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Do a dill hollandaise
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Feb 9, 2021 19:32
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We're just going to order to go from a german place as a treat. Nothing says loving like sharing a schnitzel.
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Feb 9, 2021 22:58
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Mr. Wiggles posted:We're just going to order to go from a german place as a treat. Nothing says loving like sharing a schnitzel. Except for sharing a würst.
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Feb 9, 2021 23:26
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I think pork just replaced my go-to meat in a pasta meat sauce.
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Feb 10, 2021 15:30
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pro starcraft loser posted:I think pork just replaced my go-to meat in a pasta meat sauce. What if I told you meat sauces can contain more than one kind of meat?
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Feb 10, 2021 17:10
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Meat is binary it is either meat or not-meat
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Feb 10, 2021 19:55
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nand xnor meat
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Feb 10, 2021 20:08
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pile of brown posted:Meat is binary it is either meat or not-meat What about fuzzy logic applied to meat determination?
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Feb 10, 2021 20:16
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If the meat's fuzzy, you probably don't want to eat it buddy.
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Feb 11, 2021 04:50
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So most of the recipes I see involving melted chocolate have you use a lipid (butter/shortening/etc). I absolutely want to avoid doing that if I'm tempering chocolate right? Or will it help somehow?
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Feb 15, 2021 01:13
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To simplify to the extreme, chocolate is just cocoa solids, sugar, and cocoa butter. Given that, adding fat which is solid at room temperature and which doesn't contain water should be fine. It's added to melted chocolate recipes to keep it flowing, so if your ultimate use is solid then there's no good purpose and it'll dilute the cocoa flavor.
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Feb 15, 2021 01:31
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Gotcha. End result will be (hopefully) solid, so we'll skip the shortening.
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Feb 15, 2021 02:04
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I made Caesar dressing tonight and needed to add an extra egg yolk and a bit more oil to tamp down my extra bit of lemon squeezed out beyond the recommended amount. sometimes more egg is needed
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Feb 15, 2021 02:30
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For tempered chocolate I'd think you'd want to avoid non-cocoa fat. The magic of tempered chocolate comes from specific properties of cocoa fat. The tempering process basically encourages growth of the 5th crystal form of cocoa butter, and I'd imagine other fats could interfere with the formation of crystals, or make the crystal structure less uniform throughout the chocolate after cooling.
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Feb 15, 2021 03:46
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I normally avoid lifehacker's cooking content but I may actually do this one:
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Feb 17, 2021 17:12
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Do you lift it up real quick and just suck on the funnels dick?
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Feb 18, 2021 04:21
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If you have a sous vide setup you can do easy mode tempering by using it to make cocoa butter "silk" Chop up your cocoa butter and put it in a mason jar process it for 24 hrs at 92.5 f. I pour mine when it's done into an old butter tub as a mold. When you're ready to temper your chocolate melt it to 94 f and add 1% by weight of finely grated cocoa butter silk I use a microplane and stir it it should drop to 92 f and be ready to mold I hit it with an immersion blender to make sure it's all equally distributed the times I got lazy and didn't I've gotten streaking in the unmolded chocolates. It eliminates having to heat up and cool down the chocolate to temper it. More detailed info here: https://chocolatealchemy.com/silk
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Feb 18, 2021 06:32
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BrianBoitano posted:I normally avoid lifehacker's cooking content but I may actually do this one:
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Feb 18, 2021 07:30
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All you folks with the fancy funnels. Just take one of the laminated lunch menus and roll it into a cone shape with a hole at the end!
VelociBacon fucked around with this message at 09:13 on Feb 18, 2021 |
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Feb 18, 2021 09:07
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So I don't speak Spanish well, but after looking for (and finding) a great recipe for beef heart from this Youtube Chef from Peru, AbelCA https://www.youtube.com/channel/UCLo4iFzYKSuI1FRbMJxQgNA I've been subscribing and watching a lot of his videos. One of the things he's used a couple times is this amazing looking corn - I know it's unlikely to be found up north, but has anyone seen this in the States, or know what it might be called? I could try to grow it, but 'really big knobby white corn' isn't an official cultivar. Doesn't look like anything I've seen in a seed catalog. Also, shout out for his videos - if you know even basic kitchen spanish, most of it is pretty easy to sort out. Lots of interesting fish dishes, chicken including one where they used the semi-formed eggs from it's guts!? Mysterious Corn Pic - 
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Feb 19, 2021 03:42
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I think that’s Giant White or Cuzco corn.
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Feb 19, 2021 03:49
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It's for sale in dried form in all the latin markets I frequent, but I've never seen it fresh.
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Feb 19, 2021 03:51
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https://en.wikipedia.org/wiki/Peruvian_corn?wprov=sfti1 Choclo
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Feb 19, 2021 03:52
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In South Africa corn like that is quite common. It’s just called white corn. If you get it young when still tender it’s absolutely delicious but as it gets older the skin gets a lot tougher and the flesh starchy. It’s used for a staple maize porridge called mielie (corn) pap. I miss it... it’s often sold by street vendors.
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Feb 19, 2021 11:29
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Isn't the hominy canned corn they sell in the US usually the large white corn like that? Also, Corn Nuts
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Feb 19, 2021 11:46
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Steve Yun posted:Isn't the hominy canned corn they sell in the US usually the large white corn like that? The lye soak is what makes hominy kernels expand to that size iirc
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Feb 19, 2021 14:10
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Casu Marzu posted:The lye soak is what makes hominy kernels expand to that size iirc Yeah, hominy is just regular seed corn that expands due to the lye treatment. It's actually quite small when dried (barely larger than a popcorn kernel), but something happens to the starches that makes it swell up a lot more with water. I've had a couple of pounds of dried hominy in the pantry for a while now. Maybe I'll get it out and make pozole or something this weekend.
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Feb 19, 2021 18:03
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Pozole roja is wonderful stuff. I made it for a big meal at the Ronald McDonald House once, and did the full spread of cut chilies, radishes, cilantro, cheese, etc. Had a Hispanic family staying there who were teaching other people to dress their pozole to taste. Made me happy... I had made a sign saying 'Pozole (Pork corn stew, a close cousin of Chili)' because Wisconsin, can't assume people will have seen it... Introduced an older lady there to enchiladas! Never had them...
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Feb 19, 2021 22:31
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we finally got around to getting some black cardamom and man this is probably my favorite spice, any particular dishes this is known to be used in?
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Feb 20, 2021 04:50
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bartolimu posted:Yeah, hominy is just regular seed corn that expands due to the lye treatment. It's actually quite small when dried (barely larger than a popcorn kernel), but something happens to the starches that makes it swell up a lot more with water. pozole  I haven't had pozole in months.
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Feb 20, 2021 05:00
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20 Blunts posted:we finally got around to getting some black cardamom and man this is probably my favorite spice, any particular dishes this is known to be used in? Cardamom is pretty good in pureed roasted vegetable soups like carrot or butternut
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Feb 20, 2021 08:55
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Anything swedish
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Feb 20, 2021 09:52
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Texas got hosed by ice and the grocery stores are getting back in shape, but absolutely nowhere stable enough to plan on ingredients being on the shelf. This shopping trip will be a good test of my ability to shop by my gut and make a good meal without a recipe to follow.
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Feb 20, 2021 20:47
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Democratic Pirate posted:Texas got hosed by ice and the grocery stores are getting back in shape, but absolutely nowhere stable enough to plan on ingredients being on the shelf. This shopping trip will be a good test of my ability to shop by my gut and make a good meal without a recipe to follow. This is interesting to me because I never make a shopping list and always just see what looks good or is on sale etc when I'm there. I assumed most people do the same but maybe I'm in the irresponsible minority.
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Feb 20, 2021 20:54
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VelociBacon posted:This is interesting to me because I never make a shopping list and always just see what looks good or is on sale etc when I'm there. I assumed most people do the same but maybe I'm in the irresponsible minority. Nah, this is also my style and the next few days of quarantine is gonna be a challenge because I’ll have to pre-plan meals for grocery delivery if I don’t want to eat straight takeout for 3-4 days. Totally getting lo mein as soon as I get home tho.
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Feb 20, 2021 21:50
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therattle posted:In South Africa corn like that is quite common. It’s just called white corn. If you get it young when still tender it’s absolutely delicious but as it gets older the skin gets a lot tougher and the flesh starchy. It’s used for a staple maize porridge called mielie (corn) pap. I miss it... it’s often sold by street vendors. My wife had to go to eSwatini a year or so back and has me make pap every once in a while. She adored the food there and SA. She brought home a couple cook books, though some of the ingredients are (obviously) a bit difficult to source fresh in New England.
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Feb 20, 2021 22:18
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I came across the Netflix (?) adaptation of Fat, Salt Acid, Heat and saw she was saying there are different salts with different saltinesses, does anyone have enough experience to rate the saltiness of different brands? Or know of a place where they are rated? I always use Morton Iodized because it's seemingly the widest available in my area. Edit: mild finishing salt sounds like something I need in my life. Also I need something dead sea salty for use in boiling pasta.
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Feb 20, 2021 22:21
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um excuse me posted:I came across the Netflix (?) adaptation of Fat, Salt Acid, Heat and saw she was saying there are different salts with different saltinesses, does anyone have enough experience to rate the saltiness of different brands? Or know of a place where they are rated? I always use Morton Iodized because it's seemingly the widest available in my area. How, uh, granular do you want to get with your answer?
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Feb 20, 2021 22:25
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Not sure in which direction you mean granular, but sticking with stuff common to super markets would be nice to have some consistency.
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Feb 20, 2021 22:31
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| # ? Jun 2, 2024 08:35 |
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VelociBacon posted:This is interesting to me because I never make a shopping list and always just see what looks good or is on sale etc when I'm there. I assumed most people do the same but maybe I'm in the irresponsible minority. It might be irresponsible, but it also might be that you are fairly comfortalble with cooking and know that you will be able to make at least decent food with what's on sale. I never really plan my shopping, unless ì'm aiming to make something specific and it usually turns out fine. I also just made ragu genovese for the first time, and it was a solid success. Really worth the time investment.
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Feb 20, 2021 22:54
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