|
Casu Marzu posted:Is this one of the textured surface pans? Cuz if it does get hosed up one more time, you can jump start everything by sanding the interior. The textured pans like the Lodges never get truly almostnon-stick. Is that what is going on with my Dutch oven? It has a weird stippled texture and it won't dull or smooth even after using it for almost a year. God dammit.
|
#
?
Feb 1, 2021 23:24
|
|
|
|
| # ? Apr 25, 2024 10:40 |
|
|
Yeah, Lodges and/or other cast iron with the "pebbled" bottom can be jerks to keep seasoned. I had better luck after I took a flap wheel on an angle grinder and polished them down smooth.
|
|
#
?
Feb 2, 2021 00:07
|
|
|
Pretty simple solution - just take care of it and don't leave it uncleaned, and she won't be tempted to dunk it. I always find it's easier to scrape before it cools a lot anyhow...
|
|
#
?
Feb 2, 2021 00:36
|
|
|
https://youtu.be/a5NbQwzwUTw
|
|
#
?
Feb 2, 2021 00:54
|
|
|
I clean mine with a wad of aluminum foil, doesn’t scratch but is effective at getting off stuck food. As to seasoning, so far I still don’t see a good sheen on the one spot but it appears the “get really tucking hot, apply oil, put back on heat” stovetop method seems to do much better than the oven.
|
|
#
?
Feb 2, 2021 02:30
|
|
|
Boris Galerkin posted:Don’t know where to ask so I’ll just ask here since it’s food related. Coconut water. What brands are worth trying? I've been drinking a shitload of coconut water lately and I've tried just about every brand available to me at the grocery store and a few more from Asian and Latin markets. I find that a lot of the brands add citric acid to preserve the color, but often as not I can taste it and I don't like how it makes the coconut water too tart. There are two brands I can find pretty reliably that just list "coconut water" on the ingredients label and nothing else, Zico and C2O. They taste the best to me, although the packaging does make a difference. The ones in the cans always taste a little bit metallic, go for the cardboard carton if you can find it.
|
|
#
?
Feb 2, 2021 05:54
|
|
|
I have no idea where to ask this, so I'll ask here. One of my biggest culinary losses from the pandemic is the ability to eat out at hibachi restaurants. In particular, I miss the amazing fried rice. I've tried with varying degrees of success to make it at home, but after tons of Google searching and experimentation, I just can't nail down the taste that I get from any of my good local hibachi places. My general, go-to fried rice recipe is: - Cooked white rice (day-old if possible, or spread out and dried) - Butter - Soy sauce - Sesame oil - Onions and/or carrots - Egg (scrambled, added toward the end) - Salt - Black pepper - Meat of choice (pre-cooked, added toward the end) - Seasoning varies as I experiment (ginger, garlic, red pepper, etc.) I have the cooking methodology down, and the results are always tasty, tender rice with a good sesame flavor, but there's always a flavor I'm missing that I can't identify. Something with bite, maybe umami-type flavor? I've had friends recommend Chinese mustard, but I don't have that easily available here. Any ideas? Most of the Japanese-style fried rice recipes I've found online use this same general base, but they just never taste like any of my local restaurants.
|
|
#
?
Feb 2, 2021 20:03
|
|
|
WhiteHowler posted:I have no idea where to ask this, so I'll ask here. Possibly a dumb question: Have you tried cutting the salt back and adding MSG?
|
|
#
?
Feb 2, 2021 20:16
|
|
|
feedmegin posted:Can't believe noone's mentioned onion bhajis yet These bhajis are really tasty.
|
|
#
?
Feb 2, 2021 20:17
|
|
|
Fish sauce might provide the flavor you're after but I fall back on that all the time so it might just be a gut reaction.
|
|
#
?
Feb 2, 2021 20:18
|
|
|
MSG for sure. I always use fish sauce too, but they probably aren't using that at your local hibachi. I also use garlic, which I have seen at the hibachi joints.
|
|
#
?
Feb 2, 2021 20:21
|
|
|
Tried to make stock from pork bones (leftover from an attempt to make pork belly into bacon). Simmered for about 12 hours total (added bay leaf, onion, garlic clove, a bit of pepper). If covered, the water kept rising to a boil. If uncovered (even slightly) the water kept evaporating at a steady pace, so I had to replace it (maybe that's why the flavor isn't really concentrated?). Threw in a lot of water for the last 5 hours, and ended up with approximately two cups worth of liquid to cook a cup of rice:  Uh... it tastes like rice. Not particularly pork flavored. Adding in the egg as I took the rice off the heat and left it covered to steam was a good idea, but that's probably the most flavorful ingredient in the whole thing.
|
|
#
?
Feb 2, 2021 20:28
|
|
|
WhiteHowler posted:I have no idea where to ask this, so I'll ask here. What you are looking for is a bottle of Golden Mountain Seasoning Sauce. Can find online or at any Asian grocery store. It’s what every Chinese place I know uses for fried rice, not soy sauce. It’s a little richer, darker, more umami and less sharp than soy sauce. Also, like a sprinkle of MSG and sugar goes into every fried rice.
|
|
#
?
Feb 2, 2021 20:28
|
|
|
poeticoddity posted:Possibly a dumb question: Have you tried cutting the salt back and adding MSG? Not a dumb question at all. I haven't tried it -- I grew up with really bad migraines, and my doctor said to cut out MSG, so while I don't really avoid it in restaurants, I've never kept it in the house. I can give it a try. Is there a rule of thumb on how much to use versus salt? Doom Rooster posted:What you are looking for is a bottle of Golden Mountain Seasoning Sauce. Can find online or at any Asian grocery store. Thanks goons! I'll report back.
|
|
#
?
Feb 2, 2021 20:33
|
|
|
WhiteHowler posted:Not a dumb question at all. I haven't tried it -- I grew up with really bad migraines, and my doctor said to cut out MSG, so while I don't really avoid it in restaurants, I've never kept it in the house. I can give it a try. Is there a rule of thumb on how much to use versus salt? When it dissolves, MSG dissociates into a sodium ion and a glutamate ion. Glutamate is actually a neurotransmitter that you produce, and the notion that it causes headaches is actually tied to some really racist newspaper articles decades ago instead of any empirical research. If the glutamate in MSG could get through your blood brain barrier and interact directly with your brain, it'd probably kill you. The issues people attribute to MSG are either the nocebo effect, issues with sodium, or issues with the food that contains MSG. MSG has about 1/3rd of the sodium of table salt because glutamate is significantly heavier than chlorine. A little can go a long way, though.
|
|
#
?
Feb 2, 2021 20:47
|
|
|
WhiteHowler posted:Not a dumb question at all. I haven't tried it -- I grew up with really bad migraines, and my doctor said to cut out MSG, so while I don't really avoid it in restaurants, I've never kept it in the house. I can give it a try. Is there a rule of thumb on how much to use versus salt? A little goes a long way on MSG. Like, 1/8th tsp added to a full batch of fried rice if you’re already adding soy/golden mountain. I applaud your caution re: going to the store. If it helps though, the Asian markets are typically not filled with anti mask morons. I have literally never seen a mask less person any of the times I’ve gone, many wearing face shields too, and 3/4 of my regular places have dudes at the door checking masks and requiring people stop and use hand sanitizer before entering.
|
|
#
?
Feb 2, 2021 21:11
|
|
|
Xander77 posted:Tried to make stock from pork bones (leftover from an attempt to make pork belly into bacon). Did you add salt? Broth/stock is always surprisingly flavorless if there's no salt. Edit: Also, how many bones are we talkin?
|
|
#
?
Feb 2, 2021 21:26
|
|
|
Casu Marzu posted:Did you add salt? Broth/stock is always surprisingly flavorless if there's no salt. Fairly few. The product of two pork belly... cuts?
|
|
#
?
Feb 2, 2021 21:57
|
|
|
You shouldn't add salt to stock while you are making it, because it's going to reduce a ton and it's too hard to judge how salty it's going to be when it's way more concentrated (and so that you can concentrate it even further for sauces without the saltiness getting off the charts) When you're actually using it you should absolutely salt it though.
|
|
#
?
Feb 2, 2021 22:07
|
|
|
I accidentally bought a shitload of coriander, anything I can do with a lot of it besides just putting it in every meal?
|
|
#
?
Feb 3, 2021 15:35
|
|
|
Paperhouse posted:I accidentally bought a shitload of coriander, anything I can do with a lot of it besides just putting it in every meal? Pesto!
|
|
#
?
Feb 3, 2021 15:39
|
|
|
Paperhouse posted:I accidentally bought a shitload of coriander, anything I can do with a lot of it besides just putting it in every meal? Do you have a carbonator? You can make coriander soda
|
|
#
?
Feb 3, 2021 15:43
|
|
|
Paperhouse posted:I accidentally bought a shitload of coriander, anything I can do with a lot of it besides just putting it in every meal?
|
|
#
?
Feb 3, 2021 15:47
|
|
|
Steve Yun posted:Do you have a carbonator? You can make coriander soda 
|
|
#
?
Feb 3, 2021 16:00
|
|
|
TychoCelchuuu posted:Leaf or seed? Coriander generally means the seed outside of the UK.
|
|
#
?
Feb 3, 2021 16:29
|
|
|
Submarine Sandpaper posted:Coriander generally means the seed outside of the UK.
|
|
#
?
Feb 3, 2021 16:33
|
|
|
poeticoddity posted:When it dissolves, MSG dissociates into a sodium ion and a glutamate ion. Regardless, I ordered a shaker of MSG and a big bottle of Golden Mountain Seasoning Sauce -- 32 ounces was about the same price as 8 ounces, so I'll be using this for a while! I do wonder though if there's something special they only tend to use at hibachi places. The fried rice there always tastes pretty different from what you get at non-hibachi Japanese restaurants, let alone Chinese ones. And it's not one specific restautant -- I have three good hibachi places around me, and all of them have very similar-tasting fried rice, which is quite distinct from the fried rice anywhere else around here. Maybe they just don't clean the hibachis very well. 
|
|
#
?
Feb 3, 2021 16:39
|
|
|
Submarine Sandpaper posted:Coriander generally means the seed outside of the UK. The leaves are also commonly called coriander (or some spelling variant thereof) throughout large swathes of Europe.
|
|
#
?
Feb 3, 2021 16:47
|
|
|
Submarine Sandpaper posted:Coriander generally means the seed outside of the UK. Not really, only in the US where you have 'cilantro' to denominate the fresh leaves. Most of the rest of the world specifies coriander seeds or fresh coriander, and in the countries I've spent any amount of time in 'coriander' or the equivalent translation just refers to the fresh leaves as that's the most commonly used part of the plant. I guess in India or other countries where the seed is more commonly used it would refer to the seeds over the leaves. Anyway Paperhouse is a brit so he means the leaves. And to offer suggestions, if you want to have a delicious few days of eating just plan a bunch of mexican or thai meals. Whenever I buy a huge bunch I'll use it to make a couple of thai curries and also throw some in guacamole and salsa and have wraps or make tortillas to dip or whatever. Butterfly Valley fucked around with this message at 16:58 on Feb 3, 2021 |
|
#
?
Feb 3, 2021 16:55
|
|
|
Scientastic posted:The leaves are also commonly called coriander (or some spelling variant thereof) throughout large swathes of Europe. In the UK I’d specify fresh, ground, or seeds.
|
|
#
?
Feb 3, 2021 16:56
|
|
|
Scientastic posted:The leaves are also commonly called coriander (or some spelling variant thereof) throughout large swathes of Europe. Not post brexit. That was not renegotiated
|
|
#
?
Feb 3, 2021 16:57
|
|
|
Paperhouse posted:I accidentally bought a shitload of coriander, anything I can do with a lot of it besides just putting it in every meal? Use it to make something along the lines of chimichurri with some other herbs mixed in, imo.
|
|
#
?
Feb 3, 2021 17:01
|
|
|
WhiteHowler posted:Sorry, I wasn't trying to propagate any food myths. My doctor circa 1989 recommended avoiding MSG, caffeine, and garlic, citing that they were potential triggers for migraines (caffeine DEFINITELY is for me, going by 30+ years of repeatable and consistent experiences). Caffeine is a vasoconstrictor and interacts with adenosine receptors. For some people it helps with headaches (if they're caused/exacerbated by vasodilation), for some people it causes headaches, and for a lot of people withdrawal causes headaches. If MSG causes issues, it's a sodium issue. I hadn't heard about garlic, so if you've got any info on that, I'd be curious to know more. It's entirely possible that the secret flavor at those restaurants is just a different oil, oil that's been heated more or less, or a technique thing. You could always ask them.
|
|
#
?
Feb 3, 2021 17:09
|
|
|
Does this mean caffeine is an antidote to viagra?
|
|
#
?
Feb 3, 2021 17:44
|
|
|
WhiteHowler posted:I do wonder though if there's something special they only tend to use at hibachi places. The fried rice there always tastes pretty different from what you get at non-hibachi Japanese restaurants, let alone Chinese ones. And it's not one specific restautant -- I have three good hibachi places around me, and all of them have very similar-tasting fried rice, which is quite distinct from the fried rice anywhere else around here. They also cook their eggs very hot and "well done", very differently than any other scrambled egg style. I hate that flavor on its own but it seems to belong in stir fry! feedmegin posted:Use it to make something along the lines of chimichurri with some other herbs mixed in, imo. This is my answer too! We just made this and it was simple and excellent. https://www.bonappetit.com/recipe/cilantro-chutney or buy the Indian-ish book it's from.
|
|
#
?
Feb 3, 2021 18:02
|
|
|
Submarine Sandpaper posted:Coriander generally means the seed outside of the UK. Umm no. In Europe coriander is the leaf, what Americans call cilantro. The seeds are called coriander seeds. Because that makes sense. Steve Yun posted:Do you have a carbonator? You can make coriander soda Please explain. I have a soda stream and coriander/cilantro is the best thing in the world. I would put it on everything. Boris Galerkin fucked around with this message at 19:15 on Feb 3, 2021 |
|
#
?
Feb 3, 2021 19:10
|
|
|
Stalizard posted:I've been drinking a shitload of coconut water lately and I've tried just about every brand available to me at the grocery store and a few more from Asian and Latin markets. I find that a lot of the brands add citric acid to preserve the color, but often as not I can taste it and I don't like how it makes the coconut water too tart. Awesome thanks. I tried Harmless but it was too sugary. I bought two cans of C2O as well, one with and one without pulp. They should be slapped with false advertisement or something cause the one with pulp is like, 3 pieces at best. I think I’ve seen Zico before so I’ll give that a try.
|
|
#
?
Feb 3, 2021 19:13
|
|
|
poeticoddity posted:I hadn't heard about garlic, so if you've got any info on that, I'd be curious to know more. I don't have any science on this. Honestly, after decades of coping with severe, complex migraines (I get the fun ones with visual aura, numbness, and sometimes even cognitive difficulties), visiting countless GP's, vascular specialists, and neurologists, and trying virtually every prescription medication available to little effect, I've stopped overthinking it and just try to get by. quote:It's entirely possible that the secret flavor at those restaurants is just a different oil, oil that's been heated more or less, or a technique thing. You could always ask them. BrianBoitano posted:They also cook their eggs very hot and "well done", very differently than any other scrambled egg style. I hate that flavor on its own but it seems to belong in stir fry! Next time I'll try cooking the eggs in the same pan and just leaving them through the entire process, making sure the egg gets moved around enough that it doesn't turn into complete rubber.
|
|
#
?
Feb 3, 2021 20:45
|
|
|
Is there any way to elevate a Yorkshire pudding batter? I’m obsessed with toad in the hole as it’s winter and I’m just wondering if I could try something a bit funky.
|
|
#
?
Feb 3, 2021 21:53
|
|
|
|
| # ? Apr 25, 2024 10:40 |
|
|
Butterfly Valley posted:Not really, only in the US where you have 'cilantro' to denominate the fresh leaves. Also, you know, Mexico.
|
|
#
?
Feb 3, 2021 22:39
|
|
