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Skinny King Pimp posted:Cook up some kale with lardons, garlic, s&p, and a little white wine vinegar, then put a perfectly fried egg with a runny yolk on top. Everyone should do this as often as possible. In fact, that's what I'm going to have for dinner tonight now that you made me think of it. This also works with Brussels sprouts. Using rice wine vinegar and a dash of oyster sauce is a nice variation as well. And onion - add lots of onion.
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Aug 13, 2013 17:51
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| # ? Apr 29, 2024 04:17 |
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stop it, my pantry is barren and my wallet dry
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Aug 13, 2013 18:53
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bartolimu posted:This also works with Brussels sprouts. Using rice wine vinegar and a dash of oyster sauce is a nice variation as well. And onion - add lots of onion. With brussells sprouts, I like to slice them thin so they're kinda shredded, then cook them super fast in olive oil with plenty of salt and pepper, toasted slivered almonds, and a squeeze of lemon juice to finish. That's only if I'm getting fancy, though, usually I'll just cut them in half, toss in olive oil and salt and pepper, and either roast them or throw them on the grill for a bit.
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Aug 13, 2013 21:55
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What do you guys do to them prior to get that funk taste out of them?
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Aug 13, 2013 22:25
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Zuhzuhzombie!! posted:What do you guys do to them prior to get that funk taste out of them? Pass puberty.
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Aug 13, 2013 22:38
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Zuhzuhzombie!! posted:What do you guys do to them prior to get that funk taste out of them? Toss some Parm on them and embrace it
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Aug 13, 2013 22:46
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Zuhzuhzombie!! posted:What do you guys do to them prior to get that funk taste out of them? Learn to eat grown up food.
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Aug 13, 2013 22:47
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Zuhzuhzombie!! posted:What do you guys do to them prior to get that funk taste out of them?
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Aug 13, 2013 23:06
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Hah. Nothing more grown up than a dose of  
Zuhzuhzombie!! fucked around with this message at 00:06 on Aug 14, 2013 |
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Aug 13, 2013 23:09
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You can also drown it in bacon, butter and garlic, my personal favorite preparation. 
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Aug 14, 2013 00:23
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I just found out there's a new pizza place near me owned by an Italian and a Korean. They sell a 28-inch kimchi pizza. I'm excited. Within a week or two, I'll take pics and let you all know if you should envy me or not. 
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Aug 14, 2013 02:45
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Zuhzuhzombie!! posted:Hah. Nothing more grown up than a dose of I actually don't get what you mean by funk taste. They can be a bit bitter, but cooking them properly and using fresh produce kinda eliminates that issue. Brussel sprouts can also be mushy, which is fixed by not overcooking them.
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Aug 14, 2013 06:10
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Zuhzuhzombie!! posted:What do you guys do to them prior to get that funk taste out of them?
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Aug 14, 2013 06:34
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What funk taste? I take bites of them raw while I'm cutting them up for whatever and they're delicious. There's just a little bitterness that's easily cut by adding some acid to the dish (I prefer fresh lemon juice), but I really don't know what "funk" you're referring to. Maybe your mouth is broken?
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Aug 14, 2013 12:32
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It's the cabbage funk, y'all. You know it's there.
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Aug 14, 2013 13:16
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Clavietika posted:It's the cabbage funk, y'all. You know it's there. Agreed. I mean, they're delicious, but I understand what he's saying.
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Aug 14, 2013 13:43
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Shred and sauté those bad boys with a little parma ham and a dash of olive oil. Brussel sprouts own just as long as you don't boil them into tasteless mush.
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Aug 14, 2013 13:48
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True story, if a chick eats pungent (sulphur?) vegetables it makes her pussy taste funky. Onions, cabbage, radishes...
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Aug 14, 2013 13:48
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Sjurygg posted:True story, if a chick eats pungent (sulphur?) vegetables it makes her pussy taste funky. Onions, cabbage, radishes... true story, if a chick only eats mutton curries and coriander chutneys and pakoras for basically her entire life her pussy basically tastes like mutton curries and coriander chutneys and pakoras. and rainbows
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Aug 14, 2013 13:56
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Prepare your brussel sprouts this way. Try it at least once - you'll thank me later.
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Aug 14, 2013 14:55
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Clavietika posted:It's the cabbage funk, y'all. You know it's there. Only if you over cook them to all hell. Maybe it's because I grew up eating stinky fermented cabbage all the time, but the only time I notice the sulfurous notes in brussels is when someone steams or boils them to mush. I usually blanch and saute lightly or roast until the outer leaves get a bit crisp, and don't notice the funk at all.
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Aug 14, 2013 18:05
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Charred brussels with red onion and garlic are the best guys.
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Aug 14, 2013 18:10
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Thank you to you and your girlfriend. I'll look for some noodle stalls. I'll be in Beijing for little bit, but not nearly long enough to even get a chance to explore. It's an agriculture/trade thing between my home state and Hebei Provence, so a lot of it will be in the countryside. I'll see if I can't get my hands on some good noodles though.
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Aug 14, 2013 21:29
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Clavietika posted:It's the cabbage funk, y'all. You know it's there.
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Aug 14, 2013 22:37
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mindphlux posted:true story, if a chick only eats mutton curries and coriander chutneys and pakoras for basically her entire life her pussy basically tastes like mutton curries and coriander chutneys and pakoras. Right, where do all these lovely young ladies congregate?
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Aug 14, 2013 22:41
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Casu Marzu posted:Only if you over cook them to all hell. Maybe it's because I grew up eating stinky fermented cabbage all the time, but the only time I notice the sulfurous notes in brussels is when someone steams or boils them to mush. This is pretty much where I'm at on cabbages. It's only funky if you overcook it, otherwise it's a little bitter, at most.
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Aug 14, 2013 23:16
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SubG posted:I think cabbage is more ska. So what's punk? Beets?
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Aug 15, 2013 00:37
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Manuel Calavera posted:So what's punk? Beets? Romanesco broccoli.
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Aug 15, 2013 02:14
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Nah, Romanesco is most certainly prog rock. Punk is radishes. They're p good when young but as they get older it just gets tough, unpalatable, and just bad. Also beets are Blues. Pretty sweet and tasty and when you use it, you get a little bit of it on pretty much everything. GrAviTy84 fucked around with this message at 02:23 on Aug 15, 2013 |
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Aug 15, 2013 02:20
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And everybody knows green onions are R&B.
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Aug 15, 2013 02:23
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Fuckin' a. Y'all do yourself a favor and listen if you don't know this song because like cooking for yourself knowing this song improves your life. https://www.youtube.com/watch?v=_bpS-cOBK6Q And cooked greens and runny egg yolks are the poo poo. Also omelets with greens in 'em. Learned to love callaloo omelets in Jamaica. And grace hot sauce. Egg yolks are, to misquote tony b, "butter from god."
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Aug 15, 2013 03:32
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Ok, I think I'm caught up on foodchat. I made a bastardized Momofuku ramen the other day. Was pretty much the poo poo. 10# Pork neckbones from my farmer, well browned in the oven, the fond from that, a bit of chicken scrap, lots of green onions, bit of carrot, some homemade chicken stock to make up for not wanting to cook a whole chicken that day (budget!) I am broken and don't like shitakes that much, and didn't have any so I used dried oyster mushrooms, sheet of konbu. I think that's about it. Basic idea from herE: http://foodnwhine.com/2013/01/08/momofuku-ramen-broth/ Had trouble finding good noodles, my local asian mart is run by koreans and they could give a gently caress about japanese things. Tried the very good korean-made fresh soba noodles (not what I wanted.) and some just ok fresh ramen. Ran some daikon through the mandoline and quick pickled it (with too much serrano for the wife, but it was good!) I had some smoked pork shoulder left over from a carolina style bbq, which was nice. More fresh green onions and soft-boiled eggs. Seasoned with some soy and lemon juice (no ponzu in the house.) The eggs were drat good, again from that link. Boil 5 min 10 sec exactly, ice bath, peel asap. Perfect eggs. Some pickled thai chiles because I love that poo poo. That was pretty bomb, and I have 5 quarts of broth in the freezer for reruns. Ba-bam. Good poo poo. I've been dying to make ramen ever since watching mind of a chef. Wish I could have done the ice cream challenge. I make the occasional batch of philly-style vanilla or strawberry but that's about it so far. pr0k fucked around with this message at 04:00 on Aug 15, 2013 |
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Aug 15, 2013 03:53
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Hawkgirl posted:I pickled for the first time! Just some shredded carrots in a quick pickle with white vinegar, salt, and sugar. Was intended for bun and banh mi and unfortunately I was at the white people supermarket where there were no daikon radishes to be found. I almost always have a jar of quick pickles in the fridge. Equal parts by volume sugar, vinegar, water. You could put shredded carrots in it but I usually just put a little hot chiles, a little onion, and a lot of cucumber. Eat with anything grilled or asian or with rice. Or bahn mi of course.
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Aug 15, 2013 04:02
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But now I have a tupperware full of yummy carrots in my fridge. I will have to figure out other things to put them on.
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There have been a few mentions of a quick pickle. What do you do for that? Is it just a mixture of equal parts white vinegar, sugar, and water to cover the item being picked, or is there boiling involved? I thought pickling salt is involved. How fast is a "quick" pickle? A few hours or a few days? edit: Just realized the home canning thread includes pickling.
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Aug 15, 2013 06:08
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contrapants posted:There have been a few mentions of a quick pickle. What do you do for that? Is it just a mixture of equal parts white vinegar, sugar, and water to cover the item being picked, or is there boiling involved? I thought pickling salt is involved.
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Aug 15, 2013 06:18
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That's just what I use for thinly sliced veg in the fridge. It's good in a few hours for cukes, and not much longer. Most other veg is good for a few days at least, or more, depending. I do chiles for months in a similar brine but less water, and sometimes with soy or fish sauce added and sugar removed. e: and now that we mention it, I have an experiment in the fridge now, I'm trying to make my own pickled ginger. I have ginger sliced on a peeler, sugar, water, and vinegar in a jar in the fridge. After one day the ginger was strong and surprisingly bitter. I should check it. e: still pretty sharp, day 3ish? pr0k fucked around with this message at 06:29 on Aug 15, 2013 |
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Aug 15, 2013 06:22
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contrapants posted:There have been a few mentions of a quick pickle. What do you do for that? Is it just a mixture of equal parts white vinegar, sugar, and water to cover the item being picked, or is there boiling involved? I thought pickling salt is involved. Pickling salt is essentially table salt without the iodine and anti-caking agent. You can use regular table salt to pickle with but the liquid will get cloudy and the pickle darker. You don't need to deal with the "oh god all that equipment and rules to follow what am I doing" you see in the OP of the canning thread for a quick pickle or refrigerator pickle. Refrigerator Dilly Beans are a great way to start.
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Aug 15, 2013 08:14
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Hey, tipping conversations always go well in here, right? What do we think of this? http://www.slate.com/articles/life/culturebox/2013/08/tipless_restaurants_the_linkery_s_owner_explains_why_abolishing_tipping.html "What Happens When You Abolish Tipping I got rid of gratuities at my restaurant, and our service only got better."
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Aug 15, 2013 20:49
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A+ would make every resturant that way (or the way that Next does it by selling all-inclusive tickets that vary in price based on what time/day of the week you go) that way forever.
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Aug 15, 2013 20:53
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As a non food industry worker I hate this idea. I enjoying punishing people by not tipping them. Maybe if they bootstrapped themselves up they'd make more than below minimum wage
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Aug 15, 2013 21:03
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