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Friend posted:
I don't either, but I'm glad you did
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Feb 23, 2017 18:15
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| # ¿ Apr 19, 2024 12:02 |
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A spelling mistake? On my internet?
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Mar 29, 2017 15:46
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The Midniter posted:Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall. yo man just chill out and have some Chipoltay
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Mar 29, 2017 17:12
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I absolutely suck at mounting a sauce with butter. Works for me like 20% of the time.
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Aug 10, 2017 20:11
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Submarine Sandpaper posted:I cannot fathom why you need to pressure cook broccoli florets. Knowing that it’s from the modernist guys, there’s sure to be a sciency explanation. Maybe having to do with cooking it fully without releasing the volatile sulfur compounds and making it smell like farts. Or maybe being able to cook it fully and keep it green. But there’s surely a reason.
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Aug 16, 2017 23:37
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Zombie Dachshund posted:Late summer calls for gazpacho: gently caress I"ve never even seen those. Where did you find lamb ribs?
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Aug 31, 2017 14:32
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Zombie Dachshund posted:For lamb ribs, you've got two options that I can think of. Either shop somewhere that serves a lamb-eating population: I bought mine at a Russian supermarket, but I bet that a halal butcher would be able to hook you up as well. Costco sells whole, cut-up lambs. I've never bought one (just stared longingly), but I think that includes lamb breast, which is basically a rib cut. How did you prepare them? That picture of them makes gives me feelings that food probably shouldn't.
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Aug 31, 2017 17:01
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kumba posted:You and me both, we almost always have a bag of each kind in our freezer when we're in the mood for a really easy dinner. Super tasty foundation for whatever else you want to add to it Fried gnocchi is the best. As is this video. https://www.youtube.com/watch?v=UkXy12xVnRs edit: This remains one of the best videos on the internet. Makes me laugh every drat time. Flash Gordon Ramsay fucked around with this message at 16:54 on Sep 25, 2017 |
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Sep 25, 2017 16:50
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Oh drat that looks nice. Love chicken marsala and it looks like you nailed it.
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Oct 2, 2017 18:01
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Doc Walrus posted:I'm loving all these sushi posts. Do you have to use fish marked as "Sushi Grade" or just any frozen fish? Sushi grade has no legal meaning. And pretty much anything you buy in a store was flash frozen on the boat. It needs to be flash frozen to kill parasites. Make sure it smells fresh, like the ocean but not fishy.
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Jan 18, 2018 15:35
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Republicans posted:Last night I made a frozen pizza where the instructions said to pre-heat the oven to 415° and I get mad every time I think about it. Like, where the gently caress do you get off not baking at a temp divisible by 25? Ooooooo, look at me, I'm special! That's odd, never seen that. Although I bake wings in the oven at 420 not because of  but because that seems to be just at the line where the fat smokes.
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Jan 23, 2018 15:14
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My first couple of burgs never stick, but once you have some liquid fat on there it tends to. So wipe the bottom of the spatula off between burgs, or do the smash and slide maneuver.
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Feb 9, 2018 17:49
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Brawnfire posted:Last night's Nashville hot chicken, biscuits and honey butter. This morning's surprising anal burn. I only see one picture
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Apr 11, 2018 19:53
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Excellent crust my friend. That there is a proper sear.
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May 4, 2018 15:12
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Tendales posted:What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal. I do the same thing. Make a huge difference.
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May 25, 2018 16:26
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Liquid Communism posted:
Looks like breast meat. Why not thighs? Thighs>breasts. Fight me.
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Feb 20, 2019 17:02
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Is that kale?
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Mar 18, 2019 18:42
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Can I live with you and eat your food?
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Mar 29, 2019 16:30
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ogarza posted:Ground that bitch up real good. Can we see more of this wonderful machine? What exactly is it?
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Apr 18, 2019 19:57
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Nephzinho posted:Sign me the gently caress up. Going to try that next week for the 4th. Beware you need a chamber vac, not a standard home vacuum sealer. They don’t provide enough compression to really do it right although I’ve seen techniques that involve freezing and doing the vac repeatedly and whatnot.
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Jun 27, 2019 16:22
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Motherfucker
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Jul 18, 2019 16:21
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What about those electric crepe makers that you dip in the batter? That always looked cool to me but it's probably All Wrong™ for some reason.
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Aug 12, 2019 19:41
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iajanus posted:I roasted a lamb Wanna eat that marrow
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Dec 11, 2019 20:56
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ogarza posted:It finally snowed and I got to use my clay pot. Tell me more. Making something to eat or drink or just a potpourri or what?
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Jan 9, 2020 17:46
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Arglebargle III posted:After moving home from China I have noticed that American home hoods are usually not connected to anything. Maybe in Japan they have actual exhaust fans. Pretty sure code these days requires them to be vented but that wasn’t always the case.
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May 27, 2020 18:40
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TheAardvark posted:In Japan? Because they're definitely not required in the U.S. You can still buy ductless range hoods at any Home Depot or Lowes. I’m talking about new construction. Of course they still sell ventless for the millions of homes that don’t fall under that.
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May 27, 2020 18:50
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The Midniter posted:Yeah, my house is just over a year old and our "hood" vents directly onto the cabinets above the range. Interesting. It looks like the IRC requires it, but I'm guessing a lot of municipalities haven't adopted it, or if they did they amended it out. (This is apparently for Texas, and every state/municipaltiy that adopts it tends to amend it): https://up.codes/viewer/texas/irc-2015/chapter/15/exhaust-systems#M1503 edit: here's my state, which amended it so as to be meaningless: M1503.1 General Range hoods shall discharge to the outdoors through a duct. The duct serving the hood shall have a smooth interior surface, shall be air tight, shall be equipped with a back-draft damper and shall be independent of all other exhaust systems. Ducts serving range hoods shall not terminate in an attic or crawl space or areas inside the building. Exception: Where installed in accordance with the manufacturer's instructions, and where mechanical or natural ventilation is otherwise provided, listed and labeled ductless range hoods shall not be required to discharge to the outdoors.
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May 27, 2020 21:13
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excellent bird guy posted:Nah it's good. It's a greasy cut of pork something (chop? shoulder? Whatever was the cheapest). And a chicken thigh. I LIKE fat. It fills you up. My teeth are so good because the fat is protective. Hey I just want to say I'm loving your gimmick never stop posting. Good stuff.
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Aug 6, 2020 17:01
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BraveUlysses posted:even worse gimmick than nooner The thing about gimmick posters is they think they're succeeding when people hate their schtick. It's like walking into a grocery store and making GBS threads on the floor just so you can brag to your friends later about how people reacted.
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Aug 28, 2020 17:51
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kumba posted:A coworker gave me a bag of bitter oranges, and when life gives you bitter oranges, you make mojo Are you my girlfriend? Half her storage options are Talenti containers.
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Dec 21, 2020 17:03
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Get yourself some sodium citrate and make a cheese sauce with milk/sodium citrate/quality cheese. Takes maybe 5-10 minutes more than Kraft Mac and cheese but way better. (Don’t get me wrong, I keep Kraft around for the kids. It’s a classic. But quality Mac and cheese is easy to make with the right ingredients)
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May 13, 2021 16:23
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Halloween Liker posted:The online charade that no one eats like a normal person is so tiring to read. We all eat like normal people. We all eat good food sometimes, and garbage food other times. I would suggest, however, that a thread for posting dinner pics in a cooking forum is more geared toward those times you make good food. Inspire others, give them ideas, show off what you made. No reason to post the garbage.
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May 14, 2021 14:19
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Mr Owl posted:Made Bao from scratch, slightly too big but still amazing! That looks really loving tasty
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Nov 10, 2021 15:14
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Looks good to me. Are those chickpeas? What else?
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Feb 16, 2022 16:56
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You can also use beer or milk as the liquid for your cheese sauce. And I think Modernist Cook says to whisk it if it’s for a cheese sauce that you want more stringy and use an immersion blender to shear it if it’s to be used for Mac and cheese and the like.
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May 25, 2022 02:36
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kaworu posted:Thank you! It really ended up tasting amazing - a good sign was that pretty much every piece of meat was gone after 5 minutes, and by the end of the night my roommate was arguing with me about who would get to gnaw on the bone - so much flavor on that thing. Just talk to the butcher. A lot of stores will get in whatever you want. My place, the guy just adds it to his next order. This may have been the same thing, and he ordered extra or it didn't get picked up by whoever requested it.
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Jun 23, 2022 19:06
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We keep Dukes, Hellman's and Kewpie around. they all have their uses. Hellmans is more balanced tasting IMO, Duke's is more acidic, and Kewpie is...Kewpie.
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Aug 2, 2022 17:36
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Way too much pancit bihon
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Aug 14, 2022 23:56
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At first I thought you made a gloopy bernaise. But the potatoes look good!
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Nov 7, 2022 15:36
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| # ¿ Apr 19, 2024 12:02 |
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Yeah it’s always good when people throw up after eating your food.
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Nov 25, 2022 19:09
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