GWS General Chat - reconnecting with meatloaf

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Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

People may recall I've pondered cobblers/crisps/goopy fruit with cake/pastry/biscuit/whatever from time to time. My wife has called for more and more fruit. It appears that she wants something like triple the fruit of a normal recipe. I just did a few iterations on Chef John's peachy crispier-than-crisp cobbler:

https://foodwishes.blogspot.com/2017/06/crisp-peach-cobbler-crispier-than-crisp.html

One pounds of frozen peaches was a no-go. Two pounds of frozen peaches was also not enough. Three pounds is what it took. In order to fit it all, I had to precook them. To keep some texture variation, I would microwave a pound in a bowl for some time, add the next pound, cook some more, add the final pound, and cook some more.

A good balance for all the extra fruit was adding to it:
1/4 c sugar
1/4 c arrowroot flour
1/4 c corn starch

I don't know if I needed all that, but it formed gummy gel fruit snot drips down the side, which is about the sign of what I think I'm looking for.

# ? Sep 11, 2023 07:30

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# ? Jun 7, 2024 13:08

Anne Whateley: Feb 11, 2007; i like nice words

Instead of using 3x the fruit, have you considered making 1/3 of the topping

# ? Sep 11, 2023 07:59

therattle: Jul 24, 2007; Soiled Meat

Anne Whateley posted:

Instead of using 3x the fruit, have you considered making 1/3 of the topping

Or getting 1/3 of the wife?

# ? Sep 11, 2023 08:09

Democratic Pirate: Feb 17, 2010

therattle posted:

Or getting 1/3 of the wife?

Make this suggestion to her and end up with 1/2 of the assets!

I need to make that cobbler recipe- we have a bunch of frozen nectarine because the grocery store included someone else�s bag of 8 fruits in our delivery order.

# ? Sep 11, 2023 14:20

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

Anne Whateley posted:

Instead of using 3x the fruit, have you considered making 1/3 of the topping

The fruit cooks down quite a bit. If I went the other way, then I'm not sure even I even have a pan to use for it. Maybe a loaf pan. I also still have to deal with some thickener that isn't in the original steps due to throwing the cake:fruit ratio out-of-whack.

# ? Sep 11, 2023 15:21

mystes: May 31, 2006

If you're using more fruit but then cooking it down further does that satisfy your wife's desire for more fruit?

Maybe you need to make some wacky tall pie

# ? Sep 11, 2023 15:38

w4ddl3d33: Sep 30, 2022; BIKE HARDER, YOUNG BLOOD

Fall Dog posted:

Not sure of the dimensions of the warming drawer, but could you also use it for proofing dough if you're into baking?

Agreed that warm plates are a game changer for meal times. It really makes a noticeable difference when your food is still warm as you're finishing eating. I just use the microwave for a minute or two to heat my dishes up, but I'll also give a quick rinse if I'm heating multiple dishes to speed things along.

I do the same thing with coffee mugs.

in a similar vein, it might be useful for some fermentations

# ? Sep 11, 2023 17:15

trizzNPH: Feb 17, 2022; heavenly piercing toke'n smoke'n

not so much about cooking, but just about food in general

does anyone else love siggis skyr?

i loving love siggis, my partner hates the smell and taste but i think it's one of the most delicious things ive ever had. am i going insane goons, or is this a sign of great taste?

# ? Sep 11, 2023 21:11

Arkhamina: Mar 30, 2008; Arkham Whore.; Fallen Rib

I do like it. I've stolen its precious cooties to make my own home (Instant pot) yogurt, and it turned out great.

# ? Sep 11, 2023 22:11

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

mystes posted:

If you're using more fruit but then cooking it down further does that satisfy your wife's desire for more fruit?

Maybe you need to make some wacky tall pie

Yeah it satisfies the rule. It's getting cooked down but that is also condensing it a lot.

<awkward laught> Funny thing about pies: we use deep 10-inch pans so the pastry/filling ratio is already a lot higher. She hates shallow 9-inch pies. We can't really eat pies that size ourselves and I wish deep 8-inch pans were a thing.

# ? Sep 11, 2023 23:03

mystes: May 31, 2006

Rocko Bonaparte posted:

Yeah it satisfies the rule. It's getting cooked down but that is also condensing it a lot.

<awkward laught> Funny thing about pies: we use deep 10-inch pans so the pastry/filling ratio is already a lot higher. She hates shallow 9-inch pies. We can't really eat pies that size ourselves and I wish deep 8-inch pans were a thing.

maybe try something like this: https://food52.com/blog/13342-if-you-love-pie-crust-you-must-try-deep-dish-pie or do a hot water crust like traditional british meat pies or something

if you actually make a ridiculously tall pie post pictures

# ? Sep 11, 2023 23:08

trizzNPH: Feb 17, 2022; heavenly piercing toke'n smoke'n

Arkhamina posted:

I do like it. I've stolen its precious cooties to make my own home (Instant pot) yogurt, and it turned out great.

homebrew siggis... just like he would've wanted. that seems like a great idea, i need an instant pot

# ? Sep 11, 2023 23:15

mystes: May 31, 2006

Is it the bacteria that's different? Edit: google says it's strained more than greek yogurt?

# ? Sep 11, 2023 23:16

bloody ghost titty: Oct 23, 2008

Arkhamina posted:

I do like it. I've stolen its precious cooties to make my own home (Instant pot) yogurt, and it turned out great.

Tell us more�it�s the only yogurt my beloved will enjoy and I am here for ferments.

# ? Sep 11, 2023 23:44

Mintymenman: Mar 29, 2021

Rocko Bonaparte posted:

Yeah it satisfies the rule. It's getting cooked down but that is also condensing it a lot.

<awkward laught> Funny thing about pies: we use deep 10-inch pans so the pastry/filling ratio is already a lot higher. She hates shallow 9-inch pies. We can't really eat pies that size ourselves and I wish deep 8-inch pans were a thing.

They are. My grandmother made all of her fruit pies in 9x13 pyrex casseroles. Takes more crust than a normal pie, but you definitely get a heavier fruit to casing ratio, plus you get at least 4 interior pieces with only a top and bottom crust.

# ? Sep 11, 2023 23:45

Arkhamina: Mar 30, 2008; Arkham Whore.; Fallen Rib

bloody ghost titty posted:

Tell us more…it’s the only yogurt my beloved will enjoy and I am here for ferments.

If you have an instant pot, it's just standard yogurt making - the difference is the bouquet of live cultures. I use whole milk, and go the full ten hours set up. I have a large strainer, and pour the product into that, after lining it with paper coffee filters. I put it in overnight, and the resulting yogurt curd is thick enough you can cut it with a knife. I'll document it the next time I make it. About to travel for a couple weeks, so not the time to make a bunch of perishable stuff.
Generally I save some whey, and immersion blend it back to a more manageable thickness, along with honey or maple syrup. I like it mildly sweet. I like to add vanilla, chopped up apple and pie spice, or jam (the inevitable jam that refuses to set is great).

# ? Sep 12, 2023 00:09

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

mystes posted:

maybe try something like this: https://food52.com/blog/13342-if-you-love-pie-crust-you-must-try-deep-dish-pie or do a hot water crust like traditional british meat pies or something

if you actually make a ridiculously tall pie post pictures

I do quiche in a springform but I've never done a sweet/dessert pie that way.

I'd caution that this is *substantially* more fiddly than using a pie or tart tin, both because there's a sharper edge in the bottom (making forming trickier) and the vertical sides really like to slump during blind baking. Neither of these are insurmountable or anything like that, but I've gotten in the habit of making extra dough to have some on hand for spackling over any cracks/slumps/defects that show up during the blind bake, which I've never had to do when making a straight p�te bris�e.

It's absolutely worth the effort with quiche, though.

# ? Sep 12, 2023 00:24

mystes: May 31, 2006

I just want to see a ridiculously tall pie

# ? Sep 12, 2023 00:27

Hauki: May 11, 2010

trizzNPH posted:

not so much about cooking, but just about food in general

does anyone else love siggis skyr?

i loving love siggis, my partner hates the smell and taste but i think it's one of the most delicious things ive ever had. am i going insane goons, or is this a sign of great taste?

I like it, but I�m pissed off because all the stores here went from carrying the 24oz tub for $6-7 to only stocking the 4oz cups for like $2.50 each and invariably a bunch of them have split or caved in tinfoil tops. The three groceries close to me that carry it will regularly not have any in the cooler that are still sealed.

# ? Sep 12, 2023 03:28

Anne Whateley: Feb 11, 2007; i like nice words

Rocko Bonaparte posted:

Yeah it satisfies the rule. It's getting cooked down but that is also condensing it a lot.

<awkward laught> Funny thing about pies: we use deep 10-inch pans so the pastry/filling ratio is already a lot higher. She hates shallow 9-inch pies. We can't really eat pies that size ourselves and I wish deep 8-inch pans were a thing.

They seem to be a thing from googling, but check out these: >7� and deep
https://www.crateandbarrel.com/ruffled-individual-pie-dish/s522000

# ? Sep 12, 2023 03:35

Eeyo: Aug 29, 2004

mystes posted:

I just want to see a ridiculously tall pie

I remember seeing this billboard driving out to New Mexico

I was always tempted, but I also didn't want to delay.

# ? Sep 12, 2023 04:40

PokeJoe: Aug 24, 2004; hail cgatan

That's a tall pie

# ? Sep 12, 2023 06:15

VelociBacon: Dec 8, 2009

Do they just stand it on its side or is it like legit?

# ? Sep 12, 2023 06:36

Cassius Belli: May 22, 2010; horny is prohibited

VelociBacon posted:

Do they just stand it on its side or is it like legit?

Looking pictures up online, it looks quite tasty but most of the height is meringue.

# ? Sep 12, 2023 07:09

therattle: Jul 24, 2007; Soiled Meat

Cassius Belli posted:

Looking pictures up online, it looks quite tasty but most of the height is meringue.

That was going to be my guess, that or whipped
cream

Arkhamina posted:

If you have an instant pot, it's just standard yogurt making - the difference is the bouquet of live cultures. I use whole milk, and go the full ten hours set up. I have a large strainer, and pour the product into that, after lining it with paper coffee filters. I put it in overnight, and the resulting yogurt curd is thick enough you can cut it with a knife. I'll document it the next time I make it. About to travel for a couple weeks, so not the time to make a bunch of perishable stuff.
Generally I save some whey, and immersion blend it back to a more manageable thickness, along with honey or maple syrup. I like it mildly sweet. I like to add vanilla, chopped up apple and pie spice, or jam (the inevitable jam that refuses to set is great).

I would love to get your process. It�s something I�d like to try.

.

# ? Sep 12, 2023 07:22

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

PokeJoe posted:

That's a tall pie

Is it? My foot's at floor level, and only a couple inches high

# ? Sep 12, 2023 11:47

veni veni veni: Jun 5, 2005

Anyone got tips, tricks, recipes for pickling they want to share? I've never pickled anything which seems crazy cause I loved pickled anything.

Just did a batch of quick pickled baby carrots. Now just gotta wait a few days. :getin:

# ? Sep 12, 2023 23:13

w4ddl3d33: Sep 30, 2022; BIKE HARDER, YOUNG BLOOD

veni veni veni posted:

Anyone got tips, tricks, recipes for pickling they want to share? I've never pickled anything which seems crazy cause I loved pickled anything.

Just did a batch of quick pickled baby carrots. Now just gotta wait a few days.

the easiest, and best, way to pickle:
- 1:1 ratio of acv to water, brought to a boil together before being poured over your stuff
- half a teaspoon noniodised salt per 2 cups of liquid
- pinch of salt to cover the bottom of your jar
- mustard seeds, peppercorns, and crushed garlic (2-10 cloves depending on how you're feeling)
leave in fridge for maybe two days

# ? Sep 12, 2023 23:35

therattle: Jul 24, 2007; Soiled Meat

w4ddl3d33 posted:

the easiest, and best, way to pickle:
- 1:1 ratio of acv to water, brought to a boil together before being poured over your stuff
- half a teaspoon noniodised salt per 2 cups of liquid
- pinch of salt to cover the bottom of your jar
- mustard seeds, peppercorns, and crushed garlic (2-10 cloves depending on how you're feeling)
leave in fridge for maybe two days

I do something similar to quick pickle cucumbers but add a decent amount of sugar too. Delicious.

# ? Sep 12, 2023 23:48

veni veni veni: Jun 5, 2005

w4ddl3d33 posted:

the easiest, and best, way to pickle:
- 1:1 ratio of acv to water, brought to a boil together before being poured over your stuff
- half a teaspoon noniodised salt per 2 cups of liquid
- pinch of salt to cover the bottom of your jar
- mustard seeds, peppercorns, and crushed garlic (2-10 cloves depending on how you're feeling)
leave in fridge for maybe two days

Sweet. This is exactly what I did except the recipe I found called for more salt (probably a bit too much imo) and a bit of sugar.

I put the carrots in there with sliced garlic and ginger, and made 3 jars. 1 with Rosemary, one with dill and a third with, parsely (possibly weird but I had some in the fridge that was starting to get old. Gonna see what tastes the best in a couple days.

# ? Sep 13, 2023 05:52

w4ddl3d33: Sep 30, 2022; BIKE HARDER, YOUNG BLOOD

veni veni veni posted:

Sweet. This is exactly what I did except the recipe I found called for more salt (probably a bit too much imo) and a bit of sugar.

I put the carrots in there with sliced garlic and ginger, and made 3 jars. 1 with Rosemary, one with dill and a third with, parsely (possibly weird but I had some in the fridge that was starting to get old. Gonna see what tastes the best in a couple days.

sumac also totally fucks in this particular brine if you like sour fruity flavours

# ? Sep 13, 2023 06:31

veni veni veni: Jun 5, 2005

Nice. I'll try it out.

Silly question, but every recipe says to boil the water/vinegar mix. Is this just to make sure the brine is mixed properly, or does the low key cook from pouring boiling water onto raw veggies affect part of the process?

# ? Sep 13, 2023 08:08

therattle: Jul 24, 2007; Soiled Meat

veni veni veni posted:

Nice. I'll try it out.

Silly question, but every recipe says to boil the water/vinegar mix. Is this just to make sure the brine is mixed properly, or does the low key cook from pouring boiling water onto raw veggies affect part of the process?

I always assumed the part-cooking was a part of it. It probably also helps to sterilise h the veg

# ? Sep 13, 2023 08:19

Leraika: Jun 14, 2015; Luckily, I *did* save your old avatar. Fucked around and found out indeed.

I always thought it was so the flavors of your addons (mustard seeds et al) get to steep and infuse

e: and to dissolve all the salt, since hot water can hold more in suspension than cold water

# ? Sep 13, 2023 13:22

dino.: Mar 28, 2010; Yip Yip, bitch.

Brawnfire posted:

Is it? My foot's at floor level, and only a couple inches high

:|

Thanks, dad.

# ? Sep 14, 2023 12:44

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

https://twitter.com/thewapplehouse/status/1702120118623297692?s=46&t=I-gsjpvNkUNcOBofs8OOkQ

# ? Sep 15, 2023 01:33

PokeJoe: Aug 24, 2004; hail cgatan

What the gently caress

# ? Sep 15, 2023 01:40

PokeJoe: Aug 24, 2004; hail cgatan

Who serves half a waffle!?

# ? Sep 15, 2023 01:40

mystes: May 31, 2006

PokeJoe posted:

Who serves half a waffle!?

The people who decide serving sizes on nutritional information, probably

# ? Sep 15, 2023 01:42

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# ? Jun 7, 2024 13:08

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

Steve Yun posted:

https://twitter.com/thewapplehouse/status/1702120118623297692?s=46&t=I-gsjpvNkUNcOBofs8OOkQ

I can't personally conscience chicken and waffles with un-fried chicken, but the Pennsylvania Dutch version (chicken stew and gravy over waffles) is probably at least two centuries older than the Southern and soul food versions.

# ? Sep 15, 2023 01:52

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