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Please tell me you just looked at a picture and went for it.
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Dec 6, 2017 02:12
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Cream, spinach, bam. Am I close?
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Dec 6, 2017 04:01
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I like the thrill of the mystery! I looked at the ingredients, kind of.Rolo posted:Cream, spinach, bam. Cream, spinach, mozzarella, spices, and a little yogurt. It would have been okay if I hadn't oversalted.
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Dec 6, 2017 12:32
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Fleta Mcgurn posted:I like the thrill of the mystery! I looked at the ingredients, kind of. Please make corned beef without looking it up. Post a thread. TIA.
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Dec 6, 2017 15:42
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Croatoan posted:Please make corned beef without looking it up. Post a thread. TIA. This would be a fun thread in general if it wouldn’t end up so wasteful.
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Dec 6, 2017 19:05
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Rolo posted:This would be a fun thread in general if it wouldn’t end up so wasteful. poo poo. Now I really do want to do a "Tell me the name/literal translation of your regional foods and I will cook them without looking anything up about it" thread. I'd be willing to tackle one per week, and hope that others could volunteer to grab others as well.
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Dec 6, 2017 19:27
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Doom Rooster posted:poo poo. Now I really do want to do a "Tell me the name/literal translation of your regional foods and I will cook them without looking anything up about it" thread. I'd be willing to tackle one per week, and hope that others could volunteer to grab others as well. I like this idea!
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Dec 6, 2017 19:46
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Doom Rooster posted:poo poo. Now I really do want to do a "Tell me the name/literal translation of your regional foods and I will cook them without looking anything up about it" thread. I'd be willing to tackle one per week, and hope that others could volunteer to grab others as well. Frito Pie  That’s just off the top of my head.
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Dec 6, 2017 19:50
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Alright. Gonna do it. Thread will be up tonight. Rolo posted:Frito Pie As someone who ate Frito pie three times this month, I would LOVE to see someone completely ignorant of what it is, try to make it.
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Dec 6, 2017 19:53
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Thread is up. https://forums.somethingawful.com/showthread.php?threadid=3842964
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Dec 7, 2017 16:40
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Loomer posted:Master deglazing with water, that's what I had to do before moving on to tastier fluids. SymmetryrtemmyS posted:One thing I've noticed when watching other people make pan sauces is they get the pan way too hot. Keep it slightly lower, to where things start to crisp up and blacken but before they burn and smoke, then add your liquid. It shouldn't immediately splatter everywhere, you should have a nice simmering puddle. Scrape scrape scrape while you turn up the heat a bit. I've taken these tips on board and my sauces have been getting closer to the mark, or at least not completely wretched. Too much heat was scalding the liquid. I've been leading off with water too.
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Dec 9, 2017 03:30
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I made three lbs of amazing sous vide chuck roast as an experiment, ate it up. still had left overs. Three days on and I made lardrons outta datta poo poo. Put some taco seasoning packet and sushi rice into the rice cooker. Made some rice bowls with them lardons, quartered cherry tomatoes, green onions, cilantro. Son I'm not ashamed.
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Dec 9, 2017 04:37
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Big Beef City posted:I made three lbs of amazing sous vide chuck roast as an experiment, ate it up. still had left overs. You should be. You forgot to invite me.
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Dec 9, 2017 04:50
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Discovered this morning. I was drunk.  
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Dec 9, 2017 17:27
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Submarine Sandpaper posted:Discovered this morning. I was drunk. 
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Dec 9, 2017 17:33
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Submarine Sandpaper posted:Discovered this morning. I was drunk. Why your bread be such a angry duck
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Dec 10, 2017 03:32
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lol
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Dec 10, 2017 14:05
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Why do I always forget to wash the spinach and freeze meat before I use it? Now I have sandy Saag and smelly chicken thigh. 
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Dec 12, 2017 01:13
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Argh, I loving hate that sensation. It's like hitting a funny bone in your tooth.
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Dec 12, 2017 19:55
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Got one! I have a severe dairy allergy, so I've been looking a lot more at vegan recipes for baking so that I don't need to modify anything. I have an office holiday party tomorrow, so I decided to make snickerdoodles! Never made them before, but how hard could it be? Didn't think to check to see if cooking with olive oil would be different than extra virgin olive oil... so now I have extra virgin olive oil and cinnamon flavored pancake cookies. 
SageNytell fucked around with this message at 04:57 on Dec 13, 2017 |
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Dec 13, 2017 04:51
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SageNytell posted:Got one! That actually doesn't sound halfway bad. I'd try one.
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Dec 13, 2017 17:42
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The Midniter posted:That actually doesn't sound halfway bad. I'd try one. Same here.
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Dec 13, 2017 17:46
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I tried to make chess pie without knowing what it was. Cross post from the "try to make food only knowing its name" thread, which is an excellent thread full of people who did a much better job than my disiastrous attempt.
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Dec 16, 2017 20:49
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Having managed to avoid this for my entire life so far, I boiled a pan dry. With eggs in it. I made my wife an egg white omelet and some stuck to the bottom of my carbon steel pan. It was on there pretty good, so I filled the pan with hot water, stuck it on a high burner, and left it to get up to a boil. Distractions happen, football game starts... Her: "What's that sound? Is the cat playing with bubble wrap in the kitchen? Teehee that's so cute!" Me: *smells burning*  All of the windows are open, all of the vents are on, the cat is hiding, and my wife the pregnant super-nose is not happy with me. At least the cooktop didn't crack.
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Jan 1, 2018 20:54
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They tell you that you can just knead in things you are missing from a dough if you happen to forget an ingredient. This is true for everything but yeast.
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Jan 9, 2018 06:20
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Nicol Bolas posted:They tell you that you can just knead in things you are missing from a dough if you happen to forget an ingredient. How????? Just....how
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Jan 9, 2018 17:37
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Nicol Bolas posted:They tell you that you can just knead in things you are missing from a dough if you happen to forget an ingredient. And eggs
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Jan 10, 2018 18:40
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Oh yes, I have done that a few times. I know the recipe for pizza dough that we use very well, but I forget to put the yeast in around 25% of the time. Pizza without yeast is not the same...
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Jan 22, 2018 14:34
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Not a cock up on my end (except for the top layer coming out a little crunchy at the edges because I had juuuuuuuuuust too little sauce left) but I made lasagna the other night which came out really nice. I was talking with my dad and mentioned what I seasoned the minced up mushrooms and the ricotta with. His response ‘Wow, what a great idea, seasoning the ricotta! It doesn’t have a ton of flavor on its own.’ Suddenly it all became so clear why my dad’s lasagna and stuffed shells alway came out so bland and sad. They always were just noodles, plain ricotta, maybe some mozzarella, and jarred Ragu. I use jarred sauce too, but not even a little pepper or even basil flakes or garlic powder or anything. His breaded pork chops are also literally just pork chops, egg wash and plain breadcrumbs. I’m not sure if these are cockups or disasters to the level of some things in this thread, but him being blown away by seasonings... but then again he makes his own kielbasa and he seasons that up perfectly, so the disparity is just weird.
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Jan 24, 2018 17:08
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I think that's less a cockup and more of a lesson in the importance of seasoning.
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Jan 24, 2018 17:42
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Just now, making pickled red onions for carnitas tacos tomorrow. "That's odd, it looks like the sugar and salt didn't dissolve." *peers into saucepot, inhales giant breath of boiling apple cider vinegar* The onions will be just fine, it's my sinuses I'm worried about.
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Mar 3, 2018 07:33
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Tonight was the first time I burned a teriyaki sauce. Usually I make it about once every couple of months. Burning it turned it in to basically caramel, I guess. Not fun and I think I might have to buy a new sauce pan.
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Mar 3, 2018 09:43
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My god, a salmon filet with teriyaki caramel glaze? I think you're on to something.
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Mar 4, 2018 00:38
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If you're pulling a pizza covered in molten cheese out of a raised oven and you lose balance and drop it - please, PLEASE don't reach out to catch it. Let it go.
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Mar 6, 2018 01:04
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Tom Gorman posted:If you're pulling a pizza covered in molten cheese out of a raised oven and you lose balance and drop it - please, PLEASE don't reach out to catch it. Ahh much like the urge to grab a falling knife.
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Mar 6, 2018 15:45
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Tom Gorman posted:Let it go. NEVER
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Mar 6, 2018 16:09
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Croatoan posted:Ahh much like the urge to grab a falling knife. Or the guy at my job who was spot-cleaning the sides of the deep fryer, dropped the paint scraper into the 350 degree oil, and, well,  Grem posted:Tonight was the first time I burned a teriyaki sauce. Usually I make it about once every couple of months. Burning it turned it in to basically caramel, I guess. Not fun and I think I might have to buy a new sauce pan. Eeesh. When I was doing dish for the Army, a pot showed up in the dish pit with an inch of some sort of sweet, smoky tar on the bottom. When I hunted down who dropped it in the pit (because we had a loosely enforced policy of "you burn it, you wash it"), I had to ask "what was that supposed to be?" About a gallon of teriyaki sauce that had been reduced to a pint. Best believe I got a Sargent to back me up on that "clean your own hosed up pot" policy.
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Mar 6, 2018 16:11
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Tom Gorman posted:If you're pulling a pizza covered in molten cheese out of a raised oven and you lose balance and drop it - please, PLEASE don't reach out to catch it. Many years ago, I had made a pizza by piling ingredients onto a grocery-store pizza shell. Of course I piled it high, I was 21 years old and lived alone in a tiny bachelor suite at the back of a house. When I pulled the pizza out of the oven I hadn't opened the door all the way and it started to close when both arms (oven mitts on, of course) were in the oven, gently lifting the pizza off of the rack. The door bumped my elbow and I jumped, causing the pizza to rotate out of my hands away from me and splatter back down onto the oven rack, upside-down. About 2kg of cheese and every other ingedient I could find that I thought might go well on a pizza hit the still-on lower heating element and started smoldering. I just slammed the oven closed and turned it off. I ate crappy microwave burritos that night while smelling the most amazingly awesome ruined-pizza smell coming out of my filthy oven and filling my tiny, tiny home. Telling that story in a taxi from the airport to an acquaintance a month later caused the taxi driver to laugh at me.
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Mar 6, 2018 21:16
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Were you sober? Because if I'd done that drunk there'd be a 1000% chance I would've spent forever scooping out my pizza bits and burning the poo poo out of my hands in that situation.
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Mar 11, 2018 12:51
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lol if you didn't use a spatula to save what you could just lol
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Mar 11, 2018 13:01
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