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DekeThornton posted:I should get around to making Jose Andres cheater version, with potato chips. Has anyone tried it? Funyuns tasty like crispy fried onion powder. They’re terrible, and also great.
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Sep 13, 2021 14:03
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DekeThornton posted:I should get around to making Jose Andres cheater version, with potato chips. Has anyone tried it? I often use potato chips and it's great.
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Sep 13, 2021 15:43
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TychoCelchuuu posted:Maybe share your recipe? Or add more salt. This is what I used yesterday, https://recipes.instantpot.com/recipe/red-beans-and-rice-2/. Some salt might be a good idea with the leftovers. I actually can't find the l ink to what I used pre-IP but one of my fails was that the recipe called for bullion and I misunderstood the conversion to cubes from a loose format from teaspoons and tablespoons and it was TOO salty.
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Sep 13, 2021 18:43
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Rick posted:This is what I used yesterday, https://recipes.instantpot.com/recipe/red-beans-and-rice-2/. Some salt might be a good idea with the leftovers. I find that if I add too much bullion not only does it make the dish very expensive, but there’s often a strong metallic taste.
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Sep 13, 2021 19:21
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therattle posted:I find that if I add too much bullion not only does it make the dish very expensive, but there’s often a strong metallic taste.
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Sep 13, 2021 19:27
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therattle posted:I find that if I add too much bullion not only does it make the dish very expensive, but there’s often a strong metallic taste. lmao, poo poo. I'm gonna just take this L.
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Sep 13, 2021 19:40
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"poo poo what's in the pantry" salsa turned out suprisingly well. Roasted up the lone poblano and mortar and pestled it up with some chipotles in adobo, cilantro, garlic, lemon, and a splash of tequila. Now I just have to not keep 'tasting for seasoning' and wait on the pork.
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Sep 14, 2021 03:07
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Rick posted:This is what I used yesterday, https://recipes.instantpot.com/recipe/red-beans-and-rice-2/. Some salt might be a good idea with the leftovers. Sufficient salt is definitely needed for beans imo, like refried beans taste weird until you hit the right salt level then they’re good. Depending on what brand of chicken stock you got you may just be adding a bunch of salt to it since it’s usually pretty salty. So I’d say make sure there’s enough salt in the cooking water. I usually soak beans before cooking (I find it helps even cooking of beans) and if it’s a whole bean dish then I’ll soak them in salted water first (discarding the soaking water before cooking). If you want to soak them Kenji of seriouseats recommends 1 tbsp kosher salt per quart of water, or 15g per liter. Most of it doesn’t end up in the beans I think, they just taste seasoned to me. But I’m also a bit of a salt hound. But just make sure you’re getting them seasoned inside and out. And if that’s not it yet then you’d need to look at the aromatics; more celery/bell pepper/onion/whatever and whatever spices you have too.
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Sep 14, 2021 14:49
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I think you are are right that my hesitance to oversalt is the problem. I don't totally trust myself with salt and cooking, I've rarely been able to employ it and not ending up feeling it's too salty. I did soak them overnight but did not salt the soaking water. I am going to say it is actually REALLY GOOD reheated two days later. Everything thickened up nicely and the sausage is not sour anymore. It tastes more like refried beans than cajun red beans but still good. Rick fucked around with this message at 22:22 on Sep 14, 2021 |
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Sep 14, 2021 22:18
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Rick posted:Not totally sure where to post this but what the heck why not here. The Creole & Cajun thread might have what you're looking for as well, it's my current "leave bookmarked and read a few pages a week" thread https://forums.somethingawful.com/showthread.php?threadid=3570811
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Sep 18, 2021 02:28
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Oh man any time I cook dry beans I always wish I had cooked them the day before and let them chill in the fridge overnight.
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Sep 18, 2021 06:29
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The safest bet is to just always be cooking future beans
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Sep 19, 2021 05:59
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Or buy and instant pot and just deal with the fact that unless you're making falafel the next day you're never going to actually presoak your legumes because planning ahead is for winners.
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Sep 19, 2021 09:30
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Guildenstern Mother posted:Or buy and instant pot and just deal with the fact that unless you're making falafel the next day you're never going to actually presoak your legumes because planning ahead is for winners.
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Sep 19, 2021 12:18
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With the exception of cast iron for super high heat searing, and a simple non-stick pan for quick eggs, I pretty much find that stainless steel (specifically triclad) is just the best cookware for pretty much everything else. Am I dumb, or is this a reasonable stance. I am still a pretty new active cook.
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Sep 19, 2021 19:23
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Skyarb posted:With the exception of cast iron for super high heat searing, and a simple non-stick pan for quick eggs, I pretty much find that stainless steel (specifically triclad) is just the best cookware for pretty much everything else. Am I dumb, or is this a reasonable stance. I am still a pretty new active cook. A lot of people insist on everything being nonstick but then you either have to replace them all very frequently or the Teflon will come off and they won't actually be nonstick anyway.
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Sep 19, 2021 19:32
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I got most of my daily cookery knowledge from being forced to do it over and over again in commercial kitchens, so I have a deep and abiding love for stainless steel in all its permutations. It's culinary mithril.
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Sep 19, 2021 20:04
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Every time someone gets precious about their pots and pans I show them photos I've saved of various things I've used in professional kitchens. Even in the nicest kitchen we were using stainless pans that looked like they'd been kicked across a tarmac for hours. Stainless, cast iron, maybe an enameled dutch oven, and non-sticks you can replace yearly. That's a good set up for anything.
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Sep 19, 2021 20:32
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Most kitchens I've worked in none of the pans on the line are even flat on the bottom anymore.
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Sep 20, 2021 03:10
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pile of brown posted:Most kitchens I've worked in none of the pans on the line are even flat on the bottom anymore. Nice to know this isn't unique to my city.
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Sep 20, 2021 03:15
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Mister Facetious posted:Nice to know this isn't unique to my city. Hell, the only things in any kitchen I've worked in that are ever in any shape other than beat to poo poo are personal knives and anything that belongs to pastry.
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Sep 20, 2021 06:41
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Rant incoming Have you ever (at least sort of) mastered making a meal at home, and then been tasked with doing it elsewhere and just completely hosed it up? It's like, one of the most frustrating things ever. I did it yesterday and I kind of just wanted to go out to my car and scream lol. Everyone seem to love it anyways? Everyone absolutely crushed the massive amount of food I cooked, but I knew it was total trash and I was so mad at myself. I've been making fajitas like crazy at home lately, just cause it's a fun meal to make and eat on the weekends. I've made them for years, but recently I feel like I have gone from making totally decent fajitas to making fajitas that you'd expect at a good restaurant (outside of just buying my tortillas. I need to rectify that soon. shameful). I mentioned to my mom in passing that "I make pretty drat good fajitas" and then she tells my family I'm gonna make them for everyone this weekend, which was news to me, but I was kind of stoked because I wanted to share how good at it I had gotten. But I've only made them at my house before and I was going to my brother's place for this, just crossing my fingers it would work out. It did not. First off, I usually cook the steak on my insanely volatile old pos grill that I love, because the second fat starts dripping it just starts belching flames everywhere and that is basically the only way I know how to cook a good steak outside of a pan. If I am using it I can get every inch of it perfectly seared and smoky and delicious at a perfect medium rare. Not so on my brothers grill! my god I hate this piece of poo poo. Max heat is somewhere around medium. 85% of the slats are covered with some sort of stupid built in griddle, so I can't even get it over any sort of open flame just awful. I'm just sitting there trying to get a read on what's going on. Turns out what was going on was "insanely well done on the inside and wet on the outside" I may as well have just boiled the skirt steak. Disgusting. Then at the same time I am trying to cook everything else and the biggest elk buck I've ever seen walks up to the door and my family is screaming about how I need to come look at the elk (it really is insanely big). I tell them I am trying to cook but eventually give in and it all turns to mush. The result were revolting. if I made it at home I would have called it a bust and chopped it into dust to make it into some sort of ghetto cheesesteak or sandwich mix. To top everything off I couldn't find a ripe avocado to save my life so my normally awesome guac just tasted like grainy bananas. No one else seemed to care. My family can't cook for poo poo for the most part and will eat anything. But I was so mad I could barely hide it lol. Rant over thanks for reading. veni veni veni fucked around with this message at 08:04 on Sep 20, 2021 |
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Sep 20, 2021 08:00
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veni veni veni posted:Rant incoming For me this is people's lovely knives or the poo poo knives in an airbnb. I feel like I can adapt to lovely stoves, horrible pans, uneven ovens pretty easily but having to give up on using a chef's knife because it's chipped and dull and awful is the worst. I've cut so many things with steak knives in lovely apartments and it just starts the whole prep process in such an awful way that it somewhat puts me off entirely.
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Sep 20, 2021 08:06
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Yeah, cooking away from home is just really hard, particularly when you're trying to do something special where good enough isn't.
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Sep 20, 2021 09:58
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veni veni veni posted:Rant incoming fizzymercury fucked around with this message at 12:07 on Sep 20, 2021 |
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Sep 20, 2021 12:04
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VelociBacon posted:For me this is people's lovely knives or the poo poo knives in an airbnb. I feel like I can adapt to lovely stoves, horrible pans, uneven ovens pretty easily but having to give up on using a chef's knife because it's chipped and dull and awful is the worst. I've cut so many things with steak knives in lovely apartments and it just starts the whole prep process in such an awful way that it somewhat puts me off entirely. I made dinner at my sister in laws and asked for a bread knife and cutting board for the bread She gave me a serrated steak knife and a chinette plate
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Sep 20, 2021 12:15
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Cooking outside of one’s familiar setting is tough. And whenever I travel if possible I take knives and a board (a big thin IKEA one).
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Sep 20, 2021 12:16
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Oh right this was also the time I was informed partway through cooking that 1.) they have well water, not municipal water, 2.) it's incredibly hard and needs to be filtered for potability, and just isn't right now, and 3.) it also isn't running right now regardless because too many people flushed a toilet? I've had less bootleg camp cookouts than that house
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Sep 20, 2021 12:23
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That's every house where I'm from. Even the municipal water was crunchy. I started bringing a Britta pitcher with me if I cooked at someone's house just in case. Speaking of, if you're going to cook at someone's house you should really have a small duffel bag with your knives and a cutting board and spices and kosher salt. loving no one has kosher salt. It's saved me pretty much every time. Sure people think I'm being silly but I don't wanna cut onions on a glass cutting board with a ceramic knife ever again and I'll look like a lunatic to avoid it.
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Sep 20, 2021 12:51
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Ive long since gotten over any amount of shame for just bringing my entire knife roll somewhere if I'm going to be expected to cook. It also leads to fun exchanges sometimes on public transit: "Hey is that a yoga mat?" "No it's a bag full of knives" "Woah, how did they let you get on with that?" "Well, everyone thinks its a yoga mat"
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Sep 20, 2021 15:41
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I was once invited to a Thanksgiving since I was alone that year and somehow none of the hosts knew how to carve a turkey even though they had chosen to cook it. Hell is trying to carve someone else's turkey on a slippery glass cutting board with the world's dullest serrated "chef knife" and not leave it a shredded mess.
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Sep 20, 2021 15:54
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Why the gently caress does everyone have a glass cutting board?
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Sep 20, 2021 17:09
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Could it be for making candy? I used to have a marble board... Some stuff has to be worked cold. Is there a technique for cutting things wearing gloves? I have weird shaped hands - wide palms, shorter fingers, so I have to use XL sized gloves, or they often rip. The longer finger tips keep getting cut while I prep stuff. My volunteer cooking gig requires gloves 100% of the time (immune compromised kids/families) and it's a struggle. Also no latex (for them, not me) - and I admittedly have not the world's best knife skills. Been trying to use my mandolin as much as possible but I keep nicking the gloves.
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Sep 20, 2021 19:02
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Arkhamina posted:Could it be for making candy? I used to have a marble board... Some stuff has to be worked cold. Interesting theory. I usually see them under some Ritz and slices of Yancey's peppadew
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Sep 20, 2021 19:26
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No, lots of people just have glass cutting boards. I think they think they look nice and are easy to clean. That, or they were once cut by a sharp knife and made it their life’s mission to dull every knife they used.
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Sep 20, 2021 19:31
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I assume people who use glass cutting boards are worried about sanitary surfaces more than anything else. Or they're just old, old people love glass cutting boards.
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Sep 20, 2021 19:57
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VelociBacon posted:For me this is people's lovely knives or the poo poo knives in an airbnb. I feel like I can adapt to lovely stoves, horrible pans, uneven ovens pretty easily but having to give up on using a chef's knife because it's chipped and dull and awful is the worst. I've cut so many things with steak knives in lovely apartments and it just starts the whole prep process in such an awful way that it somewhat puts me off entirely. "The sharper your knife, the less you cry" * Because dull knives are dangerous af (knew a chef that had to get a half dozen stitches in his index finger because a knife slid instead of sliced.  * I actually prefer her second book on Audible
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Sep 20, 2021 21:33
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Yeah, I knew a guy who hosed his hand up cutting an onion with a dull knife after it cut the first layer, hit the second, then just slid out at an angle An angle tangential to the interior of his hand
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Sep 20, 2021 21:48
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Oh yeah, sharp knives are much safer than blunt ones.
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Sep 20, 2021 22:24
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I love cooking at my mother's because she's got a great set up, nice big gas range, dual convection ovens, and a huge collection of really good wine. The only problem is she always wants to save time by getting all my requested ingredients ahead of time which means that's one less trip to Caputos for me. If you've never been to a Caputos they are the greatest grocery store in the world (aside from really terrible baguettes) and you should make a trip to Chicago just to go to one. Last christmas I was up there and they had a big sign on the door that read "Yes we have live eels".
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Sep 20, 2021 22:54
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