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Drifter posted:What he said was so hyperbolic and sarcastic it's pretty silly to think he was being literal. Of COURSE you can't label frosted flakes as having ten calories a serving and that it's made from chicken tenders and pvc pipe. Ah, no that is exactly where he is wrong. The leading rule in labeling is that it can not mislead the consumer. Honestly, if this was something that you do for a living you would see why it gets pretty pedantic. I'm not trying to be a bitch here, but I spend a hell of a lot of time working with my labeling team, my marketing team and my vendor partners to label properly. It has to be accurate down to the size of the font. Really.
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Aug 9, 2015 07:04
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Drifter posted:What he said was so hyperbolic and sarcastic it's pretty silly to think he was being literal. Of COURSE you can't label frosted flakes as having ten calories a serving and that it's made from chicken tenders and pvc pipe. Oh and also, serving sizes are regulated by the FDA. You can't artificially minimize them. The more you know....
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Aug 9, 2015 07:07
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^ - brb, gonna go eat my 4 oz labelled serving of ice cream. Thankfully it's only lightly sweetened.Roxy Rouge posted:Ah, no that is exactly where he is wrong. The leading rule in labeling is that it can not mislead the consumer. Honestly, if this was something that you do for a living you would see why it gets pretty pedantic. I'm not trying to be a bitch here, but I spend a hell of a lot of time working with my labeling team, my marketing team and my vendor partners to label properly. It has to be accurate down to the size of the font. Really. Label is that little nutrition box as well as the advertising surrounding the product. Confusion and obfuscation are the primary selling tactic used by companies to purchase their food product over another. Kudos if your company doesn't do that. Drifter fucked around with this message at 07:19 on Aug 9, 2015 |
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Aug 9, 2015 07:17
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Drifter posted:What he said was so hyperbolic and sarcastic it's pretty silly to think he was being literal. Of COURSE you can't label frosted flakes as having ten calories a serving and that it's made from chicken tenders and pvc pipe. I enjoy my fat free, naturally sweetened, all-grain frosted flakes thank you very much. I am certain with that many modifiers on it that it has to be good for me to consume on a constant basis.
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Aug 9, 2015 13:44
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Have a bunch of celery greens lying around. Any of you ever try to make pesto with them? I'm wondering if I should blanch the leaves first and/or possibly cut it with honey to take out some of the bitterness.
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Aug 9, 2015 15:09
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exquisite tea posted:Have a bunch of celery greens lying around. Any of you ever try to make pesto with them? I'm wondering if I should blanch the leaves first and/or possibly cut it with honey to take out some of the bitterness. I honestly don't know how celery pesto would turn out. You're definitely right about that bitterness.
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Aug 9, 2015 17:04
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Captainsalami posted:Hey guys, having a slight lack of funds recently so looking to eat on the cheap without dying. What would you guys recommend? I have access to a shitload of white rice saved from a purchase a good year ago and sealed in a large tupperware container. I just don't wanna have huge sodium issues from say, ramen or lack of nutrition. My spice rack is well stocked if that helps. Been making this as my regular starch for two months now: https://www.youtube.com/watch?v=hHYmOefRNLk All included, it runs me ~$1.25-$1.75 CAD for four servings- and I'm not even buying bulk rice; just the two pound bags. Best served warm, but not hot; you can let it sit. Additions/substitutions: - Miso paste (I use 1tbsp./5oz.) - Sriracha (not recommended, but I've done it) - Pork product of choice - Napa cabbage - Bell pepper - Mushrooms 
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Aug 10, 2015 06:11
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THE MACHO MAN posted:Hey so I am going for stripers (and blues) tonight. Any recipe recommendations for striper? I've never actually cooked it before. I'm guessing you know more than me about scaling it and cleaning it, but uhh you want to do those. Fins, tail, and gills off, head on. Rub it with olive oil outside and in, give it whatever spices you like (but not too much/many, the point is to taste the fish), and throw it in a very hot oven. I do it on a rimmed sheet covered with foil, but you could also use a pan or cast-iron or whatever. While it's cooking, look up on youtube how to take it apart. You don't have to watch a video about bass specifically, they're all put together the same way (but bass is easier because the bones are bigger). Your goal is to end up with two filets, and then you can pick the rest clean. I am a shameful goon so I set the filets aside, then get fish bits up to my elbows while I clean every bone and swoon over the tail/collar/cheeks. Then I wash my hands so I can pretend to be a civilized human while I go serve the filets. If you ever have extra, feel free to hook me up out of gratitude. . . .
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Aug 10, 2015 14:31
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i like nice words
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So I just read an article about carbon steel pans in the latest issue of cooks illustrated and how they are the best thing ever. Slick as non stick, good even heating, but faster and lighter than cast iron, etc. Their winner was some 12 inch model for less than $50. I've never cooked with one of these pans, but they make it sound like it does it all. Are they really as good as they make it sound?
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Aug 10, 2015 16:41
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I have a carbon steel wok that I love but that's all I know
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Aug 10, 2015 16:56
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CzarChasm posted:So I just read an article about carbon steel pans in the latest issue of cooks illustrated and how they are the best thing ever. Slick as non stick, good even heating, but faster and lighter than cast iron, etc. Their winner was some 12 inch model for less than $50. I've never cooked with one of these pans, but they make it sound like it does it all. Are they really as good as they make it sound? Place I used to work at used carbon steel pans exclusively for doing omelets in. I'm not sure what brand they were, but once seasoned up they were as non-stick as Teflon. New cooks to the station it took them a little bit to get used to how quick the pans heated up.
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Aug 10, 2015 17:26
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I have a ghost pepper plant with several peppers in varying stages of ripeness – two that are ready to be picked, three or four that are still green, and at least a dozen that are just beginning to form. My goal is to eventually make some hot sauce with them, but I need to reach a critical mass of peppers before I can do so... I don't want to make the sauce in batches of two peppers at a time. Can I just freeze them until I'm ready to use them, or is that going to damage their flavor/heat somehow?
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Aug 10, 2015 17:43
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I finally have some chicken parts saved up, three frozen carcass and 6 frozen whole wings , and wanted to make broth for the congee I want to make tonight. What else do I need and how do I make this happen. I haven't ever made a broth before.
goodness fucked around with this message at 20:20 on Aug 10, 2015 |
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Aug 10, 2015 20:16
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goodness posted:I finally have some chicken parts saved up, three frozen carcass and 6 frozen whole wings , and wanted to make broth for the congee I want to make tonight. What else do I need and how do I make this happen. I haven't ever made a broth before. http://www.seriouseats.com/recipes/2014/10/best-rich-easy-white-chicken-stock-recipe.html
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Aug 10, 2015 20:38
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I'm contemplating making some powdered vinegar mostly because I love salt and vinegar chips so much. Anyone have any actual use for it other than putting it on popcorn or as a pseudo condiment?
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Aug 10, 2015 23:08
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You can use it to lower PH when canning, though I normally just use citric acid for that.
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Aug 10, 2015 23:10
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kedo posted:I have a ghost pepper plant with several peppers in varying stages of ripeness – two that are ready to be picked, three or four that are still green, and at least a dozen that are just beginning to form. My goal is to eventually make some hot sauce with them, but I need to reach a critical mass of peppers before I can do so... I don't want to make the sauce in batches of two peppers at a time. If you're planning on making something like a sambal with them, you could just throw them in vinegar and keep them in the fridge. They'll keep more or less indefinitely and if you're going to be putting them in vinegar in the sauce anyway you won't be loving with the flavour or texture at all.
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Aug 10, 2015 23:27
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Paper With Lines posted:I'm contemplating making some powdered vinegar mostly because I love salt and vinegar chips so much. Anyone have any actual use for it other than putting it on popcorn or as a pseudo condiment? How are you planning on doing this? I found a guide online but I'm curious how you're gonna do it, as I'd love to make something similar with malt vinegar.
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Aug 10, 2015 23:36
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I just got a bialetti non-stick ceramic pan. Washed it before cooking. Cooked some chicken on it and while doing it I noticed a nasty plastic smell. I moved the handle a little further away from the flame and the smell seemed to have stopped. Can I still eat the chicken?
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Aug 11, 2015 00:01
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Mr. Wiggles posted:In America, you can label anything anything! Freedom! Kobe beef sliders!
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Aug 11, 2015 01:33
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 Are these shrimp going to kill me? Been in the fridge for 3 days. Don't smell bad.
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Aug 11, 2015 01:39
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Ron Jeremy posted:
If they are not slimy and don't have a strong fishy smell they are probably ok, three days is about the max for shell on shrimp in the fridge.
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Aug 11, 2015 02:02
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Can fish sauce be a substitute for anchovies in a soup? I don't really want to buy anchovies just because I'll have to find a use for the rest of them, but I have fish sauce already.
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Aug 11, 2015 02:09
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You can buy anchovy paste in a tube like tomato paste and keep it in the fridge
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Aug 11, 2015 02:25
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Jyrraeth posted:Can fish sauce be a substitute for anchovies in a soup? I don't really want to buy anchovies just because I'll have to find a use for the rest of them, but I have fish sauce already.
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Aug 11, 2015 02:28
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Invisible Ted posted:How are you planning on doing this? I found a guide online but I'm curious how you're gonna do it, as I'd love to make something similar with malt vinegar. I'm probably going to do that one where I put some vinegar in a pot, then put in baking soda and keep stirring more in until it stops reacting, then boil it down and dry it out. I think I settled on this one but only on a stove top instead of in a microwave. http://www.instructables.com/id/Sodium-Acetate/
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Aug 11, 2015 03:26
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How do you stick that onto popcorn? Mix it into some oil/butter liquid and mix it in? Pouring any amount of water over fresh popcorn leads to sad, melty things. 
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Aug 11, 2015 05:15
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I'll keep an eye out for the anchovy paste tube. I think I'll get enough use out of it. SubG posted:It really depends on what the anchovies are doing in the soup. They're not really flavour equivalent, but if you were just adding some minced anchovy or anchovy paste for umami then it'll probably work out. I'll be using it mostly for the umami, yes. I'm phone posting but I was thinking of making a fagioli soup that was posted recently-ish in the cooking for cheap thread (phone posting, I'll edit the link later. edit: here) and anchovies was listed as a suggested addition. I'm just not super familiar with anchovies. I do have parmesan rinds, though, for a different kind of umami so I might be OK leaving it out entirely. Jyrraeth fucked around with this message at 06:11 on Aug 11, 2015 |
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Aug 11, 2015 05:30
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Fish sauce should work, but your local grocery probably has anchovy paste in tube form.
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Aug 11, 2015 06:50
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Yeah you can use fish sauce, anchovy, bacon, tamari, maggi sauce or whatever for umami. All my recipes just include options as a note to myself for whatever I have on hand to make bean and/or veg meals less boring. I just happened to have left over anchovies from whatever I bought them for, so I used that last time I made fagioli and liked the result and noted it. Fo3 fucked around with this message at 07:40 on Aug 11, 2015 |
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Aug 11, 2015 07:36
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Drifter posted:How do you stick that onto popcorn? Mix it into some oil/butter liquid and mix it in? The end result is a powder.
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Aug 11, 2015 14:38
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Jan posted:How well does pork sirloin roast hold up to slow cooking? I grabbed some on special and I was thinking to make Serious Eats's chile verde recipe using it. So far, the answer seems to be "not very well". Especially finding out that the boneless-looking roast is actually quite boneful and having to debone an unfamiliar cut...  When I first made the recipe using pork shoulder, it resulted in terrific, tender meat that just pulled apart by itself. This time around, I actually chucked in a mix of shoulder and roast meat, since I had quite a bit more liquid than expected... But I'm up to 3 hours of stewing (1 last night, 2 this morning) and it doesn't seem to be getting tender. Is it because I basically interrupted cooking to dump it in the fridge? Should I leave it to stew some more? e: welp, to answer my own question, an extra hour of stewing did the trick. The roast isn't as tender as the shoulder, and honestly doesn't taste that good in this recipe, so I'll stick to shoulder next time and keep roast for a braise or something else. Jan fucked around with this message at 16:13 on Aug 11, 2015 |
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Aug 11, 2015 15:32
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You could try roasting a roast. How were you slow cooking it?
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Aug 11, 2015 16:16
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SubG posted:Freezing peppers is fine- Thanks much! I didn't think of putting them in vinegar. Most of the recipes I'm looking at call for at least some vinegar anyways, so this could work out well. And as an added benefit, I'd have some spicy vinegar to do... something with!
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Aug 11, 2015 16:25
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Chemmy posted:Fish sauce should work, but your local grocery probably has anchovy paste in tube form. oooh, good one, I'm out of anchovy paste for a loooong while. That stuff is so great, especially in spaghetti meat sauces! Thanks for bringing it up
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Aug 11, 2015 16:33
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Jan posted:So far, the answer seems to be "not very well". Especially finding out that the boneless-looking roast is actually quite boneful and having to debone an unfamiliar cut... Pork loin really isn't a slow cooking till it falls apart kind of cut. It's got that fat cap on top, but overall is pretty lean. I usually score the fat cap and sear it all around, making sure it's extra crispy and brown on top. Then roast it at high heat until a hair before 140°, let it rest, then slice.
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Aug 11, 2015 18:50
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AVeryLargeRadish posted:http://www.seriouseats.com/recipes/2014/10/best-rich-easy-white-chicken-stock-recipe.html Turned out clean tasting but I don't think I put enough chicken in. Is there anything I can do to add more chicken to it?
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Aug 11, 2015 18:56
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make sure to check the note above the recipe Note: 4 pounds of chicken for the 4 quarts of water here is the minimum I've found that will produce a good, flavorful stock; packing in even more chicken, up to 8 pounds per 4 quarts, will yield an even richer, deeper stock. Different parts of the chicken will contribute different amounts of gelatin to the stock. Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor with lots of gelatin. If, even after being fully refrigerated, your stock still looks thin like water, add the gelatin solution below. Feel free to add other herbs, such as fresh thyme or bay leaves.
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Aug 11, 2015 19:02
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Cavenagh posted:How were you slow cooking it? At 225F, in a crockpot with the lid slightly ajar, exactly as per the recipe. Robo Boogie Bot posted:Pork loin really isn't a slow cooking till it falls apart kind of cut. It's got that fat cap on top, but overall is pretty lean. I usually score the fat cap and sear it all around, making sure it's extra crispy and brown on top. Then roast it at high heat until a hair before 140°, let it rest, then slice. Yeah, there also was some marbling near the bone but you're right, it's pretty lean otherwise. That'll teach me to trust the grocery store butcher over my judgment. I just felt too lazy to haul over to my local butcher for shoulder, and with the special on the roast, it was just $5 CAD for a 3lb chunk, so I figured why not. e: Loving this chile verde recipe anyhow, but next time I won't add any stock, as both times I did it so far, I ended up with far more liquid than I'd like. Seems to be a common issue in the comments as well. I took out the meat and boiled it over an hour with a tablespoon of masa harina to thicken and reduce it. Jan fucked around with this message at 20:48 on Aug 11, 2015 |
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Aug 11, 2015 20:43
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kedo posted:Thanks much! I didn't think of putting them in vinegar. Most of the recipes I'm looking at call for at least some vinegar anyways, so this could work out well. And as an added benefit, I'd have some spicy vinegar to do... something with! I do this because my habs always seem slightly prone to alternaria infection (that's the black fuzzy fungus that you can find inside the pods even when the pepper looks intact), so I always take off the stem end to let me inspect the peppers for infection, and I assume that if peppers have fungal spores that haven't germinated yet getting the vinegar in there sooner will help prevent spoilage. This is something that seems to be a problem with my C. chinense peppers (habs, bhuts, scorps, and so on) but I've never had any problems e.g. drying my Thai birds (or other C. annuum peppers) whole, even when they're all packed together in the same raised bed.
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Aug 11, 2015 23:41
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