|
Steve Yun posted:It requires a vessel that just barely fits; usually the container it came with Talenti ice cream containers are perfect for my stick. They even come with a cap!
|
#
?
May 6, 2018 02:51
|
|
|
|
| # ? Apr 20, 2024 04:19 |
|
|
theres a will theres moe posted:Why is it you can straight up boil stew beef for ten hours and it still comes out pinkish on the inside Nitrates in root veg (and other veg) can cause the beef to maintain a pink color inside. Onions are high in nitrates.
|
|
#
?
May 7, 2018 16:15
|
|
|
Errant Gin Monks posted:Nitrates in root veg (and other veg) can cause the beef to maintain a pink color inside. Onions are high in nitrates. Celery too, that's why you see celery juice in "nitrate free" meats.
|
|
#
?
May 7, 2018 16:21
|
|
|
There was a high school fundraiser and I bought the smaller amount of strawberries I could and still ended up with 8 baskets. I’ve used three baskets making cobbler and just eating them raw for snacks and in my corn flakes and poo poo. Each basket is about 2 cups worth all cut up. What should I make?
|
|
#
?
May 7, 2018 17:39
|
|
|
Went to Smorgasburg yesterday, was happily impressed. The porchetta was great, all of the dumplings were great, everything was great. And then I found oysters. Let me tell you, eating super fresh oysters from a tent in a parking lot is incredibly weird and fantastically good.
|
|
#
?
May 7, 2018 18:18
|
|
|
Arrgytehpirate posted:There was a high school fundraiser and I bought the smaller amount of strawberries I could and still ended up with 8 baskets. Jam (jelly).
|
|
#
?
May 7, 2018 18:29
|
|
|
Arrgytehpirate posted:There was a high school fundraiser and I bought the smaller amount of strawberries I could and still ended up with 8 baskets. Depending on the weather and preference, frozen strawberry lemonade margaritas. Made some this weekend that were v tasty.
|
|
#
?
May 7, 2018 19:08
|
|
|
Pickle some of the less ripe ones
|
|
#
?
May 7, 2018 21:36
|
|
|
Arrgytehpirate posted:There was a high school fundraiser and I bought the smaller amount of strawberries I could and still ended up with 8 baskets. daiquiris
|
|
#
?
May 7, 2018 23:50
|
|
|
Strawberry syrup, which you'll use to sweeten everything you eat. Freshly made syrups are divine. Make sure to get plenty of the tops and cores in there. When I make any fruit syrup, I always add the pith or equivalent, it adds a ton of depth. Sort of like using tomato stems in marinara.
|
|
#
?
May 7, 2018 23:58
|
|
|
If you're in the northern hemisphere and summer gets hot, strawberry popsicles®
|
|
#
?
May 8, 2018 00:30
|
|
|
Cleaning out the fridge, turns out a 3x Simple Syrup is a super saturated solution and I now have a piece of rock candy.
|
|
#
?
May 9, 2018 19:50
|
|
|
Googling says approximate maximum concentration of sucrose in water is 68 brix (68 parts sugar in 100 parts solution) so 2:1 simple syrup is already riding up right next to the line edit: solution, not water Steve Yun fucked around with this message at 21:07 on May 9, 2018 |
|
#
?
May 9, 2018 20:23
|
|
|
Steve Yun posted:Googling says approximate maximum concentration of sucrose in water is 68 brix (68 parts sugar in 100 parts water by weight) so 2:1 simple syrup is already riding up right next to the line what temp
|
|
#
?
May 9, 2018 20:59
|
|
|
Submarine Sandpaper posted:what temp 211g sugar in 100g water at 25°C
|
|
#
?
May 9, 2018 21:08
|
|
|
When you guys make whole chicken soup, do you cook the veggies with the bird, or add them later? Mirepoix and chunks of veggies, or just chunks?
|
|
#
?
May 11, 2018 17:57
|
|
|
Both. Especially if I have some older, wilty looking stuff to use up. Rough chop and goes in the pot for flavor. Once it's mush I'll discard and add new veg and cook until just tender.
|
|
#
?
May 11, 2018 18:31
|
|
|
Casu Marzu posted:Both. Especially if I have some older, wilty looking stuff to use up. Rough chop and goes in the pot for flavor. Once it's mush I'll discard and add new veg and cook until just tender. That's what I usually do. But I was poking around online, and some people like to cook down some mirepoix in the traditional soup manner.
|
|
#
?
May 11, 2018 19:51
|
|
|
Squashy Nipples posted:That's what I usually do. But I was poking around online, and some people like to cook down some mirepoix in the traditional soup manner. Some people are terrible cooks.
|
|
#
?
May 11, 2018 20:34
|
|
|
Squashy Nipples posted:That's what I usually do. But I was poking around online, and some people like to cook down some mirepoix in the traditional soup manner. Some people just really need extra fiber in their diet I guess.
|
|
#
?
May 11, 2018 20:40
|
|
|
Casu Marzu posted:Both. Especially if I have some older, wilty looking stuff to use up. Rough chop and goes in the pot for flavor. Once it's mush I'll discard and add new veg and cook until just tender. this. brown meat, remove add wilty and root veg, herbs and stock, remove brown new root veg, strain stock into, add chicken, cook until done add peas and poo poo that just need warming up. serve
|
|
#
?
May 12, 2018 23:20
|
|
|
Vegas folks, tragic news: Chada Thai and Wine is closing. Chada Street (IMO the best Thai place in town) closed earlier this year; Chada Thai was the older and, I thought, more secure of Bank's two properties. Unfortunately I was wrong. If you haven't been to a Chada property, go before they close. Their food is amazing, their wine list is unusual and perfect for the cuisine (and currently marked down below even their excellent prices), and it's a drat shame they couldn't survive whatever weird economics are happening in Chinatown right now.
|
|
#
?
May 18, 2018 23:30
|
|
|
bartolimu posted:Vegas folks, tragic news: Chada Thai and Wine is closing. Chada Street (IMO the best Thai place in town) closed earlier this year; Chada Thai was the older and, I thought, more secure of Bank's two properties. Unfortunately I was wrong. fuuuuuuuck I would never willingly live in Vegas, but I liked that place
|
|
#
?
May 19, 2018 00:08
|
|
|
Was just there, and then I was at happy cow or whatever it is next door and wishing I was in chada (though the hotpot was good). Why are they closing? And why the gently caress aren't you and in a regular date at Golden Tiki?
|
|
#
?
May 19, 2018 09:46
|
|
|
No idea why exactly the second Chada is closing, but I'm guessing they just couldn't get enough revenue. It's a small space and their table layout wasn't terribly packed together (which I loved, but definitely means you need to raise more per table to cover the square footage). I'd speculate it has something to do with Bank wanting out of the restaurant business, but The Patio is still open. Bank's sister was the cook at Street, so these closures are definitely hitting his family hard. I need to get up there at least one more time before they close. Chada Thai was the first place I had century egg (with chili/mint/lime sauce, it was phenomenal). Their green curry was the only one that eclipsed Lotus's, which has come down in quality since then. Dammit, why do bad things happen to good restaurants?  As to Tiki, yeah we should go some time. I don't get to Chinatown as often since Street closed - only once for omakase at Raku with a visiting friend, actually. But there's other good stuff in the area I should be visiting more often.
|
|
#
?
May 19, 2018 17:05
|
|
|
Guys only 18 days left to order! https://www.youtube.com/watch?v=00t50uHS68k I'm the non sequitur "vegan" in the url: https://www.indiegogo.com/projects/tastetro-spice-system-vegan#/
|
|
#
?
May 21, 2018 17:59
|
|
|
BrianBoitano posted:Guys only 18 days left to order! this is the sort of video that radicalizes a person
|
|
#
?
May 21, 2018 18:32
|
|
|
"To have people expect mouthwatering spice blends from loading their old spices into the appliance would lead to disappointment and not the experience we want to deliver." They're protecting you from yourself, you see.
|
|
#
?
May 21, 2018 18:46
|
|
|
You know what, the cooking world is just missing that ~je ne sais quoi~ that you find in the printer cartridge refill industry. This product will change that.
|
|
#
?
May 21, 2018 18:52
|
|
|
People measure spices? I thought everyone just chucked in whatever they wanted?
|
|
#
?
May 21, 2018 19:01
|
|
|
My favorite part is OF COURSE it's a flex funding campaign.
|
|
#
?
May 21, 2018 21:13
|
|
|
Everything about that machine is backwards. 1) cardboard dust only, instead of grinding whole spices in the machine, despite the machine being $300 2) 20 spices barely gets me through a meal. What, am I supposed to have one machine for every cuisine I cook? 3) can't be refilled, because then I have to rely on their lovely supply chain and overpriced garbage Spicero indeed. also, Scientastic posted:People measure spices? I thought everyone just chucked in whatever they wanted?
|
|
#
?
May 21, 2018 21:58
|
|
|
Finding this crapware reminded me of The Vegan Knife, which someone posted itt a while ago. It was canceled the same day it was posted. I asked the dude on FB and he said they just needed to fix one thing and re-list it. Glad to see, checking today, it never got re-listed 
|
|
#
?
May 21, 2018 22:06
|
|
|
BrianBoitano posted:Finding this crapware reminded me of The Vegan Knife, which someone posted itt a while ago. It was canceled the same day it was posted. I asked the dude on FB and he said they just needed to fix one thing and re-list it. Glad to see, checking today, it never got re-listed Sounds great! I generally use sharpened bones to cut things with, which saddens my vegetarian wife. A vegan knife is just what I need! Thanks, Kniferoo!
|
|
#
?
May 21, 2018 22:18
|
|
|
BrianBoitano posted:Guys only 18 days left to order! Oh, and because of the RFID, good luck using third party refillable spice pods. The Kuireg model! Meanwhile I have a brick and mortar Penzey's I can go to so gently caress all y'all.
|
|
#
?
May 22, 2018 00:38
|
|
|
Kitchen equipment flea markets will sell TasteTro spice refill kits where you drill a hole in and pump in cheaper spices and plug up the hole
|
|
#
?
May 22, 2018 01:04
|
|
|
BrianBoitano posted:Guys only 18 days left to order! Ooh mama mia gimme more of that asmr spittle sloshing. I love to know that the VO guy is drooling thinking about all those delicious spices.
|
|
#
?
May 22, 2018 01:12
|
|
|
I wonder if they were going to call it tastero, since thats how they pronounce it, but then realized how much like juicero it looks.
|
|
#
?
May 22, 2018 01:18
|
|
|
Flunky posted:"To have people expect mouthwatering spice blends from loading their old spices into the appliance would lead to disappointment and not the experience we want to deliver."
|
|
#
?
May 22, 2018 01:21
|
|
|
|
| # ? Apr 20, 2024 04:19 |
|
|
The quarter teaspoon of parsley is the maybe the most infuriating thing in that video IMO
|
|
#
?
May 22, 2018 01:23
|
|