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Ah yes it is Thai curry if anyone's not sure. I thought I mentioned it in the video but maybe I didn't.
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Jul 29, 2013 06:56
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I hope this thread slowly devolves into you turning into Masaokis.
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Jul 29, 2013 07:14
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As a bonus, are you actually going to cook chickencheese?
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Jul 29, 2013 07:47
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Ascetic Crow posted:As a bonus, are you actually going to cook chickencheese? Gado posted:I don't care how you make it happen, Alex. But you gotta the show the world Chicken Pterodactyl
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Jul 29, 2013 07:48
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We got a vote on Strawberry Bavarois
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Jul 29, 2013 09:27
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C-Euro posted:How is it possible for any grandma to be bad at cooking? My grandma on my mother's side is pretty bad at cooking because she never had to cook for herself or anyone until grandpa died so it happens
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Jul 29, 2013 09:54
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I thought it came with the territory of being a grandma.
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Oh yeah. With regards to my grandmother's awful cooking, let me put it to you like this. My mother was not aware that food could taste good until she met my dad. Just let that sink in for a minute.
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Jul 29, 2013 09:55
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Oh man, I love the Cooking Mama series. Whenever there's a family gathering, I go and see if one of my cousins have a DS on hand because it's inevitable that they'll have at least the first game. And if I actually owned both of those myself, screw other console games, I'm gonna make all these dishes even better than Mama. Glad to see an LP of this, and a substantial one too! I love cooking a whole lot and I hope this thread will inspire others to try something new.
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Jul 29, 2013 10:03
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Mico posted:Oh yeah. That side of your family has my sincerest condolences. No one should have to live through something this terrible yet so avoidable.
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Jul 29, 2013 10:07
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Mico posted:Oh yeah. I was once told that I don't so much cook as assemble food into a non-poisonous state. Apparently that's not quite the same thing.
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Jul 29, 2013 19:23
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Honestly never thought of cooking rice in stock, totally gonna try that poo poo out. great video would
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Jul 29, 2013 21:15
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kitwew posted:Honestly never thought of cooking rice in stock, totally gonna try that poo poo out. You can also add spices to the cooking water and impart their flavours to the rice!
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Jul 29, 2013 21:21
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Last Transmission posted:You can also add spices to the cooking water and impart their flavours to the rice! yeah, it's weird how sometimes things just don't occur to me, but I guess that's what the internets for, haha oh yeah, I was just looking at that recipe list posted earlier and one of them just says Banana so I'd like to vote that in for giggles
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Jul 29, 2013 21:44
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I'm putting my vote in for Gazpacho, if the voting is still going on. Edit: Ugh pictures My Face When fucked around with this message at 07:45 on Jul 30, 2013 |
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Jul 29, 2013 22:13
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My vote is for you to make Proper Japanese Curry at some point.  But really, this is an awesome LP idea and I'll definitely be following it!
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Jul 29, 2013 22:28
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This LP is a great idea! It's weird that there are three pages so far that aren't completely about the game yet still on topic. That's a sign of a good hybrid-LP.kitwew posted:Honestly never thought of cooking rice in stock, totally gonna try that poo poo out. Most of the stock I have in the fridge is used for deglazing. If there's any in the fridge that is going to go bad soon, it goes into boiling rice. Similarly, if you ever have any leftover fresh herbs that are going to spoil, they can be used the same way. Rice, soup, and pizza are the ultimate "oh poo poo I have to use this up" foods.
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Jul 29, 2013 22:30
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Love this, If you want those little ingredient icons in the corner and a timer then get in touch, I can knock up those kinds of graphics without much trouble.
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Jul 29, 2013 22:32
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You have made a wonderful thing. Since it sounded interesting, make some Quiche.
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Jul 29, 2013 23:26
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 Carrots aren't vegetables they are roots, neither are potatoes actually they are tubers (not to be confused with the musical instrument); onions might be or they might be another group (the name of which I don't remember off hand). 
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Jul 29, 2013 23:55
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xelada posted:
Hold on a minute. We're talking different ways of categorizing here. 1) There's the 2) There's the food group definition, which generally categorizes based on nutritional value. Carrots and onions are in the "fruits and vegetables" group (for their vitamins, minerals, and fiber), whereas potatoes are in the weird gray area between the "fruits and vegetables" and the "carbohydrates" group ('cause taters are mostly starches). 3) And then there's the supermarket aisle definition, the most general category, because it's based on what the grocer finds convenient to group together. Uncooked carrots, potatoes, and onions are generally in the "fresh produce" aisle along with fruits. Sometimes carrots are sub-separated to be kept under water sprayers for, uh, reasons that I don't care to look up right now.
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Jul 30, 2013 01:00
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dotchan posted:Sometimes carrots are sub-separated to be kept under water sprayers for, uh, reasons that I don't care to look up right now. It makes them more appealing to the consumer probably.
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Jul 30, 2013 01:30
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Gonna have to vote for Natto because I have never seen it in person.
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Jul 30, 2013 02:11
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I was asked last night what the music used in the video is. Here you go in case anyone is curious as to what those songs are that you can barely hear. 1. Mum - There is a number of small things 2. Olivia Tremor Control - Black Foliage (Itself) 3. Psychic TV - Do Me (Glenn Meadmore Mix) 4. Plaid - Diddymousedid 5. The Apples in Stereo - Joanie Dont U Worry 6. We Are the Seahorses - Jeffery Caught the Green Ball (HOT 97 REMIX)
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Jul 30, 2013 02:23
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RotationSurgeon posted:Gonna have to vote for Natto because I have never seen it in person. You are a lucky person.
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Jul 30, 2013 02:55
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I didn't know what Natto is, so I looked it up. Make Natto.
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Jul 30, 2013 03:04
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I only just now realized this wasn't just a Cooking Mama thread. Woo-hoo, reading comprehension. Seriously, this is a fantastic angle on an edutainment LP. I can't wait to see what comes next.
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Jul 30, 2013 03:27
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I agree with all the Quiche people, it sounds fun.
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Jul 30, 2013 03:34
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Anyone who wants to spice up their rice should check out Iranian rice recipes. Those people can make miracles with just a rice cooker and some random things in the pantry. I'll vote for Chickencheese because natto is seriously gross and you don't even cook it. What a silly thing to vote for.
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Jul 30, 2013 04:39
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Arglebargle III posted:2. Chunking two chicken breasts does not take that long! Just slice the breast vertically into strips of desired width WITHOUT MOVING THEM (better grip will help a ton with this) then grab the stripped breast and give it a quarter turn. Slice vertically again and voila! Chunked chicken breast in under 10 seconds. How do you stop your poo poo from falling apart while you try that? Whenever I try to chunk stuff like that, it always falls around and gets sloppy. I'ts faster than what he did, but I have to sift through to make sure that there aren't any huge chunks that escaped. edit: also, just heard garlic powder mentioned in the video. I'm not a great cook. I'm not even a good cook, I do most of my stuff by trial and error, and not throwing any extra poo poo in. But don't use garlic powder/garlic salt/ anything like that. Get fresh garlic, crush the clove so you can strip that last bit of skin off there, dice it up. Or use a garlic press, I don't have one of those. I hope there's chili in one of these, so we can get a chili discussion going on. Best bachelor food. Beans, beef, tomatoes, spice poo poo, and then you can make some rice/quinoa/couscous and stretch it even farther. 22 Eargesplitten fucked around with this message at 06:37 on Jul 30, 2013 |
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Jul 30, 2013 06:28
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22 Eargesplitten posted:How do you stop your poo poo from falling apart while you try that? Whenever I try to chunk stuff like that, it always falls around and gets sloppy. I'ts faster than what he did, but I have to sift through to make sure that there aren't any huge chunks that escaped. quote:I hope there's chili in one of these, so we can get a chili discussion going on. Best bachelor food. Beans, beef, tomatoes, spice poo poo, and then you can make some rice/quinoa/couscous and stretch it even farther.
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Jul 30, 2013 06:44
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I know, I was mostly just hoping to sit the arguments out and try recipes that get posted. I was going to do some pro-beans posturing, but I couldn't find a way to make it not sound stupid. My aunt makes green chili without beans, it's amazing. I make chili con carne with beans, because I'm poor and beans are good for you. I'll try the oil thing next time, it seems to happen with anything I'm chopping. Might just be my poor knife skills.
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Jul 30, 2013 06:48
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Is there a game that allows for chocolate cheesecake? Because I'd kill for some chocolate cheesecake. Also, of all the times to discover this LP, why'd it have to be during Ramadan 
CommissarMega fucked around with this message at 07:28 on Jul 30, 2013 |
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Jul 30, 2013 07:12
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22 Eargesplitten posted:How do you stop your poo poo from falling apart while you try that? Whenever I try to chunk stuff like that, it always falls around and gets sloppy. I'ts faster than what he did, but I have to sift through to make sure that there aren't any huge chunks that escaped. Where is the problem happening, when you slice or when you turn the breast/whatever? If the meat/thing is sticking to the blade and getting pulled apart, you need a sharp knife and a cut that will minimize sticking. For example, holding the knife at a high angle with the point on the cutting board and drawing it towards yourself, through the thing to be chunked, minimizes the knife/food surface area. If you're chopping down/forward with the edge flat to the cutting board you're putting a lot of flat blade in contact with food, which gives it a chance to stick. If I'm having a good day I can even slice a tomato like this without having it fall apart into a mess (until it's chunked of course there's no hope after that) If you're having trouble with grasping and turning a sliced chicken breast/tomato/whatever I'm not sure what to say. You kind of have to make a claw with your hand to grip it all the way around, yet be gentle so you don't smoosh it. It's normal to lose a strip or something regularly, but that takes two seconds to fix. Having the whole thing fall apart and degenerate into an insane chopfest/careful rearrangement is the important thing to avoid.
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Jul 30, 2013 07:39
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unpronounceable posted:You're holding your knife poorly. What you should do is hold the blade with your thumb and index finger, and use your other fingers to hold onto the handle. It should look something like this and this. Arglebargle III posted:Oh my god dude those knife skills. So, uh, why do you need to hold the knife like that? I'm sure there's a good reason for it, but the only thing either of you said this achieves is that it makes your hands hurt.
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Jul 30, 2013 08:00
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I'll add a vote for the quiche, something I never bothered to learn thanks to family screwing it up repeatedly year after year, I had just assumed it something to write off. I wouldn't mind seeing Chicken Kiev done sometime later since it's really not that hard a dish to do and turns out pretty tasty too. Even if my first attempt years ago ended up with the garlic butter coating the bottom of my oven because I'm an idiot with toothpick placement...
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Jul 30, 2013 08:02
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Dragonwagon posted:So, uh, why do you need to hold the knife like that? I'm sure there's a good reason for it, but the only thing either of you said this achieves is that it makes your hands hurt. Easier to control, mostly. Most people learn to put their forefinger along the spine of the blade but you have better control if you have an appendage on either side of the blade... But the way I grip the blade sounds like that and it never hurt me. 
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Jul 30, 2013 08:07
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Mico, don't cook the baby.
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Jul 30, 2013 08:09
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I feel like an rear end for inviting myself, but if you need a co-host for a later video, I would love to share stories from my high school cooking class.
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Jul 30, 2013 08:37
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Dragonwagon posted:So, uh, why do you need to hold the knife like that? I'm sure there's a good reason for it, but the only thing either of you said this achieves is that it makes your hands hurt. It's the grip with the most control. You hand is on the center of gravity of the knife, which allows you to do things that you can't do by just gripping the handle. For example, one of the most efficient cuts is simply rocking the blade back and forth. It's both fast and precise, perfect for dicing small things in large quantities, and it's simply impossible to do by gripping only the handle. It doesn't make your hand hurt like playing guitar for three hours or something other strenuous activity, it's plenty comfortable. The only thing is that it rubs on the inside of your index finger where most people have soft skin. If you do enough knife work to irritate the skin you will develop a callus after only one or two days of cutting with the new grip and it will never bother you again. Cooks tend to only notice when they haven't done any cooking for a few weeks and their knife callus goes away. Tyty posted:But the way I grip the blade sounds like that and it never hurt me. See? Maybe I shouldn't have mentioned it. I learned knife skills in a professional kitchen where you might put in 60+ minutes straight with a knife during prep. If you're cooking at home it may not even bother you. Arglebargle III fucked around with this message at 09:52 on Jul 30, 2013 |
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Jul 30, 2013 09:49
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| # ? Apr 19, 2024 14:45 |
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Just want to say I cooked up the curry for some friends last night and it was very nice. Mico, you're a star.
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Jul 30, 2013 10:38
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