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Steve Yun posted:If you don't do it in the next week, I will I guess I should clean mine up then. Just make the thread tomorrow.
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Sep 4, 2017 09:28
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dino. posted:Should someone who is not me make a "post your kitchen" thread so all of us are motivated to clean, and post our kitchens? Alright I cleaned my kitchen and took pictures. Balls in your court now.
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Sep 5, 2017 09:01
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Tendales posted:They're goofy and dumb, but god I love scotch eggs. Definitely the best meatball.
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Sep 8, 2017 05:11
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therattle posted:And when you cut it it explodes like an anti-personnel mine? Sounds delicious.
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Sep 11, 2017 22:34
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Pollyanna posted:Completely and utterly hosed up sandefjordsmør. It's supposed to be a light, velvety butter sauce and it somehow turned into something that resembled melted cheese. How does a lemon juice, cream and butter sauce get thick like melted cheese? Did you add flour or something?
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Sep 13, 2017 03:20
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I don't understand, I followed the instructions and everything, even stirred the butter in slowly. I'm just gonna avoid butter sauces from now on.
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Pollyanna posted:Not so much thick as it was gloppy. It got that weird clear greasy sheen to it and the dairy took on a strange, almost "chunky" texture. I have no idea what I did to gently caress it up that badly. Did you accidentally make paneer by bringing the cream to a simmer then adding the lemon juice? If that's the case you made cheese, congrats. I always reduce the lemon juice first then add the cream and let it get warm and then mix in the butter until smooth. I don't let it boil again after the lemon juice reduces.
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Sep 14, 2017 15:58
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Josh Lyman posted:A couple weeks ago, Amazon Treasure Truck had Porter & York 1/2 lb. Wagyu burgers, but while they were good, they weren't mind blowing. Don't buy that poo poo.
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Sep 16, 2017 18:42
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SubG posted:Also, ground cherries are a form of sandwich. Ground cherries are cool and good until you grow them and have to peel enough to eat and then they are less cool and good.
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Sep 20, 2017 22:25
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Loutre posted:Every year I put up a couple of cherry tomato plants, and every year as soon as it ripens I make all these plans to make sauce or do something with it. Instead I just stand there like a fat retard and eat every god damned ripe fruit with a big fat smile on my face, then get sad when they're gone. A good use of tomato.
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Sep 21, 2017 01:06
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Croatoan posted:What in the hell would the breast temp be then? No wonder why so many people hate turkey. Take it off at 150 for the breast, 160 for the thighs. They will rise during the rest. Food safety is for the lowest common denominator. Salmonella lethality at 150 degrees is 91 seconds. You think your bird may be at 150 for more than 91 seconds? It's safe. 159 degrees is the instant kill zone. Which is why they say 165. Because you can't loving die from salmonella of you overcook the shi t out of it .
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Nov 16, 2017 17:12
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Bread is the poo poo in a Dutch oven
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Nov 18, 2017 02:17
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You all should relocate to the South Bay. We don't burn down or mudslide around here. Except PV.
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Dec 7, 2017 18:17
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Wroughtirony posted:I poo poo you not your stunning etymological The only dino food i get is when I cook it from his cookbook. So yes I am jealous
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Dec 23, 2017 17:49
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The Midniter posted:Why isn't clotted cream more popular in the US? And by "more popular", really, I mean "a thing at all". Because clotted cream takes effort to make and sour cream is good enough for us heathens.
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Jan 2, 2018 16:36
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GrAviTy84 posted:Wait what? Like egg beaters egg substitute? The correct technique
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Jan 6, 2018 18:09
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Jay Carney posted:Speaking of, I have the complete modernist cuisine set that I have no real use for. Anyone know if there is a resale market for these things? Or am I condemned to bring it with me wherever I move forever and ever. I am interested in this
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Jan 8, 2018 00:21
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I hit the farmers market on Saturday and buy my eggs, mushrooms and seasonal veg. Then I hit the sale bins for meat and anything that's a tough cut gets portioned, seasoned and vacuum sealed for the tepid puddle and tossed in the freezer. My pantries are stocked with staples at all times for most styles of food. Having access to all the ethnic markets in LA is good for that. After that it's either plan for sous vide or cook what feels good based on what's in the fridge. I keep roughly 80ish bottles of wine on hand so we shop for varietals monthly and choose what we drink that night from our stock or we drink cocktails or whiskey.
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Jan 9, 2018 17:03
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So I was working out a recipe with the tepid puddle machine and have decided that pork belly at 155F for 24 hours and then pressed (in sealed bag) for another 24 hours in the fridge then crisped under a low broiler (no bag this time) is the way to go for pork belly. I have tried it many ways but this seems to be the most foolproof for me.
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Jan 14, 2018 07:21
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Mr. Wiggles posted:I cook mostly with cast iron because it's the pan that's already on my stove top. Same.
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Jan 24, 2018 22:41
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I like the San Pedro Fish Markets Habanero sauce. It's a spicy slather it in sauce. Dave's Insanity is really hot and good to use as an ingredient.
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Feb 10, 2018 17:47
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BraveUlysses posted:from the schad thread: Hahahahahah
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Feb 11, 2018 18:35
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CommonShore posted:Or nice herbal teas, or a decaf cappucino. I'm a straight up sucker for diet root beer. When we went to Costa Di Mare in Vegas we didn't want to drink an entire bottle of 600 dollar wine and just wanted a few cocktail with dinner. The waiter seemed super pissed we didn't want wine and didn't want to order all 6 courses . I won't ever go back, once was enough. Edit: we still rang up a 400 dollar bill so... There is that.
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Feb 11, 2018 22:15
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gently caress that salt guy. I have a few expensive finishing sakts but im not using them to make a brine for a loving giant turkey. Also his "the French are le bestest at everything salt" can go gently caress right off.
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Mar 7, 2018 19:53
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Manuel Calavera posted:What a baffling design decision. Regardless of bad design she is getting torn apart in the comments and it's pretty funny.
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Mar 9, 2018 16:36
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BrianBoitano posted:In our group chat: Haha they aren't trolls, they legitimately disagree with the article. Especially not disclaiming that the "selmelier" owns an expensive salt company and would have an inherent bias against a competitors product that owns the market.
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Mar 10, 2018 18:12
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VERTiG0 posted:If you drink unactivated charcoal water you loving die I eat organic charcoal briquets with the finest organic ethanol based lighter fluid embedded in them.
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Mar 10, 2018 22:36
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Manuel Calavera posted:Wow rude. I only see him on Facebook these days.
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Mar 15, 2018 15:21
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iospace posted:Just when you think Skyline can't get any worse, it does: gently caress it I would eat it. I don't even know what Sky Lines is but I would at least try that to see if it tastes as bad as it looks.
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Mar 15, 2018 21:07
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Flash Gordon Ramsay posted:
MODS!! Thread title change please!
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Mar 22, 2018 21:19
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Liquid Communism posted:Be careful what you wish for. You do God's work.
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Mar 23, 2018 22:57
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BrianBoitano posted:I reported it for false claims, based on the presliced bread gif. You fuckstick, how am I supposed to get my VeganBlade now!!?!
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Mar 26, 2018 16:04
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al-azad posted:This is so bad you'd think it was satire or something. Nachos should be made like Chachos makes them. Stupidly big and taking 10 people to finish with enough poo poo through every layer that each chip has at least beans on them. If you ever have the privilege of being in South Texas eat this  6 flavors of nachos, chicken and beef. Different meat, beans and cheese in each sixth. God I miss this poo poo. Also yes that's a bowl of queso in the middle if you need it. Errant Gin Monks fucked around with this message at 16:40 on Apr 8, 2018 |
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Apr 8, 2018 16:37
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fizzymercy posted:It's not nachos until you're eating a loose casserole of delicious flavor. If you don't need a spoon by the end of the plate, you've failed at nachos. This man knows!
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Apr 9, 2018 04:58
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Arrgytehpirate posted:I’m making a Mississippi pot roast and I want to do tacos with them. I was thinking a red cabbage slaw on top. Apple cider vinegar
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Apr 11, 2018 22:16
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bartolimu posted:Agreed. Chopped up tomatoes and/or onions are fine, but when I make guacamole, it's just avocado, lime (including a bit of zest), salt, and roasted green chiles. I'm not a fan of tomatoes in it. When I make my guac it's avocado, lime, salt, onion, jalapeno and cilantro.
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Apr 17, 2018 16:14
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Manuel Calavera posted:And also buy dino.s cookbook. His cookbook is the poo poo
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Apr 18, 2018 18:21
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Casu Marzu posted:It is poo poo! Not a single recipe with meat in it, what a rip off. Just add bacon and or steak to everything.
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Apr 19, 2018 06:46
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theres a will theres moe posted:Why is it you can straight up boil stew beef for ten hours and it still comes out pinkish on the inside Nitrates in root veg (and other veg) can cause the beef to maintain a pink color inside. Onions are high in nitrates.
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May 7, 2018 16:15
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Casu Marzu posted:Both. Especially if I have some older, wilty looking stuff to use up. Rough chop and goes in the pot for flavor. Once it's mush I'll discard and add new veg and cook until just tender. this. brown meat, remove add wilty and root veg, herbs and stock, remove brown new root veg, strain stock into, add chicken, cook until done add peas and poo poo that just need warming up. serve
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May 12, 2018 23:20
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Flash Gordon Ramsay posted:I've been on my own for 8 months now, and I barely cook at all, unless I'm having someone over to cook for. I'm eating far too much garbage. The good news is armageddon is just around the corner so that should take me before my bad eating habits do. When I moved to LA and was here for a month before my wife moved out I found that only the sous vizzle saved me. I would prep on Sunday and freeze the bags. Then I woukd throw a bag in either before I left for work or when I got home every day, depending on what was in it. Then sauteed some fresh veg and called it dinner. Edit: then I quit smoking and got loving fat.
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Jun 28, 2018 22:41
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