|
Efexeye posted:that's kale gently caress. man, how far the 80s garnish has come. 
|
#
?
Oct 9, 2015 05:00
|
|
|
|
| # ? May 25, 2024 01:24 |
|
|
I don't know what it is about kale. All of a sudden Manhattan is kale and quinoa as far as the eye can see.
|
|
#
?
Oct 9, 2015 05:14
|
|
|
It took me a while to figure out that this wasn't eggplant.
|
|
#
?
Oct 9, 2015 05:19
|
|
|
Data Graham posted:I don't know what it is about kale. All of a sudden Manhattan is kale and quinoa as far as the eye can see. https://www.youtube.com/watch?v=WcI7jgkwdCM
|
|
#
?
Oct 9, 2015 05:29
|
|
|
E: Never mind.
|
|
#
?
Oct 9, 2015 05:37
|
|
|
What's the yellow stuff?
|
|
#
?
Oct 9, 2015 05:59
|
|
|
It's supposed to be mussels.
|
|
#
?
Oct 9, 2015 06:03
|
|
|
 
|
|
#
?
Oct 9, 2015 07:11
|
|
|
Those toenails make me gag even though I know they're just onion.
|
|
#
?
Oct 9, 2015 08:27
|
|
|
Data Graham posted:I don't know what it is about kale. All of a sudden Manhattan is kale and quinoa as far as the eye can see. Yeah, both are even getting popular in Australia, even the back waters of WA. I tried kale for the first time a couple of months ago, it's alright. People have been recommending quinoa for vege burger patties around a lot too.
|
|
#
?
Oct 9, 2015 09:13
|
|
|
People are starting to care about nutrition again. It's actually a good thing. The problem is the concept of "superfoods". That one singular thing is far better than everything else so you should eat a bunch of it and less of the rest. People argue over which is better for you: kale or spinach? Quinoa or brown rice? When in reality, it doesn't really matter because they all have their own benefits, or lack of. It's variety that's important. Things like kale, quinoa, goji berries, acai, etc have all been marketed as superfoods so people fall for it and get completely obsessed with them.
|
|
#
?
Oct 9, 2015 11:01
|
|
|
Picnic Princess posted:People are starting to care about nutrition again. It's actually a good thing. The problem is the concept of "superfoods". That one singular thing is far better than everything else so you should eat a bunch of it and less of the rest. People argue over which is better for you: kale or spinach? Quinoa or brown rice? When in reality, it doesn't really matter because they all have their own benefits, or lack of. It's variety that's important. Things like kale, quinoa, goji berries, acai, etc have all been marketed as superfoods so people fall for it and get completely obsessed with them.
|
|
#
?
Oct 9, 2015 11:41
|
|
|
Data Graham posted:I don't know what it is about kale. All of a sudden Manhattan is kale and quinoa as far as the eye can see. It's been kale and quinoa everything here for like 5 years now and I live in amish country, I refuse to believe manhattan is that far behind us
|
|
#
?
Oct 9, 2015 11:53
|
|
|
Forgall posted:And people from countries where those things are staple foods get hosed because those are now sold to westerners at prices they can't afford. Further proof that you can't do anything (even eat a healthy diet) without loving over someone from another country.
|
|
#
?
Oct 9, 2015 12:21
|
|
|
Forgall posted:And people from countries where those things are staple foods get hosed because those are now sold to westerners at prices they can't afford. Yeah, one of the things that stopped me being interested in quinoa. But they're growing it in Tas, and started to grow it in WA now. I wish people liked Mexican and Vietnamese food here just as much as they jump on the 'superfoods' hype. I can get all the kale and quinoa I want, but not decent mexican or Viet foods.
|
|
#
?
Oct 9, 2015 12:35
|
|
|
https://www.youtube.com/watch?v=e2tF-aKiPAM Have some fake cabbage, beware asian food.
|
|
#
?
Oct 9, 2015 13:13
|
|
|
Ignimbrite posted:Those toenails make me gag even though I know they're just onion. They'll look much worse once they've baked. All translucent and maybe some caramelization.  (I am not saying this is AFP. This is my ambrosia when done right.)
|
|
#
?
Oct 9, 2015 14:55
|
|
|
Minarchist posted:
You're on electric burners so you have an automatic disadvantage. Here's my tips: I'm phoneposting so it's hard to see, but if that's a non stick wok, throw it out and get a carbon steel one. You need to get the wok and the oil smoking hot before you add anything, and nonstick coatings will degrade and poison you at such high temps. Cook in small batches, and cut your chicken smaller. This will help prevent a soupy mess. I wouldn't cook more than one breast's worth at a time. So cook your chicken in batches, putting the cooked stuff aside in bowls, then cook the vegetables briefly at the end and add the chicken back last along with any sauce.
|
|
#
?
Oct 9, 2015 16:20
|
|
|
Pham Nuwen posted:You're on electric burners so you have an automatic disadvantage. Here's my tips: I wouldn't get carbon steel pan unless you have a high BTU gas range. You really need a burner underneath a carbon steel wok big enough for the flame to run up the sides. Carbon steel sheds heat too quickly for it to be useful on a lower heat source, also more likely to warp, making it less useful on an electric range in the end. Better off getting cast iron and taking the time for it to get hot. A stainless pan is good for searing OTOH instead, but lovely for frying eggs, noodles and rice so it often can't do the whole job of a wok or stirfrying. Because I don't have a decent range right now, I usually have both a 10" stainless pan going for browning meats or some veg, and a 10-12" cast iron skillet running at the same time for some other things like eggs,other veg that won't fit, or noodles or rice, mixing the contents of each at the end. In older days I had a carbon steel wok and a huge "wok burner" on a 900mm gas range oven and life was better. E: poo poo, this isn't GWS. Fo3 has a new favorite as of 16:50 on Oct 9, 2015 |
|
#
?
Oct 9, 2015 16:40
|
|
|
Number 1 Sexy Dad posted:gently caress. man, how far the 80s garnish has come. [squish]
|
|
#
?
Oct 9, 2015 18:02
|
|
|
My wok is non-stick and it works just fine, learn to cook
|
|
#
?
Oct 9, 2015 18:07
|
|
|
Crossposting from the YOSPOS pics thread.
|
|
#
?
Oct 9, 2015 19:46
|
|
|
PCOS Bill posted:My wok is non-stick and it works just fine, learn to cook I swore off non-stick when I learned that at high temperatures the fumes from it can kill small birds.
|
|
#
?
Oct 9, 2015 20:33
|
|
|
Tasteful Dickpic posted:Crossposting from the YOSPOS pics thread.  is that the result of someone drinking too much Bacardi, barfing into a glass and then cramming a banana in it
|
|
#
?
Oct 9, 2015 21:55
|
|
|
Tasteful Dickpic posted:Crossposting from the YOSPOS pics thread. Looks like... LOOSE CORN!
|
|
#
?
Oct 9, 2015 22:03
|
|
|
Mexican Deathgasm posted:I swore off non-stick when I learned that at high temperatures the fumes from it can kill small birds. Are you a small bird?
|
|
#
?
Oct 9, 2015 22:11
|
|
|
Mexican Deathgasm posted:I swore off non-stick when I learned that at high temperatures the fumes from it can kill small birds. You know that Teflon coating doesn't start to degrade until it is heated to over 500° Fahrenheit and only creates fumes noxious enough to affect humans at temperatures over 650° Fahrenheit? It's pretty easy to cook with non stick pans without killing yourself or your pets.
|
|
#
?
Oct 9, 2015 23:02
|
|
|
If it is possible for an object to harm a small bird, you won't find it in my home, much less my kitchen, thank you very much.  
|
|
#
?
Oct 9, 2015 23:08
|
|
|
Number 1 Sexy Dad posted:If it is possible for an object to harm a small bird, you won't find it in my home, much less my kitchen, thank you very much. There are very few objects that CAN'T harm a small bird
|
|
#
?
Oct 9, 2015 23:48
|
|
|
I hate to agree with Bill on anything, but seriously. There's very little wrong with non stick stuff for most everyday uses.
|
|
#
?
Oct 9, 2015 23:58
|
|
|
PCOS Bill posted:There are very few objects that CAN'T harm a small bird Personally, I wouldn't cook with anything that DIDN'T harm a small bird. Source: I test all my new cookware by bludgeoning a small bird to death
|
|
#
?
Oct 10, 2015 00:17
|
|
|
Is cooking considered harm
|
|
#
?
Oct 10, 2015 00:37
|
|
|
Leaving a Teflon pan gently fuming is a great way to kill off household pests #lifehack
|
|
#
?
Oct 10, 2015 01:40
|
|
|
SLOSifl posted:Leaving a Teflon pan gently fuming is a great way to kill off household pests #lifehack What about lovely roommates? Also I plan on getting a good steel wok at some point. The stir fry looked soupier than it was once I cooked it down a bit more, making a cornstarch ginger glaze helped a lot.
|
|
#
?
Oct 10, 2015 02:18
|
|
|
Minarchist posted:What about lovely roommates? Get your own place, problem solved
|
|
#
?
Oct 10, 2015 03:02
|
|
|
A friend linked me this a few minutes ago. https://www.youtube.com/watch?v=5K0sFKg7M4s I have stared into the abyss.
|
|
#
?
Oct 10, 2015 03:45
|
|
|
tribbledirigible posted:They'll look much worse once they've baked. All translucent and maybe some caramelization. Man, nothing can make me hungry like the smell of cooking onions.
|
|
#
?
Oct 10, 2015 06:05
|
|
|
Minarchist posted:What about lovely roommates? "Hey, guys, don't touch this." [roommates touch pan] [hit roommate with pan, roommate dead, choose more compliant roommate]
|
|
#
?
Oct 10, 2015 06:30
|
|
|
tribbledirigible posted:They'll look much worse once they've baked. All translucent and maybe some caramelization. Not even, baking will just make them look dry and burnt. Though I'd love to see the After pic.
|
|
#
?
Oct 10, 2015 06:30
|
|
|
|
| # ? May 25, 2024 01:24 |
|
|
cash crab posted:"Hey, guys, don't touch this." I was hoping more for the chemical warfare route. Also I live alone now, so there's no one to  but myself.
|
|
#
?
Oct 10, 2015 06:34
|
|