Errant Gin Monks posted:Exactly what the basement is at. I am not doing anything to control the temp or humidity. Ahh ok. My basement temps are good but humidity is baaaaad right now and gets dry in winter.
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Aug 17, 2019 23:55
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Just got back from a couple of weeks in SW France. Our bags were really heavy coming home: 1 bottle red wine I bottle EVOO 5.5 jars of the best honey I’ve ever had 2 jars fig jam 1 jar chestnut spread 1 bag artisan chickpea flour (wife has chickpea pancakes with tahini and date syrup most mornings) 1 box Castelnaudary haricots I box lentils I box dried chickpeas 0.5 bags long-grain rice 2.5 bags liquorice sticks
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Aug 19, 2019 07:32
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therattle posted:wife has chickpea pancakes with tahini and date syrup most mornings recipe doesn't seem to be loading 
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Aug 19, 2019 12:15
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Bertrand Hustle posted:recipe doesn't seem to be loading Mix equal volumes chickpea (or gram) flour with water and a pinch of salt; a whisk works well. She uses 1/3-1/4 cup per pancake. Fry in medium hot pan with a bit of oil; turn after a few minutes. Add copious amounts of good tahini and date syrup. She likes adding pomegranate seeds. Peanut butter and something sweetish also works well as a combo. We also have them with harissa-roasted tomatoes and yoghurt. They’re pretty versatile. I recommend them: cheap, quick, filling, nutritious, vegan.
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Aug 19, 2019 16:44
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Are we still talking about pickles?
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Aug 21, 2019 09:02
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I'm going to die. That picture will kill me
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Aug 21, 2019 12:00
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Would
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Aug 21, 2019 20:54
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Mr. Wiggles posted:Would Same. My first batch of watermelon rind kimchi failed due to user error; I tried using a chili/fermented bean paste from the Filipino market instead of gochujang, and it was so salty it didn't allow anything to survive. New batch is straight(ish) Korean style: gochujang, shallot, garlic, ginger, generous pour of fish sauce. I left the vac-bagged nuclear option (added 4 dried habaneros) unattended for a day and it ballooned almost to the point of exploding the bag. I guess that means it's fermenting this time.
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Aug 21, 2019 21:12
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I'm afraid that there's no gochujang in a normal kimchi, you need gochugaru, salt is added separately. Also need shrimp jeot Gochujang is gochugaru, meju, sprouted barley and a roux of rice flour, in the traditional formulation. Usually people just do any carb, a sweetener meju and gochugaru. You want to control the level of carbs and you don't want separate meju in there bob dobbs is dead fucked around with this message at 22:05 on Aug 21, 2019 |
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Aug 21, 2019 21:56
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Mr. Wiggles posted:Would Same
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Aug 22, 2019 00:12
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Spaced God posted:I'm going to die. That picture will kill me A pizza shop near my house makes a Big Mac pizza, complete with pickles, lettuce, and special sauce. I don't order it often, but its really yummy.
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Aug 22, 2019 14:06
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Hieronymous Alloy posted:What's y'alls favorite cookbook and why? Sunday Suppers at Lucques The fall brisket menu is still one of my absolute favorite meals. The Flavor Bible - I much prefer to mix and match flavors that go well sometimes as opposed to developed recipes at this point i know what i'm doing well enough.
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Aug 22, 2019 14:18
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Squashy Nipples posted:A pizza shop near my house makes a Big Mac pizza, complete with pickles, lettuce, and special sauce. I don't order it often, but its really yummy. That sounds both disgusting and awesome at the same time and I am confused.
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Aug 22, 2019 14:48
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It's just burger flavors with pizza crust instead of bread. seems fine.
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Aug 22, 2019 15:39
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toplitzin posted:Sunday Suppers at Lucques The fall brisket menu is still one of my absolute favorite meals. Technical, I’m going back to The Food Lab. Philosophical, An Everlasting Meal really nails where I’m at these days. Bridging the two is Salt Fat Acid Heat, all of which I recommend for the contemporary food scene. The CIA guide is a nice technique reference, and I love Adria’s The Family Meal for inspiration planning parties quickly. Anything Moosewood to inspire vegetables.
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Aug 22, 2019 15:42
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Croatoan posted:That sounds both disgusting and awesome at the same time and I am confused. You get a few close ups of it in this video: https://www.youtube.com/watch?v=snithfXcXoE
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Aug 22, 2019 15:47
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toplitzin posted:Sunday Suppers at Lucques The fall brisket menu is still one of my absolute favorite meals. God I love Luques. We used to eat there at least one Sunday a month. Well worth it.
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Aug 23, 2019 04:13
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e: wrong thread
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Aug 23, 2019 17:05
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Croatoan posted:Yeah my wife had never heard of using vinegar to clean but holy crap it's great to soak a vinegar solution in a roasting pan and the next morning the crud is just floating instead of trying to chisel it off. She still bitches about how it makes the kitchen smell like a pickle but she doesn't like pickles and that's weird so she can gently caress off. Stupid pickle hater. Vinegar's great for cleaning. Cuts sugars like crazy, and eats calcium too so if you've got hard water you can get the deposits off your coffee maker/showerhead/etc with it.
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Aug 24, 2019 05:59
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What do I do if some rear end in a top hat left a wet cast iron pan on the counter and left a rust stain? Counter is idk some kind of plastic.
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Aug 24, 2019 08:27
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Liquid Communism posted:Vinegar's great for cleaning. Cuts sugars like crazy, and eats calcium too so if you've got hard water you can get the deposits off your coffee maker/showerhead/etc with it. Yep. I descale my kettle with it.
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Aug 24, 2019 11:38
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Drink and Fight posted:What do I do if some rear end in a top hat left a wet cast iron pan on the counter and left a rust stain? Counter is idk some kind of plastic. I know that scrubbing with barkeeper's friend works for this, but personally (in keeping with my earlier comments) i'd give it a whack with baking soda first, just to see what it does.
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Aug 24, 2019 13:12
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Squashy Nipples posted:A pizza shop near my house makes a Big Mac pizza, complete with pickles, lettuce, and special sauce. I don't order it often, but its really yummy. same. It is goddamn tasty. therattle posted:Just got back from a couple of weeks in SW France. Our bags were really heavy coming home: I also went to France this summer, but it was for work and all I brought back was a package of cookies because they were branded "crousty buns" and I am a 12 year old. Next summer it will be the UK and I think my wife will join me (assuming I havent talked my boss out of sending me on the trip) so I wont waste luggage space on a joke food item lol. It was, however, worth it. "Crousty buns" lol.
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Aug 25, 2019 18:05
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Eat This Glob posted:I also went to France this summer, but it was for work and all I brought back was a package of cookies because they were branded "crousty buns" and I am a 12 year old. Next summer it will be the UK and I think my wife will join me (assuming I havent talked my boss out of sending me on the trip) so I wont waste luggage space on a joke food item lol. It was, however, worth it. "Crousty buns" lol. At this point whenever I travel to Spain or France I pack myself into my weekend bag as a carry on, and check an empty suitcase to bring home wine, oils, and cookware.
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Aug 25, 2019 19:52
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Hello again, gws. Lost tip of fingat on ye olde mandolin. Currently at the er on advice of my er nurse spouse. Kinda gnarly looking. Was doing carrots for chicken noodle soup. I made homemade egg noodles for the first time too 
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Aug 25, 2019 22:18
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Thank you for doing your part in sating their thirst for blood. Sorry about your loss. Exit: They all thirst
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Aug 25, 2019 22:20
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Happy to take the damage so that others may slice in peace
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Aug 25, 2019 22:22
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Eat This Glob posted:Hello again, gws. Lost tip of fingat on ye olde mandolin. Currently at the er on advice of my er nurse spouse. Kinda gnarly looking. Was doing carrots for chicken noodle soup. I made homemade egg noodles for the first time too No hand guard and no cut-resistant glove?
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Aug 25, 2019 23:02
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I can’t watch cooking shows with mandolins. They freak me out. Hope the g fingat ok.
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Aug 25, 2019 23:50
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I use my mandoline as little as possible because I can tell that it wants to eat me. Best wishes, hope things turn out ok
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Aug 26, 2019 00:07
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Thank you for the well wishes, I'll be fine. Got the thumb on an angle. I was using the mandolin vertically to cut carrots into same thickness medallions for a large pot of soup and didnt want to do the knife work. First time I've ever used a mandolin without the hand guard and it'll likely be the last. I honestly had no idea cut resistant cloves were a thing. I'll have to look into that. It was very bloody and we couldn't tell if it lopped off bone or not. Luckily it was just clean and dress it. I got to meet my wife's co-workers at least lol. She just dropped me off and went back to the hospital to work her shift at the ER lol. also, I learned we have a $150 ER co-pay. That was an expensive carrot.
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Aug 26, 2019 00:28
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RIP fingat On a related note, when you are chopping or slicing a large quantity of something that wants to stick to your knife (onions, zucchini), what's the best way to keep the cut pieces out of the way of your chopping/slicing? I either have to stop every couple seconds and shove pieces away, or end up with a bunch of re-chopped tiny bits.
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Aug 26, 2019 01:00
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Ugh, remember the Thumus incident? My girlfriend at the time cut her finger with her submersion blender. She got this horrible spiral cut, and lost the tip . It was a bunch of stitches, but eventually she got sensation and full range of motion back. She was making baked falafel at the time, so I can't remember why we dubbed it Thumus. I guess they are both mostly chickpeas?
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Aug 26, 2019 02:54
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I recently got a really deep cut on a fingertip trying to slice a quartered onion with a mandolin. These are awesome: There's a short end of adhesive gauze on one side of the bandage that you can use to anchor next to the cut, and then the other end is super long and you can wrap it tight a bunch of times around your finger so the pressure stays on. They're stretchy and durable and they don't fall off. I use them frequently because the mandolin surely won't get me this time.
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Aug 26, 2019 03:39
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fart store posted:I recently got a really deep cut on a fingertip trying to slice a quartered onion with a mandolin. this seems like a cry for help
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Aug 26, 2019 03:49
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Squashy Nipples posted:My girlfriend at the time cut her finger with her submersion blender. She got this horrible spiral cut, and lost the tip . It was a bunch of stitches, but eventually she got sensation and full range of motion back. Ouch. I hit my finger - last knuckle, on the sides about halfway up to the tip - with the immersion blender and got no treatment. I ended up with some gnarly scars and loss of feeling in the scar tissue area, but nothing else. Kitchen looked like the aftermath of the loving Texas Chainsaw Massacre though.
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Aug 26, 2019 03:53
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Do those cut resistant gloves hold up to a mandolin?
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Aug 26, 2019 03:58
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Stringent posted:Do those cut resistant gloves hold up to a mandolin? Not if it’s hungry.
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Aug 26, 2019 04:10
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Stringent posted:Do those cut resistant gloves hold up to a mandolin?
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Aug 26, 2019 05:13
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I tried some of those fabric ones and used them for about 5 minutes until they were gross
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Aug 26, 2019 05:20
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