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poeticoddity posted:If you're going to get an electric pressure cooker, spend the few extra bucks and get the Chard/Carrey (it's been sold under both brand names) electric pressure canner. It'll let you take the leftovers you cook and safely can them, which is pretty rockin'. A lot of canning sources do not recommend using an electric pressure cooker to can food, even if the manufacturer includes it as a feature. I haven't tested it out myself because I have a couple big stove top versions for canning, but apparently the temp/pressure has a large enough variance with some/many electric cookers that you may not hit the USDA recommended time/temp/pressure combo to ensure your canned good is safe. And botulism is bad.
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Jul 10, 2019 13:42
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Casu Marzu posted:A lot of canning sources do not recommend using an electric pressure cooker to can food, even if the manufacturer includes it as a feature. I haven't tested it out myself because I have a couple big stove top versions for canning, but apparently the temp/pressure has a large enough variance with some/many electric cookers that you may not hit the USDA recommended time/temp/pressure combo to ensure your canned good is safe. And botulism is bad. I completely agree that you should not use a pressure cooker, electric or otherwise, for canning anything that's not high enough acidity for normal water bath canning. However this is the device I was referring to, which is an electric pressure canner which is designed specifically to get to the pressures needed for safe canning.
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Jul 10, 2019 14:53
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My toddler just came up with an idea that intrigued me: Watermelon Pie with Watermelon Frosting and Broccoli Ice Cream. Could any of that actually work? How would you do it?
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Jul 11, 2019 01:24
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Funktor posted:My toddler just came up with an idea that intrigued me: Watermelon Pie with Watermelon Frosting and Broccoli Ice Cream. Could any of that actually work? How would you do it? Yes, yes, wtf no
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Jul 11, 2019 01:43
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SymmetryrtemmyS posted:Respectively,
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Jul 11, 2019 01:51
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Im gonna make broccoli ice cream now
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Jul 11, 2019 02:31
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Funktor posted:My toddler just came up with an idea that intrigued me: Watermelon Pie with Watermelon Frosting and Broccoli Ice Cream. Could any of that actually work? How would you do it? I think for watermelon pie, you're best off making it the fashion of a pudding pie. Make/buy a 9" graham cracker crust then make this as filling: http://foodnouveau.com/recipes/desserts/custards-puddings/watermelon-pudding/ 4 cups chopped and seeded watermelon 2 Tbs cornstarch 1 pack of gelatin (about 2 tsp) 2 Tbs confectionery sugar 1/2 tsp vanilla 2 tsp lime juice Firstly, make a watermelon puree by tossing the watermelon into a blender and keep going until it's more-or-less juice. Then heat that over low heat until it starts to simmer and dissolve the geletain into it. While it's still hot, transfer it back to the blender with all the rest of the ingredients and to blend all of this together until it's completely smooth, and then pour it into the pie shell, then refrigerate it for about 4 hours so it sets. A stick blender would work too. When it's set you can make the frosting, and I think a cream cheese based frosting would be good with this. 1 8oz block of cream cheese, warmed to room temp 1/2 stick of butter, also warmed to room temp 2 cups confectionery sugar 1/4 cup of watermelon juice Beat the cheese and butter together until they're fluffy, then reduce speed on your mixer and toss in the watermelon juice. Once that starts to incorporate, start adding the sugar 1/2 cup at a time until it's a nice, fluffy, homogeneous frosting. If you've got piping bags, then stuff the frosting into that and pipe it onto the pie in whatever way makes you happy. If you don't then just use a spatula to spread it on top. Enjoy your diabetes. I won't be party to broccoli icecream. If you want to tread that path, you're on your own. Weltlich fucked around with this message at 02:44 on Jul 11, 2019 |
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Jul 11, 2019 02:41
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Unsweetened broccoli cheese soup with the texture of ice cream probably wouldn't be the worst thing on earth. I'm not suggesting making it, but I would probably eat it if I had to choose between it and earthworms, say
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Jul 11, 2019 03:03
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i like nice words
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Why not try to make broccoli ice cream? There are plenty of good veggie ice creams at fancy shops like beet root, rhubarb and uhhh all the others. Sugar and cream are the main components and your tastebuds / dopamine rush won't discriminate. Besides, broccoli and pistachio basically have the same flavor profile right? Your biggest enemy will be overcooked sulfur smells. I'd probably blanch or steam some broccoli and chill it in an ice bath to minimize any stink, then get raw almond slivers and add half raw and half toasted. Food process or blend it and add some acid (lemon juice? acidic creams? I don't know) and keep cold to keep stink formation low. Then use that and make ice cream.
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Jul 11, 2019 03:44
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Mongoose posted:Besides, broccoli and pistachio basically have the same flavor profile right? These words... I keep reading them, but they still don't make sense.....
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Jul 11, 2019 04:09
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Mr. Wiggles posted:These words... Use your imagination. Sometimes you have to suspend disbelief and reason, and cook from the heart. Mongoose fucked around with this message at 04:30 on Jul 11, 2019 |
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Jul 11, 2019 04:26
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Mongoose posted:Use your imagination. I'd rather not in this case
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Jul 11, 2019 04:31
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Weltlich posted:
Juice the watermelon but leave it at room temp. Bloom/heat the gelatin in plain water and then blend in as you described. Cooked watermelon gets real gross real fast
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Jul 11, 2019 04:34
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I have so many questions and concerns
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Jul 11, 2019 04:44
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Mongoose posted:Why not try to make broccoli ice cream? Mongoose posted:There are plenty of good veggie ice creams at fancy shops like beet root, rhubarb and uhhh all the others. Mongoose posted:Sugar and cream are the main components Mongoose posted:and your tastebuds / dopamine rush won't discriminate. Mongoose posted:Besides, broccoli and pistachio basically have the same flavor profile right? Mongoose posted:Your biggest enemy will be overcooked sulfur smells. Mongoose posted:I'd probably blanch or steam some broccoli and chill it in an ice bath to minimize any stink, then get raw almond slivers and add half raw and half toasted. Food process or blend it and add some acid (lemon juice? acidic creams? I don't know) and keep cold to keep stink formation low. Then use that and make ice cream.
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Jul 11, 2019 05:28
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I have collected two boxes of wild lemons. Any suggestions for ways to use said lemons? Especially things that use a lot o' lemons or things that will keep // fermented cordial recipes would be particularly awesome if you have some great ones.
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Jul 11, 2019 05:38
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Perpetual Hiatus posted:I have collected two boxes of wild lemons. Any suggestions for ways to use said lemons? Especially things that use a lot o' lemons or things that will keep // fermented cordial recipes would be particularly awesome if you have some great ones. https://www.seriouseats.com/recipes/2011/03/how-to-make-preserved-lemons.html Thank me later.
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Jul 11, 2019 05:57
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Mongoose posted:Use your imagination. Sometimes you have to suspend disbelief and reason, and cook from the heart. I don't have to imagine anything -- I once tasted a beverage made with mostly broccoli and sweeteners (fruit juice, in this case). The results were about what you'd expect, if you'd expect something revolting. I've known people obsessed with trying such things, and the absolute best-case scenario is that they taste very strange and off-putting. The more likely scenario is that it's nigh undrinkable. There's a reason green vegetables aren't used in deserts, but if you want to waste your time and money on something you'll most likely have to force yourself to swallow, well, that's your prerogative.
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Jul 11, 2019 08:15
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Perpetual Hiatus posted:I have collected two boxes of wild lemons. Any suggestions for ways to use said lemons? Especially things that use a lot o' lemons or things that will keep // fermented cordial recipes would be particularly awesome if you have some great ones. Juice them and either freeze the juice as is in icecube trays, or heat them with sugar to make lemonade concentrate and freeze that. Then, when you want lemonade, just pop a couple of lemon cubes into some water and give it a stir!
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Jul 11, 2019 11:13
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Something Awful user Mongoose wearing a purple top hat and singing an extremely off key rendition of Pure Imagination while he shits directly into a pot of mung beans boiling in heavy cream
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Jul 11, 2019 11:40
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Bluedeanie posted:Something Awful user Mongoose wearing a purple top hat and singing an extremely off key rendition of Pure Imagination while he shits directly into a pot of mung beans boiling in heavy cream 
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Jul 11, 2019 12:10
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Mongoose posted:Why not try to make broccoli ice cream? There are plenty of good veggie ice creams at fancy shops like beet root, rhubarb and uhhh all the others. Sugar and cream are the main components and your tastebuds / dopamine rush won't discriminate. Besides, broccoli and pistachio basically have the same flavor profile right? Your biggest enemy will be overcooked sulfur smells. I was kind of thinking go the other way. gently caress it. Roast that broccoli with olive oil and s&p so it's all fuckin' delicious then mash that poo poo up, add cream and whatnot, throw that fucker in the ice cream maker and see what happens. ...What happens is you probably toss that poo poo in the trash.
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Jul 11, 2019 12:37
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Bluedeanie posted:Something Awful user Mongoose wearing a purple top hat and singing an extremely off key rendition of Pure Imagination while he shits directly into a pot of mung beans boiling in heavy cream Strangely enough, sweetened boiled mung beans is a Vietnamese dessert.
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Jul 11, 2019 19:15
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As part of the CSA I'm a member of I'm getting so much zucchini and summer squash. We've had it on pizza, we've sautéed it with balsamic vinegar, we've put it on pizza and served it with pasta, we've made zucchini bread, and put it in red curry... what are some interesting things I could do with zucchini that I haven't tried yet?
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Jul 11, 2019 19:15
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TheCog posted:As part of the CSA I'm a member of I'm getting so much zucchini and summer squash. We've had it on pizza, we've sautéed it with balsamic vinegar, we've put it on pizza and served it with pasta, we've made zucchini bread, and put it in red curry... what are some interesting things I could do with zucchini that I haven't tried yet? You can shred it and freeze it in blocks for later use. We've thrown some in dal and curries, it simmers up beautifully. Ratatouille and Confit byaldi Suspect Bucket fucked around with this message at 19:23 on Jul 11, 2019 |
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Jul 11, 2019 19:19
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TheCog posted:As part of the CSA I'm a member of I'm getting so much zucchini and summer squash. We've had it on pizza, we've sautéed it with balsamic vinegar, we've put it on pizza and served it with pasta, we've made zucchini bread, and put it in red curry... what are some interesting things I could do with zucchini that I haven't tried yet? Grilled is good if you have the means. Zucchini fritters is also good. Kind of like zucchini pancakes. Mixed in bibimbap is also a good choice (as it would be for most vegetables) Soup is also good to get rid of excess vegetables, but you may feel it too hot for that.
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Jul 11, 2019 19:43
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TheCog posted:As part of the CSA I'm a member of I'm getting so much zucchini and summer squash. We've had it on pizza, we've sautéed it with balsamic vinegar, we've put it on pizza and served it with pasta, we've made zucchini bread, and put it in red curry... what are some interesting things I could do with zucchini that I haven't tried yet? Zucchini and squash au gratin Calabacitas burritos (my favorite way to use up a bunch of it, recipe is very flexible) Puff Pastry Zucchini and Squash and Cheese Thing (no recipe, layer slices of veggies with melty cheeses--be sure to include some goat cheese-- then bake for a while) Also I really like chocolate zucchini bread if you are looking for other bread varieties. Makes delicious muffins and you can leave a lot of sugar out. Squash pickles sort of like bread & butter from a lady at work: 
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Jul 11, 2019 19:59
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effika posted:Calabacitas burritos (my favorite way to use up a bunch of it, recipe is very flexible) Good call. Also good with roasted green chile as well (as they do in New Mexico).
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Jul 12, 2019 02:17
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Mr. Wiggles posted:https://www.seriouseats.com/recipes/2011/03/how-to-make-preserved-lemons.html Do this. I made preserved lemons for the first time during ICSA lemon, and I now can’t imagine how I functioned before
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Jul 12, 2019 12:53
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Scientastic posted:Do this. I made preserved lemons for the first time during ICSA lemon, and I now can’t imagine how I functioned before How do you use them / in what way? Just never cooked with them or came across recipes relying on them yet.
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Jul 12, 2019 13:05
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That Works posted:How do you use them / in what way? Just never cooked with them or came across recipes relying on them yet. They’re used in Middle Eastern and North African recipes mainly. You don’t need a lot as the flavour is really strong, but they add a distinctive flavour to dishes. I’ve used them in Tagines before.
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Jul 12, 2019 13:56
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Are English cucumbers ok for pickling?
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Jul 12, 2019 17:49
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Also, while I'm here: Butternut squash in a ratatouille - will I regret it?
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Jul 12, 2019 18:55
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Budgie Jumping posted:Are English cucumbers ok for pickling? I've got a Japanese cucumber (a slicing cuke that's just a little smaller than an English cuke) that's been going batshit producing fruit this year and after making a couple gallons of sunomono I tried making some bread and butters and they were loving great but the texture started going south pretty quickly (compared to say a Boston pickling cuke). I have no loving idea how you'd go about pickling a whole English cuke as a sweet gherkin or whatever but if you try it please post pics. Budgie Jumping posted:Also, while I'm here: Butternut squash in a ratatouille - will I regret it?
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Jul 12, 2019 22:10
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SubG posted:I have no loving idea how you'd go about pickling a whole English cuke as a sweet gherkin or whatever but if you try it please post pics. I was just thinking bread n butters but this is the kinda bold and outrageous idea that, if pulled off, might change my whole drat life. quote:Nah, that's a signature dish of Provençal cuisine. Called a tian, if you want to look up recipes. Oh poo poo, good to know. I just improvised on a regular ratatouille recipe. Tasted great but the squash didn't quite cook through enough. I've got enough for a second attempt. Thank you!
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Jul 13, 2019 03:33
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Doom Rooster posted:It’s generally a supporting player. It adds an aromatic, mapley background sweetness that complements other more savory, potent spices. I wouldn’t ever showcase it in a dish, but dishes it belongs in would seem lacking without it. If you can get fresh fenugreek, make aloo methi. Super tasty and a great way to showcase the herb!
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Jul 13, 2019 09:01
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That Works posted:How do you use them / in what way? Just never cooked with them or came across recipes relying on them yet. The traditional way to use them is in Middle Eastern cooking, but I tend to chuck them in anything: really finely diced, a little goes a long way
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Jul 13, 2019 16:39
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Hi thread, I wanna make macaroni cheese tomorrow but I'd like some pointers to make it unctuous and oozy like when I've ordered it at restaurants who know what they're doing. I've made it a shitload of times before and am happy enough with my overall method and the ingredients and general composition of the dish. My cheese sauce is delicious with a nice combination of cheeses and other flavours, and I make a panko breadcrumb topping mixed with garlic and parmesan and all that good poo poo. My main problem is by the time the top is all browned and crispy the body of the dish is quite stodgy and heavy more like a standard pasta bake which while still delicious just doesn't hit the spot in the right way. I have a few thoughts. Firstly, whenever I've cooked this before has been at my family home with a range cooker with a faulty temperature dial.where the oven is either cold or blast furnace temperature, so this definitely doesn't help matters. Secondly, maybe I should add more milk to the sauce to make it thinner before baking, with the idea that after 30 minutes it will boil off to just the right consistency. Also maybe I should undercook the pasta a bit more on the hob so it finishes in the oven. Can anyone help me perfect this? Now I have a functioning oven and a craving for decent mac and cheese I want to get this right. How long should it be in there, what temperature, are there any cheeses that lend themselves particularly well to the sauce beyond the usual suspects, any other tips would be very much appreciated. Oh, I also want to add pancetta because a local bar/restaurant served their mac and cheese with it and it was delicious. Should I fry the pancetta off first and mix it into the mac before it goes into the oven? Or would it cook well enough if I mixed it in without cooking first? Thanks in advance!
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Jul 14, 2019 02:39
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I can't comment on the cheese sauce, other than suggesting consideration of a sodium citrate-assisted one, but definitely fry off the pancetta before adding or it'll be all pallid with gummy fat and not maillard-reaction'd and yummy.
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Jul 14, 2019 10:17
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Butterfly Valley posted:Hi thread, I wanna make macaroni cheese tomorrow but I'd like some pointers to make it unctuous and oozy like when I've ordered it at restaurants who know what they're doing. I've made it a shitload of times before and am happy enough with my overall method and the ingredients and general composition of the dish. My cheese sauce is delicious with a nice combination of cheeses and other flavours, and I make a panko breadcrumb topping mixed with garlic and parmesan and all that good poo poo.
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Jul 14, 2019 17:02
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