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hamjobs posted:Bean is the best good because yes it does the thing while you Jack off or whatever but also add rice and Bam complete loving protein  bean is good.
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May 11, 2019 03:21
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| # ? May 17, 2024 06:48 |
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Jack and the Bean Off |
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May 11, 2019 03:39
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Olive! posted:Jack and the Bean Off |
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May 11, 2019 06:35
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Gonna make a round of nutloaf au poive because I'm experimenting with mushroom + ground veg + ground nuts for a meatball/meatloaf alternative. plus it's an excuse to make a cashew, onion, garlic and Sherry peppercorn sauce. |
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May 11, 2019 06:38
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hamjobs posted:Gonna make a round of nutloaf au poive because I'm experimenting with mushroom + ground veg + ground nuts for a meatball/meatloaf alternative. plus it's an excuse to make a cashew, onion, garlic and Sherry peppercorn sauce. sounds pretty good! let us know how it works out cause that sounds like a pretty nice way to make a meatless meatloaf or rissole.
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May 11, 2019 06:43
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Is this the longest continuously running thread in byob?
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May 11, 2019 22:09
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i just wanna say that this guy knows his waffles |
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May 11, 2019 22:12
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im gonna be up all night making brussels waffle batter for my mom+grandma |
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May 11, 2019 22:53
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cda posted:Is this the longest continuously running thread in byob? it is my crowning achievement |
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May 12, 2019 01:39
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 Behold |
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May 12, 2019 21:57
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Android Blues posted:recipe for brown recluse venom pudding: Ok so I did it. Now, this recipe calls for 5 cups of apple-walnut flour, and I don't what to throw that much in the trash, so I halved the recipe for everything. Also, people look at you weird when you ask for apple-chia flaxseeds at the bulk store, so I just went with the dried chia seeds. First step: gather the ingredients.  In the bowl are the dry ingredients. The apple-walnut flour is made from 2 cups walnut meal and 1/2 cup apple chips blitzed in the blender and sifted through a coarsish seive. You want to be careful blitzing the apples so they break up into dust but not get sticky.* On the top row you can see the water (that's a full cup, but pretend its a half cup) lemon juice, spices, egg, and crystallized brown recluse venom. I don't live in Australia, so I can't get the fresh stuff.  Ready to cut in the butter. I also added the spices and ginger at this point. I cut it in with a spatula and my hands. You have to do it with your hands. I didn't know at what point to add the egg, so added it at this point. Blending was a bit of a disaster. I don't own an immersion blender, and your essentially making walnut butter at this step point. Definitely use an immersion blender.**  After blending at getting as much of the blended paste I could out of the blender, you end up with 3 muffin tins worth. Plenty. This is ready to go in the fridge for an hour!   Time to cook up the brown recluse venom! This is where you use the water and lemon juice***  That's looking about right! So since I'm making this poo poo up as I go, I figured I would try something fancy I read while doing my research. First, crumple up then smooth out a piece of parchment on a baking sheet. Next, spread some poison around on it. I used some white man's poison I had on my shelf.  Then pour your brown recluse venom reduction down the sheet on an angle. It'll bubble up when it contacts the poison, like so!**** https://i.imgur.com/Glyx7pK.gifv Since I only got a couple of good bubbly bits out of that experiment, I poured the rest of the venom onto the chilled puddings and put some chunks of the hardened mess (not pictured) on top, and put in the oven at 375f for about half an hour.  Here's one we made earlier!  Ta da!  Verdict: surprisingly edible! I ate about half of one. It's still going in the trash though. --------- Ok so here's what I learned: *this was an extremely rough guess, but if I was going to do this again, I'd probably experiment with more apple to give it a bit more flavour and possibly better texture? Could end up worse though. **this is where I screwed things up. Because the dough was so thick, I added both the water and the lemon juice to try to thin it out. However, having tasted the final product, this is definitely not where you add the lemon juice. I think the water also just made things stickier and if I was to do it over, I'd skip the water and hope to get a crumblier cake at the end. The egg? Did it do anything? I guess it helped bind the nut flours together. ***see above. I used 5 tablespoons of crystallized brown recluse venom to 1/2 cup water. For the full recipe use 10tbsp and 1 cup water like what the recipe says. Also mix in the lemon juice here. I hear it helps with the venom recrystallizing. ****don't bother wasting venom with this step, just pour all the venom onto the puddings. It kind of makes a nice crust when you bake it, and you want enough to give it some flavour. If you want a garnish, make it separately. |
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May 15, 2019 00:57
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Very interesting FP, thanks for the update!
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May 15, 2019 01:06
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Finger Prince posted:Ok so I did it. serious props for giving this a go, excellent trip report to boot another successful byob project!
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May 15, 2019 01:14
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in the sense of nobody dying I'm pretty sure we can set the bar at least that high |
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May 15, 2019 01:14
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Finger Prince posted:Ok so I did it. can't believe you did this + am immeasurably pleased that you did this it looks thick, delicious and healthy, just as promised |
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May 15, 2019 13:16
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| My lovely induction stove is broken. The electrician cut a corner wiring it up so it eventually burned out the electronics. Damnit. | |
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May 17, 2019 16:52
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Android Blues posted:can't believe you did this + am immeasurably pleased that you did this Thanks! It was a fun way to waste an afternoon. They're definitely thick, and dense, but too soft to use as building material. Delicious... Well they probably wouldn't be too bad with the changes I proposed. |
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May 17, 2019 17:28
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Resting Lich Face posted:My lovely induction stove is broken. The electrician cut a corner wiring it up so it eventually burned out the electronics. Damnit. gently caress. Can you bitch and make them replace it? |
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May 17, 2019 18:17
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 Pretty cool how everything is breakfast if you put an egg on it |
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May 19, 2019 16:14
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poverty goat posted:
Good rear end breakfast 10/10 |
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May 19, 2019 18:56
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Lovely dog, too
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May 19, 2019 20:00
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hamjobs posted:gently caress. Can you bitch and make them replace it? Quite possibly. We'll see. |
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May 19, 2019 22:29
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Resting Lich Face posted:Quite possibly. We'll see. I hope so. Fingers crossed for good cooktop luck, because THE INDUCTION |
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May 19, 2019 23:14
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as a slow cooker aficionado i have been hesitant to jump on the instant pot bandwagon but i just bought a six quart one on sale and it will be here on thursday  sure there are plenty of pinterest recipes i could try but since the yob has its own cookign thread i wanted to check here first pls post any instant pot recipes or small wisdoms u care to share with me, an instant pot noob. instant pot horror stories also will be appreciated. i prefer to learn from others' mistakes 
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May 20, 2019 18:43
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I don't have anything specific to say about it other than I don't use it as much as I hoped I would. I made red beans in it once and, while I appreciated the speed of it, I still very much prefer the slow cooked version I make periodically. It makes fantastic rice, which is great since I don't have a proper rice cooker. I intend to make stock with it soon to see how it compares to the typical style, but I just kind of like having a bubbling pot on my stove top for a whole day so I will be a hard sell on that feature. I may not be the audience for it seeing as I really like dickering with all day braises, which is a practice this device works against. Your mileage may vary. |
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May 20, 2019 19:53
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Bo-Pepper posted:I don't have anything specific to say about it other than I don't use it as much as I hoped I would. I made red beans in it once and, while I appreciated the speed of it, I still very much prefer the slow cooked version I make periodically. It makes fantastic rice, which is great since I don't have a proper rice cooker. I intend to make stock with it soon to see how it compares to the typical style, but I just kind of like having a bubbling pot on my stove top for a whole day so I will be a hard sell on that feature. I may not be the audience for it seeing as I really like dickering with all day braises, which is a practice this device works against. Your mileage may vary. i too enjoy the all-day bubbly pot experience, especially when your whole house starts to smell savory about an hour before the crock is done cooking. making the switch to an instant pot feels v strange however i want to reclaim my sundays instead of just cooking all day so that's why i bought the instant pot i found an instant pot recipe for egg nog cheesecake lmao EW
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May 20, 2019 19:59
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The Instant Pot is bad for risotto, I've found. My biggest successes have been with stocks, soups, jambalaya and ribs (have to finish it under the oven/broiler). Biggest surprise was making serviceable little chocolate lava cakes in stacked ramekins. They came out a little spongy, but with a scoopa vanilla ice cream I don't think guests cared.
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May 20, 2019 21:14
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i hate looking up instant pot recipes, because they're nearly all exclusively keto or mommy blogs, and they have the biggest preambles for a process that usually comes down to "put ingredients in pot, close lid"
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May 20, 2019 21:18
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FutonForensic posted:i hate looking up instant pot recipes, because they're nearly all exclusively keto or mommy blogs, and they have the biggest preambles for a process that usually comes down to "put ingredients in pot, close lid" if you're a busy mother of nine like me you would absolutely KILL for a recipe this easy. also my renaissance man husband always gives me a lil smooch when i make this one b/c it's his fave. he was raised by a single mom in a 55 gallon barrel in the woods outside shreveport and attended school in a one room schoolhouse run by mice. that's right, this recipe was inspired by a diet resulting from extreme poverty and fatherlessness!!! all you need is an instant pot, a minivan with no doors and ten mouths to feed. instructions: dump ingredients in the pot and press the Cook button
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May 20, 2019 21:39
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FutonForensic posted:i hate looking up instant pot recipes, because they're nearly all exclusively keto or mommy blogs, and they have the biggest preambles for a process that usually comes down to "put ingredients in pot, close lid" Aaaarr  gghhhh this drives me nuts!Minimal exposition describing the basis for the recipe List of ingredients Method You want to write a travel blog, do it on a travel blog, not a recipe site! |
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May 20, 2019 22:13
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prepuce repurposed posted:if you're a busy mother of nine like me you would absolutely KILL for a recipe this easy. also my renaissance man husband always gives me a lil smooch when i make this one b/c it's his fave. he was raised by a single mom in a 55 gallon barrel in the woods outside shreveport and attended school in a one room schoolhouse run by mice. that's right, this recipe was inspired by a diet resulting from extreme poverty and fatherlessness!!! all you need is an instant pot, a minivan with no doors and ten mouths to feed. This is almost verbatim the preamble to a recipe with eight sticks of cream cheese, no seasoning and a lot of mayonnaise |
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May 20, 2019 22:13
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prepuce repurposed posted:if you're a busy mother of nine like me you would absolutely KILL for a recipe this easy. also my renaissance man husband always gives me a lil smooch when i make this one b/c it's his fave. he was raised by a single mom in a 55 gallon barrel in the woods outside shreveport and attended school in a one room schoolhouse run by mice. that's right, this recipe was inspired by a diet resulting from extreme poverty and fatherlessness!!! all you need is an instant pot, a minivan with no doors and ten mouths to feed. what, you're just going to list the instructions inline, rather than putting them behind a convenient link? |
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May 20, 2019 22:38
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I've never owned one but my roommate did and throwing frozen beef shortribs in for 45 mins with veg and wine and getting delicious dinner out is pretty awesome |
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May 20, 2019 22:50
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Cooking sites / blogs do that for SEO reasons I think |
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May 20, 2019 23:09
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Farecoal posted:Cooking sites / blogs do that for SEO reasons I think could be . . . the nyt does it because they want to nickel and dime subscribers into paying for an additional cooking subscription, which is shameful like I'm okay with having the crossword as a premium feature, but recipes? gently caress those guys |
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May 21, 2019 00:03
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poverty goat posted:recipe filter seriously guys just install this and never scroll past a blog full of ads to play find the recipe ever again Anyway, I'd start here, as serious eats are cool and good and have been hard at work converting their back catalog for pressure cooker as appropriate: https://www.seriouseats.com/recipes/topics/method/pressure-cooker Highlights: https://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html https://www.seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.html https://www.seriouseats.com/recipes/2015/11/pressure-cooker-ragu-bolognese-sauce-italian-recipe.html. https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html https://www.seriouseats.com/recipes/2016/10/30-minute-pressure-cooker-split-pea-soup-recipe.html those are all fantastic with varying degrees of effort and if you've ever made something like that on a stovetop I think it should be pretty apparent at the end that the IP is good and will save you time. The one caveat is it doesn't get hot enough on saute, so if you really want to brown your meat and sautee your vegetables and all that, save some time and do it on the stovetop Other cool instant pot activities:
poverty goat fucked around with this message at 01:40 on May 21, 2019 |
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May 21, 2019 01:26
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poverty goat posted:seriously guys just install this and never scroll past a blog full of ads to play find the recipe ever again  this is what I'm looking for. thanks a million P. G.
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May 21, 2019 01:38
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Oh an instant pot is a pressure cooker? Weird, when I was a kid I remember my mom using a pressure cooker all the time (though the only thing I can remember it being used for is corn on the cob). Then they all but disappeared from existence (or rather the extremely limited sphere of my existence), I think because microwaves became a thing. Actually she probably used it to cook bigos as well, though maybe just as a big pot instead of under pressure. Oh and peas pudding. poo poo it's all coming back to me now in this stream of consciousness post about pressure cookers. Ingredients: Corn Water Method: Put corn in pressure cooker with some water. Cook for a few minutes until done. |
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May 21, 2019 01:55
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beats boiling it |
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May 21, 2019 02:21
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| # ? May 17, 2024 06:48 |
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It shouldn't boil in the PC, though the pressure will allow it to exceed the normal boiling point of water. Thus it makes good, clear stock, unless you try to quick release, which will make it flash boil instantly. I did a quick release on 2lbs of chickpeas once and the water flash boiling inside the chickpeas when the pressure dropped caused them to blast apart into hummus, which was not the goal. The serious eats split pea soup recipe does a quick release on purpose to puree the peas through the sheer explosive power of steam |
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May 21, 2019 02:59
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