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Helith posted:That’s a lot of oyster sauce.
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Nov 4, 2020 10:49
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Helith posted:That’s a lot of oyster sauce. You drink it before it goes off. In summer a long, cool glass of chilled oyster sauce really hits the spot, while in winter nothing warms like a steaming mug of the stuff.
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Nov 4, 2020 14:43
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Cheese Thief posted:I couldn't get the lid off my Healthy Boy Fishsauce, yanked it and the fish sauce spilled all over my kitchen. It really stinks. Last year I knocked a big glass jar of fish sauce off the counter about 5 minutes before guests arrived. Fun times.
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Nov 4, 2020 15:46
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You fish sauce people are making me thirsty
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Nov 4, 2020 16:04
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Enfys posted:Last year I knocked a big glass jar of fish sauce off the counter about 5 minutes before guests arrived. Yeah generally once the guests smell it you can't keep them away for more then 4-5 minutes. Did you have enough mugs?
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Nov 4, 2020 16:15
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SubG posted:Here's a stock image of one not leaking all over the bottom of my pantry: Well you need a big can for those giant loving oysters!
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Nov 4, 2020 16:30
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Eeyo posted:Well you need a big can for those giant loving oysters! Small people
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Nov 4, 2020 18:26
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No, Rajesh. 100 lbs is not a bulk order for which you can get a discount. Talk to me when you want 100 20’ containers. I love my people but the cheap Indian thing is really irksome.
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Nov 6, 2020 12:15
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Bulk what? I mean, saffron? That would be bulk! I volunteer with the local Ronald McDonald House, which has just started having volunteers back. Dinner for 15 families (about 30 people) was delivery pizza. To keep chances of germs to a minimum, I stuffed slices into individual take out containers per the house directives. There has been a lot of casserole and lasagna lately there. Somehow, I am going to be doing the Thanksgiving dinner this same way. I requested multi-chamber take out trays, and small hot deli containers, restaurant supply pie containers. Will do a survey on Monday (since the inhabitants change often) to find out special diet or allergies. Also will be just myself and boyfriend cooking, but we have 4 nice Wolf stoves and an acre of counter space.
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Nov 6, 2020 16:51
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Arkhamina posted:Bulk what? I mean, saffron? That would be bulk! dino is a rice monger
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Nov 6, 2020 18:01
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Ah! Yeah, I can see hundred pounds being comical with that...
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Nov 6, 2020 18:38
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Indeed, they would have little to grain
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Nov 8, 2020 17:17
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Pookah posted:Weird recipe recommend: https://www.nigella.com/recipes/fish-finger-bhorta Quoting myself to say that I've made this a couple of times since, and have found that it's even nicer if you use ghee instead of oil and add a tsp of cumin per serving to sizzle in the ghee before the onions go in. The lack of spices in an ostensibly indian recipe was making me quite antsy.
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Nov 8, 2020 20:48
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Hi GWS, I made jerky and it tastes awful! I recently bought a new oven that has a dehydrator setting on it so naturally I wanted to get some use out of it. Dried fruits are easy and delicious but I always wanted to make jerky and now I think I might end up just leaving it to the pro's.. I used Alton Brown's recipe that I remembered from that episode of good eats like 15 years ago where he makes a dehydrator with box fans. I used London broil instead of flank because I couldn't find any flank. I can identify a few issues. I figured asking my butcher to slice it for me would be the easiest way to go but the pieces they gave me were pretty substantial and not really jerkylike. I also tried using two layers while cooking but only had one mesh tray so the bottom layer was on a sheet pan. Those are pretty rubbery and the bottoms are not the same color as the rest of it. Cooking temp/time might be off because I had trouble finding a consensus for how hot and how long on the internet. Regardless of cook time and size I think it just tastes awful and I'm not sure if I hosed something up even though I followed that recipe to the T, or if this is just an acquired taste that I haven't.. acquired. Anyway sorry for the  but had to vent somewhere.
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Nov 11, 2020 12:12
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explosivo posted:Hi GWS, I made jerky and it tastes awful! I recently bought a new oven that has a dehydrator setting on it so naturally I wanted to get some use out of it. Dried fruits are easy and delicious but I always wanted to make jerky and now I think I might end up just leaving it to the pro's.. That’s unfortunate. Try make biltong instead! It’s better.
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Nov 11, 2020 13:00
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I recently made jerky for the first time, and there were a few things that I found in researching how to do it that made sense for me:
Mine turned out really well.
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Nov 11, 2020 14:03
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explosivo posted:Hi GWS, I made jerky and it tastes awful! I recently bought a new oven that has a dehydrator setting on it so naturally I wanted to get some use out of it. Dried fruits are easy and delicious but I always wanted to make jerky and now I think I might end up just leaving it to the pro's.. It may not have been anything you did -- Alton Brown's recipes tend to be decent examples for learning a particular principle or technique, but not all of them result in something you'd really want to eat. A lot of them don't taste very good, and some are downright revolting. As for this particular recipe...it looks like a pretty standard jerky marinade, but it could be that the liquid smoke may be a culprit. Even good brands of liquid smoke are easy to overdo, and a bad brand will ruin pretty much anything you put it in.
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Nov 11, 2020 21:18
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Dead Of Winter posted:It may not have been anything you did -- Alton Brown's recipes tend to be decent examples for learning a particular principle or technique, but not all of them result in something you'd really want to eat. A lot of them don't taste very good, and some are downright revolting. Yeah I did see people saying they skipped the liquid smoke in the comments, I think I might just also not be that into the flavor of Worcestershire sauce which is pretty overpowering here. If I do try again later I'm going to slice my own meat, I was originally going to do the freezing/slicing thing myself but I figured it'd be easier for the butchers to do it. I got pretty big chunks from them which sucked. I also need to figure out the time/temp, I did 165 for 8 hours and it's tough so I might have overdone one or both of those. I'm just going to buy more canned pineapple and dehydrate some more pineapple instead 
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Nov 11, 2020 21:28
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I use Worcestershire sauce in a number of jerky recipes and it doesn't come off as overpowering (though I like Worcestershire sauce so might be me). You can substitute rice vinegar or sesame oil for or other stuff like that if you really don't like it though. I've never used liquid smoke and wouldn't be too keen on adding it to jerky. I usually just buy thin frying steaks or other non fatty cuts and slice it into thin strips myself. I don't freeze it but do marinade overnight. I started out with recipes from The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl. Now I sort of just throw stuff together loosely based on my favourites from that book depending on what I'm in the mood for and have on hand.
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Nov 11, 2020 21:37
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Liquid smoke belongs in jerky and anyone who says otherwise is a god drat liar.
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Nov 11, 2020 21:46
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What are good brands of liquid smoke? I've had the same Colgin bottle from the grocery store for probably a decade or so, and I didn't really know there was much of a difference.
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Nov 12, 2020 00:28
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explosivo posted:Yeah I did see people saying they skipped the liquid smoke in the comments, I think I might just also not be that into the flavor of Worcestershire sauce which is pretty overpowering here. If I do try again later I'm going to slice my own meat, I was originally going to do the freezing/slicing thing myself but I figured it'd be easier for the butchers to do it. I got pretty big chunks from them which sucked. I also need to figure out the time/temp, I did 165 for 8 hours and it's tough so I might have overdone one or both of those. Sucks about the butcher. I think I could trust mine. How did they cut the grain?
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Nov 12, 2020 00:51
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The stuff I use has a cowboy on the bottle. Not sure if the brand.
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Nov 12, 2020 01:15
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To find good liquid smoke, just look at the ingredients. If it says "water, smoke," you're good. When it starts listing a bunch of dyes and molasses and vinegar, it's not liquid smoke anymore. Wright's usually just has smoke, Colgin's has a bunch of other stuff. There are a lot of little boutique brands, but those two are easy to find.
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Nov 12, 2020 01:23
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i like nice words
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Submarine Sandpaper posted:Sucks about the butcher. I think I could trust mine. How did they cut the grain? Against the grain, which I'm not necessarily opposed to a tougher piece of jerky but probably would have cut with the grain if it was me doing the cutting to get more tender pieces.
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Nov 12, 2020 01:41
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Dead Of Winter posted:It may not have been anything you did -- Alton Brown's recipes tend to be decent examples for learning a particular principle or technique, but not all of them result in something you'd really want to eat. A lot of them don't taste very good, and some are downright revolting. yeah, liquid smoke isn't something I'd ever use tbh. that said, do you have a downright revolting alton brown recipe? cuz im legit interested in making something not from the kwanzaa cake lady that was so awful but the food network still put it on tv
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Nov 12, 2020 03:03
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Liquid smoke gets a lot of poo poo but it's pretty great and is all natural. It's pretty simple and fascinating how they make it.
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Nov 12, 2020 04:24
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Anne Whateley posted:To find good liquid smoke, just look at the ingredients. If it says "water, smoke," you're good. When it starts listing a bunch of dyes and molasses and vinegar, it's not liquid smoke anymore. Wright's usually just has smoke, Colgin's has a bunch of other stuff. There are a lot of little boutique brands, but those two are easy to find. A dead giveaway that it sucks is when it's labeled "LIQUID SMOKE and marinade"
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Nov 12, 2020 05:25
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Croatoan posted:Liquid smoke gets a lot of poo poo but it's pretty great and is all natural. It's pretty simple and fascinating how they make it. ...how is it made, cowboy? In content news: get the Flavor Equation if you have any science leanings at all. It’s both beautiful and well written and oh man I’ve got a lot of books this year but this one is 
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Nov 12, 2020 15:33
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bloody ghost titty posted:...how is it made, cowboy? Imagine bong water but you're burning something that tastes good
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Nov 12, 2020 15:36
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xtal posted:Imagine bong water but you're burning something that tastes good This is actually true
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Nov 12, 2020 15:41
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Eat This Glob posted:that said, do you have a downright revolting alton brown recipe? cuz im legit interested in making something not from the kwanzaa cake lady that was so awful but the food network still put it on tv The only AB recipe I've personally considered revolting is his French onion soup. He adds apple cider to the broth, and the end result tastes like liquefied caramel apple suffused with onion. Your mileage may vary; I know some people like it, but I don't think onion soup should taste more like a dessert than a soup. Asides that, the ones I've heard the most complaints about are the Filet O' Fu (which Brown apparently disavowed at some point) and his avocado cake frosting, but I haven't made them myself.
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Nov 12, 2020 19:11
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Yeah, I love apple cider and French onion soup, but the onions and the bit of sugar to speed along the caramelizarion is all the sweet I need
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Nov 13, 2020 00:16
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What's with the advice to only crack eggs on a flat surface lest there be shell contamination? They say this then have the yolk/white over their fingers that were just touching the egg and the white seems to ooze a little over the shell regardless. Is there any actual evidence here that it's a legit tip?
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Nov 13, 2020 00:37
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Carillon posted:What's with the advice to only crack eggs on a flat surface lest there be shell contamination? They say this then have the yolk/white over their fingers that were just touching the egg and the white seems to ooze a little over the shell regardless. Is there any actual evidence here that it's a legit tip? I don’t know about salmonella contamination, but cracking things on an edge makes it more likely to get shell fragments in the egg, or puncture the yolk, IME
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Nov 13, 2020 01:06
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Carillon posted:What's with the advice to only crack eggs on a flat surface lest there be shell contamination? They say this then have the yolk/white over their fingers that were just touching the egg and the white seems to ooze a little over the shell regardless. Is there any actual evidence here that it's a legit tip? Yeah like the above poster said, it's not that they're worried about some contaminant on the shell getting into the food, they're talking about small pieces of the shell itself 'contaminating' the food. If you crack on the edge of a bowl you shatter a bunch of the shell and you often have to spend a bunch of time picking it out when you could be working on something else.
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Nov 13, 2020 01:25
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I always thought cracking on a hard surface only worked for TV chefs who know the exact amount of pressure to put into cracking the egg for it to split perfectly in half but since quarantine I've been making a shitload more eggs and I'll be god damned if that doesn't actually work a lot better even if you gently caress it up somehow. I've always cracked on the edge of the bowl/pan and almost always had to fish out shell fragments but literally haven't had to once since I started doing the flat surface thing earlier this year.
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Nov 13, 2020 02:18
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I tried switching to the flat surface but it always shatters the side of the egg and makes it impossible to cleanly get egg out.  I have much better success with edge hitting.
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Nov 13, 2020 02:24
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I tend to double crack on a flat surface. But I do it one handed so it’s still pretty baller.
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Nov 13, 2020 02:26
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Age of the egg matters a lot for easy cracking in my experience
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Nov 13, 2020 02:33
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