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IN e: gently caress me, the worst page snipe
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Feb 1, 2018 19:13
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| # ? May 27, 2024 01:37 |
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The excessive cut vids are from F-Word, aren't they? In the actual cooking shows he does there's not that much cutting and he goes through how to do the recipes pretty well. Also on the topic of Ramsay I would pay good money for an entire series based solely around this concept https://www.youtube.com/watch?v=1Gdl-A1DvpA
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Feb 1, 2018 19:26
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I agree. I loving love that and the Daniel Boulud one. Gordon's is way better though.
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Feb 1, 2018 19:36
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Bagheera posted:Herbs in pizza dough? Maybe, no, or hell no? I would just do bowls of herbs.
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Feb 1, 2018 19:38
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AnonSpore posted:Also on the topic of Ramsay I would pay good money for an entire series based solely around this concept God drat, that was so hard to watch. I really felt for the guy — I love to cook, but speed is not my strong suit, and I get overwhelmed really easily if I don't feel like I know what I'm doing
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Feb 1, 2018 20:07
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AnonSpore posted:The excessive cut vids are from F-Word, aren't they? In the actual cooking shows he does there's not that much cutting and he goes through how to do the recipes pretty well. I love at the end, his "holy gently caress... did you drop it!?" Gordon is the loving best.
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Feb 1, 2018 20:21
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AnonSpore posted:Also on the topic of Ramsay I would pay good money for an entire series based solely around this concept This is amazing and would also pay good money for this series
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Feb 1, 2018 21:18
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AnonSpore posted:The excessive cut vids are from F-Word, aren't they? In the actual cooking shows he does there's not that much cutting and he goes through how to do the recipes pretty well. Oh god, I could not even get through half of the video before turning it off, so much cringe. 
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Feb 1, 2018 23:34
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Is Jaime Oliver a total cornball or is that just how English people are?
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Feb 2, 2018 04:11
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I made fried rice w/ shrimp tonight and it was perfect except for one thing, the sliced up baby carrots were crunchy even though they were sautéed with the vegetables. The broccoli wasn't crunchy at all, somehow. Do carrots require a way longer sauté time to get soft? It's either that or soak them in water first, which I also didn't do.
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Feb 2, 2018 04:20
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Thumbtacks posted:I made fried rice w/ shrimp tonight and it was perfect except for one thing, the sliced up baby carrots were crunchy even though they were sautéed with the vegetables. The broccoli wasn't crunchy at all, somehow. How small were the carrots? If you cook them with like onions or something smaller I think they would cook fairly fast. If they're in at the same time as big pieces of broccoli they may not get as much direct heat. Like if they end up on top of the broccoli or in-between and there's no lid they'll just kind of sit and not cook. They probably do take a little more time than broccoli, depending on the size and cooking method. I don't think soaking them would decrease cooking time.
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Feb 2, 2018 05:32
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Human Tornada posted:Is Jaime Oliver a total cornball or is that just how English people are? What's a cornball?
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Feb 2, 2018 05:32
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Eeyo posted:What's a cornball? A Bluth family favorite! https://www.youtube.com/watch?v=ps6mpuJuF54
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Feb 2, 2018 05:55
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Human Tornada posted:Is Jaime Oliver a total cornball or is that just how English people are? He's a oval office.
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Feb 2, 2018 11:04
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Human Tornada posted:Is Jaime Oliver a total cornball or is that just how English people are? His vids are intentionally silly. The vids with Gennaro are both funny and informative. On Gordon Ramsey: Based on YouTube clips, it seems his British and American shows have completely different attitudes. In the British shows he's "tough but fair," giving pep talks to his staff and keeping f-bombs to a minimum. The American shows have the Gordon we (Americans) know and love, with constant screaming and the most vicious takedowns of bad food ever.
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Feb 2, 2018 13:10
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Eeyo posted:What's a cornball? A ham. Someone who's trying to be goofy or entertaining but is sort of embarrassing.
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Feb 2, 2018 13:16
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Jamie Oliver is fun to watch for the schadenfreud. He's so idealistic and optimistic and Go!Great!Food! all the time, then they put him in front of a bunch of children who respond to his frantic "Eat! Healthy!" by devouring deep-fried nonsense and ignoring his organic bullshit salad. Watching his face collapse at that moment is golden.
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Feb 2, 2018 15:50
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Bagheera posted:His vids are intentionally silly. The vids with Gennaro are both funny and informative. The couple seasons of the F-word I watched on Amazon were miles ahead of any poo poo he's in stateside. Hotel Hell what the gently caress is even up with that.
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Feb 2, 2018 19:45
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American major network (abc,nbc,cbs) television is mostly poo poo. I'm trying to think of an exception but can't.
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Feb 2, 2018 22:11
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wormil posted:American major network (abc,nbc,cbs) television is mostly poo poo. I'm trying to think of an exception but can't. Hannibal was on NBC for some reason and it was a glorious 3 years of late night cable violence, cable writing and acting and cable art direction. https://www.youtube.com/watch?v=ERf2QUejG0c Steve Yun fucked around with this message at 22:30 on Feb 2, 2018 |
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Feb 2, 2018 22:27
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NBC also has The Good Place which is the best comedy on TV right now.
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Feb 2, 2018 22:45
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Lawnie posted:NBC also has The Good Place which is the best comedy on TV right now. It’s on Netflix too, one of the best comedies I’ve seen in years.
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Feb 2, 2018 23:02
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wormil posted:American major network (abc,nbc,cbs) television is mostly poo poo. Yeah, look at the rest of our "reality" TV. Better yet, don't. Just take my word for it. It's trashy manufactured drama, without a single minute where people aren't constantly backstabbing each other or throwing fists. Gordon loving Ramsay is playing a character for his American audiences.
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Feb 3, 2018 03:11
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Cross-posting from the pizza thread, because it doesn't get much traffic. When baking bread, how do you define hydration? The ratio of liquid to flour? Or the percentage of liquid in the total dish? Ex.: I made a batch of pizza dough with 900 grams flour and 600 grams water (plus yeast and salt of course). Is that 66% hydration, because the water is two-thirds the wight of the flour? Or is it 40% hydration, because liquid makes up 40% of the overall weight?
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Feb 3, 2018 03:13
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Bagheera posted:Cross-posting from the pizza thread, because it doesn't get much traffic. When baking bread, how do you define hydration? The ratio of liquid to flour? Or the percentage of liquid in the total dish? That would be 66% hydration. Hydration is liquid weight divided by flour weight, expressed as a percentage. This is a pretty simple explanation from someone who doesn't bake enough, so maybe others can provide more detail.
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Feb 3, 2018 03:23
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Bagheera posted:Cross-posting from the pizza thread, because it doesn't get much traffic. When baking bread, how do you define hydration? The ratio of liquid to flour? Or the percentage of liquid in the total dish? That's 66.7% hydration. Scaling is done as a proportion of a static weight, usually flour, set at 100%.
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Feb 3, 2018 03:23
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Thanks. I thought that was the case, because people recommend 60%-70% hydration for Neopolitan pizza dough, and 60% by the other method would be soup. Thanks for confirming.
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Feb 3, 2018 03:49
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Bagheera posted:Yeah, look at the rest of our "reality" TV. Better yet, don't. Just take my word for it. It's trashy manufactured drama, without a single minute where people aren't constantly backstabbing each other or throwing fists. Gordon loving Ramsay is playing a character for his American audiences. Yeah, if you want a good example compare an episode of Masterchef USA to Masterchef Australia. USA has both judges and contestants constantly arguing, yelling and generally being awful people. It’s actually unpleasant to watch a lot of the time. Australia on the other hand is a huge hug-fest where everyone loves each other, and the contestants constantly cry about missing their children and seeing their friends get eliminated 
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Feb 3, 2018 05:41
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Tom Gorman posted:I made way too much curry the other day. WAY too much. As in, I expected another 20 or more servings to be gone, but turns out it was too spicy for the crowd. It's lentil and spinach with smoked chicken. I've been eating it for lunch and dinner with rice as usual but I need a break. It's probably fine. I freeze lentil curry all the time, and I froze a butter chicken a while back which reheated totally intact. Spinach might be weird but I imagine it basically dissolved the way spinach does anyway?
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Feb 3, 2018 08:58
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Why does my pie dough always crack and become impossible to roll out? I follow the recipes, I even tried adding more water. What's the reason, still more water? Getting a bit ridiculous I feel. Is there something about the flour? We don't have the same kind of low and high protein flours that you get in america, no such distinction is made afaik. I used what is described as half-coarse flour, I would say it's our all purpose flour. Works great for bread. I have no problems making pie if I just pour the batch from the food processor into the tray and just hand shape it to the pie bowl. But making rollable dough is another story.
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Feb 3, 2018 11:50
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Gerblyn posted:Yeah, if you want a good example compare an episode of Masterchef USA to Masterchef Australia. USA has both judges and contestants constantly arguing, yelling and generally being awful people. It’s actually unpleasant to watch a lot of the time. We constantly joke that Masterchef Australia should be sponsored by Kleenex, but yeah, it’s a fantastic show where the emphasis is on the food produced and being the best chef you can to win rather than backstabbing the others to win by default. It’s like the Great British Bake Off, and the Great Australian Bake Off, in terms of niceness and sheer feel goodness. They are all great watches.
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Feb 3, 2018 12:52
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His Divine Shadow posted:Why does my pie dough always crack and become impossible to roll out? I follow the recipes, I even tried adding more water. What's the reason, still more water? Getting a bit ridiculous I feel. Is there something about the flour? We don't have the same kind of low and high protein flours that you get in america, no such distinction is made afaik. I used what is described as half-coarse flour, I would say it's our all purpose flour. Works great for bread. How long are you resting it in the fridge before rolling? Your flour may not have hydrated enough, which is a factor of time as much as added water.
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Feb 3, 2018 14:22
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BrianBoitano posted:How long are you resting it in the fridge before rolling? Your flour may not have hydrated enough, which is a factor of time as much as added water. I had it an hour in the fridge wrapped in plastic. When I took it out it was rock hard and crumbled. In desperation I crumbled it back up into a bowl and added more water and then I managed to get something half way usable, finished product looks pie-ish. 
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Feb 3, 2018 15:01
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For pie dough, recipes are never exact. Depending on relative humidity and age/type of flour used, you need more or less water. Here's my notes for pie crust quote:For each pie dough, so double for a double crust: The important part is that the amount of water varies. Another tsp or two of water can make a huge difference later on.
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Feb 3, 2018 18:19
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Ah well it's winter here and currently -15C outside, relative humidity indoors can be down to 30% then.
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Feb 3, 2018 19:30
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whats up with poblano peppers? They are delicious and I love them, but their spiciness is loving schizophrenic as hell and it makes it hard to use them reliably. I read somewhere that the darker the poblano the spicier it is, but I'm pretty sure that is bullshit. Anyone have a reliable way besides taking a big bite out of them in the store to be able to tell if you're getting a spicy poblano or a mild poblano?
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Feb 4, 2018 03:56
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Doorknob Slobber posted:whats up with poblano peppers? They are delicious and I love them, but their spiciness is loving schizophrenic as hell and it makes it hard to use them reliably. I read somewhere that the darker the poblano the spicier it is, but I'm pretty sure that is bullshit. Anyone have a reliable way besides taking a big bite out of them in the store to be able to tell if you're getting a spicy poblano or a mild poblano? Take a tiny bit from the tip with your fingernail and taste that. Or buy a bunch because they're cheap.
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Feb 4, 2018 04:10
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I have a Zwilling 6-quart dutch oven. It's 3-ply stainless steel and aluminum with a non-stick interior. It has a glass lid. I've used it with good results for soups, sauces, roasts, and no-knead bread. I'm thinking about buying a cast-iron enameled dutch oven. Probably the Lodge brand. Space in our kitchen is a bit tight, however. Will I see very different results with a cast-iron Dutch oven as opposed to the steel/aluminum? I can see two reasons why the Lodge would produce better results: (1)It's not non-stick, so it's easier to sear, (2)cast iron radiates heat better than steel. But will I see noticeable differences? I don't want to use up a bunch of space in my kitchen if the difference in quality isn't really noticeable. EDIT: Serious Eats has a recipe for pulled pork in a Dutch oven. Supposedly it's better than slow cooker but not as good as actual barbeque pulled pork (of course). One step asks you to flambe the pork in bourbon. Put the pork in the Dutch oven. Sear on all sides. Pour half a cup of Bourbon over the pork and light it up. What are the odds that doing in my Thermolon ceramic-coated non-stick Dutch oven will destroy the coating? Bagheera fucked around with this message at 20:59 on Feb 4, 2018 |
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Feb 4, 2018 20:50
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Bagheera posted:I have a Zwilling 6-quart dutch oven. It's 3-ply stainless steel and aluminum with a non-stick interior. It has a glass lid. I've used it with good results for soups, sauces, roasts, and no-knead bread. I have a Lodge Enameled Cast Iron Dutch Oven just like that one and it is way better than the stainless one I had before, it browns much better and cooks incredibly evenly.
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Feb 4, 2018 22:25
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| # ? May 27, 2024 01:37 |
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The Lodge is awesome bang for your buck. You can usually get it discounted on Amazon and it's easily one of the two or three most used pieces in my kitchen.
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Feb 4, 2018 23:21
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