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I. M. Gei posted:I got a Vitamix 5200 Professional Series blender at $170 off for Prime Day. What should I make in it first? E: Also daiquiris. Equal parts canned frozen limeade, rum, and crushed ice. Buzz buzz buzz, drink, and get buzz buzz buzzed. Kaiser Schnitzel fucked around with this message at 19:56 on Jul 16, 2019 |
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Jul 16, 2019 19:54
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This seems relevant: https://youtu.be/88Y9ja9s5f0
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Aug 3, 2019 21:56
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I just sharpened my knife real good. Life is better now. You should sharpen your knife real good and make your life better too!
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Sep 2, 2019 21:57
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Anne Whateley posted:I'm way more concerned about Parmesan I guess Italy isn’t much involved with Airbus? Their wines aren’t getting tariffs but France, Spain, the UK(lol), and Germany all are getting their wine tariffed. Or the guy that makes these up just really likes Barolo and hates all good cheese?
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Oct 3, 2019 16:20
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OMGVBFLOL posted:in this hypothetical, are we assuming here that the tariffs will eventually drag up the consumer pricing of domestic goods? Because "imported butter" and "european cheeses" aren't exactly staples of my fridge either In the event there isn't some negotiated way out and the tariffs do come into effect, I'd imagine it will still be a few months before any big price increases get to the consumer as there's already warehouses of untariffed stuff in the country that'll be sold first.
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Oct 5, 2019 14:01
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I usually cook 2-3 times a week, and eat leftovers/frozen leftovers/soup the rest of the time. I try to alternate so I don't have the same thing twice in a rown I have learned that a few thing really don't reheat/microwave well and are best recycled into a whole new dish. I love to roast a chicken, but is definitely in this category. The skin goes all rubbery and the meat just gets funky and rubbery-shred it and turn it into something else because nucrowaved it is kinda gross. Same with steak really, but a pork roast seems to reheat okay?
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Oct 11, 2019 04:32
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Chicken pot pie adjacent question: Is there a good disposable metal pan with lid situation to make and freeze chicken pot pie in to give away to people and not have to worry about getting a dish back? Preferably on the smaller size to make individual or 2 serving pot pies.
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Oct 14, 2019 01:20
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Errant Gin Monks posted:The turkey one is great but they chose the wrong best way. Deep frying a turkey is the BEST way hands down. I dont give a poo poo if NYC apartment dwellers can’t do it. Bon Appetite doesn’t know people who don’t live in apartments in NYC/SF/Boston exist.
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Oct 18, 2019 03:54
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tarbrush posted:Dear thread, I'm looking for some advice. I'm about to host my first adult dinner party, for a bunch of people (8) with a preponderance of pesceterians. What should I do? I'm torn between mezze or aubergine parm and Italian sides. What is comparatively easy and amenable to doing a fair amount of it in advance. Happy to consider all suggestions Unless you do a whole fish/big chunk of fish, it really needs to be prepared right before serving imo and cooking 8 portions of fish before any one of them gets cold is pretty tough. If your pescatarians eat shellfish, and you want to try something very different that I've always wanted to try, try Jacques Pepin's seafood bread: http://www.shesalmostalwayshungry.com/2014/04/jacques-pepins-seafood-bread.html
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Nov 9, 2019 23:58
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Publix seems to have very happy, friendly employees (I think it is employee owned?), but I don't particularly like their produce. I can't stand prepackaged broccoli and zucchini and stuff. On the days when it doesn't look like a bomb went off and someone has stocked the produce section, Walmart has great produce imo because they move so much of it.
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Nov 10, 2019 14:52
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The Midniter posted:It looks like we're hosting Xmas dinner this year for my wife's family. One of them doesn't eat pork, lamb is "too gamey" and apparently they don't like prime rib (?!?!) so the general consensus is beef tenderloin. Super boring but it is what it is. What's the best route to take to come up with a dish that's not too aggressive/different for this traditional family, but not boring so that I don't fall asleep eating something I spent a lot of money on? Anyone who doesn’t like bearnaise sauce is hopelessly broken and you aren’t going to be able to fix them.
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Dec 9, 2019 15:41
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nwin posted:I know knives are a personal thing but I decided to buy a shun premier 8” during Black Friday and used it the last few days. This thing seems so delicate like if I look at it the wrong way, the tips going to break off. It’s sharp and pretty and feels decent in the hand, but I’m not sure about the durability of it. I’m thinking I might try a wusthof classic since those seem to have a bit more heft. https://www.webstaurantstore.com/mercer-culinary-m20608-genesis-8-forged-chef-knife-with-full-tang-blade/470M20608.html
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Dec 10, 2019 04:32
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Pollyanna posted:What are people making for Christmas lunch/dinner? My family's looking for recommendations and I wanted to recommend something that wasn't just a bird or ham. We'll be in Florida, so grilling is an option. Standing rib roast, yorkshire pudding, gravy, brussel sprouts, roasted tomatoes, charlotte russe for dessert.
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Dec 22, 2019 17:58
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As a southerner (and therefore mayonnaise expert) Dukes is fine but overhyped. Hellman’s is the best off the shelf mayo imo.
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Feb 21, 2020 05:48
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Mr. Wiggles posted:If I can get veal, I'm just gonna eat the veal.  There's an older, mostly retired butcher that helps out at my local butcher sometimes and I asked if they had any veal once and he said no, and he ate so much of it growing up because it was cheap that he never wants to eat it again. Funny how it has gone from much cheaper than beef meat for poors to much more expensive than beef delicacy in the US in a generation. I wonder why that has happened.
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Mar 18, 2020 02:53
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There isn't a southern food thread and I have been delving a little more deeply into some of it beyond what I grew up eating. Is there any interest in a southern food thread and any suggestions of things to include? I cook a pretty good pot of greens and make a pretty good biscuit, but I am far from expert or even an especially great cook if anyone more expert wants to take a stab at such a thread.
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Mar 23, 2020 21:36
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Croatoan posted:Go for it. I had one a long time back but it got killed in whirled peas I think. I think it'd be nice to have a general southern food thread again. Whalley posted:Oh my god yes please. Southern food is so loving good, but even though I live in the south, I'm way too much of a stupid dickhead to know how to put together a thread for it (or even really throw in anything other than Opinions about NC BBQ and the occasional post that says "holy poo poo thank you i am trying this today") mediaphage posted:As long as it doesn’t turn into gatekeeping bullshit like most internet discussions about southern food. gently caress I hate even talking about cornbread because people are just waiting to tell me how their “real” southern grandmother did it (which is a lie because most of them bought the 59 cent box of jiffy from the store).
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Mar 24, 2020 02:13
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Granted I live on the gulf coast, but even my local Walmart has frozen wild caught Gulf scrimps. Royal Reds are the best shrimps in the world fite me
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Mar 27, 2020 00:40
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Croatoan posted:My easter prime rib is in the oven (it's probably going to take like 8 hours) and I'm making greens and yorkshire puddings. I'm debating making a béarnaise. I normally don't and let the beef shine through. Any other ideas or thoughts? Gravy made with the beef dripping, flour, beef stock, red wine and lots of black pepper is my go to with roast beast. How could you possible make yorkshire pudding better? By adding more beef fat in the form of gravy, of course! Bearnaise also of course makes everything better.
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Apr 12, 2020 17:13
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Croatoan posted:I do the serious eats reverse sear method which renders almost no drippings. So I ended up with popovers instead of yorkshire puddings (basically the same thing just uses butter) Yay for juicy steak but boo for any jus. I went with the béarnaise but I absolutely should have made a horseradish sauce instead. I will do that next time. Still, it was a killer meal. I'm sure it was delicious but to me roast beef with no drippings is totally 
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Apr 14, 2020 01:27
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Mustard is great. It loses flavor as it cooks though, so add it closer to the end of cooking if want a really mustardy kick. I think the vinegar in mustard is what really does a lot of the work. A couple dashes of hot sauce/cayenne, paprika and some Worcestershire sauce really can kick cheese-saucy things up a little too. They seem to make cheddar taste more like cheddar.
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Apr 23, 2020 04:02
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Thinking about making homemade pasta tonight-whats everyone’s favorite sauce with tagliatelle? I’m not going to have time to make real Bolognese which is my usual standard.
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May 1, 2020 17:04
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A splash of cognac really will give stuff a more complex vanilla flavor without the need for actual complex vanilla. I always add it to my whipped cream and it is delicious. Dark rum/bourbon work okay too, but cognac seems to be the most vanilla. Oak barrels have tons of very similar flavors to vanilla (and maybe they make imitation vanilla out of oak?)
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May 2, 2020 04:39
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Is there actually any difference between green and red bell pepper plants? Lowes was selling both green and red bell pepper plants, but I thought they were the same plant, just different levels of ripeness.
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May 7, 2020 02:20
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I'm trying to drink less red wine, but I really love how it pairs with food and so I'm trying to reverse engineer a wine substitute with the following properties: *Pairs well with food in the same complex way as wine *Wine-esque mouthfeel/body? *No caffeine (otherwise I'd just drink black tea) *No/minimal booze *Not overly sweet, but I guess calories up to equivalent wine calories are fine *I can make for a wine equivalent price (less than $10/btl) *Keeps in the fridge okay for a while Some suggestions I have gotten so far: *Shrubs- I didn't know what a shrub was, but it seems to have some potential. I have never made on before, any good recipes/processes? *Hibiscus/Rooibos tea *Kombucha-I don't really know what this is but it sounds gross? If it's made from tea isn't it caffeinated? My most successful experiment so far has been hibiscus tea with a splash of vinegar. Is pretty decent but maybe a little acidic and has some wine kind of notes, especially with a splash of balsamic/sherry vinegar in it, and I think will likely be my base. It lacks the wine mouthfeel/body (I tried adding milk and it curdled and turned into egg drop soup milk globs, lol), and I don't know how to get that. Maybe make some shrub syrups using the flavors from wine tasting notes (vanilla, cherry, pepper, oak sawdust? idk?!) to mix in for different flavors/pairings? Any suggestions or if there is a better thread for this would be appreciated! If McDonald's could make a hamburger taste like a banana and we have every flavor of fizzy water, why haven't the food/flavorings people come up with wine flavored water yet?
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May 12, 2020 18:23
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Doom Rooster posted:What’s the reason for lowering the red wine intake? Alcohol, I assume? I hadn’t even thought about non-alchoholic wine-I’ll see if I can find some somewhere. Unfortunately I don’t really like coffee but adding some different spices in my concoction is a good idea that could be fun. Is there a readily available (in the US) brand of kombucha y’all would recommend? It seems like it has less caffeine than black tea, but still some caffeine. Adding the vinegar (and esp. the sherry vinegar) to the hibiscus tea really did give some of that funky ‘brown’ complex taste, but I think the acid it brought with it was a little much.
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May 12, 2020 19:33
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I can actually understand the collard-hate. I’ve lived in the south my whole life and really only started to like collards in the past few years and still prefer turnip or mustard greens. If all you ever had were gritty, tough, bitter, undercooked collards that were half stems they might leave a bad taste. The prewashed ones in the bag are a game changer and seem to be from younger/more tender plants Than the big bunches. Also I made a southern food thread a few weeks ago too and there’s been some good collardchat! https://forums.somethingawful.com/showthread.php?threadid=3919630
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May 15, 2020 15:34
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Why does bacon grease/lard seem to brown stuff so much better when frying than oil/butter?
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May 28, 2020 02:15
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If you aren’t putting butter on untoasted bread and then putting it in the toaster oven you’re living your life wrong.
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Jul 10, 2020 04:10
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SubG posted:Anyone got opinions on vent hood brands/models? I asked over in the equipment thread but figured it's worth asking here as well. Looking for a 30" ducted under-cabinet thing to drop in and replace the microwave-over-range thing that came with the house and turns out to be a chimney lighter full of grease that's impossible to clean. You might ask here over in DIY. I know I have seen some vent hood chat there: https://forums.somethingawful.com/showthread.php?threadid=3770037&pagenumber=160#lastpost
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Jul 17, 2020 01:10
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SubG posted:Yeah, although onsen tamago is always cooked until the yolk is firm (or at least that's the version I'm familiar with, but I wouldn't be surprised if there were regional variations). A rere egg is literally a raw egg that's been warmed. Possibly this was originally done to replicate a raw egg still warm from being freshly laid, although this is one of those folk recipes whose existence is extremely well attested and which appears to have once been nearly ubiquitous (at least everywhere they had chickens) but for which written documentation is scarce.
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Jul 29, 2020 02:58
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TV Zombie posted:Tried making a juicy lucy by using pork cutlets and frying and the results were so dry for the first time. Take out of can, put on saltines and eat? Best with an RC Cola and moon pie for dessert. Maybe put them in some beans or something?
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Aug 11, 2020 17:46
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Croatoan posted:I made breakfast today (WFH is awesome in that regard) and now that I've been eating pasture raised chicken eggs fed on bugs, I'll never go back to cheap, mean changed chicken eggs. Not only is it better for the birds but drat these yolks are so deep and rich it's just incredible. The yolk is orange, it's cartoony almost. Which made me think on the subject of the "organic" movement here's my takeaways so far and I know they're subjective, my experience and opinion is not universal: I like organic milk but I think mainly because its ultra-pasteurized. Cream is as well and it gives a distinct taste. It makes the milk taste more like I think cream tastes so I like it better. It’s also nice that it keeps forever because I don’t drink a ton of milk.
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Aug 24, 2020 16:46
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GrAviTy84 posted:This smoking meat fb group I'm in has been posting something called georgia stew lately. Anyone know anything about it? I guess it's also called Brunswick stew? Recipes online look like pulled pork, chicken things, corn, potato, okra, lima beans, and tomato. Sounds like it's either really good or really bad, no in between.
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Oct 5, 2020 03:55
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Machai posted:I remember hearing about a cooking show host that would get drunk while filming, and saw some YouTube videos of her. Not Hannah Hart. Does anyone know who I am trying to think of? 90s or early 2000s I think.
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Nov 1, 2020 00:36
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Bogart posted:Does anyone have a good stuffing recipe? Ideally, one that doesn't require you to cook it in the turkey because that never works, and even better, a meatless one. (Not out of ethics, so I don't mind eggs or milk or whatever, I just don't like sausage.) Cornbread dressing is good and what I always do E: sorry that’s not an actual recipe-I will type it up in the AM Kaiser Schnitzel fucked around with this message at 03:19 on Nov 22, 2020 |
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Nov 22, 2020 03:17
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