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Flash Gordon Ramsay posted:What happened to ruin the sauce? I left it on the stove for too long and it burned.
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Feb 13, 2023 04:51
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https://www.tiktok.com/embed/7199064203057990917
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Feb 13, 2023 08:11
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I want that plate, love the curdled vomit pattern
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Feb 13, 2023 11:46
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Has anyone got a fresh discord link I could get please, the one 100+ pages back is now invalid 
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Feb 18, 2023 17:35
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harpomarxist posted:Has anyone got a fresh discord link I could get please, the one 100+ pages back is now invalid https://discord.com/channels/693442063118893086/693442063118893089 PS it was someone here who recommended Paprika, right? I immediately downloaded it and have been using it since. It’s excellent. Thank you! therattle fucked around with this message at 19:54 on Feb 18, 2023 |
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Feb 18, 2023 18:34
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therattle posted:https://discord.com/channels/693442063118893086/693442063118893089 Half the goons in chat, at least 
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Feb 18, 2023 20:44
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therattle posted:https://discord.com/channels/693442063118893086/693442063118893089 Thank you but this does not work - it stalls out. I need an invite. I have a pressing question about adding salt to a dough.
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Feb 19, 2023 01:02
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What a crumby situation
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Feb 19, 2023 01:07
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harpomarxist posted:Thank you but this does not work - it stalls out. I need an invite. I have a pressing question about adding salt to a dough. https://discord.gg/6XYw6ZbW
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Feb 19, 2023 01:09
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What a lovely man you are
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Feb 19, 2023 01:11
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harpomarxist posted:What a lovely man you are I try.
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Feb 19, 2023 11:12
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 Costco is having a half price sale on whole Dungeness crabs, but you have to get there before lunch or they will be gone
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Feb 20, 2023 00:35
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It's 5 bucks a pound fresh off the boats in Half Moon Bay. Of course there's a lot of reasons why folks can't get out there, but if you can check out your local fisherfolk.
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Feb 20, 2023 08:24
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Can’t believe it took me this long to make my own guac. For some reason I assumed it’d be more involved than literally smashing up 4 small avocados, finding some good veggies to add (a shallot, garlic, tomato, jalapeño and cilantro) and then a bit of lime juice and salt. Anyone have their own guac pro tips? Seems like something you could customize a decent amount.
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Feb 21, 2023 00:27
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Anno posted:Can’t believe it took me this long to make my own guac. For some reason I assumed it’d be more involved than literally smashing up 4 small avocados, finding some good veggies to add (a shallot, garlic, tomato, jalapeño and cilantro) and then a bit of lime juice and salt.
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Feb 21, 2023 00:40
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Anno posted:Can’t believe it took me this long to make my own guac. For some reason I assumed it’d be more involved than literally smashing up 4 small avocados, finding some good veggies to add (a shallot, garlic, tomato, jalapeño and cilantro) and then a bit of lime juice and salt. What I’m about to tell you cannot leave this safe place. It is perhaps the trashiest, most offensive, shame-inducing behavior in my entire cooking repertoire. Make whatever guac recipe you want, then add 1Tbsp of mayonnaise for every avocado you use. Stir it in very thoroughly. I learned this from my Party Aunt, and it noticeably improves every guac recipe. If you leave it out, it will be missed.
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Feb 21, 2023 01:13
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Doom Rooster posted:What I’m about to tell you cannot leave this safe place. It is perhaps the trashiest, most offensive, shame-inducing behavior in my entire cooking repertoire. This seems like the kind of thing you're almost better off just never knowing about.
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Feb 21, 2023 01:14
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VelociBacon posted:This seems like the kind of thing you're almost better off just never knowing about. It truly is. If I could go back and unlearn it, I would. When I do it, I feel shame. When I don’t do it, I know that I am being shamed into eating guac that is not as good as it could be.
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Feb 21, 2023 01:17
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Arsenic Lupin posted:If you've got a mortar, start by roasting a fresh hot pepper until the flesh is done and the skin is covered in black spots. Either peel the skin under cold water or don't, crush the pepper in the mortar, then start adding the other guac ingredients. I don't! I need to get one. Doom Rooster posted:What I’m about to tell you cannot leave this safe place. It is perhaps the trashiest, most offensive, shame-inducing behavior in my entire cooking repertoire. This might be more shameful: I really dislike mayonnaise. Maybe if it's super tricked out into some kind of fancy ~~aioli~~ but otherwise I just can't take it. It doesn't seem like you'd be able to taste it much mixed in like that, but just the knowledge it's there would be enough.
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Feb 21, 2023 01:27
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Doom Rooster posted:Make whatever guac recipe you want, then add 1Tbsp of mayonnaise for every avocado you use. Stir it in very thoroughly. I might try this with kewpie, good idea or??
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Feb 21, 2023 01:56
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BrianBoitano posted:I might try this with kewpie, good idea or?? Absolutely.
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Feb 21, 2023 01:58
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I put some pork to sous vide overnight and it errored-out at some point so I've no idea what temperature it reached and for how long 
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Feb 21, 2023 13:27
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You gotta be careful with the circulators that the water level doesn’t fall too low, I had that happen with chicken breasts a couple times early on but fortunately I was near the kitchen and heard the beeping. I usually top off the water after adding the bags now, and I have a cover for the cambro that fits around the circulator for long cooks
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Feb 21, 2023 14:09
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In my quest to Koreanize everything, gonna make shakshuka with gochugaru instead of harissa
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Feb 24, 2023 04:33
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Doom Rooster posted:What I’m about to tell you cannot leave this safe place. It is perhaps the trashiest, most offensive, shame-inducing behavior in my entire cooking repertoire. I knew what this was going to be before I clicked the spoiler and I was already like "nope, nope, nope"
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Feb 24, 2023 04:38
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Steve Yun posted:In my quest to Koreanize everything, gonna make shakshuka with gochugaru instead of harissa Me and my Gochu Gang, we about to Koreanize the culinary world yo 
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Feb 24, 2023 04:48
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Okay, I would not recommend gochugaru. At least store bought gochugaru. The Alton brown harissa has way more flavor, aroma, complexity
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Feb 24, 2023 04:48
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Steve Yun posted:Okay, I would not recommend gochugaru. At least store bought gochugaru. The Alton brown harissa has way more flavor, aroma, complexity
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Feb 24, 2023 05:03
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They’re both pepper pastes?
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Feb 24, 2023 05:34
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You are thinking about gochujang. Gochugaru is a chili powder.
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Feb 24, 2023 05:37
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Er oh yeah I used gochujang Anyways koreanizing borscht highly recommended, shakshuka not so much
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Feb 24, 2023 06:16
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Steve Yun posted:Er oh yeah I used gochujang Don’t worry, I did exactly the same thing, but I thought it would be quite a good idea with go to Jang (this is how dictation spells out gochujang).
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Feb 24, 2023 09:32
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Doesn’t gochujang have an absolute fuckton of sugar? I’d imagine it won’t work terribly well outside of the context it’s meant for. It’s like that Sriracha stuff: so loving sweet Omg.
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Feb 24, 2023 23:18
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I could see gochujang working if you balanced it out with some vinegar. It would take some trial and error, but it would be possible. Would it be superior to more traditional methods? Dunno.
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Feb 24, 2023 23:30
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dino. posted:Doesn’t gochujang have an absolute fuckton of sugar? I’d imagine it won’t work terribly well outside of the context it’s meant for. It’s like that Sriracha stuff: so loving sweet Omg.
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Feb 24, 2023 23:37
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mystes posted:it's pretty sweet but it also depends on whether you mean the paste or prepared sauce and if you're making your own sauce out of the paste you can control the sweetness to some degree I was thinking paste, which isn’t particularly sweet AFAIK
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Feb 24, 2023 23:43
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i don't care how much more healthy brown rice is, white rice is too good
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Feb 25, 2023 07:18
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Brown rice is an entree, white rice is a side or vehicle for sauces.
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Feb 25, 2023 16:22
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I never want brown rice. If I’m going brown, might as well go all the way to Wild Rice.
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Feb 25, 2023 18:19
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Brown rice works well in certain settings. Particularly those where white rice might lose its shape.
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Feb 25, 2023 18:40
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