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Oh, thanks for the links. I'll try to see if I can find it around shops first and price-check.
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Dec 19, 2016 21:21
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Tired Moritz posted:Guys, what do you think is the best instant noodle brands? Seeking some opinions. JML brand (Chinese) packets are excellent. There's enough going on in there that you won't get bored if you just make what's in the packet, but it's also a top-notch base if you add mushroom, vegetables, and beaten egg and make a dinner of it. https://smile.amazon.com/INSTANT-NOODLE-Artificial-Spicy-FLAVOR-5/dp/B00824IPSU/ It's not as easy to find as Nonshim is unless you have a decent local oriental mart, so Amazon is probably the way to go. hogmartin fucked around with this message at 23:02 on Dec 19, 2016 |
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Dec 19, 2016 23:00
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This is a really stupid question, but, I just bought a couple bottles of Pearl River Light & Dark Soy Sauces and noticed the expiration date is this month. Does it really go bad? Says it was bottled in 12/2014...
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Dec 20, 2016 00:58
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Internet seems to be divided on it, some saying they have old bottles that lasted forever (people like me) and others saying that they had bottles that went moldy. I guess it kind of depends on your conditions and how well it was stored, and if you're going to keep it, always sniff to make sure it hasn't gone weird.
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Dec 20, 2016 01:22
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^^^^ They said it actually turned moldy? I hadn't heard of that. I had a bottle on my desk at work for about a year once, and it never turned actively unpleasant, but after a few months it definitely did not taste or look the same as fresh. Do you refrigerate yours? It's kind of like Tabasco or fish sauce. Soy sauce won't really go bad, but an opened bottle kept in the open on a table or counter (over months) can discolor and some of the flavor can change. Keep the unopened bottles in a cool dark cabinet or basement or something. Keeping open bottles in the refrigerator will help preserve the appearance and flavor for longer. hogmartin fucked around with this message at 01:29 on Dec 20, 2016 |
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Dec 20, 2016 01:26
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hogmartin posted:^^^^ Yeah. Seems uncommon and dependent on a lot of factors like the storage conditions, climate, whether it's low sodium, etc. Your main concern will probably be whether it turns stale or not. Internet consensus is that storing it in the fridge will keep it good the longest. quote:Do you refrigerate yours? Steve Yun fucked around with this message at 02:23 on Dec 20, 2016 |
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Dec 20, 2016 02:20
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Leal posted:This is actually very tempting. When you did cook frozen fried food did they taste as good as if you put them into a traditional deep fryer? Almost as good. It's pretty much the entire reason that the thing exists, the whole "healthy air-frying" thing is just a marketing distraction.
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Dec 21, 2016 13:45
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Goons With Spoons, I have a Secret Santa going on and the person I'm giving a gift for currently lives alone and mainly on pots of rice. I want to get them something for Secret Santa that will open them up to cooking a little more, so my idea was getting them a bottle of good olive oil and a good cookbook. The issue here is that I don't know cookbooks. Does anyone have any good cookbooks in mind that have relatively simple (half hour or less prep time, ingredients being what you can find in the average supermarket) but excellent tasting dishes?
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Dec 21, 2016 17:30
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TheKingofSprings posted:Goons With Spoons, I have a Secret Santa going on and the person I'm giving a gift for currently lives alone and mainly on pots of rice. I want to get them something for Secret Santa that will open them up to cooking a little more, so my idea was getting them a bottle of good olive oil and a good cookbook. The Way to Cook by Julia Child is great not just for recipes but also for techniques, which helps people get more excited about cooking.
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Dec 21, 2016 17:45
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Pay for a couple of Blue Apron deliveries for them (the first few will be free anyway). That's how you get someone to cook.
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Dec 21, 2016 19:24
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TheKingofSprings posted:Goons With Spoons, I have a Secret Santa going on and the person I'm giving a gift for currently lives alone and mainly on pots of rice. I want to get them something for Secret Santa that will open them up to cooking a little more, so my idea was getting them a bottle of good olive oil and a good cookbook. Furikake seasoning to put on top of the rice, directions on how to cook fish and vegetables to put on top of the rice, and I’m Just Here for the Food, by Alton Brown. It has fridge magnets included! Suspect Bucket fucked around with this message at 03:08 on Dec 22, 2016 |
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Dec 22, 2016 03:06
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A Thai friend of mine mentioned wanting to make some kind of orange cake, but she can't find the right ingredient (some type of orange juice / liquid / extract) and I couldn't get a good enough description from her to understand what it is. I want to try to find it and get it as a gift so I figured I'd start by just trying to find a Thai orange cake online and look at a list of ingredients, but my googling has turned up nothing. There could be a lot lost to translation here, but I was hoping someone might know what she's talking about because I've hit a dead end just trying to find this dish.
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Dec 22, 2016 04:25
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Anyone got a decent waffle batter recipe? The kind you can make of a shuffling bleary eyed morning, not one that needs overnight yeasty resting.
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Dec 22, 2016 05:48
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Cavenagh posted:Anyone got a decent waffle batter recipe? The kind you can make of a shuffling bleary eyed morning, not one that needs overnight yeasty resting. First, start by making a sourdough starter... Just kidding. I've made this recipe before, and it's worked out well. I suspect that any recipe you'd use with the additional step of whipping the egg whites and then folding together will turn out nearly as well.
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Dec 22, 2016 05:58
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Cavenagh posted:Anyone got a decent waffle batter recipe? The kind you can make of a shuffling bleary eyed morning, not one that needs overnight yeasty resting. 2c AP flour 1/2 tsp salt 2 tsp sugar 3 tsp baking powder 1 1/2 cups milk 2 eggs 4 tbsp butter 1/2 tsp vanilla extract (optional) Combine the dry ingredients in a bowl. Whisk in eggs, milk, butter, and vanilla extract. Pour into waffle iron. If you're especially clever, you can make the dry mix in advance and write the needed wet ingredients on a sticker on the container you put the dry mix in. If you're really keen, you can make a big batch and just rough-measure 2 cups of mix whenever you prep the batter. I'll admit it's less fluffy and more crispy but it's also a lot easier than the version with buttermilk, baking soda, and whipped egg whites. Canuck-Errant fucked around with this message at 06:03 on Dec 22, 2016 |
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Dec 22, 2016 06:00
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Canuck-Errant posted:2c AP flour You can even use dry milk and add more water to compensate. It won't affect the flavor at all.
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Dec 22, 2016 07:24
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SymmetryrtemmyS posted:You can even use dry milk and add more water to compensate. It won't affect the flavor at all. True, but you'd still have to add the same amount of liquid in the end so it doesn't really save any time or effort.
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Dec 22, 2016 07:35
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Canuck-Errant posted:True, but you'd still have to add the same amount of liquid in the end so it doesn't really save any time or effort. That really depends on whether you regularly stock milk in your fridge. I generally do not, since I don't use it often and it will go bad.
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Dec 22, 2016 17:39
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i've a bag of about 10 dried carolina reapers that i bought for a bet that was overruled from anyone eating them and now idk what to do with them since they're far hotter than anything i'll like. smelling the bag they're in while closed makes your eyes water
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Dec 22, 2016 19:16
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Jose posted:i've a bag of about 10 dried carolina reapers that i bought for a bet that was overruled from anyone eating them and now idk what to do with them since they're far hotter than anything i'll like. smelling the bag they're in while closed makes your eyes water Replacement for pocket sand in high-risk areas
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Dec 22, 2016 19:27
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Send them to me
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Dec 22, 2016 19:33
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what country are you in because if its not too expensive and i don't find another use in the next 2 weeks sure
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Dec 22, 2016 20:19
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I live in California
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Dec 22, 2016 20:25
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AnonSpore posted:I live in California California is not a country... Yet.
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Dec 22, 2016 20:55
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AnonSpore posted:I live in California ok so it costs basically gently caress all to send them to you. if i find no other use over the holiday period you can have them but you don't have pms and i don't fancy posting an email address here
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Dec 22, 2016 23:13
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Thanks for the waffle recipes. Look like they'll do the job for me.
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Dec 23, 2016 01:12
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I have decided that I'm cooking a Christmas Goose this Sunday. I have never cooked goose before, nor have I eaten goose before. I am literally only doing this because the stereotypical Dickensian Christmas has a goose. I know that a ton of fat will render out, but is there a specific recipe that any of you use that will be simple in the hands of a first-timer?
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Dec 23, 2016 02:25
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Why do people not cook avacados? Living on an arctic Island means that I've managed to avoid eating them until fairly recently and just scooping it out like it's a green egg is fine but is there something more than just guac ya can make outta them? I mean, I thought about pureeing them and adding them to curries and poo poo like coconut milk but other than that I'm drawing blanks. Can you oven bake them/fry them like 'taters? Also what's an easy traditional American Christmas Side-dish? We have a yank over for Christmas and I'm already doing a turkey but are there popular things? I thought about just doing kraft mac and cheese (doing it with real cheese wasn't, appreciated, last time) as I heard that was a thing but nyeeehh.
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Dec 23, 2016 06:46
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The only time I had avocado warm was at a sushi place where they sliced it real thin and did it tempura style. It was more expensive than the shrimp tempura so I ended up never ordering from the place again, but it was pretty good.
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Dec 23, 2016 07:06
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I've had fried avocado stuffed with crab meat and shrimp, that was pretty good. I've never actually cooked with them myself but I know it's out there.
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Dec 23, 2016 07:08
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Fried avocado tacos are great. Ideally a firm flesh variety with a light batter, a little pickled onion, whatever kind of salsa. Less is more really.
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Dec 23, 2016 07:29
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Cooked breakfast for dinner: Hashbrowns, sharp cheddar, an egg and homemade duck cracklin. All cooked in some duck fat. Thanks charcuterie thread
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Dec 23, 2016 07:35
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Deceitful Penguin posted:Also what's an easy traditional American Christmas Side-dish? We have a yank over for Christmas and I'm already doing a turkey but are there popular things? I thought about just doing kraft mac and cheese (doing it with real cheese wasn't, appreciated, last time) as I heard that was a thing but nyeeehh. Pretty much anything that goes with a turkey dinner works. Green bean casserole, mashed potato, sweet potato, etc. People from various ethnic backgrounds will have their own traditions, of course. Mom's family is Polish Catholic, and it's not Christmas without mushroom soup, fish, and pierogi; they've never done a turkey or ham for Christmas. For a generic Christmas dinner, green bean casserole and/or mashed potato would be fine.
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Dec 23, 2016 12:40
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hogmartin posted:Pretty much anything that goes with a turkey dinner works. Green bean casserole, mashed potato, sweet potato, etc. People from various ethnic backgrounds will have their own traditions, of course. Mom's family is Polish Catholic, and it's not Christmas without mushroom soup, fish, and pierogi; they've never done a turkey or ham for Christmas. For a generic Christmas dinner, green bean casserole and/or mashed potato would be fine. Boxed stuffing mix, deviled eggs, rolls, just google 'thanksgiving dinner' or 'christmas dinner' and pick something on the table
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Dec 23, 2016 13:53
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Aight, gonna go wit sweet mashed taters as they are suitably homey for herand exotic for the rest of us Thanks goons
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Dec 23, 2016 14:16
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gently caress dinner rolls, I feel like a good Christmas dinner needs a good loaf of bread. From a bakery, if you aren't willing to bake it yourself.
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Dec 23, 2016 14:40
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We have three different types, raisin, 4 grain and rye, as is pretty common hereso we set on that end
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Dec 23, 2016 15:15
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Years ago I had made a slow cooker pork sandwich that was fantastic. It involved brining pork chops in vegetable broth, salt, sugar, and black pepper overnight, then seared the next day and put in the slow cooker with sautéed onions, chicken broth, apple juice, thyme, and more black pepper. The apple juice caused the pork to break apart and be super tender. If that's what I am going for, how necessary is the brine and sear? Can I just toss the pork chops in the slow cooker with everything else? Do I need to cook the onions first?
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Dec 23, 2016 16:43
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Generally they're too lean to slow cook. you'll eventually end up with something that shreds but is actually pretty dry.
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Dec 23, 2016 16:51
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Slow cook pork chops are ok if you cook them with an obscene amount of fluid, like an entire jar of applesauce. Definitely not the best way to cook chops, though.
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Dec 23, 2016 17:03
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