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So I finally found a meat shop that actually sells meat that tastes like something in the SFBA. Are there produce shops that specialize in actually strong tasting produce in SF or the South Bay? Like, fully grown stuff, don't give a poo poo about organics or whatever. Half the organics and heirloom poo poo in local markets taste like water
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Nov 3, 2019 00:55
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| # ¿ Apr 28, 2024 03:26 |
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Crock pots are not even close to the best cooking implement for absolutely anything, they're just convenient
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Nov 3, 2019 21:24
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Close family will never give you accurate signal on how good your food is, if they have any sense
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Nov 4, 2019 16:12
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No, phase diagram works fine, this isn't a spin glass or anything http://soft-matter.seas.harvard.edu..._and_nucleation
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Nov 4, 2019 17:57
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Actual phase diagram is in the references somewhere, sorry
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Nov 4, 2019 18:07
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Pound of lamb is the most co2 producing commonly sold pound of meat
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Nov 15, 2019 18:07
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Spatchcock sous vide hold with battery on carry-on apparently worked with a friend of a friend Carry-on cuz he had his own plane. Dunno how it would work with nontrivial security
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Nov 17, 2019 03:29
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I. M. Gei posted:I mean I’m gonna have to reheat it there, definitely. I’m just wondering what’s the best way to pack it for maximum flavor preservation. Carry-on if you can, it reduces randomness by a whole fuckin lot
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Nov 17, 2019 04:09
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Heart works better as a low and slow cut imo
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Nov 17, 2019 18:46
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Low and slow is for connective tissues, including fat. Heart is supposed to have little fat, but lots of connective tissue Braise the thing whole if you want a weird centerpiece, but otherwise just normal braising, it's pretty forgiving. Slow roast also works
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Nov 17, 2019 19:02
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Korean BBQ is a symptom of our national complete lack of patience Every cut goes fast if you cut it thin enough. Brisket, jowls, heart, belly, intestine...
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Nov 17, 2019 19:34
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I would've done a fair bit slower and lower roast, but you can't make heart not taste a little like blood
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Nov 17, 2019 23:02
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Alright, then, it was spoiled I guess Sliced really really thin and hot fried does work, too
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Nov 17, 2019 23:46
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Best way to filter is with gelatin or proprietary filter chemicals. I recommend gelatin, you gotta buy the filter stuff 5 gallons at a time
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Nov 21, 2019 15:38
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Helith posted:Wow, I always heard that Korean food had become very sweet, but holy moley the amount of sweet things going into that marinade Highest rising rate of diabetes in the world for about a decade there
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Dec 27, 2019 05:07
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Apparently if you mix w water from steamed eggplants it tastes like grape juice And if you mix it w milk, it makes a yogurty thing after curdling? https://m.blog.naver.com/daeboo108/70091179188 More translation coming never lol Apparently its part of a series of foods including plum gochujang, doenjang, soy sauce, etc. So deffo seems real savory thing E: huh that bit is on the packaging bob dobbs is dead fucked around with this message at 02:18 on Jan 2, 2020 |
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Jan 2, 2020 02:10
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| # ¿ Apr 28, 2024 03:26 |
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Yeah, all the other poo poo I found on the internet is about health benefits and they all tell you to put 10ml of extract in water so eh
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Jan 2, 2020 02:17
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