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Peanut butter and butter, but hold the peanut butter.
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Jan 7, 2015 00:39
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The Midniter posted:If they find PB&J awful, what do they eat?? White minute rice.
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Jan 7, 2015 00:49
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Man I just cannot make a good whole wheat bread. Time to start another sponge and try sourdough again, I suppose. Anybody else have an experience with Sandor Katz's book on Fermentation?
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Jan 7, 2015 02:07
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Vegetable Melange posted:Man I just cannot make a good whole wheat bread. Time to start another sponge and try sourdough again, I suppose. Anybody else have an experience with Sandor Katz's book on Fermentation? I've got his Wild Fermentation chapbook thing and I think the sourdough recipe in there is the same as the one in Art. He hasn't steered me wrong yet, including with bread, so I recommend giving it a shot. As usual, make sure everything is nice and clean, and if you're going to put your hands in the dough, be sure that you haven't used any scented soap or applied any lotions. The outcome is... Poor.
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Jan 7, 2015 02:27
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Vegetable Melange posted:Man I just cannot make a good whole wheat bread. Time to start another sponge and try sourdough again, I suppose. Anybody else have an experience with Sandor Katz's book on Fermentation? I made a 100% whole wheat bread that I thought turned out all right out of the King Arthur Baker's Companion (bit different from the one on their website). It was definitely more of a hassle than white though. What's up with yours, and what's your recipe?
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Jan 7, 2015 03:16
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I'm really sick, and I am debating running to the pharmacy for some throat easing action. But it is snowing, and it's cold  pity me
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Jan 7, 2015 04:09
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Echeveria posted:I'm really sick, and I am debating running to the pharmacy for some throat easing action. But it is snowing, and it's cold JOOK OR DIE Don't die plz. Do you have the evil mutant flu? I found Mucinex DM, IBProufin, and a little vial of Eucalyptus Oil went a long way. Until I got bronchitis. Drink tea. Get a ride to the store.
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Jan 7, 2015 04:10
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I don't know what the hell I have. I have a really sore throat and my lymph nodes are protruding from my neck, and my whole body is agony. I have no fever, though, and no cough or mucous. I was downing tea before I went to the store (no rides). Now I have anesthetic cough drops and the only cold/flu formula in the drat drug store that didn't have pseudoephederine in it. I will take it shortly and hopefully fade into sweet oblivion. I have no rice or toppings for jook. As mentioned way earlier in this thread, I loving hate eggs, and I have nothing else that would go in it. Except maybe bacon.
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Jan 7, 2015 04:59
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Echeveria posted:I don't know what the hell I have. I have a really sore throat and my lymph nodes are protruding from my neck, and my whole body is agony. I have no fever, though, and no cough or mucous. I was downing tea before I went to the store (no rides). Now I have anesthetic cough drops and the only cold/flu formula in the drat drug store that didn't have pseudoephederine in it. I will take it shortly and hopefully fade into sweet oblivion. In my complete lack of medical training, I say you have mutant flu. See a doctor tomorrow. What food do you have in the house? If you're sick of tea (I know I was), try to nibble toast with a bit of sugar, or citrus. \/\/\/Drugstore. They only have microwave minute rice\/\/\/ Suspect Bucket fucked around with this message at 05:39 on Jan 7, 2015 |
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Jan 7, 2015 05:28
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Echeveria posted:I don't know what the hell I have. I have a really sore throat and my lymph nodes are protruding from my neck, and my whole body is agony. I have no fever, though, and no cough or mucous. I was downing tea before I went to the store (no rides). Now I have anesthetic cough drops and the only cold/flu formula in the drat drug store that didn't have pseudoephederine in it. I will take it shortly and hopefully fade into sweet oblivion. Weren't you just at the store? Pork bits egg scallion ginger shallot hot sauce mushroom bamboo corn carrot kimchi chicken bacon etc etc
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Jan 7, 2015 05:37
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Drug store, bro. Nothing worth eating there. I will make some tomorrow if I feel better and go to the store for scallions and mushrooms.
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Jan 7, 2015 06:00
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guppy posted:I made a 100% whole wheat bread that I thought turned out all right out of the King Arthur Baker's Companion (bit different from the one on their website). It was definitely more of a hassle than white though. What's up with yours, and what's your recipe? Ruhlman's Ratio, lovely rise, dense as a brick, 50/50 AP and WW. It'll make serviceable toast, but I think I'll start a proper AP sponge in the morning before I leave town overnight and see about doing something a little closer to a boule on Thursday.
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Jan 7, 2015 06:03
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I've had a surprising amount of success with this recipe 330g each ww flour + water sponge, soaked overnight 180g bread flour 6g IDY 5 g sugar 5 g salt 5g oil Rise until tripled, punch down, final rise in a loaf pan, 350 degrees until its done.
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Jan 7, 2015 06:41
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This is not at all food related, but since this is the best forum in the forums I thought I'd mention that my new band has just put up a bandcamp for the little demo we just did. Please feel free to listen!
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Jan 7, 2015 07:07
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What happened to the sunjul tho?
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Jan 7, 2015 07:14
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Hah, who is this that remembers my old band?!? Sunjul broke up a couple of years ago as members moved on. Lawnspur is the new hotness.
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Jan 7, 2015 07:24
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Echeveria posted:I loving hate eggs, This statement makes me so very sad
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Jan 7, 2015 09:33
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Vegetable Melange posted:Ruhlman's Ratio, lovely rise, dense as a brick, 50/50 AP and WW. It'll make serviceable toast, but I think I'll start a proper AP sponge in the morning before I leave town overnight and see about doing something a little closer to a boule on Thursday. Here's the recipe I used: quote:14oz (3 1/2 cups) whole wheat flour A few notes: 1. They specifically say they recommend kneading by mixer or bread machine, because kneading by hand will make it smaller and denser. 2. I didn't have sunflower seeds on hand so I just left them out. 3. I did not use the bread improver. 4. I chose molasses as the sweetener. 5. I used a larger loaf pan because it's what I had. It turned out fine but would probably be better in a pan of the correct size. I looked at my copy of Ratio and didn't see a whole wheat recipe, but among other differences, this one is 100% whole wheat, not half-and-half. It's for a pan loaf, I'm not sure how to adapt it for a boule.
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Jan 7, 2015 13:24
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The right pan size is pretty important for achieving a good height and structure in the finished product. If the footprint is too wide, your dough won't cling to the walls and climb as high, and winds up denser and generally less pleasant. It's pretty much the same story for cakes. (I hate baking cakes.)
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Jan 7, 2015 15:51
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GrAviTy84 posted:This statement makes me so very sad  I haven't liked them since I was a child. I'll occasionally eat scrambled if the mood strikes, but soft boiled is just like hueergh.
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Jan 7, 2015 17:34
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Vegetable Melange posted:Ruhlman's Ratio, lovely rise, dense as a brick, 50/50 AP and WW. It'll make serviceable toast, but I think I'll start a proper AP sponge in the morning before I leave town overnight and see about doing something a little closer to a boule on Thursday. I'm no bread expert, so whenever I use whole wheat I add some vital wheat gluten. It helps a lot, in my limited experience.
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Jan 7, 2015 17:41
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Echeveria posted:I don't know what the hell I have. I have a really sore throat and my lymph nodes are protruding from my neck, and my whole body is agony. I have no fever, though, and no cough or mucous. I was downing tea before I went to the store (no rides). Now I have anesthetic cough drops and the only cold/flu formula in the drat drug store that didn't have pseudoephederine in it. I will take it shortly and hopefully fade into sweet oblivion. Wait a second, you bought the one WITHOUT pseudoephedrine? That's the poo poo that works.
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Jan 7, 2015 18:39
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It's true. Phenylephrine is a cruel joke played on us by Satan himself.
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Jan 7, 2015 18:53
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EVG posted:Wait a second, you bought the one WITHOUT pseudoephedrine? That's the poo poo that works. In his situation I would just want to slip into something comfortable (like a coma) and stay in bed. Ephedrine helps to power through a cold, I wouldn't want to use it when going through a heavy flu.
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Jan 7, 2015 19:19
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Trying to make a vegetable gastrique, but I've only made fruit ones before. Any tips for smoothly incorporating the vegetable matter? It's a much larger amount than like, the handful of blackberries I've done before. Going to roast and blend it first, probably reserve the roasting liquid and use that as the base, as I'm considering adding either honey or a molasses sauce for the roasting process. With the fruit ones I've made before, it was pretty much "brown honey in pan, mix in vinegar, add fruit/spices and cook down." Any insight or advice is appreciated.
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Jan 7, 2015 19:38
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MAKE NO BABBYS posted:Trying to make a vegetable gastrique, but I've only made fruit ones before. Any tips for smoothly incorporating the vegetable matter? It's a much larger amount than like, the handful of blackberries I've done before. Going to roast and blend it first, probably reserve the roasting liquid and use that as the base, as I'm considering adding either honey or a molasses sauce for the roasting process. With the fruit ones I've made before, it was pretty much "brown honey in pan, mix in vinegar, add fruit/spices and cook down." Vitamix will obliterate it.
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Jan 7, 2015 19:41
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EVG posted:Wait a second, you bought the one WITHOUT pseudoephedrine? That's the poo poo that works. Pseudoephederine is a decongestant. I have no congestion to speak of. That aside, even in the nighttime formulas, Pseudoephederine keeps me up. I could have just bought Advil and Benadryl but I was able to find a combo. It let me slip into oblivion. Until a cat sat on my bladder.
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Jan 7, 2015 19:56
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guppy posted:It's true. Phenylephrine is a cruel joke played on us by Satan himself. It's true, Phenylephrine works about as well as a placebo.
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Jan 7, 2015 20:03
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GrAviTy84 posted:Vitamix will obliterate it. Should I vitamix the veg before adding to the rest of the gastrique when it's half done like I did with fruits or should I vitamix and add at the beginning or maybe just make them separately and bring together in the vitamix? E: Bronkaid will gently caress your cold up and wont make you feel like poo poo at work.
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Jan 7, 2015 20:24
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MAKE NO BABBYS posted:Should I vitamix the veg before adding to the rest of the gastrique when it's half done like I did with fruits or should I vitamix and add at the beginning or maybe just make them separately and bring together in the vitamix? I'd add all your poo poo (most volume of liquid), either briefly cook or don't cook, then vitamix and pass through a chinacap and *then* reduce. if you try to make a gastrique with some already reduced liquid goop that you then vitamix, you're gonna end up with some pasty sauce. which is fine if that's what you want - but if you're wanting like a thin glossy gastrique, you probably want to strain your solids out before reducing at all. ihmo.
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Jan 8, 2015 08:48
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Vegetable Melange posted:Ruhlman's Ratio, lovely rise, dense as a brick, 50/50 AP and WW. It'll make serviceable toast, but I think I'll start a proper AP sponge in the morning before I leave town overnight and see about doing something a little closer to a boule on Thursday. With 50/50 I get a pretty decent loaf (usually boule) using no-knead. Very easy. Or just knead a loaf with 500g flour, 1tsp yeast, some seeds, salt, a splash of oil, and something sweet (treacle, molasses, sugar, honey, etc).
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Jan 8, 2015 08:58
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mindphlux posted:I'd add all your poo poo (most volume of liquid), either briefly cook or don't cook, then vitamix and pass through a chinacap and *then* reduce. if you try to make a gastrique with some already reduced liquid goop that you then vitamix, you're gonna end up with some pasty sauce. which is fine if that's what you want - but if you're wanting like a thin glossy gastrique, you probably want to strain your solids out before reducing at all. ihmo. Thank you. Exactly what I was looking for, now I won't look like a total dork in front of the kitchen staff. Prepping at home or solo is way different/less intimidating. Now I'm prepping in front of 20 sets of eyes of highly skilled chefs. poo poo makes me nervous.
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Jan 8, 2015 21:13
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I'm going to be in Honolulu for a week in June. Does anyone have restaurant or bar recommendations for while I'm there?
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Jan 8, 2015 21:59
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Eat all the saimin.
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Jan 8, 2015 22:47
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MAKE NO BABBYS posted:Trying to make a vegetable gastrique, but I've only made fruit ones before. Any tips for smoothly incorporating the vegetable matter? I made a sauce that was technically not a gastrique, but was super awesome by juicing raw red beets and reducing the juice with syrah... went great w grilled lamb tbones and maintained a super amazing color/sheen. Unless it's super secret for some reason you might even get a couple more tips if you tell us what vegetable you're using. Some stuff might be better to juice raw as I did, or whatever. Plus I'm just curious about what other veg might make a cool gastrique! I bet a golden beet ginger and white balsamic one would be good too...
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Jan 9, 2015 03:10
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I would like to share and I know that in the past goons have been super helpful, but my new job is super high profile and I am just beginning, so I'd be happy to discuss it in a few weeks but I really cant now. I know that sounds super stupid, but it's really true.
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Jan 9, 2015 04:54
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MAKE NO BABBYS posted:I would like to share and I know that in the past goons have been super helpful, but my new job is super high profile and I am just beginning, so I'd be happy to discuss it in a few weeks but I really cant now. I know that sounds super stupid, but it's really true. honestly you're probably overthinking this, particularly if you're taking advice from me on how to make a gastrique. not that I don't know what I'm doing, but for all you know I'm just some random dude on the internet. entrusting your ultrasecret ultraimportant self proclaimed cooking skill representation to internet dudes - but being afraid to tell us what vegetable you may or may not be making into a gastrique is approaching absurd. also I can promise you no one in the kitchen is watching your SA post history waiting for you gently caress up so they can get you fired. I mean come on. all the same, I hope you make a good gastrique and your job pans out. 
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Jan 9, 2015 09:11
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mindphlux is 100% watching what you do online
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Jan 9, 2015 09:38
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How do I make a bacon? I've gotten hold of 1lbs of wild boar belly.
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Jan 9, 2015 15:13
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BlueGrot posted:How do I make a bacon? I've gotten hold of 1lbs of wild boar belly. You gotta cure it and then you gotta smoke it. To cure it you need pink salt (Prague powder) which can be hard to come by sometimes. http://ruhlman.com/2010/10/home-cured-bacon-2/ There's a thread about it here somewhere too.
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Jan 9, 2015 15:20
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