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Turkeybone posted:http://www.huffingtonpost.com/2012/03/13/eliminating-garlic-smell_n_1341413.html
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Jul 24, 2015 18:18
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SubG posted:Follow the reference links and you'll find out that the source of that explanation is pure speculation on the part of an about.com editor. That doesn't mean it's wrong...but this is one of those subjects that comes up every so often and nobody can ever dig up any hard science to support any theory (e.g. a 2006 story from NPR, a 2009 bit from the Science Times feature of The New York Times, and a 2013 post from a Scientific American blog). It feels wrong to me because I don't buy the idea of sulphur particles sticking to the steel. Were that the case, the steel should smell like sulphur, right? Seems more likely that there's some kind of exchange of electrons causing the sulphur molecules to lose their grip/charge. And now you see why I'm not a scientist.
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Jul 24, 2015 18:44
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Flash Gordon Ramsay posted:It feels wrong to me because I don't buy the idea of sulphur particles sticking to the steel. Were that the case, the steel should smell like sulphur, right? Seems more likely that there's some kind of exchange of electrons causing the sulphur molecules to lose their grip/charge. The surface of stainless steel has a higher oxygen content than non-corrosion resistant steel. My first hypothesis would be that those smelly ions are reduced by free oxygen at the surface, rendering them inert. This is a very superficial metallurgist's guess at what's going on. I'm almost positive it's significantly more complex than that.
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Jul 24, 2015 18:49
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Gonna make kimchi for the first time tonight. Any advice from anyone or bomb-rear end recipes? So far I'm just going to follow this recipe. http://www.seriouseats.com/recipes/2013/01/mother-in-laws-signature-kimchi-from-the-kimchi-cookbook-recipe.html
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Jul 24, 2015 20:02
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And if you don't have a stainless steel sink, they actually make these: http://www.amazon.com/Amco-8402-Rub...nless+steel+bar or http://www.amazon.com/Norpro-1097-Odor-Remover/dp/B000PS9Z4E/ref=pd_sim_79_1?ie=UTF8&refRID=048N087BWET7JR964KK7
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Jul 24, 2015 20:09
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I have a ~4.5 lb pork sirloin roast defrosting in the fridge for tomorrow. I'd like to prepare it on the grill, as the weather tomorrow is supposed to be about perfect. No dietary restrictions, and I think I can get most any ingredients I need here, and in fact I'd like a recipe that might push me to do something less traditionally Midwestern. Any suggestions?
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Jul 24, 2015 20:32
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revdrkevind posted:Quickie complaint: On a scale of one to white people, how pissed should I be if a restaurant is pre-prepping potatoes and sausage and leaving them uncovered in the window, then shoveling that over to customer plates? Do they earn extra points if the window is within spitting distance from the front door? Are they in a hotel pan or something? As long as everything's being kept at a proper temperature, that's just one of those things that seems gross but isn't actually any worse than what you'd see in the restaurant's kitchen. I do, however, deeply disagree with sausage not being cooked to order. That poo poo's gotta be real rubbery.
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Jul 25, 2015 17:51
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bartlebee posted:Gonna make kimchi for the first time tonight. Any advice from anyone or bomb-rear end recipes? So far I'm just going to follow this recipe. http://www.seriouseats.com/recipes/2013/01/mother-in-laws-signature-kimchi-from-the-kimchi-cookbook-recipe.html Maangchi is always a great guide for korea foods. http://www.maangchi.com/recipe/napa-cabbage-kimchi One tip though, always give your veg a taste after the post-salting rinsing step since depending on the size of your cabbage and the fineness of your particular salt, your cabbage might absorb more salt than maangchi's did. It says to rinse 3 times but you should rinse more if it's still very salty tasting, as you'll be adding back in more salt through the fish sauce. Don't rinse off all the salt or anything, just if it is already tasting a bit too salty after the rinse step, it's only going to be saltier after applying the paste. Lawnie posted:I have a ~4.5 lb pork sirloin roast defrosting in the fridge for tomorrow. I'd like to prepare it on the grill, as the weather tomorrow is supposed to be about perfect. No dietary restrictions, and I think I can get most any ingredients I need here, and in fact I'd like a recipe that might push me to do something less traditionally Midwestern. Any suggestions? Speaking of maangchi, this is super tasty, usually done with fattier pork but since it's sliced thinly and grilled quickly it should work with the leaner cut too: http://www.maangchi.com/recipe/dwaejibulgogi Slicing it thinly and making Vietnamese style grilled pork skewers would also be good, made into noodle bowls or rice paper rolls: http://www.goonswithspoons.com/Vietnamese_Grilled_Meat_(Th%E1%BB%8Bt_n%C6%B0%E1%BB%9Bng)
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Jul 25, 2015 18:17
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mich posted:Maangchi is always a great guide for korea foods. Lettuce wraps sound perfect, thanks dude! I always like when I can make something that's easy to assemble from ingredients I can keep separate. Bachelor life.
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Jul 25, 2015 18:36
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mich posted:Maangchi is always a great guide for korea foods. This looks legit, so this is what the girlfriend and I are going with. For the pepper flakes, would it be okay to prepare my own? I do homemade chili powder for chili, so I imagine it would be a similar process. I only ask because even at the Asian market, the chili flakes were like, $3.50 per cup even though dried peppers are crazy cheap. Any advice? I have eight pounds of cabbage in my apartment and I'm strangely excited about this. I might post a thread about kimchi when we start it on Monday. bartlebee fucked around with this message at 22:28 on Jul 25, 2015 |
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Jul 25, 2015 22:22
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Cavenagh posted:Chicken Adobo (this is April Bloomfield's version.) Again, delicious. I made this, it turned out great but I think I'll go with a little less vinegar and add a pinch of salt next time, maybe I'll replace some of the vinegar with chicken stock. Anyway, thanks for the recipe. 
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Jul 25, 2015 22:26
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bartlebee posted:This looks legit, so this is what the girlfriend and I are going with. For the pepper flakes, would it be okay to prepare my own? I do homemade chili powder for chili, so I imagine it would be a similar process. I only ask because even at the Asian market, the chili flakes were like, $3.50 per cup even though dried peppers are crazy cheap. Any advice? I would be wary about preparing your own unless you're sure you have the right kind of dried Korean red chile. Because you want to use a lot of pepper flakes for the flavor, having the wrong kind of pepper will make it taste quite different as well as potentially making your kimchi overly spicy. The pepper that is used is not too spicy so that you can use a lot of it for more pepper flavor. There are different types of Korean pepper flakes/powder too, so watch out for that. Maangchi explains it here: http://www.maangchi.com/ingredient/hot-pepper-flakes
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Jul 26, 2015 07:16
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mich posted:I would be wary about preparing your own unless you're sure you have the right kind of dried Korean red chile. Because you want to use a lot of pepper flakes for the flavor, having the wrong kind of pepper will make it taste quite different as well as potentially making your kimchi overly spicy. The pepper that is used is not too spicy so that you can use a lot of it for more pepper flavor. We'll do a second run at the market then. Thanks!
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Jul 26, 2015 09:53
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mich posted:I would be wary about preparing your own unless you're sure you have the right kind of dried Korean red chile. Because you want to use a lot of pepper flakes for the flavor, having the wrong kind of pepper will make it taste quite different as well as potentially making your kimchi overly spicy. The pepper that is used is not too spicy so that you can use a lot of it for more pepper flavor. I'm with Mich here, I accidentally made like 20 lbs of kimchi with the wrong kind of Chile once and it was just... Weird and bad
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Jul 26, 2015 14:17
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bartlebee posted:I have eight pounds of cabbage in my apartment and I'm strangely excited about this Make some Sauerkruat, too!
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Jul 26, 2015 17:55
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I've been putting potatoes in my omelettes lately instead of on the side and it's delicious, but I feel like it almost ceases being an omelette at this point. How do you guys feel about the idea of potatoes in omelettes and why don't I ever see people doing this?
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Jul 26, 2015 18:59
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on the side, inside, it all tastes the same once they're both in your mouth. I don't think there's anything special happening chemically if you add potatoes to the omelette. Unless you mean you're adding raw potato in which case I don't see how they're cooking before the egg is done and then they're unable to brown.
Bald Stalin fucked around with this message at 20:10 on Jul 26, 2015 |
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Jul 26, 2015 20:06
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EAT THE EGGS RICOLA posted:I'm with Mich here, I accidentally made like 20 lbs of kimchi with the wrong kind of Chile once and it was just... Weird and bad Are jarred kimchi pastes any good?
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Jul 26, 2015 20:45
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Armchair Calvinist posted:
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Jul 26, 2015 20:52
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NESguerilla posted:I've been putting potatoes in my omelettes lately instead of on the side and it's delicious, but I feel like it almost ceases being an omelette at this point. How do you guys feel about the idea of potatoes in omelettes and why don't I ever see people doing this? I think the spanish (i.e. from spain) do this and they call it a tortilla. They're usually pretty thick though. https://en.wikipedia.org/wiki/Spanish_omelette I've never had one, but looking at the wikipedia page I severely regret that.
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Jul 26, 2015 21:08
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Flash Gordon Ramsay posted:Are jarred kimchi pastes any good? Depends on the brand? I've had okay luck with them. They're good in stirfrys too.
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Jul 26, 2015 21:12
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kalstrams posted:So, I saw this and it looked so mind-bogglingly amazing that I got everything to cover the salad department with and some minced meat. I have regular student kitchen available, no grill or fancy stuff - how should I go about preparing the mince? I'm looking for some simple recipe, meat is 50/50 pork and beef mix with <20% fat. When you say student kitchen, do you mean like a hotplate and a pan? I'd burg it. A nice thick patty with breadcrumb and egg binder. Rest it on half a toasty bun to soak up those runaway slaw drips. http://www.food.com/recipe/beef-n-pork-burgers-81019 (one could safely eliminate the majoram and parsley if we'll be covering it in lovely slaw, I beleive) Except where it says grill, get the pan very lightly greased with a few drops of high-temp oil such as canola and screamin hot, then sear both sides of your patty for a minute or two each. Reduce temp and cook on medium / medium low until desired doneness (an internal temperature of 160 for ground meat for USDA safety. A 20bx digital instant read probe thermometer can help you there if you are unsure). That should do 'er, post pics. Suspect Bucket fucked around with this message at 04:00 on Jul 27, 2015 |
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Jul 27, 2015 03:55
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Suspect Bucket posted:When you say student kitchen, do you mean like a hotplate and a pan? I'd burg it. A nice thick patty with breadcrumb and egg binder. Rest it on half a toasty bun to soak up those runaway slaw drips.  so this was the first burger I made in my life. This is the result: I find it 
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Jul 27, 2015 05:28
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Recipes that add bread into meatballs do that mainly for moisture retention and added structure for the meat, right? What do I substitute if I can't add bread anymore for 'carb' reasons or whatever? Minced onion or bell pepper work really well for the moisture/flavor stuff, but what would then be good for (I guess) the structure stuff? Julienned cabbage, carrots? Nothing?
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Jul 27, 2015 15:51
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Any general tips for taking the "edge" off of cruciferous veggies like rutabaga, kohlrabi etc. if you want to incorporate them into sweeter dishes?
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Jul 27, 2015 16:03
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Drifter posted:Recipes that add bread into meatballs do that mainly for moisture retention and added structure for the meat, right? What do I substitute if I can't add bread anymore for 'carb' reasons or whatever? Minced onion or bell pepper work really well for the moisture/flavor stuff, but what would then be good for (I guess) the structure stuff? Julienned cabbage, carrots? Nothing? Finely shredded cabbage and some egg to hold things together work well.
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Jul 27, 2015 17:21
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exquisite tea posted:Any general tips for taking the "edge" off of cruciferous veggies like rutabaga, kohlrabi etc. if you want to incorporate them into sweeter dishes? My mom makes mashed rutabaga all the time and I never noticed any "edge" to the flavor. They're basically like whipped potatoes, butter and milk/cream included. Don't know if that works for your desired application, though.
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Jul 27, 2015 17:51
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Software for keeping recipes/creating shopping lists? Preferably something PC/IOS that I can sync?
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Jul 27, 2015 18:46
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Drifter posted:Recipes that add bread into meatballs do that mainly for moisture retention and added structure for the meat, right? What do I substitute if I can't add bread anymore for 'carb' reasons or whatever? Minced onion or bell pepper work really well for the moisture/flavor stuff, but what would then be good for (I guess) the structure stuff? Julienned cabbage, carrots? Nothing? I've been using dry TVP in place of breadcrumbs for meatloafs, etc. you may need to add more seasoning if you use this method, as TVP itself is pretty bland.
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Jul 27, 2015 19:08
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Drifter posted:Recipes that add bread into meatballs do that mainly for moisture retention and added structure for the meat, right? What do I substitute if I can't add bread anymore for 'carb' reasons or whatever? Minced onion or bell pepper work really well for the moisture/flavor stuff, but what would then be good for (I guess) the structure stuff? Julienned cabbage, carrots? Nothing? What about some kind of oat or something? I think I've seen some recipes replace breadcrumbs with like steel cut oats.
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Jul 27, 2015 19:16
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What goes with a risotto? There's not going to be any meat in it (except for the two slices of diced bacon), the American wants me to serve it with a chicken quarter or something. Should I just serve a light salad first?
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Jul 27, 2015 19:27
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Bob Morales posted:What goes with a risotto? There's not going to be any meat in it (except for the two slices of diced bacon), the American wants me to serve it with a chicken quarter or something. If it was me I'd just say 'more risotto'. Yeah a light salad or a caprese would be good or you could even go with a mixed plate of cheese, olives and cherry tomatoes or something.
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Jul 27, 2015 19:29
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Reason posted:Software for keeping recipes/creating shopping lists? Preferably something PC/IOS that I can sync? I use Wunderlist for shopping/any other type of list. It's not the world's best recipe tool because all it does is lists (ie. there's no place to put cooking instructions), but I have the ingredients for several of my go-to recipes in there so I can remember what I need to pick up at the store without adding it to my main grocery list over and over again. Syncs across pretty much every device/platform you might want.
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Jul 27, 2015 19:29
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kedo posted:I use Wunderlist for shopping/any other type of list. It's not the world's best recipe tool because all it does is lists (ie. there's no place to put cooking instructions), but I have the ingredients for several of my go-to recipes in there so I can remember what I need to pick up at the store without adding it to my main grocery list over and over again. Wunderlist is great for shopping lists, Evernote is great for recipes and stuff (and does lists too).
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Jul 27, 2015 19:32
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Thank you both!
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Jul 27, 2015 19:35
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Bob Morales posted:What goes with a risotto? There's not going to be any meat in it (except for the two slices of diced bacon), the American wants me to serve it with a chicken quarter or something. Seared scallops.
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Jul 27, 2015 20:36
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Reason posted:Software for keeping recipes/creating shopping lists? Preferably something PC/IOS that I can sync? I like paprika. http://paprikaapp.com/ Don't use iOS, but I have a bookmarklet that scrapes recipes, which then sync to my phone/tablet for cooking and shopping. It does cost a little though. I also think the developer posted around here at one point. I know I was in the beta a while ago.
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Jul 27, 2015 20:45
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Given that it's tomato season I'm thinking about making full use of fresh tomatoes. I ofcourse plan to make a simple tomato sauce for pasta dishes and some tomato soup but I can't think of other dishes where fresh tomatoes will make a big difference. Anyone know any other dishes that really benefit from fresh tomatoes? For example, I'm afraid most curries would overpower that herby smell of fresh tomatoes but I could be completely wrong about that.
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Jul 27, 2015 21:43
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BLT's with tomatoes grown from the garden are on an entirely different level than store-bought maters. I had some yesterday.
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Jul 27, 2015 21:54
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Ekster posted:Anyone know any other dishes that really benefit from fresh tomatoes? For example, I'm afraid most curries would overpower that herby smell of fresh tomatoes but I could be completely wrong about that.
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Jul 27, 2015 22:02
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