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i could use a burg right now tbh! after brewing and pickling the day away, i had instant noodles and salad for dinner lmbo
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Jan 15, 2019 05:16
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POOL IS CLOSED posted:i could use a burg right now tbh! after brewing and pickling the day away, i had instant noodles and salad for dinner lmbo Lolol great job home cooking pot noodles!!! Get a burger!
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Jan 15, 2019 05:52
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hamjobs posted:Lolol great job home cooking pot noodles!!! pot noodles huh??? is anyone making weed noods out there? also I found a pdf that does a great job of breaking down a lot of the individual steps for making a one stage makgeolli: https://takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf the recipe is slightly different but it includes things like busting up clumps in the steamed rice before it’s cooled down, which I didn’t do, and stirring a few times over the first 48-72 hours, which I am, to encourage yeast multiplication I tasted a little of the mash and it’s like sweetened rice pudding. my baby is alive!! 
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Jan 16, 2019 01:27
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POOL IS CLOSED posted:pot noodles huh??? is anyone making weed noods out there? It's really weird to say "I can't wait to drink your baby!!!" But that's my sentiment. Also thank you for the link! Weede noods: I dunno about noods but I know there's weed sauce. It's honestly kinda gross and you could do better at home with a simple browned butter sauce.
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Jan 16, 2019 02:16
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 i made this pizza the other day from extra sourdough dough and misc. veg/cheese drawer detritus |
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Jan 17, 2019 21:18
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also, I cut some peppers earlier, and now there is capsaicin in my eye |
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Jan 17, 2019 21:28
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poverty goat posted:also, I cut some peppers earlier, and now there is capsaicin in my eye ow. I wonder if flushing with milk would help or make it worse. dogspeed noble chef makgeolli update: ????? also here’s part 2 of my koji writeup in GWS: https://forums.somethingawful.com/showthread.php?threadid=3651363&perpage=40&pagenumber=34#post491737924 scroll up for part 1 
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Jan 17, 2019 21:34
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poverty goat posted:also, I cut some peppers earlier, and now there is capsaicin in my eye the ol spicy eyeball... I get it almost every drat time i handle hot peps |
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Jan 17, 2019 21:45
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wear gloves ya maniacs or just wear goggles all day
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Jan 17, 2019 23:29
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id wear gloves for habanero and up but this was just a poblano |
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Jan 18, 2019 01:56
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 cant stop buying misc animal parts |
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Jan 20, 2019 00:32
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poverty goat posted:
Pickle them trotters
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Jan 20, 2019 00:37
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tonkotsu time? shiokoji marinated chicken. the browning was uneven and very dark but not at all burned. the chicken was delicious and tender and I’m super happy with the taste and texture. finding the right way to get more even browning is the next step. I followed the BA foolproof chicken recipe other than the marinade but that’s clearly too hot and having the chicken in a skillet inhibited browning elsewhere. e: also the lady farmer from whom I buy fancy eggs to eat at dangerous temps has had a massive barn fire that destroyed a lot of equipment and killed a lot of animals so I’m thinking of eggy recipes to make to help promote their fundraiser. id love suggestions POOL IS CLOSED fucked around with this message at 01:58 on Jan 20, 2019
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Jan 20, 2019 01:56
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I'm going to New Orleans later this year; can anyone rec me some awesome places to eat? Gonna get some real gumbo and beignets and chicory coffee. |
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Jan 20, 2019 05:24
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Jan 20, 2019 17:35
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Menudo, or you tripin' it up for some other reason? |
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Jan 20, 2019 22:03
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alas I know little about nola restaurants. also I want to know what happened to the offal the makgeolli looks terrifying here but smells and tastes really good. sweet tart and fruity, with a distinct but not overwhelming citrus character. it’s gonna need a couple more days at least, since it’s still fermenting very actively. wish me and my germs luck!
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Jan 21, 2019 19:33
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Menudo. I kept seeing tripe on my hunting expeditons and decided to give it a go |
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Jan 21, 2019 19:43
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The ol Ricky Martin soup in a bolillo bolsa
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Jan 21, 2019 23:19
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It's pretty good. The broth is super rich, all around tasty beef and chili stock due to the marrow bones and trotters, and doesn't even jiggle in the fridge. It's like a brick now. I guess I did a good job because there's no weird flavors or smells and the tripe is bursting with the flavor of the stock, like weird protein dumplings. The texture is a little weird, but I mean, I eat oysters |
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Jan 21, 2019 23:44
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Jan 22, 2019 00:43
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Astrofig posted:I'm going to New Orleans later this year; can anyone rec me some awesome places to eat? Gonna get some real gumbo and beignets and chicory coffee. heck yeah! here ya go: Cafe du Monde, 800 Decatur- This place is an institution. You start here in the morning (or whenever, it's 24/7), for the real beignet and chicory coffee experience. There may be a line outside. These are tourists. There'll be people passing the line and taking the first available table. These are locals, and they know that Cafe du Monde doesn't have a line. Sit down, and a server will zip by shortly. Royal House Oyster Bar, 441 Royal- chicken andouille gumbo, fried alligator appetizers, oysters prepared multiple ways, crawfish etouffee, or even a whole lobster served up like a giant crawfish with potatoes and corn. very nice dining experience that is modestly-priced and in the quarter. They also have a breakfast menu. Verti Marte, 1201 Royal- ancient 24 hr. convenience store with amazing po-boy sandwiches in the back, in addition to a full breakfast lunch and dinner menu including red beans rice and sausage, dirty rice, and other Louisiana classics. I always get the fried oyster sandwich if they have it. Menu changes daily, cash only, tip when you order for faster service. Of course there's a million awesome places to eat in New Orleans, and half the fun can be wandering around and finding your own nooks and crannies. Hope you have a great time 
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Jan 22, 2019 11:37
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Astrofig posted:I'm going to New Orleans later this year; can anyone rec me some awesome places to eat? Gonna get some real gumbo and beignets and chicory coffee. Hi I don't post here much because you guys are all better chefs than me, but my family lives in New Orleans and every time I go home for the holidays they show me all the cool new places to eat. Here are some places I'd highly recommend: Meril -- it's super-hip, small plates and drinks, I think it's the newest thing in Emeril's restaurant empire. Everything there is fun and interesting. Saba - There's a whole goofy story about how Alon Shaya, who's a hot poo poo New Orleans restaurateur, lost control of his namesake restaurant Shaya then spite-opened extremely-similar restaurant Saba a block away. Anyhow they're both amazing Israeli food but Saba is more morally appropriate. Cochon - it's got super good meats. Check out Cochon Butcher, the deli counter lunch place addendum nearby, if you just wanna get a sandwich for lunch. Maypop - this place owns incredibly. New-American fusion. Kin - this place owns incredibly. Kinda goofy ramen. Also the best gumbo I had was at D.T.B. Hope this all helps!! |
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Jan 23, 2019 05:51
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itty bitty baby boy posted:Hi I don't post here much because you guys are all better chefs than me, but my family lives in New Orleans and every time I go home for the holidays they show me all the cool new places to eat. Here are some places I'd highly recommend: oo I may have to visit new orleans just to try these out!
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Jan 23, 2019 13:45
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 shakshouka strikes again |
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Jan 25, 2019 16:26
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poverty goat posted:
oo thank you for reminding me I will have to make this p soon the avocado seems like a pro addition is that parsley or cilantro?
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Jan 25, 2019 16:47
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Manifisto posted:oo thank you for reminding me I will have to make this p soon cilantro it was eggcellent |
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Jan 25, 2019 16:58
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get him to the (fenu)greek I mentioned in the chat thread that I was making a dish with fenugreek leaves, and someone requested a trip report, so here it is. I was afraid I'd have to make do with dried fenugreek, but fortunately I found frozen. score!  as noted in the other thread, this recipe is "Fenugreek-Flavored Dumplings with Cabbage" from 660 Curries by Raghavan Iyer. the title of the book says "curries" but it's really a quite large and varied compendium of dishes from all over India, as well as some contemporary fusion variations. I think it's a pretty well-regarded cookbook as far as Indian food goes. here's how it turned out:  if someone is interested, I could post the recipe. a warning, though: this dish calls for turmeric, and if you've never cooked with turmeric before, well, you should know that it is a "superfood," and as far as I can tell what it is "super" good at is staining everything it comes into contact with a yellow that will never, ever come out. so don't let this dish come into contact with any wooden cutting boards or utensils, any light colored washcloths or clothing, or heck literally anything you can't live with a yellowish cast on. um, so, the dish. I liked it! the fenugreek has a very herby smell but it did not overwhelm the dumplings. I used a minimum of water putting the dumplings together, as the recipe indicated, but I think I made them slightly too dry. they still tasted good - very substantial. I used considerably less chili pepper than called for in the recipe, but I think mine were serranos so the dish ended up overall about as spicy as I can comfortably handle, in fact I would have preferred slightly less heat but it was really fine.
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Jan 26, 2019 02:40
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Manifisto posted:get him to the (fenu)greek This looks really drat nice. Is the taste comparable to anything? It sure looks quite unique. Also, if you don't mind, I'd be really interested in the recipe, as tomorrow is a shiny saturday and this might call for some excessive cooking efforts. 
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Jan 26, 2019 03:16
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Goons Are Great posted:This looks really drat nice. Is the taste comparable to anything? It sure looks quite unique. hmm. well, the cabbage tastes like a nice spiced sauteed cabbage, with the sugar and ginger it's slightly sweet but not overly so, and it's as spicy-hot as you choose to make it. I suppose the dumplings might be a little like herbed spaetzle? the chickpea flour makes them fairly dense and, as I said, "substantial." it's a little hard to describe the fenugreek, the herbaceousness might be called vaguely like a muted cilantro. I don't mind sharing the recipe at all! Fenugreek-Flavored Dumplings with Cabbage from 660 Curries by Raghavan Iyer Ingredients for Dumplings:
Ingredients for Curry:
Instructions for Dumplings:
Instructions for Curry:
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Jan 26, 2019 04:14
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Thank you! Got to check if my local grocery store got the stuffs then I will try to make it and update you on the progress! |
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Jan 26, 2019 12:43
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Astrofig posted:I'm going to New Orleans later this year; can anyone rec me some awesome places to eat? Gonna get some real gumbo and beignets and chicory coffee. Find a seafood boil, specifically crab/crawfish. Chicory coffee is gross, unless you're looking for the experience I would just get a coffee you actually enjoy. |
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Jan 26, 2019 13:56
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Kosani posted:Chicory coffee is gross, unless you're looking for the experience I would just get a coffee you actually enjoy. this is a subjective opinion. chicory coffee is good imo, at the right proportion and with cream/sugar. i do understand that it was originally added because coffee is expensive; the chicory stretches it out and has caffeine sometimes people buy du monde from the store, make it like they would regular coffee, and develop a negative opinion of it because they used way too much. if you go to the cafe on decatur, they have a bunch of different coffee drinks, so you don't necessarily have to drink straight dirty root water. |
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Jan 26, 2019 14:41
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 my home was dark as heck during Thursday’s heckweather so behold: porch hooch the makgeolli came out awesome. used a NUT MILK BAG to squeeze it off the lees. it’s sweet and green apple-fancy orange tart. a much more experienced makgeolli brewer told me that the pichia edge will age off so that’s exciting too
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Jan 26, 2019 15:48
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Alwaysy love a good nut milk bag story with a happy ending |
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Jan 26, 2019 15:59
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I have made many of the 660 curries but it would have been better if he had hung in there and made the last sprint to 666. My favorite is probably the chicken vindaloo with coconut milk
poverty goat fucked around with this message at 17:49 on Jan 26, 2019 |
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Jan 26, 2019 17:23
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yeah seriously when i saw it was six hundred and sixty i was like ".....and?" |
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Jan 26, 2019 17:40
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the missing six curries are fiery goat curries and they are sold in a special supplement that is banned in 69 countries.
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Jan 26, 2019 17:48
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I have a crock pot of canned beans and hominy (with a bit of extra tomato sauce and minced garlic) going right now and they smell real good. I've been dolloping yogurt on top in lieu of sour cream. It is simple fare, but satisfying. ---------------- |
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Jan 27, 2019 08:12
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ive got some lamb kleftiko kind of along these lines plus some carrots/parsnips and goat feta in the oven. it's a torturous dish to prepare because you have to smell it cooking in its full glory for at least 2-3 hours.` |
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Jan 27, 2019 22:21
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