|
vermin posted:The eggplant is an elaborate prank Chinese peasants played on nobility that got out of hand.
|
# ? Aug 4, 2017 18:15 |
|
|
# ? Jun 10, 2024 12:27 |
|
Pinterest tips that actually work: spiral-cut hotdogs are crispy and good. (side-by-side comparison) Also, pretzel buns are pretty easy if you have time to let them rise:
|
# ? Aug 4, 2017 19:39 |
|
rgocs posted:I always thought tomatoes originated from Mexico. Google says turns out they grow wild in Peru but the Aztecs in Mexico were the first to cultivate them. The more you know. The earliest written records for Spanish interaction with tomatoes are complicated by the by the fact that they (the Spaniards) were operating under the misconception that the Nahuatl word tomatl referred to tomatillos rather than fruit in general and so their records appear to confound (what we would now call) tomatillos, the larger fruit grown in the Andes which are the ancestors of our modern tomato cultivars, and capsicum peppers. The Midniter posted:How accurate is the "common wisdom" that tomatoes were seen as poisonous, and how long did that last? It was clearly the case that in the Old World plants recently imported from the New World were often looked at with suspicion. In many places tomatoes were grown purely for ornamental purposes. But there's evidence that they were in regular culinary use despite this---the earliest surviving written recipes involving tomatoes are from the end of the 17th Century, but they seem to refer to an earlier tradition...Italian recipes referring to tomatoes prepared in the Spanish style, despite no such written Spanish recipes surviving to the present day. There are also numerous depictions of tomatoes in art that suggest they were seen as a culinary ingredient well before the first surviving written recipes appeared. It's also appears to be the case that some communities were more willing to adopt the use of the tomato than the larger societies in which they lived. The UK, for example, continued to be suspicious of tomatoes longer than most of Europe, but there's evidence that British Jews were happily cooking with them (and presumably being regarded with suspicion themselves as a result of it) long before they became a universal commonplace.
|
# ? Aug 4, 2017 21:57 |
|
Beet risotto is awesome. I made the first-google-result recipe with garden beets, subbing fresh dill for the parsley and adding some fresh chopped garlic, and it's the best thing I've eaten in two weeks.
|
# ? Aug 4, 2017 23:34 |
|
SubG posted:Current evidence suggests that all the Solanaceae originated in South America. Tomatillos propagated throughout South and Central America before European intervention and tomatoes are descended from tomatillos, but if pick you a tomato in Mexico today you're holding a fruit whose descent has to be traced through Spanish colonisation rather than directly from the tomatillos that grew natively in Mexico millions of years ago (although if you go further back still they all have a common ancestor in South America). I've got to get some recommendations on culinary anthropology from you- I spend most of my time reading about alcohol.
|
# ? Aug 5, 2017 13:33 |
|
bloody ghost titty posted:I've got to get some recommendations on culinary anthropology from you- I spend most of my time reading about alcohol. Both of them have extensive references, so if you find yourself interested in some particular subject and don't get enough out of either books' coverage they'll helpfully give you pointers to more specific poo poo. There's also a whole series of Oxford Companions to specific cuisines, but I can't offer any specific recommendations. And of course the good old Larousse is often informative if you're just looking for a bit of history on some particular dish and don't mind it's very French/European bias.
|
# ? Aug 6, 2017 07:43 |
|
GrAviTy84 posted:is it a prank if it's delicious tho? Did they do like a reverse Parmentier and be like, "Oh, we'll pay our taxes to these armed guards in delicious vegetables, except for these 'exotic' white/purple/stripey whatevers. You wouldn't like them." And the nobility's all envious and like "Hand those over EXCLUSIVELY"
|
# ? Aug 6, 2017 17:19 |
|
I got a spaghetti squash randomly handed to me. Is there anything fun to do with this?
|
# ? Aug 6, 2017 18:49 |
|
Brawnfire posted:I got a spaghetti squash randomly handed to me. Is there anything fun to do with this? How much fun do you want, and how much lube have you got?
|
# ? Aug 6, 2017 19:58 |
|
|
# ? Aug 6, 2017 22:12 |
|
|
# ? Aug 6, 2017 22:59 |
|
Brawnfire posted:I got a spaghetti squash randomly handed to me. Is there anything fun to do with this? You could gently caress it.
|
# ? Aug 6, 2017 23:43 |
|
therattle posted:How much fun do you want, and how much lube have you got? poop dood posted:You could gently caress it. So, gently caress or be hosed. Why does every decision in my life boil down to this?
|
# ? Aug 7, 2017 00:03 |
|
Hey friends. Local Ethiopian place just started delivering. Got the SO to have it for the first time and she loved it. We stuffed our faces with as much injera as possible. Everyone should eat more Ethiopian food.
|
# ? Aug 7, 2017 00:54 |
|
Especially Ethiopians.
|
# ? Aug 7, 2017 01:19 |
|
Brawnfire posted:I got a spaghetti squash randomly handed to me. Is there anything fun to do with this? I like to saute it with some tomatoes / garlic / whatever spices you feel like.
|
# ? Aug 7, 2017 02:08 |
|
burn this house and everything in it
|
# ? Aug 7, 2017 06:51 |
Brawnfire posted:I got a spaghetti squash randomly handed to me. Is there anything fun to do with this? You can pronounce it "pasketty squonch" for extra fun in whatever you decide to do.
|
|
# ? Aug 7, 2017 10:59 |
|
That's quite an act, what do you call it? Sous Vide!
|
# ? Aug 7, 2017 11:13 |
Flash Gordon Ramsay posted:Especially Ethiopians. Heyoooo
|
|
# ? Aug 7, 2017 12:46 |
|
Flash Gordon Ramsay posted:Especially Ethiopians. Dat's racist.
|
# ? Aug 7, 2017 14:47 |
|
Ethiopian is SO good though! Fun to make at home, too. The collards and farm cheese with spiced butter is super popular in my house. ("ayeb be gomen", I think?")
|
# ? Aug 7, 2017 15:04 |
|
Brawnfire posted:I got a spaghetti squash randomly handed to me. Is there anything fun to do with this? toss it. idk I've never bonded with spaghetti squash, the best thing I did with it before was make a pseudo japchae thing but even then bean theads are significantly better.
|
# ? Aug 7, 2017 15:23 |
squash bread is generally not bad
|
|
# ? Aug 7, 2017 15:31 |
|
I generally just bake it and serve with butter and liberal application of salt and pepper.
|
# ? Aug 7, 2017 15:32 |
|
Probably just going to do that. Every recipe I see is just "roast it! Now, put in a bunch of things that actually taste good"
|
# ? Aug 7, 2017 15:41 |
|
Squashy Nipples posted:Ethiopian is SO good though! Fun to make at home, too. African food's uncharted territory for me. When I looked it up the first recipe I came across was an uncooked dough ball that was supposed to be dipped in a sauce and swallowed as quickly as possible because it's not meant to taste good. The second recipe I came across was shakshuka which turned out really good but don't ask me to judge when an egg is at the runny but cooked stage.
|
# ? Aug 7, 2017 15:42 |
|
Liquid Communism posted:I generally just bake it and serve with butter and liberal application of salt and pepper. I've never had it but this seems logical. I mean, treat it like a squash and I bet it's good.
|
# ? Aug 7, 2017 15:47 |
|
vermin posted:African food's uncharted territory for me. When I looked it up the first recipe I came across was an uncooked dough ball that was supposed to be dipped in a sauce and swallowed as quickly as possible because it's not meant to taste good. Fufu is not really representative. It's like looking up recipes for Chinese food and saying "the first recipe I came across was how to make rice"
|
# ? Aug 7, 2017 15:54 |
|
^^ Edit, yeah, that's what it's called.vermin posted:African food's uncharted territory for me. When I looked it up the first recipe I came across was an uncooked dough ball that was supposed to be dipped in a sauce and swallowed as quickly as possible because it's not meant to taste good. The second recipe I came across was shakshuka which turned out really good but don't ask me to judge when an egg is at the runny but cooked stage. West African is different from Ethiopian. What you are describing can be made super yummy, though. I've never tried it at home, but I've eaten at African restaurants where you can choose from several starches, and then they are steamed inside plastic wrap. Try googling for "African Groundnut Stew" (peanuts).
|
# ? Aug 7, 2017 15:54 |
|
Brawnfire posted:Probably just going to do that. Every recipe I see is just "roast it! Now, put in a bunch of things that actually taste good" We use it as an alternative to spaghetti whenever we get it. Cut in half, take out seeds, olive oil, salt, pepper the cut side, place cut side down on a 425 oven and roast for ~30 minutes. Holds up well with a meaty ragu.
|
# ? Aug 7, 2017 18:15 |
|
vermin posted:African food's uncharted territory for me. When I looked it up the first recipe I came across was an uncooked dough ball that was supposed to be dipped in a sauce and swallowed as quickly as possible because it's not meant to taste good. The second recipe I came across was shakshuka which turned out really good but don't ask me to judge when an egg is at the runny but cooked stage. Give the pan a slight jiggle. If the yolks move but the whites stay firm, you have a runny but cooked egg.
|
# ? Aug 7, 2017 19:26 |
|
poaching an egg in the liquid doesnt really transfer flavor to the white more than just putting the sauce on, IMO. just puddle it to 63, spoon sauce into crock or whatever, crack vizzled egg onto towel to drain liquid, transfer into sauce.
|
# ? Aug 7, 2017 19:31 |
|
Doh004 posted:We use it as an alternative to spaghetti whenever we get it. Cut in half, take out seeds, olive oil, salt, pepper the cut side, place cut side down on a 425 oven and roast for ~30 minutes. Ug, I disagree. Per my namesake, I enjoy ALL squashes. But spaghetti squash makes a terrible replacement for pasta. As was previously said, just treat it like any other squash. All Squashes Matter.
|
# ? Aug 7, 2017 20:06 |
|
Squashy Nipples posted:Ug, I disagree. Per my namesake, I enjoy ALL squashes. But spaghetti squash makes a terrible replacement for pasta. As was previously said, just treat it like any other squash. IF IT WORKS FOR ME IT WORKS FOR EVERYONE
|
# ? Aug 7, 2017 20:10 |
|
I'm thinking of making Chef John's 1:3 butter mashed potatoes but I'm scared.
|
# ? Aug 7, 2017 20:20 |
|
Jeb! Repetition posted:I'm thinking of making Chef John's 1:3 butter mashed potatoes but I'm scared. It's up to you... ...youaretheDarthVader... of your potater.
|
# ? Aug 7, 2017 20:30 |
|
I've been served cooked spaghetti sauce which was shredded and chilled in a salad. It was actually pretty good
|
# ? Aug 7, 2017 20:30 |
|
It is literally impossible to add too much butter to mashed potatoes, but very possible to add too little.
|
# ? Aug 7, 2017 20:38 |
|
|
# ? Jun 10, 2024 12:27 |
|
vermin posted:African food's uncharted territory for me. When I looked it up the first recipe I came across was an uncooked dough ball that was supposed to be dipped in a sauce and swallowed as quickly as possible because it's not meant to taste good. The second recipe I came across was shakshuka which turned out really good but don't ask me to judge when an egg is at the runny but cooked stage. Ghanaian is probably the safest to start as West African cuisine influenced Creole. Groundnut soup and red-red are delicious and easy.
|
# ? Aug 7, 2017 23:00 |