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That Works posted:Awesome thanks My dad just uses his regular pickling spice mix, too. I don't think he uses that much sugar, though.
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Oct 21, 2019 14:39
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big black turnout posted:This is what I use, adapted from Alton I want to like this, because it seems like a Southern lad like Alton Brown should know a thing or two about cornbread. But... Creamed Corn? Like, canned creamed corn? Yech, that poo poo is nasty. Is that considered a pantry staple down South? I associate it with nasty public school lunches.
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Oct 22, 2019 16:26
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pile of brown posted:Recipes that use less than a standard size of a canned ingredient can eat my rear end. I wanna mail sunset magazine every half can of tomato paste I've been meaning to find it in the tooth paste tubes you see on TV, but I keep buying the same old cans because I'm a creature of habit. Sometimes a Tablespoon or two is all you really need. I just put plastic wrap on the can and keep it in the fridge.
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Oct 29, 2019 08:50
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How do you buy a pineapple? I saw some voodoo BS on Facebook about how to ripen pineapples, and I realized that mere fact that I was entertaining doing it was proof that I know nothing about buying ripe pineapples. The woman likes pineapple, so lately I've been buying them regularly, but I never get good ones.
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Oct 30, 2019 16:43
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Hmm, I've been squeezing... trying to find the exact right level of give. I'll start sniffing butts instead.
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Oct 30, 2019 21:09
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Scientastic posted:Here is a really interesting article about why Hershey’s tastes like sick. Damint, beat me to it. Yeah, not quite puke, but sour milk. It's faint though, I'm pretty sure most of the population can't taste it. Apparently it's quite jarring if you've grown up on Cadbury Dairy Milk.
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Nov 4, 2019 12:38
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His Divine Shadow posted:I really need to try a hersheys bar, I am very intrigued by the taste descriptions... It takes away from the creamy; real British Cadbury Dairy Milk just seems so much creamier in comparison. Really, though, if you want to poo poo on American chocolate, we do MUCH worse then Hersheys. Most embarrassing is the "chocolaty coating" on some candy bars, cookies and ice cream bars, it barely even resembles chocolate.
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Nov 7, 2019 15:03
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Suspect Bucket posted:Or the 'chocolate' on protein bars. What even is that? Brown wax and cyanide? The one that gets me is this:  I'll never understand the enduring popularity of Keebler Elf cookies, they are all poo poo.
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Nov 7, 2019 15:16
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Casu Marzu posted:Edit: I would be fine if more businesses clearly broadcasted their political beliefs like Penzey's does. No, you wouldn't be, because 97% of them are hardcore Trumpers and/or religious assholes, like Home Depot or Chik FIl A. nwin posted:I don’t care about which side you affiliate with. With numerous friends and family members at risk, being apolitical is a luxury I cannot afford. 
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Nov 8, 2019 13:10
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The Ape of Naples posted:This might be a dumb question. No, that's my job. I've asked some really dumb poo poo over the years.  The Ape of Naples posted:I was wondering if I could/should decade and cook a link and use that fat as a replacement for oil in the recipe. Great idea! Why not fry up a few sausages, to keep in the fridge for omelets or whatever? The Ape of Naples posted:Also any stew tips would be cool. Umami in the base! Throw in a Tbl of miso paste if you have it, or some Worcestershire sauce, and don't forget some celery. I put celery in pretty much every soup and stew.
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Nov 8, 2019 13:33
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dino. posted:Cut off both ends, and soak it in water (in the fridge) for a couple of hours. It will wake right the hell back up. Sorcery!
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Nov 10, 2019 17:45
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SubG posted:Got a thermometer? Sounds like either you started at too low a temperature or the temperature took a nosedive once you added the food. Yup. Oil temperature control is a real bitch with home frying. Fried chicken is a little more tolerant then more delicate things, but it has a lot of thermal mass, so I would advise you to start with the oil temp HIGHER then your target temp. Not too much, or the coating will burn, but enough to keep your oil temp from sailing right past the minimum temp.
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Nov 24, 2019 17:53
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Hand washing will lengthen the life expectancy of your food processor bowls/lids/what have you. I do sometimes put the main bowl in there, but never anything with working parts.
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Dec 2, 2019 19:55
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I got WAY too many carrots from my dad's garden, so these year I made a big pot of roasted carrot cumin soup. I also tried making a thai peanut version, but I used too much PB and the taste was too strong.
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Dec 6, 2019 16:50
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DildenAnders posted:Lots of good suggestions. I'll have to try capers. Would a normal supermarket sell fish/oyster sauce or would I have to go to a fancy one for that? These days you can get it at most supermarkets, but you might only have one or two options. And some goons are very particular about their brand of fish sauce! I usually buy a big bottle at Kam Man, and it lasts me for a year or so, I don't really go through it that fast. I feel like Oyster sauce is a little more common?
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Dec 9, 2019 10:09
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Kaiser Schnitzel posted:Block of cream cheese with red pepper jelly on top and clubhouse crackers. Oh yeah, stupid easy, but SO GOOD. I know they are unpopular, but I like Triscuits for this. Also, baked brie with toasted almond slices and warm maple syrup, droooool..... Casu Marzu posted:A crock pot of Swedish meatballs are p dope too Any time I do this for a party, they disappear like magic. Costco sells these pineapple-flavored chicken meatballs, those are super popular too. I usually do those with the grape jelly and chili sauce.
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Dec 10, 2019 13:14
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Discussion Quorum posted:Can be heated up in bulk or served directly into a plate and microwaved. When I cook for people in crisis, I usually go with soup and stews, for the same reasons. That, and I have a giant stack of gallon yogurt containers that make it easy to transport and store.
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Dec 13, 2019 21:27
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You can make enchiladas "lasagne style" by layering things up in a casserole pan like a lasange, it makes a denser meal so more room in the fridge. Just make sure to use tons of sauce or it will dry out, good corn tortillas soak up a a ton of sauce.Anne Whateley posted:I would also bring muffins or other stuff they could eat for breakfast/lunch with one hand. Great advice, that never would have occurred to me!
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Dec 13, 2019 22:44
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I eat a lot of thighs, best way to is to bake/roast them. Lately I've been using the slow cooker, 3 hours on low for one layer of thighs is just about perfect. Pull the skin off, rub with seasonings, add a little liquid, boom done. Otherwise I use a dutch oven or lidded casserole dish.
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Dec 17, 2019 19:39
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Steve Yun posted:So buy a bag of manure and toss the dirt a little? So, SubG is right, as usual, but my first thought was: Soil? What soil? He's going to have to buy some soil. If nothing else you want to raise the bed up a little for better drainage. And yes, veggies love some good aged manure. So yeah, 3-4 bags of topsoil/loam, and a bag of poo poo. But DON'T just dump it there, to SubG's point, you want to break up the existing dirt completely before mixing in the new stuff (I wouldn't have the patience for a few years, of pioneer crops, though). It's a small enough space that you don't need to rent a tiller, just turn it over with a shovel like 6-8 times, dump in the new stuff, and turn it over another 5-6 times. There is a technique where you make overlapping piles, it's actually pretty efficient.
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Dec 18, 2019 11:55
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Funktor posted:Tell me about yogurt. My wife and I would like to do some yogurt making. It's fun and easy, and you should do it! You just need to buy some live yogurt, so you can use a little as a starter. Funktor posted:We want fruit-blended No, no, no, this somewhat defeats the purpose of making fresh yogurt. You want to stir in the fruit/jam/what have you when you serve it! Funktor posted:Also, my wife hates Greek-style yogurt to make things difficult. Good news! Th greeking is an extra, unnecessary step; greek yogurt is just regular yogurt, but with most of the whey squeezed out of it.
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Dec 31, 2019 17:16
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I'm a big fan of my homemade blueberry jam, from local berries. Even though jam is mostly sugar, the flavor is strong enough that you don't have to use much, just a teaspoon or so in a bowl. Then, again, I also like plain, unsweetened yogurt, too. So I'm weird. And it's not like I don't have a sweet tooth! I just like my yogurt dry.
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Jan 1, 2020 21:40
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