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Two questions: First - I remember there used to be an IRC channel; is there still an IRC channel, or did it die off? Second - I just got a KitchenAid Custom Metallic stand mixer. Apart from putting it back in the box and mailing it to someone, what the heck should I make with this thing? I'm thinking bread, but I'm not quite sure of all the things I can do with one of these.
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May 1, 2016 18:04
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DumbparameciuM posted:Cheers defectivemonkey. Didn't specify in my original post but I was looking for something I could share with the whole family. The recipe says the bourbon is optional but if you're saying it's a must have then it sounds like a fine candidate for an "adults only" banana bread. Certainly willing to try making both and reporting back. Out of interest, have you tried playing around with other liquor? I'd be interested to try playing around with cognac or brandy or something. Oh you can totally leave out the booze. You can also add chocolate chips. I've done it with lots of random alcohol. We have a bottle of spiced rum that I use sometimes. Dark rum is also a great substitute. It's not much at all and the recipe has a lot of other flavors so you're just going to be playing with tiny subtleties. If you have any big, granulated raw sugar that's great sprinkled on top. Trying the banana juice one next though!
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May 1, 2016 18:29
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Canuck-Errant posted:
I don't bake, so I use mine almost exclusively for (a) pasta and (b) sausage. Granted you need to shell out some more cash for the attachments but they are totally worth it in my opinion, especially the pasta roller attachment, which makes the process ten times easier and faster than a hand crank.
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May 1, 2016 19:20
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Canuck-Errant posted:Second - I just got a KitchenAid Custom Metallic stand mixer. Apart from putting it back in the box and mailing it to someone, what the heck should I make with this thing? I'm thinking bread, but I'm not quite sure of all the things I can do with one of these. I mostly use mine for baking (bread, thick cookie doughs), but the whisk attachment is probably helpful for souffles. I know my mom uses hers for mashed potatoes. I grew up with one on the counter that was used for everything. Brownies, banana bread...Anything that needed to be stirred. Now that mine is in the cabinet I've realized that it's not as essential as I thought, but it's still pretty essential for a few things.
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May 1, 2016 19:29
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I use my mixer for meatloaf, it works much better for getting the right texture than hand mixing.
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May 1, 2016 19:30
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I hate tomatoes. I really like tomato based foods and sauce s, and even roasted tomatoes I really like, but it's hard for me to just straight up eat a tomato on something. I think it's because I don't like the wetness/juicyness of a tomato. I would like to get out of that. Is there a tomato variety that isn't as liquidy on the inside?
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May 2, 2016 00:58
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Capsaicin posted:I hate tomatoes. I really like tomato based foods and sauce Yes! Roma tomatoes or any sauce tomato aren't very liquidy inside. Usually heirloom tomatoes, too (but those are more of a crapshoot).
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May 2, 2016 01:01
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Canuck-Errant posted:Second - I just got a KitchenAid Custom Metallic stand mixer. Apart from putting it back in the box and mailing it to someone, what the heck should I make with this thing? I'm thinking bread, but I'm not quite sure of all the things I can do with one of these.  Recipe (halved): http://www.thekitchn.com/how-to-make-a-chocolate-souffle-222469
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May 2, 2016 01:21
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Capsaicin posted:I hate tomatoes. I really like tomato based foods and sauce If the tomatoes have too many seeds and too much slop in them, I'll poke my finger in each cavity and scoop that poo poo into the trash. That leaves just the flesh and skin remaining. You can do it quickly after halving the tomato.
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May 2, 2016 05:58
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Capsaicin posted:I hate tomatoes. I really like tomato based foods and sauce The Ferret King posted:If the tomatoes have too many seeds and too much slop in them, I'll poke my finger in each cavity and scoop that poo poo into the trash. That leaves just the flesh and skin remaining. You can do it quickly after halving the tomato.
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May 2, 2016 11:09
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defectivemonkey posted:Oh you can totally leave out the booze. You can also add chocolate chips. I've done it with lots of random alcohol. We have a bottle of spiced rum that I use sometimes. Dark rum is also a great substitute. It's not much at all and the recipe has a lot of other flavors so you're just going to be playing with tiny subtleties. If you have any big, granulated raw sugar that's great sprinkled on top. Oh rad. I'm gunna try both! All sorts of ways. Capsaicin posted:I hate tomatoes. I really like tomato based foods and sauce Vertical cuts of Beefsteak tomato (From stem to...butthole?) Also I got an answer for my Meringues question I asked earlier - oven definitely too hot. Derr. Getting oven thermo ASAP.
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May 2, 2016 11:24
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SubG posted:Try some Black Krims. Ah ok. Chef Eric on Netflix said none of the flavor was there. But he says lots of things that are suspect.
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May 2, 2016 15:39
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I need some cooking pan help. I'm in the market for a nice set of tri-ply pots and pans and saw today that Amazon's gold box deal is an All-Clad 10 piece set for $400. I've used All-Clad before at my in-laws house and loved them, but I'm wondering if even the gold box price is justified vs something like this Calphalon Contemporary 13 piece set which is also tri-ply but is actually stainless-aluminum-stainless (vs aluminum-aluminum-stainless on the All-Clad set), comes with more pots, and is slightly cheaper. Do any of you guys have experience with either of these and can weigh in?
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May 2, 2016 17:14
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I'm not a fan of dropping 400 for non induction capable multiply. Not sure if that's relevant for you. I have the cuisinart tri set (wanted metal lids) and I like it.
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May 2, 2016 17:34
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Huh, I'm really surprised, why don't the All-Clads work with induction? They have steel, don't they? Is it just that they have very thin steel, and therefore not a lot of ferrous material to absorb electromagnetic waves?
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May 2, 2016 17:52
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Only for the internal layer, outer and core are AL
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May 2, 2016 17:54
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Mikey Purp posted:I need some cooking pan help. I'm in the market for a nice set of tri-ply pots and pans and saw today that Amazon's gold box deal is an All-Clad 10 piece set for $400. I've used All-Clad before at my in-laws house and loved them, but I'm wondering if even the gold box price is justified vs something like this Calphalon Contemporary 13 piece set which is also tri-ply but is actually stainless-aluminum-stainless (vs aluminum-aluminum-stainless on the All-Clad set), comes with more pots, and is slightly cheaper. Do any of you guys have experience with either of these and can weigh in? I have the Calphalon set and I love it. But I'm horribly amateur so my opinion isn't worth much.
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May 2, 2016 18:25
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The Ferret King posted:Ah ok. Chef Eric on Netflix said none of the flavor was there. But he says lots of things that are suspect. As I recall they had some dish where they were using just the stuff in the locular cavities (those are the voids in the tomato that contain the seeds and the really wet poo poo) and the placental tissue (which is the firmer whitish stuff in the centre of the tomato) for something---spherification or whatever the gently caress---to get a transparent goo that tastes strongly of tomatoes. But for the average home cook the real takeaway is that whenever you're making sauce or a reduction or even if you're just throwing a slice on a sandwich you really want to keep all that stuff because it's adding a lot to the `tomatoness' of the tomato.
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May 2, 2016 21:24
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Anyone got a good pecan pie recipe? That might be my back-up plan though. Been wanting to do something a bit more fun/challenging, maybe with phyllo or puff pastry if anyone has a recommendation.
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May 2, 2016 22:26
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SubG posted:Yeah, the idea that you want to scoop the wet bits and seeds out of a tomato because they're gross and/or flavourless is one of those things that everybody Just Knew since time immemorial (which in this case is the late 19th Century, which is really when the tomato started becoming a major crop in commercial agriculture). Then someone---and I'm about 90% sure it's Heston Blumenthal or one of the other early MG/modernist guys at the Fat Duck---sat down and actually did the science to determine what's where in the tomato. And it turns out that about 80% of the glutamate in a typical tomato is in the seeds and surrounding mucilage. There are also subtle flavour differences in different parts of tomato (which isn't particularly surprising, as that's true of pretty much everything that's grown, plant or animal). I remember this, I think Heston made a ketchup with the tomato innards? This was in his best ever burger show (I forget what that series was called), where he went all in on making a burger.
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May 3, 2016 02:28
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If I'm chopping a lot of tomatoes and end up with extra goopy bits I scrape that poo poo all up into a shot glass and drink it with a little sea salt and pepper 
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May 3, 2016 04:09
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Eeyo posted:I remember this, I think Heston made a ketchup with the tomato innards? This was in his best ever burger show (I forget what that series was called), where he went all in on making a burger. "in search of perfection", and that's a great episode. He doesn't cover the sauce in detail on the show but I found an article where he describes it. It's not so much a ketchup as just a tomato concentrate: quote:Cut [six pounds worth of] tomatoes in half and scoop the jelly and seeds inside the tomatoes into a bowl. (Keep the tomato halves for another purpose). I imagine just a bit of tomato paste might have a similar effect.
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May 3, 2016 04:38
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I miss eating kimchi and I live in a place where there is no way to get it in person. Is there any store online that people would recommend buying it from or a particular brand or what have you?
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May 4, 2016 02:04
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Is there an agreed-upon method for taking the skin off of fish (salmon specifically)? Related, is there anything tasty I can make using salmon skin with a little bit of meat stuck on it?
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May 4, 2016 02:14
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It's usually easier to just cook with the skin on. Get the salmon skin crispy and eat it.
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May 4, 2016 02:32
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Any threads for historical cooking type videos such as this one? https://www.youtube.com/watch?v=faBtTK0XkPc
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May 4, 2016 02:51
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C-Euro posted:Is there an agreed-upon method for taking the skin off of fish (salmon specifically)? I just ask the guy at the seafood counter to take the skin off.
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May 4, 2016 03:05
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C-Euro posted:Is there an agreed-upon method for taking the skin off of fish (salmon specifically)? Grand Fromage posted:It's usually easier to just cook with the skin on. Get the salmon skin crispy and eat it.  Don't be shy if the recipe says skinless, either. You're probably fine or even better off with the skin. But if you must, all I know is how to remove the skin after it's cooked. Transfer the cooked fillet onto a paper towel-lined plate and allow it to cool slightly. Gently slide a thin, wide spatula between the flesh and skin and use the fingers of your free hand to help separate the skin. It should peel off easily and in one piece. Also, if you're poaching the salmon, do it in water that barely covers a bed of lemon slices in the pan. Keeps the flavor from seeping out into the water too much, and the lemons keep the bottom of the fish from cooking too fast.
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May 4, 2016 03:27
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When I moved to Asia one of the things I noticed is fish is virtually always skin-on here and you just eat it. I don't know why we skin fish in the US, most of the fish skin has no flavor at all and the ones I've noticed something from, it's always good. Leaving all the bones in because it's "too much trouble", to quote the Korean chef I asked about it, though...
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May 4, 2016 04:19
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Tendai posted:I miss eating kimchi and I live in a place where there is no way to get it in person. Do you live in a place with vegetables? Then you can make kimchi! It's super easy!
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May 4, 2016 04:22
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Grand Fromage posted:It's usually easier to just cook with the skin on. Get the salmon skin crispy and eat it. Whoops. Will cook the rest of it skin-on though. What about the skins I already took off?
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May 4, 2016 04:42
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Crisp, devour.
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May 4, 2016 06:33
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i like nice words
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C-Euro posted:Whoops. Will cook the rest of it skin-on though. What about the skins I already took off? A crispy baked skin is the best part of eating salmon also, you can use the skins to make crispy salmon skin sushi (I'm not making that up: https://www.google.nl/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=crispy+salmon+skin+sushi )
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May 4, 2016 15:59
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oh, and a question... I saw a bottle of prickly ash oil and I bought it, as I dislike the whole heating and grinding part of the szechuan peppercorns. Was that a good move? can it be compared to adding the peppercorn? Any likers or haters out there with additional information? I'd love to learn more.
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May 4, 2016 16:04
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I suspect it's not going to work well, though they do sell that here. But protip, you don't have to toast and grind Sichuan pepper. Nobody here in Sichuan does that, you just throw in a handful of them (or many handfuls) whole. Sometimes they use whole twigs of fresh ones instead of dried, too. I've never seen them ground in Sichuan.
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May 4, 2016 16:06
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paraquat posted:oh, and a question... Chili oil is a different ingredient, and recipes use differently than the peppercorns. That said, you can probably replace it in some contexts; it won't work in others. You have to add it at the end of cooking like any other flavored oil, and it could make your dishes greasy / oily. I think it depends on the recipe how well that will work. It'll probably work great on noodles and rice.
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May 4, 2016 16:11
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Oke, glad I asked! Thanks Grand Fromage and Nicol Bolas, it will be an additional ingredient in the kitchen then, not a replacement...and I'll stop being anal about the peppercorns and just throw them in the food, ha!
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May 4, 2016 17:14
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baquerd posted:Any threads for historical cooking type videos such as this one? WHAT IS THAT https://www.youtube.com/watch?v=faBtTK0XkPc&t=87s  SOMEONE COOKED THE MYSTERY LEG FROM THE CHARCUTERIE THREAD edit: Ok, so the Home Economist in the video is obviously some kind of wizard, there's no flour on her AT ALL. Suspect Bucket fucked around with this message at 01:33 on May 5, 2016 |
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May 5, 2016 01:16
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Does anyone have a favorite tapenade recipe, preferably one that would go well with sardines?
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May 5, 2016 20:54
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1) I have a couple of turnips left over from making Cornish pastys. Any ideas what to do with them aside from making more Cornish pastys? 2) I've been getting into baking a bit more recently, and while the results have been tasty most recipes call for a  amount of butter and/or lard. I get that some kind of fat is needed to make this stuff work, but is there any healthier substitute that will work 80% as well? e.g. can I sub in half olive oil and make a pretty-good-if-not-Platonic-ideal bread?
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May 6, 2016 04:18
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