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So I spent $2 and got this: Now that I'm home and the 'holy poo poo I got the best deal' is wearing off, I'm not sure what to do with all these. I obviously must make hot sauce, but I'm kind of at a loss as to what I can use this amount for in a short time without making something ungodly hot.
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Nov 5, 2014 00:17
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Stuff with cheese, batter, deep fry.
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Nov 5, 2014 00:35
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Eleeleth posted:So I spent $2 and got this:
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Nov 5, 2014 00:46
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Eleeleth posted:So I spent $2 and got this: Give them to me
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Nov 5, 2014 01:37
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Boris Galerkin posted:I eat a salad for lunch everyday at work. Is there any functional difference between eating a salad vs blending said salad into a smoothie and drinking it? Cause I work through my lunch and if I can just drink my lunch that would be amazing and save me approximately a few minutes every day. It is different. Basically then work being done by the blender motor isn't being done by your gut. The sugars hit your bloodstream much quicker. Still better for you than most one hand food (like a hot pocket), but eat with a fork if you can.
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Nov 5, 2014 02:01
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Geburan posted:It is different. Basically then work being done by the blender motor isn't being done by your gut. The sugars hit your bloodstream much quicker. Still better for you than most one hand food (like a hot pocket), but eat with a fork if you can.
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Nov 5, 2014 02:43
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goodness posted:Are you thinking the blind taste test literally means they are blinded? That would be hard to eat without being able to see the plate. Usually when they say that it means the judges don't know whose dish is whose. They are not going to be blind folded but the desert will be a small serving for tasting, so presentation is not important, just some great flavors.
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Nov 5, 2014 03:07
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Geburan posted:It is different. Basically then work being done by the blender motor isn't being done by your gut. The sugars hit your bloodstream much quicker. Still better for you than most one hand food (like a hot pocket), but eat with a fork if you can. This makes no sense. Chewing is pretty much only for appetite reduction, in that food you have already eaten has more time to register in your stomach before you shove more food on top of it. Blending is like super chewing, so it breaks down food even better for digestion. The calorie delta for chewing vs not chewing is so statistically irrelevant as to not be an issue...for anyone. He may get hungrier faster if he drinks a blended meal, but he won't crash like you seem to suggest due to sugar processing. Plus, if he adds some nuts to the green smoothie it'll slow down that sugar rush that doesn't matter. To curb hunger he coud always pop a sugar-less gum to chew on for a bit, or bring an apple or carrot or somesuch to eat. It's a fine idea, the biggest problem is that if he blends something to take to work, it'll settle grossly before he manages to drink it. it's also a really good way to force yourself to hydrate. I guess another bad thing about blending foods is that if you don't portion what you will blend you can really overload/unbalance your calories/nutrition, as you can easily drink 12 oranges at a time, but be hard pressed to eat more than three or four. Drifter fucked around with this message at 03:50 on Nov 5, 2014 |
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Nov 5, 2014 03:46
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SubG posted:Happen to have data to support this? Dr Maureen Mays (sp?), a leading pediatric cardiologist in Oregon, as well as Micheal Pollen and some other folks. I'm not exactly passionate about this stuff, but I gather it is along the same lines as why juice is now considered as bad for kids as soda. The sugar hits the blood stream all at once instead of a slow release, which the body can't cope with as well. Again, still far better than alternatives, but eating solids is considered by many to be better for you than drinking your nutrition.  Edit: loving phone posting.
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Nov 5, 2014 04:35
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Geburan posted:Dr Maureen Mays (sp?), a leading pediatric cardiologist in Oregon, as well as Micheal Pollen and some other folks. I'm not exactly passionate about this stuff, but I gather it is along the same lines as why juice is now considered as bad for kids as soda. The sugar hits the blood stream all at once instead of a slow release, which the body can't cope with as well. Again, still far better than alternatives, but eating solids is considered by many to be better for you than drinking your nutrition. Squeezing the juice out of something is not the same as putting the whole thing through a blender. The soluble and insoluble fiber is still there in something you blend up.
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Nov 5, 2014 04:45
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Are there any special tricks to making basic shortbread cookies or is it literally just creaming butter and sugar together, folding in flour and then they're done? If that's the case, are there any nice additions beyond your vanilla extracts, like chai tea or toasted pecans or something?
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Nov 5, 2014 06:59
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I just bought a medium sized toaster oven and ready to get cooking. But there's a wire that comes out in the back in addition to the electrical plug. What's that thing for?
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Nov 5, 2014 09:47
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fatherdog posted:Squeezing the juice out of something is not the same as putting the whole thing through a blender. The soluble and insoluble fiber is still there in something you blend up. As for the authorities, Micheal Pollen is an advocate/activist and as far as I know has done no original research. He writes opinion pieces, not science. Or even medicine. I have no idea who Maureen Mays is. Searching on both google and PubMed turned up no publications. And I'm not sure why a pediatric cardiologist, leading or otherwise, would be a go-to authority on nutrition or food science. I'm willing to be convinced here. I'm just not seeing it.
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Nov 5, 2014 12:48
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^^^ keep up the good work, I'd like a conclusive answer on this one too. Drifter posted:Are there any special tricks to making basic shortbread cookies or is it literally just creaming butter and sugar together, folding in flour and then they're done? With any cookie based on butter and sugar, creaming the ever living gently caress out of it in your stand mixer is the important part. I mean, don't let it melt, but the more fluff you can add, the better. Drifter posted:If that's the case, are there any nice additions beyond your vanilla extracts, like chai tea or toasted pecans or something? Chai no, pecans yes. If I'm going to adulterate something like shortbread, I'll do it be adding a textural element, like a nice crunchy nut. A few pistachios might be nice, too.
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Nov 5, 2014 12:49
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Drifter posted:Are there any special tricks to making basic shortbread cookies or is it literally just creaming butter and sugar together, folding in flour and then they're done? I have had some with savory additions like sage or rosemary and really enjoyed it.
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Nov 5, 2014 16:13
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The Biggest Jerk posted:I just bought a medium sized toaster oven and ready to get cooking. But there's a wire that comes out in the back in addition to the electrical plug. What's that thing for? What color is the wire? Is it just a single wire, or a few together? Thickness?
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Nov 5, 2014 16:25
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KettleWL posted:I dont know poo poo overall so ignore me if people with real knowledge jump in but in my experiences: This is about right, but there are a few other things to keep in mind if you use, say, pineapple juice in a marinade (in which case you would have chicken sludge after a day or so).
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Nov 5, 2014 16:29
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Rythe posted:My Squadrons Christmas party is coming up and I need to start working on a holiday baked good idea for the parties dessert competition. The last few years the commander had been the sole judge, this year we are doing a blind taste test for a panel of 5, so presentation is not going to be a factor this time. I was Bread Pudding is one of my favorites, and if you like the nog, go for it. If you have the time and the skills, I'd say a pecan Kringle would probably be another traditional, and well liked option.
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Nov 5, 2014 17:39
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I've got a whole tray of leftover carnitas. Does anyone have leftover recipe ideas? Will the carnitas freeze well?
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Nov 5, 2014 20:55
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nachos
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Nov 5, 2014 21:32
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BraveUlysses posted:nachos I have done carnitas nachos with Tostitos Scoops, placing a bit of meat into each scoop, then topping with a shitload of cheese and baking. Holy gently caress they were good and disappeared in like five minutes at the party I brought them to. Ron Jeremy, do that.
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Nov 5, 2014 21:47
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I think I put the kimchi I made somewhere too cold for it to ferment for the last 3 days, I assume it'll be fine with me moving it somewhere warmer now?
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Nov 5, 2014 23:21
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Is there any sort of issue with having a sourdough and mushroom log at the same time? Like, are the fungi going to interfere with each other in any way?
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Nov 5, 2014 23:43
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It's fine. Different fungi feed on different things.
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Nov 5, 2014 23:50
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I had no idea mushroom logs were a thing. Also I just bought a $400 blender I said I wouldn't buy. 
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Nov 6, 2014 00:06
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My condolences on all the fun you're going to have.
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Nov 6, 2014 00:15
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Boris Galerkin posted:Also I just bought a $400 blender I said I wouldn't buy. At that level it's not so much a purchase as an investment.
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Nov 6, 2014 00:19
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Jose posted:I think I put the kimchi I made somewhere too cold for it to ferment for the last 3 days, I assume it'll be fine with me moving it somewhere warmer now? But that's the kind of thing your nose and eyes will tell you about pretty unambiguously, so I would just try it and see how it goes.
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Nov 6, 2014 01:01
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Not sure if this is the right thread to ask, but is there a snack exchange thread on GWS anymore?
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Nov 6, 2014 19:48
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So here's an example of the kind of thing I like to make. Macaroni and cheese with veggie rotini and veggie twisted elbows and mornay sauce, with bacon, broccoli sauteed in the bacon grease, tofu fried in the bacon grease, and fried beef chunks seasoned with ancho chile powder and various other things. All that is mixed in, and then it goes in the oven for 25 minutes with fresh mozzarella morsels on top. Toss some sriracha on there before eating. I loving love it, but it's super dense and not super healthy, and it doesn't have that "wow" factor you get when something is more thematically consistent, like in a fancy restaurant. I basically made up the recipe as I cooked it, based on what was in the fridge, how hungry I was, etc. Like a leftover casserole with lots of cheese. I can follow a recipe, but when I make one up, it tends to be relatively conservative comfort food type stuff. I use the same six or eight spices over and over. I want to take my cooking to the next level, but I don't want to spend a ton of money on taking classes. Is there a cookbook that I can sort of "work through" as it were, like with the recipes functioning as lessons? How do I get off this plateau? I don't want to be a chef or work in a restaurant; this is just for me and my friends.
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Nov 7, 2014 01:18
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ejstheman posted:So here's an example of the kind of thing I like to make. Macaroni and cheese with veggie rotini and veggie twisted elbows and mornay sauce, with bacon, broccoli sauteed in the bacon grease, tofu fried in the bacon grease, and fried beef chunks seasoned with ancho chile powder and various other things. All that is mixed in, and then it goes in the oven for 25 minutes with fresh mozzarella morsels on top. Toss some sriracha on there before eating. I loving love it, but it's super dense and not super healthy, and it doesn't have that "wow" factor you get when something is more thematically consistent, like in a fancy restaurant. I basically made up the recipe as I cooked it, based on what was in the fridge, how hungry I was, etc. Like a leftover casserole with lots of cheese. Ratio is good for picking up the fundamentals. Ad Hoc at Home is good for "oh hey I want to make the best ____ ever, where's a good over the top recipe for that?" Flavor Bible is good for figuring out flavour pairings.
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Nov 7, 2014 01:44
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ejstheman posted:So here's an example of the kind of thing I like to make. Macaroni and cheese with veggie rotini and veggie twisted elbows and mornay sauce, with bacon, broccoli sauteed in the bacon grease, tofu fried in the bacon grease, and fried beef chunks seasoned with ancho chile powder and various other things. All that is mixed in, and then it goes in the oven for 25 minutes with fresh mozzarella morsels on top. Toss some sriracha on there before eating. I loving love it, but it's super dense and not super healthy, and it doesn't have that "wow" factor you get when something is more thematically consistent, like in a fancy restaurant. I basically made up the recipe as I cooked it, based on what was in the fridge, how hungry I was, etc. Like a leftover casserole with lots of cheese.
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Nov 7, 2014 03:24
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Thanks, that's exactly the kind of stuff I was thinking of.
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Nov 7, 2014 03:46
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I have a bunch of caramelized onions and mushrooms left over from burgin'. What do?
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Nov 7, 2014 05:15
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kinmik posted:I have a bunch of caramelized onions and mushrooms left over from burgin'. What do? Toss them with some pasta and a little olive oil and maybe cheese. Make liver, or steak if you're afraid of organs. Put them in a nice salad. Eat them with a spoon.
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Nov 7, 2014 05:31
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So I'm 30 years old and for the first time in my life finding something I enjoy that isn't getting wasted or playing video games, cooking. Good for me right? I'm thinking it might make a satisfying career, except I have no sense of smell. You guys think any schools would take me? Any jobs hire me? Should i just resign myself to a pursuit in the lackluster career of IT? This is vexing me pretty hard right now to be honest so some serious advice would be appreciated. I was looking for a career thread in here but couldn't find one. Is there somewhere else I should post this? memento mori fucked around with this message at 06:42 on Nov 7, 2014 |
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Nov 7, 2014 06:39
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I have been on a salsa kick lately. Love the stuff so much but we just ran out of the canned stuff we got from the gf's mom this summer. So far I have just been throwing various amounts of tomatoes, onions, peppers, lime, cilantro together. This works great but does anyone have some killer salsa recipes? p.s. I love spicy food.
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Nov 7, 2014 07:32
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memento mori posted:I was looking for a career thread in here but couldn't find one. Is there somewhere else I should post this? There's a restaurant industry thread, which covers careers. I'm almost certain they'll tell you to stay away from cooking because 1 your sense of smell but also 2 it will probably not pay as well 3 will be more stressful on your body 4 will be more stressful, period. The ongoing joke there is that succeeding in the restaurant business is usually getting out of it. I have a weak sense of taste/smell and I'm constantly having to ask people to taste things for me to double check. I make a fool of myself once in a while because I can't identify a flavor or identify a missing flavor. I get by in cooking as a hobby because I follow recipes pretty well and I think I'm pretty good on the technical aspects, but because of my weak sense of taste I don't feel as much freedom to experiment and create new ingredient combinations as other people do. I think the people who eat my food appreciate its flavors more than I do. I couldn't imagine relying on my palate for a living. Steve Yun fucked around with this message at 09:10 on Nov 7, 2014 |
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Nov 7, 2014 09:02
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Also, don't go to Culinary School. That's the other big advice from the thread.
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Nov 7, 2014 09:53
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Steve Yun posted:There's a restaurant industry thread, which covers careers. I have a friend with severely impaired sense of taste (apparently the last remnants of a brain injury following a car crash, can that be true?) who thinks he's got the world's best intuition as far as food goes. He might. Except because of his lovely tastebuds he can't really test if his imaginary dish holds up. And if he dreams up something that has a touch of cinnamon, well, to him it might be a touch but to the rest of us it's like being choked to death in a sack of the stuff. He's not allowed to cook for others any more - at least not without Oddly enough he makes really awesome fruit wines.
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Nov 7, 2014 13:51
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