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I'd never heard of about half of them so I'm very much looking forward to trying them and definitely making notes for future reference/cheese buying. The amazing thing is that while the brother loves cheese, he can't eat blue cheese (headaches) so even with that massive exception, they were able to get a pretty huge variety of cheeses. They also brought me loads of buckwheat galettes so I'm going to be eating breton stuff for a good while.
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Oct 4, 2021 19:18
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It's getting to be good soup weather and recently I've been trying to make more of my own broth. So far almost entirely from whole roast chicken leftovers. I'd like to branch out, though. Anyone have any hot homemade broth tips? Your preferred flavorings would be good too.
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Oct 4, 2021 22:01
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Anno posted:It's getting to be good soup weather IT IS ALWAYS GOOD SOUP WEATHER
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Oct 4, 2021 22:13
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Anno posted:It's getting to be good soup weather and recently I've been trying to make more of my own broth. So far almost entirely from whole roast chicken leftovers. I'd like to branch out, though. Anyone have any hot homemade broth tips? Your preferred flavorings would be good too. Making really good vegetable stock is pretty much the easiest thing in the world. Just save vegetable trimmings (avoid leafy greens and starchy vegetables) and roast them a bit before tossing them in the stock pot. Onion, celery, and carrots make up the base of practically every Basic Vegetable Stock, but also toss in mushrooms, leeks, bell pepper can work, so on and some spices (I like bay leaf and thyme) and some salt and pepper, and go.
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Oct 5, 2021 14:28
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Corn cobs are a great addition to a stock, as are Parmesan rinds. You can save a lot of vegetable trimmings and use them in stock too. Mushroom stems, pepper ends, leek greens, lemongrass tops. Avoid brassicas, but pretty much everything else is fair game.
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Oct 5, 2021 19:51
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Some good suggestions there thanks. So far I've just been adding carrots, onions, thyme, rosemary, salt/pepper and a bay leaf. It's very good but something like lemongrass seems like a good way to add a bit to it. And I have some extra corn cobs from dinner tonight so I'll throw those in, too. I also have some sichuan peppercorns which I imagine will either do nothing or totally overflavor it but I'm gonna try anyway. Anno fucked around with this message at 00:28 on Oct 6, 2021 |
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Oct 6, 2021 00:19
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Sounds like you need some garlic and ginger in there. And I wouldn't recommend sichuan peppercorns because that'll make your stock a lot less versatile, but like you said, you're gonna do it anyway.
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Oct 6, 2021 00:38
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Oh right garlic goes in there too of course. Just forgot to list it. Ginger sounds like a good idea though. I assume the sichuan won't be great but I want to try it at least once and see what happens. I'll probably end up drinking like a fourth of this by itself anyway. A warm glass of broth is so nice and soothing on a cool evening. Anno fucked around with this message at 00:49 on Oct 6, 2021 |
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Oct 6, 2021 00:43
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Yeah Sichuan peppercorn is great in a soup base, but if I was just making stock I'd just make "plain" stock and then add whatever more assertive flavours later when I was using the stock to make soup or whatever.
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Oct 6, 2021 00:54
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Fair enough! I'll save them for when I make some actual soup with the stock.
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Oct 6, 2021 01:28
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Those of you using prickly ash (Sichuan peppercorn) in soup bases, are you straining the soup out at some point to remove this, if you're using the whole peppercorn? Or are you grinding it in a M&P first?
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Oct 6, 2021 05:26
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VelociBacon posted:Those of you using prickly ash (Sichuan peppercorn) in soup bases, are you straining the soup out at some point to remove this, if you're using the whole peppercorn? Or are you grinding it in a M&P first? Note though: Sichuan peppercorn and prickly ash are different plants, at least in common usage. They're all in the genus Zanthoxylum, but prickly ash is Z. americanum, a New World species. Sichuan peppercorns come from cultivars of one of a few different Zanthoxylum species, Z. bungeanum, Z. armatum, Z. simulans, and a few others, all Old World plants. There are also a number of other Zanthoxylum species grown in other parts of Asia--Z. rhetsa in India, Z. piperitum in Japan and Korea, and so on. And there are multiple cultivars of the individual species, or at least the ones cultivated commercially.
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Oct 6, 2021 11:15
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SubG posted:I've never strained peppercorns out of a soup base. Occasionally you'll use whole peppercorns and strain them out if you're infusing oil or something, but I wouldn't do it in general. And generally speaking they'll go in ground if you're just adding them as-is, and whole if you're going to toast them or something first. I've got a pepper mill devoted to Sichuan peppercorns so that's what I pick up when I want them ground, but a m&p will work as well. Oh, that's wild. There's no English on the package I have and the super nice guy who helped me find it in an Asian grocery store called it prickly ash. I wonder if this is why my Sichuan beans don't hit right.
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Oct 6, 2021 11:23
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VelociBacon posted:Oh, that's wild. There's no English on the package I have and the super nice guy who helped me find it in an Asian grocery store called it prickly ash. I wonder if this is why my Sichuan beans don't hit right. Anyway, if the package says 花椒 somewhere, that's Sichuan peppercorn. It may also say 红花椒, which just means it's the dried red peppercorns instead of 青花椒, which are the young, green peppercorns. If it says 山椒 then that's Japanese sansho pepper, a closely related and somewhat milder and more citrusy peppercorn. There's also a Korean term for this stuff but I don't know what it is. And if it's one of the Indian, Nepali, Malaysian, or whatever varieties you're on your own with them too.
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Oct 6, 2021 11:49
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SubG posted:Huh. Looking up "prickly ash" it looks like that's just what the locals call whatever Zanthoxylum species is native to the area, so my belief that it's exclusively Z. americanum is just local prejudice. Fuckin' common names. This is interesting so I went and found the package, turns out there is some english on it, "Hwa Gu Peppercorn". Googling looks like this may be some Korean variant? The packaging is certainly in I think traditional Chinese and it's from China.   My main use for this is I toasted a bunch and ground it and mixed it 1:1 with a black peppercorn, and I keep that in a mason jar in the kitchen and use it as a garnish when I feel like it essentially.
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Oct 6, 2021 17:32
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VelociBacon posted:This is interesting so I went and found the package, turns out there is some english on it, "Hwa Gu Peppercorn". Googling looks like this may be some Korean variant? The packaging is certainly in I think traditional Chinese and it's from China.
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Oct 6, 2021 18:36
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So do we need a Halloween subforum name? Cause I want Goons with Seitan 
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Oct 6, 2021 18:42
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Ghouls with Fazools Ghosts with Roasts
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Oct 6, 2021 18:45
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Grave-y goons
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Oct 6, 2021 18:59
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"To Cook Humans" Cannibal Corpse Cooking Forum Goons with Treats Casu Marzu Candy Recipes!  
Mister Facetious fucked around with this message at 19:26 on Oct 6, 2021 |
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Oct 6, 2021 19:09
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Spooky Sporks.
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Oct 6, 2021 20:24
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Mr. Wiggles posted:Spooky Sporks. Ooh, I like it. Or Spooks With Sporks.
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Oct 6, 2021 20:39
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Frankenstein's Muenster.
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Oct 6, 2021 20:47
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The Midniter posted:Frankenstein's Muenster. 
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Oct 6, 2021 21:16
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Mister Facetious posted:Spooks With Sporks.
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Oct 6, 2021 22:16
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Mister Facetious posted:"To Cook Humans" 'To Serve Man' surely
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Oct 6, 2021 23:40
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Mister Facetious posted:Ooh, I like it. Or Spooks With Sporks. This is my vote
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Oct 6, 2021 23:55
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feedmegin posted:'To Serve Man' surely Yeah, I just couldn't remember the exact title
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Oct 7, 2021 02:14
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Just throwing this out there - while "spooky" is a common adjective around the Halloween season, "spooks" is not commonly used as a noun when referring to ghosts, the supernatural, etc. Its most common usage in my experience is as a racial epithet, and while I know that wouldn't be the case/intent if this subforum was entitled Spooks with Sporks, it just doesn't sit really well with me.
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Oct 7, 2021 16:22
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Yeah, I was surprised when "spooks" was auto-censored on another webforum somewhere. I dimly know it can be used as a racial epithet but I've never encountered it that way in the wild myself. I feel like Scooby-Doo or something used to use "spooks" to talk about ghosts? I know I get it from somewhere. How common one is vs the other probably depends a lot on your particular cultural upbringing but it certainly can be uncomfortable for some.
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Oct 7, 2021 16:31
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I've encountered the term in my life more as a racial slur or slang for spies than I have as a reference to ghosts.
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Oct 7, 2021 16:38
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In my mind it's 1.) Spies/G-men 2.) Old-timey slur 3.) Ghosts 4.) Present tense of "to spook" in generally that weighted order
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Oct 7, 2021 16:39
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I didn't know it was a racial slur. I've only ever heard it in references to spies.
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Oct 7, 2021 16:46
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Brawnfire posted:In my mind it's
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Oct 7, 2021 16:46
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Brawnfire posted:In my mind it's Cooking up Coup attempts!  "Thanks for the lithium. Musk sends his regards."
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Oct 7, 2021 16:50
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The Glumslinger posted:So do we need a Halloween subforum name? Cause I want Goons with Seitan This made me laugh
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Oct 7, 2021 17:05
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drat that's the best one yet
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Oct 7, 2021 17:25
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Carillon posted:Any good links on the gear to buy if I'm interested in getting a set up myself? I figure it's better to get a co2 tank from a local place, but everything else I should be able to get online right? Further carbing questions, my tube from the regulator to the ball lock seems to leak something fierce. Any tips for tightening the screw clamps so I'm not also carbing the air around me?
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Oct 8, 2021 01:17
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Olla Weenies.
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Oct 8, 2021 02:02
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| # ? Jun 7, 2024 09:29 |
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Carillon posted:Further carbing questions, my tube from the regulator to the ball lock seems to leak something fierce. Any tips for tightening the screw clamps so I'm not also carbing the air around me? A screw driver won't do? Send photos of each end if that doesn't work.
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Oct 8, 2021 04:04
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