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Prism posted:IIRC the problem is not that it was used, it's that it isn't vegetarian and that wasn't labeled. And that they were advertising the drink in which it was used as entirely vegan if you used soy milk and no whipped cream. That was a weird couple of weeks until they announced they were removing the dye.
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Sep 19, 2020 23:37
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https://www.youtube.com/watch?v=D0fsCXflDCE Babish gets upgraded with Sohla!
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Sep 24, 2020 17:16
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Prism posted:IIRC the problem is not that it was used, it's that it isn't vegetarian and that wasn't labeled. Ah, yeah, that is definitely dumb. Labeling, especially for allergies, halal, and kosher is very important. Townsends' is on a roll lately, today's video is about the simplest apple pie possible, with some historical context to boot! https://www.youtube.com/watch?v=3WLebI5eNlg
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Oct 20, 2020 04:05
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I love how he cheeses up the sneaked nutmeg.
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Oct 20, 2020 06:53
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That dude is so great. I can come home sweaty, exhausted, reeking of fry oil and covered in dredge after a 5am to 3pm shift at my restaurant, and he STILL makes me excited about cooking, just because his enthusiasm is so goddamn infectious. Much love to this thread for introducing me to the wonders of Townsends' videos. #blessed
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Oct 23, 2020 23:22
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All his videos are like that. Guy's just enthusiastic about learning and teaching in the best ways
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Oct 23, 2020 23:33
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You guys should watch Tasting History as well.
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Oct 24, 2020 01:55
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The Lord Bude posted:You guys should watch Tasting History as well. That guy has the same love for history, and also dad jokes. He’s great.
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Oct 24, 2020 14:33
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I love Tasting History!
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Oct 24, 2020 14:42
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Astrofig posted:I love Tasting History! Remulak fucked around with this message at 23:37 on Oct 25, 2020 |
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Oct 25, 2020 23:27
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Speaking of tasting history, I'm attempting that clarified milk punch in his last video. poo poo started black and cloudy and it's straining out to what looks (and smells) like lemonade.
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Oct 31, 2020 07:30
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please post your results. It's a yummy looking cocktail.
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Oct 31, 2020 14:01
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Most of this was done in my bedroom because turns out three hours of constant dripping noises can be a nuisance to people already sleeping. Steeping the lemons in the booze  Curdled and shaking the spooky poo poo out of the jar  Filtering through coffee filter. This took hours.  Total yield of my slightly upscaled recipe: 1500 ml  Trick or treat presents for a few people. Taste? TONIGHT WE DRINK. Updates tomorrow morning I guess Missing Name fucked around with this message at 18:56 on Oct 31, 2020 |
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Oct 31, 2020 18:53
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okay so this stuff is deceptively smooth and sweet. no burn. It's also 50 proof. Make yourself some loving punch people. I'm thinking adding spices for a Christmas variant this year Maybe cinnamon, clove and nutmeg. E: if I get probed for drunk posting tonight, take it as another sign. We all agree with Max Miller: this stuff is dangerous. Make the loving fun water. The good idea juice. The special saucing sauce to get sauced. Missing Name fucked around with this message at 00:46 on Nov 1, 2020 |
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Nov 1, 2020 00:23
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Speaking of holiday drinks, this year I'm planning on trying out this recipe from How To Drink for Butterbeer, that's based on a recipe from 1588. Why? Why not. The guy makes a lot of good drinks, and there's usually some decent history in the older drink videos he does. It's a good watch, and when I get down to making it later, I'll do a post about it.
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Nov 1, 2020 00:47
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I poked around in the Townsends videos for that milk punch recipe, but didn't immediately find it. Could you please point me in the right direction? Even though I now officially have all the right ingredients for my ypocras (including a variety of cinnamon that shouldn't turn everything gloppy), there's no law saying I can't make two fancy old-fashioned drinks this holiday season.
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Nov 1, 2020 19:38
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Hirayuki posted:I poked around in the Townsends videos for that milk punch recipe, but didn't immediately find it. Could you please point me in the right direction? Even though I now officially have all the right ingredients for my ypocras (including a variety of cinnamon that shouldn't turn everything gloppy), there's no law saying I can't make two fancy old-fashioned drinks this holiday season. Sorry, it was actually this Tasting History recipe, not Jas. Townsends
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Nov 1, 2020 20:40
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Oooh drat I know what I need now to get through the holidays if Trump wins!
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Nov 1, 2020 22:52
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Missing Name posted:Sorry, it was actually this Tasting History recipe, not Jas. Townsends 
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Nov 1, 2020 23:02
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Astrofig posted:Oooh drat I know what I need now to get through the holidays if Trump wins! You're not just dumping Everclear into soft drinks?
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Nov 2, 2020 02:45
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We tried going shot for shot as a "haha funny" joke for each state that went Trump last election. We gave up pretty early but I'm pretty sure we were drinking local Recipe 21 whiskey or vodka.
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Nov 2, 2020 03:25
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chitoryu12 posted:You're not just dumping Everclear into soft drinks? I legit have a bottle of 120 proof moonshine in my basement if poo poo goes bad. I'll make Bond look like a responsible drinker.
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Nov 2, 2020 04:36
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Hirayuki posted:I poked around in the Townsends videos for that milk punch recipe, but didn't immediately find it. Could you please point me in the right direction? Even though I now officially have all the right ingredients for my ypocras (including a variety of cinnamon that shouldn't turn everything gloppy), there's no law saying I can't make two fancy old-fashioned drinks this holiday season. Almost certain this has been linked in the thread before, but Punch by David Wondrich has some top notch recipes and includes modern measurements and proportions. https://www.amazon.co.uk/Punch-Deli...04831345&sr=8-1
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Nov 8, 2020 11:30
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I have returned with a new book! I got a copy of The Futurist Cookbook, a collection of 1930s Italian Futurist movement cuisine information, banquet reviews, manifestos, and recipes. Being a nationalist technofascist movement, it's often wild and crazy (such as attacking pasta for being insufficiently passionate and causing impotence and laziness, or suggesting that we're soon to discover how to gain nourishment from radio waves), but it also has a huge collection of recipes at the end. Many of them have no quantities on purpose, as it's intended that the Futurist will explore, experiment, and make happy little accidents. I've provided a few of the most interesting ones I've found. quote:Pocket Book Turnips quote:Divorced Eggs quote:Atlantic Aerofood quote:Tyrrhenian Seaweed Foam (with coral garnish) quote:Futurist Pheasant quote:Carrot + Trousers + Professor quote:Ultravirile quote:Equator + North Pole quote:Totalrice quote:A Simultaneous Dish quote:Words In Liberty Sea Platter quote:Mouth of Fire
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Mar 3, 2021 01:42
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chitoryu12 posted:I have returned with a new book! He was, however, an unapologetic fascist. So whenever he says something fashy you can probably take the fascism as sincere even when he's offering a floridly unlikely justification for it.
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Mar 3, 2021 03:47
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Futurism as a whole is just loving wild, at least we got some, good would be an overstatement we'll go with interesting, art out of the whole insane project.
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Mar 3, 2021 03:55
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Quick culinary analysis: Fascists being fascists it's no surprise that the attempt to revitalise the European kitchen takes no looks at Asian, African or anything outside the strictest interpretation of the Classic kitchen and merely rearranged the paltry offerings into strange shapes. And booze, this is more of a plan to just get drunk than any exciting culinary exploration.
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Mar 3, 2021 04:26
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By popular demand posted:Quick culinary analysis:
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Mar 3, 2021 05:04
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Gaius Marius posted:Fascists were all about some non European poo poo. Like hitler's weird expeditions to the Himalaya's and Evola's insane takes on Indian mysticism. I think you’ll find that’s because the inhabitants of ancient India were all blonde-haired, blue-eyed six-footers named “Herman” who then migrated over to be rained on forever in Germany.
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Mar 3, 2021 09:33
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Wait wait wait. Is that the book with Fragomamella (strawberry breasts) in it? Jennifer made that for the barristers’ dinner episode.
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Mar 6, 2021 20:25
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Hey, I've got a question that I figure if any thread is qualified to answer, it's this one. Yesterday I spent the day rendering down pork fat into lard. I had done this a few months ago with beef tallow, and it worked out great. However, this time the lard isn't solidifying the same way. At room temperature it's soft and goopy, and even after a night in the fridge, it's still soft enough to indent easily with a poke. Did I do something wrong, or is that just how lard is compared to tallow? I was hoping to cool it till solid, then cut it into bars that I can wrap and keep in the fridge, but if it's normally this soft, I'll need to put it into a mason jar instead.
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Mar 22, 2021 21:02
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neogeo0823 posted:Hey, I've got a question that I figure if any thread is qualified to answer, it's this one. Yesterday I spent the day rendering down pork fat into lard. I had done this a few months ago with beef tallow, and it worked out great. However, this time the lard isn't solidifying the same way. At room temperature it's soft and goopy, and even after a night in the fridge, it's still soft enough to indent easily with a poke. Did I do something wrong, or is that just how lard is compared to tallow? I was hoping to cool it till solid, then cut it into bars that I can wrap and keep in the fridge, but if it's normally this soft, I'll need to put it into a mason jar instead. Fat from some other source? Different pig, different fat, different manteca. Composition of the fat depends on the breed, feed, and the part of the pig, and if either are different from last time I wouldn't be surprised to get a different consistency manteca.
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Mar 22, 2021 21:51
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SubG posted:Where'd the fat come from? If it's from a commercially battery farmed pig and both batches of raw fat came from the same cut/primal/whatever, then my first guess would be something in the rendering process--hosed up skimming if you were skimming, just didn't render long enough if you were doing a smaller batch. In all honesty, I'm not 100% sure where the fat specifically came from. I got it from a semi-local butcher, who saved it up from trimmings from the week prior. It looks like fat that was on the outside of various cuts, between the meat and the skin. It's not leaf fat, that's for sure. The previous batch I got was cow fat/tallow, which was just a giant hunk of solid fat with like, cellulose-like membrane all throughout that I had to spend a ton of time removing before rendering. Looking back, it might have been leaf fat? I'm unsure. Given that it was two different fats, I wasn't expecting things to be exactly the same between them; I'm mostly curious on if the lard from my current batch should be hard at room temperature or not, or if I hosed something up. I did strain off all the solids, then run the lard through a fine mesh strainer, but not through like, cheese cloth or a coffee filter, or anything. Should I?
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Mar 22, 2021 22:26
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neogeo0823 posted:Hey, I've got a question that I figure if any thread is qualified to answer, it's this one. Yesterday I spent the day rendering down pork fat into lard. I had done this a few months ago with beef tallow, and it worked out great. However, this time the lard isn't solidifying the same way. At room temperature it's soft and goopy, and even after a night in the fridge, it's still soft enough to indent easily with a poke. Did I do something wrong, or is that just how lard is compared to tallow? I was hoping to cool it till solid, then cut it into bars that I can wrap and keep in the fridge, but if it's normally this soft, I'll need to put it into a mason jar instead. FWIW, the commercial lard in my cabinet is always soft and goopy at room temp. Like warm spring/early summer day at a picnic butter soft. Even with my house temp usually being around 68-72F.
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Mar 25, 2021 20:25
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Yeah we get lard by the 3 gallon bucket at my restaurant for biscuits. At room temp (ours doesn't require refrigeration, dunno if that's true of all lard), it's nothing you could "cut", it's a thick paste like, well, Crisco or cool bacon grease. Or chilled peanut butter. Sounds like yours is on point. Praise the Lard! E: even when it's chilled (we keep our "premix", which is 10lbs flour + 3 lbs lard + seasoning, in the walk-in cooler), you can readily squish the lardy chunks between your fingers. JacquelineDempsey fucked around with this message at 21:19 on Mar 25, 2021 |
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Mar 25, 2021 21:15
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If it passes the dairy queen blizzard test, you should be fine.
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Mar 26, 2021 03:27
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Yeah, beef and lamb fat is a lot firmer than pork fat, in my experience.
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Mar 26, 2021 15:41
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I'm thinking about making an earthen oven. I have some clay (which I've strained and aged) that think could do the job. What would be something suitable to use as the base and stand? Any particular brick type, e.g? Or could I get away with putting an inch-thick layer of clay as the bottom of the oven on top of wood.
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Apr 23, 2021 23:49
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CommonShore posted:I'm thinking about making an earthen oven. I have some clay (which I've strained and aged) that think could do the job. What would be something suitable to use as the base and stand? Any particular brick type, e.g? Or could I get away with putting an inch-thick layer of clay as the bottom of the oven on top of wood. https://www.youtube.com/watch?v=i0foHjPVbP4
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Apr 24, 2021 03:14
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Somewhere online I found an old cookbook (1868) with a title like "THE ENTIRE SCIENCE AND ART OF HUMAN FOOD"  Disappointingly, it's just a normal old cookbook, but it had one interesting factoid: apparently "French Food" in 1800s America was as often as not just random idiots sticking lots of pepper in everything and calling it French, and the cookbook author had to make a point to explain that wasn't actual French food but just some dildos who heard about Steak Au Poivre third hand and just went hog wild because serving "French" food was good marketing. LIke apparently French food was seen as suicide by pepper in 1868 America lol
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Apr 28, 2021 16:48
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