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BrianBoitano posted:Thanks to this thread, and because I didn't feel like cutting open an avocado ( Every post this thread strays further from God
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Aug 21, 2020 21:34
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), I did PB and kimchi toast. I highly recommend it!
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| # ¿ May 7, 2024 02:01 |
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If you have a high end blender you can use flax or chia seeds as a thickener. Don't be afraid of a little soy lecithin or xanthan gun either.
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Aug 26, 2020 14:04
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To make sure your crab gets adequate carotene, supplement their diet with brightly-colored vegetables, like corn and carrots
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Sep 9, 2020 06:25
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I hope your butt is doing better now
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Sep 12, 2020 02:23
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Is that the best consumer grade induction? I really really want the Breville Control Freak but it's like 10x the price.
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Sep 16, 2020 13:58
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BrianBoitano posted:People claim they want home-style cooking until it's a dish my dad would make Your dad made you hogs in hoodies?
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Oct 5, 2020 22:57
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Aniodia posted:Point of note: sweetened condensed milk is definitely not the same as evaporated milk. Reminds me of the time I bought macaroni and cheese that turned out to be macaroni and cheese salad, whatever that is. Didn't notice until I heated it up and ate pasta coated in hot Miracle Whip
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Oct 9, 2020 14:41
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Guildenstern Mother posted:So I've got a bunch of leftover miso risotto that I've shaped into pucks and am about to dip in panko to fry up into some kind of Japanese arancini and was wondering if anyone had some good dipping sauce ideas. Sriracha and kewpie would be good, or tempura sauce (soy sauce, mirin, bonito)
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Oct 20, 2020 03:13
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ZentraediElite posted:It's Instant/Crock pot season... anybody have any go to recipes for weeknights they're fond of? We usually resort to making chili but I'd like to expand our options. https://www.365daysofcrockpot.com has a lot of good ones. I like the chicken gnocchi.
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Oct 22, 2020 17:24
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bloody ghost titty posted:...how is it made, cowboy? Imagine bong water but you're burning something that tastes good
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Nov 12, 2020 15:36
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Carillon posted:So what's the deal with a bunch of recipes that call from bringing the bird to room temp before cooking? Whenever I've seen it declaimed, there's never a reason behind it, just you gotta do this. Wouldn't it take a while for a bird the size of a turkey to come to room temp in a ~68 degree house? Is there any real advantage to having done so in terms of better skin, juicier meat? I've never done so, and I don't know if my family ever has, so I can't directly point to an experience where I've been able to compare. I haven't tried with a turkey but I'd think the purpose with any thing is to reduce the temp contrast between the heat source and the rest. Results in more even cooking, lower temp and less cook time required. Think of it as 68 degree sous vide and the fluid is air.
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Nov 26, 2020 00:02
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| # ¿ May 7, 2024 02:01 |
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I wasn't thinking about steak, although I definitely could still be wrong. Searing a steak does want temperature contrast. The benefit of bringing to room temp would be when you want it cooked more evenly, to a certain temp, without overlooking. Otherwise the parts closer to the heat source will burn before the farther away stuff gets to the right temp.
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Nov 26, 2020 00:48
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