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Phlux, that sux  Anyone else having total meltdown levels of "Oh my god all the fresh produce is coming in but my Real Job prevents me from going on a pick-your-own fueled cooking and canning extravaganza"???
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Jul 29, 2014 01:39
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Oh my god that is the whitest loving thing I have ever seen anyone do. The write up in the NYT on CK from June 1st is cringe worthy painful to read
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Nov 2, 2016 19:15
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Oh drat yeah!!! I have lots of time to cook this year 
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Nov 8, 2016 15:35
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Ok for cast iron, get a chain mail scrubber. Changed my stance on cast iron completely- I haaaate the mess that salt plus oil makes when cleaning and of course I didn't want to scrub them with soap. Hot water and a chain mail scrubber will get everything off of the pan and then you can dry it off on the stove top. Love it love it love it!
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Nov 13, 2016 22:25
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So... am I going nuts or did Morton Kosher Salt change the size of their granules? I swear they feel different.
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Nov 17, 2016 01:13
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so.. y'all have seen The 2016 Hater’s Guide To The Williams-Sonoma Catalog right? Because goddamn if it's not the highlight of my year, every year.MOTHERFUCKING TRUFFLE OIL posted:If you use truffle oil on ANY dish, Geoffrey Zakarian appears in a cloud of silver fog in your kitchen and slaps the living poo poo out of you.
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Dec 8, 2016 21:43
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I now am the proud owner of an InstaPot. Please to be remitting to me recommendations for pressure cooker recipes, because holy cow I have made two so far and how the gently caress do they taste so goddamned good?
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Jan 1, 2017 03:44
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mindphlux posted:this video makes me want to find a mic and drop it Dear holy lord that is amazing (and opening my own butcher shop is a life goal). I can only hope to be that awesome one day.
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Jan 20, 2017 01:33
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theres a will theres moe posted:I joined a CSA for a season about 8 years ago and every week went out of my way to pick up a big plastic bag of wilted mesclun or kale. Counterpoint, I've had a veggie CSA for multiple years and LOVED IT. Yeah, you do have to be prepared to cook with the seasons, however I found it to be a great way to find new recipes and stuff, and I learned about all different kinds of veggies I had never tried before. I got the Lancaster Farms CSA- they have different sized veggie CSA's and add-ons for pretty much anything you can imagine (meat, dairy, fruit, eggs, cheese, herbs, flowers, bread...). The quality of the food was incredible- even better than what I can buy in season at the farmer's market, in most cases. The fruit CSA blew my mind, and had the best nectarines, peaches, and watermelon I've ever had in my entire life (including ones I've grown myself and ones I've picked myself).
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Jan 30, 2017 02:30
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Serious Eats has a really good post about trying to get the perfect smash burger; I'm phone posting right now or I'd pull it offa my bookmarks. Should be easy to find. I tried it last year over a plancha set over a fire pit and even using grocery store ground beef it made the best burgers I've ever made and possibly ever had. They were stupid good.
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Mar 1, 2017 02:58
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mindphlux posted:I prefer marmite, but vegemite/marmite is great. I use it in salad dressings a lot. Neat, I've got a jar hanging out in the cabinet- how do you utilize it in a salad dressing?
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Mar 3, 2017 13:03
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Squashy Nipples posted:Mix a little in with some oil and vinegar? Yeah I can see that. I've only recently discovered Maggi seasoning so I'm still learning my way around umami bombs.
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Mar 4, 2017 04:18
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vermin posted:Offset smoker. I'm using lump and briquet charcoal, a chimney starter, and some hickory chunks. I'm just not used to starting and maintaining fires. In fact I'm in anti-talent territory. It's about 6 hours in now and it still has another 80 degrees to go but that's probably normal for this sort of thing I hope. Of course it started raining hard in the middle of all this but at least that's keeping it from getting too hot? It's mostly fluctuating between 150 and 300. I'm wondering at what point I give in and finish it on the propane grill where the temp's fairly consistent. Pretty much every offset smoker out there other than a professionally built custom one isn't going to hold temp like you want. Much easier and more consistent to do a minion method smoke on a Weber (look it up) or buy a Pit Barrel Cooker ($300, made in the USA, absolutely loving amazing and is the easiest thing to smoke on ever).
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Sep 25, 2017 13:40
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vermin posted:Is the Pit Barrel a smoker? I read somewhere that if you add wood to it it'll ignite and throw the temp control off. If you can use it as a smoker though I'll save up for that next spring. Pit barrel is a smoker, the way the air intake is set up everything in there will just smoulder one you put the lid on. I really like amazingribs.com for all things BBQ- they'll get you educated on minion method, pit barrel cookers, and everything in between.
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Sep 27, 2017 13:15
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Yeah, as much as I hear "oh only use kingsford blue bag!" Every single time I use that poo poo I get pissed at how it ashes itself to death.
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Oct 1, 2017 23:14
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vermin posted:Hey, hell of a pro-click. I've been soaking as much as I could in from Amazing Ribs since you mentioned them. Their Memphis Dust rub blew the barbecue rub I've been working on for a while out of the water. I smoked some chickens with it tonight and it was the best drat barbecue I ever made. I'm going to put to rest my old rub recipe, because it will never live up to it. Take it for a walk by the river. Talk about the old days. It won't feel a thing. Awesome, glad to spread the love! That site is amazing and I highly recommend spending the money to get a subscription to the forums. People are GODDAMNED PASSIONATE about their BBQ and are happy to share expertise.
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Oct 16, 2017 16:25
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didn't even try to soften the blow lol
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Stringent posted:Seconded. Cúrate is tits. I didn’t know anyone else knew about this place! Hands down best food I’ve had in my life. I was lucky enough to eat there twice in one week.
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Oct 23, 2017 14:04
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Honestly I’ve found all of my yeasted anything turns out better if I do a long proof overnight in the fridge. My pizza dough does a 14 hour proof on the counter plus 48 hours in the fridge and it turns out amazing. Slow cold ferment is absolutely the way to go to get amazing bread flavor.
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Oct 27, 2017 02:35
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pile of brown posted:If you have no other reason to have a KitchenAid they're a cheaper option for a dough kneader. Their core issue is their shittiness at replacing an oven. Timers are cool. With slow ferment you don’t even need to knead. Just fold a couple times over the course of a few hours before you do the first proof on the counter.
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Oct 29, 2017 03:01
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Phummus posted:Went to see Alton Brown's "Eat Your Science" show a few nights ago. Same, I went Saturday night. I love the man but........... he’s not Weird Al nor is he Adam Savage and I feel like he’s trying a bit too hard to be both. Honestly I think Kenji Lopez-Alt is the new Kitchen Science Dude and Alton should either start doing collab stuff with him and other Big Food People or just keep co-hosting shows on TFN and semi-retire with his bajillions of dollars. Also apparently they’re doing a Good Eats reboot? And I’m like nooooo the horse is dead it’s been dead for years don’t!!!!!!!
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Nov 7, 2017 02:49
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BrianBoitano posted:Has anybody tried any Milk Street recipes? Pretension aside, I like Chris Kimball and I've listened to his career reboot company's podcasts, but not cooked anything from them yet. I think Milkstreet is actually really good, the recipes are well researched and stuff I’ve never heard of before. Definitely NOT flavorless, as that’s exactly why Kimball left CI. Most of the serious articles are ethnic stuff where the writer was in [country] for [a week to a month] and then went to find the most authentic [thing] and wrote up how it was made and the best way to re-create it at home. It’s the polar opposite of CI these days.
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Jan 2, 2018 15:58
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or could be ATK surprising tips reincarnated.
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Liquid Communism posted:Welp, that sold me a cookbook. Butter chicken is gooood and for some reason i cannot for the life of me make daal right on the stovetop. Sold me a cookbook too!
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Jan 15, 2018 15:01
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