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Suspect Bucket posted:I have to admit, that's a bit clever. Not for frequent use, but "out in the woods hunting, bored with my buddies cuz we got skunked/shot our quota way too early today, wife dont want me home yet, might as well smoke some meat" sorta thing. It's a cute trick. Camping smokers, in much simpler and less fiddly constructions, have been around for decades though. I like my old ABU-röken, for instance.
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Mar 18, 2018 15:46
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DekeThornton posted:Camping smokers, in much simpler and less fiddly constructions, have been around for decades though. I like my old ABU-röken, for instance. But this is new and will disrupt everything! 
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Mar 18, 2018 15:53
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iospace posted:But this is new and will disrupt everything! Is it connected to the internet? Can I control it with my phone? Does it only take custom proprietary wood chips?
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Mar 18, 2018 16:13
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theres a will theres moe posted:The tiniest, fiddliest cast iron pan, with lots of flimsy moving parts Sounding like a big key-chain in your pack.
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Mar 18, 2018 16:21
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Is there a gws best-of post or thread? I hear about forum favorite recipes occasionally but don’t follow enough to know them. I think there was a carnitas and a chili? I’d love to add a bunch of tried and true recipes to paprika.
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Mar 18, 2018 18:25
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Snowy posted:Is there a gws best-of post or thread? I hear about forum favorite recipes occasionally but don’t follow enough to know them. I think there was a carnitas and a chili? I’d love to add a bunch of tried and true recipes to paprika. There's a wiki with recipes.
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Mar 18, 2018 21:24
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I made broccoli cheddar soup with beef stock and no cream, because I didn't have any. So instead of cream I used tahini. And let me letter you, nothing has ever smelled so much like a cheeseburger without being a cheeseburger ever in my life. As well as absolutely delicious.
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Mar 20, 2018 02:03
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How in the world did you come to rest on tahini as your replacement for cream? I don't think that would have even crossed my mind as a substitution there. Having said that, I'd eat tahini broccoli soup. It would at least be something new.
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Mar 20, 2018 11:29
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fizzymercy posted:How in the world did you come to rest on tahini as your replacement for cream? I don't think that would have even crossed my mind as a substitution there. Seemed like a good idea at the time, ended up working out.
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Mar 20, 2018 13:37
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Rereading M. F. K. Fisher's Art of Eating and my Lord this woman is an absolute treasure. The way she writes about food is more succulent and satisfying than many meals I've eaten.
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Mar 21, 2018 07:42
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I breezed through Eight Flavors by Sarah Lohman last week. It talks about the eight flavors that have been assimilated into American food culture and can now be considered (in the author's opinion) quintessentially American foods: black pepper, garlic, curry, soy sauce, sriracha, vanilla, chili powder, and MSG. It was a really easy read, a little disjointed, and I think she went a little too deep into some biographical stuff, but overall it was worth my time.
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Mar 21, 2018 13:50
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That sounds like an interesting concept but that selection of flavors is somewhat baffling...
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Mar 21, 2018 18:16
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No HFCS?
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Mar 21, 2018 19:18
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Do y’all read cookbooks? I uh...might have a problem after I started writing them off for work and now it’s become a thing where I need to put up more shelves.
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Mar 22, 2018 16:13
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I reference but tend to not read cover to cover unless it's something completely new.
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Mar 22, 2018 16:16
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I get them and read them, sometimes with post-it flags, and then I put them on the shelf and keep cooking my weeknight basics 95% of the time. Oops
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Mar 22, 2018 16:34
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i like nice words
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Anne Whateley posted:I get them and read them, sometimes with post-it flags, and then I put them on the shelf and keep cooking my weeknight basics 95% of the time. Oops  I’ve got... a sizable collection going. I now only buy something new if it’s really well done and/or fills a void. I still get a regular influx of gifted cookbooks around the holidays though.
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Mar 22, 2018 16:40
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Cool, a complex recipe for a delicious curry! Welp, time for pan-seared chicken thighs!
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Mar 22, 2018 16:51
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Eat Your Books is an excellent site that keeps an index of your cookbooks. You can search by ingredient, which makes it so you don't actually need to memorize all 200 books' 3000 recipes. You can also add certain magazines and blogs. For most recipes, it doesn't display the recipe itself - it's just a glorified index, to help you open your books again. Some recipes are available online though. I bought my wife a subscription for Christmas and she loves it. Free accounts let you search 5 books at a time, though, which we had used for a couple months. I have a buddy who works there so let me know if you want a discount code. E: 5 is not the same number as 3 BrianBoitano fucked around with this message at 23:50 on Mar 22, 2018 |
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Mar 22, 2018 16:58
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BrianBoitano posted:Eat Your Books is an excellent site that keeps an index of your cookbooks. You can search by ingredient, which makes it so you don't actually need to memorize all 200 books' 3000 recipes. I would be interested in a discount code please. That does sound like a good way to check ingredients in the morning for dinner cooking.
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Mar 22, 2018 18:10
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This is something I didn't know I wanted and I too would be interested in a discount code! My biggest issue is that I always plan what I'll be making for dinner that night during the day while I'm at work, so I never give myself the opportunity to browse my cookbooks for ideas unless it's the weekend.
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Mar 22, 2018 19:59
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My boss put shamrock plants (aka false shamrock aka oxalis aka wood sorrel) on everyone's desk. I was looking at the leaves which look tender and wondering if they're edible. Sure enough, they are. Washed some leaves and tried them. They have a lot of oxalic acid in them, which gives them almost a lemony sourness that goes well with the light grassiness of the leaf. Would be really good in a salad. tl;dr Boss gave me a houseplant and I ate it. No regerts.
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Mar 22, 2018 20:37
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Flash Gordon Ramsay posted:
MODS!! Thread title change please!
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Mar 22, 2018 21:19
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Kalista posted:I would be interested in a discount code please. That does sound like a good way to check ingredients in the morning for dinner cooking. Mikey Purp posted:This is something I didn't know I wanted and I too would be interested in a discount code! My biggest issue is that I always plan what I'll be making for dinner that night during the day while I'm at work, so I never give myself the opportunity to browse my cookbooks for ideas unless it's the weekend. FBMarch18 should give you the first 2 months free. You can cancel after that if it's not your jam  Just because it's a bit unintuitive, there are two ways to search recipes: 1. https://www.eatyourbooks.com/bookshelf searches the books/magazines/blogs you've claimed you own (or have recently checked out of a library, holy poo poo I'm glad I discovered library cookbooks recently) 2. https://www.eatyourbooks.com/library/recipes searches all indexed recipes from all sources, which isn't as useful unless you check the "Only Show: Online Recipes" on the right. The main page has a bookmarklet for adding recipes from anywhere on the web so you can aggregate anything, but I've never used that since I use Pepperplate (which has its own big issues, but that's life w/r/t recipe managers  )e: you can also use EYB to see all recipes in a book before buying it, and it also has the option of commenting and rating individual recipes, which has been good when I've tried particularly daunting recipes. The user base isn't as active for that, though, so not all recipes have been reviewed or commented upon. BrianBoitano fucked around with this message at 21:57 on Mar 22, 2018 |
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Mar 22, 2018 21:54
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Sweet, thanks! Having magazines indexed is also a really good idea. I don't how many times I've bookmarked a recipe in a magazine and then completely forgot about it.
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Mar 22, 2018 22:31
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Flash Gordon Ramsay posted:My boss put shamrock plants (aka false shamrock aka oxalis aka wood sorrel) on everyone's desk. I was looking at the leaves which look tender and wondering if they're edible. Sure enough, they are. Washed some leaves and tried them. They have a lot of oxalic acid in them, which gives them almost a lemony sourness that goes well with the light grassiness of the leaf. Would be really good in a salad. Wood sorrel is delicious and I wish I could buy it somewhere. Put it in salads or seafood sandwiches or chop it on some salmon, or just snack on it off the forest floor while camping...
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Mar 22, 2018 22:36
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At one point I bought cookbooks for pure utility, because I wanted a reference for specific things. Better Homes and Gardens Cookbook (I have my mother's 1964 copy and a 2000ish one), Essential Pepin, etc. Then I got comfortable with the basics and went through my food porn phase, where I picked up stuff with pretty pictures: The NOMA Cookbook, Momofuku, all the Gastroanomaly stuff (nobody said it had to be edible or a good idea) - anything big and shiny and pretty to drool at. I have too many large format books to fit on my large format shelves and no coffee tables to put the remainder, it's a mess. Eventually I got into the food science phase, where I wanted stuff that could help me understand flavor profiles, "authenticity" whatever that means (if you want to climb down that rabbit hole with me, try this), molecular gastronomy, etc. Hot Sour Salty Sweet, Land of Plenty, The Flavor Bible, any number of candymaking books including a few that drill down to the material science of candy work, and a few others fall into this category. At this point I've moved into mostly looking for good stories. I like recipes, especially for stuff I don't have, but what I really want is history and anthropology and sociology with my meal. It doesn't need to be academic. The German Jewish Cookbook is my latest acquisition; it was written by a mother-daughter team and it's very personal and interesting. Plus I'm learning about a side of Jewish cooking that almost doesn't exist anymore, which is pretty cool. I'll probably loop back around to realizing I know nothing about anything and go back to collecting basic cookbooks again soon. Flash Gordon Ramsay posted:My boss put shamrock plants (aka false shamrock aka oxalis aka wood sorrel) on everyone's desk. I was looking at the leaves which look tender and wondering if they're edible. Sure enough, they are. Washed some leaves and tried them. They have a lot of oxalic acid in them, which gives them almost a lemony sourness that goes well with the light grassiness of the leaf. Would be really good in a salad. Sorrel is pretty neat stuff. I've seen a couple of breweries making sorrel beers, and the tartness is really pleasant.
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Mar 22, 2018 22:51
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Mikey Purp posted:Sweet, thanks! Having magazines indexed is also a really good idea. I don't how many times I've bookmarked a recipe in a magazine and then completely forgot about it. My wife still pins the recipes she likes in every. single. magazine because she loves Pinterest  e: the magazines which have online recipes, that is.
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Mar 22, 2018 23:23
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bartolimu posted:At one point I bought cookbooks for pure utility, because I wanted a reference for specific things. Better Homes and Gardens Cookbook (I have my mother's 1964 copy and a 2000ish one), Essential Pepin, etc. Bart, I assume you’ve got Claudia Roden’s book of Jewish Food?
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Mar 22, 2018 23:33
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This site is awesome! I only have five cookbooks so it works out. The Professional Chef Mastering the Art of French Cooking Joy of Cooking Japanese Cooking: A Simple Art Essentials of Italian Cooking
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Mar 22, 2018 23:48
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therattle posted:Bart, I assume you’ve got Claudia Roden’s book of Jewish Food? No, though I've heard of it and plan to buy it eventually. Given my proclivity for pork I don't cook in a kosher-qualified manner very often, but that book is the exact kind of thing I love - food in historical context.
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Mar 23, 2018 00:50
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Waci posted:Wood sorrel is delicious and I wish I could buy it somewhere. Put it in salads or seafood sandwiches or chop it on some salmon, or just snack on it off the forest floor while camping... That's a thing? Come to my front yard, bring a shovel.
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Mar 23, 2018 01:25
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I have two bookcases of cooking books, a solid 1/2 is regional/ethnic cooking books, which is what I look for in a cookbook. one where half of it is devoted to the techniques, ingredients, history, base recipes - and then the other half is traditional dishes or authors favorites or whatever. like I have one on southern german cooking, one on provencial french cooking, one on the differences in the regions of china, one on cajun, a few on singaporean nonya cooking, etc. 1/4th is pretty picture books like french laundry, heston blumenthal, grant achatz, and 1/4th are more technical - CIA book, harold mcgee, bread baking book, fermentation book, pickling book, tofu book. I mostly give away any books I get that are author driven or like "rachel rays 60 minute meals!" "jamie oliver cooks at home!" "ramsey's fast eats!" because im way too serious and tryhard about my cooking learning for that pleb "collection of recipes" bullshit  we should definitely start a running list of food-in-historical-context book though, mahhhh jam too.
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Mar 23, 2018 04:43
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mindphlux posted:I have two bookcases of cooking books, a solid 1/2 is regional/ethnic cooking books, which is what I look for in a cookbook. one where half of it is devoted to the techniques, ingredients, history, base recipes - and then the other half is traditional dishes or authors favorites or whatever. like I have one on southern german cooking, one on provencial french cooking, one on the differences in the regions of china, one on cajun, a few on singaporean nonya cooking, etc. You say you're serious and tryhard and yet not willing to read every page of Mrs. Maggie's Microwave Marvels for hidden technique gems smh
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Mar 23, 2018 04:55
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I keep my Rachel Ray books because I don’t want to hurt my friends’ feelings Edit: come to think of it they never come over Steve Yun fucked around with this message at 07:01 on Mar 23, 2018 |
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Mar 23, 2018 06:37
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Steve Yun posted:I keep my Rachel Ray books because I don’t want to hurt my friends’ feelings Ha, you are a good friend.
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Mar 23, 2018 12:05
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mindphlux posted:I have two bookcases of cooking books, a solid 1/2 is regional/ethnic cooking books, which is what I look for in a cookbook. one where half of it is devoted to the techniques, ingredients, history, base recipes - and then the other half is traditional dishes or authors favorites or whatever. like I have one on southern german cooking, one on provencial french cooking, one on the differences in the regions of china, one on cajun, a few on singaporean nonya cooking, etc. I'm the same, I used to have a heap of soft cover recipe books, and people have gifted me celebrity cookbooks in the past as well. I got rid of them all during my last house move and just kept two hardcover tomes; Thai Food by David Thompson and The Cook's Companion by Stephanie Alexander (just keeping that one due to all the offal recipes, and also if I have some ingredient one day I have no idea what to do with and an internet search doesn't give good results). Really I just can't bare to chuck out massive hardcover books that are more than just recipes I can get off my hard drive or off the internet. Fo3 fucked around with this message at 13:25 on Mar 23, 2018 |
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Mar 23, 2018 13:20
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Errant Gin Monks posted:MODS!! Thread title change please! Be careful what you wish for. The used bookstore is killing me. I'm developing a collection of old church cookbooks. You know, the little spiral bound ones churches put out to collect old recipes their congregation knows. There's a few gems in there, but a whole lot of Depression-era hamburger and condensed soup cassaroles. Liquid Communism fucked around with this message at 15:34 on Mar 23, 2018 |
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Mar 23, 2018 15:31
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Steve Yun posted:I keep my Rachel Ray books Don't worry, I too leave empty Kraft macaroni and cheese boxes strewn about
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Mar 23, 2018 16:21
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Liquid Communism posted:I'm developing a collection of old church cookbooks. You know, the little spiral bound ones churches put out to collect old recipes their congregation knows. Oh man this could be a thread all its own. "Mac 'n cheese with chopped up hot dog" was in my previous job's fundraising cookbook. Also, loving the new thread title.
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Mar 23, 2018 16:34
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