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I originally had it on Bulgarian sausage, but pan fried potatoes, eggs, mushrooms...
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Jul 2, 2023 03:57
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| # ? Jun 8, 2024 05:41 |
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Bay leaf is the devil's spice and no recipe has relied upon it.
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Jul 2, 2023 05:36
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Lookit dis rube who's never had adobo.
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Jul 2, 2023 05:44
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fresh bay leaves are totally different! bay leaf oil will blow your mind
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Jul 2, 2023 06:56
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prayer group posted:fresh bay leaves are totally different! bay leaf oil will blow your mind It's beyond bayleaf.
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Jul 2, 2023 09:58
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Quiet Feet posted:It's beyond bayleaf. Booo! I like bay. I usually add a few leaves when cooking dried pulses and legumes.
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Jul 2, 2023 12:24
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Your Uncle Dracula posted:Bay leaf is the devil's spice and no recipe has relied upon it. I thought you only had excessive negative reactions to garlic? Scientastic fucked around with this message at 13:25 on Jul 2, 2023 |
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Jul 2, 2023 13:21
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Arkhamina posted:I originally had it on Bulgarian sausage, but pan fried potatoes, eggs, mushrooms... Crusty bread! We had it at a vegan polish place in Pittsburg last night, and it was to die for (as long as you use the appropriate amount of marjoram which is “oh god is this too much?”)
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Jul 2, 2023 14:15
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Your Uncle Dracula posted:Bay leaf is the devil's spice and no recipe has relied upon it. Bengali food would like a word. The base spices for drat near all the food starts with cooking bay leaves in mustard oil and then adding aromatics to that.
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Jul 2, 2023 18:27
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I was unconvinced bay leaf tastes like anything and I even have a bay tree, so I made a bunch of bay leaf tea to try to isolate it. It has a mild floral taste that's pretty nice but it's very weak even with a lot of leaf. I use like 8+ leafs per dish now
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Jul 2, 2023 18:46
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It's definitely something I add for aroma (generally in a bolognese) but that's such a large part of food enjoyment that I don't mind doing so or consider it a drawback. Another one is putting rosemary, in a teabag, in the water when I'm boiling some for pasta. It imparts a fantastic floral note to the pasta, makes the kitchen smell great too, I love doing it. Super easy to remove and toss after and it doesn't fall apart and get all over the pasta, as rosemary sprigs would.
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Jul 2, 2023 19:10
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Bay leaf is a million times better fresh. Try that if you can. If you only have dried, use about 10 times as much as the recipe calls for.
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Jul 2, 2023 19:29
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Get Penzey’s bay leaves. The second you open the bag, there’s no question what bay leaf flavor is
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Jul 2, 2023 20:27
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i like nice words
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Is Penzeys spraying their herbs with food scents because I swear there’s no way some of these herbs have this much fragrance
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Jul 2, 2023 21:27
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VelociBacon posted:It's definitely something I add for aroma (generally in a bolognese) but that's such a large part of food enjoyment that I don't mind doing so or consider it a drawback. Nice. I just ordered some reusable bouquet garni bags when I ordered some new cookware for my new (temporary but will be replaced by permanent after renovation) induction hob, but I forgot that I had ordered them, and I remembered today that I think I must’ve thrown them away with the box in which the saucepans came. idiot! There are lots of bay trees growing around where I live in London, so whenever I need new leaves I just pick a bunch. Also, I currently have a cat on my lap.
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Jul 2, 2023 21:32
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Mr. Wiggles posted:Bay leaf is a million times better fresh. Try that if you can. If you only have dried, use about 10 times as much as the recipe calls for. Mature dark green leaves have a lot more flavour than young fresh ones when plucking from the tree/bush
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Jul 2, 2023 22:16
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prayer group posted:Apparently Huy Fong screwed over the pepper farm they source from in some way, so the farm started making its own sriracha under the brand Underwood Ranches. Haven't tried it myself but I hear it's legit. Huh, I'd been wondering why there had been so many shortages. This explains it, thanks!
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Jul 3, 2023 12:51
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Shooting Blanks posted:Huh, I'd been wondering why there had been so many shortages. This explains it, thanks! I just saw this which says it's drought https://www.theguardian.com/environment/2023/jul/02/sriracha-hot-sauce-shortage-mexico-drought
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Jul 3, 2023 13:01
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Even Huy Fong isn’t the same. Ever since they sued Underwood Farms and lost in 2019, they’ve been with a different supplier and some people say they can taste that it’s different
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Jul 3, 2023 18:45
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Steve Yun posted:Even Huy Fong isn’t the same. Ever since they sued Underwood Farms and lost in 2019, they’ve been with a different supplier and some people say they can taste that it’s different Explains why the chili garlic sauce had more green in it than it used to
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Jul 3, 2023 20:35
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I've never liked siracha, is it significantly different now? Maybe your loss is my gain?
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Jul 4, 2023 03:51
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Wine caps: good? Kinda. Can't beat the effort to grow em 
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Jul 4, 2023 04:11
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Holy poo poo, homegrown arugula has so much flavor. It’s peppery, even a little spicy
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Jul 8, 2023 21:38
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If you have a lot of arugula growing, consider making arugula pesto. It's a whole new ballgame.
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Jul 8, 2023 22:06
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Tell me of your arugula pesto recipe, Usul
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Jul 8, 2023 22:13
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dino. posted:Bengali food would like a word. The base spices for drat near all the food starts with cooking bay leaves in mustard oil and then adding aromatics to that. I sincerely apologize. I have had some bengali food now and it's good as hell. Would've never thought bay leaf was at the base. (However, I still don't see the point in adding One Bay Leaf to most recipes that call for them.) Your Uncle Dracula fucked around with this message at 22:40 on Jul 8, 2023 |
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Jul 8, 2023 22:36
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I saw a video where a lady made a pesto out of portulaca and walnuts and served it on home-made tagliatti and I'm going to try it the next time I feel like making fresh pasta.
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Jul 8, 2023 22:39
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Your Uncle Dracula posted:I sincerely apologize. I have had some bengali food now and it's good as hell. Would've never thought bay leaf was at the base. It's like garlic, you always need more.
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Jul 8, 2023 22:45
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Steve Yun posted:Holy poo poo, homegrown arugula has so much flavor. It’s peppery, even a little spicy Not poo poo posting but I've never had arugala that didn't satisfy both of those qualities. Does your store bought arugula have no kick?
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Jul 8, 2023 22:50
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Where do you buy your high quality arugula The ones I get from Ralph’s are nice, but have never punched me in the face like this
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Jul 8, 2023 23:01
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Steve Yun posted:Where do you buy your high quality arugula I'm in the Vancouver BC area and I'm not sure where ours comes from but I've only ever really gotten it from your standard grocery stores (or more frequently enjoyed it when eating out). There's always been at least a bit of a kick, probably not as much as a properly grown example!
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Jul 8, 2023 23:25
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Steve Yun posted:Tell me of your arugula pesto recipe, Usul I just make it with arugula instead of basil, you can change the other ingredients if you want to experiment. Walnuts seem to be popular, might try that some time. https://www.seriouseats.com/arugula-pesto-how-to-make-recipe
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Jul 9, 2023 00:06
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Wow, I just made arugula walnut pesto last night. Tastes great, can confirm.
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Jul 9, 2023 01:35
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gonna do some 3-2-1 ribs tomorrow, feeling stoked. Might pick up a variety of sauces at the store for them as well.
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Jul 10, 2023 16:54
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Spaghetti all'assassina. https://www.the-pasta-project.com/spaghetti-allassassina-assassins-spaghetti/ Silly fad recipe I saw posted online. I'm curious does the pasta really char, or is it just the tomato sauce charring and people get confused? I tried following a recipe and bits of the sauce blackened way before the spaghetti would be able to get past brown, and I cant figure out how you could ever avoid that. Dont get me wrong slightly burnt tomato sauce is pretty good I just dont want to misunderstand the recipe. (I used the allrecipes version when making this and it was waaay too much sauce this version has saner ratios) No Wave fucked around with this message at 19:23 on Jul 10, 2023 |
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Jul 10, 2023 19:16
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It will start to brown and eventually burn (it's a dough, after all), but the sugars and other stuff in the tomato sauce will start browning a lot sooner. You'd actually be better off browning the pasta in advance. https://youtu.be/lynlywtJTT0 Mister Facetious fucked around with this message at 19:41 on Jul 10, 2023 |
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Jul 10, 2023 19:38
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Mister Facetious posted:It will start to brown and eventually burn (it's a dough, after all), but the sugars and other stuff in the tomato sauce will start browning a lot sooner.
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Jul 10, 2023 19:59
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yeah, the technique there seems wrong. just like sopa seca, which is also worth looking into, you want to just fry the pasta in oil first
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Jul 10, 2023 20:50
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Today’s lesson learned: you don’t need very much fresh sage to make an entire dish taste like nothing but fresh sage.
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Jul 13, 2023 03:37
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Yet if you deep fry it you can use an entire bush worth.
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Jul 13, 2023 03:46
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