|
SubG posted:Candy them? Or pickle them. Pickled habeneros are really good.
|
#
?
Sep 3, 2020 10:42
|
|
|
|
| # ? May 26, 2024 22:16 |
|
|
Liquid Communism posted:Or pickle them. Pickled habeneros are really good. I also like habanero jelly, but I kinda feel like pepper jellies/jams/marmalades have gotten more familiar lately, and they're another thing that you can occasionally find as an upscale/artisan/whatever the gently caress thing in grocery store delis or whatever. Which is cool, but if you're looking to make something unusual it seems like you'd want something you couldn't find in a grocery store.
|
|
#
?
Sep 3, 2020 14:29
|
|
|
How Wonderful! posted:Speaking of habaneros, I had a bunch of them and was not interested in making more hot sauce or salsa since I have plenty of both. I wound up using some of them for pikliz and some of them for a mango shrub, but I still have maybe half a dozen left. I want to do something kind of unusual with them but I'm a little stumped. Cornbread...? I don't think gazpacho would be a weird use of the things but it might be a nice dish to say goodbye to the summer. deseeded/deveined and super finely diced in a sauce or dressing is great and super simple I've pickled and hot sauced with a lot of the ones I grew this summer, but ended up just freezing a baggie full as well to pull out and add to stuff during the winter
|
|
#
?
Sep 3, 2020 15:13
|
|
|
I've only recently pickled habs. Never seen them in the store. Seem like they'd be too hot for the average American imo. Candied habs sound pretty good and would probably be a great topping for that hab ice cream for looks.
|
|
#
?
Sep 3, 2020 17:46
|
|
|
SubG posted:I also like habanero jelly, but I kinda feel like pepper jellies/jams/marmalades have gotten more familiar lately, and they're another thing that you can occasionally find as an upscale/artisan/whatever the gently caress thing in grocery store delis or whatever. Which is cool, but if you're looking to make something unusual it seems like you'd want something you couldn't find in a grocery store. Oh, this might be it. I have a friend who'd normally give me a few jars of jalapeno jam each Autumn who we aren't going to see this year, so I'm into this idea. A bunch are pickling right now with the rest of the pikliz, although I guess that isn't quite the same thing.
|
|
#
?
Sep 3, 2020 18:02
|
|
|
Get weird with it and make mini stuffed peppers 
|
|
#
?
Sep 3, 2020 20:22
|
|
|
Enfys posted:Made this, A+ idea. My partner was dubious and at first said "I'll just have a small taste" but then got a bowl of it to eat, so it went down well. Fish sauce caramel is loving great! I mess around with garums and protein based ferments a lot at my restaurant and recently made some cincy-chili-garum-caramel-apples that were ~legit~. If you want a liiiittle more accessible savory caramel, go with black olives. Kalamata caramel strawberry ice cream is ace. drrockso20 posted:Speaking of milk products, anyone got any good suggestions on how to make a properly thick milkshake, cause I definitely have the process on making a good tasting one down, but I just can't get the thickness right Spindle mixers work best, but you can still get a nicely thick milkshake in a blender if you keep the ice cream cold as poo poo (like -10F). Anything generating heat is your enemy. The other key in my experience is a super yolky custard base, you want a lot of fat but you don't want dairy fat. Gobs of malt powder can help too, but that really limits your flavor profile. If you want cheat codes there's always Thick & Easy to help. The weird cream cheese and corn starch based ice cream bases a la Jeni's make for nice thick shakes too, but again, they can be a little limiting with flavors.
|
|
#
?
Sep 4, 2020 00:20
|
|
|
I would really like to eat some Strawberry Tofu
|
|
#
?
Sep 4, 2020 01:03
|
|
|
excellent bird guy posted:I would really like to eat some Strawberry Tofu https://lvl1-chef.tumblr.com/post/139776315448/mother-3-strawberry-tofu dessert tofu is soft tofu, dont press too much water out
|
|
#
?
Sep 4, 2020 01:06
|
|
|
Guys what do you think of my Japanese/American Thanksgiving fusion food truck concept Turkeyaki
|
|
#
?
Sep 4, 2020 08:17
|
|
|
It’s either that or my Mexican/Japanese fusion concept Tacoyaki
|
|
#
?
Sep 4, 2020 08:19
|
|
|
Steve Yun posted:It’s either that or my Mexican/Japanese fusion concept Something's fishy.
|
|
#
?
Sep 4, 2020 08:29
|
|
|
Fine, we’ll go with the alternate, Nachoyaki
|
|
#
?
Sep 4, 2020 08:36
|
|
|
Steve Yun posted:It’s either that or my Mexican/Japanese fusion concept I had a menu item called Tako Salad for a while that was a cabbage salad, with charred shishitos, cumin vinaigrette, pickled peppers over tortilla chips, with pineapple glazed charred octopus.
|
|
#
?
Sep 4, 2020 09:50
|
|
|
So the Missus has been doing some shallow frying in one of our all clad pans, and a bunch of the fat ha got dark and tacky (polymerized?) and when this used to build up on pans at work, the Sous would run them through some sort of electrolytic bath. Has anyone hooked one up at home?
|
|
#
?
Sep 5, 2020 16:37
|
|
|
Not exactly, but that's exactly what spray oven cleaner is meant to clean. Good luck!
|
|
#
?
Sep 5, 2020 17:35
|
|
|
Barkeeper’s Friend would probably work too.
|
|
#
?
Sep 5, 2020 17:43
|
|
|
Chemmy posted:Barkeeper’s Friend would probably work too. Seconded. The powdered stuff works better than the liquid IMO
|
|
#
?
Sep 5, 2020 17:44
|
|
|
I normally make a thick paste and let it sit on really gnarly spots.
|
|
#
?
Sep 5, 2020 17:46
|
|
|
Those were helpful, thank you! Now, anyone ever grill on a Konro grill over binchoan? I might get clearance to buy one for work and I’d love any tips.
|
|
#
?
Sep 8, 2020 22:17
|
|
|
I hope you’re not buying it on account of it being sold as “smokeless“ unless you only plan on grilling vegetables and fat free meat
|
|
#
?
Sep 8, 2020 22:22
|
|
|
Steve Yun posted:I hope you’re not buying it on account of it being sold as “smokeless“ unless you only plan on grilling vegetables and fat free meat I have no illusions re: smoke because I have a basic understanding of the interaction of physics and biochem, but I work for a Japanese company which makes it an easier sell.
|
|
#
?
Sep 8, 2020 23:40
|
|
|
i dunno much about using them in particular, but there's an izakayaish place nearby that cooks virtually their entire (cooked) menu off of those and it's fuckin' great
|
|
#
?
Sep 9, 2020 02:28
|
|
|
Anybody else get a weird mouth feel if they absentmindedly drink too much water in a day? I looked up hyponatremia (when your blood salt levels fall too low) and I don't have the clinical symptoms, but I could be inching that direction. I had some hibiscus soda at lunch to try and combat it, which made it better for several hours. Well, either that or it was confirmation bias. Or the beetus.
|
|
#
?
Sep 9, 2020 06:02
|
|
|
Nah but when I drink too much whiskey I wake up with my mouth tasting sweet.
|
|
#
?
Sep 9, 2020 06:17
|
|
|
This guy lives in my back yard. Got any good recipes?
|
|
#
?
Sep 9, 2020 06:22
|
|
|
BrianBoitano posted:Anybody else get a weird mouth feel if they absentmindedly drink too much water in a day? I looked up hyponatremia (when your blood salt levels fall too low) and I don't have the clinical symptoms, but I could be inching that direction. I had some hibiscus soda at lunch to try and combat it, which made it better for several hours. Well, either that or it was confirmation bias. Or the beetus. Maybe you're just deeply unused to being hydrated?
|
|
#
?
Sep 9, 2020 06:23
|
|
|
To make sure your crab gets adequate carotene, supplement their diet with brightly-colored vegetables, like corn and carrots
|
|
#
?
Sep 9, 2020 06:25
|
|
|
Liquid Communism posted:Maybe you're just deeply unused to being hydrated? Nah
|
|
#
?
Sep 9, 2020 06:28
|
|
|
Enfys posted:I wear glasses and often cry like a baby cutting onions. I either have very sensitive eyes or eat a lot of ornery onions (or just a lot of onions in general). Is it just me who doesn't really have issues with tears, I mean I get a little teary eyed but I don't give a crap about that, if tears was all that onions gave then I wouldn't mind. What about the intense burning eye pain that requires you to drop what you are doing and go wash your hands in soap, then wash your face with and rinse your eyes to make it stop? Is that only me?
|
|
#
?
Sep 10, 2020 11:35
|
|
|
His Divine Shadow posted:Is it just me who doesn't really have issues with tears, I mean I get a little teary eyed but I don't give a crap about that, if tears was all that onions gave then I wouldn't mind. I get it sometimes with organic onions but generally don’t notice a thing. When I get it though, I see what the fuss is about. It really stings.
|
|
#
?
Sep 10, 2020 12:18
|
|
|
Can you all think of a reason why a ribeye would turn out kind of medium despite the fact that it read a 104ﾟ on an instant read thermometer right before I started resting it? I would say it was about an inch and a 1/2 to 2" thick. I did the rosemary butter basting technique on a tri ply steel pan with a gas burner. Rested immediately on a cutting board after a read of 104 at center and it rested off heat for ~7 min. I did pourover the butter at the start of the rest. I started spooning butter over it after the initial sear so it was still fairly juicy, but I like my steaks rare. I had it out of the fridge for over an hour before I started cooking. I can't figure it out.
|
|
#
?
Sep 10, 2020 23:11
|
|
|
a lot of resting is to unfuck the temp differentials betw edge of meat and center of meat. maybe surface temp was too hot?
|
|
#
?
Sep 10, 2020 23:34
|
|
|
bob dobbs is dead posted:a lot of resting is to unfuck the temp differentials betw edge of meat and center of meat. maybe surface temp was too hot? That seems super likely actually.
|
|
#
?
Sep 11, 2020 00:28
|
|
|
Yeah, carryover cooking is a thing. The thicker the piece of meat, the more you'll see. 104 to 140 (temp for medium) is a big jump though, are you sure your thermometer is good? Where'd you stick it?
|
|
#
?
Sep 11, 2020 04:53
|
|
|
Center mass. I use an outdoor wok and the high end is 13000 btu (I didn't have it cranked up obv). I would certainly say it is posible the thermometer is bad. It's a javelin pro duo.
|
|
#
?
Sep 11, 2020 23:32
|
|
|
Eifert Posting posted:Center mass. I use an outdoor wok and the high end is 13000 btu (I didn't have it cranked up obv). Stick it in your mouth and see if it gives you a reasonable body temp, free check.
|
|
#
?
Sep 11, 2020 23:51
|
|
|
VelociBacon posted:Stick it in your mouth and see if it gives you a reasonable body temp, free check. Rectal readings are even more precise!
|
|
#
?
Sep 11, 2020 23:52
|
|
|
A glass of ice water is how I have always calibrated thermometers... But, you all do what you want...
|
|
#
?
Sep 12, 2020 00:05
|
|
|
|
| # ? May 26, 2024 22:16 |
|
|
PurplPenisEata posted:A glass of ice water is how I have always calibrated thermometers... But, you all do what you want... Seems like it'd be hard to fit the glass in your rectum.
|
|
#
?
Sep 12, 2020 00:06
|
|
