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Anne Whateley posted:it's called a meat diaper or meat pad if you want to google more Wow that's like the worst name for that that anyone could possibly come up with.
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Jun 30, 2018 02:10
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 one interview with a butterball hotline phone worker mentioned a senile grandmother who put a baby's dirty diaper on the cooked and cooling bird The caller wanted to salvage it 
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Jun 30, 2018 04:17
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I seared a Chuck roast once and a meat diaper had stuck to the bottom. Yeah, it's a bitch to get off an iron skillet. Didn't hurt the roast though.
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Jun 30, 2018 04:29
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We got a head of romaine in our latest farm box and when my wife chopped off the base there was a milky white residue on the leaves where the cut was made. I don't think I've ever noticed that before and my wife is convinced that something is wrong with said romaine. Does it normally do that or should we be worried?
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Jul 1, 2018 01:09
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C-Euro posted:We got a head of romaine in our latest farm box and when my wife chopped off the base there was a milky white residue on the leaves where the cut was made. I don't think I've ever noticed that before and my wife is convinced that something is wrong with said romaine. Does it normally do that or should we be worried? It's the sap. Perfectly safe to eat the lettuce. If you have enough sap you can even try to get high.
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Jul 1, 2018 01:19
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effika posted:It's the sap. Perfectly safe to eat the lettuce. If you have enough sap you can even try to get high.  brb gonna go harvest a whole field of romaine.
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Jul 1, 2018 01:32
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Casu Marzu posted:
poo poo man I'm gonna stash the rotten romaines at work. Gonna trip balls in the back 
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Jul 1, 2018 01:45
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Don’t do it. I lost a friend to romaining. He lettuce all down.
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Jul 1, 2018 02:05
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Flash Gordon Ramsay posted:Dont do it. I lost a friend to romaining. https://www.youtube.com/watch?v=SHoNWwhzh3M&hd=1
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Jul 1, 2018 03:00
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Flash Gordon Ramsay posted:Don’t do it. I lost a friend to romaining. 
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Jul 1, 2018 04:48
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effika posted:It's the sap. Perfectly safe to eat the lettuce. If you have enough sap you can even try to get high. Holy poo poo, learn something new every day I guess.
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Jul 1, 2018 06:32
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Flash Gordon Ramsay posted:Don’t do it. I lost a friend to romaining. He romains forever in our memories
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Jul 1, 2018 08:15
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What's your best recipe involving string beans
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Jul 1, 2018 18:29
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Jeb! Repetition posted:What's your best recipe involving string beans
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Jul 1, 2018 18:43
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I have 10 habanero peppers that I need to use before they go bad. Do any of you have a simple recipe for a hot sauce that will keep? I have made jalapeno jelly but I think I want a hot sauce with the habanero.
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Jul 2, 2018 01:06
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The silicone bulb of my baster always seems to absorb too much of the smell from wherever it's stored. Is there a way to stop this?
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Jul 2, 2018 01:18
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Jeb! Repetition posted:The silicone bulb of my baster always seems to absorb too much of the smell from wherever it's stored. Is there a way to stop this? Store it in a ziploc? Alternatively, don't leave it in your fart jar.
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Jul 2, 2018 01:28
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goodness posted:I have 10 habanero peppers that I need to use before they go bad. I just split and dehydrated some habs that weren’t gonna keep. Now I have crushed habanero that should keep a bit longer.
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Jul 2, 2018 01:54
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goodness posted:I have 10 habanero peppers that I need to use before they go bad. This fermentation strategy works fine most of the time by itself, but if you use an airlock lid on your jar it's pretty much foolproof.
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Jul 2, 2018 02:11
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Jeb! Repetition posted:What's your best recipe involving string beans I really like this one: https://www.tastecooking.com/recipes/long-cooked-green-beans/
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Jul 2, 2018 03:08
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SubG posted:Chop fine, put them in a clean mason jar with enough 5% brine to cover... This. I've made 2 batches of hot sauce, one fermented, one not, the fermented is definitely better. I didn't add vinegar. I think mine were 3.5% brine. Matter of fact, think I'll start another batch tomorrow.
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Jul 2, 2018 05:40
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Candied habanero is pretty amazing
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Jul 2, 2018 13:24
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spankmeister posted:Candied habanero is pretty amazing Just be careful when pouring hot sugar syrup over the habaneros. Wear a mask or at least a bandana tied around your face. I pepper gassed myself pretty badly one time making them.
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Jul 2, 2018 14:00
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SubG posted:Chop fine, put them in a clean mason jar with enough 5% brine to cover, wait a couple weeks, blend well, put the mash through a fine strainer, add about half again as much vinegar as you have filtered mash. I have ordered some airlocks, but for this first batch do I need to burp the mason jars if they just have regular tops?
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Jul 2, 2018 16:10
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Thumposaurus posted:Just be careful when pouring hot sugar syrup over the habaneros. Wear a mask or at least a bandana tied around your face. What is your technique here? When I made candies habaneros, I added the sliced chillies to the syrup, cooked them for a bit, then pulled them out to dry. The other way round sounds deadly!
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Jul 2, 2018 19:34
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goodness posted:I have ordered some airlocks, but for this first batch do I need to burp the mason jars if they just have regular tops? Yes. Just loosen and retighten.
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Jul 2, 2018 20:36
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goodness posted:I have ordered some airlocks, but for this first batch do I need to burp the mason jars if they just have regular tops?
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Jul 2, 2018 21:05
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Jeb! Repetition posted:What's your best recipe involving string beans Sauteed with butter, garlic, and almond slivers No, more butter than you're thinking
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Jul 2, 2018 22:51
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Does restaurant/pub hollandaise ever have cream or skim milk powder as an additive or stabilizer? The boyfriend wolfed down some hollandaise heavy brunch and I'm wondering if its the shitton of butter or something else that's bothering his lactose intolerant guts. (Normal amounts of butter don't bother him, for reference)
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Jul 3, 2018 01:14
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Jyrraeth posted:Does restaurant/pub hollandaise ever have cream or skim milk powder as an additive or stabilizer? Edit: or if they're serving fleurette as hollandaise. SubG fucked around with this message at 01:34 on Jul 3, 2018 |
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Jul 3, 2018 01:31
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https://www.youtube.com/watch?v=Bw_niHJhXRY
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Jul 3, 2018 01:49
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SubG posted:Yeah, if they're using a food service premade sauce or sauce mix. From scratch it's just egg yolk, butter, lemon. But some form of milk or cream shows up in the ingredients list of most of the premade poo poo. That's probably it. It's not a place that I would expect to make their own sauces. I'm 90% sure that they don't make their own, they only offer brunch on weekends. well at least we ate brunch 20 minutes after opening  He laid down and is fine, so its not food poisoning
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Jul 3, 2018 05:46
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When we were in Hawaii we were served some onion on a kebab with other vegetables. The onion was, for lack of a better term, spicy. It really seemed to have some heat to it. We were told they were Maui onions. Are there any other onions like this? I tried vidalia, but it doesn't have the kick.
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Jul 3, 2018 09:59
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I’ve been volunteered to help my local Beavers group (6-8 year olds) learn about Indian food... I was thinking I could make samosas and pakora, but I was wondering if anyone had any other ideas for finger food? Also, if anyone has a cold Indian dish that perhaps they could assemble themselves? There are too many of them to do cooking and keep them under control, but I’m sure we could get them mixing and putting ingredients together... There is no cooking on-site, unfortunately, so it would all have to come from my kitchen.
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Jul 3, 2018 11:40
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Scientastic posted:What is your technique here? When I made candies habaneros, I added the sliced chillies to the syrup, cooked them for a bit, then pulled them out to dry. The other way round sounds deadly! It was years ago I'm pretty sure I was following this guide. http://www.fieryfoodscentral.com/2008/07/06/candied-capsicums/ They ended up turning out great and kept for a long time. I gave a bunch to a friend and he mixed it ground up with salt/sugar for rimming margarita glasses with.
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Jul 3, 2018 11:43
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Scientastic posted:Also, if anyone has a cold Indian dish that perhaps they could assemble themselves? There are too many of them to do cooking and keep them under control, but I’m sure we could get them mixing and putting ingredients together... There is no cooking on-site, unfortunately, so it would all have to come from my kitchen. I mean it's super simple but maybe raita? As for finger food there's always the restaurant staple of poppadoms and a selection of pickles and chutneys.
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Jul 3, 2018 13:27
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Beachcomber posted:When we were in Hawaii we were served some onion on a kebab with other vegetables. The onion was, for lack of a better term, spicy. It really seemed to have some heat to it. We were told they were Maui onions. Vidalia onions are known as sweet onions, so they would be the opposite of what you are looking for. Spicy onions are grown in soil with high sulphur content, thus why the Maui onions were so spicy. Anyway, here is a guide to onion types: https://www.saveur.com/article/Techniques/onion-guide
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Jul 3, 2018 17:02
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I have a couple pounds of fresh cranberry beans and I'm looking for a dish that highlights their freshness and creamy texture. As I understand it they interchangeable with pinto beans so I've searched recipes for those too but nothing looks really different or exciting. How exciting are my beans allowed to be.
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Jul 3, 2018 21:38
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I have a bag of shrimp shells I've had in the freezer for god knows how long now, well over a year. Can I still make stock out of them?
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Jul 6, 2018 09:22
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AnonSpore posted:I have a bag of shrimp shells I've had in the freezer for god knows how long now, well over a year. Can I still make stock out of them? Yeah, frozen shells, no problem.
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Jul 6, 2018 12:49
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