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Bollock Monkey posted:You've gotta string them fuckers good - maybe you missed some? My dad has a specific tool to help. Aaaaaaaaah, that video tells me what I did wrong. I only removed the strings from one side!
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Sep 24, 2022 18:05
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So my life has basically devolved into a horrible cycle of wake up > go to work > come home from work > sleep. I don't even do anything in terms of hobbies cause I'm always so exhausted. As a result, I no longer really go grocery shopping unless it's the weekend, and even then it's a rare thing. I've taken to doing online shopping once every two weeks or so. That being said, I've really gotten into enjoying fresh fish, think salmon and trout fillets. I've made the mistake a few times of buying a few fillets and then leaving it a day or two too long in the fridge and not being able to eat it due to the quality deteriorating. My question: can I buy 3-4 fillets and just whack them all in the freezer and just take them out the day before I plan on using them? It'd be my two week supply of fish and I wouldn't have to worry about spoilage. I don't know if quality would be affected though. Eating salmon as I type this, it was a day or two past what I'd call good so I'm a little sad. Very strong fish smell! It practically fumigated my entire kitchen when I opened and cooked it. Thankfully it's still edible, it just took a nosedive in quality.
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Sep 28, 2022 20:24
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Qubee posted:So my life has basically devolved into a horrible cycle of wake up > go to work > come home from work > sleep. I don't even do anything in terms of hobbies cause I'm always so exhausted. As a result, I no longer really go grocery shopping unless it's the weekend, and even then it's a rare thing. I've taken to doing online shopping once every two weeks or so. That being said, I've really gotten into enjoying fresh fish, think salmon and trout fillets. I've made the mistake a few times of buying a few fillets and then leaving it a day or two too long in the fridge and not being able to eat it due to the quality deteriorating. Honestly I'd buy prepackaged frozen salmon, because at least that would be flash frozen which is less likely to affect the texture than freezing it yourself at home.
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Sep 28, 2022 20:31
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Most fish freezes pretty well so that shouldn't be a problem. Obviously quality will not hold up to a truly fresh filet, but unless you live on a coast and are only getting indigenous fish then everything you were getting at the supermarket was previously frozen anyway. You can in fact get a bag of frozen salmon or whitefish filets for mich cheaper per filet than you's get from behind the meat counter anyways. I hope your life gets better soon and the everturning wheels of capitalism do not keep you downtrodden forever!
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Sep 28, 2022 20:37
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I like to buy whole sides of salmon when on sale, portion them and vac bag before freezing. It maintains quality really well and much longer than just sticking them in a regular plastic bag
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Sep 28, 2022 21:00
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Bluedeanie posted:Most fish freezes pretty well so that shouldn't be a problem. Obviously quality will not hold up to a truly fresh filet, but unless you live on a coast and are only getting indigenous fish then everything you were getting at the supermarket was previously frozen anyway. Especially true in Canada. Even if it's (currently) unfrozen in the display case.
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Sep 28, 2022 21:03
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I bought some of Penzey's hot curry powder on a whim. So far I have discovered that it is the perfect flavoring for scrambled eggs. What else should I use it for? Curry is of course the obvious answer, but I haven't done a from-scratch curry before, so I'd appreciate recipe recommendations.
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Sep 29, 2022 03:00
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TooMuchAbstraction posted:I bought some of Penzey's hot curry powder on a whim. So far I have discovered that it is the perfect flavoring for scrambled eggs. What else should I use it for? Curry is of course the obvious answer, but I haven't done a from-scratch curry before, so I'd appreciate recipe recommendations. Chicken salad with apple. Curry powder brings it up to a whole new dang level.
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Sep 29, 2022 03:06
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Curry powder is real good on popcorn with butter.
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Sep 29, 2022 03:19
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Mr. Wiggles posted:Curry powder is real good on popcorn with butter. Oh gently caress yeah
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Sep 29, 2022 03:21
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TooMuchAbstraction posted:I bought some of Penzey's hot curry powder on a whim. So far I have discovered that it is the perfect flavoring for scrambled eggs. What else should I use it for? Curry is of course the obvious answer, but I haven't done a from-scratch curry before, so I'd appreciate recipe recommendations. Curry is a pretty broad category. What sort of curries do you usually eat?
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Sep 29, 2022 03:23
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Thanks for the suggestions!captkirk posted:Curry is a pretty broad category. What sort of curries do you usually eat? Uh, I'm not an expert on the different types. I've done garam masala and tikka masala. I also bought a couple of these things which were fantastic:  Unfortunately, I don't have access to the vendor that sold them to get more. If I recall correctly, I basically just did misc chopped veggies (onion, potato, carrot, etc), yogurt, water, and the contents of that container and it was fantastic.
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Sep 29, 2022 03:31
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captkirk posted:Curry is a pretty broad category. What sort of curries do you usually eat? That reminds me of looking through my 1001 Curries book and finding hard boiled egg curry and just being like "okay India, I loving get it, you make a lot of curries. drat dude, calm down some"
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Sep 29, 2022 03:31
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TooMuchAbstraction posted:Thanks for the suggestions! The ingredients list give me Thai red curry vibes, which isn't what I'm familiar with so hopefully someone in the thread has a good recipe.
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Sep 29, 2022 03:48
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captkirk posted:The ingredients list give me Thai red curry vibes, which isn't what I'm familiar with so hopefully someone in the thread has a good recipe. The booth I got it from sells Pakistani cuisine. I remember also getting samosas from them.
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Sep 29, 2022 03:53
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2 chicken breasts, salted and peppered 1 can coconut milk, cream and all 1 can fire roasted diced tomatoes, juices and all Few healthy tablespoons of your delicious sounding curry powder (or more, its your butthole) As much garlic as you can stand (it's ok to dial it back if you gotta kiss somebody later today, I understand) Few healthy teaspoons ground turmeric Few healthy pinches white pepper Salt. More salt. Still not enough salt. You are cutting through coconut cream it's gonna take more salt than you think Combine in an instant pot, cook on high 4-5 minutes, quick release Take the chicken out and let it rest on your cutting board for a few minutes before slicing, dicing or shredding. While doing so throw the instant pot on saute and let your sauce simmer for a bit longer to thicken it up a bit Serve over rice or with naan
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Sep 29, 2022 03:57
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Mr. Wiggles posted:Curry powder is real good on popcorn with butter. Our best selling popcorn at one of the places I worked was curry. 5 parts salt 3 parts curry powder 2 parts sugar 1 part msg Blend/grind until powder. Toss with popcorn. Toss with makrut lime leaf and cilantro oil. poo poo was amazing. Even better with smoked green chile powder added.
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Sep 29, 2022 04:07
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Bluedeanie posted:2 chicken breasts, salted and peppered Interesting! I don't have an instant pot, but I do have a crock pot. I'm guessing "cook on high 4-5 minutes" in an instant pot is probably something like "cook on high 30-45 minutes" in a crock pot? Also, I'm curious about the use of both black and white pepper. My understanding is that white pepper is basically a slightly milder version of black pepper, so why use both? Also re: uses for curry powder, one I forgot to mention is mixing it with ketchup (assuming you are a ketchup kind of person). It elevates a fairly basic condiment immensely.
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Sep 29, 2022 04:17
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TooMuchAbstraction posted:I bought some of Penzey's hot curry powder on a whim. So far I have discovered that it is the perfect flavoring for scrambled eggs. What else should I use it for? Curry is of course the obvious answer, but I haven't done a from-scratch curry before, so I'd appreciate recipe recommendations. add some to your egg or chicken salad
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Sep 29, 2022 04:29
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White pepper is fermented, so it has a funky flavor. I put s&p on chicken simply because I cannot imagine not putting s&p on chicken, if you want to omit it then feel free!
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Sep 29, 2022 04:47
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Singapore noodles uses curry powder and is a very easy and tasty dish to make.
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Sep 29, 2022 05:34
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Helith posted:Singapore noodles uses curry powder and is a very easy and tasty dish to make. that is so strange — I had a dream I was scouring a Chinese restaurant menu for Singapore noodles... Bluedeanie posted:White pepper is fermented, so it has a funky flavor. I put s&p on chicken simply because I cannot imagine not putting s&p on chicken, if you want to omit it then feel free! what pepper loadout do people have at home? my pepper grinder is nearing empty, and I have been thinking of buying some black peppercorns from Penzey's, but the idea of white pepper intrigues me. I'm thinking black peppercorns in the grinder and a small jar of ground white pepper for limited applications? these rainbow peppercorn blends seem like novelties, and it takes me a couple of years to finish a grinder's worth, so I'm not sure I want to commit to that
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Sep 29, 2022 13:30
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DasNeonLicht posted:that is so strange — I had a dream I was scouring a Chinese restaurant menu for Singapore noodles... I like the mixed peppercorns from Penzeys for my pepper grinder. Usually I'm not looking for a special specific flavor out of pepper so it's perfect. The Penzeys stuff is so much fresher and tastier than supermarket peppercorns! It does have actual flavor, not just heat.
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Sep 29, 2022 13:44
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Definitely stick to black pepper, unless you're making mostly Szechuan food
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Sep 29, 2022 13:56
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Soul Dentist posted:Definitely stick to black pepper, unless you're making mostly Szechuan food
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Sep 29, 2022 14:01
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mystes posted:You don't put Szechuan peppercorns in your carbonara?! Most uses for white pepper I've seen are in Asian cooking, although Szechuan peppercorns in carbonara sounds incredible
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Sep 29, 2022 18:50
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A little bit sprinkled over the top actually sounds great. I don’t remember if it was here, or a comment on one of the food blogs that I follow that said they just fill their grinder like 4:1 black pepper:Szechuan and use it on everything.
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Sep 29, 2022 18:56
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Tempted to start at 20:1 and slowly raise the ratio over time & see when my wife notices
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Sep 29, 2022 20:34
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I've got a separate dedicated pepper mill for Sichuan peppercorns, but I use a lot of Sichuan peppercorns. White pepper I just buy pre-ground and keep in wee mason jars.
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Sep 30, 2022 00:18
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I have a little pepper grinder I keep with white pepper, black pepper, Szechuan pepper, flaked sea salt, fennel, cumin, granulated garlic, and red pepper flakes. It's good on grilled meat/tofu and cooked rice.
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Sep 30, 2022 00:41
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TooMuchAbstraction posted:Interesting! I don't have an instant pot, but I do have a crock pot. I'm guessing "cook on high 4-5 minutes" in an instant pot is probably something like "cook on high 30-45 minutes" in a crock pot? quote:Also, I'm curious about the use of both black and white pepper. My understanding is that white pepper is basically a slightly milder version of black pepper, so why use both? SubG posted:I've got a separate dedicated pepper mill for Sichuan peppercorns, but I use a lot of Sichuan peppercorns. White pepper I just buy pre-ground and keep in wee mason jars. Do you roast them after you grind? All my recipes that use Sichuan peppercorns start with heating them until they pop.
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Sep 30, 2022 01:18
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Arsenic Lupin posted:Do you roast them after you grind? All my recipes that use Sichuan peppercorns start with heating them until they pop. But anyway, no. Some recipes I just grid some into whatever (like a blob of 豆瓣醬 or whatever) before it goes in. For things where you're making chili oil or whatever you use the whole spice, so the peppercorns wouldn't be coming out of a mill anyway.
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Sep 30, 2022 01:28
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Toasting them is mostly a step in western recipes. If you're cooking Sichuan food... I'm not going to say you never do it but I can't think of an instance. Probably because it's rare to use it as a powdered topping. Mapo tofu is the only thing that comes to mind. It's common as an ingredient in five/seven/15/whatever spice powder but that also isn't used a ton in Sichuan. Almost always in Sichuan you're just yeeting a handful into the oil early in the cooking process and they infuse it with flavor, plus you eat them whole if you want. E: Also I think maybe a reason western recipes suggest toasting is the Sichuan pepper you just buy at a random Chinese grocery is poo poo and has no flavor. Get some properly handled fresh harvested stuff from Mala Market, 50hertz, or Flybyjing and you'll be impressed. I've tried toasting that just to experiment and I don't think it does anything. Fresh harvest Sichuan pepper and Sichuan chilies should be showing up at Mala Market in the not too distant future. If you want a real experience get the tribute pepper from Flybyjing when the fresh stuff arrives. That poo poo zips even for me, with a tolerance built up over years living in Chengdu. Grand Fromage fucked around with this message at 01:36 on Sep 30, 2022 |
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Sep 30, 2022 01:30
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They're also fun to grow.
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Sep 30, 2022 01:39
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TooMuchAbstraction posted:Interesting! I don't have an instant pot, but I do have a crock pot. I'm guessing "cook on high 4-5 minutes" in an instant pot is probably something like "cook on high 30-45 minutes" in a crock pot? Also, I'm curious about the use of both black and white pepper. My understanding is that white pepper is basically a slightly milder version of black pepper, so why use both? However, in general, a longer pressure cooker time of like 20-40 minutes can usually just be converted by cooking at typical slow cooker times of like 3-4 hours slow or 6-8 hours high. mystes fucked around with this message at 01:58 on Sep 30, 2022 |
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Sep 30, 2022 01:51
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I like cooking with Sichuan and have been trying to do it more often, but it ah... does some weird things to my stomach. Just a matter of tolerance?
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Sep 30, 2022 02:17
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Grand Fromage posted:Toasting them is mostly a step in western recipes. If you're cooking Sichuan food... I'm not going to say you never do it but I can't think of an instance. Probably because it's rare to use it as a powdered topping. Mapo tofu is the only thing that comes to mind. It's common as an ingredient in five/seven/15/whatever spice powder but that also isn't used a ton in Sichuan. god damnit i wish i knew this earlier i'm never going to waste my time toasting them again
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Sep 30, 2022 04:58
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Internet Explorer posted:I like cooking with Sichuan and have been trying to do it more often, but it ah... does some weird things to my stomach. Just a matter of tolerance? The tolerance is about the numbing effect. If you're making Sichuan food the huge amounts of oil might be causing some fun butt times. I would also suspect the chili peppers before the Sichuan ones. You could be sensitive to them, I dunno. Do you have issues with citrus? BraveUlysses posted:god damnit i wish i knew this earlier i'm never going to waste my time toasting them again  I don't think there's anything wrong with doing it, I just don't know why you would. Like the recipes that tell you to mince your doubanjiang. I guess? I've never seen or heard of anyone in Sichuan doing it and I don't see the point, but it's not hurting anything.
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Sep 30, 2022 05:09
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Grand Fromage posted:The tolerance is about the numbing effect. If you're making Sichuan food the huge amounts of oil might be causing some fun butt times. I would also suspect the chili peppers before the Sichuan ones. You could be sensitive to them, I dunno. Do you have issues with citrus?. Fun butt times is definitely not how I'd describe it, but I'm not here to judge. Not normally an issue with citrus. I've tried Sichuan peppercorns in meals and I've tried a packaged Sichuan oil. The oil seemed a little less of an issue. I'll just have to keep trying I guess, see how it goes.
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Sep 30, 2022 06:16
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You can get "colored pepper" in Germany, generally in a bag to put in your grinder. It is traditionally a mix of black, white, green and red pepper. The common cheap variant is mostly black, 20%ish white, 5%ish rose pepper. Real green and red peppers are to expensive for that. Also, look at this guy using 7 kinds of pepper for this cacio e pepe: https://www.youtube.com/watch?v=s70bY9--dRk
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Sep 30, 2022 12:22
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