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Does anyone use any apps to keep track of their kitchen inventory? I'm looking for something I could access from both mine and my wife's phone (Android and iPhone). Tired of wondering if we have X spice or sauce and ending up with 3 bottles. Would like to be able to track what spices, sauces/condiments, and what all we have in our deep freeze. We just packaged a lot of meat and come spring are probably going to be splitting a cow with some neighbors, so it would be nice to have everything on my phone instead of the dry erase board next to the deep freeze.
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Jan 2, 2024 21:03
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swickles posted:Does anyone use any apps to keep track of their kitchen inventory? I'm looking for something I could access from both mine and my wife's phone (Android and iPhone). Tired of wondering if we have X spice or sauce and ending up with 3 bottles. Would like to be able to track what spices, sauces/condiments, and what all we have in our deep freeze. We just packaged a lot of meat and come spring are probably going to be splitting a cow with some neighbors, so it would be nice to have everything on my phone instead of the dry erase board next to the deep freeze. It’s always paprika
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Jan 2, 2024 21:44
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Bagheera posted:Things I want to try:
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Jan 2, 2024 21:46
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Lawnie posted:It’s always paprika Unless it's a simple spreadsheet on google drive
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Jan 2, 2024 21:58
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Bagheera posted:1. Homemade flour. Apparently it will grind whole wheat berries into fine flour. I've done soup as a side. My favorite soups do better with mallard reactions but if there's another star of the show then vitamix is great! I did rice flour and oatmeal flour when my kids had no teef. Worked well for that. I make snocones by dropping in one cube at a time. It dances on the blade, and the walls of the jug collect the snow. Seemed to get the finest texture that way vs. just dumping, tamping and stirring. I've done hollandaise too but that's not vitamix specific
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Jan 2, 2024 23:00
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swickles posted:Does anyone use any apps to keep track of their kitchen inventory? We use Anylist for grocery shopping, and have a separate shared list for freezer meals. I like it.
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Jan 2, 2024 23:01
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Soul Dentist posted:Unless it's a simple spreadsheet on google drive I've been doing it in Notion for years.
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Jan 2, 2024 23:23
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What’s a good bread that’s readily available at a super market now? I usually get Dave’s and Ezekiel.
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Jan 2, 2024 23:58
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swickles posted:Does anyone use any apps to keep track of their kitchen inventory? I'm looking for something I could access from both mine and my wife's phone (Android and iPhone). Tired of wondering if we have X spice or sauce and ending up with 3 bottles. Would like to be able to track what spices, sauces/condiments, and what all we have in our deep freeze. We just packaged a lot of meat and come spring are probably going to be splitting a cow with some neighbors, so it would be nice to have everything on my phone instead of the dry erase board next to the deep freeze. I use paprika, it's pretty great. My wife uses it as well so means we can both edit the food plan/messages list for whoever is doing the shopping.
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Jan 3, 2024 00:59
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Anyone else briefly read that as Aramoro suggesting writing out messages in paprika? 
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Jan 3, 2024 03:40
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Jan 3, 2024 05:17
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BrianBoitano posted:I've done soup as a side. My favorite soups do better with mallard reactions but if there's another star of the show then vitamix is great! I was taught a very British way of making soup, which was basically boiling all the ingredients until soft, then blending. My life changed significantly for the better when I realised I could roast the ingredients instead.
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Jan 3, 2024 08:57
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Very simple dumb question. I love bread from my grocery stores bakery way more than lovely bread in the bread aisle but boy does it go moldy way faster. Should I be putting my bread in the fridge? Is that a thing?
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Jan 3, 2024 12:08
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Yeah but you’ll have to accept that you have to toast each slice before eating because it’s going to go stale in there. Option 2: freeze it and thaw out each slice on the counter before you eat it, accept that each freeze thaw cycle is equivalent to sitting out on the counter for a day
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Jan 3, 2024 12:12
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Kwolok posted:Very simple dumb question. I love bread from my grocery stores bakery way more than lovely bread in the bread aisle but boy does it go moldy way faster. I put mine in the freezer, with the caveat that I am generally toasting my bread, which you can do straight out of the freezer with no ill effects.
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Jan 3, 2024 12:13
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Lmao
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Jan 3, 2024 13:55
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Kwolok posted:Very simple dumb question. I love bread from my grocery stores bakery way more than lovely bread in the bread aisle but boy does it go moldy way faster. slice, bag, and freeze it once I started freezing bread, I never looked back — keeps indefinitely, toasts well — keeps you from eating a loaf of freshly baked bread all at once
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Jan 3, 2024 15:03
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I got a bee in my bonnet yesterday and made orange and cinnamon simple syrup with no actual plan in mind. Suggestions on what to use it for? I thought an old fashioned might work, but maybe something with tequila?
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Jan 3, 2024 21:31
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Maybe one of the less strongly flavored gins? Brighten up a bloody mary? Just mix 1:1 with vodka?
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Jan 3, 2024 21:39
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Just mixing some syrup into a cold cup of water is pleasant too.
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Jan 3, 2024 22:00
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lonelylikezoidberg posted:I got a bee in my bonnet yesterday and made orange and cinnamon simple syrup with no actual plan in mind. Rye old fashioned is my immediate thought. Any plain black tea.
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Jan 3, 2024 22:24
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obi_ant posted:What’s a good bread that’s readily available at a super market now? I usually get Dave’s and Ezekiel. If you are looking for decent general sandwich bread I'll sometimes go for Pepperidge Farm or Brownberry depending on what strikes my fancy. But my everyday, kid friendly, basic PB&J bread is the Sara Lee whole grain. It's not the pillow soft, sugary, tastes like nothing Wonderbread/Butternut/Generic Store brand, but is still on the soft side, and has something approaching flavor. All I believe are available nationally. It sounds like you are more into multi-grain and less processed breads, which is great, but unfortunately I'm not super well versed in those.
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Jan 3, 2024 22:37
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Soak bread in the simple syrup and fry it.
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Jan 3, 2024 22:42
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Our yeast has stopped working, so we bought some more, but it got me wondering: is there anything I can do with the old yeast? Can I just add it to things for some yeasty flavours?
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Jan 3, 2024 23:43
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Scientastic posted:Our yeast has stopped working, so we bought some more, but it got me wondering: is there anything I can do with the old yeast? Can I just add it to things for some yeasty flavours? It's also a pretty good dough conditioner, if you're in the market for such a thing. The search term you want is "nutritional yeast" if you're looking for recipes.
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Jan 4, 2024 01:11
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I think you should probably heat the yeast to make sure it's 100% dead if you want to use it as nutritional yeast
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Jan 4, 2024 01:18
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Non-nutritional yeast can definitely be used solely for umami flavor. You can toast it and use it in dry seasoning blends. A few weeks ago I made a batch of Cincinnati style chili with ⅓ cup of yeast. A local potato chip company uses hickory smoked yeast on their signature barbecue chips.
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Jan 4, 2024 03:01
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Human Tornada posted:Non-nutritional yeast can definitely be used solely for umami flavor. This is very appropriate as yeast is a diarrhetic
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Jan 4, 2024 03:13
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What’s non nutritional yeast? Do you mean non fortified nutritional yeast?
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Jan 4, 2024 03:18
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Steve Yun posted:What’s non nutritional yeast? Do you mean non fortified nutritional yeast?
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Jan 4, 2024 03:22
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Submarine Sandpaper posted:This is very appropriate as yeast is a diarrhetic Yeah well I'm still gonna eat all the fresh bread
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Jan 4, 2024 03:50
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Steve Yun posted:What’s non nutritional yeast? Do you mean non fortified nutritional yeast? I mean regular yeast you would use for baking, active dry yeast, the kind Scientastic was asking for ways to use up. Human Tornada fucked around with this message at 04:28 on Jan 4, 2024 |
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Jan 4, 2024 04:26
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lonelylikezoidberg posted:I got a bee in my bonnet yesterday and made orange and cinnamon simple syrup with no actual plan in mind.  just make your own from dark/semi chocolate, since simple syrup will be too much if you add it to premade hot chocolate mix
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Jan 4, 2024 05:28
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Emphasis on the dark. Milk itself is plenty sweet for my tastes, I could only imagine a small touch of syrup on it if the chocolate is less than 70%. Other ideas - seltzer + syrup + complementary bitters like orange or chocolate, small drizzle on tart Greek yogurt, whipped cream. Here are some highly rated ones from the (wonderful, recommended to me by goons in the cocktail thread) Mixel app    
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Jan 4, 2024 05:50
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lonelylikezoidberg posted:I got a bee in my bonnet yesterday and made orange and cinnamon simple syrup with no actual plan in mind. So many tiki drinks this would work in. Jet pilot, nui nui, navy grog, etc.
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Jan 4, 2024 06:29
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Cast iron/carbon steel question: Do I need to strip a pan with damaged seasoning before re-seasoning it? And when I say strip, I mean the whole lye/whatever method where you really just gently caress it up with chemicals. I have a dutch oven that I've stupidly cooked acidic things in, and so now the seasoning is flaking and it's basically useless at the moment. (edit: this is the factory seasoning, I never intentionally re-seasoned it outside of normal cooking). I ask because I'm going planning on getting a carbon steel wok soon, and I also have a cast iron griddle that has stuck on bits that I haven't been able to purge, so I'll probably have a "seasoning day" coming up soon where I'll re-season a few things at the same time (assuming it all fits in the oven...). I'm hoping I can just get some steel wool or a dremel or something to scrape off the flaking bits. Don't particularly care so much about an uneven surface, but I don't want to go through the effort and then have it flake off some more. Also somewhat separately: the lid for the dutch oven has rust on the inside of it (where the steam condenses, shockingly). Do I need to take steel wool to get rid of the rust before re-seasoning it?
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Jan 4, 2024 15:50
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Steel wool will work for the light stuff. If it's not enough, a wire wheel attachment for your drill will do the trick. Wear safety goggles.
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Jan 4, 2024 16:41
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and a mask, probably, right?
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Jan 4, 2024 18:45
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If I have an aluminum pan with a pizza in it, edge to edge, can I put it on the stove top to crisp the crust? I assume it's liable to warp but if my pans aren't precious and the pan is totally filled, might this work?
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Jan 5, 2024 04:14
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I think I would get an oven rack as far down in your oven as possible then just crank the oven and let it cook for a few minutes. It should light up from the bottom. Sort of like a reverse broil. As long as the oven temp is set high it should be popping off down there to heat up. Unlike a broiler you won't be able to see your progress so be a lil conservative with it
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Jan 5, 2024 06:03
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