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I have about 2 cups worth of assorted chili peppers from my patio plants. It's probably the last batch I'll get before the frost kills them (can't bring them inside because my cats try to eat the leaves), and I was wondering what I could do with them. Some sort of pickle? It's not nearly enough to ferment into sauce, plus I've got like a gallon of my hatch chili sauce left.
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Oct 24, 2023 21:43
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If you have a sealer you can ferment without a brine and then make flakes and a Tabasco like
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Oct 24, 2023 21:47
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Scientastic posted:Errr, never heard of a little thing called a brie and bacon baguette? Went this route for some of the brie: Butterfly Valley posted:Lunch: Brie de meaux, bacon, tomato, rocket, onion relish and butter in a wholegrain baguette
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Oct 24, 2023 22:01
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Attempt #3 at yogurt also failed with just not developing a strong flavor. I suspect that the yogurt I'm working from is too old and has too weak of a culture to inoculate my milk with, so for attempt #4 I'll be buying fresh. 
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Oct 24, 2023 22:07
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Butterfly Valley posted:Went this route for some of the brie:
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Oct 24, 2023 22:21
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TooMuchAbstraction posted:Attempt #3 at yogurt also failed with just not developing a strong flavor. I suspect that the yogurt I'm working from is too old and has too weak of a culture to inoculate my milk with, so for attempt #4 I'll be buying fresh. It could be the the yogurt you’re using contains a direct-set culture, which doesn’t really work for inoculating m subsequent batches.
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Oct 24, 2023 22:30
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Annath posted:I have about 2 cups worth of assorted chili peppers from my patio plants. It's probably the last batch I'll get before the frost kills them (can't bring them inside because my cats try to eat the leaves), and I was wondering what I could do with them. They freeze pretty well.
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Oct 25, 2023 07:14
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I tried making yogurt with UHT milk last night and it was very convenient. I strained it for 1-2 hours which I think results in a pretty nice consistency in between normal yogurt and greek yogurt
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Oct 25, 2023 16:13
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mystes posted:I tried making yogurt with UHT milk last night and it was very convenient. I strained it for 1-2 hours which I think results in a pretty nice consistency in between normal yogurt and greek yogurt Nice! Just to clarify, ultrapastuerized milk from the fridge, or UHT shelf stable milk? Huh. They are pasteurized to the same temp, “UHT milk” is just specifically done in a sterile environment, filled into sterilized containers. I don’t know why the thought of using shelf milk weirds me out, if it’s essentially the same thing.
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Oct 25, 2023 17:09
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oh ultrapastuerized milk from the fridge I didn't know there was a difference
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Oct 25, 2023 17:14
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Is there a good, sticky cling wrap anymore? I know that when I was a kid (80s), cling wrap used to stick to anything, especially itself. That was part of the appeal. Then they changed the chemicals because the old stuff was full of CFCs or BPAs or something else that was dangerous. Now the cling wrap feels thicker and less sticky, so if I'm covering a bowl (which I do almost every day now), I have to pull it taut over the bowl, and tuck it under to get it to cling. I think the press and seal stuff used to be good, but I don't know the last time I saw that anywhere. I have used the OG Saran Wrap (red box), Glad (yellow box) and am in the middle of Reynolds with the slide cutter (blue box). They all seem about the same IME.
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Oct 25, 2023 18:11
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CzarChasm posted:Is there a good, sticky cling wrap anymore? I know that when I was a kid (80s), cling wrap used to stick to anything, especially itself. That was part of the appeal. Then they changed the chemicals because the old stuff was full of CFCs or BPAs or something else that was dangerous. Now the cling wrap feels thicker and less sticky, so if I'm covering a bowl (which I do almost every day now), I have to pull it taut over the bowl, and tuck it under to get it to cling. I think the press and seal stuff used to be good, but I don't know the last time I saw that anywhere. I have used the OG Saran Wrap (red box), Glad (yellow box) and am in the middle of Reynolds with the slide cutter (blue box). They all seem about the same IME. I like the Costco stuff fine but I think last time I used name brand Saran Wrap it seemed stickier than Kirkland's Signature.
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Oct 25, 2023 18:17
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CzarChasm posted:Is there a good, sticky cling wrap anymore? I know that when I was a kid (80s), cling wrap used to stick to anything, especially itself. That was part of the appeal. Then they changed the chemicals because the old stuff was full of CFCs or BPAs or something else that was dangerous. Now the cling wrap feels thicker and less sticky, so if I'm covering a bowl (which I do almost every day now), I have to pull it taut over the bowl, and tuck it under to get it to cling. I think the press and seal stuff used to be good, but I don't know the last time I saw that anywhere. I have used the OG Saran Wrap (red box), Glad (yellow box) and am in the middle of Reynolds with the slide cutter (blue box). They all seem about the same IME. I've always gotten the heavier duty food service film from a restaurant supply store, it seems to be much better at gripping. Bonus is that you'll probably only have to buy it once every 3-5 years. Edit: VV I haven't used them personally, but a couple friends have the reuseable silicon stretch lids and are quite happy with them. I still have a ton of cling wrap from buying it years ago and will finish that off before I get anything else. VV Shooting Blanks fucked around with this message at 19:03 on Oct 25, 2023 |
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Oct 25, 2023 18:29
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Kaiser Schnitzel posted:I like the Costco stuff fine but I think last time I used name brand Saran Wrap it seemed stickier than Kirkland's Signature. Saran used to be a specific thing (polyvinyl chloride) until 2004, then it was gone for a few years, and now the brand is resurrected but it's not that. So if it's been like twenty years, you're remembering a product that's gone now. We recently tried a biodegradable/compostable wrap that is extremely clingy... too much so, really, it's a huge pain in the rear end to get it to unroll, and then it just sticks to itself in a wad, I won't be getting it again. Instead, I recently bought a plastic lid thing you put over whatever you're microwaving, and then wash it. That was basically the only thing we were using the plastic wrap for anyway. e. I have been informed that we also use this for dealing with e.g. pie and biscuit dough while baking, so we can't entirely give up plastic, although I think there's probably reusable alternatives for that too Leperflesh fucked around with this message at 18:41 on Oct 25, 2023 |
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Oct 25, 2023 18:37
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Shooting Blanks posted:I've always gotten the heavier duty food service film from a restaurant supply store, it seems to be much better at gripping. Bonus is that you'll probably only have to buy it once every 3-5 years. Seconding this; it'll be thicker too usually.
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Oct 25, 2023 18:41
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One trick I've found with plastic wrap is to unroll it while it's attached to the target bowl/plate/whatever. Clings way better, I would presume due to transferring electrical charge. So pull a bit out, hold it on one side of the bowl, and pull it as far as you need and cut it off. idk if this is like cling wrap 101, but until I figured out this maneuver I could never get it to stick to anything but itself. If you just unroll a length, cut it, and THEN try to attach it to something, it doesn't work nearly as well. Doesn't work for all bowls, though. Works great on our glass (?) Anchor prep bowls, not so much on our Noritake color wave bowls that I occasionally use for prep. So again, leads me to believe there's some electron transfer going on somewhere during the unrolling process.
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Oct 25, 2023 18:52
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Remind me again what the DIY washing-all-the-dirt-off-vegetables solution is? I think someone around here said it's a mix of water and lemon juice, but what's the ratio? I got some of those herbs growing in actual dirt at the store and I want to make something with them, but I wanna clean them first and I'm worried that just rinsing with water may not be enough. Doesn't help that I just watched that old Forensic Files episode about all those babies dying from drinking unpasteurized apple juice. I. M. Gei fucked around with this message at 19:17 on Oct 25, 2023 |
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Oct 25, 2023 19:09
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In the Turkish kitchen I work in every summer, we soak whatever leafy greens/herbs in water with a couple of glugs of vinegar (whatever kind) for 5/10 minutes then rinse it off. Don't worry about the ratio it doesn't need to be exact
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Oct 25, 2023 19:40
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I. M. Gei posted:Remind me again what the DIY washing-all-the-dirt-off-vegetables solution is? I use some ratio of water and white vinegar. Works great, especially for things like berries and grapes. Wash them, let them dry, and keep them refrigerated, and they last measurably longer. I use like 1c vinegar in the basin full of water? Not sure what it's total volume is.
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Oct 25, 2023 19:40
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I use 1:2 vinegar:water, 3 minutes, rinse, dry Nearly doubles vegetable life in the fridge Doesnt work on leafy greens
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Oct 25, 2023 19:54
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DaveSauce posted:One trick I've found with plastic wrap is to unroll it while it's attached to the target bowl/plate/whatever. Clings way better, I would presume due to transferring electrical charge. So pull a bit out, hold it on one side of the bowl, and pull it as far as you need and cut it off. idk if this is like cling wrap 101, but until I figured out this maneuver I could never get it to stick to anything but itself. If you just unroll a length, cut it, and THEN try to attach it to something, it doesn't work nearly as well. That is the go to method for most plastic wrap for me, but with this built in slide cutter that doesn't work because that causes the box end to bunch and crinkle, and that makes the cutter get snagged. No bueno. Part of what triggered this is I changed my dog's food routine, and had to buy a new bowl for him, but his original is ceramic, and the new one is melamine or something similar and the wrap just doesn't even acknowledge it.
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Oct 25, 2023 20:03
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Butterfly Valley posted:In the Turkish kitchen I work in every summer, we soak whatever leafy greens/herbs in water with a couple of glugs of vinegar (whatever kind) for 5/10 minutes then rinse it off. Don't worry about the ratio it doesn't need to be exact Annath posted:I use some ratio of water and white vinegar. Works great, especially for things like berries and grapes. Wash them, let them dry, and keep them refrigerated, and they last measurably longer. Steve Yun posted:I use 1:2 vinegar:water, 3 minutes, rinse, dry Kickass, thanks! ... actually while we're on the subjects of vinegar and people dying from apples, is there any reason to think that clear apple cider vinegar (as opposed to the cloudy Bragg poo poo) without the 'mother', that doesn't explicitly say "unpasteurized" on the label, WOULDN'T be pasteurized?
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Oct 25, 2023 21:54
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Are you pregnant? Actually just kidding even if you were it doesn't matter. Water is completely sufficient to wash fruits and vegetables and unpasteurized vinegar won't hurt you
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Oct 25, 2023 22:00
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And if a raccoon happens to poo poo in your garden, you just have an opportunity to learn about a new and interesting lifecycleCzarChasm posted:Is there a good, sticky cling wrap anymore?
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Oct 25, 2023 22:07
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i like nice words
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Anne Whateley posted:Stretch-tite is king No ring
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Oct 25, 2023 22:13
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Anne Whateley posted:
Oh it looks like that must be who makes Costco Kirkland Signature 'stretchtite.' I got a twin pack of 750 sq ft rolls like 5? years ago and am still on roll #1.
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Oct 26, 2023 00:46
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Y'all I just made the poor life choice of handling hot rear end peppers and then touching my face, lips, and nose, and now all three are on fuckin fire and it is a slow rear end burn too. I think it's been about 15 or 20 minutes since the fire started. About how much longer am I looking at enduring this for, and is there any way to put it out faster? I've heard milk helps, but capsaicin is fat-soluble and the only milk I have is the fat free kind.  EDIT: I think it's starting to die down a bit now. EDIT 2: Okay it's almost entirely gone, but drat did that hurt for about half an hour. Somehow my fingers are unharmed though, even though I was handling the peppers with ungloved hands. I. M. Gei fucked around with this message at 08:18 on Oct 26, 2023 |
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Oct 26, 2023 07:46
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I. M. Gei posted:Y'all I just made the poor life choice of handling hot rear end peppers and then touching my face, lips, and nose, and now all three are on fuckin fire and it is a slow rear end burn too. I think it's been about 15 or 20 minutes since the fire started. About how much longer am I looking at enduring this for, and is there any way to put it out faster? I've heard milk helps, but capsaicin is fat-soluble and the only milk I have is the fat free kind. I don't like using gloves in the kitchen frequently, it seems wasteful - but this is a lesson I've only had to learn once.
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Oct 26, 2023 08:35
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I. M. Gei posted:he only milk I have is the fat free kind. I didn’t think there could possibly be more reasons not to have that weird grey water that people claim is fat-free milk, but here we are
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Oct 26, 2023 09:18
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Scientastic posted:I didn’t think there could possibly be more reasons not to have that weird grey water that people claim is fat-free milk, but here we are Hey, cut me some slack. I'm on a diet, and fat free milk has more protein and carbs and fewer overall calories than whole or 2%. That's more calories I can get from other tastier foods! I. M. Gei fucked around with this message at 09:31 on Oct 26, 2023 |
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Oct 26, 2023 09:29
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General recipe advice question fine? Two years ago my mom made a fermented honey cranberry sauce that turned out great for thanksgiving. Recipe off the internet that wasn't saved, and while it was simple, it's definitely long lost. We tried the same (similar, different recipe) thing plus a ginger+orange one the next thanksgiving and both were kinda blah. I could live without the ginger one but man that first year's sauce was really good. Does anyone have anything that could fit the bill or any advice? I think the second one didn't have a whole lot of cranberry flavor at all and the berries were tough as hell if I remember right. The first year was dead simple and other than poking them I don't think they needed much if any prep other than flipping the jar every few days. Any help would be appreciated
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Oct 26, 2023 10:37
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I. M. Gei posted:Hey, cut me some slack. NEVER! No, I get it, I used to have skimmed milk, but I realised it just made me sad, and all my cups of tea were horrible
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Oct 26, 2023 10:43
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Shooting Blanks posted:I don't like using gloves in the kitchen frequently, it seems wasteful - but this is a lesson I've only had to learn once. Yeah, I'm going to take this advice the next time I make jalapeno relish.
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Oct 26, 2023 12:51
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Reminding me that thirty years ago I worked in a kitchen where the punishment for loving up a task for the second time got you the stem leftover of a chilli up the nose.
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Oct 26, 2023 13:49
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Are there any dishes I could make with a bunch of sliced ham besides sandwiches and potatoes au gratin?
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Oct 26, 2023 22:39
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NotNut posted:Are there any dishes I could make with a bunch of sliced ham besides sandwiches and potatoes au gratin? Omelette, salads, ham salad, on a pizza
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Oct 26, 2023 22:43
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We freeze individual portions after Christmas every year, then usually have them on sandwiches, eggs Benedict, and crepes. Recently my 3yo is very picky so it also works as part of DIY Lunchables with tiny heart or star shape cutters which he still likes.
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Oct 26, 2023 22:44
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NotNut posted:Are there any dishes I could make with a bunch of sliced ham besides sandwiches and potatoes au gratin? it's quiche time baby
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Oct 26, 2023 22:49
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That Works posted:Omelette, salads, ham salad, on a pizza You could also make creamed chipped beef, only with ham instead of beef. It's just salty meat in a Bechamel sauce. Typically annoying recipe here . I would add some canned pimentos/blackened peppers.
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Oct 26, 2023 23:22
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Arsenic Lupin posted:You could also make creamed chipped beef, only with ham instead of beef. It's just salty meat in a Bechamel sauce. Typically annoying recipe here . I would add some canned pimentos/blackened peppers. Wouldn't that have a fairly dissimilar texture, since creamed chipped beef uses dried beef strips, while ham is moist and softer?
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Oct 26, 2023 23:27
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