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In the UK we get a box from Riverford. Excellent quality. The vegetables have got real flavour, and are wonderfully fresh. The potatoes! So good. Seconding about cooking with the seasons and learning about new dishes, but it's great, it enforces trying new things. BTW, Riverford has really good recipes. Pretty simple but usually with a nice twist or addition that really elevates a dish.
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Jan 30, 2017 09:32
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30 Goddamned Dicks posted:The quality of the food was incredible- even better than what I can buy in season at the farmer's market, in most cases. This wasn't true with the CSA I joined a few years ago. I'd go get my basket, then visit the farmer's market and see that farm selling better-looking, higher quality produce at the market than they put in the basket. Like, I'd get underripe or bruised tomatoes while the unblemished ripe ones went to the market. Everything in the baskets was smaller or more damaged than what was on sale, consistently. Add in the CSA's exorbitant "delivery fee" ($15 per week "for gas" to deliver to one of three pickup sites, charged to all 300 members of the CSA) and it was hard to justify the spending. Instead I go to the market every couple of weeks and spend that $15 of "gas money" directly on the better produce.
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Jan 30, 2017 15:12
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We keep talking about doing a CSA, but both our work schedules are so weird that we would end up wasting a ton of it. Even as it is now, a lot of overly ambitious shopping leads to our neighbors goats eating like kings on all the fruit and veg that we end up wasting.
bongwizzard fucked around with this message at 02:38 on Jan 31, 2017 |
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Jan 31, 2017 02:32
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bongwizzard posted:We keep talking about doing a CSA, but both our work schedules are so weird that we would end up wasting a ton of it. Even as it is now, a lot of overly ambitious shopping leads to our neighbors goats eating like kings on all the fruit and veg that we end up wasting. Solution: Get a pig. Feed it scraps, fertilize a garden with it, eat it, be your own CSA.
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Jan 31, 2017 03:33
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Suspect Bucket posted:Solution: Get a pig. Feed it scraps, fertilize a garden with it, eat it, be your own CSA. Save some steps, eat the fertilizer. No middle man.
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Jan 31, 2017 05:48
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Totally Reasonable posted:Save some steps, eat the fertilizer. No middle man. But not as tasty.
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Feb 1, 2017 01:22
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Lately for breakfast, instead of Vegemite on my toast, I've been having these Dutch fruit flavoured sprinkles. They're really good! Like, how are they so different in taste and texture from American sprinkles?
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Feb 1, 2017 18:36
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Mr. Wiggles posted:Lately for breakfast, instead of Vegemite on my toast, I've been having these Dutch fruit flavoured sprinkles. They're really good! Like, how are they so different in taste and texture from American sprinkles? Post the ingredients/nutrition panel.
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Feb 1, 2017 21:38
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Aren't American sprinkles like 50% carnauba wax?
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Feb 1, 2017 21:44
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Squashy Nipples posted:Aren't American sprinkles like 50% carnauba wax? Looks like more sugar and cornstarch. quote:Sugar, starch, glucose powder, palm kernel oil, soy lecithin, gum arabic, artificial flavor, salt, fd & c colors (may include red #3, red #40, blue #1, yellow #5) and confectioner’s glaze. quote:Ingredients: Sugar, Cornstarch, Rice Flour, Partially Hydrogenated Vegetable Oil (Cottonseed Soybean), Dextrin, Soya Lecithin, Confectioner's Glaze, FD&C Yellow #6 Lake, FD&C Blue #1 Lake, FD&C Red #40 Lake, Natural & Artificial Flavor, Carnauba Wax
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Feb 1, 2017 22:29
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Discendo Vox posted:Post the ingredients/nutrition panel. Ingredients that went into the De Ruijter Dutch fruit sprinkles ("The fruitiest!") in my kitchen: Sugar, wheat starch, apple juice 5%, dextrose (glucose syrup?), natural flavouring, colouring agents (E110, E104, E122).
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Feb 2, 2017 10:07
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Hm, what's the calories per serving? At a guess they're basically pure sugar, mixed with sugar, mixed with fruit juice (made of sugar). I'd also be curious about their form and shelf life- it sounds like there's no emulsifier in them.
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Feb 2, 2017 17:40
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ChairmanGoesWoof posted:Ingredients that went into the De Ruijter Dutch fruit sprinkles ("The fruitiest!") in my kitchen: Sugar, wheat starch, apple juice 5%, dextrose (glucose syrup?), natural flavouring, colouring agents (E110, E104, E122). Those are the same ones I've been eating! Same flavour even! They're so good!
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Feb 2, 2017 19:00
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ChairmanGoesWoof posted:Ingredients that went into the De Ruijter Dutch fruit sprinkles ("The fruitiest!") in my kitchen: Sugar, wheat starch, apple juice 5%, dextrose (glucose syrup?), natural flavouring, colouring agents (E110, E104, E122). no corn syrup or soy lectithicithin? hardly candy, even
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Feb 4, 2017 14:34
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dont forget the partially hydrogenated vegetable oil. you can't have candy speinkles without trans fats
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Feb 4, 2017 14:35
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OMGVBFLOL posted:dont forget the partially hydrogenated vegetable oil. you can't have candy speinkles without trans fats Talking about rrans fats like they are a commodity to do your bidding. Check your cis fat privilege.
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Feb 5, 2017 18:46
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At the risk of starting a food purity argument, I just made a bowl of what I can only describe as porchetta carbonara and it was amazing. Thanks for reading.
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Feb 9, 2017 00:03
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We don't appreciate talk of the c-word here mister.  It sounds great.
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Feb 9, 2017 10:56
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nobody calls anything "carbonara" that isn't some variation of "pasta with cured pork" which imo makes it something i wanna eat regardless of ~~~a*u*t*h*e*n*t*i*c*i*t*y~~~
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Feb 9, 2017 13:54
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Mine was crackling-rich leftover porchetta, a slice of serrano for tang, provelone and some (gasp!) spinach with the parmesan and egg, on spinach fettucine. It would have benefitted from mushrooms but I didn't have any. It was probably the best "I have 45 minutes between getting home from work and going out to my next thing and I'm starving lets slap poo poo together" dinner I've ever made.
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Feb 9, 2017 14:53
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CommonShore posted:Mine was crackling-rich leftover porchetta, a slice of serrano for tang, provelone and some (gasp!) spinach with the parmesan and egg, on spinach fettucine. It would have benefitted from mushrooms but I didn't have any. Remember when someone's italian grandmother knocks on your door that we tried to save you.
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Feb 9, 2017 15:24
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MiddleOne posted:Remember when someone's italian grandmother knocks on your door that we tried to save you. I'll just feed her and ask her what it's called.
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Feb 9, 2017 15:43
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What's up spoongoons? How have you guys been?
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Feb 10, 2017 22:08
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I haven't cooked in months. The groove is gone.
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Feb 10, 2017 22:12
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srs. I havent cooked anything high effort in forever. And now that I have a big boy job it's getting harder and harder to fight off just eating out all the drat time.
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Feb 10, 2017 22:16
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Pizza is quick and easy and feels as good going into your veins as H
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Feb 10, 2017 22:21
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The epedemic could easily be stopped by having good pizza across the nation but pappa john supplies the cheap cut stuff.
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Feb 10, 2017 22:22
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GrAviTy84 posted:srs. I havent cooked anything high effort in forever. And now that I have a big boy job it's getting harder and harder to fight off just eating out all the drat time. Get a pork butt and make a porchetta. It takes like 15 minutes of prep and 10 minutes of post slow-cook fiddling to have something beautiful and amazing which will make you want to cook again.
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Feb 10, 2017 23:54
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Submarine Sandpaper posted:Pizza is quick and easy and feels as good going into your veins as H Confirmed. Cheat and get pizza dough from the grocery bakery, then you dont have to suffer the painful wait during the rise.
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Feb 11, 2017 00:07
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On the other hand, I've been doing enough crazy cooking that I now have fatty liver disease. 
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Feb 11, 2017 01:19
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Who's up for some longpig foie gras?
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Feb 11, 2017 01:26
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theres a will theres moe posted:Who's up for some longpig foie gras? It's hard to get someone to eat that much acorn meal and corn gruel without them getting suspicious though.
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Feb 11, 2017 04:16
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GOOOOOONS! I have a request. I wanna make the best lasagna. Not good lasagna, the loving best. At the moment my bolognese is made like this: https://sortedfood.com/recipe/1067 minus the mushrooms (cause loving weirdos around me apparently hate mushrooms, whatever). My white sauce is classic 1:1 butter:flour, with full cream milk (the creamiest I can get before it's just cream) and a shitload of cheese. Cheese tends to be cheddar, aged, but I'm looking to expand to ricotta, mozzarella and all that. What can I do to up the oomph and really make the best lasagna ever? I don't have an Italian grandma to learn from sadly.
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Feb 11, 2017 05:19
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syntaxfunction posted:GOOOOOONS! I have a request. I wanna make the best lasagna. Not good lasagna, the loving best. At the moment my bolognese is made like this: https://sortedfood.com/recipe/1067 minus the mushrooms (cause loving weirdos around me apparently hate mushrooms, whatever). same. i have hosed around and been like "meat sauce white sauce bloop bloop bloop" and it was good eats but it would be cool to get a rundown from someone who does it for a living and/or is italian (native or diaspora, idc)
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Feb 11, 2017 05:43
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syntaxfunction posted:GOOOOOONS! I have a request. I wanna make the best lasagna. Not good lasagna, the loving best. At the moment my bolognese is made like this: https://sortedfood.com/recipe/1067 minus the mushrooms (cause loving weirdos around me apparently hate mushrooms, whatever). The bolognese on the other hand looks pretty tame---meat heavy and full of tomatoes. Which looks more like a generic middle American spaghetti sauce than a bolognese. To me, anyway. I'd at least double the mirepoix. Also go like 50-50 beef and pork with the meat. Then ditch the tomatoes and just use the purée and maybe throw in a dash of fish sauce. Also most traditional bolognese recipes use white, not red, wine. I'd work on that first---that is, nailing the basic building blocks---before trying to tart the dish up by throwing in more poo poo. A really good lasagna doesn't need to be elaborate.
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Feb 11, 2017 06:44
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What goes on top of the top noodle - bechamel or bolognese?
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Feb 11, 2017 07:07
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sweat poteto posted:What goes on top of the top noodle - bechamel or bolognese? both, and then cheese on top.
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Feb 11, 2017 09:02
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SubG posted:Ricotta and mozz don't add oomph in lasagna, they take it out. A simple Béchamel is pefectly fine---a grate or two of nutmeg is about all you need to do to punch it up. This is a good post. Agh, the internet lied to me. Again. But yeah, I do typically double the mirepoix (Cause who doesn't like their veggies right?) and do 50/50 beef and pork cause pork is delicious. Ditch the tomatoes you say? Would you increase the stock or let it stay the same? With the fish sauce would you do that in place of the Worcestershire sauce? I had no idea about the wine though. I just put my lasagna in the oven but next time I have a free day I'm totally gonna experiment with what you said.
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Feb 11, 2017 09:04
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syntaxfunction posted:This is a good post. Agh, the internet lied to me. Again. But yeah, I do typically double the mirepoix (Cause who doesn't like their veggies right?) and do 50/50 beef and pork cause pork is delicious. Ditch the tomatoes you say? Would you increase the stock or let it stay the same? With the fish sauce would you do that in place of the Worcestershire sauce? I had no idea about the wine though. here you go for help with your bolognese http://www.dailymotion.com/video/xndufc_in-search-of-perfection-s1e7-spaghetti-bolognese_lifestyle
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Feb 11, 2017 10:12
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Thank you mindphlux, you are always helpful! Edit: I feel like that comment might seem sarcastic but seriously I enjoy most of mindphlux's posts. I don't post here much but I read Something Offal basically every day. Even though mindphlux (and others!) are highly opinionated on some things (you don't like the burger thread? Shame) basically everyone here is super helpful. Would people mind if I made a thread next time I do lasagna so people can critique and give advice? Not NICSA or anything, just a post about lasagna. syntaxfunction fucked around with this message at 13:20 on Feb 11, 2017 |
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Feb 11, 2017 12:46
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