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Scientastic posted:It’s pretty obvious he’s asking for ways to conceal the jizz. I’d suggest adding a small amount of bicarbonate of soda to increase the pH of the rice, bringing it closer to the pH of semen, preventing the protein precipitation that gives the cloudy appearance. It would be a lot easier to just use jismine rice instead of basmati Snype: but I guess that might affect the mouthfeel
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Oct 14, 2018 22:07
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Entropy238 posted:Thank you. I will take this advice to heart. This is how I cook it. Soak for at least 15 minutes, boil it in way too much water, strain and drain.
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Oct 15, 2018 06:23
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Makin a pot roast in an instant pot. I browned the meat and then deglazed the pan with some beef broth but I don't have a very good tool for scraping so I only got most of the bottom clean. No big chunks of stuck on poo poo but if I poured the broth out I wouldn't call it clean. Do I have to worry about whatever is still stuck on a bit burning to charcoal when I actually start cooking the pot roast?
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Oct 15, 2018 23:12
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Agent355 posted:Makin a pot roast in an instant pot. I browned the meat and then deglazed the pan with some beef broth but I don't have a very good tool for scraping so I only got most of the bottom clean. No big chunks of stuck on poo poo but if I poured the broth out I wouldn't call it clean. Do I have to worry about whatever is still stuck on a bit burning to charcoal when I actually start cooking the pot roast? No. Because you’re adding liquid to the pot, it’s certain to dissolve in the cooking.
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Oct 15, 2018 23:13
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Great, thanks. 90 minute ETA until pot roast 
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Oct 15, 2018 23:16
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Agent355 posted:Makin a pot roast in an instant pot. I browned the meat and then deglazed the pan with some beef broth but I don't have a very good tool for scraping so I only got most of the bottom clean. No big chunks of stuck on poo poo but if I poured the broth out I wouldn't call it clean. Do I have to worry about whatever is still stuck on a bit burning to charcoal when I actually start cooking the pot roast? Something like this should be part of every kitchen kit. Wooden spoons/turners/spatulas are pretty much indispensable for scraping on pots/pans of any material that you don't want to gently caress up.
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Oct 15, 2018 23:46
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Scientastic posted:For those confused about chili rules, I refer you to my 2017 publication. Scientastic posted:It’s pretty obvious he’s asking for ways to conceal the jizz. I’d suggest adding a small amount of bicarbonate of soda to increase the pH of the rice, bringing it closer to the pH of semen, preventing the protein precipitation that gives the cloudy appearance. I have nothing new to contribute except to say: Scientastic, you are a national treasure, and I don't even live in your nation.
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Oct 16, 2018 00:08
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Bollock Monkey posted:I'm not sure where on that long stretch you are, but there are a couple of decent spice/chilli shops in Brighton if you ever find yourself near there. Looks like you can order online from at least one of them too if you need an extra option other than Amazon. I like both of these links, thanks! I'm not particularly close to Brighton but I'll give the online store a look and see how the prices compare to amazon. Completely agree about River Cottage, I find Hugh Fearnley-Whittingstall quite irritating but he does know food. Thanks for the other replies too. Will judge based on the weather whether or not to fire up the smoker or oven...
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Oct 16, 2018 00:14
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Does cooked rice freeze okay? I just accidentally made like a gallon and a half of jambalaya.
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Oct 16, 2018 01:50
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Kaiser Schnitzel posted:Does cooked rice freeze okay? I just accidentally made like a gallon and a half of jambalaya. Yes, I do it all the time, although "okay" is the key word here. Try to get it while it's still warm if it's not too late.
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Oct 16, 2018 03:02
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fart store posted:If you like it with big chili chunks then hell yeah make it with big chili chunks. I'm sure everyone here would agree there's no wrong way to make a chili wormil posted:Chili cop: Get yer beens outta muh chilli. 89 posted:I made some chili and made a video, you guysssss
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Oct 16, 2018 07:45
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Kaiser Schnitzel posted:Does cooked rice freeze okay? I just accidentally made like a gallon and a half of jambalaya. It can get a little bit mushy when you thaw but your jambalaya will taste just fine.
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Oct 16, 2018 10:53
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Elizabethan Error posted:oh what sights we have to show you  gross is gross.
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Oct 16, 2018 19:34
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Elizabethan Error posted:oh what sights we have to show you Hahahhaah 'pluhbonno peppers' Any time a recipe video is labeled 'meal prep' you know it's going to rule.
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Oct 16, 2018 23:37
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I have a recipe calling for "granulated garlic". Is that just garlic salt, or garlic powder, or something else?
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Oct 17, 2018 21:27
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Dried garlic and nothing else. Should be roughly sugar sized granules or slightly bigger Garlic powder can be subbed I think, I'd roughly guess 1 volume of garlic powder = 2 volumes of granulated garlic Steve Yun fucked around with this message at 21:38 on Oct 17, 2018 |
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Oct 17, 2018 21:34
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C-Euro posted:I have a recipe calling for "granulated garlic". Is that just garlic salt, or garlic powder, or something else? Granulated garlic is garlic that has been granulated, into granules.  So no, it's not garlic salt, or garlic powder, or anything else. Granulated garlic is a thing in and of itself.
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Oct 17, 2018 21:39
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Is garlic powder not the same thing delivered in smaller particles?
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Oct 17, 2018 21:42
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Steve Yun posted:Is garlic powder not the same thing delivered in smaller particles? It can, but the flavor is sharper and more one-dimensional. Since they're both dried, the difference isn't tremendous. I wouldn't double the volume of garlic powder though, maybe x1.5.
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Oct 17, 2018 22:29
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A few times it's been mentioned that an easier way to make rice is just boil it and pour off the water. I decided to try it, following a video that may have been posted here, or maybe YT recommended it. Washed the rice and soaked for 15 minutes. Boiled for 10 minutes, Drained and put in a serving bowl. It was saturated when first drained but after a few minutes it dried a bit and had a nice texture. The grains were larger than my usual way. I will probably switch to this way for awhile and see how it goes. How necessary is the soaking?
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Oct 18, 2018 05:14
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Is there a vegetarian thread? I'm trying to go meatless (not full-on vegan; don't take my cheese from me) one day a week. Also, what to put into rice and lentils? Rice and beans or rice and lentils are hearty, healthy, filling, and a great blank canvas for spices and veggies. They're my go-to veggie main dish. Do you have any preferred recipes?
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Oct 19, 2018 02:29
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Bagheera posted:Is there a vegetarian thread? I'm trying to go meatless (not full-on vegan; don't take my cheese from me) one day a week. Peas, cauliflower, carrots, green beans, Chinese longbeans, pearl onions... there are few vegetables I wouldn't mix with rice. But look up tehari, the vegetarian version of biryani.
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Oct 19, 2018 02:36
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Bagheera posted:Is there a vegetarian thread? I'm trying to go meatless (not full-on vegan; don't take my cheese from me) one day a week. As a vegetarian, you still need some fukkin tacos, and these are amazing https://food52.com/recipes/33027-easy-lentil-walnut-tacos-with-cabbage-lime-slaw (off topic but also do you some fried avocado tacos) I've done Kenji's "vegan chorizo" which was quite good: https://www.seriouseats.com/recipes/2015/02/vegan-chorizo-food-lab-recipe.html Here's an ATK recipe my wife and I do quite a bit. Usually serve with a lighter side, like an herb-heavy salad or assorted quick pickles. Sometimes on naan.  Soup! https://www.101cookbooks.com/archives/green-lentil-soup-with-curried-brown-butter-recipe.html with bonus biscuits: https://www.bonappetit.com/recipe/salt-and-pepper-biscuits And for when you're lazy, this stuff is uh-mayzing. Sold most places, lasts forever in the pantry, can turn into red beans & rice or frito pie as-is, you can spice it up to have it go with any cuisine.  e: omg I almost forgot these, so good https://www.mynewroots.org/site/2016/11/plant-powered-sloppy-joes/ e2: also Dal is fantastic and foolproof: http://www.acozykitchen.com/red-dahl/ BrianBoitano fucked around with this message at 02:49 on Oct 19, 2018 |
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Oct 19, 2018 02:45
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Bagheera posted:Is there a vegetarian thread? I'm trying to go meatless (not full-on vegan; don't take my cheese from me) one day a week. Mustard/Collard/Turnip greens are amazing mixed into beans and rice. I recommend doing the greens up soul-food style - sauteed with some onions and garlic until the onions go transparent and the greens are wilty, then simmer them in a vegetable stock with crushed red pepper and hot sauce to taste. Mix that in with the beans and rice and get a dose of vitamins and minerals with the carbs and protein.
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Oct 19, 2018 02:55
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Follow Grandpa's channel for occasional vegetarian dishes and feel good charity.
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Oct 19, 2018 02:59
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Vegetarians are allowed to eat vegan food, so you can check out that thread. It of course won't have posts about all the food you can eat, but then again, even a vegetarian thread wouldn't accomplish that.
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Oct 19, 2018 03:28
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After thinking about it some more, I'd also suggest you just make some vegetable stock and can/freeze it for future use if you're going to be doing lots of beans/rice and a vegetarian diet. Vegetable stock literally is transformative when used as a liquid for making beans/rice. It's also best to make your own to control the amount of salt in it. If you keep the salt down, then you can use a 50/50 veg. stock to water ratio when you're cooking beans and not have them get tough on you, and infuse them with amazing flavor during the simmering.
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Oct 19, 2018 03:49
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Thanks for the rice/lentils advice. Now, how to spice up (pun intended) chicken pot pie? I grew up on chicken pot pie and love the basic recipe: A roux of butter and flour to thicken chicken stock, plus chicken, carrots, celery and onion, all baked in a pie shell. My wife, who didn't grow up on it, thinks chicken pot pie is bland and watered down. She's only had store-bought frozen pot pies. I want to make chicken pot pie for her, and I'd like to break from the traditional recipe. My current plan is just to mix curry powder with the chicken. She likes curried chicken salad, so she might like curried chicken pot pie. What other spices would work with a creamy chicken sauce? Rosemary? Thyme? A little more exotic, like coriander or sumac? Maybe some cheese added to the sauce? Or bacon (we make our own bacon)? I'm brainstorming here.
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Oct 20, 2018 03:01
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Going to try making gumbo from scratch this weekend, including making my own roux. The only big soup pot that I have has a non-stick coating on the inside, but I feel like every video I watch of roux-making using a pot without a non-stick lining. Is that non-stick lining going to be a problem for my roux?
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Oct 20, 2018 03:11
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Bagheera posted:Thanks for the rice/lentils advice. Now, how to spice up (pun intended) chicken pot pie? idk, tom kha gai pot pie tom kha pie C-Euro posted:Going to try making gumbo from scratch this weekend, including making my own roux. The only big soup pot that I have has a non-stick coating on the inside, but I feel like every video I watch of roux-making using a pot without a non-stick lining. Is that non-stick lining going to be a problem for my roux? Not really, since you aren't going for searing temperatures and you don't really need a fine metal edge.
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Oct 20, 2018 03:46
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C-Euro posted:Going to try making gumbo from scratch this weekend, including making my own roux. The only big soup pot that I have has a non-stick coating on the inside, but I feel like every video I watch of roux-making using a pot without a non-stick lining. Is that non-stick lining going to be a problem for my roux? You don't need a whisk. If you've got a wooden spoon or a wooden spatula (or even a silicon spatula), then you're good. Just keep it moving. Bagheera posted:Thanks for the rice/lentils advice. Now, how to spice up (pun intended) chicken pot pie? If you went with coriander and curry spices, you could almost make a pot pie that was sort of like a big samosa, and that would be delicious.
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Oct 20, 2018 03:58
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Bagheera posted:Thanks for the rice/lentils advice. Now, how to spice up (pun intended) chicken pot pie? pan fry the carrots celery and onion to get a bunch of color on them before baking, same with any chicken you'll be using. throw the spices in with this stuff deglaze with a little white wine and butter. For spices equal parts Rosemary, Thyme, Chili Powder, black pepper. Top with a sharp cheddar
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Oct 20, 2018 04:17
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Does anyone know what normally goes into sliced fish bee hoon/have a good recipe for it? Had some in Singapore and can't stop thinking about it but I dunno if what I had was representative of what it's supposed to be. e: Also, in this thread or one of the other ones a few weeks back someone linked a site to order various beans online. Does anyone know what I'm talking about and have the link for it? AnonSpore fucked around with this message at 09:11 on Oct 20, 2018 |
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Oct 20, 2018 09:06
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I was gonna suggest the same. The only reason chicken pot pie is bland is if it's underseasoned. Getting some good flavor in the stock and adding some classic herbs and spices should remedy that.
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Oct 20, 2018 09:09
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Bagheera posted:Thanks for the rice/lentils advice. Now, how to spice up (pun intended) chicken pot pie? I'd say adding mushrooms may be good, they can add a nice savory flavor in. And make sure it's all properly salted too! If she thinks the homemade version is bland compared to a pre-packaged one that may be code for salt; the commercial versions will almost always be heavily seasoned. Don't over-do it, just make sure it's sufficient. A lot of stuff will taste not very good until you get the right salt content then it's great (like refried beans).
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Oct 20, 2018 15:52
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I would also add gelatin to the stock, either through a packet or by boiling chicken feet/wing tips in the stock.
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Oct 20, 2018 15:56
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AnonSpore posted:Does anyone know what normally goes into sliced fish bee hoon/have a good recipe for it? Had some in Singapore and can't stop thinking about it but I dunno if what I had was representative of what it's supposed to be. Are you talking about Rancho Gordo https://www.ranchogordo.com They have a lot of different beans on their site. Definitely on the expensive side, but I assume they're good beans?
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Oct 20, 2018 15:59
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Any recommendations for what hand blender (really, thats the english name?) to buy? I've been looking at braun mq7. Looks decent enough and has all the gadgets I want.
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Oct 20, 2018 18:21
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Klaus Kinski posted:Any recommendations for what hand blender (really, thats the english name?) to buy? I've been looking at braun mq7. Looks decent enough and has all the gadgets I want. I don't have any recommendations, I got a cheap one 5 years ago so I'm interested too. But sometimes they're called "immersion blender" or "stick blender" as well. There's also a Kitchen Equipment Thread but I'm sure most of the people reading that are reading this anyway.
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Oct 20, 2018 19:25
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AnonSpore posted:Does anyone know what normally goes into sliced fish bee hoon/have a good recipe for it? Had some in Singapore and can't stop thinking about it but I dunno if what I had was representative of what it's supposed to be. I have bought a lot of beans from rancho gordo and from this place https://www.purcellmountainfarms.com
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Oct 20, 2018 21:04
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