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Is this what it felt like to be on the outside of my broken-can-opener posting? (For the record, the new EZ DUZ IT opener and the large japanese ganji kankiri opener are working and holding up great.) Rotten Cookies fucked around with this message at 15:15 on Apr 1, 2020 |
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Apr 1, 2020 15:10
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I am familiar with the EZDUZIT but would like to see a pic of this japanese opener you boast of
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Apr 1, 2020 15:56
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Skyarb posted:Is there any real difference between all the different "series" of microplanes? This got lost in cheese chat but can someone answer this before I drop way too much money on a bunch of microplanes?
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Apr 1, 2020 16:52
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You’re going to appreciate the metal ones when you are in an emergency and have to shred frozen cheese
Steve Yun fucked around with this message at 17:04 on Apr 1, 2020 |
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Apr 1, 2020 17:01
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Skyarb posted:This got lost in cheese chat but can someone answer this before I drop way too much money on a bunch of microplanes? I'm pretty sure the blades are the same across all of the lines - you'll pay more for models with a metal handle. I had a plastic handle crack on one years and years ago so I mistrust them
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Apr 1, 2020 17:02
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The plastic ones have too much give when grating hard cheeses. Feel like they're gonna snap off.
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Apr 1, 2020 17:03
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Paul MaudDib posted:I'm feeling the need for a pressure cooker. Are all-in-ones like the Instant Pot or Ninja Foodi any good? The Foodi is particularly attractive since it's an air fryer too, if it works well I could send my current air fryer up to the family cabin and use that at home. But it seems a bit too good to be true. Should I just pony up for a real pressure cooker, and if so how big? Agreed with the poster who said to check in the pressure cooker thread but I have the eighty dollar six quart instant pot (I think?) and would highly recommend it. I think the zeal from true believers undercuts the fact that it’s a really handy hands-off device. I’m working from home and decided yesterday that I wanted chickpeas. I finished a phone call, put in a couple cups of dried chickpeas and water and set it to cook for 52 minutes and went back to work. Let them natural release for ten minutes and then could just plan in the evening what I wanted to use them for. Not to mention beans, stock, etc. I’ll let others speak up if the other two extra features are worth it. Doesn’t look like it.
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Apr 1, 2020 17:04
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OH neat microplane officially sells it on amazon! https://www.amazon.com/Microplane-3...85706878&sr=8-3
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Apr 1, 2020 17:19
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Steve Yun posted:You’re going to appreciate the metal ones when you are in an emergency and have to shred frozen cheese 
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Apr 1, 2020 17:24
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My girlfriend has a nInja Foodi and really likes it. It's bulky as hell though. Air fryers are of limited usefulness, but they do a good job at a handful of things imo. They make good wings (better than oven roasting, not as good as deep frying, of course), and are at their best heating frozen garbage foods like cheese sticks and french fries. But she likes them for some veggies (like cauliflower and sweet potatoes), and we've also used them for little homemade egg rolls and jalapeno poppers.
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Apr 1, 2020 17:25
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kittenmittons posted:gently caress insurance, and doctor visits Nice meltdown
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Apr 1, 2020 17:38
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(They’re going to get melted into macaroni, it’s fine)
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Apr 1, 2020 17:43
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bartlebee posted:Agreed with the poster who said to check in the pressure cooker thread but I have the eighty dollar six quart instant pot (I think?) and would highly recommend it. I think the zeal from true believers undercuts the fact that it’s a really handy hands-off device. I’m working from home and decided yesterday that I wanted chickpeas. I finished a phone call, put in a couple cups of dried chickpeas and water and set it to cook for 52 minutes and went back to work. Let them natural release for ten minutes and then could just plan in the evening what I wanted to use them for. Not to mention beans, stock, etc. I’ll let others speak up if the other two extra features are worth it. Doesn’t look like it. Yes, I have the 8q, and for beans, stock, pulled pork it is well worth it. I don't use it as much as I should, but I haven't been disappointed in it, just need to get more recipes to use in it that I know work.
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Apr 1, 2020 17:46
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Steve Yun posted:(They’re going to get melted into macaroni, it’s fine) I always freeze my Mizithra cheese for Mizithra and brown butter spaghetti. Hard cheeses freeze really well if you plan on microplaning it into a sauce TBH.
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Apr 1, 2020 17:57
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Welp I ordered a fine and coarse metal microplane. gently caress you thread. Can't wait to get angry about grating cheese too!
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Apr 1, 2020 18:01
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I use mine for grating frozen ginger. Works great. As an aside, not peeling ginger is the best thing ever.
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Apr 1, 2020 18:04
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bartlebee posted:it’s a really handy hands-off device yeah i think a lot of people who get electric pressure cookers have never used a manual stovetop one before, but the hands-off part is soooo nice. you can't just turn your stovetop pressure cooker on and ignore it, nor can you just leave the house with your burner on indefinitely, but with electric ones you can basically set it, neglect it, and not have any worries.
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Apr 1, 2020 18:18
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Flash Gordon Ramsay posted:I use mine for grating frozen ginger. Works great. As an aside, not peeling ginger is the best thing ever. I don't find ginger that bad to peel when you use a spoon. I do want a corse micro plane though.
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Apr 1, 2020 18:19
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Cheese pantry for long term storage of cheeses that will get melted or shredded: Surprise! Second cheese pantry for eating cheeses:  Always double cheese pantry
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Apr 1, 2020 18:45
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Where can I learn about cheese storage? We had to toss some great stuff last month (Stilton, etc) because I ordered a giant gift set and we couldn’t get through it all.
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Apr 1, 2020 18:56
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In general I just buy enough cheese that I’m able to eat in 1-2 weeks I will make exceptions if the cheese has a “best by” date that’s longer than 2 weeks
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Apr 1, 2020 19:33
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Goons With Spoons › The Something Offal
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Apr 1, 2020 19:36
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Steve Yun posted:In general I just buy enough cheese that I’m able to eat in 1-2 weeks You’re going to eat all that cheese in two weeks? We are in the presence of greatness.
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Apr 1, 2020 20:34
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SpannerX posted:I don't find ginger that bad to peel when you use a spoon. I do want a corse micro plane though.
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Apr 1, 2020 20:45
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What I mean is I've tried cheesecloth (which doesn't seem to do much), cellophane, etc. Other than vacuum sealing and freezing (and does that only really work with hard cheeses?) is there anything that will extend the life of my cheese? I like buying in bulk.
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Apr 1, 2020 20:48
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What's the zojirushi to get if I'm good with a small one?
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Apr 1, 2020 20:51
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Subjunctive posted:You’re going to eat all that cheese in two weeks? We are in the presence of greatness. Nah these were in a party pack that said it was good through May.
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Apr 1, 2020 20:53
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Flash Gordon Ramsay posted:I use mine for grating frozen ginger. Works great. As an aside, not peeling ginger is the best thing ever. wait does ginger grate easier when it's frozen? i've never heard of this but it sounds like a great idea
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Apr 1, 2020 21:04
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eke out posted:wait does ginger grate easier when it's frozen? i've never heard of this but it sounds like a great idea Yeah a microplane will chew through it and make it fine enough it just gets lost in your sauce or whatever. Plus freezing ginger is a great way to keep it around as the flavor stays intact just fine. If you thaw the frozen ginger it will be really soft, but I always microplane or use a mandoline and a super thin setting while still frozen.
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Apr 1, 2020 21:09
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Flash Gordon Ramsay posted:What's the zojirushi to get if I'm good with a small one? rice cooker?
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Apr 1, 2020 21:34
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Flash Gordon Ramsay posted:Yeah a microplane will chew through it and make it fine enough it just gets lost in your sauce or whatever. Plus freezing ginger is a great way to keep it around as the flavor stays intact just fine. If you thaw the frozen ginger it will be really soft, but I always microplane or use a mandoline and a super thin setting while still frozen. Ginger passed through a fine microplane is about one step removed from ginger purée. Flash Gordon Ramsay posted:What's the zojirushi to get if I'm good with a small one? Edit: checking my amazon purchase history, where I said several years ago I should've said over a decade ago. The model I have isn't made anymore, but it's one of the fuzzy logic, induction cookers. SubG fucked around with this message at 21:44 on Apr 1, 2020 |
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Apr 1, 2020 21:36
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Flash Gordon Ramsay posted:Yeah a microplane will chew through it and make it fine enough it just gets lost in your sauce or whatever. Plus freezing ginger is a great way to keep it around as the flavor stays intact just fine. If you thaw the frozen ginger it will be really soft, but I always microplane or use a mandoline and a super thin setting while still frozen. yeah i'm def gonna start doing this, i end up wasting too much ginger when i leave it out
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Apr 1, 2020 21:43
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kittenmittons posted:You have literally said nothing while trying to say everything. Please shut the gently caress up. You're already on a day from Gigi, but this is your notice. Settle the gently caress down. I get it, it's a stressful as hell time right now, but don't go aggro on other posters to vent. We're all a little on edge.
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Apr 2, 2020 05:29
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If you had a microplane you could be on a lot of little edges. And eventually, your knuckles will be anyway. Microplanes own, but they are second only to mandolines in terms of bloodthirsty kitchen tools.
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Apr 2, 2020 06:40
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And how. I use them for zesting citrus, and the wonder of microplaning your knuckles and immediately grinding lemon oil into them has to be experienced to be known. 
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Apr 2, 2020 07:01
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Salty cheese is also a pretty fun experience
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Apr 2, 2020 07:29
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i like nice words
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SubG posted:Keep in mind that if you prep your ginger this way you usually have to use less, or using the same amount you'll get more ginger flavour. Does this one look like it's the right kind? I ordered so I hope so. Just want to make sure I didn't get the wrong thing. https://smile.amazon.com/gp/product/B00IR8H2ZI/
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Apr 3, 2020 17:36
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Flash Gordon Ramsay posted:Does this one look like it's the right kind? I ordered so I hope so. Just want to make sure I didn't get the wrong thing. Yeah, you’ll be fine. Basically any Zoji besides the “conventional” one switch rice cooker is more than enough.
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Apr 3, 2020 20:20
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Flash Gordon Ramsay posted:Does this one look like it's the right kind? I ordered so I hope so. Just want to make sure I didn't get the wrong thing. And as .Z. says I wouldn't exactly be sweating bullets over getting any Zojirushi rice cooker, I don't think I've ever heard anyone talk about a specific model that's a lemon or anything like that. And I think all of their models except the cheapest entry-level ones have the fuzzy logic/keep warm microcontrollers. So (afaik) the only decision you're making when you're looking at the more expensive models (not counting size, and not counting their multipurpose cookers) is whether or not you're going to get induction. And even independent of the induction part itself, the induction models get a couple of other features that I like from a maintenance standpoint, like a removable power cord. I assume you don't need any advice in about using it in general--the thing's pretty much the definition of a fire and forget kitchen appliance--and I assume you don't need to be told to keep metal utensils away from the nonstick cooking vessel. The thing I'd throw out there is that you can remove the inner lid (it's a metal circle with a rubber gasket that sits on top of the cooking vessel when the cooker is closed), which lets you dry out any condensation that gets trapped above it (between the inner and outer lid). Also, you'll notice that the steam vent is in a large plastic doohicky that's inset into the top of the lid. That pops out (it's just friction fit into a rubber o-ring thing). It's a clamshell-type thing that snaps open and closed and the inside absolutely fuckin' loves to accumulate condensation during cooking. Reason I mention it is that depending on your climate you might want to open it up to dry things out (it literally takes seconds). And you wouldn't know about this poo poo unless you read the manual and who the gently caress reads the manual for a rice cooker?
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Apr 3, 2020 20:46
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Appreciate it. Yeah, I find myself cooking 1 1/2 (American) cups of rice probably 4 or 5 nights a week. So this is plenty of capacity, and its also a small enough footprint that I'm willing to dedicate permanent counter space to it. I was on the fence about induction but I tend to have buyer's remorse if I don't overspend on something so I went with that. And I'll use the hell out of this.
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Apr 3, 2020 20:52
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