|
Rule .303 posted:Soak a cup of beans overnight or longer. A week is too long but anytime shorter is good. What you are trying to do is get the beans to think it is time to germinate so they start breaking down the indigestible sugars that make you fart. I know this is half joking but seriously don't soak your beans more than a day, because they'll start fermenting.
|
#
¿
Jan 24, 2012 15:48
|
|
|
|
| # ¿ Apr 27, 2024 11:26 |
|
|
All I can say is "enjoy" because I can't even look at that stuff.
|
|
#
¿
Jan 24, 2012 18:51
|
|
|
No poo poo, I never would have guessed that! I know what I'm buying next time I need produce.
|
|
#
¿
May 10, 2012 18:28
|
|
|
Moey posted:Does anyone make onion or garlic powder themselves? Google makes it seem very simple. Would this be worth it or just a waste of time? I think its more like "whats the point" since onion and garlic powder taste way worse than onion and garlic.
|
|
#
¿
May 13, 2012 00:21
|
|
|
dino. posted:Wait, seriously? You want to do this to yourself? Calculate the cost of how much those onions/garlics will shrink down, the amount of electricity it will take to run the oven for that long, and the amount of gently caress-off annoying labour involved in flipping over row after row of sliced onion or garlic. Onion/garlic powder aren't so expensive as to make this level of torture and ingredients cost worthwhile. Yeah, seriously, they're a buck apiece, and if the taste was important, you'd just cook and eat garlic and onions.
|
|
#
¿
May 13, 2012 05:09
|
|
|
GrAviTy84 posted:I would guess that the unilateral haters use inferior and/or stale powders. That, or they just use onions and garlic, which are cheap, taste better, and take a minute to prep. Like there are specific uses of onion and garlic powder (like the aforementioned rubs and stuff like sous vide) but it's really not an every day thing. HUNDU THE BEAST GOD fucked around with this message at 14:55 on May 13, 2012 |
|
#
¿
May 13, 2012 14:52
|
|
|
Moey posted:Now to find a crock pot! Thanks guys. Don't spend more than 30 bucks!
|
|
#
¿
May 16, 2012 20:17
|
|
|
Making bread is a joy. Even if you don't want to do it regularly, at least give it a try and see what a difference fresh bread makes.
|
|
#
¿
May 17, 2012 22:17
|
|
|
Dabbo posted:Just did the no knead bread and holy poo poo even if its technically more expensive im making all of my own bread from now on. Making and using bread you made from scratch fuckin owns Glad to see you liked it.
|
|
#
¿
May 25, 2012 21:41
|
|
|
TheNothingNew posted:I'm kind of surprised they didn't budget for a daily multi-vitamin. Or maybe they did and I missed it in skimming. Those things are expensive, though. Uh, not really. You can get 90 days of a multivitamin for like 4 dollars, unless you think what brand's on the label actually means something.
|
|
#
¿
Sep 4, 2012 18:54
|
|
|
Logiwonk posted:OK, so what do I do with them besides slice them thin and put them on salad? Pickle them. Pickled radishes are excellent.
|
|
#
¿
Oct 29, 2012 21:08
|
|
|
Also borscht with sour cream turns a nice pleasant color and it tastes awesome.
|
|
#
¿
Dec 23, 2012 01:21
|
|
|
Beet gratin is especially cool because unlike a lot of vegetables you can bake the hell out of it and it will never lose its shape or go mushy.
|
|
#
¿
Dec 24, 2012 21:21
|
|
|
All you'd really need is a sealable container and a nice cool place to put them, they're good for a couple years.
|
|
#
¿
Mar 14, 2013 18:25
|
|
|
It could be worse, since like you say that's their deal offer and it probably goes for 7-8 dollars per pound. 5 per pound is pretty reasonable for shrimp, though you'll hear a lot about where you should and should definitely not buy shrimp from.
|
|
#
¿
Mar 23, 2013 00:11
|
|
|
Mulefisk posted:I though that carrot, along with celery was one one of the staples of a traditional bolognese sauce. Yeah, and that's clearly what the sugar is meant to replace, the natural sweetness of carrot.
|
|
#
¿
Jun 16, 2013 21:14
|
|
|
Sarkimedes posted:Are Polish grocery stores particularly good for anything other than sauerkraut? There's a couple near me, and I'm wondering if they might be better than Aldi/Lidl for certain foods. Horseradish cream. Pickled anything.
|
|
#
¿
Sep 26, 2013 18:15
|
|
|
I will never, ever understand people just tossing the wings in the stock pot like the wing isn't the most delicious treat on the whole bird. Unless you just mean the wing tips or the bones or something.
|
|
#
¿
Oct 25, 2013 14:12
|
|
|
Flash Gordon Ramsay posted:I assume he means the wing tips. When I buy whole wings, I always cut off the wing tips and freeze them until I have a great big bag. They contain a ton of collagen, and will give a lot of body to your stock. Oh, this I know. People always say it as "wings" and it just seemed weird to me. I hope they're just using the tips and not missing out.
|
|
#
¿
Oct 25, 2013 17:02
|
|
|
Flash Gordon Ramsay posted:I will say though that when I roast a chicken, the wings never make it to the table. That's because as soon as I pull it out of the pan, I pull off the wings and eat them myself. Because dammit I deserve them. I take them off and roast them separately so I don't have to even wait for the bird to finish.
|
|
#
¿
Oct 25, 2013 17:55
|
|
|
bombhand posted:Hell. Buy chicken bones. I can get enough chicken carcasses to fill my pressure cooker for two or three bucks, noting that chicken up here in Canada is more expensive in general than down in the US. Most butcher shops that carry chicken will have chicken carcasses available (often frozen), left over from when they break down whole chickens. If you use a lot of stock but don't necessarily buy chicken all the time (or can't afford to), this is a great way to keep your stock supply healthy. A lot of retailers sell chicken backs like this, in addition to beef bones, pig knuckles, etc so you can make thick, rich stocks for very little money.
|
|
#
¿
Feb 6, 2014 20:47
|
|
|
Bob Morales posted:
Best thing is, Mexican chorizo is so drat rich that you won't want too much in whatever you're cooking. Chorizo con Huevos is my go-to heart attack breakfast.
|
|
#
¿
May 2, 2014 17:13
|
|
|
I think he more means that cashiers get annoyed when you try to pay for poo poo with a bunch of pennies.
|
|
#
¿
Jun 11, 2014 19:55
|
|
|
Leper Residue posted:Hell, there's a youtube channel I used to subscribe to called "Depression Cooking" where this old lady who lived during the depression taught you how to cook on like 75 cents a day. When eating said food I understood the meaning, cause I just felt depressed the whole time. I say buy quality ingredients and learn how to make them last, not lovely ingredients and eat them all at once. I'm much happier for it. I love this channel.
|
|
#
¿
Sep 17, 2014 21:38
|
|
|
Leper Residue posted:Oh yeah, the channel is awesome. I love watching that little old lady talking about the depression and making the food. But seriously, Dandelion greens are pretty good.
|
|
#
¿
Oct 8, 2014 02:52
|
|
|
stuxracer posted:This is the farmer's market I go to... always some things that are cheap, but you can spend a fortune if you aren't buying at the right times or looking for specific items. Is this DeKalb? This remains bar none the best farmer's market I've ever been to. I still have spices from them from like 2-3 years ago.
|
|
#
¿
Jun 5, 2015 16:19
|
|
|
|
| # ¿ Apr 27, 2024 11:26 |
|
|
It's so loving good. Good selection of teas, amazing seafood and their turkey chorizo was really fantastic.
|
|
#
¿
Jun 5, 2015 23:22
|
|