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I was going to ask this in the product recommendation thread, but it's closed for some reason. Does anyone have any good waffle iron recommendations? Ideally I'd like one that can do the deep belgian style and thinner ones(or alternately be a panini press in addition to a belgian waffle maker).
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Mar 20, 2016 23:40
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There is a new thread. This is a good one: http://www.amazon.com/Waring-WMK200-Belgian-Waffle-Stainless/dp/B00F3SA9LO But if you want to feed more then two people at once, get a double: https://www.amazon.com/Conair-WMK600-Double-Belgian-Waffle/dp/B0034JU9T6/
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Mar 20, 2016 23:53
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22 Eargesplitten posted:What's the best way to chop carrot sticks? It takes me maybe 20 minutes to peel and chop a quart bag of them, and I can eat a pint in a sitting. Cut the carrot to a rectangle, cut planks, cut to length, and cut sticks. I can put up an mspaint diagram later tonight if you'd like.
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Mar 21, 2016 00:10
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I got a pasta machine. It's a Marcato Atlas 150, which I assume is what most pasta-machine-owning people have because it's the thing that every store seems to carry. My pasta technique needs a lot of work, but I enjoyed dinner well enough. Now, how in the suffering gently caress do I clean this thing? The instruction booklet that came with this thing is so far beyond useless that I can only assume Italians come out of the womb able to field-strip a pasta machine and the instructions are meant as a reminder for idiot Americans like me in case we get concussed. It says no water ever. Fine. I tried using a brush, as directed, but I don't really have a stiff brush around that's clean enough to use for this, because why would I? I ended up getting some stuff out of the crevices with the handle of a pastry brush, since the bristles do nothing. I managed to get one of the little plastic combs out of the fettucini section, after figuring out that that was what was meant to come out. (The instructions do not mention that you're supposed to detach that section and turn it upside down, nor do they give an indication that it's detachable or instructions on detaching it.) We discovered this was possible only because my fiancée noticed that in the pictures the base of the machine doesn't appear to be attached.) The other comb in the fettucini section does not appear to be removable, because the hole in the side that allows the first one to come out doesn't exist anywhere near the other roller. The machine came with two more rods and two plastic combs that look almost like they'd fit on whatever the other section is called (tagliolini?). But they don't, quite, because I can't get the metal rod to go through the hole without the plastic comb blocking it. I have no idea how I would install it if I wanted to make tagliolini. I have no idea how I'd get the second comb on, because there is no second hole near the other roller. (I assume both are meant to be installed, because both seem to be there on the fettucini section.) I have no idea why the ones in the fettucini section came preinstalled and the tagliolini ones didn't. Once the comb is removed, I can sort of get to the actual roller part to clean it. It's not great access, but it will do, I guess. Cleaning this machine is way more aggravating than actually making pasta with it.
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Mar 21, 2016 00:42
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With my KA attachment I gave up and the bits just eventually came out. You'll get a better feel for the dough which will result in less crap in the parts in the future.
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Mar 21, 2016 00:46
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guppy posted:Is an overnight dry rub not worth doing before slow-roasting a pork shoulder? (I assume skipping the dry rub entirely is a bad idea, just wondering if I need to do the "plan ahead the night before" thing.) Tots posted:What's everyone's favorite food storage solution? Looking for variety in size and shape, microwavable, reusable, durable, and dish washer safe. spankmeister posted:When I make tomato sauce I use whole canned tomatoes and I let them simmer whole for an hour or two before crushing them. That's not always what you're after---sometimes you definitely want to cook it down to mellow out the flavour, but I feel like a lot of American red sauces---pasta sauces, pizza sauces, and so on---could profit from quicker prep to preserve more of that fresh tomato note. 22 Eargesplitten posted:What's the best way to chop carrot sticks? It takes me maybe 20 minutes to peel and chop a quart bag of them, and I can eat a pint in a sitting.
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Mar 21, 2016 01:07
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22 Eargesplitten posted:What's the best way to chop carrot sticks? It takes me maybe 20 minutes to peel and chop a quart bag of them, and I can eat a pint in a sitting. Tots posted:What's everyone's favorite food storage solution? Looking for variety in size and shape, microwavable, reusable, durable, and dish washer safe.
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Mar 21, 2016 02:03
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i like nice words
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Anne Whateley posted:That's why God made baby carrots. Perfect! Cheers.
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Mar 21, 2016 02:10
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Thanks. I wasn't squaring them off, that's probably what made it tricky. My roommate also keeps putting my chef's knife through the dishwasher, so I need to sharpen it pretty bad. Around here baby carrots are 3-5x more expensive than normal carrots.
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Mar 21, 2016 02:20
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One amusing thing I seen with carrots is people lathing them with a drill and vegetable peeler. Homemade baby carrots! Also, thanks for the recs SN.
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Mar 21, 2016 03:16
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Scientastic posted:I use supermarket value own brand chopped tinned tomatoes all the time, and they work just fine. There comes a point when a tomato has been cooked, chopped up and tinned that it stops mattering if it's an heirloom San Marzano canned by artisans on the south face of Etna... yeah I use these and save the san marzanos for when I'm making something I-talian, or a dish/sauce where tomatoes are at the forefront.
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Mar 21, 2016 10:20
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22 Eargesplitten posted:My roommate also keeps putting my chef's knife through the dishwasher, so I need to sharpen it pretty bad. No chef's knife gets that dirty you can't just wipe it clean, dry and stash it. Stab that douche, or at least clean it and leave it under his pillow with a note, next time that poo poo happens. My wife does this and it enrages me.
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Mar 21, 2016 11:21
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BastardAus posted:No chef's knife gets that dirty you can't just wipe it clean, dry and stash it. Stab that douche, or at least clean it and leave it under his pillow with a note, next time that poo poo happens. My wife does this and it enrages me. Improper knife care enrages me as well. Completely serious nothing pisses me off more than catching a roommate not using a cutting board or putting my knives in the dishwasher. Everyone wants to use my knives because they're nice and sharp. Guess the gently caress why idiots!
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Mar 21, 2016 13:34
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You havent felt rage until a housemate uses it to lever cans open (when they break the tab) or the most heinous and loving unimaginably stupid cime of using it to unscrew little screws in appliances etc. Both these have happened. Im triggered by knife abuse chat. (I should point out though that I was nearly chased out of the knife thread for dishwahing cheap knives  )
lilbeefer fucked around with this message at 14:20 on Mar 21, 2016 |
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Mar 21, 2016 14:16
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Cheap knives are for abuse. I have my nice proper chef's knife for the real thing and a lovely old I don't even know what kind of knife for crunching through bones and poo poo. Levering open a can is fine for that knife, it's for abuse.
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Mar 21, 2016 14:21
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Grand Fromage posted:Cheap knives are for abuse. I have my nice proper chef's knife for the real thing and a lovely old I don't even know what kind of knife for crunching through bones and poo poo. Levering open a can is fine for that knife, it's for abuse. Unfortunately house mates occasionally turn your good knife into a poo poo one through stupidity. If it's not repairable it is a dishwasher knife. My screwdrer abuse knife was a fairly expensive tomato knife. I dont actually think they are that important but thats not the point. Somehow someone managed to twist the ends of BOTH end forks by using it as a screwdriver. Surely you would reconsider after loving one of the forks? 
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Mar 21, 2016 14:32
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Can you cook pasta in a rice cooker? I've never been a fan of the water wastage of cooking pasta so it seems like a good idea.
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Mar 21, 2016 16:35
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Tired Moritz posted:Can you cook pasta in a rice cooker? I've never been a fan of the water wastage of cooking pasta so it seems like a good idea. You can cook pasta in less water http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
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Mar 21, 2016 17:05
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Eeyo posted:What do you mean entirely covered? Like sous-vide? Even a super-tight lid won't really be that effective. They may also be very wrong, I haven't repeated their tests. I've been experimenting doing rice in my pressure cooker at low pressure settings. Haven't isolated the effect of the the different variables yet (rice type, ratio, quick release or slow cooldown) but in a sealed context, 1:1 definitely seems right for sushi rice.
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Mar 21, 2016 20:09
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Grand Fromage posted:Cheap knives are for abuse. I have my nice proper chef's knife for the real thing and a lovely old I don't even know what kind of knife for crunching through bones and poo poo. Levering open a can is fine for that knife, it's for abuse. I have a scar on my hand that says you should not do that. Although in my case it was a container of Old Bay and a filet knife.
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Mar 21, 2016 21:34
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guppy posted:the pasta people didn't tell me how to use their thing! I found this video that looks like it shows everything from taking it out of the box to using it. I didn't see any combs in the part that I watched, but hopefully it helps? https://www.youtube.com/watch?v=e6tVVMqv9y4 e: is the comb the tall plastic thing with all the long tines? If so it shows all that stuff, plus the "multi purpose wand" that comes inside it 
Stinky_Pete fucked around with this message at 22:48 on Mar 21, 2016 |
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Mar 21, 2016 22:46
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On Tuesday I defrosted ground beef and didn't use all if it. The remainder was placed in a sealed Pyrex container. I assume I should not even consider using this tonight and should throw it out. Is that correct?
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Mar 21, 2016 23:32
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nuru posted:On Tuesday I defrosted ground beef and didn't use all if it. The remainder was placed in a sealed Pyrex container. I assume I should not even consider using this tonight and should throw it out. Is that correct? Smell it. Anything beyond "it doesn't smell that bad" gets tossed.
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Mar 21, 2016 23:39
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I've had a wicked cold this last week so I'm not trusting of smell right now. I'll probably toss it.
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Mar 21, 2016 23:42
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Stinky_Pete posted:I found this video that looks like it shows everything from taking it out of the box to using it. I didn't see any combs in the part that I watched, but hopefully it helps? Thanks, this was educational. Doesn't really cover cleaning though. Comments suggest Mr. Wookums is right and I should just wait for it to dry out and then it'll come out easily. The plastic thing is actually a pasta rack, mainly for drying.
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Mar 22, 2016 10:48
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Yeah, I've never gotten mine wet.
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Mar 22, 2016 12:17
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I got a pressure cooker this weekend and I'm in love. I have a couple questions about it though. The instructions say that once it comes to pressure to reduce the heat until a slow, steady amount of steam comes out. I turned the heat as low as I could to where the pressure indicator was still raised fully, but the amount of steam coming out of the regulator still seemed like a healthy amount to me rather than a trickle. I'm just deathly afraid of evaporating all the water inside. After the chickpeas I cooked from dry were done, there still seemed to be plenty of water in there, but am I missing something? Should it be little puffs of steam coming out, or a steady stream with a bit of a hissing noise? It's a Presto 8 quart stainless steel, if that matters. Second, the chickpeas I cooked. They were from dry so I gave them 35-40 minutes, after which they were still a bit crunchy so I gave them about 10 minutes more. They're completely cooked, but not quite as soft as what come out of a can. Is there any truth to legumes remaining tough if you pre-salt the water? I wanted to season them while they cooked as I've made chickpeas in the traditional stovestop simmer way before and didn't season the water and they came out really bland. Also, the broth left over. I'm going to be using it to make soup this week. I know you can use the liquid from a can of chickpeas to make a vegan meringue, which my wife is interested in doing. Does the same go for the homemade broth from the batch I cooked? Finally, price. I thought the local Patel Brothers would have bulk chickpeas for sale, but they don't...only Swad brand 7 lb. bags for $9. Is this a good price? I'm not quite sure where else to look but more than a dollar a pound seemed a bit much for them. Oh one more thing...Desi chickpeas. They were really small. How different are they from the regular ones?
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Mar 22, 2016 13:51
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I've never tried a pressure cooker, but, I have yet to ever cook any sort of bean and have it come out as soft as what's in canned form.
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Mar 22, 2016 15:29
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What are goons making for Easter side dishes? We're having 16 people over so the more food the better. We're having ham, mashed potatoes, gravy, deviled eggs, green bean casserole, dinner rolls, all the normal midwestern stuff. Asparagus and brussels sprouts for those with slightly more advanced tasted buds. I want to make a few more dishes but I'm having trouble thinking of stuff and there's only 4 burners in the stove and so much room in the oven. I want to do another meat dish, like maybe grill a small chicken or two, but I don't want to have to pay too much attention to it when I have to keep going in the house to finish up other stuff. I've thought about some cold dishes like salads, any other ideas?
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Mar 22, 2016 16:41
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Bob Morales posted:What are goons making for Easter side dishes? We're having 16 people over so the more food the better. Get a small roast of lamb from the butcher, stab small cuts all over, stick halved garlic cloves and sprigs of rosemary in the cuts, impress everyone with what is a really simple roast! And it's lamb- topical! Lamb is delicious. Even better if you can indirectly cook it on some sort of charcoal cooker.... It's spring over there right?
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Mar 22, 2016 17:20
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Bob Morales posted:What are goons making for Easter side dishes? We're having 16 people over so the more food the better. In addition to spinach dip that she serves as just a side (don't do that, but you could make a nice spinach salad with BACON), my mother-in-law puts cubed sweet potatoes, apple juice, and butter in a crockpot. It's not on the stove and it's tasty. A wild rice/barley/quinoa salad could be good and unusual, too. Edit: how could I forget about shrimp cocktail??? It's protein and it's cold. psychokitty fucked around with this message at 17:30 on Mar 22, 2016 |
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Mar 22, 2016 17:27
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How is this grinder? It's cheaper and rates higher than the Baratza. Capresso 560.01 Infinity Burr Grinder, Black https://www.amazon.com/dp/B0000AR7SY/ref=cm_sw_r_cp_awd_hfy8wbFMZ0R3M
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Mar 22, 2016 18:31
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I'm making lamb burgers and rabbit sausages for Easter
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Mar 22, 2016 19:35
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PRADA SLUT posted:How is this grinder? It's cheaper and rates higher than the Baratza. I have the one with the brushed die-cast body, and I love it. It's super quiet, makes a nice reliable grind. Only downside is that sometimes it builds up static-electricity in the body while grinding, and when you pull out the coffee bin, some of the grinds fly out and stick to the outside. I'm guessing the plastic body doesn't do this as badly.
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Mar 22, 2016 20:03
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We're doing a ribeye roast, roast potatoes, gravy made from the roast drippings and glazed carrots. Normally we do ham or leg of lamb but the grocery had ribeye roasts on sale for $4.99/lb so I couldn't pass that up.
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Mar 22, 2016 20:11
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Squashy Nipples posted:I have the one with the brushed die-cast body, and I love it. It's super quiet, makes a nice reliable grind. No the plastic one most definitely does that too. Grounds jump everywhere if they're coarse or even medium. I don't tend to have that problem when grinding fine but I'm not sure why. May just be that I'm not grinding enough at a time for it to really build up a charge.
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Mar 22, 2016 21:40
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psychokitty posted:A wild rice/barley/quinoa salad could be good and unusual, too. You can make a good cold salad with spinach, quinoa, chickpeas/white beans, garlic, herbs and lemon. You can also throw in asparagus or spring peas or roasted zucchini or whatever seems delicious at the time. Super Springy!
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Mar 22, 2016 22:16
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Bob Morales posted:I've thought about some cold dishes like salads, any other ideas? Other people have suggested salads too; here's mom's barley salad if you're interested. Go ahead and make it a day or two ahead of time, it gets better after a day or so in the refrigerator. 1 ½ cups dry barley 2 ears corn or 1 cup frozen corn ½ large red onion diced 1 med cucumber diced 2 large tomatoes diced ¼ cup fresh basil chopped 3 Tbs lemon juice ¼ cup olive oil 3-4 Tbs vinaigrette dressing or red wine vinegar fresh parsley chopped,( to taste) Lawry’s seasoned salt (to taste) Pepper (to taste) 3 or 4 shakes cumin Prepare barley according to package directions. While still warm add lemon juice, olive oil and vinaigrette. Add vegetables and toss. Chill a few hours or overnight.
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Mar 22, 2016 22:26
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Scientastic posted:I'm making lamb burgers and rabbit sausages for Easter This is the Easter I would love to have.
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Mar 22, 2016 22:34
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How should dried herbs and spices be stored in relation to other foods? Some of my chocolate and other foods have a faint cumin-like taste. At the moment all my dried herbs and spices are stored in screw top or semi open containers on one side of my pantry with all my other pantry stuff pretty close by.
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Mar 22, 2016 22:44
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