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drat it, just hosed up a batch of injera I had been fermenting for three days. Got the sour taste PERFECT, but it wasn't quite bubbly enough, and my batter was a little too thick, and most of my injera ended up a little wet in the middle. grumble grumble grumble There is no replacing that slow fermented taste, though.
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May 29, 2020 16:37
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Already making Thanksgiving plans where I’m going to make dozens of takeout meals and we’re gonna eat together on zoom
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May 30, 2020 12:21
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Steve Yun posted:Already making Thanksgiving plans where I’m going to make dozens of takeout meals and we’re gonna eat together on zoom 
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May 30, 2020 19:16
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Steve Yun posted:Already making Thanksgiving plans where I’m going to make dozens of takeout meals and we’re gonna eat together on zoom ship mine early
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May 30, 2020 22:09
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https://www.youtube.com/watch?v=7HIm4LoAZxU
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Jun 2, 2020 05:15
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Can use 2 in stereo taste to simulate 3d taste??
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Jun 2, 2020 05:43
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I get to host Italian Christmas this year, and I'm wondering what to do for the meat. I did fresh ham last time (it's a 4 year cycle) For some reason, veal popped into my head, but I don't know what the would look like. A big platter of veal scaloppine with mushrooms, served family style? Maybe veal chops? or lamb chops?
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Jun 4, 2020 16:22
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could reconstitute a veal roast from veal chops w transglutaminase
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Jun 4, 2020 16:45
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Squashy Nipples posted:I get to host Italian Christmas this year, and I'm wondering what to do for the meat. I did fresh ham last time (it's a 4 year cycle)
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Jun 4, 2020 16:59
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DekeThornton posted:Osso buco! With saffron risotto. Very wintery. gently caress yes. That's perfect, thank you.
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Jun 4, 2020 17:54
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It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff. Post good recipes for cool summer meals and fun salads, lest I eat only canned tuna and cottage cheese for the next 3 months.
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Jun 4, 2020 20:55
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Suspect Bucket posted:It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff. My favourite summer salad is basically cold succotash-esque. Corn, black beans, onions, cherry tomatoes, cucumber, parsley, cilantro, sometimes mint, lime, avocado. If you have a grill getting the corn charred is great. If not, cook in the microwave before shucking, then cut off the bottom and squeeze the cob out for the stress-free-est way to cook corn on the cub. Slice it off and use a torch to char if you have one. mediaphage fucked around with this message at 21:09 on Jun 4, 2020 |
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Jun 4, 2020 21:02
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Suspect Bucket posted:It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff. Canned tomatoes with fresh cucumber, lime, cumin and cilantro in the blender for gazpacho.
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Jun 4, 2020 21:02
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Suspect Bucket posted:It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff. This cucumber salad isn't exactly a meal, but it is a really nice little side dish. Good for hot days. https://foodwishes.blogspot.com/2017/05/smashed-cucumber-salad-i-crushed-this.html
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Jun 4, 2020 21:09
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We do a summer salad of watermelon, cucumber, feta cheese, and lots of fresh dill. Keeps you super cool and feeling good.
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Jun 4, 2020 21:23
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Mr. Wiggles posted:We do a summer salad of watermelon, cucumber, feta cheese, and lots of fresh dill. Keeps you super cool and feeling good. I do that one but swap mint for dill
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Jun 4, 2020 21:37
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mediaphage posted:My favourite summer salad is basically cold succotash-esque. Corn, black beans, onions, cherry tomatoes, cucumber, parsley, cilantro, sometimes mint, lime, avocado. If you have a grill getting the corn charred is great. If not, cook in the microwave before shucking, then cut off the bottom and squeeze the cob out for the stress-free-est way to cook corn on the cub. Slice it off and use a torch to char if you have one. My sister in law does this with a bit of balsamic vinaigrette to dress it and serves it with tortilla chips. So good.
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Jun 4, 2020 21:58
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DekeThornton posted:Osso buco! With saffron risotto. Very wintery. I don’t think risotto would soak up the delicious sauce that accompanies osso buco.
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Jun 4, 2020 22:08
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therattle posted:I don’t think risotto would soak up the delicious sauce that accompanies osso buco. Risotto Milanese is the traditional dish paired with Osso Buco, and it really works extremly well. That said, som crispy oven potatoes or maybe a nice mash would not really be out of place either, with the added bonus of offendin various online Italians. Edit: I also assume the presence of nice crusty bread, for sauce duty. DekeThornton fucked around with this message at 22:23 on Jun 4, 2020 |
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Jun 4, 2020 22:17
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Stringent posted:My sister in law does this with a bit of balsamic vinaigrette to dress it and serves it with tortilla chips. So good. Yeah, sometimes I’ll add a glug of oil, but it’s why I like the avocados and lime - they add the fat and acid.
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Jun 4, 2020 22:20
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DekeThornton posted:Osso buco! With saffron risotto. Very wintery. This is the only correct answer. Suspect Bucket posted:It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff. Yeah same. I am making grilled cheese tonight, don't want to do anything that turns on the oven , except for the bread I baked this morning for the grilled cheese.
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Jun 4, 2020 22:33
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I tried looking up how to make powdered eggs on WikiHow and
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Jun 5, 2020 00:42
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Suspect Bucket posted:It's officially too hot to cook in my apartment. The only cooking I'll be doing is in the instant pot, or sub 10-minute stovetop stuff.
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Jun 5, 2020 02:59
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aardwolf posted:I tried looking up how to make powdered eggs on WikiHow and that's some grade-a trolling
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Jun 5, 2020 03:03
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Mr. Wiggles posted:We do a summer salad of watermelon, cucumber, feta cheese, and lots of fresh dill. Keeps you super cool and feeling good. Same thing that guy said re: mint but I soak the watermelon in reisling too. But I come from a long line of lushes.
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Jun 5, 2020 05:32
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DekeThornton posted:Risotto Milanese is the traditional dish paired with Osso Buco, and it really works extremly well. That said, som crispy oven potatoes or maybe a nice mash would not really be out of place either, with the added bonus of offendin various online Italians. I stand corrected.
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Jun 5, 2020 11:06
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Suspect Bucket posted:Post good recipes for cool summer meals and fun salads, lest I eat only canned tuna and cottage cheese for the next 3 months. Greek salad is nice and refreshing. No lettuce to wilt so you can chop it all up in the morning when it's cool and let it sit in the fridge until dinner. Save the dressing until meal time. quote:2 large English cucumbers
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Jun 6, 2020 03:24
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Panzanella salad is a nice way to use up any old bread you have laying around. It benefits from resting for a long time in the fridge. 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups) 6 tablespoons extra-virgin olive oil, more to taste ¾ teaspoon kosher sea salt, more to taste 2 pounds very ripe tomatoes, preferably a mix of varieties and colors 6 ounces fresh mozzarella, torn or cut into bite-size pieces ½ cup thinly sliced red onion, about half a small onion 2 garlic cloves, grated to a paste 2 tablespoons red wine vinegar, more to taste 1 tablespoon chopped fresh oregano or thyme (or a combination) Large pinch red pepper flakes (optional) ½ teaspoon Dijon mustard Black pepper, to taste ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber ½ cup torn basil leaves ¼ cup flat-leaf parsley leaves, roughly chopped 1 tablespoon capers, drained
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Jun 6, 2020 03:59
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I found some 1/8 inch aluminium sheets. Any reason that I shouldn't use that to make a pizza paddle?
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Jun 6, 2020 04:32
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Re hot weather food, making salads made with couscous and quinoa is good too as they are minimal cooking and eat well cold. Also look at Vietnamese food as there is loads of tasty salads and food to eat cold that are packed with flavour and freshness from a lot of herbs.
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Jun 6, 2020 09:06
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Helith posted:Re hot weather food, making salads made with couscous and quinoa is good too as they are minimal cooking and eat well cold. Yeah, or bulgur. Add some roast vegetables (maybe roasted with harissa) chickpeas and/or feta or grilled halloumi, and the key ingredient t if lots of fresh mint
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Jun 6, 2020 11:07
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Lester Shy posted:Greek salad is nice and refreshing. No lettuce to wilt so you can chop it all up in the morning when it's cool and let it sit in the fridge until dinner. Save the dressing until meal time. Never salt your veg until eating too! Edit: Also I'd suggest BLOTs for summer sandwiches because tomatoes are good in the summer depending on the variety. Just avoid the lovely "Ripe on the vine!" or super plump run of the mill red round ones and you'll be good. You can bake your entire pack of in the oven bacon early on a saturday morning and have it ready for the week. BLOT = Bacon, Lettuce, Onion and Tomato. Croatoan fucked around with this message at 13:51 on Jun 6, 2020 |
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Jun 6, 2020 13:48
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Croatoan posted:Never salt your veg until eating too! I salt my veg to draw out moisture before chucking it on the grill. Do you mean for raw veg eating? I do hope to be blessed with some fresh home grown veg in a month or so. 
Suspect Bucket fucked around with this message at 14:11 on Jun 6, 2020 |
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Jun 6, 2020 14:08
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CommonShore posted:I found some 1/8 inch aluminium sheets. Any reason that I shouldn't use that to make a pizza paddle? The only reason I can think of is a ready made one only costs $30. I don’t know how thick mine is, but I’ve never had to worry about it bending or sagging and dropping my pizza. How you engineer that attachment to the handle is going to make a big difference on that with yours.
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Jun 6, 2020 14:24
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Croatoan posted:Never salt your veg until eating too! I like bloats Flash Gordon Ramsay posted:The only reason I can think of is a ready made one only costs $30. I don’t know how thick mine is, but I’ve never had to worry about it bending or sagging and dropping my pizza. How you engineer that attachment to the handle is going to make a big difference on that with yours. do you just use parchment with a metal peel? i like wooden ones because of how easy they are to flour
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Jun 6, 2020 14:48
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The wooden ones are stupid thick, depending on what kind of crust you are making, they are not useful for getting the pizza up off the stone. At my buddy's pizza shop, just metal peels, and we would file the edge down when first purchased.
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Jun 6, 2020 14:53
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mediaphage posted:I like bloats I use parchment a lot anyway, but typically I put the pizza in on the wooden peel and take it out with the aluminum. When I’m making pizzas I’m assembling the next one on the wooden peel so I found I needed two for my workflow. My pizzaflow.
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Jun 6, 2020 15:03
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Flash Gordon Ramsay posted:I use parchment a lot anyway, but typically I put the pizza in on the wooden peel and take it out with the aluminum. When I’m making pizzas I’m assembling the next one on the wooden peel so I found I needed two for my workflow. My pizzaflow. oh good idea Squashy Nipples posted:The wooden ones are stupid thick, depending on what kind of crust you are making, they are not useful for getting the pizza up off the stone. i have a wooden peel i wouldn't classify as "stupid thick", but fgr's idea is great because metal ones suck for putting them in the oven regardless of how your buddy's shop does it and i don't like using parchment 100% of the time mediaphage fucked around with this message at 15:50 on Jun 6, 2020 |
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Jun 6, 2020 15:46
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Suspect Bucket posted:I salt my veg to draw out moisture before chucking it on the grill. Do you mean for raw veg eating?
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Jun 6, 2020 16:24
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Croatoan posted:Yeah they were talking about salads and greek salads in particular. Wet soggy romaine does not make a good greek salad. agree, the only salads that stay good in the fridge are kale imo
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Jun 6, 2020 16:37
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