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I'm gonna make the sour creamiest twice baked potato today and aint nothing gonna stop me. Bacon, cheese, scallions, the works. Might even loosely wrap it in foil and then walk up to the kitchen window and have my partner hand it to me wearing a red wig.
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Aug 28, 2021 16:16
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you know what scratch that. she's gonna dress up like Dave Thomas.
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Aug 28, 2021 16:21
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poo poo POST MALONE posted:you know what scratch that. she's gonna dress up like Dave Thomas. lmao
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Aug 28, 2021 16:38
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Where’s the beef?
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Aug 28, 2021 16:39
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poo poo POST MALONE posted:I'm gonna make the sour creamiest twice baked potato today and aint nothing gonna stop me. hell yeah brother 
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Aug 28, 2021 17:08
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Zedhe Khoja posted:hell yeah brother this is like one of those deepdream pictures where it's all made out of dicks isn't it.
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Aug 28, 2021 17:11
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no its just your average everyday ortakoy kumpir your given a little checklist to fill out and then they bring you a two thousand calorie starchbomb  the same places do the same thing with waffles and it's traditional to eat one then the other in succession for whatever reason it's an incredibly popular datenight activity because nothing puts a turkish woman in the mood to shag like 5000 calories in carbs
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Aug 28, 2021 17:19
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TheSlutPit posted:also fresh oregano sucks rear end and should not be used in a tomato sauce of any kind. sorry you had to find you this way. fresh oregano is great but definitely not in pizza sauce make the SE halal chicken, it owns
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Aug 28, 2021 17:30
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see this is why every time I think I know what the gently caress im doing with spices and go off book, I get hosed with a lovely product.
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Aug 28, 2021 17:33
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Zedhe Khoja posted:no its just your average everyday ortakoy kumpir I’m curious about what the “American salad (Russian salad)” is. quote:the same places do the same thing with waffles and it's traditional to eat one then the other in succession There used to be a restaurant that sold kumpir near me. They closed, but I’m wondering if they could have one better with different marketing (and waffles). That thing you posted looked amazeballs
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Aug 28, 2021 17:38
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Zombie Dachshund posted:I’m curious about what the “American salad (Russian salad)” is. It's some kind of potato salad as I recall.
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Aug 28, 2021 17:41
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I figured it'd be coleslaw, potato salad on a baked potato is hubris
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Aug 28, 2021 17:53
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i say swears online posted:I figured it'd be coleslaw, potato salad on a baked potato is hubris https://en.wikipedia.org/wiki/Olivier_salad This apparently. I've seen it at Raki bars. Never seen anyone eat it. Never saw it in America either, even at the McZedhe clan gathering in the Texas hill country which had every kind of starchy miracle whip smothered "salad" you could imagine.
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Aug 28, 2021 19:21
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oh wow that's extremely midwestern. fredericksburg german food ftw though
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Aug 28, 2021 20:18
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Anyone know any good sites or blogs for Russian cooking? I’m looking to make like some pelmeni and kvass and stuff.
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Aug 29, 2021 01:01
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I am getting very very good at wings as mentioned earlier, recipe is based on kenji's oven baked wings but i do them in the air fryer
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Aug 29, 2021 21:56
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Hell yeah those are good wings
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Aug 29, 2021 23:32
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My in laws gave me like a dozen summer squashes and a head of cabbage. Should I make a soup? Pickles squash chips? Slaw?
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Aug 30, 2021 02:53
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squash rules on the grill. oil salt grill. that said it’s pretty late season and they get thicker skins at the end. oil salt grill balsamic glaze to cut the bitter skins if they are thick.
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Aug 30, 2021 03:08
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i love summer squash. I've only ever sautéed, grilled, or baked it in rounds. i bet pickled and fried summer squash would be amazing and im bummed i didn't think of that ever
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Aug 30, 2021 03:14
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poo poo POST MALONE posted:My in laws gave me like a dozen summer squashes and a head of cabbage. cabbage, sausage, and potato soup is the stuff of heroes basically this but adjust it to whatever you feel like, I can tell by your other posts you know enough about what you're doin'/what you like https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/
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Aug 30, 2021 03:16
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So last time I tried to quick cook dry beans in my pressure cooker I didn't use enough water and they scorched. How much water should I be using per cup of beans?
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Aug 30, 2021 19:57
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poo poo POST MALONE posted:So last time I tried to quick cook dry beans in my pressure cooker I didn't use enough water and they scorched. I just fill the sucker up since I'm draining it anyway, I think general guidance is 3:1
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Aug 30, 2021 20:39
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use a lot, it won't make it taste any different if you use a lot of water or just the "right" amount
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Aug 30, 2021 20:45
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Good Soldier Svejk posted:cabbage, sausage, and potato soup is the stuff of heroes lactoferment that cabbage first and make the soup with the resulting sauerkraut. even better. make it vegetarian by swapping sausage for beans, or make it loving own by adding both. its all up to you!
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Aug 30, 2021 20:51
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IAMKOREA posted:lactoferment that cabbage first and make the soup with the resulting sauerkraut. even better. make it vegetarian by swapping sausage for beans, or make it loving own by adding both. its all up to you! I know someone has posted how before but how do I do the lactoferment. is it a super long process?
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Aug 30, 2021 21:02
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 Celebrating the formal end of a stupid idiotic war with a bowl of alevi style Ashure. Not the best tasting thing in the world, but thats just keeping with the theme imo.
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Aug 30, 2021 21:49
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poo poo POST MALONE posted:I know someone has posted how before but how do I do the lactoferment. is it a super long process? I ended up following the sauerkraut recipe on SeriousEats and now I'm two weeks away from my cabbage dreams.
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Aug 31, 2021 01:40
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poo poo POST MALONE posted:I know someone has posted how before but how do I do the lactoferment. is it a super long process? cut up cabbage into strips salt pound or crush with your hands until the liquid comes out put in crock pound down some more follower on top weights on follower all cabbage should be submerged cover crock wait like two weeks
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Aug 31, 2021 01:48
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just get this book Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes https://g.co/kgs/ELsG7u or just ask in the canning / preserving thread in GWS
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Aug 31, 2021 01:50
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poo poo POST MALONE posted:I know someone has posted how before but how do I do the lactoferment. is it a super long process? Depends on how sour you want it, the longer you go the more sour it gets. Shred cabbage and add 2% salt by weight. After the salt has pulled out a lot of moisture from the cabbage pack it into a jar, preferably with an airlock, and top up with the brine. It should be bubbling away after just a couple of days at room temp, but I like to then let it go for at least a couple of weeks in the fridge.
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Aug 31, 2021 01:52
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Bar Ran Dun posted:cut up cabbage into strips I like to add caraway seed and juniper berries, and taste it after like 1.5 weeks to see how it’s doing. When it reaches a pleasant level of acidity I jar it and move it to the fridge for another 2 weeks or so. This slows down the fermentation dramatically and allows the flavors to round out a bit imo.
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Aug 31, 2021 01:57
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a fridge period will also knock down any sliminess you get if you are fermenting at bit too hot a temperature.
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Aug 31, 2021 02:20
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I just found the combo airlock+ spring loaded top that Ball sells and man I wish I could just buy one. I don't need like a six pack. I'm not gonna turn into a Pickle Guy. e:oh wait it's just a two pack. that seems manageable.
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Aug 31, 2021 02:25
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Real pickle guys just buy bigger crocks, not more airlocks 
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Aug 31, 2021 02:28
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yeah crocks are superior in every way. and you have to sleep eventually we will turn you into a pickle guy  make some giardiniera or a fermented hot sauce
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Aug 31, 2021 02:48
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when i was in el salvador everybody ate some kinda of giardiniera and i thought it was interesting
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Aug 31, 2021 02:49
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Bar Ran Dun posted:yeah crocks are superior in every way. Wait wait what tell me how to ferment my own pickles at home I do quick pickles all the time but I'm worried fermenting stuff will kill me but I guess I shouldn't be so afraid it's like one of the earliest culinary techniques we learned as a species but still I'm ready to make it happen
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Aug 31, 2021 02:52
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Good Soldier Svejk posted:Wait wait what get a crock number 1 or number 2 get good salt iodine free salt (I like Redmond) get veggies you want to ferment clean crock clean and prep veg veg into crock mix brine I usually add a starter from a previous good ferment or a live pickle I like brine into crock follower on top (I use cut down flexible cutting boards) weights on top of follower cloth over crock lid over cloth skim about once a week (this is scooping mold off the top with a spoon, don’t worry about kahm yeast though) wait a couple of weeks to a month transfer to jars refrigerate submerge in brine it will be fine. that book I posted is everything you would ever want about the details
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Aug 31, 2021 02:59
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It's really hard to make something that will make you really sick when doing semi-aerobic fermentation.
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Aug 31, 2021 03:11
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