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Fino and Manzanilla will only be good for a week after being opened, so drink up. Amontillado will last you 2-3 weeks opened, Olorosso and cream sherries will be good for a month opened and Pedro Ximenez will stay good for a couple of months.
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Feb 20, 2020 23:45
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Strongly disagree with both of the last two posts! Cream and oloroso are both nicer with a chill on them IMO, and it'll preserve them longer. And what in the world would make fino and manzanilla more fragile than vermouth? One week is frankly ridiculous. For the home bar, one month as a general guideline is sensible for all fortified wines. In restaurants and bars you probably want it fresher-tasting, but in that context you're moving through it fast enough that it isn't an issue. ...Seriously, what in the world is going to happen to a bottle of fino in a week?
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Feb 21, 2020 07:06
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prayer group posted:
A teenager drinks it and cuts it with water Every day booze goes undrank is another day a teenager can get at it. You don't even need to keep one in the house, they just show up through a window or something. Dang teenagers.
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Feb 22, 2020 06:50
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Please refrigerate all aromatized and oxidized wines. Please.
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Feb 22, 2020 13:25
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So, being a person whose food consumption far outstrips their food preparation skills, I eat a lot of stuff like eggs, tuna, etc. However I realized on Wednesday of this week, that starting on Monday, I had eaten 15 (!!!!) Eggs in various forms (scrambled, deviled, sandwiched, fried, etc.). Will I die if I continue that trend? And any ideas for alternatives that are as brainless and delicious as eggs?
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Feb 23, 2020 01:41
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DildenAnders posted:So, being a person whose food consumption far outstrips their food preparation skills, I eat a lot of stuff like eggs, tuna, etc. However I realized on Wednesday of this week, that starting on Monday, I had eaten 15 (!!!!) Eggs in various forms (scrambled, deviled, sandwiched, fried, etc.). Will I die if I continue that trend? And any ideas for alternatives that are as brainless and delicious as eggs?
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Feb 23, 2020 01:49
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DildenAnders posted:So, being a person whose food consumption far outstrips their food preparation skills, I eat a lot of stuff like eggs, tuna, etc. However I realized on Wednesday of this week, that starting on Monday, I had eaten 15 (!!!!) Eggs in various forms (scrambled, deviled, sandwiched, fried, etc.). Will I die if I continue that trend? And any ideas for alternatives that are as brainless and delicious as eggs? By brainless do you mean quick to prepare on the spot? Eggs are kind of hard to beat in that category if you're starting from fresh but there are infinity make-ahead recipes you could prepare on a weekend and keep on hand. Currently my freezer has some 'ragu' I made with TVP, green vegan pozole, and two kinds of quiche, all of which can be made hot and ready in just a few minutes.
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Feb 23, 2020 01:55
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DildenAnders posted:So, being a person whose food consumption far outstrips their food preparation skills, I eat a lot of stuff like eggs, tuna, etc. However I realized on Wednesday of this week, that starting on Monday, I had eaten 15 (!!!!) Eggs in various forms (scrambled, deviled, sandwiched, fried, etc.). Will I die if I continue that trend? And any ideas for alternatives that are as brainless and delicious as eggs? Other than the cholesterol eggs are pretty good for you. So if you limit your fat intake from other sources you should be fine.
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Feb 23, 2020 09:49
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Are you people leave thyme in people or pick thyme out people
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Feb 23, 2020 14:01
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If i leave it on the stem, out. If i picked it clean, in.
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Feb 23, 2020 14:11
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Steve Yun posted:Are you people leave thyme in people or pick thyme out people
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Feb 23, 2020 14:12
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Steve Yun posted:Are you people leave thyme in people or pick thyme out people Im all about using cheesecloth to make a satchet of herbs, then removing that. But I sometimes mince fresh thyme off the stem and that obviously doesnt get removed.
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Feb 23, 2020 17:44
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While I was in Cabo last weekend I made the mistake of turning on a Mexican cooking show halfway through, and despite my poor understanding of Spanish was enchanted by the things the chef who looked sort of like an older Mexican Guy Fierri and acted sort of like a Mexican Emeril was doing with suadero. Unfortunately because I came in midway through, I did not get to watch the part where he prepared the suadero itself, just the art where he was making tacos and torts and salads out of it and salsas to put on top of them. Does anyone here have a good suadero recipe?
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Feb 23, 2020 20:07
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I've built up almost enough reward points to buy a stand mixer. Trying to decide between the Artisan tilt head vs the Pro drop bowl. I hear the larger Pro doesn't work great for smaller batches. Anyone have experience to attest to that?
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Feb 23, 2020 21:06
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captkirk posted:I've built up almost enough reward points to buy a stand mixer. Trying to decide between the Artisan tilt head vs the Pro drop bowl. I hear the larger Pro doesn't work great for smaller batches. Anyone have experience to attest to that? I've heard the Artisan's mechanism isn't as robust, and the planetary gear on mine went out.
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Feb 23, 2020 21:53
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pro is the way to go although my 11+ yo artisan has been doing fine
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Feb 24, 2020 07:37
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I used a food processor to make a Thai curry paste and long story short, it was more chunky than it should be (lemongrass and galangal being the issues). In the past, I'd used a blender (not having had a food processor at the time) and it was fine. So, my question is: is a food processor an appropriate tool? Should I have added (more) water? Should I be using a blender? I know that, given my previous positive experience with a blender that maybe the answer is already clear but I'm asking mostly to clarify about the food processor.
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Feb 24, 2020 18:01
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totalnewbie posted:I used a food processor to make a Thai curry paste and long story short, it was more chunky than it should be (lemongrass and galangal being the issues). I vaguely recall some very passionate answers to this involving using a mortar and pestle when making curry paste.
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Feb 24, 2020 18:15
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Nephzinho posted:I vaguely recall some very passionate answers to this involving using a mortar and pestle when making curry paste. I think that would take way too much work. I just mean, I'm making quite a bit.. would have to have several batches in the mortar.
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Feb 24, 2020 18:19
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You really should use a mortar and pestle and it's less work than you'd think. E: get a bigger mortar and pestle Sextro fucked around with this message at 19:11 on Feb 24, 2020 |
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Feb 24, 2020 19:08
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Has anyone got a tried and tested, actually nice, vegan cake recipe? The last one I tried was terrible and made me sad for vegans.
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Feb 24, 2020 19:31
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Scientastic posted:Has anyone got a tried and tested, actually nice, vegan cake recipe? The last one I tried was terrible and made me sad for vegans. Here's a link to a vegan recipe for chocolate cake that I'm a fan of. The glaze is worth making as well. (I don't mix the ingredients directly in the pan like they say to, because stirring cake batter in a square pan is weird and messy, but it does work if you do that.)
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Feb 25, 2020 01:12
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Serious eats usually does ok, but this is from years back, ymmv. https://www.seriouseats.com/recipes/2010/02/cakespy-chocolate-avocado-cake-with-avocado-buttercream-frosting-cake-recipe.html
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Feb 25, 2020 01:33
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Scientastic posted:Has anyone got a tried and tested, actually nice, vegan cake recipe? The last one I tried was terrible and made me sad for vegans.
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Feb 25, 2020 02:15
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How would you work your way through ~11 lbs of dried tart cherries? - scones - biscotti - pie filling - granola - ???
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Feb 25, 2020 11:05
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Olive! posted:How would you work your way through ~11 lbs of dried tart cherries? Anyways I don't have any suggestions that aren't already on your list except fruitcake, chicha morada, this, and this. But, please be comforted by the fact that I would swap lives with you without a second thought.
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Feb 25, 2020 12:31
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Vegan cake is hard, but vegan chocolate pie is easy: 14 oz. soft/silken tofu 1/2 cup to 1 cup white sugar 1/2 tsp kosher salt 4 oz hot fresh coffee 12 oz. melted baking chocolate Refined Coconut oil as needed to adjust consistency Blender or Food processor Mix that poo poo up, pour into vegan pie shell, refrigerate for 2 hours before serving.
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Feb 25, 2020 14:56
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Ideas for a pound of fresh fresno chilis?
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Feb 25, 2020 16:29
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totalnewbie posted:Ideas for a pound of fresh fresno chilis? Depends on if you want to use them all at once, or have something that keeps. If you want a "one shot" then I'd chop them and make salsa. If you want something that you can keep as a condiment, then roast them, grind them into a paste with some olive oil, vinegar, and salt. Maybe some other spices if you want to get creative. Then put that in a jar and use it to season/dress other food.
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Feb 25, 2020 16:39
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Why does almost every pizza recipe tell you to smack the oven on it's hottest temp? I've never had luck with that method. Thick pizzas burn, thin pizzas cook too quickly. I just had a pizza where I was gentler with the oven temp (180c) and it was able to cook for 15 mins: cheese was perfect, dough was soft and cooked-through that isn't dense or doughy. Same dough I used yesterday for a pizza at hottest temp my oven goes, but completely opposite experience. I use a pizza steel. Is it because my oven is fan assisted? Should I do pizza with the fan off?
Qubee fucked around with this message at 22:28 on Feb 25, 2020 |
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Feb 25, 2020 22:25
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Qubee posted:Why does almost every pizza recipe tell you to smack the oven on it's hottest temp? I've never had luck with that method. Thick pizzas burn, thin pizzas cook too quickly. I just had a pizza where I was gentler with the oven temp (180c) and it was able to cook for 15 mins: cheese was perfect, dough was soft and cooked-through that isn't dense or doughy. Same dough I used yesterday for a pizza at hottest temp my oven goes, but completely opposite experience. I use a pizza steel. Is it because my oven is fan assisted? Should I do pizza with the fan off? I watched Eat the World with Emeril and episode 5 is about pizza. The Italian chef put the pizza in the oven for 90 seconds or so. That is only tangentially related to your question but I'm sure it also has to do with, for example, whether you're making a frozen pizza or have fresh dough, etc.
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Feb 26, 2020 00:07
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you're either overtopping or likely have the stone low in the oven. Part of the problem with home ovens is that it's hard to cook the top at the same speed as the bottom. If you have a top broiler you should be using that too. Although TBH I'm not sure how you're burning thick pizzas. You should be using a pan with those. /e- Thin, oven for 2.5-3 mins. I had a weak broiler with this oven.  Thick. I no longer have a top broiler so I do pan pizzas  Both 220c ish Submarine Sandpaper fucked around with this message at 00:12 on Feb 26, 2020 |
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Feb 26, 2020 00:08
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Qubee posted:Why does almost every pizza recipe tell you to smack the oven on it's hottest temp? I've never had luck with that method. Thick pizzas burn, thin pizzas cook too quickly. I just had a pizza where I was gentler with the oven temp (180c) and it was able to cook for 15 mins: cheese was perfect, dough was soft and cooked-through that isn't dense or doughy. Same dough I used yesterday for a pizza at hottest temp my oven goes, but completely opposite experience. I use a pizza steel. Is it because my oven is fan assisted? Should I do pizza with the fan off? I am not a pizza scientist, just a pizza obsessive so take my opinion with a grain of salt... I think the fan is actually your problem. Youre not getting hot enough to cook the interior of the crust with infrared heat from a direct flame/heat from the walls, but youre setting the exterior almost instantly with the high temp fan. Thats gonna keep it dense and wet. The same is true for youre sauce/interior toppings. Youre cooking things by convectively heating the exterior, and having that conductively heat the interior. The fan is increasing that convective cooking, but not the conductive(as much), throwing it out of balance.
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Feb 26, 2020 00:45
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Took my knives in to get sharpened today and the guy asked me what restaurant I worked for because I actually bothered washing and wrapping my knives in a dish towel before bringing them in. 80% sure he was just trying to flatter me but if he does a decent job sharpening my knives he definitely earned a repeat customer. For question content: How much tomato-ey sauce should there be for chicken cacciatore? The recipe I followed seemed to almost be like a tomato stew with a bit of chicken and I'm not sure if that's normal.
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Feb 26, 2020 07:28
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Qubee posted:Why does almost every pizza recipe tell you to smack the oven on it's hottest temp? I've never had luck with that method. Thick pizzas burn, thin pizzas cook too quickly. I just had a pizza where I was gentler with the oven temp (180c) and it was able to cook for 15 mins: cheese was perfect, dough was soft and cooked-through that isn't dense or doughy. Same dough I used yesterday for a pizza at hottest temp my oven goes, but completely opposite experience. I use a pizza steel. Is it because my oven is fan assisted? Should I do pizza with the fan off? The hotter the better. If my oven would go to 500 I'd set it at 500 and only bake the pizza for a few seconds. Try it without the fan.
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Feb 26, 2020 07:49
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If I have some chicken breast in the fridge that was due to be used by 23rd but was in the freezer for 3 days it should be fine to cook and eat tonight right?
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Feb 26, 2020 11:35
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Butterfly Valley posted:If I have some chicken breast in the fridge that was due to be used by 23rd but was in the freezer for 3 days it should be fine to cook and eat tonight right? As always with these questions, employ the smell test. Does it smell bad? If not, then its fine, meat really lets you know when it has gone bad.
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Feb 26, 2020 11:40
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So I saw this earlier and thought it might be worth a shot, but for all the obvious reasons I couldn't find cherries at the store. I was thinking I could sub in a mango or maybe some other stone fruit like a plum. Mangos and chillis are bros but the mango might be overpowering. On the other hand I don't know if plum has the punch needed to break through all the other strong flavors. https://food52.com/recipes/58336-braised-pork-in-lazy-cherry-ancho-mole edit: went ahead and tried the sauce since I had a mango on hand and was only missing the almonds. My theory that the mango would overwhelm was completely unfettered from reality, although I did end up doubling the chipotle peppers. I wasn't thrilled with the sauce until I realized I had forgotten to add the cumin at which point it became amazing. Got the pork in the instant pot with half of it, going to serve the rest on the side or maybe brush it on for the crisping step. Guildenstern Mother fucked around with this message at 02:47 on Feb 27, 2020 |
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Feb 27, 2020 00:35
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Scientastic posted:Has anyone got a tried and tested, actually nice, vegan cake recipe? The last one I tried was terrible and made me sad for vegans. I made thisfor my birthday and everyone was impressed. I bake at elevation and these are my notes: quote:There is a different page on the site adapting it for cupcakes. Its just half a recipe I think. I made the batter a bit thicker, maybe an extra 1/4 cup, and a bit less leavening - maybe 1/8 of a unit for each. Otherwise they sunk in the middle.
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Feb 27, 2020 02:00
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Happiness Commando posted:I made thisfor my birthday and everyone was impressed. I bake at elevation and these are my notes:
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Feb 27, 2020 02:38
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