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When I worked in a convenience store I served a dude who only bought carrots and vaseline. What made this stick in my memory all these years was his total silence, blank expression and fixed eye contact throughout the transaction
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Aug 17, 2020 22:05
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Could I substitute melted lard for vegetable oil 1:1 in cornbread?
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Aug 17, 2020 23:17
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Kaiser Schnitzel posted:Could I substitute melted lard for vegetable oil 1:1 in cornbread? You’d better believe it.
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Aug 17, 2020 23:33
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Kaiser Schnitzel posted:Could I substitute melted lard for vegetable oil 1:1 in cornbread? “Could” may not be strong enough here. Lard makes fabulous corn bread.
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Aug 17, 2020 23:57
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Lard in cornbread is so traditional that the cheap one dollar corn bread mix boxes you get at the grocery have lard in them by default, and you have to buy special “vegetarian“ versions if you want to serve a vegetarian
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Aug 18, 2020 00:01
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Interestingly, I buy alcohol at self-checkout all the time, it just blinks a light and someone just pushes a button somewhere that says "yeah, sure" They're not even checking IDs anymore because of covid, they just look over at you and make a snap judgment. Obviously if you look like you're 12 they're gonna at least ask, but I see a whole lot of sketchy transactions being glossed over at my local Price Chopper.
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Aug 18, 2020 00:09
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Lard is so cannonical to American cookery, including cornbread, that pigs used to be bred for day production as opposed to meat.
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Aug 18, 2020 00:18
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postmodifier posted:Interestingly, I buy alcohol at self-checkout all the time, it just blinks a light and someone just pushes a button somewhere that says "yeah, sure" My ID has been expired for almost two months and I just found out that's the cutoff and now I gotta go get it renewed somehow
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Aug 18, 2020 00:25
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You can't even buy alcohol in Australian supermarkets. They usually have a bottle shop attached to it though or close by. Plus there are other bottle shops attached to pubs or drive through ones or big huge warehouse style ones, that it's not a problem. It makes it easier to use self checkouts in supermarkets too because you don't have to worry about age verification systems.
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Aug 18, 2020 00:41
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Probably a stupid question, but: I'm planning on making pork schnitzel tomorrow, and looking around I can't find my tenderizer anywhere. The closest store I'd expect to have one is not convenient, is there a good alternative? Right now I'm thinking saran wrap, 2 large cutting boards, and hitting the upper cutting board with something else heavy (probably a cast iron), but if anyone has a suggestion I'm all ears. I rarely use a tenderizer or I'd just go buy one, but for now 
Shooting Blanks fucked around with this message at 01:05 on Aug 18, 2020 |
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Aug 18, 2020 01:01
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Shooting Blanks posted:Probably a stupid question, but: When I make tonkatsu I make thin slits on the surface of the pork (go all parallel at an angle that cuts across grain, flip over, repeat) and then give it a good whacking with the back of the knife blade. Works fine.
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Aug 18, 2020 01:08
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normal hammer also works
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Aug 18, 2020 01:09
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Shooting Blanks posted:Probably a stupid question, but: Just hit it with the cast iron. You can use a heavy pan, or a wine bottle or something.
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Aug 18, 2020 01:09
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Thanks, that's what I figured. Just didn't know if there was some trick like the method to peel 10+ cloves of garlic at once easily.
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Aug 18, 2020 01:32
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Shooting Blanks posted:Probably a stupid question, but: I have used the bottom of an empty wine bottle before.My smallest multiclad saucepas has pretty good heft to it, as does does my little egg pan. I think momentum/speed is maybe more important than weight? A cast iron pan (make sure it doesn't have ridges around the edge) or basically anything with a smooth bottom that can take a pounding will work. Cut the fat off around the edges of the pork or at least cut across it or it keeps the meat from spreading. Putting the schnitzel between saran wrap definitely helps keep it from tearing imo.
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Aug 18, 2020 01:35
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Anybody ever done any riffs on Thai tea? Now that I'm in a city with Thai food again, I've fallen back in love. Thai tea ice cream or crčme brűlée? Panna cotta? E: I can find/kludge recipes for all of these; I'm mostly asking if anyone has experience or thinks one will be better than another. BrianBoitano fucked around with this message at 04:19 on Aug 18, 2020 |
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Aug 18, 2020 04:16
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What's the difference between a red pizza sauce and a red pasta sauce? Some people say pizza sauce is uncooked, others disagree. Tonight I made some pizza sauce from some pureed tomato sauce from a bottle, onion, garlic, basil, chicken stock, and reduced it down for 30 or 45 minutes. It ended up tasting very spaghetti-ish. Which I guess makes sense... since I basically followed the method I'd use to make pasta sauce. What should I do to improve my pizza sauce game?
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Aug 18, 2020 05:54
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captkirk posted:What's the difference between a red pizza sauce and a red pasta sauce? Some people say pizza sauce is uncooked, others disagree. The best pizza sauce is "cooked" in that it's made from canned tomatoes. But essentially, just blitz up some San Marzanos with a little salt and spread it on the bread - that's the best pizza sauce. Add fresh garlic and oregano, plus a little bit of cheese, and you have the best of pizzas. Simplicity is your friend here.
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Aug 18, 2020 06:09
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An Italian professor I had was very insistent that oregano is the core difference. Always goes in pizza sauce, never ever in pasta sauce.
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Aug 18, 2020 06:12
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postmodifier posted:They're not even checking IDs anymore because of covid, they just look over at you and make a snap judgment.
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Aug 18, 2020 06:53
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Is there an idiot proof way to cook/not burn garlic? Usually I think I under cook it and it's flavor never really comes out. Last night I cooked it a bit longer and it turned that golden color, but was dried out and basically fried garlic pieces 
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Aug 18, 2020 15:59
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katkillad2 posted:Is there an idiot proof way to cook/not burn garlic? Usually I think I under cook it and it's flavor never really comes out. Last night I cooked it a bit longer and it turned that golden color, but was dried out and basically fried garlic pieces Garlic cooks super fast, like between 30 seconds to a minute based on how finely chopped it is. Any more than that is really just going to burn it and I don't care for the texture of golden, fried garlic in most applications. The real secret to getting garlic's flavor to come out is using five times as much. You still only need to cook it for a minute, until it's fragrant.
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Aug 18, 2020 16:25
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If you're not getting enough garlic kick there's also a northeast Chinese technique you can try. Mince up about 1/3 as much garlic as you're cooking and save it to add right at the very end. It shouldn't cook more than a few seconds + residual heat.
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Aug 18, 2020 16:35
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The ancient technique of "add more garlic."
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Aug 19, 2020 03:31
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I'm going to be screwed since I move into a hotel Sunday. I just have a hot plate + iron skillet + a new cheap pot to boil things, 3 qt. The room comes with a microwave and mini fridge. I want to keep making pizzas  I thought about an Air Fryer as a suitable replacement but i just don't know which the good one is and don't want to get hosed over buying the wrong one.
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Aug 19, 2020 12:00
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skillet pizza, lopez-alt has a recipe
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Aug 19, 2020 12:53
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bob dobbs is dead posted:skillet pizza, lopez-alt has a recipe needs an oven iirc
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Aug 19, 2020 13:22
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theres a no oven version https://www.seriouseats.com/recipes/2012/03/skillet-neapolitan-pizza-no-kneading-or-oven-recipe.html
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Aug 19, 2020 13:41
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Might be worth buying a small grill you can take to the parking lot. You can get a 14" with a lid for $30, which can make a mean grilled pizza
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Aug 19, 2020 13:45
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BrianBoitano posted:Might be worth buying a small grill you can take to the parking lot. You can get a 14" with a lid for $30, which can make a mean grilled pizza I've got an $80 Iwatani 35FW butane burner! And iron wok. They are super nice, have to use it outside or carbon monoxide will cling to your red blood cells, fooling them as if the CO were CO2, then which your blood would become deprived of oxygen, your lips would turn cherry red (that's a sign of co poisoning) then you'd suffocate. Thats my educational public service announcment for the day, regarding carbon monixide safety, symptoms, and precautions, :yourwelcome:
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Aug 19, 2020 14:43
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If I emulsify some oil into a fermented hot sauce, do I have to worry about it going rancid or botulismy or anything? I expect this batch to last at least a year in the fridge.
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Aug 20, 2020 01:30
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Helith posted:You can't even buy alcohol in Australian supermarkets. They usually have a bottle shop attached to it though or close by. Plus there are other bottle shops attached to pubs or drive through ones or big huge warehouse style ones, that it's not a problem. It makes it easier to use self checkouts in supermarkets too because you don't have to worry about age verification systems. In the US it varies wildly by state and even by county. In my part of Texas you can buy beer and wine in supermarkets, but only within limited hours. Harder liquor is generally as you described - in an attached but separate store or in a specialty liquor store. My favorite story came from a guy I knew who had to go to rural South Carolina for work, and you couldn't buy anything that might be conducive to drinking (or skipping church, I guess) on Sundays - they wouldn't let him buy charcoal 
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Aug 20, 2020 03:37
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Discussion Quorum posted:My favorite story came from a guy I knew who had to go to rural South Carolina for work, and you couldn't buy anything that might be conducive to drinking (or skipping church, I guess) on Sundays - they wouldn't let him buy charcoal
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Aug 20, 2020 03:46
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I got some pork loins that I salted good last night to try this dry brining concept, after work it's grill time, got no idea what I should put on them. I am thinking of just making up some kinda "slop" to mop the chops with while on the grill (english is not my 1st language ok). I got this idea of taking oil, vinegar, mustard, thyme, black pepper and fresh chopped parsley. Mainly because those where the ingredients in this recipe, which I fuckin loved, but it's for a pan fried recipe and I am grilling now, so I am sorta trying to move those ingredients over to something more compatible with the grill: https://www.youtube.com/watch?v=8tVF_tPZH6U
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Aug 21, 2020 07:27
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I am grilling a loin of pork (amongst other things) tomorrow and I will be making a barbecue sauce based on mustard, vinegar, ketchup and molasses. I would recommend something like that, it works nicely on the grill.
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Aug 21, 2020 08:34
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Is there an industry secret for getting onion stench off your hands? I've tried everything I can think of: scented and unscented soap, lemon juice, stainless steel and nothing works. Dinner was 18 hours ago! I usually try to remember to wear gloves when cutting onions, but they were a late addition to last night's meal.
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Aug 21, 2020 16:44
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Lester Shy posted:Is there an industry secret for getting onion stench off your hands? I've tried everything I can think of: scented and unscented soap, lemon juice, stainless steel and nothing works. Dinner was 18 hours ago! I usually try to remember to wear gloves when cutting onions, but they were a late addition to last night's meal. Embrace the smell
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Aug 21, 2020 17:08
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Lester Shy posted:Is there an industry secret for getting onion stench off your hands? I've tried everything I can think of: scented and unscented soap, lemon juice, stainless steel and nothing works. Dinner was 18 hours ago! I usually try to remember to wear gloves when cutting onions, but they were a late addition to last night's meal. I've found that most scents soap won't remove from my hands will come off with rubbing alcohol or hand sanitizer. It's also helpful for getting capsaicin off if you don't have gloves while handling peppers.
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Aug 21, 2020 17:08
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Casu Marzu posted:Embrace the smell If you do this enough, you’ll stop noticing it eventually
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Aug 21, 2020 19:13
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What should I be using to write on parchment that I wrap cheese in? Like one of those waxy crayon things? A sharpie? Does it matter?
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Aug 22, 2020 02:00
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