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A) That cheese looks amazing B) I feel like preserved lemons could take a good role in an all-beet salad.
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Apr 26, 2024 23:57
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I got like a big hunk of meat that looks like stake but "wider"? Any suggestions? It was like 5$ for a kg but I don't mind potentially loving up. It kinda looks like Beef chuck but has that thick steaklike layer of fat?
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Apr 27, 2024 00:17
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isnt there a label saying what it is? its prolly a rib roast, whereupon you prolly roast it whole worst case for identification, poke it pretty hard. if it's touch and sinewy, do a low and slow cook. if it's not, you can do a faster cook. this also works in non-grocery meats like someone butchered an animal for you in kazakstan or something. it's the organ meats that can be radically different bob dobbs is dead fucked around with this message at 00:24 on Apr 27, 2024 |
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Apr 27, 2024 00:21
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Raenir Salazar posted:I got like a big hunk of meat that looks like stake but "wider"? Any suggestions? It was like 5$ for a kg but I don't mind potentially loving up. Can you post a photo of it?
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Apr 27, 2024 00:48
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Sounds like maybe a 7 rib roast but could be a “london broil” cut of top round or whatever
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Apr 27, 2024 00:59
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TooMuchAbstraction posted:It's hard to tell, but that just looks like some burnt-on carbon to me. If so, it's harmless, ignore it. I just looked again and I can definitely feel my nail go into it, as opposed to a slight raise/bump. These stupid sheet pans. I think it’s because of it has some nonstick coating and I was too rough with it (although I don’t recall being too hard on them). Would these be fine to use if I had a wire baking rack on top? Or because of the chipping I should dump them?
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Apr 27, 2024 01:07
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The meat just says meat: 
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Apr 27, 2024 01:15
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Are you sure that's beef? It looks like a boneless center cut pork loin to me. So pork chops, but together.
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Apr 27, 2024 01:26
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Internet Explorer posted:Are you sure that's beef? It looks like a boneless center cut pork loin to me. So pork chops, but together. I actually have no idea, I asked what kind of meat it was but the guy didn't really understand me, he said I could cut it but that's about all I understood.
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Apr 27, 2024 01:29
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Why doesn't love a good mystery meat
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Apr 27, 2024 01:34
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3 bucks a lb should be pork
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Apr 27, 2024 01:38
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Internet Explorer posted:Are you sure that's beef? It looks like a boneless center cut pork loin to me. So pork chops, but together. Yeah thats what it is im almost certain
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Apr 27, 2024 01:53
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What country are you in? That can help identify it.
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Apr 27, 2024 01:57
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Long pork. Goddamnit GWS, again?
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Apr 27, 2024 01:58
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wrong color for beef entirely. its pork sorry if you're muslim or jewish or whatever the chinese text also says "meat". but the default meat in china is pork
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Apr 27, 2024 02:01
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Bagheera posted:What country are you in? That can help identify it. Looks like Quebec
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Apr 27, 2024 02:13
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That Works posted:Long pork. Well, if we have to.
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Apr 27, 2024 02:39
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alnilam posted:Looks like Quebec Yeah Quebec.
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Apr 27, 2024 03:02
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In two weeks’ time, it’s the cultural event of the year. Eurovision is in Sweden this year, and so I want to make Smörgåsbord, with as many parts homemade as possible What are some good things I can do?
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Apr 27, 2024 09:56
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Raenir Salazar posted:Yeah Quebec. drat. I was hoping you were Amman or Mumbai or some place where people have dietary restrictions. That would narrow it down. Quebec? My French friend once described French dietary restrictions to me: "If we can see it, we can kill it, and we can eat it." 
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Apr 27, 2024 13:18
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if it's a fully industrialized meat (read: if it comes shrinkwrapped in packages like that), there's only a few options. cows, pigs, chickens, lambs, goat, turkey, buffalo, duck, rabbit. too red (and wrong anatomy) for duck, rabbit, chicken, turkey, not red enough for buffalo, cow, lamb, goat, and therefore its pigs
bob dobbs is dead fucked around with this message at 14:29 on Apr 27, 2024 |
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Apr 27, 2024 14:08
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Raenir Salazar posted:I got like a big hunk of meat that looks like stake but "wider"? Any suggestions? It was like 5$ for a kg but I don't mind potentially loving up. the recipe calls for pork butt, but you could try making pickled pork and freeze it to keep on hand for for Cajun cooking
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Apr 27, 2024 14:53
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Yeah no religious dietary restrictions for me, so its fine. So the consensus then would be this is probably pork loin? Is there roast like recipes if I'm feeling lazy about slicing it? e: The first pork roast recipe I googled seems more more involved than I thought, maybe just pork chops is easiest. Raenir Salazar fucked around with this message at 15:28 on Apr 27, 2024 |
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Apr 27, 2024 15:23
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Brine the pork loin in salt and honey and rosemary and pepper and lemon for awhile and then slap it in some sort of roasting dish and toss in some onion chunks and garlic cloves and loose corn and carrots maybe and olive oil and salt pepper rosemary. Improvise! I dunno what's in your fridge or cabinets. Cover the dish and stuff it in the oven at 350 for awhile and then finish at 425 uncovered to roast the veggies and maybe get a crust on the meat.
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Apr 27, 2024 19:30
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Has anyone used algae cooking oil? What's it taste like? I just saw an ad for a specific brand on Instagram and my reaction was "algae oil wtf?" I tried searching around but most of what comes up on Google appear to be ads or random Reddit accounts praising it but not really posting anything substantial.
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Apr 28, 2024 01:07
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its a completely neutral oil, i couldn't taste any difference from canola
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Apr 28, 2024 01:12
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bob dobbs is dead posted:its a completely neutral oil, i couldn't taste any difference from canola Oh interesting. I thought it would have some kind of flavor like how olive oil does.
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Apr 28, 2024 12:45
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Anne Whateley posted:For me the absolute best roast chicken is made on one of these vertical roasters, to the point where I’ve bought it for a ton of family and friends. Don’t put beer or anything in the bottom, it’s there to collect the drippings. Every bit of skin the whole way around will be the best you’ve ever had. I dry it well, do the wing triangle thing, season, and roast at 450°, time depending on size. Thanks for this, I bought one of these and it's a huge time saver. Just stick the chicken on it and stick it in the oven. No spatchcocking, no annoying wire rack, no twine, no flipping the bird halfway through. My only complaint is that it'd be nice if it were narrower so I could put the chicken on upside-down so the legs cook faster that then breasts, but it's still great.
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Apr 28, 2024 22:34
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you want this one https://www.amazon.com/Fox-Run-5667-Vertical-Non-Stick/dp/B000I1X4RC/ or to crack open the wishbone and remove it and keep your old one
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Apr 28, 2024 22:36
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Have any of you had a wish from a wishbone actually come true? I haven't ever.
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Apr 28, 2024 23:05
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Desert Bus posted:Have any of you had a wish from a wishbone actually come true? I haven't ever. Depends on the wish. I wished for a peanut butter and jelly sandwich, and made myself a peanut butter and jelly sandwich.
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Apr 28, 2024 23:51
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obi_ant posted:Depends on the wish. I wished for a peanut butter and jelly sandwich, and made myself a peanut butter and jelly sandwich. Maybe I just wish too hard. Always a sense of relief when the bone doesn't break in my favor and I am free from the burden of having a wish.
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Apr 29, 2024 02:02
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The trick is to wish for roast chicken.
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Apr 29, 2024 02:08
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Tendales posted:The trick is to wish for roast chicken. The chicken is there for celebration upon a successful wish or to provide solace after a failed wish. Wishing for the chicken that created the wish would do... unwise? things to time and space. Terrible cooking advice.
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Apr 29, 2024 02:18
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If you wish for chicken while breaking a turkey wishbone it allows you to hop to parallel universes. This is not always advisable.
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Apr 29, 2024 02:20
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That Works posted:If you wish for chicken while breaking a turkey wishbone it allows you to hop to parallel universes. The Turducken Paradox
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Apr 29, 2024 02:24
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I mean the alternative is to just do what my mom did when I was growing up: wait until after the break and then decide whether the long or the short piece gets the wish based on what she's holding. What no of course it wasn't the other way last year, it's always been the short piece. Gosh you're an unlucky child, sucks to suck.
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Apr 29, 2024 02:28
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We have a stainless steel pot (Calphalon tri-ply) that my wife was boiling vegetables in -- asparagus, I think -- and she forgot about it, long enough that all the water boiled off. We noticed because of the smell of the food burning. We caught it quickly enough, no fire or anything. Two questions: - It's stainless. No health concerns or fumes or anything, right? - We were able to clean the pot with a Brillo pad. Is it still usable? I know a kettle boiling dry means the kettle is done for. I'm not concerned about cosmetic stuff, and there isn't any really, I just want to make sure there are no other issues. I would think it would be fine as long as it hasn't visibly cracked or anything. guppy fucked around with this message at 03:18 on Apr 29, 2024 |
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Apr 29, 2024 03:16
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guppy posted:We have a stainless steel pot (Calphalon tri-ply) that my wife was boiling vegetables in -- asparagus, I think -- and she forgot about it, long enough that all the water boiled off. We noticed because of the smell of the food burning. We caught it quickly enough, no fire or anything. Two questions: It’s fine
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Apr 29, 2024 03:17
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guppy posted:We have a stainless steel pot (Calphalon tri-ply) that my wife was boiling vegetables in -- asparagus, I think -- and she forgot about it, long enough that all the water boiled off. We noticed because of the smell of the food burning. We caught it quickly enough, no fire or anything. Two questions: It's fine, but set it down on a countertop (or other known flat surface) to make sure the bottom hasn't warped. It's not likely, especially considering you caught it quickly - but it's worth taking the 5 seconds to check.
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Apr 29, 2024 03:48
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