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Croatoan posted:Well I guess it was dried fresh then? I had hit up a new sushi joint and the dude sliced some right off the root for prep and since it wasn't pink I wondered if something was wrong with it so I decided to try it. I don't get my logic either but I'm glad I did. No yeah, dried raw is different than pickled and I'm recommending you also try fresh raw if you can find it!
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Apr 2, 2020 15:21
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Squashy Nipples posted:OK, so maybe not everything. Love you too <3
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Apr 2, 2020 15:36
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Croatoan posted:Well I guess it was dried fresh then? I had hit up a new sushi joint and the dude sliced some right off the root for prep and since it wasn't pink I wondered if something was wrong with it so I decided to try it. I don't get my logic either but I'm glad I did. have you never even seen a cooking show that used fresh ginger to know what it looks like? or seen it in the grocery store?
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Apr 2, 2020 16:04
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Nahh I literally just wrote it off.
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Apr 2, 2020 16:09
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Croatoan posted:Anybody have any ideas for another cook or die? The butter one and the eggs one have been the best fo far IMO. I'm bored as gently caress in isolation. What can we do that's fun. It's springtime but who the hell knows what surprises 2020 has for us. Greens maybe? idk. "Post noods"
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Apr 2, 2020 16:46
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toplitzin posted:"Post noods" 
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Apr 2, 2020 17:19
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Croatoan posted:Nahh I literally just wrote it off. It might blow your mind to know that not all pickled ginger is pink garbage! The better stuff is a much more natural color (do they dye it? idk).
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Apr 2, 2020 22:13
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Beans would be very of the moment, but it’s hard to make it photogenic enough to make people care. 
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Apr 2, 2020 22:47
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Drink and Fight posted:Modernist mac by: drink and fight: This reminds me of the Achewood cookbook in how it's written Xiahou Dun posted:Edit : I really appreciate we think about recipes the exact same way. ^^^ Haven't tried it in pastry yet, but I bet Rapini would work well, especially with grilled onions and maybe Italian Sausage if you're doing a meat version
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Apr 2, 2020 23:13
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BrianBoitano posted:Just wait until you try actually fresh ginger. You're talking about the grey/brown, slightly dried version yeah? It's green and purple at your farmer's market certain months of the year, and the difference is not as great from pickled -> dried but dried -> fresh is a definite upgrade! Among other things, the skin doesn't need to be peeled.
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Apr 2, 2020 23:55
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No Wave posted:I don't believe this is real. I just tried googling it for five minutes and found nothing about it. What?
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Apr 3, 2020 00:00
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No Wave posted:I don't believe this is real. I just tried googling it for five minutes and found nothing about it. ... it took me two seconds to google this successfully what were you searching for?
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Apr 3, 2020 00:04
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purple and green ginger that doesn't need to be peeled being the fresh version of things you find in stores. I'd like to be wrong here this is something new for me.
No Wave fucked around with this message at 00:07 on Apr 3, 2020 |
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Apr 3, 2020 00:05
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 edit: I just bought a pound of fresh pink ginger yesterday, but it's already been turned into a gallon of ginger beer
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Apr 3, 2020 00:07
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Apparently it's also called young ginger? So it's like ginger that is harvested earlier. That makes sense.
No Wave fucked around with this message at 00:12 on Apr 3, 2020 |
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Apr 3, 2020 00:09
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Enjoy your ginger veal, you loving monsters.
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Apr 3, 2020 00:13
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No Wave posted:Apparently it's also called young ginger? So it's like baby ginger. The entire rhizome is not pink and purple, no, it’s still brown. But very fresh ginger can often avoid needing peeled in part because it hasn’t dried out yet. Tbh I don’t think there’s as big of a difference between the two as the previous poster indicated.
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Apr 3, 2020 00:13
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I don't bother peeling my ginger anymore. By the time it's chopped and cooked you can't even notice.
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Apr 3, 2020 00:26
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toplitzin posted:I don't bother peeling my ginger anymore. For me it depends on how long I’ve let it sit :v
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Apr 3, 2020 00:42
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If we're still taking Cook or Die suggestions, maybe sourdough bread?
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Apr 3, 2020 06:22
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Doom Rooster posted:Enjoy your ginger veal, you loving monsters. Hauki posted:
Recipe please. I LOVE GB. There’s a brewer near me that does beer with added ginger and it’s phenomenal. Ginger beer added to beer to make a shandy is also delicious. Doom Rooster posted:Enjoy your ginger veal, you loving monsters. Very good.
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Apr 3, 2020 11:51
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therattle posted:Recipe please. I LOVE GB. There’s a brewer near me that does beer with added ginger and it’s phenomenal. Ginger beer added to beer to make a shandy is also delicious. (Not op, but) So if by ginger beer you mean the mostly non-alcoholic kind, I always used to make one before I built the carbonation rig. 2L bottle, ginger, yeast, sugar, lemon. Grate a thumb-sized knob of ginger (peeled, since it’s going in a drink). You can squeeze or strain the juice out, but I always just added it, solids and all, to a clean 2-litre bottle. Add a cup of sugar as a sort of first batch starting point (it makes it pretty sweet), and a little bit of standard yeast (even a half teaspoon should do ‘er). Juice a lemon and add half or all of it. Fill the bottle with water up to the neck, cap it, and shake until the sugar is completely dissolved. Place it in a warm-ish spot in your kitchen and check it daily by squeezing the bottle. When it feels tight like a standard carbonated soda pop, put it in the fridge until it’s cold, then enjoy.
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Apr 3, 2020 13:09
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Sounds good except, if you like it hot like the serious Reeds, double dat ginger and zest yr lemon too
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Apr 3, 2020 14:13
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BrianBoitano posted:Sounds good except, if you like it hot like the serious Reeds, double dat ginger and zest yr lemon too And put some crushed red pepper in it. The "hot" gingers all seem to have it.
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Apr 3, 2020 14:16
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Doom Rooster posted:Enjoy your ginger veal, you loving monsters.
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Apr 3, 2020 14:29
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BrianBoitano posted:Sounds good except, if you like it hot like the serious Reeds, double dat ginger and zest yr lemon too Ya zest goes without saying, though some people get weird when their drinks have texture. I like to eat my oj with a fork. I think thumb ginger is en9ugh th9ugh maybe I have big thumbs idk. Anyway this is just a base, it lends itself well to adding all sorts of poo poo. Herbs, fruits, spices, etc. Try some fresh turmeric.
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Apr 3, 2020 15:04
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More or less what the other dude above posted, but I stole it from a Jamaican place that uses half a kilo of grated ginger for roughly that same amount of liquid, lime instead of lemon and cracked allspice, mace, maybe a vanilla bean for flavor. I also use boiling water and a glass jug initially. Let it sit for about a week, then strain out the solids. This is the point I’d add yeast & transfer vessels if you want it carbonated, a lot of times I just leave it still and use it more like a mixer.
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Apr 3, 2020 18:03
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Hauki posted:More or less what the other dude above posted, but I stole it from a Jamaican place that uses half a kilo of grated ginger for roughly that same amount of liquid, lime instead of lemon and cracked allspice, mace, maybe a vanilla bean for flavor. I also use boiling water and a glass jug initially. Let it sit for about a week, then strain out the solids. This is the point I’d add yeast & transfer vessels if you want it carbonated, a lot of times I just leave it still and use it more like a mixer. That sounds like a great mixer, we have a fizzy water tap that I’d just cut that with.
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Apr 3, 2020 21:52
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Strong ginger beer is an excellent mixer. Makes a solid Dark & Stormy with a Caribbean rum, or a surprisingly good cocktail with bourbon or rye.
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Apr 4, 2020 01:17
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mediaphage posted:That sounds like a great mixer, we have a fizzy water tap that I’d just cut that with. yeah, I'm psyched to have some around again that's totally what I do with it during the day, plus a slice of lime also makes a good gin mule at night!
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Apr 4, 2020 01:33
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Yeah, I thought the Moscow mule was having a bit of a moment because of Better Call Saul, same as the old fashioned got a surge in popularity because of Mad Men.
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Apr 4, 2020 02:10
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i am eating a dish I like to call “goon porridge” it is a bowl of kraft parmesan cheese, salad croutons, and olive garden italian salad dressing
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Apr 4, 2020 04:25
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I made cassoulet. Or as I like to call it, `French chili'. You know, because of the beans.
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Apr 4, 2020 06:28
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Pics
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Apr 4, 2020 08:08
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SubG posted:I made cassoulet. Or as I like to call it, `French chili'. You know, because of the beans. French chilli sandwich. I want to make ginger beer now. I just need a bottle.
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Apr 4, 2020 08:45
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therattle posted:French chilli sandwich. Growing up, my sister and I used to make sandwiches out of everything. For chili, we’d crunch up saltines until it was thick enough for sandwich filling.
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Apr 4, 2020 09:03
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Steve Yun posted:Pics i did not photograph my shameful dinner
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Apr 4, 2020 09:34
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One bottle? Make a gal my friend
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Apr 4, 2020 10:30
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I. M. Gei posted:i did not photograph my shameful dinner Not you
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Apr 4, 2020 11:03
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mediaphage posted:Growing up, my sister and I used to make sandwiches out of everything. For chili, we’d crunch up saltines until it was thick enough for sandwich filling. One thing I learned at summer camp as a kid, potato chips can be a good addition to some sandwiches.
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Apr 4, 2020 15:55
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