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I think I posted it in another thread recently but this 'tandoori' chicken recipe is great. The only thing I do differently from the recipe is to sautee onions before I add everything in, and to thicken the curry up after I take the lid off, using whatever you normally would use (I just take some of the sauce out, add flour, return it, repeat as necessary). I make rice on the side with this and it's a great meal.
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Oct 23, 2020 06:34
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| # ? May 26, 2024 12:48 |
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Sad news, friends. Cecilia Chiang, owner of San Francisco institution The Mandarin and one of the first links to Chinese traditional cooking in the US, has died at the age of 100. https://www.nytimes.com/2020/10/28/dining/cecilia-chiang-dead.html I just watched Soul of a Banquet a couple of weeks ago. She seemed like a super neat lady and I would've loved to interview her for a few thousand hours. I hope someone did.
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Oct 29, 2020 21:56
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She changed the way Americans eat and understand Chinese culture, and also lived to 100. I would t call that sad, personally, but mourn and celebrate your own way (mine will be dumplings).
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Oct 30, 2020 19:32
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Good idea: using preheating oven to melt butter required for recipe. Bad idea: forgetting about it.
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Oct 31, 2020 19:02
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I remember hearing about a cooking show host that would get drunk while filming, and saw some YouTube videos of her. Not Hannah Hart. Does anyone know who I am trying to think of? 90s or early 2000s I think.
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Oct 31, 2020 21:25
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Julia Child
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Oct 31, 2020 21:38
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Machai posted:I remember hearing about a cooking show host that would get drunk while filming, and saw some YouTube videos of her. Not Hannah Hart. Does anyone know who I am trying to think of? 90s or early 2000s I think. Was it Sandra Lee? https://www.youtube.com/watch?v=hdiBG_TYZHA She's also of Kwanzaa Cake fame https://www.youtube.com/watch?v=GrQbWeNQpiA (Also apparently Andrew Cuomo was her domestic partner lol) Edit: I don't know whether or not she got drunk while filming, but she would have a lot of cocktails on her show.
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Oct 31, 2020 23:02
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Chemmy posted:Julia Child lol
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Oct 31, 2020 23:04
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Julia Child was such a gangster
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Oct 31, 2020 23:12
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Machai posted:I remember hearing about a cooking show host that would get drunk while filming, and saw some YouTube videos of her. Not Hannah Hart. Does anyone know who I am trying to think of? 90s or early 2000s I think.
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Nov 1, 2020 00:36
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Chemmy posted:Julia Child No she was just French, they're all like that.
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Nov 1, 2020 00:45
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Admiral Joeslop posted:No she was just French, they're all like that. She was from Pasadena.
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Nov 1, 2020 06:14
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Mr. Wiggles posted:She was from Pasadena. You can't prove that.
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Nov 1, 2020 06:51
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Admiral Joeslop posted:No she was just French, they're all like that. There's probably several Achewood references one could stick in as a response to this post
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Nov 1, 2020 09:13
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Eeyo posted:Was it Sandra Lee? Yes, thats her. Thanks!
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Nov 1, 2020 11:55
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Weird recipe recommend: https://www.nigella.com/recipes/fish-finger-bhorta My brother made this yesterday, and I was very sceptical because it sounded both bland and awful, but it's actually really tasty in a comfort food kind of way, and extremely easy and cheap.
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Nov 1, 2020 19:31
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Pookah posted:Weird recipe recommend: https://www.nigella.com/recipes/fish-finger-bhorta yeah i'd gently caress that up
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Nov 1, 2020 21:52
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Pookah posted:Weird recipe recommend: https://www.nigella.com/recipes/fish-finger-bhorta Nigella’s recipes are usually good. My son is coeliac so we make her GF chocolate cake and lemon polenta cake. If he was miraculously cured tomorrow I’d still make them. They are extremely good. And pretty easy too.
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Nov 1, 2020 21:56
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Is it just me or have groceries gotten really loving expensive (even excluding meat)? Potatoes are a bit over a buck per which while I've never actually paid much attention to potato prices seems high. I know covid's hosed the supply lines, but gotdamn, this is a horrible time to have to trim back your grocery budget especially if you were already fairly frugal anyways. I'm doing the right stuff, we're about 70% vegetarian meals, lots of eggs, legumes, in season produce. Meats maybe a pack of chicken thighs/a chicken and possibly some sort of roast if they're on sale. And still somehow I'm spending more on groceries than I did 6 months ago
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Nov 3, 2020 04:22
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Guildenstern Mother posted:Is it just me or have groceries gotten really loving expensive (even excluding meat)? Potatoes are a bit over a buck per which while I've never actually paid much attention to potato prices seems high. I know covid's hosed the supply lines, but gotdamn, this is a horrible time to have to trim back your grocery budget especially if you were already fairly frugal anyways. I'm doing the right stuff, we're about 70% vegetarian meals, lots of eggs, legumes, in season produce. Meats maybe a pack of chicken thighs/a chicken and possibly some sort of roast if they're on sale. And still somehow I'm spending more on groceries than I did 6 months ago 
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Nov 3, 2020 05:46
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Things that have manual labor as part of harvesting have had smaller workforces. Spacing for safety reasons in meat processing have slowed output. Logistics of importing food have gotten more complex. Housing for migrant labor is often barracks, transportation to fields is old busses. NPR had a thing where some of the growers were having legal contract workers on a virtual prison scheme. Not allowed to go buy groceries, or go anywhere but their barracks during off time, no access to laundry, so they were getting skin problems from dirty, sweat soaked skivvies. poo poo's hosed. 
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Nov 3, 2020 14:21
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Bought store brand Ranch dressing and Cream Cheese. (Giant Eagle). It's terrible, watery, cheap. Tastes bad.
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Nov 3, 2020 22:32
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We still have an unopened liter of ranch from Costco that we got from the in-laws after we got our new apartment. Same with a liter of BBQ sauce, but at least we've used some of that. They're both honestly just starting points to spice up.
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Nov 3, 2020 22:44
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BrianBoitano posted:We still have an unopened liter of ranch from Costco that we got from the in-laws after we got our new apartment. Same with a liter of BBQ sauce, but at least we've used some of that. They're both honestly just starting points to spice up. Got a new place? Your gonna need condiments.
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Nov 3, 2020 23:53
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Transportation costs for shipping food from the packinghouse to the grocery warehouses are between 2.5 and 3x what it was last fall. Most of your grocery store produce is coming from the border areas of California and Texas and the brokerage I work for is paying $8,000-$9,000 per truck to get from SoCal to the Pittsburgh area where last year it was $2,500- $2,800.
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Nov 4, 2020 00:14
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How important is the initial temperature of some food for the cooking time it might take in an oven? I'm cooking some chicken in the oven at ~450f (I figured out what's going on with my oven) following this recipe https://www.youtube.com/watch?v=h6OSMbfhIao and 45 minutes in, it's still nowhere near as browned and fully cooked as it is in the video. Is that because I'm cooking it from defrosted? Was it too cold? Any other reason why it might be taking so long?
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Nov 4, 2020 00:21
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Is your oven acturate? /e - the initial temp is not very important. To bring things up to room pre whatever method of cook by leaving it out you'd quickly break safely standards with very little gain.
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Nov 4, 2020 00:27
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I have an oven thermometer and it reads 450f, so I assume that's accurate. If it helps, the heating element is on the bottom instead of the top (gas oven).
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Nov 4, 2020 00:29
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Aaaaand I just burned my pinky on a hot pan handle. Had to happen sometime 
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Nov 4, 2020 00:41
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Pollyanna posted:How important is the initial temperature of some food for the cooking time it might take in an oven? I'm cooking some chicken in the oven at ~450f (I figured out what's going on with my oven) following this recipe https://www.youtube.com/watch?v=h6OSMbfhIao and 45 minutes in, it's still nowhere near as browned and fully cooked as it is in the video. Is that because I'm cooking it from defrosted? Was it too cold? Pollyanna posted:I have an oven thermometer and it reads 450f, so I assume that's accurate. If it helps, the heating element is on the bottom instead of the top (gas oven). Starting temp affects how quickly something cooks internally a little bit, but outside almost not at all. You might need an extra few minutes to cook through if your chicken was 33f, but the browning won't be noticeably slower. Chef John is cooking in a gas oven as well. I'd guess that he got the better browning on the chicken by using convection, just not calling it out because he doesn't want to discourage people without convection setting. He also may have done a quick broil, or something else that would make it look nicer, but be fussier than he thinks his audience wants to do.
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Nov 4, 2020 01:26
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If the skin started out wet from defrosting and you didn’t thoroughly dry it or you didn’t really brown the skin of the chicken before you start, the residual water can keep the skin from browning. Or if the very middle was still icy you’ll end up having to add time for that. Or your oven doesn’t cycle on until the temperature drops by a larger amount than theirs. My lovely apartment oven can be set for 375 and swing between 340 and 425 at what seems to be completely random intervals. I always end up having to chuck stuff under the broiler to get a good top browning on most roasted things, I think the top of the oven must not be heat shielded very well. I’m sure your dinner is fine, just keep checking the doneness of the chicken every once in a while and then broil it if you want crisp skin.
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Nov 4, 2020 01:31
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I like to let my chicken sit in the fridge for 24 hours uncovered with a nice dry brine to help dry the skin, promote browning and get some nice flavors deep into the meat. As well as starting in a 450 deg oven for 15-20 mins before dropping the temp.
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Nov 4, 2020 02:10
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This is all fiddly poo poo though. Was your chicken just not browned enough, or was it actually not fully cooked? Do you have a meat thermometer? I agree your oven sounds fucky.
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Nov 4, 2020 02:16
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I couldn't get the lid off my Healthy Boy Fishsauce, yanked it and the fish sauce spilled all over my kitchen. It really stinks.
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Nov 4, 2020 03:32
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Cheese Thief posted:I couldn't get the lid off my Healthy Boy Fishsauce, yanked it and the fish sauce spilled all over my kitchen. It really stinks. Someone I know on Fb just posted about spilling fish sauce on their brand new trainers.
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Nov 4, 2020 09:51
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Cheese Thief posted:I couldn't get the lid off my Healthy Boy Fishsauce, yanked it and the fish sauce spilled all over my kitchen. It really stinks. Count your blessings, is what I'm trying to say.
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Nov 4, 2020 10:06
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Oyster sauce comes in tins?
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Nov 4, 2020 10:28
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Five pound tins, yes.
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Nov 4, 2020 10:31
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Here's a stock image of one not leaking all over the bottom of my pantry:
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Nov 4, 2020 10:33
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That’s a lot of oyster sauce. How do you store it once it’s opened out of interest?
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Nov 4, 2020 10:39
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