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Is flavacol some kind of msg thing?
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Jul 12, 2017 13:52
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| # ? May 27, 2024 17:18 |
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It's just salt and butter flavouring.
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Jul 12, 2017 14:02
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I like putting butter on my popcorn 
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Jul 12, 2017 15:05
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spankmeister posted:Is flavacol some kind of msg thing? It's basically diacetyl, the stuff homebrewers avoid like the plague.
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Jul 12, 2017 15:07
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GrAviTy84 posted:It's basically diacetyl, the stuff homebrewers avoid like the plague.
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Jul 13, 2017 03:14
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I made some kimchi, but had to put it in the fridge earlier than I'd prefer. Can I take it out and let it ferment more?
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Jul 13, 2017 03:57
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As long as you haven't cooked it, it's still fermenting. Just slower.
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Jul 13, 2017 04:00
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I just purchased a sous vide thing and started cooking a steak. However it is 11pm, past the time I would eat a steak. Am I loving up by putting it in the fridge until morning before I sear the poo poo out of it? Thanks for putting up with sous vide baby.
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Jul 13, 2017 04:02
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al-azad posted:I just purchased a sous vide thing and started cooking a steak. However it is 11pm, past the time I would eat a steak. Am I loving up by putting it in the fridge until morning before I sear the poo poo out of it? Thanks for putting up with sous vide baby. No, that's fine. You might want to consider popping it in an ice bath before going directly to the fridge, but with steak temps & sizes, I don't think you'll have issues.
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Jul 13, 2017 04:05
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To answer my own question from pages and pages ago: If you suspect you have plenty of propane left and your grill won't heat all the way, the problem is probably in the sequence you start your grill. If you turn the burners on before you release the gas, the gas won't release properly. I think it has something to do with a safety feature and equalizing pressure? Turn off the gas, wait 30-60 seconds, turn the burners on high, and grill will probably light up and heat properly now. But it's too hot to grill anyway.
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Jul 13, 2017 04:50
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vermin posted:But it's too hot to grill anyway. Heresy
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Jul 13, 2017 07:02
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vermin posted:To answer my own question from pages and pages ago: Isn't the entire purpose of a grill to cook in the heat?
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Jul 13, 2017 07:45
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SymmetryrtemmyS posted:Isn't the entire purpose of a grill to cook in the heat? I wish it weren't. I prefer to be out by the grill in the autumn with a crisp bite of cold in the air. Then you don't feel like spelunking in satan's taint after he's spent morning in the fields would be cooler than the new and interesting hell that this loving heat machine is cooking up. God I hate the summer so much.
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Jul 13, 2017 08:07
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dino. posted:I prefer to be out by the grill in the autumn with a crisp bite of cold in the air. Moved to tears over here.  
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Jul 13, 2017 14:21
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Standing over a 500 degree grill when it's 90 degrees out sucks but you need to take a shower after you've been grilling anyway.
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Jul 13, 2017 14:36
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Bob Morales posted:Standing over a 500 degree grill when it's 90 degrees out sucks but you need to take a shower after you've been grilling anyway. Also, it makes the cold beer you're drinking that much tastier.
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Jul 13, 2017 14:48
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Bob Morales posted:Standing over a 500 degree grill when it's 90 degrees out sucks but you need to take a shower after you've been grilling anyway. It also has the benefit of not making your house hit 90 degrees inside while you cook
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Jul 13, 2017 15:05
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Hauki posted:It also has the benefit of not making your house hit 90 degrees inside while you cook Exactly. It's worth the unpleasantness of cooking in the heat to be able to relax after dinner in a cool house.
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Jul 13, 2017 15:10
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Mr. Wiggles posted:Heresy I get real lazy in the heat, so it's less that it's literally too hot today and more like "Oh it's too hot today" 
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Jul 13, 2017 15:18
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Hauki posted:It also has the benefit of not making your house hit 90 degrees inside while you cook Beauty of central air. I can run the broiler and cover the stovetop with boiling pots of water on each burner and it doesn't tick a degree over 72.
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Jul 13, 2017 15:24
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Sextro posted:Beauty of central air. I can run the broiler and cover the stovetop with boiling pots of water on each burner and it doesn't tick a degree over 72. your power bill goes way over 72 though. mine does anyway. good thing I work for my utility company and get a massive employee discount.  dino. posted:God I hate the summer so much. same. it's the worst. what's worse, too, is hearing all the Angelinos around talking about how nice it is outside. gently caress you, it's terrible. GrAviTy84 fucked around with this message at 15:36 on Jul 13, 2017 |
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Jul 13, 2017 15:33
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Putting in a modern high-efficiency central AC unit was one of my best investments; it slashed my cooling bill in half. With the extra tax incentives I got that year, it completely paid for itself in about three summers.
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Jul 13, 2017 15:37
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Looking at buying a home and there's a "green renovation" mortgage incentive where they can tack up to an extra $50k at 0% on it. Thinking of going full solar/powerwall, double thick windows, the works. Still get all the tax incentives for spending on these things as well. Now the real question. Can a permanently installed BBQ pit be billed as "green" Sextro fucked around with this message at 16:32 on Jul 13, 2017 |
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Jul 13, 2017 16:21
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Sextro posted:Looking at buying a home and there's a "green renovation" mortgage incentive where they can tack up to an extra $50k at 0% on it. Thinking of going full solar/powerwall, double thick windows, the works. Still get all the tax incentives for spending on these things as well. put polished metal on the sides and call it a "solar oven" then proceed to never use it like that and use charcoal/wood instead.
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Jul 13, 2017 16:43
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Squashy Nipples posted:Putting in a modern high-efficiency central AC unit was one of my best investments; it slashed my cooling bill in half. With the extra tax incentives I got that year, it completely paid for itself in about three summers. This was one of the first things we did after buying, but the sensor is basically at the far end of the house from the kitchen, so the rest of the house would be like, 58F to keep the kitchen down. The major downside of central air vs. ductless.
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Jul 13, 2017 17:34
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I'm just gonna build me a cracker house with detached kitchen. https://fcit.usf.edu/florida/photos/arts/crackr/crackr.htm Keeps the main house cool, and bonus, if the kitchen burns down you just kick down the dogtrot and keep the main house from burning! I do really like outdoor and detached kitchens though, especially something you can just steam-spray down afterwards if you're doing butchery or canning. Suspect Bucket fucked around with this message at 18:03 on Jul 13, 2017 |
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Jul 13, 2017 17:51
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Hauki posted:This was one of the first things we did after buying, but the sensor is basically at the far end of the house from the kitchen, so the rest of the house would be like, 58F to keep the kitchen down. It's a little more complex but you can setup zones with central air/heat. useful if your upstairs for instance gets hotter/cooler than downstairs
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Jul 13, 2017 18:13
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The Something Awful Forums > Discussion > Something Offal > I put a PID on my water bath, my smoker, my oven, and now every room in my house.
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Jul 13, 2017 18:17
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Well, a sous vide steak was like eating a crispy meat cake. Tomorrow is Bastille Day which I ironically celebrate with friends by playing Napoleonic wargames and I'll be cooking chicken Marengo all in one bag.
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Jul 13, 2017 22:47
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al-azad posted:Well, a sous vide steak was like eating a crispy meat cake.
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Jul 13, 2017 22:51
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rgocs posted:Is this good? Because it sounds bad to me. I don't know, does a steak so tender it practically melts in your mouth sound bad? It was like Betty Crocker: moist and delicious.
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Jul 14, 2017 00:28
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I'm going to grill a pork loin on a plank. The recipe I was looking at says to brine the loin for 4 hours. Is there a downside to brining for longer?
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Jul 16, 2017 04:24
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I want to make a chocolate mousse: http://www.marthastewart.com/336783/chocolate-mousse and I was thinking of making a raspberry coulis and a crumb to with it. I'm thinking I should add a spice to the crumb, and I'm not sure what flavour would work best. Ideas I have: Cardamon Ginger Cinammon Coconut Would one if these pair well? Or perhaps another flavour? Roasted nuts?
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Jul 16, 2017 08:43
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Who can tell me about making Hawaiian Kahlua pork at home. I found a local Hawaiian BBQ place and holy crap is their pork good. It's shredded pulled pork but really juicy and not greasy, served over steamed cabbage leaves. Online recipes all seem to say slow cook with liquid smoke and Hawaiian salt, some say with banana leaves or other seasoning. Anyone make this and have any pointers?
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Jul 16, 2017 12:35
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Gerblyn posted:I want to make a chocolate mousse: I'm a big cinnamon and chocolate fan, as far as nuts go hazelnut is a classic with chocolate.
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Jul 16, 2017 12:36
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Gerblyn posted:I want to make a chocolate mousse: I feel that a plain crumb would be better, I think the raspberry and chocolate are enough and a spice would be distracting.
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Jul 16, 2017 12:42
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hakimashou posted:I'm a big cinnamon and chocolate fan, as far as nuts go hazelnut is a classic with chocolate. AVeryLargeRadish posted:I feel that a plain crumb would be better, I think the raspberry and chocolate are enough and a spice would be distracting. Thanks for your thoughts guys! Plain might well be the way to go here, I'm pretty amateur with flavuor combining, and maybe "more is less" is the best choice here. Also, just made the mousse, and the recipe starts by making a super thick custard which needs 3-4 minutes in a sauce pan over a medium heat. Now, I've fallen for this trick before, so this time I was ready and took it off the heat after ~45 seconds (74C, so 15s longer and I'd have had scrambled eggs) but I've always wondered, why does it take recipe writers so long to heat up custard? I frequently see recipes saying you need 10 minutes to cook Creme Anglais, yet mine reaches temperature in 3 minutes. I guess maybe people have really thick bottomed saucepans or something?
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Jul 16, 2017 14:55
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Pork ribs in the pressure cooker vs pork ribs in the oven. No, I don't have a smoker or a grill. I've made ribs in the oven before (like this). They turned out pretty well. A few weeks I bought an Instant Pot. I've not made ribs in it. Today I have a rack of ribs. Should I make them in the oven or try a pressure cooker recipe?
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Jul 16, 2017 15:20
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Pressure cooker pork ribs sounds disgusting
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Jul 16, 2017 17:08
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| # ? May 27, 2024 17:18 |
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It's the best way to get a mcribwich texture
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Jul 16, 2017 17:30
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