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I just mentioned it because to me, curry powder and garam masala are just spice blends people have and he asked for quick and easy. Though on second thought, maybe not everyone keeps curry powder and garam masala on hand...
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May 22, 2019 05:23
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| # ¿ Apr 28, 2024 02:34 |
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SymmetryrtemmyS posted:if you want quick and easy there are these convenient products sold called curry roux blocks hope that helps 🤠 Again, the point is that he might have had curry powder and garam masala at home but not curry blocks. You are way too worked up about this. My Lovely Horse posted:I bought premade garam masala and it tastes like christmas. Not sure which component it is exactly but it's got far too much of it. Currently using it up one pinch at a time cause it's really overwhelming. Or maybe coriander? Don't know that it tastes "like Christmas" but I've seen lots of blends with just way too much coriander.
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May 22, 2019 19:09
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Sweet Custom Van posted:along with grapes Grapes are really smooth and round which means that they're slippery when in the mouth and coated in saliva but easy to get stuck and difficult to dislodge. Even cutting them into halves isn't great (esp. when cut uhh... like a hamburger?) They should really be quartered lengthwise. Kids are basically little suicide machines.
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Aug 22, 2019 17:00
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Anne Whateley posted:grapes are the #3 food for kids to choke to death on. (#1 is hot dogs and #2 is candy.) On an individual level it's not very likely, but on a population level it's a thing I've never been in a car accident so seat belts are stupid.
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Aug 22, 2019 19:38
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Anne Whateley posted:Between 66 and 77 kids die from choking on food each year. But every year, 12,000 kids get taken to the ER from choking on food. There are a lot of very bad outcomes, like permanent brain damage from oxygen deprivation, that aren't outright deaths. Plus not all choking is the same. Sometimes, food does go down the wrong pipe but does not completely obstruct the airway. Still bad, but not as bad as not being able to breathe at all. Foods like hot dogs, grapes, and hard candies are more dangerous because when they get lodged in the throat, they're more likely to completely obstruct the airway than not. Trying to avoid preventable injury and death in kids who can barely speak is not some sort of mollycoddling. It's the sensible loving thing to do. There's no sort of PANIC about kids eating whole grapes. There is, however, sensible people telling otherwise-clueless parents about potential dangers to avoid, that's all.
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Aug 22, 2019 22:36
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^^^ boiled rice. Heathen.big dyke energy posted:I keep loving up my brown rice, what the hell is the proper rice/water ratio? I'm using long grain brown rice. You can usually let your rice steam longer if you find it too wet. Letting out the steam is also an option if it's been sealed very well.
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Aug 23, 2019 01:48
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I've never had a grinder like that - are they fairly easy to clean to change between spices?
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Sep 11, 2019 15:33
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Steve Yun posted:
I suggest looking at Pinterest for decorative mortar and pestles for ideas.
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Sep 13, 2019 15:11
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If there's anything keeping my nonstick pan relevant it's eggs. I use a ceramic nonstick pan. Works like a charm.
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Sep 18, 2019 21:17
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I'll do it for 150 a month and I'll even write you a nice long story about my life and how it's tangentially related to why you should eat this taco.
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Sep 24, 2019 15:59
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I have: medium everyday rice (e.g. Koshihikari) for steaming, basmati, jasmine, carnaroli for risotto, brown rice I got from a friend that I need to finish, and I want to get some Spanish rice for paella. Not sure if I need any other rice at this point.
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Sep 24, 2019 16:10
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Shine posted:It's time to buy new nonstick pans. I had some Scanpan cookware like 15 years ago that I adored (until they got lost in a move), and I see the company is still around. I like to use a ceramic nonstick rather than Teflon. Either way, let it cool before washing and it'll be fine. I only really use it for eggs so I think my pan will last forever.
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Sep 26, 2019 16:13
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I want to throw in some bacon bits with my fried rice. What's the best way to go about making bacon bits? Fry it up until crispy, throw it in a bag, go after it with a mallet?
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Sep 30, 2019 22:30
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How do I avoid burning my fingers? thanks!
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Sep 30, 2019 22:43
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Anne Whateley posted:Herb scissors huh.. I had no idea these were a thing. I guess I don't mind having been forced to try to improve my knife skills but man.. so much time could have been saved.
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Sep 30, 2019 23:37
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Casu Marzu posted:Koreans know what's up and use kitchen shears to cut everything up tableside A practice that I find incredibly strange. SubG posted:Crumbling bacon is obviously too complicated and divisive an issue, get some pork belly and make char sui instead. Funny thing is, I've actually made char sui. Crumbling bacon, not so much. I honestly can't remember the last time I even bought bacon..
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Oct 1, 2019 17:11
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Veritek83 posted:Ok, actually opened up the bag to transfer into a jar for storage and it definitely seems coarser and flakier than I thought. Not too hot either, but pretty nice Put some in a heat-proof bowl, heat up some oil, pour it over the peppers and smell that delicious. Not too hot or the pepper will burn. I usually throw a couple flakes in the oil as it's warming to check the temp.
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Oct 3, 2019 02:06
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Baking soda works wonders. Just a little bit of water (very little) to make a paste. It'll remove the last of what's left after you get the real thick stuff off.
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Oct 14, 2019 05:50
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Human Tornada posted:I rent too and used those command strips to hang a knife strip. Mine was going in a small space too but I just got a shorter strip. It's nice and out of the way. I did this with an Ikea knife strip (I had to wood glue a piece of wood to the strip because it's hollow). It worked well enough when I used it on drywall but it didn't when the mounting wall was not perfectly flat (e.g. natural stone). Also, the command strips meant that, basically, getting a knife was a two-handed affair. Maybe I was being overly paranoid but it was not 100% secure (like being bolted into the wall) and I didn't want knives falling. I ended up buying one of these because: 1) I hate money, 2) I don't have anywhere to mount a magnetic knife rack, 3) I didn't want to use a block for moisture reasons, and 4) I didn't want to put them in a drawer for similar reasons. It works quite well but people's comments about the magnets being really strong are not wrong. They are, in fact, really strong. I basically have to TWIST the knife off of the block when I'm grabbing my butcher's knife or a chef's knife. A smaller knife like a utility knife is no problem, though. Also, I put my butcher's knife on the very back (outside, on the "wall" side not the "knife block" side) and grabbing that is a little tricky, as I also want to twist the edge away from the block but also avoid the stone wall. But, I only grab it once when I cook and once when I'm done so I feel okay putting up with these inconveniences. I didn't buy a typical knife stand because I wasn't sure if the magnets would be strong enough and if they would be large enough. They also feel like they'd end up taking more counter space.
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Oct 21, 2019 15:20
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Have you tried red wine vinegar instead of balsamic?
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Oct 21, 2019 21:08
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Definitely don't get nonstick everything. You basically just need one or two non-stick skillets for eggs. Otherwise, you should get an enamel cast-iron Dutch oven, and some stainless pots/pans. A high sided pan, a small/larger sautee pan, a couple different sized pots, and maybe a big stock pot is probably all you'll need for quite some time. Maybe a carbon steel wok (you'll need a wok ring) if you're into that sort of thing.
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Oct 28, 2019 16:11
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I hope you're not using an actual match. Go get yourself a barbeque lighter.
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Nov 3, 2019 07:34
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Eeyo posted:Chocolate What's are the main factors that determine what structures chocolate forms? Cocoa content? Fat content? It suddenly makes me want to see a phase diagram for chocolate but in my background in metallurgy, phase diagrams are usually binary (at most ternary) and I imagine chocolate is a little more complex than that.. but maybe it's only a couple things that affect the chocolate structure..
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Nov 4, 2019 17:52
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bob dobbs is dead posted:No, phase diagram works fine, this isn't a spin glass or anything That's so cool and interesting (though it's technically a TTT diagram). Thanks very much for this.
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Nov 4, 2019 18:06
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Lawnie posted:Time-temperature-transformation for the materials science noobs out there. The same techniques that allow gas turbine engines to exist make chocolate shiny and snappy. Hi5 MSE buddy. Cooking really is just a cousin for our studies. Foods are just complex materials and at the end of the day, there are only a few knobs you can turn to change things (time, temperature, medium (e.g. oil, water, air), etc.). When you control for the relevant variables, you get a consistent product - whether that's a turbine blade or fried chicken.
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Nov 4, 2019 19:27
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| # ¿ Apr 28, 2024 02:34 |
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Grand Fromage posted:Yeah, tororo. It doesn't taste like anything and it's hard to eat cum with chopsticks. Tororo is delicious and you eat it with rice. You palette is just not sensitive enough for its subtle flavors  ...But you usually mix it with other stuff because, yeah, it's pretty bland.
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Dec 28, 2019 01:23
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