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Mico posted:Voting is now open! so not kimchi then e: my real vote is Panna Cotta from Cooking Mama 2, to see how you handle a nice dessert dordreff fucked around with this message at 07:30 on Aug 11, 2013 |
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Aug 11, 2013 07:21
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| # ? Jun 9, 2024 19:30 |
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I separate egg yolks straight up with the two halved shells: keep the egg contents inside one half and just constantly swap the yolk back and forth. Something about the shell makes it perfect for cutting the whites from the yolk. Just keep a bowl underneath to catch the drippings and you'll be left with a perfect yolk in a half shell.
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Aug 11, 2013 07:43
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pandaK posted:I separate egg yolks straight up with the two halved shells: keep the egg contents inside one half and just constantly swap the yolk back and forth. Something about the shell makes it perfect for cutting the whites from the yolk. Just keep a bowl underneath to catch the drippings and you'll be left with a perfect yolk in a half shell. The problem with that method is that if you aren't perfect with it or don't crack the egg right you can get the yolk caught on an edge and broken.
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Aug 11, 2013 07:47
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Cotoletta from Cooking Mama 2. It's fried breaded meat. I doubt your roommates will object to that. Just use your drat hands to separate the eggs and your crust looks a little on the pale side.
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Aug 11, 2013 07:52
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I'm going to vote for Mapo Tofu. It's on the Wii Cooking Mama. Mico you should prepare a short list of stuff you are more interested in making, it'll lessen the spread and also prevent you from maybe having to buy a bunch of ingredients you'll only use once.
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Aug 11, 2013 08:02
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Steak. All y'all living in the western hemisphere don't know how good you have it. It's possible to find bacon in slab form but I think what probably happened in Cooking Mama is that in a lot of Asia raw pork belly is sold as bacon. Pork belly is bacon without the delicious curing and/or smoking. I would be upset about it if I didn't just eat Chinese food every meal anyway. Arglebargle III fucked around with this message at 09:06 on Aug 11, 2013 |
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Aug 11, 2013 08:49
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Because I'm basically terrible in every regard I'm going to suggest escargot from Cooking Mama 2 But really because nobody would eat it I am also suggesting a good chili con carne from Cooking Mama 3 because really, you can never go wrong with a delicious chili.
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Aug 11, 2013 09:20
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There are premade crusts at a local bakery near me, if I were to make this I would just use that. A quiche does seem like a me type of meal. Throw a bunch of poo poo together, throw it in the oven and turn it up. Although I think I'm lazy enough to not cook any ingredients and just throw it all in the oven.
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Aug 11, 2013 09:26
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Spudd posted:There are premade crusts at a local bakery near me, if I were to make this I would just use that. A quiche does seem like a me type of meal. Throw a bunch of poo poo together, throw it in the oven and turn it up. Although I think I'm lazy enough to not cook any ingredients and just throw it all in the oven. Enter the croc pot. The king of throwing any pile of poo poo in to a big heated bowl and leaving it for 6 hours only to come back to something actually edible.
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Aug 11, 2013 09:38
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Sundowner posted:Enter the croc pot. The king of throwing any pile of poo poo in to a big heated bowl and leaving it for 6 hours only to come back to something actually edible. God yes. Those things are amazing if you're a lazy rear end in a top hat with a lot of spare time. I suppose normal people could get some use out of it too?
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Aug 11, 2013 09:41
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Sundowner posted:Enter the croc pot. The king of throwing any pile of poo poo in to a big heated bowl and leaving it for 6 hours only to come back to something actually edible. I didn't know this existed and now I do. Thank you.
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Aug 11, 2013 09:44
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Elissia posted:God yes. Those things are amazing if you're a lazy rear end in a top hat with a lot of spare time. They're relatively safe to leave on for as long as necessary so you could set it up in the afternoon and go do all your regular day stuff and come back in the evening to a meal. Depending on your school/work hours you could even leave it running on low/medium while you're at work and it shouldn't burn down the house or anything. That said, I'd probably test that first or stick with meals that have a lot of liquid in them if you plan to leave it on unattended.
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Aug 11, 2013 09:57
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Voting for chili con carne, simple and easy. Also, on the topic of egg separating, just pour the egg slowly onto your open hand. catch the yolk on your fingers, and just let the white flow between them. Like a pro chef.
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Aug 11, 2013 10:01
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Being totally honest those sausages didn't look too appealing, but great episode. Voting for Chili Con Carne i'm interested how it'll turn out.
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Aug 11, 2013 10:17
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I'm gonna vote on bananas foster, because 1. it's a desert, and 2. fire! If you aren't comfortable with fire for some reason, then borscht. Renzuko fucked around with this message at 10:00 on Aug 12, 2013 |
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Aug 11, 2013 10:23
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Finally! Someone who has something other then undying love for swiss cheese. I like it in some applications (pressed cuban sandwiches mostly), but it's just not what I usually use. I'm not too fond of that middle-of-the-mouth tang. I much prefer Jarlsburg. Do stuffed peppers! A favorite meal of mine.
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Aug 11, 2013 10:35
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Man I have the same mixer. I'm pretty sure if you set it to max it'll open a wormhole. Good episode. I think I'll make a quiche this week
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Aug 11, 2013 10:39
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Crockpots aren't dangerous, are they? My family has been cooking stuff like whole chickens while everyone is at work/school for years and years without incident.
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Aug 11, 2013 10:58
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Sticking with the stuffed peppers suggestion from last time. More people need to know how to cook them, because they're awesome. Regarding yolk separation, I just use the eggshell. I've never been even close to popping a yolk with the shell, because there's a membrane of egg white covering both shell and yolk, it just slides off. Also, we have that sort of bacon in Romania. Sold just as a slab of meat exactly like it's in the game. It's just smoked/cured pork belly that's cut as a chunk rather than strips. That said, I always cut it much thinner than shown in the game, more similar to actual strips of bacon.
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Aug 11, 2013 11:05
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Renzuko posted:borscht. Borscht. It is by far the most fun food to say that I've seen mentioned so far, so obviously it's going to be good for eatin'. Borscht borscht borscht.
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Aug 11, 2013 11:58
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Gnocchi from Cooking Mama: Cook Off, because pasta. btw if you're bad at separating eggs you can just crack it into your hands and let the egg white filter through your fingers like shown here. Less chance of breaking the yolk that way. Also, separating eggs when they're cold is easier than if at room temperature.
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Aug 11, 2013 12:34
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Throwin in my vote for a good ol' Steak.
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Aug 11, 2013 13:28
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I'm voting for Gnocchi cause I never figured out how to actually make a decent rear end dish of Gnocchi.
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Aug 11, 2013 13:30
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Walrus Pete posted:Borscht. It is by far the most fun food to say that I've seen mentioned so far, so obviously it's going to be good for eatin'. Borscht borscht borscht. Throwing a vote down for this too because I agree and because Borchst is loving tasty and not too complicated to actually make and looks really nice! Sundowner fucked around with this message at 13:35 on Aug 11, 2013 |
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Aug 11, 2013 13:32
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Sundowner posted:Throwing a vote down for this too because I agree and because Borchst is loving tasty and not too complicated to actually make and looks really nice! Yeah, definitely some sweet, sweet Borscht. Failing that, I'm sure the Welsh National Dish (Cheese on Toast) would do. :P
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Aug 11, 2013 13:46
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Tossing in a vote for borchst. I love the concept of this LP. It's a shame they never made a "DIY" version like they did with Wario Ware. I'd love to see you actually be able to do a chickencheese.
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Aug 11, 2013 14:16
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Mico is now the president of the "Just say no to Pie Crust" campaign. Also, Borscht is an awesome suggestion. I'm completely behind that.
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Aug 11, 2013 15:06
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I'd like to see your take on steak.
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Aug 11, 2013 16:30
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Comic posted:I'm going to vote for Mapo Tofu. It's on the Wii Cooking Mama. Mico you should prepare a short list of stuff you are more interested in making, it'll lessen the spread and also prevent you from maybe having to buy a bunch of ingredients you'll only use once. I really like this idea. Bacon cooking tips  When you need to cut bacon into small strips, it can be useful to stick it in the freezer for a few minutes before cooking. It solidifies the fat, which makes it easier to slice. When browning bacon, I like to add a small splash of water with the bacon. The water will help cook the bacon, then when it evaporates, there'll just be the bacon fat left, so you can brown it as much as you want. I believe white peppercorns are basically black peppercorns, but with the black husk stripped off. They're generally used in light coloured sauces or foods. As far as how they differ in taste, white pepper has the same flavour, but less spice if you will. I usually don't give a gently caress, and just use black pepper wherever pepper is called for.
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Aug 11, 2013 17:01
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One thing that I am confused about in the recipe used here is that it didn't call for the butter to be creamed/whipped (well, Mama's recipe did). It really helps make a difference in baked stuff  Makes the texture more appealing, from what I've seen. Slice butter in to tiny pieces (increase surface area, meaning it'll get to room temperature faster), then mix for a bit to get it all gooey and creamy. Lots of pastries and breads call for this mixed with sugar in the earlier stages of the recipes.Also, if you ever have issues spreading out dough, put in a tiny bit of water. I've made pretzels in the past, and those things can be motherfuckers to work if they're a bit too dry (like Mico encountered with the pie crust here). An extra teaspoon or two of water might've made a huge difference in helping him flatten it out. For folks trying to get a circular shape going on, I've found that using something large and circular-shaped can help ease this along. Maybe not use it as a press of sorts, but a large plate as a "mold" could help you spread out the dough 70% of the way if you wanted to go that route. Just a shortcut method if you're worried about it getting too oblongish  Bonus tip: some folks use the ring on the underside of plates for things like this pretty often (ie: consistent burger patty sizes and thicknesses). Plates are handy!There is a slight difference between how white pepper and black pepper taste, but I've never been able to really spot it; I think it boils down to aesthetics for some people maybe v v Or those with a more sensitive palate.Egg whites themselves can give a more fluffy texture to cakes/breads that require them. Typically you'd separate it out, mix it with some cream of tartar, and fluff the whites until what the recipe wants (soft peaks are usually what I've encountered). Of course, that's just before you bake in most cases (and you FOLD it in for these situations). But that's another thing entirely. Regarding egg white separation, there are a few key things behind this (Skippy and I were actually discussing this recently): 0) WASH YOUR HANDS. You use them a lot in this process. 1) Crack the egg on a FLAT SURFACE. Everyone I've ever seen uses an edge/corner; don't do this. You get stray shell fragments in there pretty often, an ugly shell-break, and a good chance of the yolk getting pierced. Pop it on the counter-top twice (or once after you get a feel for the eggs you're dealing with) so that you can open the shell with your fingers. Once you get used to this, you can get close to a lid-like action with the top shell half. 2) Get two bowls (three if you are keeping the egg yolk). Hold the egg over the first bowl, opening the eggshell itself. If you got a good break in it, you can toss aside the top half and you end up with an almost bowl-like bottom eggshell half. 3) Put your free hand's fingers along the side of the egg and pour its contents in to your hand. Bear in mind that eggyolk is super slippery-like. The white will spill off in to the bowl, but you need to be tricky to keep the yolk in your hand. What I do is I will part my fingers in that hand SLIGHTLY. Basically, use space between your fingers as a strainer of sorts. The white and its extra bits will fall in to the bowl below your hand and you end up with a neat, cleanly-separated yolk. Plop it in to the sink or wherever you want it. 4) Grab a new egg. Remember the extra bowl? Well, you are going to use ONE bowl for your present egg. After you get a cleanly separated egg white, dump that in to the original bowl with the additional whites. This way, if you gently caress up, you won't ruin the entire egg white batch. I've never screwed up egg white separation with this process. Ever. It's simple and awesome. Also, was there an editing cut at the whisking part?  That wasn't a good whisking, sir!On a more important note... Geop fucked around with this message at 17:37 on Aug 11, 2013 |
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Aug 11, 2013 17:20
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For separating egg yolks you could just use this genius tactic
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Aug 11, 2013 17:53
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Sundowner posted:For separating egg yolks you could just use this genius tactic  Might try that out if I ever get better water bottles (since Ozarka bottles are crap).
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Aug 11, 2013 17:59
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Mico, I really like this LP as well, I can't cook for poo poo, and I can actually follow these directions. Question though: What's the price tag on making these dishes? Understandable YMMV, but generally speaking what's the price on how much it costs to make?
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Aug 11, 2013 18:01
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xxarmageddonxx posted:Mico, I really like this LP as well, I can't cook for poo poo, and I can actually follow these directions. Question though: What's the price tag on making these dishes? Understandable YMMV, but generally speaking what's the price on how much it costs to make? First time out a dish will usually cost more if you don't have the spices around. The curry cost me about £10 first time but if I made it again it would only be £5 since I'd only need to get the coconut milk, potatoes, chicken and tomatoes. Then that's for a load that'd be good for at least 2-3 meals.
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Aug 11, 2013 18:14
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Aww yeah beepdog
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Aug 11, 2013 18:26
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Elissia posted:Because I'm basically terrible in every regard I'm going to suggest escargot from Cooking Mama 2 Escargot is loving delicious in that it mainly just tastes like garlic butter. Also make gnocchi. You know you want to.
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Aug 11, 2013 18:43
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^^^  Escargot buddy. It's delicious, but probably not feasible for the LP.Instead I'll vote for Stuffed Peppers because they're delicious.
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Aug 11, 2013 18:49
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Y'know, escargot in wherever you live actually might be interesting... but gross as poo poo. If you can, try the Sushi from Cooking Mama: Cook Off.
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Aug 11, 2013 19:43
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Chorizo isn't blood sausage, just regular pork. The red color is from a combination of the grease and the chiles. You might have been thinking of morcilla, which is blood sausage and has a much darker color, closer to black.
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Aug 11, 2013 19:46
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| # ? Jun 9, 2024 19:30 |
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This has been a fantastic, unique LP, and I've really been enjoying this.  I'm throwing another vote towards borscht since I have never had it and I'd be interested in seeing how it's made.
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Aug 11, 2013 20:08
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AREEEES!!