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Molten Llama posted:Put it in your bread like a proper Swede Caraway seeds are better for bread imo
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Jun 2, 2020 00:27
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I had some Irish soda bread it was really fuckin good
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Jun 2, 2020 00:46
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Dandywalken posted:Gochujang loving rules Gochujang is delicious and I should get some more one of these days. I used to put it on everything from burgers to fish to chicken.
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Jun 2, 2020 01:07
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someone remind me, for proper korean flavor I use a ratio of one part gochujang to 1000 parts sugar right
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Jun 2, 2020 04:30
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I'll try it on burgs tomorrow I think. I've only used it in kimchi sadly, though it worked great there.
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Jun 2, 2020 04:43
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Statutory Ape posted:im contemplating getting on the black pepper train, meanwhile im looking for something a little more mild to ease into it Start out using only a little black pepper and build up. If you don't have a grinder, you might be able to find black peppercorns in a compact refillable grinder in the herbs & spices section at your supermarket, along with a bag of black peppercorns for refilling. I bought mine about three years ago and am never going back to pre-ground. I've only needed one replacement grinder in that time. I love black pepper on eggs and (in quantity) on steaks {slobber}.
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Jun 2, 2020 20:30
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Kewpie Mayonnaise makes me understand why Japanese people love to put mayo on everything, flavor and texture wise it's completely different from American mayo. Also if you have a stick blender you absolutely owe it to yourself to make mayonnaise from scratch at least once.
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Jun 2, 2020 20:35
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BigBadSteve posted:Start out using only a little black pepper and build up. Just lol if you grind your peppercorns. Real pepperheads like me eat ‘em whole.
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Jun 2, 2020 20:37
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DarkSoulsTantrum posted:Real pepperheads all fandoms are toxic most don't take it literally
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Jun 2, 2020 20:54
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Sleeveless posted:Also if you have a stick blender you absolutely owe it to yourself to make mayonnaise from scratch at least once. oil, egg, mustard, a minute or two to emulsify. also you should, at least once, do that trick where you whip skim milk or whip instant coffee, sugar and water.
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Jun 2, 2020 21:43
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The Voice of Labor posted:whip instant coffee, sugar and water. oh really just got a stick blender and gon do mayo tomorrow
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Jun 3, 2020 06:15
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Code Jockey posted:oh really dawg it is like a cross between marshmallow creme and coffee nips. there are videos and recipes and stuff
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Jun 3, 2020 07:27
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have i mention my world famous red sauce? i just take everything in the kitchen thats red and/or spicy and mix all up. its knocks it out of the park so hard in lands in another park in another flavortown.
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Jun 3, 2020 08:40
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Cum (jizz) and also rapeseed oil
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Jun 3, 2020 08:48
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this thread is about to make me waste hella money at hmart. can some one please recommend me a sick korean recipe that an utter fool can prepare.
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Jun 3, 2020 08:57
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Muscle Wizard posted:this thread is about to make me waste hella money at hmart. can some one please recommend me a sick korean recipe that an utter fool can prepare.
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Jun 3, 2020 08:59
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Code Jockey posted:someone remind me, for proper korean flavor I use a ratio of one part gochujang to 1000 parts sugar right Close, one part gochujang to 1000 parts sugar and vinegar solution
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Jun 3, 2020 09:29
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numberoneposter posted:kimchi stew yea but how do i make it? i don't trust google but i do trust my good friends on something awful dot com.
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Jun 3, 2020 10:16
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Statutory Ape posted:
I couldn't find it either so had to look for something to substitute, I'll be making lunch in an hour we'll see 
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Jun 3, 2020 10:24
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Muscle Wizard posted:yea but how do i make it? i don't trust google but i do trust my good friends on something awful dot com. Check out recipes from Emily Kim, aka Maangchi. I have her cookbook, they're easy to follow and pretty simple. To contribute a bit to the thread I use a lot of spice mixes, sometimes homemade sometimes store bought. Creole seasoning, Madras curry powder, and garam masala. Creole seasoning is pretty easy to make at home, the other two are probably easier to buy unless you cook a lot of Indian already. Snyderman fucked around with this message at 21:31 on Jun 3, 2020 |
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Jun 3, 2020 21:25
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mobby_6kl posted:I couldn't find it either so had to look for something to substitute, I'll be making lunch in an hour we'll see Get back to work mr president nows not the time
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Jun 3, 2020 21:27
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black himalayan sea salt
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Jun 3, 2020 21:51
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Lawrence Gilchrist posted:i like fennel but i havent found a place for it outside sausage I use it in Hungarian pork chops. My mom always served it with spazelle. Edit- fennel seeds imandyyo fucked around with this message at 22:40 on Jun 3, 2020 |
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Jun 3, 2020 22:35
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Wild ducks from the pond. Semi-wild peacocks from the park. Free range goats from the petting zoo. numberoneposter fucked around with this message at 22:38 on Jun 3, 2020 |
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Jun 3, 2020 22:36
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Made some purchases because of this thread Will report back with results
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Jun 3, 2020 22:55
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Chinese cooking wine was the key for me to under how to make a stirfry as a process rather than a hodgepodge of flavours and vegetables
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Jun 3, 2020 23:09
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imandyyo posted:I use it in Hungarian pork chops. My mom always served it with spazelle. Edit- fennel seeds Spaetzle fried in butter and/or maybe some bacon fat is carb heaven. I like to mix it in with some good sauerkraut in a bowl and go to town without shame. Maybe a little shame.
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Jun 4, 2020 02:06
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imandyyo posted:I use it in Hungarian pork chops. My mom always served it with spazelle. Edit- fennel seeds Pork is always good with fennel, crack some fennel seed and slap it along with the salt and pepper onto some thick loin chops and then just grill them or saute in butter. If you think fennel seed is good get your hands on some fennel pollen, it's even better. It's expensive but a little goes a long way. Dill pollen is amazing too.
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Jun 4, 2020 03:00
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Pick posted:Head cheese gets a bad reputation, probably for the name. However, I've found it useful to cook with. It tends to have a lot of flavor and a lot of connective tissue, both of which I like. I've never had it.. But.. would it be good for a stock, you think?
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Jun 4, 2020 03:52
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blight rhino posted:I've never had it.. But.. would it be good for a stock, you think? That's one thing I use it for, yep.
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Jun 4, 2020 03:56
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Muscle Wizard posted:this thread is about to make me waste hella money at hmart. can some one please recommend me a sick korean recipe that an utter fool can prepare. ooo try to make budae jjigae. It's Korean but also can be American as hell. Throw them hot dogs in
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Jun 4, 2020 04:18
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Sichuan peppercorns in a grinder, just sprinkle it on everything. It has a mouth-numbing spice with a sort of lemony flavor on top. Good on many things.
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Jun 4, 2020 14:21
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Hometown Slime Queen posted:Sichuan peppercorns in a grinder, just sprinkle it on everything. been meaning to try these Canned chipotles in adobo are wonderful. I made tacos last night and made a sauce with canned chipotles in adobo, tomato paste, garlic, salt, lime and it was pretty good, I think I should've added a little vinegar of some kind and def more garlic e. I used my new stick blender for it and the thing fuckin' rules, so easy and none of the waste that happens with my big blender
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Jun 4, 2020 20:51
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Myron Baloney posted:Pork is always good with fennel, crack some fennel seed and slap it along with the salt and pepper onto some thick loin chops and then just grill them or saute in butter. Pollens? Just when I thought nothing food related would shock me anymore. If it wasn't said earlier dill seed is amazing.
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Jun 4, 2020 22:19
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Code Jockey posted:been meaning to try these canned chipotles are one of my secret ingredients that I break out when I'm trying to impress people except i'm not the kind of person who won't give awqay my good ingredients cuz I want everyone to make good food
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Jun 4, 2020 22:25
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The pork stuff lists salivary glands AND lymph nodes so you're getting more bang for your buck.
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Jun 4, 2020 22:49
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Natto, love the stuff, Oh and Centigor milk if you are brave enough to harvest some.
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Jun 5, 2020 03:41
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This is allegedly soy sauce but it's better in every way and works more like maggi or fish sauce in how you use it also has anyone said fish sauce yet goddamn fish sauce owns
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Jun 5, 2020 04:53
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The Moon Monster posted:The pork stuff lists salivary glands AND lymph nodes so you're getting more bang for your buck. Beef glands are one thing Pork glands are over the line
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Jun 5, 2020 04:54
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shame on an IGA posted:This is allegedly soy sauce but it's better in every way and works more like maggi or fish sauce in how you use it Fish sauce rocks. I wish I was brave enough to experiment more with it.
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Jun 5, 2020 04:59
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