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BrianBoitano posted:All I want for Christmas is this spec Buddy, literally every Negroni is 1oz vermouth, 1oz Campari, 1oz spirit.
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Nov 30, 2020 00:51
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| # ? Apr 19, 2024 19:24 |
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MAKE NO BABBYS posted:Buddy, literally every Negroni is 1oz vermouth, 1oz Campari, 1oz spirit.
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Nov 30, 2020 01:22
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MAKE NO BABBYS posted:Buddy, literally every Negroni is 1oz vermouth, 1oz Campari, 1oz spirit. negronialignmentchart.jpg
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Nov 30, 2020 01:44
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Sometimes I use Cynar instead of Campari.
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Nov 30, 2020 04:55
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loving gobsmacked at this lovely oven. It’s been set at 500 for like 30 minutes and the thermometer still reads 400.
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Dec 1, 2020 01:18
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Pollyanna posted:loving gobsmacked at this lovely oven. It’s been set at 500 for like 30 minutes and the thermometer still reads 400. i moved into a brand new apartment with a brand new oven 18 or so months ago. it is super off (way cooler than my set temp). I suppose i should just invest in a proper oven thermometer, but I've basically figured out i need to set the temp 15 degrees (f) over the recipe and cook it 10% longer. i should be grateful it at least the oven says comes to temperature lol
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Dec 1, 2020 03:55
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The voting thread for ICSA 70 is up, please take a look at the efforts of your fellow GWS denizens and give them your votes!
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Dec 1, 2020 04:43
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I'm so hungry, I'm eating barbeque sauce on a plate and licking it up. This sucks, even in the city everything is closed at 10pm. Kansas City sauce, by the way.
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Dec 1, 2020 05:55
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Any suggestions on how to use cabbage, potatoes, onions, and some carrots in a soup? I actually don't know how to make a soup from scratch compared to something like a dressing, where there's a rule that it's a 3:1 oil:acid ratio. Are there other rules like that in cooking? It'd be super cool to look at a bunch of ingredients in my fridge and know exactly what I can make with them.
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Dec 5, 2020 20:29
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You can just eyeball how much of each you want, soup is the ultimate in anything rules cooking If you wanna be fancy, sautée the onions first then dump in the liquid and the rest of the veggies
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Dec 5, 2020 20:36
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Pollyanna posted:Any suggestions on how to use cabbage, potatoes, onions, and some carrots in a soup? I actually don't know how to make a soup from scratch compared to something like a dressing, where there's a rule that it's a 3:1 oil:acid ratio. Sweat the onions and carrots. Add garlic, maybe tomato paste, cook for a minute. Add stock and potatoes (and maybe something like green lentils, split peas, beans etc). Perhaps some herbs or spices depending on flavour profile. A few minutes from being cooked add the cabbage. We have a potato, cabbage and canellini bean soup with a lemon basil pistou which is delicious. Carrots would work too. The pistou really elevates it.
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Dec 5, 2020 20:41
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As above but add a cup or two of red or brown lentils and you've got half a dozen stew meals.
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Dec 5, 2020 21:14
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sweat poteto posted:As above but add a cup or two of red or brown lentils and you've got half a dozen stew meals. I was going to suggest that but the beans are there. Green lentils or split peas would work well too.
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Dec 5, 2020 22:26
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You can also decide to mix it smooth once it's cooked as well, if you prefer that kind of soup, and maybe add some cream. Add some roasted nuts and almonds for texture, or make parmesan crisps as topping.
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Dec 5, 2020 22:37
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Best tip for soups is to roast your vegetables first.
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Dec 5, 2020 23:05
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What does this thread thing about bone broth? If you buy a lot of chicken feet you could make a warming chicken noodle soup in the crockpot overnight.
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Dec 6, 2020 00:20
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Bone broth is a stupid term for idiots.
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Dec 6, 2020 00:32
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Scientastic posted:Best tip for soups is to roast your vegetables first. Mostly true but not so much for potatoes and cabbage. Something like butternut, absolutely. It intensifies the flavour beautifully.
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Dec 6, 2020 00:33
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Chemmy posted:Bone broth is a stupid term for idiots. i used to save all my bones in a ziplock in the freezer and when the bag was full id let it sit in the crockpot for a few days then strain. Those were fun times
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Dec 6, 2020 00:35
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Sounds delicious. I’m making stock right now as well.
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Dec 6, 2020 00:39
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Making your own stock is great, calling it bone broth is weird and strangely offputting. Whó came up with that term?
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Dec 6, 2020 00:54
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People like Kobe Bryant who tried to market it as a new high nutrition energy drink that athletes drink to rehab faster.
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Dec 6, 2020 01:22
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more like boner broth
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Dec 6, 2020 01:24
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DekeThornton posted:Making your own stock is great, calling it bone broth is weird and strangely offputting. Whó came up with that term? The Mandalorian, of course 
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Dec 6, 2020 01:35
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Cheese Thief posted:i used to save all my bones in a ziplock in the freezer and when the bag was full id let it sit in the crockpot for a few days then strain. Those were fun times I'm currently trying to figure out how many chicken thigh bones it takes to make about 6 cups of stock. I think I'm just going to keep bagging them infinitely at this rate.
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Dec 6, 2020 02:37
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A gallon freezer bag o bones makes two quarts of stock for us hth
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Dec 6, 2020 02:46
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One chicken's worth of bones per quart, IME. Maybe that's too much.
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Dec 6, 2020 02:51
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DekeThornton posted:Making your own stock is great, calling it bone broth is weird and strangely offputting. Whó came up with that term? No Whó isn't on marketing, Whó's on first.
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Dec 6, 2020 05:25
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therattle posted:Mostly true but not so much for potatoes and cabbage. Something like butternut, absolutely. It intensifies the flavour beautifully. Oh well, yes, there are quite a lot of things that I wouldn’t roast before making soup with them. I guess the rule of them is “if you wouldn’t roast it to eat it on its own, don’t roast it to make soup”
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Dec 6, 2020 08:17
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Making a vegetable soup today. Going to try roasting the butternut squash, carrot and swede first now.
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Dec 6, 2020 12:29
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Scientastic posted:Oh well, yes, there are quite a lot of things that I wouldn’t roast before making soup with them. I guess the rule of them is “if you wouldn’t roast it to eat it on its own, don’t roast it to make soup” But I do roast potatoes and cabbage sometimes Checkmate!
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Dec 6, 2020 12:33
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Enfys posted:Making a vegetable soup today. Going to try roasting the butternut squash, carrot and swede first now. Don't be afraid to cut some of that into smaller pieces so you get the most surface area available for roasting. If you're using a roasting tray I'd just cut things into halves until there's no more room left, within reason. I'm very char-forward though, YMMV. e: On this note, squash is one of the things I've found the most rewarding to do with the air fryer. Cube and toss in some oil/salt/pepper/cinnamon/nutmeg and it's done unbelievably fast if you're used to a 20 year old oven.
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Dec 6, 2020 12:44
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Having just gotten an air fryer and being an enormous fan of squash, I am extremely excited 
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Dec 6, 2020 12:58
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therattle posted:But I do roast potatoes and cabbage sometimes Checkmate! Goddamn it, you’re always one step ahead
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Dec 6, 2020 16:12
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I just ate some thing I thought couldn't exist. Kroger sometimes gives away free items on Friday if you clip their digital coupon and I tried Violife vegan cheese. Now, I've tried vegan cheese before and it's always complete poo poo. Disclaimer: I do not work for this company or own stock for them or anything like that. This cheese was really good. It even melted like normal cheese. I have no idea how they made it but I'm really drat impressed.
Croatoan fucked around with this message at 15:07 on Dec 7, 2020 |
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Dec 7, 2020 15:02
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We used their shredded mozzarella on pizza a month ago and, while it wasn't terrible, Mrs. BrianBoitano didn't like it. I thought it was fine if you had to go dairy free, she just didn't like that its melt properties were just off. It was like if you added hot-set gelatin (like gellan gum) to velveeta. It melted and then re-set while still hot, so it ended up like melty individual shreds?? Reminded me of the dairy free at Blaze Pizza.
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Dec 7, 2020 16:32
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ime some vegan cheeses are just fine cold but become a little offputting when heated or melted. I'm not vegan but I do a lot of vegan cooking and always try to patronize vegan restaurants around me so I've had a lot of different vegan cheese-type things over the years and I think the best and most successful are the ones that try to figure out what cheese was going to bring to a specific dish and doing that thing rather than products which try to be a catch-all cheese substitute. For example cashew-based cream sauces for non-meat hoagies and deli sandwiches are almost always good because they can embrace the nutty flavor and the decidedly non-cheese like consistency but still fill the textural and flavor niche that melty cheese would normally serve on a cheesesteak or whatever.
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Dec 7, 2020 16:50
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I'm a vegan and every vegan cheese I've tried has been somewhere between bad and inedible. But to be fair I don't try them very often and I haven't tried any of the new fancy ones, like Violife or Miyoko's, which many people say are great. But... I'm skeptical...
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Dec 7, 2020 17:12
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I am keeping my pickle juice. What do i do with it? Please don't say popsickles
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Dec 7, 2020 22:25
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| # ? Apr 19, 2024 19:24 |
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Chug it like civilized people do
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Dec 7, 2020 22:28
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