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Author Topic: Food Thread: Kitchen Chemistry  (Read 469292 times)

Mephisto

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Re: Food Thread: Kitchen Chemistry
« Reply #4245 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.
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Ulfarr

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Re: Food Thread: Kitchen Chemistry
« Reply #4246 on: December 03, 2019, 12:28:23 pm »

There you go, whole chicken in a can.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4247 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.
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« Last Edit: December 03, 2019, 01:14:50 pm by Iduno »
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4248 on: December 03, 2019, 06:19:43 pm »

I read that there exist red and white candy canes that are flavored like anise.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4249 on: December 03, 2019, 09:06:11 pm »

I been trying new flavors when cookin' my pork roasts. I cover em in sesame seeds and fresh garlic on top and a sprinkling of basil.

It is a great success.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4250 on: December 03, 2019, 09:38:32 pm »

I'm not saying glaze the pork with cinnamon frosting

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.
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Telgin

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Re: Food Thread: Kitchen Chemistry
« Reply #4251 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
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itisnotlogical

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Re: Food Thread: Kitchen Chemistry
« Reply #4252 on: December 04, 2019, 01:46:41 am »

In a cowboy movie (A Man Alone) I saw the characters put eggshells in coffee, to "clear it up" because it was "muddy."

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.
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4253 on: December 04, 2019, 03:33:15 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.

Yoink

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Re: Food Thread: Kitchen Chemistry
« Reply #4254 on: December 04, 2019, 03:37:14 am »

Coffee filters are for wimps. (says the guy who rarely drinks coffee that isn't instant anyway)   
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itisnotlogical

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Re: Food Thread: Kitchen Chemistry
« Reply #4255 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.
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Ulfarr

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Re: Food Thread: Kitchen Chemistry
« Reply #4256 on: December 04, 2019, 08:27:32 am »

The pores in the eggshell would be too small to be used as a filter.

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.
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delphonso

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Re: Food Thread: Kitchen Chemistry
« Reply #4257 on: December 04, 2019, 09:59:06 am »

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.

Mephisto

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Re: Food Thread: Kitchen Chemistry
« Reply #4258 on: December 04, 2019, 10:06:52 am »

Irish coffee or mulled wine/mead if you're fine with boozy.

Mulled (American-style) cider if not.
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wierd

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Re: Food Thread: Kitchen Chemistry
« Reply #4259 on: December 04, 2019, 10:09:50 am »

Cant go wrong with old fashioned hot chocolate.

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.)

« Last Edit: December 04, 2019, 10:22:18 am by wierd »
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