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totalnewbie posted:I like to use a ceramic nonstick rather than Teflon. Yeah, scanpan is titanium ceramic something or other. I remember loving it because its surface survived years worth of the dishwasher and wooden spatulas, and it still flipped eggs perfectly. I was really sad when I lost it.
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Sep 27, 2019 01:11
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Holy poo poo, my kitchen is a MESS compared to that. Except for flour, I don't have a lot of big containers, I just tend to put bulk items in plastic shopping bags.
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Sep 27, 2019 02:41
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Speaking of storage, does anyone have a clever solution for clean/unused delitainer storage? I mean obviously you can just nest them and stack them up...and then have a jenga tower of lids perched next to 'em waiting to tumble all over the floor. What I'd like is something like a commercial cup/lid holder, but most of those seem to be around 4" across and I need more like 4 3/4".
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Sep 27, 2019 03:34
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Nothing clever, I just lay them like this. Two stacks of pints, one stack of quarts Extras go in a box in the Wall of Shame  A custom cup holder sounds like it would be awesome but my cabinets are fixed and not tall enough for an appreciable number of them Sounds like making one for delitainers would be a wood or 3D printing project Steve Yun fucked around with this message at 06:08 on Sep 27, 2019 |
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Sep 27, 2019 05:57
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I never thought about it, but does the green and red bean (and probably other types) pastes used in asian sweets give you farts in the same way kidney and other beans do? If so this explains my week...
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Sep 27, 2019 07:42
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I dunno about those beans but when I eat a sugary dessert i get some wicked farts
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Sep 27, 2019 08:49
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Steve Yun posted:Nothing clever, I just lay them like this. Two stacks of pints, one stack of quarts did you intentionally put the box labeled centrifuge in the center of the frame? subtle flex
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Sep 27, 2019 12:29
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Oh, this old thing? Nah if I wanted to flex I’d have shown the 70’s porn house minibar with the new centrifuge 
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Sep 27, 2019 13:41
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Steve Yun posted:
Nice scoby hotel!
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Sep 27, 2019 14:34
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I baked two dozen banana muffins and I forgot to add any sugar at all. What can I do to salvage the batch?
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Sep 27, 2019 16:28
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Do they have to be muffins? They'd probably be at their best as bread pudding. If they do have to be muffins, I dunno, dip the tops in chocolate? Make a honey butter and tell everyone to slather it on? Out of curiosity, how's the texture? Are you trying to fix that too?
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Sep 27, 2019 16:41
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i like nice words
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Texture's fine, I like the bread pudding idea so I'm just researching for a recipe that sounds good and is quick & easy for two dozen of these things.
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Sep 27, 2019 17:09
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Steve Yun posted:the new centrifuge Oh, yeah, okay. Meanwhile my roommates kick up a fuss if I get a new prep bowl.
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Sep 27, 2019 18:36
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TITTIEKISSER69 posted:I baked two dozen banana muffins and I forgot to add any sugar at all. What can I do to salvage the batch? My mom once baked a really bizarre, lovely batch of peanut butter cookies, and she was hella confused about how they turned out the way they did. Then she realized she'd forgotten to add flour 
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Sep 27, 2019 20:44
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Shine posted:My mom once baked a really bizarre, lovely batch of peanut butter cookies, and she was hella confused about how they turned out the way they did. Then she realized she'd forgotten to add flour I did that once with a loaf of banana bread, fortunately it was only in the oven a couple minutes when I realized. I took the pan out of the oven and stirred in the flour as best I could. Actually turned out well, with the chocolate having already melted my stirring it gave the whole thing chocolate flavor throughout.
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Sep 27, 2019 21:00
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Why does my bacon always take so long to cook in the oven? Instructions always say it should take 15-20 minutes at 400, but i always have to end up letting it go more like 30-45 to actually get any amount of crispy.
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Sep 27, 2019 21:22
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have you tested that your oven is really baking at 400*? are you flipping the pieces?
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Sep 27, 2019 21:30
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SymmetryrtemmyS posted:Oh, yeah, okay. Meanwhile my roommates kick up a fuss if I get a new prep bowl. Have you considered eating and/or vaping the roommate?
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Sep 27, 2019 22:27
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Additionally, are you doing on racks or broiler type pan?
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Sep 27, 2019 22:43
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SymmetryrtemmyS posted:Oh, yeah, okay. Meanwhile my roommates kick up a fuss if I get a new prep bowl. Have you thought about substituting your roommates with other roommates
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Sep 28, 2019 00:08
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SubG posted:Speaking of storage, does anyone have a clever solution for clean/unused delitainer storage? I mean obviously you can just nest them and stack them up...and then have a jenga tower of lids perched next to 'em waiting to tumble all over the floor. Oh yeah, why don't you get a cardboard box? Container Store has white boxes that would match your shelving. If your box is 14x10 longxwide you can have six stacks inside and they won't spill off your shelf
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Sep 28, 2019 00:14
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Manuel Calavera posted:Have you considered eating and/or vaping the roommate? thought about it, but I don't think they would be very tasty Steve Yun posted:Have you thought about substituting your roommates with other roommates I'm moving in a month or so, just gotta wait for the new place to be ready. Meanwhile my $30 bottle of olive oil disappeared two days ago. Not the first time this sort of thing has happened.
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Sep 28, 2019 01:53
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TITTIEKISSER69 posted:I did that once with a loaf of banana bread, fortunately it was only in the oven a couple minutes when I realized. I took the pan out of the oven and stirred in the flour as best I could. Actually turned out well, with the chocolate having already melted my stirring it gave the whole thing chocolate flavor throughout. I dated a girl in college who did this with garbage cookies. She noticed when the first batch just melted into a pool of chocolate and caramel, so she folded that back into the cookie dough with the flour. This became her go to cookie recipe.
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Sep 28, 2019 03:09
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Shine posted:My mom once baked a really bizarre, lovely batch of peanut butter cookies, and she was hella confused about how they turned out the way they did. Then she realized she'd forgotten to add flour I was about 17 when I got the cooking itch. One of my first protects was to dust off my parents' bread machine. Smelled amazing, expectations were flying high. I opened the lid to find the flour toasted nicely in a pile at the bottom, since I forgot to add loving WATER 
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Sep 28, 2019 03:15
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BrianBoitano posted:I was about 17 when I got the cooking itch. One of my first protects was to dust off my parents' bread machine. Smelled amazing, expectations were flying high. I opened the lid to find the flour toasted nicely in a pile at the bottom, since I forgot to add loving WATER Awwwwwwwww!
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Sep 28, 2019 03:19
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Steve I swear that you get me on a spiritual level. Holy cats, that kitchen is so satisfying. Ok. So for dry goods, I have various bottles and jars I’ve saved. Some because they’re honkin’ large fucks, some because I found the shape to be cool looking, and some because they’re tiny and cute. Boyfriend introduced me to peanut butter stuffed pretzels at Target. That jar is like a dry goods jar that’s purpose built. One I use to store my dried mushrooms. Another gets bulk rice overflow. I don’t like my cabinet to be over full, so I keep smaller jars there, and refill them from bulk storage from the lower cabinets.
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Sep 28, 2019 10:27
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Oh yeah Target house brands have some great looking jars.
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Sep 28, 2019 10:34
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Hey Subg, here’s a 10x10x5 box with the lids folded in holding four stacks of delitainers
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Sep 28, 2019 10:51
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I’m making shakshuka for the first time using apron browns recipe. https://www.foodnetwork.com/recipes/alton-brown/shakshuka-7424000 He doesn’t call for onion but every other recipe I looked up does. Is onion important? Should I add a little in?
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Sep 29, 2019 03:21
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Steve Yun posted:I’m making shakshuka for the first time using apron browns recipe. Yes. Shakshuka is kind of a "make it up as you go along" meal, but I always add onion.
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Sep 29, 2019 03:36
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I loving love Good Eats, and always have, but man... How is it that Alton's technique explainers are so good, but his actual recipe are so bad? Every recipe I ever tried (except the egg nogs, strangely) was mediocre at best. He sure as hell taught me how to make my own recipes though!
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Sep 29, 2019 04:44
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Doom Rooster posted:I loving love Good Eats, and always have, but man... How is it that Alton's technique explainers are so good, but his actual recipe are so bad? Yeah, his raw egg nog recipe is the best! Some of his other recipes are good too, but yes, by and large, his recipes serve as jumping off points for your own experimentation. SymmetryrtemmyS posted:Yes. Shakshuka is kind of a "make it up as you go along" meal, but I always add onion. Yup! I've put all kinds of weird things in it, but almost always start with garlic and onions. Also, I'm sure it was delicious, but his harisa looked weird.
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Sep 29, 2019 13:00
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Have fallen in love with a takeaway sushi place. Had an amazing vegetable futomaki, and there's a small yellow vegetable / fruit that I can't figure out. It's slightly sweet, and very very crunchy. I have no idea what it is and Google doesn't help. Does anyone know what it might be? It's super crunchy and tastes just sweet, no other flavour.
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Sep 29, 2019 22:19
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Qubee posted:Have fallen in love with a takeaway sushi place. Had an amazing vegetable futomaki, and there's a small yellow vegetable / fruit that I can't figure out. It's slightly sweet, and very very crunchy. I have no idea what it is and Google doesn't help. Does anyone know what it might be? It's super crunchy and tastes just sweet, no other flavour. Burdock, I think.
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Sep 29, 2019 23:15
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Where does everyone go for inspiration for new poo poo? After a year I finished my renovation of consolidating all of my cookbooks. Then moved on to a bunch of cookbook adjacent things I had bookmarked. Then moved on to learning a bunch of German food for my wife's family. I'm spending the next few weeks doing some mexican (not really mexican, more SF mission burritos) -- but at that point I'm literally out of ideas. Do I just start watching tv and making notes if I see anything interesting, or start going back through cookbooks I'd shelved after taking 2-3 things, or start looking at BA youtube channel outside of Gourmet Makes? What do you do when you are looking for inspiration? Taking "time off" from new stuff is a valid answer, seeing as its almost soup weather.
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Sep 30, 2019 00:31
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Qubee posted:Have fallen in love with a takeaway sushi place. Had an amazing vegetable futomaki, and there's a small yellow vegetable / fruit that I can't figure out. It's slightly sweet, and very very crunchy. I have no idea what it is and Google doesn't help. Does anyone know what it might be? It's super crunchy and tastes just sweet, no other flavour. I would guess Burdock too, it’s naturally white but is often dyed to look like carrot when it’s used in sushi. Funnily enough I made a salad using Burdock last night, it’s really tasty. Next time you’re there ask them if it is Burdock, Japanese gobō .
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Sep 30, 2019 00:49
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 Thanks for the advice everyone. Turned out loving delicious and since this is one of the recipes from Alton’s new show maybe he took some feedback to heart cause this was way packed with flavor. The only gently caress up was that I mistimed the eggs and they got hard boiled
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Sep 30, 2019 01:05
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Nephzinho posted:Where does everyone go for inspiration for new poo poo? After a year I finished my renovation of consolidating all of my cookbooks. Then moved on to a bunch of cookbook adjacent things I had bookmarked. Then moved on to learning a bunch of German food for my wife's family. I'm spending the next few weeks doing some mexican (not really mexican, more SF mission burritos) -- but at that point I'm literally out of ideas. Do I just start watching tv and making notes if I see anything interesting, or start going back through cookbooks I'd shelved after taking 2-3 things, or start looking at BA youtube channel outside of Gourmet Makes? What do you do when you are looking for inspiration? Taking "time off" from new stuff is a valid answer, seeing as its almost soup weather.
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Sep 30, 2019 01:57
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Nephzinho posted:Where does everyone go for inspiration for new poo poo? After a year I finished my renovation of consolidating all of my cookbooks. Then moved on to a bunch of cookbook adjacent things I had bookmarked. Then moved on to learning a bunch of German food for my wife's family. I'm spending the next few weeks doing some mexican (not really mexican, more SF mission burritos) -- but at that point I'm literally out of ideas. Do I just start watching tv and making notes if I see anything interesting, or start going back through cookbooks I'd shelved after taking 2-3 things, or start looking at BA youtube channel outside of Gourmet Makes? What do you do when you are looking for inspiration? Taking "time off" from new stuff is a valid answer, seeing as its almost soup weather. I like reading recipes on real paper, so I go to the library and just grab semi-random cookbooks. I have a love/hate relationship with magazines like Saveur and Bon Appetit. Fine Cooking is okay too. The good part is a few dozen new recipes show up every month or two, the bad part is I don't ever toss them or remember to cut out/print out the recipes I actually use/like. They do get me to cook things and think about foods I've never heard of, but sometimes they want me to put kimchi in my beef bourguignon or some poo poo.
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Sep 30, 2019 03:10
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Nephzinho posted:Where does everyone go for inspiration for new poo poo? After a year I finished my renovation of consolidating all of my cookbooks. Then moved on to a bunch of cookbook adjacent things I had bookmarked. Then moved on to learning a bunch of German food for my wife's family. I'm spending the next few weeks doing some mexican (not really mexican, more SF mission burritos) -- but at that point I'm literally out of ideas. Do I just start watching tv and making notes if I see anything interesting, or start going back through cookbooks I'd shelved after taking 2-3 things, or start looking at BA youtube channel outside of Gourmet Makes? What do you do when you are looking for inspiration? Taking "time off" from new stuff is a valid answer, seeing as its almost soup weather. I tend to go to a grocery store or farmers' market to spot ingredients that I haven't used before, and then have a grand old time figuring out what to do with them.
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Sep 30, 2019 03:23
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