|
Ron Jeremy posted:Most mac and cheeses start with with a bechemel sauce which is a handy thing to learn to make. Truth + you now have one of the parts of Moussaka in your repertoire
|
#
?
Oct 12, 2016 21:16
|
|
|
|
| # ? Apr 28, 2024 21:43 |
|
|
Thank you for the information. 
|
|
#
?
Oct 12, 2016 23:23
|
|
|
Had a roommate in college who was trying to cook something that needed milk, and we were out. He substituted cheese because "they are both dairy products". Thank god I worked in a restaurant and was able to eat good food 4 or 5 nights a week for free (or at cost for the pricier stuff).
|
|
#
?
Oct 13, 2016 01:01
|
|
|
LongSack posted:Had a roommate in college who was trying to cook something that needed milk, and we were out. He substituted cheese because "they are both dairy products". Thank god I worked in a restaurant and was able to eat good food 4 or 5 nights a week for free (or at cost for the pricier stuff). 
|
|
#
?
Oct 13, 2016 03:01
|
|
|
I forgot which thread it was I posted this, but a college roommate used nondairy creamer for mac and cheese. Don't do this.
|
|
#
?
Oct 13, 2016 03:21
|
|
|
I got non dairy creamer in a White Russian once
|
|
#
?
Oct 13, 2016 03:24
|
|
|
^^On that note... I bought some red caviar in a small glass jar at the airport in Moscow on Sunday, and when I bought it, it had been sitting in a refrigerator. Since returning home to the US on Sunday night, I've left the jar sitting unopened out on my kitchen table. Is it still safe to eat?
|
|
#
?
Oct 13, 2016 16:58
|
|
Rabbit Hill posted:^^On that note... No
|
|
|
#
?
Oct 13, 2016 18:00
|
|
|
Aw, really? 
|
|
#
?
Oct 13, 2016 23:23
|
|
|
Rabbit Hill posted:Aw, really? Yeah. Here, try this: Rabbit Hill posted:I bought some milk in a small glass jar at the airport in Moscow on Sunday, and when I bought it, it had been sitting in a refrigerator. Since returning home to the US on Sunday night, I've left the jar sitting unopened out on my kitchen table. Would you drink that milk? I understand that there is cost to be considered, but that is 5 days sitting at room temperature. I sure wouldn't risk it.
|
|
#
?
Oct 14, 2016 02:47
|
|
|
Sup thread Tonight I cooked some BBQ tofu which had been marinating for about 48 hours and was delicious. I uhm'd and ah'd about what to serve it with, and ended up serving it with white rice. Everything was tasty and all that, but the two halves of the dish didn't really come together in any way that I liked. I'm thinking it needed a sauce or a garnish or something to pull it all together. Tofu marinade was soy sauce, honey, thai birds eye chillies, shalots, and a little lime juice. Does anybody have recommendations for what I could do better next time?
|
|
#
?
Oct 14, 2016 10:20
|
|
|
CzarChasm posted:Yeah. Here, try this: That makes sense, thanks.
|
|
#
?
Oct 14, 2016 15:15
|
|
|
DumbparameciuM posted:Sup thread We make this pretty often in my household and it is quick, easy and delicious.
|
|
#
?
Oct 14, 2016 17:55
|
|
|
DumbparameciuM posted:Sup thread That marinade sounds awesome! One of the secrets to tofu is "layers of flavor": since plain tofu tastes like nothing, you have to flavor the tofu, and then put it in a flavorful sauce. Since you seem happy with the marinade, now make a sauce that you can pour over the finished tofu and rice. Also, add some veggies to the rice. Get some fiber in there.
|
|
#
?
Oct 14, 2016 18:01
|
|
|
Roasted broccoli is really good with barbecued tofu and would be delicious with a sauce from that marinade.
|
|
#
?
Oct 14, 2016 19:28
|
|
|
Has anyone ever got these from super store? Are they any good? I'm especially intersted in the chicken one.
|
|
#
?
Oct 14, 2016 22:22
|
|
|
Is it necessary to salt meat before you brown them if you're just gonna stick in a seasoned liquid to braise? Making chicken adobo and it's a little annoying to season with non-chickeny hands since I gotta cook the chicken in batches.
|
|
#
?
Oct 15, 2016 03:15
|
|
|
Ra-amun posted:Is it necessary to salt meat before you brown them if you're just gonna stick in a seasoned liquid to braise? Making chicken adobo and it's a little annoying to season with non-chickeny hands since I gotta cook the chicken in batches. Put salt in a ramekin and then you can reach into it with your Salmonella hands all you want.
|
|
#
?
Oct 15, 2016 03:21
|
|
|
Since I can't find a vodka thread or a general spirits thread, can someone recommend me a quality vodka? A boss is getting a big promotion and leaving the office, I'm looking to get them a suitable parting gift. If their drink of choice was anything other than vodka I'd have a pretty good idea of a quality, non-overpriced bottle, but instead I'm pretty in the dark.
|
|
#
?
Oct 15, 2016 03:32
|
|
|
dick head dinosaur posted:Since I can't find a vodka thread or a general spirits thread, can someone recommend me a quality vodka? A boss is getting a big promotion and leaving the office, I'm looking to get them a suitable parting gift. If their drink of choice was anything other than vodka I'd have a pretty good idea of a quality, non-overpriced bottle, but instead I'm pretty in the dark. Once vodka is filtered more than once or twice the difference is pretty much undetectable, so if you want to give a vodka gift you're looking for 1) Reputation (Grey Goose), 2) Obscurity (try Luksosawa) or flavor 3) (Try the Van Gogh flavored vodkas or infuse your own with a flavor you know your boss likes) I would recommend infusing your own since it's a thoughtful gift and will likely make much more of an impression, especially if it's a flavor that's not often sold commercially as vodka.
|
|
#
?
Oct 15, 2016 04:35
|
|
|
Ashikan judan posted:Once vodka is filtered more than once or twice the difference is pretty much undetectable dick head dinosaur posted:Since I can't find a vodka thread or a general spirits thread, can someone recommend me a quality vodka? A boss is getting a big promotion and leaving the office, I'm looking to get them a suitable parting gift. If their drink of choice was anything other than vodka I'd have a pretty good idea of a quality, non-overpriced bottle, but instead I'm pretty in the dark. I'm a big fan of Chopin or Belvedere. If you want to be that guy you could get a bottle of Dan Akroyd's Crystal Skull vodka. It's mostly a novelty though. The only palatable way I have found to drink it is straight up on the rocks, but then you have nothing to spare you from it's slightly odd mouthfeel. You might think you can get away with like some citrus in there, but DO NOT. Anyway; Chopin or Belvedere. DPM fucked around with this message at 08:16 on Oct 15, 2016 |
|
#
?
Oct 15, 2016 04:52
|
|
|
I dunno if you'd have time to get it shipped from New Zealand, but The Reid is some of the nicest vodka I've ever had.
|
|
#
?
Oct 15, 2016 05:12
|
|
|
DumbparameciuM posted:I respectfully disagree. I respectfully lol at you
|
|
#
?
Oct 15, 2016 05:57
|
|
|
Ashikan judan posted:I respectfully lol at you I misread your post and thought you were saying that there was no distinguishable differences between vodkas which had been distilled more than twice. My bad, I need to read before I post  Mikey Purp posted:We make this pretty often in my household and it is quick, easy and delicious. Also I forgot to mention, I'm gunna try this. Thanks for the recipe.
|
|
#
?
Oct 15, 2016 08:18
|
|
|
The way ultra clean vodka differentiates itself in the market is by the additives, they're allowed a small percentage of additives to enhance flavor or mouthfeel or w/e. This includes sugar, citric acid and glycerin.
|
|
#
?
Oct 15, 2016 08:30
|
|
|
I'm looking for a recipe I found online in 2012 or 2013. It was for stuffed peppers or possibly pepper boats, we used it to make both so I'm not sure (leaning towards boats though). It might have been low carb or I might have just taken the rice out. The most distinctive thing about it I recall is that it was specifically for grilling the peppers, not baking or anything else. It was Italian-ish with mozzarella, parmesan, lots of basil, 90% sure oregano, and tomato paste or sauce. And of course ground meat.
|
|
#
?
Oct 15, 2016 08:44
|
|
|
DumbparameciuM posted:I misread your post and thought you were saying that there was no distinguishable differences between vodkas which had been distilled more than twice. You didn't misread me, that is what I said and what I meant. Once you filter a vodka more than twice, differences between them are largely indistinguishable, and blind taste testings back this up.
|
|
#
?
Oct 15, 2016 11:56
|
|
Ashikan judan posted:You didn't misread me, that is what I said and what I meant. Once you filter a vodka more than twice, differences between them are largely indistinguishable, and blind taste testings back this up. Agreed, fancy & expensive vodka does taste better.
|
|
|
#
?
Oct 15, 2016 12:55
|
|
|
AVeryLargeRadish posted:Agreed, fancy & expensive vodka does taste better. I've always found vodka bought by someone else to be the best.
|
|
#
?
Oct 15, 2016 16:14
|
|
|
I know it's the stereotypical expensive vodka, but Belvedere is the best I have tasted. It's only ~$28 for a bottle too, which isn't even cheap scotch. I haven't had many vodkas, though. I prefer drinking a Christmas tree vs drinking gasoline.
|
|
#
?
Oct 15, 2016 16:17
|
|
|
I'm looking to do some fun stuff with meat and eggs. Does transglutaminase work to bind egg whites to meat proteins?
|
|
#
?
Oct 15, 2016 22:10
|
|
|
Thanks for the advice on the vodka. Just went with the safe choice of Grey Goose since it was on sale.
|
|
#
?
Oct 16, 2016 02:07
|
|
|
Ashikan judan posted:You didn't misread me, that is what I said and what I meant. Once you filter a vodka more than twice, differences between them are largely indistinguishable, and blind taste testings back this up. Filtering is not the same as distilling. I guarantee you there is a massive difference between various triple distilled vodkas, but yeah if you actually filter the vodka with a charcoal filter, that levels everything.
|
|
#
?
Oct 16, 2016 21:14
|
|
|
Can anyone link me a cut protection glove on Amazon for mandoline use?
|
|
#
?
Oct 17, 2016 00:02
|
|
|
FishBulb posted:Can anyone link me a cut protection glove on Amazon for mandoline use? eeehm, yes? https://www.amazon.com/dp/B01I6OZTN...S2T7ZP621&psc=1 edit: awww, your mandoline cut you, didn't it :-( paraquat fucked around with this message at 06:34 on Oct 17, 2016 |
|
#
?
Oct 17, 2016 06:31
|
|
Cavenagh posted:I've always found vodka bought by someone else to be the best.
|
|
|
#
?
Oct 17, 2016 13:49
|
|
|
paraquat posted:eeehm, yes? No I don't have one but I wanted to get one and I wanted to get some gloves people know worked instead of just guessing 
|
|
#
?
Oct 17, 2016 14:28
|
|
|
I bought some black garlic on a whim yesterday. What should I do with it?
|
|
#
?
Oct 17, 2016 17:31
|
|
|
I've taken to broiling strip steak as a relatively simple means of cooking steak for dinner, but I've been having some trouble getting it right. I salt and pepper both sides of a ~1in thick steak 45~60 minutes before cooking it, heat up the broiler, and cook in a cast iron pan with some butter for 2-3 minutes both sides. Most of the time, I get a somewhat tough steak around the sides and a rare-to-raw center, and all the juice leaks out onto my plate. I assume that's just a normal result of salting + cooking it, but I wonder if there isn't a better way to broil steak. Any tips? Or should I be using a different technique?
|
|
#
?
Oct 17, 2016 23:58
|
|
|
|
| # ? Apr 28, 2024 21:43 |
|
|
Pollyanna posted:I've taken to broiling strip steak as a relatively simple means of cooking steak for dinner, but I've been having some trouble getting it right. I salt and pepper both sides of a ~1in thick steak 45~60 minutes before cooking it, heat up the broiler, and cook in a cast iron pan with some butter for 2-3 minutes both sides. Most of the time, I get a somewhat tough steak around the sides and a rare-to-raw center, and all the juice leaks out onto my plate. I assume that's just a normal result of salting + cooking it, but I wonder if there isn't a better way to broil steak. Leave the steak in the fridge until you're ready to start cooking. Preheat the oven to 275 F, pull out your steak and salt it, then cook on an oven rack over a baking sheet until it's about 120-125 (for rare to medium rare) in the center. Take it out, sear the outside on an extremely hot cast iron skillet, then let it rest while loosely tented with foil. You can finish with butter if you'd like. Grind fresh pepper on the steak at the very end; it just gets burnt and flavorless if you sear with it on the steak.
|
|
#
?
Oct 18, 2016 00:27
|
|
