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Fleta Mcgurn posted:What K-drama is this? The raw fish eating was in response to my girlfriend cheating on me going on a date with my brother, who cheated on his girlfriend. Except I suddenly decided that my brother's girlfriend is more hot so decided to die by fish poisoning so that we could be together in the afterlife. Oh, and the brother it turns out is gay. ntan1 fucked around with this message at 20:52 on Nov 20, 2018 |
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Nov 20, 2018 20:49
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| # ? May 12, 2024 16:13 |
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I've been making sushi from salmon and tuna from Costco for a decade and am not dead yet. The trick I was told by the internet was that Costco is the only place that has the actual packing date on the label, so you pick out some fish that was packed that day and you'll be fine.
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Nov 20, 2018 21:37
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ntan1 posted:The raw fish eating was in response to my girlfriend cheating on me going on a date with my brother, who cheated on his girlfriend. Except I suddenly decided that my brother's girlfriend is more hot so decided to die by fish poisoning so that we could be together in the afterlife. But wait who is the time traveler?
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Nov 21, 2018 00:45
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Grand Fromage posted:But wait who is the time traveler? Albert Einstein
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Nov 21, 2018 00:57
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Grand Fromage posted:But wait who is the time traveler? They don't show up until the second episode.
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Nov 21, 2018 01:40
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Waci posted:They don't show up until the second episode. Also it's an ajumma who put what she thought was a magic rejuvenating youth cream on her face, but it actually turned her into Albert Einstein.
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Nov 21, 2018 09:05
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god damnit people it's been ages and none of you have posted a really fancy japanese meal since I thought of my genius "Just according to kaiseki *Kaiseki means fancy dinner" joke I have lost patience  edit: anyway made gyoza and they were rad
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Nov 21, 2018 19:51
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I need a new rice cooker. Is this good/a good deal? https://www.lordandtaylor.com/zojirushi-unami-micom-10-cup-rice-cooker/product/0500044638658
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Nov 22, 2018 06:29
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Toshimo posted:I need a new rice cooker. Is this good/a good deal? https://www.lordandtaylor.com/zojirushi-unami-micom-10-cup-rice-cooker/product/0500044638658 poo poo yeah it is.
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Nov 22, 2018 06:51
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Toshimo posted:I need a new rice cooker. Is this good/a good deal? https://www.lordandtaylor.com/zojirushi-unami-micom-10-cup-rice-cooker/product/0500044638658 Yes. I want one too.
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Nov 22, 2018 06:55
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Apparently, the Induction and Pressure models also on clearance? https://www.lordandtaylor.com/searc...0&Ntt=Zojirushi
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Nov 22, 2018 06:57
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Go for a 5.5 one instead of a 10 one unless you eat a _lot_ of rice and have a lot of space. Induction/Pressure is good for consistent white rice, but a basic one is also perfectly reasonable.
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Nov 22, 2018 07:09
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It's unfortunate the smaller ones are more than double the price.
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Nov 22, 2018 07:16
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The pressure ones are really cool for knocking out a pot fast after you get home from work because you forgot to set the timer. Ask me how I know.
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Nov 22, 2018 07:18
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I have a smaller zojirushi rice cooker and it is phenomenal. Perfect rice every time with no effort or fuss.
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Nov 23, 2018 11:00
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That's also a good bread maker, in case you are in the market for a bread maker. Expensive, but it'll last you decades and actually make a good loaf.
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Nov 24, 2018 17:37
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I wish we could get the insane Ferrari level rice cookers that you see in Japan over here. I want their rice technology. I must have the most perfect rice
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Nov 25, 2018 23:00
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Uh you can? On Amazon?
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Nov 26, 2018 08:31
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https://www.amazon.com/Panasonic-SR-HZ106-Uncooked-Induction-Multi-Cooker/dp/B00X9JNWGS This is for you have fun!!! Note that I eat rice like every other day and that is still overkill thanks!
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Nov 26, 2018 08:40
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Arven posted:I've been making sushi from salmon and tuna from Costco for a decade and am not dead yet. The trick I was told by the internet was that Costco is the only place that has the actual packing date on the label, so you pick out some fish that was packed that day and you'll be fine. Nice, are you buying the salmon frozen or thawed? Similiarly I've heard costco is stupid fresh since it also wholesales to restaurants. Also that it's own huge purchasing power in the market helps with their fresh stock. Also to salmonella turkey jizz guy, thank ya for the info. And yes I have been flash freezing to help preserve the texture. Based off that, I might look into some of the dishes that involve blanching or kitchen torches. My understanding of salmonella is that it lives on the surface, as its a gut bacteria that is only present if there was cross contamination during the breakdown of the animal. And that's why a pan seared steak is good to go.
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Nov 27, 2018 17:33
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 Made some korokke today
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Nov 28, 2018 03:35
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Those look fantastic! How do you flash freeze something? Dry ice? Liquid nitrogen? Hiking a very tall mountain?
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Nov 28, 2018 03:49
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For small things you can lay them out on an aluminum sheet and stick in the freezer and they'll freeze pretty quick. For larger I'd think immersion in liquid nitrogen is the way to go. Dry ice would take longer and liquid nitrogen is cheap anyway. I made good tonteki today but the combination of my terrible phone's terrible camera and the terrible lighting in my kitchen made the picture bad. But tonteki is good, eat tonteki.
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Nov 28, 2018 04:08
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POOL IS CLOSED posted:Those look fantastic! I havent tried the liquid nitrogen route yet, but heres how I did it. Go to home depot, buy a gallon of 99% ethanol. (you'll die if you drink it, they mix in a little methanol or w/e) You can also use 91% isopropyl. Either way though, you can re-use the stuff just storr it in a sealed container cause it evaporates fast. Then go to Kroger, buy a chunk of dry ice. I havent figured the exact ratio yet, but a $10 chunk was more than enough for 4 pounds of fish filets. Get a tall metal cooking pot, pour in alcohol, drop in dry ice, wait a few minutes, drop in fish, mix with salad tongs. And definitely wear your PPE unless you've got some eye warts you want to freeze off edit: to elaborate, liquid nitro is "better" in that its colder (-330ish Faren versus -100ish Faren dry ice & ethanol). Its also cheap, the only downside is that its more difficult to come by. At least in my city you have to go to a gas supply store compared with lots of grocery stores carry dry ice. Another thing to consider is a dry ice bath has a larger delta T value. We want a liquid to maximize surface area and heat transfer out of the food. Nitrogen only exists as a liquid between -340 and -320 giving us a delta T of 20 degrees farenheit until it becomes a gas. A dry ice bath will always be a liquid, which gives us a delta T from -100F until +32F. I guess another factor could be heat transfer coefficents, but I'm on my phone at work so looking that up would suck seance snacks fucked around with this message at 18:10 on Nov 28, 2018 |
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Nov 28, 2018 15:59
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Noslo posted:
Can I use this to remove my boyfriend's skin tags? He might be up for it if I say I'm making sushi.
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Nov 28, 2018 17:15
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im on the net me boys posted:Can I use this to remove my boyfriend's skin tags? He might be up for it if I say I'm making sushi. sounds fun just be careful that he doesn't get pavlovian mindfucked by it
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Nov 28, 2018 21:04
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That's awesome, thank you. Liquid nitrogen is a little scary (to me, anyway). Not that dry ice doesn't have its own scary poo poo going on! But whew. I've actually never noticed dry ice sold at grocery stores. I wonder if management would sell it if I asked...
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Nov 28, 2018 21:17
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POOL IS CLOSED posted:That's awesome, thank you. Liquid nitrogen is a little scary (to me, anyway). Not that dry ice doesn't have its own scary poo poo going on! But whew. My Harris Teeter keeps it up front. I've only purchased it twice, and both times everyone but seemingly one person on staff was confused by it.
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Nov 28, 2018 21:28
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Making curry today but using chicken thighs instead of breasts. Wondering if it'll really matter but it's curry so it'll be good either way.
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Nov 28, 2018 21:36
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im on the net me boys posted:Making curry today but using chicken thighs instead of breasts. Wondering if it'll really matter but it's curry so it'll be good either way. Spoiler alert: will be amazing
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Nov 28, 2018 22:41
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I don’t think there’s anything that isn’t improved by subbing thighs for breasts.
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Nov 28, 2018 22:55
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i have a confession to make. i may have eaten at roughly half the ramen joints in the los angeles metro area, and i make a pretty mean homemade tonkotsu, but i've never eaten instant ramen before. this is something i'm considering rectifying. are there any brands or product lines people swear by? i can get to a mitsuwa pretty easily, and i could also probably order off of amazon if need be. sidenote: i can do spicy, but i'm not a huge fan of stuff that goes all in on heat to the point it crowds everything else out
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Nov 30, 2018 08:41
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I find the Malaysian/Thai ones to be pretty good overall. If you want something closer to actual ramen there are these Japanese ones:  There's a variety and they all come in these long packages. They're not what you want for your first instant ramen experience imo but they're good for something to keep around the house.
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Nov 30, 2018 17:49
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GhostofJohnMuir posted:i have a confession to make. i may have eaten at roughly half the ramen joints in the los angeles metro area, and i make a pretty mean homemade tonkotsu, but i've never eaten instant ramen before. this is something i'm considering rectifying. are there any brands or product lines people swear by? i can get to a mitsuwa pretty easily, and i could also probably order off of amazon if need be. My favorite cheapo poo poo is the Mama fake duck. Just crush it up and eat it straight out of the bag. It's 50 cents. My work lunch standby is Nong Shim Black. I make it with extra dried mushrooms, and add a handful of spinach at the end. It cooks up perfectly in the microwave, so super easy to take to work. Should run you $2.50
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Nov 30, 2018 17:50
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My ramen love right now at home is a 1.50 little shoyu broth concentrate (like a thick liquid) that you add some boiling water to. My favorite fast noodles are Moroheiya “Green Noodles” Then just add fun stuff. Edamame. Corn. Scallions. Egg. Silken tofu. And I kinda like Kim chi on top.
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Dec 1, 2018 19:41
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Do the Sun Noodle kits count as "instant"? If so, they're pretty good. On the topic, does anyone make their own dashi powder? Not really sure it'd be any more beneficial vs. just soaking kombu.
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Dec 1, 2018 20:14
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Homemade dashi powder seems like a whole lot of effort for nothing. The only post I can even find about doing it is to make your own dashi powder with no MSG, which 
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Dec 1, 2018 20:53
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Grand Fromage posted:Homemade dashi powder seems like a whole lot of effort for nothing. The only post I can even find about doing it is to make your own dashi powder with no MSG, which How do you make dashi without seaweed 
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Dec 1, 2018 22:13
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Hauki posted:How do you make dashi without seaweed Just fish, I guess? Blecch. e: I don't like instant ramen very much, but kimchi is a necessity for me when I do eat it. I also just like to soften up the noodles and serve them with scrambled eggs.
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Dec 1, 2018 22:44
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I love instant ramen. There's a lot of packs I can't find easily in the US that are legit delicious. One that I can, though, is Nissin Raoh. The tonkotsu and miso packs are pretty good. I've found a Toyama style bowl that has surprisingly good noodles, too. Just don't compare instant to stuff you get at a shop.
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Dec 2, 2018 01:04
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