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I'm tired of all of those, any other ideas?
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Oct 17, 2021 03:25
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If we're talkin images, then this is still the kitchen boogieman to me
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Oct 17, 2021 06:02
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Doom Rooster posted:Hell yeah I’m happy! Enjoy! If I were forced to pick only one dessert for the rest of my life, lemon bars might be it. My mom used to make lemon bars for family gatherings a lot when I was a kid. I recently made these lemon meringue bars for an outdoors work gathering and they turned out really well. https://www.kingarthurbaking.com/recipes/lemon-meringue-bars-recipe Apparently lemon bars were one of my coworker’s wife’s favorites so that was nice! It was a really easy recipe since you don’t make a typical custard lemon filling, it’s like an easy key lime pie type recipe with sweetened condensed milk.
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Oct 17, 2021 06:07
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drrockso20 posted:Can one make pickles or kimchi(or whatever form of preserving vegetables you prefer) from Eggplant cause that might be an avenue to go down I've never tried because I'm allergic to eggplant but I'd imagine any ferment would yield goop. Maybe a vinegar pickle with some calcium chloride would work.
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Oct 17, 2021 07:34
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signalnoise posted:If we're talkin images, then this is still the kitchen boogieman to me Cheese graters are getting more and more complicated
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Oct 17, 2021 08:39
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drrockso20 posted:Also got my own question for the thread, my aunt just gave me and my mom one of those Ninja brand air fryer ovens after using it literally once(which my mom believes she did solely to justify giving it to her as a "used" item), anything especially interesting I can do with one of these things? Reheat pizza extremely well, do wings and potatoes and stuff, I put eggs in ramakins for breakfast sandwiches, stuff like that. I get frozen chicken cordon bleu from the grocery store and they get done perfectly in about 10 min with the air fryer at 350f. It's super convenient. signalnoise posted:If we're talkin images, then this is still the kitchen boogieman to me I had to find one of these in diablo 2 act 3 I think.
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Oct 17, 2021 09:03
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VelociBacon posted:Reheat pizza extremely well, do wings and potatoes and stuff, I put eggs in ramakins for breakfast sandwiches, stuff like that. Yeah I used it earlier to make some frozen taquitos and the instructions were definitely telling the truth that you should adjust both temperatures and cooking times downwards when using it, cause they came out just a tad burnt, not enough to make them inedible but they were definitely drier than they should have been(also it made an absolute mess of the fry basket as I was an idiot and forgot to spray it with some Pam before using it so it got a bunch of burnt cheese stuck to it) Still once I get the hang of it should be most useful
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Oct 17, 2021 09:29
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Guildenstern Mother posted:Decided to make some sour mix because I've never been a huge fan of the commercial stuff with all the sugar and neon green etc. Squeezed about 8 lemons and 8 limes, sans citrus juicer (no I don't have a good reason for not owning one), and got about 3-4 cocktails out of it. I realize its on me to do the math of 1 cp juice + 1 1/3 cup syrup = an absolute bullshit amount of mix but I'm still salty about it. Anyway, what's a good brand of commercial sour mix with a high level of sour? I guess this has been resolved but I feel like I'm missing something here, your issue is that you wound up with two 2 1/3 cup of sour mix and this is only enough for 3 to 4 drinks?
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Oct 17, 2021 14:39
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drrockso20 posted:Can one make pickles or kimchi(or whatever form of preserving vegetables you prefer) from Eggplant cause that might be an avenue to go down Brinjal pickle is definitely a thing, eg https://www.spicebox.co.uk/recipes/goan-brinjal-pickle-aubergine.html Never tried making it myself though.
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Oct 19, 2021 13:13
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pile of brown posted:I've never tried because I'm allergic to eggplant but I'd imagine any ferment would yield goop. Maybe a vinegar pickle with some calcium chloride would work. I don't really give a rip about eggplant personally, but are you allergic to other nightshade fruits? Cuz that'd be damned heartbreaking.
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Oct 20, 2021 01:46
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A while back people where talking about making your own ginger beer, which since has become one of my favorite things to do. but I find the results to be pretty inconsistent and I'm not sure why. I am always using the same amount of yeast, the same container, storing it in the same closet at the same temp for the same time frame...but I'll get multiple results. I think I've made it probably 6 times now and it's either A. perfect. great amount of fizz and a nice bite, that holds for days until I'm done with the 2 liter bottle. B. under carbonated. Not bad just a little flat, slight fizz but super underwhelming C. Volitile. Bottle feels just like result A, but then I open it and just have to let the gas escape for like 5 minutes so it doesn't explode all over the room and all of the carbonation leaves and it's super flat. This one is the worst. Wish I could figure out how to get result A every time.
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Oct 20, 2021 07:48
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veni veni veni posted:A while back people where talking about making your own ginger beer, which since has become one of my favorite things to do. but I find the results to be pretty inconsistent and I'm not sure why. I am always using the same amount of yeast, the same container, storing it in the same closet at the same temp for the same time frame...but I'll get multiple results. I think I've made it probably 6 times now and it's either A. perfect. great amount of fizz and a nice bite, that holds for days until I'm done with the 2 liter bottle. B. under carbonated. Not bad just a little flat, slight fizz but super underwhelming C. Volitile. Bottle feels just like result A, but then I open it and just have to let the gas escape for like 5 minutes so it doesn't explode all over the room and all of the carbonation leaves and it's super flat. This one is the worst. You'll want a climate controlled room/container, and the exact same water temperature to proof the yeast every time for consistent results. Otherwise, welcome to the mysterious world of microbiology.
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Oct 20, 2021 16:33
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Eat This Glob posted:I don't really give a rip about eggplant personally, but are you allergic to other nightshade fruits? Cuz that'd be damned heartbreaking. Everything else is fine, sometimes tobacco gives me the same itchy mouth eggplant does but I don't like tobacco anyways
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Oct 20, 2021 18:29
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pile of brown posted:Everything else is fine, sometimes tobacco gives me the same itchy mouth eggplant does but I don't like tobacco anyways Have you tried braising it?
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Oct 20, 2021 18:52
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Braised tobacco, sounds pretty good, kind of a slow shisha
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Oct 20, 2021 19:52
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veni veni veni posted:A while back people where talking about making your own ginger beer, which since has become one of my favorite things to do. but I find the results to be pretty inconsistent and I'm not sure why. I am always using the same amount of yeast, the same container, storing it in the same closet at the same temp for the same time frame...but I'll get multiple results. I think I've made it probably 6 times now and it's either A. perfect. great amount of fizz and a nice bite, that holds for days until I'm done with the 2 liter bottle. B. under carbonated. Not bad just a little flat, slight fizz but super underwhelming C. Volitile. Bottle feels just like result A, but then I open it and just have to let the gas escape for like 5 minutes so it doesn't explode all over the room and all of the carbonation leaves and it's super flat. This one is the worst. Edit: OK so I only skimmed your post and assumed you meant it was losing it's spice when you said "bite" and not it's carbonation so none of this really applies to you. I'll still leave it here though for the curious. According to Kevin Liu from Craft Cocktails at Home: "If you've ever tried making ginger beer or soda or ginger syrup, you've experienced this weird phenomenon: your concoction starts off spicy and gingery, but soon becomes tepid and plain. What's up with that? As Harold McGee conveniently explains, ginger contains gingerol, a fast-degrading chemical responsible for its trigeminal (spicy) bite. Luckily, gingerol behaves a lot like capsaicin, the stuff found in cayenne pepper. So why not replace ephemeral gingerol with long-lasting capsaicin? Long-Lasting Ginger Soda 2 cups Water 1 lb. fresh Ginger, sliced 440g Granulated Sugar (about 2 cups + 4 tbsp) 13 g Citric Acid (about 1 tbsp) 3/4 tsp Cayenne Tincture (see below) Carbonated Water Yields about 2 cups of syrup, or enough to make 16 servings of soda. Peel the ginger with a small spoon (it doesn't have to be perfect) and slice into rounds. Add these to the water and simmer for about 20 minutes, uncovered. Your water should reduce down to about 1.25 cups. Strain the liquid out with a hand strainer. Add the sugar and citric acid to the liquid and let rest at room temperature until all the sugar dissolves. This will take about 30 minutes. You can speed things up by shaking it a little. Add the cayenne tincture a little at a time until you get the spice you want. I liked 3/4 tsp. Combine 1 to 2 oz. finished syrup with 7 oz. of soda water for a refreshing drink. Normally, I recommend infusing ingredients at room temperature with the assistance of a blender or osmosis because many volatile flavor compounds are destroyed when heated. Ginger is different. The chemical that gives ginger its pungency, aptly named gingerol, degrades rapidly no matter how you store it. Also, I've tasted hot-infused and cold-infused ginger syrup side-by-side and the heated version tastes more ginger-y. This came as a complete shock, but facts are facts. Saturated Cayenne Tincture 1 tbsp Cayenne powder 1 oz. high proof Grain Alcohol or Vodka Combine, twiddle thumbs, strain [with a coffee strainer]. Yields about an ounce--enough to spice 2 batches of ginger soda." Human Tornada fucked around with this message at 21:32 on Oct 20, 2021 |
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Oct 20, 2021 21:28
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BrianBoitano posted:His regulator looks fine (from earlier post) You can find the video here of me trying to carb now. I checked the hose and co2 is coming through to the regulator cap, it's just not entering into the bottle much at all as you can see.
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Oct 20, 2021 22:00
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Thank goodness for the video! Your ball lock is not seating properly. It will snap on. Check for something misaligned or jammed into the receptacle or something.
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Oct 20, 2021 23:19
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therattle posted:Have you tried braising it? Not since it started making my mouth go numb and my stomach hurt when I ate it. Never liked it much anyways
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Oct 20, 2021 23:30
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pile of brown posted:Not since it started making my mouth go numb and my stomach hurt when I ate it. Never liked it much anyways It’s an acquired taste.
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Oct 20, 2021 23:34
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pile of brown posted:Not since it started making my mouth go numb and my stomach hurt when I ate it. Never liked it much anyways For what its worth, a lot of people are extremely allergic to raw eggplant and not at all allergic to cooked eggplant. If you ate some undercooked stuff, you might have an entirely different and non-allergic reaction to more cooked stuff.
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Oct 21, 2021 04:20
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BrianBoitano posted:Thank goodness for the video! Your ball lock is not seating properly. It will snap on. Ok thank you! It turns out the spring or something got unseated or up to high? If you see the silver ring visible at 11 seconds you'll see what I mean. I was able to push it back down and into place and now I'm seeing behavior much more like what I expected. I really appreciate your help here man.
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Oct 21, 2021 04:43
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gently caress yeah
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Oct 21, 2021 04:55
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I’m really happy you figured this out.
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Oct 21, 2021 06:17
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I've been having a blast reading carbonation chat, but I'm not going to lie, its really made me happy I just took the lazy route and got a sodastream.
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Oct 21, 2021 06:59
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Dumping the ginger syrup in some seltzer is tasty but it's really not the same thing. I've done it with leftover syrup and, yeah it's instant soda pop and it's good, but I feel like the fermentation goes a long way for making it a more novel drink.
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Oct 21, 2021 08:54
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veni veni veni posted:Dumping the ginger syrup in some seltzer is tasty but it's really not the same thing. I've done it with leftover syrup and, yeah it's instant soda pop and it's good, but I feel like the fermentation goes a long way for making it a more novel drink. Use brown sugar instead. It's surprising just how much of a difference it makes.
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Oct 21, 2021 10:13
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Guildenstern Mother posted:I've been having a blast reading carbonation chat, but I'm not going to lie, its really made me happy I just took the lazy route and got a sodastream. Same. I bought the adapter and poo poo to refill from a CO2 tank and that's good enough.
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Oct 22, 2021 04:27
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Making Lap yuk (Chinese style bacon) this week; I'll let ya'll know in five days if it's ready, or ruined.  Now begins three days of drying: 
Mister Facetious fucked around with this message at 18:58 on Oct 29, 2021 |
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Oct 27, 2021 18:50
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Just spent $12 / lb on bone-in skin-on chicken thighs at a farmers market because I'm too awkward to say no thank you after they've already rung it up  So that's why they don't post the prices. Well now I know to ask.
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Oct 30, 2021 18:11
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BrianBoitano posted:Just spent $12 / lb on bone-in skin-on chicken thighs at a farmers market because I'm too awkward to say no thank you after they've already rung it up Jesus. That's equivalent to maybe £18/kilo over here looks like. Not organic fancy farmers market ones, but regular ones from the local supermarket are exactly 1/10th that.
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Oct 31, 2021 13:23
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$1.29/lb is kinda expensive for chicken thighs in a grocery store
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Nov 1, 2021 01:23
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BrianBoitano posted:Just spent $12 / lb on bone-in skin-on chicken thighs at a farmers market because I'm too awkward to say no thank you after they've already rung it up at that price they're guaranteed to be delicious, as they will be pre-brined with your tears
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Nov 1, 2021 02:35
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good lord. $12 got me a (freakin' delicious) whole chicken at my old farmer's market. granted this was a college town in the midwest
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Nov 1, 2021 03:44
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Thighs specifically have been hard to find around here.
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Nov 1, 2021 13:44
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I did the same with a beef pot roast at our farmers market. I legit wonder who keeps them in business. It was like 45$ for a medium sized roast. I could have walked half a block and got a steak at my favorite fancy steakhouse, instead, but I didn't want to look cheap.
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Nov 1, 2021 18:45
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How in the world are you guys not just going "Oh my goodness! That's so much more than I thought. I can't do that but I appreciate you." and walking away? I'm super awkward but I've never been hustled at a farmer's market. Of all the places. What are they going to do to you? Shame you for being reasonable about their prices?
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Nov 1, 2021 20:23
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| # ? Jun 10, 2024 14:34 |
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Combo of reasons for me, I think. I don't buy meat that often, all in all I can afford to spend a lot at the farmers market (cooking is our #1 hobby), and finally I was following orders from my wife so I wasn't actually aiming to make any decisions there. I recognized it right after the credit card machine beeped, if I paid in cash my thought might have caught up to me.
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Nov 1, 2021 21:14
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