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Flash Gordon Ramsay posted:Probably 4 or 5 on the Waring? Not sure. Well that'll make the excess batter easier to store, at least. I just learned the hard way that I can only eat one Waring waffle at a time. Which makes this calorie business a little bit less important. Also I got overflow batter all over the outside. What's a good way to clean a Waring Pro? Soap and water right?
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Jan 6, 2016 19:21
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Flash Gordon Ramsay posted:I just realized it says shite sugar. Yeah...that should be white sugar. Well that would have been handy to know a few hours ago. Anybody know what I can do with 2 5lb bags of shite sugar?
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Jan 6, 2016 19:27
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Dr. Gitmo Moneyson posted:Well that'll make the excess batter easier to store, at least. You should be able to wipe it down with a wet rag. I wouldn't plan on storing the batter though. The baking powder makes bubbles twice: Once when it is mixed with water, the other when it gets heated. If you store it for more than an hour or two, you will lose the first round of bubbles. Also, the flour will start to change...you would end up with a chewier texture. So instead of light fluffy waffles you'll have dense chewy waffles which is no bueno (unless that's your thing). You're better off trying to halve the recipe. Or do what I do, make all the waffles, store the extras in a zip loc bag ONCE THEY COOL. Will keep on the counter for a couple days or in the freezer til whenever. Put in the toaster to reheat/crisp up.
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Jan 6, 2016 19:38
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Flash Gordon Ramsay posted:Or do what I do, make all the waffles, store the extras in a zip loc bag ONCE THEY COOL. Will keep on the counter for a couple days or in the freezer til whenever. Put in the toaster to reheat/crisp up. Yep this. All about homemade frozen waffles and pancakes (microwave pancakes to reheat). ETA: dough (not batter) made with baking powder can and should be stored, i.e. for cookies and (american) biscuits aka scones. Like I made a double biscuit recipe, rolled and cut the dough and then froze half of the biscuits. Now I've hosed Pillsbury out of their frozen biscuit business. psychokitty fucked around with this message at 20:09 on Jan 6, 2016 |
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Jan 6, 2016 20:03
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How long will a raw pizza last in the fridge? It's a pesto and cheese and pepper pizza with no meat, sealed in plastic wrap.
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Jan 6, 2016 21:02
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RedneckwithGuns posted:So I went with the girlfriend to this place, The Pharmacy, in Nashville, TN this past weekend and tried this stuff they have called curry ketchup and now I have to have more but apparently its really hard to find in America. Any particular brands I should look at finding online from Europe or specific recipes for making my own that's better than just curry powder and heinz? How did it tastemore complex like a spiced curry, or more simply savory and peppery? Because there's curry ketchup, the stuff from Europe which is basically curry spices and ketchup... but there's also gochujang ketchup taking the food nerd scene by storm (occasionally as "curry ketchup"), and that's just Korean gochujang that's thinned down or mixed to taste with ketchup.
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Jan 6, 2016 21:06
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PRADA SLUT posted:How long will a raw pizza last in the fridge? Pizza dough itself is good for about a week in the fridge.
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Jan 6, 2016 21:20
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Mr. Wookums posted:The dough will eventually poo poo itself re: gluten as it's already shaped and it'll absorption moisture of the sauce so you won't get a good crust. Assembled pizzas should be par cooked. The age of the dough determines that. Ditto, I've tried keeping pizzas with toppings raw and wrapped, they soak up the sauce and get weird and never quite bake up a good crust. Par-bake your pizza and pop it in the fridge, or par bake and freeze (which is how I give my friends pizzas as gifts)
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Jan 6, 2016 21:25
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Molten Llama posted:but there's also gochujang ketchup taking the food nerd scene by storm (occasionally as "curry ketchup"), and that's just Korean gochujang that's thinned down or mixed to taste with ketchup.  Well I know what I'm doing now.
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Jan 6, 2016 21:59
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Mr. Wiggles posted:
It's the only ketchup I will ever accept on a burger.
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Jan 7, 2016 00:34
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Any recommendations for a good Spanish cookbook? Especially something highlighting regional variations. Ketchup chat: locally we have some stuff, that while I wouldn't call it curry ketchup, is definitely different than your usual Heinz 57. It's from Denver and called Elevation ketchup. You could check their website and see if you can have it delivered. It's definitely got a spicier tone to it. I think it's the tits. e: spelling remote control carnivore fucked around with this message at 00:49 on Jan 7, 2016 |
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Jan 7, 2016 00:37
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Not big on regular ketchup, but Heinz's balsamic vinegar ketchup is pretty awesome
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Jan 7, 2016 01:51
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Brawnfire posted:Ditto, I've tried keeping pizzas with toppings raw and wrapped, they soak up the sauce and get weird and never quite bake up a good crust. This pizza has been raw and refrigerated for about 24 hours. I'd like to save it for tomorrow if I can, but should I bake it tonight to preserve what I can of the crust?
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Jan 7, 2016 01:59
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Molten Llama posted:How did it tastemore complex like a spiced curry, or more simply savory and peppery? Honestly it tasted like a less sweet, slightly spicier ketchup. I would say it had a curried taste to it but I've never had anything with curry on it so I don't know what it tastes like 
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Jan 7, 2016 03:11
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PRADA SLUT posted:This pizza has been raw and refrigerated for about 24 hours. I'd like to save it for tomorrow if I can, but should I bake it tonight to preserve what I can of the crust? At this point, I'd just do it like it is tomorrow and just remember for next time. Or roll it up into a stromboli.
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Jan 7, 2016 15:08
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RedneckwithGuns posted:Honestly it tasted like a less sweet, slightly spicier ketchup. I would say it had a curried taste to it but I've never had anything with curry on it so I don't know what it tastes like Good snack places make their own curry sauce by just mixing curry spices into some some ketchup. It's usually a bit sweeter than ketchup (which I'm told is much more vinegary-tart here than in America, so ymmv). "Curry" spices is a very broad category, but I think a good start would be some turmeric, paprika, cumin, koriander and chili powder. If your ketchup base is tart you could maybe add some brown sugar too.
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Jan 7, 2016 17:58
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I mistakenly got the wrong pink wine and it's way too sweet. What do I do with the remaining 3/4 of the bottle? Sorbet? Any other ideas? It's not bad besides being just too sweet for my drinking taste.
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Jan 7, 2016 20:28
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psychokitty posted:I mistakenly got the wrong pink wine and it's way too sweet. What do I do with the remaining 3/4 of the bottle? Sorbet? Any other ideas? It's not bad besides being just too sweet for my drinking taste. Is it a pink zinfandel? Either share it with the rest of your sorority sisters or dump it down the drain.
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Jan 7, 2016 20:29
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psychokitty posted:I mistakenly got the wrong pink wine and it's way too sweet. What do I do with the remaining 3/4 of the bottle? Sorbet? Any other ideas? It's not bad besides being just too sweet for my drinking taste. Zabaione! Delicious and easy 
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Jan 7, 2016 20:30
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Sangria Punch! Throw some pineapple juice and fruit and vodka in there. Yeah, it's even more sweet now, but now it's MOTHAFUKKIN PUNCH. Get your indoor beach party on.
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Jan 7, 2016 20:56
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Flash Gordon Ramsay posted:Is it a pink zinfandel? Either share it with the rest of your sorority sisters or dump it down the drain. Hurr. No, it's a local variety. I had tried a dry one at the winery, but they were out at the time, and later mistakenly grabbed its sweeter cousin. I like the sabayon/zabaglione idea... solid... but also  Considering vinegar? Would have to get a mother... has anyone done it?
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Jan 7, 2016 21:12
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Add some sugar and vanilla and make cute pink poached pears!
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Jan 7, 2016 21:33
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Flash Gordon Ramsay your waffle batter recipe was tits. Thank you! 
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Jan 7, 2016 21:47
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PiratePing posted:Add some sugar and vanilla and make cute pink poached pears! YESSS! This is the thing! Thank you.
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Jan 7, 2016 22:36
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psychokitty posted:Hurr. No, it's a local variety. I had tried a dry one at the winery, but they were out at the time, and later mistakenly grabbed its sweeter cousin. I've been told that you can actually just leave an uncorked bottle of wine on the counter for 6-9 months, and wild yeast will find its way in and do it's magic. No mother required. I haven't fact checked this but if anyone can confirm/deny I would be interested.
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Jan 7, 2016 23:38
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Best way to sanitize a wood cutting board? It's been sitting in a garage for the past year.
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Jan 8, 2016 08:00
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Just wash it with soap. If you're paranoid, sand the whole thing down with a fine grit paper. Or just throw it away and get a brand new cutting board for $10 from IKEA.
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Jan 8, 2016 08:26
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OMG TARDS FFS WOOD IS ANTIBACTERIAL ALREADY
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Jan 8, 2016 17:33
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I made fudge last night and it looks like I forgot to grease the foil so now it's thoroughly stuck. How can I salvage this?
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Jan 8, 2016 17:49
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You can heat the foil up a little while pulling on it. Depending on how wrinkly th foil is, you may have to melt the fudge a little more then you'd like.
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Jan 8, 2016 17:54
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You can pull the whole thing out of the pan, flip it over, and try to slowly pull the foil off the fudge instead of vice versa. It's still not going to be easy, but should be easier.
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Jan 8, 2016 19:09
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i like nice words
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I went to my trusted Turkish butcher's and got 2.5 kg leg of lamb. I plan to cook this in my my cast-iron dutch oven I got for christmas. As for the leg it will be spiked with garlic and rosmary and roasted in either red or lamb/veggie stock, and mixed "soup veggies" (here in Germany this means a mix of carrot, leek, celery root and parsley). I am struggling with side dishes. I came up with roasted potatoes or green beans wrapped in bacon, but that's pretty normal. Question: What other side dishes could I go for that are not brussel sprouts and relatively low effort? Ideally I want something I can prepare while the roast is in the oven (~1.5 hours).
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Jan 8, 2016 19:24
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Creamed spinach and pan-roasted carrots with honey and sea salt.
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Jan 8, 2016 19:32
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So, I went to this Polish restaurant in the middle of nowhere in Northern Michigan over the summer (Leg's Inn, and it's awesome, for the décor alone, but they also have the best drat potato pancakes and goulash). They served this soup that they called a "white borscht". It was kind of like a slightly spicy sausage and potato soup, but with hard-boiled eggs and a very slightly sour tang. Anyway, it was great, and I think I'm going to cook up a big pot for a beer tasting/potluck soon. Maybe even try to roll up my own kielbasa. I was looking at a few recipes, and it looks like that "sour" can come from a variety of sources, such as sour cream or, traditionally, some fermented rye flour concoction. I'm kind of wondering if it even matters, as the sour taste was so sleight that I'm not sure anyone would really be able to pick it out. Before I started looking for recipes, I assumed it was something like sauerkraut water. I was just wondering if anybody had ever made this before, or had any recommendations.
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Jan 8, 2016 19:44
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Anne Whateley posted:You can pull the whole thing out of the pan, flip it over, and try to slowly pull the foil off the fudge instead of vice versa. It's still not going to be easy, but should be easier. Flip it over, and scrape the foil off with a veggie peeler. Why no, I haven't had to do anything like that before, why do you ask?
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Jan 8, 2016 21:10
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nominal posted:I was just wondering if anybody had ever made this before, or had any recommendations. They probably just used buttermilk. You could also use creme fraiche or sour cream.
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Jan 8, 2016 21:13
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Brawnfire posted:Flip it over, and scrape the foil off with a veggie peeler.
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Jan 8, 2016 21:44
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nominal posted:So, I went to this Polish restaurant in the middle of nowhere in Northern Michigan over the summer (Leg's Inn, and it's awesome, for the décor alone, but they also have the best drat potato pancakes and goulash). They served this soup that they called a "white borscht". It was kind of like a slightly spicy sausage and potato soup, but with hard-boiled eggs and a very slightly sour tang. Anyway, it was great, and I think I'm going to cook up a big pot for a beer tasting/potluck soon. Maybe even try to roll up my own kielbasa. That aside, the exact composition of the dish isn't something that's set in stone or anything. It's one of those things where you find one guy who insists he has the One True Recipe for it, and then you ask his neighbors and they'll speak with equal conviction about a completely different approach. So don't worry about it from that standpoint. That being said, the version I'm most familiar with uses kwas, which a liquid made by fermenting stale rye bread in water. Kwas is used in a lot of traditional Polish cooking, particularly soups, and is something your crazy old Uncles would drink straight when nattering away about the good old days. If you had crazy old Polish Uncles. Edit: Hey, there's a wikipedia article on kwas, which they spell kvass.
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Jan 8, 2016 23:24
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Hopper posted:Question: Dice a large carrot and a swede, boil them in salted water for about 15-20 minutes, then mash them up together with salt, pepper and butter. I follow my Grandmother's recipe for gravy, so I keep the water the veg is boiled in and use it as a stock to make a gravy from the drippings in the pan, but I don't think that's compatible with what you're doing. psychokitty posted:Creamed spinach and pan-roasted carrots with honey and sea salt. Sounds nice! You could roast some parsnips along with the carrots as well.
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Jan 9, 2016 00:13
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Anyone use industrial fry oil? Costco has huge 5 gallon jugs of this stuff with anti-oxidants like TBHQ. I was wondering how long I can use something like this. Will it last a year on the shelf?
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Jan 9, 2016 00:27
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