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Helith posted:While making a soup last night with fresh cardamon in it, I came to the conclusion that cardamon is my favourite spice by far. The smell of it as you break open the pods then grind the seeds and the flavour it brings to food is just delightful. I've been adding cardamon to my coffee when I grind it and it adds a really nice flavor.
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May 6, 2020 03:32
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| # ¿ Apr 29, 2024 05:07 |
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Raptor1033 posted:Making my first ever angel food cake. Whoops forgot the vanilla but it's already in the oven! Whatever, that's what the whipped cream and berries are for! How'd it come out? Good angel food cake is one of my favorites, that texture is like nothing else!
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May 23, 2020 17:37
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bob dobbs is dead posted:what temp water did you add? it makes a difference What temp to you shoot for? Or what are the differences if you use hot or cold water?
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Jul 5, 2020 19:57
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I mean I love gin, but I totally can see why some people don't like the juniper forward stuff.
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Jul 10, 2020 20:44
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I feel like a crazy person right now. I tried again to make ricotta gnocchi and again it seemed to require like twice/thrice the listed amount of flour to get something that can be rolled out. I tried this time to keep it closer to the ration, but then it stuck to my hands and wouldn't really form a rollable dough, then with a little more flour in the dough I essentially had to coat the log in flour as I was rolling it to get something that held it's shape and didn't stick to the board. Does anyone have any tips or magic tricks to get them to work better?
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Jul 23, 2020 17:57
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prayer group posted:Did you press the water out of the ricotta? . . . that's a great point and I didn't, the recipes I was working off of didn't but I should have thought of that.
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Jul 23, 2020 23:56
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bartolimu posted:It's 110 degrees here and I just grilled a bunch of chiles (pasilla, jalapeno, serrano, anaheim), tomatillos, tomatoes, and onions. Tonight is pork tongue mole tostadas with lard-refried beans, three fresh salsas, and chile relleno casserole. But for now, I'm sitting down and drinking ice water because holy gently caress does grilling over a 700-degree grill suck in this weather. Do you boil the tongue ahead of time and peel it?
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Aug 2, 2020 05:46
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I have a compressor model, the one thing is to let it run a bit before adding the cream mixture as you want the canister pre cooled.
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Aug 15, 2020 05:41
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Kugel can be pretty sweet and I've had it for dessert before, that's a noodle dish.
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Oct 10, 2020 00:08
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Enfys posted:That's interesting. I was told at some point in my life that the seeds of a chilli are the spiciest part, and I've always just accepted this. I didn't realise they could add bitterness as well. I think the spiciest parts are the membranes around the seeds, but if you get rid of the seeds you get rid of those ribs.
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Oct 18, 2020 20:12
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What's with the advice to only crack eggs on a flat surface lest there be shell contamination? They say this then have the yolk/white over their fingers that were just touching the egg and the white seems to ooze a little over the shell regardless. Is there any actual evidence here that it's a legit tip?
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Nov 13, 2020 00:37
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Onions I've had success long term in the back of a dark cupboard. Essentially do your best to imitate a root cellar and there's a lot of things that can store for longer than you think.
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Nov 15, 2020 06:57
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So what's the deal with a bunch of recipes that call from bringing the bird to room temp before cooking? Whenever I've seen it declaimed, there's never a reason behind it, just you gotta do this. Wouldn't it take a while for a bird the size of a turkey to come to room temp in a ~68 degree house? Is there any real advantage to having done so in terms of better skin, juicier meat? I've never done so, and I don't know if my family ever has, so I can't directly point to an experience where I've been able to compare.
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Nov 25, 2020 23:56
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| # ¿ Apr 29, 2024 05:07 |
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Yeah that was my thought BrianBoitano, I was just curious if there was an UR source for the idea or if there were benefits, thanks for that link.
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Nov 26, 2020 02:00
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