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The only mag I really, really liked was Lucky Peach.
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# ? Aug 18, 2018 22:25 |
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# ? Mar 29, 2024 03:39 |
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I have like a billion tomatoes and not a whole lot of plans for them. I like them best raw, so what can I do aside from tacos, BLTs, caprese salad and just slicing them up with a little salt?
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# ? Aug 18, 2018 23:09 |
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I’m going to Germany on Monday: is there anything I absolutely must eat?
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# ? Aug 19, 2018 00:03 |
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I never, ever fry stuff, but was hit with an urge to make homemade tortilla chips and now I have like $10 worth of corn and peanut oil in a big pot. What's the best way to store the used oil? Strain it, and put it back in the plastic containers?
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# ? Aug 19, 2018 00:14 |
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Dogwood Fleet posted:I have like a billion tomatoes and not a whole lot of plans for them. I like them best raw, so what can I do aside from tacos, BLTs, caprese salad and just slicing them up with a little salt? This tomato pie is amazing and, unlike most tomato pies/tarts/cobblers, has fresh tomatoes included as well which should suit your tastes. Falafel-spiced tomatoes are a nice twist on tomato on toast I liked this fresh corn grits with oil-poached tomatoes but my wife didn't. Probably because I'm obsessed with corn. Seven Hundred Bee posted:I never, ever fry stuff, but was hit with an urge to make homemade tortilla chips and now I have like $10 worth of corn and peanut oil in a big pot. What's the best way to store the used oil? Strain it, and put it back in the plastic containers? Strain using a paper towel or unfolded napkin (so as to be single layer) in a funnel into the plastic container. I find that coffee filters take way too long for me, and I can get 8+ uses out of oil this way so long as I'm not frying intensely flavored things like fish, onions, or eggplant (bitters the oil)
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# ? Aug 19, 2018 00:31 |
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Casu Marzu posted:The only mag I really, really liked was Lucky Peach. Regarding cooks country, I actually like that most of any of the other dreck they shovel out because at least that’s like regional specialties and honest home-cooking as opposed to half-baked white people takes on assorted other poo poo.
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# ? Aug 19, 2018 01:20 |
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Scientastic posted:I’m going to Germany on Monday: is there anything I absolutely must eat? Depends on where you go.
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# ? Aug 19, 2018 01:30 |
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Seven Hundred Bee posted:I never, ever fry stuff, but was hit with an urge to make homemade tortilla chips and now I have like $10 worth of corn and peanut oil in a big pot. What's the best way to store the used oil? Strain it, and put it back in the plastic containers?
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# ? Aug 19, 2018 01:36 |
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Mr. Wiggles posted:Depends on where you go. We’re going to be based in Spreewald (so pickles, obviously) and going to Berlin for a couple of days (so currywurst, again pretty clearly), Dresden and Leipzig.
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# ? Aug 19, 2018 07:43 |
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Scientastic posted:We’re going to be based in Spreewald (so pickles, obviously) and going to Berlin for a couple of days (so currywurst, again pretty clearly), Dresden and Leipzig. Leipzig is pretty old school German: think heavy food and lots of it. Lot of counter culture/trendy vegan places too, though. If you're ever going to have schweinshaxe, this will be the place to do it. Still might be hot, though, so if I were you I'd just find a cool beer garden to hang out in all afternoon and get mildly dazed.
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# ? Aug 19, 2018 08:05 |
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Mr. Wiggles posted:find a cool beer garden to hang out in all afternoon and get mildly dazed. I suspect my children would ruin the vibe
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# ? Aug 19, 2018 08:08 |
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Scientastic posted:We’re going to be based in Spreewald (so pickles, obviously) and going to Berlin for a couple of days (so currywurst, again pretty clearly), Dresden and Leipzig. In Berlin get a Döner in Kreuzberg. They invented the Döner sandwich. I'm serious Kreuzberg has the best döner outside of Turkey. Biergarten zum Schießhaus in Dresden has one of the best schnitzels I've had in all of Germany. Get it with bratkartoffeln instead of chips/fries. There's also a cool brewery called Watzke but the staff were less friendly iirc. Leipzig and Dresden are very comparable in their cuisine, being both in Saxony. So they both have the classic German dishes with lots of pork, mashed potato, sauerkraut and red cabbage. Leipzig has a cool brewery at Bayerischer Bahnhof (way cooler than Watzke) that makes a great Gose.
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# ? Aug 19, 2018 09:37 |
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I will try this next time (if there’s a next time)
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# ? Aug 19, 2018 15:36 |
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Scientastic posted:I suspect my children would ruin the vibe Oh ok no problem! Go to Milchbar Pinguin then! Very awesome ice cream.
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# ? Aug 19, 2018 17:57 |
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My fermenting jar and airlock arrived today. I transferred the peppers and brine from the rubbermaid container into the jar, and I'm noticing the brine is cloudier than it looked before. I'm not sure if thats because everything got stirred up while transferring, or if the batch is bad. I only started it on... Friday? This is what it looks like:
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# ? Aug 19, 2018 19:55 |
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In the beans and rice dinner boxes, do they partially cook the beans beforehand or is it possible to cook raw beans with rice and have both of them be done at the same time?
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# ? Aug 19, 2018 20:42 |
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Jewel Repetition posted:is it possible to cook raw beans with rice and have both of them be done at the same time? Nope
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# ? Aug 19, 2018 23:01 |
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Looks normal to me. The brine will get tinted by the peppers. edit; here's mine after 30 days, maybe, I forgot to date the jar. wormil fucked around with this message at 00:04 on Aug 20, 2018 |
# ? Aug 19, 2018 23:58 |
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Anyone have a good loco moco recipe? I feel like this is one of those dishes I should get someone’s personal recipe rather than Guy Fieries
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# ? Aug 20, 2018 14:48 |
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thank you Casu, SubG, and of course wormil!
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# ? Aug 20, 2018 14:58 |
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cereal eater posted:Anyone have a good loco moco recipe? I feel like this is one of those dishes I should get someone’s personal recipe rather than Guy Fieries 2 scoops short grain rice, cooked 1 hamburger patty cooked 1 fried egg, sunny side up 1 smother of industrial brown gravy (the kind that comes as a powder and you mix with water and warm up) Put on the plate in that order. Voilà, a loco moco.
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# ? Aug 20, 2018 15:39 |
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Yeah. For the first time ever, Guy Fieri's recipe is actually fancier than the original (he adds mushrooms).
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# ? Aug 20, 2018 15:44 |
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Mr. Wiggles posted:2 scoops short grain rice, cooked Don't forget the side of insanely mayo-y mac salad.
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# ? Aug 20, 2018 17:21 |
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Scientastic posted:I’m going to Germany on Monday: is there anything I absolutely must eat? Good luck eating it all: https://en.wikipedia.org/wiki/Schweinshaxe https://photos.google.com/photo/AF1QipOoJion8fTy0RxAxkECBqWierdh1bISmWd3QbRa
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# ? Aug 20, 2018 19:10 |
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Casu Marzu posted:Don't forget the side of insanely mayo-y mac salad. It says "salad" right in the name, and is thus the healthy part of a plate lunch.
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# ? Aug 21, 2018 01:19 |
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the midwest was a mistake.
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# ? Aug 21, 2018 04:10 |
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Classic midwestern dish Loco Moco
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# ? Aug 21, 2018 06:16 |
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Hawaii is the only place outside of a roughly 300 mile radius from St Louis where you can get a pork steak though, so maybe theyre on to something.
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# ? Aug 21, 2018 06:26 |
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Bluedeanie posted:Hawaii is the only place outside of a roughly 300 mile radius from St Louis where you can get a pork steak though, so maybe theyre on to something. Pork steak?
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# ? Aug 21, 2018 13:00 |
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Bob Morales posted:Pork steak? Pork steak.
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# ? Aug 21, 2018 14:16 |
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The Midniter posted:Pork steak. *In Dave Arnold New York voice* "So get dis - it's like a steak, but made of pork."
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# ? Aug 21, 2018 14:54 |
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The Midniter posted:Pork steak. You mean these fatty delicious things? I didn't realize they were not a universal food. I'm in Michigan (560 miles from St. Louis) and they're very common. Salt+pepper and fry em up all day long.
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# ? Aug 21, 2018 15:46 |
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I'm glad to know their influence is spreading to the outskirts of the Midwest. Frying them is unique, around these parts they're cooked low and slow, either simmered or basted frequently in bbq sauce (basting is my preferred technique.)
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# ? Aug 21, 2018 15:52 |
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Bluedeanie posted:I'm glad to know their influence is spreading to the outskirts of the Midwest. Frying them is unique, around these parts they're cooked low and slow, either simmered or basted frequently in bbq sauce (basting is my preferred technique.) I've seen an bought those across the east coast though? I've seen them in butcher shops just off the top of my head in Miami, Tampa, Durham, Atlanta, Philly, Boston and Portland (Maine).
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# ? Aug 21, 2018 16:00 |
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Bluedeanie posted:I'm glad to know their influence is spreading to the outskirts of the Midwest. Frying them is unique, around these parts they're cooked low and slow, either simmered or basted frequently in bbq sauce (basting is my preferred technique.) My grandma always fried em so I like them that way. Greasy rear end fuckers. But my favorite is a good BBQ spice rub. They're good with BBQ sauce, too. Or simmer with tomato sauce and peppers and onion and make a fajita type thing.
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# ? Aug 21, 2018 16:04 |
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Sextro posted:I've seen an bought those across the east coast though? I've seen them in butcher shops just off the top of my head in Miami, Tampa, Durham, Atlanta, Philly, Boston and Portland (Maine). But do you have toasted ravioli?
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# ? Aug 21, 2018 16:18 |
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Casu Marzu posted:The only mag I really, really liked was Lucky Peach. Same. Although I got a subscription to Culture (cheese mag) as a gift and liked it so much I resubscribed, it's now the only magazine I get to my house.
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# ? Aug 21, 2018 16:19 |
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Bluedeanie posted:But do you have toasted ravioli? In Philly and Boston at a minimum.
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# ? Aug 21, 2018 16:55 |
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Anyone have suggestions for black trumpets? I've been looking for these for years and finally found some.
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# ? Aug 21, 2018 23:08 |
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# ? Mar 29, 2024 03:39 |
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Bob Morales posted:You mean these fatty delicious things? Note: they don't actually need to be fried all day long, a couple of minutes a side does fine
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# ? Aug 22, 2018 12:49 |