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BrianBoitano posted:Easiest is parchment on a cutting board, no oil. Stretch it with your hands, giving it a couple of minutes break if it doesn't seem to want to stretch. Unless you have tons of sauce, no raised lip needed. It went pretty well! I had "enough dough for two 10" diameter pizzas" and the best pan I had was a big, quality restaraunt that was probably 18x24".'' Stretching dough for pizza is frustrating; it rose in the fridge overnight and then covered on the kitchen table for two hours before I tried to work with it. I thought I would have leftover dough but I wound up using it all to fill out the sheet pan (and patched some holes, etc.). Didn't have parchment paper so it was just the thick sheet pan and a liberal olive oil treatment before the dough went on. No pre-heat on the pan but the oven was about as hot as we could get it. This is the worst oven I've ever rented though, it goes to "500" but I don't believe it really gets that hot. Bottom didn't have enough color but it was quite edible for a first-ever pizza attempt. Pre-heating a better pan and the parchment paper will probably help get color on the bottom. Didn't expect working the dough to be that frustrating, I knew I wasn't gonna be tossing it in the air like a cartoon but it took a good 30 minutes to make that rectangle of dough.
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Aug 7, 2020 14:36
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Elephunk posted:It went pretty well! I had "enough dough for two 10" diameter pizzas" and the best pan I had was a big, quality restaraunt that was probably 18x24".'' sounds like it went pretty well just the same! i guess you could do some side by sides but I’m a little skeptical that pre-heating a thin sheet pan is really going to do a whole lot. if you could immediately get the dough on and back in the oven, like all within 30 seconds, it might help a little. also, obviously, thinner doughs and fewer toppings will cook sooner. if the dough is feeling tight, just cover it and walk away for 15 minutes, then come back to prep. additionally, you can add a little ascorbic acid and it makes dough really easy to roll out. it’s often pre-added to some yeast packets, if you don’t want to buy a bottle.
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Aug 7, 2020 14:44
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mediaphage posted:sounds like it went pretty well just the same! i guess you could do some side by sides but I’m a little skeptical that pre-heating a thin sheet pan is really going to do a whole lot. if you could immediately get the dough on and back in the oven, like all within 30 seconds, it might help a little. also, obviously, thinner doughs and fewer toppings will cook sooner. It's a pretty thick restaraunt quality steel sheet. I already turned it a very different color following Ina Garten's roast chicken recipe so I'm not scared of nuking it. I would be more worried about safely getting the pizza/parchment onto the super hot pan without a burn.
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Aug 7, 2020 15:08
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Elephunk posted:It's a pretty thick restaraunt quality steel sheet. I already turned it a very different color following Ina Garten's roast chicken recipe so I'm not scared of nuking it. I would be more worried about safely getting the pizza/parchment onto the super hot pan without a burn. if you don't have a peel, use the back of another sheet pan, if you have it, to slide the pizza off. since you'll have some time, i recommend cutting the parchment away past a half inch or so of the dough. it can burn and while i wouldn't say it's really a fire hazard, it can be annoying since it disintegrates if you look at it in a stern fashion
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Aug 7, 2020 16:29
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As you get more familiar with cooking pizza you can use a grill if you have one. This get seriously hot and make for a great pizza oven.
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Aug 7, 2020 18:11
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I have no idea where to ask this, so I'll try asking here: I legitimately enjoy fortune cookies as a cookie. They're nice and light, and have just the right amount of crunch and sweetness. Does anyone know where to get bulk, unwrapped fortune cookies? I say unwrapped because I know you can get packs of them individually wrapped but that's kind of stupid/wasteful. Alternatively, is there an equivalent cookie/biscuit that is effectively the same recipe, minus the fortune cookie gimmick?
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Aug 7, 2020 19:20
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I'd email/tweet at some manufacturers. Googling a bit shows nada to buy unwrapped. Seems easy enough to try baking yourself though! This might scratch that itch, texture-wise if not flavor-wise. Bonus that sesame oil is in fortune cookies and these have sesame seeds. 
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Aug 7, 2020 19:38
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Is DoorDash an okay place to work for as a driver man? I need to put together some cash for a major purchase.
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Aug 7, 2020 20:07
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I. M. Gei posted:Is DoorDash an okay place to work for as a driver man? lol they're all trash
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Aug 7, 2020 20:17
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I. M. Gei posted:Is DoorDash an okay place to work for as a driver man? I can ask my buddy who drives for them. But the gist I've heard is "lol no." e - He is also very practical about it. "Depends on the area you deliver to I guess But you don't deal with cash so that's a plus. Get a mileage tracking app like Everlance so you can claim mileage for your taxes the following year. Get a bigger delivery bag, the one DoorDash gives you is relatively small. Sometimes when they implement really good incentives or it gets really busy the delivery app crashes, they don't invest much in infrastructure. I really have no major complaints about it. I drive around listening to music and talking to friends all day on my phone. As long as you don't eat or steal peoples' food things are generally fine." Mercedes Colomar fucked around with this message at 21:02 on Aug 7, 2020 |
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Aug 7, 2020 20:51
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Casu Marzu posted:lol they're all trash Yea I figured as much. I worked Instacart for a year and that poo poo was HORRIBLE. I’m really wondering how trash DD is and why, so I have an idea of what to expect. Also how trash they are compated to other gig-type companies. Manuel Calavera posted:I can ask my buddy who drives for them. But the gist I've heard is "lol no." That doesn’t sound too bad. No worse than Instacart at least. Sounds like something I can survive doing for a few months, until I have enough money to afford the stuff I need to buy.
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Aug 7, 2020 22:07
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I want to say it is door dash who has you put your tip in when you order, but you can change it when it is delivered. Like, if you saw that I put in a $10 tip on a $30 order for you to bring me my Chinese food order a mile away, I could change it to 50 cents after you showed up. I've used them a bit during covid, and you bet your rear end i don't reduce my 30% gratuity or whatever. gently caress that poo poo. Hopefully that has changed
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Aug 7, 2020 22:18
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Elephunk posted:It's a pretty thick restaraunt quality steel sheet. I already turned it a very different color following Ina Garten's roast chicken recipe so I'm not scared of nuking it. I would be more worried about safely getting the pizza/parchment onto the super hot pan without a burn. Don’t bother preheating the pan, you will both drop all your pizza toppings trying to get it in there and burn yourself in the process. Just set it on the floor of the oven for the first couple minutes.
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Aug 7, 2020 22:41
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Well DoorDash isn’t hiring in my area right now, but they have me on a waitlist for when they have an opening. So I put in an application for a place called Waitr instead. Same basic idea as DoorDash, but I think it’s a smaller company in fewer cities. They’re reviewing my “profile” now and should get back to me sometime next week. Have any of y’all ever heard of Waitr, or do you know anyone who’s worked for them? What are they like to work for? Any better/worse than DoorDash?
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Aug 8, 2020 07:02
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Cyril Sneer posted:I have no idea where to ask this, so I'll try asking here: I legitimately enjoy fortune cookies as a cookie. They're nice and light, and have just the right amount of crunch and sweetness. Does anyone know where to get bulk, unwrapped fortune cookies? I say unwrapped because I know you can get packs of them individually wrapped but that's kind of stupid/wasteful. Alternatively, is there an equivalent cookie/biscuit that is effectively the same recipe, minus the fortune cookie gimmick? you don’t want to get them unwrapped. they will rapidly absorb water, leaving them chewy instead of crunchy. just accept this as a cost of doing business; in the grand scheme of things this is not so bad. that said they are available in bulk both wrapped and unwrapped in my experience from supply companies.
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Aug 8, 2020 19:53
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Cyril Sneer posted:I have no idea where to ask this, so I'll try asking here: I legitimately enjoy fortune cookies as a cookie. They're nice and light, and have just the right amount of crunch and sweetness. Does anyone know where to get bulk, unwrapped fortune cookies? I say unwrapped because I know you can get packs of them individually wrapped but that's kind of stupid/wasteful. Alternatively, is there an equivalent cookie/biscuit that is effectively the same recipe, minus the fortune cookie gimmick?  I don't know anywhere where you can buy 'em online, though. So that's not particularly helpful. I've seen similar things occasionally in grocery store bakeries and places like that. There was also a cookie made by I think Nabisco years ago that was basically just a flat, round fortune cookie, lightly browned around the edges. No idea what they were called or if they're still made, but it might jog someone else's memory.
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Aug 9, 2020 05:14
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Vanilla wafers?
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Aug 9, 2020 05:51
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Mr. Wiggles posted:Vanilla wafers? edit: a couple minutes of image searching reveals that they were called Brown Edge Wafers: 
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Aug 9, 2020 07:04
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I would eat those cookies.
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Aug 10, 2020 00:54
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IDK man, they're at least 24 years old since they were discontinued in '96. Probably wouldn't be all that good.
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Aug 10, 2020 02:42
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I wish there were a 24 hour grocery store in this town. I like to walk around the store at 3 AM when nobody is there, I find it relaxing 
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Aug 10, 2020 11:01
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Eat This Glob posted:Hopefully that has changed I. M. Gei posted:Well DoorDash isn’t hiring in my area right now, but they have me on a waitlist for when they have an opening.
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Aug 11, 2020 04:51
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excellent bird guy posted:I wish there were a 24 hour grocery store in this town. I like to walk around the store at 3 AM when nobody is there, I find it relaxing Same, just grabbing poo poo and putting it back facing the wrong way and sneezing everywhere
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Aug 11, 2020 06:13
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Tried making a juicy lucy by using pork cutlets and frying and the results were so dry for the first time. Also looking for good recipes for Vienna sausages since we bought it in surplus by accident.
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Aug 11, 2020 16:22
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TV Zombie posted:good recipes for Vienna sausages. hooo. not my thing. you could spread them on toast with some diced cooked/raw onion. i'm not sure about recipes, really, they're more of a ready-to-eat thing. i bet you could use them as the base of a pate, maybe, too. probably a good breakfast food served in a full breakfast sense. cut in half, breaded, and deep fried?
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Aug 11, 2020 16:35
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TV Zombie posted:Tried making a juicy lucy by using pork cutlets and frying and the results were so dry for the first time. Take out of can, put on saltines and eat? Best with an RC Cola and moon pie for dessert. Maybe put them in some beans or something?
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Aug 11, 2020 17:46
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 Hey check this out. I used to and still am a 90s jrpg nerd. The Earthbound cookbook is on sale. I'd love to finally make that Strawberry Tofu that is Itoi's favorite.
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Aug 12, 2020 07:54
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I'm one of the backers of that! I backed at the "two copies plus get drawn in pixels" tier. Strawberry Tofu isn't in the book. But there is rock candy, magic pudding, truffles, tart or cake, the peanut cheese bar, and a lot of other savory recipes.
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Aug 12, 2020 08:20
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Did you know that if you cook eggs with red cabbage you get the BEST GREEN COLOR EVER Ate them in a box with a fox, as tradition demands. Would have been amazing with a ham steak or something. I'll have to revisit this.
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Aug 13, 2020 18:56
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Manuel Calavera posted:I'm one of the backers of that! I backed at the "two copies plus get drawn in pixels" tier. Strawberry Tofu isn't in the book. But there is rock candy, magic pudding, truffles, tart or cake, the peanut cheese bar, and a lot of other savory recipes. I saw a little preview for the trout flavored yogurt
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Aug 14, 2020 05:25
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Considering getting into making ice cream. Is it worth it to invest in one of those $300 high tech churners or are like $80 variants good enough?
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Aug 15, 2020 01:38
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Get one that has its own compressor so you don't have to put the bowl in the freezer. They never stay cold enough to properly churn ice cream. I got mine by watching the shop goodwill auctions site like a hawk until I got one at a price I could live with. 
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Aug 15, 2020 01:45
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Can you make ice cream/gelato/whatever without sugar? Sugar bad. I'd like get pure leaf stevia and try to blend it into a puree or something off the wall like that if I needed sweet. Or go full nutso and use ginger, make it a little hot and tart instead of sweet.
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Aug 15, 2020 03:08
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I have a compressor model, the one thing is to let it run a bit before adding the cream mixture as you want the canister pre cooled.
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Aug 15, 2020 05:41
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excellent bird guy posted:Can you make ice cream/gelato/whatever without sugar? Sugar bad. I'd like get pure leaf stevia and try to blend it into a puree or something off the wall like that if I needed sweet. Or go full nutso and use ginger, make it a little hot and tart instead of sweet. Just like with GF baking, your best bet is to start with a recipe that's been designed around the specific ingredients you're using. So if you already have stevia, find a recipe that calls for it, don't try to sub it in a Splenda recipe. Alternatively, if you can't find a trustworthy recipe source, you can look for a low sugar / sugar free mousse recipe and freeze that, to get a sort of semifreddo.
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Aug 15, 2020 09:11
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Sugar isn't only a sweetener in ice creams and sorbets it also lowers the freezing point which helps them from freezing too hard so you have a nice creamy scoopable product instead of something hard as a rock. Fruit also has natural sugar if you're trying to make a consistent sorbet from batch to batch the only way to know for sure it's where you want it to be is to measure the brix or sugar content using a refractometer that's not really practical for home use. Best sorbet tip is start with the best fruit you can get. You can add stabilizers too like egg whites, agar agar, xantham gum, etc... they all have their pluses and minuses as well. The good thing about sorbets is if it is too hard or icy or you don't like the texture for whatever reason you can let it melt down adjust it and refreeze it. Ice creams it's harder to adjust like that since the action of churning in the freezer can cause it to "split" or all the fat separates out of the cream like making butter. TLDR: Start with a good base recipe. Adjust flavor by tasting before freezing(remember freezing dulls taste make your base taste stronger)
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Aug 15, 2020 12:30
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the whole gamut of additives and poo poo works really well in many cases and the recent spate of halo top and halo top clones were originally made possible by sophisticated use of the additives and poo poo. if you want halo top tho, prolly better off going and buying it
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Aug 15, 2020 12:33
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I made a video tribute to one of my favorite unhealthy bar foods. https://www.youtube.com/watch?v=-h1H9lMVkoM
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Aug 15, 2020 13:30
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excellent bird guy posted:Can you make ice cream/gelato/whatever without sugar? Sugar bad. I'd like get pure leaf stevia and try to blend it into a puree or something off the wall like that if I needed sweet. Or go full nutso and use ginger, make it a little hot and tart instead of sweet. You can make ice cream without sugar. Instead of sugar, substitute ground beef, and instead of milk and/or cream, sub a potato roll. Throw a slice of cheese on there and you've got the best ice cream you've ever had.
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Aug 15, 2020 14:42
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Thumposaurus posted:Get one that has its own compressor so you don't have to put the bowl in the freezer. i'm sorry you have had troubles with them in the past, but this is completely wrong. the freezer inserts - assuming you keep your freezer at ~ -20/-4 - do an absolutely superb job with making ice cream, often surpassing the compressor machines. if you're quick, you can even do two batches, but that's pushing it. the singular downside is the freezing ahead, which puts a crimp on making multiple batches in one day (you can buy more bowls, though). excellent bird guy posted:Can you make ice cream/gelato/whatever without sugar? Sugar bad. I'd like get pure leaf stevia and try to blend it into a puree or something off the wall like that if I needed sweet. Or go full nutso and use ginger, make it a little hot and tart instead of sweet. yes. sugar, as mentioned, accomplishes a few things in ice cream: it sweetens, it adds to the texture, and it lowers the freezing point of your base. if you're going to replace the sugar, you need to figure out how to make up for the lack of all of those things. but that's easier to do these days, thanks to the power of modern chemistry. you're going to want to use a blend of sweeteners to replace the sugar. get your hands on erythritol (if you use 100% erythritol, your ice cream will be rock hard), polydextrose, allulose, and liquid sucralose, monkfruit, or stevia. Erythritol, with its small molecule, is great at freezing point depression, while polydextrose (bulk, texture, no sweetness), and allulose (bulk, texture, sweetness) also work to replace the physical effects of sugar and preventing the recrystallization of erythritol. Those three, together, should add up to the same volumetric amount of sugar in your ice cream base (for the record, i like less sweet ice creams, so my bases are always 4:2:1 milk:cream:sugar before any additives). generally the erythritol goes in at 1:2 or 1:3 vs the rest of the granular/powdered sweeteners. none of them are as sweet as sugar, though, so you'll use the liquid super sweeteners to dial in the actual flavour sweetness that you prefer in your ice creams (remembering that cold inhibits flavour release and things will taste less sweet when cold). after that you can proceed as normal. i like using the fairlife coke milk because it's 6g of sugar for a cup, making the whole base very low. you can add small amounts of gums or stabilizers (including yolks, if thats not an issue) with a negligible effect on the carb count. if everything's good but it's still a little bit too hard, a tablespoon or two of a neutral, high-proof spirit (such as vodka) will serve admirably. mediaphage fucked around with this message at 15:14 on Aug 15, 2020 |
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Aug 15, 2020 14:58
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