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DR FRASIER KRANG posted:i also got a giant jar of pepperoncinis and that was such a good idea. solid recommendation; been eating them all day. This is the way
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Dec 16, 2021 19:55
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just makes me want a giant oily sandwich with shredded lettuce on it. so that's the next quest for me and Niles Krang: we are doing grinders.
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Dec 16, 2021 21:48
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had a gyro that was roughly half cucumber and i'd like to state that they're the worst vegetable unless submerged in vinegar and salt
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Dec 16, 2021 21:56
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Just-In-Timeberlake posted:made some baguettes nice! I'm having no luck finding a local bakery that supplies a hoagie roll suitable for my sandwich quest so I'm making my own. I'm willing to fail.
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Dec 17, 2021 01:25
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DR FRASIER KRANG posted:nice! i'm swimming in bolillos
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Dec 17, 2021 01:58
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DR FRASIER KRANG posted:nice! They're kind of pricey but the Seattle Sourdough brand of hoagie rolls are pretty good.
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Dec 17, 2021 02:55
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  need to spend more time shaping and get a better/sharper tool to slash the tops. super pleased with the crumb.
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Dec 17, 2021 03:48
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^^ looking good!DR FRASIER KRANG posted:nice! make NOLA french bread, it is the king of sandwich breads.
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Dec 17, 2021 15:36
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this is giving me horrific anxiety lmao https://twitter.com/TheOnion/status/1471933218064678920
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Dec 17, 2021 21:04
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 Roll with mayo then layered with capicollo and soppresseta and turkey then topped with provolone and toasted. Finished with diced pepperoncinis, shredded lettuce, and sliced tomatoes. the crust needs to be crunchier for this kind of sandwich so I hope an egg wash will help next time
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Dec 18, 2021 00:54
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that almost looks like schlotzky's bread, good job
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Dec 18, 2021 01:53
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salt your tomatos and wrap your sub up after you make it
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Dec 18, 2021 02:06
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Just-In-Timeberlake posted:^^ looking good! https://www.kingarthurbaking.com/recipes/nola-style-french-bread-rolls-recipe this looks very easy and reasonable so I will try it next.
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Dec 19, 2021 03:31
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dang this NOLA French bread recipe is the truth. i didn't even do an egg wash and the crust is super crunchy and cracks when I bite into the sandwich just like I wanted.
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Dec 20, 2021 02:45
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DR FRASIER KRANG posted:
God drat that looks good
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Dec 20, 2021 07:48
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I think I’ve posted it before but winter squash rule and nobody eats them. remove the seeds slice 3/8 inch, oil, salt, paprika and a little sugar (if you didn’t get them from a good known farmer) roast at 425 for thirty flipping once.
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Dec 20, 2021 07:53
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IAMKOREA posted:This is the way new question: what happens if I pound out some flayed chicken breasts and then soak them in pepperoncini brine before breading and deep frying them? is that a terrible idea?
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Dec 20, 2021 10:24
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DR FRASIER KRANG posted:dang this NOLA French bread recipe is the truth. i didn't even do an egg wash and the crust is super crunchy and cracks when I bite into the sandwich just like I wanted.  yeah, that's the recipe I use, too.
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Dec 20, 2021 14:10
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DR FRASIER KRANG posted:new question: what happens if I pound out some flayed chicken breasts and then soak them in pepperoncini brine before breading and deep frying them? is that a terrible idea? my brother's secret to killer fried chicken is brining it first in pickle juice, so why not.
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Dec 20, 2021 14:11
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DR FRASIER KRANG posted:dang this NOLA French bread recipe is the truth. i didn't even do an egg wash and the crust is super crunchy and cracks when I bite into the sandwich just like I wanted. Now combine it with this Bar Ran Dun posted:I think I’ve posted it before but winter squash rule and nobody eats them. remove the seeds slice 3/8 inch, oil, salt, paprika and a little sugar (if you didn’t get them from a good known farmer) roast at 425 for thirty flipping once. To make this: https://thetakeout.com/kabocha-squash-japanese-pumpkin-sandwich-1847946784
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Dec 20, 2021 14:13
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I have this problem lately where I watch videos of charismatic dude bros cooking GIANT meals in GIANT pots using HUGE outdoor propane burners and on the one hand I want to live that life but on the other hand I do not have an army to feed.
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Dec 20, 2021 20:42
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DR FRASIER KRANG posted:new question: what happens if I pound out some flayed chicken breasts and then soak them in pepperoncini brine before breading and deep frying them? is that a terrible idea? Sounds pretty good, you could throw some other aromatics and spices in too like some smashed up garlic and bay leaf
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Dec 20, 2021 20:45
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DR FRASIER KRANG posted:I have this problem lately where I watch videos of charismatic dude bros cooking GIANT meals in GIANT pots using HUGE outdoor propane burners and on the one hand I want to live that life but on the other hand I do not have an army to feed. https://twitch.tv/fire_kitchen this norwegian goony weirdo is 24/7. zero charisma tho
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Dec 20, 2021 21:02
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i don't understand how it's "live" but also has tons of cuts to different shots. also this is ASMR poo poo isn't it
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Dec 20, 2021 21:15
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it's just episodes strung together. there are other more bootleg twitch channels like one that ran for a couple years like an anthony bourdain channel, but it got banned a few months ago
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Dec 20, 2021 21:22
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DR FRASIER KRANG posted:I have this problem lately where I watch videos of charismatic dude bros cooking GIANT meals in GIANT pots using HUGE outdoor propane burners and on the one hand I want to live that life but on the other hand I do not have an army to feed. u could go hands out some meals to homeless people on the street
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Dec 20, 2021 22:14
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BraveUlysses posted:u could go hands out some meals to homeless people on the street i thought about that and then I realized I don't know how to talk to people anymore and I would gently caress it up. or get arrested for breaking some kind of food laws
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Dec 20, 2021 23:23
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get a chest freezer and portion out.
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Dec 20, 2021 23:44
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I'm probably in the privileged minority but I loving hate reheating frozen food. I'd rather just eat what I make.
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Dec 20, 2021 23:46
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somethings are better frozen and then reheated. chili with beans is a good example.
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Dec 20, 2021 23:52
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DR FRASIER KRANG posted:I'm probably in the privileged minority but I loving hate reheating frozen food. I'd rather just eat what I make. the trick is to have a quartz-infrared toaster oven like the panasonic flashxpress and not use a lovely microwave which just makes them taste like mushy soggy microwave food. i found almost all microwaved food has that same offputting heated water-molecule taste. but yea i dont really freeze leftovers, i just puit em in the fridge and eat em for the next 5 days
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Dec 20, 2021 23:57
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like even when I reheat stuff from the fridge I do it in the oven typically unless it's a soup.
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Dec 21, 2021 00:00
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just made harira for the first time using this recipe: https://tasteofmaroc.com/moroccan-harira-soup-recipe/ and it's p good. looking for other ways to have complex carb soups that aren't full of pork and fat if anyone's got any (also, any way i can use these 3 cans of black eyed peas i bought accidentally is a huge plus)
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Dec 21, 2021 00:01
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did you use fresh or canned tomatoes? this looks good.
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Dec 21, 2021 00:03
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one of my favorite food quality/labor ratios comes from sauce bolognese frozen in single serving containers put a quart of salted water on the boil, put the frozen sauce in the microwave on full for 2.5 minutes, then turn the half thawed mess into a pan on the stovetop and toss some angel hair pasta in the water grate some cheese pasta is done in 4 minutes, by which time the sauce is bubbling in the pan, so toss it in there, toss in the cheese, and that's a good lunch in less than 10 minutes
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Dec 21, 2021 00:04
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yeah that's a good tactic however it also requires you to set aside the time to make the bolognese which takes most of a day sitting on your couch playing video games and posting.
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Dec 21, 2021 00:09
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i say swears online posted:why does everything I'm making today have nutmeg in it 
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Dec 21, 2021 00:11
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DR FRASIER KRANG posted:did you use fresh or canned tomatoes? this looks good. fresh. i'd up the cinammon a bit because its a pitiful amount for the amount of soup you make. same with the lentils and rice (i ended up with like 8 full bowls of it) edit: i also got some large chunks of stew meat, but i'd probably go for ground beef next time just to get more uniformity and a little bit of extra fat (some recipes called for ground, while this one had stew) Business Gorillas has issued a correction as of 00:15 on Dec 21, 2021 |
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Dec 21, 2021 00:12
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Business Gorillas posted:(also, any way i can use these 3 cans of black eyed peas i bought accidentally is a huge plus)
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Dec 21, 2021 00:19
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speaking of toaster ovens, this beast is on super-sale righ tnow, it's my big kitchen purchase of the year and i can shoehorn it in as a sorta-gift to my roommate https://www.amazon.com/gp/product/B01K0W8LTE/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
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Dec 21, 2021 01:28
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