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I don't see why it wouldn't work but also think you're not avoiding much cleanup. Makes it worse if you filter and keep your oil. I don't think that fried chicken looks particularly good fwiw
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Oct 10, 2022 02:57
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Submarine Sandpaper posted:I don't see why it wouldn't work but also think you're not avoiding much cleanup. Makes it worse if you filter and keep your oil. I don't think that fried chicken looks particularly good fwiw good fried chicken is always messy as hell and leaves everything in its wake greasy as anything. to try and remove this quality from it is to make fried chicken that isn't good
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Oct 10, 2022 03:01
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At best your chicken isn't sticking to the pan. But if that's an issue then you need to learn how to fry chicken. Also parchment paper will burn, so definitely don't try that on a gas stove. Just don't try it actually.
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Oct 10, 2022 03:02
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Are you trolling us, Steve? I haven't seen such a stupid idea in a long time, and I've been around people's teenage kids. There's no loving point. The pan will get dirty. That is a thing that happens when you cook. Don't gently caress with idiot ideas from goddamned tik Tok of all loving places. You know better.
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Oct 10, 2022 03:13
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I’m genuinely curious because it seems like one of those science/magic tricks like boiling water in a plastic bag, where the contained liquid wicks away heat from the thin membrane quickly enough that it never gets above the temperature of the contained liquid https://www.youtube.com/watch?v=xV2gsWHhDhY
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Oct 10, 2022 03:38
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yeah i thought it was gonna be like how people prep donuts or whatever on little squares of parchment and just toss them in a fryer like that, which then come off very easy and you fish em out but that tiktok is obviously insane
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Oct 10, 2022 03:46
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on a similar note has anybody had success with fryaway?
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Oct 10, 2022 03:47
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w4ddl3d33 posted:i'm also in the uk and i was gonna tell you to check out brindisa!! i'm basque and a big heirloom bean guy so i cannot recommend them enough Oh great, that's the recommendation I was looking for. Thanks! Now, off to spend a lot of money on legumes.
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Oct 10, 2022 09:31
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i've been in japan the better part of 20 years and natto and yamaimo are both still disgusting
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Oct 10, 2022 09:56
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w4ddl3d33 posted:any actual chefs in here? i'm hoping to interview for an irl position tomorrow BUT all my experience is with recipe development and writing my cooking column and basically i have no experience cooking for other people so i'm making GBS threads myself Surprised noone pointed you at https://forums.somethingawful.com/showthread.php?threadid=3827217 yet
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Oct 10, 2022 16:56
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I wondered why op was getting such soft responses. I thought we were in that thread 
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Oct 11, 2022 01:53
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it felt lovely to not update you all but i went in for my interview and the guy i needed went home early that day. so i'm not a sous chef yet. but the goons in here have hugely boosted my confidence, and i won't give up on this one
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Oct 11, 2022 17:16
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I made a vegetarian mock-cassoulet with horseradish mashed potatoes tonight for dinner and it was SO loving GOOD.
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Oct 11, 2022 19:48
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therattle posted:I made a vegetarian mock-cassoulet with horseradish mashed potatoes tonight for dinner and it was SO loving GOOD. you need to stop talking about cooking really good beans because i dont have a pressure cooker and i am so loving jealous you have no idea. what kind did you use? just regular white beans?
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Oct 12, 2022 02:30
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w4ddl3d33 posted:it felt lovely to not update you all but i went in for my interview and the guy i needed went home early that day. so i'm not a sous chef yet. but the goons in here have hugely boosted my confidence, and i won't give up on this one Good luck!
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Oct 12, 2022 03:15
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Just throwing it out there: you don't have to pressure cook beans. An overnight soak and then a simmer in tasty seasoning, followed by a baking dish to me has a superior, non mushy texture. My favorite baked beans recipe finishes with baked thin sliced salt pork that gets crispy rendering the salty goodness into the sauce. I only make it for big parties because 1 lb of dried beans makes a stupid amount of food.
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Oct 12, 2022 08:57
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Arkhamina posted:Just throwing it out there: you don't have to pressure cook beans. An overnight soak and then a simmer in tasty seasoning, followed by a baking dish to me has a superior, non mushy texture. Yeah. I used the PC this time because I wanted to but I gave very successfully cooked by soaking and simmering beans.
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Oct 12, 2022 10:05
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w4ddl3d33 posted:you need to stop talking about cooking really good beans because i dont have a pressure cooker and i am so loving jealous you have no idea. what kind did you use? just regular white beans? Maybe as a treat to yourself, you get yourself a pressure cooker? They're like $40 - $50 for the aluminium models: https://www.amazon.com/Presto-8-Quart-Aluminum-Pressure-Cooker/dp/B00006ISG4
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Oct 12, 2022 13:06
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I don't even soak my beans if they're fairly fresh. I've been working my way through a pile of stuff I ordered from Rancho Gordo and I'll have beans ready to eat in like 1-2 hours without soaking even.
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Oct 12, 2022 13:18
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I have a habit of thinking about making something with beans, buying them, coming home, finding out I already had them....
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Oct 12, 2022 16:14
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Arkhamina posted:I have a habit of thinking about making something with beans, buying them, coming home, finding out I already had them.... Luckily they keep for a while so...you just always have beans!
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Oct 12, 2022 16:53
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I have never managed to successfully make a bean that had either taste or texture worth the immense hassle and I'm really annoyed about that. like I'll go to the store, buy a bag of beans, soak them overnight, chuck them in the slow cooker with water and some seasonings, and 20 hours later they'll either be a chalky, crunchy mess STILL or they'll smell and taste rancid or both.
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Oct 12, 2022 17:32
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You need to cook them at a high temperature in enough liquid. It shouldn’t boil, just a low simmer.
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Oct 12, 2022 17:41
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And add bacon.
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Oct 12, 2022 21:40
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dino. posted:Maybe as a treat to yourself, you get yourself a pressure cooker? They're like $40 - $50 for the aluminium models: i was convinced zojirushi sold pressure cookers and i was going to say a zojirushi pressure cooker has been on my list forever, but i've just looked it up and i might've just totally imagined my dream pressure cooker. sigh. i just want something i can make congee in!!!!!
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Oct 12, 2022 21:59
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w4ddl3d33 posted:i was convinced zojirushi sold pressure cookers and i was going to say a zojirushi pressure cooker has been on my list forever, but i've just looked it up and i might've just totally imagined my dream pressure cooker. sigh. My Zoji claims it can make congee and I think it's a pretty common thing that other rice cookers do too... is it just not good enough for you? I've never had congee because I've heard you want to mix some flavour into it somehow (chicken, mushroom, etc) and that it's a perfect food for when you're sick. So I want to get proper congee at a restaurant so I know what it should taste like, but whenever I'm at a place that has good congee they also have amazing other food and I want to try that instead... and so the cycle continues.
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Oct 12, 2022 22:03
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VelociBacon posted:My Zoji claims it can make congee and I think it's a pretty common thing that other rice cookers do too... is it just not good enough for you? I've never had congee because I've heard you want to mix some flavour into it somehow (chicken, mushroom, etc) and that it's a perfect food for when you're sick. So I want to get proper congee at a restaurant so I know what it should taste like, but whenever I'm at a place that has good congee they also have amazing other food and I want to try that instead... and so the cycle continues. Like a little ginger, some scallions, and a little soy is a pretty easy babby's first congee, but I mean it's your bowl of rice porridge, add whatever the gently caress you want don't sweat it.
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Oct 12, 2022 22:11
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w4ddl3d33 posted:i was convinced zojirushi sold pressure cookers and i was going to say a zojirushi pressure cooker has been on my list forever, but i've just looked it up and i might've just totally imagined my dream pressure cooker. sigh. I don't think you completely imagined it! One of their fanciest rice cookers can pressure-cook rice, but I'm not sure if you could use that for general-purpose pressure cooking. I know several of their cheaper cookers can do congee, at least. Mine was like $150 and it has a setting for steel-cut oatmeal that I use all the time. I bet you could do it on most of them even without a preset.
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Oct 12, 2022 22:11
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VelociBacon posted:My Zoji claims it can make congee and I think it's a pretty common thing that other rice cookers do too... is it just not good enough for you? I've never had congee because I've heard you want to mix some flavour into it somehow (chicken, mushroom, etc) and that it's a perfect food for when you're sick. So I want to get proper congee at a restaurant so I know what it should taste like, but whenever I'm at a place that has good congee they also have amazing other food and I want to try that instead... and so the cycle continues. a zoji rice cooker would be delightful but i want one device for both legumes and rice. for congee i always go simple for the base, just water, a pinch of salt, and rice, but you're free to do what you like with toppings, so long as you add white pepper because you've just gotta. normally i go for green onions, sesame seeds, fried mushrooms, and some smoked tofu, before i cut out meat substitutes i used to add vegan salami to replicate the smoky salty umami of lap cheong, it's good with leftover chicken, century eggs, furu, you can flavour the broth with a little miso, coriander is always a shout, bean sprouts, crispy fried garlic, chili oil, it's versatile as gently caress. congee doesn't have to be savoury, either - add mung beans and a little sugar for a chinese-style sweet congee, or try the indian metheachi pez, flavoured with fenugreek and jaggery. you're also not limited to just rice, other grains will work too. in the past i've used millet, i toasted the millet in a little sesame oil with some garlic and ginger to bring out the nuttiness and then cooked it to its soupy perfection in vegetable stock with a little added msg and white pepper. when you're out and about and you see congee on the menu don't overthink it, just order. it tastes so homely and makes you feel so warm inside.
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Oct 12, 2022 22:20
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w4ddl3d33 posted:a zoji rice cooker would be delightful but i want one device for both legumes and rice. That's called a pot with a lid. 
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Oct 12, 2022 23:01
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I made a chickpea and tomato stew for dinner. Pour that over rice is so good.
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Oct 13, 2022 01:42
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Recipe / ingredient list please. I was making something similar with north African tastes and it wasn't quite doing it for me
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Oct 13, 2022 18:10
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Serendipitaet posted:You need to cook them at a high temperature in enough liquid. It shouldn’t boil, just a low simmer. FWIW this is also a food safety thing. Some beans contain high levels of a protein called Phytohaemagglutinin. The Phytohaemagglutinin is destroyed at high temperatures (so boiling for like half an hour or something, or pressure cooking). However, if you don't get beans up to a boil you can risk eating enough of the bad protein to make yourself sick. I've definitely had chalky beans before but IDK if I've ever had something I'd describe as rancid. And I buy the cheap Pueblo Lindo beans from Aldi all the time. Just make sure to pick out any bad beans or stones and give them a couple thorough rinses. Then discard the soak water. In my experience beans can be pretty filthy and can be covered in dirt or dust. During the soak they'll also ferment so that's why I pitch the soaking water.
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Oct 13, 2022 22:30
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Huh apparently most garlic farming in the US is run by two companies in California One of them is acting as a middleman for Chinese garlic that’s being dumped in the us with no tariffs and driving down prices. The smaller farms complained but nothing has been done about it for years That company is Christopher Ranch
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Oct 13, 2022 22:58
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Happiness Commando posted:Recipe / ingredient list please. I was making something similar with north African tastes and it wasn't quite doing it for me https://www.seriouseats.com/vegan-garbanzos-con-espinacas-jengibre-spinach-chickpea-stew-ginger-spanish I honestly just do variations on this recipe that I got from one of the threads here. Last night I sauteed a shallot, half a bell pepper, some corn and 2 cloves of garlic in a mix of peanut and chili oil. The spices were my wife's homemade salt free fajita seasoning, but I don't even know everything in it. Paprika and some mild chili powder and onion and garlic powder at a minimum. And I added in some coriander. Also I omitted the spinach and fresh ginger and I sprinkled on some cotija cheese. Most of my cooking is quick and simple, especially during the week. Something like this, or egg fried rice or some kind of 1 pot pasta.
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Oct 13, 2022 23:32
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None of you losers have read that NYer article, have you? You should! It’s good.
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Oct 13, 2022 23:33
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does anybody in here have a mypot by morphy richards? how is that? i'm budgeting rn and don't wanna ruin my plans to buy a house someday just cuz i bought an instant pot for white bean chili
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Oct 14, 2022 00:51
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eke out posted:yeah i thought it was gonna be like how people prep donuts or whatever on little squares of parchment and just toss them in a fryer like that, which then come off very easy and you fish em out Wait, what???
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Oct 14, 2022 01:05
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Steve Yun posted:Huh apparently most garlic farming in the US is run by two companies in California https://www.snopes.com/fact-check/garlic-from-china/ https://www.usatoday.com/story/news/factcheck/2020/08/08/fact-check-china-not-putting-american-garlic-growers-out-business/3289236001/ https://www.santacruzsentinel.com/2018/01/13/gilroy-garlic-giant-christopher-ranch-disputes-netflix-series-calling-business-rotten/
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Oct 14, 2022 03:16
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i like nice words
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A couple corrections: 1. Christopher Ranch is the entity that was complaining about Chinese dumping practices, they’re not the Chinese exporter. 2. The USA Today fact check is mostly factually correct, but the only significant issues with the underlying, original claim are a) the sales number shifts since it was posted (meaning from more recent numbers it may not still be the case), b) potentially, root removal could be also done by domestic companies (idk how common that is). Crucially, the Chinese imports were definitely having an inappropriate impact to the tune of hundreds of millions of dollars- that will be why there were anti dumping duties levied on them, which is the core issue- if the ITC is applying dumping penalties, then the exporter is doing something to abuse market power, and it's going to be on a scale related to the amount of penalties applied. The fact that the duties are going unpaid is legit disturbing, but I'm not an expert on ITC activity to evaluate it in detail. Discendo Vox fucked around with this message at 16:04 on Oct 14, 2022 |
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Oct 14, 2022 07:42
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