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Croatoan posted:Make your mother sauces with this one cool trick! Chefs hate him! The life hack version would be to just melt the butter, pour it on, and let it cool/"thicken".
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Apr 28, 2016 20:06
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Marta Velasquez posted:The life hack version would be to just melt the butter, pour it on, and let it cool/"thicken". Life hack: Bernaise is pretty much just mayonnaise made with butter. So add butter to your store bought mayo.
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Apr 28, 2016 20:12
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CommonShore posted:In my experience of bopping around Chinatowns and eating in This is because you're not going to Actually Nice places. In any ethnic neighborhood larger than a couple of blocks, you'll find the full spectrum of restaurants, from incredibly-marginal-lunch-and-change-from-a-fiver places, to McDonalds For Noodles, to Olive Garden but Curries, to Maybe Wear a Tie, to (if it's in a major city with a sufficient population and a non-completely-subjected ethnicity) Holy poo poo Can We Afford This? And that's leaving aside "fusion/elevated" places run by persons of the actual relevant ethnicity and the real big-ticket option, which is banquet/event dining. A lot of the price differential is rent. As a very instructive example see http://www.pekingduckhousenyc.com/ -- that's a well-known NYC Chinatown restaurant with a (relatively) recent Midtown branch. Note the price differential of 10-20% across the board.
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Apr 28, 2016 21:24
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Ethnic Restaurants
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Mr. Wiggles posted:In Reno you need at least three stars before you change out of a t shirt. But a suit is also acceptable at a one star. I spend more time than I would like in Reno for work. Any places you'd recommend?
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Apr 29, 2016 00:35
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Flash Gordon Ramsay posted:Life hack: Bernaise is pretty much just mayonnaise made with butter. So add butter to your store bought mayo. Aunt Sandy could rebrand herself! "Happy Hour Life Hacks with Sandra Lee".
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Apr 29, 2016 13:13
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Croatoan posted:Aunt Sandy could rebrand herself! "Happy Hour Life Hacks with Sandra Lee". I never thought of her as a life hacker. Now, I don't know how I missed it. Sandra Lee: Life Hacker Alton Brown: Hacker Guy Fieri: Hack
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Apr 29, 2016 13:38
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Is there/has there been any Indian food and/or curry (mega)thread? I looked up and down the first few pages a week or two ago but I didn't see anything.
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Apr 29, 2016 16:11
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CommonShore posted:Is there/has there been any Indian food and/or curry (mega)thread? I looked up and down the first few pages a week or two ago but I didn't see anything. Be the curry you want to see in the world I believe in you
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Apr 29, 2016 16:37
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Esme posted:I spend more time than I would like in Reno for work. Any places you'd recommend? There's tons of great food in reno. Best options are in the categories of "farm to table hipster food," "good old school ethnic places," and "gigantic breakfasts to soak up liquor.". For the first, try Heritage, Brasserie St. James, and Feast. For the second, you want Louie's Basque Corner, Casales Half Way Club, or the Santa Fe. For the third, hit up any of the Pegs locations, the Silver and Gold, or Josef's Vienna.
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Apr 29, 2016 16:41
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MrSlam posted:Be the curry you want to see in the world Yeah I was prepared for this answer. I'm no expert but I'll start a thread once I get a bit of time.
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Apr 29, 2016 16:42
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CommonShore posted:Yeah I was prepared for this answer. I'm no expert but I'll start a thread once I get a bit of time. I think it's a great idea. I pretty much only know one curry recipe and I'm interested to see more people's opinions on Indian food. I'd love for someone to talk about making spinach pakora for instance or simulating a tandoor using household items. I was tempted to try the Alton Brown "cheap" method but I didn't have enough money for a ceramic cutting buzzsaw so I think I should just use the broiler instead.
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Apr 29, 2016 16:47
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MrSlam posted:I think it's a great idea. I pretty much only know one curry recipe and I'm interested to see more people's opinions on Indian food. I'd love for someone to talk about making spinach pakora for instance or simulating a tandoor using household items. I was tempted to try the Alton Brown "cheap" method but I didn't have enough money for a ceramic cutting buzzsaw so I think I should just use the broiler instead. For some reason my thread got me autobanned when I tried to post it.
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Apr 29, 2016 19:04
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what thread tag did you use?
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Apr 29, 2016 19:14
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Trebuchet King posted:what thread tag did you use? "HOT," as in "spicy food"
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Apr 29, 2016 19:14
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CommonShore posted:"HOT," as in "spicy food" There's your problem.
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Apr 29, 2016 19:16
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Rumda posted:There's your problem. So that tag is an autoban? Makes sense 
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Apr 29, 2016 19:18
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There used to be a thing that said "Hot and Attention are mod-only tags," but I can't remember where.
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Apr 29, 2016 19:24
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Trebuchet King posted:There used to be a thing that said "Hot and Attention are mod-only tags," but I can't remember where. Well I'm not bothering with the thread now, so  .Ah yes, there it is beside the thread "reply" box. Oh well. I was so focused on getting the BB tags right that I just picked the first tag that seemed even obliquely relevant to my post.
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Apr 29, 2016 19:27
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Dude the thread is right here so you could always just copy and paste it into a new thread and choose a less autobanning thread tag!
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Apr 29, 2016 19:46
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The Midniter posted:Dude the thread is right here so you could always just copy and paste it into a new thread and choose a less autobanning thread tag! I actually wrote it in word before I posted it. I'll just be bitter about it for a few hours and repost it later I think. I'll still need to fix the bbtags again.
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Apr 29, 2016 19:47
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http://forums.somethingawful.com/showthread.php?threadid=3774083
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Apr 29, 2016 21:17
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My Greek yiayia (grandmother), bless her soul, who always cooks our Greek Orthodox Easter Feast, has been ill and I just found out today that she won't be cooking for our Easter Sunday (observed) tomorrow. Apparently she asked my mother (her daughter) to take care of cooking- and mom was planning to pick up two cooked $5 rotisserie chickens from Kroger in the morning, plus some pre-made mashed taters and cans of chicken gravy, and a can of corn. ;_; I'm just visiting from out of town and can't do much, but hell if there will be Greek Easter without lamb. I've never cooked it before, but I did a bit of research, borrowed a fridge and counter space, ran to a couple stores and I have my last-minute leg of lamb resting in the fridge. The only leg I could find was 9lbs do I had the butcher cut it in half because I wasn't sure the roasting pan I have access to could hold it. Trimmed off the thickest globs of fat, rubbed it with olive oil, salt, pepper and oregano, and cut some slits for slivers of garlic. In the morning I will toss some new potatoes with the same, drizzle all with lemon juice and roast for 2 hours at 350, and take to YiaYia's house for an hour longer cooking time. (Recipes said about 2.5hr for a 5lb roast, and I have two approx 4-5lb roast halves)... and hope for the best. I don't have any sort of meat thermometer here, but luckily Greeks love their lamb well done. I also picked up some salad, feta and olives and nice bread for a side along with the lamb and taters, and yiayia is still making her spinach pie. Wish me luck- or if I'm doing something horrible, hopefully you catch me in time? EVG fucked around with this message at 05:45 on Apr 30, 2016 |
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Apr 30, 2016 05:42
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Cook it entirely at home, then transport and warm it in the oven. Stopping the cooking in the middle just screams food poisoning to me.
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Apr 30, 2016 15:56
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Depends on the travel time. He probably won't be in the dangerzone for food poisoning to be an issue. The real problem is there's no mint.
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Apr 30, 2016 16:08
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https://imgur.com/a/BiOdA It was fully cooked after 2 hours so I brought it over and stuck in the oven on warm until everyone shows up. It's good! Can't figure out how to link the image on mobile though.
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Apr 30, 2016 18:13
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[img] and [/img] This I think is one of those unique context matters situations, because all I can think is that those potatoes in that pan must be absolutely delicious.
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Apr 30, 2016 18:20
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They really were. And it was so stupidly easy I am kicking myself for never making a lamb roast in the past.
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May 1, 2016 09:09
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Flash Gordon Ramsay posted:Life hack: Bernaise is pretty much just mayonnaise made with butter. So add butter to your store bought mayo. Actually... Life hack here is that if your bernaise (or your aioli) is piss-poor at emulsifying (because you're a dumb poo poo like me, who uses two attempts every loving time he makes aioli), then get a new bowl, add 1 tablespoon of store bought mayo, and start adding the rest of the stuff. Emulsification will happen. It will bring the sauce to it's knees like a king-pimp breaking in his new girl.
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May 1, 2016 10:07
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EVG posted:https://imgur.com/a/BiOdA You saved Easter and have pleased all Yiayias. Congratulations!
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May 1, 2016 12:48
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Happy Hat posted:Actually... That's a really good idea. There's little reason not to do it, and it'll make your emulsification much stronger.
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May 2, 2016 03:00
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I've been having trouble getting stuck blender mayo to come together since I moved. I'm gunna try that.
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May 2, 2016 03:05
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I'm skipping through old episodes of Good Eats and Alton says to use fresh eggs because they contain more lecithin (the emulsifier in mayo). Once you get a small amount started the rest is easy.
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May 2, 2016 04:40
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This weekend I made a huge vat of pork green chili and I think it might be my favorite food. I also took all the random chunks of cheese we have accumulated and used some sodium citrate to make fondu. I had maybe 40oz of assorted cheeses, maybe 3/4 gruyere and the rest hard cheddars. Used a dry white wine as the liquid, added 90% of the cheese weight, and cooked it all in a double boiler. poo poo never fails to amaze me. I portioned most of it out into small containers to freeze and give away and we poured the remainder into a hollowed out load of sourdough. I feel like a superhero of cheese and all this power is going to my head.
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May 2, 2016 16:53
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No kirsch?
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May 2, 2016 17:33
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Scientastic posted:No kirsch? Sadly no, thought I had the dregs of a bottle left and when the truth was discovered no one was sober enough to drive out.
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May 2, 2016 17:45
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FishBulb posted:I've been having trouble getting stuck blender mayo to come together since I moved. I'm gunna try that. Tell us how it went - when you do 
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May 3, 2016 09:49
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One of my favorite things is reading recipes off places like cooks.com where the reviews are always "This is the best recipe, it's perfect! When I made it I substituted or changed everything! Would totally recommend this to anyone! A++!"
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May 12, 2016 15:20
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Croatoan posted:One of my favorite things is reading recipes off places like cooks.com where the reviews are always "This is the best recipe, it's perfect! When I made it I substituted or changed everything! Would totally recommend this to anyone! A++!" I had a Food Network lady get after me for suggesting changes to a few recipes in the review section. It was just a few modifications like using lemon extract or using alfredo sauce instead of tomatoes. The keyword section of every recipe has 'Modification' on it but she said we're supposed to be there to talk about the recipe not about how to change the recipe.
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May 12, 2016 15:30
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so i used to bake cookies just about monthly; for food therapy friday last week i made the cashew caramel cookies i consider my signature cookie. aside from a couple stupid mistakes (ow melted caramel) they turned out pretty dang good; i took them in to work for my coworkers and no fewer than three people asked me why i wasn't selling them. 
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May 12, 2016 22:41
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I would eat those cookies.
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