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In the fridge I had sliced cucumbers with vinegar. I also had sliced zucchini. Guess which one I got out for my husband to roast for dinner...  Roasted cucumber turned out to be not terrible but the spice mix did not go with the vinegar.
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Jun 8, 2020 04:17
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Eat This Glob posted:Hi, eat this glob here, you may remember me from such posts as "lost fingat to mandolin" and "here comes the metric system." Sucks, but what are you gonna do, not clack the tongs?
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Jun 8, 2020 20:01
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User Error posted:Sucks, but what are you gonna do, not clack the tongs? Right? I'll do my best to keep out of the danger zone next time though.
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Jun 8, 2020 21:17
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In the last month I have given myself more cooking injuries than in the previous 20+ years of cooking. I cut the tip of my finger off while slicing bread (bread!?!) and had to wear a homemade finger stall for a week while it healed. Made the constant handwashing/sanitising super easy and fun I tell ya. Then about a week after it healed, I burned myself and got a 1 inch blister on my thumb. Which burst while I was in the supermarket, the first such visit in 2 weeks due to the whole pandemic situation. Return of the homemade finger stall for another week 
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Jun 11, 2020 09:57
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 It hungers.
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Jun 12, 2020 02:53
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*squints* those out of focus purple things are BEETS. You liar! That's not blood! Now pick up a root vegetable and get back in there! Your next post better have CLOTTING in it.
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Jun 15, 2020 12:42
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Jun 15, 2020 13:50
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The real disaster is using beets for anything.
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Jun 15, 2020 14:05
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Quiet Feet posted:The real disaster is using beets for anything. I'll beet your face in. ExecuDork posted:*squints* those out of focus purple things are BEETS. CLOTTING YOU SAY 
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Jun 15, 2020 14:08
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Still tasted fine but the dough stuck to the pizza peel and now I have to clean fried cheese off my pizza steel.
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Jul 21, 2020 00:18
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No photo because  but I broke the yolk when cracking eggs into shakshuka last night.
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Jul 21, 2020 11:26
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Shooting Blanks posted:No photo because I die a bit inside every time I break the yolk
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Jul 21, 2020 12:14
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Hey, do you have way too much zucchini in your garden this year? Here's a helpful tip to use it up. 1: pull out your old pickle recipe. 2: just about finish putting everything together when the jar cracks and spills everything everywhere. 3: live in your world of dill now
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Jul 22, 2020 18:48
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I am not sure if a house reeking of dill is worse than the vinegar. Bet that is pungent...
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Jul 22, 2020 19:37
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Quiet Feet posted:Hey, do you have way too much zucchini in your garden this year? Here's a helpful tip to use it up. August 8th is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day
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Jul 23, 2020 00:05
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We've been getting 2+ lbs of zucchini a week from our CSA for the last month or so, and it's starting to wear a little thin. I'm glad we signed up for this, because I'm enjoying being forced to come up with uses for all this produce, but man this is a lot of zucchini. I remember my grandfather having a basket of it on the front desk at his office for people to take - he used to plant 8-10 plants of it a year, and I can't imagine how much zucchini they must have eaten.
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Jul 24, 2020 17:40
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you ate my cat posted:We've been getting 2+ lbs of zucchini a week from our CSA for the last month or so, and it's starting to wear a little thin. I'm glad we signed up for this, because I'm enjoying being forced to come up with uses for all this produce, but man this is a lot of zucchini. As is often the case, the answer is Pasta Grannies. https://www.youtube.com/watch?v=9L25XtLaxV0 If you feel like hand rolling spaghetti, go for it, but I would just make some fettucine/tagliatelli, buy some fresh from the store, or just use dry pasta.
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Jul 25, 2020 12:31
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I like that Pasta Grannies dish, thanks for the link. I LOVE zucchini so I never get tired of it, but my partner hates it. I often just cube it with some shallots, garlic, smoked paprika, pepper, salted butter. Also good with a smoked oil. This is great on pasta, with eggs, over Asian noodles, over rice, over wild rice, chilled and tossed with orzo and lemon, quick blended into a soup topped with a teaspoon of sour cream, heaped on wheat toast with avocado, roasted with other veggies in a caponata or ratatouille, quick pickled as escabeche, as a side for meat, etc. I also bought a zoodle cutter that looks like an hourglass, you just put it on one end and twist with your wrist like an old school apple peeler. Turns them into noodles. My mom (grew up on a farm, degree in home ec, always a huge garden) lived by the cookbook "Too Many Tomatoes" which is very 70s but has a lot of good recipes. It's by Lois M. Landau. Are you wanting specific recipes? I could take pics of those pages if so.
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Jul 25, 2020 23:52
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https://mobile.twitter.com/zz_plant/status/1286857935423860741
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Jul 26, 2020 04:14
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My brother once won a local fair award for "largest regional zucchini of 1992" or something. Which is great and all but it also required multiple zucchini plants. As I recall, we were sent around the neighborhood with a wagon full of zucchini to try and pawn it off on the neighbors. It was then followed by the cherry tomato accident of 1994, 95, and 96.
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Jul 29, 2020 02:28
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angerbeet posted:My brother once won a local fair award for "largest regional zucchini of 1992" or something. Which is great and all but it also required multiple zucchini plants. As I recall, we were sent around the neighborhood with a wagon full of zucchini to try and pawn it off on the neighbors. It was then followed by the cherry tomato accident of 1994, 95, and 96. I smell a new children's book series!!!!
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Jul 29, 2020 10:49
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I want to hear the full story of the cherry tomato accident that still had ramifications two years later
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Jul 29, 2020 11:10
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Too many tomatoes? Cherries sold off as tomatoes? Tomatoes with razor blades? we must know
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Jul 29, 2020 19:12
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angrbt pls
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Jul 29, 2020 20:21
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When I was a kid, my lemonade stand also sold cherry tomato plants. Those fuckers are prolific.
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Jul 30, 2020 00:20
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my old dogs used to eat cherry tomatoes. the vine was on the fence with our neighbors. The smart dog stood up and ate the good ones higher when the bottom was picked clean. The dumb dog never figured this out and just stared at the unripe green tomatoes. There's a fable somewhere in there but in any case those dogs are long gone. So are the tomatoes.
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Jul 30, 2020 01:31
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I used to pick wild blackberries and my dogs would eat some off the vine. The ponies that lived in the field would follow me around and get impatient with me if I took too long to feed them another blackberry, so they would start violently biting at and eating the unripe ones in clumps until I scared them off. I'm preeeety sure that means horses have no way to taste sour because otherwise, holy poo poo, their sense of spite goes beyond any human's range. I've hosed up my dinner this week by not taking out the frozen beef in time. I swear to god, I do this all the time. I have no concept of how long meat takes to thaw. I mean, veggie pasta for dinner this week is fine. But still.
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Aug 1, 2020 05:53
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You take it out the night before and put it in the fridge.
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Aug 1, 2020 07:28
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Depending on how the beef is packaged, you can thaw it pretty quickly in cold water. Ideally, in an appropriately sized pot sitting in the sink...fill it up, then reduce the flow to just a trickle. Something like a 1" thick steak will thaw in a half hour max. It works best on something vacuum packed, or it would work pretty well for ground beef in the tight "log" type packaging. I don't think I'd try it with a plastic wrapped foam deli tray unless you're sure water won't get in.
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Aug 1, 2020 21:11
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Water on your ground beef is fine. It drips off. It's not like it's not 70% H2O anyways. Just drop that foam tray and its gross saran-wrap into a mixing bowl with water and go play video games for an hour. If it really bothers you, put the damp meat in the pan on low for a few minutes to evaporate off the last little bit of water. I routinely "thaw" ground meat in the frying pan. You can drop that brick right on top of the onions & garlic, and just turn and scrape it every few minutes. The time to brown a pound of ground beef direct-from-freezer vs completely non-frozen is only a few minutes more. Obviously, putting it in the fridge yesterday is better, but I'm not usually that well organised. This doesn't work with whole pieces of meat, non-ground, because with ground you can scrape off the thin layer of thawed/cooked meat that forms on the bottom of the frozen lump in a frying pan. A pan with high sides (or just a pot) is best, turning it over can be a pretty messy process (especially if you like to cook with wine, as in drink a glass or two while the oven pre-heats).
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Aug 3, 2020 03:28
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Browning meat vs greying it are different. If you just want to cook it through, that's greying. If you actually want browning you need to get some sweet sweet maillard on it and that means having the beef as close to room temp as possible and dropping it in a smoking hot skillet so you get delicious crispy brown bits.
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Aug 18, 2020 05:20
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I finally decided to try making my own pilau rice again after giving up years ago because I could never get the rice/water ratio right. Anyway, found a decent recipe, halved it because I didn't want 6 portions, got my spices all sizzling nicely in the pot, threw in my rice, stirred gently as directed, then added the boiling water. 'Hmm' I thought, 'that looks awfully wet...' Guess who forgot to halve the water? In desperation I poured off a good bit, then readded spices/salt/ghee to try and rescue it from total failure and by some miracle it actually came out pretty ok, the rice was neither total mush or still half-raw. So not a complete disaster but still very dopey.
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Aug 18, 2020 10:14
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Pookah posted:I finally decided to try making my own pilau rice again after giving up years ago because I could never get the rice/water ratio right. Anyway, found a decent recipe, halved it because I didn't want 6 portions, got my spices all sizzling nicely in the pot, threw in my rice, stirred gently as directed, then added the boiling water. Any chance of seeing your recipe?
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Aug 18, 2020 17:12
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Frazzbo posted:Any chance of seeing your recipe? Sure, it was this one https://www.easypeasyfoodie.com/easy-peasy-pilau-rice/ Except to make the halved quantity I added about half a tsp of toasted whole cumin that I bashed up with the cardamoms because pilau without cumin sounded weird to me.
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Aug 18, 2020 18:05
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Not quite a cooking disaster, but in a conversation with someone my phone auto corrected santoku to Santorum
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Aug 19, 2020 00:54
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Low stakes mistake, but I recently made a casserole that called for 4 cups of cooked wild rice. I did not read the “cooked” part of the recipe until I had a gigantic pot of 4 cups uncooked wild rice bubbling away on the stove.
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Aug 19, 2020 04:57
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I've overlooked the same thing, and had to try to pause everything for 30 minutes while I cooked the rice, which I suppose is better than cracking a tooth on an uncooked grain.
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Aug 19, 2020 13:05
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Pookah posted:Sure, it was this one Nice one, thanks! 👍
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Aug 21, 2020 15:11
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xtal posted:Not quite a cooking disaster, but in a conversation with someone my phone auto corrected santoku to Santorum Well, now I need to know the whole context. "Use Santorum to dice an onion" or something less frothy and lube-y?
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Aug 22, 2020 02:25
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Eat This Glob posted:Well, now I need to know the whole context. "Use Santorum to dice an onion" or something less frothy and lube-y? "I'll come back for my Santorum"
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Aug 22, 2020 17:22
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