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Author Topic: Food Thread: Kitchen Chemistry  (Read 418870 times)

Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4290 on: December 12, 2019, 06:17:20 am »

I couldn't use the standard pot this time around, because I was using that one for heating up the frozen dal, but there's a third pot that does sorta work in that configuration with the second, smaller pot I had the rice in this time...

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.

Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4291 on: December 16, 2019, 08:52:45 am »

I've been sleeping for shit, so I don't get up right away. I had enough time to grab something out of the fridge and eat it cold for breakfast.

Carolina Reaper Beef Jerky is tasty, but is maybe not breakfast.
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4292 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!

Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4293 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.
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Imic

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Re: Food Thread: Kitchen Chemistry
« Reply #4294 on: December 17, 2019, 03:59:34 pm »

I was going to make roast potatoes today but I couldnít get my hands on fat, so no Potatoes. Since if you canít get your hands on fat, thereís not much point.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4295 on: December 18, 2019, 06:37:53 pm »

I was going to make roast potatoes today but I couldnít get my hands on fat, so no Potatoes. Since if you canít get your hands on fat, thereís 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.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4296 on: December 18, 2019, 06:39:48 pm »

I was going to make roast potatoes today but I couldnít get my hands on fat, so no Potatoes. Since if you canít get your hands on fat, thereís 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.
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Imic

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Re: Food Thread: Kitchen Chemistry
« Reply #4297 on: December 20, 2019, 04:05:17 am »

I was raised eating roast potatoes with olive oil and herbs, but whenever I try it with animal fat, itís like youíve been brought to an alternate dimension where all things are delicious and divine, untio you finish them. Thereís no going back.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4298 on: December 20, 2019, 03:59:36 pm »

Lard makes quite nearly everything taste better, honestly. It is a fact.
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Iduno

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Re: Food Thread: Kitchen Chemistry
« Reply #4299 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.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4300 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.

♩ ♪ ♫ ♬
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Infuses lard into / all of your foods!
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TamerVirus

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Re: Food Thread: Kitchen Chemistry
« Reply #4301 on: December 20, 2019, 06:36:50 pm »

It may not be lard...but
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4302 on: December 20, 2019, 07:03:41 pm »

D:
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4303 on: December 20, 2019, 11:57:55 pm »

It may not be lard...but

It is, after all, the natural evolution of cream soda.

Rolan7

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Re: Food Thread: Kitchen Chemistry
« Reply #4304 on: December 21, 2019, 10:23:32 am »

Thanks, I hate it

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).
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