- bwatts
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really? there's not links to videos on cutting techniques or methods of cutting? smdh
youre not allowed to post those here for obvious reaasons.
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Apr 1, 2015 20:23
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May 25, 2024 15:18
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- Spanish Manlove
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HAILGAYSATAN
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youre not allowed to post those here for obvious reaasons.
lol
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Apr 1, 2015 20:27
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- Spanish Manlove
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HAILGAYSATAN
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Thanks, especially the Nike band. I kinda assumed a lot of that stuff like Pebbles and w.e were trashy. I think a band would be good compared to an app cuz I have a phablet and I don't want to destroy it accidentally running.
I think you can find extremely basic knife tutorials in GWS, but noone is telling anyone how to butcher a chicken or scale a fish or anything as far as I know.
Hell I'd be suprised if there was even like a filet knife tutorial, or anything out of standard chef knifery
Now I'm wondering if the brewing thread is just them obsessing over brewing equipment because I assumed it was going to all me recipe and process advice
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Apr 1, 2015 20:28
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- mags
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I am a congenital optimist.
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i have a bunch of hand-me down pans from parents and stuff bopepper what do you think of that? they are terrible pans but i still have money in my pocket from not buying a useless commodity to improve the quality of time i spend doing a task i rarely enjoy anyway
everyone in the idf must die
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Apr 1, 2015 20:45
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- mags
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I am a congenital optimist.
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this is a good no nonsense salmon filleting tutorial if you know how to fillet one fish you basically know how to fillet them all more or less cutting fish is much more about feeling where the bones are with your knife and keeping along them as closely as possible i have personally cut over a thousand salmon and many other types so feel pretty good about talking cutting fish in detail
https://www.youtube.com/watch?v=ENVpNG8N4IY
they do this for me at the grocery store so i don't have to do it myself
everyone in the idf must die
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Apr 1, 2015 20:46
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- mags
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I am a congenital optimist.
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they're probably better than you think if they've lasted decades. any griswold or wagner cast iron?
i think they were from walmart
everyone in the idf must die
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Apr 1, 2015 20:46
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- mags
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I am a congenital optimist.
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if you don't cook or really like to do it that's fine it's a shame but that's fine i guess it's also fine that you molest barnyard animals but this is god's america and you can do whatever you want
my rear end is normally colored and proportioned
everyone in the idf must die
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Apr 1, 2015 20:49
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- mags
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I am a congenital optimist.
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april fools it's actually doughy white and spotted with red blemishes
everyone in the idf must die
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Apr 1, 2015 20:50
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- mags
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I am a congenital optimist.
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cooking is an almost universally shared task and not investing a modicum of effort into your diet and making the act of cooking more civilized seems foolhardy but hey whatever thanks obama
i cant wait to pan fry some chicken in my lovely pans and torture you with photos of it
everyone in the idf must die
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Apr 1, 2015 20:54
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- Bwee
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i am a really good cook
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Apr 1, 2015 20:54
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- mags
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I am a congenital optimist.
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everyone in the idf must die
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Apr 1, 2015 20:55
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- Bwee
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last night i made flash-fried brussel sprouts and modernist cuisine cacio e pepe (using sodium citrate to emulsify the pecorino to make it a rich velvety sauce)
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Apr 1, 2015 20:57
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- fuck. marry. t-rex
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Do you just have a jar of citric acid? Also what is that process
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Apr 1, 2015 21:00
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- Bwee
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Do you just have a jar of citric acid? Also what is that process
its sodium citrate so it's a white powder/salt. essentially its the same process that kraft and velveeta use to turn crappy fake cheese into meltable cheese, but this way you can turn fancy cheese (gouda, parmesan, blue, whatever) into meltable cheese
http://sciencefare.org/2013/08/14/the-best-macaroni-and-cheese-traditional-vs-modernist/
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Apr 1, 2015 21:01
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- Stormyish
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also it's only been a few hours and we lost bwatts for a month
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Apr 1, 2015 21:02
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- Bwee
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that sounds excellent
i received the modernist cuisine book for christmas once and have barely cracked it open i really should look at it more
the at home one or the real chef one? either way i will buy it from you if you don't use it
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Apr 1, 2015 21:03
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- Bwee
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also it's only been a few hours and we lost bwatts for a month
i really need bwatts to be unprobated so we can moderate this forum togetehr
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Apr 1, 2015 21:03
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- Spanish Manlove
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HAILGAYSATAN
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THAT"S WHAT THAT IS?
I've been to a kraft facility and it was the most unholy place I've ever experienced. So much mayo. So much. uguhguhguhghkuybkakdhgdsas
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Apr 1, 2015 21:04
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- Bwee
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yeah it's REALLY easy and makes amazing mac and cheese (i just adapted it to cacio e pepe), it eliminates any "floury" or "doughy" taste you'd have from a traditional mac and cheese made with a bechamel sauce also you don't have to make a bechamel sauce
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Apr 1, 2015 21:04
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- Bwee
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THAT"S WHAT THAT IS?
I've been to a kraft facility and it was the most unholy place I've ever experienced. So much mayo. So much. uguhguhguhghkuybkakdhgdsas
they usually use sodium phosphate which is harder to get food-grade from the grocery store or online, though we have a big thing of it in lab. sodium citrate works exactly the same but has a SMALL SMALL hint of acidity/sourness that is overcome by the massive amoutn of chees e in the sauce
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Apr 1, 2015 21:06
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- fuck. marry. t-rex
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Do you like shred it and sift some acid into it? Or what lol
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Apr 1, 2015 21:08
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- Bwee
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recipe:
add 12 g (~5 teaspoons) sodium citrate to 1.25 cups water or milk (milk works well for mac and cheese, starchy pasta water works well for other things, etc)
bring to a simmer
drop in a handful of shredded/crumbled cheese
use an immersion blender to mix, mix mix
add more cheese
mix mix mix
etc., until it's thick enough/tastes cheesy enough
pour over pasta
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Apr 1, 2015 21:10
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- Spanish Manlove
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HAILGAYSATAN
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Do you like shred it and sift some acid into it? Or what lol
iirc it was just powders+oil=cheese but I was doing robot things in the warehouse and didn't want to go through the assembly lines more than I had to
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Apr 1, 2015 21:10
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- Bwee
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iirc it was just powders+oil=cheese but I was doing robot things in the warehouse and didn't want to go through the assembly lines more than I had to
yeah the oil is the fake cheese (well like the whey or whatever, cheese food) and the powders are probably sodium phosphate to emulsify the fake cheese oil into a brick of cheese
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Apr 1, 2015 21:11
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May 25, 2024 15:18
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