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Croatoan posted:Truth be told having it stuffed full actually puts less wear and tear on a freezer. The mass holds the temp way better than just cold air. This is less important for chest freezers, actually. It's not the "holding of the temp" that matters, it's what happens when you open the door. Cold air spills out and is replaced by room temperature air, which must then be chilled. Upright freezers, the cold air spills out. Chest freezers don't spill out air, since cold air isn't as buoyant as hot air so it stays all nestled in.
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Jun 18, 2017 16:17
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Nothing says "first world problems" like having a dedicated freezer full of meat and convenience foods/frozen prepared foods and still being able to say "I'm hungry, there's nothing to eat"
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Jun 18, 2017 17:33
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GrAviTy84 posted:Nothing says "first world problems" like having a dedicated freezer full of meat and convenience foods/frozen prepared foods and still being able to say "I'm hungry, there's nothing to eat" Story of my life
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Jun 18, 2017 18:11
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Suspect Bucket posted:Unfortunately, my roomates in this situation are my parents. Happy father's day, everyone! We've all been there...and continue to be there...for the foreseeable future... 
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Jun 18, 2017 18:18
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GrAviTy84 posted:Nothing says "first world problems" like having a dedicated freezer full of meat and convenience foods/frozen prepared foods and still being able to say "I'm hungry, there's nothing to eat" To their credit, it was mostly stuff like bags of vegetables, meat that was on sale, freezer jams and sauces, ect. Oh, and the ice cream. Mom and dad just are so used to needing loads of freezer stocked stuff in case of like, coming home after a long day and just defrosting a jar of sauce, or having to stay stocked up in case the union called a strike. Again, I have been on their case for months about this, to the point where they were getting annoyed at me in return. This is a massive "I Told You So". Also, eating steak for lunch at work is great, I highly recommend it.
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Jun 18, 2017 18:23
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Nah I wasnt calling you out, mostly talking about me. Lol. I gots like curries, frozen burritos, pizzas, etc and I'm still like "hey yeah I'm just gonna eat out"
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Jun 18, 2017 18:45
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Good pulled pork recipe that isn't loaded with sugar?
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Jun 19, 2017 02:02
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Echeveria posted:Good pulled pork recipe that isn't loaded with sugar? Chef steps has a good smokeless recipe. Basically brine pork shoulder in smoked salt and liquid smoke. Then quick brine in pink salt for an hour or so (optional). Svizzle at 158 for 24 hours or Wrap in foil and roast at 225 for 4 hours. Unwrap, glaze with umami stuff, finish in oven. Link https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder I think the brine step is a bit wasteful, I'd dry brine with smoked salt, some smoked paprika, and garlic powder. The pink salt step is nifty but unnecessary so you can skip that. Personally I'd skip the sugar completely, sweet barbecue is hella overrated.
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Jun 19, 2017 02:21
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Pork.... I have a pork shoulder in the oven right now for Kenji's carnitas with 45 minutes to go. Salivating.
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Jun 19, 2017 03:06
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What's the pink salt step for, to create an artificial "smoke" ring?
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Jun 19, 2017 03:07
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Yes and nothing else
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Jun 19, 2017 03:24
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SubG posted:...and modern food crops. Pretty much no modern vegetable looks anything at all like anything that would have been eaten by actual Paleolithic hominids. For example, a surprisingly large number of our current foods are from the genus Brassica---cabbage, collards, spinach, kale, rapini, broccoli, Brussels sprouts, cauliflower, turnips, rutabagas, and so on---and the oldest of these (kale) is only about 2500 years old (the Paleolithic era ending roughly 10,000 years ago). The majority of them were first developed by selective cultivation after the fall of Rome. subg have I ever told you I want you to come to all my houseparties
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Jun 19, 2017 05:10
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The Midniter posted:What's the pink salt step for, to create an artificial "smoke" ring? Yes. It's completely silly but it actually works hilariously well.
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Jun 19, 2017 05:52
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Echeveria posted:Good pulled pork recipe that isn't loaded with sugar? Don't worry about the sugar in the rub. There will only be a tiny amount of sugar per serving of pork with a normal rub. You are talking about 8-10 lbs of meat with at most a few tablespoons of sugar on the bark.
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Jun 19, 2017 06:50
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Anyone know anything about "Salpicão de Frango"? The Mrs. just texted me to ask you guys, I have no idea what the context is.
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Jun 19, 2017 15:55
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Spicing up the old love life, eh?
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Jun 19, 2017 16:32
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no squashychat
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Jun 19, 2017 16:38
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Scientastic posted:Spicing up the old love life, eh? From a quick googling it's like this but with shoestring potatoes.
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Jun 19, 2017 16:58
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It's like Portuguese chicken rice a roni, but with potatoes and stuff. It's good.
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Jun 19, 2017 17:00
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therobit posted:Don't worry about the sugar in the rub. There will only be a tiny amount of sugar per serving of pork with a normal rub. You are talking about 8-10 lbs of meat with at most a few tablespoons of sugar on the bark. No I just don't like sweet meat, really. GrAviTy84 posted:Chef steps has a good smokeless recipe. I've never brined meat in my life, but maybe I try.
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Jun 19, 2017 17:17
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Echeveria posted:I've never brined meat in my life, but maybe I try. Probably good enough to just pat dry a butt with paper towels, remoisten with liquid smoke, then heavily salt with smoked salt. Then throw into a ziploc bag for a day. from there rub with black pepper, smoked paprika, and garlic powder and wrap and roast, etc. My favorite thing to put on pulled pork is a vinegar sauce to cut the richness. Cider vinegar, salt, touch of brown sugar just to temper the acidity (it shouldn't taste sweet, it should just make the sourness less abrasive on the palate), red chili flakes. Add some yellow mustard and minced garlic to gild the lily.
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Jun 19, 2017 17:32
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GrAviTy84 posted:no squashychat No worries, you guys solved that problem at least 6 years ago. Mr. Wiggles posted:It's like Portuguese chicken rice a roni, but with potatoes and stuff. It's good. This is a decent description. She has been fooling around with vegetarian versions all morning. Pretty good so far.
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Jun 19, 2017 17:38
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GrAviTy84 posted:Probably good enough to just pat dry a butt with paper towels, remoisten with liquid smoke, then heavily salt with smoked salt. Then throw into a ziploc bag for a day. from there rub with black pepper, smoked paprika, and garlic powder and wrap and roast, etc. I'm so hungry and thinking about pulled pork isn't helping. But now I want to go buy a really nice proper roast and do this.
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Jun 19, 2017 17:47
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Squashy Nipples posted:No worries, you guys solved that problem at least 6 years ago. Shame, I like Squashychat. 
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Jun 19, 2017 21:56
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I made salmon meuniere, and I didn't gently caress it up...as much! I didn't have whole garlic or parsley, and I ended up using way too much lemon juice, but it was still delicious. It turns out the secret to a butter sauce is low heat, cold butter, and taking it off the heat as soon as the butter melts. I totally want to do it again, once I get a chance. It also taught me that I REALLY can't eyeball measurements at all - I massively underestimated how much lemon juice I used, and it was probably closer to 1/4 cup than a tablespoon. Edit: Tried making it again, and I think I got it right this time! It's just a very lemony sauce by nature, and it turned out quite nice. I'll prolly pour it onto some pasta tomorrow. Pollyanna fucked around with this message at 01:43 on Jun 20, 2017 |
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Jun 20, 2017 00:24
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Protip: The "clear" button does something different than the "start" button on the timer. (guess what I just did!)
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Jun 21, 2017 15:15
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GrAviTy84 posted:Probably good enough to just pat dry a butt with paper towels, remoisten with liquid smoke, then heavily salt with smoked salt. Then throw into a ziploc bag for a day. from there rub with black pepper, smoked paprika, and garlic powder and wrap and roast, etc. Did sorta this. Couldn't get a butt so I grabbed two loins and it worked ok, but next time I will plan ahead better and go get a butt from the butcher at the market. There wasn't enough fat in the tenderloins but they did the job and tasted great. I still can't chew so my lame dinner last night was pulled pork and mashed potatoes.
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Jun 21, 2017 17:56
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 Fatty Fat Fat QuestionWhat's the best off-menu stuff to get at the fast food places you go to? You ever combine items like the mcgangbang? I like ordering jalapeno poppers to add to chicken sandwiches to recreate the lost chicken El Diablo.
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Jun 22, 2017 18:23
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I didn't think people actually did that.
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Jun 23, 2017 20:01
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Brought white coworker to a very niche Xian hand pulled noodles place. He asked if they have hot and sour soup. This is why you can't have nice things.
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Jun 23, 2017 20:38
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He probably expected a noodle dish to be $5 tops, too.
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Jun 23, 2017 22:25
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Pollyanna posted:I made salmon meuniere, and I didn't gently caress it up...as much! I didn't have whole garlic or parsley, and I ended up using way too much lemon juice, but it was still delicious. It turns out the secret to a butter sauce is low heat, cold butter, and taking it off the heat as soon as the butter melts. I totally want to do it again, once I get a chance. It also taught me that I REALLY can't eyeball measurements at all - I massively underestimated how much lemon juice I used, and it was probably closer to 1/4 cup than a tablespoon. That recipe is vague. Lightly brown your garlic in oil, then add the wine. Burn the alcohol out of your wine and reduce it by half. Then mount your butter, then add your lemon juice (some) and reduce to desired thickness (add more lemon juice to taste, fresh is always better than cooked.) Done.
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Jun 24, 2017 11:14
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The one true heezy posted:That recipe is vague. Lightly brown your garlic in oil, then add the wine. Burn the alcohol out of your wine and reduce it by half. Then mount your butter, then add your lemon juice (some) and reduce to desired thickness (add more lemon juice to taste, fresh is always better than cooked.) Done. When I tried to mount my butter my wife threatened me with divorce. 
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Jun 25, 2017 14:57
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Please explain mounting butter. How is it different from just chucking in a chunk of butter to melt, or the butter you used to sautée your onions or whatever? E: wtf phone
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Jun 25, 2017 18:48
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Drink and Fight posted:Please explain mounting butter. How is it different from just chucking in a chunk of butter to melt, or the butter you used to sautée your onions or whatever? It's the addition of butter at the end of cooking and emulsifying it into the sauce to give the sauce body. Unlike sauteing where the water likely evaporates completely.
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Jun 25, 2017 18:56
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They often refer to on TV as "finishing with butter"
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Jun 25, 2017 18:58
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I know what it is, but chemically, why? Isn't the fat more important than the water?
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Jun 26, 2017 01:31
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It's an emulsion, if it wasn't you would just have grease floating on top of your sauce
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Jun 26, 2017 01:41
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Drink and Fight posted:I know what it is, but chemically, why? Isn't the fat more important than the water? So when you whip or boil water and fat hard it becomes cloudy because it is binding together. I don't know about the exact science but basically oil and water can--and do--bind to each other temporarily, but emulsifying agents like lecithin (which is in garlic and other stuff like mustard and maybe complex sugars or whatever makes booze do this) stabilize the emulsification if held under the right conditions. That emulsification of the solids and fats in butter to whatever else is what makes your sauce all thick and awesome
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Jun 26, 2017 10:47
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mindphlux posted:subg have I ever told you I want you to come to all my houseparties I'd come to this house party, if for no other reason than to see phlux and subG having at some kind of argument or something. Things with current guy going well. I'm planning on seeing him after he does some kind of PhD proposal defence thing. Mondays are my short days, so I'll be out of work relatively early. RE: Freezer chat I find that all that "omg it was on sale" to be kind of irritating. I'll keep on hand a few frozen veg (peas are pretty great when frozen), curry leaves (they keep longer than in the fridge, and whenever I go to Montreal, bears loads me up with giant amounts of the stuff from their local market), coconut (because I can't go through an entire coconut on my own), and coconut cream (it comes in a fairly large tetra pack, and I don't go through all of it at once, so I freeze it in ice trays, and put the cubes into freezer bags). Also, the container for the ice cream maker (I like those sorbet situations, but the ones from the store are too sweet for my liking, so I've been experimenting with making my own). I still leaves me enough space to have a shelf free for making ice. I find that when there's too much stuff in either the fridge, freezer, or pantry, I end up with indecision, and just make like daal and rice and call it a night. I realised that it was easier for me to be motivated to cook when there wasn't quite as much stuff laying about. It doesn't make any sense, but there you go.
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Jun 26, 2017 11:17
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