and extremely good.
2-2.5 lbs butternut squash, peeled, seeds removed, cut to about 1" cubes, 1-2 carrots, likewise diced.
Toss with about 1 tablespoon of olive oil in a flat pan, roast at 425 (230C) for about 40 min (turn a couple of times during cooking).
Saute 1 onion & some garlic. Add everything together when cooked, add 4 cups of chicken stock, a couple of bay leaves & some thyme. Simmer for a bit, and that's it.
Post by: hector13 on October 12, 2020, 04:06:15 pm
That will take care of 1 butternut squash.
Post by: Rolan7 on October 22, 2020, 02:11:19 pm
I initially turned it down, sated and, well, a little standoffish. Moods. What can you do?
But after a little while I came back and had a taste, and it was just as good as I had built it up to be. Crunchy red pepper, diced pork bits, but mostly just a lovely orange-yellow sauce that fit into the rice so well.
We chatted last night for the first time in over a week. No animosity, no problems, I just prefer to keep to myself. It was really nice. Caught up a little over some food.
Edit: I had left out some things when I came back a few nights ago, and he had used them. Quality rice, fresh onions, even a little seaweed. Mmmph, I'm going to go get some more tonight. Like he says, it's so much more efficient to make in batches.
Post by: Iduno on October 22, 2020, 02:47:19 pm
My wife cuts them up into little bite size squares and does magic to them, presumably involving salt, pepper, olive oil, and grated Parmesan cheese, then I think she cooks it in the oven at 425oF for 20 minutes.
That will take care of 1 butternut squash.
Ooh, a more savory squash instead of the usual butter and brown sugar one. I like it.
My housemate made a batch of curry last night! He and his brother make it right, too, this isn't premade stuff.
I initially turned it down, sated and, well, a little standoffish. Moods. What can you do?
But after a little while I came back and had a taste, and it was just as good as I had built it up to be. Crunchy red pepper, diced pork bits, but mostly just a lovely orange-yellow sauce that fit into the rice so well.
We chatted last night for the first time in over a week. No animosity, no problems, I just prefer to keep to myself. It was really nice. Caught up a little over some food.
Edit: I had left out some things when I came back a few nights ago, and he had used them. Quality rice, fresh onions, even a little seaweed. Mmmph, I'm going to go get some more tonight. Like he says, it's so much more efficient to make in batches.
A good curry is a pretty good addition to an apology.
Post by: Rolan7 on October 22, 2020, 02:51:40 pm
Post by: Urist McSpike on October 24, 2020, 07:27:16 pm
Although I did scrounge up another idea to use my bounty of butternut... Gnocchi! Going to use the gnocchi part of this Butternut Squash Gnocchi (https://iowagirleats.com/butternut-squash-gnocchi-with-garlic-butter-sage-sauce/) recipe, and combine it with the sauce from this recipe for Gnocchi with Pomodoro Sauce (https://www.foodiecrush.com/gnocchi-with-pomodoro-sauce/).
Should be interesting. And gnocchi seems like one of those things you can make a bunch of and freeze, so I won't have to eat the same thing for a week straight.
Post by: scriver on November 22, 2020, 02:25:40 pm
Post by: wierd on November 23, 2020, 01:27:36 am
Behold!
(https://i.postimg.cc/T2zpMQ55/20201123-003440.jpg)
Post by: scriver on November 23, 2020, 06:52:59 am
My apple chutney turned out excellent. Perfect for roasty things, I'd say. Christmas gifts secured!
Post by: Frumple on December 06, 2020, 11:06:28 am
Start with bowl + 1100 whatever microwave. In bowl put eggs as desired! I've been using liquid egg (white) lately 'cause they're way easier to deal with than normal eggs, but normal eggs work fine. Nuke on high for 1 minute. Now into bowl put whatever! I've been doing cheese and honey turkey and pepperoni. Stir up and cook another minute. See if cooked, know it's done when there's no more liquid-y parts. Probably going to cook it another 30 seconds to a minute, whatever.
Now! This is the thing I hadn't done before. Take a softshell burrito. Warm it up a little if it's been in the fridge or whatever (20 seconds on high tends to do it). Then! Shred the burrito up into pieces, and stir it into the eggs+whatever. Done!
Is tasty, very filling, very easy.
Post by: scriver on December 06, 2020, 12:25:45 pm
Spoiler (click to show/hide)
First time for me. It went pretty well!
Post by: da_nang on December 06, 2020, 04:51:54 pm
Spoiler: Kladdkaka recipe (click to show/hide)
Post by: scriver on December 06, 2020, 05:00:03 pm
11. Enjoy the leftover mixture :D.
The best part of baking
Post by: Frumple on December 07, 2020, 06:24:42 am
Basically, like. They had a hotdog bun? And in the hotdog bun they had a breadstick looking thing, smaller, doughier/denser bread (practically, I could see something like you normally make cinnamon rolls from, just hotdog shaped). And they slathered the inside of the bun with what looked like icing with sprinkles, coulda' been cream cheese or whatever I guess? And that was it. It was called a candied hotdog or somethin'. It was not diabetic friendly (they were assuming I was taking it to one for some reason! Gimme the goddamn candydog!). I kinda' want to know what it tastes like.
Post by: da_nang on December 07, 2020, 07:18:27 am
Both are technically heresy, so the Ordo Hereticus will be watching.
Post by: Caz on December 07, 2020, 08:50:50 am
Okay, so someone try this food thing they were refusing to sell to me in a dream and report back.
Basically, like. They had a hotdog bun? And in the hotdog bun they had a breadstick looking thing, smaller, doughier/denser bread (practically, I could see something like you normally make cinnamon rolls from, just hotdog shaped). And they slathered the inside of the bun with what looked like icing with sprinkles, coulda' been cream cheese or whatever I guess? And that was it. It was called a candied hotdog or somethin'. It was not diabetic friendly (they were assuming I was taking it to one for some reason! Gimme the goddamn candydog!). I kinda' want to know what it tastes like.
Reminds me of those cream cakes that look like a split hotdog bun with cream inside. We live in a world that has 'dessert pizza' so why not go nuts and make 'dessert hotdogs' a thing too.
Post by: Frumple on December 07, 2020, 09:16:58 am
It did give me ideas, at least. You can cut open a hotdog most of the way without actually sectioning it apart, y'know? Basically leaves you with little hotdog wedges still attached to each other. I figure you do that, caramalize it both inside and out, then push it back into hotdog shape and consume from there. Just gotta' see if we got the makings around here and then remember to actually try it...
Still wouldn't be quite the same thing as dream candydog, tho', since that's all pastry, no meat.
Post by: Dunamisdeos on December 07, 2020, 02:08:52 pm
Post by: Frumple on December 07, 2020, 02:16:50 pm
Post by: scriver on December 07, 2020, 05:11:52 pm
Post by: Frumple on December 17, 2020, 07:07:32 pm
I don't know if they actually sell the stuff anywhere, so, like. Take plain tortilla chips, put them in a bag with a good dose of curry powder and shake well. Done.
Post by: nenjin on December 17, 2020, 10:51:59 pm
Today I learned curry powder on plain tortilla chips is remarkably good.
I don't know if they actually sell the stuff anywhere, so, like. Take plain tortilla chips, put them in a bag with a good dose of curry powder and shake well. Done.
Which is how pretty much every industrially produced flavored chip gets made, honestly. You could experiment with quite a few things. It's a matter of what will adhere to the chip. I think if you want cool ranch tortilla chips, you can go find ranch dressing in powdered form and use that.
As for another really simple recipe: garlic bread. My friend online was just talking about a hankering for it and I was like "Dude, super easy to do yourself."
Take pretty much any bread. Different breads kinda yield a different experience but it's all the same.
Scrape a generous amount of butter across one surface.
Sprinkle with Garlic Powder (I suppose you can do Garlic Salt but it will likely be too salty. You want it to be subtle though.) You really don't want to go heavy. You want a nice, even but thin coating.
Toast it. We've always had a toaster oven which is ideal for it, but you can just do it in the oven too. Do not put in it a conventional vertical toaster though.
Once you start seeing it turn golden brown at the edges, and the butter is sizzling, you know it's ready. If you put the right amount of garlic on there, it will be nice and garlic-y and butter. If you didn't put enough, it will be buttery but the garlic will be faint. If you put too much, a lot of it won't get absorbed by the butter and will just sit on top and burn. So probably err on the side of less rather than more.
If you want cheese garlic bread, you do the same thing but just sprinkle some Kraft Parmesan cheese or w/e cheese you like over the top, shredded really thin so it melts quickly and easily. Go even fancier and sprinkle some oregano and/or basil over the top of it prior to toasting too.
Post by: nenjin on December 18, 2020, 10:05:15 pm
It's so decadent. Can't get too used to this.
Post by: Vector on December 18, 2020, 11:20:58 pm
Post by: nenjin on December 19, 2020, 02:00:45 am
I'd pair it with a good french baguette myself. Sliced up, toasted a little. My brother liked to make roast garlic spread as an appetizer for family Christmas meals and it was big hit with everyone.
Post by: wierd on December 19, 2020, 05:05:00 am
Hopefully the ritual will bring about the downfall of the bourgeois, and usher in the new communist era.
(https://i.postimg.cc/bwPTzRXJ/cookies.jpg)
Post by: Dunamisdeos on December 19, 2020, 12:34:39 pm
Post by: Caz on December 19, 2020, 05:10:27 pm
opinions on smearing whole roast garlic on bread
don't eat more than one bulb per day, else you become garlic.
(wait, I think I finally found out an upside to solitary lockdown...)
Post by: Iduno on December 19, 2020, 05:20:09 pm
opinions on smearing whole roast garlic on bread
This is the right thing to do. Toast/roast the bread slightly for some crunch, if that's your thing.
Post by: Dunamisdeos on December 19, 2020, 05:28:26 pm
Post by: TD1 on December 19, 2020, 05:43:29 pm
The ritual boomer effigies to the jolly red communist gift giver have been presented on the traditional offering altar.
Hopefully the ritual will bring about the downfall of the bourgeois, and usher in the new communist era.
(https://i.postimg.cc/bwPTzRXJ/cookies.jpg)
Ngl, those look great
Recipe?
Post by: Caz on December 20, 2020, 09:44:55 am
I've mostly been doing boiled eggs, potato omelette and banana bread but it's not even making a dent.
Post by: scriver on December 20, 2020, 09:47:45 am
I made ordinary christmas cracks and on a hunch tried making some special ginger crack of my own design -- they turned out fine I think!
Spoiler (click to show/hide)
Does anyone have some decent ideas about eggs? I have too many of them. Like 60 too many.
I've mostly been doing boiled eggs, potato omelette and banana bread but it's not even making a dent.
Post by: wierd on December 20, 2020, 09:48:25 am
Noodles (https://tastesbetterfromscratch.com/homemade-egg-noodles/) (these keep practically forever if you store them right, so you cant really go wrong making a surplus supply of noodle.)
Custard pie (https://www.smalltownwoman.com/old-fashioned-silky-creamy-custard-pie/)/custard (https://12tomatoes.com/old-fashioned-vanilla-custard/)
Brioche (https://www.delish.com/cooking/recipe-ideas/a28848483/brioche-bread-recipe/) (especially as a base for cinnamon roll)
Post by: scriver on December 20, 2020, 09:51:03 am
Post by: wierd on December 20, 2020, 09:57:31 am
Sugar cookie also uses egg in the dough.
Post by: scriver on December 20, 2020, 10:02:32 am
Post by: Caz on December 20, 2020, 10:06:09 am
Have you ever had cardemom cake (https://lindasbakskola.se/2015/08/31/gammaldags-kardemummakaka/)? It's only one egg but it's the tastiest bread/sponge cake.
funnily enough I made a cardamom tea bread a couple days ago, not that recipe though! cardamom is very tasty :)
Post by: Frumple on December 20, 2020, 10:27:10 am
Usually when I have an excess of something that's basically my go to: Whatever else I'm cooking anyway, add the whatever in whatever form is easiest to cook and add. Eggs happen to be stupid easy (even microwaveable!) to scramble in particular, so...
Post by: Caz on December 20, 2020, 10:37:16 am
Post by: scriver on December 20, 2020, 11:13:37 am
Post by: Frumple on December 20, 2020, 11:44:33 am
Except typing that made me realize the word I was looking for is metric and I didn't even have the right starting letter. Anyway. That's worked fine for me.
Post by: Rolan7 on December 20, 2020, 12:10:09 pm
And yeah egg cracked into cooking rice is great. Thanks for the tip about adding it later in the cook - eggs need so little cooking, and the steam is hot.
Post by: nenjin on December 20, 2020, 02:32:45 pm
Post by: Vector on December 20, 2020, 03:21:54 pm
Post by: Caz on December 20, 2020, 07:48:58 pm
Lemon squares/tart with a curd-style filling can run through eggs really fast.
Ooo, never made this before. I'll look it up.
Post by: Frumple on December 21, 2020, 08:17:19 pm
Verdict: Pretty okay! Also quite visually distinct, one being lurid pink and the other more or less neon green, both with small bits of harden sugar in them. Secondary reason there's no pictures, that (primary reason being I can't be arsed to take one after coming home from working and cooking for more or less two hours straight between the cookies and everyone's supper).
Bonus round of every icing (plain/cinnamon/watermelon/green) in one bowl: Also pretty decent! Also, uh. Also starting to turn black between the cinnamon and everything else >_>
Still, six by six batch of oatmeal icing medley, acquired.
Post by: Gunner-Chan on December 21, 2020, 08:48:40 pm
A pizza with white garlic sauce, mushrooms, and... Chocolate covered bananas. For some reason I just think it would taste great.
Post by: Rose on December 21, 2020, 08:52:55 pm
Post by: Frumple on December 21, 2020, 09:02:38 pm
Still, might as well try it? I doubted donuts as a pizza topping when I first had the urge, but then I tried it and it was great.
Occurs to me you might get something different with dried vs regular banana, too. Banana chips on pizza sounds oddly tempting now that I think about it...
Post by: Dunamisdeos on December 21, 2020, 10:12:10 pm
Post by: Gunner-Chan on December 21, 2020, 10:34:55 pm
Though I think I'm totally gonna order it minus the bananas one day and just add them.
Post by: Rolan7 on December 21, 2020, 10:54:19 pm
Everything but the bananas+choc are fine. The bananas and chocolate are in fact an abomination against God and Man. The cosmic police are on their way. Prepare for planetary annihilation.I was ready to post the same! Garlic bread (essentially) is lovely, white sauce on pizza is the best (though dangerously cheesy... literally...) and I like mushrooms on pizza for their texture and hint of xenoflora.
I even find pineapple acceptable on pizza... in small amounts, sometimes. But banana isn't just sweet, it has a strong "banana" flavor that I just don't want. Adding chocolate is right out.
No no, let's get some olives and spinach on there. Spinach olive mushroom pizza on white sauce. With garlic seasoning. Now that's a pizza I've pretty much eaten several times, and it is good.
(Plus maybe some jalapenos, or Italian sausage if it's a meat day)
Darn y'all I want pizza now. I don't eat much cheese these days ):
Post by: nenjin on December 22, 2020, 01:46:14 am
Because I saw it on Teenage Mutant Ninaj Turtles and thought it would be good.
Turned into a glazed pizza with dots of chocolate, basically, by the time it came to us.
I'll never do it again, but I can say I tried. Chase your dreeeeaaaaammmmmms.
Post by: scriver on December 22, 2020, 04:09:53 am
Spoiler: American pizza game is weak (click to show/hide)
Spoiler (click to show/hide)
Banana on pizza is great, in particular with curry spicing
Post by: Caz on December 22, 2020, 05:19:56 am
Also, barn is 'child' pizza? :D Fun language similarities to Scots.
Post by: scriver on December 22, 2020, 05:58:40 am
Post by: Iduno on December 22, 2020, 11:55:25 am
So I had an idea in my head a couple of days ago and I'd like to hear what you guys think about it.
A pizza with white garlic sauce, mushrooms, and... Chocolate covered bananas. For some reason I just think it would taste great.
Chocolate bananas need something to balance the sweetness out. I know sauerkraut and pineapple play off each other much better than expected. Throw something salty on there, maybe? And/or spicy?
Also reminded of the 5 cheese pizza (ricotta as sauce) I made. The spinach, garlic, and roma tomato helped break up the texture. Very good, though.
Post by: da_nang on December 23, 2020, 06:36:08 pm
Checklist for tomorrow:
- Mustard and breadcrumb coating on the ham
- Carrot and rutabaga casseroles
- Potatoes gratiné
- Swedish meatballs (unfortunately pre-made)
- Beetroot salad (unfortunately pre-made)
- Boiled eggs
- Boiled potatoes and carrots, if any leftovers
- Christmas rice porridge
- Ris a la Malta
Limited time and budget, unfortunately. Would've loved to have some warm smoked salmon. Thankfully I have a stockpile of 7.5 L of julmust.
Post by: wierd on December 24, 2020, 12:47:37 am
The ritual boomer effigies to the jolly red communist gift giver have been presented on the traditional offering altar.
Hopefully the ritual will bring about the downfall of the bourgeois, and usher in the new communist era.
<<Snipped Image>>
Ngl, those look great
Recipe?
Sorry, I missed this-- Here you go.
Both recipes come from my ancient DoubleDay cookbook set from the '50s. (which is actually a reprint, since the recipes are even older, probably from the '20s)
First:
Spoiler: "Gingerbread Boys" (click to show/hide)
I did not have time to make frosting, so I used a pastry bag I had loaded with storebought creamcheese frosting, and used it to glue down some candy googly eyes I got at walmart. You can make a pastry bag out of a triangle of parchment paper using these instructions. (https://www.youtube.com/watch?v=UKRMb7NuJ8w) (Similar instructions are given in my ancient, antique cookbook) I suggest baking on a sheet of parchment paper to easily de-pan the cookies.
Spoiler: "Sugar cookies" (click to show/hide)
You can use any ordinary cookie cutter, as my picture demonstrated. Bake until the edges are JUST barely turning tan. These are very easy to over-cook, so stay near the oven the entire time.
I suggest baking on parchment paper rather than a greased cookie sheet. They will be easier to de-pan, will have less overall cleanup, and will not be as oily after de-panning. Use colored decorative sugar, or cookie decorating stuff, like I did. You can find lots of such things in the baking isle of your grocer.
Post by: Telgin on January 04, 2021, 08:29:49 pm
I was mixing some up when I realized I lacked the egg I needed, and figured I'd give it a try. It smelled... close to right while baking. It even tasted right initially. But, as I learned, instead of cornbread, I had Almost Cornbread that slowly but inexorably becomes Picklebread in the back of your throat.
The substitution said a teaspoon of baking soda to a tablespoon of vinegar, but I feel like if I used like a teaspoon of vinegar it might have had a tolerable flavor profile. The crumb was also much too delicate, which I expected since one of the jobs of eggs is to bind stuff like that together.
Lesson learned: check for eggs first next time.
Post by: Rolan7 on January 04, 2021, 08:37:20 pm
I learned today that despite what the internet says, you can't substitute baking soda and vinegar for an egg. At least you can't in cornbread.I'm sorry, what the fuck?
That's maybe a replacement for yeast and sugar, not a dang egg. I think more egg can make a baked good "lighter", but it's different from a baking soda volcano!
I'm ready to be wrong here because cooking is deep science, but even corn meal isn't that robust.
I guess you were given the wrong ratio of vinegar to baking soda, or they didn't mix properly, but still... no!
Post by: Caz on January 05, 2021, 05:30:52 am
I learned today that despite what the internet says, you can't substitute baking soda and vinegar for an egg. At least you can't in cornbread.
I was mixing some up when I realized I lacked the egg I needed, and figured I'd give it a try. It smelled... close to right while baking. It even tasted right initially. But, as I learned, instead of cornbread, I had Almost Cornbread that slowly but inexorably becomes Picklebread in the back of your throat.
The substitution said a teaspoon of baking soda to a tablespoon of vinegar, but I feel like if I used like a teaspoon of vinegar it might have had a tolerable flavor profile. The crumb was also much too delicate, which I expected since one of the jobs of eggs is to bind stuff like that together.
Lesson learned: check for eggs first next time.
Lol, I've never heard of that. Usual replacements for egg are stuff like aquafaba or apple sauce.
Post by: Telgin on January 05, 2021, 11:15:14 am
Oh well, lessons learned and all of that.
Post by: nenjin on January 05, 2021, 11:55:59 am
Post by: wierd on January 05, 2021, 01:30:15 pm
In the case of cornbread though, I would be hesitant to substitute the egg. It is a structural component of the cornbread, since corn flour lacks gluten.
Post by: Rose on January 05, 2021, 02:00:14 pm
Even meringue.
Post by: scriver on January 06, 2021, 03:28:25 am
Post by: Arx on January 06, 2021, 03:56:03 am
Post by: Frumple on January 06, 2021, 05:07:42 am
Post by: Telgin on January 06, 2021, 11:39:34 am
I just... put something that wasn't an egg in instead.
Post by: Caz on January 08, 2021, 10:59:38 am
Post by: Frumple on January 12, 2021, 07:31:06 pm
Post by: Yellow Pixel on January 15, 2021, 04:54:20 pm
uk-food.glitch.me (https://uk-food.glitch.me/)
Post by: Iduno on January 15, 2021, 10:13:00 pm
I found a website with all the best Specialty British Foods:
uk-food.glitch.me (https://uk-food.glitch.me/)
Very Good.
Post by: Rolan7 on January 15, 2021, 10:16:53 pm
Spoiler (click to show/hide)
Very good.
Post by: Caz on January 16, 2021, 04:41:29 am
Clangs In The Snortty
Liver & corn toast under dutchess's currant & eel
£2
hmm...
Post by: wierd on January 16, 2021, 04:49:44 am
Pol-bubbles
Fried bangers in a marjoram chutney
£19
Post by: scriver on January 22, 2021, 12:20:19 pm
Spoiler: Tried both with breading and without (click to show/hide)
Could have minced the beans a little better, but hey. Good enough for a first.
Post by: nenjin on January 22, 2021, 12:23:20 pm
I'm going to attempt to make cast iron skillet pizza this weekend, per this recipe: https://www.youtube.com/watch?v=9TjUWnAK0cg&t=482s
Will post pics.
Post by: scriver on January 22, 2021, 01:05:40 pm
What kinda beans did you use?
It's a traditional Swedish breed of the common bean called only "Brown beans" here, according to Wikipedia it is only grown in Sweden, Finland, and "certain parts of the US" (likely where Swedes migrated?), however i don't know how much of that is true and how much is propaganda to make EU give it cultural certification because it looks exactly like this
(https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Bruine_boon_Noordhollandse_Bruine_%28Phaseolus_vulgaris%29.jpg/800px-Bruine_boon_Noordhollandse_Bruine_%28Phaseolus_vulgaris%29.jpg)
to the point of that picture being used on the Swedish Wikipedia page but that picture is actually of the "north-hollander brown bean" so yeah. Beans aren't my strong point ;)
I'm going to attempt to make cast iron skillet pizza this weekend, per this recipe: https://www.youtube.com/watch?v=9TjUWnAK0cg&t=482s
Will post pics.
Make sure you do! Are you making thin pizza or one if those deep dish pizza pies that some American regionalities prefer?
Post by: nenjin on January 22, 2021, 01:10:29 pm
Should come out thicker than a thin crust but probably less doughy overall than like a Pizza Hut pan pizza.
Post by: Caz on January 22, 2021, 01:13:18 pm
Post by: scriver on January 22, 2021, 01:16:18 pm
Post by: nenjin on January 22, 2021, 01:25:13 pm
Post by: Iduno on January 22, 2021, 01:36:25 pm
"Crust:
1 3/4 cups flour (7.7 oz.)
1/4 cup cornmeal (40 g.)
1/2 tsp. Salt
1/2 package dry yeast
1/2 cup plus 1 1/2 tb. water (4.75 oz.)
OR
1/2 cup plus 1/2 tb. water (4.25 oz.) and 1/2 oz. crushed garlic (this crust is my deviation from the original recipe)
3 tb. Olive oil (42 g.)
Assemble the above as you would any yeast dough, and let it rise once. I like to let the dough rise overnight in the fridge."
Put it in a seasoned and oiled (although leaving a very small rim near the top un-oiled makes it easier to stick the crust to the sides so they don't fold in on themselves) ~10-inch cast iron pan, and fill it with whatever fillings you like.
A thick spinach-artichoke dip made with cream cheese instead of mayonnaise is great for that, but anything that will more or less solidify in the oven will work nicely. You get pie-like slices that will fill you up more than you'd expect.
Post by: nenjin on January 23, 2021, 06:45:15 pm
(http://i.imgur.com/wuEJjNtl.jpg) (https://imgur.com/wuEJjNt)
(http://i.imgur.com/tQTa2ZQl.jpg) (https://imgur.com/tQTa2ZQ)
Obviously the amount of dough called for by the recipe was a little short of the whole pan but it still worked out. I made the dough last night and, still being more or less of a baking noob, didn't give it a rise before I put it in the fridge. So it sat out today for about ~4 hours before I put it all together. I think it rose a lot less than expected (also I noticed my yeast didn't bloom very aggressively....) but overall I think it turned out decent and edible. The crust method, using seasoned oil in the pan with a little bit of salt, and the nice browning you get, packs so much flavor in you find yourself wanting more crust. Overall the flavor of olive oil was pretty strong, the recipe calls for it in several places. I also did some chopped garlic on the sauce layer.
Texture wise it came out thicker than a thin crust but not by much. It was a little doughy near the cheese but I assume that's because of all the cheese and topping. It was perfectly edible though and the crust held in the hand just fine. Bottom had a nice subtle crunch.
I made another dough ball out of paranoia so I may just make it again tomorrow with a properly risen dough that fits the pan, see how we do.
Post by: Dunamisdeos on January 23, 2021, 06:47:37 pm
Post by: scriver on January 23, 2021, 06:55:04 pm
Where's the ananas though?
Post by: nenjin on January 23, 2021, 07:18:03 pm
Post by: Dunamisdeos on January 27, 2021, 07:08:10 pm
Post by: scriver on February 07, 2021, 09:52:09 am
Post by: martinuzz on February 07, 2021, 11:03:52 am
Post by: Dunamisdeos on February 08, 2021, 04:32:46 pm
Came out pretty ok.
This thing was SALTY tho. Any tips on how to lessen the SALT?
Post by: Caz on February 08, 2021, 04:57:36 pm
Post by: hector13 on February 08, 2021, 05:07:01 pm
Post by: Caz on February 08, 2021, 05:08:46 pm
Ham.
Post by: Dunamisdeos on February 08, 2021, 07:34:34 pm
Noted for next time.
Post by: Frumple on February 08, 2021, 07:44:07 pm
It was edible, but. Barely. With a look, taste, and texture disturbingly close to actual vomit. Would not recommend!
Post by: wierd on February 09, 2021, 12:18:16 am
Now, if it was *JUST* tempura chicken, lightly seasoned with the curry powder, and served with the cream of chicken concentrate as a dipping sauce, it could be quite nice.
But keep that apricot/vinegar glaze out of it. Does not belong with cream of chicken, and certainly not with curry powder. No sir.
Post by: Jimmy on February 09, 2021, 03:01:05 am
https://www.youtube.com/watch/4jXEuIHY9ic (https://www.youtube.com/watch/4jXEuIHY9ic)
Post by: martinuzz on February 09, 2021, 04:11:56 am
Post by: Caz on February 09, 2021, 06:13:48 am
Thing to not do: Cream of sweet and sour chicken, with added cheese and curry powder. Took canned cream of chicken, cooked frozen (innovasian brand) sweet and sour chicken, cooked both, stirred together with extra curry powder and some cheese.
It was edible, but. Barely. With a look, taste, and texture disturbingly close to actual vomit. Would not recommend!
It even sounds like a bad idea. Why would you do this.
Post by: Frumple on February 09, 2021, 07:12:55 am
Sometimes it goes poorly. Even this was still edible, just... aggressively not great, would not recommend.
Post by: Dunamisdeos on February 09, 2021, 02:06:37 pm
I like to get me some panko, get it all nice and moist with olive oil, then finely chop some garlic and mix it all in with the breadcrumbs. Add some rosemary/salt/pepper to the mix and then roll that chicken breast in egg and breadcrumb mix. Bake it for like 25m.
Post by: Caz on February 09, 2021, 02:16:28 pm
(tbh I'll probably just end up eating it all as plain rice balls, like a savage :'( )
Post by: Dunamisdeos on February 09, 2021, 02:31:20 pm
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
Post by: martinuzz on February 09, 2021, 02:37:08 pm
Cook your leftover (cooked) rice in sweet milk (milk with sugar) for about 45 minutes.
Add a pinch of cinnamon or vanilla. Or both.
Add a handful of raisins
add egg-yolk.
Serve sprinkled with brown rock sugar
enjoy!
You can eat it hot, or let it cool overnight in the fridge, with will make it more pudding-like.
Post by: Dunamisdeos on February 09, 2021, 02:43:06 pm
Post by: martinuzz on February 09, 2021, 02:51:42 pm
It's not something you can just leave cooking while you do other stuff.
Post by: scriver on February 09, 2021, 03:02:11 pm
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
rice is friend not food
Post by: Dunamisdeos on February 09, 2021, 03:05:32 pm
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
rice is friend not food
I'm naming my particular rice recipe friend rice now. Thank you for this XD
Post by: martinuzz on February 09, 2021, 03:06:33 pm
I shall dine well tonight. And tomorrow, at least for lunch.
I added eggs to the potato mash crust this time for a change, it did make it rise nice and high.
Spoiler (click to show/hide)
Post by: Caz on February 09, 2021, 03:13:06 pm
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
this is pretty much how I make mine, with garlic and chillis too though. don't have any hoisin but sounds like a good idea :)
Or make a traditional Dutch / Belgian dessert from it: rijstebrij (rice-sludge)
Cook your leftover (cooked) rice in sweet milk (milk with sugar) for about 45 minutes.
Add a pinch of cinnamon or vanilla. Or both.
Add a handful of raisins
add egg-yolk.
Serve sprinkled with brown rock sugar
enjoy!
You can eat it hot, or let it cool overnight in the fridge, with will make it more pudding-like.
another good idea but I already seasoned the rice before cooking it :L savoury sweet rice pudding would not work out well I think.
I'm always trying to use more eggs so maybe tomorrow I will make egg+vegetable fried rice... then put this rice into an omurice. Eggception.
Post by: nenjin on February 09, 2021, 03:21:46 pm
Get the rice warm, then pound/shape it into little patties. You want it kind of mashed so it holds its shape, by mushing the individual grains together.
Season with whatever. (Garlic, Salt, Pepper, w/e for savory, sugar, cinnamon, vanilla, w/e for sweet.)
Then just use the oil of your choice (vegetable/olive oil for savory, or something like coconut oil for sweet), and fry those puppies up. I suppose you could get crazy and build the rice pattie around some filling, like meat or egg, or perhaps jam and preserves.
Post by: Dunamisdeos on February 09, 2021, 03:29:33 pm
I wanna make tasty meat-filled race cakes. How do you fry em usually?
Post by: martinuzz on February 09, 2021, 03:33:16 pm
Post by: Caz on February 09, 2021, 03:52:34 pm
Post by: scriver on February 09, 2021, 04:24:36 pm
Great if you could get a good friededy surface and good ricey inside
Post by: nenjin on February 09, 2021, 05:16:40 pm
Yo what
I wanna make tasty meat-filled race cakes. How do you fry em usually?
Couple ways you could do it.
Pan fry it. This is probably the touchiest. It'll brown and crisp on both sides but the middle might not get cooked so well. The flatter you make it, the better. But if you put a bunch of filling in it, you might have to fry it quite a while to ensure stuff is cooked. (Veg and like jams and stuff, not much of an issue. But I would NOT put raw meat in there, pre-cook that shit first so all it needs to do is heat up.) You'll want a healthy amount of oil in the pan.
Deep fry it. Kinda hard to go wrong here. Possible complications are the thing coming apart in the fryer. I don't know if people use a secondary binder, like egg, but that might help it stick together. Or like a super light breading.
My suggestion is driven by one of my all-time favorite Iraqi meals, Kubba Rice: https://www.sbs.com.au/food/recipes/minced-rice-and-meat-patties-kubba
Looks like it calls for some light breading to be mixed into the mashed rice to serve as a binder. Possibly not necessary if you're going the pan fried route.
Post by: Frumple on February 09, 2021, 06:10:01 pm
another good idea but I already seasoned the rice before cooking it :L savoury sweet rice pudding would not work out well I think.I mean... maybe try it anyway? Savoury sweet can work out pretty well sometimes. I expected terror when I mistook the curry powder for cinnamon when making a pb&j sandwich but it was actually pretty good.
Post by: Rolan7 on February 09, 2021, 06:55:14 pm
I'm a sucker for that pressed fish meat that is called crabfish or whatever and tastes a bit like crab (duh) or shrimp. That or shrimp would probably be great in fried rice ballsI love "imitation crab"! Easily more than I like crab meat. I totally want to stuff some rice balls with chewy fish homogenate.
Great if you could get a good friededy surface and good ricey inside
Post by: Caz on February 09, 2021, 07:07:08 pm
another good idea but I already seasoned the rice before cooking it :L savoury sweet rice pudding would not work out well I think.I mean... maybe try it anyway? Savoury sweet can work out pretty well sometimes. I expected terror when I mistook the curry powder for cinnamon when making a pb&j sandwich but it was actually pretty good.
Do you know they used to put chicken in blancmange? It was very fancy in the medieval age. Milk jelly, sugar, almonds, rice, and shredded chicken meat.
Post by: Frumple on February 09, 2021, 08:01:10 pm
Embrace your inner decadent medieval nobility: Make savoury rice pudding.
Post by: Rolan7 on February 11, 2021, 03:35:01 pm
Post by: scriver on February 11, 2021, 03:41:48 pm
Post by: nenjin on February 11, 2021, 11:12:43 pm
Post by: MrRoboto75 on February 11, 2021, 11:15:51 pm
RIPasta.
Always spaghetti, never forghetti
Post by: gimlet on February 13, 2021, 12:55:32 pm
Post by: MrRoboto75 on February 13, 2021, 01:19:10 pm
You can bake pasta/spaghetti, right in the sauce if you're especially lazy like me.
Isn't that basically what lasagna is?
Post by: scriver on February 13, 2021, 01:30:59 pm
Post by: Caz on February 18, 2021, 10:49:19 am
Suspect it would be even better with some garlic and ginger root, but didn't have any on hand.
Post by: nenjin on February 18, 2021, 03:22:02 pm
Post by: delphonso on February 19, 2021, 01:13:11 am
Post by: Vector on February 19, 2021, 01:20:06 am
Coconut chilli split pea soup is my new favourite thing. Lots of onions fried with spices (crushed cumin, coriander, yellow mustard seed, chilli flakes, turmeric), tinned tomato as the cooking liquid, yellow split peas, whole habaneros for flavour. Coconut milk at the end.
Suspect it would be even better with some garlic and ginger root, but didn't have any on hand.
Ooh. This sounds both doable in terms of ingredients and in terms of my current energy level. I'm gonna make it.
This ... probably doesn't, or perhaps just shouldn't count, but I have upped my quarantine game from PB&J to sandwiches with cheese, chili sauce, and tomato :V
Post by: Arx on February 19, 2021, 05:07:04 am
Rather than eating plain rice and a single boiled leafy green (vegetarianism doesn't exist here) for lunch in the cafeteria at work, I got a hotplate and a single pot. Time to get creative.
I once ordered a vegetable stir fry from a local Chinese place, about as Chinese as they come outside of China because of the big diaspora here.
"Vegetable" was correct. I got some indistinct oily green leaves, either bok choi or spinach I think, and noodles. Never made that mistake again, haha.
Post by: Kagus on February 19, 2021, 07:23:57 am
Rather than eating plain rice and a single boiled leafy green (vegetarianism doesn't exist here) for lunch in the cafeteria at work, I got a hotplate and a single pot. Time to get creative.
I once ordered a vegetable stir fry from a local Chinese place, about as Chinese as they come outside of China because of the big diaspora here.
"Vegetable" was correct. I got some indistinct oily green leaves, either bok choi or spinach I think, and noodles. Never made that mistake again, haha.
Gai lan with garlic sauce is the bomb though! I grew up vegetarian and we used to get all sorts of tasty treats from the (American-)Chinese restaurants we bumped into along the way. Ma po tofu is also grand, although admittedly not particularly "green" :P
Speaking of such, my folks have found a good recipe for Peking hot & sour soup and we've been tweaking it to our preferences since then... Considering that was a big comfort food that I've seriously missed since coming to Norway, I'm very happy about this turn of events!
Post by: delphonso on February 19, 2021, 08:01:54 am
Where I currently live...I think they see vegetables as an obstacle to the meat... Some chefs cook vegetables with a level of malice I wouldn't aim at my greatest enemy. Apparently - the meat here is very good, though.
Post by: nenjin on February 19, 2021, 11:34:47 am
Post by: scriver on February 19, 2021, 11:46:39 am
Well, in counting root fruits as veggies here in the case of Sweden.
Post by: Arx on February 19, 2021, 11:49:06 am
My impression of asian (vaguely defined) cuisine is that they were more about vegetables than the West in general.
Buddhist regions very much so. I don't remember if Japanese vegetarianism was Buddhist or something else, but that too. China is just a large place (my current favourite thing about Chinese dialects is that expecting Shenzhen dialect to sound like Beijing dialect is geographically similar to expecting Spanish to sound like Ukrainian, I think) that has many different takes on food.
Post by: Vector on February 19, 2021, 01:22:52 pm
Post by: scriver on February 19, 2021, 01:51:50 pm
Post by: Dunamisdeos on February 20, 2021, 11:42:09 am
Post by: Vector on February 20, 2021, 01:31:15 pm
Post by: Arx on February 20, 2021, 02:02:49 pm
Post by: nenjin on February 20, 2021, 03:40:39 pm
Post by: Iduno on February 20, 2021, 08:09:51 pm
Chili came out pretty good. Used too much stock so it's saucier than I wanted. I sorta wonder, based on the recipe I worked off of, how spicy I made it. They were putting tablespoons of several different chili mixtures. I don't think I used anywhere near that amount. It's hot enough to make me sweat. Can't really imagine what it would have tasted like with 2x the spice.
Stock? I was making it from memory, but used diced tomato, tomato paste, beans, meat, onion, chili powder, and other assorted spices. Still a bit soupy from the tomato and onion juicing out, but pretty close to what I wanted. It helps to pre-cook the meat a bit and drain the fat into a can (or other container that won't melt and is heading to the trash).
Post by: nenjin on February 21, 2021, 01:28:42 am
I tend to use beef stock in meat based dishes instead of water these days. My mom used to make pretty much everything with water. Chili. Pasta sauce. Stews. Rice. W/e. I take her recipes and replace that with beef or chicken stock or something where applicable. Just gives the base of what you're making so much more flavor.
Post by: Iduno on February 21, 2021, 10:25:55 am
I used about 18 oz of Beef Stock and 8 oz. of tomato sauce for 2 pounds of meat and a can of beans and some onions and garlic and all the spices. I thought it would reduce after a good boil for 30 minutes and then 20 minutes....but it still came out a little too watery. I also didn't drain the fat because tbh I like it. But maybe that messed with the consistency too.
I tend to use beef stock in meat based dishes instead of water these days. My mom used to make pretty much everything with water. Chili. Pasta sauce. Stews. Rice. W/e. I take her recipes and replace that with beef or chicken stock or something where applicable. Just gives the base of what you're making so much more flavor.
Yeah, if you're adding water/stock and want it thick, you probably want to coat the partially-cooked meat with flour or starch before adding it. Just adding the flour or starch will get you lumps.
Post by: martinuzz on February 21, 2021, 11:16:12 am
Post by: Kagus on February 21, 2021, 11:19:10 am
Pro-tip for starch: mix it first in a little bit of COLD water. Then it will become a smooth mixture which you can then add to your food to thicken it without lumps
Recipes I've read before called for using warm-but-not-too-warm water, but I'm really not sure at this point if the improved solubility is worth the bother of fiddling with the temperature like that...
Post by: Dunamisdeos on February 21, 2021, 11:22:18 am
Always cold. I wouldn't even do warm.
Post by: Arx on February 21, 2021, 12:03:33 pm
Post by: Dunamisdeos on February 21, 2021, 12:13:00 pm
I ain't no chemist but starch reacts differently when put in hot water. Stuff simply does not dissolve the same.
Post by: scriver on February 21, 2021, 01:15:48 pm
Spoiler: The ritual is complete. The mushroom has been imbibed. (click to show/hide)
Post by: Dunamisdeos on February 21, 2021, 04:34:07 pm
HAIL TO OUR NEW MUSHROOM OVERLORDS.
Post by: Dunamisdeos on February 22, 2021, 04:22:17 pm
Made some spinach with beef broth, garlic, rose wine, and butter. Best goddam vegetable I've ever had in my life. Toot toot is that my horn yes it is.
Post by: Rolan7 on February 22, 2021, 04:49:28 pm
I also want some properly seasoned spinach, though. Maybe I'll add some chicken stock and garlic salt to some spinach and see how it goes. Spinach is best leaf.
A few days ago I went by the Mediterranean place again for some fava beans, and they were selling fresh-baked pitas. They were *incredible*, chewy and rich with olive oil. The recipe seems so simple that I have to try it for myself. Essentially like a pancake, but with a little bit of yeast and giving it the right amount of time. And plenty of olive oil.
I also bought some date-filled biscuits/cookies and omigosh they just melted in my mouth. I don't usually indulge in sweet things, diabetes risk and a lack of craving, but the texture profile on these was to die for. It was difficult to pace myself!
Post by: melkor on February 25, 2021, 09:49:16 am
every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
Post by: MrRoboto75 on February 25, 2021, 10:05:19 am
does anybody know any good lactose intolerant dessert?
every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
What I know is instant pudding does not appreciate soy milk. It doesn't thicken like it should.
Post by: Kagus on February 25, 2021, 10:41:41 am
Post by: scriver on February 25, 2021, 10:52:48 am
Post by: Kagus on February 25, 2021, 11:18:02 am
Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.
Butter gets used for a number of recipes though, so you'd have to find a recipe without or some kind of replacement
Post by: melkor on February 25, 2021, 11:33:43 am
Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.
Butter gets used for a number of recipes though, so you'd have to find a recipe without or some kind of replacement
yeah my first thought was cake or pie but that uses butter so its a no go as well
Coconut milk ice cream is pretty tasty. If just ice cream seems a bit passé, throw some fruit at it until it becomes interesting through the powers of garnish.
that could work but i dont like coconut, but i could make 2 dessers
Post by: Vector on February 25, 2021, 11:55:01 am
Probably almost all traditional desserts from east asia would work. I'd look into anywhere that wasn't living off cows 2,000 years ago.
Post by: Jopax on February 25, 2021, 01:05:11 pm
Post by: nenjin on February 25, 2021, 01:14:53 pm
Post by: Arx on February 25, 2021, 01:26:38 pm
Post by: scriver on February 25, 2021, 01:29:24 pm
There's lots of dairy-free fudge recipes out there.
don't fudge your recepies folks! cooking is serious bisnus!
Post by: Rolan7 on February 25, 2021, 02:32:57 pm
Post by: Vector on February 25, 2021, 02:33:32 pm
Post by: Iduno on February 25, 2021, 03:40:10 pm
does anybody know any good lactose intolerant dessert?
every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
Pie crust with lard instead of butter? Some of the weirder brownie recipes with beans or something in them? Coconut milk ice cream was mentioned, but it's a little tough to work with the flavor. Oatmeal cookies maybe?
Cheesecake and a lactaid pill be 50-50 hilarious and good or insulting. Tough to know going in. Lactose intolerant people often still like dairy.
Post by: Rose on February 25, 2021, 04:43:39 pm
Post by: Vector on February 25, 2021, 04:46:03 pm
Post by: Caz on February 25, 2021, 04:53:37 pm
Post by: Vector on February 25, 2021, 04:55:24 pm
Post by: Caz on February 25, 2021, 04:56:11 pm
Post by: scriver on March 07, 2021, 12:05:03 pm
Spoiler (click to show/hide)
I'm not used to avocado stuff do of course I chose unripe avocados, but I think I managed to save it. It was tasty as fuck anyway.
Post by: Caz on March 07, 2021, 01:11:04 pm
idk this plate of food but it makes me want to eat it by its sheer appearance.
Post by: scriver on March 07, 2021, 01:18:58 pm
Post by: Caz on March 14, 2021, 04:18:46 pm
I have... most spices I guess.
Post by: martinuzz on March 14, 2021, 05:31:47 pm
Bonus points if you use a good dark double trappist beer to stew it in.
EDIT: You could also buy a cow tongue, and invent a new dish called tongue in cheek, just for culinary giggles.
Post by: scriver on March 14, 2021, 06:15:31 pm
Post by: Caz on March 14, 2021, 06:41:58 pm
Really, a good beef stew is what I'd make with those. It's the piece of cow that has 'stew' written over it!
Bonus points if you use a good dark double trappist beer to stew it in.
EDIT: You could also buy a cow tongue, and invent a new dish called tongue in cheek, just for culinary giggles.
Is good ideas. I'll prob go with the tongue joke sans-tongue. I think you can get tongue around the butchers here but people use it for sandwiches?
Is ox cheek what you brets get at cheeky nandos?
Nah I think they only sell chicken? No idea actually :L
Post by: martinuzz on March 15, 2021, 07:30:03 pm
I like cooking, and my experimental kitchen endeavours have spanned quite a range of ingredients, but I must confess I have never made a hot dish with cow tongue. I wouldn't even know how to prepare it properly.
Today I made a tasty dark mushroom soup. Roasted two large portbellos in the oven together with a sliced bellpepper, both marinated in oil mixed with garlic, thyme, black pepper, a little bit of sweet soy sauce and some laos (siamese ginger) for 25 minutes
I then added that to a broth made with chestnut champignons, red onions, some more garlic, a cube of strong beef stock and a cube of varied forest mushroom stock.
Except for the cube of beef stock, it's vegetarian.
Spoiler (click to show/hide)
EDIT:nomnom just finished eating a bowl. Damn, those portbellos are tasty. I didn't slice them up when boiling them with the broth, I just floated them upside down, and dunked them under a few times.
Sliced them in managable parts when serving the soup. They really retained their roasted marinade taste that way.
Post by: Kagus on March 16, 2021, 05:42:47 am
I still feel the need to share this (https://youtu.be/LHFhnnTWMgI) for those of us who are conceptually interested in such things.
Post by: wierd on March 16, 2021, 06:12:11 am
I would be more apt to "Cook" the chicken with ultrasound rather than mechanical slapping. Technically, they are the same exact thing. (an accoustic wave is just a front of kinetically charged particles engaged in a group oscillation within a medium)
It would be easier to set up, cleaner, and more likely to deliver the energy in the way you want it delivered.
Post by: Kagus on March 16, 2021, 06:26:00 am
I would be more apt to "Cook" the chicken with ultrasound rather than mechanical slapping. Technically, they are the same exact thing. (an accoustic wave is just a front of kinetically charged particles engaged in a group oscillation within a medium)
It would be easier to set up, cleaner, and more likely to deliver the energy in the way you want it delivered.
Yes, but it wouldn't specifically answer the age-old question
Post by: martinuzz on April 10, 2021, 07:56:50 am
Spoiler (click to show/hide)
The (incised) adjuma pepper is floating in broth made with chicken legs with bones (will remove the bones once the meat has fallen off), fried bell pepper, red onions, fried sambal oelek, a little garlic, pimentos (=allspice) and foil. Will add broccoli 5 minutes before it's done (or it will be nothing but green sludge). It already smells great.
My cat is trying to warn me for the after effects of such a spicy soup.
Spoiler (click to show/hide)
Post by: Iduno on April 10, 2021, 08:23:26 am
This soup better be spicey!Spoiler (click to show/hide)
The (incised) adjuma pepper is floating in broth made with chicken legs with bones (will remove the bones once the meat has fallen off), fried bell pepper, red onions, fried sambal oelek, a little garlic, pimentos (=allspice) and foil. Will add broccoli 5 minutes before it's done (or it will be nothing but green sludge). It already smells great.
My cat is trying to warn me for the after effects of such a spicy soup.Spoiler (click to show/hide)
Did you break the bones, so you get nice, thick soup?
Post by: martinuzz on April 10, 2021, 08:24:50 am
(I break them halfway the boiling process though. Precooked chicken bones are less inclined to produce nasty splinters).
EDIT: Oh boy. The pepper is working as intended. Indian level of spicyness. My Sikh is on fire.
Post by: Dunamisdeos on April 10, 2021, 10:50:47 am
Made cheesy garlic bread too.
The pork was seared, then covered in sesame oil, just enough hoisin sauce to be sticky, ginger, and sage. Mashed potatoes were mashed potatoes. Had cheese and sour cream in em. Carrots has brown sugar and cumin on them. Broccoli had olive oil and salt and pepper, dats it. EVerything went in the oven for varying periods of time.
Post by: Lawson on May 10, 2021, 07:00:00 am
I made asian pork, mashed potatoes, carrots, and broccoli for my family in the first major gathering since covid. They are all vaccinated, as are we.
Made cheesy garlic bread too.
The pork was seared, then covered in sesame oil, just enough hoisin sauce to be sticky, ginger, and sage. Mashed potatoes were mashed potatoes. Had cheese and sour cream in em. Carrots has brown sugar and cumin on them. Broccoli had olive oil and salt and pepper, dats it. EVerything went in the oven for varying periods of time.
Garlic bread is a truly great snack. I cook according to a similar recipe, but more often I use chicken meat
Post by: Vector on May 10, 2021, 04:27:21 pm
Post by: Dunamisdeos on May 21, 2021, 04:46:15 pm
Post by: martinuzz on May 21, 2021, 05:18:45 pm
It is a very tasty mushroom, when fried or grilled.
Will be happy to explore cooking with those.
Post by: Frumple on May 21, 2021, 05:46:32 pm
Maruchan Yakisoba noodles heated in chicken stock and hoisin sauce with a bit of ginger is a distinct improvement. Did not use any flavor packet, so its even less unhealthy.Speaking of those flavor packets, I'll tell you a secret, at least with the powdered ones: Two parts teriyaki beef to one part spicy chicken, used sparingly, is amazing. Empty the three packets into a little bag or container and shake well. Easily one of the best seasonings I've had to date, and pretty versatile in what it's good on (i.e. everything I've put it on so far).
e: omnomnom, loose hamburger cooked with teriyaki marinade, basmati rice, curry powder, taco blend walmart cheese, that's all, this should not taste this good nomnom
Post by: Telgin on June 16, 2021, 05:27:06 pm
I also followed a tip I saw from the Food Wishes YouTube channel and sprinkled the outside with shredded cheese to add a cheese crust. I didn't know if that would work out or not, but it really did add a nice but subtle crust to it.
Post by: nenjin on June 16, 2021, 05:46:09 pm
Post by: Telgin on June 16, 2021, 06:34:20 pm
Like most people, I think I watch more cooking on TV / YouTube than I actually attempt (though I do cook most days), and I find Chef John's cadence oddly mesmerizing. Supposedly it's an artifact of the way he edits the videos, based on what he claimed in a Q&A, but he must like the way it comes out because he could fix it otherwise. Either way, it's fun to slow the videos down on YouTube because then he just sounds like the world's happiest drunken chef.
Post by: nenjin on June 17, 2021, 10:39:53 am
But yeah. I keep a notepad of Youtube cooking videos of stuff I want to try, and Chef John's recipes are easily half of that list.
Post by: Sirus on June 19, 2021, 11:03:07 am
Acquire bag of very small potatoes. Fingerlings or so.
Boil potatoes until they are "fork tender" which I assume means that you can poke them with a fork without too much difficulty.
Drain potatoes and place in big bowl.
Drizzle potatoes with a generous amount of olive oil. Season with salt, pepper, garlic powder, onion powder, crushed red peppers, thyme, and rosemary.
Toss potatoes in bowl until they're all properly coated. Dump potatoes on lined baking sheet.
Use the bottom of a glass to squish the potatoes until they're little discs about half an inch thick. This works best on the smallest potatoes; larger ones tended to just fall apart rather than squish into reasonably neat discs.
Bake at 425 degrees F (218 C) for half an hour, flipping them over halfway through.
They were supposed to come out with crispy, crunchy outsides and fluffy insides. While they were certainly fluffy inside the outside didn't crisp up enough. Perhaps they lost too much olive oil during the squishing process, dunno. At least they were tasty.
Post by: Frumple on June 19, 2021, 12:50:26 pm
Post by: Sirus on June 19, 2021, 05:12:15 pm
Also, what's wrong with onion powder?
Post by: Frumple on June 19, 2021, 06:18:27 pm
Stuff tastes vile in just about every circumstance, regardless of preparation method or other seasoning.
... it's also in basically goddamn everything, so, y'know :-\
Post by: scriver on June 20, 2021, 06:52:56 am
Post by: Frumple on June 20, 2021, 07:18:38 am
Post by: wierd on June 21, 2021, 03:28:06 am
Onion is LOVELY when used correctly!
Potato soup? FLAT without onion!
Home-style roast and veg? NEEDS ONION.
Anyhow, my exhibit today contans 0 onion. Just lots of almond, sugar, and some egg.
(http://media.discordapp.net/attachments/670557106356879360/856442674566791178/20210621_025540.jpg?width=376&height=668)
Post by: scriver on June 21, 2021, 04:37:38 am
Post by: nenjin on June 21, 2021, 04:16:32 pm
Just cook that shit first. Raw onion is not a garnish.
Post by: Frumple on June 21, 2021, 07:05:37 pm
There's an exception or two (for whatever reason, sour cream and onion chips are fine, though I don't like the taste of sour cream or onion on their own, ha, and I can't even taste the stuff in the curry powder I've been basically mainlining for the last while), but generally it's just... bad. To my taste buds. Onion powder isn't quite as bad, but it's still mostly just kinda' nasty.
It's honestly a bit of a conundrum; I really dislike onions, and there's someone else in my home that really dislikes garlic, so between the two of us it's like just about everything in a store or whatever can go to varying degrees of hell :P
Add in there's a salt restricted diet involved, on top of a diabetic, and grocery shopping for stuff you don't make from scratch is... difficult. Basically everything has either onions or garlic, usually both, carb watching is its own mess, and basically goddamn everything frozen or canned or whatever is just friggin' drenched in salt.
There's a market niche for low carb/low salt easy cooked meals that isn't being filled in US grocery stores, right now.
Post by: nenjin on June 21, 2021, 10:57:21 pm
Quote
There's a market niche for low carb/low salt easy cooked meals that isn't being filled in US grocery stores, right now.
The problem you have there is "easy cooked." The need for convenience reduces your control over your eventual choices, because for conveniences' sake, they use what's affordable and convenient for them to create flavor: sugar and salt and onion powder, etc...
I get it though. Salt and carbs (ie. sugar) garlic and onion are 4 of the 5 legs of the flavor table. Fat is the other. Of course there are other seasonings, but garlic salt fat and onion are what gives things savor. I don't even really know what the flavor of onion really is, I just know that in the range of "savory" it's one level. So I don't avoid cooking with it but I always exclude it from everything I get served to me if they just slap it on there. Cook it so I don't know it's there.
Post by: Frumple on June 22, 2021, 07:49:56 pm
First! You take a sufficient amount of ground hamburger, probably around a half pound or so, maybe less, I'unno, whatever you feel like eating.
Then! You put it in a pan on a stove and shape it into a MIGHTY HAMBURGER STEAK SHAPE. It's like a hamburger patty, but kinda' oval shaped and elongated compared to a normal patty. You know what I'm talkin' about.
Lastly! You cook it until it's done, maintaining the MIGHTY HAMBURGER STEAK SHAPE throughout!
...
...
That's it. You're done. You can eat Frumple's Half-assed Hamburger Steak now. No clue what it actually tastes like (presumably a hamburger patty considering all it is is an oversized hamburger patty), but the person I'm feeding it to so far has no complaints.
Post by: da_nang on June 23, 2021, 04:50:54 pm
Like the lazy bastard I am, I've waited until last minute to start marinating the soon-to-expire pork neck for some nice pulled pork tomorrow.
I'm using a modified recipe that swaps out the lager for crushed tomatoes.
And when I add the crushed tomatoes--the last step before steeping the pork--I see, with eyes full of horror, not tomatoes coming out of the can, but baked beans in tomato sauce.
I've been a fool and have bought the wrong can! Same company, same tomato red can, but one with beans on it instead of tomatoes.
The stores are closed, the pork must be marinated tonight, and I'll be damned if I waste this expensive pork cut.
I commit to the sin, and steep the pork in.
Gods have mercy on me. Don't let tomorrow be ruined.
Post by: nenjin on June 23, 2021, 04:56:54 pm
Post by: MrRoboto75 on June 23, 2021, 05:05:09 pm
Just scoop out the beans? It'll probably be fine.
The sauce has already become one with the 🅱ean
Post by: scriver on June 23, 2021, 05:40:10 pm
Post by: Dunamisdeos on June 23, 2021, 06:43:15 pm
I see, with eyes full of horror, not tomatoes coming out of the can, but baked beans in tomato sauce.
Gods have mercy on me. Don't let tomorrow be ruined.
Just scoop out the beans? It'll probably be fine.
The sauce has already become one with the bean
(https://i.postimg.cc/59m4HS3p/chemical-x-blank-beans.gif)
Post by: Frumple on June 23, 2021, 07:31:14 pm
Post by: da_nang on June 24, 2021, 12:00:04 pm
There's just the occasional bean texture if you're paying attention.
Post by: MrRoboto75 on June 26, 2021, 07:11:52 pm
I found some Impossible patties at the supermarket. I think is was like 5 bucks for two patties, although buns still come in eights :/. Impossible Whoppers are actually kinda decent, I've actually gone for them often, though it would be funny if homemade ones tasted like BK.
Post by: Frumple on June 26, 2021, 09:07:34 pm
I haven't seen many other people make it, but if you're looking for a cheap/tasty/easy to prepare sweet thing, it's pretty nice.
Post by: Akura on June 29, 2021, 04:40:15 pm
This one was chocolate and it... didn't turn out so well. I changed the base recipe, using a pint of half-and-half instead of a can of condensed milk. I also neglected to add sugar, thinking it'd be sweet enough. Worst of all, it's frozen solid. I scraped some off the top, and found that I may have used a little too much cocoa powder.
Is there any way I can soften it, or otherwise salvage it? The scrapings I managed to pull off didn't taste too terrible.
Post by: nenjin on June 29, 2021, 04:47:17 pm
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Post by: Akura on July 01, 2021, 08:00:16 pm
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Couldn't add alcohol, I'm a teetotaler and don't have any available. Did add a pinch of salt, along with about half a cup of sugar. Froze even harder after re-mixing. Breaking/shaving off a bit, aside from the ice it has a very milky flavor, like chocolate milk with ice added. If it wasn't for the obvious taste of ice, it'd be pretty decent. It probably did soften too far before I mixed it, because I left it in my fridge for about 10 hours. I can't really put it in for less than that because I'm at work for that time.
Post by: nenjin on July 01, 2021, 09:08:51 pm
Post by: wierd on July 01, 2021, 09:39:47 pm
https://www.youtube.com/watch?v=zI7Lh7ISX6M
Post by: Kagus on July 03, 2021, 04:28:12 pm
With good, easy rice at my disposal, I've been revisiting a family classic that just really, really hits the spot sometimes and only requires one of my two remaining brain cells to make.
It's just rice (I've been primarily using a brown basmati, I find brown rice to be a better component for this particular dish than polished, personally), some sort of fish (preferably something smoky like kippered herring, but standard canned tuna can do in a pinch if needs must), and then drizzle some toasted sesame oil and a dash of soy sauce to cut through the fat. And... That's about it. Feel free to sprinkle some sesame seeds on top, or whatever else seems interesting.
Really though, toasted sesame oil is fucking ambrosia and can probably be put on whatever to make it amazing.
Post by: Frumple on July 06, 2021, 12:39:23 pm
It's pretty okay!
Gonna' cook things with it next, got like a year to make a bit less than a pound of this stuff get done something with. Looks like it'll be fairly easy to use, though... basically just fluffy pulled pork, and I can work with that.
E: Super basic "is this good in cup cheese noodles" test results: Really, really good in cup cheese noodles, holy shit.
E2: Egg and meat floss (and cheese and bbq sauce) sandwich verdict: Pretty okay!
Post by: delphonso on July 08, 2021, 05:16:42 pm
Post by: Frumple on July 08, 2021, 07:34:36 pm
So. Meat floss as an ice cream topping in the near future, I guess. Bacon ice cream's pretty good, so it'll probably turn out alright!
Also: Definitely pretty solid as a pizza topping. This stuff is decently versatile.
Post by: Iduno on July 08, 2021, 08:46:46 pm
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Couldn't add alcohol, I'm a teetotaler and don't have any available. Did add a pinch of salt, along with about half a cup of sugar. Froze even harder after re-mixing. Breaking/shaving off a bit, aside from the ice it has a very milky flavor, like chocolate milk with ice added. If it wasn't for the obvious taste of ice, it'd be pretty decent. It probably did soften too far before I mixed it, because I left it in my fridge for about 10 hours. I can't really put it in for less than that because I'm at work for that time.
Yeah, not too much to fix it then. Let it defrost slightly before eating?
Fattier cream makes smoother ice cream, or just make a custard if all you have is half-and-half.
Post by: Frumple on July 09, 2021, 09:32:10 am
Post by: Frumple on July 13, 2021, 07:05:45 pm
Curry powder on garlic bread: Never again.
Post by: Vector on July 13, 2021, 11:37:18 pm
Curry powder on garlic bread: Never again.
Why not??? sounds delicious?????
Post by: scriver on July 14, 2021, 02:12:55 am
Post by: Arx on July 14, 2021, 02:42:45 am
Post by: scriver on July 14, 2021, 03:31:11 am
So as I wrote in the gardening thread, any ideas are welcome! I've been thinking of looking up fried green tomatoes that I know of because of the movie and been made the impression if it being an American iconic dish, but I don't really know for sure if it is a real dish even. Is it a good eat, if anyone of you have had it?
Post by: Arx on July 14, 2021, 03:40:48 am
You could try jollof rice, if you want to feel African for a bit! But I can't recommend any specific regional variant, for all people seem ready to get into fights over it.
Post by: scriver on July 14, 2021, 03:50:57 am
Post by: Vector on July 14, 2021, 01:16:40 pm
So as I wrote in the gardening thread, any ideas are welcome! I've been thinking of looking up fried green tomatoes that I know of because of the movie and been made the impression if it being an American iconic dish, but I don't really know for sure if it is a real dish even. Is it a good eat, if anyone of you have had it?
The green tomato thing (tomatillo) is more considered Mexican over here, it's true that they're seen (at least among my family) as a special delight.
Note that green tomato is a special variety of tomato that will never become red, not simply an unripe tomato.
I can recommend the website "veg recipes of India" because onion + tomato is a very standard base for many Indian foods. You will never run out of applications for your tomatoes if you learn Indian cooking.
Post by: Dunamisdeos on July 14, 2021, 03:24:22 pm
I made one with a lemon/basil white sauce the other day, it was AMAZING with my garden tomatoes on it.
Post by: Frumple on July 14, 2021, 04:29:51 pm
Wrong kind of curry powder? Too much and it was gritty? I can definitely imagine some masala blends being awful but others should be alright.Maybe wrong kind? Definitely wasn't too much, I went fairly easy on it and this particular curry powder isn't gritty at all. Mostly it was just intensely confused and pretty nasty for it.
Now that you mention grit, though, while it wasn't gritty, it did kinda' taste like friggin' sand. How the hell you get "sand" out of curry powder and garlic bread, I don't know, but I have no intention of experimenting to find out at this point. Blech.
Post by: nenjin on July 14, 2021, 06:18:20 pm
You'll get the same effect with homemade garlic bread if you put too much garlic power or salt on it. Once you go beyond the saturation point of the butter currently on there, you're just straight eating powder.
Post by: Frumple on July 14, 2021, 09:02:40 pm
The spice mixed in well enough, though, at least from the look of it. Tasted like it mixed in fine, too, for that matter (I've tasted the curry powder raw and it was... nothing like that was). It just tasted pretty vile/confused as all hell. Maybe if it was like cooked right into the bread it'd be better, but... I'unno. I'unno and my motivation to try to find out is as starkly negative as my opinion of ever mixing hot chocolate and green tea again (pro tip: Don't.).
Post by: Akura on July 15, 2021, 03:55:14 am
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Couldn't add alcohol, I'm a teetotaler and don't have any available. Did add a pinch of salt, along with about half a cup of sugar. Froze even harder after re-mixing. Breaking/shaving off a bit, aside from the ice it has a very milky flavor, like chocolate milk with ice added. If it wasn't for the obvious taste of ice, it'd be pretty decent. It probably did soften too far before I mixed it, because I left it in my fridge for about 10 hours. I can't really put it in for less than that because I'm at work for that time.
Yeah, not too much to fix it then. Let it defrost slightly before eating?
Fattier cream makes smoother ice cream, or just make a custard if all you have is half-and-half.
Turned out not to matter after all. Someone broke the bowl I was keeping it in and left it in the freezer. Had to throw the rest of the bowl out.
Post by: martinuzz on July 15, 2021, 06:24:46 am
Looks very nice! I'll probably end up making a swedified version of it anyway (as usually happens ;) ) so don't tell the continent or I'll be hated by the entire place :P
https://www.youtube.com/watch?v=B7UmUX68KtE
Post by: Dunamisdeos on July 16, 2021, 05:58:33 pm
Post by: nenjin on July 26, 2021, 08:43:46 pm
Spoiler (click to show/hide)
It was dirt simple to make. Pretty much 2 equal parts of Bread Flour and Whole Milk, plus 3 Eggs and some salt. Whisk, pour into a tin, ~40 minutes at 400, done.
Has the consistency of watery pancake batter prior to baking, so it would be hard to put anything substantial in it like a filling before it's cooked. The recipe works because the egg content is so high, as it cooks and puffs up it takes the dough with it, creating this really nice fluffy, almost egg creamy interior, just beyond the line between bread and egg, and a nice bready exterior with some crisp and crunch. Even looks pretty AF like I egg washed it, because of egg in it.
Second thing that makes it work is having a tin with deep enough wells. These things puff up mightily, and if they overspill and flop over because the pan is too wide or shallow, you lose your puff.
Might try adding some other seasonings. Little sugar for sweetness or garlic for savoriness. Lots of seasoning options.
We ate it with butter immediately coming out of the oven, but I think jam would work pretty well too.
Post by: scriver on August 16, 2021, 11:53:57 am
Post by: scriver on August 24, 2021, 04:50:16 am
Post by: Frumple on September 29, 2021, 07:15:25 pm
... normal ones, too, but there's gonna' be some curry frosting in this stuff and it's hopefully gonna' come out tasting like tea cookies.
e: welp, they ate all my curried snickerdoodle cookies
also all the other ones
they ate all the cookies
frumple has apparently learned the easy magic of delicious cookies: add one (1) egg yoke (just the yoke!) to the batter over the given recipe
Post by: Jopax on October 05, 2021, 02:54:17 am
It's like slightly less powerful sourkraut that replaces the punch with a spicy kick which I really like.
Also that almost fresh cabbage crunch is so enjoyable, you just wanna munch on the stuff all day long.
Damn shame I can't really make the stuff home or get easy access to it (this one was brought by a cousin from the neighboring country xd )
Post by: nenjin on October 05, 2021, 01:21:26 pm
You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.
Post by: Telgin on October 05, 2021, 01:43:22 pm
On a different subject, I've found myself with an odd problem: I seem to have developed some kind of intolerance for black tea. I never drank it as a kid for some reason, but on a whim I started drinking it about two years ago and fell in love. I drank tons of it up until about 5 months ago, where I randomly started to feel like I was dying every night. A friend suggested tea caused similar issues for him, and after stopping it I noticed the problems went away.
I was in some disbelief but abstained for a few weeks before trying it again. Within a few minutes I had a bad headache, and if I drank enough it gave me bizarre body aches and fatigue. I still wasn't sure so I tried the experiment a couple of times with a few weeks of abstaining and it seems to be repeatable.
After reading a bit about it I can really only find two culprits people talk about: caffeine and tannins. I know it's not caffeine causing the headaches because I drink enough coffee and soda all day that I'm basically immune to it. Tannins... maybe? Steeping the tea for a shorter period seems to help, and mixing milk in it like someone suggested seems to help too, but it doesn't solve the problem completely. Probably just from a reduced dose more than any chemical reaction with the tannins like the internet claims.
I wish there were some actual solution. I'm going to miss my tea.
Post by: nenjin on October 05, 2021, 01:52:40 pm
Quote
Tannins in wine come from the skin of red grapes, the seeds and the oak barrels the wine ages in. You can detect tannins as the bitter, astringent sensation in your mouth. You get a similar sensation from drinking black coffee, black tea or eating dark chocolate. People who are intolerant to tannin can experience headaches/migraines, stomach ache or bowel irritation. So, if you are intolerant to tannin when drinking wine, you may get the same effect drinking coffee or black tea.
Not sure what you can do about it so you can drink tea. Your body probably isn't appreciating the astringent effect of tannins.
You might try tea low in tannins, like Green Tea, Jasmine or Darjeeling. They won't be nearly as bold as black tea but it'd still be tea. Oddly another thing on the internet claims black tea is low in tannins but I don't think that's the case.
Post by: Telgin on October 05, 2021, 02:00:38 pm
I might try green tea again. I've tried it in the past and didn't care for the flavor, but admittedly it was instant tea so that's probably not a good way to really test something.
Post by: Vector on October 05, 2021, 02:05:49 pm
Most teabag tea is made of tea dust (= literal garbage left over from making real tea), and cheap loose leaf tea is made with the "cut tear curl" process. By increasing the surface area and exposing the inside of the leaf to hot water, it's guaranteed that all of the chemicals in the tea will emerge at once into the steeping liquid. You don't want this: you want the caffeine and relaxing compounds to come out, and to throw away most of the tannins and acid with the used tea leaf solids.
1'. Try puer, which is fermented, if you find black tea is still a problem.
2. Steep at a slightly lower temperature (~160-180F) and only about 2 minutes.
3. Cut with a high-fat dairy product.
4. Drink after eating and not past 2 PM, or 4 PM at the latest. Consume with whole foods, not simple sugars (this will help with the increase in stomach acid). At 2 switch to oolong or herbal teas.
Post by: Telgin on October 05, 2021, 02:13:35 pm
Steeping at a lower temperature is something I can try too. I can confirm that drinking it while eating does help, so there's that at least.
Post by: Jopax on October 05, 2021, 05:21:22 pm
Kimchi isn't very hard to make IIRC once you have the ingredients.
You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.
Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.
Post by: Vector on October 05, 2021, 06:26:29 pm
I'll see if I can scrounge up better tea since as you probably guessed this is indeed the cheapest stuff I could find at the grocery store. That's admittedly one reason I started drinking it: way cheaper and more convenient than buying soda constantly when all I had to do was grab a few bags from the box and boil it in water.
Steeping at a lower temperature is something I can try too. I can confirm that drinking it while eating does help, so there's that at least.
Aha. OK, just upgrading to a mid-grade teabag tea, like Stash or similar, might be good enough.
Post by: nenjin on October 05, 2021, 06:48:47 pm
Kimchi isn't very hard to make IIRC once you have the ingredients.
You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.
Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.
I forget your locale. India? I figured cabbage is a really ubiquitous vegetable. I mean, I say fuck it, try it with whatever local variety you have. Ya never know, <regional vegetable> Kimchi could turn out to be pretty amazing. It's pickling so it's not like there's a big investment of time, energy and money into trying it.
Post by: martinuzz on October 26, 2021, 03:21:21 pm
Pumpkin-sweet potato soup, flavoured with an onion, some garlic, oregano, cayenne pepper, mace, cumin and baked bacon.
Fast and easy soup.
Post by: NJW2000 on November 01, 2021, 06:28:28 am
Post by: scriver on November 01, 2021, 07:19:23 am
Post by: NJW2000 on November 01, 2021, 09:24:36 am
I would like to invest in your chicken stocksMy portfolio has futures in soups and sauces, as well as options in pasta dishes and maybe some kind of risotto.
Post by: Rolan7 on November 02, 2021, 12:37:30 am
The super-special rice is fine I guess but I've been using Egypt's Best Rice similarly. That is, I've been adding extra water and cutting the heat at the right time, so it ends up gooey after absorbing all the other ingredients. I don't have no fancy pressure cooker, or proper risotto-rice (Arborio), but it still comes out well. And I'm sure it would come out a lot better if I kept such a stock of fresh veggies in my refrigerator, as my dad does.
I guess that's a downside to unscheduled eating - I tend to throw meals together, and later I eat some canned veggies separate. It's better together (and fresh-chopped I guess).
(But hey, gnawing on a raw carrot is a good preventative to binge-eating, not to mention the mouth-feel)
Post by: hector13 on November 02, 2021, 05:31:34 pm
I would like to invest in your chicken stocks
If you invest wisely, you might make a few bouillon.
Like Warren Buffet.
Post by: nenjin on November 02, 2021, 08:15:29 pm
https://www.youtube.com/watch?v=OTc0qpLtdCY.
I imagine with a big enough pot and a large mason jar you could do this at home, although it'd probably be best to find some cook time guides. Leaving your oven or burners on for 16 hours seems unwise.
Post by: Caz on November 03, 2021, 07:57:09 pm
Post by: Yellow Pixel on November 04, 2021, 12:54:01 pm
Anyone know good quail recipes?
Do you know about the Open Library? It's a very practical website where you can freely borrow millions of books from all over the world and then read them on your computer, including tons of cookbooks. You just need to make an account to gain access.
By browsing there, I found an old book from 1975 about the hunting and cooking of wild birds, with plenty of quail recipes, and I'm pretty sure they would be just as good for either wild or domestic quails. It is titled Cook the wild bird : an erudite treatise on the joy of hunting, cooking, and eating game birds, and if you search it on the website, you will find it (the quail recipes begin at p.379).
But also, if you want to simplify your life, you totally can cook a quail like a chicken, as I have read in another book: "Roasting is the preferred cooking method for most game birds. Quail is the notable exception. It is almost all white meat and can be cooked like domestic chicken. It may be sauteed, broiled, stewed, or roasted."
Post by: Frumple on November 04, 2021, 05:16:12 pm
Mostly just make sure to pay extra attention to what you're looking at, if you're browsing older stuff.
Post by: martinuzz on November 04, 2021, 05:39:16 pm
I once discovered a lead shotgun pellet when biting on a piece of christmas dinner duck.
Post by: martinuzz on November 10, 2021, 12:44:52 pm
Need:
1 large sweet potato (say 200gr)
200gr of fresh spinach leaves
200gr shiitake mushrooms
200gr chicken fillet
1 onion
2 red jalapeño peppers
1/3d of a bulb of garlic (4-5 cloves)
some salt
herbs and spices:
curcuma
mace (nutmeg seed outer covering)
lemongrass
coriander seed
cardemom
Cut the sweet potato in chunks and boil them in 1l of water with 2 teaspoons of curcuma and some salt for 15 minutes.
While the potatoes are boiling, cut the chicken fillet into bite-sized chunks, cut the onion into small bits, cut the shiitake into slices, grind the garlic to a paste, and do the same to the peppers. Include the seeds if you like some hot spice, leave them out if you don't like it. Jalapeño aren't the hottest peppers around.
Throw half of the garlic paste in with the potatoes.
Now take a frying pan, put some olive oil in it and when it's hot, add, in this order, with 1 minute of stirring in between: onion, pepper, shiitake, chicken. Now let it fry for 5 minutes while stirring it once in a while so it doesn't burn.
If you're good at multitasking, right about now the boiled potato should be ready for soupification. Take a kitchen blender, and blend the potatoes into a smooth soup.
Now, turn up the heat under the frying pan, and add the rest of the garlic paste to it. Stir for 20 seconds, then dump the contents of the frying pan into the potato soup.
Put some more oil in the frying pan, and fry the spinach leaves just enough for them to shrink. Then add them to the soup.
Add 2 teaspoons of mace, 1 teaspoon of coriander seed powder, half a teaspoon of lemongrass powder and even less than half a teaspoon of cardamom powder.
Let it boil for another 15 minutes. Serve and enjoy.
EDIT: my old master approves
Spoiler (click to show/hide)
Post by: Caz on December 05, 2021, 06:34:01 am
Also be careful with wild fowl (or game for that matter). It can contain lead. Chew carefully, don't swallow the bullet fragments.
I once discovered a lead shotgun pellet when biting on a piece of christmas dinner duck.
it an extra source of lead.
bacon-wrapped with oil and grilled seem an idea, if their cute faces didn't seduce me everytime. i got one day.
Post by: nenjin on December 24, 2021, 01:30:13 am
Spoiler: Box (click to show/hide)
Two hefty ribeyes, a Sous Vide kit (cooker and vaccum sealer), Caviar, some miniature pickles made by one of our customers, cheddar made by yet another one of our customers, salsa made by (you might have guessed) a 3rd one of our customers, a wheel of Brie and a bottle of wine made by people we don't work with. (The box in the pic was for someone who doesn't drink. The rest of us got a bottle of Portuguese Tinto Red.) And a coupon for ice cream from the place that made the cheese.
So I decided to try the steaks Sous Vide.
Spoiler: French Sorcery (click to show/hide)
Sea salt, cracked black pepper, a smashed up clove of garlic and fresh basil.
Let it cook at 178 degrees for two hours, then gave it a quick sear in a pan.
The results:
Spoiler: Meathalla (click to show/hide)
Spoiler: OMNOMNOMNOMNOM (click to show/hide)
It was perfectly rare.
Was it the best steak I have ever eaten? I'm not sure.
But I know it's the only steak where I finished every single last piece. Everything was so tender, there was little difference between fat and flesh texturally, no gristle or tough connective tissue. I know a lot of that is the cut, but still. I normally avoid the fat on cuts of steak like this, but it almost did melt in the mouth. The garlic and basil also really permeated the whole thing in terms of aromatics but not necessarily flavor. I could have let it go for longer (as much as two hours longer) and it would have gotten even more tender. But I like my steaks rare and 2.5 hours is about the most you can get away with.
Pretty cool! About my only complaint is I don't like cooking in plastic, even "food safe" plastic. Other than that it was frigging delicious and I have one more to cook up. But I stuck it in the freezer after vaccumm sealing it. Honestly while the Sous Vide was great, I'm almost equally excited about the sealer.
Kinda wondering what seafood would be like Sous Video. I bet lobster tail is amazing.
Post by: Frumple on December 28, 2021, 04:07:46 pm
One, the proper way to make lemon frosting is to just squeeze out a lemon over a pile of powdered sugar. That's, like, it. You empty one whole lemon's juice onto a pile of powdered sugar and stir. You can put a little dash of water in there but you ain't gotta'.
Two, lemon frosted snickerdoodle cookies are incredibly good. "Holy shit what majesty did I just concoct" tier cookies. It was just the betty crocker snickerdoodle mix, I think, with that frosting on top. Pretty sure it was the best cookie I've eaten in the last decade.
Post by: Superdorf on January 11, 2022, 09:06:42 pm
One, the proper way to make lemon frosting is to just squeeze out a lemon over a pile of powdered sugar. That's, like, it. You empty one whole lemon's juice onto a pile of powdered sugar and stir. You can put a little dash of water in there but you ain't gotta'.
Tried the lemon frosting thing on some brownies, with enough juice to make it more of a glaze. Would recommend!
Post by: Frumple on February 08, 2022, 06:13:09 pm
Post by: Dunamisdeos on February 08, 2022, 06:49:46 pm
Post by: Frumple on February 08, 2022, 07:21:13 pm
... you can also dump a pile of meat in a bag full of applesauce and leave it in the fridge overnight and make something delicious. So, y'know. Plenty of space to play with :P
e: also finally got around to trying to make home fries in our air fryer, which, uh. Take potatoes, cut them into 8ths long ways, then half everything (basically cut them into 16ths), season to taste, fry at 400f for about 15-18 minutes. Turns out it's stupid easy. Seasoning this time was olive oil, paprika, black pepper, and curry powder. Was pretty okay! Definitely could have used salt (or something equivalent), but 2/3rds* of the people I was cooking for are supposed to be minimizing the stuff, so.
*among which is now me, which is... probably going to lead to a lot more cooking in the future. It is goddamn impossible to find unsalted frozen or otherwise preprepared food, especially at a price point that isn't ridiculous.
Post by: scriver on February 09, 2022, 01:09:31 am
thin cut pork chops, marinated overnight in unsweetened cinnamon applesauce, pan cooked including the sauce: really, really good I did not prepare nearly enough of this stuff holy shit
Sir porn is not allowed on this site sir
Post by: Frumple on February 09, 2022, 10:33:52 am
from this, confirmed (had never actually tried it, but it made sense): if you have lemon juice and pepper, you have lemon pepper that just hasn't been mixed yet. Works just fine.
from that, another nice, simpler, pork chop thing: baste with lemon pepper as you're flipping, then in the last bit of cooking drizzle a bit of syrup on them (cane, in this case, maple'd probably be better, honey would like work just fine, etc.). Verra good. Got that lemon pepper flavor that goes great with porkchop plus just a hint of sweet to make it all the better.
Post by: Eric Blank on February 12, 2022, 01:24:42 am
Post by: Dunamisdeos on February 12, 2022, 02:37:59 pm
Someone has given me a recipe that involves undried morel mushrooms. However, these often contain worms is what both they and the internet tell me. I have discovered that this is a mental squicky that I cannot overcome. What would a good replacement be? Oyster mushrooms seem to be what google thinks.
Post by: martinuzz on February 12, 2022, 03:44:06 pm
https://en.wikipedia.org/wiki/Pleurotus_eryngii
EDIT: when you use normal oyster mushrooms, don't cut them with a knife. Instead, gently tear them with your fingers. It preserves their flavour.
Post by: Frumple on February 13, 2022, 09:22:21 pm
Post by: Dunamisdeos on February 16, 2022, 01:51:28 pm
Post by: Frumple on February 16, 2022, 07:10:46 pm
And, like.
It didn't have a flavor. They were borderline tasteless.
But.
I ate that bowl of noodles like I was starving. They were basically tasteless but incredibly eatable, for whatever reason. Inexplicably edible non-noodles. It was like it was orthogonal to food and my stomach really, really wanted it. I can't call it good, really, it was just... something. Something really enticing but also something that really shouldn't have been.
someone that actually knows cooking please help what did i do
Post by: martinuzz on February 21, 2022, 08:54:44 am
Post by: scriver on February 21, 2022, 09:02:59 am
I just cooked the weirdest thing I've made in... years, I think. Egg noodles, cooked with beef broth, with egg and cheese and turkey bacon and milk cooked in near the end, eventually with some bacon bits and pepper added.
And, like.
It didn't have a flavor. They were borderline tasteless.
But.
I ate that bowl of noodles like I was starving. They were basically tasteless but incredibly eatable, for whatever reason. Inexplicably edible non-noodles. It was like it was orthogonal to food and my stomach really, really wanted it. I can't call it good, really, it was just... something. Something really enticing but also something that really shouldn't have been.
someone that actually knows cooking please help what did i do
Sounds like you just realised you prefer non-spicy food :P
Post by: Frumple on February 21, 2022, 09:20:30 am
I would get a corona self test, not tasting bacon bits and pepper sounds like you have lost your sense of tasting.I could still taste fine, though! I nibbled on some bacon bits in the process 'cause they're tasty, and it wasn't any different from usual. It was like I somehow managed to make the tastes involved cancel out, but that makes very little sense.
Post by: Dunamisdeos on February 21, 2022, 05:15:38 pm
Post by: Frumple on February 21, 2022, 08:34:45 pm
Post by: Dunamisdeos on February 21, 2022, 09:01:27 pm
I made buffalo wings today from scratch, they came out supa nice.
Post by: Frumple on February 21, 2022, 09:25:22 pm
Anyway, it was probably just the noodles with the milk and eggs making a super mild flavor plus not adding enough to offset that. The only thing with salt in the whole thing was the cheese (sub one serving) and the bacon things (reduced sodium turkey bacon and under a serving of the bits)... basically under 400 mg total, or thereabouts, if I had to guess.
I think a comparison would be if it were normal canned soup in the volume I made it would have probably had like... eight or ten times that much. Maybe more. It was two or three cans worth in volume and canned soup basically bottoms out at 400 mg per serving, with 2-3 servings per can, so, like. It was less than half a can of soup of salt in a pot with 2-3 cans of stuff. It wasn't going to be super strong to begin with, it was just that something about it went even further in that direction than expected.
e: anyway, I've hit that point in adulthood where you can't eat other people's french fries because they put too damn much salt on them
upside, I'm making increasingly mean homemade frenchfries. Right now, olive oil for the air frying part, pepper/paprika/saltless chilipowder for the seasoning. It may not have salt but I can eat a hell of a lot of these damn unsalted frenchfries in one go.
Also mr spice salt free honey bbq? It's a'ight! Not, like. Great? It's no sweet baby ray or somethin'. But it's okay bbq sauce.
e2: okay, let me caveat that: It's okay as frenchfry sauce. It's legitimately damn good on this (saltless) teriyaki basted sorta' hamburger steak (i.e. oversized oblong hamburger patty). Better on meat than potato, I guess.
Post by: Frumple on March 07, 2022, 05:56:30 pm
Cashews in rice: Yes.
Post by: Dunamisdeos on March 07, 2022, 06:10:33 pm
Also I'm makin dumplings, and was made aware that the only difference between regular dumplings and won ton soup is that you just boil em in chicken broth and call it soup.
Post by: Iduno on March 07, 2022, 06:42:45 pm
upside, I'm making increasingly mean homemade frenchfries. Right now, olive oil for the air frying part, pepper/paprika/saltless chilipowder for the seasoning. It may not have salt but I can eat a hell of a lot of these damn unsalted frenchfries in one go.
Parbake or parboil before the long fry?
Post by: Frumple on March 07, 2022, 11:21:01 pm
It'd probably work better if I boiled the potatoes a bit beforehand, though, now that you mention it. Dunno if I'll actually do it at some point, because I mostly don't really want to cook most days (one of the reasons this reduced salt diet is an absolute pain in the ass -- I don't mind the taste, I just don't want to have to prep and cook just about bloody everything in order to actually have a meal with a sodium content that isn't "whoops, that's it for the day"), but that sounds like a good idea.
Post by: Frumple on March 15, 2022, 06:47:05 pm
Today's supper: Stewed/boiled pork meat (saltless teriyaki sauce + curry powder added after it came out the water, browned the pan that would eventually cook the veggies and simmered for a hour), boiled large chunk diced potatoes (cooked in the broth that came from cooking the pork), basic gravy (unsalted flour+butter, black pepper, paprika, also using pork water), other house people also got pan cooked/stir fried onions and carrots.
The meat + potatoes and gravy with a little bit of cheese added is really good. House people wanted it separate, but the one that eventually tried mixing it all together as was intended also reports really good, even to old people tastebuds.
Post by: Dunamisdeos on March 19, 2022, 11:21:24 am
Gotta figure out what to do with all this extra dough.
Post by: Frumple on March 19, 2022, 11:50:16 am
Post by: scriver on March 19, 2022, 02:04:34 pm
Post by: Frumple on March 19, 2022, 02:08:09 pm
E: If you want to get fancy I'm pretty sure you can make twists out of pizza dough, basically that with cinnamon and honey for something wonderful. Could swear there's a proper name for it, but hell if I can't remember what it is... something churro adjacent, in any case. Do that. Fried strips of pizza dough with cinnamon and honey.
Post by: Dunamisdeos on March 19, 2022, 05:15:32 pm
Post by: scriver on March 20, 2022, 04:37:57 am
*I don't actually I just wanted to make the joke
Post by: Frumple on March 22, 2022, 05:02:26 pm
e: it makes chicken that looks like this
Spoiler: and it's hella' delicious (click to show/hide)
e2: sweet hell i did that thing where i didn't cook nearly enough of this stuff again
the coin flip to decide how many chicken breasts i was going to feed myself tonight betrayed me ;_;
Post by: Dunamisdeos on March 22, 2022, 05:38:53 pm
I do that with steak.
Post by: Frumple on March 22, 2022, 05:42:40 pm
Haven't cooked or watched folks braise stuff to recognize it offhand, heh.
e: iirc my dad used to do something similar to steak with dr. pepper; he'd add like half a can or something like that right at the start of cooking. Haven't been able to remember the exact process involved, but whatever it was, for all the man's myriad faults, he made the best damn steak I've ever eaten at any point in my life.
in any case my belly is now full of home cooked french fries and pseudo-braised chicken, so good
Post by: Dunamisdeos on March 22, 2022, 07:16:13 pm
Post by: Frumple on March 23, 2022, 06:36:22 pm
it is expectedly good with rice (nothing fancy, just basmati with unsalted butter)
Also if you cook more in one go, it's easier to have a meaningful amount of the glaze/sauce made by rendering back down the seasonings left over, so... now I got some to do something with. Dunno what I'm gonna' do with tasty chicken sauce, but I got it.
Post by: martinuzz on March 24, 2022, 03:35:01 pm
Post by: Frumple on March 26, 2022, 11:16:57 am
In other news, one good use for delicious chicken saunce: Ramen seasoning! Breakfast today is plain noodles with reduced salt turkey bacon, a bit (sub 1-serving) of cheese, and a bit of the chicken sauce. Is good!
Post by: martinuzz on March 26, 2022, 11:19:39 am
In dutch they call it '1000 year old chinese broth'
As long as you make sure to heat it beyond boiling point every day, it's quite safe even without a fridge.
Post by: Rolan7 on March 26, 2022, 11:29:47 am
Post by: scriver on March 26, 2022, 01:05:09 pm
Spoiler: it all started with a lonely potät (click to show/hide)
Spoiler: the potato wanted go sailing, so he bought a mast (click to show/hide)
Spoiler: Something about hoisting sails or maybe
Meat Sundae (click to show/hide)
Meat Sundae (click to show/hide)
Spoiler: It's frying pan bread. What will they think of next (click to show/hide)
Spoiler: The bread turned out a little too small, improve next time (click to show/hide)
So yeah it's a fake kebop but it was really nice. Chicken breasts in yoghurt marinade, homemade flatbread, and made two sauces (tomato and garlic sauces). Success!
(Ignore the burnt to crisp bits at the top ;) . Timing was a bit off, some chicken was just short of too dry, but at least it was cooked full through, so hey, rather dry than sick)
Post by: Il Palazzo on April 15, 2022, 09:15:21 am
Post by: Dunamisdeos on April 15, 2022, 12:38:28 pm
Post by: Frumple on April 15, 2022, 02:15:15 pm
Post by: Dunamisdeos on April 15, 2022, 02:21:18 pm
For desserts it's good for creamy sugary fillings or cookie toppings imo.
Post by: Frumple on April 15, 2022, 02:41:52 pm
Post by: scriver on April 15, 2022, 04:49:39 pm
I am pretty sure the council convened and found coconut to be the centrepoint of all human cuisine
Post by: Rolan7 on April 15, 2022, 05:46:34 pm
Oh, I'm okay with coconut as a flavor. I just hate coconut flakes with a great deal of intensity. They're more or less the absolute worst food texture I've ever encountered.I agree with this. There's something really bizarre about their texture, but the taste is fine.
I used my slowcooker last night and went a little crazy, even by my own standards. If memory serves:
3 yukon potatoes
2 yellow vidalia onions
almost a cup of lentils
quarter cup of black beans
quarter cup of blackeye peas
a few seconds of rough kosher salt
probably a third cup of vegetable oil (canola)
about a second of oregano
more cayenne than I should have
enough powdered garlic to give me pause.
Oh right and at least a cup of TVP, and about a handful of rice
Cooked for uh... I started it at 3PM, mostly low slowcooker, and I turned it off at 9 this morning. It is intense.
I think it's basically "condensed soup" at this point, because I tried mixing it with equal parts water and it tastes *amazing*. And to be honest I already kinda liked it as a sludge.
Dang though, too much onion even for me, maybe. And that's saying something. Perhaps too much garlic too.
Next batch I'm going to stew up these baby carrots and also stew-beef I got. I should have used the protein ASAP, but it wasn't on sale so it can wait a few days. I'm topped up on protein anyway, between vegetable protein and snacking on boiled eggs.
Post by: Dunamisdeos on April 15, 2022, 07:45:43 pm
Post by: Rolan7 on April 25, 2022, 01:27:44 pm
Yesterday I cooked a set of chicken drumsticks and they were super fast and easy! I just covered them in some paprika and other seasoning, piled them into the pot (they can be on top of each other!), added some water, sealed it up and pressed poultry. It only took like 20 minutes, and then another 10 as I let the steam condense (releasing the steam immediately can dry out the meat).
That left me with a cup of seasoned greasy water. I added a cup of rice and pressed "rice", and had yummy rice ready while I was still enjoying the drumsticks.
This is where I got weird with it though: I've made stock from leftover turkey, and the pressure cooker has an option for that too. It can do it in *four hours* instead of taking all day, and so much more efficiently. So I did that! I put all the leftover bones in with a quarter of water and some carrots (I need more celery). I turned it off after it finished since I didn't need it to "keep warm", and I was going to bed.
I open it up this afternoon and it's great, all the leftover meat just drops right off the bones. I'd read that they should even be "crumbly", so I skeptically squeezed one, and sure enough it fell to pieces - dropping shards of soft bone and thick marrow into the stock. Because I'm a total freak my brain immediately went "Ooh, marrow. ...The bones are probably edible, right?" Google indicates that they are indeed, and commonly eaten across the world. Cue a few minutes of me mashing up all 6 bones with my fingers, getting the pieces as small as possible and mixing it all together. The bones are soft enough to not even worry about chewing much. Into this quart of rich "bone stock plus rough bone meal" I added a quart of rice, and now I'm waiting to see what comes out...
Yeah this is alright! Hard to describe the taste, like a lean savoriness. The rice turned brown and has dark specks of marrow through it. The bone fragments are as edible as the ones in canned sardines, no problem there (kinda fun even). There are bits of carrot pulp but mainly their flavor has soaked into the stock and thus the rice. Yeah, I think I honestly like eating this. I do feel good about 100% utilizing the food, but all the better if it tastes like this. Maybe with some onions and celery with the carrots next time.
I took a picture but it's not anything special, just like 4 cups worth of brownish rice with orange and black specks. I'll be eating from this for a few days...
Post by: Dunamisdeos on April 25, 2022, 02:19:33 pm
[BONECARN]
Post by: Rolan7 on April 25, 2022, 02:30:52 pm
[CREATURE:ROLAN7]Hehe, profile updated.
[BONECARN]
Two hours later update: I'm glad I only had one bowl to start with. People indicated that this sort of thing can be very filling, and I'm feeling that - the vaguest hint of indigestion, like my stomach's having to focus. Same sensation I get with any sort of dark meat really.
People hint that this stuff can be a good diet component because of how filling it "feels", along with being very rich in protein and miscellaneous nutrients. probably high in calcium I imagine. I certainly feel sated in a nice way.
Post by: Dunamisdeos on April 25, 2022, 02:36:14 pm
Post by: Frumple on April 28, 2022, 04:29:55 pm
*I think, anyway. I made rous with unsalted butter and flour and water, put a good bit of black pepper and chili powder on it, stirred well and warmed a bit, stuck in a couple of slices of swiss cheese and warmed it enough to all melt together with more stirring. I'm fairly sure that's gravy? Or something close to it. Tasty, anyway...
e: finally recognized that taste, this gravy-thing nearly matches those frikkin' pringle pizza chips, just less salty
how
e2: anyway it's pretty damn good i will probably cook this again at some point
e3: oh, that's why this sounded familiar, I think I just accidentally'd some kind of pseudo-poutine
e4: Next day, I think I've learned one of the secrets of really good homemade mashed potatoes. Add egg (and cheese!) when it's mash time, let it cook a little longer (like 2-4 minutes on low) to make sure the egg's cooked. Consistency is the best I've produced by hand to date.
... then I added turkey bacon and parsley and chili powder and black pepper and now I'm eating it and it's pretty solid. Can tell there's no salt (outside the bacon and a bit in the cheese), though...
e5: i have made personalized food crack
airfried diced potatoes (seasoned with pepper and paprika and parsley, a 4 p potato) mixed with that sorta' braised chicken mentioned up thread however far and the cheese gravy above without the chili powder.
i don't think I've ever eaten anything more appreciated by my taste buds ;_;
Post by: Frumple on May 10, 2022, 08:28:22 pm
The lemon frosted cashews came out pretty decent for something made so lazily.
So, like. What you do! Is you take a bowl. You pour like... some powdered sugar in it. Then you take one (1) lemon, cut the end off the lemon. Put the lemon over the bowl, cut end down. Squeeze. Squeeze until it's done.
Then stir it up until you have frosting! It's good frosting, I have described this frosting before. It may not be the best lemon frosting but it's pretty damn good and it's impressively difficult to find a better effort to taste ratio.
Once you've done that, you (and this is the lazy part that can be done much, much better with just a little effort like putting it on a pan and baking it for a few minutes or whatever, there's tons that can be done here) take a pile of cashews, dump them in the bowl, and then stir until they're coated.
I left it in the fridge overnight to set a little, but you don't, like. Have to. You can just eat them.
Anyway, they pretty good. Lemony, sweeter than usual cashews. I like 'em, everyone else that's ate them likes 'em. Just remember, folks. Icing is super easy to make, and at the end of the day you can put it on anything.
Post by: Loud Whispers on May 19, 2022, 01:48:46 pm
-dark soy sauce
-little sugar
-4 makrut lime leaf
-spring onions
-spring onions but red
-lamb shoulder, diced to big chunks
-red pepper, diced to tiny cuboids
-coriandey
-british kale
-kahlua
-instant noodle at the end
ohhhh mannn this was nice. Veges and aromatics went in first with the sauce and little bit of cane sugar, all to reduce the sugar down into proper sauce with the makrut lime/spring onion flavour. Although I didn't add all the coriander or spring onion, as I like to add a lot more towards the end so that some of the spring onion/coriander gives its flavour to the sauce, whereas the other retains their own potency. Sauce reduced, meat added, and when the meat is cooked kahlua used to glaze. Dark rum was also tried instead of kahlua, and huang jiu tried in place of dark rum - they are all amazing for it, though they all do different things. I am thinking of diabological experimentation, that perhaps I could use huang jiu and seaweed to create flavours which would make soya sauce obsolete, but I haven't yet dared :]
Noodles in at the end, stir with the sauce and the lamb and vegges. Delicious tings
Post by: chaotic skies on May 19, 2022, 03:24:13 pm
-snip-
These lemon thing sound fantastic, I love citrus and nuts, I'll have to try making it some time soon
Post by: Rolan7 on June 05, 2022, 08:42:38 pm
There was so much variety! Last time we went, pre-covid, I got some excellent spicey vegan asian rolls. Since I can find mexican food trucks anywhere (and they're so good).
This time I got uh, I think South American (/Arizona??): Yucca fries with some diced tomatoes and finely shredded uh, cabbage? Like relish but not strong. With a big chunk of pork belly on top. It was delightful!
To be honest it took me a while to realize that the yucca fries *were the yucca*, because I was kinda expecting a cactus-like fruit thanks to New Vegas. And the fries tasted very similar to potato! Apparently they're healthier, and the internal texture was noticeably different. They're supposed to be sweeter but it was very subtle. My dad and I got to chat about his adventures out there near the west coast. What a nice time.
He and she got fish and chips which were solid, we all shared a bit. I particularly used a lot of their unwanted lemon on my yucca fries which I think was great.
Also: "It's nice to have a socially acceptable reason to eat a chunk of pork fat" - me. Dad replied that it was basically bacon, but nah, that thing was mostly fat. And I'm fine with that.
Post by: Frumple on June 05, 2022, 09:30:43 pm
when is "delicious pork fat is available for eating" not a sufficiently socially acceptable reason to eat pork fat?
Who put out a memo you need a reason for that, and how do I find them so this mistake can be corrected?
Post by: Dunamisdeos on June 06, 2022, 01:16:44 pm
Post by: MrRoboto75 on June 08, 2022, 12:33:29 pm
Post by: scriver on June 08, 2022, 12:41:39 pm
You need to start growing your own tomatoes stat
I'll mail you some seeds
Post by: Telgin on June 08, 2022, 12:58:46 pm
Post by: Rolan7 on June 08, 2022, 02:57:48 pm
Post by: nenjin on June 08, 2022, 02:58:58 pm
Post by: hector13 on June 08, 2022, 04:49:09 pm
Post by: Rolan7 on June 08, 2022, 05:09:57 pm
Post by: Rolan7 on June 13, 2022, 11:02:15 am
For lunch I made a chili, sorta! I dumped together black beans, navy beans, red beans, and blackeye peas with an appropriate-looking amount of oil and that garlic salt. I didn't actually add chili powder so it's a little bland and probably not technically a chili, but I'm adding hot sauce as I eat some. I made it in the insta-pot by pressing "beans/chili" and wow, I'm glad I added enough water! Only took 30 minutes and I quite like it. It reminds me of those "5 bean chili" mixes you can get, though minus their seasoning.
Oh right and I added a slab of souse because I'm a freak ;D I almost forgot because it completely dissolved. I don't think it has a lot of protein value, but it had been sitting in my fridge for a while. (it's basically just pig cartilage with some seasoning, I don't recommend it)
Edit: Okay these definitely would have benefited from a few hours of soaking, but they're uh. Edible.
Post by: Iduno on June 13, 2022, 01:52:07 pm
I've gotten into making my own "fries" (or "chips" haha) for breakfast. I guess I assumed it was more complicated than just cutting a potato into thin-ish chunks and frying them in a pan. It takes longer than I expected, but it's pretty easy! I'm using canola oil and a garlic salt that has parsley in it. The brown potatoes I'm using aren't long enough to make fast food fries, so I just kinda sliver them. I'm getting better at making them a reasonably consistent thickness.
For lunch I made a chili, sorta! I dumped together black beans, navy beans, red beans, and blackeye peas with an appropriate-looking amount of oil and that garlic salt. I didn't actually add chili powder so it's a little bland and probably not technically a chili, but I'm adding hot sauce as I eat some. I made it in the insta-pot by pressing "beans/chili" and wow, I'm glad I added enough water! Only took 30 minutes and I quite like it. It reminds me of those "5 bean chili" mixes you can get, though minus their seasoning.
Oh right and I added a slab of souse because I'm a freak ;D I almost forgot because it completely dissolved. I don't think it has a lot of protein value, but it had been sitting in my fridge for a while. (it's basically just pig cartilage with some seasoning, I don't recommend it)
Edit: Okay these definitely would have benefited from a few hours of soaking, but they're uh. Edible.
Are you doing the parboil/fry before you fry them fully? Gets them soft inside and crunchy outside without having the oil reach its smoke point.
Post by: Frumple on July 01, 2022, 08:05:24 pm
Post by: Frumple on July 10, 2022, 07:16:39 pm
When attempting to make potato patties, do not blend the potato. It makes a mess and does not work.
Post by: Vector on July 10, 2022, 08:51:19 pm
Post by: Frumple on July 10, 2022, 09:39:18 pm
I...
I did not do that.
What I did was blend them, and on seeing the resultant consistency (applesauce, except potato! Which is not, uh. Not good, ngl, perhaps extra so because as usual I didn't skin the potatoes first so it was like... brown) attempt (poorly, this did not go well) to coat vaguely ball-shaped lumps of them in flour, then add a little oil and air-fry for ~20 minutes.
I, uh. Basically made edible but otherwise remarkably shitty potato cookies. They didn't taste great, the consistency was not potato-y goodness, they looked like someone failed baking a cookie (among other things there was still entirely powdered flour on the outside of some). Was fine with ketchup or cheese gravy according to the person that ate most of it, but, like. It didn't pass any muster except the technically-not-deadly one.
For what it's worth, I definitely should have done absolutely anything in terms of prep beyond "Hey, I wonder if I can blend a potato and roll it into a ball" (the answer was yes and no, respectively), I just... didn't. Fortunately I only malappropriated one potato for the experiment, the rest turned into the sorta' poutine I mentioned somewhere up thread (that, at least, was as delicious as usual. Even parboiled the potatoes this time for extra goodness.), so, like. It wasn't too much of a loss.
but seriously, don't puree a potato without a great deal more awareness of what you're doing than i had, it will not go well, potato does not appreciate being blended
Post by: hector13 on July 10, 2022, 09:56:29 pm
Post by: Iduno on July 10, 2022, 11:01:56 pm
Public service bump:
When attempting to make potato patties, do not blend the potato. It makes a mess and does not work.
Yeah, that'll get you gummy potatoes. A block grater is your friend there. Possibly mixed with mashed. And friend with a bit of oil (below smoke point) to give it crispiness.
Post by: Dunamisdeos on July 11, 2022, 05:30:21 pm
If youre blending them youd have to like.... i dunno, deep fry em at a high heat. Also probably not what youre after.
Post by: nenjin on July 11, 2022, 06:36:27 pm
You should look up potato gnocchi (that would require looking at a recipe though....) It's just potatoes and flour, par boiled then pan seared. I'm sure the secret to consistency is somewhere in there.
Post by: hector13 on July 11, 2022, 09:20:18 pm
Grate em, dry em (press between paper towels imo), mix em with flour and grated onion and salt and pepper, and then fry em.Boil ‘em, mash ‘em, put ‘em in a stew.
If youre blending them youd have to like.... i dunno, deep fry em at a high heat. Also probably not what youre after.
FTFY
Post by: Vector on July 11, 2022, 09:40:11 pm
You should look up potato latkes
ftfy
Post by: Frumple on July 11, 2022, 09:44:38 pm
it's an amusingly threatening song about food
you gotta eat if you chokes you :D
Post by: Dunamisdeos on July 12, 2022, 12:24:19 pm
Post by: GiglameshDespair on July 12, 2022, 03:39:42 pm
It... sorta worked? Half of them fell apart and half of them worked fine, and I'm not really sure why. Maybe I didn't have enough binding mixture? OPne of my friends suggested I might have had too much onion or it wasn't fine enough, but it was one onion for 750g of meat, so I can't imagine that was too much.
I think I might have put too many in the pan at once, too. It seemed to have quite a lot of liquid in it while it was cooking, but surely most of the water of the onions would have come out previously when they were being browned.
Post by: Dunamisdeos on July 12, 2022, 03:48:25 pm
I usually use breadcrumbs and an egg for my binding agent, and that does the trick. Remember the meat needs to stick to itself, and therefore still needs to be fairly solid. Anything you add like onions would definitely want to be finely chopped, like half a centimeter. The onion (or garlic, in my case) gets in the way of keeping the meatball together if its too big or too much. How big was the onion? I would use maybe..... 4-6 cloves of garlic for that much meatball? It's possible that you had so much tasty onion that the meat couldn't stick to itself.
Post by: Frumple on August 17, 2022, 08:01:00 pm
It's, uh. It seems to be going well? Would recommend on ramen, various sorts of meat, rice, potatoes. It's got a nice flavor both on its own and especially complementary to other seasonings.
Post by: Rolan7 on August 25, 2022, 12:42:50 pm
Not quite sure how to use it, but I've been having a lot of fun toasting sliced bread in a pan for breakfast. I've been cracking eggs on them to make french toast, I guess, which is sooooo easy and satisfying. I don't add sugar or salt as the bread seems to have plenty already. This morning I added some hot sauce as it cooled, which worked nicely. Makes me want to experiment with hash browns again... I have a jar of sliced jalapenos that'd be great in some breakfast potatoes.
But tomorrow I'll sear an Impossible patty and put that on the toast! I like using turkey sausage in soups but that seems like a waste for vegan sausage like this. It's got that unique, almost meat-like taste. Usually not worth the price IMO (I'm still not vegan nor particularly fond of meat) but it's a nice novelty.
Post by: Frumple on August 25, 2022, 04:26:04 pm
It's actually a little less than some comparable pork sausage brands, but... still.
Semi-related, I've been getting pretty close to making very low salt hamburger patties (75 mg or so per patty, it's not major, and it's pretty much the only salt involve at all) taste dead on like regular sausage. Pepper, chili powder, rosemary, and cane syrup added early to crumbled hamburger during pan cooking, so far -- it's close, but not quite there. Still really damn tasty, but not quite 100% genuinely low sodium sausage-equivalent... yet. Getting there, though.
really I should just, like. Look at the ingredients used to season common sausage, but that feels too easy, y'know? Half the point is the fiddling about.
Post by: Telgin on August 25, 2022, 07:18:58 pm
I got two tubes of Impossible sausage because it is/was BOGOF at Food Lion yesterday! This is even more exciting than Burger King having the Impossible burgers on their 2-for-$6 deal.
Not quite sure how to use it, but I've been having a lot of fun toasting sliced bread in a pan for breakfast. I've been cracking eggs on them to make french toast, I guess, which is sooooo easy and satisfying. I don't add sugar or salt as the bread seems to have plenty already. This morning I added some hot sauce as it cooled, which worked nicely. Makes me want to experiment with hash browns again... I have a jar of sliced jalapenos that'd be great in some breakfast potatoes.
But tomorrow I'll sear an Impossible patty and put that on the toast! I like using turkey sausage in soups but that seems like a waste for vegan sausage like this. It's got that unique, almost meat-like taste. Usually not worth the price IMO (I'm still not vegan nor particularly fond of meat) but it's a nice novelty.
I've been frustrated at my inability to find the Impossible sausage lately. I saw it at Lidl for a while, then when I wanted to buy some it was gone.
I like Impossible hamburger a lot so I hope it's as good. The hamburger equivalent is close enough to real hamburger that I use it interchangeably when I have it, and in some ways I prefer it to the real thing. Depends on what I'm making though.
Post by: Frumple on January 17, 2023, 06:44:30 pm
Anyway, necro to say this: If you haven't put curry powder/seasoning on chicken nuggets, you have something to do with your life now. It's delicious.
Post by: nenjin on March 19, 2023, 12:32:07 am
(http://i.imgur.com/21a9mfal.jpg) (https://imgur.com/21a9mfa)
(http://i.imgur.com/RzPDtXWl.jpg) (https://imgur.com/RzPDtXW)
(http://i.imgur.com/E9R1wkAl.jpg) (https://imgur.com/E9R1wkA)
Post by: hector13 on March 19, 2023, 12:33:46 am
Aside from that, it does look really good.
Post by: nenjin on March 19, 2023, 04:12:20 am
Post by: scriver on March 19, 2023, 04:21:36 am
Post by: Travis Bickle on March 25, 2023, 05:29:40 am
Post by: Telgin on March 25, 2023, 08:10:26 pm
Post by: Rolan7 on April 08, 2023, 03:07:26 am
This stew was:
-carrots
Sorry, I mean, this stew was:
beef
coarse-sliced potato wedges
onion. yeah, just one. didn't want to bother the people with noses
green lentils
oats
The oats utterly dissolved, as usual. The potatoes are delicious. The beef... mmn, the beef. It made a nice stock, even though I technically triggered the overheat warning and this shit never got up to pressure, hehe... it cooked plenty.
The lentils are mush. And I precooked the beef by itself (with salt and curry+turmeric) because of peer pressure
OH YEAH seasonings: More turmeric, a little chili power, a dash of salt, and dose of chili powder.
Result: Much better with table salt (IT'S CALLED THAT FOR A REASON), and hot sauce to taste. (LOTS)
Edit:
Housemate: "Oh what did you make? ... ... .. Sounds healthy! I'm sure you'll enjoy it!"
Gods above he's kind. He makes mouthwatering curries.
And I am absolutely enjoying it <3
Post by: Caz on April 20, 2023, 01:48:03 pm
Post by: Frumple on April 26, 2023, 05:11:02 pm
It's, uh. It's good? It reminds me of unfiltered apple juice, that just tastes like, well. Liquid apple, distinctly different from normal apple juice. This stuff is just peanuts turned into a spread, it tastes like peanuts first and foremost. The PB itself is maybe a little worse to eat straight -- the texture's a bit different and loses out by a smidge to the more prolific stuff -- but it makes for an even better PB (and honey+cinnamon, this time) sammich. Still can taste the PB, and the lack of added sugar and whatnot brings out the other bits more, it's nice.
... downside to it is it's around twice as expensive per ounce, because anyone interested in something less salty can go screw themselves, but still. First impression is positive. Second impression after it's been in a fridge (few to no added preservatives, etc.) for a while is in question, but I'll get to that when I get to it.
Post by: nenjin on April 26, 2023, 05:25:42 pm
My only complaint with "natural" peanut butters is the amount of oil/solid separation that happens. Highly processed peanut butters use all sorts of binders and stuff to prevent it from happening. Not a big deal, just stir it before you use it (much like sour cream and excess moisture.) Still, if you're coming from regular mass market peanut butter, it can be slightly off putting.
Post by: Frumple on May 10, 2023, 07:24:58 am
Not!biscuits, in this case, is just normal toast :V
It's a very lazy breakfast (the sorta' gravy was leftovers from yesterday's sorta' poutine, which was the effectively-cheeseburger-gravy lathered over french fries), but I get to call it notbiscuits and sortagravy, and that's wonderful :D
Post by: Sirus on May 16, 2023, 01:37:19 pm
So anyway, that's how I came into possession of like 20 loaves of frozen bread dough. I have no real clue what I'll do with it, and I'm looking for ideas. It definitely needs to be baked before consumption, at the very least, but I've never messed around with frozen dough much.
Post by: Ulfarr on May 16, 2023, 04:01:43 pm
It depends on what kind (wholegrain, rye, sourdough, flat, with yeast etc) it is. The classic answer would be to just add cheese to the dough and bake it. Something like feta is usually great, at least for white flour breads.
In a similar vein, you could always try to use it as "pizza dough" or for sausage rolls. Maybe with some kind of onion sauce if you go for the sausage.
And if you are in a more experimental mood, you could try adding small dough bits to boil in a stew (sort of like pasta) or even fry them and then drench them with honey and spices (black pepper, nutmeg, cinnamon etc) for desert.
Post by: nenjin on May 16, 2023, 04:10:38 pm
Make hard tack *clack clack*
If you know, you know.
Post by: Sirus on May 16, 2023, 05:33:21 pm
Post by: Frumple on May 16, 2023, 06:46:42 pm
Post by: nenjin on May 16, 2023, 07:26:12 pm
Soup bowls.
Croutons?
Cut it into strips, make breadsticks.
Curious, if it's still pliable if you could roll it out into something else. I dunno if I'd trust frozen dough someone else made to tolerate being re-kneaded and rolled.
Post by: Frumple on May 16, 2023, 08:08:32 pm
Post by: nenjin on May 16, 2023, 09:08:30 pm
Post by: scriver on May 17, 2023, 01:22:23 am
As a last resort a soup kitchen or similar might accept a bunch of frozen dough.
Post by: Ulfarr on May 17, 2023, 02:09:37 am
I'm just saying once the gluten has set up and been frozen, I don't know how much you can work with it and get results as though the gluten were still fresh and pliable.
It's just dough though, how bad can it get? Surely, freezing and thawing the dough or overkneading it, might make it suboptimal especially for its initial purpose but it will still be edible and somewhat workable too.
Post by: Sirus on May 23, 2023, 09:30:15 pm
I originally assumed that these were the sort of frozen logs of bread that would eventually bake into something suitable for a sub sandwich; long but not especially tall, designed to be cut lengthwise and filled with meats and veggies and whatnot. Nah, these suckers are more like sliced sandwich bread loaves, but without the slicing. Got a good crust on them, but a they're a bit dense in the middle. Next time I'll only thaw out one loaf, and I might cut it in half or shape it into knots or something before baking. It seemed reasonably pliable; I wouldn't try to form it into a pizza crust or anything of the sort but I bet I can do something creative.
Post by: scriver on May 24, 2023, 01:42:00 am
Post by: jipehog on May 24, 2023, 11:15:33 am
I wouldn't try to form it into a pizza crust or anything of the sort but I bet I can do something creative.Why not pizza? it can be really enjoyable, but here is a quick 5min minimal prep recipe for any occasion (like unannounced guests). Get a dough roll sheet, spread cream[1] on it, cut onions and grated cheese. Put in oven for ~half an hour. Enjoy.
[1] google translate says its cream, but I don't mean the 50% fat stuff you put on icream rather the ~8-15 ones that comes in yogurt like cones.
Post by: scriver on May 24, 2023, 11:17:12 am
Post by: jipehog on May 24, 2023, 11:20:45 am
Post by: Sirus on May 24, 2023, 11:28:52 am
Oh, I like pizza just fine. I just don't think the dough is pliable enough to form a satisfying pizza crust even after thawing. It was frozen, and already in a sort of log or loaf shape.I wouldn't try to form it into a pizza crust or anything of the sort but I bet I can do something creative.Why not pizza? it can be really enjoyable, but here is a quick 5min minimal prep recipe for any occasion (like unannounced guests). Get a dough roll sheet, spread cream[1] on it, cut onions and grated cheese. Put in oven for ~half an hour. Enjoy.
[1] google translate says its cream, but I don't mean the 50% fat stuff you put on icream rather the ~8-15 ones that comes in yogurt like cones.
Also it took like 6 hours to thaw, so it's not really something I can throw together in 5 minutes for uninvited guests. I have to get things going in advance or else there's no point in worrying about it.
Post by: Frumple on May 24, 2023, 11:58:04 am
... or just an oven on low or something, whatever's available really.
Especially if it's food you didn't pay for and have a decent excess of, that's perfect conditions to try your hand at some food blasphemy to find out if it's functional or non-functional culinary heresy.
E: Google immediately suggests 5 minutes on defrost setting for frozen bread dough, btw. Just throwing that out there :P
Internet's second suggestion is covered, nuke in 30 second intervals for 2.5 minutes or until sufficiently pliable. It's probably workable somehow or another, in other words, heh.
Post by: Sirus on May 24, 2023, 12:42:41 pm
Post by: Frumple on May 24, 2023, 01:51:18 pm
So far as nevers in cooking go, though, if it doesn't actually make you sick/injured/dead/indicted or set your kitchen on fire, the thing to remember is that all things are permissible. Not necessarily advisable, but permissible, and good enough is good enough.
Post by: Ulfarr on May 24, 2023, 05:00:40 pm
Putting it the oven to thaw, might activate the leavening/kill the yeast in the outer layers, while the inner ones are still frozen. There is also a possibility that the dough will get too dry. Depending on what you'll end up making, these aren't necessarily problems.
Another alternative would be, to put in lukewarm water. It would take more time and you'll have to find a way to prevent direct contact with the water but it should be gentler. I think wrapping the dough tightly in something like cellophane would be enough.
Post by: scriver on May 25, 2023, 01:45:27 am
Post by: Frumple on August 10, 2023, 05:33:43 pm
Tasty, filling, fairly cheap (meat and cheese the worst of it, of course), quick, not incredibly terrible for you... is good. Do beef and rice fairly often 'cause it's easy, but this is the first time in a while I've added seasoning while the rice was still boiling and actually went through the effort of putting in swiss instead of the pre-shredded (saltier) stuff I got. Worth the lil'bit of extra effort, heh.
Post by: Frumple on August 31, 2023, 07:16:09 pm
Today is good, too. Fried potato... soup? Chowder? Stew? Something. It looks like thick soup or chowder, but there's no milk, just butter and cheese, so... anyway.
Airfried diced potatoes (2, russet) with black pepper/paprika/chilli powder seasoning mix and olive oil (360f for 21 minutes), then put in pot, covered to top of potatoes in ~50/50 unsalted chicken broth and water, and boiled at about half strength for another 25 minutes, adding ~2 servings of butter (something like two tablespoons, I think?) and some parsley at the 10 minutes remaining mark, then a bit of shredded cheese at 7/5/3 minutes remaining, along with a couple slices of shredded up honey smoked turkey at the 3, stirring occasionally.
Topped with some bacon bits, and it's... well, it's good. Not hard to make, either. Probably be better if I had, like... milk or something to make it a proper chowder or whatever (and maybe peeled the potatoes; it's good as is, but I think the texture'd be a bit better with something else done to the skin), but heck, it's good enough.
E: ~2 weeks later, frumple has discovered what happens if you add some brown sugar to buttered pepper/curry beef ramen and it is amazing. Put in slightly too much, but it's just. Nearly perfect. Almost the exact blend of savory and sweet that's basically my favorite taste in the world. Slightly less and it'll be right on target and I might have to stop cooking it out of fear of never eating anything else.
Exact makings... did cup of unsalted chicken broth and cup of water for base, once it started boiling added a serving of unsalted sweet cream butter and generous amounts of curry powder and black pepper. Boiled for 4 minutes (mostly due to starting the timer a bit before it actually started boiling), then put in bowl with ~ 1/3rd a seasoning packet and about as much brown sugar (recommendation, 2/3rds to 1/2 the amount of sugar to beef seasoning). Dumped in some diced up chicken nuggets for meat and it's just. Almost the platonic form of "frumple's favorite noddle dish".
I've been experimenting off and on with putting brown sugar in stuff lately, and apparently I really need to keep doing it because results so far have been "okay" to "I might consider murder if you try to take this from me".
Post by: zhijinghaofromchina on September 23, 2023, 08:26:54 am
You choose the best potherb mustard, then salted it for several weeks , when it all finished , using it with some eggs , some peas and some little meat in your pot to make a pot of warm soup , believe me , words fail to express its wonder .
Idioms spread in my hometown that "one day without the soup , one day sour in your legs !"
Post by: Rolan7 on September 23, 2023, 11:10:54 am
We have "asian markets", which are grocery stores which sell foods from India to Japan and everywhere in between. That's a LOT of kinds of food, but my favorite is "pickled mustard". It's actually fermented but it's called pickled mustard. It comes in plastic packages and often has a spicy sauce. I put it directly on plain rice and it adds a lot of flavor and nutrition! There's a turnip green version too and I like that even better sometimes.
This sounds similar to your salted mustard soup. Mustard greens are amazing, and usually underappreciated here. Maybe I'll try putting mustard greens in soup instead of putting it on top of rice!
Post by: Caz on September 24, 2023, 06:47:44 am
After the millitary training for almost 18 days , I want to share ome kind of food that comes from my hometown which makes me feel a little homesick ，the salted potherb mustard soup ， which is also called "盐齑汤" in Chinese.
You choose the best potherb mustard, then salted it for several weeks , when it all finished , using it with some eggs , some peas and some little meat in your pot to make a pot of warm soup , believe me , words fail to express its wonder .
Idioms spread in my hometown that "one day without the soup , one day sour in your legs !"
What is potherb mustard? Mizuna? It's similar to rocket?
Post by: zhijinghaofromchina on September 24, 2023, 08:54:18 am
What is potherb mustard? Mizuna? It's similar to rocket?That was just a kind of vegetable that you might not eat outside China , one kind vegetable that was like the greens .
Post by: Frumple on September 24, 2023, 10:02:18 am
Mustard greens (Brassica juncea specifically, checking) are common down here in the southern US, but it's probably a different sort than whatever pothead mustard is, in particular, heh.
Post by: Caz on September 24, 2023, 11:52:51 am
What is potherb mustard? Mizuna? It's similar to rocket?That was just a kind of vegetable that you might not eat outside China , one kind vegetable that was like the greens .
this? (https://i.imgur.com/uu7JWZe.jpg)
Post by: Caz on September 26, 2023, 01:56:00 pm
Rehydrate the TVP in stock, soy sauce, honey and sriracha. The honey is important to get it to brown.
Squeeze out excess moisture. Fry in oil until it starts to char. It can take awhile. I add smoked paprika and garlic powder, and more soy sauce if it needs.
Put aside. Heat a frying pan with oil, fry chopped onions until cooked. Chopped garlic, chillis, ginger. Crack two eggs into it and scramble. Add whatever other veg you want, I just did frozen mixed (peas, carrot, sweetcorn). Add soy sauce, MSG. Add the TVP, however much you want. Sesame oil at the very end.
Could prob live on this stuff tbh.
Post by: zhijinghaofromchina on September 27, 2023, 09:00:48 am
Our school give each one of us a mooncake . To my surprise ,this piece of mooncake is as "hard" as a stone ,I should say that it can even "crack the nuts" !
But when I eat it to be truly it is very tasty and soft ! It makes me think of the bread that the northern European eat , which is also very hard .
Post by: Loud Whispers on September 28, 2023, 05:31:38 am
Post by: Frumple on September 28, 2023, 08:22:52 am
Though considering the wikipedia page on both of them has a link at the top to the other, I'm apparently not the only one that gets the two mixed up.
E: Better part of a week, but whatever.
In today's episode of "Simple Obvious Shit I Should Have Tried Years Ago", we have diced gala apple with honey and cinnamon.
Verdict: It's pretty good, but I'm having trouble even telling the honey is there... might not have used enough, or it could just be 'cause the honey's somewhat old and has started to crystalize, dunno. Pretty sure it'd be just as good without, so... yeah. Next time, I think I just try dousing it in cinnamon, maybe figure out how to do some sort of cinnamon glaze or something. Any case, it's a nice noontime snack.
Post by: Frumple on October 14, 2023, 05:58:38 pm
Today, I'm doing for the second time something I'm pretty sure is just. Good. Not "good to me because my tastebuds are weird", but actually friggin' good.
Beef and potato sorta'-hash (no onions, 'cause I loath onions, so not technically hash), made from curried garlic potatoes with butter, hamburger seasoned with chili powder/black pepper/paprika (one of my usual meat seasoning mixes, I just pre-mix it about 1:1:1 in shakers these days) and a bit brown sugar, finished off with some low sodium ketchup.
Making:
Dice preferred number of potatoes (2 smaller side, russet, this time -- I basically cut them into 16ths long-ways and then about the width of the smaller side of those stereotypical pink erasers), season well with curry powder, garlic powder, parsley, and a bit (serving or less) of olive oil. Airfried at 400F for 20 minutes. Will smell amazing.
While potatoes cooking, do meat. However you prep it, crumble up thawed and cook at about medium heat, season well with the chili powder mix (I haven't been actually measuring, but it's usually two patties in a small-ish cooking pot -- about what comfortably fits a pack of ramen, basically -- with the seasoning mix covering like 80-90% of the top of the meat) and comparatively lightly with brown sugar (somewhere between half and 1/3rd the chilistuff), stir well and cook for, like... 10-15 minutes or whatever, just until it's done. Remove from heat and all that jazz.
About when the meat's done, the potatoes will probably be finishing. In eating bowl, put in about a serving of melted butter. Once done, dump the potatoes in the bowl. Stir well, get a nice coating on the potatoes. Add meat, stir up again. Drizzle fairly lightly, but consistently across the whole thing, with ketchup (or preferred seasoning, whatever). Final stir.
Devour, for it will be good. Onion or other vegetable-y people would probably do great adding whatever plantstuff they enjoy. Hash dishes are, like. Just really simple, really solid foodthings. Nobody fed me enough of this stuff in my youth.
Post by: Reudh on January 06, 2024, 04:30:56 am
So here, have a list of the things i've cooked recently (within the last few years) that were notable for whatever reason.
- Cooked hunter's stew (bigos) in 2020 during lockdown. Had a bunch of sauerkraut saved up plus some cabbage in the fridge, as well as a fair few cured/longlife meats so figured i'd go for it.
Very rustic, smokey, meaty flavour but i made so much of it (and my fussy housemates refused to try it) that i was eating it on my own for a straight week. I used mushroom, paprika, sauerkraut, cabbage, tomato, csabai, bacon, krakowska, stewed for hours.
Spoiler: bigos on the stove (click to show/hide)
Spoiler: bigos in my bowl (click to show/hide)
- Don't have a photo, but cooked a turkish camel stew, called "Sucuklu yohut yemeği". No photo, but recipe here https://exploringtheturkishkitchen.com/index.php/recipe-database/recipe/5-Turkish-chickpeas-and-sucuk-recipe (https://exploringtheturkishkitchen.com/index.php/recipe-database/recipe/5-Turkish-chickpeas-and-sucuk-recipe) It was very simple to make but extremely tasty. Camel was surprisingly easy to source (probably because Australia has a pretty significant feral camel population). Would happily make again. Only wrinkle was sourcing a substitute for the turkish fermented pepper flavouring biber salcasi - ended up substituting a bit of soy sauce + chili flakes
- spaghetti bolognese (here in aus it's Spag Bol or Spag Bog) made with ingredients (almost) exclusively sourced from local farmers. Added milk, bit of red wine to add some interesting things to the sauce, pasta was squid ink spaghetti with a bit of chili oil tossed in it. shaved a bit of pecorino pepato on top of the bolognese. It ended up being a little bit oily but absolutely delightful It's funny how this fairly basic budget meal is so extensible
Spoiler: bolognese (click to show/hide)
- confit chicken - this was for a family christmas. I'd originally intended to smoke the chicken fillets prior to confit, but inclement weather prevented that from happening. Pretty simple to make. Peppercorn, chicken breast, whole garlic cloves, thyme and shitloads of duck fat (about $24 AUD worth, but luckily it's reusable). Cooked for 3 hours @ 135C (275F)
Spoiler: the confit being cooked (click to show/hide)
Post by: scriver on January 07, 2024, 05:29:33 am
Post by: martinuzz on January 07, 2024, 02:17:20 pm
Down to boiling off some of the water to strenghten it. The broth thickens.
Post by: Frumple on February 16, 2024, 01:17:10 pm
E: Anyway, more details, it was a betty crocker cookie peanut butter cookie mix. You substitute half a banana for the egg it calls for, then dump in like. This batch I split in two and put a cup of milk chocolate chips in one half and a cup of white in the other 'cause I've never done this particular mix before and variety's nice, so for a full batch it'd just be two cups of white chocolate chips straight. Everything else is normal, this ain't exactly fancy. Cooks for a good 11-12 minutes on 375F. Let sit for a bit and then consume. Expect it to be chewy 'cause chewy cookies are best cookies and banana cookies are extra chewy.
Post by: StrawBarrel on March 29, 2024, 01:47:54 am
Post by: Travis Bickle on March 29, 2024, 12:44:09 pm
Post by: Frumple on April 12, 2024, 06:25:44 pm
I wanted me some cheese noodles, and while I could do my usual when that urge hits and just dump a mac and cheese seasoning pack over noodles, I felt like trying something a bit fancier (and less salty, ha)... so I went to the internet and said, "Google oh google, tell it to me true, how I make cheese sauce brotha boo" and google leaned over and whispered in my ear, "bechamel, add cheese. All you gotta' do." and I was like, "I can do dat."
So I did dat. Flour, butter, milk, garlic, basil (ain't got no nutmeg so it technically ain't bechamel but whatever), pepper, fiesta cheese and parmesan, eventually some beef broth to adjust the thickness a bit. Wanted some meat, hamburg was best I got, so did the usual there (sweet chili seasoned; pepper/paprika/chili powder with a dash of brown sugar), browned it up and got it ready for whatever. Was planning to nuke the noodles like I've been doing lately, but a bug hit me and I was like, "Man, braise this shit." Pseudo-braise, anyway, I ain't got the patience for the full monty in general but especially not when I'm hungry.
So that's what I did, covered the meat in water, got it to boiling, dumped in wheat spaghetti noodles with some extra garlic and basil like I been doing to noodles lately and let that mess render down to a mass of noodles and burg in an almost-italian sweet chili glaze. Then I poured the cheese sauce over, dusted it with bacon bits, and it was done.
... didn't come out at all like I had the original urge for (too thick, cheese I had on hand not really strong enough), but it did end up basically!stroganoff and it's pretty damn good!
Also made way more than I thought was making so I'll be finding out how well it reheats for another day or two, ahaha.