|
Go and bring cab fare.
|
#
?
Oct 20, 2012 22:37
|
|
|
|
| # ? May 11, 2024 09:15 |
|
|
mindphlux posted:probably the most memorable thing I had at next (most likely because I wasn't yet completely goddamn hammered) was the first thing they sent out - a tea/soup/broth/consomme of corn. it was intensely corn flavored, sweet like corn, savory like corn, had huge body, but was completely clear and straw colored. If I don't have a grill, how would I go about charring it? I was thinking with the stovetop burner, but the potential for a fire makes that option less than ideal.
|
|
#
?
Oct 21, 2012 00:00
|
|
|
TastyLemonDrops posted:If I don't have a grill, how would I go about charring it? I was thinking with the stovetop burner, but the potential for a fire makes that option less than ideal. How about a small propane torch from the local hardware store?
|
|
#
?
Oct 21, 2012 01:19
|
|
|
Vegetable Melange posted:You are missing out, my friend. Also I make the best Sazerac in existence, fact. Come make me one.
|
|
#
?
Oct 21, 2012 05:01
|
|
|
TastyLemonDrops posted:If I don't have a grill, how would I go about charring it? I was thinking with the stovetop burner, but the potential for a fire makes that option less than ideal. You shouldn't be too scared to do them stovetop, though. You're not dumping a bag of husks on the stove and then turning on all the burners. You'd be doing a couple husks at a time and monitoring them every second; any potential flame shouldn't be any more difficult to control than a lit sheet of computer paper. Just clear your workspace and make sure that if you're going to drop a lit husk anywhere it's not going to land in anything dangerous. And, of course, you have an easily-accessible fire extinguisher in your kitchen, right?
|
|
#
?
Oct 21, 2012 05:46
|
|
|
True life I once drank a girly drink and all of my facial hair fell off. Now instead of shaving I just drink an appletini once a week.
|
|
#
?
Oct 21, 2012 06:01
|
|
|
Vegetable Melange posted:You are missing out, my friend. Also I make the best Sazerac in existence, fact. I'm hella embarrassed, because I think I sent you a drunken email professing my love for you. I swear that it wasn't meant to be creepy or whatever. But seriously, for you and Mrs. VegMel, Puppy and I will totally come to the BK. He actually /likes/ that borough, so it's no trouble to convince him to go there. And I will cook for you if you can make me a good sazerac. Seriously.
|
|
#
?
Oct 21, 2012 06:02
|
|
|
Revolver Lolcat posted:Wow, I should really try this some time. Was it mainly a savoury or sweet, or a neutral flavour with the essence of sweet corn? It was actually lacking all the sweet and savory characters you'd expect from corn straight out of the steeping pot. It had a ton of flavor, just like tea does - but without adding sugar and salt it just felt dry and like a dampened flavor. adding a touch of sugar to get it up to like, the brix content of sweet corn, and a little salt to just give it a savory dimension really transformed it into something elegant. just play with it, and add a bit of sugar and a pinch of salt bit by bit, and at some point you'll come up on this level where you're like 'drat, that tastes like goddamn delicious roast corn' and you'll know you've nailed it. TastyLemonDrops posted:If I don't have a grill, how would I go about charring it? I was thinking with the stovetop burner, but the potential for a fire makes that option less than ideal. I'd do it under a low broiler. on the one hand you don't want to add any cloying oil, so I couldn't suggest doing like a pam spray - but on the other hand you run a really high risk of burning under a broiler. I'd just watch it constantly. I put rinsed/damp husks on a low grill for about 20 minutes, but I'd probably only broil them for 5-10, turning a lot.
|
|
#
?
Oct 21, 2012 07:00
|
|
|
dino. posted:I'm hella embarrassed, because I think I sent you a drunken email professing my love for you. I swear that it wasn't meant to be creepy or whatever. But seriously, for you and Mrs. VegMel, Puppy and I will totally come to the BK. He actually /likes/ that borough, so it's no trouble to convince him to go there. And I will cook for you if you can make me a good sazerac. Seriously. And wiggles, there is no leaving New York.
|
|
#
?
Oct 21, 2012 07:54
|
|
|
I'm in a hospital waiting room to see an ENT about quinsy. Look it up. 1. loving ouch. 2. Thank god for public healthcare.
|
|
#
?
Oct 21, 2012 16:24
|
|
|
therattle posted:quinsy Do you have hot potato voice?
|
|
#
?
Oct 21, 2012 16:28
|
|
|
Yes hello I would like to post a rant Look at this lovely rear end in a top hat. This is literally the only problem with where I live. It's like 40 years old and it SUCKS. No window. No thermometer. I have burned so many things inside the oven before I just gave up on baking completely until I leave. I got one of those analog thermometer dealies that you hang off a rack, and I used it this morning--surprise surprise, the temperature inside is 75-100 degrees hotter than what you set on the dial. Not to mention I keep having to open the door to check, therefore the temp fluctuates constantly. The two times I've baked a chicken I literally had to stand right beside the oven for 2 hours, checking like every 10 minutes to make sure nothing burned. It turns cakes into carbon. gently caress, I really hate this thing.  loving oldass piece of poo poo, gently caress electric, aghsdfhsgd
|
|
#
?
Oct 21, 2012 19:48
|
|
|
An observer posted:Yes hello I would like to post a rant Or, I know this is crazy, but: what you could do is just check the temperature on your analog thermometer once at 250, once at 350, and once at 450, and get an idea if the extra temperature is constant across the range. If it isn't, you can adjust your recipes. Most stoves don't come with thermometers, so I'm not sure what that complaint is about. Most ovens are often off by 25-75 degrees, so that isn't uncommon, either. Electric ovens are superior to gas ovens, so don't complain too much about that, and most people are able to successfully cook just fine with one.
|
|
#
?
Oct 21, 2012 20:14
|
|
|
The floor and countertops are nice. You gotta be thankful for what you've got.
|
|
#
?
Oct 21, 2012 20:25
|
|
|
Hey, I did say it was a rant. The last oven I used, which was from the 90s, had a little digital temp readout. I'll try out the thing you suggested, thanks. It 's just wicked aggravating. It would probably be no problem if it wasn't so old, I bet newer electrical stuff is a-ok.
|
|
#
?
Oct 21, 2012 20:31
|
|
|
Don't worry about aggravating, just chill. Here, check out my own personal philosophy on it: https://www.youtube.com/watch?v=NcjYUvAsZwM Mr. Wiggles fucked around with this message at 20:46 on Oct 21, 2012 |
|
#
?
Oct 21, 2012 20:33
|
|
|
if you're renting a place, talk to the landlord about replacing it granted I had some leverage because I hadn't signed yet, but when I was living with roommates 5 or 6 years ago, we found a house that was perfect except for the lovely electric stove. I asked the rental agent about having it replaced, who asked the owner, and the owner was like 'yeah I've been thinking about replacing the equipment in there for a while' - so not only did we get a brand new (gas!) stove, she replaced the fridge too which was also a bit of a shitbag.
|
|
#
?
Oct 21, 2012 20:49
|
|
|
Mr. Wiggles posted:Don't worry about aggravating, just chill. Here, check out my own personal philosophy on it: here, check out my personal philosophy on electric ranges https://www.youtube.com/watch?v=HeWUXV89w0g
|
|
#
?
Oct 21, 2012 20:52
|
|
|
mindphlux posted:here, check out my personal philosophy on electric ranges Electricity is the best! The ideal stove is electric convection oven, electromagnetic induction on top. gently caress gas, antiquated dino fuel.
|
|
#
?
Oct 21, 2012 21:03
|
|
|
mediaphage posted:gently caress gas, antiquated dino fuel. Wat. Gas is amazing.
|
|
#
?
Oct 21, 2012 21:09
|
|
|
mediaphage posted:Electricity is the best! Induction is okay if you want one constant temperature (for sauces, boiling water, etc) but has nowhere near the responsiveness of gas. I'd even pick electric over induction because then at least I could still use my copper pans.
|
|
#
?
Oct 21, 2012 21:16
|
|
|
logical fallacy posted:but has nowhere near the responsiveness of gas. This is completely false.
|
|
#
?
Oct 21, 2012 21:25
|
|
|
Yeah, that's electric. Induction is instant. Cooking food with 
|
|
#
?
Oct 21, 2012 21:38
|
|
|
Scientastic posted:Do you have hot potato voice?
|
|
#
?
Oct 21, 2012 21:47
|
|
|
therattle posted:I'm in a hospital waiting room to see an ENT about quinsy. Look it up. I can totally understand how someone would get addicted to that poo poo.
|
|
#
?
Oct 21, 2012 22:36
|
|
|
mediaphage posted:gently caress gas, antiquated dino fuel.  I thought you liked me. @VegMel: Yay! Look forward to it. :3
|
|
#
?
Oct 21, 2012 22:36
|
|
|
mediaphage posted:This is completely false. I can't roast a pepper over an induction top 
|
|
#
?
Oct 21, 2012 22:44
|
|
|
mediaphage posted:This is completely false. Yeah, I guess that doesn't make sense at all. It's just been my experience that induction was okay to work with, but I don't like how only the bottom of the pan will heat -especially for frying or sauteing. I'm sure if I had one of my own I'd be more used to it, but all the ones I've tried just seemed too limited. Granted, I've only used portable models so that may be why I think that. I hate to use something so intangible, but gas just seems to have more "life". Like, if you want to sear a steak are you thinking heavy pan, high flame or ferrous metal and magnets? The depths of my soul tell me that if someone made a induction grill pan it would just be wrong. Not that cast iron grill pans are any good.
|
|
#
?
Oct 21, 2012 23:13
|
|
|
But that's not what induction is. Are you sure you're not confusing it with electric? Induction stoves run an electrical current through any part of the pot that's metal, so it all heats up. Electric is where you heat up the bottom of your pot by placing it on a really hot metal coil.
|
|
#
?
Oct 21, 2012 23:17
|
|
|
So the other night I got drunk with a friend and made spaghetti carbonera. It was delicious. Last night I was with the same dude at his friend's house and also pretty drunk. He told me to make spaghetti carbonera again. Got any spaghetti? No, but I have a box of mac and cheese. Got any bacon? No, but I made a ham earlier. Got any eggs? No, but I have a carton of egg whites. Well that poo poo sounds close enough, boil some water. It honestly wasn't too terrible covered in sriracha. edit: I also took a picture because wolf pussy 
PokeJoe fucked around with this message at 00:49 on Oct 22, 2012 |
|
#
?
Oct 21, 2012 23:21
|
|
|
logical fallacy posted:Yeah, I guess that doesn't make sense at all. It's just been my experience that induction was okay to work with, but I don't like how only the bottom of the pan will heat -especially for frying or sauteing. I'm sure if I had one of my own I'd be more used to it, but all the ones I've tried just seemed too limited. Granted, I've only used portable models so that may be why I think that. I hate to use something so intangible, but gas just seems to have more "life". Like, if you want to sear a steak are you thinking heavy pan, high flame or ferrous metal and magnets? The depths of my soul tell me that if someone made a induction grill pan it would just be wrong. Not that cast iron grill pans are any good. The portable ones are terrible. We've got some at work that look like they're about 5 years old and constantly trip. Actual induction cooktops are great, but I'd be looking at replacing ~$10k in pots and pans, so it'll never happen. Vive le gas!
|
|
#
?
Oct 21, 2012 23:32
|
|
|
I grew up cooking on an electric, so I have a soft spot for them, but I've definitely come to prefer my gas. Electric ovens do have better temperature control for baking, though... but gas ovens are moister, so I guess that's a toss up.Chef De Cuisinart posted:I can't roast a pepper over an induction top Good point! I also toast corn tortillas directly over the flame, too. The woman and I just made Limburger cheese sandwiches for the first time, and HOLY poo poo AWESOME! SO GOOD. It's a perfect trinity of flavors: rank, gooey cheese, spicy mustard, and sharp crunchy onions, all on dense dark rye bread. I might have a new favorite sandwich! Fake edit: gently caress that, Rubens are still the best sandwich, but this was close.
|
|
#
?
Oct 22, 2012 00:11
|
|
|
Psh. You people should go join the Amish. You can use a blowtorch for toasting and charring. Any moisture issues in a gas oven can be easily overcome with old sheet pan and some ice cubes. I currently have an electric stove, and I still don't like electric cooktops - but they honestly aren't too terrible. I only burn stuff when I'm careless, same as any other stove.
|
|
#
?
Oct 22, 2012 00:27
|
|
|
mediaphage posted:Psh. You people should go join the Amish. Speaking of the Amish, I love their cheese. Too bad our local supplier bumped our minimum order to 500bux. So we're back to more widespread commercial cheeses. =/
|
|
#
?
Oct 22, 2012 00:43
|
|
|
What I like about my electric stove is that if it comes to it, I can always power it via generator. Gas stoves require connection to the infrastructure which one should always have a backup plan for. Though I admit that's pretty far fetched survivalist fantasy stuff - in reality when the power goes (which is often) I just cook on my woodstove if it's winter or I eat fresh foods/use the grill if it's summer. Also the glass ceramic cooktop I used to have looked really snazzy and space age and that's pretty cool.
|
|
#
?
Oct 22, 2012 01:44
|
|
|
Mr. Wiggles posted:What I like about my electric stove is that if it comes to it, I can always power it via generator. Gas stoves require connection to the infrastructure which one should always have a backup plan for. Though I admit that's pretty far fetched survivalist fantasy stuff - in reality when the power goes (which is often) I just cook on my woodstove if it's winter or I eat fresh foods/use the grill if it's summer. We have a propane stove that I can hook up to a BBQ grill tank. Intact that is what I have been doing for a year or two now.
|
|
#
?
Oct 22, 2012 01:48
|
|
|
Never seriously cooked with induction but gas is indescribably better than electric. Electric is good for ovens. I have a gas stove and electric ovens and I'm happy with that. Still in hospital but feeling a zillion times better. The doctor wanted a third go at aspiration last night but I couldn't face it. Didn't seem like it was needed, thank god. I'm sure I'll be discharged soon.
|
|
#
?
Oct 22, 2012 08:09
|
|
|
therattle posted:Never seriously cooked with induction but gas is indescribably better than electric. Electric is good for ovens. I have a gas stove and electric ovens and I'm happy with that.
|
|
#
?
Oct 22, 2012 12:01
|
|
|
Happy Hat posted:I love my induction.. It is easy to clean!
|
|
#
?
Oct 22, 2012 13:30
|
|
|
|
| # ? May 11, 2024 09:15 |
|
|
therattle posted:That's a very good point. Gas stoves are a hassle to clean. And how! My only issue with induction is that I'd have to pitch my cookware and get all new stuff. I have these really nice Mangalite pots and Club pots that I'd be sad to see leave. I don't think my Aebelskiver pan would work on induction either. The bottoms of the round thingies don't quite touch the bottom. Also, my wok would be well and truly fuct, because it's got a round bottom. That's something that I use frequently enough that I'd be sincerely annoyed at having to replace it. I have some induction burners at work, and I love them for sure. I just found them to be annoying with regards to how specific they need your cookware to be. Clean up is a dream though. Seriously. Whoever thought up inductions had the busy person in mind, because a quick wipe down and the thing is sparkling clean in no time flat. That's pretty wonderful.
|
|
#
?
Oct 22, 2012 16:19
|
|