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Chard posted:lentils Agreed.
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Apr 20, 2021 08:25
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I made this recipe last night except instead of bothering to grate a garlic clove I added an entire head’s worth of whole cloves and basically I just don’t understand why italian-ish recipes that are roasted just don’t say “throw in a bunch of whole garlic, it’s the loving best” Like why would I do extra prep work in order to NOT have whole roasted garlic, idk
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Apr 20, 2021 15:02
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Desert Bus posted:You're obviously not using enough zest. I like zest.
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Apr 20, 2021 15:50
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Hawkperson posted:I made this recipe last night except instead of bothering to grate a garlic clove I added an entire head’s worth of whole cloves and basically I just don’t understand why italian-ish recipes that are roasted just don’t say “throw in a bunch of whole garlic, it’s the loving best”
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Apr 20, 2021 16:14
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Ben Nevis posted:I like zest. 
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Apr 20, 2021 16:19
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Hawkperson posted:I made this recipe last night except instead of bothering to grate a garlic clove I added an entire head’s worth of whole cloves and basically I just don’t understand why italian-ish recipes that are roasted just don’t say “throw in a bunch of whole garlic, it’s the loving best” Their immortal vampire overlords look unfavorably on the liberal use of garlic.
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Apr 20, 2021 18:03
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What I thought were two boxes of angel hair turned out to be two boxes of spaghetti and I have never been so disappointed at a box of uncooked pasta.
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Apr 20, 2021 19:11
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Chuck it into a lathe  For some reason now I want to insert angel hair into bucatini. Would that make me a Tik Tok chef?
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Apr 20, 2021 19:29
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BrianBoitano posted:Chuck it into a lathe You don't fill the bucatini, just use the angel hair as joiner pieces to make one very long bucatini strand.
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Apr 20, 2021 20:13
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I see the charcuterie thread is gone. I buy guanciale from a local butcher and I use it to make pasta alla gricia. When I get it it's like firm bacon and it works great. Today my vegetarian partner went to the same place to get me some and whilst they gave her what is clearly pork cheek with the same seasonings it is not firm, it's like fresh meat. Does this sound like it was not dried properly and if so, will I notice significant differences in how it cooks?
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Apr 20, 2021 20:20
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BrianBoitano posted:For some reason now I want to insert angel hair into bucatini. Would that make me a Tik Tok chef?
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Apr 20, 2021 20:22
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Ben Nevis posted:You don't fill the bucatini, just use the angel hair as joiner pieces to make one very long bucatini strand.  SubG posted:pasta alla catetere 
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Apr 20, 2021 21:21
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Give me your best spam musubi recipe I’m doing a Hawaiian food cookoff and this is one of the dishes. There’s so many permutations- dressed sushi rice or plain rice? Furikake? What glaze? Etc etc
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Apr 21, 2021 04:32
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White calrose rice cooked slightly damper than normal (it dries out in the musubi), good nori (that means thick sheets and good roast flavor), griddled spam sliced to about 1/8 can thickness, and a brush if your favorite teriyaki sauce. This is the way.
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Apr 21, 2021 06:36
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Its fermentation week at the house of Guildenstern. Got a ginger bug going, finally getting around to making kimchi, and a poolish sitting out for the night, which I don't think is technically fermentation but its got farty yeast so I'm going to count it.
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Apr 22, 2021 04:20
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Why do you think it's not technically fermentation?
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Apr 22, 2021 06:43
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I suppose it is, but I just associate that word with a funky smell
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Apr 22, 2021 07:14
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Guildenstern Mother posted:I suppose it is, but I just associate that word with a funky smell
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Apr 22, 2021 08:43
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If you let the poolish go long enough you'll get a funky smell 
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Apr 22, 2021 15:03
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so does that mean bread is technically beer
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Apr 26, 2021 08:32
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Force de Fappe posted:so does that mean bread is technically beer As a baker™, adding two-day old dough to the mix and smelling alcohol at the bottom of the bin was not an uncommon occurrence.
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Apr 26, 2021 11:03
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Force de Fappe posted:so does that mean bread is technically beer No, beer is technically bread. So you can make a sandwich with it.
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Apr 26, 2021 11:11
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Apparently the beer that ancient Egypt gave to its workers was very thick and more like a liquid bread.
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Apr 26, 2021 11:42
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While working I've often thought it would be pretty cool if there was a combination bakery/microbrewery called Staff of Life.
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Apr 26, 2021 19:42
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There was an ad in the local free paper in Eugene, OR that I'll never forget and now all of you get to know about it too. It read something like this, only the first line is seared in my memory forever the rest is paraphrase: Knead your candida! All natural bakery and homebrew Looking for donations
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Apr 26, 2021 20:21
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Force de Fappe posted:so does that mean bread is technically beer There is a wealth of documentary evidence (mostly in the form of legal documents) through which the economic fortunes of different regions can be traced in terms of how much and what type of various grains people of different social strata were consuming.
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Apr 26, 2021 22:31
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Made some baby back ribs in the oven today. Gotta do it more often. They started falling apart when I tried flipping them over to get some more char on the other side so I called it good.
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Apr 27, 2021 00:39
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That photo brings me back to looking at photos from a game camera set up on a carcass or gut pile
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Apr 27, 2021 00:46
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Casu Marzu posted:That photo brings me back to looking at photos from a game camera set up on a carcass or gut pile 
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Apr 27, 2021 02:00
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Casu Marzu posted:That photo brings me back to looking at photos from a game camera set up on a carcass or gut pile In Diablo 2 you'd click on it and some bones would get tossed up and then fall to the side.
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Apr 27, 2021 04:57
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VelociBacon posted:In Diablo 2 you'd click on it and some bones would get tossed up and then fall to the side. 
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Apr 27, 2021 18:41
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I was sure the little added text blurb was going to be the 'with this character's death the threads of prophecy are severed'
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Apr 27, 2021 21:05
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Apr 27, 2021 22:05
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My girlfriend has never had wagyu so I was thinking about ordering an A5 ribeye so she could experience it. What would be the ideal way to prepare it? Just searing it off as a whole ribeye seems unexciting. I’ve seen videos where they cut it into smaller pieces and sear those on all sides. Is that the way to go? Just S&P? Salt and togarashi? Soy sauce while searing? If I do this I’d rather not gently caress it up.
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Apr 28, 2021 15:38
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i haven't had it seared on all sides but that seems an interesting way to go. imo the texture is the important part so a good sear with salt and pepper would be how i'd go about it personally. i like beef to taste like beef tho. maybe serve it with something sharp though on the side to cut through the fattiness.
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Apr 28, 2021 16:04
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mediaphage posted:i haven't had it seared on all sides but that seems an interesting way to go. I dunno I think I'd rather die peacefully in my sleep.
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Apr 28, 2021 16:12
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Flash Gordon Ramsay posted:My girlfriend has never had wagyu so I was thinking about ordering an A5 ribeye so she could experience it. What would be the ideal way to prepare it? Just searing it off as a whole ribeye seems unexciting. I’ve seen videos where they cut it into smaller pieces and sear those on all sides. Is that the way to go? Just S&P? Salt and togarashi? Soy sauce while searing? If I do this I’d rather not gently caress it up. The fancy teppanyaki style stuff is a pretty good way to serve wagyu. Example: https://www.youtube.com/watch?v=WxiYbLw55cE
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Apr 28, 2021 16:24
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I had it at a restaurant once just seared top and bottom. I just had some salt and pepper on it. I’ve seen soy sauce and wasabi, but I’d keep it simple. A little goes a long way. I had like 4oz and I didn’t need any more.
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Apr 28, 2021 21:44
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Wow. Ramen birria. Genius.
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Apr 28, 2021 21:50
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Can someone who knows what they're talking about make an effortpost thread for pretty cakes? I'm starting to dabble and want to see baker goons talk shop and post pictures of their gorgeous decorated cakes. There is an ancient thread from like 2008 but most of the images were on waffleimages
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Apr 29, 2021 18:38
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