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sterster posted:^ The only thing that I can think of is an english dish known as Trifle. It's usually fruit in gelatin layered with custards or creams and whipped topping. It could well be a 1960's, American, gelatin-obsessed kind of trifle. That idea kept coming up and I kept dismissing it ("surely it can't be that"). But who knows. Jello used to have this 1-2-3 kit that made a three-layer thing that was in the spirit of what I"m talking about. I think that's what my mom was thinking of but I recall it heralded to something a few decades older. The kit didn't have any other tasty things you might expect in a trifle like pudding or fruit. FWIW if I did just make a trifle, I don't think anybody would complain.
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Mar 4, 2019 19:18
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From kraft, Jello 123 https://www.kraftrecipes.com/recipe/091541/jell-o-1-2-3-dessert There are a number of copy cat recipes that I found just googling jello 123
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Mar 4, 2019 19:35
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I recall them being called Jello parfaits, and a cursory Googlin' showed me what I remembered growing up in the 70's. Maybe parfait is the magic word you're looking for? Any recipe from Kraft is gonna push the Cool Whip angle, but I found some decent looking ones made with real whipped cream right off the bat. (poo poo, who here remembers "pudding in a cloud"? I haven't had that since Bill Cosby was still the Jello pudding spokesguy in the 80s --- in fact, I heard his voice in my head just typing it. Now I've got the worst craving for it, synthetic Cool Whip taste and all.)
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Mar 4, 2019 19:51
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Layers of differently flavoured blancmange?
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Mar 4, 2019 20:56
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Bollock Monkey posted:Layers of differently flavoured blancmange?
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Mar 4, 2019 21:21
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sterster posted:From kraft, Jello 123 https://www.kraftrecipes.com/recipe/091541/jell-o-1-2-3-dessert I knew about the 1-2-3s; I was trying to find the basis for which they came up with that because the concept existed earlier. We were just reminded of them when talking about the Jello 1-2-3s. We were watching that ration guy on YouTube eating some strange poo poo and thought about them. I thought I had seen pictures of layers desserts like that in some old cook books, but I can't remember which. JacquelineDempsey posted:I recall them being called Jello parfaits, and a cursory Googlin' showed me what I remembered growing up in the 70's. Maybe parfait is the magic word you're looking for? Any recipe from Kraft is gonna push the Cool Whip angle, but I found some decent looking ones made with real whipped cream right off the bat.
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Mar 4, 2019 21:28
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Rocko Bonaparte posted:Is there some name for a category of dairy-added, whipped gelatin desserts? I got the impression there was something from the 60's that wasn't just stirring in some Cool Whip or whatever and often was done in layers. You still see it now, but there isn't a categorical term for it.
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Mar 4, 2019 21:38
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Kaiser Schnitzel posted:Charlotte Russe and any sort of Bavarian are basically whipped cream or whipped cream and custard stiffened with gelatin and put in a mold. Julia Child’s book is full of them, and Charlotte Russe is particularly delicious. That does look like a good thing. I'm seeing a lot with basically ladyfingers. Are those hard ladyfingers or soft ones?
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Mar 4, 2019 23:25
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Lady fingers are generally pretty dry but when you use them for a dessert that is filled with a custardy goo they absorb some of the moisture and soften up a bit.
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Mar 4, 2019 23:38
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I make my own (it’s super easy!) and they’re soft, but I think even if they were hard sitting in the mold with the other stuff they would soften up. Charlotte Russe and beef bourguignon and real bolognese are in the category of ‘things that still surprise me with their deliciousness every time I make them’ Kaiser Schnitzel fucked around with this message at 23:41 on Mar 4, 2019 |
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Mar 4, 2019 23:39
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What's the best way to cook broccoli? All I can find googling around is "roast it with lemon and garlic" and while that's fine, I'd like to do something slightly more creative
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Mar 5, 2019 15:40
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TheCog posted:What's the best way to cook broccoli? All I can find googling around is "roast it with lemon and garlic" and while that's fine, I'd like to do something slightly more creative Roasting with lemon, garlic, and olive oil literally is the best way to cook it. Getting those slightly charred, crispy bits on the florets from a high-heat roast is IMO the best way to enjoy that magnificent veg.
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Mar 5, 2019 15:46
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http://mcpaintanddesign.tumblr.com/post/76432197548/broccoli-velvet-puree-its-side-dish-day-and Otherwise I just like to give it high heat in a stir fry or whatever to taste. imo gotta have it crunchy if not blended.
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Mar 5, 2019 15:49
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The Midniter posted:Roasting with lemon, garlic, and olive oil literally is the best way to cook it. Getting those slightly charred, crispy bits on the florets from a high-heat roast is IMO the best way to enjoy that magnificent veg. A little cumin and paprika is nice with the above. Or hit it with some fresh grated parm as soon as it comes out of the oven.
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Mar 5, 2019 16:11
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Is white mineral oil (100% pure) a safe choice for oiling a bamboo cutting board? Depending on what site I read it's either a solid choice or will poison my entire family. The one I'm looking at is just labelled "white mineral oil", but others that are labelled as food safe are, best I can tell, also just 100% pure white mineral oil.
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Mar 5, 2019 16:55
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pile of brown posted:So I know keto is bullshit but I have to make trendy food for one of my outlets, does anyone know of a keto recipe resource that doesn't rely on powders and poo poo? I just want whole(ish) ingredients, like almond milk is fine or whatever https://headbangerskitchen.com/
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Mar 5, 2019 17:08
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TheCog posted:What's the best way to cook broccoli? All I can find googling around is "roast it with lemon and garlic" and while that's fine, I'd like to do something slightly more creative Roasting works for almost everything. It isn't appreciated enough.
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Mar 5, 2019 18:02
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I could've sworn there was a kitchen equipment thread but I went back a few pages and couldn't find it. I'm moving to the US in a few weeks and will need new appliances. I currently have a Bamix and a Kenwood MultiPro FP920 and I love them both, but they are both getting left behind due to the power difference. I already know I want a Vitamix. What's top of the list for stick blenders and food processors?
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Mar 5, 2019 18:26
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Kaiser Schnitzel posted:real bolognese 
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Mar 5, 2019 18:32
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angor posted:I could've sworn there was a kitchen equipment thread but I went back a few pages and couldn't find it. Top of the second page: https://forums.somethingawful.com/showthread.php?threadid=3749739 Definitely still ask in the thread, but for me though, I have the older model of this stick blender and it's awesome. For food processor, since you are looking at spending Vitamix money, I assume you want to go high end, not budget, so classic Cuisinart is the gold standard.
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Mar 5, 2019 18:45
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There is an upgrade option from Cuisinart. Magimix is the consumer arm of Robot Coupe, and they have an astounding 30 year warranty on the motor. I have a 5200XL, and it's definitely nicer than the various Cuisinart models I've used.
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Mar 5, 2019 19:51
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TheCog posted:What's the best way to cook broccoli? All I can find googling around is "roast it with lemon and garlic" and while that's fine, I'd like to do something slightly more creative Pepin does a puree with just steamed 2 lbs soft broccoli with half a deseeded jalapeno. Pulp together, add a dash of lemon juice or vinegar, salt, 2 tbls butter. You can dress that up with some nuts and parmesan or other but it's a solid non roasted prep if you don't over-steam the broccoli too much.
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Mar 5, 2019 20:21
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I like Ramsay's broccoli soup. Basically, just boil the broccoli in salted water until just tender, then move it straight into a blender with some of the cooking water and blitz it smooth.
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Mar 5, 2019 20:45
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Tendales posted:I like Ramsay's broccoli soup. Basically, just boil the broccoli in salted water until just tender, then move it straight into a blender with some of the cooking water and blitz it smooth. I've done that, with the addition of some sodium citrate and sharp cheddar. Easy broccoli cheese soup thats silky smooth.
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Mar 5, 2019 20:58
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That Works posted:Pepin does a puree with just steamed 2 lbs soft broccoli with half a deseeded jalapeno. Pulp together, add a dash of lemon juice or vinegar, salt, 2 tbls butter. You can dress that up with some nuts and parmesan or other but it's a solid non roasted prep if you don't over-steam the broccoli too much.
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Mar 5, 2019 21:23
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AAAAA! Real Muenster posted:Can you add garlic to $VEGETABLE? Yes.
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Mar 5, 2019 21:26
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AAAAA! Real Muenster posted:Can you add garlic to this? What about spinach? I'm sure you could. I'd add maybe some finely minced garlic after the puree to taste. Spinach would probably be fine just briefly letting wilt at the end of steaming so it purees up easier. With more spinach you may need a bit more lemon or vinegar to offset the earthiness of it. Like the others above, I prefer to roast my broccoli until the ends get good and browned and then toss on some lemon juice and salt while its really hot coming out of the oven. But, if you want a change the puree is good. Ah I found the exact recipe online, I just have the book. Here it is: http://mcpaintanddesign.tumblr.com/post/76432197548/broccoli-velvet-puree-its-side-dish-day-and
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Mar 5, 2019 21:31
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Flash Gordon Ramsay posted:I've done that, with the addition of some sodium citrate and sharp cheddar. Easy broccoli cheese soup thats silky smooth. I just did this a few weeks ago based off of Kenji’s recipe. Roast up a couple pounds of broccoli, reserve half to a quarter of it, stick blend the broccoli with homemade stock, sodium citrate, grated in sharp cheddar. Season to taste with mustard powder and hot sauce, add in reserves florets for texture.
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Mar 5, 2019 22:01
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TheCog posted:What's the best way to cook broccoli? All I can find googling around is "roast it with lemon and garlic" and while that's fine, I'd like to do something slightly more creative This works if anything even better with all those trendy broccolini/broccolette hybrids that are showing up all over these days, as they cook up quick as hell and you tend to get more char by weight and the flavour ends up being more intense.
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Mar 5, 2019 22:10
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DasNeonLicht posted:
That Works posted:I'm sure you could. I'd add maybe some finely minced garlic after the puree to taste. Spinach would probably be fine just briefly letting wilt at the end of steaming so it purees up easier. With more spinach you may need a bit more lemon or vinegar to offset the earthiness of it. That Works posted:Like the others above, I prefer to roast my broccoli until the ends get good and browned and then toss on some lemon juice and salt while its really hot coming out of the oven.
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Mar 5, 2019 22:24
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AAAAA! Real Muenster posted:
Others may have a better suggestion but my go to is: Cut 3-4 heads up, removing florets. Spray or brush olive oil thinly and evenly across bottom of baking sheet, lay out broccoli, brush or spray on more olive oil, dust with salt. Preheat oven to 425F, add broccoli and bake for ~30 mins until a majority of the florets have substantial browning on them. Remove and immediately squeeze half a lemon over the broccoli, dust with a little black pepper. That's all I do. Garlic may or may not work depending on if it gets too browned and bitter. That Works fucked around with this message at 23:11 on Mar 5, 2019 |
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Mar 5, 2019 23:08
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I am trying to re-create that lovely friend rice you get at trashy teppanyaki joints you can go to in most of America. For whatever reason I am having a very hard time getting anything close. I can usually make something good, but it's never ~the same~ I'm having a hard time getting flavor into the rice without oversaturating it w/butter or oil or whatever and making it slightly greasy. The stuff in resteraunts has this nice MSG sheen to it but it's not greasy. Anyone do their own fried rice like this? Any tips? Am I an idiot just doing it wrong? Right now I'm doing long grain basmati, garlic, onion, butter, little bit of oil, egg, salt & pepper, little bit of Kikkoman soy sauce. I use a zojorushi rice cooker + griddle to cook/fry the rice Scionix fucked around with this message at 23:46 on Mar 5, 2019 |
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Mar 5, 2019 23:44
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Scionix posted:I am trying to re-create that lovely friend rice you get at trashy teppanyaki joints you can go to in most of America. For whatever reason I am having a very hard time getting anything close. I can usually make something good, but it's never ~the same~ Do they use powdered MSG? Is that the missing ingredient?
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Mar 6, 2019 00:08
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Helith posted:Do they use powdered MSG? Is that the missing ingredient? Not that I can tell, I'm assuming they're doing something different with the rice prep/cooking temp when they fry it
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Mar 6, 2019 04:34
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Scionix posted:I am trying to re-create that lovely friend rice you get at trashy teppanyaki joints you can go to in most of America. For whatever reason I am having a very hard time getting anything close. I can usually make something good, but it's never ~the same~ What's your technique? https://www.youtube.com/watch?v=HggxT-stiY4 I'm not sure what your local teppanyaki places taste like, but this video is pretty spot on from what I've tasted. It's pretty much what I do for mine Fry garlic in oil, scramble egg quick, add the rice and let it fry/dry out, add garnish, finish with soy and butter. One thing is maybe the kind of rice? Basmati has a pretty distinct flavor and texture that is a lot different than Japanese short grain imo. Edit: A little sesame oil makes a big difference too.
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Mar 6, 2019 05:06
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In general whenever stir fry at home is somehow just not living up to restaurant stuff I always suggest "cook hotter"
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Mar 6, 2019 05:13
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Casu Marzu posted:What's your technique? Ok, gonna try with seasame oil instead. Also he goes way heavier on the garlic/rice ratio which is why my stuff probably tastes bland. (I love garlic just kind of conservative cooking with it) Is there a particular type of short grain he's using or will any ole type do?
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Mar 6, 2019 07:15
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Doom Rooster posted:Top of the second page: https://forums.somethingawful.com/showthread.php?threadid=3749739 Don't know how I missed that, thank you. SymmetryrtemmyS posted:There is an upgrade option from Cuisinart. Magimix is the consumer arm of Robot Coupe, and they have an astounding 30 year warranty on the motor. I have a 5200XL, and it's definitely nicer than the various Cuisinart models I've used. Will definitely check out the Magimix stuff. Thanks.
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Mar 6, 2019 09:06
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Scionix posted:Ok, gonna try with seasame oil instead. Also he goes way heavier on the garlic/rice ratio which is why my stuff probably tastes bland. (I love garlic just kind of conservative cooking with it) The YouTube page I linked is all about the stupid expensive wagyu beef blah blah blah $250 teppanyaki stuff so that particular rice is probably some fancy hand picked and polished by monks in a 5th century temple. I use anything from calrose (which I guess is technically a medium grain) to fancy rear end Korean short grain I was gifted and it all works out.
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Mar 6, 2019 15:33
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Those of you using sodium citrate for your cheese. Are you just kind of eye balling it or are you doing it by weight to cheese ratio? I've got a bag of the stuff and could probably use it more but it's difficult to find good instruction. If there a basic cheese sauce recipe that you follow, like X cheese in Y hot water with Z citrate?
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Mar 6, 2019 17:22
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