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Turkeybone posted:Will hit up the thread for "lesser" cities, but here too want to see if anyone has recommendations for places to eat/drink in Oslo? Going for a weekend. Egon  There's Mathallen in Grünerlokka (also close to Tim Wendelboe's if coffee is your thing) which has a bunch of interesting looking stuff. The cafe by the cathedral/bazaar was quite nice too, but want anything earth shattering. Don't get the lemonade, it's not that great. E: there's also a place by Holmenkollen ski jump that looked really busy for lunch time on a weekday, but unsure of it's actually good or just had a nice sunny patio. EE: it's just called Holmenkollen Restaurant, apparently. You walk past it going between the train station and ski jump. Big Bad Beetleborg fucked around with this message at 19:21 on Nov 6, 2017 |
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Nov 6, 2017 18:57
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I asked my well-meaning boyfriend to get me some dried fruit and he got freeze dried instead. Is there anything I can do with it? I find the texture too unpleasant to eat it as a snack. The only thing I've come up with is to pulverize it and mix with white chocolate to make truffle fillings or something. I've got blueberries, mangos, and strawberries.
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Nov 6, 2017 19:01
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legendof posted:I asked my well-meaning boyfriend to get me some dried fruit and he got freeze dried instead. Is there anything I can do with it? I find the texture too unpleasant to eat it as a snack. The only thing I've come up with is to pulverize it and mix with white chocolate to make truffle fillings or something. I've got blueberries, mangos, and strawberries. Rehyrdrate it, then dehydrate it. You'll redehydrated food, which is gonna be the next big food fad.
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Nov 6, 2017 19:06
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Freeze-dried is (typically) intended to be re-hydrated. Soak some in a bowl of water for a while - try an hour. Alternatively, they rehydrate quite well in hot water. Make a hot breakfast with rice and your dehydrated fruit, use more water than you'd normally need for the rice and add plenty of sugar. My all-dehydrated-all-the-time recipe book for canoe trips is at home and I'm procrastinating at work, otherwise I'd post the recipe. It's pretty easy, from memory it's just some rice, some sweetness, and some dehydrated fruit simmered for like 20 minutes.
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Nov 6, 2017 19:07
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ExecuDork posted:Freeze-dried is (typically) intended to be re-hydrated. Soak some in a bowl of
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Nov 6, 2017 20:08
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So I want to make a big batch of congee then freeze it, but don't want to use up a whole fuckload of my tupperware to do so. I'm planning on buying more soon, but in the interim, is there a decent method to store congee with like, saran wrap or something? Freeze it in a tupperware, pop it out then saran wrap it? Forgive me if this is a dumb question(it is).
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Nov 6, 2017 20:34
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Johnny Truant posted:So I want to make a big batch of congee then freeze it, but don't want to use up a whole fuckload of my tupperware to do so. I'm planning on buying more soon, but in the interim, is there a decent method to store congee with like, saran wrap or something? Freeze it in a tupperware, pop it out then saran wrap it? Forgive me if this is a dumb question(it is).
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Nov 6, 2017 20:38
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Johnny Truant posted:So I want to make a big batch of congee then freeze it, but don't want to use up a whole fuckload of my tupperware to do so. I'm planning on buying more soon, but in the interim, is there a decent method to store congee with like, saran wrap or something? Freeze it in a tupperware, pop it out then saran wrap it? Forgive me if this is a dumb question(it is). Ziplock bags?
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Nov 6, 2017 20:48
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Tired Moritz posted:do you guys put salt in the water before you cook rice Anything but. I'll add chicken broth or bouillon or some instant dashi or a hunk of kombu to the water cuz they're all a lot more interesting than salt.
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Nov 6, 2017 20:49
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SubG posted:Buy a bunch of delitainers, use them. And make sure to get the freezer safe kind. The 16oz/pint ones are a good size for lunches
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Nov 6, 2017 20:58
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Steve Yun posted:And make sure to get the freezer safe kind. They're also cheap enough that if you take a curry or something that stains the gently caress outta it or has lingering flavor you can toss it and be out like 15 cents.
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Nov 6, 2017 21:22
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SubG posted:Buy a bunch of delitainers, use them. I'm so thankful to finally have a name for these. They've been the only tupperware-alike allowed in my kitchen for over a decade, and I've been calling them "chinese soup" and "large chinese soup." To be honest, I think we'll probably still call them that. Edit: also, we probably have super cancer from BPA and phthalates. Freaking frogs gay. moller fucked around with this message at 23:49 on Nov 6, 2017 |
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Nov 6, 2017 23:16
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Turtlicious posted:You make aioli, which is basically mayonnaise for normal people who aren't white. Can I use a blender or a hand mixer instead of a food processor? I dont have a food processor right now and I cant afford to buy one.
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Nov 7, 2017 00:27
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It should work fine but you'll want to mince the hell out of all ingredients first.
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Nov 7, 2017 00:41
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I honestly just do the hand blender strat and don't move the thing up until the stuff is minced. Basically no prep. I've never been able to make a mayo with my Vitamix of all things.
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Nov 7, 2017 01:09
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Excuse me, the classically trained franch chef said it must be done by hand, lest you spoil the sanctity of the chipotle mayo by using low end cuisinart poo poo.
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Nov 7, 2017 01:24
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As a thank you for babysitting, my girlfriend and I were given a bunch of frozen steaks! Good ones! We got four strips and six filets, the filets all at least 2" thick, I think they're USDA choice. I made two of the filets today. Salt/pepper, sear, 500 degree oven, pulled em at 130, finished with a little butter in the pan. They were so loving boring! We usually buy ribeyes because of the fat and the flavor. These were super tender, sure, but the taste was utterly unremarkable and it made me sad. Is there anything cool and or interesting we can do with these? I was toying with the idea of doing little wellingtons, but if you guys have any ideas I'd really love an excuse not to have to gently caress with duxelles and puff pastry on a weeknight
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Nov 7, 2017 02:31
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Filet is boring. Make a pepper cream sauce with brandy?
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Nov 7, 2017 04:21
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taqueso posted:I use my instant pot style cooker with less than 1 cup of water all the time. You can get a lot of water from the food in the cooker. You just don't want it to run out of water to turn into steam. 2 cups is a very conservative safety number. For something like eggs, you won't get any water from the food of course, but you also don't need 2 cups unless you are going to cook for a looong time and run out of water. Okay cool, good to know, thank you  .
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Nov 7, 2017 05:29
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Tired Moritz posted:do you guys put salt in the water before you cook rice Nah. The stuff I put on my rice is usually salty enough.
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Nov 7, 2017 05:49
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Casu Marzu posted:Anyone that comes into a thread all OH HEY I'M A CHEFFY CHEF like you did is automatically a huge douche and perpetuates the stereotype of the lovely cook that worships No Reservations. Oh poo poo, my bad, I was trying to ape the style of those swear-y image macros? Tired Moritz posted:do you guys put salt in the water before you cook rice I do not, I've heard that salt rushes the breaking down of the starch, which is good for Caramelization, but not great for rice. Dr. Gitmo Moneyson posted:Can I use a blender or a hand mixer instead of a food processor? I don’t have a food processor right now and I can’t afford to buy one. You can use a handmixer for sure, or an immersion blender would work too. I was just being a bit of a tart. Stalizard posted:As a thank you for babysitting, my girlfriend and I were given a bunch of frozen steaks! Good ones! We got four strips and six filets, the filets all at least 2" thick, I think they're USDA choice. I made two of the filets today. Salt/pepper, sear, 500 degree oven, pulled em at 130, finished with a little butter in the pan. I'd recommend a sauce of some kind, most filets (hell a lot of beef) has what most would call a generic "beef" flavor. My personal favorite is an Au Poivre sauce. Basically a kind of creamy buttery wine sauce with some spices to pump it up. I prefer using white wine in my cooking, but that's a personal preference, you could also use Cognac, or some other type of brandy. When funds are low, I get the 10$ boxed wine, because it can still punch up some dishes. This recipe is... guesstimated, everything to taste. Black Peppercorns 3 tbps 1tsp star anise 1tsp tarragon a few fat cloves of garlic, and a shallot 1/2 cp lovely wine, good wine, cognac, brandy, whatever really. Butter (To taste, I use an unhealthy amount but more then 1/4 cup is bad) Crush the peppercorns to a fine grind, I normally throw all my spices into a mortar and pestle, because technology frightens me (I believe that crushing the peppercorns releases more of the pepperin, the oil that makes black pepper peppery) I couldn't find a study or anything that backs me up outside of like soccer moms, so you do you. You could probably use a coffee grinder, and your arms would thank you. Chop your vegetables. Throw the alcohol in the pan to deglaze it after cooking your steaks, then throw in the veggies, reduce it down on the highest heats, mix in the butter, and you've got a rad sauce for your steaks. If you want thicker sauce, you can mix in 3 tbps of corn starch with a 1/4 and whisk it with a fork until it's all mixed up, and slowly pour that into the sauce until it's the right consistency. It thickens like crazy when it cools though, so keep that in mind. (You could also use a roux, but like, at some point you're putting too much effort for a low effort sauce.)
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Nov 7, 2017 11:46
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Stalizard posted:As a thank you for babysitting, my girlfriend and I were given a bunch of frozen steaks! Good ones! We got four strips and six filets, the filets all at least 2" thick, I think they're USDA choice. I made two of the filets today. Salt/pepper, sear, 500 degree oven, pulled em at 130, finished with a little butter in the pan. I will be called lazy, but if I was given free tender meats that were otherwise bland I would: 1. Beef fondue those bitches. Vat of boiling oil and sauces. My faves are mayo and garlic, curried mayo, and "special sauce" mayo with ketchup, bourbon and hot sauce (I swear it tastes fantastic). Get some crusty bread and a stinky cheese to go with, or go classic Belgian and have fries. 2. "Carne Asada" with a dry rub. served with thin sliced onions, jalapenos and tortillas 3. Steak Au Poivre. ^^^see above..but yeah mmm.
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Nov 7, 2017 22:41
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This is embarrassing. I've made the same loaf of simple banana bread since I could walk. Recently I moved and the oven at the new location is poo poo. My go to banana bread came out pretty dense (good) but dry. I'd bet money this oven is part of the problem. But despite almost twenty years pro experience, I rarely bake. What obvious thing should I tweak to get my groove back?
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Nov 8, 2017 08:32
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Captain Log posted:This is embarrassing. Try baking it for less time, also grab an oven thermometer and check what the temperature of your oven actually is, some run hotter or colder than they should so that might be a factor too.
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Nov 8, 2017 08:36
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Are we doing GBS Secret Santa this year? It's basically the only part of Christmas I enjoy any more.
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Nov 8, 2017 18:06
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legendof posted:I asked my well-meaning boyfriend to get me some dried fruit and he got freeze dried instead. Is there anything I can do with it?
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Nov 8, 2017 18:35
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rgocs posted:Use your freeze dried fruit to make the toppings in this: https://youtu.be/L1kgO1I9NvQ Haha, I saw that video yesterday and decided it was as close as I'm ever going to get to a divine answer to my prayers. That being said, I probably still won't make that, it's a little bit excessive. Maybe a waffle bar with all the sauces and some fruit as topping options.
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Nov 8, 2017 18:37
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You could still powder the freeze dried fruit and put it on yogurt or something. Could be OK like that.
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Nov 8, 2017 18:41
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Deep fry sliced beets?
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Nov 8, 2017 22:20
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Infuse your dried fruit into milk/cream/butter and cook things with it. Or use it to supplement dry ingredients in a recipe, like Tosi's crack pie.
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Nov 9, 2017 03:20
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AVeryLargeRadish posted:Try baking it for less time, also grab an oven thermometer and check what the temperature of your oven actually is, some run hotter or colder than they should so that might be a factor too. I'm almost certain it's the ancient janky oven. I cut off a slice today and there was an undercooked section in the middle. The outside? Perfect. It's weird to have a career in food as long as I have, and realising I know precisely gently caress all about baking.
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Nov 9, 2017 04:45
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Captain Log posted:I'm almost certain it's the ancient janky oven. I cut off a slice today and there was an undercooked section in the middle. The outside? Perfect. sounds like your oven is running higher than indicated bruh
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Nov 9, 2017 05:20
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I got some wicked oil stains / burn stains on my stainless steel pans. I can get them off with my finger nail and I know if I used some stainless steel wool or something abrasive I can get it off, but I don't want tons of scratches on the pan. Any suggestions on how I can get them off?
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Nov 9, 2017 08:05
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Bartender's Friend?
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Nov 9, 2017 08:08
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anyone know some good cheese to smoke? I like manchego and oaxaca and colby but I dont know if some cheese is better than others wrt smoking
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Nov 9, 2017 11:35
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Suspect Bucket posted:Are we doing GBS Secret Santa this year? It's basically the only part of Christmas I enjoy any more. Is there interest? Liquid Communism fucked around with this message at 13:11 on Nov 9, 2017 |
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Nov 9, 2017 12:26
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Les Os posted:anyone know some good cheese to smoke? I like manchego and oaxaca and colby but I dont know if some cheese is better than others wrt smoking I don't think any cheese is good to smoke you should just eat it instead bro
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Nov 9, 2017 13:16
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Grand Fromage posted:I don't think any cheese is good to smoke you should just eat it instead bro I'd imagine you'd wanna go with a hard crumbly cheese over a soft or stringy cheese. The stringy cheese would lose integrity quickly and possibly burn your lips.
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Nov 9, 2017 14:38
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obi_ant posted:I got some wicked oil stains / burn stains on my stainless steel pans. I can get them off with my finger nail and I know if I used some stainless steel wool or something abrasive I can get it off, but I don't want tons of scratches on the pan. Any suggestions on how I can get them off? Use a scotchbrite pad, which will scratch your poo poo but much less than steel wool.
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Nov 9, 2017 14:58
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Liquid Communism posted:Is there interest? Gwsss is usually pretty good.
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Nov 9, 2017 16:00
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