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Skeletons with gelatins Shakspooka Doom Rooster fucked around with this message at 22:44 on Oct 10, 2021 |
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Oct 10, 2021 22:40
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| # ¿ May 17, 2024 22:55 |
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ExecuDork posted:Huh. Last night, as I was drifting off, I was pondering using red wine in the rice cooker instead of water / stock to cook white rice. Then I thought about whiskey. The rice cooker is a dead-simple one, dirt-cheap from KMart. The thermostat is hard-wired to 100 C, which to my understanding means it turns off once all of the water (in a normal cooking run) has either boiled off or been absorbed into the rice. With wine, this point would be reached at a lower temperature, so the cooker might scorch (more) of the wine-infused rice. “Chili powder” is a blend of some ground chilies, spices and usually some salt. It is a powder made to flavor the dish, chili. “New Mexico/California Chili/Chile powder” is pure ground chilies of the New Mexico or California variety. If you want to make a chili powder that is less spicy, you need to use a less spicy chile powder in your chili powder, but different chilies taste very different in addition to their differing spice levels. In Australia you will almost certainly need to order online though. You should be able to pretty easily find information on heat levels and flavor profiles of different chilies, and tailor what you want from that. You can also lower the heat of future sauces by reducing the amount of chili powder and adding more of the other things in it other than chile powder. Add more cumin, Mexican oregano, onion powder, garlic powder. You will just lose out on the flavor of the actual ground chilies and it won’t be as red.
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Oct 11, 2021 01:10
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Guildenstern Mother posted:Decided to make some sour mix because I've never been a huge fan of the commercial stuff with all the sugar and neon green etc. Squeezed about 8 lemons and 8 limes, sans citrus juicer (no I don't have a good reason for not owning one), and got about 3-4 cocktails out of it. I realize its on me to do the math of 1 cp juice + 1 1/3 cup syrup = an absolute bullshit amount of mix but I'm still salty about it. Anyway, what's a good brand of commercial sour mix with a high level of sour? Just get one of these. It took me about 5 minutes to get 2 cups of juice last time I did lemon bars. I was getting a solid 1/4cup from each mediocre lemon. Just zest first, and put the citrus halves in upside down.
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Oct 15, 2021 05:05
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Guildenstern Mother posted:
drat, I did skip the link! Sorry! The best brand is Chef’n. Get the lemon model. It handles both lemons and limes perfectly. The lime is too small for lemons. Chef'n (Lemon) FreshForce Citrus Juicer, 10.25 long https://www.amazon.com/dp/B002XOB0P0/ref=cm_sw_r_cp_api_glt_fabc_3N0TJYJDTPC73SMV677Q?_encoding=UTF8&psc=1 It’s super sturdy, and does a great job, super fast.
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Oct 16, 2021 15:12
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Same Great Paste posted:This post made me make lemon bars. I hope you're happy. Hell yeah I’m happy! Enjoy! If I were forced to pick only one dessert for the rest of my life, lemon bars might be it.
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Oct 16, 2021 23:34
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Gripweed posted:is the recipe for pumpkin pie on the cans of pumpkin good enough? I always use the recipe on the can, but up the spices by about 1/3, and add a tablespoon of molasses. In a homemade crust.
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Nov 17, 2021 22:06
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signalnoise posted:I like the mentioned idea of a cheese shredder but I felt it was necessary to mention that because I have been doing woodworking lately, I initially read this as a bench plane and for a brief moment in my morning wake-up brain thought it was the most incredible thing I had ever heard BRB patenting a countertop butter planer.
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Nov 18, 2021 19:05
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OK, I am looking for ideas of how to use a particularly unique ingredient. I recently started working at an excellent local charcuterie company. "chef driven. Locally sourced" yada yada. The vast majority of their stuff is fantastic. Before I got there, they did their first test batch of Nduja. Salt is perfect, ferment is perfect, MASSIVELY underspiced. Like, instead of an intense, deep blood red it is a very pale rosy pink and a nearly undiscernible amount of chili flavor. 2nd batch was very good, but we upped the chili another 30% for this latest batch that's almost ready because we want it intense. The first batch though... Pretty much just salty fermented funky spreadable pork fat. It has been hanging around in our ferm room for too long, and is completely unsellable, so into the trash it goes. Because they ALL LACK VISION nobody else wanted to take any, so I currently have 11lbs of the stuff in my fridge at home. Tell me goons, what would you do with this stuff?
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Nov 19, 2021 02:08
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Scientastic posted:I got a duck for cheap today (last day of sell-by date), I’ve rather hamhandedly broken it down, and tomorrow we will be having confit duck legs, duck breast and some duck croquettes. Oh man, very much gotta do this too in the next few weeks. For your kids, just make sure you’re teaching them to cook! Don’t want them to be food snobs that can’t at least cook to share/impress!
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Dec 5, 2021 00:53
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Dig a hole, light a fire, and get baking! https://www.rei.com/media/1f625816-89dd-472a-815f-4a84a49ae846?size=784x588 Love campfire lemon meringue pie.
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Feb 21, 2022 01:29
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If you’re camping with a cast iron Dutch oven, you’ve probably got kids with you or at campsites near you. Make them do it! I was kidding about actually doing this, but now I kinda want to try it. Hard mode lemon meringue pie.
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Feb 21, 2022 13:24
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Make scones. Lots of scones.
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Mar 26, 2022 05:22
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Get a bottle of everclear. Split it evenly across 3 pint jars with 1/3 cup sugar dissolved in each. Every time you need just the juice of a citrus, zest it first and put the zest into the corresponding jar. After 7ish lemons/limes, or 5 oranges, top off most of the way with water and you have delicious limon/lime/orangecello.
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Jul 17, 2022 20:21
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Cheese fondueSubmarine Sandpaper posted:When you want it for primarily acid? But yeah. There are ton of cases where I add a little lemon juice for brightness, but don’t want it to taste like lemon.
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Jul 17, 2022 20:56
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SubG posted:Imagine thinking there are only three citrus fruit. Sure, there are other citrus, I just don't go through enough of them to justify making a cello out of them. I tried grapefruitcello once, and it was.... Not good. Please, hit me with some other citrus-focused recipes that I can OD on for a while though. Citrus in general is probably in my top 3 favorite flavors, so more is always, always welcome.
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Jul 17, 2022 21:01
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coolusername posted:Not sure if this is the right thread for a dumb question from a newbie cook but: This dessert recipe I have wants birch syrup. And I swear to god, it doesn’t seem to exist in Australia? I even went to the bougie supermarket, I’ve looked around online and checked Amazon, nada. I can get maple, agave, golden, pomegranate and molasses, but I can’t find a birch. And googling substitutes just gives me “maple isn’t a suitable substitute.” What do I sub two tablespoons of Birch syrup with in an almond cream croissant recipe? Or where the heck is this syrup found? Mr. Wiggles posted:Can you post the recipe? It doesn't seem like a recipe which would rely on the flavor of birch syrup, Yeah I’d be interested too. Birch syrup is incredibly rare AFAIK, and beyond flavor, which as Wiggles points out is likely minimal in a recipe like that, I would expect maple syrup to be a pretty good sub. The one time I have ever encountered birch syrup, it was a little less viscous than typical amber maple syrup. I’d expect that means a little more water, a little less sugar. I’d expect based on that experience, that watering down maple syrup by 1/3 would be a sub close enough that you’d be hard-pressed to notice a difference.
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Aug 4, 2022 15:33
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Democratic Pirate posted:Has anyone else run into bad chicken breasts? Setting aside the “yes, every time I eat a chicken breast Yeah, that’s a thing. Phone posting, but Google “chicken woody breast” for more info.
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Aug 4, 2022 17:30
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” joke, every so often I get a breast with extreme rubbery texture issues even though it was cooked the same way and to the same internal temp as breasts that come out perfect.
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After I learned how to make a really great pork chop, I didn’t miss steak at all any more. I do steak like once per year now. It doesn’t hurt that even the fancy top of the line pork is like half the price of mid grade steaks.
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Aug 25, 2022 19:27
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The Midniter posted:Amen, a well-seasoned thick juicy pork chop with an excellent crust can be put up against most steaks any day of the week. Absolutely. Heck, a bonus for pork IMO is its flexibility for seasoning profiles. With a beef steak, I don’t actually want anything other than salt and pepper (maybe a mushroom salt for finishing). With pork, salt and pepper only is great, but some Aleppo + Szechuan pepper powder completely changes it in a great way. Or lime and chipotle, or garlic and smoked paprika, or a thousand other combos.
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Aug 25, 2022 20:23
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Sextro posted:Anyone else almost never use hot sauce despite having lots of great sauces you enjoy around? Right there with you. I have like 8 bottles pf hot sauce that I really like, but I cook like 6 nights per week and go out for the 7th. When I cook, I make the food taste how I want it to taste. Other than putting Crystal on cajun/creole food that I cook, the hot sauces only get used on the once in a blue moon delivery pizza night.
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Aug 30, 2022 02:45
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At LEAST half the calories my wife and I ate in Costa Rica was fresh fruit. The first bit of a chilled pineapple at the top of a hill after a long hike is still in my top 3 favorite bites of food ever.
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Sep 8, 2022 01:37
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VelociBacon posted:
Hawkperson posted:
Hot drat! Santouka Ramen in Vancouver was also my first real, proper good ramen, and easily makes my top 10, maybe top 5. First bite was with the chashu pork cheek, so much better than belly. #1 First bite of Franklin brisket. Outside edge of the point as a taster at the end of a 6 hour wait in the cold. Ended up doing the line 6 more times, every time as good as the last. Just unbelievably good. #2 The aforementioned pineapple in Costa Rica. #3 A pork tenderloin crusted with horseradish at The French Room in Dallas. Probably the thing that really got me into food. We went there for my 11th(?) birthday. I didn’t know that food could be that good. Bonus #4 because it’s from the same visit to The French Room. The palate cleanser was a tiny scoop of passion fruit sorbet. So tangy, so sweet, so clean, just magical.
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Sep 8, 2022 04:14
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Steve Yun posted:How is the taste of home canning vs store canned food? I was severely disappointed by the taste of store canned peas Some things just do not can well. Canning is a very thorough cooking process, so anything like peas that is best either raw or very lightly cooked is going to be not good. The main difference in quality between home and store canned food will be quality of produce, but more than anything you can tailor to your preferred level of salt/flavorings.
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Sep 19, 2022 04:30
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Yeah, I freaking love Beyond. We’re meat eaters, doing 3 racks of ribs tomorrow, but still go through at least 1 pack of Beyond per week. It doesn’t taste like meat though. Impossible is MUCH closer to actual meat. They’re both good for what they are.
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Sep 25, 2022 01:40
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First things I’m doing with them: Purple bruschetta Purple gazpacho Purple chicken tikka masala
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Sep 26, 2022 22:31
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dino. posted:Hey! Just because I work in rice doesn’t mean I’m from I want to work in rice. Do you need a rice product manager to come up with new and innovative rice solutions, built on a foundation of expansive industry knowledge and best practices, but with a focus on integrating bleeding edge technological advancements in the field?
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Nov 4, 2022 17:01
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big rice. 
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w4ddl3d33 posted:i dont want to brag but last night was mexican night so i made wholegrain burritos stuffed w pumpkin chili, crispy roast cauliflower, and mango pico de gallo, and i am up at 1:38 am still fuckin thinking about them Which contestant on GBBO are you? Are you still on the show? Would be awesome to have a goon win.
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Nov 7, 2022 03:17
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meatpimp posted:Goons With Spoons, I need your support. Is the break pretty straight across the neck, or is it along one of the long grain lines? If it's a clean break, a decent woodworker can repair it by using a router to cut out a place for a bowtie and then shave/sand it flush. $200 job max.
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Dec 9, 2022 03:30
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a goon's spoon
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meatpimp posted:It's multiple cracks/separations of the grain going down the handle by where I've worn it down with pan taps. You’re going want to clean cut across the middle of the series of breaks, then make sure that you get glue inside each of the layers of grain. Squeeze it tight, wipe up as much squished put glue as you can, clean that up, then squeeze and tightly wrap with painters tape that you’ll peel/scrape/sand off later. Then you can drill holes and dowel it up. It won’t be nearly as sturdy though because of the dowels. Gluing the layers like above and then bow tie will be way more sturdy. I would legitimately do this if I were in your situation. I’m the type that would find spending 10+ hours and $30 worth of materials to fix a $7 spoon really entertaining though.
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Dec 9, 2022 20:01
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Guildenstern Mother posted:Kenji really likes St Louis style pizza for some bizarre reason. It’s because it tastes good OP. hth
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Jan 3, 2023 04:39
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Front right is a big strong alpha Chad burner. The rest is a weak beta cucktop that I will only use if I have to.
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Jan 6, 2023 06:33
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Anno posted:Can’t believe it took me this long to make my own guac. For some reason I assumed it’d be more involved than literally smashing up 4 small avocados, finding some good veggies to add (a shallot, garlic, tomato, jalapeño and cilantro) and then a bit of lime juice and salt. What I’m about to tell you cannot leave this safe place. It is perhaps the trashiest, most offensive, shame-inducing behavior in my entire cooking repertoire. Make whatever guac recipe you want, then add 1Tbsp of mayonnaise for every avocado you use. Stir it in very thoroughly. I learned this from my Party Aunt, and it noticeably improves every guac recipe. If you leave it out, it will be missed.
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Feb 21, 2023 01:13
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VelociBacon posted:This seems like the kind of thing you're almost better off just never knowing about. It truly is. If I could go back and unlearn it, I would. When I do it, I feel shame. When I don’t do it, I know that I am being shamed into eating guac that is not as good as it could be.
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Feb 21, 2023 01:17
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BrianBoitano posted:I might try this with kewpie, good idea or?? Absolutely.
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Feb 21, 2023 01:58
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Arkhamina posted:Dumb cheese question. Outside of the US, what is the name used generally for 'swiss' cheese?. Emmental or Emmentaler is what us Merkins refer to as Swiss Cheese.
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Mar 7, 2023 20:36
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mystes posted:I don't morally object to this but it's going to be hard to ensure the pasta is the correct doneness and the liquid is sufficiently reduced at the same time It isn’t hard at all. You add less water than you think you need, and if/when the pasta isn’t done by the time your water is reduced, you add a little more water. Like Minty says, just treat it like risotto.
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May 1, 2023 21:11
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Arkhamina posted:The only boring part of Risotto to me, is I accidentally make just a stupid amount, every time I make it. I hate wasting food, so it's lunch and dinner for like 3+ days. Leftover risotto is the BEST part about it, because you make arancini or suppli out of it. Leftover risotto wrapped around a chunk of mozz(bonus points for smoked mozz), breaded and shallow fried then dipped in a good tomato sauce is like, one of the top five best things you can eat.
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May 23, 2023 19:06
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Arkhamina posted:Ooh. New words for me, not heard of these foods before, will check them out! I'm a celiac, so while I can make stuff at home, not a lot of gluten free Italian food options in restaurants. Heck yeah, you are in for a treat. Get some gluten free flour, and gluten free panko style bread crumbs/flakes. On my phone, so a little short but the basics are: Fully cool risotto In a small bowl, mix 1 egg with 1/2 cup water Fill a small bowl with flour 1/2 way Fill a medium bowl with bread crumbs 1/2 way (Optional)Cut mozzarella into cubes a little bigger than a pencil eraser (dry mozz, not the stuff floating in brine) Roll a ball of about 2Tbsp of risotto (Optional) Push a mozz cube into the center and squeeze/press the hole closed. Repeat until you run out of risotto. Roll balls in flour, then egg, then bread crumbs, letting them sit on a sheet pan for 15+ minutes. Fry at 350f in enough oil to cover, until nicely brown and crispy. About 3 minutes. If you want it to look pretty, put a ladle of sauce on a plate, serve suppli on top, dust with parm and parsley or basil. When it’s just me and my wife, dry plate, ramekins of sauce for dipping with parm in the sauce. Doom Rooster fucked around with this message at 20:18 on May 23, 2023 |
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May 23, 2023 20:15
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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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| # ¿ May 17, 2024 22:55 |
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Democratic Pirate posted:Phone posting so apologies if I didn’t find the right thread, but does anyone have New Orleans food/bar recs to share? Not focusing on fine dining, but would love some places to hang out and catch up with friends I haven’t hung out with in person in 5 years. Where are you staying? Coop’s Place on Decatur is a fantastic chill bar that also has incredible food. If I wanted a great meal, and also just hang out drinking for a few hours catching up with old friends, that would be the place for me.
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Jun 18, 2023 04:03
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