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How do you guys cook? Right now I do it in one of two ways. I find a good recipe and go buy the stuff or I buy something and then look up what to do with it in the store. This is how I found a recipe for kohlrabi
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Jan 7, 2018 02:55
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Yes. Weekly menu plan that handles ingredient overlap, i.e. if one thing needs buttermilk better find 2 others this week or next. If farmer's market has good poo poo that drives the menu, if not my wife usually has 10,000 pins to choose from.
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Jan 7, 2018 03:01
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Cast iron is cool and all but lemmie tell ya about carbon steel y'all. #MatferMafia
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Jan 7, 2018 03:13
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I've done the full sperg seven layers of linseed thing, and I've also just used them as they built up seasoning over time. The results look different, but nothing sticks to any of my pans. I guess crepes and omelettes are a little easier in the one that I geeked out on, but most of the time I just use my 10" skillet, which I've been using with no care other than "scrub off the big chunks with chain mail, use a scrubby pad under hot water to wipe away any food residue, dry over high heat on the stove, wipe an oily paper towel over it when it barely starts smoking, stick it in the cold oven until next time I want to use it". I've cooked tomatoes and other acidic food in it for hours at a time, I've let it soak overnight because I forgot about it, it doesn't care. The thing's bulletproof. Buy cast iron.
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Jan 7, 2018 03:51
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GrAviTy84 posted:Cast iron is cool and all but lemmie tell ya about carbon steel y'all. You have to season it, yeah? I love the patina on our carbon steel chef's knife.
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Jan 7, 2018 04:03
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Oven cleaner spray. Spray, put in trash bag, wait 1 day. Rust and old seasoning comes off like nothing. It's magical  From this:  After a light scrub:  (the rest came off with a brillo pad) After 3 rounds of seasoning:  And a year later: 
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Jan 7, 2018 04:29
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Breakfast this morning. 85g Spinach (2 Cups) 264g Egg Whites (just over 1 Cup) 26g Salted Butter (around 1 tablespoon) 61.6g Sharp Cheddar Cheese (just over 1/2 cup) Calories 587 Protein 46g Fat 40g Carbs 3g Recommend a non-stick surface. Over medium heat, slowly melt butter until liquified and appearing white in the pan. If the butter becomes clear your heat is too hot and you will burn the ever living piss out of your egg whites. Add in egg whites and spinach. Wait while the egg whites slowly go from yellowish piss flavored color to white yummy proteinish color. Use your instrument of choice to move the eggs about and shift them so the uncooked liquid can hit the heat. Once there is no egg liquid in the pan anymore, add in your cheese and slowly toss in the pan for about 15-30 seconds or until the cheese STARTS to melt. Remove from pan and plate immediately. Enjoy! Daxley fucked around with this message at 12:46 on Jan 7, 2018 |
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Jan 7, 2018 12:43
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BrianBoitano posted:You have to season it, yeah? I love the patina on our carbon steel chef's knife. You season it like a cast iron pan, but it's much lighter and less unwieldy. I have completely stopped using my cast iron pans since I got a couple De Buyer pans. So nice, and not that expensive.
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Jan 7, 2018 13:18
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Dear Livejournal, On Friday, I was out with my sweetie for drinks. We haven't seen each other since like Thanksgiving, so it was really nice to see him and catch up. About 2 hours into our date, I get a text from my lady friend T-----. "My dad died. [Husband] isn't home, and I'm not OK." I showed my guy the text message, and he said, "I'll take care of the tab. Go." First of all, I have so much love for my guy, because he understood what you have to do when your best friend's dad dies--you stop whatever your doing, and you get your rear end on the next train up to the middle of nowhere town that she lives in. I managed to get from Jersey City to New York Penn Station (while buying the train ticket on the New Jersey Transit app during the sprint from 6th ave to Madison Square Garden) about 4 minutes before the train to her nearest town. "DELAYED". Oh. Ok. So I'll chill for a few minutes, grab a beer or something from the CVS, and jump on the train when its time. Meanwhile, her husband was driving from gently caress far Northern New Jersey where he works to gently caress far Southern New Jersey (Asbury Park, in case anyone's curious) to pick up T-----'s vegan ice cream cake. She's been wanting a vegan ice cream cake for /years/ but nobody made one during the winter (her b-day is the 25th of January). No, shut up. Asbury park is not "central" Jersey. So it's an hour and a half drive from Wayne to Asbury Park. Dude loving /booked/ it from work to go pickup this goddamned cake. About 10 minutes before he's at the bakery, he gets the call from T-----. So now he hauls rear end back home (after securing the cake). My 8:51 train showed up at like 9:45. By the time I got up to Denville, her husband had made it home, put the cake in the freezer (without her seeing, somehow), and got to the train station to pick me up. I got to T----'s house, and she was a loving /wreck/. I knew her dad, and he was a sweetheart. So instead of mourning his loss, we kind of had a mini celebration of his life. We traded stories about him, drank his favourite cocktail (brandy alexander, if you're curious), and were laughing and having a lovely time by the end of the night. Of course we both cried a little bit because he's no longer here to share in our lives, but that was the shortest time. Call those people you love. Get that recipe from them that you've been meaning to write down. Tell them you love them. You freaking blink, and they're gone.
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Jan 7, 2018 15:17
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Anyway, here's my recipe for vegan ice cream,
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Jan 7, 2018 15:18
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i like nice words
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My grandma has two yorkies named Brandy and Alexander.
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Jan 7, 2018 20:21
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Jay Carney posted:Speaking of, I have the complete modernist cuisine set that I have no real use for. Anyone know if there is a resale market for these things? Or am I condemned to bring it with me wherever I move forever and ever. I am interested in this
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Jan 8, 2018 00:21
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Jay Carney posted:Speaking of, I have the complete modernist cuisine set that I have no real use for. Anyone know if there is a resale market for these things? Or am I condemned to bring it with me wherever I move forever and ever. Count me interested too if the people ahead of me choose not to buy.
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Jan 8, 2018 02:32
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Oldsrocket_27 posted:Count me interested too if the people ahead of me choose not to buy. 
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Jan 8, 2018 06:37
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Arrgytehpirate posted:How do you guys cook? Right now I do it in one of two ways. I find a good recipe and go buy the stuff or I buy something and then look up what to do with it in the store. This is how I found a recipe for kohlrabi I wander into a store, buy vegetables that are appealing for at least 3-4 days worth of cooking, and pick up anything out of the ordinary or exciting. so a typical flow would be like, "see broccoli, it keeps for 2 weeks, why should I not buy this right now we'll eat it sometime, ok it's in my cart" then "oh cilantro, I am out of cilantro, better throw one in", then "oh woah sunchokes, don't see those normally, here's half a pound of sunchokes", then, "poo poo I'm outta celery, and maybe I could make a salad with celery, that goes in", and then "oh fennel is on sale, that sounds good, I'll do a celery/fennel slaw" then "well gently caress it tomatoes are out of season and suck but I love tomatoes better grab 2-3 of those, maybe go in a salad, maybe something else?? then I move to meat/cheese/bread. "whelp, no good looking bread, maybe I eat rice this week", or "woah they have a lavash that's super fresh, guess I'm making middle eastern style tonight" or "holy poo poo gruyere is on sale, fondue night!" then to meat kinda based on feel of other ingredients. like lavash, now I'm looking for ground lamb for kebaps. or if I ended up with the fondue, I'm looking for maybe just some good looking shrimp to poach or a little cured meat or something to go with the cheese, or maybe scrap the shrimp and pick up a singular sausage? or if I ended up with more asian/spanish veg ingredients I'm probably looking for chicken or pork. if some meat is on sale, I'll buy whatever is the opposite from what I'm eating tonight so I'm not duplicating meals, and use the other 2-3 days worth of vegetables to just throw together a homey thing the following nights. so like fondue and shrimp tonight, I'm buying chicken drumsticks for 2 days from now to go with the broccoli. lamb kebabs tonight? I'm buying a frozen salmon or something. then I move on to wine to match whatever I'm cooking, and then cat litter and toilet paper and paper towels, milk, eggs, maybe a frozen pizza, done. and that good internet friends, is how I spend a million billion dollars on grocery runs every month. mindphlux fucked around with this message at 10:26 on Jan 8, 2018 |
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Jan 8, 2018 10:22
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Arrgytehpirate posted:How do you guys cook? Right now I do it in one of two ways. I find a good recipe and go buy the stuff or I buy something and then look up what to do with it in the store. This is how I found a recipe for kohlrabi I raid the sales bins, especially for meat. I rarely cook white people food so it's just whatever combo of stir fried or souped or stewed things with a noodle or a rice and a pile of banchan.
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Jan 8, 2018 18:00
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I keep a shopping list note (Google Keep) on my phone, if I think of a food or see a recipe in my feed, add any ingredients we don't already have to the list and shop once or twice a week from the list + refresh staples like green veg, salad, tofu. Also keep a freezer full of standards like chili, dal, soup, bean burgers, falafel, etc. I cook at least 6 nights a week.
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Jan 8, 2018 20:02
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I scream obscenities at my Echo until it adds the thing I’ve just run out of onto my shopping list, and when I can bring myself to face the abyss, I venture to the shops and buy all of the things on the list, and a few other things that entice me.
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Jan 8, 2018 20:05
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Lots of different styles here! I dropped my good Shun knife while washing it this morning and it chipped on the edge of a pot. It’s got a decent chip about 3/4th of the way down the blade. Anywhere I can send it to get it repaired? 
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Jan 9, 2018 00:51
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I shop almost totally based on what's on sale that week. Weeknight dinners are pretty traditional meat + vegetable + second vegetable or carb. At this point I have enough go-to possibilities that it doesn't take much thought or time. Weekends are when I try new recipes (sometimes) in addition to making work lunches and/or something big with leftovers.
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Jan 9, 2018 01:01
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I'll buy meat on sale. I have various purchase decision thresholds depending on the cut or type. < 99c/lb for pork butt is a buy, < 4.99/lb for tritip, too, < . Etc. I'll build the meal around that. I usually have stupid amounts of basics lying around to work with.
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Jan 9, 2018 02:02
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I have a random .doc called RECIPELIST with a giant list of stuff I cook, sorted by things like "Ground beef" or "rotisserie chicken" or "Quick" or whatever. For me, coming up with stuff we have a taste for is half the battle, so having a running list of dinners helps. (We also tend to eat a lot of one-pot things, not so much meat-and-sides.) So when it comes to shopping, I look at all the ads and come up with things to cook based on what's on sale, or if there's something we really want to eat I just do it in reverse. We're pretty big on-sale/frugal/cheapass shoppers. The list itself generally just goes in an email to myself that I use at the store, divided into lose categories based on what I go to first in the store (I really like grocery shopping most of the time).
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Jan 9, 2018 02:04
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Arrgytehpirate posted:Lots of different styles here! A good knife shop? I suppose it depends on where you are. Had a shopkeeper tell me recently that he’s seen a few Shun knives pick up some nasty knocks like that recently.
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Jan 9, 2018 02:55
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Crusty Nutsack posted:The list itself generally just goes in an email to myself that I use at the store, I love AnyList. Not sure if they're on Android.  You add thing, it guesses the category. Neat features:
I've never used the recipes or meal plan settings, and I also don't have a smart home assistant so I don't know if you can tell Alexa to add things. I also use it as a shared to-do list, why not.
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Jan 9, 2018 04:17
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We buy meat in bulk because we live in a farming area where it's relatively cheap to fill a chest freezer that way with quality stuff and not worry about of for most of the year. Then we keep a variety of rice/dried pasta handy, and buy shitloads of vegetables and a bit of cheese and some tortillas or bread sometimes. We usually always keep some peppers (poblanos are surprisingly cheaper than others) carrots, potatoes/sweet potatoes, spinach or other leafy greens, sometimes mushrooms, and usually something interesting/on sale to experiment with. In the summer we grow a bunch of tomatoes, carrots, and poblano peppers in the backyard, so we buy very few groceries, and it's fantastic.
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Jan 9, 2018 16:15
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I hit the farmers market on Saturday and buy my eggs, mushrooms and seasonal veg. Then I hit the sale bins for meat and anything that's a tough cut gets portioned, seasoned and vacuum sealed for the tepid puddle and tossed in the freezer. My pantries are stocked with staples at all times for most styles of food. Having access to all the ethnic markets in LA is good for that. After that it's either plan for sous vide or cook what feels good based on what's in the fridge. I keep roughly 80ish bottles of wine on hand so we shop for varietals monthly and choose what we drink that night from our stock or we drink cocktails or whiskey.
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Jan 9, 2018 17:03
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I actually shop for boxed foods at bargain places, where I know the things I want to buy are BOGO or will come in giant bulk packages where I can get the most bang for my buck. In regards to vegetables, I hit up the local organic/locally sourced food stores. For meat, I have found a local butcher and I go there, because honestly their meat is cheaper and better, and occasionally they carry interesting fare (ostrich, deer, rabbit, etc).
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Jan 10, 2018 01:36
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I'm a long time fan of pressure cooking. Yesterday I came across this: https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot And it motivated me to buy an instant pot and that cookbook today. Just made and ate that butter chicken and goddamn, how easy and fast and great. I was skeptical of the instant pot but man it sure makes things more convenient than a normal pressure cooker.
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Jan 12, 2018 23:49
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theres a will theres moe posted:I'm a long time fan of pressure cooking. Yesterday I came across this: I have no idea what's wrong with me but I have an electric pressure cooker and a normal pressure cooker and I use the normal one every time because it's just been better in my experience Maybe it's cuz the normal one was like $200 and the electric one was like $60. Are there lots and lots of price-sensitive features on pressure cookers?
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Jan 12, 2018 23:54
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bob dobbs is dead posted:I have no idea what's wrong with me but I have an electric pressure cooker and a normal pressure cooker and I use the normal one every time because it's just been better in my experience If you mean, "why are old primitive pressure cookers more expensive?" I would imagine it's mostly economy-of-scale. I doubt normal pressure cookers sell in high numbers, in the US at least, so they have to have higher margins in order to make it worth keeping the lights on at the pressure cooker factory. If you know you're gonna ship ten million instant pots to Wal Mart this Xmas you can charge a pittance over cost, your product is nonsensically cheaper than its competing ancestors, and you still get rich. That's my guess anyway.
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Jan 13, 2018 00:13
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theres a will theres moe posted:If you mean, "why are old primitive pressure cookers more expensive?" I would imagine it's mostly economy-of-scale. I doubt normal pressure cookers sell in high numbers, in the US at least, so they have to have higher margins in order to make it worth keeping the lights on at the pressure cooker factory. I bought the normal pressure cooker 2016, but i guess your economy of scale argument stands
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Jan 13, 2018 01:42
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Woah, what a time to join this thread. I just got my instant pot delivered today and am wondering what I should make in it. Butter chicken sounds good
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Jan 13, 2018 02:17
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Tots posted:Woah, what a time to join this thread. I just got my instant pot delivered today and am wondering what I should make in it. Butter chicken sounds good Butter chicken is god. Good. Whatever, where do you live? I'm hungry.
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Jan 13, 2018 04:59
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theres a will theres moe posted:I'm a long time fan of pressure cooking. Yesterday I came across this: Welp, that sold me a cookbook. Butter chicken is gooood and for some reason i cannot for the life of me make daal right on the stovetop. Liquid Communism fucked around with this message at 05:51 on Jan 13, 2018 |
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Jan 13, 2018 05:48
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I gave up on making butter chicken that was as good as the local take-out years ago. Never tried a pressure cooker version though. Mind sharing that recipe?
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Jan 14, 2018 05:33
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You'll just have to click that link yourself.
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Jan 14, 2018 07:05
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So I was working out a recipe with the tepid puddle machine and have decided that pork belly at 155F for 24 hours and then pressed (in sealed bag) for another 24 hours in the fridge then crisped under a low broiler (no bag this time) is the way to go for pork belly. I have tried it many ways but this seems to be the most foolproof for me.
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Jan 14, 2018 07:21
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Liquid Communism posted:Welp, that sold me a cookbook. Butter chicken is gooood and for some reason i cannot for the life of me make daal right on the stovetop. Sold me a cookbook too!
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Jan 15, 2018 15:01
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Tots posted:Woah, what a time to join this thread. I just got my instant pot delivered today and am wondering what I should make in it. Butter chicken sounds good Couple of standbys from my Google Doc: Beef Stroganoff Umami Pot Roast Chicken piccata Yogurt Pierogi casserole Buttery lemon chicken
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Jan 15, 2018 20:44
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Timby posted:Couple of standbys from my Google Doc: It's recipes like the hamburger helper-style stroganoff and chicken picatta that makes me hate the instant pot bloggers. There is literally no time or effort saved in either of those meals by pressure cooking. Zero. Noodles and boneless skinless chicken breast cutlets don't benefit in being pressure cooked in any way. What's the drat point besides "oh I have a shiny new appliance"?
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Jan 15, 2018 20:52
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