Mrs. Gunderson posted:

Well I don't know why you kids want a picture of my kettle but here you go.

Flash Gordon Ramsay posted:

What are the wormy things?

mediaphage posted:

For lol's sake, here was the laughably vegetarian version:

Flash Gordon Ramsay posted:

Coworker just gave me one of those himalayan salt blocks. What's the highest and best use here?

Rurutia posted:

100g of fat is literally 900 calories alone. Christ, don't eat like normal then drink 900 calories of oil.

Keep doing what you were doing with the avocados and cheese.

Flash Gordon Ramsay posted:

Eat a pound, pound and a half of escolar. It's a nice fatty fish.

les fleurs du mall posted:

lol thats a great recipe but it makes me laugh cause it reminds me of being a poor student. We would wait til the end of the academic year and go to the halls of residence, emptying the kitchens there of all leftover condiments and spices, non-perishables and basically anything the students left behind. This is actually how i learnt about tumeric, nigella, fenugreek and cumin
which is why your recipe reminded me of it.

Personally, I always add yoghurt to curries. Not to take off the heat, but because of the rich and creamy consistency it gives to curry - which i hate when runny.

im going to convert this into a visual recipe for the visual learners here

Submarine Sandpaper posted:

I deep fried SV burgers recently and loved them, maybe do the deep fry from frozen steaks?

This may also seem like it'll kill you th ough.

biggfoo posted:

Terrible misappropriation of a banana hanger/headphone stand.

Hauki posted:

I like Deborah Madison's veg cookbooks a fair bit

I'm super skeptical of anything serious eats publishes anymore unless like multiple people I personally know vouch for it

Eat This Glob posted:

i mean, throw it in a crock pot maybe and have a hot meal ready for you after a hard day?

Casu Marzu posted:

It was a 6 hour probation who gives a gently caress

Liquid Communism posted:

Why would you do this to someone?

Do it anyway croissants are worth the pain in the rear end.


You should peep that probation reason. Io started it, but by god I will finish it.

Flash Gordon Ramsay posted:

Hey stupid question here but how is concha bread normally consumed? I mean, yes yes orally and all that, but do I heat it, butter it, put jam on it or what. It just kind of tastes like a bland enriched dough, so I'm a little underwhelmed and figure that I must be doing something wrong.

Shooting Blanks posted:

Just a quick rant but goddamn, this is twice in a row I've had tortillas get mold before I could make it through a pack of 10. Guess I should start freezing the drat things, I've never had this problem before.

Shooting Blanks posted:

No, but I never needed to in the past

BrianBoitano posted:

They fit well in my cheese drawer, even if I buy the 50 pack. I'd never considered room temperature, I think you've just gotten lucky in the past.

Squashy Nipples posted:

Every Mexican kitchen I've ever been in has at least 5 pounds of corn tortillas in the fridge. Especially since they need to be burned on the comal or an open flame before you can serve them, you might as well store them cold.

Steve Yun posted:

Bread can be refrigerated if you intend to toast all of it

Squashy Nipples posted:

Corn tortillas are only "bread" in the broad sense of the word, though.

pile of brown posted:

Bread goes bad in 2 ways, staling and spoilage. Fridge prevents spoilage and room temp slows staling, where you store it depends on how long you want to have it and what you're planning to do with it

That Works posted:

Having a lot of bread staling is just a good excuse to make either stuffing or bread pudding. You can't lose folks.

Xiahou Dun posted:

You forgot Knoedel, Germany's response to stuffing that is strictly better in every way. Especially cut up and sauteed in a little butter with some gravy. It's so good.

Xiahou Dun posted:

They’re kind of like boiled stuffing. The basic version is cubed stale bread with chopped onions and eggs as a binder but you can also add liver and then cook them in broth and have Leberknödelsuppe which is delicious. Or 8,000 other versions.

therattle posted:

I threw my starter away a few weeks ago. It's too much faff when the results from no-knead are almost as good (unless one goes to a huge amount of effort, which I am not prepared to do). I also hated how much was wasted with feeding and discarding, and it was always a touch sour for me. I know if I'd fed it more it would have been less sour, but that would have meant even more discard. I had a very active starter with excellent rise, but it just wasn't worth it. I've done the same thing 3 times now. I used it primarily for no-knead sourdough.

Pollyanna posted:

Tried making meatloaf again and oh lord it's awful. Important things to remember: make sure to use part beef, pork, and veal! And never use uncooked vegetables!

therattle posted:

I did keep it in the fridge but the process of waking it for baking (esp so it was well fed and not too sour) did require a few feeds and discards.

Stringent posted:

therattle posted:

How sour was it?

therattle posted:

I did overnight at room temp. Texture and crumb weren’t very different to no-knead and it was noticeably sour.


Yes and no. I would not mess with a cake recipe too much, but bread is very forgiving of variance. What a scientific approach can do is help isolate which factors affect your bread, and how. And yes, always measure by weight!

Flash Gordon Ramsay posted:

The exactness matters to make a repeatable product. If you want something tasty, it's far less important, even for cakes and whatnot. Variations in proportions change baking time as much as anything.

Flash Gordon Ramsay posted:

That kind of press is so much easier than the spinny type. I had both at one point and tried using the spin type on the orange halves after I had pressed them to see how much juice I was missing out on and the answer was almost none.

SubG posted:

It's probably Hazan just because she's responsible for a huge loving chunk of all traditional Italian cooking knowledge in the English-speaking world but I don't remember where I first learned it from. It's super simple so even if it wasn't Hazan directly it was probably from somebody who got it from her.

I haven't done a bunch of double blind experiments or anything, but my impression is that I can tell the difference if it's a fresh sauce and can't if it's either a sauce that's been cooked down (so like an all day Sunday gravy type thing) or if it's been through the freezer first.

SubG posted:

Butter vs olive oil.

I don't think I can tell the difference between dop tomatoes and non-dop tomatoes in any application. I end up using more tomatoes from the garden than from a can anyway.

Xiahou Dun posted:

I'm not that great a baker, but I always read it as "baking is an exact science compared to cooking". Like when my mom was teaching me to cook she basically slapped measuring things out of my hand and emphasized learning to cook by eye, but when I was baking, yeah, then you had to measure. Baking by eye was advanced stuff.

To this day if I'm doing say, a sauce recipe "tablespoon" = "a glug that I roughly know to be right screw it I'm gonna taste this as I go", while a new muffin recipe or whatever I'll probably at least grab a spoon even if I'm still just judging relative to the spoon vaguely.

Also Muir Glen are the best canned tomatoes and I will defend them to my dying breath.

And I'm either a pretentious dick or a filthy philistine depending on who you talk to cause my go-to red sauce is just a simple arrabiata. Look, spicy things are delicious and they sop up garlic bread wonderfully, okay?