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gently caress. marry. t-rex posted:If you don't have a stand mixer, then get that first cuz it's way more important than whatevrr one of my life goals is to witness the death of my kitchenaid mixer, but I'm pretty certain it will outlive me even if I live to be 100 |
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Jul 4, 2017 04:26
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| # ? Jun 3, 2024 06:42 |
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poverty goat posted:everything about it is revolting and i dont believe that anyone who could conceive of that abomination could ever assemble it except as a joke The bread look ok.
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Jul 4, 2017 04:28
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joke_explainer posted:one of my life goals is to witness the death of my kitchenaid mixer, but I'm pretty certain it will outlive me even if I live to be 100 My KitchenAid is blue and it is eternal. All hail the KitchenAid!
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Jul 4, 2017 04:28
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Robot Made of Meat posted:My KitchenAid is blue and it is eternal. All hail the KitchenAid! cobalt blue is the chosen color, and I deeply respect those that share that kind of discerning taste in kitchenaid stand mixers. i'm making bolognese sauce with the pressure cooker. if it turns out good I'll detail it. it's from the serious eats recipe, like everything I ever do. http://www.seriouseats.com/2015/11/pressure-cooker-ragu-bolognese-food-lab.html |
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Jul 5, 2017 03:03
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joke_explainer posted:cobalt blue is the chosen color, and I deeply respect those that share that kind of discerning taste in kitchenaid stand mixers. I eagerly await the results of this experiment.
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Jul 5, 2017 03:47
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It ended up pretty good. The journey started like a week and a half ago, when I roasted a chicken. That turned out fine. Here is a photo of the chicken. Anyway, I cut all the meat away form the bones and kept them and made stock out of them. Today I decided I wanted to use a cup of that stock to make some pasta sauce, even though it's kind of unseasonably warm for such a heavy warm meal. Oh well. First you get together these things, plus some more off screen:  Essentially what you are making is just a very meat heavy sauce. There is tomato in it, but not a ton. The majority of it is meat and veggies. Chicken stock, wine, and cream also factor into it. The wine is vieux papes, aka the cheapest dry red wine you can buy at whole foods. For this run I used 2 lbs of beef chuck and 1 lb of pork shoulder, ground and chicken livers. But you can do 1 lb lamb, 1 lb pork, and 1 lb beef and it's even better if they happened to have ground lamb at the store. Also, I used a half pound of bacon. Normally you'd use pancetta but pancetta was like 22$ a pound at the store, which is crazy even for pancetta, so I just got like 5$ worth of bacon instead. So first you chop everything up pretty finely. I'm not the best in the world at this but it ended up okay.   So I'm using the Breville Fast Slow Pro, which simplifies things a lot. I hit the 'saute' button and put it on high, then throw the cubed bacon in once the oil is simmering. Let that crisp up, then add the herbs and the onions, saving some of the parsley and the basil tho. I wish I saved more parsley, I ran out - the final product would have looked a lot nicer with a little sprinkling of fresh parsley on it.  About 12 minutes of the veggies and the minced chicken livers go in. They cook for about 5, then the rest of the meats. Then it's like 25 minutes letting the liquid cook off. You want to just concentrate / remove that liquid until it's really low and the meat is sizzling.  Then you add your wine, let that cook down a bit, then add your chicken stock and cream and bay leaves.  Looks boring! But yeah, then you seal the pressure cooker and set it for 30 minutes at high pressure. Getting up to pressure and releasing it means that whole thing will be about 1 hr, but the electric pressure cooker manages the whole thing so you don't really have to worry about it. I love this thing.  The sauce right out of the pressure cooker. Now I hit the 'reduce' button and set it to medium heat and wait about another 45 minutes while it bubbles away, obviously lid open now. This cooks down and concentrates the sauce. Basically, we've condensed what would take six hours of cook time down to 2 hours total with the pressure cooker. Add the basil and more parsley. Once it's sufficiently thickened, add parmesan, fish sauce if you aren't alnilam (he wouldn't be eating a meat sauce anyway!), and another 1/2 cup of cream.  (I added way more parmesan than that, but I forgot to take a photo of the huge mound of pretty grated parmesan sinking into the pot) It gets all nice and emulsified into a real thick sauce. Cook some (I used fettuccini because it's what I had on hand) noodles and sauce them with the noodles in the pan and like 1/3rd cup of sauce and a little water from cooking the pasta. Sprinkle with parsley so your dish is prettier than mine and add fresh parmesan on top.  It's very tasty. And I have 1.5 quarts left over in the freezer now, which is enough to make lasagna bolognese later. |
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Jul 5, 2017 22:24
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that looks real tasty, joke_explainer! i'm used to more tomato in my bolognese, but i'll have to give this a shot in a conventional pressure cooker.
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Jul 5, 2017 22:30
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POOL IS CLOSED posted:that looks real tasty, joke_explainer! i'm used to more tomato in my bolognese, but i'll have to give this a shot in a conventional pressure cooker. Oh i forgot there's one can of crushed tomatoes in there too. 14 ounce before it pressure cooks! |
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Jul 5, 2017 22:56
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Is lovely! I'll have to keep this in mind for cooler weather. Thanks!
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Jul 5, 2017 23:43
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I have a big rear end + big ol' rear end of sesame seeds i bought in desparation from a farmer's market, what do I do with like 2lbs of sesame seeds i was thinking sesame bread and sesame chicken
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Jul 6, 2017 00:53
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tahini? |
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Jul 6, 2017 02:14
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I would eat them in embarrassing quantities, and then regret it.
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Jul 6, 2017 02:15
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I have only had black sesame ice cream, which is amazing, but there are recipes for non-black sesame seed ice cream as well, I bet it's good too halvah is great too, I think you start by making tahini but that's not so bad--make extra and you have tahini as well as halvah!
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Jul 6, 2017 02:46
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i made szechuan chicken and as usual im just gonna post an ugly photo of it not plated or anything it was spicy and delicious! |
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Jul 11, 2017 02:27
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all I've been making lately has been karaage or katsu, I'm on a roll
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Jul 16, 2017 06:27
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all ive been making lately is moves and all ive been tasting is success
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Jul 16, 2017 09:17
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Recipe: lean 1 can of sprite 1 bottle of tussin
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Jul 16, 2017 09:20
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gently caress. marry. t-rex posted:all ive been making lately is moves and all ive been tasting is success
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Jul 16, 2017 18:47
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I was given the book 660 Curries a while back and it's been great. I made a heretical beef vindaloo tonight and it was fiery and delicious and I even took more than 1 photo!! The recipe called for pearl onions so I indulged just this once but next time it's getting a regular rear end onion. 15 huge cloves of garlic and 18 peppers thats how you know poo poo is real. well that and the fact that i broke out my good bukkake bowls for the photo op! Not pictured is the beef looking all pooped-on in a marinade of malt vinegar, turmeric and cayenne pepper I did this:  Then this happened:  I can feel the heat in my toes A+ would cook again |
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Jul 18, 2017 03:01
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I;m making baguettes for the first time and holy poo poo I did not realize how many times and for how long the dough had to rise, but it is so far very fun will post pics when im done |
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Jul 22, 2017 07:05
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POOL IS CLOSED posted:you can't just show this and not divulge the recipe standard commercial toll house type recipe, swap in browned butter chilled back to solid form in equal amounts, double the salt and replace with flaky; sprinkle a little salt on top. it would also not be amiss to add a bit of malt powder (malted milk is fine here) to the dry ingredients when you sift. to get perfect circular cookies, roll your dough into a log, chill and slice. bake from chilled at 350F until they are the desired color and consistency; it's best to use an ungreased aluminum or light nonstick baking sheet.
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Jul 22, 2017 21:49
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Estate sales, people. Estate sales. I cannot recommend them enough for things like $20 copper saucepans. 
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Jul 23, 2017 03:32
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Bo-Pepper posted:Estate sales, people. Estate sales. I cannot recommend them enough for things like $20 copper saucepans.  also nice end grain cutting board |
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Jul 23, 2017 15:01
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Bo-Pepper posted:Estate sales, people. Estate sales. I cannot recommend them enough for things like $20 copper saucepans. yesssss. YESSSSSSSS. you did well, bo-pep. drat. now i wanna go out to the estate sales today to come home with an assload of pickle crocks, though. i'm in a pickle phase.
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Jul 23, 2017 19:10
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Eugene V. Dabs posted:yesssss. YESSSSSSSS. you did well, bo-pep. drat. now i wanna go out to the estate sales today to come home with an assload of pickle crocks, though. i'm in a pickle phase. same. also found that the local little hardware store is selling ohio stoneware crocks at a sane price... amazing my wheat bean nukadoko is starting out strong. it smells deliciously of toast and sourdough. needs more ginger though.
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Jul 23, 2017 19:31
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hello all! I also love food, but I am also very picky (not the "I only eat oreos, cheesedoodles and pizza" millennial picky, the "I don't eat a lot of things normal people eat and I'm giving more a chance" picky) so generally what I make isn't super fascinating. However, after I suggested posting this, my GF insisted that I share her recipe for a lighter kind of pizza since she loves it so much. We like doing little pizzas from time to time. I have the basic cheese and pepperoni but she likes this crazy thing that's not my favorite but I think other people can appreciate. We normally just buy the premade crust and follow the instructions since it's easy, although next time I was thinking of using real dough. If anyone has any suggestions on that I would be more than happy to listen. Anyway, this is the recipe/list of toppings, I think she found it in a women's fitness magazine awhile back: No sauce Cheese (we just used mozzarella like normal) Turkey or chicken sausage (we usually use chicken apple) Walnuts And after cooking: Maple syrup Baby spinach I also like to brush the pizza stones with oil and granulated garlic before hand so they coat the bottoms of the crusts in delicious little black specks of roasted garlic goodness.
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Jul 25, 2017 16:37
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I think I may have posted my go-to pizza dough and sauce recipe itt, when I have a chance I'll look for it |
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Jul 25, 2017 17:31
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yeeManifisto posted:New York Style Pizza Dough |
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Jul 25, 2017 17:43
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i've used your advice about the earlobe consistency, it's served me well
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Jul 26, 2017 02:16
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mods!
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Jul 26, 2017 03:27
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So a while back I made that bolognese sauce and it was great, and I froze 1.5 quarts of it. I had a bunch of guests this week and decided to make lasagna bolognese. I used the serious eats recipe here: http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html It had to change a bit though because the entire thing had to be gluten free. I thought ahead and the bolognese sauce was gluten free. I used Cup4Cup gluten flour substitute to make the bechamel and used some local farmer's cheese made that day for the riccota mixture and that was great. In any other situation I would just make simply egg noodle sheets by hand but I have no idea how to go about making gluten free pasta, so I used no-boil lasagna from whole foods that was rice flour based and it actually ended up okay. Soaked it in hot water for maybe about 12 minutes. Honestly, this meal was insanely expensive though. I mean, leftovers for the sauce but the sauce was like 60 bucks. Then the additional stuff was a good 50. That's expensive for a simple casserole dish. It could probably be made more simply in the future - plus some was just spices I felt had aged too much to throw them in there or whatever.  I think it was the best lasagna I've ever had and I've had some lasagna at fancy restaurants, but the meat-based bolognese sauce really adds an amazing richness to it. One thing with the pan being a little larger than I planned led to me running out of meat sauce, so I mixed some meat sauce in with ricotta / cheese sauce to finish off the top layers. This worked out great and everyone thought I was amazing for making a great contrast between the top and bottom layers, and I took credit for it even though it was never my intention. It looked amazing the night we ate it, but we were too busy eating to take further photos, so here's a slightly deformed photo of a portion the day after to see the layers. There is a lot more meat sauce in the bottom. But yeah, it ended up so good. 
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Jul 26, 2017 04:06
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Piso Mojado posted:mods! homegrown restriction? I wish. I really need to get a herb garden going. Or just the water on my cutting board? I promise I dried it off right after |
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Jul 26, 2017 04:07
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So I made this marinade for some ribs in a slow cooker http://www.food.com/recipe/pineapple-marinade-189052 And then I was all "I still need a sauce..." So I googled how to thicken marinades. I took some of it out of the slow cooker added cornstarch and water but then it tasted diluted so I added some salt. That made it pop but it lost its sweetness. So I tossed in some more brown sugar and it was so yummy. However my brother in law did it was missing a Tang so I added some chili powder after googling "how to add Tang" and let it simmer and it's even more good now. So I accidently made the most bomb rear end pineapple BBQ sauce today |
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Jul 30, 2017 22:04
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don't pineapple-based marinades make meat all mushy? some enzyme thing I thought |
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Jul 30, 2017 22:21
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According to Google yes but my goal with the ribs was to make the meat fall off the bone so luckily it didn't ruin my meal since I never heard of that before. Although it does explain why years ago when I tried to "infuse" some ground beef with pineapple juice the whole thing went to poo. I tend to experiment in the kitchen as I cook instead of following recipes so I had no idea I couldn't do that lol |
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Jul 30, 2017 22:26
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as a sauce or for basting I'm sure it's fine, yeah |
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Jul 30, 2017 23:20
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| Yeah but I marinated Ivey night and even cooked with it in the slow cooker lol | |
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Jul 30, 2017 23:56
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just add the pineapple joose at the end as you serve, and maybe thicken it a bit so its glazey
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Aug 3, 2017 21:58
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i bet you could make a cool pineapple demiglace
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Aug 3, 2017 22:01
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| # ? Jun 3, 2024 06:42 |
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STEP UP YA SAUCIER GAME YA HEAR
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Aug 3, 2017 22:05
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