|
Mr. Wiggles posted:Okay so serious question and not because I'm being all back to the land luddite or anything - what do you use a vitamix for? Like, in what ways am I possibly missing out in life by not having this device? My mother has one, and it loving obliterates whatever you put into it. A lot of stuff made in cheap blenders still have little chunks and bits in them, or take forever to process a large batch, but the smoothies she makes are done quickly and practically emulsions. Is it worth several hundred bucks? For my money, not really, unless you've got money to burn, drink a fuckton of smoothies, or really, really want a consistent product.
|
#
¿
Jul 17, 2014 00:02
|
|
|
|
| # ¿ May 12, 2024 20:33 |
|
|
Flash Gordon Ramsay posted:I made butternut squash soup yesterday and I felt like it was missing something. Acid maybe. Try a bit of lemon juice and a tiny bit of zest?
|
|
#
¿
Sep 22, 2014 20:27
|
|
|
Steve Yun posted:Whoa whoa whoa more like 90%. It's still a convenient place to get some liquid lecithin and a few other ingredients for cooking. Huh, I never thought of that. My only experience with GNC was going in to try to find a retail job (and then getting shown the door because they were only taking online applications) and noticing how ludicrously expensive everything was.
|
|
#
¿
Sep 24, 2014 19:52
|
|
|
Squashy Nipples posted:Besides, according to Erikson, the unconscious mind doesn't process negatives (this is a trick used in hypnosis). I've got a degree in psychology and this is that magical kind of snake oil where it's almost technically right for certain situations, but it's making poo poo up because it has something to sell, and it sure ain't a peer-reviewed paper about the subject.
|
|
#
¿
Oct 2, 2014 00:50
|
|
|
Squashy Nipples posted:Oh please. I don't buy all of that hook-line-and-sinker, nor do I think of it as hard science. That much I'll agree with ("Don't think of pink elephants," "Don't push the button," "Don't picture your parents loving"), but I took umbrage at using that specific resource to back that up. We cool.
|
|
#
¿
Oct 2, 2014 00:55
|
|
|
mindphlux posted:so the guy who invented the cronut released a version of his recipe tl;dr Like, for real. I am not interested in baking for three days to get twelve pastries.
|
|
#
¿
Oct 7, 2014 05:24
|
|
|
WanderingMinstrel I posted:I can't tell if the holiday thread is trolling me about stuffing or not. The three responses were boxed, croutons in a bag, and jiffy cornbread. My mother uses packaged stuffing croutons because it's what she grew up with, so it's what I grew up with, and I'll admit that there's some guilty nostalgia in eating (a lot of) it. Relatedly, I did a spatchcocked chicken for my parents a few weeks ago and they went nuts for it, but my mother about bit my head off when I suggested spatchcocking the turkey this year because that'd mean we couldn't do the stuffing "right." I guess it'll be another year of cotton-flavored white meat. I might make spatchcocked turkey over a stuffing casserole between Thanksgiving and Christmas to see if I can't convince her though.
|
|
#
¿
Nov 15, 2014 09:41
|
|
|
Crusty Nutsack posted:You can roast the stuffing in the same pan under the spatchcocked bird, if that makes her any more accepting. Look up Kenji's recipe on SeriousEats for roast turkey breast on stuffing. Pretty much the same idea, I don't see why doing it with a whole spatchcocked bird would be much different. That's exactly where I got the idea from, and what I'm thinking of trying. Also, for all y'all who don't spatchcock chicken when roasting it, do it. It's only a little more effort to prep and it makes cooking the white meat and the dark meat to the same temperature way, way less frustrating.
|
|
#
¿
Nov 15, 2014 22:13
|
|
|
I'm very happy that Alton Brown got me introduced to cooking as something to experiment with, a science and art at once, with mind-boggling possibilities beyond the basics - and that the basics were a lot more nuanced and beautiful than I'd given credit for. However, now that I'm branching out a lot more, I'd say his most valuable contribution was simply to introduce me to Harold McGee. On Food and Cooking was as much of a stepping stone, if not a bigger one, in improving my cooking.
|
|
#
¿
Nov 16, 2014 02:52
|
|
|
I got the Pitt Cue Co. cookbook as part of my birthday/christmas and while the recipes look really good, I'm a little weirded out by them calling some of the food 'slutty.' Like, I get the adjective 'sexy' in cooking even if I think it's a ridiculous term, but a slutty dessert goes into  territory for me.
|
|
#
¿
Dec 21, 2014 03:32
|
|
|
CommonShore posted:I would consider gassing the thread and its hundreds of shitposts, but would the mods delete twenty good posts for a lack of five? 
|
|
#
¿
Jan 21, 2015 04:18
|
|
|
So I decided to have fun with a food project with my new smoker and make ultra fancy pastrami with a whole brisket. Trimmed it, sliced it up so I can fit it into svizzlin' bags later, and put it in a pair of pots to cure. I ended up trimming off like three or four pounds of fat off the loving thing  I vac-packed it and froze it, but I'm at a loss as to what do do with it all. Any suggestions?Also, would it kill me/the meat to smoke it for ~6 hours at 149 then sous-vide it at the same temperature for 48? I'm flying by the seat of my pants here, trying to go off the times and temperatures of several different recipes. If anybody's got experience with this sort of thing, or a better suggestion of what to do, please let me know.
|
|
#
¿
Jan 28, 2015 01:46
|
|
|
I tried to keep a quarter inch or so over most of it but since I'm not that great with a knife there's some gouged bits. Looking at the Ruhlman blog, I might stick to a simpler process to make sure I don't gently caress things up, then get fancy later on.
|
|
#
¿
Jan 28, 2015 01:59
|
|
|
I got a Masterbuilt electric smoker because I don't want to gently caress with charcoal, I didn't have the budget to ask for the green egg, I don't really need to cook with four digit temperatures, and I like precise temperature control  I smoked a duck with it as my first go-round and it turned out pretty great. Using the smoked fat I rendered out has been like cooking with cheat codes.
|
|
#
¿
Jan 29, 2015 01:31
|
|
|
GrAviTy84 posted:proper lambics shouldn't be sweet at all. What if I've had Lindemans and two or three other lambics and I only liked Lindeman's out of them 
|
|
#
¿
Feb 11, 2015 23:16
|
|
|
|
| # ¿ May 12, 2024 20:33 |
|
|
Marta Velasquez posted:Even in woodworking, mistakes and misalignments are now "giving it a rustic feel." Part of my dad's job involves beating the poo poo out of wooden furniture with nail-boards and fistfuls of rocks before putting a bit of stain and sealant on it to make it look "rustic" or "antique." You'd be amazed at what rich people will knowingly pay you to do to their stuff and their walls, but that's partially because the materials for faux finishing are  expensive as a consequence.
|
|
#
¿
Dec 9, 2015 00:55
|
|