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legendof posted:Whoa this gelatin oil cleaning thing may low key change my life. Brb making excuses to fry something
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# ? Jul 21, 2018 01:28 |
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# ? May 24, 2024 17:56 |
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baquerd posted:I agree more or less completely. That said, there are a few ways to get suboptimal results. I mean it's not magic or anything. But it really can't be stressed enough how much of a not-scary-science thing it is. Name an ingredient by its chemical name and I think people start imagining that they're going to have to balance stiochiochemical equations in order to make the recipe or something. And it's exactly the opposite. It's roughly as complicated as preparing a packet of Jell-O mix or something like that. The main warnings/tricks/whatever I'd suggest are:
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# ? Jul 21, 2018 03:46 |
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I have a lot of frozen broccoli and yesterday I learned the joy of roasting it in the oven with garlic/herb seasoning and oil and lemon juice. I'd like to do more with it, though - does anyone have any kickin' rad broccoli recipes?
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# ? Jul 21, 2018 11:46 |
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Gordon Ramsay's broccoli soup (ingredient list: a broccoli, end of list) is pretty damned good. I like setting aside some florets to be roasted, then mixed in when the soup is done.
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# ? Jul 21, 2018 20:07 |
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wormil posted:I've made the Food Wishes Mac & cheese 3 times and it seems to be missing something and I would it to be creamier. I'm using good sharp cheddar. Anyone have a favorite mac & cheese recipe? 1) The Food Wishes recipe is, IMO, light on cheese. I add a lot more cheese. It does make the sauce much thicker, but I think it's also much tastier. 2) Bacon improves everything. Don't just add crumbled bacon to the dish, though. Use bacon drippings instead of butter when making the roux. Substituting bacon fat for butter gives it a much better flavor. Edit: Oops. Drippings not droppings. Bagheera fucked around with this message at 23:43 on Jul 21, 2018 |
# ? Jul 21, 2018 21:15 |
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Bagheera posted:1) The Food Wishes recipe is, IMO, light on cheese. I add a lot more cheese. It does make the sauce much thicker, but I think it's also much tastier. Lol. Can you correct that to drippings? Because all I can think of is pig poo poo.
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# ? Jul 21, 2018 23:00 |
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Bagheera posted:bacon droppings.
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# ? Jul 21, 2018 23:31 |
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Use every part of the pig
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# ? Jul 21, 2018 23:36 |
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Beyond salad, what are some good uses for feta cheese?
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# ? Jul 22, 2018 07:08 |
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Make a white spinach pizza on thin crust/flatbread.
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# ? Jul 22, 2018 07:13 |
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Ghost of Reagan Past posted:Beyond salad, what are some good uses for feta cheese? Spanakopita
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# ? Jul 22, 2018 11:48 |
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Pickled beet + feta + capers + roasted eggplant + mixed herb sandwiches. Pretty flexible to substitutions, and a favorite in our house. https://www.bonappetit.com/recipe/roasted-eggplant-and-pickled-beet-sandwiches
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# ? Jul 22, 2018 14:10 |
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Ghost of Reagan Past posted:Beyond salad, what are some good uses for feta cheese? Serious Eats black bean burgers.
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# ? Jul 22, 2018 15:18 |
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I want to make red beans and rice today but don't have time to soak them. Would I be better off using dried beans without soaking or using canned beans?
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# ? Jul 22, 2018 15:30 |
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Human Tornada posted:I want to make red beans and rice today but don't have time to soak them. Would I be better off using dried beans without soaking or using canned beans? If you're in a hurry, you'll save a lot of time and get a better dish using canned beans. You'll probably want to reduce the amount of water your recipe calls for.
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# ? Jul 22, 2018 15:54 |
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Good ideas, all. Thanks.
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# ? Jul 22, 2018 15:55 |
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DasNeonLicht posted:If you're in a hurry, you'll save a lot of time and get a better dish using canned beans. You'll probably want to reduce the amount of water your recipe calls for. Cool, canned it is.
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# ? Jul 22, 2018 15:56 |
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Human Tornada posted:I want to make red beans and rice today but don't have time to soak them. Would I be better off using dried beans without soaking or using canned beans? You can also do a quick soak by covering dried beans in water just off the boil. Still better to let it sit for an hour afterwards if you can though.
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# ? Jul 22, 2018 15:58 |
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Hauki posted:You can also do a quick soak by covering dried beans in water just off the boil. Still better to let it sit for an hour afterwards if you can though. Good to know. I had Popeye's for the first time in my life yesterday and the red beans and rice actually lived up to the hype so I've been in the mood to make a big batch.
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# ? Jul 22, 2018 18:43 |
Human Tornada posted:Good to know. Hell yeah
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# ? Jul 23, 2018 00:49 |
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Submarine Sandpaper posted:I'm a broken record with this method but it's the only way I'd ever make fries at home. https://www.epicurious.com/recipes/food/views/cold-fry-frites Had to adjust a bit since I was only using one potato, and tossed with a mixture of spices instead of just salt - came out great, thanks for the recommendation!
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# ? Jul 23, 2018 02:17 |
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Ghost of Reagan Past posted:Beyond salad, what are some good uses for feta cheese? Red beets and feta lasagna. use beet slices as pasta substitute, filling made from ground meet, feta, herbs.
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# ? Jul 23, 2018 23:33 |
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Hopper posted:Red beets and feta lasagna. use beet slices as pasta substitute, filling made from ground meet, feta, herbs. can totally use up feta topping boureki or briam
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# ? Jul 23, 2018 23:41 |
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Ghost of Reagan Past posted:Beyond salad, what are some good uses for feta cheese? This dank shakshuka recipe
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# ? Jul 24, 2018 02:45 |
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I have a bottle of pomegranate syrup. I seem to be seeing conflicting info--is this the same as pomegranate molasses, or should I be reducing this before using it in a recipe that calls for pomegranate molasses? (gonna marinate some lamb)
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# ? Jul 24, 2018 07:13 |
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How thick is it, and what are the ingredients? If it's thin and lightly colored, I doubt it's molasses. Second, rather than marinate lamb in it, I'd recommend just periodically basting it with the stuff while cooking it rather than marinating, because it won't really absorb that much pomegranate flavor from doing so.
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# ? Jul 24, 2018 17:57 |
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Is there a baking/cake thread still? I remember one from a long time ago. Looking for recs for a tall cake holder, as the dumbass one I got from amazon can't contain a 3-4 layer cake and the rest on there are like crystal/$99.
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# ? Jul 24, 2018 23:52 |
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The Midniter posted:How thick is it, and what are the ingredients? If it's thin and lightly colored, I doubt it's molasses. Color looks pretty dark to me, but it's definitely not thick. I guess I'll reduce it. Thanks for the advice re: basting, will try that.
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# ? Jul 25, 2018 05:31 |
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Okay, sodium citrate is some beautiful dark alchemy. It didn't taste quite as good as the old-fashioned way, but it was still pretty drat delicious and ridiculously easy. I hardly had to use any of the sodium citrate either. That bag is probably going to be a lifetime supply. No flour means my wife can slot this cheese wizardry into her keto diet, so now I'm trying to figure out some other good recipes. I already have plans to make queso fundido, fondue (no more Laughing Cow wedges to emulsify now!), and cauliflower cheese soup. What else would people recommend?
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# ? Jul 25, 2018 09:54 |
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Iron Lung posted:Is there a baking/cake thread still? I remember one from a long time ago. Looking for recs for a tall cake holder, as the dumbass one I got from amazon can't contain a 3-4 layer cake and the rest on there are like crystal/$99. This was the tallest one I could find when I went looking a while back. It's been great for me. https://www.amazon.com/gp/product/B01EWK0T22/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
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# ? Jul 25, 2018 13:40 |
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ibntumart posted:Okay, sodium citrate is some beautiful dark alchemy. It didn't taste quite as good as the old-fashioned way, but it was still pretty drat delicious and ridiculously easy.
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# ? Jul 25, 2018 20:31 |
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So I bought some of the citrate stuff. Figured I'd make for a good beer cheese what kind of ratios cheese/citrate for a more hummus like texture should I expect.
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# ? Jul 25, 2018 21:01 |
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sterster posted:beer cheese What the... *one Google search later* How the hell have I gone my entire life without being exposed to this?! This is like the time I discovered dulce del leche only I have to make it for myself first.
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# ? Jul 25, 2018 21:10 |
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SubG posted:If you think the flavour is off (versus a traditional Mornay-style sauce) you can try using milk (or cream or whatever you usually use) instead of water. Or just use a cheese you prefer the flavour of. Because unless you went way overboard on the citrate the only thing you're tasting in the sauce is the cheese. The flavor wasn't off. It just wasn't quite as... I don't know, subtle, I guess? It seemed more cheesy if that makes any sense. That's not bad (it was actually really good), just kind of different from the last time I made it using a roux. I did use milk. I couldn't bring myself to use water, it just didn't seem right for mac and cheese.
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# ? Jul 25, 2018 21:17 |
last time I made it I stupidly was stupidly cutting cheese with a real sharp knife so I can only recommend blood & beer.
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# ? Jul 25, 2018 21:27 |
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I bought this at the asian grocery store. Can anyone clue me in as to what its called so I can google some recipes?
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# ? Jul 25, 2018 23:24 |
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It's a kohlrabi. Good as slaw, nice sliced and simmered with sauce on top for serving, and makes a great cream soup.
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# ? Jul 25, 2018 23:26 |
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TheCog posted:
That would be a kohlrabi
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# ? Jul 25, 2018 23:27 |
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Mr. Wiggles posted:It's a kohlrabi. Good as slaw, nice sliced and simmered with sauce on top for serving, and makes a great cream soup. Thank you! Quick googling suggests they have a flavor sorta like radishes, (which I really enjoy), so I'll probably try the slaw suggestion and go from there.
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# ? Jul 25, 2018 23:28 |
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# ? May 24, 2024 17:56 |
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ibntumart posted:The flavor wasn't off. It just wasn't quite as... I don't know, subtle, I guess? If you're looking for something like-blue-box-but-with-better-cheese and you're using a sharp cheddar you might just try using a milder white cheddar, or cutting your sharp cheddar with something milder like jack. sterster posted:So I bought some of the citrate stuff. Figured I'd make for a good beer cheese what kind of ratios cheese/citrate for a more hummus like texture should I expect. For a traditional melting cheese (like supermarket cheddar) to make something like a dip for chips this usually works out as 1/4 tsp citrate, 1 oz liquid, and about 2 oz of cheese. Or 1/2 tsp citrate, 1/4 cup liquid, 1/4 lb cheese. Using a different cheese or going for a different consistency will require different proportions, but you can start out with the same ratio of liquid to citrate, gently caress around until you get the amount of cheese you want, and then scale everything if you're going for a specific amount of sauce, want to use a specific amount of cheese, or whatever.
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# ? Jul 25, 2018 23:45 |