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I had no idea there were ovens with so many buttons and options.
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Mar 19, 2015 10:01
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Leper Residue posted:I had no idea there were ovens with so many buttons and options. That's...a fairly standard oven.
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Mar 19, 2015 14:28
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Echeveria posted:What is irish butter?
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Mar 19, 2015 14:53
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Adult Sword Owner posted:That's...a fairly standard oven. Yeah it looks a little complex at first but then I realized there's no back so all the controls are on the front, most of the buttons are a number pad, and the functions basically boil down to bake, broil, self clean, and two timers. My oven has a far simpler control layout, but that's because you have to do that obnoxious up/down scrolling through every minute instead of a numpad Echeveria posted:What is irish butter? Delicious
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Mar 19, 2015 17:21
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Adult Sword Owner posted:That's...a fairly standard oven. Every oven in a home I've lived in has had nothing more than a dial you turn to the temperature you want and then you hope it actually gets somewhat close to that temp.
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Mar 19, 2015 20:39
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Leper Residue posted:Every oven in a home I've lived in has had nothing more than a dial you turn to the temperature you want and then you hope it actually gets somewhat close to that temp. IDK what to tell you  Mine has even more buttons because it has ~convection modes~
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Mar 19, 2015 20:40
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Decided to treat the better half tonight: Pressed pork belly, brined with black pepper and punch pooram, carrot, coriander and cumin puree, cucumber shavings, diced apple, carrot crisp and rice. Kind of regret not buying a couple of decent crisp ciders to go with it though.
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Mar 19, 2015 23:22
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Never made a crust from scratch before so I thought I'd make a shortbread crust for my quiche. Sounded better in my head. In reality, the caramelized onions combined with the crust made it far too sweet. Filling turned out pretty great, though. Next time I'll use a sharper cheese. 
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Mar 20, 2015 01:57
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Elderbean posted:Tried making Pelmeni for the first time, with sour cream and vinegar. Pretty tasty, although the dough was a bit thick. My apartment smells wonderful though. Nice! I've never actually heard the name before. I just always assumed they were just thin pierogis. But unless you're at a Ukrianian place pierogi is used interchanbably for all three dumplings here usually.
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Mar 20, 2015 03:03
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Paper With Lines posted:Those brussels look awesome. How'd you do them? Just roasted with s&p, olive oil. 425F for 45 minutes? Maybe a bit longer.
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Mar 20, 2015 03:51
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I do them that way too which probably explains why they appealed to me. I really do think that for most things, simpler is better.
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Mar 20, 2015 17:37
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Leper Residue posted:Every oven in a home I've lived in has had nothing more than a dial you turn to the temperature you want and then you hope it actually gets somewhat close to that temp. there are stoves now with lcd displays and connect to the internet.
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Mar 21, 2015 02:25
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ismystovehot.com actually that would save me a lot of worry
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Mar 21, 2015 03:08
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Chicken marsala, except I replaced the chicken with hot italian sausage. It is delicious.
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Mar 21, 2015 04:18
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Self-quoting ramblypost!franco posted:I hope you lot are happy - now I'm planning on scooting about various local Asian supermarkets to see if this mythical instant ramen lives up to your props. Bingo! We'll see how this pans out although I'll probably just end up eating them as is.  unlimited shrimp posted:Never made a crust from scratch before so I thought I'd make a shortbread crust for my quiche. Sounded better in my head. In reality, the caramelized onions combined with the crust made it far too sweet. Over-sweetness aside, that's a great-looking quiche  sharkattack posted:red velvet molten cakes franco posted:Agreeing with the pure porn comments on the cake. I don't usually have much of a sweet tooth but that is calling to me. And that is a fine-looking risotto (both going on my "to do" list!). I can scratch one off my list. I wanted to try them anyway, but since I'm going away on a self-catering weekend with family next week I thought it'd be a nice thing to make and needed a test run. This could probably fit in the Cooking Cockups thread (entirely my own fault). Batter looking good, although it was bright red before adding the cocoa. Maybe I just have super-intense mutant cocoa?  Baked one and it's perfect apart from being totally brown now. Hmm.  Aaaaand it didn't want to come out of the ramekin. Despite the total collapse, the texture of the outside and inside was perfect and the whole thing was bloody delicious.  Second baking attempt. ALMOST came out clean but lost the top. I guess it being a volcano is apt for the lava?   Third time I gave up and ate it from the ramekin.  You can sort of see my major mistake in that last pic - the recipe calls for non-stick spray to grease the ramekins. I didn't have any and used melted butter, thinking "what difference can it make?". I would have been better off with just a rub of oil - the butter crystallised while baking, bonded with the cake batter and stuck hard. Am going with spray/oil and pudding basins rather than ramekins (the shape should help) for the real deal. Please cross all digits for me. Sorry I hosed up your cakes, shark!  (they were still delicious)
franco fucked around with this message at 09:26 on Mar 21, 2015 |
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Mar 21, 2015 09:22
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JEEVES420 posted:there are stoves now with lcd displays and connect to the internet. I didn't actually believe you, but apparently it's true. And that's the cheaper version I found, so I'll never actually see one in real life.
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Mar 21, 2015 10:41
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franco posted:Bingo! We'll see how this pans out although I'll probably just end up eating them as is. I found 8 packs of the styrofoam cups at Costco(in Colorado) yesterday at about a dollar a cup. Veritek83 fucked around with this message at 19:57 on Mar 21, 2015 |
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Mar 21, 2015 19:55
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franco posted:I can scratch one off my list. I wanted to try them anyway, but since I'm going away on a self-catering weekend with family next week I thought it'd be a nice thing to make and needed a test run. This could probably fit in the Cooking Cockups thread (entirely my own fault).  I even used crappy grocery store liquid food dye for mine. Plus, If I'm being totally honest, I think they would taste better with dark chocolate in the middle instead of white chocolate, which would make them brown anyway. But, I just am kinda picky about when I do and don't like white chocolate.
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Mar 21, 2015 20:19
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sharkattack posted:Someone else told me they had the problem with it not being red either, and really I don't know what to say. It's not my recipe (it's a recipe from a cookbook I was given to review). They were super duper red for me---verging on too red! I truly do not know how yours (and others) have come out anything but bright red Yeah I'm a bit baffled too. Like I say, the mix was super-vivid red (used a decent quality food dye) before the cocoa step and, despite my cocoa being nothing out of the ordinary (I think?), it was brown town after that (although you can still see a hint of redness in the uncooked mix there). Never mind, that's just aesthetics! They tasted amazing
franco fucked around with this message at 21:38 on Mar 21, 2015 |
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Mar 21, 2015 21:35
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I think SharkAttack was using non-dutch processed cocoa, and the rest of you were using dutch processed cocoa. Here's the difference between the two.
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Mar 21, 2015 23:55
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CrazySalamander posted:I think SharkAttack was using non-dutch processed cocoa, and the rest of you were using dutch processed cocoa. Here's the difference between the two. It's hard to think that would cause such a stark difference in this particular recipe, though. It'd be darker, but there are only 2 tablespoons in the whole recipe, and mine was like electric red. Black cocoa powder (heavily processed with alkali) could maybe make it that way? I don't know. It's perplexing. It'd be interesting to test out!
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Mar 22, 2015 02:20
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It's not just that natural cocoa powder is lighter than Dutch processed. The original red for red velvet cakes comes from the reaction of natural cocoa powder to the acidity of the batter (e.g. from buttermilk) which results in a reddish hue. It's the same compound found in red cabbage that makes it red in acidic conditions and blue in basic conditions.
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Mar 22, 2015 04:41
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mich posted:It's not just that natural cocoa powder is lighter than Dutch processed. The original red for red velvet cakes comes from the reaction of natural cocoa powder to the acidity of the batter (e.g. from buttermilk) which results in a reddish hue. It's the same compound found in red cabbage that makes it red in acidic conditions and blue in basic conditions.
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Mar 22, 2015 04:54
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The butter, flour, and egg yolk are slightly acidic. I would guess if the entire mixture is even just slightly acidic, then the batter may not be very red by that reaction alone, but enough so that your food coloring comes through.
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Mar 22, 2015 05:39
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Cross post from the pizza thread. Cheese!  Spinach and feta: 
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Mar 22, 2015 08:21
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CrazySalamander posted:I think SharkAttack was using non-dutch processed cocoa, and the rest of you were using dutch processed cocoa. Here's the difference between the two. Huh I had no idea! I used this one, assuming that it was "natural" as it had no additives. Seems that North American cocoas tend to be natural and European ones (where I am) Dutched. I could definitely see the colour being able to come through on that article's natural chocolate cake, while the dutched one is very close in colour to my puds  ? Unfortunately I have no clue where to find natural in the UK other than online (which I don't have time for now). Pants!
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Mar 22, 2015 11:49
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Some recent things.. Cauli & kale cheese  Squash, mushrooms & celery, garlic spinach, baked herb ricotta  With spaghetti (squash and pasta is the best)  Beans & green chilli cornbread 
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Mar 22, 2015 22:08
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60°C pork chops    Also, banana bread  
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Mar 23, 2015 07:20
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holy poo poo recipe on the banana bread.
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Mar 23, 2015 07:31
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Paper With Lines posted:holy poo poo recipe on the banana bread. This cannot be overstated.
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Mar 23, 2015 08:41
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Goddamn. That is some dank looking banana bread.
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Mar 23, 2015 09:19
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sweat poteto posted:Squash, mushrooms & celery, garlic spinach, baked herb ricotta Oh hells yes! I was given some taleggio cheese, which I've never had before. Looked around for a few ideas and...  ..sorry, I chickencheesed. Garlic-Crumbed Chicken. Score the breasts and stuff the grooves with parsley-rolled taleggio. Drizzle with olive oil and season:  Fry garlic/smoked, dry cure bacon/breadcrumbs in butter and pat on top, marvelling at the supernatural orange colour the butter and bacon fat gave the mix:  Bake in the oven and realise that that was WAY too much butter:  Serve the crisp/moist/oozey goodness (with some mediterranean-style rice in this case):   Have an idea for the rest of the cheese and I promise there's no chicken involved!
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Mar 23, 2015 15:22
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Paper With Lines posted:holy poo poo recipe on the banana bread. Banana bread recipe here. Pay attention to the notes because it really does work better in an 8.5 x 4.5 pan. I don't do a whole lot of baking, but this is one of the only things people specifically ask me to bake. It's pretty tasty.
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Mar 23, 2015 17:45
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Bob_McBob posted:Banana bread recipe here. Pay attention to the notes because it really does work better in an 8.5 x 4.5 pan. I don't do a whole lot of baking, but this is one of the only things people specifically ask me to bake. It's pretty tasty. Heck yeah, I've used the microwave method before and it gives really good results 
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Mar 23, 2015 18:57
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weekend dinner: lambsrack (because it's almost Easter, I guess), green asparagus tips, sugarsnaps and potato gratin.  We ate extremely early, and ended up going to the snackbar for some fries with satesaus and a frikandel speciaal: not my picture, but it looked pretty similar: 
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Mar 23, 2015 20:00
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How I miss belgian fries and frikandel speciaal. No ketchup though, mayo is the way to go!
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Mar 24, 2015 10:57
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 I made halibut for the first time ever last night. I made a herbed panko crust with dill, chives, parsley, and a bit of lemon rind. The photo doesn't look great but it was really, really tasty. Boiled then baked potatoes, and I was going to make brussels sprouts, but my husband protested. There wasn't room in the oven, anyways.
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Mar 24, 2015 15:53
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I realized that most of my latest pictures in here have been of pizza, but it's just that every time I make pizza, they seem to come out so...well: This one was super simple with pureed San Marzano tomatoes, fresh garlic, jamón serrano, basil, and mozzarella with a little parmesan over the top as it came out of the oven. So loving delectable.
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Mar 24, 2015 18:53
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Bob_McBob posted:Banana bread recipe here. Pay attention to the notes because it really does work better in an 8.5 x 4.5 pan. I don't do a whole lot of baking, but this is one of the only things people specifically ask me to bake. It's pretty tasty. Holy poo poo, I'm going to swipe that technique to make the dopest banana cake ever next time I get access to a real oven.
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Mar 24, 2015 21:09
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  Korean fried chicken, steamed bok choy, kimchi
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Mar 25, 2015 04:29
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