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VelociBacon posted:Can't imagine ordering something called that, maybe a pet peeve but wish places would name their menu like adults if it's adult food. ??? lol stop being so uptight, man. goober's an old word for a peanut.
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Aug 20, 2020 02:47
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VelociBacon posted:Can't imagine ordering something called that, maybe a pet peeve but wish places would name their menu like adults if it's adult food. goober is literally a slang name for peanuts though. i mean, sure, i wouldn't order "loaded spuds" at the french laundry, but they probably don't have peanut butter burgers on their tasting menu, so 
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Aug 20, 2020 02:57
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mediaphage posted:aside from things like satays and groundnut soups, etc., i am partial, from my school lad days, to dipping a toasted peanut butter sandwich into chili There is a cafe near us that does what I think is the best sandwich: smoked mozzarella, peanut butter and sweet chili jam. It’s amazing. The non-veg version uses bacon.
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Aug 20, 2020 11:05
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mediaphage posted:??? I always forget this when I hear the Goober Peas song, I picture weird boogery peas first before reality reasserts itself
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Aug 20, 2020 13:18
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therattle posted:There is a cafe near us that does what I think is the best sandwich: smoked mozzarella, peanut butter and sweet chili jam. It’s amazing. The non-veg version uses bacon. i was just gonna say that it reminded me of a childhood favourite, which is peanut butter and bacon sandwiches. sometimes peanut butter and banana. sometimes all three. i’ll eat just about anything with peanut butter at least once.
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Aug 20, 2020 13:39
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mediaphage posted:i was just gonna say that it reminded me of a childhood favourite, which is peanut butter and bacon sandwiches. sometimes peanut butter and banana. sometimes all three. i’ll eat just about anything with peanut butter at least once. Peanut butter, burnt bacon, arugula, and garlic aioli sandos carried me through hangover brunch a lot
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Aug 21, 2020 08:48
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mediaphage posted:i was just gonna say that it reminded me of a childhood favourite, which is peanut butter and bacon sandwiches. sometimes peanut butter and banana. sometimes all three. i’ll eat just about anything with peanut butter at least once. Yeah, I've done PB, bacon and spicy jelly a lot. Local farmer makes a great strawberry and jalapeno and it's a real nice sandwich.
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Aug 21, 2020 15:44
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Thanks to this thread, and because I didn't feel like cutting open an avocado ( ), I did PB and kimchi toast. I highly recommend it!
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Aug 21, 2020 18:31
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What's the deal with salt grinders? Are they good, or a gimmick to sell more himalaya rocks? I guess getting finer grains on your dish can be worth something, but it seems really hard to judge how much you're delivering.
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Aug 21, 2020 21:18
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BrianBoitano posted:Thanks to this thread, and because I didn't feel like cutting open an avocado ( Every post this thread strays further from God
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Aug 21, 2020 21:34
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Epitope posted:What's the deal with salt grinders? Are they good, or a gimmick to sell more himalaya rocks? I guess getting finer grains on your dish can be worth something, but it seems really hard to judge how much you're delivering. There’s no strictly culinary reason to own one, no. It won’t make your salt taste better or anything. They exist mostly for showing off or extracting money from people who don’t know any better.
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Aug 22, 2020 00:10
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Dead Of Winter posted:There’s no strictly culinary reason to own one, no. It won’t make your salt taste better or anything. as a counterpoint, my pepper grinder was more expensive by itself than in a set with a salt grinder I mostly season from a cellar while cooking, so the grinder’s at least a convenient thing to put out on the table for people to adjust to taste without extra utensils or sticking grubby fingers in a communal dish.
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Aug 22, 2020 00:16
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pile of brown posted:Peanut butter, burnt bacon, arugula, and garlic aioli sandos carried me through hangover brunch a lot This sounds amazing. BrianBoitano posted:Thanks to this thread, and because I didn't feel like cutting open an avocado ( So does this.
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Aug 22, 2020 02:04
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Hauki posted:as a counterpoint, my pepper grinder was more expensive by itself than in a set with a salt grinder yeah i have a salt grinder because my spouse bought a double-sided s&p grinder. it is useful enough because I can adjust the size of the salt on the grind, but that's really it. "fresh ground salt" is a thing to my knowledge
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Aug 22, 2020 02:13
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With respect to grinding that's why I like the diamond kosher salt, you can crush it between your fingers (it's quite easy) and get a pretty fine powder, no grinder needed.
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Aug 22, 2020 02:41
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Grinding salt fresh doesn't do anything for it. Cook with Diamond kosher so you can crush it with your fingers if you really need that for some reason, and finish with Maldon for big crunchy flakes. Don't need salt on the table if you seasoned everything well in the first place.
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Aug 22, 2020 05:05
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I just buy regular iodized table salt and put into salt shakers. I also buy sea salt that comes in bigger kernels for throwing into potato and pasta water, it's really cheap salt. I guess a salt grinder could be good if I wanted to use that salt for something else. It'd probably be cheaper than what americans call kosher salt, I do have some of that that I use on occasion, but it's expensive stuff.
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Aug 22, 2020 10:18
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BrianBoitano posted:Thanks to this thread, and because I didn't feel like cutting open an avocado ( i want a kimchi toast. i can't find it in the rural town :shakesfist: https://www.youtube.com/watch?v=ePaHG6g7uFw I however did to a tribute meal to this very famous song by the very famous pop supergroup The Rutles, (hint: cheese and onions, details to follow  )
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Aug 22, 2020 16:22
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excellent bird guy posted:i want a kimchi toast. i can't find it in the rural town :shakesfist: It’s funny you mention the Rutles, because I had just had some tea. And biscuits.
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Aug 22, 2020 17:28
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prayer group posted:Don't need salt on the table if you seasoned everything well in the first place. I see you have never met anyone like my fiancée who occasionally just wants things to taste like salt.
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Aug 22, 2020 18:30
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prayer group posted:Don't need salt on the table if you seasoned everything well in the first place. Thanks for being patronizing, but I’m still gonna be hospitable when company’s over
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Aug 22, 2020 18:45
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My son likes less salt than I do and I don’t want him eating things as salty as I do so I cook with less salt than usual, and salt my portion at the table. My wife doesn’t always so if I salted to my palate it would probably be too much for her too.
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Aug 22, 2020 20:09
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excellent bird guy posted:i want a kimchi toast. i can't find it in the rural town :shakesfist: Make your own kimchi! It's one of those things that cost $10 for a small jar at a farmer's market or $4 to DIY a gallon*. Just make any old recipe, and sub or leave out whatever you like as long as you have a vegetable, salt, and a spicy of some kind. For instance, I used green cabbage instead of napa, fish sauce instead of shrimp, and blended some takeout rice with water for the "sweet rice flour porridge". *if you already have a vessel, like a giant ball jar or wide mouth pitcher
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Aug 22, 2020 20:13
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therattle posted:My son likes less salt than I do and I don’t want him eating things as salty as I do so I cook with less salt than usual, and salt my portion at the table. My wife doesn’t always so if I salted to my palate it would probably be too much for her too. Same.
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Aug 22, 2020 20:15
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BrianBoitano posted:Make your own kimchi! It's one of those things that cost $10 for a small jar at a farmer's market or $4 to DIY a gallon*. Just make any old recipe, and sub or leave out whatever you like as long as you have a vegetable, salt, and a spicy of some kind. For instance, I used green cabbage instead of napa, fish sauce instead of shrimp, and blended some takeout rice with water for the "sweet rice flour porridge". Yes! I did this quite recently and it was so drat good. I used this recipe without the fruit. https://simple-veganista.com/kimchi/ It was very salty though. I’d research if one could use less salt. You can always salt it at the table if it doesn’t taste salty enough. Mr. Wiggles posted:Same. 
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Aug 22, 2020 20:17
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therattle posted:Yes! I did this quite recently and it was so drat good. I used this recipe without the fruit. Apples, huh? That looks extremely up my alley. May I ask a dumb question-- how large of a jar did you pack the whole thing into? I've been having a lot of good times during quarantine making pickles and shrubs and sauces and other ways of preserving produce, but I'm kind of running out of room and I'm due to run out and get another few jars and cans and things.
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Aug 22, 2020 21:24
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How Wonderful! posted:Apples, huh? That looks extremely up my alley. May I ask a dumb question-- how large of a jar did you pack the whole thing into? I've been having a lot of good times during quarantine making pickles and shrubs and sauces and other ways of preserving produce, but I'm kind of running out of room and I'm due to run out and get another few jars and cans and things. It was so moreish. I can’t recall if I followed her quantities or scaled down (don’t think I did...), and I filled two jars of this size: https://www.amazon.co.uk/Mrs-Elswood-Haimisha-Cucumbers-Pickle/dp/B00LQEBAO4
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Aug 22, 2020 21:31
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therattle posted:Yes! I did this quite recently and it was so drat good. I used this recipe without the fruit.  that recipe's brine is about right for soaking--it's a little over 4% and a 5% brine is the canonical safe-but-salty pickling brine.It recommends topping off the veg with reserved brine, which I've literally never done (although I add some fish sauce). If the final product is too salty, that's probably the problem. When I make kimchi, I more or less just drag the veg through the seasoning paste and then pack it in the fermentation vessel. Immediately after packing there isn't much liquid, and it looks like a zombie upchucked a salad. But by the same time next day the veg will have released enough liquid that you wouldn't want more. How Wonderful! posted:Apples, huh? That looks extremely up my alley. May I ask a dumb question-- how large of a jar did you pack the whole thing into? I've been having a lot of good times during quarantine making pickles and shrubs and sauces and other ways of preserving produce, but I'm kind of running out of room and I'm due to run out and get another few jars and cans and things.
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Aug 22, 2020 21:45
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Are there any decent jarred (black) mole sauce brands or am I gonna have to make my own? I mean sooner or later I'm gonna make my own mole but for now I want quick mole enchiladas.
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Aug 23, 2020 22:00
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I usually do this when I'm in a hurry. https://food52.com/recipes/58336-braised-pork-in-lazy-cherry-ancho-mole Its more of a guideline than anything else, I never actually use cherries, I prefer it with mango, but you could go nuts on the fruit itself, and I've never included the almonds, but it does hit those mole notes pretty well.
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Aug 23, 2020 22:22
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Brawnfire posted:Are there any decent jarred (black) mole sauce brands or am I gonna have to make my own? I mean sooner or later I'm gonna make my own mole but for now I want quick mole enchiladas. I’ve never had mole. Do you catch them yourself or get them from a butcher? How do they taste? (Probably like chicken...)
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Aug 23, 2020 22:38
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therattle posted:I’ve never had mole. Do you catch them yourself or get them from a butcher? How do they taste? (Probably like chicken...) They're quite earthy.
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Aug 23, 2020 22:47
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So I've decided to make a pizza. I picked up a can of tomato sauce, I assume its going to need some garlic, oregano, etc. I've never actually made pizza though and was wondering if there's anything I really need to do other than make kind of a thicker marinara sauce?
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Aug 24, 2020 01:42
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quote="Guildenstern Mother" post="507497704"] I usually do this when I'm in a hurry. https://food52.com/recipes/58336-braised-pork-in-lazy-cherry-ancho-mole Its more of a guideline than anything else, I never actually use cherries, I prefer it with mango, but you could go nuts on the fruit itself, and I've never included the almonds, but it does hit those mole notes pretty well. [/quote] Thanks, this actually looks like a lovely dish and I don't have to buy too much. And, I have a pork shoulder on my shopping list!! therattle posted:I’ve never had mole. Do you catch them yourself or get them from a butcher? How do they taste? (Probably like chicken...) Yeah, you can't tell in a blind taste test
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Aug 24, 2020 02:48
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Guildenstern Mother posted:So I've decided to make a pizza. I picked up a can of tomato sauce, I assume its going to need some garlic, oregano, etc. I've never actually made pizza though and was wondering if there's anything I really need to do other than make kind of a thicker marinara sauce? Well you need a crust. And cheese and stuff. This is my usual recipe: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
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Aug 24, 2020 02:57
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therattle posted:I’ve never had mole. Do you catch them yourself or get them from a butcher? How do they taste? (Probably like chicken...) the animal does not taste like chicken, it tastes gamy as hell the sauce does taste earthy
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Aug 24, 2020 04:26
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Okay, my friend swears that wearing a face shield will keep you from crying when you chop onions I don't have a reason to chop onions right now, anyone else wanna try this?
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Aug 24, 2020 09:30
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I've done it with ski goggles and it worked so I don't see why not.
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Aug 24, 2020 11:45
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Yeah I wear glasses and chopping onions has never bothered me, so I'd imagine that a face shield would work even better.
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Aug 24, 2020 13:45
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I made breakfast today (WFH is awesome in that regard) and now that I've been eating pasture raised chicken eggs fed on bugs, I'll never go back to cheap, mean changed chicken eggs. Not only is it better for the birds but drat these yolks are so deep and rich it's just incredible. The yolk is orange, it's cartoony almost. Which made me think on the subject of the "organic" movement here's my takeaways so far and I know they're subjective, my experience and opinion is not universal: Organic pasture raised eggs - Awesome Organic milk - Awesome Organic veg - can't really tell Organic fruit - can't really tell Organic yogurt - depends on the brand but I think it's more a function of better brands than "organic". Organic cheese - I can't tell but some people swear by it. Anything I'm missing out on in y'all's opinions?
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Aug 24, 2020 16:03
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