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all hail good french onion soup, quite possibly my favorite soup
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Feb 17, 2018 08:54
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| # ? Apr 26, 2024 22:45 |
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I want to become a patissier now, I'm in awe  https://www.reddit.com/user/kseniapenkina/submitted/
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Feb 17, 2018 09:56
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My last French onion soup was the worst I've ever had in my life. Well, that's my story.
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Feb 17, 2018 11:31
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Post avatar combo so good.
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Feb 17, 2018 11:35
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PopeCrunch posted:The trick, apparently, is to use mostly gruyere with a little mozzarella, but NOT SHREDDED - sliced paper thin. I have NO loving clue how they sliced gruyere and especially mozzarella that thinly without freezing it first - like seriously you could have read a newspaper through the individual slices - and freezing it would have destroyed the texture. Unless they're using fresh mozz, both are firm enough you should be able to shave em on a deli slicer.
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Feb 17, 2018 13:36
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I just gave my son (6) some gruyere. He flexed his biceps and said “Nice and strong!”
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Feb 19, 2018 17:12
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I learned something about myself today. I can tolerate bleu cheese. Or at least I can tolerate it in buffalo wing dipping sauce.
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Feb 20, 2018 00:03
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bleu cheese is the only acceptable dipping sauce for wings and I will smack ranch off the table.
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Feb 20, 2018 04:20
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al-azad posted:bleu cheese is the only acceptable dipping sauce for wings and I will smack ranch off the table.  Korean fried  Pok-Pok  Momofuku These would all be terrible with bleu cheese 
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Feb 20, 2018 04:53
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Casu Marzu posted:These would all be terrible with bleu cheese I said it's the only acceptable sauce, not that I would always dip wings in them. But addendum: bleu cheese for buffalo wings.
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Feb 20, 2018 06:15
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I’ve been in Korea the past month and have been living off Gorgonzola pizza and soy sauce fried chicken I’m gonna die soon
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Feb 20, 2018 07:22
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Jay Carney posted:I’ve been in Korea the past month and have been living off Gorgonzola pizza and soy sauce fried chicken I’m gonna die soon
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Feb 20, 2018 07:42
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If I eat any of those three items or dried Pollock soup or mandoo any more I’m gonna drown myself in the East Sea
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Feb 20, 2018 07:43
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Jay Carney posted:If I eat any of those three items or dried Pollock soup or mandoo any more I’m gonna drown myself in the East Sea
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Feb 20, 2018 07:45
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Jay Carney posted:If I eat any of those three items or dried Pollock soup or mandoo any more I’m gonna drown myself in the East Sea did you seriously come to korea not liking spicy food this is like coming to america and disliking large portions or coming to britain for the food
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Feb 20, 2018 09:32
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yup i hate spicy food and traveling nail on the head right there Pyeongchang kinda sucks all the Koreans working for me keep ripping on it, it is pretty hilarious. They are all from Seoul and keep on telling me that they want to go home. Gangneung is a little bit better but tbh the Olympics are kind of rear end, though one of my fixers is taking me to a seafood market where I will eat alive things and infinite crab I'm pretty pumped. edit: korea also has an amazing coffee game, on average better than the states Jay Carney fucked around with this message at 13:26 on Feb 20, 2018 |
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Feb 20, 2018 13:12
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al-azad posted:bleu cheese is the only acceptable dipping sauce for wings and I will smack ranch off the table. This, but the opposite.
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Feb 20, 2018 18:03
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It's weird that I can't find a rice-to-water ratio in weight. We've got the science of brewing coffee down to an exact 1/16 grams of coffee to water but the sagely wisdom for rice is still twice the water, making certain you use the same device for dry ounces to fluid ounces so you get that nice pudding texture as the kernels blow out and fuse together in a homogeneous lump of starch.
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Feb 20, 2018 21:03
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... Pudding texture?
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Feb 20, 2018 21:40
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Josh Lyman posted:Need to go up to Pyeonchang then, I'm sure they have international food for the Olympics. to a first and second approximation, all the international food that exists in korea exists in seoul everywhere but seoul has better actualkorean food stay the gently caress out of korea if you don't like spicy food, ok it's not like in thailand or mexico where they have the actual spiciest food but it's labelled properly and a small portion of the cuisine we make everything spicy, including things you thought weren't supposed to be spicy
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Feb 20, 2018 21:45
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al-azad posted:It's weird that I can't find a rice-to-water ratio in weight. We've got the science of brewing coffee down to an exact 1/16 grams of coffee to water but the sagely wisdom for rice is still twice the water, making certain you use the same device for dry ounces to fluid ounces so you get that nice pudding texture as the kernels blow out and fuse together in a homogeneous lump of starch. As all things dependent on humidity
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Feb 20, 2018 21:57
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al-azad posted:It's weird that I can't find a rice-to-water ratio in weight. We've got the science of brewing coffee down to an exact 1/16 grams of coffee to water but the sagely wisdom for rice is still twice the water, making certain you use the same device for dry ounces to fluid ounces so you get that nice pudding texture as the kernels blow out and fuse together in a homogeneous lump of starch. Maybe you can't, but Zojirushi sure can.
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Feb 20, 2018 23:02
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Casu Marzu posted:... If you've never had bad rice because the instructions recommend way too much water so you get a texture that's halfway to congee or rice pudding then you are blessed. al-azad fucked around with this message at 23:12 on Feb 20, 2018 |
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Feb 20, 2018 23:09
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bob dobbs is dead posted:to a first and second approximation, all the international food that exists in korea exists in seoul What on earth are you even trying to say right now. Also, hate to break it to you but Korean food isn’t that spicy.
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Feb 20, 2018 23:28
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al-azad posted:If you've never had bad rice because the instructions recommend way too much water so you get a texture that's halfway to congee or rice pudding then you are blessed.  I grew up with a rice cooker  The only time I stray from the rice cooker is congee.
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Feb 20, 2018 23:48
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al-azad posted:If you've never had bad rice because the instructions recommend way too much water so you get a texture that's halfway to congee or rice pudding then you are blessed. This has literally never happened to me. What instructions are you reading?
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Feb 21, 2018 01:03
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I just eyeball my rice and it's good 95% of the time
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Feb 21, 2018 01:11
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Rice is always better too moist than too dry. Dry, crunchy rice sucks rear end.
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Feb 21, 2018 01:16
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Jay Carney posted:What on earth are you even trying to say right now. Also, hate to break it to you but Korean food isn’t that spicy. it isn't that spicy the spiciness is omnipresent, which is why you can only eat like whatever 5 kinds of foods you're eating
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Feb 21, 2018 01:19
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So I’ve been using my stainless steel pots to cook rice lately, and to prevent sticking, ive out a tsp or olive oil in with the water. Is there any other way I could prevent sticking? A little bit still sticks, but nothing like it used to.
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Feb 21, 2018 01:20
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Drink and Fight posted:This has literally never happened to me. What instructions are you reading? Follow the explicit instructions on like any supermarket thing of rice and you'll get slop guaranteed.
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Feb 21, 2018 01:43
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bob dobbs is dead posted:it isn't that spicy Or the food in Pyeongchang kind of sucks. But keep on thinking Korean food is some kind of special club.
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Feb 21, 2018 01:57
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al-azad posted:Follow the explicit instructions on like any supermarket thing of rice and you'll get slop guaranteed. I've never had that problem. Are you buying super lovely generic white person long grain rice or something?
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Feb 21, 2018 02:00
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Casu Marzu posted:I've never had that problem. Are you buying super lovely generic white person long grain rice or something? No, I just find that the cooking instructions either call for more water than necessary or too long cooking time. I'll try a little experiment later although I don't even think my brand of rice has instructions on it. At least not in English.
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Feb 21, 2018 02:19
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Jay Carney posted:Or the food in Pyeongchang kind of sucks. But keep on thinking Korean food is some kind of special club. every kind of food is a special club that's what makes cuisines different
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Feb 21, 2018 02:21
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Buy a Zojirushi, use good rice, make good rice for 14+ years with that same machine which has long since paid for itself in good rice every time. I could never, ever get rice to come out right on the stove, regardless of what instructions I used -- I decided it was a talent I didn't have. I bought a Zojirushi, and I haven't had rice problems for a very long time.
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Feb 21, 2018 02:48
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You don't even need that. I have been using a cheapo panasonic for like 8 years now and haven't had any rice problems.
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Feb 21, 2018 02:54
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"Use salsa as a sandwich topper" https://skillet.lifehacker.com/use-salsa-as-a-sandwich-topper-1822341493 I'm deffo not trusting lifehacker for food haxx prima facie, especially with that lead image. Anybody actually tried and enjoyed this?
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Feb 21, 2018 03:26
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Would depend on the sandwich I guess. I could see it being a good replacement for tomato when they're out of season on a BLT or club sandwich?
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Feb 21, 2018 03:38
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| # ? Apr 26, 2024 22:45 |
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I put rice in pot. I run water over rice and swirl it around and rinse it off. Then I put water in pot until it's about 1/2 inch over the top of the rice (more for a big pot) and add a bit of salt. Then I bring it to a boil on high, then I turn it down to medium low. When the rice is poking out of the water evenly, I turn it down to lowest setting and throw a lid on it. It's ready in like 8 more minutes. I have like 6 kinds of rice in my cupboard and it works with all of them
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Feb 21, 2018 04:04
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