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Hauki posted:Who the gently caress puts corn on a pizza? Seriously, you'd never see corn as a normal topping on a pizza here in the states. MAYBE you'd see it on a specialty pie that's trying to do tex-mex or something.
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Jul 25, 2013 18:19
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THE MACHO MAN posted:Where is this hahahaha It's not even anything particularly fatty or unhealthy! Yes, on a BURGER, we stick the same stuff, excellent....but, I'm not going to thank you for MacDonalds, dude! :-P
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Jul 25, 2013 18:20
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Doh004 posted:Seriously, you'd never see corn as a normal topping on a pizza here in the states. MAYBE you'd see it on a specialty pie that's trying to do tex-mex or something. I know this, but at least 90% of the Dutch customers thinks that this is a normal topping for an American. Oh well, it isn't even bad, and some people might even like you guys for it....I'm just preparing you for a sh*tload of foreigners visiting your country not being amused for the lack of corn on their pizza's I guess. Hey, maybe this couls be a THING in 'merica, just like the Scandinavians tought the japanese that salmon and sushi should be a thing (in case you didn't know, that originally totally wasn't!)
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Jul 25, 2013 18:24
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paraquat posted:Yes, on a BURGER, we stick the same stuff, excellent....but, I'm not going to thank you for MacDonalds, dude! :-P Is going to Manneken Pis really worth it or should I just enjoy the hilarious name from afar?
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Jul 25, 2013 18:24
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Bollock Monkey posted:Is going to Manneken Pis really worth it or should I just enjoy the hilarious name from afar? Well, "Manneken Pis" is a Belgian thing, not Dutch...we DO have a stand with that name that sells potato fries in my town (as Belgians are the best when it comes to making potato fries), and they're supposed to be the best in my town, but I'm no fan. Grabbing some potatoes and making them yourself always results in infinitely better fries, I think! Also...drown them in Mayo!!! https://www.youtube.com/watch?v=uYSt8K8VP6k paraquat fucked around with this message at 18:59 on Jul 25, 2013 |
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Jul 25, 2013 18:56
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Doh004 posted:Seriously, you'd never see corn as a normal topping on a pizza here in the states. MAYBE you'd see it on a specialty pie that's trying to do tex-mex or something.
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Jul 25, 2013 19:29
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Pollyanna posted:I'm having trouble getting my risotto to the right consistency. It either ends up too soupy or not soupy enough. How are you adding in your stock? If you do it ladle by ladle letting the stock absorb fully each time, consistency won't be exactly what you're watching out for, it would be doneness of the rice.
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Jul 25, 2013 21:27
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I know that it's supposed to "flow like lava", but it's hard to tell whether it does that in the pan - since it still loses water content even after you take it off the pan. What's a good way to make sure that it's the right consistency without having to pour it out onto a plate?
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paraquat posted:Well, apparently the Dutch do, and we try to hide that fact by calling it an American thing Banana is a regular pizza topping in Sweden I've actually seen people eat
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Jul 25, 2013 21:38
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The other key is to make sure your temperature is right, I've utterly ruined risotto by letting it get just a little too hot.
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Jul 25, 2013 21:39
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I'm gonna cook some brats on a stovetop frying pan, but the recipe/instructions thing I looked up told me to put a cover on the pan. I don't have one of those, what's the point? Is it absolutely necessary? It also says to fill up the pan with about a half inch of water, and that they'll be done when all the water is evaporated. I suppose the point of that is to act as a sort of timer?
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Jul 25, 2013 21:41
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SHISHKABOB posted:I'm gonna cook some brats on a stovetop frying pan, but the recipe/instructions thing I looked up told me to put a cover on the pan. I don't have one of those, what's the point? Is it absolutely necessary? It also says to fill up the pan with about a half inch of water, and that they'll be done when all the water is evaporated. I suppose the point of that is to act as a sort of timer?
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Jul 25, 2013 21:48
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TychoCelchuuu posted:The water and the pan cover are to steam + simmer them, because that's what cooks the brat. If you just tried to fry it, it would dry out and get overdone on the outside. Exactly. If you don't have a cover for your pan, I'd recommend simmering them in water that goes halfway up the side of each brat, flipping often until they just about come up to temp. Once they're mostly cooked through you can toss the water, get the pan rip-roaring hot with a little bit of oil, and sear them to get some good color and flavor on them.
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Jul 25, 2013 21:51
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Scott Bakula posted:Banana is a regular pizza topping in Sweden I've actually seen people eat Yes, bad people. Everyone knows a proper pizza should be topped either by sliced beef and bearnaise sauce or the contents of a kebab.
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Jul 25, 2013 22:03
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Aramoro posted:I usually just do a volume recipe for my Yorkies, so as many eggs as I feel like and the same volume of flour and milk. Being vegetarian the animal fat is out, unfortunately. It's olive oil that's usually used, I'm tempted to do a set of experiments with different oils and see if there is any difference - plus it's an excuse to make them more often to get enough results to be able to draw a conclusion! It's tempting to blame the (relatively cheap) oven, but a bad workman blames his tools and all that...
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Jul 25, 2013 22:05
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The Midniter posted:Exactly. If you don't have a cover for your pan, I'd recommend simmering them in water that goes halfway up the side of each brat, flipping often until they just about come up to temp. Once they're mostly cooked through you can toss the water, get the pan rip-roaring hot with a little bit of oil, and sear them to get some good color and flavor on them. Sorry for the dumb question, but how do I tell when they're cooked through?
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Jul 25, 2013 22:11
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TychoCelchuuu posted:So I take it you've never been here? One of their pizzas, from my "extensive" research (30 seconds) has corn on it (a second one might? But I don't know what's in their habernero salsa). The one pizza that does have it is a "specialty tex-mex" pie. I stand by what I said  *edit* And I wouldn't equate CPK with American pizza. It's a chain, yes, but I'd imagine Pizza Hut, Dominos or Papa John's would be recognized more so as American.
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Jul 25, 2013 22:30
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Basically all Korean pizza has corn in it, which I had never seen before. And lots of corn syrup in the tomato sauce!
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Jul 25, 2013 22:37
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Indian Dominos pizza was loaded with corn.
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Jul 25, 2013 22:40
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Rolled Cabbage posted:Bear in mind that tamagoyaki is so one those things sushi guys dick wave over, it's really hard to get right even if you practice everyday for decades, don't get put off if there are a few hiccups along the way. I mean I'm not trying to talk anyone out of doing things the hard way. But there are easier ways.
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Jul 25, 2013 22:46
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Athenry posted:Sounds like Fry sauce, which is just mayo + ketchup. Fry sauce has pickle juice too. For one serving, I do 1 part mayo to 2 or 3 parts ketchup, 1/3 part pickle juice, and a bit of finely diced pickle. Add a couple drops of worcestershire or soy sauce to finish. A bit of garlic powder is optional. That'll get you a great pink sauce for whatever.
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Jul 25, 2013 23:03
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I've also spent some time in SE Asia and corn on pizza is definitely a thing. I guess that means everyone that is getting pizza third hand does it with corn?
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Jul 25, 2013 23:05
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Clarence posted:Being vegetarian the animal fat is out, unfortunately. It's olive oil that's usually used, I'm tempted to do a set of experiments with different oils and see if there is any difference - plus it's an excuse to make them more often to get enough results to be able to draw a conclusion! Olive oil has a pretty low smoke point and breaks down faster at high heats. You'd most likely get better results with something with a higher smoke point like peanut oil since you're pre-heating the pans.
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Jul 25, 2013 23:22
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To be clear, "extra virgin" olive oil has a low smoke point, there are "extra light" olive oils with high smoke points
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Jul 25, 2013 23:37
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SHISHKABOB posted:Sorry for the dumb question, but how do I tell when they're cooked through? With a thermometer.
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Jul 26, 2013 14:45
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SHISHKABOB posted:Sorry for the dumb question, but how do I tell when they're cooked through? Cut into one 
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Jul 26, 2013 15:23
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Jalapeno corn salsa on a pizza with pulled pork or pulled chicken is really good
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Jul 26, 2013 17:58
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I'm not sure if this is the best thread for this or if I should find an alcohol thread, but here goes. My Brother and Sister in law are going to have their first kid in December, and I thought it would be a neat idea to get a bottle of scotch for the kid, to be opened on their 21st. I don't know a lot about scotch, but my thinking was that it would be something that would have a little age to it after 20 years and that doing so would improve its flavor. Is this a bad idea for a gift (I'd also give real baby items, this is just an extra)? Does aging scotch in the bottle actually do any good? What are some good brands or styles to look for?
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Jul 26, 2013 18:23
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CzarChasm posted:I'm not sure if this is the best thread for this or if I should find an alcohol thread, but here goes. Scotch aging happens in the cask. Once it's in the bottle, it's inert. So if the kid opens it when they're 21 it's going to taste pretty much the same as it does the day you buy it.
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Jul 26, 2013 18:29
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AFAIK, scotch doesn't age in the bottle. After 20 years, it would just be older scotch, not better scotch. That said, it is kind of cool cracking open a bottle that was given that long ago, as I got that opportunity to do that when a buddy of mine got married and we opened a bottle his dad had been given when my buddy was born.
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Jul 26, 2013 18:29
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CzarChasm posted:I'm not sure if this is the best thread for this or if I should find an alcohol thread, but here goes. Nah, aging scotch in the bottle doesn't really do anything. If anything it'll just evaporate a bit. Barrel-aged scotches improve over time due to the increased flavors they pull out of the barrels in which they're aged. If anything, a scotch that sits around for 21 years after the kid is born is going to have a muted flavor, at least compared to when it was initially bottled. Not to mention a 21 year old is going to want to pound Jaeger-bombs, not sip scotch. Do the kid a favor and open some sort of investment account for use when he comes of age. Lord knows how expensive college will be by the time he can attend.
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Jul 26, 2013 18:31
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This is skating pretty close to E/N territory but since it's related to dining I wanted to ask- if you got a burger or something at a little greasy diner and found a small hair in your sandwich, what would you do? The GF and I got lunch together today and this happened to her, and she's been pissed off at me ever since for not taking it to the counter and cussing them out or whatever. I feel like in a diner that's going to happen every once in a while and it's purely by accident and not worth some poor kitchen guy's job, but I've also never worked in a restaurant so I don't know other people's standards on the issue. Obviously hair in food is gross but for a greasy spoon like that I'm fine with not causing a scene over one tiny piece of hair, am I crazy for feeling this way?
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Jul 26, 2013 18:49
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C-Euro posted:This is skating pretty close to E/N territory but since it's related to dining I wanted to ask- if you got a burger or something at a little greasy diner and found a small hair in your sandwich, what would you do? The GF and I got lunch together today and this happened to her, and she's been pissed off at me ever since for not taking it to the counter and cussing them out or whatever. I feel like in a diner that's going to happen every once in a while and it's purely by accident and not worth some poor kitchen guy's job, but I've also never worked in a restaurant so I don't know other people's standards on the issue. Obviously hair in food is gross but for a greasy spoon like that I'm fine with not causing a scene over one tiny piece of hair, am I crazy for feeling this way? You don't need to make a scene but I would politely tell the wait staff that there was hair and either ask for a new one or ask for that one removed from your bill. No need to cuss out the place or flip tables or whatever.
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Jul 26, 2013 18:51
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The Midniter posted:Exactly. If you don't have a cover for your pan, I'd recommend simmering them in water that goes halfway up the side of each brat, flipping often until they just about come up to temp. Once they're mostly cooked through you can toss the water, get the pan rip-roaring hot with a little bit of oil, and sear them to get some good color and flavor on them. Even better, you should simmer the brats in beer and onions.
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Jul 26, 2013 19:03
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Flash Gordon Ramsay posted:AFAIK, scotch doesn't age in the bottle. After 20 years, it would just be older scotch, not better scotch. That said, it is kind of cool cracking open a bottle that was given that long ago, as I got that opportunity to do that when a buddy of mine got married and we opened a bottle his dad had been given when my buddy was born. A couple of years ago, my brothers and my father finished off a bottle of some Canadian whisky that my grandfather had bought in the 1950s. It was just cheap Canadian whisky, nothing special, but seemed unchanged from the 1950s.
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Jul 26, 2013 19:44
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CzarChasm posted:I'm not sure if this is the best thread for this or if I should find an alcohol thread, but here goes. As a bunch of people said this doesn't work for scotch but it does work for some red wines, they have to be upper end winery products though (not like 2 Buck Chuck or something) packaged properly and held at proper temperature, so its kind of a pain in the rear end, but if you really want to do it vintage ports are a good call (vintage is a distinctive labeling on port, I don't mean like, old) and are generally made to be held into before drinking so they will age just fine. Other bold reds can be aged too, but you'd have to do some more research on specifics.
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Jul 26, 2013 19:54
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I know people who have bought nebuchadnezzars of wine (~15L) for cellaring for their kid's 21st bday. You can also buy whisk(e)y futures by the cask so as to have a cask worth of 21 year old whisk(e)y when the kid turns 21. I know one person who did this with some bourbon but not for their kid. Both of these are quite expensive, though I think the whisk(e)y option is less risky in terms of spoilage (cork taint, improper storage, whatever).
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Jul 26, 2013 20:12
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I never knew until your post and think it's completely awesome that one can purchase a "nebuchadnezzar" of wine.
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Jul 26, 2013 20:15
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Weird. http://www.twirlandtaste.com/2012/11/champagne-and-happy-twirls.html Quarter Bottle 0.2 litres Half Bottle 0.375 litres Bottle 0.75 litres Magnum (2 bottles) 1.5 litres Jereboam (4 bottles) 3 litres Jeroboam (actually Jeroboam II), was the King of Israel during the year of Rome's founding (753 BC) Rehoboam (6 bottles) 4.5 litres A son of Solomon, Rehoboam (meaning "the clan is enlarged" according to Willard Espy) became king of Judah in 933 BC. Methuselah (8 bottles) 6 litres Salmanazar (12 bottles) 9 litres Shalmaneser (alternatively spelled Salmanazar) was an Assyrian monarch who reigned around 1250 BC. Balthazar(16 bottles) 12 litres Nabuchadnezzar (20 bottles) 15 litres (SIC)
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Jul 26, 2013 20:26
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The Midniter posted:Nah, aging scotch in the bottle doesn't really do anything. If anything it'll just evaporate a bit. Barrel-aged scotches improve over time due to the increased flavors they pull out of the barrels in which they're aged. If anything, a scotch that sits around for 21 years after the kid is born is going to have a muted flavor, at least compared to when it was initially bottled. Not to mention a 21 year old is going to want to pound Jaeger-bombs, not sip scotch. Or combine the whisky and the investment and buy a barrel that will be bottled on the kid's 21st bottle. That might be a bit expensive to do on your own, but a group of half-or-dozen or so friends of mine grouped together to do it - I can find out the details if anyone is interested.
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Jul 26, 2013 21:07
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There's a "make your own wine" place near me. I looked up their pricing, and it's $12-$14/bottle, and you can choose to make a 1/2 barrel or a barrel (120 or 250 bottles, respectively). It takes 9-10 months before you can bottle it, and you can keep the cask at the wine making place. Originally, I was going to suggest doing something like this, but leave it in the cask for years. After researching that, I wouldn't bother. Just doing everything at home is more worth it. Of course, that goes completely off from simply buying a bottle of whiskey, but it's a thought if you know how to ferment things yourself. It's probably too risky, though.
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Jul 26, 2013 21:27
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