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TheAardvark posted:I think this is the right thread to ask: if you can sub greek yogurt for sour cream surely it works the other way around, so it's basically health food, you're good ACES CURE PLANES posted:Actually it owns and so do they. 
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Apr 29, 2020 06:08
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Schubalts posted:It looks like squeezing liquid soap or clear lotion onto your food. Corn syrup was what came to mind, right before I started gagging. Somewhere in the America someone is probably actually putting pure corn syrup on their food.
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Apr 29, 2020 06:41
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Or Korea, the way I hear it.
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Apr 29, 2020 06:51
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Not sure why this was a still image https://www.youtube.com/watch?v=g0sjRG34DlA
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Apr 29, 2020 12:03
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Data Graham posted:Not sure why this was a still image RIP true player Phil Hartman...This era of SNL was so good, esp for the spoof commercials.
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Apr 29, 2020 13:32
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.Z. posted:Corn syrup was what came to mind, right before I started gagging. Somewhere in the America someone is probably actually putting pure corn syrup on their food. Corn syrup on pancakes/waffles was how my dad rolled if he made them and we were out of syrup. I was not a fan.
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Apr 29, 2020 18:04
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LadyPictureShow posted:Corn syrup on pancakes/waffles was how my dad rolled if he made them and we were out of syrup. I never knew what real syrup was until I was an adult and could spend the extra couple of bucks on my own syrup. My mom is notoriously cheap, so it was always "Maple flavored" syrup.
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Apr 29, 2020 18:13
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Iron Crowned posted:I never knew what real syrup was until I was an adult and could spend the extra couple of bucks on my own syrup. My mom is notoriously cheap, so it was always "Maple flavored" syrup. I used to make homemade bread, toast it, put peanut butter on it, dip that into the most expensive maple syrup I could buy...god tier snack.
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Apr 29, 2020 18:17
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Over here we only really do golden syrup, refiners syrup? And you can buy maple syrup too I guess but it's not super commonly used I think. I always wonder what the point of comparison is when people say corn syrup or molasses, I think molasses is like black treacle which is kind of a speciality cooking ingredient and very bitter. Makes nice toffee though. Golden syrup is incredible though, like I could eat spoonfuls of that stuff until I died (which would probably be very quickly) OwlFancier has a new favorite as of 18:35 on Apr 29, 2020 |
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Apr 29, 2020 18:33
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The only syrup I knew as a kid growing up in East Germany was ... molasses. My grandma would feed us heavy rye bread with molasses on top. It wasn't terrible. The other option was Schmalz (duck fat?) which is actually great on toasted rye bread.
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Apr 29, 2020 18:41
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LadyPictureShow posted:Corn syrup on pancakes/waffles was how my dad rolled if he made them and we were out of syrup. Neither am I, but I can understand that. I just meant there are probably people out there putting corn syrup on mashed potatoes and such. Remember this? https://www.youtube.com/watch?v=u4zw99VsoMA
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Apr 29, 2020 18:41
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LifeSunDeath posted:I used to make homemade bread, toast it, put peanut butter on it, dip that into the most expensive maple syrup I could buy...god tier snack. Mix a tbsp of peanut butter with maple syrup and microwave for 10 seconds. Mix well and pour over pancakes/waffles. Your welcome.
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Apr 29, 2020 19:01
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Zipperelli. posted:Mix a tbsp of peanut butter with maple syrup and microwave for 10 seconds. Mix well and pour over pancakes/waffles. Your welcome. You have titillated my senses with your proposal.
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Apr 29, 2020 19:04
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LifeSunDeath posted:You have titillated my senses with your proposal. This was my go-to instead of just syrup when we had waffles growing up
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Apr 29, 2020 19:07
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Goons, I'm going to sous vide for the first time, wish me luck
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Apr 29, 2020 19:10
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Zipperelli. posted:This was my go-to instead of just syrup when we had waffles growing up You reminded me of a picture I took long ago...I did used to eat peanut butter on waffles, with fruit. 
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Apr 29, 2020 19:12
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LifeSunDeath posted:You reminded me of a picture I took long ago...I did used to eat peanut butter on waffles, with fruit. Remind me to come over for breakfast if we survive the 'rona
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Apr 29, 2020 19:16
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Apr 29, 2020 19:16
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not the best execution of a chilly cheese dog, but w/e
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Apr 29, 2020 19:31
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That's like... uncooked batter on toast... With tuna in. Sorry warm uncooked batter.
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Apr 29, 2020 20:19
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Béchamel sauce and tuna on toast. He's probably really proud of that.
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Apr 29, 2020 20:26
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I thought the roux part was supposed to be equal parts flour and butter. Guy really anted up the butter part.
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Apr 29, 2020 20:33
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Politicians will always be lovely about food, because they need to try to emulate low-class cooking to maintain a more relatable appeal, but they also need to avoid looking either ethnic or actually lower class to avoid alienating their elite backers. And if you want to be generous, a lot of the high-powered politicians probably don't even know how to make their own food from being wealthy, successful and constantly surrounded by support staff, or married to full-time homemakers, so they never had to fend for themselves, since they always could rely on other people giving them food. 
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Apr 29, 2020 22:22
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I thought you were supposed to cook the flour to make a roux or something, not just dump it in the mix and warm it up.
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Apr 29, 2020 22:25
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OwlFancier posted:I thought you were supposed to cook the flour to make a roux or something, not just dump it in the mix and warm it up. Depends on what you want to get out of it but afaik "roux" is just flour and a liquid fat, usually butter, saying nothing about cooked it is. For darker sauces (ie meat gravies, anything cajun) I think you absolutely want to brown the roux for more flavour. Lighter colored sauces eg your bechamels, your alfredo sauces, whatevs, keep it light. Just melt the butter, add flour when it stops bubbling, and boom there's your roux. Or, y'know, don't listen to me, experiment! I'm not a food cop.
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Apr 29, 2020 23:25
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Phy posted:Depends on what you want to get out of it but afaik "roux" is just flour and a liquid fat, usually butter, saying nothing about cooked it is. For darker sauces (ie meat gravies, anything cajun) I think you absolutely want to brown the roux for more flavour. Lighter colored sauces eg your bechamels, your alfredo sauces, whatevs, keep it light. Just melt the butter, add flour when it stops bubbling, and boom there's your roux. Or, y'know, don't listen to me, experiment! I'm not a food cop. You had me up til there. You gotta cook the flour for a few minutes to cook that gritty, lovely flour flavor off.
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Apr 29, 2020 23:42
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Yeah I was under the impression that was why you cooked it because otherwise it's literally just cake batter. Which is not necessarily an unpleasant flavour but I don't think it would be an appropriate texture for a sauce. And I definitely wouldn't eat it on toast either way.
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Apr 30, 2020 00:29
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The Bloop posted:Goons, I'm going to sous vide for the first time, wish me luck Good luck. Whatcha makin?
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Apr 30, 2020 00:36
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Zipperelli. posted:You had me up til there. You gotta cook the flour for a few minutes to cook that gritty, lovely flour flavor off. Well, I'll give it a try next time I need a blond roux, just at lower temperatures so I don't brown the sucker. I'd thought the purpose of the roux was mainly so you had your thickening agent (the flour) premixed with a fat so it didn't get all clumpy when you introduced it to your other liquids, I wasn't aware you could cook off the flouriness. e: and you don't just eat a roux, even Senator Chuckles up there is adding milk to make it a sauce. A bland-rear end sauce. Phy has a new favorite as of 00:49 on Apr 30, 2020 |
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Apr 30, 2020 00:46
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Sandwich Anarchist posted:Good luck. Whatcha makin? I made a sirloin and it was pretty good. Probably the best indoor home steak I've ever had but I can still improve it
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Apr 30, 2020 01:26
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It's poo poo on a shingle with loving tuna instead of beef.
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Apr 30, 2020 01:44
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I like the lack of quantity for milk, so "continue adding milk until sauce thickens" is like ... ummm I keep pouring it in but it just seems to get thinner
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Apr 30, 2020 02:18
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I made "pie" It's the leftovers from making 2 pies actually... Decidedly not AFP 
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Apr 30, 2020 02:37
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dog nougat posted:I made "pie" tasteful lattice-work 
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Apr 30, 2020 03:07
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TotalLossBrain posted:The only syrup I knew as a kid growing up in East Germany was ... molasses. My grandma would feed us heavy rye bread with molasses on top. It wasn't terrible. Are you a hundred years old? e: Oh, EAST Germany. I guess that explains it.
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Apr 30, 2020 03:53
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this is like creamed chipped beef, but with tuna, of which my mom would make both, and now I desparately want, thanks 
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Apr 30, 2020 05:08
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I made chicken alfredo tonight, and cooking the roux (on low) did make it smoother, and the end sauce noticeably less gritty! Didn't notice if it was less floury tasting, but an improvement's an improvement. Thanks goons!
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Apr 30, 2020 05:54
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shouldn't that say in/en copo, since that "hot-dog" (Brazillian for hot dog) is clearly served inside a copo (Brazillian for cup)? ???
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Apr 30, 2020 06:03
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TotalLossBrain posted:The only syrup I knew as a kid growing up in East Germany was ... molasses.
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Apr 30, 2020 08:07
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It's specifically this: Treacle is apparently made from sugar cane, while GOLDSAFT is made from sugar beets. GOLDSAFT is the poo poo. GOLDSAFT for baking. GOLDSAFT on your bread. PUT THE GOLDEN JUICE ON EVERYTHING. Yeah, it's pretty good, but an acquired taste I think.
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Apr 30, 2020 08:28
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