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Telsa Cola posted:To be fair it can be kinda hard to cook in undergrad depending on your living situation. I got lucky and my first student apt has a in unit kitchen and then when I got off campus housing I had access to a full sized commerical kitchen which was great. I live in Not New Jersey and after saving up all high school expecting NJ rent I've able to afford a nice studio with a tiny but bearable kitchen. I have a sv, cast iron, and one or two triclad so I'm golden. The tiny counter space sucks though
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Apr 26, 2019 10:49
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PopeCrunch posted:It is very important to me that you know I think you have one of the coolest usernames I've seen in a while. 
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Apr 26, 2019 16:08
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I went to some serious effort to gently caress up BLTs tonight. Made a sourdough boule, puddle-pasteurized some eggs for awesome garlic mayo, collected some tomatoes and lettuce from the farmer's market, then bought some bacon. I detected a distinct smell from the oven while the bacon was going, and finally noticed, too late, that it was maple flavored. So here I am, obstinately munching on my garlic-maple BLT and trying to pretend it's actually edible. Totally Reasonable fucked around with this message at 02:42 on Jun 18, 2019 |
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Jun 18, 2019 02:40
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Made shrimp scampi tonight. I've made it a million times. Sauce was done, just tasting it for seasoning. I determined I wanted like, 1/2tsp sugar to round out the more acidic than usual wine. I reach for the sugar bowl. It's been suuuuper humid here. gentle shake. Nothing. Gentle shake. Nothing. Gentle shFWOOSH! At least 1/4 cup of sugar. I scraped out as much as possible with a silicone spatula, but still definitely ended up with spicy garlic lemonade shrimp. Adding another full lemon's worth of juice at least made it edible.
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Jul 6, 2019 01:15
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Today I made pulled pork. I thought it'd be nice to make a potato salad to go with it. So I assembled all the ingredients, chopped everything... and reached for a bowl in the upper shelves above my counter. Said bowl proceeded to escape my grasp, smash on the counter, and cover all my carefully prepared food in glass, and the open dishwasher.
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Jul 6, 2019 04:09
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Oof. Yeah, that's lovely.
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Jul 6, 2019 17:20
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Glass in everything is nightmare time for me. drat.
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Jul 7, 2019 12:54
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My first few forays into candy making included breaking the stupidly fragile glass thermometers in caramels. I bought a metal probe one after the second one broke. Want some homemade intestinal perforation?
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Jul 7, 2019 19:17
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Did 20 hard-boiled eggs in the Instant Pot last weekend, 5 minutes at high pressure, then a supposed 5 minute natural release before letting the valve go. Well, I forgot to hit that valve at 5 minutes and they were in there for 1 hour 9 minutes past the finishing time. The egg shells were brown-spotted and strange looking and the egg whites were light brown. Very loving weird. Tasted fine though.
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Jul 12, 2019 00:16
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VERTiG0 posted:Did 20 hard-boiled eggs in the Instant Pot last weekend, 5 minutes at high pressure, then a supposed 5 minute natural release before letting the valve go. Well, I forgot to hit that valve at 5 minutes and they were in there for 1 hour 9 minutes past the finishing time. How was the consistency? Were they easier to peel then normal boiled eggs? Did you serve them to anyone, and what were their reactions?
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Jul 12, 2019 12:24
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They were easy as hell to peel, like all pressure-cooked eggs have been. My wife thought they were weird but ate them too, no real qualms.
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Jul 13, 2019 02:24
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Minor thing to keep the thread alive. Tried making hollandaise sauce for the first time and this motherfucker won't thicken at all. Guess we're having hollandaise juice. Edit: As soon as I took the time to post that, it started thickening 
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Jul 20, 2019 15:52
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Lecithin is your friend with hollandaise.
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Jul 20, 2019 19:54
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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 22:20
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Ah, nothin' beats the ol' mandoline for kitchen injuries. I made homemade potato chips with mind a few weeks ago and used the guard and wore cut resistant gloves. Prior to that night I hadn't used it in a year due to prior fingat injury.
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Aug 25, 2019 22:41
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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 I lost the tip of my thumb while using my mandolin on jalepenos. I spackled it shut with neosporin, had a real painful week and now my thumb is funny shaped.
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Aug 28, 2019 19:24
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ColHannibal posted:I lost the tip of my thumb while using my mandolin on jalepenos. having had some minor discomfort after choppin' chillis in my life and having circumcised my thumb, how bad did the capsaicin hurt? 
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Aug 28, 2019 19:55
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Eat This Glob posted:having had some minor discomfort after choppin' chillis in my life and having circumcised my thumb, how bad did the capsaicin hurt? A whole lot. But that also could have been the thumb missing its tip. I don’t want to repeat the experiment to find out if the shooting pain up my entire arm was from nerve damage or spicy peppers. ColHannibal fucked around with this message at 15:13 on Aug 31, 2019 |
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Aug 31, 2019 15:11
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Yeah, good point
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Aug 31, 2019 18:53
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I made green chili mac and cheese last night. I used the modernist recipe, and added a cooked down paste of garlic, toasted cumin, and "mild" roasted hatch green chilies. Yeah, so the flavor was great, but holy poo poo was it brutally hot. I love spice, but man, this was tough. My wife is kinda a wimp (but working on it) and she could barely eat it. The flavor was spot on, so using fewer chilies wouldn't really have been an option but man... The "mild" vs. "hot" designation on the chilies is pretty much a guess.
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Aug 31, 2019 19:07
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This isn't my cockup or my disaster, but I woke up today to this loving travesty Who the gently caress does that? What kind of loving nihilist sees an intact pie and takes scoops out of it AND STEALS THE CRUST FROM THE OPPOSITE SIDE
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Sep 3, 2019 19:33
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SymmetryrtemmyS posted:This isn't my cockup or my disaster, but I woke up today to this loving travesty 
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Sep 3, 2019 20:10
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Very minor mistake this weekend but I smoked a pork butt and my butt was still too firm to pull so I couldn't pull my pork.  I guess I should have given it a little more time.
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Sep 3, 2019 20:29
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Quiet Feet posted:my butt was still too firm to pull so I couldn't pull my pork. A common problem.
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Sep 3, 2019 23:24
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Quiet Feet posted:Very minor mistake this weekend but I smoked a pork butt and my butt was still too firm to pull so I couldn't pull my pork. Your butt was dummy thicc. 
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Sep 3, 2019 23:58
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Quiet Feet posted:Very minor mistake this weekend but I smoked a pork butt and my butt was still too firm to pull so I couldn't pull my pork.
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Sep 4, 2019 04:50
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No Wave posted:You can just throw it in the oven to cook it more. (Idk maybe you'd refrigerated it at that point and reheating entire pork butts more than once is sketchy) I would have but my mother-in-law was visiting and had a 3-hour drive to get home that night, so I didnt want to delay supper any longer. Guess I should have set it up a little earlier that morning. Ended up just chopping half of it into small pieces and leaving the rest in big hunks to put away. It was still a very tasty butt and actually pretty tender, just not fall apart tender.
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Sep 4, 2019 17:19
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Chopped pork is a thing too.
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Sep 5, 2019 00:32
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I’m having issues with making sugar glass. I’ve made it before with no issues but the last two batches have turned brown before hitting 300. I’m heating it slowly over an hour and a half, stirring constantly, but it still turns brown. Does anybody have any suggestions on a way to keep it clear?
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Sep 8, 2019 02:45
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For clear sugar glass you need isomalt not normal sugar. You’re always going to get caramelization with normal sugar.
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Sep 8, 2019 05:54
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Oh ok. The pictures always look clear so I just assumed I was burning it
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Sep 8, 2019 18:27
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The Fuzzy Hulk posted:Oh ok. The pictures always look clear so I just assumed I was burning it I have looked this up and these people are sorcerers. I think they might be lying about using table sugar. Alternatively everyone in my candy making acquaintance circle has missed the boat somehow which is quite possible. I’ll go ask in one of the bigger threads.
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Sep 8, 2019 20:46
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Its not uncommon for scammy youtube cooking instructions to straight-up lie
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Sep 8, 2019 20:48
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Tunicate posted:Its not uncommon for scammy youtube cooking instructions to straight-up lie So Yummy is a major offender for this. https://www.youtube.com/watch?v=6abePkXncCM
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Sep 9, 2019 13:55
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Stayed up late last night, made two dozen banana muffins, went to bed. Took a bite this morning and realized I'd forgotten to add any sugar at all.
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Sep 28, 2019 01:18
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Have some honey butter on those muffins. It’s not a flaw it’s a feature!
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Sep 28, 2019 02:34
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Dropped cookies while they were still hot 
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Oct 2, 2019 04:23
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Chef Bourgeoisie posted:Dropped cookies while they were still hot gently caress it, eat up. That's what your immune system is for.
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Oct 2, 2019 04:41
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Back in...ooh, probably around June or July? My grandparents moved into a retirement home, and my parents started the process of clearing out their house sonit can be put on the market. This meant that any food still edible was brought back, so it wouldn't go to waste, and we ended up discovering that my grandmother (who has dementia) had managed to get my parents to buy her five boxes of brownie mix from Costco. Only one of which had even been opened, and only one packet of which had been used. So, in the spirit of being helpful, I decided to make some brownies. My brother's birthday was coming up, anyway, and it would make a nice treat for him. Despite following the instructions, the first pan of brownies came out...very fudgy. The insides oozed when I cut them. Figuring that maybe they would solidify as they cooled, and that more brownies is never a bad thing, I set that pan to one side and made another one. The second one, I let stay in the oven for the maximum amount of time the instructions recommended. These ones came out fine. Possibly a little overdone on the bottom, but compared to the first pan, they were fine. The first pan of brownies never actually solidified further. I needed a spoon to serve them, because they had a crust surrounding oozy chocolate and you could not get them out of the pan with just a knife. They tasted fine, but it's the first time I'd ever made underbaked brownies.
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Oct 2, 2019 11:35
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tinytort posted:The first pan of brownies never actually solidified further. I needed a spoon to serve them, because they had a crust surrounding oozy chocolate and you could not get them out of the pan with just a knife. Lava cake. It's all about the marketing. 
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Oct 2, 2019 18:37
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