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therattle posted:And when you cut it it explodes like an anti-personnel mine? I've got this new dish I'm working on, it's somewhat of a culinary claymore
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Sep 11, 2017 22:38
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Olive Garden tonight! posted:I've got this new dish I'm working on, it's somewhat of a culinary claymore Or a Crunchy Frog. Bang Bang Chicken.
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Sep 11, 2017 23:04
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therattle posted:Or a Crunchy Frog. Why not Anthrax Ripple? Mercedes Colomar fucked around with this message at 05:09 on Sep 12, 2017 |
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Sep 12, 2017 05:07
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Manuel Calavera posted:Why not Anthrax Ripple? I like the crunchy bones. I also enjoy a Spring Surprise.
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Sep 12, 2017 09:24
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Completely and utterly hosed up sandefjordsmør. It's supposed to be a light, velvety butter sauce and it somehow turned into something that resembled melted cheese.  I don't understand, I followed the instructions and everything, even stirred the butter in slowly. I'm just gonna avoid butter sauces from now on.I decided to saute some scallions instead and it turns out that sauteed scallions have a slimy texture. I've given up and am roasting some vegetables now.
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Sep 13, 2017 00:55
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Pollyanna posted:Completely and utterly hosed up sandefjordsmør. It's supposed to be a light, velvety butter sauce and it somehow turned into something that resembled melted cheese. How does a lemon juice, cream and butter sauce get thick like melted cheese? Did you add flour or something?
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Sep 13, 2017 03:20
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POST YOUR KITCHENS FOR ME, PLEASE https://forums.somethingawful.com/showthread.php?threadid=3834145
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Sep 13, 2017 23:27
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therattle posted:I like the crunchy bones. I also enjoy a Spring Surprise. Lamb's Bladder Cup has a certain...souciant quality.
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Sep 14, 2017 05:45
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Errant Gin Monks posted:How does a lemon juice, cream and butter sauce get thick like melted cheese? Did you add flour or something? Not so much thick as it was gloppy. It got that weird clear greasy sheen to it and the dairy took on a strange, almost "chunky" texture. I have no idea what I did to gently caress it up that badly.
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Sep 14, 2017 12:44
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Pollyanna posted:Not so much thick as it was gloppy. It got that weird clear greasy sheen to it and the dairy took on a strange, almost "chunky" texture. I have no idea what I did to gently caress it up that badly. Sounds like it split. Probably overheated.
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Sep 14, 2017 15:56
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Pollyanna posted:Not so much thick as it was gloppy. It got that weird clear greasy sheen to it and the dairy took on a strange, almost "chunky" texture. I have no idea what I did to gently caress it up that badly. Did you accidentally make paneer by bringing the cream to a simmer then adding the lemon juice? If that's the case you made cheese, congrats. I always reduce the lemon juice first then add the cream and let it get warm and then mix in the butter until smooth. I don't let it boil again after the lemon juice reduces.
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Sep 14, 2017 15:58
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Errant Gin Monks posted:Did you accidentally make paneer by bringing the cream to a simmer then adding the lemon juice? If that's the case you made cheese, congrats. That's strange - in this video, the lemon juice gets reduced, the cream is added, then the cream is taken to a boil and reduced by half. It didn't break for him and neither did he get cheese - did I bring the heat too high or something? DekeThornton posted:Sounds like it split. Probably overheated. Goddammit. It would probably help if "low", "medium", and "medium-high" actually meant something.
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Sep 14, 2017 16:13
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As cream gets older it gets more prone to breaking. Not sure how fresh your cream was, but that's a possibility.
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Sep 14, 2017 16:26
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Flash Gordon Ramsay posted:As cream gets older it gets more prone to breaking. Not sure how fresh your cream was, but that's a possibility.
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Sep 14, 2017 16:31
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rgocs posted:Does fat content matter too? I remember trying to do things with fat-free cream and it just came out weird. Fat free cream is an oxymoron and an abomination before god.
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Sep 14, 2017 16:37
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Pollyanna posted:That's strange - in this video, the lemon juice gets reduced, the cream is added, then the cream is taken to a boil and reduced by half. It didn't break for him and neither did he get cheese - did I bring the heat too high or something? In the video you linked chef John mentions that in you dump in the butter too fast and the sauce cools down it could break, so it could be that.
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Sep 14, 2017 17:04
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I think the key to cooking motivation is: 1. Stay hungry so you think about food all day and watch cooking videos at work 2. Have a clean stocked kitchen so you don't have to clean or go buy ingredients 3. Drink coffee constantly
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Sep 14, 2017 17:09
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vermin posted:I think the key to cooking motivation is: Fresh herbs are a life changer, also.
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Sep 14, 2017 17:17
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DekeThornton posted:In the video you linked chef John mentions that in you dump in the butter too fast and the sauce cools down it could break, so it could be that. Maybe that's it. I thought I was going really slow - I was dumping in 1-2 chunks at a time and letting them melt before adding the rest - but maybe I went too fast. I'm pretty impatient when it comes to cooking, so I prolly hosed that part up.
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Sep 14, 2017 17:20
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vermin posted:I think the key to cooking motivation is:
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Sep 14, 2017 19:25
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Cooking motivation is being well stocked, already knowing what you want to do and how, and being diligent enough to clean afterwards. The easier it is to do, the more likely you are to do it. That's how microwave meals got popular.
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Sep 14, 2017 19:47
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Flash Gordon Ramsay posted:Fat free cream is an oxymoron and an abomination before god. 
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Sep 14, 2017 19:49
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I was fairly bummed when there was construction immediately next to my apartment for the whole summer, because I didn't want to grow herbs when there's dust and poo poo being kicked up every day. I miss being able to just walk outside and grab a fistful of tasty leaves. I also miss being able to pick up a mint leaf, rub it, then make the neighbour's cat smell it and get mad at me. All I have is a small pot of hen & chicks (came with the apartment) that survived through my neglect because they're... hen & chicks and that's what they do.
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Sep 14, 2017 19:57
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Flash Gordon Ramsay posted:Fat free cream is an oxymoron and an abomination before god.
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Sep 14, 2017 20:13
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I don't understand how fat-free cream is even a thing. Isn't that just skim milk? I mean, the whole point of cream is that it's....full of fat.
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Sep 14, 2017 20:23
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The Midniter posted:I don't understand how fat-free cream is even a thing. Isn't that just skim milk? I mean, the whole point of cream is that it's....full of fat.
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Sep 14, 2017 20:31
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rgocs posted:Skim milk plus cornstarch and thickeners I think. So, yeah, not cream. Modified starches, carrageenans, gums like locust bean or guar, gelatin etc. are used to thicken and stabilize things like fat free cream from my understanding.
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Sep 14, 2017 21:52
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Halo top is the least offensive fat free ice cream, but it's still disgusting and nothing like ice cream.
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Sep 15, 2017 00:31
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I'm gonna do nearly a week at the hard rock in Puerto Vallarta for a friend's wedding next month. I've never done the all inclusive resort thing before - what should I expect food wise? Or should I just be an enemy of quality and indulge in the endless free liquor and not give a gently caress about the food?
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Sep 15, 2017 06:13
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Mr. Wiggles posted:I'm gonna do nearly a week at the hard rock in Puerto Vallarta for a friend's wedding next month. I've never done the all inclusive resort thing before - what should I expect food wise? I have no idea about the food but if you drink enough liquor, everything will taste good.
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Sep 15, 2017 13:00
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Wait, a whole week at a Hard Rock themed resort? Niiiiice
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Sep 15, 2017 13:32
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Mr. Wiggles posted:I'm gonna do nearly a week at the hard rock in Puerto Vallarta for a friend's wedding next month. I've never done the all inclusive resort thing before - what should I expect food wise? I grew up going to PV almost every year (well, nuevo vallarta, parent's timeshare). Go to Pipi's downtown, place is a staple. fake edit to google Oh poo poo the HR is hella close to where I used to go (Paradise Village). There's a little strip mall up the road from there that's walking distance, they used to have pretty good food there but it's been over 10 years since I've been so  tldr the food has generally been ok outside of resorts, even in resorts, decent, not amazing, not terrible.
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Sep 15, 2017 15:15
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Ok, sweet. I've been to Mexico a bunch but never Nuevo Vallarta, so I wasn't sure if there was anything super amazing I had to do there or if I should just soak up glorious first world privilege. I guess I'll just try to see how much Johnny Walker I can drink in a day.
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Sep 15, 2017 18:53
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Mr. Wiggles posted:Ok, sweet. I've been to Mexico a bunch but never Nuevo Vallarta, so I wasn't sure if there was anything super amazing I had to do there or if I should just soak up glorious first world privilege. I guess I'll just try to see how much Johnny Walker I can drink in a day. when I was last there it was pretty rural and touristy. I hear it's more crowded now though
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Sep 15, 2017 19:23
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I'm playing with a copycat recipe for Hobnobs. I'm happy that they sell them in the international aisle of Publix here in FL, but  and  compel me to tinker. I tried a Food52 recipe as well as this one, and decided I like the latter better. May try other base recipes later. Now I'm testing different adjustments for fun and profit. Chocolate coated or chips inside: chips are just as tasty, much easier and much cleaner to eat. Semi-sweet or bittersweet Ghirardelli chocolate: semi-sweet, surprisingly, since I like bittersweet better on ice cream. Moisture: adding an egg and 20g of flour made these way more moist. Might up the oatmeal until I get the right balance, as this adjustment definitely took them outside of "digestive" range. Peanut butter: yum. Folded in 140g after everything else was mixed. Slightly cakier, so may melt the butter instead of creaming if I do PB again. Pressing flat (per the recipe) vs just scoop onto sheet pan: doesn't matter much without PB, with PB accentuated the cakiness. 
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Sep 16, 2017 00:43
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A couple weeks ago, Amazon Treasure Truck had Porter & York 1/2 lb. Wagyu burgers, but while they were good, they weren't mind blowing. This is next door to my regular weekend bar: https://buckheadrestaurants.com/restaurant/chops-lobster-bar-atl/ At $25/oz, is the 4 oz filet sufficient to get a full Wagyu experience or do I need to go for a larger piece?
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Sep 16, 2017 14:30
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Josh Lyman posted:A couple weeks ago, Amazon Treasure Truck had Porter & York 1/2 lb. Wagyu burgers, but while they were good, they weren't mind blowing. Wagyu is overrated imo. I'd rather have some dry aged prime.
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Sep 16, 2017 14:43
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The stuff we get over here that’s advertised as “wagyu” is overrated, especially in a burger where marbling doesn’t matter because it’s ground up.
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Sep 16, 2017 16:47
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Josh Lyman posted:A couple weeks ago, Amazon Treasure Truck had Porter & York 1/2 lb. Wagyu burgers, but while they were good, they weren't mind blowing. Don't buy that poo poo.
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Sep 16, 2017 18:42
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Josh Lyman posted:A couple weeks ago, Amazon Treasure Truck had Porter & York 1/2 lb. Wagyu burgers, but while they were good, they weren't mind blowing. 99/100 times it's a)not even wagyu and b) not at all worth it
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Sep 16, 2017 22:18
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