|
It's a fun idea! I would like to point out that using BBQ sauce on a pizza is an affront and must not be tolerated.
|
#
?
Nov 26, 2017 01:35
|
|
|
|
| # ? Jun 8, 2024 09:15 |
|
|
Also ricotta and broccoli is a delicious vegetarian topping combo.
|
|
#
?
Nov 26, 2017 03:28
|
|
|
spankmeister posted:It's a fun idea! NY style pizza with KC style barbeque sauce, smoked cheddar cheese, and smoked pulled pork is awesome. Not authentic at all, but really delicious.
|
|
#
?
Nov 26, 2017 04:08
|
|
|
AVeryLargeRadish posted:Lactose free cheese is not fake cheese, it's just cheese made using lactose free milk. Yes, I only read the first half of the post, and assumed it was for a vegan, not lactose-free. That'll teach me to go off half cocked. For the record, marinara pizza is delicious and worthwhile, and you should make it anyway
|
|
#
?
Nov 26, 2017 11:08
|
|
|
This Christmas I'm looking to make some bread sauce (with the cloves in the onion, etc.). We are not British, so I havent' tried this before. When the clove'd onion is in the simmering milk, does it need to be covered by the milk, or is it enough that the lower part of it is touching the milk?
|
|
#
?
Nov 26, 2017 17:18
|
|
|
planning the vegetarian main for my new year meal - thinking of doing a lotus root wellington-type dish. Any idea if this would work, or if there's something I'm overlooking? Thinking something like the following: Sous-vide a large section of root in a soy/tomato sauce to impart a more umami flavour while slightly breaking down the hard texture, pipe a mushroom duxelle/ similar into some of the root's holes, cover in mustard, wrap in lettuce, then pastry and bake I'll give it a try soon unless it's likely to poison me
|
|
#
?
Nov 26, 2017 17:20
|
|
|
VileLL posted:planning the vegetarian main for my new year meal - thinking of doing a lotus root wellington-type dish. Any idea if this would work, or if there's something I'm overlooking?
|
|
#
?
Nov 26, 2017 17:29
|
|
|
Per posted:This Christmas I'm looking to make some bread sauce (with the cloves in the onion, etc.). We are not British, so I havent' tried this before. When the clove'd onion is in the simmering milk, does it need to be covered by the milk, or is it enough that the lower part of it is touching the milk? I've always halved the onion so that it does stay under the milk, and the cloves can infuse. All the other herbs and spices (black peppercorn, bay, thyme, mace what ever you're using) are content to float around in the milk bath, but for some reason cloves are special and get to be studded in onion. (Also, as simmering milk can lead to boiling over so easily, I slowly bring the milk to a boil and after 30 seconds or so of boiling, take it off the heat and leave it in a corner to infuse.)
|
|
#
?
Nov 26, 2017 18:16
|
|
|
TychoCelchuuu posted:Aside from sounding like it won't taste very good (baked lettuce + mustard with tomato and mushroom is not a classic flavor combination), and also it sounds like it's going to turn into mush in the oven, I think you're good to go. Yeah, this works MUCH better with firm tofu. Just marinate and sear the tofu first, to season it and give it some texture. Squashy Nipples fucked around with this message at 18:41 on Nov 26, 2017 |
|
#
?
Nov 26, 2017 18:35
|
|
|
TychoCelchuuu posted:Aside from sounding like it won't taste very good (baked lettuce + mustard with tomato and mushroom is not a classic flavor combination), and also it sounds like it's going to turn into mush in the oven, I think you're good to go. v true, cheers, I'll see how a test goes
|
|
#
?
Nov 26, 2017 20:08
|
|
|
I deep fried a turkey on Saturday, then left the oil out in the pot overnight. As I was emptying the oil into the jugs before filtering it, I noticed that the first two gallons I poured off looked very clean, and it wasn’t until the last 1.5 gallons that I started to notice any particulate matter. Can I get away with only filtering the oil that looked dirty when I poured it off? My thinking is that all the poo poo I would want to filter out should have settled overnight, so the first couple gallons I poured off should have been clean already.
|
|
#
?
Nov 27, 2017 17:44
|
|
|
Anyone got a good tuna salad recipe? Something i can whip up before work would be good, just mayo is boring.
|
|
#
?
Nov 27, 2017 18:03
|
|
This is a thing in New England and it's an affront to humanity. 
|
|
|
#
?
Nov 27, 2017 18:10
|
|
|
Is that just bread and sauce?
|
|
#
?
Nov 27, 2017 18:15
|
|
|
Don't underrate how good bread and sauce can be, but yeah, that looks like a poor man's pan con tomate That said, I'd definitely try it
|
|
#
?
Nov 27, 2017 18:20
|
|
Captainsalami posted:Is that just bread and sauce? It is DasNeonLicht posted:Don't underrate how good bread and sauce can be, but yeah, that looks like a poor man's pan con tomate It's... not good. They sell it everywhere here and it's passable if you can get some right out of the oven. Basically a big sheet of focaccia and sauce. But, they make a couple of mistakes that just make it gross. 1. The sauce is typically too sweet and takes away from the tartness of a thick tomato sauce. 2. Finding it hot and fresh is nigh impossible as most places like to sell it cold only. 3. When sold cold it's always tightly wrapped in saran wrap meaning that the bread just gets soft and any good crust on the end (about the only good part) is now softened and flavorless. Given the fact that all of the bread underneath the sauce is juuuuuust done to the point that it's not dough, the whole thing is just poo poo. Like, just make some focaccia with a dipping sauce or something. Hell. It's a mildly passable thing as is and it's completely turned to poo poo in execution and people serve it here everywhere.
|
|
|
#
?
Nov 27, 2017 18:44
|
|
|
I will never understand the east coast.
|
|
#
?
Nov 27, 2017 19:51
|
|
|
I melted some butter and mixed ground cinnamon in to drizzle on sweet potatoes, but the cinnamon doesn't stay suspended. Is there any way to fix taht?
|
|
#
?
Nov 27, 2017 21:32
|
|
|
Jeb! Repetition posted:I melted some butter and mixed ground cinnamon in to drizzle on sweet potatoes, but the cinnamon doesn't stay suspended. Is there any way to fix taht? Cinnamon doesn't really like to mix with water and stays clumped. I think it's hydrophobic? Same reason the cinnamon challenge is so hard. It's not water soluble. I don't know if it would work any better if you tried to mix it into clarified butter. Somethings that don't like water do ok in just oil.
|
|
#
?
Nov 27, 2017 21:35
|
|
Mr. Wiggles posted:I will never understand the east coast. Well, they do make up for it with these: https://eatyourworld.com/destinations/united_states/general_rhode_island/rhode_island/what_to_eat/stuffies_stuffed_quahogs Basically a clam and cornbread stuffing, heavily seasoned and the best ones come with some linguica roasted, chopped and mixed in and the whole thing is served hot out from under a broiler. I've grown up in / around New Orleans eating awesome seafood and this is a really good thing. Still... that 'pizza' abomination... 
|
|
|
#
?
Nov 27, 2017 22:45
|
|
|
That Works posted:This is a thing in New England and it's an affront to humanity. Store bought tomato pie will never make sense to me. It's always squishy and bland. Homemade dough with a slather of fresh red sauce? Done.
|
|
#
?
Nov 28, 2017 00:08
|
|
|
Captainsalami posted:Anyone got a good tuna salad recipe? Something i can whip up before work would be good, just mayo is boring. some combination of: various mustards, fresh or dried herbs, chopped capers, any sort of relish, chopped dill pickles, any kind of chopped onion, celery, worcestershire, pepper, salt, nuts, dried fruit, hot sauce, lemon juice, vinegar... I start tuna salad like I start tartar sauce - with a variety of minced fresh and pickled vegetables macerated with salt - often the salt that's on the capers. Also vinaigrette tuna salads are very nice, especially if you buy the slightly nicer canned tuna in olive oil. With a good brand of tuna in oil you can often make the dressing from just the oil in the can, lemon juice, and salt. Of course some herbs, etc would be nice.
|
|
#
?
Nov 28, 2017 08:14
|
|
|
Cookie update: I was very conservative with mixing the butter and got much flatter cookies on my retry. I suspect that was it.
|
|
#
?
Nov 28, 2017 09:04
|
|
|
Rocko Bonaparte posted:Cookie update: I was very conservative with mixing the butter and got much flatter cookies on my retry. I suspect that was it. As a person who loves thick, chewy cookies, this makes me very sad.
|
|
#
?
Nov 28, 2017 11:20
|
|
|
My controversial opinion is that all homemade chocolate chip cookies are good.
|
|
#
?
Nov 28, 2017 11:51
|
|
|
Captainsalami posted:Anyone got a good tuna salad recipe? Something i can whip up before work would be good, just mayo is boring. Nothing fancy, but what I do is get the nice, solid white tuna, add one-half to one-quarter an onion, finely diced (the more finely you dice it, the easier time your tuna salad will have sticking together), a teaspoon of sweet relish, and one stingy tablespoon of mayonnaise. Another thing I did once when I bought too many ingredients for guacamole was to use use a quarter of an avocado as a binder instead of mayonnaise and a finely diced jalapeño instead of relish. You could probably travel further down that road by adding lime juice, cilantro, garlic, tomato, etc.
|
|
#
?
Nov 28, 2017 15:23
|
|
|
There Bias Two posted:As a person who loves thick, chewy cookies, this makes me very sad. I am perplexed by this too. I would have considered these cookies fuckups, but my wife, mom, and mother-in-law are all down with them. Hell, my wife wants them crunchier! I am going to humor her with using 100% white sugar next time. Unfortunately, it will likely work out like the time I made a pecan pie that was 100% topping and no filling. My in-laws demolished that thing before I could tell if it even cooked right.
|
|
#
?
Nov 28, 2017 15:37
|
|
|
What’s the best sub-$70 wireless meat thermometer for an oven? I see a few in that range on amazon but i never used one and I’m not sure if I need two probes or not. It would either be used on large cuts or steaks for two. E- Posting in the equipment thread instead, my bad Snowy fucked around with this message at 17:40 on Nov 28, 2017 |
|
#
?
Nov 28, 2017 15:39
|
|
|
Rocko Bonaparte posted:I am perplexed by this too. I would have considered these cookies fuckups, but my wife, mom, and mother-in-law are all down with them. Are they even cookies at that point, or just...jagged shards of flour and sugar?
|
|
#
?
Nov 28, 2017 15:47
|
|
|
E-quote is not edit
|
|
#
?
Nov 28, 2017 17:39
|
|
|
There Bias Two posted:Are they even cookies at that point, or just...jagged shards of flour and sugar? They look like pretty flat cookies that have rippled outwards. The Good Eats "The Thin" recipe image is pretty consistent. I suspect a 100% white sugar, chocolate chip cookie in a normal thickness would be like those frisbees your see Predators using. If it's thinned out a bit then I imagine it can work. I think what my wife wants is not necessarily a cookie that is chewy so much as one that bends. It's turning into those toffee-thin cookies I have started seeing in the fancier supermarkets, but I don't think that's what she wants either. Basically, I have been trying to guess a number between 1 and 10 and the answer was -2.
|
|
#
?
Nov 28, 2017 22:35
|
|
|
One that bends? Like oatmeal lace?Snowy posted:What’s the best sub-$70 wireless meat thermometer for an oven? I see a few in that range on amazon but i never used one and I’m not sure if I need two probes or not. It would either be used on large cuts or steaks for two.
|
|
#
?
Nov 28, 2017 22:46
|
|
i like nice words
|
what to serve with eggs in purgatory
|
|
#
?
Nov 29, 2017 00:37
|
|
|
Socca and a peppery microgreen salad w/ tahini dressing
|
|
#
?
Nov 29, 2017 00:52
|
|
|
Anne Whateley posted:One that bends? Like oatmeal lace? A work friend said her husband loves using his wireless thermometer with meat in the oven because you don’t need to open it to know when the temperature is right, and that guy has always sounded like a good cook. Plus it sounds fun and seems nice and easy.
|
|
#
?
Nov 29, 2017 04:48
|
|
Snowy posted:A work friend said her husband loves using his wireless thermometer with meat in the oven because you don’t need to open it to know when the temperature is right, and that guy has always sounded like a good cook. Plus it sounds fun and seems nice and easy. It's easier and a lot cheaper to go with a probe thermometer and you still don't need to open the oven to check temperatures, I like the ChefAlarm by Thermoworks, it has a timer, temperature based alarms and comes with a probe. There is also the DOT if you just need a temperature based alarm.
|
|
|
#
?
Nov 29, 2017 05:10
|
|
|
Yeah, to be clear, what you usually do is a thermometer with a probe on one end that stays in the meat, a wire that you shut in the oven door, and a display on the other end that sits on the counter. That's way cheaper, like Ikea has them for $10ish and the world's best is $50.
|
|
#
?
Nov 29, 2017 05:15
|
|
Anne Whateley posted:Yeah, to be clear, what you usually do is a thermometer with a probe on one end that stays in the meat, a wire that you shut in the oven door, and a display on the other end that sits on the counter. That's way cheaper, like Ikea has them for $10ish and the world's best is $50. I'd go with at least the DOT, I had one of the cheap ones and the probe died after a few months of use, the timer part was still useful but you could not buy replacement probes for it so it was useless for the primary reason I got it. The Thermoworks stuff is much tougher and better made plus you can buy a replacement probe if something happens to the one that comes with the unit, also they have a bunch of different probes for different uses.
|
|
|
#
?
Nov 29, 2017 05:24
|
|
|
I'd like to ask around for recipes on slow cooker pork belly. I can do an adobo just fine, but I tried this pulled-pork recipe from youtube and it was way hella too spicy.
|
|
#
?
Nov 29, 2017 10:21
|
|
|
|
| # ? Jun 8, 2024 09:15 |
|
|
I bought a probe thermometer the other day. I was just after something to measure the temperature inside my oven and, since they had separate oven and meat thermometers, asked the guy if there was any difference, like did the meat thermometers have a probe that actually had to be in contact with anything. Oh no, he said, they're all the same and they just measure their immediate surroundings, air or solid, I could even take my own temperature with one. I replied that was good to know but I'd probably like to get a separate one for that.
|
|
#
?
Nov 29, 2017 10:27
|
|
