GWS General Chat - reconnecting with meatloaf

The Something Awful Forums > Discussion > Goons with Spoons > GWS General Chat - reconnecting with meatloaf

Guildenstern Mother: Mar 31, 2010; Why walk when you can ride?

I'm sort of moved in to the new place with it's induction stove and I'm deciding if I want cocoa bad enough to make it in a cast iron skillet, my only functioning pans at the moment.

# ? Jan 28, 2022 06:07

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# ? Jun 7, 2024 00:52

BrianBoitano: Nov 15, 2006; this is fine

I'd microwave instead tbh

# ? Jan 28, 2022 06:22

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I'd drink a glass of milk while snorting a line of cocoa.

# ? Jan 28, 2022 06:29

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

Just set a kettle inside the cast iron

If you have a kettle

# ? Jan 28, 2022 06:42

Guildenstern Mother: Mar 31, 2010; Why walk when you can ride?

BrianBoitano posted:

I'd microwave instead tbh

The microwave is in a bag, down the windy stairs, outside, around the back, in the garage with the last of the last truck load and needs to be carried up. I am Finished Carrying Things for today, but that did tempt me for a min.

# ? Jan 28, 2022 06:51

Scientastic: Mar 1, 2010; TRULY scientastic.
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Mr. Wiggles posted:

I'd drink a glass of milk while snorting a line of cocoa.

Hot milk in a shot glass over the eye, snort the cocoa and stick a marshmallow up your arse

# ? Jan 28, 2022 08:37

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

Don't ask what the peppermint stick is for

# ? Jan 28, 2022 08:41

Guildenstern Mother: Mar 31, 2010; Why walk when you can ride?

Lol I was so tired i somehow didn't notice the microwave over the stove despite setting the clock on it that morning.

# ? Jan 28, 2022 21:03

Eeyo: Aug 29, 2004

Brawnfire posted:

Just set a kettle inside the cast iron

If you have a kettle

Hell you could just put a mug in boiling water inside the cast iron.

How do you take it out? Well that's a problem for future you.

# ? Jan 29, 2022 03:24

JoshGuitar: Oct 25, 2005

Eeyo posted:

Hell you could just put a mug in boiling water inside the cast iron.

How do you take it out? Well that's a problem for future you.

Canning jar lifter.

# ? Jan 29, 2022 12:03

signalnoise: Mar 7, 2008; i was told my old av was distracting

In the interest of making hot cocoa, the thread discovers how to prepare hot sake

# ? Jan 29, 2022 12:07

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

Virginia goons - eat this fuckin cheese

https://www.meadowcreekdairy.com/product-page/appalachian

Holy loving poo poo it is good.

# ? Jan 29, 2022 20:58

Thumposaurus: Jul 24, 2007

That cheese is good.
The one called grayson they make is good but holy hell it stinks.

We had to stop putting it in picnic lunches at one place I worked at it would just stink up everything

# ? Jan 29, 2022 21:26

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

I LOVE the Grayson too.

# ? Jan 29, 2022 21:57

veni veni veni: Jun 5, 2005

pr0k posted:

Virginia goons - eat this fuckin cheese

https://www.meadowcreekdairy.com/product-page/appalachian

Holy loving poo poo it is good.

What would you compare it to?

# ? Jan 30, 2022 00:05

bloody ghost titty: Oct 23, 2008

pr0k posted:

Virginia goons - eat this fuckin cheese

https://www.meadowcreekdairy.com/product-page/appalachian

Holy loving poo poo it is good.

For Chanukah this year, my girlfriends mother sent me home with a wheel of cheese made by Virginia nuns, Gouda style. It is so good I traded a quarter wheel for a pair of Covid tests. Okay, so I got a cold and my best friend dropped two off and I thanked him with a quarter wheel. Whatever. The cheese is dope. If you want to order some, you have to mail in an order, or go to Charlottesville.

https://www.olamonastery.org

# ? Jan 30, 2022 13:11

No Wave: Sep 18, 2005; HA! HA! NICE! WHAT A TOOL!

Thumposaurus posted:

That cheese is good.
The one called grayson they make is good but holy hell it stinks.

We had to stop putting it in picnic lunches at one place I worked at it would just stink up everything

pr0k posted:

I LOVE the Grayson too.

I've probably eaten 10 pounds of grayson in the last year. It's so freakin good.

# ? Jan 31, 2022 15:59

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?

therattle posted:

Noted, thanks. The house was fully renovated about 15 years ago so the wiring isn’t ancient, but well worth checking.

I moved into an apartment that was built in 2019 and paid a premium cuz it was new and allowed dogs. the breaker tripped whenever i used a kettle and a toaster. the place is a piece of poo poo and built poorly as heck.

that said, the poor interior insulation means i heat my place for basically free. i live in new england and i only paid $25/yr in propane to heat my place. summer was expensive to cool though

# ? Feb 1, 2022 00:55

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

veni veni veni posted:

What would you compare it to?

I'll be honest I don't have enough of a frame of reference.

It's got a few holes, it's the flavor I think of when tony b talks about cheesy tasting natural butter in france but stronger; a tiny bit of crystallization, washed rind still has some flavor but not overmuch. I've never had a super high end gouda but that might be close?

# ? Feb 1, 2022 09:29

signalnoise: Mar 7, 2008; i was told my old av was distracting

Got a question that I could google, but I want answers from people I trust, and I trust you guys. I don't really know how to phrase it, but basically, freezing meat after trimming and brining or marination, rather than freezing it immediately and then doing all that prep after thawing

Is this a bad idea? If so, why? If not, how much prep can you responsibly do to a piece of meat like that? Could I, for example, have something ready for sous vide, vacuum packed and frozen, and then just put that directly into a sous vide bath without thawing it first? What's the limits on prep like this for meat? I have a chest freezer

# ? Feb 1, 2022 19:09

Scientastic: Mar 1, 2010; TRULY scientastic.
🔬🍒

signalnoise posted:

Could I, for example, have something ready for sous vide, vacuum packed and frozen, and then just put that directly into a sous vide bath without thawing it first?

I don�t know the answer to all your questions, but this one is a definite yes. I do it regularly.

# ? Feb 1, 2022 19:32

signalnoise: Mar 7, 2008; i was told my old av was distracting

Scientastic posted:

I don�t know the answer to all your questions, but this one is a definite yes. I do it regularly.

Hell yes, thanks!

# ? Feb 1, 2022 20:00

Mister Facetious: Apr 21, 2007; I think I died and woke up in L.A.,
I don't know how I wound up in this place...

signalnoise posted:

Got a question that I could google, but I want answers from people I trust, and I trust you guys.

I just prefer the editorializing that only goons can provide. :q:

Quiche looks good on the outside...

Soggy crust

Not sure if i should have kept baking it (knife was clean, but not dry), parcooked the crust, or if i should have had the pie plate on a baking sheet.

Opinions? It's my first time making one.

Mister Facetious fucked around with this message at 21:25 on Feb 1, 2022

# ? Feb 1, 2022 21:23

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Scientastic posted:

I don’t know the answer to all your questions, but this one is a definite yes. I do it regularly.

I'm not sure I sous vizzle anything NOT from frozen anymore.

# ? Feb 1, 2022 22:46

Mintymenman: Mar 29, 2021

Mister Facetious posted:

I just prefer the editorializing that only goons can provide.

Quiche looks good on the outside...

Soggy crust
Not sure if i should have kept baking it (knife was clean, but not dry), parcooked the crust, or if i should have had the pie plate on a baking sheet.

Opinions? It's my first time making one.

Nice looking quiche! I usually blind bake my shells for quiche at 350 unless I'm making a giant deep dish one for a party. It does look like your custard is a little overbaked. Quiche should look like a creme brulee w/ stuff in it. I pull mine when they jiggle like jello. Either way, it looks tasty.

# ? Feb 1, 2022 23:41

veni veni veni: Jun 5, 2005

yeah I always pull them out when they are jiggly but no longer wavy. They are alway firmer than they appear to be in the oven.

# ? Feb 1, 2022 23:47

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

signalnoise posted:

Hell yes, thanks!

one caveat - if you bang poo poo around in your freezer a lot, make sure you haven't damaged the bag before you set it and forget it

# ? Feb 2, 2022 01:21

SubG: Aug 19, 2004; It's a hard world for little things.

Mister Facetious posted:

I just prefer the editorializing that only goons can provide.

Quiche looks good on the outside...

Soggy crust
Not sure if i should have kept baking it (knife was clean, but not dry), parcooked the crust, or if i should have had the pie plate on a baking sheet.

Opinions? It's my first time making one.

How much detail do you want?

The kinda sorta important points are:

When you're making your dough you really want to work your butter/shortening into the flour fairly aggressively (so there aren't any visible lumps of butter left when you roll it out) to minimise the chances of leaks. Save a little excess dough after you fit the crust into the tin/pan/whatever you're using.
Blind bake with weights until the exposed bits of crust start to brown (I usually go around 30 minutes at 375 for a straight butter p�te bris�e), remove the weights, patch any visible holes/cracks with the dough you saved above, and then back in the oven for another ~15 minutes until the now-exposed bottom of the crust is golden brown.
Temper your milk/cream before making the custard--put it on a medium heat until a skin starts to form (it'll be a little above 160 F/71 C) and then set it aside and let it cool for about 15 minutes...you want the liquid around 140 F/60 C.
I do the custard in two batches, and the custard base is 2 cups milk, 2 cups heavy cream, 6 eggs, and seasonings. So I divide the seasonings, heat all the milk and cream together, and then pour 2 cups of milk/cream into the Vitamix, add three eggs, half the seasonings, mix for ~10 seconds to combine, then for ~30 seconds on high to incorporate a lot of air/make it foam a bit
Half of whatever filling you're using goes into the (cooled) crust, then half the custard, place the remaining ingredients on top of the custard (the foam should support them a little), and then the second batch of custard.
Then the whole thing goes into the oven at 325 for ~1 1/2, until the top is set but still has some jiggle. If you're not confident in not spilling the custard transferring the assembled quiche to the oven, you can reserve a bit of the custard and top it off after you get the quiche in the oven.

I usually blind bake from frozen and always, always, always temper the custard before pouring it, and that really helps prevent sogginess.

# ? Feb 2, 2022 01:22

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

well drat if you aren't a fancy gently caress subg

sup old man

# ? Feb 2, 2022 01:25

SubG: Aug 19, 2004; It's a hard world for little things.

I had fuckin' quiche for lunch more or less every day for several months from making a quiche a week trying to get my technique right so I have fuckin' opinions on quiche, man.

# ? Feb 2, 2022 01:29

Mister Facetious: Apr 21, 2007; I think I died and woke up in L.A.,
I don't know how I wound up in this place...

I just bought a two pack of frozen 8" shells from the bakery i work at. I can't speak to their quality or suitability for quiche though.

# ? Feb 2, 2022 01:38

SubG: Aug 19, 2004; It's a hard world for little things.

Mister Facetious posted:

I just bought a two pack of frozen 8" shells from the bakery i work at. I can't speak to their quality or suitability for quiche though.

That works too, you just don't have to worry about the first bit. The rest I'd still do the same--blind bake from frozen, temper the custard, and so on.

The basic problem is that the custard sets, or starts to set, at around 160 F/71 C. And you want that to happen as quickly as possible so it doesn't make your crust soggy. But eggs start to form curds at around 144 F/62 C. So your ingredients can't be hotter than that or you'll end up with scrambled eggs when you try to mix the custard.

# ? Feb 2, 2022 01:52

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I wonder what Monroe Boston Straus would think about this issue.

# ? Feb 2, 2022 02:03

SubG: Aug 19, 2004; It's a hard world for little things.

He'd be upset you misspelled his name.

# ? Feb 2, 2022 02:13

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

SubG posted:

He'd be upset you misspelled his name.

The pie man defender had logged on.

On a serious note, he had really good thoughts about crust structure for various fillings, and I wonder how the salty nature of a custard quiche would hange things from like a banana custard pie.

# ? Feb 2, 2022 02:25

Mister Facetious: Apr 21, 2007; I think I died and woke up in L.A.,
I don't know how I wound up in this place...

SubG posted:

[*]Then the whole thing goes into the oven at 325 for ~1 1/2, until the top is set but still has some jiggle. If you're not confident in not spilling the custard transferring the assembled quiche to the oven, you can reserve a bit of the custard and top it off after you get the quiche in the oven.

I definitely pulled mine too early then. I only went fifty minutes (at 350).

Mister Facetious fucked around with this message at 03:33 on Feb 2, 2022

# ? Feb 2, 2022 03:18

SubG: Aug 19, 2004; It's a hard world for little things.

Mister Facetious posted:

I definitely pulled mine too early then. I only went fifty minutes (at 350).

Yeah, a higher temperature gives you more or a frittata texture, go with a lower temperature to get more of the slightly wobbly traditional French quiche texture.

The flavour should be fine regardless. A quiche is basically just a very fancy breakfast cassarole so even if you don't go full for the full Keller-esque fiddly multi-day method you still end up with something that's pretty good.

# ? Feb 2, 2022 04:14

Hauki: May 11, 2010

the keller-esque method is p. good tho

# ? Feb 2, 2022 04:23

therattle: Jul 24, 2007; Soiled Meat

SubG posted:

Yeah, a higher temperature gives you more or a frittata texture, go with a lower temperature to get more of the slightly wobbly traditional French quiche texture.

The flavour should be fine regardless. A quiche is basically just a very fancy breakfast cassarole so even if you don't go full for the full Keller-esque fiddly multi-day method you still end up with something that's pretty good.

When you really think about it, isn�t everything basically just a breakfast casserole?

# ? Feb 2, 2022 12:01

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# ? Jun 7, 2024 00:52

DekeThornton: Sep 2, 2011; Be friends!

SubG posted:

Yeah, a higher temperature gives you more or a frittata texture, go with a lower temperature to get more of the slightly wobbly traditional French quiche texture.

The flavour should be fine regardless. A quiche is basically just a very fancy breakfast cassarole so even if you don't go full for the full Keller-esque fiddly multi-day method you still end up with something that's pretty good.

I mean it's an egg and cheese pie with some extra filling of choice (I like salmon and spinach with some nutmeg). So absoultely, It's pretty hard to gently caress up to the point of it being actually bad.

# ? Feb 2, 2022 14:17

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