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Why is it impossible to find diamond crystal sadly these days? No where by me send to have it anymore, if there a salt shortage or something? It's making me the wrong kind of salty.
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Mar 5, 2023 02:10
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Yeah it's Amazon or nothing for me there 
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Mar 5, 2023 02:37
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Costco seems spotty, sometimes it’s there, sometimes it’s not You couldn’t happen to have a Restaurant Depot or other wholesaler near you would you?
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Mar 5, 2023 02:40
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Don't have a business, I thought you needed a license or something to shop there
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Mar 5, 2023 03:30
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Carillon posted:Don't have a business, I thought you needed a license or something to shop there Restaurant Depot started letting the public shop there when COVID hit (restaurants stopped buying because they were closed and groceries were empty because of panic shoppers), they’ll give you a one day pass if you show them your drivers license
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Mar 5, 2023 03:48
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Free to a good home: anyone in Los Angeles want the November/December issues of Martha Stewart Living from 1991-2008? 
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Mar 5, 2023 06:53
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Carillon posted:Why is it impossible to find diamond crystal sadly these days? No where by me send to have it anymore, if there a salt shortage or something? It's making me the wrong kind of salty. It looks like they're updating their branding, new box designs are going out. I think that's probably all it is.
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Mar 5, 2023 07:43
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Today I marinated some salmon with soy sauce and peeled ginger, and then cooked it with coconut slices. The slices were surprisingly tasty, and my cats liked them too! I got the juice out of the coconut and I think I'm going to make some fried coconut tofu this week.
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Mar 6, 2023 06:44
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American cheese can now be called Gruyère https://amp.theguardian.com/us-news/2023/mar/04/gruyere-describe-us-cheeses-court-rules
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Mar 6, 2023 22:05
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Steve Yun posted:American cheese can now be called Gruyère Court rules “people have been doing the wrong for so long it is now right”, nice Gruyère means any old cheese with holes, words don’t actually mean anything
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Mar 6, 2023 22:13
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Adverse cheese-ssion
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Mar 6, 2023 22:30
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Scientastic posted:Court rules “people have been doing the wrong for so long it is now right”, nice Literally, "You should have filed suit fifty years ago lol."
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Mar 6, 2023 23:50
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How crazy would I be to try and roll out ravioli dough on Fri assuming a) I don't have a pasta machine and b) I'm not phenomenal with a rolling pin
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Mar 7, 2023 00:08
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I think trying to get dough thin enough for ravioli without a pasta machine would be pretty hard but maybe if you're way more patient than my you can somehow do it.
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Mar 7, 2023 00:16
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Guildenstern Mother posted:How crazy would I be to try and roll out ravioli dough on Fri assuming a) I don't have a pasta machine and b) I'm not phenomenal with a rolling pin A Marcato Atlas and a ravioli press (the metal frame kind, not an attachment) will run under a hundred bucks and they'll both last more or less forever. Like if that's out of your budget that's one thing. But if you're even remotely interested in noodle/pasta making in general it's a hell of a good investment.
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Mar 7, 2023 00:44
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Guildenstern Mother posted:How crazy would I be to try and roll out ravioli dough on Fri assuming a) I don't have a pasta machine and b) I'm not phenomenal with a rolling pin Crazy. Everyone knows Friday is the worst day for making pasta.
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Mar 7, 2023 00:51
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Rolling pin option: roll dough to ~1/8" thick by hand. Get something to create rails ~1/16" thick. Place on either side of your dough and roll with aplomb. Boom, consistent pasta! Kebab skewers are great for this. They sell rubber bands that go on your roller to do the same thing, if you can get those in time. I think I prefer the stiffness of the skewers though. Also the above assumes you have a consistent thickness rolling pin, some are tapered to help artisans with more skill than you...
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Mar 7, 2023 01:22
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Yeah that's what I was thinking. Thank you for talking me off that cliff. edit: bamboo skewers were actually my original plan for this! I have a marble rolling pin which I think would help with stiffer doughs like pasta if only for the weight, but I may just table this plan until I get a cheap pasta machine.
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Mar 7, 2023 02:06
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ATK does have a good recipe for fresh pasta without a machine, but confusingly, it wants a food processor. It also works with a KitchenAid. It is technically possible to make the dough by hand, I’ve done it, but not fun. But it’s all easy downhill after that. The rolling by hand is super doable, since they give clear instructions and dimensions to aim for. Rolling and cutting is nbd. Recipe is paywalled but reposted here. You can also Google “ATK pasta without machine” and find their videos and stuff for free. I’d say the dough is going to be a little thicker and eggier than ideal ravioli, but also I wouldn’t care. If you have a great filling and some browned butter or something, nobody will notice or mind. See how you like the process, and you can always get a pasta machine later if you get into it. If you do, ATK actually just put out a really nice fresh pasta cookbook, too. Anne Whateley fucked around with this message at 02:20 on Mar 7, 2023 |
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Mar 7, 2023 02:18
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i like nice words
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prayer group posted:It looks like they're updating their branding, new box designs are going out. I think that's probably all it is. It’s been obnoxious for a while now to find it easily. Only in the last month did Shop Rite start carrying it, at well over what I used to pay. It was around $3.50 for the 3-lb box. It’s now like $6. I give zero craps about the packaging. It goes directly into a canister as soon as i get home anyways. Release it in plastic bags, and I’m still fine.
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Mar 7, 2023 09:34
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Dumb cheese question. Outside of the US, what is the name used generally for 'swiss' cheese?.
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Mar 7, 2023 18:37
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Arkhamina posted:Dumb cheese question. Outside of the US, what is the name used generally for 'swiss' cheese?. In the UK I don’t believe there is an equivalent. Other than real Swiss cheeses. 
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Mar 7, 2023 19:20
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Scientastic posted:Court rules “people have been doing the wrong for so long it is now right”, nice
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Mar 7, 2023 19:35
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I thoroughly expect its mostly a process cheese abomination, but the post about Gruyere losing its identity made me ponder it. I do like it on sandwiches, but I am pretty broad with my choice of cheeses. I mostly like it all. I have had some feta that frankly defeated me (Bulgarian?) But I blame my weakness, not the cheese. Sad my 'If you love someone, give them cheese ' suitcase died. Need to find that bumper sticker again for new luggage.
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Mar 7, 2023 19:39
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Arkhamina posted:Dumb cheese question. Outside of the US, what is the name used generally for 'swiss' cheese?. Emmental or Emmentaler is what us Merkins refer to as Swiss Cheese.
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Mar 7, 2023 20:36
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Arkhamina posted:I have had some feta that frankly defeated me (Bulgarian?) But I blame my weakness, not the cheese. Sad my 'If you love someone, give them cheese ' suitcase died. Need to find that bumper sticker again for new luggage. Bulgarian feta is so good
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Mar 7, 2023 20:43
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It was an Arabic grocery store in Minneapolis ( Holy Land) that had a deli with tubs of huge chunks of various fetas. I gave it a try and it was .... So very sheepy.
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Mar 7, 2023 21:47
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Arsenic Lupin posted:Because that's the way trademark law works. You can't trademark a word that's been used in common parlance for fifty years. But that common parlance has been incorrect, and I’m pretty sure Gruyère producers haven’t been shy about pointing it out. I know what you’re saying, but this isn’t a post hoc application of a trademark to an existing word, this is a specific product that is recognised around the world as meaning a specific thing, except in America, where for some reason the word is used to describe any cheese with holes in it.
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Mar 7, 2023 22:51
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Doom Rooster posted:Emmental or Emmentaler is what us Merkins refer to as Swiss Cheese. That's a different cheese though... 
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Mar 7, 2023 23:52
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Correct or incorrect doesn't matter. If a word becomes common parlance you can even lose already existing trademark rights, like thermos and aspirin.
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Mar 7, 2023 23:53
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I'm in the US and I've never seen Gruyere used as a generic, or with holes in it. It also tastes nothing like Swiss. What are you people eating?
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Mar 8, 2023 01:05
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Yeah, I don't think I've ever seen Gruyère on anything but hard, "blind" (no holes) cheeses.
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Mar 8, 2023 01:27
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Arkhamina posted:It was an Arabic grocery store in Minneapolis ( Holy Land) that had a deli with tubs of huge chunks of various fetas. I gave it a try and it was .... So very sheepy. That's why it's good.
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Mar 8, 2023 02:03
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The ruling is that the type of cheese that is Gruyere was also made in places outside of the originating region and also called Gruyere and thus any cheese of that type can be called Gruyere, not that Gruyere is a generic term for cheese or a family of cheeses. Basically it's like saying any sparkling wine can call itself Champagne because that's how people were using the word before the regional trademark application. Which is super dumb because that logic DOES apply to sparkling wine. And heaps of other things. So this seems like a weird deviation.
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Mar 8, 2023 03:31
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Phigs posted:The ruling is that the type of cheese that is Gruyere was also made in places outside of the originating region and also called Gruyere and thus any cheese of that type can be called Gruyere, not that Gruyere is a generic term for cheese or a family of cheeses. Basically it's like saying any sparkling wine can call itself Champagne because that's how people were using the word before the regional trademark application. Has France ever successfully enforced any of their wine nomenclatures in the US? I still see cheap Burgundies.
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Mar 8, 2023 05:38
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Arsenic Lupin posted:Has France ever successfully enforced any of their wine nomenclatures in the US? I still see cheap Burgundies. Champagne Cognac and Armagnac too. Not sure what else.
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Mar 8, 2023 05:50
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Mister Facetious posted:Champagne There are American Armagnacs? Would try once.
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Mar 8, 2023 06:39
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i mean they're French AOC names that America actually respects. Whether the US makes an equivalent version, i can't say.
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Mar 8, 2023 06:44
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Arsenic Lupin posted:Has France ever successfully enforced any of their wine nomenclatures in the US? I still see cheap Burgundies. Hmm. Actually I don't know. I'll retract the super dumb comment if this is normal then, I thought America had gone along with the other trademarks.
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Mar 8, 2023 06:45
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If it’s not from the Gruyère region of France, then it’s just sparkling cheese
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Mar 8, 2023 09:11
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