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Oxyclean posted:Not sure if there's a better thread for this, but anyone have rice cooker recommendations? Or at least brands/things to look for? The coating on the bowl part of mine is wearing away and it's probably time to replace. Don't need anything too big (usually just cooking for myself, but being able to make enough for leftovers is nice) steamer basket is a big plus. The equipment thread has some recommendations: https://forums.somethingawful.com/showthread.php?threadid=3749739 One thing to watch out for with higher end zojirushi's is that they will take *longer* to cook rice but they have nice timer and keep warm features which make that less of a problem if you can plan a little a head.
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Jan 8, 2020 18:50
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All good things take time  I have a zojirushi and love it.
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Jan 8, 2020 18:56
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Zojirushi is awesome. But if you don't want to drop that much on a rice cooker, I've been using my Aroma for years without issue and it makes fantastic rice.
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Jan 8, 2020 20:49
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Mr. Wiggles posted:Zojirushi is awesome. But if you don't want to drop that much on a rice cooker, I've been using my Aroma for years without issue and it makes fantastic rice. Honestly I found my Instant Pot has made white rice as well as dedicated cookery Buuuut it gets fucky with such as brown rice and you need to experiment with your tool E: even the Serious Eats rice is quick and easy enough: https://www.seriouseats.com/recipes/2008/04/essentials-how-to-cook-rice.html
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Jan 9, 2020 12:35
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Mr. Wiggles posted:Zojirushi is awesome. But if you don't want to drop that much on a rice cooker, I've been using my Aroma for years without issue and it makes fantastic rice. Yeah, I love mine so far. I've even used the steamer tray for veggies, something I didn't think I was going to use. I think this is every bit a rock-solid Goon-Recommendation as the Victorinox chef's knife or the current non-stick pan.
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Jan 9, 2020 15:53
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Mr. Wiggles posted:There were definitely a few different "standard" preparations of basic grains. The question was always "to rise or not to rise". If rising wasn't an option, then it was common to have simply a cornmeal mush (think polenta), cooked with water in a kettle or pot. Simple ash cakes or tortillas might be made as well, forming patties out of the flour or cornmeal and cooking near the fire. If one had the time or ability to have the bread rise, though, sourdough was the method most likely to be used. Folks would keep a culture going on the trail or at home, adding flour and water and taking out to leaven dough as needed. The resulting breads, usually in the form of biscuits or sheepherder bread, were cooked in a dutch oven. Again, the cakes or tortillas could be cooked from sourdough. Absent yeast of some kind, pearlash might be used to leaven the dough, but this tended to be limited to the home. In the later 1800s, though, commercially produced baking powder became widely available and all of a sudden people all across the West could make reliable quick breads and biscuits with just a few dry ingredients and water, which caused a minor revolution in cookery both on the trail and at home. For those who couldn't pack a dutch oven and the other necessities for cooking on the trail, though, there were lots of options for hardtack, trail crackers, and just hard breads made locally that could be kept good for weeks at a time. Ugh... don't stop now, I'm almost there
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Jan 9, 2020 15:53
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Mr. Wiggles posted:Zojirushi is awesome. But if you don't want to drop that much on a rice cooker, I've been using my Aroma for years without issue and it makes fantastic rice. I've been using a $20 one from Target for a year. If all you're doing is cooking basic white rice you don't have to go fancy. Not that there's anything wrong with fancy if you have the money to drop on it. But don't feel like you have to spend $300 on a rice cooker to get good rice.
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Jan 9, 2020 22:30
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I use a cheapass one to make everything but white rice: brown rice, quinoa, lentils, pilafs, etc. Still works fine. If I leave it for awhile after it's done, I get a little tahdig on the bottom, but that's the best part
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Jan 9, 2020 22:41
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i like nice words
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my zoji made such good rice the first few times I described it as butter. Now it's the norm 
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Jan 9, 2020 23:51
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I have a $15 rice cooker Ive had for like 15 years. Works fine.
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Jan 10, 2020 01:37
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Yeah but does it play a lil tune when the rice is done?
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Jan 10, 2020 01:58
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It plays a single note melody with a percussion instrument known as a clicky button
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Jan 10, 2020 02:06
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Dunno if this is the right thread but I ctrl+Fed 'pasta' for like six pages and came up empty so why are my pasta sheets shrinking super dramatically when I roll them out? disclaimer: after I kneaded/rested the dough I had to go so I cut it into quarters and wrapped them in plastic wrap then put them in the fridge so I suspect it's that, and if so, is it fixable? Egg pasta I'm rolling them out with a stand mixer attachment doing the "5-6 times at the 1 setting and folding into thirds then twice at each subsequent setting" method TIA for any advice
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Jan 10, 2020 03:38
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Anne Whateley posted:I use a cheapass one to make everything but white rice: brown rice, quinoa, lentils, pilafs, etc. Still works fine. If I leave it for awhile after it's done, I get a little tahdig on the bottom, but that's the best part Tahdig: great thing or greatest thing? Discuss.
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Jan 10, 2020 03:41
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I still do the heathen thing for rice. Pour rice into a soup pot then place my palm down and fill with tap water until just between my wrist and knuckles. Simmer until sticky rice.
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Jan 10, 2020 04:00
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Timby posted:So, I'm going on a date this Friday, the woman is hosting and I really like her. She wants to cook lamb shanks and necks, but has no idea what to do with them. I've never worked with lamb, either. Help? I know this is going back, but I've done this a bunch for lamb shanks: Flour them, brown them, and braise them in a dutch oven with white wine and chicken stock for a couple hours with a mirepoix mix (onion, carrot, celery), a little lemon zest, 6 cloves of garlic, few sprigs/leaves each of thyme, rosemary, and sage. A little tomato paste if you want. 2-3 hours until falling off the bone. Should work with the necks too, but I've never tried it. If you already got a recipe, unless they tell you not to, make sure you trim the shanks well. Lamb shanks tend to have a membrane (silver skin) that doesn't really break down under any cooking method.
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Jan 10, 2020 05:29
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Mr. Wiggles posted:Tahdig: great thing or greatest thing?
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Jan 10, 2020 06:05
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Seriously, I love this thing for $30: https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/  I vote we put it in the OP of the equipment thread.
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Jan 10, 2020 13:22
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stinkypete posted:I still do the heathen thing for rice. Pour rice into a soup pot then place my palm down and fill with tap water until just between my wrist and knuckles. Simmer until sticky rice. This works so long as you never decide to change the amount of rice you make.
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Jan 10, 2020 18:04
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I'd like to make my own Barbecue Sauce, are there recommended methods that would produce a tangy flavor?
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Jan 10, 2020 18:32
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excellent bird guy posted:I'd like to make my own Barbecue Sauce, are there recommended methods that would produce a tangy flavor? Pretty much all bbq sauce recipes add vinegar and that's where the tang is coming from
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Jan 10, 2020 18:35
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Casu Marzu posted:Pretty much all bbq sauce recipes add vinegar and that's where the tang is coming from I can taste a difference between a ketchup based Kansas City BBQ sauce vs a Carolina vinegar based BBQ.
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Jan 10, 2020 18:43
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Doesn't ketchup have vinegar in it?
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Jan 10, 2020 19:07
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Well, there is this collection of a variety of vinegar-based sauces (recipes are in the headers). Would this help?
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Jan 10, 2020 19:17
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Vinegar based and a sauce with vinegar are two different things. When I make a kansas city style sauce, I still use ketchup (which has vinegar) and white vinegar. It's absolutely necessary to balance the sugar.
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Jan 10, 2020 19:39
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Dr. Gargunza posted:Well, there is this collection of a variety of vinegar-based sauces (recipes are in the headers). Would this help? It's nice, thinking might have to invent my own sauce as I have a probably unreasonable fear of sugar, however there is always mustard which is said to be easy.
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Jan 10, 2020 19:48
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Squashy Nipples posted:Seriously, I love this thing for $30: I also had a $30 more basic Aroma and it was a great workhorse. Only got rid of it because we got an Instant Pot and lacked enough counterspace for both. The instant pot makes GREAT brown rice, though. Seriously better than I ever had from other rice cookers. I am curious about "Flash Rice" though.
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Jan 10, 2020 20:39
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excellent bird guy posted:I'd like to make my own Barbecue Sauce, are there recommended methods that would produce a tangy flavor? Erm, Im pretty sure all barbecue sauces follow a secret recipe
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Jan 10, 2020 23:38
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This serious eats recipe for an apricot glaze/barbecue sauce rocks: https://www.seriouseats.com/recipes/2014/09/apricot-glazed-barbecue-pork-ribs-recipe.html
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Jan 11, 2020 00:45
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For anyone else confused where Cook or Die went; it's in TFF.
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Jan 11, 2020 01:59
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totalnewbie posted:This works so long as you never decide to change the amount of rice you make. I never changed my pot I was poor at the time. Rice is the great dinner extender.
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Jan 11, 2020 04:08
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Squashy Nipples posted:Seriously, I love this thing for $30: Electric Pressure cookers are magical I suggest you learn how to cook with it then start branching out to other ways of cooking. Do you like Beans?
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Jan 11, 2020 04:11
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Resting Lich Face posted:For anyone else confused where Cook or Die went; it's in TFF. It's visiting for the playoff weekend. Chickencheese gotta roam free.
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Jan 11, 2020 04:11
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Stupid question that's kind of too broad to actually answer: How do I eat seasonally? Or really more specifically, anyone have and ideas/recommendations/tips on how to start eating more seasonally? There's always a certain romance in descriptions of certain foods and the seasons they're associated with and I think it could end up forcing me to try more vegetables in different ways but every time I sit down and decide what to cook for the week I just go through cook books until I see something that looks good and then I go to the grocery store hungrier than I should and buy anything that looks good.
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Jan 11, 2020 04:44
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captkirk posted:Stupid question that's kind of too broad to actually answer: How do I eat seasonally? Or really more specifically, anyone have and ideas/recommendations/tips on how to start eating more seasonally? There's always a certain romance in descriptions of certain foods and the seasons they're associated with and I think it could end up forcing me to try more vegetables in different ways but every time I sit down and decide what to cook for the week I just go through cook books until I see something that looks good and then I go to the grocery store hungrier than I should and buy anything that looks good. I joined a CSA and that forced me to cook seasonally because all my veggies were what came in the box.
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Jan 11, 2020 04:46
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captkirk posted:Stupid question that's kind of too broad to actually answer: How do I eat seasonally? Or really more specifically, anyone have and ideas/recommendations/tips on how to start eating more seasonally? There's always a certain romance in descriptions of certain foods and the seasons they're associated with and I think it could end up forcing me to try more vegetables in different ways but every time I sit down and decide what to cook for the week I just go through cook books until I see something that looks good and then I go to the grocery store hungrier than I should and buy anything that looks good.
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Jan 11, 2020 05:49
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TheCog posted:I joined a CSA and that forced me to cook seasonally because all my veggies were what came in the box. This was going to be my advice: our local farm deliver us veg every week, and its forced me to be much more considerate of the seasonality of food. We literally always have onions and potatoes, but we get amazing greens, squash etc. depending on the time of year
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Jan 11, 2020 20:18
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stinkypete posted:Electric Pressure cookers are magical I suggest you learn how to cook with it then start branching out to other ways of cooking. Do you like Beans? Holy poo poo dude, are you new here? Because I'm not. I know all about pressure cookers and Instant Pots, and I cook and eat a lot of beans. I just wanted a dedicated rice cooker, I'm not sure how that earned your condescension.
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Jan 11, 2020 20:29
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I was recently gifted a pack of naan and jarred butter chicken sauce, as well as a rice cooker. I'd like to make some sort of approximation of butter chicken, and I know I'd like to use chicken thighs instead of breasts because of cost + flavor. I'm a novice cook, so any advice would be helpful. Aside from greek yogurt, lemon juice, turmeric, and cumin, what should get for the marinade? Should I get skinless/boneless thighs? Should I brown the thighs in the pan and then move them to a slow cooker, or should I just make it in the pan? Again I intend to use the jarred sauce but any suggestions to make it taste better would be appreciated as well.
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Jan 11, 2020 20:39
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Squashy Nipples posted:Holy poo poo dude, are you new here? I am an idiot that loves to talk about cooking beans! I derail when I can slip in a bean recipe. Yes I am new. Sorry for the slight.
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Jan 11, 2020 23:49
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