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Risotto isn't bad per-say. I think it's good enough, but a little bit unappealing as a main course. The thing I don't really get is the elevated reputation it has. In fact I think I prefer normal rear end rice to it. lots of work with results I'm not even that wowed by I guess.
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May 23, 2023 20:26
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Tbh I like risotto fine, but I prefer pilaf. It’s also super versatile, and I’m willing to trade the cheese and wine for extra butter/schmaltz flavor, especially with a chance of a little tahdig
Anne Whateley fucked around with this message at 20:32 on May 23, 2023 |
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May 23, 2023 20:29
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i like nice words
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Anne Whateley posted:Tbh I like risotto fine, but I prefer pilaf. It’s also super versatile, and I’m willing to trade the cheese and wine for extra butter/schmaltz flavor, especially with a chance of a little tahdig YES. veni veni veni posted:Risotto isn't bad per-say. I think it's good enough, but a little bit unappealing as a main course. The thing I don't really get is the elevated reputation it has. In fact I think I prefer normal rear end rice to it. lots of work with results I'm not even that wowed by I guess. YES. I have never eaten a risotto I really enjoyed.
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May 23, 2023 20:38
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Sounds like you're eating really boring risotto.
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May 23, 2023 20:43
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Drink and Fight posted:Sounds like you're eating really boring risotto. Yeah, I thought risotto was fine, until I had good risotto at a restaurant. The texture and flavor was so far beyond what I had ever had home cooked, it was a revelation. My homemade risotto remained “fine” until I got some Carnarolli rice. Bam! Instantly as good as restaurant quality. It turns out that either Arborio in general, or at least the Arborio we are getting in American grocery stores, is kinda meh.
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May 23, 2023 21:20
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I made veal stock risotto at home and it blew my mind a bit. Tons of pitfalls for risotto preparation - dont bother toasting the rice, stirring does nothing (except let you add more stock to concentrate the stock flavor). But the "best" stuff is really just stock goop with parmesan and butter so the only way to do it is to make amazing stock.
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May 23, 2023 22:59
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Drink and Fight posted:Sounds like you're eating really boring risotto. Almost all risotto is boring risotto. And I am taking about restaurants as I never make it.
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May 23, 2023 23:19
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Anno posted:Edit: - it’s a very calming dish to make. Just poured an Old Fashioned, put on some music and slowly stirred away. Not many dishes like that (at least that I’ve made). IMO making a big stack of tortillas is a bit like that. Keeps you occupied while you do it and you can just get into a rhythm.
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May 23, 2023 23:36
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It really does make a lot. The wife and I both had a small bowl last night, then my five year old took some to school for lunch and my wife had some for breakfast and I've had two portions and there's still one left. One of them I chopped up half a chorizo sausage and that went together very well. The second I drizzled on some chili oil and that was also good but less so. Will definitely make this again (though maybe more when cold weather comes back around) and keep trying to find good companion foods.
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May 24, 2023 01:07
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Anno posted:Edit: - it’s a very calming dish to make. Just poured an Old Fashioned, put on some music and slowly stirred away. Not many dishes like that (at least that I’ve made). Or pound 4 lokos and put one of these in the pot and watch your dish burn like the rest of your life 
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May 24, 2023 02:16
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Risotto is good, if you like white wine and mushrooms Also, I've done low stir in the past but not this one exactly, turned out great https://youtu.be/R_OZGeKW-Pw
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May 24, 2023 02:23
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You can put literally anything in your hot wet rice and if you think it's boring you've just seriously had lovely risotto. Mushroom risotto obviously, borscht risotto like someone said, jambalaya risotto, pizza risotto, chicken soup risotto, shakshuka risotto. Literally any flavors you want.
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May 24, 2023 05:23
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You can also do that with pilaf though
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May 24, 2023 05:27
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See, I view pilaf as a poor compromise between risotto and biryani. Someone once served me a north-western Chinese/Kazakh steppe dish which was some kind of biryani-ish dish done with goat and carrot. It was totally top tier, but I never figured out what it was called and all of the videos they sent me on it were in western Chinese dialects.
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May 24, 2023 05:32
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The stirring of the risotto is not part of the technique it’s part of the ritual. No-stir risotto may taste the same, but there is a simple pleasure in taking the time out of a busy day to stir a pot of rice until it is delicious.
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May 24, 2023 07:09
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Scientastic posted:The stirring of the risotto is not part of the technique it’s part of the ritual. No-stir risotto may taste the same, but there is a simple pleasure in taking the time out of a busy day to stir a pot of rice until it is delicious. You can use this time to stir martinis though.
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May 24, 2023 07:17
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I love risotto, maybe I’ll make some this weekend
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May 24, 2023 07:17
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Croatoan posted:Well I'm glad I missed the Teflon slap fight. I wanted to let everyone know Amazon has the OXO Good Grips Pro 10" Frying Pan Skillet on sale for $20.45 after on-page coupon. It's probably as good as the Tramontina Teflon pan that's usually a crowd favorite around here. Really good price, it's normally $49.99. I impulse bought this at like 4 am last night and it was here at 7am  Seems like a good pan I used it twice today. Got a nice shape/feel to it.
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May 24, 2023 07:23
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Mr. Wiggles posted:You can use this time to stir martinis though. I have children for that
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May 24, 2023 07:56
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CommonShore posted:See, I view pilaf as a poor compromise between risotto and biryani. Someone once served me a north-western Chinese/Kazakh steppe dish which was some kind of biryani-ish dish done with goat and carrot. It was totally top tier, but I never figured out what it was called and all of the videos they sent me on it were in western Chinese dialects. What you had was probably Kazakh plov, try googling that?
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May 24, 2023 09:31
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Scientastic posted:The stirring of the risotto is not part of the technique it’s part of the ritual. No-stir risotto may taste the same, but there is a simple pleasure in taking the time out of a busy day to stir a pot of rice until it is I’ve had enough risottos over the course of my now quite long life to realise that it’s not that they’re all badly made or boring – it’s just not a dish I like. It’s something about the way the rice is cooked that deadens everything
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May 24, 2023 10:20
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You regularly post on SomethingAwful dot com - surely you, like the rest of us, are actively seeking anything, anything at all, that deadens the horror of this life?
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May 25, 2023 02:20
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ExecuDork posted:You regularly post on SomethingAwful dot com - surely you, like the rest of us, are actively seeking anything, anything at all, that deadens the horror of this life? hey you holding out on us man you got something like that cmon let's see it
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May 25, 2023 03:11
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I was inspired by the thread to make risotto last night with some leftover mushrooms, it was delicious
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May 25, 2023 07:51
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ExecuDork posted:You regularly post on SomethingAwful dot com - surely you, like the rest of us, are actively seeking anything, anything at all, that deadens the horror of this life? It deadens the dish, not the horror. I use alcohol and pornography for that.
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May 25, 2023 08:07
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Surely there is a way to combine these three things: alcohol, phonography, and stirring risotto.
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May 26, 2023 01:26
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There are dishes, esp. soups and sauces, I make that require long stirring. Standing at a stove for an hour or so is painful. Does anybody know of something that's sold as a stool for chefs\cooks? I've thought of tabletop convection, but they're still expensive and I'm not sure our ancient kitchen wiring would support it. Bar stool s are the wrong height.
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May 26, 2023 02:06
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Arsenic Lupin posted:There are dishes, esp. soups and sauces, I make that require long stirring. Standing at a stove for an hour or so is painful. Does anybody know of something that's sold as a stool for chefs\cooks? I've thought of tabletop convection, but they're still expensive and I'm not sure our ancient kitchen wiring would support it. Bar stool s are the wrong height. If it's painful for your feet, they make anti-fatigue mats to stand on.
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May 26, 2023 02:31
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I hear in Australia there is something that does it all.
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May 26, 2023 03:13
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Shooting Blanks posted:If it's painful for your feet, they make anti-fatigue mats to stand on. No, it's painful for my back and knees. We already do have anti-fatigue mats.
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May 26, 2023 03:45
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Arsenic Lupin posted:No, it's painful for my back and knees. We already do have anti-fatigue mats. Look for a prep stool or shop stool. It may take some digging to find one with a back, but they usually have an adjustable height so you can raise/lower as necessary.
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May 26, 2023 03:59
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The best cooking channel on YouTube is Bruno Albouze
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May 26, 2023 04:22
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Submarine Sandpaper posted:I hear in Australia there is something that does it all. In Australia you have to stir the soup the other way because it's in the southern hemisphere.
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May 26, 2023 10:10
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Shooting Blanks posted:Look for a prep stool or shop stool. It may take some digging to find one with a back, but they usually have an adjustable height so you can raise/lower as necessary. You're awesome. Thank you. I have another question. Does anybody out there make onion pakoras/pakodas/bhaji? The batter recipe I currently use isn't strong enough to hold the onions together as they go into the pot. It's pure besan/gram flour, plus baking powder, spices, and minced pepper. Do you have a recipe with a batter that is more sticky? Some recipes I've googled use cornstarch, which makes sense, but I'd love to hear other options. e: The magic words turned out to be "height adjustable lab stool". Everything I found under shop stools was branded as I Am Very Manly Here's My Seat Logo. Arsenic Lupin fucked around with this message at 19:16 on May 26, 2023 |
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May 26, 2023 19:09
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Arsenic Lupin posted:You're awesome. Thank you. Cornstarch will work, but try making the batter about as thick as pancake batter. Adjust up or down from there with a small sample size to how you like it, then make up the big batch accordingly.
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May 27, 2023 12:42
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zone posted:Cornstarch will work, but try making the batter about as thick as pancake batter. Adjust up or down from there with a small sample size to how you like it, then make up the big batch accordingly. Ohhh. Mine was way, way too thick.
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May 27, 2023 17:40
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Always dig under the top layer
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May 28, 2023 04:07
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Rattle my love, have you tried Pongal? I know you like my type of food, so I think you’d enjoy it. Moong daal, rice, cumin seeds, asafoetida, curry leaves, turmeric, and black pepper. It’s a creamy comforting dish that involves no long stirring. Also, easy to make. I can send you the version I made at the temple my dad was working at back in 2018. The folk coming in are it like they’d never seen food before.
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May 28, 2023 06:36
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dino. posted:Rattle my love, have you tried Pongal? I know you like my type of food, so I think you’d enjoy it. Moong daal, rice, cumin seeds, asafoetida, curry leaves, turmeric, and black pepper. It’s a creamy comforting dish that involves no long stirring. Also, easy to make. I can send you the version I made at the temple my dad was working at back in 2018. The folk coming in are it like they’d never seen food before. I ate at the restaurant of the same name in NYC many moons ago. I’d love the recipe! Thank you!
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May 28, 2023 11:18
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Cross quoting for shameless attention seeking Big purchase question in the equipment thread BrianBoitano posted:Any exceptional single electric wall oven or single + microwave? Budget $2-3,000 before install for single, up to $4k for combo. Looks like consumer reports rates highly Café and KitchenAid. Costco sells both of those + GE Profile which appears to be just a step down from Café. Doesn't need to be Costco but doesn't hurt. FGR tribute project - check out the thread! BrianBoitano posted:Ice cream! Thanks, community 
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May 28, 2023 15:58
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