|
Squashy Nipples posted:I have chimney starter, but who subscribes to printed newspapers anymore? I don't even get any free crappy ones in the mail anymore. I'm not joking here, I've gone back to starter fluid on my charcoal. I'm a monster that doesn't bring canvas bags to the grocer. My butcher, at least, still has brown paper bags. There is also a free newspaper around here that I always grab. I used the whiskey stones that I was given as a gift once. Meh. It's been suggested that they'd be OK in a drink you really do want neat -like a manhattan or a martini. But yeah, you're just drinking too slow if that's the case.
|
#
?
Oct 21, 2013 15:59
|
|
|
|
| # ? May 11, 2024 15:39 |
|
|
Flaggy posted:Whats the general consensus on whiskey stones? I know they drop the whiskey down a few degrees without watering it down, but what about say a gin and tonic? Are they worth while to replace ice? Is there a suitable replacement for ice so drinks don't get watered down? Use more gin and the watering down effect is less noticeable
|
|
#
?
Oct 21, 2013 16:36
|
|
|
The problem I had with whiskey stones is the same problem I had with those water-filled plastic ice cubes. Their selling point is that once they melt they don't dilute your drink, but that once the outside of the plastic ice cube has transferred its coldness to your drink it is no longer cooling it. The ice inside the plastic is still freezing cold, but then that's transferring its coldness to the plastic shell and not to your drink. At least with an ice cube (or something else that melts) the coldest part is always in direct contact with your drink.Flaggy posted:Whats the general consensus on whiskey stones? I know they drop the whiskey down a few degrees without watering it down, but what about say a gin and tonic? Are they worth while to replace ice? Is there a suitable replacement for ice so drinks don't get watered down? For gin and tonic try putting your glass in the freezer for half an hour first Steve Yun fucked around with this message at 16:52 on Oct 21, 2013 |
|
#
?
Oct 21, 2013 16:47
|
|
|
Speaking of tonic, what are some non-alcoholic ways I can drink some that doesn't taste terrible? My doctor told me to drink it and I have tried it plain and with some of those squirt flavor additives and I can't stand the stuff.
|
|
#
?
Oct 21, 2013 17:05
|
|
|
Flaggy posted:Whats the general consensus on whiskey stones? I know they drop the whiskey down a few degrees without watering it down, but what about say a gin and tonic? Are they worth while to replace ice? Is there a suitable replacement for ice so drinks don't get watered down? If you're serious about drinking whiskey you need to get one of these. dalstrs posted:Speaking of tonic, what are some non-alcoholic ways I can drink some that doesn't taste terrible? My doctor told me to drink it and I have tried it plain and with some of those squirt flavor additives and I can't stand the stuff. Do you have malaria?
|
|
#
?
Oct 21, 2013 17:08
|
|
|
EAT THE EGGS RICOLA posted:If you're serious about drinking whiskey you need to get one of these. No malaria, but the quinine is supposed to help with restless leg syndrome. Funny enough I am on an anti-malaria drug for other reasons. I guess it's good if I ever decide to go to Africa. Edit: poo poo, now that I am reading more about it, I'm not so sure I want to take it. dalstrs fucked around with this message at 17:25 on Oct 21, 2013 |
|
#
?
Oct 21, 2013 17:20
|
|
|
Squashy Nipples posted:I have chimney starter, but who subscribes to printed newspapers anymore? I don't even get any free crappy ones in the mail anymore. I'm not joking here, I've gone back to starter fluid on my charcoal. I use junk mail and bills and "art" my kid brings home from preschool, (gently caress off I have 900 pictures of tornados. How many should I keep?) but yea lack of newspaper is a problem now a days.
|
|
#
?
Oct 21, 2013 17:54
|
|
|
Sometimes I use a few paper towels that I've poured oil onto to light my coals. The oil burns really well and there's probably less ash than the paper method. On the other hand, oil tends to drip a little bit, so be careful.
|
|
#
?
Oct 21, 2013 18:29
|
|
|
Part of making cocktails is the dilution of water due to the melting of the ice when crafting the drink. People who think that getting rid of the water dilution is a thing to desire don't know how to cocktail correctly.
|
|
#
?
Oct 21, 2013 18:43
|
|
|
I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. Any recommendations?
|
|
#
?
Oct 21, 2013 19:16
|
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. Frito pie?
|
|
#
?
Oct 21, 2013 19:19
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. You could probably dress up pigs in a blanket a bit, nicer sausage, puff pastry, etc into something pretty nice?
|
|
|
#
?
Oct 21, 2013 19:21
|
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. If you can get it cheap Rabbit, or you could get mustard greens and turnip greens, and cook them lightly in bacon grease.
|
|
#
?
Oct 21, 2013 19:22
|
|
|
I can't count on being able to find rabbit, it's really hit or miss around here. I cook greens in bacon grease all the time  I do like the pigs in a blanket idea! I might do both that and the greens.
|
|
#
?
Oct 21, 2013 19:36
|
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. Get some cans of sterno and hunt up some squirrels (or just get something that looks like squirrel and say it's squirrel -small rabbits, for instance) and roast them and put them on a spit over the sterno. edit: This also happens to be the best time of year for squirrel. Just buy a pellet gun and go get some bushy-tails. Very Strange Things fucked around with this message at 19:40 on Oct 21, 2013 |
|
#
?
Oct 21, 2013 19:37
|
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. make modernist mac and cheese. It will have the texture of bluebox but taste like omgawesome. Maybe dress up some mormon hotdish. Braised chuck (ground beef), shiitake bechamel (cream of mushroom soup), butter seared gnocchi (tater tots), deep fried crispy peas (frozen peas). or go old school lowbrow food and bring some cassoulet or pot au feu.
|
|
#
?
Oct 21, 2013 19:57
|
|
|
GrAviTy84 posted:make modernist mac and cheese. It will have the texture of bluebox but taste like omgawesome.
|
|
#
?
Oct 21, 2013 19:58
|
|
|
Senior Scarybagels posted:I need this. do it! it's seriously stupid easy. You can also use the same technique to make classy nacho cheese sauce. or kraft* singles style cheese for grilled cheese/cheeseburgers.
|
|
#
?
Oct 21, 2013 20:14
|
|
|
Better: http://www.thinkgeek.com/product/f0b6/
|
|
#
?
Oct 21, 2013 20:18
|
|
|
GrAviTy84 posted:do it! it's seriously stupid easy. You can also use the same technique to make classy nacho cheese sauce. or kraft* singles style cheese for grilled cheese/cheeseburgers. How would I go about making this?
|
|
#
?
Oct 21, 2013 20:33
|
|
|
Senior Scarybagels posted:How would I go about making this? http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/ You can substitute any cheeses you want. The idea is that you use sodium citrate to acidify the mixture and allows you to directly add cheese to a liquid and prevent the emulsion from breaking. The result is a cheese sauce that has no flour, no extra liquid, and is mostly cheese. http://abcnews.go.com/Nightline/mac-cheese-recipe-modernist-cuisine/story?id=13926126 Other renditions of the same recipe adds iota carrageenan. This hydrocolloid is useful for turning the sauce into a heat reversible gel (namely for molding and slicing the sauce a la kraft singles). If you just want to make it into a sauce, this ingredient isn't really necessary. You can also add things like jalapenos to make it into nacho cheese sauce, etc.
|
|
#
?
Oct 21, 2013 20:48
|
|
|
I made that for the first time last week with beecher's cheese. Fuckin' owns so hard.
|
|
#
?
Oct 21, 2013 20:51
|
|
|
GrAviTy84 posted:http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/ Thanks a lot these are gonna be thoroughly useful.
|
|
#
?
Oct 21, 2013 20:59
|
|
|
RazorBunny posted:I'm going to a "redneck potluck" themed murder mystery dinner party for Halloween (there's a sentence I never thought I'd write...). I have no idea what to bring. The host says he wants cheap and trashy (Cheez Whiz on Ritz crackers was his example), but I want to bring something that is legitimately tasty, not just part of the joke. Here's the cake I made when I was invited to a redneck-themed party.  
|
|
#
?
Oct 21, 2013 21:07
|
|
|
I want to make some chicken or pork adobo this week, was going to try this recipe: http://www.seriouseats.com/recipes/2013/05/classic-chicken-adobo-adobo-road-cookbook.html any suggested tweaks?
|
|
#
?
Oct 21, 2013 21:41
|
|
|
BraveUlysses posted:I want to make some chicken or pork adobo this week, was going to try this recipe: yes, marinate the chicken in the soy/vinegar over night. brown the garlic in the oil and sear off the chicken. Add the marinade and braise. Adobo is a very very wide class of dishes in filipino cuisine and you can make all kinds of variations from adding coconut milk (ginataang adobong manok) http://www.goonswithspoons.com/Ginataang_Adobong_Manok_(Coconut_Milk_Adobo) to doing it with braised pork, draining it, then grilling it. or catfish, or shrimp. http://www.goonswithspoons.com/Basic_Chicken_Adobo
|
|
#
?
Oct 21, 2013 21:47
|
|
|
dalstrs posted:No malaria, but the quinine is supposed to help with restless leg syndrome. Funny enough I am on an anti-malaria drug for other reasons. I guess it's good if I ever decide to go to Africa. GrAviTy84 posted:You can substitute any cheeses you want. The idea is that you use sodium citrate to acidify the mixture and allows you to directly add cheese to a liquid and prevent the emulsion from breaking. SubG fucked around with this message at 23:07 on Oct 21, 2013 |
|
#
?
Oct 21, 2013 22:50
|
|
|
SubG posted:Bitter melon is full of quinine. If there are any non-fast food Chinese places near you, chances are you'll be able to find dishes containing bitter melon on the menu. Or on the alternate menu they keep that's not in English. Nope. I've been using it for a few weeks now and I'm pretty sure it is a magical powder that lets sub-par cooks make perfect cheese liquid because because of God or something like that. It really is awesome, unless you are really a big fan of creamy white sauce with vague cheese flavor.
|
|
#
?
Oct 21, 2013 23:50
|
|
|
Use it to make an Alfredo style sauce. Rules so hard.
|
|
#
?
Oct 22, 2013 00:13
|
|
|
Alton Brown uses those cheap water balloons. It's effective, and easy to do.
|
|
#
?
Oct 22, 2013 00:40
|
|
|
I'm looking for a good recipe for a pie crust, specifically to be used for meat pies. I have a nice recipe for dessert pies, bit it is far too rich for something gravy-laden and doesn't hold as much rigidity as I like. I was looking through the Joy of Cooking and found one, but haven't been able to find it again since. This pie in particular will be chicken pot, but if I could just as easily throw a thick stew in there that would be rad. Will post pics upon completion.
|
|
#
?
Oct 22, 2013 00:44
|
|
|
BraveUlysses posted:I made that for the first time last week with beecher's cheese. Fuckin' owns so hard. n'thing. Made it using Gruyere and it was the loving business. Tried the Stilton variation, wife loved it but it was too strong for me. While that is undeniably awesome, you don't get the sweet transparent iceball if you freeze using a mould. Just a bigass round ice cube. Whether that's worth an extra seven hundred bucks... The place across the road from me makes absinthe spheres for their Sazerac. As it melts, it changes the flavour profile of the drink. It's pretty gangster. BrosephofArimathea fucked around with this message at 01:21 on Oct 22, 2013 |
|
#
?
Oct 22, 2013 01:16
|
|
|
Old Style Pilsner posted:I'm looking for a good recipe for a pie crust, specifically to be used for meat pies. When it feels right, sorta shape it until a rough disc on parchment or plastic wrap. Don't actually try to roll it out, just do the kind of preliminary shaping you'd do before rolling it out. Put it in the fridge or freezer until it's chilled through again. You're basically just trying to make sure the butter isn't melting as you're working it. When it's chilled, roll it out. You can now put it in your pie pan. If you're planning on making a top crust as well you can just roll out the rough shape. Put the dough in the freezer for an hour or two until it's cold through. You can blind bake the crust straight out of the freezer.
|
|
#
?
Oct 22, 2013 01:43
|
|
|
I like making lime cilantro rice for burritos. Half a cup of lime juice, some cilantro from the little tube, toss it in the pressure cooker, whisk it all together, and set it. Turns out great! About half the time. Half the time, it turns out fine, and half the time, it's kind of...gummy, and mooshy. Still tastes fine, especially once you've piled on meat and black beans, but it's weird. I make it the same every time. Any ideas as to what it is?
|
|
#
?
Oct 22, 2013 01:49
|
|
|
/\/\ Rinse your rice first to remove the excess starch. Run cold water over it until the water runs mostly clear. Edit: Obviously, use a mesh colander. 
|
|
#
?
Oct 22, 2013 02:20
|
|
|
BrosephofArimathea posted:While that is undeniably awesome, you don't get the sweet transparent iceball if you freeze using a mould. Just a bigass round ice cube. Whether that's worth an extra seven hundred bucks... You can get a more transparent ice if you use distilled water and boil it before freezing it.
|
|
#
?
Oct 22, 2013 02:35
|
|
|
AlistairCookie posted:/\/\ Can do. Is it something about the lime juice that's doing it? My rice never comes out this mushy when I make regular white rice.
|
|
#
?
Oct 22, 2013 03:03
|
|
|
MinionOfCthulhu posted:Can do. Is it something about the lime juice that's doing it? My rice never comes out this mushy when I make regular white rice.
|
|
#
?
Oct 22, 2013 03:57
|
|
|
How long can you keep dough in the fridge? I've had a ball of pizza dough cold ferementing for about a week and a half, my instinct is it's fine (doesn't smell, no visible mold) but I have no idea.
|
|
#
?
Oct 22, 2013 04:48
|
|
|
|
| # ? May 11, 2024 15:39 |
|
|
It's fine though the yeast may be sluggish. I would use it as a starter for a bigger batch.
|
|
#
?
Oct 22, 2013 04:51
|
|