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So. A few months back, my boss's sister noticed that I'd bring my own lunch with me to work every day. Say what you will, but spending $10 - $15 a day on lunch is /not on/ for a guy who grew up really poor. Even if someone else is buying, I don't feel comfortable partaking, because I really do prefer my own cooking. I can do things like season it to my liking. I can keep the spiciness to a level that I find /comfortable/ rather than having me tearing up and dying. I can add a reasonable amount of oil, and not have it swimming in a giant grease puddle atop the container. Anyway. She also noticed that I wasn't making giant pots of the same old crap over and over again, but varying it up. I found out a while ago that cooking for one doesn't take much effort for me. I make a pot of rice that'll last me like 2 or 3 days. Sorting out sides after the rice is in the microwave for a minute or two is pretty easy. So she was asking me how I do that, and I explained that I'm not afraid of frozen veg, or tinned beans. They're not as cheap as the dried beans or fresh veg, but if it means that I don't have to spend time prepping them and I'm more likely to /cook/ them, then it's still saving me money, because I'm not eating out. I asked her if she'd be down for cooking lunch for each other. We'd alternate the easy stuff (rice) with the more complex stuff (daal, veggies, whatever). She was totally on board, because it meant that rather than making two or three dishes for lunch, she'd just have to sort out one. The first day of our informal lunch club, two other ladies sat with us in the break room. They'd gotten Indian takeaway, and ate like five bites of it before calling it a wash, and pitching it in the bin. They saw that we had plenty of food (we're Indian; you don't run out of food if you have any shred of dignity), and asked to join in. So now, one of the ladies brings in fresh roti every day. Another one brings in stuff that she had back in Bulgaria, but made vegan so I can eat it too. I usually make something decidedly South Indian. And there's generally something more Northern from boss and/or his sister. We eat lunch together, and really enjoy ourselves.
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Jun 30, 2018 12:10
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dino. posted:So. A few months back, my boss's sister noticed that I'd bring my own lunch with me to work every day. Say what you will, but spending $10 - $15 a day on lunch is /not on/ for a guy who grew up really poor. Even if someone else is buying, I don't feel comfortable partaking, because I really do prefer my own cooking. I can do things like season it to my liking. I can keep the spiciness to a level that I find /comfortable/ rather than having me tearing up and dying. I can add a reasonable amount of oil, and not have it swimming in a giant grease puddle atop the container. Neat! I wonder if you could add an additional members who simply pay instead of making more dishes
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Jun 30, 2018 18:39
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Just after dino.'s feel-good story about sharing lunch at work, I run into this: https://twitter.com/dwnews/status/1012297059456544770
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Jul 1, 2018 04:44
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be careful, dino.
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Jul 1, 2018 05:12
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Tired Moritz posted:be careful, dino. Or maybe it’s dino.’s colleagues who should be careful.  Parents just gave us a nutribullet. We have a food processor but not a blender. Is it worth keeping?
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Jul 1, 2018 09:32
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therattle posted:Or maybe it’s dino.’s colleagues who should be careful. They're chintzy even by infomercial kitchen gadget standards. Don't expect it to last long and hope it doesn't explode.
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Jul 1, 2018 09:52
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therattle posted:Or maybe it’s dino.’s colleagues who should be careful. My wife’s worked fine for years for fruit smoothies and light blending. It didn’t make amazingly smooth Vitamix smoothies but it did the job just fine. Her only complaint was it had a small capacity. The ones they make now come with larger jars so maybe that’s a non-issue.
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Jul 1, 2018 11:19
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I got tired of having dull-ish knives and none of the sharpening services around here have delivered on what I'd consider to be a well-sharpened knife, so I bit the bullet and ordered a legit Edge Pro system. I'm going to use it on my Victorinox Fibrox first since that's my cheapest knockaround knife, but anyone have any TIPS N TRIX on it so I don't make a mess of things?
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Jul 2, 2018 15:08
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The cleaning crew threw out all of my condiments that I went to go pick up from my old house. What's everyone's favorite fish sauce?
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Jul 2, 2018 18:24
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I use three crabs or squid brand depending on what's cheaper. There's fancy stuff like red boat, too, but most wouldn't use that to "cook with"
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Jul 2, 2018 18:28
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Are these colloquial names? I'm in San Jose so I have tons of asian grocery stores here. Does 99 Ranch have those brands?
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Jul 2, 2018 18:36
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nwin posted:My wife’s worked fine for years for fruit smoothies and light blending. It didn’t make amazingly smooth Vitamix smoothies but it did the job just fine. Her only complaint was it had a small capacity. The ones they make now come with larger jars so maybe that’s a non-issue. Thanks. We got given the original smallish one. My immersion blender has a small blending/chopping bowl attachment that works reasonably well and I have a Magimix (Cuisinart) which has a small bowl option too. We don't really drink smoothies ever so all i think we'd use it for are things like smooth spice mixes for Asian food.
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Jul 2, 2018 18:51
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Chemmy posted:Are these colloquial names? I'm in San Jose so I have tons of asian grocery stores here. Does 99 Ranch have those brands? I use Squid brand, but leave it in my cupboard for a few months before I open it and start using it.
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Jul 2, 2018 19:15
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99 ranch will definitely have both of those brands edit: links for visual aids https://www.amazon.com/Three-Crabs-Brand-24-Ounce-Bottle/dp/B001OQWK0W https://www.amazon.com/Squid-Brand-...rand+fish+sauce GrAviTy84 fucked around with this message at 19:35 on Jul 2, 2018 |
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Jul 2, 2018 19:32
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GrAviTy84 posted:I use three crabs or squid brand depending on what's cheaper. There's fancy stuff like red boat, too, but most wouldn't use that to "cook with"
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Jul 2, 2018 21:21
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I only buy Red Boat, the difference is worth the price, even as an ingredient. I have a bottle of Three Crabs from forever ago, but I always regret it when Red Boat is right there.
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Jul 2, 2018 21:21
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SymmetryrtemmyS posted:I only buy Red Boat, the difference is worth the price, even as an ingredient. I have a bottle of Three Crabs from forever ago, but I always regret it when Red Boat is right there. Speaking of sperging over Asian sauces, what's the hivemind consensus on oyster sauce? I always get one of the fuckoff big tins of LKK premium (the one with the lady and the kid in a priogue or whatever it's called) right before my garden gai lan and yu choy start producing, and I like it better than the alternatives I've tried. But I'm thinking come the gently caress on, LKK can't be the right answer.
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Jul 2, 2018 21:42
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the pastel blue and pink label with the lady and kid thing LKK premium is what I use. I like it the best of the ones I've tried but I can't say that I've sperged it at all.
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Jul 2, 2018 22:00
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LKK premium is the best I've used and it's available everywhere, but if you want to sperg some have said the megachef one is worth searching far and wide for. For fish sauce I can't easily get the ones you all mention. Here it's squid or tra chang brand and I usually get tra chang gold label. If I could find a place that sells megachef I would probably try their fish sauce along with their oyster sauce but I usually go to very small suburban asian grocery stores which don't stock it. e: The Midniter posted:I got tired of having dull-ish knives and none of the sharpening services around here have delivered on what I'd consider to be a well-sharpened knife, so I bit the bullet and ordered a legit Edge Pro system. I'm going to use it on my Victorinox Fibrox first since that's my cheapest knockaround knife, but anyone have any TIPS N TRIX on it so I don't make a mess of things? Get an igaging brand digital angle cube so you can set the angle right. I've only used edge fauxs but apparently even the legit one doesn't have the marked angles right. You should have decent stones with the legit one, but for an edge faux the supplied stones are garbage. Get a ceramic hone because knives straight off the sharpener aren't that impressive until the edge is honed and polished. Fo3 fucked around with this message at 22:45 on Jul 2, 2018 |
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Jul 2, 2018 22:35
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SubG posted:I absolutely prefer the flavour of Red Boat when I'm tasting it more or less by itself, but there are some applications where it just doesn't click for me. Like every time I've made kimchi with Red Boat it feels like it's missing something. Pretty sure that Red Boat doesn't have any sugar and Squid and a couple of the other ones do.
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Jul 2, 2018 22:47
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Most of the Thai ones have sugar (squid, tra chang, tiparos, megachef), but at least they are anchovy and salt mainly (1% sugar). Cheaper ones like 3 crabs is anchovy extract and has hydrolyzed vegetable protein as well as fructose, and some even cheaper ones have caramel colouring and acids. If you want one without added sugar I think only a couple of premium Vietnamese nuoc mams like red boat are the exception.
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Jul 2, 2018 23:15
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I use either Squid or Red Boat depending on what is priced best whenever I re-up. Typically just buy the largest size possible once or twice a year.
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Jul 3, 2018 00:09
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That Works posted:Pretty sure that Red Boat doesn't have any sugar and Squid and a couple of the other ones do. Red Boat doesn't even add water. The list of ingredients is just anchovies, salt. Red Boat is pure undiluted anchovy runoff (and my favorite). For cooking applications I still use the Three Crabs or whatever bottle I have in the back of the pantry, but for anything like nước chấm where the fish sauce is a major flavor component, it's Red Boat or bust.
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Jul 3, 2018 03:19
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look at how wrong you all are about fish sauce flying lion brand fish sauce for life (red boat is great but I'd literally spend hundreds and hundreds of dollars a year on fish sauce if I used it)
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Jul 3, 2018 05:52
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Nah, I'm correct with tra chang gold; ingredients: anchovy, salt, sugar Flying lion: Ingredients: Anchovy Extract, Water, Salt, Fructose, Hydrolysed Vegetable Protein
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Jul 3, 2018 06:07
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mindphlux posted:(red boat is great but I'd literally spend hundreds and hundreds of dollars a year on fish sauce if I used it) Don't judge me
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Jul 3, 2018 06:21
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GWS General Chat: is a fish sauce a sandwich?
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Jul 3, 2018 14:29
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As long as we're talking about sauces, what do people like for Chinese soy sauces? I think LKK Premium is my favorite for both light and dark, although I think I've never done a 1:1 taste test with Pearl River Bridge, which I also like.
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Jul 3, 2018 23:07
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When I'm cooking vegan I prefer a tamari or gluten free Japanese soy sauce and there's little/none wheat filler in it so it's more savoury. When I cook other styles I usually get pearl river.
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Jul 3, 2018 23:15
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TychoCelchuuu posted:As long as we're talking about sauces, what do people like for Chinese soy sauces? I think LKK Premium is my favorite for both light and dark, although I think I've never done a 1:1 taste test with Pearl River Bridge, which I also like.
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Jul 3, 2018 23:32
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I swear to god I thought you were discussing PBR for a second and this conversation is about as snobby and hipster as PBR aficionado discussions.
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Jul 3, 2018 23:36
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I switched strictly to a fancy Korean soy sauce for everything and I can't go back to anything else. PRB is so harsh compared to it.
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Jul 4, 2018 04:36
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Casu Marzu posted:I switched strictly to a fancy Korean soy sauce for everything and I can't go back to anything else. PRB is so harsh compared to it.
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Jul 4, 2018 05:03
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bartolimu posted:Red Boat doesn't even add water. The list of ingredients is just anchovies, salt. Red Boat is pure undiluted anchovy runoff (and my favorite). For cooking applications I still use the Three Crabs or whatever bottle I have in the back of the pantry, but for anything like nước chấm where the fish sauce is a major flavor component, it's Red Boat or bust. Exactly why I use it. It is the right kind of funk.
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Jul 4, 2018 05:49
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Fo3 posted:Nah, I'm correct with tra chang gold; ingredients: anchovy, salt, sugar I'll give tra chang a try, just for you. I've never had it. that said, yeah, flying lion isn't 100000% pure, but it's about taste man. to me, it tastes correct - which most every other brand I've tried (3 crabs, squid, golden boy, s&b / lkk, god forbid "thai kitchen" or "a taste of thai") tastes off to me. I am pretty sure they all have vegetable protein in them too. tiparos is a middle ground - it doesn't taste wrong per se, but it feels like it's missing something to me. I think it doesn't have the extra added poo poo, but for whatever reason, I think flying lion tastes closer to a full bodied unadulterated high nitrogen fish sauce than tiparos. just my hot take. mindphlux fucked around with this message at 09:51 on Jul 4, 2018 |
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Jul 4, 2018 09:48
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SubG posted:Got a brand recommendation? All the Korean soy sauces I've tried are either super-pungent soup soys or blended stuff that tastes too sweet to me. I get 유기농 자연콩간장 or 유기농 양조간장 Sempio Organic Naturally Brewed Premium Soy Sauce It's always been expensive everywhere I've seen it online, but my local korean market has it for like $8. Still kinda pricey, but totally worth it imo. Especially if you do a lot of soy sauce based dips. Edit: Sempio Naturally Brewed Soy Sauce 501/샘표 양조간장 501 Is also pretty good and cheaper. I have a hard time finding it locally though. Casu Marzu fucked around with this message at 16:55 on Jul 4, 2018 |
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Jul 4, 2018 16:53
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I've been making coffee with a stove-top mocha, sweetening and cooling it, and then using it for delicious, delicious iced coffee (which I love; much more than hot regular coffee). I wondered if there was an equivalent cold-brew method that was easier. I;m looking for espresso strength. Does that work with cold brew? if anyone has any experience I'd be grateful for your views.
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Jul 4, 2018 17:30
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therattle posted:I've been making coffee with a stove-top mocha, sweetening and cooling it, and then using it for delicious, delicious iced coffee (which I love; much more than hot regular coffee). I wondered if there was an equivalent cold-brew method that was easier. I;m looking for espresso strength. Does that work with cold brew? if anyone has any experience I'd be grateful for your views. Extraction is a function of temperature and time, so anything can be as concentrated in caffeine and many flavors as espresso, but some of the oils and terpenes that make espresso more flavorful than drip coffee happen because they are extracted under pressure. I like to flash brew my iced coffee, replacing a majority of the water that I pour over with ice. 30g coffee ground medium or so, pour over filter on a mason jar, 350g ice, 150ml water boiled and poured over.
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Jul 4, 2018 18:40
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therattle posted:I've been making coffee with a stove-top mocha, sweetening and cooling it, and then using it for delicious, delicious iced coffee (which I love; much more than hot regular coffee). I wondered if there was an equivalent cold-brew method that was easier. I;m looking for espresso strength. Does that work with cold brew? if anyone has any experience I'd be grateful for your views. We have one of these. You can control the strength. https://smile.amazon.com/Toddy-THM-Cold-Brew-System/dp/B0006H0JVW
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Jul 4, 2018 19:19
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Casu Marzu posted:I get 유기농 자연콩간장 or 유기농 양조간장 Sempio Organic Naturally Brewed Premium Soy Sauce On the other hand I do sometimes sub Sempio's gochujang in for doubanjiang if I'm out because it shows up in the corner white people grocers too, and that's by no means a straight substitution either.
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Jul 4, 2018 20:56
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