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Paprika is pretty drat awesome for me, but I plan on bolting a cheap Android tablet to the wall at work so anyone can look up recipes easily. Dunno if its super useful for a home cook, but its a lifesaver at work.
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Jul 1, 2015 17:11
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The chiles look like standard chiles japones. Good for the wok and so forth. The flowers are, I believe, dried rosebuds. Use them in confection and what have you.
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Jul 1, 2015 17:12
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I'm a big fan of Paprika. The syncing across devices works wonderfully, and is probably the biggest selling point for me.
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Jul 1, 2015 17:22
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^^^ Definitely. It's faster and more reliable syncing than a lot of Apple's own cloud stuff 
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Jul 1, 2015 17:38
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It's a loving app ... Goddamnit *whoosh*
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Jul 1, 2015 18:17
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Hurracan posted:By "went out," I first thought you meant that you had to throw away the bottle and the necessary brown-paper concealment device because you had drunk the whole thing, not that the bag broke. In that reading, the clerk's counsel could have meant "exhibit some restraint." Paprika has a month-long trial so you can just try it out. I did after hearing about it in here and I'm going to drop the cash on it.
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Jul 1, 2015 19:24
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Mr. Wiggles posted:The chiles look like standard chiles japones. Good for the wok and so forth. The flowers are, I believe, dried rosebuds. Use them in confection and what have you. Agreed with both of these.
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Jul 1, 2015 19:36
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To answer your question about pepperplate, I use it and it's cool. It doesn't have a super deep metadata infrastructure or anything, but it organizes my recipes, shopping list, and meal planning and syncs between devices and the web. It imports recipes from lots of websites, if that matters to you
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Jul 1, 2015 19:37
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SymmetryrtemmyS posted:To answer your question about pepperplate, I use it and it's cool. It doesn't have a super deep metadata infrastructure or anything, but it organizes my recipes, shopping list, and meal planning and syncs between devices and the web. It imports recipes from lots of websites, if that matters to you I forgot about that when I mentioned Paprika. It does a good job at that as well.
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Jul 1, 2015 19:45
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Mr. Wiggles posted:The chiles look like standard chiles japones. Good for the wok and so forth. The flowers are, I believe, dried rosebuds. Use them in confection and what have you. Thanks. That makes sense. Those chillies seem pretty hot. Looks like they are good for making chilli oil (hmmm) and tossing into stir fries etc. I've never used rose buds before. I can think of making rose sugar, crystallising them... um...
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Jul 1, 2015 21:07
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therattle posted:Thanks. That makes sense. Those chillies seem pretty hot. Looks like they are good for making chilli oil (hmmm) and tossing into stir fries etc. I've never used rose buds before. I can think of making rose sugar, crystallising them... um... Rose water, rooh afza, garnishing, etc Rose water is the real star there, since it can be put into so many drinks and desserts, even some savory dishes. Gulab jamun 
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Jul 1, 2015 22:00
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therattle posted:Thanks. That makes sense. Those chillies seem pretty hot. Looks like they are good for making chilli oil (hmmm) and tossing into stir fries etc. I've never used rose buds before. I can think of making rose sugar, crystallising them... um... Make a huge thing of angry lady
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Jul 1, 2015 23:42
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Casu Marzu posted:Make a huge thing of angry lady Don't you talk about my wife like that.
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Jul 1, 2015 23:48
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Mr. Wiggles posted:The chiles look like standard chiles japones. Good for the wok and so forth. The flowers are, I believe, dried rosebuds. Use them in confection and what have you.
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Jul 2, 2015 03:29
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I use those buds in my ras el hanout. http://www.goonswithspoons.com/Ras_el_Hanout
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Jul 2, 2015 04:18
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therattle posted:Thanks. That makes sense. Those chillies seem pretty hot. Looks like they are good for making chilli oil (hmmm) and tossing into stir fries etc. I've never used rose buds before. I can think of making rose sugar, crystallising them... um... toss in stir frys. I use these exact (well maybe not exact, but) chilies a lot in stir fries. typically I'll break them in half soak them in hot water for 10 minutes or something, and then add to the hot oil in the stir fry around the same time you'd add garlic. they have about as long as garlic before they burn and get bitter, so that works out. so typically it's like hot oil, onions until brown, then garlic/chilies/other aromatics for 20-30 seconds, then add the longest cooking ingredient and toss to coat, then shorter cooking ingredients, then a bit of your sauce/starch slurry and done.
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Jul 2, 2015 05:01
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At some Thai places I've had dried chiles like that stir fried whole until blackened and they come out crispy and delicious, but never bitter or acrid. I've often wondered how they do that.
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Jul 2, 2015 06:46
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Mr. Wiggles posted:At some Thai places I've had dried chiles like that stir fried whole until blackened and they come out crispy and delicious, but never bitter or acrid. I've often wondered how they do that.
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Jul 2, 2015 07:00
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Thanks guys!
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Jul 2, 2015 08:20
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therattle posted:These were gifts from a chum based in China. They are small red flowers, and chillies of some sort. Further clarity (and perhaps suitable recipes) would be appreciated. From what I can read of the package, they are from China. HTH.
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Jul 2, 2015 16:04
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SubG posted:Just toss them around in some hot oil in a wok until they start to blister, sorta like you're doing gan bian si ji dou or whatever, only dried peppers go a lot faster. Gonna have to try that some.
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Jul 2, 2015 16:23
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Mr. Wiggles posted:Gonna have to try that some. Also keep in mind that if you're using Thai birds or another hot pepper you're going to be effectively pepper spraying the airspace in and around your kitchen, so plan appropriately. It's not as bad as roasting dry chiles, but it's a bit more of a rugged experience than just stir-frying with them or that kind of thing.
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Jul 2, 2015 17:54
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Croatoan posted:From what I can read of the package, they are from China. HTH. It really does, thanks! As a token of my appreciation I am sending you a pepper. To shove up your rear end.
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Jul 2, 2015 20:00
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therattle posted:It really does, thanks! As a token of my appreciation I am sending you a pepper. To shove up your rear end. See you should be sending him a rosebud to shove up his rosebud.
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Jul 2, 2015 20:07
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Flash Gordon Ramsay posted:See you should be sending him a rosebud to shove up his rosebud. He doesn't have a rosebud, he has a stench blossom.
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Jul 2, 2015 21:22
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Paper With Lines posted:Hahahaha. Consequently, I bought some booze at the university "off campus" store and not 100 yards away the bag went out. I went back and bought a new bottle. I wasn't even trying to be like 'gently caress you' and the clerk said "try to hold on this time." It's so weird to read about a university that sells alcohol at its store (if I'm reading that right). Mine got onto some "top ten party schools" list in Playboy or something in the 80s and has spent the last 30 years going completely overboard trying to live down the reputation. To the extent that a club I was in was barred from selling a custom soft drink called "butterbeer" during a fundraiser because it had the word beer in it.
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Jul 3, 2015 02:42
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Esme posted:It's so weird to read about a university that sells alcohol at its store (if I'm reading that right). Mine got onto some "top ten party schools" list in Playboy or something in the 80s and has spent the last 30 years going completely overboard trying to live down the reputation. To the extent that a club I was in was barred from selling a custom soft drink called "butterbeer" during a fundraiser because it had the word beer in it. Kindly direct them to Harry Potter World in the muggleverse of Universal Studios, where kids are getting a crazy sugar rush off of it. Harry Potter World is amazing btw
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Jul 3, 2015 03:49
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Grandfather's funeral went really well. We had almost double the expected number of people show up. He was cremated and the funerary urn was all like, dinged up and scuffed. This is because he was an accountant and thought he could get a really good deal by buying the display model. I have been belly-laugh-crying for like an hour now.
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Jul 6, 2015 02:42
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Interesting read. I'm going to funnel mounds of
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Jul 6, 2015 04:56
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I spent a few years as a kid getting 3-5 injections a week as allergy treatment because I used to be allergic to everything ever. Now I've no allergies of any sort and never get sick. So what I'm saying is go rub your kids against a bunch of trees, grasses and animals. Pretty sure that's like the same thing.
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Jul 6, 2015 05:40
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Sextro posted:I spent a few years as a kid getting 3-5 injections a week as allergy treatment because I used to be allergic to everything ever. Now I've no allergies of any sort and never get sick. I hope it works for you. I'm going to eat feces. I never get sick, and turds are just pre -digested food
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Jul 6, 2015 05:51
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Eat This Glob posted:I hope it works for you. I'm going to eat feces. I never get sick, and turds are just pre -digested food Who needs an excuse?
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Jul 6, 2015 08:22
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Eat This Glob posted:I hope it works for you. I'm going to eat feces. I never get sick, and turds are just pre -digested food Awesome post / username combo.
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Jul 6, 2015 13:30
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Eat This Glob posted:Interesting read. I'm going to funnel mounds of We are all alive today because the glycogen-rich bodies of our bread-eating ancestors murdered the poo poo out of those who didn't have the means to. Bread is the cornerstone of human civilization.
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Jul 6, 2015 15:52
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Indeed! An army marches on its stomach.
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Jul 6, 2015 16:03
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is anyone else sick of this bullshit "plate to the left" thing? I work in iowa and I feel like we get stuff a couple years after it stopped being cool on the coasts/chicago. anyway the chef at my work has the biggest hardon for it and it looks nice but people in iowa are wondering where the rest of the food on their plate is http://imgur.com/a/9hZlP hes also a tweezerfuck piece of poo poo and mean to the dishwasher, should I let him know that hes gonna get fired next week?
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Jul 7, 2015 08:09
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blacquethoven posted:is anyone else sick of this bullshit "plate to the left" thing? I work in iowa and I feel like we get stuff a couple years after it stopped being cool on the coasts/chicago. anyway the chef at my work has the biggest hardon for it and it looks nice but people in iowa are wondering where the rest of the food on their plate is This has been posted before but have this https://instagram.com/chefjacqueslamerde/
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Jul 7, 2015 08:30
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He's my hero.
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Jul 7, 2015 09:30
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FBI raided the home of Jared Fogle looking for kiddie porn: http://www.cnbc.com/id/102814259 Apparently the head of his charity foundation was arrested for kiddie porn earlier this year
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Jul 7, 2015 16:53
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blacquethoven posted:is anyone else sick of this bullshit "plate to the left" thing? I work in iowa and I feel like we get stuff a couple years after it stopped being cool on the coasts/chicago. anyway the chef at my work has the biggest hardon for it and it looks nice but people in iowa are wondering where the rest of the food on their plate is That is some of the ugliest plating I've seen. Looks like the server was carrying too many plates at once and everything started falling off just as they got to the table.
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Jul 7, 2015 20:27
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