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yeah it's probably about guarding against people who don't know what they're doing. in general in the world of consumer products, most producers don't like to lean on the idea that "the customer ought to know what they're doing" in other words, "if someone is using our product incorrectly, it's our fault, not theirs" is the MO of most businesses who make things, and I don't necessarily agree with it but i can understand why it's a good philosophy for business sake 
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May 22, 2015 17:17
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| # ¿ May 16, 2024 01:59 |
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haha seitan is really good but it looks gross and weird, esp while being made, there's no getting around that in response to morning wood: "bachelor" meals is a term i don't like because it implies that a man living alone most likely lives in filth and eats nothing but pizza and ramen because there's no woman to cook for him, but okay i get what you mean (what's wrong with being a social justice warrior) good easy meals for a novice cook, let's go with that The key to beginning cooking is DON'T BE NERVOUS. So many people get hung up on oh jeez i let the pasta cook for more than the 9 minutes it says on the package oh man i don't have a 1/8 teaspoon how am I going to add the 1/8 teaspoon it says in the recipe oh poo poo the recipe says "sautee vegetables until tender" how tender is tender ahhh just do it and it will turn out tasty. your intuition will tell you if you hosed something up so badly that it's inedible, but that's very unlikely. (It's for this reason that i used to disdain recipes/cookbooks because they make it seem like things are more exact than they have to be (there are exceptions, like baking), but I've come to respect recipes as a starting point to give you the gist of how to cook a particular type of thing.) here is one of my old standy quick, simple, easy meals that I feel like got me started in cooking, it was one of the meals that was so easy that when i first lived away from home in a place with a kitchen I just basically improvised them with no experience and they were delicious, and they were a good gateway meal to cooking cooler / more interesting things GOOD EASY MEAL FOR A NOVICE COOK: PASTA MARINARA THings you'll need: spaghetti, linguine, whatevr you like, it doesn't matter at this stage a jar of pre-made pasta sauce, OR a can of crushed tomatoes (slightly more advanced) your fav veggies - peppers, onions, and broccoli are 3 of my faves for pasta marinara. leafy greens are nice too, if you use those add them right in the last minute or two of the veggie sauteeing portion optional - get yourself a jar of pre-minced garlic in oil or brine (fresh garlic is better but this is a good substitute for a beginner) cut up veggies to bite-sized pieces, if you don't already know this you want to discard the onion skin and the pepper's inner white parts and seeds also if you buy a whole broccoli few people know this but you CAN eat the stem and it's good, it's just a little tough... up to you. it helps if you peel its skin a little and then chop into discs IN A PAN OR SMALL POT put some olive oil in a pan on medium heat, and put the onion and a big ol forkful of minced garlic in there, move them around in there for like 5 minutes, then add the pepper (and brocco stems if you ahve them), stir a few more minutes, add the brocco, stir a few more minutes Is there room in the pan for the sauce? good, pour it in and reduce to a simmer, stir occasionally until the sauce is hot (if not, transfer veggies and sauce to a small pot and proceed). Adding basil and oregano is a good idea here too, even if the sauce is pre-basil'd. if you're using a can of crushed tomatoes instead of sauce, add a little salt and a litle sugar, and somce spices - basil, oregano, even sage are good ideas. Definitely garlic powder if you didn't use wet garlic. See if it tastes good to you, if not, add a little more of whatever. Maybe add some cayenne or crushed red pepper if you like spicy? ADVANCED MOVE: add like a cup of red wine to the sauce, this will make it more watery so let it simmer uncovered for a while (15 minutes? idk) until enough water has evaporated that the texture seems nice again MEANWHILE IN A BIGGER POT cook pasta according to directions. Probably get the water boiling around when you're satueeing the veg, then start cooking the pasta once you add the sauce. drain the pasta toss the drained pasta in a little olive oil... if you don't have your timing down on this, the olive oil will help it not stick together as you finish the other things. If you do have the timing down, a little extra olive oil is tasty anyway  combine all things, add parmesan cheese to taste, eat it and save some for lunch tomorrow there was a time where i'd cook a whole mess of ground beef first and then do everything else exactly as I wrote here except add the ground beef to the veg at the same time as the sauce, but it's been many years so if you wanna do that just look up how to brown and drain ground beef i guess veg alternative: textured vegetable protein is a cheap weird soy byproduct that has a texture like ground beef, you just reconstitute it in water or veggie broth, drain it, and add it to the sauce, it's really good this way alnilam fucked around with this message at 14:07 on May 29, 2015
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May 29, 2015 14:05
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om nom nom posted:Feel free to play with your food! Most cooking in my experience is not from a recipe but also not entirely invented. Try the mustard sauce again, but maybe add a splash of beer, or a little orange juice or zest. |
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May 30, 2015 04:04
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pro puppy pic as well 
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Jun 6, 2015 18:33
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I love the sofrito tofu I'm gonna try that. Intrigued by the rice too! Love tostones but yeah they're pretty unhealthy lol |
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Jun 22, 2015 00:04
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Pepper grinders are great to have, if you're put off by the prices of those nice ones you can easily find passable pepper grinders for like $10 and it will still be way better than pre ground or the non-refillable ones |
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Jun 23, 2015 20:13
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On the other hand freshly grinding salt is pointless, unless you want to grind salt of varying textures, which most people who have salt grinders don't do anyway, i never got salt grinders |
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Jun 23, 2015 20:16
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Aug 12, 2015 20:36
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joke_explainer posted:The fresh peppers shouldn't be added until later as you will tear gas your house. Did this once incl the seeds 
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Oct 19, 2015 17:38
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beans slow cooker crockpot |
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Oct 27, 2015 03:12
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majorly agree that homemade nogg is sooo good and storebought stuff is poo poo i have a similar but slightly different recipe that i'll post when i can find it, just so you can choose whichever sounds better2u... mine involves milk not cream, if that makes it easier (you probably already have milk around) e: i wanna try your recipe this year though it sounds good 
alnilam fucked around with this message at 23:41 on Oct 28, 2015
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Oct 28, 2015 23:33
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gently caress. marry. t-rex posted:I'm going to make your nog in ~1 month Just remember it wants to age for a week or two |
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Oct 29, 2015 13:15
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Nov 6, 2015 00:04
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I made ravioli from scratch I'm very tired |
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Jan 4, 2016 03:18
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so we made 60 ravioli + some scuzzy, um, "linguini" out of the final scrap dough filling A: butternut squarsh baked until soft, mashed up with some basil, sage, thyme, olive oil, salt, pepper, and finely chopped and sauteed onions + garlic filling B: arugula, walnuts, olive oil, sauteed garlic, and fresh parmasean blended in food proc; + a single crumble of gorgonzola placed into each ravioli while assembling so here's the basic idea you get a ravioli mold like this  then you make dough:
fill the crater with the wet ingredients mix from inside to out until it's dough knead for like 10-15 minutes - i had to cut it into 2 balls to make it easier to handle for kneading store covered with damp cloth (I mean, like, in a bowl with a damp cloth over the bowl) for like half an hour to let it relax then you roll the dough out on a flour'd countertop each ball can easily make enough dough for about 2 dozen in a mold about the size of the one pictured, so cut each ball in 4ths (so you have 8 cuts of dough total) keep the ones you're not using covered with a damp cloth! This is the part that made me really tired. Why? Because the only rolling pin at my gf's house is the one that came with the ravioli mold - look at the photo above, we have roughly the same mold and rolling pin. It doesn't even have rotating handles! We're talkin rolling out 10 pieces of dough to be quite very thin using basically a 1.25" diameter dowel. This would have been much easier with a real rolling pin, ugh after rolling one out to be a bit bigger than the tray, and dusting the ravioli tray with flour, plac ethe dough on the ravioli tray, get its top surface slightly wet with your fingers (esp around the seams of the ravioli), and press down into the dimples of the ravioli tray... the dough will bounce back a bit but once you put the filling in it'll stay down put about a tsp of filling into each little dimple and press down gently on the filling with the spoon, it should stay down better now for filling B, here I also gingerly placed a delicate crumble of gorgonzola atop each dollop of filling *kisses fingers italianly* mwah! then take another rolled-out dough that is the size of the tray, this will be the covering layer. put it over top then you use the same tiny-rear end rolling pin for its actual intended purpose: roll it gently along the whole top of the tray a few times to bond and squeeze out air then press the pin hard into each inter-ravioli seam, go around and do this a few times until they've all cut mostly through you should be able to just pull away the excess dough around the edges, then flip the tray over to dump the ravioli out and they should be nicely cut apart or need a little careful separating save all your scrap dough from the edges (store in the covered bowl(s) along the way) and you'll get a bonus batch or two out of it by the end! when all dat rav is made, you boil however many you want to eat tonight for just a couple of minutes (3-4), and freeze the rest make some basic red sauce w garlic to put overtop but don't go too wild on the sauce you want to taste the rav! they were really good!!
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Jan 4, 2016 05:15
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Butt Frosted Cake posted:rollin out the egg pasta as thin as possible makes me arm tired too thank you for your sympathy and understanding
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Jan 4, 2016 05:17
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joke_explainer posted:might be a nice idea to get a new rolling pin! they're very inexpensive. I like my really heavy marble one with handles but a lot of people seem to use the long ones that are just a single piece of wood you roll, you can apply more force directly that way I think and don't have to stop as much for repositioning and such... idk though, I only have used them at friends houses and I like my marble one I know, I usually use my housemate's but this is at my gf's haus... someday I'll need to get one i don't get the idea of one without handles... you can get one with handles and when you want more direct force just not use the handles?? I did so much rolling that I'd much rather have had handles, all the direct rolling with my hands was hurting my hands by the end |
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Jan 4, 2016 13:38
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Afro Doug posted:how do you guys make coffee? I roast my own its really fun then i usually do pour over in a basic <$10 pour over funnel its good |
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Jan 16, 2016 04:48
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yeah french press is good too, it's different it's like there are times I'm in the mood for french press and times I'm in the mood for paper filtered pour over, they're two different things... tbh I usually go for the latter but fp is real good too |
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Jan 16, 2016 04:55
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let me talk a little bit about GRINDR cheapo blade grinders are fine, esp. if you want to grind the gently caress out of it for espresso. but burr grinders are nice because they give you a much more consistent size after the grind. This is great for espresso, great for french press (you can grind coarsely without as many fine dusty grounds sludging up your coffe), great for anything "but burr grinders are *checks amazon* like over a hundred dollars alnilam, what the gently caress" yes, but here's my favorite burr grinder... it's simple, cheap compared to other burr grinders, very unlikely to break, you can take it travelling or camping (though not backpacking lol talk about waste of weight)  http://www.amazon.com/Porlex-Mini-Stainless-Coffee-Grinder/dp/B0044ZA066 http://www.amazon.com/Porlex-JP-30-Stainless-Coffee-Grinder/dp/B0002JZCF2 you can get either for $30ish on the amazon marketplace or $40 from amazon directly the smaller one is great for 1 cup (even a 22oz cup) at a time the larger one will get you a little more quantity, maybe a couple of cups worth you turn it with your hand which is kinda fun, honestly it takes like 30 seconds for a cup's worth of grounds and it's kinda fun, turning the mill while the water boils is a nice part of my morning routine i actually have the mini one at work and the big one at home; the mini one i used to have at home and it's not even a big deal to reload and mill again when making coffe for multiple people... you can even let each person grind their own so everyone takes part in the fun you adjust the fineness by turning a screw on the bottom uh that's all i like this coffe grinder and if you want a burr grinder but don't like the 100+ price tag, and knowing that the cheaper eelctric ones sometimes break anyway (there's a bodum one that's notorious for a plastic retaining ring breaking, my ex had one), get one of these it's really sturdy and simple and great 
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Jan 16, 2016 21:40
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Bo pepp I'm making your pancake recipe (sorta) rn, excited about the results |
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Mar 5, 2016 17:28
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It was really good |
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Mar 5, 2016 17:42
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Okay so my housemate and i really like to make seitan from scratch, as you can see in my post earlier itt, and its nice to make in big batches but the downside is unless we're having a bunch of people over its hard to go through 4-5 logs of seitan fast enough, but recently we discovered something wonderful grind it up in a food proc freez it (in separate portions) Ground satan is a wonderful component in veggie bolognese sauce or (with cumin) in burrito nite Here's my easy vvegan bolognese: (well easy once you already have the seitan made) Heat equal parts olive oil and water in a medium pot until it's like 1 cm deep idk Throw in a chopped onion and minced garlic and a pinch of salt, stir occasionally on medium heat until looks cooked Then add: 28oz can of crushed tomate a cup of red wine 1-2 cups ground seitan a lil salt, pepprr much basil, thyme some other veggies like maybe (in descending order of laziness) bell pepp, brocco, chopped kale, frozen spinach Bring to bubble then simmer da sauce uncovered for like half an hour?? Meanwhile cook pasta of choice Top with pepper, and parm if like me you're not actually vegan Also you can use TVP instead of seitan if you don't have it handy but as in all things, satan is better |
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Mar 25, 2016 15:51
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what the h*ck is sous vide |
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Mar 25, 2016 16:15
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oh |
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Mar 25, 2016 16:54
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Should i care about it if I'm vegetarian |
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Mar 25, 2016 17:02
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i flunked out posted:this is a super pro move right here Yeah i recently tried that on bo pepper's advice and it's really good It is a little extra effort though and joke_explainer is right that a simple pancake batter is very easy and hardly any more effort than using a mix |
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Mar 31, 2016 12:44
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One bae in the sink would be sufficient though. |
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Apr 22, 2016 23:13
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om nom nom posted:Three Bae Kink would be a good username |
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Apr 23, 2016 05:10
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hello friends i wanted to ask, is a magnetic knife strip bad for the knife?
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May 13, 2016 13:01
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>take credit card from desk You grab the credit card. You are now flagged as a thief! > use knife on credit card It doesn't do anything. > use magnet on knife Knife is now magnetized. > use knife on credit card The credit card is now disabled. > put credit card on desk You put the disabled credit card back on the desk. You are no longer flagged as a thief. |
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May 13, 2016 21:08
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HighwireAct posted:made this v good meal tonight: The recipe looks like it says "very food" |
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May 26, 2016 13:54
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wow, much recipe, very food |
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May 26, 2016 13:54
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tao of lmao posted:Gonna try making a shepherd's pie with mashed cauliflower instead of potatoes. Wish me luck! It's good but you know what's even better try making it with white sweet tates that's the best version of shep pie imo |
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Jun 7, 2016 22:27
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I'd say the name refers more to the format / supporting ingredients than to what kind of meat goes in |
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Jun 8, 2016 03:27
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For examples i often make shepherd's pie with lentils and plenty of people make it with beef too, as long as the spices and format is there then it counts |
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Jun 8, 2016 03:30
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Yeah pot pie and shepherd's pie are totally different settings in which to place meat or w/e |
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Jun 8, 2016 03:33
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Can i have a piece |
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Jun 11, 2016 14:38
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I just made my favorite summer breakfast right now, it goes like this Pick fresh baby greens from garden, i grow a mesclun mix + arug Warsh them Dress with olive oil, balsamic, salt pep garlic maybe some oregano Poach 2 eggs, put on top of the salad, add a lil more salt and pepper atop the eggs Make toast, spread with whatever you like to put on toast  This time i garnished each egg with an arugula flower bc my arugulæ are bolting and their flowers are really tasty it's like eating 5 spicy arug leaves at once Yum |
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Jun 11, 2016 15:22
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| # ¿ May 16, 2024 01:59 |
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I apologize for my lame breab but it's all i had atm, will improve the meal after i swing by the goatfather's  Also I call this a summer breakfast bc spring+summer is the only time i have greens to pick, i guess you could do it with store bought greens but to me the meal is pretty seasonal |
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Jun 11, 2016 15:24
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