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Something the wing places don't do so they can double sell dip is a blue cheese with some hidden valley ranch dust added 
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Sep 22, 2019 13:18
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Bollock Monkey posted:
It’s soap and salmonella all over everything-they’ll just cancel each other out.
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Sep 22, 2019 13:19
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nwin posted:It’s soap and salmonella all over everything-they’ll just cancel each other out. At first reading, I thought this was another wing sauce recommendation
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Sep 22, 2019 15:09
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Human Tornada posted:For wings I like blue cheese dressing. This recipe here is no-frills and pretty good. Most people like it chunky but I like to hit it with the hand blender to get the blue cheese in every bite. I might try this one next time, the recipe I used was much more basic. tbh a big part of the problem is I’ve never actually had buffalo wings so I was at a loss to figure out what to have alongside
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Sep 22, 2019 15:14
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Scientastic posted:At first reading, I thought this was another wing sauce recommendation Well.... technically. I make a tiny bit of bechamel and stir in a bunch of gorgonzola and sauteed garlic for wing sauce sometimes.
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Sep 22, 2019 15:37
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amenbrotep posted:I might try this one next time, the recipe I used was much more basic. tbh a big part of the problem is I’ve never actually had buffalo wings so I was at a loss to figure out what to have alongside Blue cheese and celery sticks are the classic "authentic" accessories for buffalo wings, although I would guess ranch dressing is the more popular choice nowadays, despite being inferior and a bit juvenile, if you ask me. I'm looking at Kenji's recipe and it's pretty meager, especially for him. Mayo, sour cream, blue cheese, vinegar, lemon juice, salt to taste?
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Sep 22, 2019 16:27
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Human Tornada posted:Blue cheese and celery sticks are the classic "authentic" accessories for buffalo wings, although I would guess ranch dressing is the more popular choice nowadays, despite being inferior and a bit juvenile, if you ask me. If you don't use a good blue cheese it falls on its face. Also most sour cream is too bland to work, gotta get something with some funk. Think local/grass fed/unpasteurized.
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Sep 22, 2019 17:17
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All the Mexican sour creams I had had extra funk
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Sep 22, 2019 17:48
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Here's a question for y'all: how would one gaining an appreciation or at the very least a tolerance for blue cheese?
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Sep 22, 2019 18:04
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I would suggest you should just eat some, on a peppery biscuit, with a bit of pickled walnut and a glass of port. As long as the thought doesn’t make you feel physically ill, just keep at it and you’ll like it. I taught myself to like coffee just by deciding I needed to like it and drinking a cup every day even though I didn’t like it, until I did.
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Sep 22, 2019 18:09
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captkirk posted:Here's a question for y'all: how would one gaining an appreciation or at the very least a tolerance for blue cheese? Stilton is the blue cheese gateway drug imo. Very mild and creamy and not sharp like gorgonzola which I really hate.
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Sep 22, 2019 18:27
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Seconding Stilton as a warm-up. Maybe even feta or chevrie to get that sharpness. I like all the funky cheeses though.
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Sep 22, 2019 20:10
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Shropshire blue is a p deece gateway cheese as well
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Sep 22, 2019 20:18
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The health benefits of gin (https://www.leplangt.com/10761/) are bullshit right?
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Sep 22, 2019 22:23
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Even if they aren't, most potential benefits from things like wine are small enough that they are outweighed by the potential risk of developing alcoholism which seriously tanks your long term health.
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Sep 22, 2019 22:31
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CrazySalamander posted:Even if they aren't, most potential benefits from things like wine are small enough that they are outweighed by the potential risk of developing alcoholism which seriously tanks your long term health. Know what really tanks your long term health? Me cutting you with this glass after I finish my beer. That aside, don't drink for your health. Drink to your health
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Sep 23, 2019 00:49
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If you have access to a cheese shop taste as many as they will let youspankmeister posted:Shropshire blue is a p deece gateway cheese as well Yes. Also cambazola, beenleigh blue, fourme d'ambert
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Sep 23, 2019 01:06
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captkirk posted:Here's a question for y'all: how would one gaining an appreciation or at the very least a tolerance for blue cheese? Try cambozola, it's sort of like gorgonzola but a lot less sharp and a bit sweeter. It's delicious. I like cambozola black label from murray's honestly just asking a cheesemonger the question you asked us will give you a really good spread of tastings
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Sep 23, 2019 02:53
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captkirk posted:Here's a question for y'all: how would one gaining an appreciation or at the very least a tolerance for blue cheese? Try putting a milder one with something sweet; bleu cheese & pear salads with candied walnuts were my gateway to liking bleu cheese. Then I started trying it on those seeded date crackers near the cheese counters, and eventually I got to just liking it all by itself. Now I crave funk in my cheeses; lemon stiltons I used to think were "too much" are just barely tangy enough and most of the brie I can easily get feels so...  edit: I did find a goat brie that's actually pretty neat and has a taste, so that's fun.
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Sep 23, 2019 03:09
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Palpek made this great poster for the now-goldmined SA propaganda thread https://forums.somethingawful.com/showthread.php?threadid=3898006&pagenumber=16#post498503485
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Sep 23, 2019 03:16
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Sextro posted:Know what really tanks your long term health? Me cutting you with this glass after I finish my beer. Not if I smash you with my sake bottle first. Jokes aside, I wasn't actually advocating the teetotal lifestyle, just suggesting that if there are benefits to alcohol it's probably not worth making a point of having it every single day if that's not something you're doing already.
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Sep 23, 2019 03:48
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Insert jpeg of Hogarth’s Gin Lane here. I love Gin but I reckon you’d have to drink way too much of it to get those reputed benefits from the added botanicals as they’d only be in small doses in a single measure. I’m happy that Gin has become the drink de jour as there are many interesting small distillers popping up using an interesting range of botanicals to flavour their Gins such as using native Australian plants.
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Sep 23, 2019 04:27
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How long is vanilla extract good? About 10 years ago I got the idea to make my own vanilla extract with some good beans and bottles of rum and brandy. Well, I put the beans in the bottles and then forgot about them. So they have been sitting there and now I'm wondering if the extract is even still good or if I should just toss it all and start over. There isn't any mold or scum at the top of the bottles. I cracked one open yesterday and took a quick smell. Just smelled like vanilla and rum. So what do you all think?
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Sep 23, 2019 16:42
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diremonk posted:How long is vanilla extract good? Assuming you used at least a 30% abv rum, and it was stored in a dark place, then it's fine. If it's in a clear bottle and been in light, then you could have some UV issues with flavor - it'll still be safe to use as extract, but just won't be as tasty. The real question is how much vanilla did you put in per bottle. If it smells like vanilla and rum, and you started with vanilla and rum, then I think that's a good sign. Most "store-bought" vanilla extract starts with grain neutral spirits at like 95% pure alcohol and blends in their vanilla to that. If you only want it to taste like vanilla, then that's the route you have to go - but personally I like the complexity that the rum gives it.
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Sep 23, 2019 17:22
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Glass bottle or plastic? If glass, and you used full proof rum, and none of the bean was unsubmerged, you have some great extract to enjoy. Plastic: might get weird taste, still safe Unsubmerged: might have funky bits, if it tastes good you're fine
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Sep 23, 2019 17:22
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It already passed the test, it's fine. I'm sure it was at its best a few years ago in terms of flavor intensity though. Give it a taste.
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Sep 23, 2019 17:22
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All the bottles are glass and have been kept in a dark and cool place (bottom of the pantry.) I used decent beans but skimped out on the rum and vodka. I think I used about five-ish ounces of beans per bottle. They aren't bottom shelf brands but I didn't waste money on getting the best since I wasn't sure how it would turn out.
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Sep 23, 2019 17:35
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Just taste it. It's fine.
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Sep 23, 2019 17:54
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Is there a service like Blue Apron, except they just give you the recipes and you buy all the ingredients? I'm looking for something that sends you a PDF/etc weekly, which consists of an entire shopping list, and single-page recipes that you can print, with minimal interaction on the part of the user. e: Something to this effect, except weekly dinners PRADA SLUT fucked around with this message at 15:07 on Sep 24, 2019 |
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Sep 24, 2019 15:04
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Wouldn't that just be signing up for/following any recipe blog that does regular updates?
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Sep 24, 2019 15:11
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yeah but how can we pay a subscription for it while disrupting the "knowing how to cook things" industry
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Sep 24, 2019 15:13
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PRADA SLUT posted:Is there a service like Blue Apron, except they just give you the recipes and you buy all the ingredients? Venmo me $20/week, and I'll send you a curated recipe.
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Sep 24, 2019 15:21
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Flash Gordon Ramsay posted:Venmo me $20/week, and I'll send you a curated recipe. I'll do it for 10. I have zero qualifications so I can do it cheap. Capitalism, baybeeeee
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Sep 24, 2019 15:41
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Suspect Bucket posted:I'll do it for 10. I have zero qualifications so I can do it cheap. Capitalism, baybeeeee I'll do it for $90, because that's what the truly distinguished elite will pay. Don't concern yourselves with the scribblings of the poors.
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Sep 24, 2019 15:43
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I'll do it for 150 a month and I'll even write you a nice long story about my life and how it's tangentially related to why you should eat this taco.
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Sep 24, 2019 15:59
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How many kinds of rice do you guys have on hand? I have a small NYC kitchen and it's getting ridiculous. Not helped by the six kinds of flour I already keep.
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Sep 24, 2019 16:03
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i like nice words
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I have: medium everyday rice (e.g. Koshihikari) for steaming, basmati, jasmine, carnaroli for risotto, brown rice I got from a friend that I need to finish, and I want to get some Spanish rice for paella. Not sure if I need any other rice at this point.
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Sep 24, 2019 16:10
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Anne Whateley posted:How many kinds of rice do you guys have on hand? I have a small NYC kitchen and it's getting ridiculous. Not helped by the six kinds of flour I already keep. Short grain sushi rice, jasmine, basmati, arborio, and long grain white people rice. So five?
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Sep 24, 2019 16:19
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I just kinda keep basmati on hand and use it for everything, getting sushi rice or other types on an as needed basis per recipe. There's nothing I have ever found that calls for basic long grain white rice that can't be improved with basmati, and imho the differences between basmati and jasmine are not pronounced enough that you can't sub one for another and still have a tasty dish.
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Sep 24, 2019 16:30
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Anne Whateley posted:How many kinds of rice do you guys have on hand? I have a small NYC kitchen and it's getting ridiculous. Not helped by the six kinds of flour I already keep. I only cook for myself, so just one 2-pound bag of brown basmati rice I struggle to finish before it goes bad. Which reminds me, I keep needing to make red beans and rice, or try to make a couple of pilafs
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Sep 24, 2019 16:37
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