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BrianBoitano posted:how are they related to caramel apples? The ones rolled in peanuts, obviously Second cousin once removed, via Great-Aunt Esther.
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Sep 8, 2017 11:30
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BrianBoitano posted:how are they related to caramel apples? The ones rolled in peanuts, obviously Gluten-free sandwich
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Sep 8, 2017 11:59
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therattle posted:I do love that description but given that they are breaded and not pastry, I'd actually classify them as a type of croquette. Which is, of course, a type of sandwich. Are you suggesting that cottage, shepherd's and fish are not varieties of pie?
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Sep 8, 2017 12:23
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They're all sandwiches. Search your heart, you know it to be true
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Sep 8, 2017 12:28
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Scientastic posted:Are you suggesting that cottage, shepherd's and fish are not varieties of pie? I am not rising to your bait. None of them are breaded, and a pie can be topped with mash. BUT NOT BREADCRUMBS.
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Sep 8, 2017 13:19
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Hey thanks for the meatball tips. Gonna try making lamb koftas with puree'd onion and garlic next time. I'm gonna try homebrewing root-beer and ginger ale this weekend I think.
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Sep 8, 2017 16:02
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vermin posted:I'm gonna try homebrewing root-beer and ginger ale this weekend I think. Worrying about the carcinogenic potential of sassafras is silly right?
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Sep 8, 2017 16:58
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I'm no doctor, but it looks that way:quote:Safrole is the principle component of oil of sassafras (up to 90%). It was formerly used as the main flavor ingredient in root beer. It is also present in the oils of basil, nutmeg, and mace (Nijssen et al., 1996). The HERP value for average consumption of naturally-occurring safrole in spices is 0.03%. Safrole and safrole-containing sassafras oils were banned from use as food additives in the U.S. and Canada (Canada Gazette, 1995; U.S. Food and Drug Administration, 1960). Before the 1964 ban in the U.S., a person consuming a glass of sassafras root beer per day for life, would have had a HERP value of 0.2% (Ames et al., 1987). Sassafras root can still be purchased in health food stores and can therefore be used to make tea; the recipe is on the World Wide Web. So for an apples-to-apples comparison, safrole in sassafras root beer scores a 0.03% compared to 3.6% for "alcoholic beverages, all kinds", 1.8% for beer, 0.6% for wine, and 0.04% for lettuce. What's more, if you have one sassafras root beer per day for life gives a HERP of 0.2%, still less than even the non-lifetime stat for wine. Source: National Institute of Health found via
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Sep 8, 2017 18:05
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After years of thinking about it, I bought myself a Weber 18" smoker today. Doing a single rack of ribs now. I seem to have the temp under control. Feels good.
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Sep 9, 2017 21:03
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First attempt at smash burgers at home. Wife was not looking forward to it, did not like the description, why so thin, they'll be dry, etc etc. She was pleasantly surprised. They were good, but I need to use more meat as they were too small for the buns. Or press them harder, but need something else to smash them with. Tried on cast iron and stainless steel skillets, I think they came out the same.
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Sep 10, 2017 02:39
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It helps a little to let the meat come up all the way to room temperature, just so the fat is softer when you go to smash it. Use whatever gives you the best leverage and really mash it down.
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Sep 10, 2017 02:52
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vermin posted:Cooked meatballs for the first time. Gotta say though I didn't really notice them being any tastier than the regular meatsauce. I guess it's really about texture. Make sure you're using a panade, which is a mixture of breadcrumbs and some sort of liquid (I generally use stock but you can also use milk). I find that a 1/2 cup of panade per 1lb of meatball meat makes for a really tasty, springy meatball.
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Sep 10, 2017 03:16
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theres a will theres moe posted:After years of thinking about it, I bought myself a Weber 18" smoker today. Doing a single rack of ribs now. I seem to have the temp under control. Feels good. Hey, I bought a (offset) smoker today too for $50 at a yard sale! I bought it during a time when my budget is really strained but when am I going to come across a bargain like that again? I'll have to wait for the next paycheck to cook anything on it of course... For that matter, no root beer/ginger ale this weekend. Pollyanna posted:Make sure you're using a panade, which is a mixture of breadcrumbs and some sort of liquid (I generally use stock but you can also use milk). I find that a 1/2 cup of panade per 1lb of meatball meat makes for a really tasty, springy meatball. Gonna try to mix breadcrumbs, herbs, pureed onion & garlic, eggs, with some pork and beef next time. Maybe some cooked rice? I wonder if adding that puree of onion and garlic to my hamburger would make for a tastier burger 
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Sep 10, 2017 04:42
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imo, panades are kinda gross. it turns a meat emulsion into more of a meatloaf. yeah, they're moister, but also you run the risk of the meat flavor being washed out, the texture getting grainy, not getting good browning, etc. with proper salting and proper technique / temperature control (meat gotta be ice cold) I believe meat fibers can hold enough added moisture on their own to make springy, flavorful meatballs to where you don't need any kind of panade.
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Sep 10, 2017 07:03
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I found a new hobby while at the mall or grocery stores. Going to the deli and buying samples of the 1-3 least sold cheeses they have. It's not always good but the result is never boring. My latest purchase got me a blue cheese that was so strong that it made my mouth go numb and it tasted a bit like Toluene smells. No regrets though. I nibble on it every now and then once I get sensation back.
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Sep 10, 2017 09:43
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Dejawesp posted:I found a new hobby while at the mall or grocery stores. Do you ask for the least popular? I ate a double-fermented blue cheese where a piece half the size of my baby fingernail made my tongue go numb. One of the strongest things I've ever eaten. I recently tried a Brezain from my local deli. Never heard of or had it before but it's smoked (a smoked Raclette, I believe) and I love smoked cheese so I thought I'd give it a shot. It was really, really delicious.
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Sep 10, 2017 10:12
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therattle posted:Do you ask for the least popular? Yeah least popular. The latest was "Roquefort papillon" I most interesting one was one I couldn't even get the name of. It was from a small town grocery store. The cheese wasn't in their system so they couldn't give me a name or even proper price for it. It came wrapped in plastic, foil and paper, Even while triple wrapped and stored in two Tupperwares it made the whole fridge stink. It was brownish, tasted very salty and was ridiculously strong. It stung my tongue like a 12 volt battery when I tasted it. It wasn't blue cheese but the texture was closer to cloister cheese. Dejawesp fucked around with this message at 10:32 on Sep 10, 2017 |
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Sep 10, 2017 10:27
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Dejawesp posted:Yeah least popular. The latest was "Roquefort papillon" I'm surprised they didn't pay you to take it.
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Sep 10, 2017 10:56
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therattle posted:I'm surprised they didn't pay you to take it. They did refuse to cut a piece for me. I had to buy the whole thing or not at all. To be fair they did price me for what amounts to the price of prepacked household cheese so I think they wanted to get rid of it. Dejawesp fucked around with this message at 12:05 on Sep 10, 2017 |
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Sep 10, 2017 11:59
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Dejawesp posted:Yeah least popular. The latest was "Roquefort papillon" Roquefort is great. My ex used to call it 'brokefoot' cos of the smell. Lovely with some Branstons pickle.
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Sep 10, 2017 13:03
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feedmegin posted:Roquefort is great. My ex used to call it 'brokefoot' cos of the smell. Lovely with some Branstons pickle. Yep it was awesome. I'm no cheese expert so I just ate it with a knife
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Sep 10, 2017 13:12
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Roquefort is the poo poo. I used to have dinner get togethers where about half my motivation was to have an excuse to buy weird cheeses for a little appetizer cheese board.vermin posted:Hey, I bought a (offset) smoker today too for $50 at a yard sale! I bought it during a time when my budget is really strained but when am I going to come across a bargain like that again? I'll have to wait for the next paycheck to cook anything on it of course... Wow, congratulations, that's a great deal!
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Sep 10, 2017 14:45
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Pan-fried a salmon steak until it was about 138' in the middle and pulled it off to rest. I really, really don't feel like cooking today so I'm probably just gonna keep it in the fridge until I feel like making that sandefjordsmor sauce. The best part of pan fried salmon is when everything except the very center of the fish is overcooked to poo poo because lol, contact heat 
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Sep 10, 2017 22:43
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Was the cut with or without skin?
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Sep 10, 2017 23:05
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Submarine Sandpaper posted:Was the cut with or without skin? With, it was one of these tho: 
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Sep 10, 2017 23:38
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I'm making chicken with 40 cloves today, except I boosted that to 80 cloves because you can't really have enough roasted garlic.
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Sep 11, 2017 01:31
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Mr. Wiggles posted:I'm making chicken with 40 cloves today, except I boosted that to 80 cloves because you can't really have enough roasted garlic. Protip: If you omit the chicken, that leaves more room in the pan to add more cloves of garlic
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Sep 11, 2017 01:50
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Tendales posted:Protip: If you omit the chicken, that leaves more room in the pan to add more cloves of garlic Oh my goodness......
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Sep 11, 2017 02:05
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Mr. Wiggles posted:Oh my goodness...... Even better, just use a larger animal, such as a goat or shark, to maximize garlic capacity.
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Sep 11, 2017 03:51
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I love the simplicity of propane. Flip a few knobs, turn on a lighter, wait 20 minutes. That being said, cooking with charcoal and wood in an offset smoker is so much tastier. drat. Just drat. drat drat drat.
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Sep 11, 2017 04:29
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Mr. Wiggles posted:I'm making chicken with 40 cloves today, except I boosted that to 80 cloves because you can't really have enough roasted garlic. now try chicken with 40 cloves, the spice
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Sep 11, 2017 06:22
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Do you guys have digestive issues from roasted garlic? I can eat anything else fine, spice, grease, street carts, lots of fiber, you name it -- even raw garlic is fine. But one clove of roasted garlic and I'm miserable for like 18 hours. It sucks because roasted garlic is so perfect I could eat it by the head otherwise.
Anne Whateley fucked around with this message at 06:38 on Sep 11, 2017 |
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Sep 11, 2017 06:34
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i like nice words
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Hauki posted:now try chicken with 40 cloves, the spice Sounds like an episode of Townsend's.
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Sep 11, 2017 07:15
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Suspect Bucket posted:Even better, just use a larger animal, such as a goat or shark, to maximize garlic capacity. This is the wrong approach, surely? Try with a quail to maximise garlic:meat ratio.
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Sep 11, 2017 07:22
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Scientastic posted:This is the wrong approach, surely? Try with a quail to maximise garlic:meat ratio. It all depends on whether you are going for absolute or relative maximum garlic.
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Sep 11, 2017 12:43
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What we need is something with a massive cavity. Perhaps a kiwi? Largest egg to body ratio. Could get a lot of garlic in there.
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Sep 11, 2017 16:41
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Cornish game hen filled with cloves of garlic, eggs, and sausage stuffed inside a cooking pumpkin filled with avacado I don't actually know what we're talking about.
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Sep 11, 2017 16:48
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a trussed chicken literally busrting out the seams with thosands of black pepercorns, imagine, my friends, if u wolud,....
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Sep 11, 2017 19:06
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mindphlux posted:a trussed chicken literally busrting out the seams with thosands of black pepercorns, imagine, my friends, if u wolud,.... And when you cut it it explodes like an anti-personnel mine?
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Sep 11, 2017 20:37
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therattle posted:And when you cut it it explodes like an anti-personnel mine? Sounds delicious.
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Sep 11, 2017 22:34
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