|
I thought the salmon had a weird color but you can't trust me at all for when to not eat something
|
#
?
Dec 8, 2023 21:33
|
|
|
|
| # ? Jun 9, 2024 16:37 |
|
|
Soul Dentist posted:I thought the salmon had a weird color but you can't trust me at all for when to not eat something Yeah, it had this weird orange tint along the thin edges. I did some Googling, and apparently it can be caused by both freezer burn and by spoilage. Since it also smelled off, I figured best not to risk it.
|
|
#
?
Dec 8, 2023 21:48
|
|
|
Annath posted:Yeah, it had this weird orange tint along the thin edges. I did some Googling, and apparently it can be caused by both freezer burn and by spoilage. Since it also smelled off, I figured best not to risk it. This is good practice in general when it comes to food safety 
|
|
#
?
Dec 8, 2023 22:18
|
|
|
The orange was probably freezer burned. The fat can oxidize and smell rancid, but I don’t think it will make you sick, it just tastes bad. Racing Stripe posted:Stuff stays fresher longer at 33 than at 37?
|
|
#
?
Dec 8, 2023 22:18
|
|
i like nice words
|
Qubee posted:Anyone got a tried and true hummus recipe that you are just crazy for? I've got some chickpeas soaking overnight and I want to make fresh hummus tomorrow but I've never done it before. I've got tahini, lemons, garlic, and I'll have the chickpeas cooked tomorrow. I'm also going to start making bread fresh every other day to avoid the excessive and absolutely ridiculous levels of salt bread companies put in their stuff. .5 cups tahini 2 Tbsp lemon juice 2 cloves garlic, minced 3/4 tsp salt Soak chickpeas overnight and then cook until very soft. Drain, reserving cooking water. Blend in food processor. Add the remaining ingredients and blend again in food processor until smooth. Add reserved water as needed.
|
|
#
?
Dec 9, 2023 04:18
|
|
|
If you can remove the hulls off the chickpeas the end product will taste better and have a smoother texture ime
|
|
#
?
Dec 9, 2023 04:59
|
|
|
My friend once suggested adding ice water during the final stage and it greatly improves the texture IME
|
|
#
?
Dec 9, 2023 05:06
|
|
|
Add a teaspoon or so of baking soda to the water you cook the chickpeas in. Makes the skins slide off super easily. Everything above is excellent advice.
|
|
#
?
Dec 9, 2023 07:06
|
|
|
alnilam posted:My friend once suggested adding ice water during the final stage and it greatly improves the texture IME I always add 4-6 ice cubes, one at a time during the blending process and definitely think it makes a big difference. Also removing the shells makes a noticeable difference in the texture. It's a bit of a pain but worth it. If you have a super powerful blender then you can probably get away with not doing either.
|
|
#
?
Dec 9, 2023 08:02
|
|
|
TychoCelchuuu posted:2/3 cup dry chickpeas Pretty close to our recipe, but we also add olive oil and more lemon proportionally. We do bigger batches, though, cause we eat a lot of hummus. Like, we start with two pounds of chickpeas usually.
|
|
#
?
Dec 9, 2023 09:23
|
|
|
I do the baking soda and water thing, overcook the chickpeas and then put them in a blender while they're still warm, adding some cooking water as needed. Super creamy this way.
|
|
#
?
Dec 9, 2023 15:00
|
|
|
I am participating in a $25-$50 Secret Santa with family, and the person I rolled is interested in an electric kettle. I believe it would be used for both teas and coffees, and I know they regularly travel between the US and Australia. I am in the USA. Any recommendations for something I could get for him? Or is this basically a "just get whatever, they're all about equally effective and equally likely/unlikely to catch fire at that price range" thing?
|
|
#
?
Dec 9, 2023 15:38
|
|
|
ElegantFugue posted:I am participating in a $25-$50 Secret Santa with family, and the person I rolled is interested in an electric kettle. I believe it would be used for both teas and coffees, and I know they regularly travel between the US and Australia. I am in the USA. For tea theoretically one thing that might be advantageous is one of the ones that have multiple temperatures but I think those tend to be more like $80-$100 (and it's not essential anyway)
|
|
#
?
Dec 9, 2023 15:55
|
|
|
I have a leg of lamb I want to turn into a lamb and fennel ragu with rigatoni, I can't decide if I want to run it through the meat grinder or do it in big chunks until it's fall apart tender. I'm leaning towards chunks but I'm curious if anyone has any thoughts on the matter. Does it even really matter other than the change in texture?
|
|
#
?
Dec 9, 2023 16:07
|
|
|
mystes posted:In that range I think they're probably all about the same But a standard kettle and laminate them a “best if brewed at” card. Then they can figure their specific kettle cool down times for things like herbals/whites/greens.
|
|
#
?
Dec 9, 2023 16:19
|
|
|
Human Tornada posted:I have a leg of lamb I want to turn into a lamb and fennel ragu with rigatoni, I can't decide if I want to run it through the meat grinder or do it in big chunks until it's fall apart tender. I'm leaning towards chunks but I'm curious if anyone has any thoughts on the matter. Does it even really matter other than the change in texture? Big fan of chunks with wide, fresh pasta, but ground might be better with rigatoni
|
|
#
?
Dec 9, 2023 17:28
|
|
|
I think either way is good
|
|
#
?
Dec 9, 2023 17:40
|
|
|
So I just made hummus fresh for the first time in my life. Not only was it stupid easy, it should be criminal for it to taste as good as it does for the sheer lack of effort required. Better yet, it doesn't start causing my mouth to burn like store-bought hummus does (I've never figured out why this happens). I messed with the ratios a bit, turns out I'm a bit of a garlic fiend. I also bumped up the lemon juice, 2 tbsp wasn't near enough for me. Ended up using close to 6 tbsp of lemon juice. It's such a nice feeling knowing everything that's gone in to the dish, so I don't have to worry about unhealthy nonsense.
|
|
#
?
Dec 9, 2023 20:13
|
|
Qubee posted:So I just made hummus fresh for the first time in my life. Not only was it stupid easy, it should be criminal for it to taste as good as it does for the sheer lack of effort required. Better yet, it doesn't start causing my mouth to burn like store-bought hummus does (I've never figured out why this happens). Hell yeah. I felt the same way after I made my first batch from dry beans. I was all “wait thats it?” no business being that good for that cheap/little effort. I can’t always get a good source of tahini and or it goes off before I get around to using it. I’ve found that using a little natural peanut butter and a little bit of sesame oil works out to be a very, very close substitute especially if you’re going to add a lot of garlic, lemon, and or roasted red pepper, etc.
|
|
|
#
?
Dec 9, 2023 20:15
|
|
|
Qubee posted:So I just made hummus fresh for the first time in my life. Not only was it stupid easy, it should be criminal for it to taste as good as it does for the sheer lack of effort required. Better yet, it doesn't start causing my mouth to burn like store-bought hummus does (I've never figured out why this happens). Unexplained mouth burning can be a sign that you have an unidentified food allergy. There are dozens of stories about people who thought other people ate ${food} despite or because of the burning sensation and were shocked to discover other people don't have that. My own kid had to go to college to discover that nobody else thought apples burned.
|
|
#
?
Dec 9, 2023 20:38
|
|
|
May also just be acidity, they probably make commercial hummus pretty acidic to make it keep longer.
|
|
#
?
Dec 9, 2023 20:44
|
|
|
 quote:why provide anything?
|
|
#
?
Dec 10, 2023 01:21
|
|
|
I just remodeled my kitchen and put away all my baking supplies in a cabinet that is now sitting directly over a HVAC vent. The bottom shelf is all different containers of flour, corn meal, bread crumbs, etc. It's winter, the heat is on. I pulled some flour out to make pie crust and it felt a little warm. Stuck my thermometer into the middle and it's 78F. How concerned should I be about this? Not at all? Just try and use up all the flour within X weeks/months? Find a better place to store perishables?
|
|
#
?
Dec 10, 2023 02:17
|
|
|
Sirotan posted:I just remodeled my kitchen and put away all my baking supplies in a cabinet that is now sitting directly over a HVAC vent. The bottom shelf is all different containers of flour, corn meal, bread crumbs, etc. It's winter, the heat is on. I pulled some flour out to make pie crust and it felt a little warm. Stuck my thermometer into the middle and it's 78F. Just to be clear, it's 78F in your cabinet? It's not that warm anywhere in my house, with the heat on. I'd say it's a little concerning. The basic fix might be to have a secondary little shelf just as a buffer between the bottom of the cabinet and the baking supplies. A spare cooling rack might be enough. If possible maybe store cookware/bake ware on the bottom shelf instead.
|
|
#
?
Dec 10, 2023 03:15
|
|
|
I also would rearrange so that cabinet is storing pots and pans instead of any kind of food. Everything's going to go off faster when stored at higher temperature like that.
|
|
#
?
Dec 10, 2023 03:20
|
|
|
CzarChasm posted:Just to be clear, it's 78F in your cabinet? It's not that warm anywhere in my house, with the heat on. I'd say it's a little concerning. The center of the container of flour was clocking in at 78F. Some brown sugar on the shelf above it was reading 75F. Bottom shelf is 4" above the heating vent where air is coming out at [some temp greatly above the 71 degrees I've set the thermostat to]F when the furnace cycles on. It's kind of an awkward sized cabinet that not a lot else can fit in which is why the baking supplies are in it now. I'll find a new place for it all to live if I have to, I'm just not sure it's actually something I need to care about? If "room temp" is generally considered 72F, does storing things at 6 degrees above "room temp" make any appreciable difference?
|
|
#
?
Dec 10, 2023 03:22
|
|
|
I think it depends how fast you're going through it. It's not going to make your flour rot in a week or something, but higher temperature is going to reduce shelf life. If you're using it up in a few months I wouldn't worry about it.
|
|
#
?
Dec 10, 2023 03:23
|
|
|
Bread bugs are logarithmic every 10 degrees so I'd say your flour may have lost a few weeks?
|
|
#
?
Dec 10, 2023 03:28
|
|
|
I know that "plenty of people get away with it just fine" is never a great basis for advice on food/health safety, because danger lies in the margins, but... you're talking about stuff people generally call non-perishable and 78 F is a perfectly habitable human temperature that plenty of people and their associated pantry goods experience in their houses all summer long. Where I used to live I'm pretty sure my house never dipped below 78 for months at a time. Unless you are storing these things for multiple years it should not even enter your list of worries.
|
|
#
?
Dec 10, 2023 05:22
|
|
|
Sirotan, do you have vertical clearance to stack up some styrofoam or something as insulation?
|
|
#
?
Dec 10, 2023 05:25
|
|
|
So, I have a hankering for a baked confection of some kind involving chocolate and cherries. Preferably dark chocolate. I've never baked anything more complicated than a boxed brownie mix, but I'm a grown man in my 30s dammit, I can do this! Any recipe suggestions? Brownies or cookies though, not looking for a cake.
|
|
#
?
Dec 11, 2023 01:43
|
|
|
Sorry this isn’t a recipe suggestion, but you may want to look around for something like Black Forest brownies or something like that. Black Forest cake is a common one with chocolate and cherries, probably someone out there has made a good recipe for brownies.
|
|
#
?
Dec 11, 2023 05:17
|
|
|
Scientastic posted:I know this is not what you asked, but this sauce would be greatly improved (in my opinion) by using a different vinegar Doom Rooster posted:Screaming out for some Chinese black vinegar. DekeThornton posted:If you can't find black vinegar (thouh if you have any asian grocer where you live they should have it) any common vinegar that is less sweet than balsamic is worth trying. Sherry vinegar is really nice, although more expensive than normal white or red wine vinegar. i did exactly this and it worked great! thank you
|
|
#
?
Dec 11, 2023 09:08
|
|
|
Looking to get a gift for a friend for Christmas, specifically snacks. Usually I'd get a nice box of chocolate, but this person doesn't particularly like sweet snacks, and prefers savory. Does anyone have suggestions for a savory snack package they recommend, preferably in one big bundle, that won't require any assembly on my part? Basically a "box of chocolates" equivalent of salty/savory foods is what I'm looking for. Something high quality, looking to spend around $50-$100. They are lactose intolerant, so no cheeses unfortunately.
Verisimilidude fucked around with this message at 17:38 on Dec 11, 2023 |
|
#
?
Dec 11, 2023 17:30
|
|
|
Verisimilidude posted:Looking to get a gift for a friend for Christmas, specifically snacks. Usually I'd get a nice box of chocolate, but this person doesn't particularly like sweet snacks, and prefers savory. Does anyone have suggestions for a savory snack package they recommend, preferably in one big bundle, that won't require any assembly on my part? Basically a "box of chocolates" equivalent of salty/savory foods is what I'm looking for. Something high quality, looking to spend around $50-$100. They are lactose intolerant, so no cheeses unfortunately. Do they like nuts? Maybe a custom nut assortment like this? https://nuts.com/custom/trays/?code=16q17816i176177 You can pick out a bunch of nuts/snacks in the large option for about $100. Click on Nuts or Snacks on the left to see (mostly) non-sweet options.
|
|
#
?
Dec 11, 2023 17:47
|
|
|
Verisimilidude posted:Looking to get a gift for a friend for Christmas, specifically snacks. Usually I'd get a nice box of chocolate, but this person doesn't particularly like sweet snacks, and prefers savory. Does anyone have suggestions for a savory snack package they recommend, preferably in one big bundle, that won't require any assembly on my part? Basically a "box of chocolates" equivalent of salty/savory foods is what I'm looking for. Something high quality, looking to spend around $50-$100. They are lactose intolerant, so no cheeses unfortunately. There are various charcuterie and beef jerky clubs out there. I haven't used any and thus can't suggest a specific one, but I'm sure at least a few of them will have gift options rather than subscriptions as well. Also, there's D'Artagnon Foods, a general gourmet purveyor. I've linked to their gifts page, plenty of options there.
|
|
#
?
Dec 11, 2023 17:51
|
|
|
Verisimilidude posted:Looking to get a gift for a friend for Christmas, specifically snacks. Usually I'd get a nice box of chocolate, but this person doesn't particularly like sweet snacks, and prefers savory. Does anyone have suggestions for a savory snack package they recommend, preferably in one big bundle, that won't require any assembly on my part? Basically a "box of chocolates" equivalent of salty/savory foods is what I'm looking for. Something high quality, looking to spend around $50-$100. They are lactose intolerant, so no cheeses unfortunately. There’s a goon in SA Mart that sells the best beef jerky I’ve ever had. Tons of flavors, so you could put together a nice little tasting package if that sounds up the recipient’s alley.
|
|
#
?
Dec 11, 2023 17:57
|
|
|
e: had this tab open a while and people have been way more useful!
|
|
#
?
Dec 11, 2023 18:03
|
|
|
I an going here tonight and I am obviously getting the Purple Rain Cocktail and the hummus, but what do I get as my main? I'm in hardcore decision paralysis. Help please. https://www.journeyman.com/unionhall/
|
|
#
?
Dec 11, 2023 18:15
|
|
|
|
| # ? Jun 9, 2024 16:37 |
|
|
Desert Bus posted:I an going here tonight and I am obviously getting the Purple Rain Cocktail and the hummus, but what do I get as my main? I'm in hardcore decision paralysis. Help please. Half chicken or pork confit would be my first choices. There are no bad options, however.
|
|
#
?
Dec 11, 2023 19:15
|
|