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Calphalon tri-ply is the thinnest of the ply/clad sets and most prone to warping afaik so that would be a good thing to check <— Calphalon owner
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Apr 29, 2024 04:08
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Boris Galerkin posted:algae cooking oil some Blade Runner poo poo
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Apr 29, 2024 12:07
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I've returned from the Rumanian grocery store and got some pork fat, is this lard? Surprisingly difficult, like I saw a container of it in the fridge section but when I went to the counter to double check they weren't sure what I was asking for, "Do you have lard (for cooking with?)" and they pointed to like, some deep fried somethings kinda looked like samosas, I tried asking for cooking fat, eventually it clicked for them and the old lady there was like "Ah my grandma used to cook with that all the time! *smile*" On a unrelated note, the asian grocery store has some kind of fish roe that seems to have a nice fat content, like 22g of fat to 20g of protein per serving, other than sushi what can fish roe be used in/for? A quick google suggests like scrambled eggs?
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Apr 29, 2024 17:59
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3 kinds of lard: back, leaf, caul. photos and description here https://soulyrested.com/2022/03/15/complete-guide-to-pork-lard/ default is back. if it's rendered in a container and it's white, it's prolly leaf
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Apr 29, 2024 18:01
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bob dobbs is dead posted:3 kinds of lard: back, leaf, caul. photos and description here It's too late to ask them now! I didn't realize there were different kinds!  But yes, white and in a container.
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Apr 29, 2024 18:03
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I feel like pictures are really helpful when playing the "what is this?" game. Pork fat once rendered is lard. Technically, lard is still pork fat, but pork fat is not lard until it is rendered out. It's hard to say what you've got, because you've not given enough to go by. [edit: white and in a container is lard, unless you've somehow gotten some sort of other animal fat like beef tallow.]
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Apr 29, 2024 18:07
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you can tell what animal its from w a sniff, easy enough
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Apr 29, 2024 18:17
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Looks and smells like vanilla icecream. 
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Apr 29, 2024 19:16
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I'm intrigued by why you keep ending up with mystery meat products from Jean Talon. I know some shopkeepers there will give away extra stuff at the end of the day (dumpster diving without the dumpster) but it seems like a weird thing to do with meat
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Apr 29, 2024 19:34
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alnilam posted:I'm intrigued by why you keep ending up with mystery meat products from Jean Talon. I know some shopkeepers there will give away extra stuff at the end of the day (dumpster diving without the dumpster) but it seems like a weird thing to do with meat
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Apr 29, 2024 19:36
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omaha steaks was founded 1917 and gained dominance in direct-to-consumer in the 1960s, so more of a revival
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Apr 29, 2024 19:38
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alnilam posted:I'm intrigued by why you keep ending up with mystery meat products from Jean Talon. I know some shopkeepers there will give away extra stuff at the end of the day (dumpster diving without the dumpster) but it seems like a weird thing to do with meat It clearly said Pork fat; but I didn't know if that's lard 100% for sure; but the fact is I'm an Anglo and can't speak French, so at ethnic stores I don't speak either language they speak so its hard to clarify or ask questions.
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Apr 29, 2024 19:46
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Okay, can anyone explain to me what the gently caress is happening here with my Amazon orders of Shiratake noodles? Left package is from a grocery store, right is from Amazon. Is this normal? Is this safe to eat? Its well before the best buy dates and in fact the packages have the same Best Before dates.
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Apr 29, 2024 20:02
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Why are you buying generic foodstuffs off of Amazon? I can maybe see it for brand-name stuff where nobody else is making that exact product (e.g. protein bars), but get staples locally where you can have some confidence that they're not counterfeits produced in countries with lax food safety laws.
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Apr 29, 2024 20:09
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TooMuchAbstraction posted:Why are you buying generic foodstuffs off of Amazon? I can maybe see it for brand-name stuff where nobody else is making that exact product (e.g. protein bars), but get staples locally where you can have some confidence that they're not counterfeits produced in countries with lax food safety laws. Its not generic (Liviva), its the same brand at both Amazon and the grocery store (the grocery store though was in Hudson which is around an hour away from the Island of Montreal by car so it isn't super convenient to shop there except when I swing by for my family doctor). Its actually really inconsistent which stores stock which ones. Fettucine shiratake I can find easily enough, but penne shaped and rice shaped is harder.
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Apr 29, 2024 20:15
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get konjac flour and make your own, then
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Apr 29, 2024 20:27
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bob dobbs is dead posted:get konjac flour and make your own, then I think this doesn't answer the question and also isn't really feasible I only have so much time and energy to cook different meals from scratch. I'm just answering the question TMA asked and providing context. e: Like to be clear, if the consensus is "Yes that's disgusting and dangerous, throw it out." then I'll obviously go to a little more effort to source it even if it means going to grocery stores a little off from my commute, there's two IGA's near me, and one for sure doesn't have them but the other one I didn't keep my eyes open the last time I was there; and there's probably a IGA or whatever on the metro line somewhere that will have Penne/Rice shiratake that looks edible; that's obviously an acceptable compromise between travelling 2 hours and making it myself. Raenir Salazar fucked around with this message at 20:42 on Apr 29, 2024 |
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Apr 29, 2024 20:31
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There's a generic garlic-ginger baked tofu recipe, a version of which is in like every veg* production kitchen out there. The tofu is cubed and coated with a slurry of something like granulated garlic, ginger powder, tamari, and nutritional yeast. Can anyone suggest some starting ratios?
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Apr 29, 2024 20:50
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mystes posted:meat loot boxes could be the next big thing Meat loot boxes are already here and you might have a local farm share that sells them! I live in the NE US and we have Walden Local which ships me 6-8 lbs of random meat each month, and if you're in the mainland US, push comes to shove, there's always Butcher Box.
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Apr 29, 2024 21:00
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I would not eat the Amazon shirataki and I think I stand to be the poster in this thread most likely to go ahead and eat something contaminated
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Apr 29, 2024 21:01
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Soul Dentist posted:I would not eat the Amazon shirataki and I think I stand to be the poster in this thread most likely to go ahead and eat something contaminated Yeah this is basically what I wanted to confirm, if it was just one package I'd maybe go "Huh maybe sometimes its funky looking?" But for this order all of the packages sent were funky and weird looking. I went and got a refund and sent a complaint, these should never have been shipped?
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Apr 29, 2024 21:03
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Raenir Salazar posted:On a unrelated note, the asian grocery store has some kind of fish roe that seems to have a nice fat content, like 22g of fat to 20g of protein per serving, other than sushi what can fish roe be used in/for? A quick google suggests like scrambled eggs? Do you have a picture? Of the packaging or whatever. If it's just the little orange eggs you can pretty much just put them on anything?
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Apr 29, 2024 21:37
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DasNeonLicht posted:some Blade Runner poo poo I really like quorn which I understand is just some kind of fungi grown in a vat.
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Apr 29, 2024 21:40
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Yeah quorn is a mold that feeds off of glucose feedstock to make protein.
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Apr 29, 2024 21:44
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Boris Galerkin posted:Do you have a picture? Of the packaging or whatever. If it's just the little orange eggs you can pretty much just put them on anything? I didn't think to take a picture, the only thing I know about fish roe is sushi or caviar, and most of the packages had a relatively low fat content but one of the packages was closer to 1:1 which interested me.
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Apr 29, 2024 23:07
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Thanks for the stockpot advice, I put it on the counter and it doesn't seem wobbly so I think it is probably fine. I assume if it is not fine it will be not-fine in a non-catastrophic way so I will just continue to cook with it.
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Apr 30, 2024 01:21
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Human Tornada posted:Thanks for this, I bought one of these and it's a huge time saver. Just stick the chicken on it and stick it in the oven. No spatchcocking, no annoying wire rack, no twine, no flipping the bird halfway through. My only complaint is that it'd be nice if it were narrower so I could put the chicken on upside-down so the legs cook faster that then breasts, but it's still great. I push the chicken setup all the way in, with the spine facing the back of the oven, pretending that the radiant heat / greater insulation from the back will cook the legs more/faster. I fully acknowledge it may be the placebo effect Anne Whateley fucked around with this message at 07:43 on Apr 30, 2024 |
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Apr 30, 2024 07:41
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i like nice words
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Raenir Salazar posted:I actually have no idea, I asked what kind of meat it was but the guy didn't really understand me, he said I could cut it but that's about all I understood.
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Apr 30, 2024 07:45
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Anne Whateley posted:make animal noises and point to body parts title of my sex tape
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Apr 30, 2024 17:14
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The Midniter posted:title of my sex tape lmao
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May 1, 2024 04:22
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Tasting mysterious pods, part 2: now this is pod tasting! Found these at a market, among other, more recognizable spices  Any idea what they are?
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May 1, 2024 05:40
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Definitely some kind of alien egg, implant one and see what happens.
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May 1, 2024 05:46
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That's gardenia, aka cape jasmine.
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May 1, 2024 06:00
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TychoCelchuuu posted:That's gardenia, aka cape jasmine. That would make sense. Anything cool you can do with it? A quick search only found things that use it as a coloring and/or quack medicine.
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May 1, 2024 06:25
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I've never actually cooked with it and I've only ever heard of people using it for Korean pickled radish to give them color. Sorry!
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May 1, 2024 07:54
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