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Ok thread I'm going to do another corned beef this week. I have about two pounds of gold potatoes to go with it in the pot, what are recommendations? Assume I have all the time I need.
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Jun 28, 2021 02:29
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HootTheOwl posted:Ok thread I'm going to do another corned beef this week. corned beef hash CORNED BEEF HASH CORNED. BEEF. HASH.
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Jun 28, 2021 15:02
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Crazycryodude posted:I have no idea but A/T has an Ask a Cheesemonger thread now beautiful ty
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Jun 28, 2021 17:18
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man on a hot day like this nothing is more satisfying than a toasted tuna sandwich. some finely diced celery, scallions, horseradish, and sweet relish. add in the Mayo with some fresh cracked black pepper and hoo boy. slap a slice of cheese on top and eat up with Dijon mustard.
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Jun 29, 2021 03:51
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Lib and let die posted:corned beef hash
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Jun 29, 2021 03:52
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Here's a little something I've learned recently Put a star anise pod in like all your soups/sauces/stews just also remember to take it out before you serve it
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Jul 13, 2021 23:10
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meal prep day. got a grip of lentil chili brewing in the slow cooker. it'll be ready at 11pm to be sorted into containers for the week to come. 
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Jul 19, 2021 03:31
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did cast iron smashburg with a tortilla press yesterday and i don't think i need to grill a burger ever again
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Jul 19, 2021 03:41
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Smythe posted:meal prep day. got a grip of lentil chili brewing in the slow cooker. it'll be ready at 11pm to be sorted into containers for the week to come. Nice Budget bytes lentil chili?
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Jul 19, 2021 05:32
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i say swears online posted:did cast iron smashburg with a tortilla press yesterday and i don't think i need to grill a burger ever again I'd still rather do it outside because it's kinda splattery.
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Jul 19, 2021 05:41
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Epic High Five posted:Nice heavily modified... but yes it remains the base. im too lazy for most of the spices other than chili powder and cayanne and poo poo but check this i add whole button shrooms, babby corns, garbgonzo bean, and a gently caress ton of horseradish O_O
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Jul 20, 2021 06:12
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poo poo POST MALONE posted:I'd still rather do it outside because it's kinda splattery. definitely used up a couple rags afterward lol
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Jul 20, 2021 06:38
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i say swears online posted:did cast iron smashburg with a tortilla press yesterday and i don't think i need to grill a burger ever again grill the tortilla press imo
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Jul 20, 2021 06:58
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hifi posted:grill the tortilla press imo this is what ancient pro-gamer White Ra would call "special tactics"
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Jul 20, 2021 07:07
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Smythe posted:this is what ancient pro-gamer White Ra would call "special tactics" god drat 
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Jul 20, 2021 07:13
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made my best batch of bagels yet (finally got around to ordering some barley malt syrup for a real deal NY bagel) and trying my hand at honey fermented garlic: 
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Jul 22, 2021 20:41
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I need to do some fermented pickles of some kind I've got a bunch of leftover bok choy maybe I'll do soemthing with that
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Jul 22, 2021 21:15
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made some infused oils Rosemary/garlic and chili/garlic 
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Jul 23, 2021 19:39
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Just-In-Timeberlake posted:made some infused oils make sure you store those in the fridge because garlic+oil=botulism
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Jul 23, 2021 22:02
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yeah i looked up infused oils and was surprised to see how short the shelf life on them is
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Jul 23, 2021 22:40
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you can freeze em in an ice cube tray and then bag em. same with herb butters.
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Jul 24, 2021 00:56
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Crusty Nutsack posted:make sure you store those in the fridge because garlic+oil=botulism my eyes went wide at the garlic oil. be safe op
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Jul 24, 2021 02:59
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yeah, safely in the fridge, and most of it should be gone by the end of this weekend
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Jul 24, 2021 03:48
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Just-In-Timeberlake posted:yeah, safely in the fridge, and most of it should be gone by the end of this weekend you fool, the botulism already has you. make your peace with god before the end comes
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Jul 24, 2021 04:49
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here’s what to do with ya garlic. fermented with jalapeño peppers. check the ph after the ferment. throw in fridge. eventually your wife won’t want to kill you every time they are opened for fermenting garlic inside your house. then well almost as good as adding fish sauce. I take about three cloves squeeze them in a press into things. this quart mason jar should last me a couple years. false edit goddamnit why won’t awful auto embed accept that image
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Jul 24, 2021 06:45
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Been a morning of baking no-knead bread rosemary focaccia kalamata olive and feta cheese focaccia    
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Jul 24, 2021 17:23
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 I like this okonomiyaki thing, it's p fuckin' tasty. Just-In-Timeberlake posted:Been a morning of baking  This poo poo looks dank. Those bagels look great, too!
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Jul 25, 2021 16:26
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I have vague memories of making this post but I can't find it so there's a chance i'm repeating myself, but i've been on a buddhist-compatible cuisine kick lately and I stumbled across my favorite recipe database ever: https://buddhisttemple.ca/taste-of-zen/view-recipes/ this thing has recipes laid out like this: quote:Stir-fried Zucchini and thats the entire page! it's not brimming with stupid tales of "back in the day my grandma used to squeeze yams while watching to make sure the sloth larvae didn't escape the enclosure and run into the lava pits on the family farm" in the middle of the recipe, it's just a name + picture + explicit recipe and it's beautiful
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Jul 25, 2021 16:53
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made some mighty fine cinnamon raisin bagels this morning 
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Jul 27, 2021 14:40
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whats the best roux for a good gumbo? i finally got sick of "lol america food is hamburger" comments and wanna make something good.
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Jul 27, 2021 15:01
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Zedhe Khoja posted:whats the best roux for a good gumbo? i finally got sick of "lol america food is hamburger" comments and wanna make something good. I use Donald Link's recipe (I have his cookbook but this is basically it with a bit less detail) and it turns out well. He recommends to heat on medium-high for 10 minutes then lower the heat as the roux darkens, but given the variation in stoves it's probably going to have to go by feel. Coincidentally I'm actually making it again today; we'll see how it turns out opposable thumbs.db has issued a correction as of 18:46 on Jul 27, 2021 |
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Jul 27, 2021 18:44
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TeenageArchipelago posted:Jambalaya is really good. If you want I can find my uncle's Gumbo recipe as well, you can go really cajun Reposting my uncle's gumbo recipe that owns
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Jul 27, 2021 19:31
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TeenageArchipelago posted:Reposting my uncle's gumbo recipe that owns saving dis recipe
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Jul 27, 2021 19:38
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if I visit America soon I’ll make that recipe for family but half that ingredients list is unavailable right now so I will have to make do with replacements I’m afraid.
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Jul 28, 2021 17:28
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TeenageArchipelago posted:Reposting my uncle's gumbo recipe that owns is that six 8-ounce bottles of clam juice? thats a lotta clam
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Jul 28, 2021 17:36
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Chard posted:is that six 8-ounce bottles of clam juice? thats a lotta clam it's a double batch, the single batch would be 3 bottles of clam juice. He normally only makes this for things like the superbowl or other big events like that
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Jul 28, 2021 17:38
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make a roux with equal amounts flour/oil, saute the onions/peppers/garlic/celery, add water and season with salt or stock and pepper/thyme/bay, and add your meat. i see gumbo more as a product of a cooking style than a particular recipe. 4 to 5 lbs of shrimp sounds insane
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Jul 28, 2021 17:46
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TeenageArchipelago posted:it's a double batch, the single batch would be 3 bottles of clam juice. He normally only makes this for things like the superbowl or other big events like that im sure its outstanding, i just had a chuckle at plopping a cardboard six-pack of Ocean's Bounty down at the register like i'm headed out for a day on the lake
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Jul 28, 2021 17:51
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hifi posted:make a roux with equal amounts flour/oil, saute the onions/peppers/garlic/celery, add water and season with salt or stock and pepper/thyme/bay, and add your meat. i see gumbo more as a product of a cooking style than a particular recipe. I'll definitely hand you that. It's mostly him trying to make sure a bunch of half drunk people are having a good time, though, so I generally give it a pass. much more of a chicken and sausage person myself
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Jul 28, 2021 17:59
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| # ? Jun 9, 2024 03:40 |
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hifi posted:make a roux with equal amounts flour/oil, saute the onions/peppers/garlic/celery, add water and season with salt or stock and pepper/thyme/bay, and add your meat. i see gumbo more as a product of a cooking style than a particular recipe. agree with you mostly, but i feel like the okra and the tomato is part of what makes gumbo different than any other roux based stew
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Jul 28, 2021 18:03
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