[Cooking] man I'm so stoked for food

The Something Awful Forums > Discussion > C-SPAM > [Cooking] man I'm so stoked for food

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DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

I know this will probably not taste good. I'm just trying to spice up the holidays.

# ? Oct 29, 2021 23:22

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# ? Jun 8, 2024 19:06

fischtick: Jul 9, 2001; CORGO, THE DESTROYER; Fun Shoe

https://www.wweek.com/restaurants/2016/12/13/the-kenny-zukes-chef-reveals-how-to-make-his-much-loved-hungarian-mushroom-soup/

This is about as simple a Hungarian Mushroom Soup recipe can get. My kid hates mushrooms, but I'm probably making it this weekend to freeze off for the missus and I to enjoy.

# ? Oct 29, 2021 23:31

OBAMNA PHONE: Aug 7, 2002

poo poo POST MALONE posted:

my wife got a packet of Pumpkin Spice Latte VIA coffee from work as a gift and I am going to use it to make Pumpkin Spice Rice.

the question is do I use sushi rice, basmati, or long grain brown for this?

cook it in your toilet

# ? Oct 29, 2021 23:51

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

is that the traditional way of making PSR? this is my first attempt.

# ? Oct 29, 2021 23:54

The Voice of Labor: Apr 8, 2020

you know what you make is going to be revolting so use the cheapest rice available so you're not wasting the good stuff

# ? Oct 29, 2021 23:57

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

it could be good though. like a spiced sweet rice. you just don't know.

# ? Oct 29, 2021 23:59

i am harry: Oct 14, 2003

yeah you do

# ? Oct 30, 2021 00:45

The Voice of Labor: Apr 8, 2020

man, if you really got to do this thing just make a thing of regular rice, put it in a pot, stir in some sweetened condensed milk, some regular milk, some cinnamon and some nutmeg and maybe nuts or fruit or a little vanilla or something

# ? Oct 30, 2021 02:10

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

but then what do I do with this sleeve of powder. riddle me that Howard Schulz.

# ? Oct 30, 2021 02:17

gimme the GOD DAMN candy: Jul 1, 2007

a problem you can put up your rear end isn't a problem at all

# ? Oct 30, 2021 02:21

The Voice of Labor: Apr 8, 2020

make a disgusting cup of instant pumpkin pie spice latte, take one sip so you know how gross it is then do whatever you want with the remainder of the cup

# ? Oct 30, 2021 02:31

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

yeah I guess I could then use the latte as an additive to the rice. this actually seems smarter than my original plan.

I've been so drat lazy about food lately (little Caesars tonight) but I made tikka masala chicken the other night and it was a good three days of meals

# ? Oct 30, 2021 02:33

Schmeichy: Apr 22, 2007; 2spooky4u; Smellrose

I made potato soup

# ? Oct 30, 2021 02:49

Eat This Glob: Jan 14, 2008; God is dead. God remains dead. And we have killed him. Who will wipe this blood off us? What festivals of atonement, what sacred games shall we need to invent?

poo poo POST MALONE posted:

my wife got a packet of Pumpkin Spice Latte VIA coffee from work as a gift and I am going to use it to make Pumpkin Spice Rice.

the question is do I use sushi rice, basmati, or long grain brown for this?

rice pudding is a thing and i hate it, but i think it calls for short grain or broken rice. if you don't have it use sushi rice and go gently caress yourself. should work though

# ? Oct 30, 2021 04:01

Epic High Five: Jun 5, 2004

Schmeichy posted:

I made potato soup

a good soup!

poo poo POST MALONE posted:

my wife got a packet of Pumpkin Spice Latte VIA coffee from work as a gift and I am going to use it to make Pumpkin Spice Rice.

the question is do I use sushi rice, basmati, or long grain brown for this?

always use basmati, imho. Like it's rice lmfao come on buy the good stuff, the difference between bad and good is like half a pound of meat for a 1+ month supply

make sure to soak it for an hour or so too first, I dunno why it has any effect at all but it really is a +2 Staff of Flavor upgrade

# ? Oct 30, 2021 07:10

The Voice of Labor: Apr 8, 2020

Eat This Glob posted:

rice pudding is a thing and i hate it, but i think it calls for short grain or broken rice. if you don't have it use sushi rice and go gently caress yourself. should work though

rice porridge is also a thing. I'm not totally thrilled by it but being thrilled by porridge kinda runs counter to the nature and purpose of porridge. the one congee recipe I checked called for long grain rice. the calrose rice the wife prefers cooks up real gummy and soft. come to think of it, op should go back to their original latte packet plan and just dump it all over a chinese takeout order of white rice

# ? Oct 30, 2021 07:44

Epic High Five: Jun 5, 2004

Congee is an "oh god I'm sick I can't keep anything down" recipe for a reason

# ? Oct 30, 2021 07:49

TheSlutPit: Dec 26, 2009

use short grain/sushi rice and make pumpkin spice ciba
https://www.youtube.com/watch?v=spEJU0pny9Y

# ? Oct 30, 2021 21:12

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

I tossed my Thai Kitchen fish sauce because it is truly not a good product but I can't find the Three Crabs brand of sauce that y'all keep talking up.

however, I did find a fish sauce made by Cock Brand that appears to be made entirely from anchovy extract and I'm not sure if that's any better.

couldn't resist the cock brand though.

# ? Nov 1, 2021 21:31

i am harry: Oct 14, 2003

Does not contain anything pictured on label, love it

# ? Nov 1, 2021 21:35

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

wait isn't anchovy fish sauce just Roman fish sauce? crap.

# ? Nov 1, 2021 21:36

Good Soldier Svejk: Jul 5, 2010

poo poo POST MALONE posted:

wait isn't anchovy fish sauce just Roman fish sauce? crap.

If it is put that poo poo in any meat/pasta dish you make
you need both types anyhow

# ? Nov 1, 2021 21:37

The Voice of Labor: Apr 8, 2020

red boat is considered to be about as close to garum as you can find

# ? Nov 1, 2021 21:38

Zisky: May 6, 2003; PM me and I will show you my tits

Red Boat is worth every penny.

# ? Nov 1, 2021 21:40

Zisky: May 6, 2003; PM me and I will show you my tits

Put some in my goulash last night (as per usual with Kenji recipes) and it was real nice.

# ? Nov 1, 2021 21:41

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

okay I'm going to Uwejemaya tomorrow to sort this all out I guess.

might gently caress around and buy 8 lbs of oxtails I dunno.

# ? Nov 1, 2021 21:42

Salvor_Hardin: Sep 13, 2005; I want to go protest.; Nap Ghost

I made roast cauliflower w/ caper vinaigrette dressing, Kenji's tabbouleh, and roasted some butternuts for good measure. Hella good and accidentally vegan.

# ? Nov 1, 2021 21:48

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

drat that is some fine roughage. looks hearty!

I recently had a whole rear end epiphany where I decided that if we as a family don't eat more than half of a dish I prepare before putting it in the fridge, I seriously need to reconsider what I'm making.

I realized I was just making stuff I wanted to eat (or just try to make) but it wasn't stuff anyone else in my family wanted to eat either because it was too much meat or too spicy or whatever.

anyway your dish made me think about eating more vegetables

# ? Nov 1, 2021 21:51

Salvor_Hardin: Sep 13, 2005; I want to go protest.; Nap Ghost

Thanks! Getting a CSA really forced me to get more into veggie cooking and it's been great.

# ? Nov 1, 2021 22:17

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

It's the time of the seeeeeason for mushrooms

*organ riff*

# ? Nov 4, 2021 05:57

Just-In-Timeberlake: Aug 18, 2003

It's squash season, so made some winter squash rolls using butternut squash

# ? Nov 5, 2021 01:18

OBAMNA PHONE: Aug 7, 2002

hey what's your recipe for bagels, I feel like giving it a try since I bought some malt from KA a while ago and still haven't used it

# ? Nov 5, 2021 04:41

Just-In-Timeberlake: Aug 18, 2003

made some cheddar, jalapeno, and scallion bread

BraveUlysses posted:

hey what's your recipe for bagels, I feel like giving it a try since I bought some malt from KA a while ago and still haven't used it

Here you go: https://www.washingtonpost.com/news/food/wp/2016/05/10/homemade-bagel-recipe-how-to-make-the-best-bagels-at-home/#bagelrecipe

I don't think that's paywalled, but just in case:

quote:

Ingredients
For the bagels
1 1/2 teaspoons instant or rapid-rise active dry yeast, preferably SAF brand
337 grams (scant 12 ounces; scant 1 1/2 cups) warm water (80 degrees)
623 grams (22 ounces; approximately 4 cups) bread flour (may substitute high-gluten flour; see headnote)
2 teaspoons salt
1 tablespoon plus 1 teaspoon barley malt syrup
3 tablespoons cornmeal, for dusting
For the optional toppings
Sesame seeds
Poppy seeds
Caraway seed
Dehydrated onion flakes
Dehydrated garlic flakes
Sea or kosher salt
Steps
Mix the yeast into the warm water in a small bowl or measuring cup and let it start to foam while you prepare the rest of the dough. (If the mixture fails to foam after several minutes, dump it out and start over with new yeast.)
Combine the flour, salt and barley malt syrup in the bowl of a stand mixer fitted with a dough-hook attachment. Add the yeast mixture and beat on the lowest speed until the dough starts to come together around the dough hook, about 4 minutes. Increase the speed to medium-low; beat for 7 to 10 minutes or until the dough is cohesive, smooth and stiff.
Dust a rimmed baking sheet with the cornmeal. Turn the dough out onto a work surface, then divide it into 8 or 9 equal portions (about 4 ounces each). Roll the pieces into smooth balls and cover with plastic wrap to rest at room temperature for 5 minutes.
Form each dough ball into a rope 11 inches long by rolling it under your palms. Try to avoid tapering the ends of the rope.
Shape each rope into a circle with a diameter of about 4 inches, overlapping the ends by about 11/2 inches. Pinch the overlapped areas firmly together, moistening them lightly with water if the ends won�t stick. Working with one at a time, place your fingers through each ring of dough; with the pinched-together seam facing down, roll the rope several times, applying firm pressure to seal the seam to form a bagel. Each ring should be about the same thickness all around; if it�s not, you can roll it in other places around the ring to even it out.
Place the dough rings on the cornmeal-covered baking sheet as you work, spaced an inch or two apart. Cover tightly with plastic wrap and refrigerate overnight. The rings will have puffed and spread slightly.
When you�re ready to boil and bake the bagels, place a pizza stone or baking stone, if using, on the middle oven rack. Preheat the oven to 450 degrees. (The longer you can preheat, the better; up to an hour is great.)
Fill a large, wide pot with 3 inches of water; bring it to a boil over high heat.
Drop 3 or 4 dough rings into the boiling water, stirring and briefly submerging them with a metal skimmer or slotted spoon, until very slightly puffed, 30 to 35 seconds. Transfer the dough rings to a wire rack, bottom (flatter) sides down, to drain. Repeat with the remaining rings.
If you are using any of the optional toppings, dip the bagels in them while the dough is still wet (see VARIATIONS, below).
If you�re baking with the stone, transfer the rings, cornmeal side down, to a sheet of parchment paper on top of a pizza peel or overturned baking sheet. You�ll then just slide the parchment with the bagels directly onto the stone. (Depending on the size of the stone or your comfort in sliding off 8 or 9 bagels at a time, you might choose to bake in two batches, which will also help space the bagels out, for better browning on the crust.) If you�re not using a stone, transfer the bagels to a baking sheet lined with parchment paper.
Bake (middle rack) for 12 to 18 minutes or until the bagels are a deep golden brown and crisp, rotating the parchment paper or baking sheet halfway through; the baking time will depend on whether you�re using a stone and perhaps the heat distribution of your oven.

# ? Nov 5, 2021 16:22

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

What's everyone's ramen ritual?

My new thing is I prep a mixture of ngoc cham, soy sauce, and fresh ginger in a bowl then pour the broth over that (with a poached egg in it) then top it with some scallions.

# ? Nov 5, 2021 21:45

Zisky: May 6, 2003; PM me and I will show you my tits

poo poo POST MALONE posted:

What's everyone's ramen ritual?

My new thing is I prep a mixture of ngoc cham, soy sauce, and fresh ginger in a bowl then pour the broth over that (with a poached egg in it) then top it with some scallions.

My ramen ritual is to go to the ramen place and get Tsukemen. I love ramen but it's a poo poo ton of effort to do at home and incredibly disappointing if you don't nail it.

# ? Nov 5, 2021 22:06

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

oh I'm just a dude with a bunch of shin black and a dream.

like I'm talking about noodles in plastic wrap sorry.

# ? Nov 5, 2021 22:09

Zisky: May 6, 2003; PM me and I will show you my tits

Oh well then I like taking shin bowls and topping them with a slice or two of sharp cheddar before I add the water.

# ? Nov 5, 2021 22:10

DR FRASIER KRANG: Feb 4, 2005; "Are you forgetting that just this afternoon I was punched in the face by a turtle now dead?

oh poo poo someone told me about that and I totally forgot to try it.

brb making more ramen

# ? Nov 5, 2021 22:14

The Voice of Labor: Apr 8, 2020

I uh, usually just add a couple dashes of tapatio or lately tiger sauce. the nissin fancy air dryed tonkatsu ramen bricks make really good instant ramen if I'm feeling fancy also the nong shim vegetarian cups of noodles are tasty

# ? Nov 5, 2021 22:22

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# ? Jun 8, 2024 19:06

Bar Ran Dun: Jan 22, 2006

shin black tofu green onion eggs sesame oil

# ? Nov 5, 2021 22:41

The Something Awful Forums > Discussion > C-SPAM > [Cooking] man I'm so stoked for food

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