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Is that the best consumer grade induction? I really really want the Breville Control Freak but it's like 10x the price.
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# ? Sep 16, 2020 13:58 |
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# ? May 28, 2024 16:25 |
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dino. posted:Honestly, just get two separate Duxtop inductions. I’m usually not a fan of induction, but if you want that sort of power, along with the other features, a single burner induction is the way to go. Just get two, and put away the one not in use. Thanks!
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# ? Sep 16, 2020 14:48 |
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Lockdown month idk whatever it is now, signing back into SA for the first time in years. What's up old friends? how y'all doin? I've been working from home since march which is cool I guess, less stress from commuting means I've been cooking more again, so that's good. Still a lovely year overall though. Lost my mom to lymphoma a few months ago. I was reminded of how many people loved the pilipino pood thread and she was basically the source of that whole thing and made the best filipino food in the world.
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# ? Sep 16, 2020 17:19 |
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My problem with the induction stoves I have been around (rather high end Wolf ones) is I can hear a high pitched whine whenever the burners are on. My sample size is small - just 4 stoves all at the same place, but sets my nerves on edge. Anyone else get this?
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# ? Sep 16, 2020 17:26 |
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GrAviTy84 posted:Lockdown month idk whatever it is now, signing back into SA for the first time in years. What's up old friends? how y'all doin? I've been working from home since march which is cool I guess, less stress from commuting means I've been cooking more again, so that's good. Still a lovely year overall though. Lost my mom to lymphoma a few months ago. I was reminded of how many people loved the pilipino pood thread and she was basically the source of that whole thing and made the best filipino food in the world. Hey Grav glad you're here! Sorry about your mom.
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# ? Sep 16, 2020 18:44 |
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GrAviTy84 posted:Lockdown month idk whatever it is now, signing back into SA for the first time in years. What's up old friends? how y'all doin? I've been working from home since march which is cool I guess, less stress from commuting means I've been cooking more again, so that's good. Still a lovely year overall though. Lost my mom to lymphoma a few months ago. I was reminded of how many people loved the pilipino pood thread and she was basically the source of that whole thing and made the best filipino food in the world. Welcome back, buddy. Sorry to hear about your loss
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# ? Sep 17, 2020 04:10 |
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GrAviTy84 posted:Lockdown month idk whatever it is now, signing back into SA for the first time in years. What's up old friends? how y'all doin? I've been working from home since march which is cool I guess, less stress from commuting means I've been cooking more again, so that's good. Still a lovely year overall though. Lost my mom to lymphoma a few months ago. I was reminded of how many people loved the pilipino pood thread and she was basically the source of that whole thing and made the best filipino food in the world. I fed my kids your basic chicken adobo recipe last night, they love that poo poo.
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# ? Sep 17, 2020 04:46 |
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GrAviTy84 posted:Lockdown month idk whatever it is now, signing back into SA for the first time in years. What's up old friends? how y'all doin? I've been working from home since march which is cool I guess, less stress from commuting means I've been cooking more again, so that's good. Still a lovely year overall though. Lost my mom to lymphoma a few months ago. I was reminded of how many people loved the pilipino pood thread and she was basically the source of that whole thing and made the best filipino food in the world. I'm really sorry to hear about your mom and I loved reading that thread. I'm also glad you're here.
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# ? Sep 17, 2020 05:54 |
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Eifert Posting posted:I want you all to know that forums moderator Grand Fromage just posted a meme in a more localized chat asking if people prefer ranch or ketchup on tamales. At the risk of a probe for mod sass I don't feel like this is ok. I love GF, but actions have consequences. Guess it depends on if it's like high quality Mexican food or cheap fast food or microwavable Mexican food, cause if it's the latter I see no issue with using ketchup or ranch on it Best topping for that kind of thing is of course some sour cream with some hot sauce or salsa stirred in, maybe some guacamole too if you have any on hand Ever since I first saw that in real life I've been darkly curious about whether or not that stuff is as terrible as it seems How Wonderful! posted:I made ranch the other night because I realized I hadn't had any in years and I had a bunch of roasted greenbeans in front of me, and you know what? It was amazing. If I had some ranch in front of me and some tamales in front of me I'd absolutely go hog wild. Freshly made Ranch dressing is one of the best things a more casual restaurant can do, indeed it's one of those little things I keep in mind when I go to burger joints or places that do wings is whether they have good quality ranch
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# ? Sep 17, 2020 08:34 |
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Thanks for the condolences, everyoneStringent posted:I fed my kids your basic chicken adobo recipe last night, they love that poo poo. That's so cool drrockso20 posted:Freshly made Ranch dressing is one of the best things a more casual restaurant can do, indeed it's one of those little things I keep in mind when I go to burger joints or places that do wings is whether they have good quality ranch There is no bigger gap in quality than that between fresh made good ranch dressing and shelf stable ranch dressing. Also, in b4 the bleu cheese wing mafia comes in
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# ? Sep 17, 2020 15:52 |
I'm an oddball who'll make blue cheese dressing with some ranch powder come wing night.
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# ? Sep 17, 2020 16:10 |
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Arkhamina posted:My problem with the induction stoves I have been around (rather high end Wolf ones) is I can hear a high pitched whine whenever the burners are on. My sample size is small - just 4 stoves all at the same place, but sets my nerves on edge. Anyone else get this?
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# ? Sep 17, 2020 23:18 |
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Gravi- sorry to hear about your mum. Cancer loving sucks. Also, I hear that high pitched whine, and it makes me hate everything.
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# ? Sep 19, 2020 02:28 |
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Speaking of ranch, my wife made little broccoli and goat cheese things for brunch today, so I did up another small batch of ranch so we could go full diner-style. It still rules although the whole meal was very rich.
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# ? Sep 19, 2020 18:45 |
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I am stress cooking right now, and trying to think of a good way to combine some ingredients that I know like each other. I don't have any specific dish in mind. Celiac, but stocked with flour replacement. Also have a large pie's worth of uncooked pie crust in the fridge. I have sliced side pork (miscommunication when I got a hog. I wanted whole side pork to make bacon. I got bacon sliced uncured pork). About 4 cups of butternut squash currently steaming. Lots of apples. Mushrooms. I just bought ground sage and it won't all fit in the jar. Onions. I was thinking a savory squash pie with pork and apples? Not sure if eggs and milk like a pumpkin pie would work, or if I should toss everything in a baking dish. I have a fairly well stocked pantry. Suggestions?
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# ? Sep 19, 2020 19:46 |
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Sounds to me like a delicious pork pot pie. I’m no pro but eggs and milk sound weird.
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# ? Sep 19, 2020 20:48 |
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Ended up doing an apple, onion, mushroom pork pie with a squash top. Used some beef broth and made a gravy. Maybe not super pretty, but tasty.
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# ? Sep 20, 2020 01:25 |
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Any suggestions for a simple kung pao chicken I can make on the stove at home? I really like getting it as takeout (the place I get it from nearby does diced carrot, celery, and peanuts), but I don't wanna have to pay a bunch of money to get it delivered whenever I crave it. I tried the Serious Eats one and it was not very good at all, weirdly gloppy and too sweet.
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# ? Sep 20, 2020 02:18 |
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No idea about the American version but this is the real thing: https://blog.themalamarket.com/chengdu-challenge-27-gong-bao-chicken-with-cashews-gong-bao-ji-ding/ Cashews are for the fancy version, you can just sub peanuts. I like to do 50/50. Gong bao is a sweet and sour dish though. If you don't want it to be sweet at all then you want to make something else. Possibly this: https://www.reddit.com/r/Cooking/comments/6icz8i/recipe_how_to_make_sichuan_spicy_chicken_aka/ Grand Fromage fucked around with this message at 02:32 on Sep 20, 2020 |
# ? Sep 20, 2020 02:26 |
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Huh, maybe I was thinking of a different dish. I can give it another try then! Also, I used to really like making this with wontons and stuff before we all got stuck inside. Are there any dishes that also use the chili oil+Chinkiang vinegar combination? Cause I really like that.
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# ? Sep 20, 2020 04:24 |
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Chili oil + black vinegar is a classic combination. Some examples: https://thewoksoflife.com/suan-la-fen-hot-sour-sweet-potato-glass-noodle-soup/ or https://www.chinasichuanfood.com/hot-and-sour-sweet-potato-noodles/ https://blog.themalamarket.com/hot-and-sour-eggplant-salad-suan-la-liang-ban-qie-zi/ https://omnivorescookbook.com/steamed-eggplant/ http://carolynjphillips.blogspot.com/2015/04/when-is-fish-not-fish.html http://carolynjphillips.blogspot.com/2015/12/a-vegans-delicious-secret-weapon.html https://thewoksoflife.com/hot-dry-noodles-re-gan-mian/ etc. There are dozens and dozens of recipes I could list but hopefully you get the picture.
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# ? Sep 20, 2020 07:56 |
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Just got back from a week long backpacking/camping trip. I ate so many protein bars. Getting back to civilization and eating an omelet was straight up the best food I've had in ages.
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# ? Sep 20, 2020 23:27 |
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Grocery pickup has been pushed back a day, so I walked to the crappy grocery store to get something to tide us over. Unfortunately they have the weird baguette/sourdough breads with the weirdly soft crust. Can I just blast them in a screaming hot dutch oven or something to perk them up somehow? Is it like those bake at home ones?
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# ? Sep 22, 2020 01:00 |
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Proooobably but only if you haven’t cut it open yet and only a very brief moment in the oven
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# ? Sep 22, 2020 01:07 |
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You'd think there would be more on Google about this. I'll report back, maybe back off the screaming hot dutch oven and put it right on the rack at like 450 and keep an eye on it.
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# ? Sep 22, 2020 01:13 |
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I bet Kenji's reheating bagel trick would work for a store baguette. Spritz with hot water, toss in a oven at 375 for 5-6 minutes
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# ? Sep 22, 2020 01:26 |
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This method of refreshing bread was documented by Jean-Baptiste Boussingault in a paper in 1852 (Boussingault, J. B. 1852. Expériences ayant pour but de déterminer la cause de la transformation du pain tendre en pain rassis. Ann. Chim. Phys. 36:490-494.), somewhat predating Kenji blogging on the subject.
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# ? Sep 22, 2020 02:08 |
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Tossing it in the 450 oven for about 5-6 min gave it a crust at least. The inside was still like sandwich bread. Not sure there's any fixing that. Bad bread is just bad bread.
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# ? Sep 22, 2020 02:27 |
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SubG posted:This method of refreshing bread was documented by Jean-Baptiste Boussingault in a paper in 1852 (Boussingault, J. B. 1852. Expériences ayant pour but de déterminer la cause de la transformation du pain tendre en pain rassis. Ann. Chim. Phys. 36:490-494.), somewhat predating Kenji blogging on the subject.
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# ? Sep 22, 2020 02:55 |
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SubG posted:This method of refreshing bread was documented by Jean-Baptiste Boussingault in a paper in 1852 (Boussingault, J. B. 1852. Expériences ayant pour but de déterminer la cause de la transformation du pain tendre en pain rassis. Ann. Chim. Phys. 36:490-494.), somewhat predating Kenji blogging on the subject. Vous devez donner une traduction en anglais pour les païens, mon chou.
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# ? Sep 22, 2020 07:20 |
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Maybe after you’ve refreshed your bread Kenji-style, you can toast it and top it with Gordon Ramsay scrambled eggs?
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# ? Sep 22, 2020 07:34 |
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Mr. Wiggles posted:Vous devez donner une traduction en anglais pour les païens, mon chou. I don't know anywhere online that has the article in its entirety, but it's frequently cited in discussions of bread staling. For example, McGee mentions Boussingault's work (although, strangely, he doesn't actually name it) in On Food And Cooking, p. 784-785, specifically in the context of reheating bread to reverse staling.
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# ? Sep 22, 2020 07:50 |
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Sorry if this is irritatingly ignorant but do you have to write essays in culinary school?
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# ? Sep 22, 2020 07:55 |
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VelociBacon posted:Sorry if this is irritatingly ignorant but do you have to write essays in culinary school? Yes. And they make you use squid ink.
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# ? Sep 22, 2020 10:30 |
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VelociBacon posted:Sorry if this is irritatingly ignorant but do you have to write essays in culinary school? Their curricula are available online and you can click through the course descriptions if you want more detail on a particular degree plan.
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# ? Sep 22, 2020 12:25 |
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SubG posted:This method of refreshing bread was documented by Jean-Baptiste Boussingault in a paper in 1852 (Boussingault, J. B. 1852. Expériences ayant pour but de déterminer la cause de la transformation du pain tendre en pain rassis. Ann. Chim. Phys. 36:490-494.), somewhat predating Kenji blogging on the subject. drat i've missed you subg
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# ? Sep 22, 2020 17:15 |
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Art Institutes required it as well. Lmao though because they're shutting down, at least my loan is paid off.
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# ? Sep 22, 2020 21:00 |
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Thanks. I was just curious! The culinary arts building was beside my science building in university and we used to go there for lunch almost every day, always used to look at the students there and wonder what the program was like.
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# ? Sep 22, 2020 21:53 |
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spotted as suggested tomato hornworm control in a fb pepper growing group: NOPE
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# ? Sep 24, 2020 18:02 |
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# ? May 28, 2024 16:25 |
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I’m sure there are plenty of willing posters who would test that recipe if you sent them the hornworms Sadly, I live in the UK, and I don’t think they’d survive the trip
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# ? Sep 24, 2020 18:06 |