Steve Yun posted:You will be subjected to shame! I'm asking if I'll get banned or something. I build models as a hobby and I managed to spear the thumb of my dominant hand with a hobby knife today, it didn't bleed much but it went right to the bone and it hurts like a motherfucker if I try to grip anything.  I guess a steamed or baked potato would be easiest? BlueGrot posted:I'm on sick leave from work due to panic attacks(wtf, gently caress you too, brain), so hopefully that gives me a grace period? Maybe I'll make some potatoes tomorrow, but not the potatoes I planned :c Oh, hey there panic attack buddy.  
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Oct 31, 2014 02:38
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AVeryLargeRadish posted:I'm asking if I'll get banned or something. I build models as a hobby and I managed to spear the thumb of my dominant hand with a hobby knife today, it didn't bleed much but it went right to the bone and it hurts like a motherfucker if I try to grip anything. You (probably) won't get banned but you might get a shameful avatar. Just make a potato.
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Oct 31, 2014 03:27
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I think potatoshame will be punishment enough.
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Oct 31, 2014 03:31
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Potatoes are on the menu for Friday night!  I'm thinking gratin, I've been wanting to try out the 2mm blade on my food processor for just that.
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Oct 31, 2014 08:15
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BlueGrot posted:I'm on sick leave from work due to panic attacks(wtf, gently caress you too, brain), so hopefully that gives me a grace period? Maybe I'll make some potatoes tomorrow, but not the potatoes I planned :c You can make substitute tuber now and makeup tater later
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Oct 31, 2014 08:39
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I had no idea that the mere act of posting implied a potato. But potato there is: Saag Aloo. With the spuds done fondant style. 
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Oct 31, 2014 15:28
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Steve Yun posted:You can make substitute tuber now and makeup tater later Making dinner with potato side right now.
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Oct 31, 2014 16:55
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Cavenagh posted:I had no idea that the mere act of posting implied a potato. Oh Steve forgot to post the rules of Cook or Die. Nice tater.
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Oct 31, 2014 17:37
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Cavenagh posted:I had no idea that the mere act of posting implied a potato. would eat that tater
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Oct 31, 2014 17:48
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Person who eats top ramen and cereal here. Did some research on various tools like "graters" and will swing by "Bed Bath and Beyond" to acquire such tools after work today. May or may not post pictures if I decide to "cook" something.
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Oct 31, 2014 18:26
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Okay here's my lovely photo of pommes aligot, brussels sprouts, and bratwurst. poo poo was dope as hell.
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Oct 31, 2014 22:36
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Your dinner looks like a soap opera from 1983
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Oct 31, 2014 23:08
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Starting the gratin for dinner, proof to be presented in a few hours.
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Nov 1, 2014 00:35
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Gratin with heavy cream steeped with garlic and thyme, a la the recipe I posted earlier: I buttered the pan and the ring of brown on the surface is the exposed butter after 5 minutes under the broiler. The 2mm cut was a pain the in the rear end with there being a million pieces and it didn't create as many nooks and crannies as the 4mm. I made several layers of cheese in order to compensate.
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Nov 1, 2014 03:05
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No picture since my SD card reader isn't working, but I just finished eating that sliced and stacked gratin thing. I baked it a bit too long, the top layer was very crunchy. But if I removed that top layer, it was beautiful. I also got my proportions wrong, I didn't have a large dish to put in the oven so I decided to halve my materials. Then I remembered that and oz and a fl oz are different things, so I had no idea how much 3 oz of cheese was. Then when I went to actually put the potatoes in the dish, I could only fit 3/4 of what I prepared in there. All in all, dinner tonight was far more delicious than my usual microwave foods, but spending 2 hours making food for just yourself sucks.
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Nov 1, 2014 05:22
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Yeah, but the idea is to make food for the whole week in one day
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Nov 1, 2014 06:03
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Mashed tubers with nutmeg, garlic, sour cream and rich butter. As a side to a thigh and breast of a pheasant. Butter steamed carrots and lingonberry jam. Gravy from drippings.
BlueGrot fucked around with this message at 14:17 on Nov 1, 2014 |
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Nov 1, 2014 14:14
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I am a total fuckwit and thought the deadline was tomorrow. Totally plan to pommes soufflé, tonight 
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Nov 1, 2014 16:18
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BlueGrot posted:Mashed tubers with nutmeg, garlic, sour cream and rich butter. As a side to a thigh and breast of a pheasant. Butter steamed carrots and lingonberry jam. Gravy from drippings. Would eat that.
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Nov 1, 2014 18:01
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    Better a later tater than no tater at all. Made home made potato chips. Set a ceramic veggie whacker to 0.5mm thickness. Disassemble potato ( large russet baker) into thin disks into cold water. Swish to remove starch, rinse again in cold water. Spin in salad spinner to remove excess water. Rapidly fling into 375 degree oil like you were dealing cards. Don't overcrowd the fryer. Scoop out of oil with strainer and drain on paper towels. Sprinkle with salt, let cool a few minutes, eat.
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Nov 1, 2014 20:53
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Nice. Homemade tater chips are pretty dope.
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Nov 2, 2014 01:09
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Casu Marzu posted:Would eat that. Would serve it to you.
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Nov 2, 2014 02:16
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Made lazy pommes soufflé. I used fresh potatoes when older but not too old spuds puff best. And tried to only use one pan of oil which made for under-puffed pommes de terre. But they were still delicious things: Peeled a few spuds, sliced somewhere between 1/4"-1/2", sloshed in cold water to rinse, drained and patted dry between kitchen towels, fried 15 at a time at 325 degrees (a couple or so inches of oil) for six minutes while agitating to evenly cook. Pépin would have a second pot of oil at 375 degrees. And he would drain the par-fried slices for a few seconds before dropping them in the finishing oil and fry until puffed and golden, agitating here, as well. But I opted to par-fry all slices and leave to drain while the oil upper to 375 in the original pot. Then finished them. I think they had too much time to steam/cool/settle before the second fry and it contributed to the under-puffing. When Pépin reports a ~20% failure rate at best when practiced, I don't feel like it was a failure. Especially as you still get a yummy French fry/homefry hybrid at worst.
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Nov 3, 2014 02:48
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Anything worth doing?
Butch Cassidy fucked around with this message at 04:21 on Nov 3, 2014 |
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Nov 3, 2014 02:49
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Buggery
Butch Cassidy fucked around with this message at 03:35 on Nov 3, 2014 |
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Nov 3, 2014 02:49
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So good you posted three times, even!
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Nov 3, 2014 03:34
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I made the Hasselback potatoes, but no pictures since I only own a lovely dumbphone and my boyfriend and I ate them before I could remember. I used bacon fat instead of butter, with a bit of garlic powder, sage, and cheese on top. My only regret is that I put the cheese on too early and it ended up getting crispy instead of melting into the middles like I would have liked. Still good though! 10 out of 10, would Hasselback again. Maybe I'll make a gratin when I go to my parent's for Thanksgiving and show them the light of the true potato rather than the boxed stuff.
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Nov 6, 2014 06:18
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This is my favorite avatar.
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Nov 6, 2014 17:15
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Update: modernist mash is hilariously too loving sweet when you follow the recipe. It appears that the first time I made it, I forgot to put sugar in the water, but guess what? It was better that way! The second time I followed the recipe exactly and it was pretty saccharine. So I made it ons more time, left out the sugar again and now it's perfect.
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Dec 14, 2014 00:48
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