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Does anyone else hate the new poo poo they're coating avocados with? A faintly-blue translucent waxy coating that is supposedly edible and supposedly keeps avocados ripe for twice as long. IMO all it has really done is make all the avocados appear ripe for twice as long. The outside flesh rots while the inside flesh stays underripe forever. It's avocado roulette. Every once in a while I get one that is OK but at three bux a pop or whatever, gently caress that. Anybody got any tips on gauging neo-cado ripeness? E: also, I ordered a cobb salad at a national chain bar and grill the other day and the avocado slices were a sweaty, waxy-looking olive-drab, like they had come out of a can or something. What industrial food preservation miracle is behind this? fart store fucked around with this message at 17:24 on Jul 29, 2018 |
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Jul 29, 2018 17:19
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What's up with goons and these gross-rear end pickles. If you have to use a weight why on earth would you use something that will rot. Here's a helpful thread on pickling and canning. IIRC there's also plenty on lactofermenting in there. https://forums.somethingawful.com/showthread.php?threadid=3437802 There's also a whole series of entertaining videos on fermenting stuff by bon appetit. Here's one: https://youtu.be/sUwy71ddj1M
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Sep 25, 2018 11:34
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Qubee posted:how long will cooked fruits last in the fridge? I'd guess about a week or two before it gets moldy. Probably depends on the environment in which bit was prepared. Cooked fruit is freezable as well. Pack it in freezer bags and make them thin and flat so there's lots of surface area and it freezes quickly. You could also get into canning and make shelf stable jars of cooked fruit.
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Sep 30, 2018 15:27
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Klaus Kinski posted:Smoke guns, yay, nay or only if you hate money? If you're a hardcore food nerd hobbyist you might use it more than once. Probably more practical for cocktails than food, especially since you can probably get an actual smoker for less than a gun this time of year.
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Oct 5, 2018 02:49
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I leave the business end of the tongs over the heat for a few seconds so whatever thin layer of juice is on them cooks. dip em down near the coals if I need it to be immediate. I only do this once, after the outside side of the meat is cooked. I only have one set of grill tongs. Reusing the plate is absolutely wrong.von Braun posted:I've been doing chilis for a while. But I'm always unsure about the peppers. Sounds good to me. You could also (if we're talking about big chilies) char them beforehand under a broiler or over a flame, until the skin is all blistered. Then bag them so they steam while they cool, then peel the skin off. The flesh will have a smokier flavor and obviously the skin won't be on it anymore. Add that, chopped, with your garlic after your onion is sweated.
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Oct 13, 2018 13:55
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von Braun posted:Okay, thanks. If you like it with big chili chunks then hell yeah make it with big chili chunks. I'm sure everyone here would agree there's no wrong way to make a chili 
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Oct 13, 2018 14:41
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I've seen some people who make it all into a paste or whatever and I started thinking I missed something.
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Scientastic posted:It’s pretty obvious he’s asking for ways to conceal the jizz. I’d suggest adding a small amount of bicarbonate of soda to increase the pH of the rice, bringing it closer to the pH of semen, preventing the protein precipitation that gives the cloudy appearance. It would be a lot easier to just use jismine rice instead of basmati Snype: but I guess that might affect the mouthfeel
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Oct 14, 2018 22:07
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Elizabethan Error posted:oh what sights we have to show you Hahahhaah 'pluhbonno peppers' Any time a recipe video is labeled 'meal prep' you know it's going to rule.
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Oct 16, 2018 23:37
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AnonSpore posted:Does anyone know what normally goes into sliced fish bee hoon/have a good recipe for it? Had some in Singapore and can't stop thinking about it but I dunno if what I had was representative of what it's supposed to be. I have bought a lot of beans from rancho gordo and from this place https://www.purcellmountainfarms.com
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Oct 20, 2018 21:04
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Casu Marzu posted:Hell yeah. There's also a chili paste based marinated crab as well. this makes me want to puke no dont link me more mukbang i aint clicking that poo poo unless its some dude crying about getting diabetes from eating too many personal pan pizzas fart store fucked around with this message at 02:59 on Oct 21, 2018 |
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Oct 21, 2018 02:25
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Casu Marzu posted:Poached turnips and radishes in white wine and butter are dope I'm roasting a chicken on a bed of turnips and potatoes and carrots in wine and I can't wait to slurp those greasy tubers in an hour or so. Been thinking about it all day. Never hotted a radish but now I want to.
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Oct 29, 2018 23:42
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Wacky Delly posted:Know what I'm making this weekend now. Well it was a little fryer and i cooked it til the breast and the thigh were reading 160 with a lovely analog meat thermometer. After i took it out to rest and finished off the veg at 400 for another 35 mins, I discovered the deep parts of the thighs were still raw. I recommend considering that if your root veg isn't cooked by the time you're pulling your chicken, make sure the veg wasn't acting as a heat sink. Flip that feather boy over and let it ride another half hour so its rear end can cook. Or just have a good thermometer and don't be an incompetent idiot. I managed to salvage a lot of it but it was disappointing to lose my fav parts of the bird. The veg and pan sauce came out nice though.
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Oct 30, 2018 02:52
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Qubee posted:hey guys it's me, the dude who constantly slandered people who use rice cookers because "it's so simple, just make it in a pan you pooheads!" Get one with a nonstick bowl and treat it right. Get a pressure one for fast rice. Get a pressure + induction if you have 370 dollars and get off on that sort of thing. I have the normal 'micom' zoji rice cooker and it's fine. IDK what the big deal is tbh. I think maybe zoji is good if you want to keep your rice in a ready-to-eat state for like 48 hours. Or you want to delay cook start (I've never bothered). Other than that a normal rice cooker with a stainless bowl is just as good imo. Heresy. Worms.
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Nov 6, 2018 06:51
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Qubee posted:I want to make cardamom tea, but I'm tired of the sticky mess that's left behind in the pan from boiling the milk. Are milk pans best for boiling milk? I always get caramelization and really hard gunk on the bottom after boiling, and even soaking the pan to clean it afterwards is still difficult. I've used nonstick pans and the same happens, so any tips on boiling milk? I'm guessing you add sugar to it while it's in the pan? I think you got a couple things you could try. Sprinkle the sugar slowly into the liquid after it comes up to temp, so it dissolves fast enough that it doesn't settle and stick to the hot surface of the pan. If that doesn't work, then also drain and wipe out the pan with a dry cloth like a tea towel while it's still very hot. I'm making some assumptions here. I used to make chai in a nonstick pan and didn't have stickiness problems.
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Nov 8, 2018 22:34
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LongSack posted:So my mom passed recently, and for the first time in several decades I have no reason to travel 5+ hours to see the rest of my family for thanksgiving (plus, I’m primary on-call so ...). I’m looking for a dinner idea for thanksgiving for one (or two, I’ve got nothing against leftovers). I’m thinking something with turkey cutlets, mashed ‘taters and dressing (yes, I know, double starch but gently caress it). I am also a huge fan of sweet-potato casserole (with pineapple and marshmallows). This'll be my first solo Thanksgiving in a while, too. Someone recently told me that Chinese restaurants are pretty great on thanksgiving. I happen to have a real nice one nearby so I'm going to check that out. Sorry about your mom.
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Nov 16, 2018 12:55
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Steve Yun posted:
Looks like in most GIS results the right side is up
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Nov 21, 2018 13:55
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Wrenever posted:I'm interested in reducing grocery bills for me and my wife, and I decided as part of the effort to start adding beans to our meals. I've never cooked dry beans before in my life so I wound up coming home with ten bags and have been casually experimenting with combining them different spices and foods. There is a bean thread in the archives. There are lots of recipe recommendations compiled in the second post. https://forums.somethingawful.com/showthread.php?threadid=3592735 E: and if you don't have archives, here are a couple of them https://www.gonnawantseconds.com/drunken-mexican-beans-with-cilantro-and-bacon/ https://www.gumbopages.com/food/red-beans.html http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice https://www.seriouseats.com/recipes/2014/09/the-lazy-cooks-black-beans-easy-recipe.html fart store fucked around with this message at 21:49 on Nov 21, 2018 |
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Nov 21, 2018 21:45
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Jewel Repetition posted:Regarding this recipe: https://www.williams-sonoma.com/recipe/pumpkin-pie.html Including whites where only yolks are prescribed will make the filling more firm, i believe. Like less creamy and more bounce.
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Nov 22, 2018 02:13
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me your dad posted:The chicken thighs didn't result in anyone throwing up so we were good to go. I made some good chicken soup last night. I personally dislike quiche but I can't imagine pulled pork making it worse. Eggs go great with all kinds of spices. Maybe garnish with some quick pickled onion.
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Nov 29, 2018 21:35
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Steve Yun posted:If my Serrano ham grew mold can I wipe it with vinegar and cut off the moldy piece and keep eating it? https://www.jamon.com/slice-and-store.html This site says its normal and to wipe it with vegetable oil and a cloth.
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Dec 1, 2018 03:24
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Reign Of Pain posted:I've got a thin-cut rib-eye steak that wasn't used for the breakfast that was intended and I want to make a taco or 2 out of it. toast some garlic powder, onion powder, and chili powder in some veg oil in a skillet. Dice and add some stewed tomatoes, half a chopped onion, and the meat, and heat through. Add salt to taste. Put the resultant hot stuff in a tortilla. Add some chopped raw onion and shaved carrot for crunch. Squirt a little orange or grapefruit juice on there maybe. Lime would be better.
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Dec 7, 2018 01:48
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Reign Of Pain posted:Thank you. That was awesome and I'm glad you reminded me that it's easy to make something quick and simple thats GOOD! 
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Dec 7, 2018 04:41
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sous vide them both to whatever you temp you prefer and take hers out early and throw it in the microwave for ten minutes.
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Dec 8, 2018 00:36
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Well it's really probably more like 70 vs 36 or so. If you're smoking them to temp it would obviously change the time in the smoker, which would prolly make a diff in flavor. I do believe that when you're trying to hot a steak restaurant style (sear, then throw it in a super hot oven) having the steak at room temp when you start does make it a lot easier to cook it evenly.
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Dec 8, 2018 16:19
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goodness posted:From our Lord and savior  I like to let mine sit out about 2 hours when i'm gonna grill 'em. 20 mins is obviously not going to do anything. Also, the thickness of the meat is going to play into it, and he doesn't say how thick his 15 ounce steak was. He also dismisses the idea of letting them rest on something thermally conductive. Yeah you could hang the thing from the ceiling with a piece of twine and it'll warm a lot slower than if you put it on a baking pan or even a regular ceramic plate. I think he's got a bit of confirmation bias built into his test. That said, I've never tested it myself and my own opinion is based on my own anecdotal experience. It might be a fun summer project to do some meat measurements.
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Dec 8, 2018 17:51
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Green curry is good with sweet potato.
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Dec 19, 2018 00:46
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A Proper Uppercut posted:I've got like 5 lbs of marinated steak tips I need to bring to a Christmas pot luck thing. Any ideas on the best way to cook these indoors, since I don't want to deal with the grill in winter. Can you treat them like stew meat? Sear 'em off and chuck 'em in a crock pot with some onions? Did you have a dish in mind?
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Dec 22, 2018 05:21
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Make-a da paniiiiini eyyyyy
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Dec 27, 2018 14:47
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Maybe highlight techniques and concepts for a start. Slice, chop, mince. Boil, blanch, steam. Bake, braise, broil. Ruhlman's 20 or Bittman's How to Cook Everything might be a good gift if he's a reader. I agree that working in the budget and bonus thing might be a bit of a deep-end jump for someone who is starting near zero. Cool idea though.
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Dec 28, 2018 22:14
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Corla Plankun posted:I have a bunch of really great little fresh peppers in my fridge that I don't think I'm going to be able to eat before they go bad. Last time this happened I dried them out and ground them up and it was pretty good but not so good that I'd do it again (most of the flavors went away so it was just spicy but otherwise tasteless dust). Would making my own hot sauce preserve the flavors better than drying them out? Yeah, make a hot sauce and/or or pickle them. Here's one way to make hot sauce. https://www.youtube.com/watch?v=UGjCeAbWKPo e: and a faster non-fermented sauce https://dontwastethecrumbs.com/2016/02/15-minute-homemade-hot-sauce/ fart store fucked around with this message at 22:22 on Jan 5, 2019 |
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Jan 5, 2019 22:17
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Tom Gorman posted:Can anyone recommend a decent cleaver for under $30? I've been buying meat in bulk and butchering it and it's taking a toll on my knives. i got this cheap winco cleaver about five years ago. https://www.amazon.com/gp/product/B003HESNR8/ref=oh_aui_search_asin_title?ie=UTF8&psc=1 I didn't want to have to handle a cleaver all precious so I went super cheap and I'm happy with it. I hack thru chicken skeletons and wash it in the dishwasher and it's still put together, hasn't rusted, and has held enough of an edge to still be able to chop veggies in a pinch.
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Jan 19, 2019 05:16
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Ron Jeremy posted:I got a Sous vide for Xmas and have been generally pleased with the results. I still wonder about food safety though. Isn’t it a little risky to put a piece of meat through the danger zone for so long? I did a tri tip and it just smelled... weird? coming out of the bag before I seared it. The foundation of any advice you'll see on how to safely cook sous vide is based on two things: 1) how long it's going to take your meat to heat to bath temp at its center (or 1 degree f lower than bath temp because it's a near asymptotic curve) 2) how long it takes your meat to pasteurize at 1 degree f lower than bath temp. This is the time at which at a given temp - statistically - only one in ten million bacteria will survive. This is what a pasteurization curve looks like:  so according to this plot, if you want to kill all but one in ten million bacteria on your chicken meat, you can cook it at 140 F for 27.5 minutes or 150 F for 2.8 minutes, etc. But remember this is only the outside of the chicken. This is why you also need to know how long it's going to take to heat through, then start your pasteurization timer. Luckily, other people have already done the legwork figuring this out. This is my go-to doc for finding out where the food safety margins are, when I have some reason to get into the details: http://www.douglasbaldwin.com/sous-vide.htm (click Food Safety in the table of contents for pasteurization info) One thing you'll notice is that he doesn't provide pasteurization times for meat at thicknesses where it would take more than four hours for the meat to heat to bath temp at center. This is to prevent you from creating a bacteria incubator. According to his math, beef that's about 2.75" at its thickest is where things get iffy. But since most pathogens live on the surface of meat, some consider it generally safe to leave the center of a roast in the danger zone for longer. This means a Max of about 4" thickness. Anecdotally, it's worked fine for me. If you're worried about the surface of your meat getting funky while it slowly heats in the bath, you can pre-sear it. Also sometiems some bacteria just survive. Could be your tri-tip was just unlucky. Or maybe youre just not used to the ghoulish appearance of unseared sous vide meat and you got psyched out. I hope that gives you some leads for chasing down answers to your food safety Qs! fart store fucked around with this message at 17:12 on Jan 20, 2019 |
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Jan 20, 2019 17:07
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I bought myself a nice kurobuta pork chop for dinner. It's a little under 1" thick. Like probably about 0.9". I've mastered thick-rear end loin chops on the grill, but this isn't thick and I'm not grilling. Also it's obviously not real lean. Please tell me: What is the best way to cook this chop indoors so that I get good rendering of the fat and I don't overcook the muscle? I'd rather do it old skool than sous vide.
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Jan 20, 2019 22:13
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MAKE NO BABBYS posted:Brine for 24hrs, grill. It's what we do at my restaurant and they're amazing. I've got it dry brining now in a nice spicy salt rub a local market makes in-house. Thanks for the tip. Can you give any details on that lavender herb brine? Sounds really interesting - i'd love to see specifics. Here's the carrots entry from the flavor bible. Maybe it'll spark something. The flavor affinities section at the very end is usually pretty useful.   Anne Whateley posted:If it's that close to 1", I would just reverse-sear Sounds good. I'll post a pic if it comes out looking tasty.
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Jan 20, 2019 22:39
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Dry brined and reverse seared that chop. Cooked it at 175 for a few hours til it came up to 148 in the center (used a probe). Stuck it in the freezer for ten minutes then blasted it in cast iron. Made a shallot dijon cream pan sauce.  I'm eating it now. It's real good. Eh, throwing it back in for a few more mins. A bit rarer at ~150 than I like. fart store fucked around with this message at 04:06 on Jan 21, 2019 |
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Jan 21, 2019 03:59
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Ghost of Reagan Past posted:What do I have here? I am about 80% sure it's a bird's eye chili, but I'm not sure since at the grocery store it just said "hot red chili" (there were some Chinese characters but I didn't bother to get a picture). Very spicy, tastes vaguely like a bell pepper before it kicks you in the face -- very lingering heat. Probably spicier than most bird's eyes I've eaten, but I mean, it can vary wildly so that's not super indicative of anything -- though I've rarely seen fresh bird's eyes in the store. I pickle a batch of those every once in a while. They're my favorite sandwich condiment. Wear gloves if you wind up processing them by hand. If you're not using chemical resistant gloves, put on a new pair every half hour or so. I use a paring knife to cut the stems off and slit or slice them in half so the pickling liquid can get into every nook. I did a batch of about three pounds without gloves a couple years ago and my hands burned for three days. It sucked.
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Feb 17, 2019 22:38
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Assuming your apartment complex doesn't suck, the management will be very interested in your roach problem and send someone to spray poison all over the place if you alert them.
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Feb 20, 2019 15:05
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I. M. Gei posted:This is the company I ordered from. If they sent you the wrong item and don't acknowledge your good-faith attempts at communication you can probably call your bank or credit card co and tell them you don't want to pay for it after all.
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Apr 19, 2019 00:59
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Kaiser Schnitzel posted:I need to cut back my rosemary bushes here soon as they've gotten out of control. Is there anything delicious I can do with like a wheelbarrow full of rosemary? I don't have a charcoal grill but I do use my gas grill alot. Could I like smoke stuff with rosemary sticks in there or something? Maybe dry and jar it and give it away. Or try to re-plant cuttings and propagate it to your friends? I'd definitely love getting a little rosemary plant from a buddy. And then if you managed to give any of it away you wouldn't have to feel bad about chucking a bunch of it in the compost. e: contact a nearby farmer's market and see if there are any herb vendors who might give you a few bucks for it.
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Apr 24, 2019 02:38
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Bagheera posted:I need a good book or article on food pairings. The Flavor Bible is pretty close to what you're describing.
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Apr 28, 2019 16:16
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