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ChetReckless posted:I read the story about the Sansaire kickstarter on Serious Eats this morning and immediately wanted to get one and cook all the eggs. Man. Just bought one. ffffffff
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Aug 7, 2013 23:56
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Steve Yun posted:I just got my temp controller in the mail. What should I sous vide first? Beef short ribs. edit: thanks for the kickstarter link. Just ordered another SVmachine because why not? Hed fucked around with this message at 00:29 on Aug 8, 2013 |
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Aug 8, 2013 00:12
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Hed posted:edit: thanks for the kickstarter link. Just ordered another SVmachine because why not? Just did the same thing for the same reason.
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Aug 8, 2013 00:39
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I'll probably grab one of those Vizzlers but I'm mad I can't get $20 off.
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Aug 8, 2013 00:50
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I assume this would be the preferred forum for this question over ask/tell. Are farm eggs worth the cost over regular, store-bought eggs? Obviously I realize the chickens are treated FAR better, so on a humane level the answer would be yes. But what I mean is is there any really obvious difference in taste between the two that'd make the much higher cost of buying eggs from a farm worth it? For reference eggs around here cost me about a dollar a dozen. The farmer's market sells them for $3.50 a dozen.
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Aug 8, 2013 02:25
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Liar posted:I assume this would be the preferred forum for this question over ask/tell. Are farm eggs worth the cost over regular, store-bought eggs? Obviously I realize the chickens are treated FAR better, so on a humane level the answer would be yes. But what I mean is is there any really obvious difference in taste between the two that'd make the much higher cost of buying eggs from a farm worth it? And unless the farm discloses details about their animal handling practices there's no way to tell what they're actually doing---terms like `cage free' and `free range' are more about marketing than anything else. And I'm not even going to get into what constitutes or does not constitute humane handling of chickens. That all said, hippy dippy farm eggs tend (at least in my experience) to have shorter time to market than battery farmed eggs. Which means that, on average, they'll be fresher. Like I said, that's just been my experience---don't have any hard data on the subject.
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Aug 8, 2013 03:37
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Liar posted:For reference eggs around here cost me about a dollar a dozen. The farmer's market sells them for $3.50 a dozen. I honestly don't notice a taste difference with the eggs I'm getting from my CSA. The different shapes and sizes are kind of interesting. That said, I would not be shocked if my CSA buys half their poo poo from a supermarket.
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Aug 8, 2013 03:38
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In the least dickish way, I suggest that you splurge on that extra $2.50 one week and see if you prefer the farm eggs. Personally, I notice the difference.. good farm eggs for me have always been a deep orangey color and just seem.. richer? Creamier? I don't know if that's the farm or the freshness or just a placebo effect, but I do notice the difference (in eggs and bananas, but thats about all I notice).
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Aug 8, 2013 06:27
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Hed posted:edit: thanks for the kickstarter link. Just ordered another SVmachine because why not? I, too, bought that SV circulator. I've never done SV and it seems liek as good a place to start as any.
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Aug 8, 2013 09:29
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I'm trying to make overnight oatmeal. Most of the recipes I've seen call for low fat greek yogurt. Is there some way to make it less sour without adding a bunch of sugar? The first jar I made was like a shotgun to the tongue.
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Aug 8, 2013 14:08
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Turkeybone posted:In the least dickish way, I suggest that you splurge on that extra $2.50 one week and see if you prefer the farm eggs. Personally, I notice the difference.. good farm eggs for me have always been a deep orangey color and just seem.. richer? Creamier? I don't know if that's the farm or the freshness or just a placebo effect, but I do notice the difference (in eggs and bananas, but thats about all I notice). Yeah, this. Eggs vary in a lot of ways, but the only consistent quality difference I see is in freshness, most easily observed by the color of the yolk. I've found that the brown "local" eggs from my CostCo are are amazingly fresh, often surpassing the pricey ones at the supermarket... at a cost of about 3 bucks for 36 eggs! I suppose the volume that your market sells matters a lot? (CostCo doesn't sell anything that doesn't turn over quickly) If I need eggs and don't want to do a CostCo run, I usually buy the most expensive eggs available at the supermarket. It's only another buck or so. You can't beat fresh from the farm, but you can come pretty close.
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Aug 8, 2013 14:43
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Eh, the color of the yolk has more to do with what the chickens eat than with freshness. If they're fed marigolds and whatnot, they'll have a more appealing yolk color, but not necessarily taste any better. As far as freshness, the easiest way to tell if an egg is fresh is to look at the white. If it's fresh, it should be cloudy. It will also have more thick white than thin white.
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Aug 8, 2013 14:59
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Call Me Charlie posted:I'm trying to make overnight oatmeal. Most of the recipes I've seen call for low fat greek yogurt. Is there some way to make it less sour without adding a bunch of sugar? The first jar I made was like a shotgun to the tongue.
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Aug 8, 2013 17:12
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Call Me Charlie posted:I'm trying to make overnight oatmeal. Most of the recipes I've seen call for low fat greek yogurt. Is there some way to make it less sour without adding a bunch of sugar? The first jar I made was like a shotgun to the tongue. I soak raw quick or normal oats in about their same volume of almond/whatever milk over night instead of using a blend of Greek yogurt and milk. Add a bit (or a ton) of maple syrup or honey before you mix it up and you should be good to go. You can make a pretty big batch and just keep it in the fridge for 2-3 days. Depending on the thickness of the milk you use, adjust the amount of liquid you use but its really close to a 1:1 ratio.
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Aug 8, 2013 18:13
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Balsamic. Please recommend me a good balsamic, lest my homegrown heirlooms and basil have to languish and not be made into repeated caprese salads. The horrors of a naked tomato!  Seriously though, I have a bottle of this that I got as a gift a couple years back from my brother that is sadly drawing to a close. As much as I love this bottle, right now I cannot justify spending $100+ on another. Truly, it is nectar of the gods. Please tell me about balsamics in the <$40 range that are still pretty good.
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Aug 8, 2013 21:45
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AlistairCookie posted:Balsamic. Please recommend me a good balsamic, lest my homegrown heirlooms and basil have to languish and not be made into repeated caprese salads. The horrors of a naked tomato!
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Aug 8, 2013 21:50
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AlistairCookie posted:Seriously though, I have a bottle of this that I got as a gift a couple years back from my brother that is sadly drawing to a close. As much as I love this bottle, right now I cannot justify spending $100+ on another. Truly, it is nectar of the gods. After trying a sample of this, I realized if I bought a bottle of it I'd only drink it by itself and that putting it on anything else would feel like a waste.
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Aug 8, 2013 22:17
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AlistairCookie posted:The horrors of a naked tomato! Tomatoes are best served raw with a little bit of salt and nothing else. My favourite thing about making sandwiches is the leftover slices of tomato at the end, which I sprinkle a bit of salt on and guzzle. It's the sandwich-maker's treat and no-one else gets to have it.
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Aug 9, 2013 00:46
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So, I'm trying to make cheesesteaks. Nothing I do is comparable to the good cheesesteak joints I've had in the past. When I get shaved ribeye, it's always a little thicker than I need it to be, and I can never find a good cheese sauce that I prefer. I like the orangey "whiz" type cheese-sauces on cheesesteak, but can never find one in a jar that I like or can't make one. I figured a simple roux -> cream -> cheddar would do the fix, but it came out creamier and not as good as I hoped. I guess the best analogue to what I want out of a cheese sauce is like what you would get on a bacon-cheese potato at Wendy's - the kinda orangey/not creamy sauce. Any tips from anyone making cheesesteaks? Also, best way to season the meat? I've been using salt-pepper-worcestshire.
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Aug 9, 2013 02:10
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Crossposting from the Stupid/Small Questions megathread in A/T. Does anybody here have any experience using Orgreenic cookware? Because I have several of the Orgreenic pans, and I like them (they're a huge step up from the Walmart brand stuff I was using earlier), but I'm wondering what other peoples' opinions of them are.
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Aug 9, 2013 02:22
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Capsaicin posted:I guess the best analogue to what I want out of a cheese sauce is like what you would get on a bacon-cheese potato at Wendy's - the kinda orangey/not creamy sauce. Have you tried velveeta? As far as meat goes, I just use salt.
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Aug 9, 2013 02:24
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Capsaicin posted:So, I'm trying to make cheesesteaks.
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Aug 9, 2013 02:24
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How much do you use? About a tablespoon per quart of cheese?
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Aug 9, 2013 02:33
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I use 3% by weight of the cheese.
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Aug 9, 2013 02:38
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Looking for ideas for plain old short grain calrose rice in the rice cooker. poo poo I can add to spice it up? I've tried chicken stock/bouillon, butter, sauteeing the rice with onion and garlic, saffron, tumeric. Anything I should try?
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Aug 9, 2013 02:43
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Ron Jeremy posted:Looking for ideas for plain old short grain calrose rice in the rice cooker. poo poo I can add to spice it up? I've tried chicken stock/bouillon, butter, sauteeing the rice with onion and garlic, saffron, tumeric. Eating fish? Try boiling the rice with some kombu and katsuobushi, then finish off with some basic furikake seasoning mix.
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Aug 9, 2013 02:54
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Steve Yun posted:How much do you use? About a tablespoon per quart of cheese? For something that's gotten traction because of the whole molecular gastronomy/modernist craze, it's really not that fiddly and rewards just kinda loving around with it.
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Aug 9, 2013 03:03
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I bought a few lamb shanks after enjoying them at restaurants, anyway what is a good way to cook and season these? I've enjoyed middle eastern lamb shanks previously.
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Aug 9, 2013 03:07
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Ron Jeremy posted:Looking for ideas for plain old short grain calrose rice in the rice cooker. poo poo I can add to spice it up? I've tried chicken stock/bouillon, butter, sauteeing the rice with onion and garlic, saffron, tumeric. Make plain rice, stir egg and soy sauce together on the side, pour the egg in and stir it all up.
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Aug 9, 2013 03:12
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Dr. Gitmo Moneyson posted:Crossposting from the Stupid/Small Questions megathread in A/T. El Penis, the fact that the first thing I saw was the "As seen on TV" link made the think you should buy an Edge of Glory to go with it. Seriously, just go to the web site: https://www.orgreenic.com/. In all seriousness, if you like them then great. That's really all that matters. I just don't like that ceramic isn't that great a conductor compared to any metal, and that it's also very brittle. With my luck I would probably try to clean a pan that had just been on the stove and it would shatter and 1000 ceramic shards would impale my face. This also means you'll probably not want to use it on high heat. So, basically it has the utility of a teflon-coated pan but includes safety concerns of exploding when cooled. A teflon-coated pan can be had for like  .
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Aug 9, 2013 03:23
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Hed posted:El Penis, the fact that the first thing I saw was the "As seen on TV" link made the think you should buy an Edge of Glory to go with it. Seriously, just go to the web site: https://www.orgreenic.com/. I don't really do super heavy cooking with them, but they've been pretty easy for me to clean and the nonstick surface seems to work pretty well. The Walmart pans I used before WERE teflon-coated, though, and there does seem to be a difference there performance-wise.
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Aug 9, 2013 03:32
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tarepanda posted:Make plain rice, stir egg and soy sauce together on the side, pour the egg in and stir it all up. This is my goto breakfast. Microwave leftover rice, top with over easy eggs + soy sauce. I don't know why hot egg yolk + soy sauce is so loving good!
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Aug 9, 2013 03:51
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Ron Jeremy posted:This is my goto breakfast. Microwave leftover rice, top with over easy eggs + soy sauce. I don't know why hot egg yolk + soy sauce is so loving good! Umami explosion!
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Aug 9, 2013 04:56
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I could listen to SubG talk about food all day.
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Aug 9, 2013 07:15
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I just got back from the market and found out that I got mixed up and bought the wrong kind of flour (has low gluten content) for what I wanted to make. I've heard that you can extract gluten from one batch of dough by washing off the starch, and then you can add that to the next batch to bolster the gluten content. Is that actually possible and how?
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Aug 9, 2013 07:50
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pandaK posted:I just got back from the market and found out that I got mixed up and bought the wrong kind of flour (has low gluten content) for what I wanted to make. I've heard that you can extract gluten from one batch of dough by washing off the starch, and then you can add that to the next batch to bolster the gluten content. Is that actually possible and how? Yep, here's a demonstration https://www.youtube.com/watch?v=zDEcvSc2UKA Haven't tried it for myself so I don't know how well it integrates into the next batch, but that's what you're here for, guinea pig!
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Aug 9, 2013 08:31
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The moment that Sansaire gets international voltage I'm all over it. I want to v-v-v-viddle without getting a big machine but I also don't want to mess about with voltage converters.
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Aug 9, 2013 12:40
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They're funding a stretch right now for 240V versions with anticipated delivery at the same time as the  ones.
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Aug 9, 2013 12:52
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Dr. Gitmo Moneyson posted:The Walmart pans I used before WERE teflon-coated, though, and there does seem to be a difference there performance-wise. That's because the Walmart pans were total crap. Avoid cheap non-stick coatings. Capsaicin posted:So, I'm trying to make cheesesteaks. I lived in Philly for 5 years, and worked at a pizza/cheesesteak joint, so I speak with some authority on this. Guess what part of a cheesesteak people gently caress up the most? It's not the meat, that's easy: shave some ribeye and cook with a little salt. The thing people gently caress up the most is the ROLL. You need the right kind of bread for a proper cheesesteak, the Hoagie Roll. Here is what they look like: http://www.amorosobaking.com/ The "right" kind of cheese to use is a matter of contentious debate, so I won't go there. Use whatever you want. Oh, and the melted cheese goes on THE BOTTOM, lining the roll. This is because you pick it up off the grill by putting the roll down on top of the pile of cheese and meat, sliding your spatula under it, and flipping it over into your hand.
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Aug 9, 2013 13:40
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This website is charmingly terrible.
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Aug 9, 2013 14:42
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