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Golden Boy is my fish sauce of choice. Pure anchovy, no filler or preservatives, with a little sugar to balance it out. e: also seeing that fat baby giving me a thumbs up just melts my heart
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Jul 5, 2018 21:55
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Lately I’ve been finding the LKK brand of black bean sauce too salty. Is there a better brand (I have access to an excess of Asian markets) or am I better off making my own?
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Jul 6, 2018 03:04
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EVG posted:Lately I’ve been finding the LKK brand of black bean sauce too salty. Is there a better brand (I have access to an excess of Asian markets) or am I better off making my own?
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Jul 6, 2018 03:51
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yeah +1 for just using actual black beans. they keep indefinitely, and you generally rinse them so they aren't super salty. I'll grab a handful and mince them up for black-bean stirfrys or steamed dishes. black beans and broccoli is my weeknight sidedish jammm. done in under 5-10 minutes from start to finish, all prep included. mindphlux fucked around with this message at 06:00 on Jul 6, 2018 |
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Jul 6, 2018 05:58
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Weirdly, the only time I've eaten black bean sauce was on chicken feet. And hot drat was that delicious. Mindphlux, could you post your black bean sauce broccoli recipe? I think that would be a splendid way to get the family started on eating it.
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Jul 6, 2018 19:21
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I'm posting this in a few threads so I can get as many ideas as possible. I want to bake bread that's shaped like a cruise ship. What's my best bet for making an oven safe, food safe mold? It doesn't have to be super intricate or detailed, but I want the basic shape, at least.
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Jul 6, 2018 21:34
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SymmetryrtemmyS posted:I'm posting this in a few threads so I can get as many ideas as possible. Would a roll work? I’m thinking something like a cloverleaf roll dough might let you shape simple boats. Or maybe a crispbread or cracker that you cut out with a boat shaped cookie cutter?
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Jul 7, 2018 04:14
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Sweet Custom Van posted:Would a roll work? I’m thinking something like a cloverleaf roll dough might let you shape simple boats. Or maybe a crispbread or cracker that you cut out with a boat shaped cookie cutter? Think bigger. Boat shaped crackers with cheese or a dip might be a nice addition to the main offering, though - great idea!
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Jul 7, 2018 04:59
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SymmetryrtemmyS posted:I'm posting this in a few threads so I can get as many ideas as possible. Is this intended to just be a subtlety, or do you want it to be edible? Mold-wise you're looking for food grade silicone for pretty much anything, but I'm not sure how you'd get cruise ship shaped bread out of it.
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Jul 7, 2018 06:09
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Suspect Bucket posted:Weirdly, the only time I've eaten black bean sauce was on chicken feet. And hot drat was that delicious. Mindphlux, could you post your black bean sauce broccoli recipe? I think that would be a splendid way to get the family started on eating it. I don't really have a recipe, esp for weeknight stuff. I just cook a thing and season it. roughly, preheat a wok as hot as you can get it, toss a tablespoon or two of oil in, broccoli in, splash it with water or cooking wine or mirin or something, toss some salt and pepper in, a handful of black beans, some garlic maybe, and snap a cover on. wait 3-5 minutes and let it steam. uncover, and stir fry until it's the crispness you like broccoli. lots of tossing makes sure everything gets seasoned. some people really like mushy broccoli, and some people like crisp. I'm somewhere in the middle, I try to get it crisp cooked, then uncover and let the oil fry it, so it's both not mushy, and slighly fried/charred on the outside.
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Jul 7, 2018 08:20
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This week in Crowdfunded Crap with BrianBoitano, a cutting board mise en place station for   Featuring:
 A product so good, you'll fart while your wife pours wine, and she'll enjoy it! https://i.imgur.com/ZTddGTK.mp4 I'm pretty sure the cutting boards are surplus airline tray tables 
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Jul 9, 2018 18:20
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ugh and it has succeeded. I need to think of a kitchen grift.
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Jul 9, 2018 18:58
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My 50 cent plastic prep bowls aren't good enough. I always wanted to be 129 dollars poorer and have a bunch of extra poo poo to clean after I cook. Thanks Prepdeck!
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Jul 9, 2018 19:02
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Disrupt the industry with a delitainer holder.
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Jul 9, 2018 19:12
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"Without Prepdeck" - I have no concept of using a cup or bowl but want to cook, plz help.
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Jul 9, 2018 19:17
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Honestly I put scraps and larger chopped veggies straight on the counter. I paid for the whole counter, I'm going to use it. I wash it after each use anyhow, so A) I know it's clean and B) I don't have to anguish over spilling a bit, since I know I was going to wash it anyhow. #nomessyshaming
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Jul 9, 2018 19:32
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If you have that much counter space and don’t have a system already, you don’t deserve that counter space.
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Jul 9, 2018 19:36
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Today in random regional foodways: I found out about Ohio's shredded chicken sandwiches. Simplest recipe seems to be boil chicken, shred, add back some stock and thicken with flour, serve on a bun. But now popular recipes appear to be canned chicken, cream of chicken soup, and crushed Ritz crackers, all heated and on a bun. It's apparently served at mom and pop restaurants and popular at events and potlucks. huh.
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Jul 9, 2018 21:30
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As a lifelong resident of Ohio I assume that's near the WV border? Never have had it, sounds terrible.
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Jul 9, 2018 21:33
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My system is to spread poo poo all over the counter
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Jul 9, 2018 21:35
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I'm so glad my dumbass can prep more efficiently on the 3 feet of counterspace in my apartment than anyone who buys that overpriced shitheap. Thanks fake edit: I still can be a little messy though but I'm still a single, baby cook in a college apartment so what are you gonna do 
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Jul 9, 2018 21:39
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Submarine Sandpaper posted:As a lifelong resident of Ohio I assume that's near the WV border? Looks like almost everywhere except Cinci and Cleveland http://chickensandwich.info/index.html
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Jul 9, 2018 21:54
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Crusty Nutsack posted:Looks like almost everywhere except Cinci and Cleveland http://chickensandwich.info/index.html Ah Columbus and drive through country.
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Jul 9, 2018 21:55
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Submarine Sandpaper posted:Ah Columbus and drive through country. Considering both my attempts at finding good hot chicken (Gus's in Memphis and Pepperfire in Nashville) ended poorly, I will try this abomination of a sandwich when i hit Columbus.
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Jul 10, 2018 04:37
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Errant Gin Monks posted:Considering both my attempts at finding good hot chicken (Gus's in Memphis and Pepperfire in Nashville) ended poorly, I will try this abomination of a sandwich when i hit Columbus. check the Ohio LAN thread, quite a few columbus folk there.
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Jul 10, 2018 14:19
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Errant Gin Monks posted:Considering both my attempts at finding good hot chicken (Gus's in Memphis and Pepperfire in Nashville) ended poorly, I will try this abomination of a sandwich when i hit Columbus. Hot Chicken Takeover is pretty good.
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Jul 10, 2018 18:15
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Boiled chicken sounds gross
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Jul 11, 2018 07:04
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Au contraire!
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Jul 11, 2018 07:15
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For real, hainanese chicken rice is my favourite dish on earth.
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Jul 11, 2018 07:41
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Mr. Wiggles posted:For real, hainanese chicken rice is my favourite dish on earth. I emphatically like it, but the magic escapes me. I went for all the "best" chicken rice places in singapore I could find, and it was just some chicken and rice. good chicken and rice, but... chicken and rice. fishball noodle soup on the other hand... equally simple but goddamn so good
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Jul 11, 2018 08:05
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I feel like it's one of those dishes that got insanely hyped when the food TV shows Columbused it. It's not mind blowing in any way but it's subtly a really, really, really good dish.
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Jul 11, 2018 13:41
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idk boiled chicken skin is like ughh. I'm more of a fan of the rice and the soup.
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Jul 11, 2018 14:16
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Tired Moritz posted:idk boiled chicken skin is like ughh. I'm more of a fan of the rice and the soup. I agree. I typed up the recipe I use at home on the wiki a while back. I fry the skins and use them as garnish. http://goonswithspoons.com/Khao_Man_Gai
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Jul 11, 2018 14:35
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Stringent posted:I fry the skins and use them as garnish. Gribenes are god drat delicious.
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Jul 11, 2018 15:01
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Croatoan posted:Gribenes are god drat delicious. Yes, yes they are.
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Jul 11, 2018 15:08
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idk, I like well made hainanese chicken skin, where it's not too fatty, has rendered out a bit, and is succulent, and smooth. mmmmm
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Jul 11, 2018 15:09
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Also difficult to get right. I resorted to fried because I couldn't nail it consistently.
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Jul 11, 2018 15:16
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mindphlux posted:I emphatically like it, but the magic escapes me. I went for all the "best" chicken rice places in singapore I could find, and it was just some chicken and rice. good chicken and rice, but... chicken and rice. Loy Kee Chicken Rice on Balestier road is the best, bar none.
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Jul 11, 2018 15:26
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I'm a big fan of the texture of rubbery chicken skin idk. It's nice and chewy.
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Jul 11, 2018 15:34
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GrAviTy84 posted:idk, I like well made hainanese chicken skin, where it's not too fatty, has rendered out a bit, and is succulent, and smooth. mmmmm Agreed. Also, my mom made it for me growing up, so it has nostalgia.
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Jul 11, 2018 15:35
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