|
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. Well the main reasons are that I have the aluminium sitting around (I found it in my garage, which has many hidden treasures), and it might be a fun project. I'm thinking about how to do the handle, still and I have a few options: 1) just cut the aluminium so that it's simply a square with a flat 6-inch handle protruding, perhaps with a fabric wrap around it. This could work well enough since I'm just cooking on a pizza stone in my home oven, so I don't need a 4-foot handle or anything. 1a) attach a wooden handle, optionally protruding and adding length, with a steak knife style rivet connection. 2) bend a handle into a rounded shape. 2b) and insert a wooden handle into that. Part of my concern was whether there are any food safety/grade issues with aluminium.
|
#
?
Jun 6, 2020 17:14
|
|
|
|
| # ? May 26, 2024 17:36 |
|
|
Yeah, I made caesar salads the other night and tossed the chopped romaine hearts with the leftover fresh dressing and it was pretty sad the next day.
|
|
#
?
Jun 6, 2020 23:50
|
|
|
Vichyssoise is pretty straightforward. If you can find some nice watermelon, it makes a lovely summer salad. You do watermelon, ripe mango, red onion, avocado, fresh cilantro or dill as your mood takes you, and lime juice and olive oil to round it all out. Cucumber and avocado soup is also delightful. You combine peeled english cucumber, avocado, lots of lime juice, salt and black pepper, coconut milk, a spot of tahini, and plenty of dill. You want to blend the veggies together in the blender first until smooth, and then add in the dill so that it gets chopped up nicely.
|
|
#
?
Jun 9, 2020 00:27
|
|
|
https://variety.com/2020/digital/news/bon-appetit-pays-only-white-editors-videos-adam-rapoport-brown-face-1234628027/ Hey so only white editors at Bon Appetit we’re getting paid and photo if Adam in brownface surfaces
|
|
#
?
Jun 9, 2020 01:09
|
|
|
Steve Yun posted:https://variety.com/2020/digital/news/bon-appetit-pays-only-white-editors-videos-adam-rapoport-brown-face-1234628027/ Last few pages of the Food Television Masturbation Station https://forums.somethingawful.com/showthread.php?threadid=3790280
|
|
#
?
Jun 9, 2020 02:20
|
|
|
ulmont posted:Last few pages of the Food Television Masturbation Station https://forums.somethingawful.com/showthread.php?threadid=3790280 Some of that is really genuine and interesting and some of it is total clickbait trash. Art imitates life, life imitates tv.
|
|
#
?
Jun 9, 2020 04:22
|
|
|
Funny clips! You've probably seen the 2nd one where one host suggests mac & cheese is similar to British carbonara if you add ham to it. https://www.youtube.com/watch?v=Et0bG8V1cCk I always thought the best part of being a movie star was guest hosting on game shows, and now I think the best part of being a chef must be razzing morning TV hosts e: if you're not familiar with the British saying, I'll save you the rewinding and googling I had to do. The term he uses in clip 3 is "up the duff", meaning pregnant, related in etymology to "bun in the oven". The 2nd-to-last clip he revisits this suggesting "up the muff" would make more sense BrianBoitano fucked around with this message at 01:35 on Jun 10, 2020 |
|
#
?
Jun 10, 2020 01:26
|
|
|
The commissary was selling leg of lamb for $1.99 a pound and I love lamb and bought a few. Never cooked it before though any suggestions?
|
|
#
?
Jun 12, 2020 21:18
|
|
|
Rythe posted:The commissary was selling leg of lamb for $1.99 a pound and I love lamb and bought a few. Never cooked it before though any suggestions? I'll usually do quarter cup of honey, tbsp or two of mustard, bunch of fresh rosemary, bit of black pepper, bit of lemon zest, 3-4 minced garlic, and some salt, then marinate the leg in that before roasting on a rack for 20 minutes at 450F before reudcing the heat to 350F until its done.
|
|
#
?
Jun 12, 2020 22:10
|
|
|
I went to the local Mexican market and they had cabeza de res (cow head meat) for cheap. So I made a braising liquid with chiles (morita, negro, pequin, arbol, and some fresh habaneros), onion, oregano, bay leaves, cumin, and coriander and let it boil for five hours while I worked on other projects. Those projects included salsa brava, which has become one of my favorite condiments. I ended up making tacos de cabeza as good as any I've had in a taqueria. I picked up some manteca and made a batch of carnitas for the first time too. They turned out okay, but I'll make a lot of improvements next time I try them - mostly cooking for longer on a more aggressive heat to get them crisping up more. On the plus side, I strained the lard and now I have a big jar of citrus/cinnamon/clove-scented fat to cook with. I'm thinking about making some shortbread cookies with it this weekend to see how that works out. Along with that, I'll be making something with pork tongue. Not sure what yet, but I'm leaning toward Czech-style goulash with big fluffy steamed dumplings and pickled red cabbage. Cooking is therapy. How are you all doing?
|
|
#
?
Jun 12, 2020 22:48
|
|
|
bartolimu posted:I picked up some manteca and made a batch of carnitas for the first time too. They turned out okay, but I'll make a lot of improvements next time I try them - mostly cooking for longer on a more aggressive heat to get them crisping up more.
|
|
#
?
Jun 12, 2020 22:58
|
|
|
In terms of quarantine cooking, so far the defining ingredients for me has been duck and mixed Asian greens. Duck because my local CSA also delivers locally sourced meat, but everything is always sold out...except, for some reason, whole ducks. So I've been going through a whole duck every other week. And a lot of mustard greens and bok choy because holy poo poo has the garden been producing them for the past couple months. Quarantine weekly meal: homemade duck ramen:  That's duck breast (puddle machine @130/55 then seared until the skin is black and crispy), shiitake mushrooms (also CSA box) fried in the duck fat from searing the breast meat, potato onion scapes from the garden, boiled egg, bok choy and mustard greens. Homemade ramen noodles (35% hydration, 1% sodium carbonate, pinch of salt). Soup is homemade duck stock (carcass, shallots, scallions, garlic, ginger, apple roasted in the oven until lightly charred, transferred to pressure cooker, enough dashi to cover, high pressure for ~45 minutes, strain) and homemade tare (Japanese soy, mirin, garlic, ginger, scallion). This poo poo is so loving good. Like just unbelievably rich.
|
|
#
?
Jun 12, 2020 23:18
|
|
|
SubG posted:In terms of quarantine cooking, so far the defining ingredients for me has been duck and mixed Asian greens. Duck because my local CSA also delivers locally sourced meat, but everything is always sold out...except, for some reason, whole ducks. So I've been going through a whole duck every other week. And a lot of mustard greens and bok choy because holy poo poo has the garden been producing them for the past couple months. Marry me. I loving love duck. My wife is vegetarian so that’s what we cook. I’ve had meat once since early March. I’m really craving it. Confit duck would do.
|
|
#
?
Jun 12, 2020 23:27
|
|
|
Yeah, in addition to the ramen thing I've been doing the legs confit and then using them in cassoulet because I've got lots of beans and garlic sausage is one of the other meat products I can get from my CSA. I've been cheating or whatever and doing it in the pressure cooker and haven't had any cannellinis or haricots lingots but w/e it's the apocalypse I think I can live with inauthentic cassoulet.
|
|
#
?
Jun 12, 2020 23:41
|
|
|
We've adjusted to our Vegas summer eating schedule, which means a nice frittata in the dark of the morning after the gym, and just light things throughout the day. However, because all of the tiki bars were closed, I became my very own tiki bar. I've never owned so many rums, falernums, or kooky accoutrements before, and I'm afraid I went a bit into the deep end. Like, so much so that my wife and I decided that one of the design criteria for the house we hope to buy in a few years is that it has to have a room which opens to the pool area that we can deck out in 100% tiki style. I'm gonna give Golden Tiki a run for their money.
|
|
#
?
Jun 13, 2020 00:13
|
|
|
Nephzinho posted:I'll usually do quarter cup of honey, tbsp or two of mustard, bunch of fresh rosemary, bit of black pepper, bit of lemon zest, 3-4 minced garlic, and some salt, then marinate the leg in that before roasting on a rack for 20 minutes at 450F before reudcing the heat to 350F until its done. What's the typical minutes per pound? I'm going to use a meat thermometer to make sure it's perfect but an approximation of time helps with planning sides.
|
|
#
?
Jun 13, 2020 00:42
|
|
|
Mr. Wiggles posted:We've adjusted to our Vegas summer eating schedule, which means a nice frittata in the dark of the morning after the gym, and just light things throughout the day. However, because all of the tiki bars were closed, I became my very own tiki bar. I've never owned so many rums, falernums, or kooky accoutrements before, and I'm afraid I went a bit into the deep end. Like, so much so that my wife and I decided that one of the design criteria for the house we hope to buy in a few years is that it has to have a room which opens to the pool area that we can deck out in 100% tiki style. I'm gonna give Golden Tiki a run for their money. I've been picking up a tiki habit as well. I made my own falernum a couple of weeks ago. It's surprisingly easy, took about a half hour plus a couple of days' worth of soak time. If you have a chance, stop by the Las Vegas Distillery. They make a 50% molasses/50% malt "Rumsky," and the barrel aged version was just bottled. It's a great mix of cane sweetness, barrel vanilla, and grainy funk and it goes really well in a lot of cocktails. Tomorrow's Food Project is borscht with pork tongue, and some kind of apricot/plum tart. If I have time I'll try to make a couple of shrubs with the leftover fruit bits for more cocktail variety.
|
|
#
?
Jun 13, 2020 05:37
|
|
|
After years of sort of dabbling with the tiki thing I finally fully took the plunge this summer as well. It helps that a brand new liquor store popped up that stocks many of the impossible to find rums in my stupid state. The Minimalist Tiki book helped as well, Beachbum Berry Remixed is fun but can be daunting to a beginner. In other news in my haste I accidentally bought a big rear end jar of dried shallots when I meant to pick up fried shallots. I didn't read the label cause they looked right, I didn't know dried shallots was a thing. 
|
|
#
?
Jun 13, 2020 14:22
|
|
|
Human Tornada posted:After years of sort of dabbling with the tiki thing I finally fully took the plunge this summer as well. It helps that a brand new liquor store popped up that stocks many of the impossible to find rums in my stupid state. The Minimalist Tiki book helped as well, Beachbum Berry Remixed is fun but can be daunting to a beginner. Obviously not what you wanted but still pretty useful for tossing into sauces and poo poo when you don't want to / can't chop onions
|
|
#
?
Jun 13, 2020 14:46
|
|
|
Rythe posted:What's the typical minutes per pound? I'm going to use a meat thermometer to make sure it's perfect but an approximation of time helps with planning sides. Starting from 15 minutes per pound down to 12ish per pound if its more than 4? Maybe less? I don't tend to keep per pound roasting notes unless its something very large like a turkey or a ham because the times aren't consistent on smaller things.
|
|
#
?
Jun 13, 2020 16:46
|
|
|
Probably my 3rd or 4th attempt at making sausages. I'm getting the hang of it but still can't help but stuff them a little too tight. Left side North Thai herb sausages (Sai Ua), top right Mexican style red chorizo, bottom right Louisiana hot links. mediaphage posted:Obviously not what you wanted but still pretty useful for tossing into sauces and poo poo when you don't want to / can't chop onions Cool I'll keep that in mind.
|
|
#
?
Jun 13, 2020 19:18
|
|
|
Wanna eat that sausage.
|
|
#
?
Jun 13, 2020 19:23
|
|
|
bartolimu posted:I've been picking up a tiki habit as well. I made my own falernum a couple of weeks ago. It's surprisingly easy, took about a half hour plus a couple of days' worth of soak time. If you have a chance, stop by the Las Vegas Distillery. They make a 50% molasses/50% malt "Rumsky," and the barrel aged version was just bottled. It's a great mix of cane sweetness, barrel vanilla, and grainy funk and it goes really well in a lot of cocktails. I cant say I've ever cooked or had pork tongue. Is it like beef tongue where you have to par cook it to get the "skin" off, or does it come ready to cook? I braising the preferred cooking method, or can you treat it like any lean meat? I'm intrigued!
|
|
#
?
Jun 13, 2020 21:52
|
|
|
Mr. Wiggles posted:Wanna eat that sausage. Extremely same. I've been craving Lotus of Siam sai oua. Eat This Glob posted:I cant say I've ever cooked or had pork tongue. Is it like beef tongue where you have to par cook it to get the "skin" off, or does it come ready to cook? I braising the preferred cooking method, or can you treat it like any lean meat? I'm intrigued! I haven't cooked with it before either. I'm treating it like beef tongue - I just took it out after 2.5 hours of boiling and it looks like it should peel well enough. We'll see when it's cool in an hour or so. Then, back into the pot with garlic, onion, beets, and celery for another couple of hours.
|
|
#
?
Jun 13, 2020 23:10
|
|
|
bartolimu posted:Extremely same. I've been craving Lotus of Siam sai oua. Nice! Lemme know how it turns out, please. (Bovine) lengua is one of my favorite bits of meat, and I was surprised I had never heard of or considered pork tongue as a protein before.
|
|
#
?
Jun 14, 2020 01:19
|
|
|
Treating it like beef tongue was, more or less, the right thing to do. A two-hour simmer left it chewy but edible, and there was a skin on top of the tongue that was easily removed after cooling. There was some slightly more tough coating on the underside and sides of the tongue, but after chopping it and boiling for another hour it was completely edible and delicious. Also, I love borscht and should cook it more often.  The flavor is definitely porky, but there's a flavor I associate with beef tongue that exists there too. Basically it's a pork + lengua flavor profile and should be delicious in any context one or both of those work. Buy all the pork tongue. It's probably cheap as hell and definitely delicious.
|
|
#
?
Jun 14, 2020 08:07
|
|
|
FYI if you run out of apple cider and apple juice, a good substitution is a bit of tea + lime juice + honey. If you run out of* 12-inch cast iron skillets, a 10-inch is NOT a good substitution   *AKA didn't read carefully
|
|
#
?
Jun 14, 2020 18:30
|
|
BrianBoitano posted:FYI if you run out of apple cider and apple juice, a good substitution is a bit of tea + lime juice + honey. Bonus popovers
|
|
|
#
?
Jun 14, 2020 18:39
|
|
|
That Works posted:Bonus plopovers
|
|
#
?
Jun 14, 2020 19:32
|
|
|
More CSA box + garden harvest soup: More or less Taiwanese beef noodle soup, but the mushrooms aren't traditional but got thrown in there because I had a bunch and why not. That's a bunch of bok choy, chopped mustard greens, and onion scapes from the garden. The meat's short rib from the CSA. Noodles are homemade lo mein(-ish) 50% hydration 1% alkaline noodles. Stock is short rib, ginger, garlic, onion, tomato, douban jiang, lu bao, soy, Shaoxing, handful of random dried chilis.
|
|
#
?
Jun 14, 2020 20:07
|
|
|
A hearty soup. Looks good.
|
|
#
?
Jun 14, 2020 22:08
|
|
|
BrianBoitano posted:FYI if you run out of apple cider and apple juice, a good substitution is a bit of tea + lime juice + honey. Yeah I'd still eat that. Is it a fig cake?
|
|
#
?
Jun 14, 2020 22:12
|
|
|
Mr. Wiggles posted:A hearty soup. Looks good.
|
|
#
?
Jun 14, 2020 22:28
|
|
|
I asked GBS to make me a menu for the week for me to cook and it surprisingly turned out ok (albeit light on leafy greens and veggies). Going to maybe have to do some slight tweeks to make it a bit healthier but stoked to get it started. Baked ziti tonight !
|
|
#
?
Jun 14, 2020 22:38
|
|
|
SubG posted:Yeah. There are a lot of good foods, but spicy noodles are a mitzvah. You can bless me with your mitzvah any day. 
|
|
#
?
Jun 14, 2020 22:38
|
|
|
Hawkperson posted:Yeah I'd still eat that. Is it a fig cake? Yup, fig cornmeal coffee cake. I don't like figs but the pregnant wife does so we made that. I'm thinking a piece with a rum soak and whipped cream might change my mind, though!
|
|
#
?
Jun 15, 2020 00:28
|
|
|
Is there a cook or die in the works? If not I have an idea: meatballs!
|
|
|
#
?
Jun 18, 2020 08:42
|
|
|
Resting Lich Face posted:Is there a cook or die in the works? I second this emotion
|
|
#
?
Jun 18, 2020 17:11
|
|
|
I've been making so many non-beef meatballs lately. My new favorite is ground chicken with tons of lemongrass and ginger. I've been tossing around the idea of doing them more as a quenelle just to get that ridiculously pillowy texture, but its been brutal at work the last two weeks and I just haven't had the energy.
|
|
#
?
Jun 19, 2020 06:35
|
|
|
|
| # ? May 26, 2024 17:36 |
|
|
There are a bunch of different kinds of vegetarian/vegan meatballs I've been wanting to try and this could be a fun opportunity..
|
|
#
?
Jun 19, 2020 06:45
|
|
