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i am harry posted:i was about to before I thought about scalding them to teach them a lesson, but if I did that then they don’t look as pretty. Twist the top
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Apr 8, 2023 20:04
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Pizza fail: I turned my heat off for spring and it's still cold enough that my dough preferment is failing to rise 
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Apr 8, 2023 20:54
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been making Japanese milk bread buns to use for hamburgers, they're so good, very light and fluffy here's the recipe video I followed, one piece of advice I would give that the video doesn't is to use parchment paper for your baking sheet instead of greasing it, much easier to get the buns off the parchment paper and way less clean up. https://www.youtube.com/watch?v=hvqTRIzCpgg
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Apr 8, 2023 21:00
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Skinnymansbeerbelly posted:Pizza fail: I turned my heat off for spring and it's still cold enough that my dough preferment is failing to rise I proof my doughs on top of the refrigerator, towards the back - the compressor puts off a nice touch of heat so that even if it's a little cold in the house it still gets some warmth back there You can also just turn the oven on for a couple of minutes and sit it on the stovetop afterwards, the heat rises on up nicely
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Apr 8, 2023 21:12
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Skinnymansbeerbelly posted:Pizza fail: I turned my heat off for spring and it's still cold enough that my dough preferment is failing to rise in addition to the previous suggestions, try leaving it in the oven with just the oven light on
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Apr 8, 2023 22:10
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WampaLord posted:use parchment paper for anything 425 and lower it’s the best.
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Apr 8, 2023 22:22
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You don't necessarily have to baby your yeast, this isn't wine a few funky esters aren't going to become The Flavor over several grams of salt never mind several hundred grams of flour. I have good luck in a drafty flat with preheating the oven to as low as it will go, turning it off, then putting the dough ball in in a metal bowl covered with a damp cloth, as long as you don't get up over like 50 degrees you're fine and in fact 40-45 is optimal for a lot of mass-market strains.
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Apr 8, 2023 22:27
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I run my oven for a minute and shut it off and put my dough in there to get warm and happy
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Apr 8, 2023 23:26
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discovering my oven went down to 100 was a great day I only wish it had a fan in it 
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Apr 8, 2023 23:44
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if you have a microwave/vent over your oven with an incandescent bulb, turn the light on (the one that shines down on the stovetop) and put your dough in the microwave. The light will keep the microwave the perfect temperature.
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Apr 9, 2023 00:15
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Just-In-Timeberlake posted:if you have a microwave/vent over your oven with an incandescent bulb, turn the light on (the one that shines down on the stovetop) and put your dough in the microwave. The light will keep the microwave the perfect temperature. .... What?
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Apr 9, 2023 00:28
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HootTheOwl posted:.... incandescent lights tend to heat up small spaces very well. You dont turn the microwave on and the heat rising from the light will do a great job keeping it just warm enough to proof dough. I personally do the "turn on the oven for just a minute" trick and then throw the dough in there if the house is too cold but most of my proofs are overnight / a few days in the refrigerator to develop flavor.
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Apr 9, 2023 00:36
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WampaLord posted:been making Japanese milk bread buns to use for hamburgers, they're so good, very light and fluffy quoting for dinner
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Apr 9, 2023 04:37
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I'm pretty sure I would die if my apartment got below 68
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Apr 9, 2023 13:34
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made bechamel sauce tonight. really really good.
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Apr 10, 2023 02:51
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Just-In-Timeberlake posted:if you have a microwave/vent over your oven with an incandescent bulb, turn the light on (the one that shines down on the stovetop) and put your dough in the microwave. The light will keep the microwave the perfect temperature. Broke out the thermometer, this ran a little warm WampaLord posted:in addition to the previous suggestions, try leaving it in the oven with just the oven light on But this was just right, and now it's extra boozy 
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Apr 10, 2023 02:58
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I moved into a new apartment last week and the previous tenant bent the locking bar on the oven where it can't open. the apartment is run by a leasing company out of nyc 2000 miles away and nobody will respond to me lol
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Apr 10, 2023 04:48
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Tip for shrimp cocktail, serve on a bed of That basil and wrap each shrimp a a basil leaf or two. I wasn’t really a huge fan until I serendipitously came across this a few months ago. Edit: oh yeah a Mojito with Thai basil instead of mint and a long tender center piece of lemongrass is a great accompaniment. Remulak has issued a correction as of 05:05 on Apr 10, 2023 |
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Apr 10, 2023 04:59
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i say swears online posted:I moved into a new apartment last week and the previous tenant bent the locking bar on the oven where it can't open. the apartment is run by a leasing company out of nyc 2000 miles away and nobody will respond to me lol
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Apr 10, 2023 21:17
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Back on the lentil train This was Kenji's coconut lentil dish. Honestly, was just OK.
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Apr 12, 2023 02:51
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Just turning on the oven light and leaving bread to proof in there for an hour or so works for me. Temp gets to just about 80 degrees. Someone here long ago posted a video of Artisan Bread with Steve, which is the easiest way to make bread ever, just mix it up and leave it overnight, bingo. So thanks mystery poster, I've made so much bread since then. I've pretty much got my white sandwich loaf down from tinkering with Steve's basic recipes. It's just your basic enriched dough, but it's soft and great for sandwiches. 3 Cups flour 10-12 oz water tsp salt Tbsp sugar 1/4 tsp instant yeast 1 egg 2 Tbsp butter I melt the butter a bit in the micro, then mash all that together and cover it up on the counter overnight. I usually throw a 1/4 cup dried milk in there if it's around. Bake for about 20-25 mins at 400, and brush with butter. Makes for decent burger buns too, I usually get 6 out of this recipe.
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Apr 12, 2023 04:29
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Mmm yeah I have a burger bun recipe that's really similar. Brushing with butter before they go in and then directly after they come out gives it a really cool glossy finish
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Apr 13, 2023 15:06
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I like carrots and peas a lot, but whenever I add them to something I'm eating my brain instantly registers that as kid food. Like I'm looking at some beans and rice cooked with trinidad scoprion peppers, topped with a whole avocado and chili crisp, and because there's little carrots and peas my brain says "that's food for little kids"
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Apr 17, 2023 22:31
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somebody on SA said that Americans should eat more rice and beans, so I looked up a good Rice and Beans recipe and man, good call
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Apr 17, 2023 22:48
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It's very good. I've been on a chickpea kick lately with basically only enough rice to ensure it's not just a spoonful of beans each time and because the rice takes and keeps seasoning so much better. Maybe 2 bucks worth of beans and rice, an 89 cent avocado, and about 25 cents worth of chili crisp and you're full for a day, healthily Halve some shallots and press+cube some tofu and then bake the poo poo out of both before mixing it in and buddy you've got a real chow goin
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Apr 17, 2023 22:53
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Epic High Five posted:I like carrots and peas a lot, but whenever I add them to something I'm eating my brain instantly registers that as kid food. Like I'm looking at some beans and rice cooked with trinidad scoprion peppers, topped with a whole avocado and chili crisp, and because there's little carrots and peas my brain says "that's food for little kids" freezer peas are an absolutely baller side dish or used for stews or for those Indian dishes with them. peas are the platonic ideal of a frozen vegetable: zero difference between fresh and frozen. those little cubes of frozen carrots suck rear end though. just use a fresh carrot and cut it up interestingly. shred it. faux tourne it. slice it. julienne it. the little frozen carrot cubes are absolutely kids food though.
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Apr 18, 2023 03:49
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Pepe Silvia Browne posted:somebody on SA said that Americans should eat more rice and beans, so I looked up a good Rice and Beans recipe and man, good call share the recipe
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Apr 18, 2023 03:50
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fr0id posted:share the recipe Here's one. 1/2 cup Red beans 1 cup Brown rice 1 8 oz can tomato sauce 1 cup meat pulled from cooked or smoked neck bones (alt: literally any meat already cooked) Bay leaf Basil Red wine vinegar Salt Fresh ground pepper MSG Cook the rice and the beans until done. Mix all ingredients to taste in pot on cooktop and heat through on medium. Serve with hot sauce, file powder, and/or plain Greek yogurt.
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Apr 18, 2023 12:03
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fr0id posted:share the recipe for the life of me I can't find the link I used but basically it was: Long grain rice Beans (drained/rinsed if canned, or cooked) Onion, chopped Minced garlic Oil of choice Jar of Salsa Vegetable Broth Cumin, Chili Powder, Paprika, Cayenne, Salt and Pepper 1. heat up your oil in a big skillet to medium heat and cook your onions and garlic for a couple minutes until they start to smell good 2. Add your rice, cook for 3-5 minutes while stirring occassionally until it starts to brown 3. Add jar of salsa and spices, mix thoroughly 4. Add vegetable broth and bring to a simmer. Cover and cook for 13-15 minutes, stirring occasionally 5. Add beans, stir in cook for another 5 minutes or so until everything is evenly heated. I'm pretty amateur so I tend to stick to the recipe pretty closely, but I think I'll probably add the beans earlier next time. But it came out pretty good overall, nice basic rear end dish to have on hand.
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Apr 18, 2023 13:56
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I just bought 20 lbs of lentils and it's been a few years since I was using them a lot and I hope to God the kids don't reject them.
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Apr 18, 2023 14:02
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mycomancy posted:Here's one. amerifats incapable of cooking something without meat
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Apr 18, 2023 14:24
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AnimeIsTrash posted:amerifats incapable of cooking something without meat A recipe isnt a suicide pact. You can leave the meat out of it.
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Apr 18, 2023 16:38
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AxGrap posted:I just bought 20 lbs of lentils and it's been a few years since I was using them a lot and I hope to God the kids don't reject them. They may like them in this form Chicken, Lentils, and Rice Cooked brown rice 1/2 cup green lentils boiled in salt water 1 lb. chicken thighs, diced 1 cup chicken broth 1 cup+ milk 1/4 cup white flour Cooking oil Fresh ground black pepper Salt 1/2 tbsp Yellow mustard powder Thyme Basil File powder (optional) MSG (optional) Cook the rice and lentils. Add chicken to a non-stick pan and brown. Feel free to add a couple drops of oil to the chicken if the thighs came totally absent of any fat. Once browned, transfer out of pan into a bowl. Add flour to pan with drippings, then slowly add oil in parts until all flower has been "wet" with the oil. Smooth oil/flour slurry over bottom of pan and turn to medium high heat. Cook flour until it begins to just turn brown (you're wanting a blonde roux for this recipe). Once color is achieved, add chicken back in along with mustard powder, turn heat down to low, and mix well to coat chicken. Once coated, turn heat to high, then stir in broth once pan is hot. Immediately stir in some of the milk then stir in the drained lentils. Slowly add more milk until consistency of sauce has been reached. Turn heat down to low and add salt and spices. Black pepper and thyme are the main flavors in this dish, so use liberally. If file is used, add only after dish has been removed from heat and allowed to cool for five minutes. Ladle on top of rice and serve with hot sauce.
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Apr 18, 2023 16:54
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So I was thinking about this thread, and more specifically the OP, and how it should probably reflect the food discussion thread it has become and not the food contest it originally was. I've gotten permission from Doc Walrus to do whatever though I can't actually do anything in CSPAM, so I'm wondering if the thread would like or want 1) New thread, new OP, whoever thinks they could do a good job 2) Let's just catalogue the recipes posted here so far into the OP as a central source for them because when we get down to it that's all this thread is really missing 3) Nothing at all, shut up old man Thoughts? It'd be nice to have a page 1 repository and it'd be nice for the OP to reflect what the thread's really become about. I'm more or less a 1 voter here because I think past exploits should be chronicled no matter how minor if the opportunity is around and it feels weird editing an existing OP with completely different info, so just make a new one and archive this sort of thing.
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Apr 18, 2023 22:33
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Imo the vibe should be a cooking chat/encouragement thread. Why is there a cooking thread in the (mostly socialist/communist) political thread? To encourage each other to eat well, be conscientious, and celebrate the mighty bean. I like the collection of recipes as well.
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Apr 20, 2023 23:02
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those pickled onions came out exactly the way they’re supposed to now to source a massive bag of them..
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Apr 21, 2023 01:19
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i got a free hellofresh box and half the veggies are packaged nice and stay fresh and the other half are just tossed in the brown paper bag and went bad before i could discover them gotta say though i've been crazy impressed by the three meals i've cooked so far, minus a couple tomatoes
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Apr 21, 2023 01:22
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i am harry posted:those pickled onions came out exactly the way they’re supposed to now to source a massive bag of them.. Early farmers markets might be your best bet for that? I've never seen small onions in bulk and lord ive tried.
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Apr 21, 2023 01:33
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AxGrap posted:Imo the vibe should be a cooking chat/encouragement thread. Why is there a cooking thread in the (mostly socialist/communist) political thread? To encourage each other to eat well, be conscientious, and celebrate the mighty bean. Agreed! This is one of my favorite threads for that reason. While we wait for everybody to come around and weigh in, if anybody reading this has shared a recipe longer ago than 5-10 pages, please link it again or quote the post! It'll make it easier to find them all as I won't have the time to trawl almost 200 pages for at least a couple days. I can do the job of getting them formatted and dropped into any OP, new or existing.
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Apr 21, 2023 01:39
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i vote 3
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Apr 21, 2023 01:42
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