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Squashy Nipples posted:No, that's my job. I've asked some really dumb poo poo over the years. Thanks. I was considering setting the cooked sausage aside for an omelet in the morning. No Miso paste but I forgot I have Worcestershire and some, admittedly old, celery that will find a purpose in it's dying days in the stew. Cheers.
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Nov 8, 2019 13:44
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Squashy Nipples posted:No, you wouldn't be, because 97% of them are hardcore Trumpers and/or religious assholes, like Home Depot or Chik FIl A.  Don't tell me what I would or would not be fine with.
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Nov 8, 2019 15:15
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Could someone explain the popularity of deep fried spring rolls to me? I’m touring Vietnam atm and I’ve eaten a bunch but I can’t help but feel they’re wasted on me. Also hit me up with unusual food recommendations, I’ve had horse soup and snail pie, both of which were dope.
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Nov 8, 2019 15:34
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amenbrotep posted:Could someone explain the popularity of deep fried spring rolls to me? I’m touring Vietnam atm and I’ve eaten a bunch but I can’t help but feel they’re wasted on me. Also hit me up with unusual food recommendations, I’ve had horse soup and snail pie, both of which were dope. They have a pleasant texture and are an efficient vehicle for eating sauces because of a high surface area to volume ratio.
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Nov 8, 2019 15:59
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They're crunchy and filled with tasty things and are a great addition to a bowl of bún. They're also a great vehicle for nước chấm when wrapped in lettuce and herbs.
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Nov 8, 2019 16:18
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I'm looking at trying to cure bacon again. I'd like to use this recipe: http://ruhlman.com/2016/04/11/bacon-time/ Costco sells pork belly that's already cut like bacon slices. Can I use that for this? Most of the recipes seem to imply that you should be using a solid piece.
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Nov 8, 2019 21:27
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you definitely want to buy the whole belly
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Nov 8, 2019 21:34
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You'd have a lot of trouble smoking thin sliced pork belly into a satisfactory product
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Nov 9, 2019 09:39
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I've got some celery that's started to go limp and bendy. It's okay to use in soup, right?
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Nov 10, 2019 13:50
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Yes
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Nov 10, 2019 14:13
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me your dad posted:I've got some celery that's started to go limp and bendy. It's okay to use in soup, right? Cut off both ends, and soak it in water (in the fridge) for a couple of hours. It will wake right the hell back up.
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Nov 10, 2019 15:35
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dino. posted:Cut off both ends, and soak it in water (in the fridge) for a couple of hours. It will wake right the hell back up. Sorcery!
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Nov 10, 2019 17:45
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Costco has big packages of beautiful golden chanterelles, what can i do with them? I was thinking mushroom soup with a bunch of other kinds of mushrooms? Sauteed in goat butter and served over risotto? What else?
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Nov 10, 2019 18:41
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number 1 snake fan posted:Costco has big packages of beautiful golden chanterelles, what can i do with them? I was thinking mushroom soup with a bunch of other kinds of mushrooms? Sauteed in goat butter and served over risotto? What else? I've had em in a really great simple udon soup with a black tea dashi. Also lightly dusted with starch, deep fried, and served with black garlic vinaigrette.
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Nov 10, 2019 19:27
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Casu Marzu posted:I've had em in a really great simple udon soup with a black tea dashi. Also lightly dusted with starch, deep fried, and served with black garlic vinaigrette. Oh yeah, i forgot to mention that i can't have soy, wheat or eggs
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Nov 10, 2019 19:30
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number 1 snake fan posted:Costco has big packages of beautiful golden chanterelles, what can i do with them? I was thinking mushroom soup with a bunch of other kinds of mushrooms? Sauteed in goat butter and served over risotto? What else? Use them ASAP cause those chants lose their flavor quickly
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Nov 10, 2019 19:38
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I impulse acquired a kabocha from the organic grocery today. I'm thinking of just tossing it in the instant pot to make it into a soup like I would a butternut squash. For soups with cream in them do you want to set aside some to freeze before adding the cream?
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Nov 10, 2019 22:41
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dino. posted:Cut off both ends, and soak it in water (in the fridge) for a couple of hours. It will wake right the hell back up. That's cool - thanks for the tip 
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Nov 10, 2019 23:00
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me your dad posted:That's cool - thanks for the tip Apart from that, old veggies are great for stock, soups, sauces, gravies, etc.
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Nov 10, 2019 23:06
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What, if any, are the good food & cooking magazines? I just got a library card again and there are a bunch I can borrow digitally ( food network, saveur, BBC Good Food, Cook's illustrated, and Bin Appetit to list a few available).
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Nov 11, 2019 03:17
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number 1 snake fan posted:Costco has big packages of beautiful golden chanterelles, what can i do with them? I was thinking mushroom soup with a bunch of other kinds of mushrooms? Sauteed in goat butter and served over risotto? What else? They're a delicious side to a steak. Simply saute in butter, salt, pepper, done.
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Nov 11, 2019 04:17
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captkirk posted:I impulse acquired a kabocha from the organic grocery today. I'm thinking of just tossing it in the instant pot to make it into a soup like I would a butternut squash. For soups with cream in them do you want to set aside some to freeze before adding the cream? I'd just put it in the freezer after the cream. Worst case scenario you'd have to blend it some more, but I bet it will be fine.
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Nov 11, 2019 04:42
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Mr_Roke posted:What, if any, are the good food & cooking magazines? I just got a library card again and there are a bunch I can borrow digitally ( food network, saveur, BBC Good Food, Cook's illustrated, and Bin Appetit to list a few available).
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Nov 11, 2019 05:12
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i have a sudden burning desire to make egg tarts does anyone know a good recipe? e; friend insisted i ask for flaky crust, not shortbread recipes DisDisDis fucked around with this message at 07:57 on Nov 11, 2019 |
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Nov 11, 2019 07:11
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Mr_Roke posted:What, if any, are the good food & cooking magazines? I just got a library card again and there are a bunch I can borrow digitally ( food network, saveur, BBC Good Food, Cook's illustrated, and Bin Appetit to list a few available). Saveur and Bon Appetit are both worth leafing through imo. I skip a bunch of the features and I probably only want to make a couple things per issue. If you're in the US, BBC Good Food is probably going to be more annoying due to conversions and sourcing hassles.
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Nov 11, 2019 07:23
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i like nice words
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DisDisDis posted:i have a sudden burning desire to make egg tarts does anyone know a good recipe? Like portuguese pastel de nata? I think those are the ones with the flaky crust. I'd like a recipe recommend too
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Nov 11, 2019 09:46
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Anne Whateley posted:Cook's Illustrated and Cook's Country (both ATK) are good and reliable. Not the most cutting-edge and I'm not vouching for their authenticity on world cuisine, but I usually want to make several things per issue, and the tips are good. Thanks a lot, I'll check those out. I'm Canadian and actually prefer recipes in metri so the only annoying part about the BBC one will be converting Celsius to Fahrenheit for my oven, but I accidentally bought the UK version of Nigel Slater's vegetable book years ago so I'm used to that.
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Nov 11, 2019 18:22
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Anne Whateley posted:If you're in the US, BBC Good Food is probably going to be more annoying due to conversions and sourcing hassles. Why? I don't understand this logic, like converting from idiot to metric is a pain because what the gently caress ridiculous kind of measurement is a cup, but surely any half competent home cook posting itf has an electric scale in which case you just... use it? I remember reading some recipes from an American blog where the author bemoaned their system, but then went on to use it anyway. Why not be the change you want to see in the world? Also, even calling it imperial seems weird. Fl oz and lb are actually measurable and I would be happier if recipes actually used them but everything just talks about cups, for both liquid and solid measurements. Ridiculous, especially for baking. Then the comments are full of people who hosed the recipe up. No poo poo
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Nov 11, 2019 19:04
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You do realize cup is a standardized measurement, right? It's just not metric. 236.5 ml is one cup. It should only be used for liquids though, weight for solids that are compressible/irregular shapes.
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Nov 11, 2019 19:10
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Grand Fromage posted:You do realize cup is a standardized measurement, right? It's just not metric. 236.5 ml is one cup. If i'm in a hurry I'll usually just measure out volume on things like granulated sugar or salt. Stuff like flour, though, will never actually be right if you use cups.
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Nov 11, 2019 19:12
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Doesn't the UK use gas dial numbers for the oven? Not that it's an insurmountable confusion, just another reason people tend to stick to recipe sources that are comfortable. OP also mentioned sourcing, which is fair. Then there are competing terms. Coriander means cilantro (the herb) in the UK and the seed in the US. I like the sound of the words aubergine and courgette, but someone who hasn't ever learned those terms will think "well, I can't do that here, skip!"
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Nov 11, 2019 19:23
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I said conversion and sourcing are annoying, not unthinkable. UK cups and US cups are different volumes, btw, just to gently caress with you.
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Nov 11, 2019 19:30
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BrianBoitano posted:Doesn't the UK use gas dial numbers for the oven? What's a gas dial number? Is it just dots instead of a temperature?
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Nov 11, 2019 19:31
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I've heard instead of temp setting on ovens they used to have just a dial from 1-10 Probably an issue with older ovens more than newer, similarly newer recipes probably list degrees https://en.m.wikibooks.org/wiki/Cookbook:Oven_Temperatures
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Nov 11, 2019 19:35
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Yeah uk recipes would say the temp in c or 'gas mark ~'but I've never as a 30 year old seen an oven in the wild marked that way and few recipes refer to it anymore
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Nov 11, 2019 19:39
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It's not like we don't have our own bastardised hodgepodge of imperial and metric - drinking and buying beer and milk by pints, everything else in ml, measuring height of people in feet and inches, weighing people in lb and stone but food in g, driving in miles but talking about distance in metres and km But cooking just seems to be one place objectively much much better done in metric. I'm just voicing a bugbear I've had ever since I read that blog recipe where the author complained about their country not using metric then went on to use cups for everything
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Nov 11, 2019 19:44
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BrianBoitano posted:I've heard instead of temp setting on ovens they used to have just a dial from 1-10 Weird. I like when Brits complain about US measurements since as far as I can tell the UK claims to use metric but does not actually do so. Everything I ever see from there is talking about miles per hour and feet and stones and poo poo. At least the US doesn't pretend. Plus for some reason they take it like some sort of personal attack, which is hilarious. Butterfly Valley posted:But cooking just seems to be one place objectively much much better done in metric. I'm just voicing a bugbear I've had ever since I read that blog recipe where the author complained about their country not using metric then went on to use cups for everything They're writing for Americans so using American units. I agree the US should use metric, but nobody gives a poo poo about my opinion. So either I can be That Guy and insist on using metric to people who don't know what I'm talking about, or I can conform. It's a thing I've had to deal with since returning from an adult life lived in metric countries. I decided to just go with it when talking to people, but my brain is still metric and ready for when I leave again.
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Nov 11, 2019 19:46
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It's less personal attack and more, isn't it just the norm for most of the world that when you look up recipes online that you might have to do some conversion/understanding to figure out the different terminology? Lots of recipes I see now have an automatic conversion for imperial and metric, which I appreciate. Or the blogger actually lists both when they finally get to the ingredients list
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Nov 11, 2019 19:52
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It's not that hard to deal with metric units for liquids, and everything else is usually by weight everywhere except the US so as long as you have a food scale that can display grams you're all set.
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Nov 11, 2019 19:53
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Converting is no big deal, google does it for you. And I was being more general about the attack, not only recipes. A lot of the UK people I met abroad have a serious stick up their rear end about Americans not using metric (though we do, as far as I can tell it's very similar how we both use both systems--liters are a common enough unit in the US, for example, and all packaging is in both US and metric units) and take it personally, which used to annoy me until I realized how funny it is for them to care so much about something that doesn't affect them at all.
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Nov 11, 2019 19:58
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