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I personally would do a touch more of everything, but that's also assuming you're marinating a decent amount of food at once. If you're just doing like a breast or two at a time that's probably fine. I agree you're definitely not overseasoning at any rate.
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Oct 22, 2019 13:44
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I generally just chuck in whatever spices I fancy and it usually turns out OK. My wife says I use too much cumin, but she’s wrong: I use exactly the right amount of cumin every time.
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Oct 22, 2019 14:08
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big black turnout posted:This is what I use, adapted from Alton I want to like this, because it seems like a Southern lad like Alton Brown should know a thing or two about cornbread. But... Creamed Corn? Like, canned creamed corn? Yech, that poo poo is nasty. Is that considered a pantry staple down South? I associate it with nasty public school lunches.
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Oct 22, 2019 16:26
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Squashy Nipples posted:I want to like this, because it seems like a Southern lad like Alton Brown should know a thing or two about cornbread. It's a primary ingredient in corn casserole as well. It's like canned cream of mushroom soup, you're not supposed to eat it you're supposed to cook cheap midwestern/southern food with it.
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Oct 22, 2019 16:42
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I toss in all kinds of spices and eventually you start to realize that like maybe 1/3 of the stuff in there is actually distinguishable in the marinade and you can pare it down pretty quick. One of my favorite marinades for chicken these days is 4 parts fish sauce 4 part lime juice 2 part sambal olek 2 part sesame oil and 1 part sugar. Marinade for a few hours / overnight, sousvide, finish off on the grill.
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Oct 22, 2019 16:55
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That Works posted:One of my favorite marinades for chicken these days is 4 parts fish sauce 4 part lime juice 2 part sambal olek 2 part sesame oil and 1 part sugar. Marinade for a few hours / overnight, sousvide, finish off on the grill. This sounds freaking amazing, and I will absolutely be doing that this week. Thanks!
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Oct 22, 2019 16:59
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Squashy Nipples posted:I want to like this, because it seems like a Southern lad like Alton Brown should know a thing or two about cornbread. Yeah, we used to have it all the time. I've never been a fan of it in cornbread though tbh.
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Oct 22, 2019 17:14
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Best online vendor for dried porcini mushrooms? Afraid of how cheap some of them are on Amazon
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Oct 22, 2019 20:01
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dino. posted:at that point, any benefit you'd get from induction is negated anyways. if you want that gently caress off big pressure canner to actually hit heat in this century, get a turkey fryer, and crank it. Do you actually have problems with heating up a pressure canner? I can get mine up to 15psi for canning normally-unsafe stuff on coils no problem.
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Oct 22, 2019 20:50
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That Works posted:maybe 1/3 of the stuff in there is actually distinguishable in the marinade and you can pare it down pretty quick I’m not sure I agree with this, I think you get a lot of depth from lots of different spices, and they all bring something to the party
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Oct 22, 2019 21:19
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SHOAH NUFF posted:Best online vendor for dried porcini mushrooms? Afraid of how cheap some of them are on Amazon try here: https://purcellmountainfarms.com/search?type=product&q=porcini
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Oct 22, 2019 21:35
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Rocko Bonaparte posted:Do you actually have problems with heating up a pressure canner? I can get mine up to 15psi for canning normally-unsafe stuff on coils no problem. I'm pretty sure most pressure canners aren't 5 gallons though
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Oct 22, 2019 22:14
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Scientastic posted:I’m not sure I agree with this, I think you get a lot of depth from lots of different spices, and they all bring something to the party I'd agree in a cooked dish but in a pre-cooked marinade its less clear. Maybe my palette just isn't up to discerning as much.
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Oct 22, 2019 23:29
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BrianBoitano posted:I'm pretty sure most pressure canners aren't 5 gallons though Once the pressure equalizes (plus lag time for thermodynamics) , the temperature is close to the same everywhere. You only need a couple inches of water. I've pressure cooked with a 22 qt pressure cooker on both electric and gas stoves.
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Oct 23, 2019 00:49
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I couldn't find a patisserie thread to post these in but these youtube videos are great and I want to make all this poo poo. https://www.youtube.com/watch?v=L6HGb6B1N_0 https://www.youtube.com/watch?v=HHxqPZMKaB4 https://www.youtube.com/watch?v=1j0q0quPMUI https://www.youtube.com/watch?v=0rCELhRoSP8
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Oct 23, 2019 03:04
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Happiness Commando posted:Once the pressure equalizes (plus lag time for thermodynamics) , the temperature is close to the same everywhere. You only need a couple inches of water. Ah, fair. You don't need to submerge the cans? That makes sense, since steam is a good conductor.
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Oct 23, 2019 03:32
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BrianBoitano posted:I'm pretty sure most pressure canners aren't 5 gallons though Now I'm really confused. I'm saying I can do that already fine on an electric coil burner with a 5-gallon All-American brand pressure canner. Are people somehow struggling to warm up smaller volumes or something? Anyways, I did find an induction cooktop with a 65 lb weight limit and it apparently can regularly sustain that so I think that'll work for this situation.
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Oct 23, 2019 04:50
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Rocko Bonaparte posted:Now I'm really confused. I'm saying I can do that already fine on an electric coil burner with a 5-gallon All-American brand pressure canner. Are people somehow struggling to warm up smaller volumes or something? You can do just fine on an electric coil with a pressure canner. DO NOT add a lot of water. Ideally you don't want any more than about an inch of water in the bottom of the canner. The steam is what does the heating, and having more water just leads to longer heat-up and cool-down periods between canning rounds. If you've got a 5-gal canner full of 5-gal of water, then it's going to take forever, but if you've got a quart in the bottom of the thing, then it'll take just a little longer to get up to temp than it would to boil a quart of water. Most canners will have a "minimum fill" line etched into the metal, don't go much above that.
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Oct 23, 2019 14:48
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Thank you, I just ordered some porcini mushroom powder. What else can I do with this stuff besides season meat?
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Oct 23, 2019 17:49
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Trader Joe's sells a seasoning mix of mostly porcini powder, so you can google for that and find a million suggestions
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Oct 23, 2019 17:53
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i like nice words
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Put it on popcorn
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Oct 23, 2019 20:23
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SHOAH NUFF posted:Thank you, I just ordered some porcini mushroom powder. What else can I do with this stuff besides season meat? I like using a lot of powdered ingredients like that in compound butters that I then press into gimmick ice cube molds so that I can serve individual pats.
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Oct 23, 2019 20:35
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Weltlich posted:You can do just fine on an electric coil with a pressure canner. Ahh I have a theory that the folks skeptical of it have only done hot water baths which would require loading the pot up. Anyways, I found the induction cooktop that had the weight rating for half the price off of some Chinese website. So it'll show up within two months--after I have to get a new credit card due to the inevitable identity theft.
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Oct 23, 2019 23:23
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Someone give me a good mashed potato recipe that makes 1-2 portions. Just had a wisdom tooth removed and need some good (not too hot) soft foods.
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Oct 24, 2019 17:41
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Peel, cut up, and boil 1 large or 2 smaller potatoes. Mash with salt and pepper and butter. Edit: you could do Joel Robuchons pommes puree where it's like a pound of potatoes and a half pound of butter mixed together. Casu Marzu fucked around with this message at 19:11 on Oct 24, 2019 |
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Oct 24, 2019 19:09
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The problem I've found with mashed potatoes is that what people want are what they grew up with. Well, except my wife whose mom would throw in a sweet potato and do other crazy stuff. Also, she kind of wants something more like creamed potatoes. Still, there are certain techniques that get you started and the rest can be done to your own personal tastes. Use russets or golds unless you want super chunky. In that case, use red. I recommend cutting the potatoes into medallions and then simmering them until you can run a fork through them effortless. However, that's more for getting them creamy. If you want lumpy, then you either something closer to al-dente or just start from red potatoes. Then you strain them bone-dry. That then gives you something that's hungry for dairy. I recommend using sour cream first but you want to store leftovers right away since some of them have active cultures and turn the whole mess sour on the countertop.
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Oct 24, 2019 19:22
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Oxyclean posted:Someone give me a good mashed potato recipe that makes 1-2 portions. Just had a wisdom tooth removed and need some good (not too hot) soft foods. Not potato, but savory oat bran is soft and can be really nice • 120 grams oat bran (about 3/4 cup) • 2 cups water • 1/4 cup milk • 1/2 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/2 teaspoon kosher salt • Black pepper, to taste Combine everything in a heavy pan, bring to a simmer and simmer for 2-3 minutes. Top with a poached (or fried) egg, sliced green onion, soy sauce, and drizzle with a little toasted sesame oil or truffle oil. Add crushed hot pepper if you want some heat.
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Oct 24, 2019 19:58
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Also, make congee. It's the superior "I can't chew" food.
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Oct 24, 2019 20:02
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Oxyclean posted:Someone give me a good mashed potato recipe that makes 1-2 portions. Just had a wisdom tooth removed and need some good (not too hot) soft foods. I'm guessing you want something on the creamier side then. Here's a super simple version Pot large enough to hold the potato and enough water to be 1" above the potato, and 1" below the lip of the pot A colander A mixing bowl (maybe) An electric hand mixer 1 Russett Potato (in the 1lb range) (You can use other types of potato, but russets cream up nice and one is about what a person would want to eat at once) 3 Tbs Milk 1 Tbs butter Salt Pepper Peel the potato, then slice into 1/4" rounds. In the pot, add 1 TBS of salt, and bring it to a boil Add in the potato and boil until a fork easily pierces the potato. Drain the potato in the colander - DO NOT RINSE IT If your pot is stainless steel or copper, you can put it right back in the pot. If not, transfer to a mixing bowl Add in the milk and butter, and the pepper to taste, and hit it with a hand mixer. Go slow at first so you don't just throw potato chunks around the kitchen, then increase the speed to whip air into the mix. If you want to get fancy, you can sub out the butter for sour cream, or cream cheese. Add in chives, rosemary, or any number of other herbs and spices. If you don't have an electric hand mixer, you can do it in a stand mixer, too. If you don't have either, then you can also do this by hand. Use a wooden spoon to mash up the potato chunks into a lumpy paste, then add in the milk and butter. Then start whisking it with a fork until it gets smooth. Once it gets smooth enough, you can use a whisk if you want it super silky, or just eat it as is. I'd imagine with the wisdom tooth extraction, you're just looking for old fashioned comfort food, though. This should do it. Weltlich fucked around with this message at 20:43 on Oct 24, 2019 |
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Oct 24, 2019 20:41
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Weltlich posted:
 1 teaspoon (5g) superfine sugar, toasted sugar, or 1 sugar cube 2 to 3 dashes bitters (Angostura is traditional and works well; Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are better) 2 ounces (60ml) bourbon or rye whiskey Orange and/or cocktail cherry, such as Luxardo to garnish (optional) Combine whiskey, bitters, and sugar in a mixing glass. Add several large ice cubes and stir rapidly with a bar spoon to chill. Strain into a rocks glass with fresh ice. Garnish, if you like, with a slice of orange and/or a cherry
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Oct 24, 2019 21:28
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Casu Marzu posted:
Yussssss.
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Oct 24, 2019 22:30
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it's tyool 2019, you can use simple syrup for convenience
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Oct 24, 2019 23:14
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BrianBoitano posted:it's tyool 2019, you can use simple syrup for convenience
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Oct 24, 2019 23:50
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SubG posted:Muddling the bitters with the sugar is how I measure the bitters. But I also think that most people make an old fashioned (or a Sazerac) with too little bitters. 
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Oct 25, 2019 00:00
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I bought one of those stupid expensive Zojirushi things on Amazon when I was drunk and it showed up today are there any pro tips for one of these things? I'm currently doing jasmine rice with their recommended amount of water and "white rice - hard" mode because I'm gonna make fried rice with it and it seems like hard might be better than regular or soft and I wanted to try umami but figured I'll save that mode for later. Can I use this thing like an instant pot since it can do high pressure?
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Oct 25, 2019 02:39
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Favorite chicken and dumplings recipes? Mostly just the dumplings really. I usually just basically make biscuit dough (Self rising flour, shortening, buttermilk) and work it some to make them a little tough and then roll real thin and cut, and they're fine and I like them but they don't quite have the bite or tooth I think I want. Should I just make pasta basically?
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Oct 25, 2019 03:39
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Weltlich posted:I'm guessing you want something on the creamier side then. Here's a super simple version Did like 2 potatoes, 100ml milk, about a 1/3rd to 1/2 stick of butter, which is probably a lot but the recipe I was using as a kick-off point said like 2 sticks for 4 potatoes or something? Only quartered the potatoes, just submerged with cold salty water brought to a boil, then another 20? Drained and sat aside to get the milk and butter (and some garlic powder) warmed/melted in the pan, added potatoes back and just kinda mashed and stirred a bit, hit with some salt and pepper. Came out pretty dang tasty (all that butter probably did it) certainly not perfectly smooth, but good enough.
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Oct 25, 2019 04:49
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bird with big dick posted:I bought one of those stupid expensive Zojirushi things on Amazon when I was drunk and it showed up today are there any pro tips for one of these things? I'm currently doing jasmine rice with their recommended amount of water and "white rice - hard" mode because I'm gonna make fried rice with it and it seems like hard might be better than regular or soft and I wanted to try umami but figured I'll save that mode for later. Depends, which zojirushi?
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Oct 25, 2019 07:42
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NP-NVC18
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Oct 25, 2019 16:14
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bird with big dick posted:NP-NVC18 I've got the same cooker. Hello fellow drunk Amazon browser. The pressure feature is pretty much limited to cooking rice and other grains a little bit more quickly than it would otherwise. The automatic blowoff is something ridiculously low like 2-3psi, where a real pressure cooker is up around 15psi. e: On the upside, the GABA brown, sushi, and Umami settings make some of the most excellent rice you've ever had. Totally Reasonable fucked around with this message at 19:32 on Oct 25, 2019 |
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Oct 25, 2019 19:30
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