|
Do you want the drink to be frozen, or will the ice cream melt as you mix? I'm interested in the idea. Coffee ice cream is nowhere near my idea of tropical but I definitely want to know what you land on and how it tastes!
|
# ? Apr 4, 2021 16:15 |
|
|
# ? Mar 29, 2024 00:12 |
|
BrianBoitano posted:Coffee ice cream is nowhere near my idea of tropical
|
# ? Apr 4, 2021 16:31 |
|
SubG posted:So...it is true that the mechanism of the "antimicrobial" properties of wood appears to be purely mechanical--that is, because wood is porous moisture wicks into the interior of the wood. There is no known antimicrobial action due to either wood solids or anything that leaches from wood--there isn't anything in the wood itself that kills bacteria.
|
# ? Apr 4, 2021 16:47 |
|
My Lovely Horse posted:Was gonna say, and same for chocolate, but I guess if you consider where they both grow Oh definitely! I just usually hear tropical as "tropical fruity" and I don't associate cream at all. I think there's gold in that vein though!
|
# ? Apr 4, 2021 17:18 |
|
Have you tried searching for mocha rather than coffee+chocolate? I'm seeing results that way.
|
# ? Apr 4, 2021 18:49 |
|
Make Brandy Alexanders with a coffee bean garnish
|
# ? Apr 4, 2021 19:19 |
|
OK, I have a load of magnolia blossoms. I know you can eat them (Ive just chomped through a few) but what I really want to try is infusing vodka with them. Will I die if I do this?
|
# ? Apr 4, 2021 19:43 |
|
DildenAnders posted:Not to be annoying, but the lignins in wood (as well as some of the other organic compounds found in wood) do have some antimicrobial action on their own, for the same reason you have antimicrobial compounds floating around in your blood, saliva and tears. Not sure how relevant it is yo cutting boards though. But that's a theoretical question. Empirically, nothing in the wood has any consistent, measurable antimicrobial effect that accounts for the behaviour in question (that is, an inoculated surface, after being wiped off, not yielding measurable amounts of the inoculated bacteria). Because after Cliver's initial tests produced this novel result, the first thing they did was try to determine if it was something in the wood itself that was producing the effect (by isolating the wood solids from each of the types of wood used in the cutting boards and inoculating them directly, and by isolating leachates and inoculating them). And all of their results were negative. After Cliver, there have been a few published replication studies, and they all replicate the main result (the prophylactic effect in general) and only one or two have reported some weak effect with some specific component of some specific wood variety, with no uniformity on the variety of wood or size of effect. Which is precisely what you'd expect if there was nothing interesting going on with the wood itself and the effect was entirely due to the fact that all of the boards tested were wood at all. That in turn is supported by other experiments in which cutting boards were destroyed after inoculation at various time intervals, and these uniformly find long survival of bacteria inside the board.
|
# ? Apr 4, 2021 21:44 |
|
Anne Whateley posted:Have you tried searching for mocha rather than coffee+chocolate? I'm seeing results that way. Fuuuck that'll probably do it I'm dumb as hell mystes posted:Have you considered just adding instant coffee? No I have not but I might now My Lovely Horse posted:Was gonna say, and same for chocolate, but I guess if you consider where they both grow Literally what I was going for lol
|
# ? Apr 5, 2021 01:44 |
|
I'm looking for a goon rec on a saute pan. This pan would be 95% of the time used to cook tilapia filets very hot and fast. Large capacity/size ideally. I suppose I'd be willing to pay up to $100 for this pan.
|
# ? Apr 5, 2021 17:00 |
|
Mr. Pizza posted:I'm looking for a goon rec on a saute pan. This pan would be 95% of the time used to cook tilapia filets very hot and fast. Large capacity/size ideally. I suppose I'd be willing to pay up to $100 for this pan. https://misen.com/products/3-quart-saute-pan I got this as part of the Misen cookware set I purchased. Fully clad, performs beautifully, comes with a lid, good size, and just under your $100 limit. EDIT: They have a 6-qt rondeau pan for only $10 more, it's enormous and I actually use it more than the saute pan, but it just has side handles so if you're doing a lot of shaking and agitation it's not the best. Same sentiment as above, though. The Midniter fucked around with this message at 17:07 on Apr 5, 2021 |
# ? Apr 5, 2021 17:04 |
|
yep, the rondeau is about exactly what I'm looking for, cheers
|
# ? Apr 5, 2021 17:13 |
|
Any of you ever play with rice ball presses before? I'm looking at these two: https://www.dx.com/p/1pc-6-holes-sushi-mold-diy-triangle-rice-ball-maker-kitchen-tools-2729966.html?tc=USD&ta=US#.YGuAFuhKjIV https://www.dx.com/p/2pcs-diy-sushi...ml#.YGt_lehKjIV I'm also going to pick up a rice cooker because now that my baby isn't bottle feeding anymore, I get aaaaaaaaaaalll of my counter space back. I'm not going to go full pinku bento box but if any of you have any baby-sized rice shape molds you like, please share a link?
|
# ? Apr 5, 2021 22:26 |
|
I sharpened my knives today but one of them has some really bad chips in and despite spending 15m on a 400 grit whetstone still has visible chips. What with there being a pandemic going on getting them professionally sharpened isn't an option so what do I need to grind it down pretty heavily to remove the chips?
|
# ? Apr 5, 2021 23:06 |
|
Just coarse grit and a lot of rubbing. 400 might be too fine, try like 100.
|
# ? Apr 5, 2021 23:09 |
|
PHIZ KHALIFA posted:Any of you ever play with rice ball presses before? I'm looking at these two: https://www.dx.com/p/1pc-6-holes-sushi-mold-diy-triangle-rice-ball-maker-kitchen-tools-2729966.html?tc=USD&ta=US#.YGuAFuhKjIV https://www.dx.com/p/2pcs-diy-sushi...ml#.YGt_lehKjIV I have the second molds you linked. Used them two weeks ago actually. They're pretty straight forward and work well. I'd be wary of the 6 slot one. Not just because it seems like an addition that will make it finicky, but because it doesn't have the flap where you can push the ball out.
|
# ? Apr 5, 2021 23:14 |
|
Has anyone here ever had any luck making a ragu with ham? It sounds wrong, but I want to do something interesting with my leftover ham and bone.
|
# ? Apr 6, 2021 01:33 |
|
Fartington Butts posted:I have the second molds you linked. Used them two weeks ago actually. They're pretty straight forward and work well. Gotcha, I had assumed the green plastic bits were silicon but looking back over it I'm not sure why I thought this. If anyone has any suggestions, I'd really like one that makes more than one at a time, I'm planning to make a variety to keep in the fridge to gnosh on during the summer.
|
# ? Apr 6, 2021 01:50 |
|
Carly Gay Dead Son posted:Has anyone here ever had any luck making a ragu with ham? It sounds wrong, but I want to do something interesting with my leftover ham and bone. Not a ragu, but I have made bean soups with smoked chops before
|
# ? Apr 6, 2021 02:14 |
|
Jose posted:I sharpened my knives today but one of them has some really bad chips in and despite spending 15m on a 400 grit whetstone still has visible chips. What with there being a pandemic going on getting them professionally sharpened isn't an option so what do I need to grind it down pretty heavily to remove the chips? FWIW, the belt sharpener I use starts at 65 grit and that's done wonders for chips on my parents' knives, but you have to go slow to avoid heating the blade.
|
# ? Apr 6, 2021 08:38 |
|
Am I the only one that thinks basa fillets taste like soft scrambled eggs when cooked?
|
# ? Apr 6, 2021 22:29 |
|
I've got ~400ml of whipping cream (35%) leftover from another recipe, I need something interesting to do with it that isn't just 'whip some cream and stick it on a pie' Any suggestions?
|
# ? Apr 6, 2021 22:51 |
|
I use it in soups. Make a bomb tomato soup.
|
# ? Apr 6, 2021 22:52 |
|
Make steak au poivre with a green peppercorn cream sauce. Cook steaks, deglaze with brandy, add green peppercorns, a little Dijon mustard and cream, reduce till thick. Season and eat the poo poo out of it.
|
# ? Apr 6, 2021 22:58 |
|
Spalec posted:I've got ~400ml of whipping cream (35%) leftover from another recipe, I need something interesting to do with it that isn't just 'whip some cream and stick it on a pie' Yeah, make soup. Tomato bisque, butternut squash bisque, etc. https://www.youtube.com/watch?v=QS0I7mLQIgc
|
# ? Apr 6, 2021 23:09 |
|
Homemade Irish cream
|
# ? Apr 6, 2021 23:12 |
|
Make a potato gratin
|
# ? Apr 6, 2021 23:14 |
|
Make Cranachan, more desserts should involve whisky. https://www.seriouseats.com/recipes/2018/02/cranachan-scottish-whipped-cream-with-whisky-raspberries-and-toasted-oats.html
|
# ? Apr 7, 2021 00:49 |
|
It's probably not okay that my first idea was to pour the cream over cornbread and eat it with a spoon, but you should do that. What can I do with a ton of skirt steak that isn't grilled or stir-fried? I'm so tired of delicious Brazilian bbq...
|
# ? Apr 7, 2021 01:01 |
|
Skirt steak jerky
|
# ? Apr 7, 2021 01:25 |
|
fizzymercury posted:It's probably not okay that my first idea was to pour the cream over cornbread and eat it with a spoon, but you should do that.
|
# ? Apr 7, 2021 01:33 |
|
Spalec posted:I've got ~400ml of whipping cream (35%) leftover from another recipe, I need something interesting to do with it that isn't just 'whip some cream and stick it on a pie' Butter chicken
|
# ? Apr 7, 2021 02:00 |
|
Mix it with egg yolks and sugar to make custard/creme brulee
|
# ? Apr 7, 2021 02:01 |
|
Bluedeanie posted:Butter
|
# ? Apr 7, 2021 02:01 |
|
Casu Marzu posted:
Creme fraiche!
|
# ? Apr 7, 2021 03:29 |
|
angerbeet posted:Make Cranachan, more desserts should involve whisky.
|
# ? Apr 7, 2021 06:01 |
|
Spalec posted:I've got ~400ml of whipping cream (35%) leftover from another recipe, I need something interesting to do with it that isn't just 'whip some cream and stick it on a pie' Biscuits and/or sausage gravy.
|
# ? Apr 7, 2021 06:05 |
|
Scientastic posted:OK, I have a load of magnolia blossoms. I know you can eat them (Ive just chomped through a few) but what I really want to try is infusing vodka with them. Since no-one answered this, I tried it anyway. After two days, I made an infusion of rotting flowers, the smell of which made me retch. Next year, I will try again, but with dried petals instead.
|
# ? Apr 7, 2021 10:08 |
|
Suggest me your favourite meals made with shelf stable ingredients - my new fridge is bust and won't be fixed til Monday at the earliest. So far it's veg chilli, veg curry, pasta... but I'm feeling uninspired for the rest of the week and also for lunches. Too used to being able to store leftovers and things!
|
# ? Apr 7, 2021 12:30 |
|
|
# ? Mar 29, 2024 00:12 |
|
Scientastic posted:Since no-one answered this, I tried it anyway. After two days, I made an infusion of rotting flowers, the smell of which made me retch. I must have missed the other post. But yes, when making infusions like that you typically want to use dried flavorings. It's like making tea.
|
# ? Apr 7, 2021 15:53 |