|
Things I don't like even though foodlaw says I should: Uni Natto Raw Clams Green Peas Fish Eyes Brain Kidney Banana
|
#
¿
Feb 12, 2012 18:29
|
|
|
|
| # ¿ May 5, 2024 04:05 |
|
|
Soondae uses noodles. I don't think I've seen any blood sausage without some kind of grain product included. I like blood pudding but not chunks of straight-up congealed blood, and I imagine that's fairly common given the nigh-universality of grain-bound blood sausage and the rarity of pure blood chunks in world cuisine.
|
|
#
¿
Mar 5, 2012 12:43
|
|
|
Flash Gordon Ramsay posted:When malt liquor is cheaper than soda, it's a no brainer. Often literally. Cast iron is great for certain things, mostly either low-movement situations where density is important (frying) or high-heat situations where you want good release with a minimum of non-inherent oil (browning chicken or other meat (but mostly chicken, as the skin will adhere to SS with no oil, be greasy with any extra oil, and needs heat higher than is wise for nonstick) as a "step one"). Bacon goes on a sheet in the oven, eggs or fried potatoes or veggies go in nonstick, anything with significant liquid goes in a pot. I have a cast iron skillet big enough to stand in for my non-existent griddle, too, so pancakes and flatbreads also go on it. But its definitely not the most-used vessel in my kitchen.
|
|
#
¿
Mar 12, 2012 20:00
|
|
|
I don't get the Bittman hate. Here's his actual mustard recipe: Recipe: Grainy Mustard By Mark Bittman From the How to Cook Everything for iPhone® app Introduction: You'll be amazed at how easy, cheap, and good homemade mustard is. Plus, you can customize the flavor many ways with minor adjustments; see the list that follows. Make sure, though, to mix yellow mustard seeds with brown or black, or the results will be too harsh. To make a faster—though undeniably sharper and less subtle—mustard, use a spice grinder or coffee mill to grind the mustard seeds into a coarse powder, then slowly stir in the liquids until you get the consistency you want (you might have to add a little more). Sprinkle with salt and serve immediately or keep as you would any mustard. Ingredients: ¼ cup yellow mustard seeds (about 1½ ounces) ¼ cup brown or black mustard seeds (about 1½ ounces) ½ cup red wine or water ½ cup sherry vinegar or malt vinegar (or any vinegar with at least 5 percent acidity; see Everyday Vinegars) Pinch salt Steps: Put all the ingredients in a jar with a tight‐fitting lid or other sealed glass or ceramic container. (Don't use metal; it will corrode.) Shake or stir, then set aside to soak for a day or two. Put the mixture in a blender and purée for several minutes to grind, adding a little extra water as needed to keep the machine running. Stop and scrape the sides down once or twice and repeat. You'll never get the mustard as smooth as Dijon, but you can control the coarseness by how long you blend. Taste and add more salt if you like. Return the mustard to the container and cover tightly. Store in a cool, dark place (or refrigerate) for up to several months. The mustard will be quite sharp at first, but it will thicken and mellow with time. Courtesy of John Wiley & Sons. Copyright © Double B Publishing Inc. All rights reserved.
|
|
#
¿
Mar 25, 2012 14:20
|
|
|
Halalelujah posted:Hahahaha. Warzone to Warzone. Man, you have it rough. Oh, and nothing. Florida North of Palm Beach and outside of Tampa and Jax is just unrelenting nightmare-zone. hey, Kozmo -- speaking as someone who actually has and uses anime-hair colored JAPANESE knives that cost barely :tenbux: a piece, and would never ever spend more than $100 on a knife: the people telling you you're wrong about knives and kind of an rear end in a top hat? Spot-on. Test Pattern fucked around with this message at 22:33 on Mar 31, 2012 |
|
#
¿
Mar 31, 2012 22:30
|
|
|
We always pled my father's side's arguable Sephardic descent as the reason we didn't worry about ktiniyot. I suspect the real reason is that peanut butter on matzah is good enough to buy more matzah than we strictly needed for the week.
|
|
#
¿
Apr 5, 2012 01:08
|
|
|
Ghost of Reagan Past posted:A local pizza place makes a pizza with potatoes on it. It's pretty tasty. The NYC italian-influenced neobakeries (pandaisy, Sullivan Street, etc.) make fantastic pizzas with potato or cauliflower (my favorite) or mushroom or zucchini on them. Like pizza bianca with the veggies totally covering it.
|
|
#
¿
Apr 9, 2012 05:42
|
|
|
Wiggles, I love you, but in all seriousness -- the two closest Costcos to me are also in the areas near me with real small butchers and groceries with bulk beans/grains (excepting fairway which only sells "organic" legumes and grains in bulk and only at super high prices (more per/lb than the packaged organic, even!)). Even more than that, Costco, more than probably any other national chain, tailors their in-store selection to where they are: take the Manhattan Costco, situated in East Harlem (El Barrio). Because it serves all of Manhattan, it has more high end heat&eat dishes than usual, a much larger kosher section than usual (including pre-pack kosher meat in it's own freezer), Vintage seltzer, and a seriously impressive cheese section. Because it's in El Barrio, it offers an impressively wide selection of latin goods at excellent prices. They also have remarkably good labor practices and fair pay (they don't want a union, so they keep the union out by making the labor happy enough to not organize). Their presence has given a cuspy neighborhood the boost it needed to really start to get nice again. I understand the critique of end-stage capitalism, but within the world we live in, Costco is way above the norm for not being terrible.
|
|
#
¿
May 7, 2012 13:07
|
|
|
To add on to what everyone said about Sabras driving badly and busses being useful, it is my impression that renting a car and fueling it will be extremely expensive. Fakeedit: I checked, the rental rate is quite reasonable, insurance is emphatically not and not optional.
|
|
#
¿
May 9, 2012 11:48
|
|
|
Chef De Cuisinart posted:As long as I don't have issues with my server, I usually tip 10-15%. I think that's acceptable. You're an rear end in a top hat, sorry to break it to you.
|
|
#
¿
Jul 28, 2012 03:05
|
|
|
Vegetable Melange posted:I call this "life in New York". A dollar a pound, people, get behind it (or live somewhere with it in unit and watch me hate you to death). A buck a pound? Are your clothes being hand-washed in champagne by green-eyed virgins? I paid 85c/lb for same day pickup/dropoff on the loving UES. Pay the same in LIC. What do you pay for a shirt? In other news I'm loving loving LIC. My first good stove and oven in forever, and my first really good fridge ever. Great food all over the place, and the micro brewery in the next building over is openin a growler room any day now.
|
|
#
¿
Sep 3, 2012 04:36
|
|
|
Vegetable Melange posted:At the rehearsal dinner last night I was bullshitting restaurant concepts with the owner of a Belgian fry joint in Boston. Somehow the idea of an Indian/Tiki concept came up, and I named it tiki Masala. I'm torn between hiding my shame and emailing investors. Dino? The thought of sweet tiki drinks and curry-spectrum dishes makes me ill. Go for Tikka Tiki, as tandoori food and tiki drinks seem like a natural match. I don't know if I'm lucky or unlucky that my mother likes my GF more than my mother likes me.
|
|
#
¿
Oct 6, 2012 20:06
|
|
|
Happy Hat posted:I have never been to a weeding with that many people attending... "Culture thing" about sums it up: My mother just got remarried and it was, in her words, "very small, only 80 people, max." The small, "family-only" dinner the night before was 25.
|
|
#
¿
Jan 24, 2013 13:32
|
|
|
I've seen the three-times thing, and it makes me incredibly nervous every time because I was raised that a) not offering a guest a snack or drink or at least something is unwelcoming and b) refusing an obviously sincere offer of food without at least a stated reason ("I just ate", "I have religious dietary restrictions", "I'm going to eat in just a bit" and "I'm on a diet" are all acceptable) is vaguely offensive. My pathological need to sufficiently feed guests has gotten me into trouble more than once.
|
|
#
¿
Jan 25, 2013 13:26
|
|
|
Squashy Nipples posted:One of the other amazing local-mult games I played was CS Joust, which uses Playstation motion controllers, and is sort of impossible to describe. JS Joust. As in Johann Sebastian. This is not mindless pedantry, the Brandenburg Concertos are a major part of gameplay (you could, in theory use any music that sounds good at random tempos, but I've never heard of it being run off anything but Bach). I'd seriously consider buying a full setup for it, if a full setup didn't run close to 500 dollars (8 Move controllers, a bluetooth hub). (EDIT: Apparently the intended retail version for up to 7 doesn't require the bluetooth hub? Still going to cost about 300...) Test Pattern fucked around with this message at 13:27 on Mar 30, 2013 |
|
#
¿
Mar 30, 2013 13:24
|
|
|
therattle posted:I've been therapy for a while. It's done a power of good. Careful you don't step on a cow skull!
|
|
#
¿
Jun 16, 2013 22:08
|
|
|
Squashy Nipples posted:As someone who lives in a gender-fluid world, I'm occasionally shocked to be reminded that most of the population still thinks that way. "Men drive like this, but women drive like that!" So this is a question I've been meaning to ask -- regarding camp activities, is it the general rule for funtimes where you want to be unburdened so you try to keep it light (or at least, not so heavy as to make you sluggish and/or bloated) or is it intensive enough that you need physical-labor level nourishment? Are low-residue items marked? My friend who runs an event of this sort just serves whatever, but their thing is mostly mental/interactional, so they don't have these concerns. I'm just super curious about how the specialization of the event drives things that wouldn't ordinarily be apparent.
|
|
#
¿
Jun 22, 2013 10:51
|
|
|
Vegetable Melange posted:Dual specialty on first. Is this ALWAYS the answer to "I live in NYC I can't find (thing)"? (yes)
|
|
#
¿
Jul 14, 2013 18:39
|
|
|
pr0k posted:I get it, I has a math. If a reasonable income of 90k pays 23% in income tax, then add paying 20% VAT on almost every cent you spend of the 77% of the income you have left, 77% of 90k is 69300 and paying 20% on that leaves you 55440 to actually spend, which is 62% of your income so you paid about 38% in taxes effectively. Which is pretty close to the 40% number I mentioned. Do you think it just evaporates? As you said, you get vacation, health, and other benefits of a functioning state rather than a crumbling libertarian neogilded age wasteland.
|
|
#
¿
Aug 17, 2013 04:52
|
|
|
therattle posted:Ah yes. drat. I have had an idea and wanted to know if it was original, and capable of being patented. I even would have paid! I am a practicing patent attorney, and even in the U.S.
|
|
#
¿
Oct 5, 2013 17:54
|
|
|
My dead favorite for summer is Naias Las Brisas -- usually between $10 and $13 and it's killer with grilled anything. It's half verdejo half other stuff, and it's not complicated in any way.
|
|
#
¿
Jun 9, 2014 05:01
|
|
|
Yeah, if maggots can eat it, tiny little friends can also eat it, and the tiny little friends poop truly distressing toxins. And, if they survive, can also set up camp inside you.
|
|
#
¿
Jul 15, 2014 22:25
|
|
|
Why did no one tell me how easy summer rolls are?
|
|
#
¿
Jul 20, 2014 15:55
|
|
|
Natto beat me, I admit it. I can't handle Soju, though I gamely try when it's dancing-bear time. I managed to choke down those Korean sausage-esque filled intestine things ONCE while in dancing-bear mode, but I don't think I could manage it again. I almost spat it out the first time, convinced they were simply uncleaned intestine.
|
|
#
¿
Oct 18, 2014 10:05
|
|
|
Squashy Nipples posted:Once they had this artisan brie with an ashy rind that was literally the best cheese I've ever eaten, but they haven't had it back since. There was an article about that -- http://costcoconnection.texterity.com/connection/201212/?pg=91 sure, it's puffery, but it's interesting puffery and it's the best brie I've gotten outside of a high-end cheese shop.
|
|
#
¿
Nov 5, 2014 05:17
|
|
|
Casu Marzu posted:He's kinda racist in a "no, man, I can say this, I have black friends" kind of way. Also kind of a homophobe in a "jesus says so" kind of way. Ten years ago I would have dropped $100 I couldn't afford on seeing him live. I could easily have afforded to see him last night at 50% more than that but didn't. Kenji is my guru now.
|
|
#
¿
Nov 16, 2014 12:46
|
|
|
The thinly sliced meats are probably my least favorite of the things I like at hotpot. You put them in, you take them out, you go "I could have grilled this." Now, tofu skin, tripe, those little knots of seaweed, balls, pork belly, pork skin, mushrooms -- basically anything that absorbs the broth AND gets better after multiple minutes simmering in it? That's the goods stuff. My favorite part of hotpot is digging around for stuff I forgot and finding a totally transformed chunk of tripe or whatever.
|
|
#
¿
Nov 24, 2014 17:33
|
|
|
nuru posted:What's a good book to work through to cover techniques / fundamentals someone may be missing if they just learned to cook via winging it? I know he's somewhat out of style here, but AB's books are pretty good for semibeginners. I'm Just Here For The Food/More Food are organized by technique and teach some good skills. The actual Good Eats tie-in books aren't bad but aren't organized for learning.
|
|
#
¿
Dec 14, 2014 16:36
|
|
|
mich posted:wheez, that sounds excellent. One thing is that I would make sure to have an additional way to sear the burgers on hand. You can't searzall a lot of things at once and you won't want to get really backed up on the sliders. You could start searing them on a griddle while searzalling from the top, then when flip touch up sear with the searzall. blah blah if they're seared they're not sliders blah blah but seriously that sounds amazing.
|
|
#
¿
Jan 24, 2015 18:02
|
|
|
tarbrush posted:I'm not in any way exaggerating when I say that "sugars ending in -ose" are a fundamental part of being alive. She's either a virus or an alien. I'm just curious as to what sugars NOT ending in -ose are? In all seriousness, as an attorney I would advise the restaurant to refuse service on liability grounds.
|
|
#
¿
Feb 19, 2015 14:22
|
|
|
bartolimu posted:Sugar alcohols (xylitol, sorbitol, etc.) - she's clearly converted her metabolism to run entirely on hydrogenated sugars that other multi-celled organisms can't digest. So she's some kind of giant colony of antifreeze-metabolizing bacteria, is what you're saying?
|
|
#
¿
Feb 19, 2015 21:10
|
|
|
Squid ink pasta is OK, but what I really want is squid ink to actually cook seafood in -- possibly my favorite dish from my honeymoon. Anyone know of a source in NYC?
|
|
#
¿
Mar 10, 2015 01:44
|
|
|
Steve Yun posted:Amazon? I was hoping for fresh. Is that even a thing, or do people just use the canned/packeted stuff?
|
|
#
¿
Mar 10, 2015 17:27
|
|
|
Mr. Wiggles posted:The other week we talked about bacalhau nachos. So I did. I love bacalao as an ingredient in stuff, but it's always just too much as unchanged as it is on these nachos. Am I just not soaking it enough times?
|
|
#
¿
Mar 21, 2015 14:54
|
|
|
Mr. Wiggles posted:Maybe, how long so you soak? I always soak at least two days, changing the water halfway through. This answers my question pretty well. Yes. Yes, I*'m soaking nowhere near enough. Speaking of awesome ingredients, I learned something of interest to NYC goons: the Food Bazaar on Northern Boulevard in LIC (used to be a PathMark, in among the dealerships) is completely insane and awesome. Size and cleanliness of a suburban shopping center supermarket, good prices, and they have EVERYTHING. Everything. It's insane. It's amazing. Rabbit, cuy, tongues (beef, veal and lamb!), geese, capon, goat (stew meat, offal, milk, burnt heads), everything that has ever been called a yam (rightly or wrongly), fruits I've never seen fresh or whole, an entire Latino soda aisle, house made tamales, house made kimchi, prepped Korean BBQ meat, and on and on and on. I only managed to get out with as little as I did because of choice paralysis.
|
|
#
¿
Mar 21, 2015 23:12
|
|
|
I'm some kind of crocodile. All four came in without impaction or squeezing or anything. One's a bit crooked, but it wasn't around when I had my braces, so it just missed the correction.
|
|
#
¿
Apr 2, 2015 19:14
|
|
|
I love seitan and tofu. 99% of the time, I hate seitan and tofu when they try to be meat -- vegetarian dim sum has some good items, for instance, but even there, a lot of the meat-mimicking items (rather than just "this is a tofu skin roll") are bad. It's telling that one of my favorite dishes in the world is tofu being tofu cooked with meat being meat. Food masquerading as other foods is a cool party trick, but leave it to Wily and friends, don't base your everyday meals around it.
|
|
#
¿
May 8, 2015 16:46
|
|
|
pr0k posted:It is frankly awful lube, too. lube tastes like poo poo in pho, so it's only fair.
|
|
#
¿
Aug 5, 2015 02:46
|
|
|
Here's my solution, let's bring back GWS challenges. Since our new friends are insisting they're here to be funny and learn about cooking and why won't the mean people who are here to chat about cooking leave them alone, I propose they be challenged to say or do one actually funny thing rather than just spouting insults and whining about people talking about loving cooking in the loving cooking subforum where people have happily talked about cooking for the better part of a decade. In other news, I made Kenji's tomato and smoked feta tart last night with the last of the season's onslaught, and it was amazing. http://www.seriouseats.com/recipes/2015/09/easy-tomato-smoked-feta-tart-recipe.html Even with a repeat unlikely in the next 11 months, the fast smoked-feta trick is going in my toolbox like whoa. Wife couldn't believe there wasn't any bacon in the tart.
|
|
#
¿
Sep 25, 2015 18:11
|
|
|
|
| # ¿ May 5, 2024 04:05 |
|
|
les fleurs du mall posted:i like the idea of GWS challenges but: All GWS/SO does is laugh at itself. Nothing you've done or said is funny, just obnoxious. I like it here because it's a cooking forum where even when people take things deadly seriously, they're also jokey and friendly about it. The tablespoon thing is a perfect loving example (units varying from country to country is a pain in the loving rear end and nonsense and YES, using fully a third more or a quarter less butter can RUIN a loving baking recipe or break a sauce) of people joking about a frustrating thing and how absurd it is and actually being informative. Coming in here and spouting ableist, homophobic and racist slurs is not funny (and whoever put the n-word in CdC's should strongly consider turning off their computer and never speaking to anyone ever again). Your stupid threads are not funny. Making fun of people who have been perfectly loving hospitable to anybody with even the most inane cooking or food question -- IF ASKED IN GOOD FAITH -- is not funny, and certainly not likely to engender feelings of good will or further hospitality. The real problem here is that GBS isn't even GBS anymore, is FYAD, and the quarantine has broken.
|
|
#
¿
Sep 25, 2015 19:03
|
|