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Croatoan posted:Nahh I've always heard that brits just don't generally dig peanut butter. At least compared to how much Americans love it. We put it on a ton of stuff. I just did a minute of research. Peanut butter is increasingly popular here and overtaking jam as the favourite spread, but it looks like consumption is 0.3kg per capita, compared to 1kg for the US, and 0.06kg per capita in France. So it is popular here, but not as much as in the US, as you rightly said. (We holiday in France often and supermarkets stock maybe 2 types of peanut butter, whereas in the UK there is a good range:organic vs normal, smooth, crunchy, non-palm-oil, high-end, budget, in-between, etc).
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Mar 18, 2019 18:06
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Specifically on The Great British Bake Off, if someone tries to incorporate peanut butter into something the judges act like they're committing a crime against god which I don't understand. Probably mostly hyperbole for TV.
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Mar 18, 2019 18:18
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I am British, and I hate peanut butter with every fibre of my being, and I am pretty sure that TheRattle is actually a Russian bot now
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Mar 18, 2019 18:43
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Croatoan posted:Specifically on The Great British Bake Off, if someone tries to incorporate peanut butter into something the judges act like they're committing a crime against god which I don't understand. Probably mostly hyperbole for TV.
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Mar 18, 2019 18:49
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Scientastic posted:I am British, and I hate peanut butter with every fibre of my being, and I am pretty sure that TheRattle is actually a Russian bot now Ha ha! Silly nonsense. A no-deal Brexit will bring prosperity and power to the UK Make America Great Again!
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Mar 18, 2019 19:40
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Croatoan posted:Specifically on The Great British Bake Off, if someone tries to incorporate peanut butter into something the judges act like they're committing a crime against god which I don't understand. Probably mostly hyperbole for TV. There's the one with the lady doing a cake with peanut butter and grape jam and Paul's all, "Peanut butter and jam? I'm doubtful that combination could work."
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Mar 18, 2019 20:35
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therattle posted:Ha ha! Silly nonsense. 
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Mar 18, 2019 21:04
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Did you know that vaccines cause autism?
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Mar 18, 2019 22:01
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Croatoan posted:Specifically on The Great British Bake Off, if someone tries to incorporate peanut butter into something the judges act like they're committing a crime against god which I don't understand. Probably mostly hyperbole for TV. When I had more free time at work, I'd watch little 5 minute videos of Irish people eating or drinking stuff from in a specific category (think "polish alcohol," "Korean candy" "pringles flavors," etc) and it looked like you stabbed them in the guts every time something peanutbutter showed up. British Isle folks are weird. Now pass the insulin, marshmallow fluff and peanutbutter - it's fluffernutter time, homes
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Mar 18, 2019 22:02
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An update for yall about me, copying from the trans chat thread; Got some good news and updates. I had my therapist appointment, wore my padded bra and brought one of my plush friends as confidence and support. And for something more concrete about dysphoria. I realize more I WANT breasts and the feel of something there is euphoric. (There's some other things too, but that was one I can work on for sure and be confident in myself.) But anyways, she's going to sign off on the paperwork for me. A doctors note to say "yes she's trans, give her the girl pills." And in spite of the ick weekend, I'm feeling so much better after talking to her. And even more so with the huge progress I just made. In two weeks is my next doctor appointment at (the local LGBT clinic, whoever here is local to central OH probably knows of em, but I forget who it was), and I'm already so ready for it.  Also who was it again that's the local to me here now? I forget like I said, I know you're still around dude. <3
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Mar 20, 2019 00:53
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Scientastic posted:I am British, and I hate peanut butter with every fibre of my being, and I am pretty sure that TheRattle is actually a Russian bot now I used to love you, but now you come for me like this. :o @calvera god drat right. Crush it, betch
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Mar 20, 2019 01:35
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We were eating dinner tonight and my son said to me "You make good food, dad!".  It was good, actually: it's based on this excellent recipe: https://www.bbcgoodfood.com/recipes/vegan-ramen I follow the recipe for the broth but then play with the veg ingredients depending on what's to hand (today, broccoli, and sweet potato diced into little cubes), and I use silken tofu without bothering to fry it, served with some form of GF noodle like buckwheat udon. It's a very good recipe, and pretty quick and easy for a mid-week dinner. Plus he loves it. Cooking for people you love who appreciate and enjoy it is one of the best things in life.
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Mar 20, 2019 21:28
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therattle posted:Cooking for people you love who appreciate and enjoy it is one of the best things in life. Preach!
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Mar 21, 2019 02:29
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Manuel Calavera posted:In two weeks is my next doctor appointment at (the local LGBT clinic, whoever here is local to central OH probably knows of em, but I forget who it was), and I'm already so ready for it. I don’t work in the restaurant industry and I’m in NE Ohio, but I’m glad to hear such a clinic exists. I’m happy to live in a blue county that’s close to Kent and Cleveland.
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Mar 21, 2019 03:47
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ParserGirl posted:I don’t work in the restaurant industry and I’m in NE Ohio, but I’m glad to hear such a clinic exists. I’m happy to live in a blue county that’s close to Kent and Cleveland. Someone kick some sense into me. I'm seriously contending with leaving my IT job due to a schedule change and going into baking.
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Mar 21, 2019 14:34
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Submarine Sandpaper posted:isn't cuyahoga the only blue county in NEO anymore? Hello fellow NEO goon. Did your schedule change to waking up at 2 am and being paid in stale baked goods?
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Mar 21, 2019 15:58
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Submarine Sandpaper posted:Someone kick some sense into me. I'm seriously contending with leaving my IT job due to a schedule change and going into baking.
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Mar 21, 2019 16:01
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Suspect Bucket posted:Did your schedule change to waking up at 2 am and being paid in stale baked goods? Waking up at two on Saturdays. No baked goods at all 
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Mar 21, 2019 16:08
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Whalley posted:Baking as a career is not the same as opening a cute cupcake store in a romcom. Baking as a career is like when you want to find out what it's like to be a meth addict without all that sweet, sweet meth as a reward in your system.
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Mar 21, 2019 16:10
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Submarine Sandpaper posted:this seems like a positive? Said without the meth, friendo
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Mar 21, 2019 16:13
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Wiggles and other Vegas folks, a few bits of exciting news. 1. Carson Kitchen just released their Spring menu. There's some great stuff on it. I recommend BLT (bacon, leek, and truffled pecorino) flat bread, tahini roasted carrots, and the standout-best "pasta" putanesca (but the "pasta" is actually calamari cooked to perfectly replicate the texture of al dente noodles). The new dessert, peanut butter/banana cheese cake with strawberry creme de cacao glaze, is also great. But seriously, get the goddamn putanesca. It's perfect. 2. The date has been announced for this year's Vegas: Unstripped - May 11th. (Why do I have to link to the LA Times for Vegas food reporting? Because of the deplorable state of Vegas food writ[ing/ers].) For those unfamiliar, Unstripped was a response to the celebrity chef invasion for Vegas Uncorked, which sticks to the Strip and ignores that most of the best local chefs left that area years ago. Last year's Unstripped was easily the best ticketed food event I've ever been to. One team built a charcoal grill out of cinder blocks and grilled whole sturgeons to make sturgeon tacos. Another did 18-hour brisket with all the sides. Everybody brought their A game, with extravagant ingredients and preparations. And of course local breweries were pouring for free. The free after-party at Jammyland didn't hurt, either. Well actually it did, the next morning. But everything was great from start to finish. This year they've added a few more chefs. The most notable addition is Saipin Chutima, the owner/chef of Lotus of Siam, and I am excited as gently caress. The list of participating chefs is a nearly complete who's-who of the best Vegas off-Strip dining - which was always the goal of the event - plus the douchenozzle cooking for BBDs but let's ignore that because FUCKIN' SAIPIN CHUTIMA. Ticket sales start April 2nd, don't miss out. 3. I'm doing a cooking contest and y'all should come. CraftHaus Brewery in Henderson, Sunday, starting at 1pm. It's their third annual chili cookoff, and I'll be defending my title of Crowd Favorite, along with the special prize for Chili the Judges Will Most Regret Tomorrow. There will be at least twelve contestants, so there should be a chili out there for everyone.
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Mar 21, 2019 16:45
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Submarine Sandpaper posted:isn't cuyahoga the only blue county in NEO anymore? Hello fellow NEO goon. Trumbull votes in some Democratic representatives.
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Mar 21, 2019 21:05
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Submarine Sandpaper posted:this seems like a positive? As someone who loved baking professionally, I implore you to reconsider. Unless you are both very skilled and very lucky, you're talking about going into a field where the chances of advancement are made up, and time off is a joke you make to other people because there is noone else to take up the slack. 'Where do I see myself in 5 years' is the question to ask, and if you can come up with an answer for the bakery that involves anything but 'here, only with worse knees and less friends'... That said, if you don't care about the consequences and have some external funding for things like retiring someday and paying for health insurance, you can absolutely learn a lot in a couple years.
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Mar 22, 2019 01:49
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Well I guess I'll have to see if my brother will fund a starving bread artist. Probably not.
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Mar 22, 2019 16:00
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EDIT: I think I’m gonna move this to E/N for now to be on the safe side.
I. M. Gei fucked around with this message at 17:29 on Mar 23, 2019 |
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Mar 23, 2019 04:03
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Kimchi in okonomiyaki or nah?
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Mar 23, 2019 15:49
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Flash Gordon Ramsay posted:Kimchi in everything? Yah. Fixed this for you.
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Mar 23, 2019 16:16
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Got a package of salt pork, used 3 slices for a recipe... what do I do with the rest?
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Mar 23, 2019 17:00
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Flash Gordon Ramsay posted:Kimchi in okonomiyaki or nah? Why wouldn’t you?
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Mar 23, 2019 18:50
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cereal eater posted:Got a package of salt pork, used 3 slices for a recipe... what do I do with the rest? Can see a whole lot of beans in your future. Goes pretty good as a saute base for different greens. Pretty much anything you would be ok with a bit of porkyness just use it as the fat in the dish.
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Mar 23, 2019 22:05
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cereal eater posted:Got a package of salt pork, used 3 slices for a recipe... what do I do with the rest? Collard greens.
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Mar 24, 2019 02:40
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cereal eater posted:Got a package of salt pork, used 3 slices for a recipe... what do I do with the rest? Clam chowder's a classic use. You could probably do a pea soup using that instead of the traditional ham hocks.
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Mar 24, 2019 10:18
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cereal eater posted:Got a package of salt pork, used 3 slices for a recipe... what do I do with the rest? Another recommendation for greens. I prefer a big bag of kale, add in 3 or 4 minced garlic cloves, a cup of cider vinegar with your salt pork and one rough chopped onion in an instant pot with water filled to max. Let it go for about 3 hours and you'll have the best pot likker you've ever had. The greens are good too but I mostly go for the pot likker. Mega pro-tip: serve with a bottle of Texas Pete Green Pepper Sauce at the table
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Mar 24, 2019 16:27
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CraftHaus chili cook-off trip report: I made a dish composed primarily of beef shank, pork shoulder, and chiles (habanero and guajillo). It was garnished with a jicama/mango slaw dressed with habanero paste, and some quick-pickled shallots with Sichuan peppercorns and cumin. It was spicier and meatier than anything else there, and absolutely delicious. The judges awarded me the prize for Best Dish That Wasn't Chili. It is my belief that the judges are part of a vast pro-beans conspiracy. This shall not stand!
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Mar 25, 2019 03:27
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I loving hate food and drink competitions, honestly. They either list rules and then don't do anything to people who don't follow the rules, or don't list rules and arbitrarily do poo poo like that. The judges are always either random idiots or local industry people who arent impartial. My work just entered a cocktail competition that said it had to be all locally sourced ingredients (we have like 5 or 6 local distilleries), made our own bitters and poo poo and then the winner was a drink that had an amaro from Italy in it. I entered another cocktail contest one time that said it was supposed to showcase the "chemistry" of cocktails and we were one of the only teams who made any of our ingredients at all, the winner at that one was some stupid layered beverage because density.
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Mar 25, 2019 03:37
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Croatoan posted:Another recommendation for greens. I prefer a big bag of kale, add in 3 or 4 minced garlic cloves, a cup of cider vinegar with your salt pork and one rough chopped onion in an instant pot with water filled to max. Let it go for about 3 hours and you'll have the best pot likker you've ever had. The greens are good too but I mostly go for the pot likker. same, but I use a Dutch oven, a glug of molasses and a couple chiles in the pot, whole dried or diced & fresh also I use garlic confit if I have it, and I have no compunctions about mixing greens
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Mar 25, 2019 04:18
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bartolimu posted:CraftHaus chili cook-off trip report: I made a dish composed primarily of beef shank, pork shoulder, and chiles (habanero and guajillo). It was garnished with a jicama/mango slaw dressed with habanero paste, and some quick-pickled shallots with Sichuan peppercorns and cumin. It was spicier and meatier than anything else there, and absolutely delicious. The judges awarded me the prize for Best Dish That Wasn't Chili. I had a dinner party, so couldn't go. However, your entry sounds awesome, and had I been there I would have seriously considered committing battery against the judges in your honor.
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Mar 25, 2019 06:01
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bartolimu posted:CraftHaus chili cook-off trip report: I made a dish composed primarily of beef shank, pork shoulder, and chiles (habanero and guajillo). It was garnished with a jicama/mango slaw dressed with habanero paste, and some quick-pickled shallots with Sichuan peppercorns and cumin. It was spicier and meatier than anything else there, and absolutely delicious. The judges awarded me the prize for Best Dish That Wasn't Chili. I hate slash love chili purity arguments but goddammit that flavor profile sounds delicious regardless of definitions.
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Mar 25, 2019 06:31
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Lentils are magic.
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Mar 25, 2019 06:54
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So I've watched every single Chef John from Food Wishes video on youtube, and I watched all of Good Eats back in the day. I've tried like 30 recipes from Chef John and 25 were great, 3 were good after some retooling, and only two were unsalvagable. Good Eats is what got me into cooking. What should I watch next that'll be entertaining and also show me how to make good food? The hosts don't need to be as entertaining as Chef John or as educational as Alton Brown, I just want to watch someone tolerable that I can take food ideas from. Totally Reasonable posted:Lentils are magic. Agreed.
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Mar 25, 2019 08:06
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