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PokeJoe posted:I make bacon on the stovetop with no shirt on. If you need to put on pants to cook bacon, you've got the heat up too high.
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Jun 21, 2013 03:02
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Turpentine is a flavor. 
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Jul 12, 2013 20:32
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Manuel Calavera posted:So what's punk? Beets? Romanesco broccoli.
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Aug 15, 2013 02:14
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I like to spatchcock the turkey, and put the stuffing underneath it to catch drippings. That way you can still cook the stuffing separately for safety. Also, I will take any excuse to say spatchcock.
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Sep 21, 2013 17:36
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Drinking straight from the bottle while you wait for your frozen casserole to heat up in the oven still counts as cooking with wine. Enjoy parenthood!
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Aug 9, 2014 23:25
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You're not going to get any penetration into the meat itself, but good strong flavors and aromatics will still flavor the surface. If the surface of your chicken meat smells like lemon and herbs, it's going to taste like lemon and herbs despite the flavors not having any real penetration. Stashing herbs under the skin is a handy place to keep them from burning. You are totally right about butter being useless, which makes me sad. I love butter. But it doesn't do anything a light rubbing of oil and some proper salting doesn't do better.
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Nov 7, 2015 23:08
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It's easy to make fun of stuff like the rollie or hot dog weasel or whatever, and the commercials don't do them any favors, but they can actually do a lot for people with accessibility issues. People who physically can't use a stove can still fix themselves some eggs to eat or whatever under their own power. Point being, Alton's kind of a dick.
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Dec 11, 2015 20:53
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bartlebee posted:Followup dumb question: what's the best way to post food pictures on this forum? I want to start sharing some dinner stuff I've been doing so I created an imgur account, but I always see people posting pictures and everyone else yelling about breaking tables. If you have a giant picture on imgur, then just add l to the filename when you embed it here. Like 12345.jpg would become 12345l.jpg, and that'll resize it down to 640px. Or timg it, or whatever.
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Jan 24, 2016 04:56
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The trick to microwaved potatoes is to only cook them halfway in the microwave, then finish them off in the oven like a regular baked potato except in way less time. I guess you could do this with corn, but it's not worth the effort. It's corn. You can't gently caress up corn. Eat it raw, overcook it, whatever, it's good. (please don't prove me wrong by loving up corn.)
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Jul 9, 2016 01:01
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Happy Hat posted:Rectally administered horse radish seems like somewhat hardcore though... But why the fish? It's a palate cleanser, oddly enough.
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Jan 15, 2017 20:49
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SymmetryrtemmyS posted:I was surprised to discover a pupuseria in Eugene, and I eat there about once a week now. !!! Where is this place, I must know.
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Feb 19, 2017 00:27
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IME, a cast iron griddle works best. Plenty of space to get in there with your smasher and your spatula. You just have to be sure, like almost any cast iron application, to preheat the griddle completely to reduce the hotspots problem. If you want to up your smashburger game, make an Oklahoma onion burger. Finely shred a shitton of onion (like a whole small onion per burger), and dump that right on the patty as soon as you smash it. When the patty's seared on one side, flip the whole mess over so you've got the meat just hanging out on a pile of onions, cook the onions down until tender, done.
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Feb 28, 2017 23:42
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If you have the opportunity, break into a diner and use their flattop grill. Otherwise, just use whatever pan you have. Love the pan you're with.
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Mar 2, 2017 00:05
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Flash Gordon Ramsay posted:I'm gonna make a mint selling paleo air. It's like regular air, but also has dinosaur farts. You can totally do this without lying since chickens are dinosaurs.
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Jun 17, 2017 20:52
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I've already forgotten how to make a dish by the time I'm eating it.
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Jul 15, 2017 22:04
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Sextro posted:You ruined it. They're goofy and dumb, but god I love scotch eggs.
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Sep 8, 2017 00:26
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It helps a little to let the meat come up all the way to room temperature, just so the fat is softer when you go to smash it. Use whatever gives you the best leverage and really mash it down.
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Sep 10, 2017 02:52
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Mr. Wiggles posted:I'm making chicken with 40 cloves today, except I boosted that to 80 cloves because you can't really have enough roasted garlic. Protip: If you omit the chicken, that leaves more room in the pan to add more cloves of garlic
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Sep 11, 2017 01:50
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Also, it's probably not a good idea to do the jarred garlic thing if it's going to sit in the fridge for a really long time. It's that whole 'botulism thriving in anaerobic environments' thing. It's super unlikely in general, but it's easy to stick an open jar in the fridge for a couple months and forget to use it, and that's just an unnecessary risk. The correct way to store garlic packed in oil for an extended period is to make a shitton of garlic toast and eat it.
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Nov 16, 2017 01:48
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BrianBoitano posted:The nth-degree pedantry is that one cannot measure mass without an inertial balance, thus anything one measures at home (spring scale, electric scale, hell tbb) is likely to be weight, which is then converted to mass via the assumption of standard gravity. Actually ACTUALLY, inertial balance is only required in free fall. A simple balance beam scale measures mass directly, not weight. And just lol if you're not getting out the brass counterweights for your kitchen precision.
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Nov 21, 2017 04:06
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Croatoan posted:Guys! I found the holy grail! Your woes are over! They apparently have canned pealed potatoes! No more suffering over peeling potatoes anymore. When I was a kid, my mom's beef stew was almost entirely canned ingredients. Canned veg-all, canned broth, canned consomme, canned potatoes. To her credit, at least the beef was fresh. I still have a little bit of nostalgia for the weird smooth texture and overseasoned flavor of canned potatoes.
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Dec 15, 2017 02:50
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Discendo Vox posted:I saw this and was curious about how best to achieve it. Any thoughts? https://www.youtube.com/watch?v=PIsIE0oHGgo
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Apr 23, 2018 04:52
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In my experience, the biggest factor in the success or failure of stick-blender emulsions is holding the gently caress still when you first start blending. Keep the blender firmly on the bottom of the container, and do not move or lift or stir or in any way faff about until the emulsion has properly started, and then VERY slowly move to incorporate more oil. If you let things get mixed before the emulsion starts to form, it's just not going to come together easily. The container just needs to be something you can stick the blender in. I actually use some empty marshmallow fluff jars that the previous tenant of my apartment left behind. They are not a close fit at all, but it still works. A dab of mustard does help a bit. It's basically already an emulsion, so it's like jumpstarting the process. In the case of toum, you could probably cheat by adding a little bit of aquafaba with the garlic.
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May 4, 2018 02:48
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iospace posted:Clickhole is part of The Onion Network. The Takeout is from the nominally serious side of the family, though.
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Jun 29, 2018 00:11
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I still have a fondness for just the plain old Gardenburger. It helps that it doesn't try to replace the taste or texture of meat at all. I've never actually tried the vegan version, though. Maybe it's just nostalgia for when I was broke as hell and working at subway and trying to maximize my nutrition on the company dime.
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Aug 24, 2018 21:46
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The most important thing about potato salad is that potatoes are black holes where flavor goes to die. You need to season and flavor at every step in the process. Cook the potatoes in salted water, preferably with a glug of some kind of vinegar. When they're cooling and trying, touch up the seasoning, maybe add some more acid. Go light on whatever you're using for sauce, and if you're serving the stuff room temperature or cooler, bump the seasoning up another notch. The most important thing about pasta salad is to throw it in the trash
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Feb 10, 2019 01:37
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