w4ddl3d33 posted:

my wisdom tooth is still infected so, for my last trick, i've just thrown a block of years-old minute rice into a pot with about 6-7 parts cold water. is this going to be one of my finer congees? who knows. will i still devour it like a dog going at a jar of peanut butter, because i miss eating real food instant of living entirely off meal replacement shakes? totally. i'll keep you all posted

Scientastic posted:

I would suggest that apples are not the fruit you’re looking for, you want grapefruit, or maybe a blood orange.

Walla posted:

Thanks for the suggestions everyone! I'm going to be on the lookout for several of these for next week.

Definitely meant to put tart in that second statement, not bitter. Grapefruit is not on my list of good foods.

Oranges and any other fruit with a lot of juice are right out. I drive a cargo van 8 hours a day and any food with a lot of liquid just won't work.

mystes posted:

americans just don't know how to make a good pud

therattle posted:

We really find that when making desserts or cakes with US recipes that we need to cut the sugar by about 1/3 to 1/2. And believe me, I like sweet.

Walla posted:

As an American, yes. You can generally cut the fat by an equal amount as well.

Guildenstern Mother posted:

Speaking of weird science fruits, if you see carnival grapes they're not lying about them tasting uncannily like a natural sweet cotton candy.

Walla posted:

Anyone know anything about apples?

I'm not the biggest fan of them, but I usually have 1 with my lunch every day for the fiber and vitamins and it keeps me away from candy. But I don't like Red Delicious or Granny Smith, and Honeycrisp are starting to be too sweet. I want something tart but not bitter, preferably something I can find at most American supermarkets.

I've tried Pink Lady and Fuji, and they're ok. I really want something as tart as a cranberry but I'm not sure if that exists, and I'm on the wrong coast for fresh cranberries to be common.

therattle posted:

My wife made a sticky toffee pudding and, as is her wont, chose a much more complicated recipe, both for the sponge and the sauce, which had to be made. I think it was an American recipe, and consequently the sponge was far too sweet

gegi posted:

It's sticky toffee pudding? I'd still blame the British. My experience of British bakeries / baked goods has generally been completely tasteless other than the three inches of sugar. Banana bread's almost unfindable and when it appears, it's outright crunchy from how much sugar they've added. Whereas a British friend's reaction to American baking was "Why do you put cinnamon in everything?" (And my reaction to Finnish baking is "Why do you put cardamom in everything?")


(I mean obviously it all depends on where you go and/or whose recipes you're using, but who needs to be fair?)

Steve Yun posted:

Mister Facetious posted:

So i bought a package of the Filipino style marinated and butterflied milkfish (bangus) from the local Asian mart, dusted it, and shallow fried it until it looked like the recipes online.

The flesh was drier than I prefer, but it was pretty neat being able to eat the entire head since it had been fried crispy.

Anno posted:

Tried to make adobo for the first time. I used chicken thighs, and think I would again, but next time I'll take (at least some of) the skin off. It's not the most pleasing texture and I think it rendering out made there be too much liquid. Or at least cook it uncovered for half the time or more. I also might make it a bit sweeter.

But overall I'm quite pleased with the outcome. Nice rich, satisfying recipe that's incredibly easy to throw together.

tarbrush posted:

Is it traditional to leave the skin on? I've made it a few times and always taken it off and made chicken crisps or somesuch. Agreed though, simple and delicious

CainFortea posted:

My wife and I just watched British Bakeoff Halloween episode and the act of hearing two old britsh people mis-pronounce s'mores a bunch, while saying things like "this one is too messy" or "the marshmallow on this one is all goey and bad" may have given my wife a stroke. I've never seen her flip off a TV as much as that 15 minutes.

Drink and Fight posted:

Have you seen the Mexican episode though.

Anno posted:

Most of the season was pretty crap imo. Even the finale was like “do this ridiculous thing in half the time you’d need” and then everything looked relatively unappealing.

Flash Gordon Ramsay posted:

According to my expat friend in London that was pretty representative of how they view Mexican food in London. They use Doritos for nachos for Christ’s sake

prayer group posted:

they put refried beans on the loving tacos dude

Discendo Vox posted:

Okay, that does it. I really need to watch this season now. Where is it available?

Funktastic posted:

AITA for saying my girlfriend thinks she knows better than culinary professionals and expressing my disapproval?
I (26M) live with my girlfriend (27F) of four years, and we try to split all grocery shopping and cooking duties equally. We both like cooking well enough and pay for subscriptions to several recipe websites (epicurious, nytimes) and consider it an investment because sometimes there's really creative stuff there. Especially since we've had to cut back on food spending recently and eating out often isn't viable, it's nice to have some decent options if we're feeling in the mood for something better than usual. (I make it sound like we're snobs but we eat box macaroni like once a week)

Because we work different hours, even though we're both WFH we almost never cook together, so I didn't find out until recently that she makes tweaks to basically every recipe she cooks. I had a suspicion for a while that she did this because I would use the same recipe to make something she did previously, and it would turn out noticeably different, but I brushed it off as her having more experience than me. But last week I had vet's day off on a day she always had off, and we decided to cook together because the chance to do it doesn't come up often. I like to have the recipe on my tablet, and while I was prepping stuff I kept noticing how she'd do things out of order or make substitutions for no reason and barely even glanced at the recipe.

It got to the point I was concerned she was going off the rails, so I would try to gently point out when she'd do things like put in red pepper when the recipe doesn't call for it or twice the salt. She dismissed it saying that we both prefer spicier food or that the recipe didn't call for enough salt to make it taste good because they were trying to make it look healthier for the nutrition section (???). It's not like I think her food tastes bad/too salty but i genuinely don't understand what the point of the recipe is or paying for the subs is if she's going to just make stuff up, and there's always a chance she's going to ruin it and waste food if she changes something. I got annoyed and said that the recipe was written with what it has for a reason, and she said she knows what we like (like I don't?), so I said she didn't know better than the professional chefs who make the recipes we use (& neither do I obviously)

She got really offended and said i always "did this" and when I asked what "this" was she said I also got mad at her once because she'd make all the bits left over after cooking into weird frankenstein meals. I barely remembered this until she brought up that time she made parm grilled cheese and I wouldn't even eat it (she mixed tomato paste, parm, & a bit of mayo to make a cheese filling because it was all we had.. yeah I wouldn't touch that with a ten foot pole even though she claimed it tasted good). She called me "stiff" and closed minded so I said i didn't get why she couldn't follow directions, even kids can follow a recipe, and it's been almost a week and we're both still sore about it.