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Yeah, sometimes you'll make pastes of garlic/onion/ginger for Indian dishes too, the key is cooking it.
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Sep 2, 2013 18:33
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Suspect Bucket posted:You made the best out of what you had. The essence of cooking.
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Mar 24, 2017 19:21
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Charred broccoli is great though.
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Aug 10, 2017 21:04
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Argh, I loving hate that sensation. It's like hitting a funny bone in your tooth.
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Dec 12, 2017 19:55
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CrazySalamander posted:Why didn't you just get the cardboard wet again, and then remove the eggs? 
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Mar 17, 2018 18:09
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Missing Name posted:Made first batch of fresh herbed pork sausage via meat grinder. Flavor profile is great (Scarborough fair mix of rosemary, parsley, sage and thyme) except I hosed up the fat and salt. So lean it burns instead of browns and salty enough to make 1 pound of sausage flavor 3 pounds of unsalted fried potatoea salty beyond belief. That's a bummer. 2% salt by weight or a little less is a pretty good rule of thumb for charcuterie and pork shoulder usually has about the right ratio of fat to meat without having to mess with it.
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Nov 4, 2018 17:49
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Goddamn, I hate when I do that.
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Mar 31, 2019 22:31
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Oof. Yeah, that's lovely.
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Jul 6, 2019 17:20
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Killingyouguy! posted:I forgot that heating my milk & cream up would eventually cause them to reduce, and now I only have like 2 cups worth of ice cream to bring to this potluck It'll probably be rich as hell though.
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Oct 11, 2019 15:44
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Tagichatn posted:With the amount of raw dough/batter/etc I've eaten, I'm surprised I've never had food poisoning. Why did you think that would taste good though? Pie dough and pizza dough are completely different. I dunno, sounds pretty tasty to me, although very rich.
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Nov 29, 2022 17:04
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