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Phummus posted:Thanks. I'm surprisingly not a fan of bland food, so I'll pass it up at least until I see it on sale. It's actually a decent book/app despite the boring recipes. The real draw is how he whittles techniques down to their most basic and explains them very clearly. I mainly use it at the grocery store. "Pork shoulder is cheap - how long will that take to cook?"
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Feb 25, 2012 01:34
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This weekend is gonna own. I have chicken bits and pigs feet ready for stock, the chicken wings in buttermilk to fry, and pork butt marinating for char siu. Hellooooo food.  Edit: I'm attempting to do hakata ramen.
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Feb 25, 2012 08:21
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I was working on the far side of the city today and managed to hit up the good chinese butcher on the way home. Char siu and noodles tomorrow, a big batch of bao sunday and some really nice duck as well. *drool*
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Feb 25, 2012 09:09
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Generalissimo
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wafflesnsegways posted:The recipes are as bland as ever, though. I find that Bittman's recipes are always quite sound, as long as you're willing to up the salt, usually to around 150% or so. I came down with a nasty fever last weekend and got laid up for a couple of days. I'm over most of it now, but I seemed to have lost my sense of smell. I can taste sweet, salty, sour, etc, but that's it. Everything tastes so samey. This is a huge bummer. 
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Feb 25, 2012 12:30
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Drink and Fight posted:I don't think I want to make chickenade. gently caress chickenade, make chicken ale. The Complete Joy of Home Brewing posted:In order to make this take 10 gallons of ale and a large cock, the older the better. Parboil the cock, flay him and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into 2 quarts of sac [sixteenth-century dry Spanish white wine], and put to it 3 pounds of raisins of the sun stoned, some blades of mace, a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and a bag together into a vessel; in a week or 9 days bottle it up, fill the bottles but just above the neck, and give it the same time to ripen as other ale.
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Feb 26, 2012 00:19
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That sounds...delicious.
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Feb 26, 2012 00:21
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icehewk posted:gently caress chickenade, make chicken ale. pfft it doesn't count if one of the ingredients is 10 gallons of ale.
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Feb 26, 2012 00:26
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What else can I do with pork stock. I have about a gallon of it, and I'm not gonna need that much for ramen.
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Feb 26, 2012 00:40
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Casu Marzu posted:What else can I do with pork stock. I have about a gallon of it, and I'm not gonna need that much for ramen. rilettes, you boil fatty pork in pork stock until the stock basically condenses down/evaporates and fat renders out and then you're basically cooking the pork in its own fat and shred it and season it and pot it with like a half inch thick layer of sealing fat on top mmmmmmmmmmmmmmmmmmmmmmm
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Feb 26, 2012 00:50
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So um what's in a Tahitian Tee-Hee? https://www.youtube.com/watch?v=1_H_sVNgvf4
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Feb 26, 2012 02:08
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Why don't we have a Seattle dining thread? Should I make one?
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Feb 26, 2012 04:30
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icehewk posted:gently caress chickenade, make chicken ale. This is out of Moxon's English Housewifry Exemplified, isn't it? She suggests you do unnatural things with oysters too. A pretty good book if you don't mind culinary standards of the 18th Century Desiree Cousteau fucked around with this message at 04:49 on Feb 26, 2012 |
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Feb 26, 2012 04:46
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My latest Facebook status seems to accidentally match the recent turn the thread has taken.quote:Somebody should make pig sauce. Like fish sauce only made from pigs. I envision rack upon rack of clay jars filled with pig bits, salt and herbs, slowly fermenting for weeks. It would be one hell of a condiment.
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Feb 26, 2012 05:22
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Well, you couldn't call it Garum, that name's taken. Oinkum? Squealum? Suum? I suspect it would smell more like a mass burial than a condiment, though.
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Feb 26, 2012 05:33
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Rule .303 posted:I suspect it would smell more like a mass burial than a condiment, though. Yep that's garum.
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Feb 26, 2012 05:37
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Casu Marzu posted:What else can I do with pork stock. I have about a gallon of it, and I'm not gonna need that much for ramen. VVV Oh, DENMARK. Well, that explains it. therattle fucked around with this message at 14:20 on Feb 26, 2012 |
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Feb 26, 2012 10:51
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therattle posted:But why? And who would do that in public? What depraved hellhole passing as an institute of higher education do you attend? Stanford? MIT? I live at a engineering college dorm in Denmark. As to why? I blame our youth-alcohol statistics.
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Feb 26, 2012 11:56
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I recently discovered 2 new food products. Awesome: Spicy Chile Crisp (makes everything tastes deliciously Szechuan):  Horrifying:  
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Feb 26, 2012 20:59
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I have things to make blood sausage. This will either rule or be horrifying.
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Feb 26, 2012 21:10
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kiteless posted:I recently discovered 2 new food products. Angry lady sauce! One of my favourites! I'm glad you discovered this.
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Feb 26, 2012 21:18
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Allahu Snackbar posted:I have things to make blood sausage. This will either rule or be horrifying. It's really kinda both at the same time, especially during prep and filling.
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Feb 26, 2012 21:30
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Is it wrong for me to think margarine tastes good?
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Feb 26, 2012 23:58
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Steve Yun posted:Is it wrong for me to think margarine tastes good?
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Feb 27, 2012 00:05
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Steve Yun posted:Is it wrong for me to think margarine tastes good? gently caress the haters, I was raised with it and I think it has its places. However you need to use actual butter when cooking or frying stuff or else you're insane.
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Feb 27, 2012 00:08
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Steve Yun posted:Is it wrong for me to think margarine tastes good? It can't even be a gauche ironic enjoyment like gas station snack cakes, it's loving trash and tastes less complex than butter in every way imaginable.
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Feb 27, 2012 00:27
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So it turns out that a combination of pussy juice and unrefined coconut oil smells exactly like blue cheese. I had to wash my face very thoroughly.
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Feb 27, 2012 00:35
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Kenning posted:So it turns out that a combination of pussy juice and unrefined coconut oil smells exactly like blue cheese. On a less lol note, I discovered last night that rare spit-roasted lamb + grüner vetliner mimic the taste of it as well.
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Feb 27, 2012 00:39
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Kenning posted:So it turns out that a combination of pussy juice and unrefined coconut oil smells exactly like blue cheese. I just spent several minutes trying to figure out how this happened to you. The closest I could come was an attempt to get a genital tan. I'm not sure I want to know if I am right.
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Feb 27, 2012 00:50
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You can get coconut oil, and maybe said oil was deployed as emergency lube?
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Feb 27, 2012 00:54
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Didn't seem like a big mystery at all. I mean coconut oil is my favorite foolin' around oil.
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Feb 27, 2012 01:03
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I've used olive, in a tight place. Sex in the kitchen rules.
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Feb 27, 2012 01:43
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I've never attempted. My kitchen space is like a U-boat so every bit of space is occupied and for specific uses. Although I do have a nice gel ergonomic work mat by my prep station.
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Feb 27, 2012 01:55
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Borscht is the most Dr. Seuss looking food I've ever eaten.
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Feb 27, 2012 02:39
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Allahu Snackbar posted:I've never attempted. My kitchen space is like a U-boat so every bit of space is occupied and for specific uses. Although I do have a nice gel ergonomic work mat by my prep station. If it is like a U-boat then you should be screaming "feuertorpedos!", right? Unless it is inflected and I got it wrong again. Damned German language.
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Feb 27, 2012 04:35
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All I know is my torpedo blew up her aft. SODOMY.
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Feb 27, 2012 05:32
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kiteless posted:I recently discovered 2 new food products. I have loved crisp chili oil for a long time, BUT I recently discovered a one up on even regular crisp chili oil - crisp chili oil with SOY PROTEIN  it's loving amazing, and blows normal fried chili stuff out of the water. it's everything normal fried chili is, but it has these little tiny square crutons of fried tofu or soy protein or whatever in it - which are extra salty and crunchy and delicious. been putting it on noodles and dimsum stuff recently, it's ultra good.
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Feb 27, 2012 05:39
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Why are the Chinese so good at making tasty things?
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Feb 27, 2012 06:20
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Probably due to cheap manual labor and terrible labor laws
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Feb 27, 2012 06:25
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Allahu Snackbar posted:Probably due to cheap manual labor and terrible labor laws Also MSG, delicious MSG. Happy Hat did you see my post in the Secret Santa thread? Sorry I don't have PMs.
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Feb 27, 2012 10:51
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Mr. Wiggles posted:Why are the Chinese so good at making tasty things? I used to go to the asian markets and buy stuff out of the candy/cookie/snack aisle on the theory that something there had to be tasty. Been wrong so far. There is some technique to mix sugar, salt, flour, frosting and dried fruit to have no flavor, and it is one of the forgotten arts of the East.
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Feb 27, 2012 14:51
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