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Hawkperson posted:In going back to look at it I learned that you have 49 pages worth of posts itt, holy poo poo. All of pure quality, no doubt. (49 pages?! My god. I need to re-examine my life). I’ve just checked. Yes, 49 pages. But since 2012!
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May 3, 2020 11:36
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Ahaha ahah reconsider your life decisions. I made chicken stock from the saffron rice pilaf I made last night. Saffron is awesome.
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May 3, 2020 19:13
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bloody ghost titty posted:Ahaha ahah reconsider your life decisions. It is. My son loves rice pudding (as do i) and I made one on Friday with cinnamon, saffron and lemon zest. I’ve just had some leftovers (along with a portion of the behemoth lasagna (another child’s favourite) I just made).
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May 3, 2020 19:57
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therattle posted:It is. My son loves rice pudding (as do i) and I made one on Friday with cinnamon, saffron and lemon zest. I’ve just had some leftovers (along with a portion of the behemoth lasagna (another child’s favourite) I just made). I’m reading Black Sea: Dispatches and Recipes right now and in her travel to the saffron capital of Turkey, she mentions that’s about the major use for it among the locals. I lived in Spain for a summer so I can tell you to chuck a few threads at your rice and have your life changed.
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May 3, 2020 20:38
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bloody ghost titty posted:I’m reading Black Sea: Dispatches and Recipes right now and in her travel to the saffron capital of Turkey, she mentions that’s about the major use for it among the locals. Yep, that flavour combo in the rice pudding is based on a Spanish version, which I am sure is Moorish is origin.
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May 3, 2020 23:00
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Got a great reminder of the limitations of raw cast iron after trying to do a vinegar braise in my dutch oven. For future reference, what braising liquids can I use on raw cast iron? I've had one successful one with a mix of saltwater and beer and I'd like to know what my other options are.
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May 4, 2020 02:19
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Good point keep talkin posted:Got a great reminder of the limitations of raw cast iron after trying to do a vinegar braise in my dutch oven. For future reference, what braising liquids can I use on raw cast iron? I've had one successful one with a mix of saltwater and beer and I'd like to know what my other options are. I've never tried so this is a guess but i'm guessing don't do anything below a pH of 4?
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May 4, 2020 02:25
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therattle posted:Yep, that flavour combo in the rice pudding is based on a Spanish version, which I am sure is Moorish is origin. And the Sephardim migrated to Istanbul when the Spanish Inquisition forced them out of formerly Moorish lands! I can (do) spend all day reading about human migration through the lens of food.
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May 4, 2020 02:25
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Brawnfire posted:Wait, sweet woodruff syrup? It's awesome, I highly recommend. It grows in our backyard and my SO made a litre of syrup from it last year. Suepr good. bloody ghost titty posted:Ahaha ahah reconsider your life decisions. I made some saffron ice cream a while back. It was nice.
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May 4, 2020 02:39
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mediaphage posted:I've never tried so this is a guess but i'm guessing don't do anything below a pH of 4? Yeah figured that. More looking for suggestions since it seems like a lot of popular braising liquids are acidic. Anything good besides water or stock?
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May 4, 2020 03:09
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Good point keep talkin posted:Yeah figured that. More looking for suggestions since it seems like a lot of popular braising liquids are acidic. Anything good besides water or stock? Kombu/stuff made with other seaweeds. But really you can make a "stock" or "tea" out of anything. Take some water, add a bunch of poo poo to it, you got a braise, baby. I mean I think it's easier to say don't use acids than anything else. Tbh lately I've been doing a dry braise by letting stuff soak in its own expressed liquids and it works really well in some low and slow oven cases. I guess that is theoretically a stock. Beer is often pretty low pH, but not all of them. If something is on the border, you can also add a pinch of baking soda to bring it back up.
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May 4, 2020 03:17
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Good point keep talkin posted:Got a great reminder of the limitations of raw cast iron after trying to do a vinegar braise in my dutch oven. This reminds me, my wife's third trimester pamphlet (  ) says iron is very important to your diet right now so you can just cook some tomatoes in cast iron. I know it works but at what cost??
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May 4, 2020 11:34
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BrianBoitano posted:This reminds me, my wife's third trimester pamphlet ( Just get a little iron fish for your rice pot if you're worried about your skillet.
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May 4, 2020 13:30
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We're going the prenatal vitamin route and happy with it. Just seems so imprecise dosage-wise for a hospital pamphlet!
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May 4, 2020 13:54
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There were about 49 posts in the first page of my 49 pages of posts. That works out to around 2,400 posts. Over roughly 8 years it’s 300 p.a., or 25/month. Less than one a day! That’s not so bad.
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May 4, 2020 22:47
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therattle posted:It is. My son loves rice pudding (as do i) and I made one on Friday with cinnamon, saffron and lemon zest. I’ve just had some leftovers (along with a portion of the behemoth lasagna (another child’s favourite) I just made). gently caress yeah rice pudding
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May 4, 2020 23:45
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I got about 20 gallons of milk from a local dairy and started making a poo poo ton of cheese! Yesterday a basic fresh rennet cheese and ricotta. Today a spicy fresh cheese (with hot pepper flakes mixed in) and more ricotta. 5 gallon batches are much better to work with its than 1 gallon ones.
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May 5, 2020 01:47
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Errant Gin Monks posted:I got about 20 gallons of milk from a local dairy and started making a poo poo ton of cheese! Yesterday a basic fresh rennet cheese and ricotta. Today a spicy fresh cheese (with hot pepper flakes mixed in) and more ricotta. 5 gallon batches are much better to work with its than 1 gallon ones. That's awesome. Make some mozza and then more ricotta from the whey! And possibly even gjetost if there's anything at all left.....
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May 5, 2020 02:12
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I didn’t know bad tasting American cheese existed until now
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May 5, 2020 06:42
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Errant Gin Monks posted:I got about 20 gallons of milk from a local dairy and started making a poo poo ton of cheese! Yesterday a basic fresh rennet cheese and ricotta. Today a spicy fresh cheese (with hot pepper flakes mixed in) and more ricotta. 5 gallon batches are much better to work with its than 1 gallon ones. Awesome. You’re going to have a lot of cheese! Only cheese I’ve ever made is paneer. Blessed are the cheese makers.
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May 5, 2020 10:42
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Steve Yun posted:I didn’t know bad tasting American cheese existed until now in part because that's not even cheese. it's imitation cheese.
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May 5, 2020 13:02
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mediaphage posted:(Not op, but) So if by ginger beer you mean the mostly non-alcoholic kind, I always used to make one before I built the carbonation rig. Finally got round to trying this. Fresh batch a’brewing.
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May 5, 2020 13:18
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Steve Yun posted:I didn’t know bad tasting American cheese existed until now I always thought american cheese sucked because of these until I found the kind they have in the deli. Now that can be good cheese depending on the application. Kraft singles are fine for grilled cheese though. What you're holding doesn't even melt, WTF.
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May 5, 2020 13:23
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Croatoan posted:I always thought american cheese sucked because of these until I found the kind they have in the deli. Now that can be good cheese depending on the application. Kraft singles are fine for grilled cheese though. What you're holding doesn't even melt, WTF. it might, some of these are like 90% soybean oil, lol. i just noticed there's a second pack in the background. therattle posted:Finally got round to trying this. Fresh batch a’brewing. can't wait to hear how it turns out. i want to add cayenne to my next batch.
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May 5, 2020 13:36
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mediaphage posted:it might, some of these are like 90% soybean oil, lol. i just noticed there's a second pack in the background. Me too! I did two bottles. I tried one slightly sweeter, and added some pepper to the other. Added lemon juice pulp but not zest as the lemon was zested already. And more ginger than a thumbnail because I like it punchy. I thought that lime juice and zest would be great too.
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May 5, 2020 15:02
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therattle posted:It is. My son loves rice pudding (as do i) and I made one on Friday with cinnamon, saffron and lemon zest. Oh I'll try saffron next time. Coconut and lemon is my staple, with just a dash of cinnamon to help it thicken up. I'm hooked on eating it with a spoonful of marmalade on top.
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May 5, 2020 15:42
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sweat poteto posted:Oh I'll try saffron next time. Coconut and lemon is my staple, with just a dash of cinnamon to help it thicken up. I'm hooked on eating it with a spoonful of marmalade on top. I sometimes go a coconut milk one (in the oven) with Indian spices like cinnamon, cloves, nutmeg, star anise, ginger and cardamom.
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May 5, 2020 17:16
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therattle posted:Me too! I did two bottles. I tried one slightly sweeter, and added some pepper to the other. Added lemon juice pulp but not zest as the lemon was zested already. And more ginger than a thumbnail because I like it punchy. I thought that lime juice and zest would be great too. I think I said a thumb's worth, but yeah, it's hard to go wrong with more ginger. I think turmeric would be a good addition, too, maybe. And think of the colour!
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May 6, 2020 00:32
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While making a soup last night with fresh cardamon in it, I came to the conclusion that cardamon is my favourite spice by far. The smell of it as you break open the pods then grind the seeds and the flavour it brings to food is just delightful.
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May 6, 2020 02:15
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Helith posted:While making a soup last night with fresh cardamon in it, I came to the conclusion that cardamon is my favourite spice by far. The smell of it as you break open the pods then grind the seeds and the flavour it brings to food is just delightful. Try it in tea, yo. I make jugs of cardamom iced tea all the time with the Sadaf tea bags.
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May 6, 2020 02:51
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Helith posted:While making a soup last night with fresh cardamon in it, I came to the conclusion that cardamon is my favourite spice by far. The smell of it as you break open the pods then grind the seeds and the flavour it brings to food is just delightful. I've been adding cardamon to my coffee when I grind it and it adds a really nice flavor.
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May 6, 2020 03:32
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Lessons from the pandemic: duckbucky does not freeze well. The rice cakes turn grainy and mushy on reheating
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May 6, 2020 04:12
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Carillon posted:I've been adding cardamon to my coffee when I grind it and it adds a really nice flavor. I do that sometimes too, it's great. Anyone ever tried cooking or fermenting the leaves on the outside of a cauliflower? I had an especially nice head of it and decided to shred up the greens and turn them into sauerkraut. It's a brassica, it should work.
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May 6, 2020 05:39
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bartolimu posted:I do that sometimes too, it's great. They're fibrous, so will take extra time to get soft. But yes, your instinct is correct.
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May 6, 2020 05:58
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mediaphage posted:I think I said a thumb's worth, but yeah, it's hard to go wrong with more ginger. I think turmeric would be a good addition, too, maybe. And think of the colour! I meant thumb, yes. quote="bartolimu" post="504645480"] I do that sometimes too, it's great. Anyone ever tried cooking or fermenting the leaves on the outside of a cauliflower? I had an especially nice head of it and decided to shred up the greens and turn them into sauerkraut. It's a brassica, it should work. [/quote] I often roast the leaves when roasting the head. They are definitely edible. My WIFE loves cardamom so I’ve gotten into it too. It’s very good. There’s an artisan chocolatier here in London (Rococo) that does a sensational dark cardamom chocolate. therattle fucked around with this message at 07:50 on May 6, 2020 |
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May 6, 2020 07:48
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bartolimu posted:I do that sometimes too, it's great. We go through 12 heads of cauliflower per day at the restaurant, and we turn all of the leaves into kimchi, with the occasional batch of kraut. It’s fantastic stuff. Like Wiggles says, it takes a little longer to break down, but that’s fine because it goes through an intensely funky cauliflower flavor stage. Like, more than a little unpleasant. You’re going to smell it and think you’ve made a mistake and should toss it. Hold on, it completely mellows out and gets great.
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May 6, 2020 12:38
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I add it after pouring, but sometimes I grate a little fresh nutmeg on top of my coffee.
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May 6, 2020 14:00
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Doom Rooster posted:We go through 12 heads of cauliflower per day at the restaurant, and we turn all of the leaves into kimchi, with the occasional batch of kraut. It’s fantastic stuff. Just for reference, about how many days of fermenting until the stuff mellows out? Might try that sometime.
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May 6, 2020 14:16
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That Works posted:Just for reference, about how many days of fermenting until the stuff mellows out? Might try that sometime. We run ours hot above our dehydrator, so it’s about 90f and by the 4th day it’s ready. At home, fermenting around 75, I’d guess 10 days? It’ll be pretty obvious. It will smell unpleasantly vegetal. Like the strongest batch of collard greens ever. It goes away almost completely and smells like normal kimchi/kraut when it’s done. You’ll know.
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May 6, 2020 14:24
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Thanks for the cauliflower input, folks. The leaves are happily sitting on the counter in brine, bubbles just starting to form. I'll leave it for at least a week before tasting. As for the head of cauliflower, I tried a new technique sort of based on something my mother read in a Bon Appetite or something. Apparently it's a Hmong restaurant's way of doing green beans, but I figured it was a good idea for almost any veg and I was right: Large skillet over medium-high heat with a few tablespoons of oil in it, probably 2-3mm coating the bottom. Get it hot, then press the veg (cut 1-2cm thick, this ain't rocket surgery) down into the pan in a single layer. Leave it undisturbed for at least 3 minutes, more like 5 with the cauliflower. Flip and repeat with the other side. Dredge in crispy-fried shallots and just enough oyster sauce to coat. The cauliflower edges got crispy and almost-burned, it got tender but still a bit crunchy on the inside, and it turns out oyster sauce tastes good on pretty much anything. The original recipe calls for some fresh ginger and garlic, which of course would make it even better, but I'm out of both right now and not going shopping until next week. Still, it's a great dish and I'll be trying it on pretty much any other veg I can think of.
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May 6, 2020 14:28
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