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Try to get tofu from an Asian grocery so you know what it's supposed to be like. The tofu at my lmusual western market is absolute crap. Everything else there is great, though.. And be sure to read and try the different types of tofu, like firm vs silk, etc. They're used for different purposes.
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Mar 7, 2019 19:12
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Casu Marzu posted:The Maid-Rite sandwich is a delicacy to many Whatever you do do NOT ask for ketchup.
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Mar 7, 2019 20:23
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I tried making chipotle mayo. I was not successful.  I followed the recipe, subbing lime juice for lemon juice and adding 1/2 teaspoon of adobo sauce and 1 clove garlic. I did a wire-thin stream of oil and everything. What wrong?
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Mar 7, 2019 20:36
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Arrgytehpirate posted:I gave up meat for lent. Mostly to prove to myself I can do it. Are you counting fish and seafood as meat?
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Mar 7, 2019 20:37
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I. M. Gei posted:I tried making chipotle mayo. try a blender instead. Get the emulsion going before adding more oil/adobo sauce. immersion blender mayo is the easiest mayo imho
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Mar 7, 2019 20:50
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The problem with a food processor is you need enough of the water and emulsifier side in there before you add the oil so that the blades can actually mix it when you start adding the oil. Blender/stick blender is a lot easier. Also sometimes emulsions just fail. Normally that's because you touched yourself when you were young, and Jesus is just now getting around to punishing you.
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Mar 7, 2019 20:58
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Casu Marzu posted:If you haven't eaten a lot of tofu in the past, don't trust white people recipes. It's a shame how so many white people gently caress up tofu trying to make it a meat replacement. https://www.bonappetit.com/recipe/sesame-noodles-with-crispy-tofu This is my go-to "I can make you enjoy tofu" recipe if I'm cooking for someone who hates spicy food. Tofu's so good, it makes me angry when people just use it as fake meat.
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Mar 7, 2019 21:01
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Submarine Sandpaper posted:try a blender instead. Get the emulsion going before adding more oil/adobo sauce. I don’t have an immersion blender, would a regular one work? P.S. I have no loving idea what emulsion is or how it works or how I got the results I did with the aïoli I made yesterday plz explain I. M. Gei fucked around with this message at 21:11 on Mar 7, 2019 |
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Mar 7, 2019 21:09
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Flash Gordon Ramsay posted:The problem with a food processor is you need enough of the water and emulsifier side in there before you add the oil so that the blades can actually mix it when you start adding the oil. Blender/stick blender is a lot easier. The worst was making literal gallons of dressing at work and the emulsion just deciding not to take.
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Mar 7, 2019 21:17
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I. M. Gei posted:P.S. I have no loving idea what emulsion is or how it works or how I got the results I did with the aïoli I made yesterday plz explain
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Mar 7, 2019 21:19
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Can you cheat a little and add some already emulsified aioli in to help it take?
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Mar 7, 2019 21:25
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Casu Marzu posted:The Maid-Rite sandwich is a delicacy to many Maid-Rite is like the "hot dish" of the sandwich world. People, for some goddamn reason, like it and I'll never figure it out. I mean, it is isnt terrible, but why do people live it? Although I will say Iowa has some (well, one each) great Mexican and pan-s.e. Asian places provided you're in one of the extremely few diverse cities. Shout out to my boy Art Cullen who just wrote a book about one of them
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Mar 7, 2019 22:20
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The Maestro posted:Can you cheat a little and add some already emulsified aioli in to help it take? This is because most emulsions aren't emulsifiers, so just adding a little won't help. The oh-poo poo-why-won't-this-work additive that you probably already have on hand is mustard. Adding a little can help an emulsion that otherwise doesn't seem to want to come together. These days you should also be able to find egg lecithin (derived, obviously, from eggs) and carrageenan (from seaweed) pretty easily. Both of them are common food emulsifiers (or if we're being pedantic, and I usually am, surfactants) and they're both so safe and cuddly that even the most ~*omg chemicals*~ people should be happy using them.
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Mar 7, 2019 22:21
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Personally I find it pretty much just as easy, and quick, to just whisk a batch of mayo together by hand, compared to using a blender or food processor. I feel it gives me more control of the process. Give that a try.
DekeThornton fucked around with this message at 22:34 on Mar 7, 2019 |
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Mar 7, 2019 22:31
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Arrgytehpirate posted:I gave up meat for lent. Mostly to prove to myself I can do it. Don't forget the classic Catholic cheat I still use even though I'm an ex-Catholic and that's fish for some reason isn't considered meat! Why? Don't ask reasonable questions! STFU and eat your fish. Fun fact! You can also eat gator and beaver as the church has declared those animals fish too! Why? Probably because they taste good.
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Mar 7, 2019 22:37
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Capybara? It is a fish during lent. No, no questions, just eat up.
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Mar 7, 2019 22:43
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Croatoan posted:Don't forget the classic Catholic cheat I still use even though I'm an ex-Catholic and that's fish for some reason isn't considered meat! Why? Don't ask reasonable questions! STFU and eat your fish. The more finicky distinctions usually date back to the Middle Ages, when most of Europe was Christian and there were way more days on which Christians were expected to observe dietary restrictions. At times when the availability of meat to anyone other than the gentry was comparatively sparse (until the late Middle Ages meat consumption was a tiny fraction of caloric intake for all but the wealthiest), inherently seasonal, and necessarily transitory (there being no refrigeration), there was a lot more effort expended on coming up with reasons why some particular locally-available foodsource deserved special consideration.
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Mar 7, 2019 22:54
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Well yeah I mean you could say that if you wanted to say a whole bunch of words but
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Mar 7, 2019 22:57
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despite recent revelations altar boys are considered meat
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Mar 7, 2019 23:00
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Sup nerds, I haven't posted things lately but I figured some of you may appreciate an update on things. The visits at the LGBT clinic, first was fine for checkup. But the follow up about gender stuff was, kind of a bust. Because honestly I hadn't put enough thought into what I wanted, besides the whole "wait, poo poo. I'm a girl." So I didn't get started on HRT then. I was a bit disappointed, but at the same time, I sorta understood I guess why maybe she couldn't, because she's a CNP (Certified Nurse Practioner) and likely has a certain set of criteria she can work by. So I get that. So I've been going to a therapist to talk about things and figure things out myself. First two visits I just, explained life stuff and things about me. And rambled like I do. Last visit (which was the second one) I realized I was rambling. So I realized I needed to take notes for the next visit, which is the 19th. Last night, I had a revelation and think I hit on something concrete. To copy it from my notes; "I feel like I'm living a sort of double life. The work me that my parents also see. And the real me on the inside. And she wants to be the me on the outside. Like, living a double standard, going through the motions seems. Wrong. Like I'm doing ME a disservice by having to be the boy currently on the outside to most people." So that's news with life for me. Folk that know me online, or in the furry community, know *me* and not just the boy on the outside. I've been posting in the trans thread too, and they've been rad and helpful. I'm glad I had things click, it explains things. And this bit last night. I stayed up to late, got 3ish hours of sleep. But I was still feeling good and at peace all day because I know myself better. Thanks yall for being awesome too. 
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Mar 7, 2019 23:47
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Submarine Sandpaper posted:despite recent revelations altar boys are considered meat How do you season an altar boy? Poppers? Anyways I’m starting to get excited. It’ll be all new recipes for while. I don’t consider fish meat. Unfortunately, I’m not a douche and won’t reheat fish at work, so it’s dinner only. Frozen salmon and talpia are staples of mine anyways. I’m planning to meal prep something for the week on Sunday. I’ll post pictures E: good luck with everything, girl above me
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Mar 7, 2019 23:50
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Arrgytehpirate posted:How do you season an altar boy? Poppers? Frankincense and myrrh.
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Mar 7, 2019 23:53
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therattle posted:Frankincense and myrrh. Ugh, but also lol. And thanks Arrgy. <3
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Mar 8, 2019 00:15
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The best part about lent in Wisconsin is that you can find fish fry 7 days a week instead of just Friday's and a Wednesday occasionally.
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Mar 8, 2019 01:55
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Arrgytehpirate posted:I gave up meat for lent. Mostly to prove to myself I can do it.
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Mar 8, 2019 02:38
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Eat This Glob posted:Maid-Rite is like the "hot dish" of the sandwich world. People, for some goddamn reason, like it and I'll never figure it out. I mean, it is isnt terrible, but why do people live it? Maid-Rite is pretty much Iowa distilled onto a bun. Also, hit me up with those good restaurants. I'm through Iowa enough I'd like to eat something decent for once instead of punishing my taste buds with yet another loosemeat.
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Mar 8, 2019 05:01
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Casu Marzu posted:The Maid-Rite sandwich is a delicacy to many Next time you drive through, stop off in Iowa City and hit up Hamburg Inn No. 2. The pie shakes are great, but they do the inexplicably good Zadar omlet, which has house ground beef and home fries in it. Or do Fong's in Des Moines, because pizza based on Americanized Chinese food is a hell of a fun concept. Maid Rite is a thing, though. Do not question it, just put it in your face. It's like going to the fair and eating whatever someone presents you on fried on a stick, it is unavoidable. Liquid Communism fucked around with this message at 09:29 on Mar 8, 2019 |
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Mar 8, 2019 09:22
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Alternatively, the next time you drive through Iowa, keep going, don't stop, just keep going.
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Mar 8, 2019 14:12
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Run over every bit of corn you see. They're not people.
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Mar 8, 2019 15:33
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That Works posted:Alternatively, the next time you drive through Iowa, keep going, don't stop, just keep going. http://www.youtube.com/watch?v=eMYGbRO-jmE You get off the beaten path Cazu or do you stick to I-80 and I-35 and the like?
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Mar 8, 2019 20:00
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Eat This Glob posted:http://www.youtube.com/watch?v=eMYGbRO-jmE A lot of I80 and I35. More off the interstate around Dubuque, though.
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Mar 8, 2019 20:04
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I lived in the hellhole that is Steve King country in the nw part of the state so I'm not terribly well versed beyond rest areas along the interstates, unfortunately. If you find yourself going across highway 20 for some reason, La Jaunita's in Storm Lake is a fantastic authentic taqueria serving a surprisingly large Hispanic population for a town in Iowa with 10k or so people. Best lengua taco I've ever had, and they offten have birria de reys or menudo specials. Tacos are $1.25 each iirc. The same town has a thriving Lao and vietnamese population, and Lakeshore pho is a great value for money. I want to say it is 8 bucks for their large pho and 11 if you wanted it with every protein (brisket, tripe, tendon, steak, fish, etc). There is a bbq place called Vinny's in Dakota City that I would drive for whenever I was in the mood for bbq. Solid ribs, but I traveled for the brisket and burnt ends. Iowa is very much pork-centric so finding a place that did brisket well was a godsend. 25 or so miles west of Vinny's is my favorite spot for a pork tenderloin sandwich at The Udder Cow in Pocahontas, which is also home to an incredibly ugly statue of the woman who is obviously not a native of Iowa. That place is only open during the summer season though. Get the cheese curds too. There is a town called Newell about a dozen miles from storm lake which is home to the Newell Locker. They make homemade pork burgers that are legitimately very good and worth driving for, imo. They sell them in 8 packs, and as far as I know, only frozen. Bring a cooler. Their skinless bratwurst are worth a try too, though. Sac County Catlle Company is just off of Hwy 20 and they serve up a pretty good steak dinner. That is obviously not along I80 or 35, but it is what I can vouch for
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Mar 8, 2019 20:38
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So, I just Googled Maid Rite... It's basically a Sloppy Joe, but without the flavor, right? Like a Sauceless Joe. Is this what they were selling when Roseanne and her sister had the sandwich shop?
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Mar 9, 2019 20:32
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Squashy Nipples posted:So, I just Googled Maid Rite... It's basically a Sloppy Joe, but without the flavor, right? Like a Sauceless Joe. Yes, boiled loosemeat 'burgers'. Bland, and no thank you. The shakes are ok though.
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Mar 10, 2019 00:55
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soundsGallatin posted:Yes, boiled loosemeat 'burgers'. Bland, and no thank you. The shakes are ok though. sounds more like a maid... rong
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Mar 10, 2019 04:36
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Squashy Nipples posted:So, I just Googled Maid Rite... It's basically a Sloppy Joe, but without the flavor, right? Like a Sauceless Joe. Tidy Joe
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Mar 10, 2019 06:38
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sweat poteto posted:All my staple recipes are online: https://taterpies.github.io/recipes/ There is something about your homemade goonswithspoons wiki where you keep your notes, and make it easily shareable that I find incredibly charming and great. What I mean to say is, you're great.  RE: Tofu. What casu said is 100% spot on. I didn't much care for the stuff, because at the vegan potlucks we went to when I was a kid, they'd add weird stuff to it to make it look and smell like meat. I was raised vegetarian, and brought up to think that meat is gross. That bacony smell would proper turn my stomach (and still does). Just from the smell alone, I was like "NOPE", and avoided. I think I was in either a senior in high schoo-- No. It was college. I had a friend whose dad owned a fancy Chinese buffet. Unlike the crappy ones, you had to pay like $18 for lunch, and even more for dinner. They didn't have a million options, but the ones they did were solid. Anyway. She was pointing out the vegetarian dishes, and one of them was tofu and broccoli rabe (?). I made a face. "What, you don't like broccoli rabe?" "I don't like tofu." She rolled her eyes and put some on my plate. "That's like saying you don't like beans." Sure as poo poo, that stuff was AWESOME. I experimented with the stuff in Indian recipes. Yup! Still awesome. If you have really good fresh tofu, really good soy sauce, a bit of sesame oil, and some scallions, it's heaven on a plate. Over the years, I've started becoming less forgiving to mistreatment of tofu.I buy it from the Asian market, because they don't charge $2.50 for a 14 oz cube. When I get the 5-lb container, it works out to less than $1/lb.
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Mar 10, 2019 09:54
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As a bonafide meat eater, tofu is great when you make it at home.
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Mar 10, 2019 10:23
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I forget the name but a local Chinese does a fried tofu, chicken, rice, egg and veggies thing with like a really rich dark sauce? That's good, also one of the richest things I've ever eaten.
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Mar 10, 2019 11:45
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Casu Marzu posted:A lot of I80 and I35. More off the interstate around Dubuque, though. In Dubuque, go to Pepper Sprout, Brazen (their owner / exec chef was on Top Chef this season), 7 Hills or Caroline's. Edit: And if you just want a really good bar burger and a cold beer, go to Paul's on Locust Street.
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Mar 10, 2019 13:54
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