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Tired Moritz posted:Can someone tell me what this is? I google'd it and all I got was something called Panassed. I'm not sure if that's a word. Looks like fish, trout maybe or salmon  Maybe it's being smoked, but probably just cooked over the flames.
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Oct 28, 2016 10:31
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My Lovely Horse posted:I grew a ton of basil over the summer and decided to make pesto with it. Basil, pine nuts, cheese, garlic, olive oil, salt, the basics. It turned out great but was far too much. I kept it in the fridge in a huge bowl for a day or two, then dug out some jars and filled them up, pouring on a layer of oil because the top had started greying a bit presumably from oxidization. They've been sitting in the fridge for a few weeks now, during which time I remembered about the whole garlic-in-anaerobic-environment botulism danger. It occurred to me that I may have made a mistake. At fridge temps you should be safe. Freeze if it still tastes good.
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Oct 28, 2016 14:17
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Tired Moritz posted:Can someone tell me what this is? I google'd it and all I got was something called Panassed. I'm not sure if that's a word. As others have said, that's fish on a stick dude. A very easy alternative to nailing your fish to a plank, particularly recommended if you lack a plank or nails, and a common/traditional way of cooking non-tiny fish like salmon.
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Oct 28, 2016 14:52
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What the hell is with these little fish on sticks? That's baby level stick-cooking. Francis Mallmann knows what's up. 
Mikey Purp fucked around with this message at 15:29 on Oct 28, 2016 |
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Oct 28, 2016 15:26
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I thought it was a specific fish on a stick technique!! So, it's not an actual thing? that's vaguely upsetting
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Oct 28, 2016 16:50
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Tired Moritz posted:I thought it was a specific fish on a stick technique!! So, it's not an actual thing? that's vaguely upsetting There is a somewhat-new cable show called Man, Fire, Food, where they host vists various outdoor BBQ places, anyplace where they cook with open flame/smoke. I've seen a few variations on the "put sticks through it and hold it over an open fire" method, including specially made metal racks.
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Oct 28, 2016 17:00
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Tired Moritz posted:I thought it was a specific fish on a stick technique!! So, it's not an actual thing? that's vaguely upsetting I mean, it's a method for cooking meat over a campfire, but beyond that it's not really "a thing" per se. Seriously though, if you are interested in that for whatever reason, you owe it to yourself to look up Francis Mallman. He is an Argentine chef who cooks pretty much exclusively over open flame. The Chef's Table episode about him was facinating and made me want to drop everything, quit my job and hop a flight to Patagonia to be his apprentice.
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Oct 28, 2016 17:12
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Mikey Purp posted:I mean, it's a method for cooking meat over a campfire, but beyond that it's not really "a thing" per se. There's also a restaurant in Oakland called "Camino" that bases itself around cooking over a giant fire pit. They have a cookbook out that goes into detail about the history of the restaurant and has a lot of recipes and tips for cooking over open flame.
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Oct 28, 2016 17:25
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Tired Moritz posted:Can someone tell me what this is? I google'd it and all I got was something called Panassed. I'm not sure if that's a word. When I saw that sort of thing in Christmas Market stands in Germany they were called "flammlachs," but I don't know if there's a useful English translation. Searching for flammlachs comes up with more pictures along the lines of yours though.
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Oct 28, 2016 17:56
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"Flame Salmon" sounds kinda like a C-tier Pokemon
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Oct 28, 2016 18:37
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Chard posted:"Flame Salmon" sounds kinda like a C-tier Pokemon Or a crappy Megaman boss
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Oct 28, 2016 18:50
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Also called loimulohi in Finnish, but it's not really "a thing" beyond being some way to hold up your fish without it falling in the fire.
Waci fucked around with this message at 20:08 on Oct 28, 2016 |
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Oct 28, 2016 20:04
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I'm sick of the 40000 kilos of sugar in a heinz ketchup bottle. Is this good enough for a home made ketchup recipe? 3 cans/jars of organic Tomato Paste (I order the jars by the case from here) ½ cup white vinegar or apple cider vinegar (this will leave a faint apple taste) 1 teaspoon garlic powder. 1 tablespoon onion powder. 2 tablespoons honey or cane sugar, or about ½ tsp stevia powder/tincture (or more to taste)
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Oct 29, 2016 00:05
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Anyone have a good cast iron deep dish pizza recipe? Dough and all? Grazie.
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Oct 29, 2016 00:28
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http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html On my phone so hopefully that link works, but Kenji's recipe works great.
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Oct 29, 2016 00:42
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Just note that calls for a 10 inch pan which I dunno I didn't have when I tried to make it. Adjust accordingly
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Oct 29, 2016 01:03
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Awesome, Kenji didn't cross my mind. Thank you! E: will AP flour ruin the dough recipe? Bob Saget IRL fucked around with this message at 01:25 on Oct 29, 2016 |
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Oct 29, 2016 01:20
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Bob Saget IRL posted:Awesome, Kenji didn't cross my mind. Thank you! It'll be a little more tender and less chewy. If you want to turn it into bread flour, add vital wheat gluten (80% protein) to your flour (whatever % protein it is; look it up) to achieve whatever protein content you want (usually 11.5-12.5% for bread flour). Note that KAF usually runs higher protein than most competitors, so you'll be just fine using KAF AP - and honestly, your pizza will be fine if you just use whatever AP you have.
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Oct 29, 2016 01:31
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From that explanation, i think id prefer ap for the less chewy aspect. You guys really are the best.
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Oct 29, 2016 02:13
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Nierbo posted:I'm sick of the 40000 kilos of sugar in a heinz ketchup bottle. Is this good enough for a home made ketchup recipe? Seems a tad light on salt and possibly other spices, but I'd say it's a decent enough starting point depending on how you like your tomato product. Also depends on how big of containers your paste comes in. Are you talking the little (4oz?) tin cans of paste, or are you looking at a larger jar?
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Oct 29, 2016 06:28
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Something a bit larger. What else should I add in the way of spice? Just more of what they say, or other herbs entirely?
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Oct 29, 2016 16:43
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Anyone got a good recipe for waffles?
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Oct 30, 2016 02:29
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Gonna try my hand at making some sammich bread tomorrow using this recipe; never tried to make bread before. Am I going to regret not having an electric mixer/beater for this? Just go at it hard with a fork or something?
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Oct 30, 2016 02:35
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A fork? Not sure if you're joking or you're seriously underestimating how dense bread dough is. That said, I baked bread with no mixer for a while. I only hated myself when I tried to do add grains to the dough, drat seeds would keep making their way out of the dough while kneading. You can get a good workout kneading dough too. If you start making bread often enough, then you'll likely consider getting a mixer.
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Oct 30, 2016 02:58
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Definitely a know-nothing response, never worked with bread before  guess I need to see if I can find those wood mixing spoons in my never-unpacked kitchen stuff.
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Oct 30, 2016 03:02
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you can do it without a mixer, but if it's a batch for more than one loaf your forearms are going to hate you
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Oct 30, 2016 03:30
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I can't find the drat spoons anyway so I'll just go and get a cheap electric mixer tomorrow, didn't realize they were less than like thirty bucks until I looked. Thanks for the warnings
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Oct 30, 2016 03:57
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Ciaphas posted:I can't find the drat spoons anyway so I'll just go and get a cheap electric mixer tomorrow, didn't realize they were less than like thirty bucks until I looked. Thanks for the warnings uh, you mean a hand-held mixer? Those are not going to make dough for you.
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Oct 30, 2016 03:58
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What the hell, is bread dough concrete or something 
Ciaphas fucked around with this message at 04:03 on Oct 30, 2016 |
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Oct 30, 2016 04:00
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listen, go ahead and make a small 1 loaf batch by hand - it will begin to inform you about how much you need to beat the poo poo out of the various ingredients
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Oct 30, 2016 04:02
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Know what, I'm gonna be up late tonight anyway, I'll do just that. Back in an hour for the I-told-you-so's
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Oct 30, 2016 04:07
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Just make it by hand you'll learn a lot
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Oct 30, 2016 04:12
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And this is why I'll stick to no knead bread. That and those nice flavors from the week long ferment.
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Oct 30, 2016 04:15
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Recommended scale? I made some bread by hand for the first time ever and it was a lot of fun, I noticed my scale was a little lovely but didn't worry about it. Now my bread is too salty (but edible). Under $100 preferably.
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Oct 30, 2016 04:20
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Ciaphas posted:Know what, I'm gonna be up late tonight anyway, I'll do just that. Back in an hour for the I-told-you-so's *ahem* Proceed. ow
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Oct 30, 2016 04:54
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Ciaphas posted:*ahem* Proceed. Told you so. How did it go? Tired?
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Oct 30, 2016 04:59
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Ciaphas posted:*ahem* Proceed. how'd it turn out?
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Oct 30, 2016 05:02
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Ain't bread yet, just doing the first rise after kneading. Looks okay so far though (he says, not knowing a drat thing about what he's doing). At least I have a rolling pin for some drat reason, oughta make the next part easier. Shoulda spread out some towels though, goddamn flour gets everywhere 
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Oct 30, 2016 05:03
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You'll get better at it. First few times I made bread it'd be a mess, but the latter times were way better. Also, don't get disillusioned if it turns out dry and hard. I'm no expert, but I've learned that bread is one of those things that you have to do again and again, and it will eventually get better, until it doesn't, then it does again.
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Oct 30, 2016 05:09
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Tres Burritos posted:Recommended scale? The Answer bread guy: You don't need anything to make bread other than flour, water, salt, and yeast. I mean that literally - you can do it with no other equipment or ingredients, other than some sort of heat source (a hot rock works if you're in a pinch). Bread is an extremely adaptable, primeval thing; breadmaking has evolved with humans along with beer brewing as an extremely useful survival trait, and the quality of ingredients available in 2016 means that you'll have a successful bread (even if imperfect) no matter what you do. Don't worry about messing it up: just go for it. Here's an easy bread you can make at home. Take some flour. Put it in a bowl. Add a pinch of salt. Mix. In a separate bowl, take some warm but not hot water (not a ton) and sprinkle yeast onto it. Let it sit for 10-15 minutes until the yeast is all foamy and smells like it's alive, because it is. Make an indentation in the center of the flour with your dry, clean hand. Pour the yeastwater into it. Incorporate flour from the sides and bottom of the indentation and keep adding water until it seems right. You'll know. Knead it by pushing with your wrists away from you on a clean surface, preferably one dusted with a tiny bit of flour. Fold it over the same direction you just spread it out, rotate 90 degrees so the long direction is facing away from you, and repeat. Give it some elbow grease - it'll start to ache after a while, though. 10-15 minutes should do the trick. You want it to feel like a lump of clay, something that is malleable but still holds its shape. Use your hands to add tension to the loaf and put all the excess on whatever side you want to be the bottom. Get it pretty tight, and secure it on the bottom by twisting it or something. Put the loaf in a bowl. It helps to oil the bowl lightly beforehand, so it doesn't stick as much. You can also put it in a basket that's lined with cotton muslin and dusted with flour - those are called bannetons or brotforms. Put a breathable, light cloth over the top of the bowl and let it sit for a couple hours until it's about doubled in size. When you press it with your fingertip, the dent should spring back gently. If it springs back immediately and leaves no dimple, it's underproofed; let it ferment a while longer. If it doesn't spring back at all or seems deflated, it's overproofed, and you messed up. That's okay! It'll still be delicious. Form the bread into whatever shape you want it to have, and be gentle - you want to collapse some of the air but really you want to restructure the internal matrix of gas pockets so it's more even, particularly so the bubbles along the top don't overexpand in the oven. Basically, massage it into shape. Give it some more tension as you form it, and let it sit on your baking sheet or on another flat surface, lightly covered, until it's expanded again. Give it the poke test one more time. If it passes, throw it in the oven for a while. You can add some humidity if you want to. You want pretty hot but not pizza hot; remember, this is a pretty big lump of dough that you need to cook all the way through. Oh, and you might want to give it a few slashes with an extremely sharp, thin blade - razor blades work well. Go deeper than you might think, and be swift and decisive; if that blade drags, your slash will look lame, and it won't do as good a job at relieving the internal pressure. It'll be fine, though. You'll be fine. Go make bread. SymmetryrtemmyS fucked around with this message at 05:33 on Oct 30, 2016 |
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Oct 30, 2016 05:16
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