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Casu Marzu posted:How is gas grilling more complicated? It's basically cooking over a gas range. I find gas grills are easy mode. Well, I had barely cooked at all and then started grilling on a little charcoal grill that really only handled direct heat. So maybe it was just how I learned. And like I said, once you have the setup, it is easier.
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Aug 30, 2018 00:41
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Annath posted:That all sounds amazing. The place I'm going to is called Texas de Brazil. It's gonna be the best looking salad bar you have ever seen. Don't do it. Rookie mistake. All meat, all the time.
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Aug 30, 2018 01:50
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By all means tho, fill up on Brazilian breads in other contexts. Pão de queijo isn't even really bread and it still owns.
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Aug 30, 2018 05:25
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You fucks, I’m lying in bed and I just joined a loving notify-me email list at Porter Road for the next time Picanha is in stock. Never had it but I just read up on it, god drat.
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Aug 30, 2018 06:39
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I need some stale bread tomorrow, and I don’t have any bread in. Is there a way to hasten the process so I have really stale bread in less than 24h?
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Aug 30, 2018 09:24
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Scientastic posted:I need some stale bread tomorrow, and I don’t have any bread in. Is there a way to hasten the process so I have really stale bread in less than 24h? That's if you actually want stale bread, and aren't just e.g. making crouton or something where you're better off just baking at a low temperature to dry the bread out (which isn't actually staling) and toasting it.
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Aug 30, 2018 10:27
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Fantastic, I’ve cut the bread up and put it in the fridge, hopefully it’ll be stale nice and fast!
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Aug 30, 2018 12:06
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Why would you need it stale rather then toasted/crisped?
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Aug 30, 2018 14:39
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Stale bread absorbs liquid differently than toasted so it can make a difference for stuffing or bread pudding
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Aug 30, 2018 17:20
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Casu Marzu posted:Stale bread absorbs liquid differently than toasted so it can make a difference for stuffing or bread pudding In what way? Not doubting, just asking.
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Aug 30, 2018 18:37
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It’s for gazpacho, I think toasted would be wrong
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Aug 30, 2018 18:47
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I bought a big bag of frozen naan from the halal market and after reheating it on my pizza stone it tastes like, well, the inside of a freezer. Is there a way to salvage it or should I just toss it? Edit: It looks fine. No visible freezer burn.
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Aug 30, 2018 23:32
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My mom sent me an electric pressure cooker a few weeks ago as a gift. 1.) why do I have an irrational fear that this thing is gonna just blow up in my kitchen? 2.) what should I cook with it as baby's first pressure cooker experience?
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Aug 31, 2018 10:29
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Drone posted:My mom sent me an electric pressure cooker a few weeks ago as a gift. 1) because you're irrational 2) check out the thread and see what grabs you! https://forums.somethingawful.com/showthread.php?threadid=3704340&perpage=40
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Aug 31, 2018 12:15
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Stock Beans
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Aug 31, 2018 12:43
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Turn some cheap meat into some yummy beef stew. And then learn how to pressure cook dry beans, and never buy canned beans again.
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Aug 31, 2018 13:02
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My first pressure cooker recipe was beef stew and I was blown away by how much of a difference it made. Was especially surprised that meat ended up so tender whilst veggies still had a bit of bite to them.
Qubee fucked around with this message at 14:17 on Aug 31, 2018 |
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Aug 31, 2018 14:14
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Last week I made lemons bars using this NY Times recipe. It was delicious and super easy. Could I make sub in oranges for lemons and make orange bars? I imagine I'd cut the amount of sugar in half, but with the same amount of orange juice and orange zest.
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Aug 31, 2018 15:12
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Make lemon bars again and enter the ICSA
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Aug 31, 2018 15:28
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Qubee posted:My first pressure cooker recipe was beef stew and I was blown away by how much of a difference it made. Was especially surprised that meat ended up so tender whilst veggies still had a bit of bite to them. How long was it in the pressure cooker? Obviously [in a non-pressurized environment], you can always get some tender meat and time the veggies to keep them firm, but it takes hours. totalnewbie fucked around with this message at 20:24 on Aug 31, 2018 |
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Aug 31, 2018 16:07
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totalnewbie posted:How long was it in the pressure cooker? Obviously, you can always get some tender meat and time the veggies to keep them firm, but it takes hours.
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Aug 31, 2018 16:14
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SubG posted:If your pressure cooker is taking hours to make beef tender then holy poo poo you need a new pressure cooker. Or put the lid on it
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Aug 31, 2018 16:38
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Put the seal on the pressure cooker in the right position. A common beginner mistake is to put the lid on improperly or not seal it correctly. There should be a small vent that you position left or right for sealing/venting. If it's in the vent position, then steam will escape, and you won't pressure cook your food.
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Aug 31, 2018 17:21
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Took 40 mins for my beef stew and I was surprised at how much bite the veggies still had. I just threw everything in and didn't care cause I was expecting the veg to turn to mush. But then I open it up, the beef is falling apart and you can still visibly tell what each vegetable is.
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Aug 31, 2018 17:45
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SubG posted:If your pressure cooker is taking hours to make beef tender then holy poo poo you need a new pressure cooker. Poorly worded - second sentence refers to normal, non-pressurized cooking.
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Aug 31, 2018 20:24
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Scientastic posted:Make lemon bars again and enter the ICSA Do what.... we still do this? I thought these died a while ago. I kind of want to participate. I only ever did the Junior IC for breakfast years ago when there was like 35 entries.
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Sep 1, 2018 00:32
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Drone posted:My mom sent me an electric pressure cooker a few weeks ago as a gift. Tonight I browned ground beef, added a chopped onion, carrots, peppers, garlic. Bay leaf, paprika, nutmeg, ginger, za'atar, and salt. Add 2 cups of soaked and rinsed rice, 2 cups chicken stock, cook for however long for the type of rice you use. In my case 22 minutes since used mixed grains. Amazing.
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Sep 1, 2018 00:53
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wormil posted:Tonight I browned ground beef, added a chopped onion, carrots, peppers, garlic. Bay leaf, paprika, nutmeg, ginger, za'atar, and salt. Add 2 cups of soaked and rinsed rice, 2 cups chicken stock, cook for however long for the type of rice you use. In my case 22 minutes since used mixed grains. Amazing. Gonna try this tonight since it sounds super low-effort and good. After browning just put it all in at the same time, just a one-pot deal?
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Sep 1, 2018 07:08
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sterster posted:Do what.... we still do this? I thought these died a while ago. I kind of want to participate. I only ever did the Junior IC for breakfast years ago when there was like 35 entries. Yes, they’re less frequent now that the forums are quieter, but Liquid Communism is stepping up and being the hero we need: Thread is here, everyone should enter.
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Sep 1, 2018 07:40
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I make a lot of air popped popcorn, I can’t seem to get my salt to stick. Any suggestions?
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Sep 1, 2018 08:06
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Spray it with Pam.
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Sep 1, 2018 08:13
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I haven't tried it myself, but I've heard that if you grind ordinary salt up until it is a superfine dust, it sticks perfectly. Apparently you use a clean electric coffee grinder/smoothie maker/go mad with a mortar and pestle.
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Sep 1, 2018 08:16
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obi_ant posted:I make a lot of air popped popcorn, I can’t seem to get my salt to stick. Any suggestions?
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Sep 1, 2018 08:26
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My old man came up with a solution: a spray bottle with salt solution. This is really good for air popped popcorn, as it adds some moisture without fat.
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Sep 1, 2018 11:53
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Drone posted:Gonna try this tonight since it sounds super low-effort and good. One pot. I used 3 carrots but 5 would have been ideal. I didn't measure anything except the rice and stock. The spices were probably ~ 1/2 tsp each. My wife ate the leftovers today and she hates leftovers. VVVV bummer wormil fucked around with this message at 21:50 on Sep 1, 2018 |
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Sep 1, 2018 21:32
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wormil posted:One pot. I used 3 carrots but 5 would have been ideal. I didn't measure anything except the rice and stock. The spices were probably ~ 1/2 tsp each. My wife ate the leftovers today and she hates leftovers. Mine turned out way bland, but I probably just underseasoned and definitely used the wrong kind of rice. Will give it another go sometime.
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Sep 1, 2018 21:46
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SubG posted:Use Flavacol instead. That poo poo sticks like turmeric. Just sprinkle that on while it’s being popped?
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Sep 1, 2018 22:12
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I bought some Chinese sausage (Lap Xuong) about three or four weeks ago for fried rice. I haven't gotten around to using it and there's no expire date on the packaging. I imagine it's fine but I want to make sure. Does anyone know how long think type of sausage will keep in the fridge, unopened? It's in a vacuum packaging.
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Sep 1, 2018 22:43
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Pookah posted:I haven't tried it myself, but I've heard that if you grind ordinary salt up until it is a superfine dust, it sticks perfectly. Apparently you use a clean electric coffee grinder/smoothie maker/go mad with a mortar and pestle. Morton's canning & pickling salt salt is super-fine right out of the box. Tastes just like plain ol' table salt, it's just missing the iodine and anti-caking stuff, which makes for cloudy pickle brine, and is ground very finely to help it dissolve. It's not quite dust, but finer than table salt. Caution: because it is so fine, a little goes a long way. Don't try to sub it in on recipes, and go easy if you're doing the "pour in the palm of your hand then sprinkle it with the other hand" eyeballing technique (learned that latter one the hard way).
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Sep 2, 2018 00:00
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me your dad posted:I bought some Chinese sausage (Lap Xuong) about three or four weeks ago for fried rice. I haven't gotten around to using it and there's no expire date on the packaging. Not sure how long it keeps, but when mine went bad it went WAY BAD and stank like hell.... so, if all else fails, smell test?
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Sep 2, 2018 01:14
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