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I worked in a Turkish kitchen every summer for years and we went through a shitload of aubergine cooked in every way possible there. Brining the sliced aubergines for half an hour or so then deep frying them worked well and they weren't too greasy at the end. No idea what variety of aubergine they were, whatever they were growing in the local villages.
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Aug 26, 2019 19:18
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Paperhouse posted:I want to cook for someone, but I only have one hob + a rice cooker and they also aren't particularly into western food (I'm in Vietnam). I don't cook a lot of Asian food because it's so cheap to just go out and eat it here but since that's probably my best bet, anyone got any recipe ideas? Steak fried rice?
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Aug 27, 2019 01:56
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Anybody got any coffee maker recommendations? I want to have the option to fill a 7" 20 oz travel mug or a carafe. I don't want to have to buy k-cups or pods. I want it to make good coffee. I want it to be easy to clean. I'd prefer a programmable machine but it's not a necessity. I'm looking at the hamilton beach 49980 or maybe a refurb thermal carafe moccamaster. Anybody have any opinions on these or a recommendation for a coffee maker you really love?
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Aug 27, 2019 02:26
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A Proper Uppercut posted:Buttermilk is not being used. It's a little bit of both, I'm slightly lactose intolerant so don't have milk in the house, but I do occasionally buy some for baking. I'll just give it a shot On a side note, try the Lactaid lactose-free milk. It's a little sweeter tasting then regular milk, but works fine in most recipes and tastes a lot closer.
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Aug 27, 2019 11:07
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fart store posted:Anybody got any coffee maker recommendations? https://www.amazon.com/gp/product/B00NMJD6DE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Been using this as my drip machine for... 3 or 4 years? You could just do a pourover straight into your mug/carafe with 0 cleanup and cheap.
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Aug 27, 2019 15:05
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clever dripper. cheap, portable and tastes incredible, especially if you take the time to grind your coffee right before brewing (you should do this no matter which type of coffee maker you get).
OBAMNA PHONE fucked around with this message at 16:57 on Aug 27, 2019 |
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Aug 27, 2019 16:53
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thanks for the recommendos
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Aug 27, 2019 21:21
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Hey guys I opened a wheel of camembert that's been in my fridge for a few months because I noticed the best before date is in three days. It lost all of its white fluffy mold and tastes exactly like roquefort now. Is that the natural taste evolution, or am I poisoning myself with this sandwich?
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Aug 28, 2019 12:41
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goblin week posted:Hey guys I opened a wheel of camembert that's been in my fridge for a few months because I noticed the best before date is in three days. It lost all of its white fluffy mold and tastes exactly like roquefort now. Is that the natural taste evolution, or am I poisoning myself with this sandwich? If it tastes good, eat it.
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Aug 28, 2019 13:25
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I hear death caps are actually delicious. The folk wisdom I always heard about cheese is that it doesn't really go bad, just turns into different cheese.
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Aug 28, 2019 14:18
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I tried making homemade tofu again and it wouldn’t coagulate this time despite me putting in 4x the coagulant. Is it possible to overblend the soybeans in a vitamix?
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Aug 29, 2019 01:44
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goblin week posted:the best before date is in three days It’s fine
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Aug 29, 2019 14:34
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I have an excess of extremely ripe figs and no-one but me likes them in my house. Is there some way I can preserve them?
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Aug 29, 2019 16:53
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Fig jam! https://www.thespruceeats.com/homemade-fresh-fig-jam-3057845
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Aug 29, 2019 16:59
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Scientastic posted:I have an excess of extremely ripe figs and no-one but me likes them in my house. Is there some way I can preserve them? Nope. Send them to me on dry ice. It's your only recourse.
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Aug 29, 2019 21:33
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Scientastic posted:I have an excess of extremely ripe figs and no-one but me likes them in my house. Is there some way I can preserve them?
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Aug 29, 2019 22:02
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Scientastic posted:I have an excess of extremely ripe figs and no-one but me likes them in my house. Is there some way I can preserve them? Fig preserves?
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Aug 30, 2019 00:35
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Fig chutney would be nice too. My parents used to have a glut of figs from their fig tree each year, and edend up making fig sorbet out of them. Very delicious.
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Aug 30, 2019 06:52
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Can you dehydrate them? Dried figs are a thing...
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Aug 30, 2019 10:34
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I made the fig jam: it seems like a good way to preserve them for lots of other uses. Including making fig ice cream, which I immediately did.
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Aug 30, 2019 23:18
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Can i3 use a pound cake, or angelfood cake, or traditional southern buttermilk biscuits for making a strawberry shortcake?
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Aug 31, 2019 01:04
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Yes
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Aug 31, 2019 01:10
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Ok, but which is better?
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Aug 31, 2019 01:45
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Scientastic posted:I made the fig jam: it seems like a good way to preserve them for lots of other uses. great, now do the stuffed pork loin out of ad hoc with fennel & fig jam, it's fantastic we do it sous vide then torch to finish, but roasting works great too
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Aug 31, 2019 02:03
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The Bananana posted:Ok, but which is better? Pound cake or angel food cake would be more like shortcake.
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Aug 31, 2019 02:34
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Angel food is my personal preference, but all three are good and have their merits, so like most food things it is really a matter of taste.
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Aug 31, 2019 02:36
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The Bananana posted:Ok, but which is better? If you use biscuits you better make sure they are good by themselves. I was served shortcake with what felt like day-old biscuits and it was sad. I personally like angelfood cake best, if I don't have time to make drop biscuits. I don't like strawberry shortcake to be overly sweet though.
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Aug 31, 2019 02:44
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Angel food will be light and fluffy and with a mild but noticable flavor. I think angel food is just a really good texture and it is the best suited for the simplest interpretation of strawberry shortcake, with strawberries, a touch or syrup and fresh whipped cream, but also lends itself well to more complicated takes. Pound cake is pretty similar but will have a denser, heavier, firmer texture. This probably pairs a bit better with ice cream, especially if you don't like your cake to get soggy and soft. Biscuit is the least traditional but still good. It kind of falls into a weird almost inbetween texturally with a crusty outside but a soft, light inside, and depending on your recipe it also adds a nice butteriness and/or saltiness that can really compliment everything else going on in the dish. I agree they need to be good quality biscuits served fresh, and I also think they pretty much have to be served open face with ice cream and lots of strawberry, because otherwise it will feel more like a buscuit with jam made by someone who doesn't actually understand what jam is. Whichever description sounded best to you is the one you should pick.
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Aug 31, 2019 02:59
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I don't know about traditional, but the earliest known recipes for shortcake, dating to the late 16th Century, look more like a sweetened biscuit than anything else. Angelfood didn't come along until the mid 19th Century.
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Aug 31, 2019 03:29
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effika posted:If you use biscuits you better make sure they are good by themselves. I was served shortcake with what felt like day-old biscuits and it was sad. Anytime I've been served the biscuit version in a restaurant, I've been disappointed... For me, shortcake or angel food, or go home. Squashy Nipples fucked around with this message at 03:51 on Aug 31, 2019 |
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Aug 31, 2019 03:32
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Strawberry shortcake is like 95% disappointing. I assume that, if you care enough to make it well, almost nobody will pay that much for a simple dessert. i've probably passed up a few that were really good, just based on price.
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Aug 31, 2019 03:47
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I would say that proper strawberry shortcake uses sponge cake for the baked layer. It’s a little denser than angel food, easier to make, and is better at soaking up the juice without getting mushy.
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Aug 31, 2019 05:10
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Guys, it's called strawberry shortcake, not strawberry angel food. Let that be a hint. I recommend cream biscuits. I also recommend berries that aren't strawberries -- like raspberries or blackberries -- and way less macerated than usual.
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Aug 31, 2019 08:43
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i like nice words
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Thank you, everybody, We had a nice LAbor day cookout, and everyone enjoyed the "Strawberry Angelfood cake" as someone put it. Lol. In the end, I'll tell you I had a Fancy Pants version, with something that looked liked regular-rear end biscuits, at a nicer restarant once, and it was pretty good. What we had was okay, in my opinion, but I think I'd like to have a go at making the real deal. But I loved seeing and reading all of you guy's and gals's opinions and advice! it's one of the coolest things about being on these great forums. Cheers!
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Aug 31, 2019 23:04
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Anne Whateley posted:Guys, it's called strawberry shortcake, not strawberry angel food. Let that be a hint. Guys, it's called strawberry shortcake, not "berries that aren't strawberry" cake. Let that be a hint.  I love all berries and those sound delightful too I 100% agree on cream biscuits, though, those are delicious.
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Aug 31, 2019 23:41
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I agree, using other berries makes it a totally different thing...but a better one. It's a hot take and I'm standing by it
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Sep 1, 2019 00:50
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Peaches make a good shortcake too.
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Sep 1, 2019 05:20
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I have a surfeit of dry white soybeans. Can I cook them use them in a white bean salad as if they were cannellini, or are they a bit flavourless in their unprocessed form?
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Sep 1, 2019 12:18
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I’ve never eaten them as just cooked beans but homemade tofu is ridiculously better than storebought tofu so chances are decent
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Sep 1, 2019 14:41
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This recipe scares but also intrigues me. Especially the cream cheese. Will that actually work? https://thestayathomechef.com/garlic-mashed-potatoes/
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Sep 1, 2019 19:14
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