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Submarine Sandpaper posted:Which part of Ohio Columbus, and don't you poo poo talk the chili, I have Opinions as has been discussed. I would recommend against combining any chili and oral though.
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Apr 26, 2019 02:05
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Just wanted to take a second and bitch about how many things want bowls of ice water to stop cooking. Nobody puts fridges with ice makers in apartments, even upmarket ones here don't have them. Getting shown around an apartment that's $2650 a month (nothing included) and the kitchen has beautiful massive counters with a dozen or so outlets (on 3 separate breaker circuits!) The top end stove + dishwasher, but then the dang fridge is just the same freezer-over fridge eco model my broke rear end family had in the 80's but it's stainless steel now. Wtf. I just want to blanch and then dunk things in ice.
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Apr 26, 2019 03:28
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Sextro posted:Just wanted to take a second and bitch about how many things want bowls of ice water to stop cooking. Nobody puts fridges with ice makers in apartments, even upmarket ones here don't have them. Getting shown around an apartment that's $2650 a month (nothing included) and the kitchen has beautiful massive counters with a dozen or so outlets (on 3 separate breaker circuits!) The top end stove + dishwasher, but then the dang fridge is just the same freezer-over fridge eco model my broke rear end family had in the 80's but it's stainless steel now. Wtf. I just want to blanch and then dunk things in ice. If only there were racks of some kind with small compartments into which one could put water, and then the entire rack or “tray” into the freezer to freeze and make small blocks of ice. The person who invented the “ice rack” could make millions!
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Apr 26, 2019 08:26
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You don't need actual ice in ice water to shock blanched food. As long as it's really cold water and there's enough of it that the food won't just heat the water up, you're fine even without ice floating around. Keep a pitcher of water in the fridge, or just refrigerate the whole bowl of water. Then you don't need to use an ice tray like a cave man. Though if you want to just get an ice tray there's some good silicone ones, and then you can use them to freeze stock into convenient chunks.
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Apr 26, 2019 08:33
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Mr. Wiggles posted:My best friend, who is a DJ by night (and a very good one), is finally being awarded his PhD next month. We're hosting a party, and I want to do a cocktail with PhDJ involved, since it's a bit of a private joke name. Anyway, I can't think of any good liquors with those initials. No pH. D could be Dalmor or Dewares, J could be Jameson or Johnny Walker but I'm not sure I want to do a double whiskey drink. Prosecco Hibiscus Disaronno Jack Daniels Pisco Honey Damson gin Juice of a lime
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Apr 26, 2019 09:12
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Scientastic posted:Prosecco Ooo, number 2 sounds delicious. Maybe a bit sweet with honey and damson?
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Apr 26, 2019 09:26
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Sextro posted:Just wanted to take a second and bitch about how many things want bowls of ice water to stop cooking. Nobody puts fridges with ice makers in apartments, even upmarket ones here don't have them. Getting shown around an apartment that's $2650 a month (nothing included) and the kitchen has beautiful massive counters with a dozen or so outlets (on 3 separate breaker circuits!) The top end stove + dishwasher, but then the dang fridge is just the same freezer-over fridge eco model my broke rear end family had in the 80's but it's stainless steel now. Wtf. I just want to blanch and then dunk things in ice. You can also just have a dedicated dunking bowl and keep it in the freezer when not in use so when the whim strikes you all you have to do is fill it up with tap water. I recommend stainless or aluminum.
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Apr 26, 2019 10:51
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therattle posted:Ooo, number 2 sounds delicious. Maybe a bit sweet with honey and damson? Wiggles has a couple of months, right? He could make the damson gin himself, and leave out the sugar...
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Apr 26, 2019 13:13
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Scientastic posted:Wiggles has a couple of months, right? He could make the damson gin himself, and leave out the sugar... You are wise beyond your years. I think that this would be delicious Port Half and Half Dr Pepper Jameson’s Mmm!
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Apr 26, 2019 13:41
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therattle posted:If only there were racks of some kind with small compartments into which one could put water, and then the entire rack or “tray” into the freezer to freeze and make small blocks of ice. The person who invented the “ice rack” could make millions! Also, where do you live that you can't just go to the store and buy a bag of ice?
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Apr 26, 2019 13:51
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Bags of ice suck because they always thaw partially and refreeze into an unholy conglomeration of ice that I need to use an ice pick to break off chunks. I do have ice cube trays, 3 of them but it's a stupid and tedious task to fill them and even worse to go for ice only to find it's not frozen yet because you used it earlier that day. I mean, dunking hot things isn't all I use it for. I tend to make 2-3 cocktails a day and like to drink my kombucha over ice as well. So I go through a bunch. E: tap water here is coming out at 67f after running for 2 minutes. I don't think that's quite cold enough to chill a batch of blanched greens or a batch of custard.
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Apr 26, 2019 15:55
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Scientastic posted:Wiggles has a couple of months, right? He could make the damson gin himself, and leave out the sugar... Not a bad idea. I've got a busy weekend with Radwood and Greek Easter, but I'll get to experiments soon. Thanks for the good advice!
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Apr 26, 2019 16:36
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Sextro posted:Bags of ice suck because they always thaw partially and refreeze into an unholy conglomeration of ice that I need to use an ice pick to break off chunks. Just drop the unopened bag onto the floor from waist height a couple times.
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Apr 26, 2019 22:45
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Sextro posted:Bags of ice suck because they always thaw partially and refreeze into an unholy conglomeration of ice that I need to use an ice pick to break off chunks. Make some ice cubes and then put them in some ziplock bags so you can easily store them. I get that you’re venting but I think you’re overcomplicating the issue.
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Apr 26, 2019 23:36
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I'm not saying it's impossible to solve, it's just really annoying vs just having an ice maker.
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Apr 27, 2019 00:54
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If every refrigerator I've ever had is any indication, the drat ice maker will probably break constantly anyway.
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Apr 27, 2019 02:06
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Hellsau posted:If every refrigerator I've ever had is any indication, the drat ice maker will probably break constantly anyway. My parent's old ice maker made ice until the ice jammed the lever that told it to stop making ice, so it would just make ice continuously until ice would fall on the floor upon opening the freezer door.
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Apr 27, 2019 17:25
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I bought a new fridge a few months ago, and it's the first one I've had as an adult that has an ice maker... I finally feel like I've arrived. Anyway, on a plane, watching early Saturday Food Network. I was excited to see Ray Ray making new 30 Minute Meals! I know a lot of us goonie spoonies like to make fun of her cooking, but I always liked her show. That said, she's looking a little bloated and weak, and it makes me feel old. 
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Apr 27, 2019 17:43
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Sextro posted:Bags of ice suck because they always thaw partially and refreeze into an unholy conglomeration of ice that I need to use an ice pick to break off chunks. Get a few small freezer packs that you'd use in a cooler, like these or these, and put them into a large mixing bowl with water while your eggs or greens or whatever are cooking. Then when you need to shock them, the water in the bowl will be near ice-cold temperature.
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Apr 27, 2019 20:42
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Squashy Nipples posted:I bought a new fridge a few months ago, and it's the first one I've had as an adult that has an ice maker... I finally feel like I've arrived. She was done for when she was the first celeb chef to break ranks and endorse a dog food.
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Apr 27, 2019 23:32
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Really neat Serious Eats recipe for using freeze dried banana chips to impart banana flavor to Italian buttercream without hurting the moisture and thus the texture. Sounds like a birthday treat to me!  Pro tip: when you blend the banana chips, remove the silica packet. If you fail to do that, try to notice before you stir it into the buttercream, ruining the whole lot 
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Apr 28, 2019 02:51
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BrianBoitano posted:Pro tip: when you blend the banana chips, remove the silica packet. If you fail to do that, try to notice before you stir it into the buttercream, ruining the whole lot this is v relatable and i am so sorry
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Apr 28, 2019 03:07
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BrianBoitano posted:Really neat Serious Eats recipe for using freeze dried banana chips to impart banana flavor to Italian buttercream without hurting the moisture and thus the texture. Sounds like a birthday treat to me! oooh nooo  I almost did the same thing when I made a strawberry one (it was delicious, use all the fruits)
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Apr 28, 2019 03:22
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BrianBoitano posted:Pro tip: when you blend the banana chips, remove the silica packet. If you fail to do that, try to notice before you stir it into the buttercream, ruining the whole lot I'm so sorry. I ruined a batch of raspberry marshmallows last Christmas in exactly the same way. Blend freeze dried raspberries, pour into mallows as they whip up, notice small bits of paper. gently caress.
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Apr 28, 2019 04:51
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Is there a reusable alternative to the plastic bags used in sous vide? I keep trying to persuade my wife that we need to get one, and her latest objection is about single use plastic, which we are trying to cut down on...
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Apr 28, 2019 09:19
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There are reusable sous vide silicone bags https://www.amazon.com/SIOchef-Premium-Silicone-Sous-Vide/dp/B07BGJZ2WC https://www.amazon.com/Stasher-Reus...e-garden&sr=1-1 https://www.amazon.com/dp/B00WFH66TU/ref=psdc_2287321011_t1_B075TM3GVX Alternatively you can reuse freezer ziploc bags a few times
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Apr 28, 2019 09:28
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Per dino. and others I now bloom my spices. Why don’t people do this for black pepper too? Surely exactly the same principle applies?
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Apr 28, 2019 10:52
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therattle posted:Per dino. and others I now bloom my spices. Why don’t people do this for black pepper too? Surely exactly the same principle applies? You can, it's just that pepper and whole peppercorns is a bit more delicate I think. I've burned lots of pepper and regretted it.
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Apr 28, 2019 17:44
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Drink and Fight posted:Just drop the unopened bag onto the floor from waist height a couple times. This. Works with an opened bag too if you're careful 
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Apr 28, 2019 18:06
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therattle posted:Per dino. and others I now bloom my spices. Why don’t people do this for black pepper too? Surely exactly the same principle applies? I do for stuff like cacio e pepe
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Apr 28, 2019 19:10
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Scientastic posted:Is there a reusable alternative to the plastic bags used in sous vide? I keep trying to persuade my wife that we need to get one, and her latest objection is about single use plastic, which we are trying to cut down on... Steve Yun posted:There are reusable sous vide silicone bags I bought the 3rd item on this list for exactly the same reasons. Both bags failed, splitting with small cracks along the seam. One after 2 uses, one after 3. I was not pleased.
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Apr 28, 2019 19:31
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That Works posted:I bought the 3rd item on this list for exactly the same reasons. Both bags failed, splitting with small cracks along the seam. One after 2 uses, one after 3. I was not pleased. I have the Stasher, which was the second item, and I haven't had any problems.
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Apr 28, 2019 20:40
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Gnocchi were a lot more involved than I thought but, still delicious.
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Apr 29, 2019 04:07
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therattle posted:Per dino. and others I now bloom my spices. Why don’t people do this for black pepper too? Surely exactly the same principle applies? You can! In the south of India, when making pongal, you bloom whole black peppercorns in the fat of your choosing. That said, because pepper is not native to most countries, I’m guessing that most of them only know it as a finishing spice, and not a cooking one. Also, you low key made my heart happy to know that you’re treating my cooking advice like some kind of authority. <3 You’re too sweet.
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May 1, 2019 10:42
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dino. posted:You can! In the south of India, when making pongal, you bloom whole black peppercorns in the fat of your choosing. That said, because pepper is not native to most countries, I’m guessing that most of them only know it as a finishing spice, and not a cooking one. Oddly enough, I do treat people who have had cookbooks published and demonstrated a mastery of a particular cuisine as having some authority, yes. And rightly so!
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May 1, 2019 13:28
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I went to a flea market today.I. M. Gei posted:Here are the steins.
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May 5, 2019 03:46
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If they turn out worthless, they're still cool af looking.
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May 5, 2019 18:33
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Manuel Calavera posted:If they turn out worthless, they're still cool af looking. Agreed. I’ve been thinking about collecting beer steins for awhile now. I might go back and pick up some more today.
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May 5, 2019 19:11
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I bought more.I. M. Gei posted:I went back to the flea market today to pick up a few more steins to start a collection in earnest. I. M. Gei fucked around with this message at 00:34 on May 6, 2019 |
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May 5, 2019 23:59
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dino. posted:You can! In the south of India, when making pongal, you bloom whole black peppercorns in the fat of your choosing. That said, because pepper is not native to most countries, I’m guessing that most of them only know it as a finishing spice, and not a cooking one. Do you bloom peppercorn more when it's "fresh"? i.e. we just got a bunch of fresh peppercorn (which look dried) from an Indian friend.
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May 6, 2019 03:39
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