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I thought she was the one that goons doxxed/stalked/emailed boss because she was writing erotic ebooks for cash in grad school v I don't think it was a threat, iirc I think they did actually email her boss trying to get her fired, and she couldn't continue with that going on Anne Whateley fucked around with this message at 05:58 on Jan 4, 2020 |
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Jan 4, 2020 05:43
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i like nice words
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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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Mr. Wiggles posted:Tahdig: great thing or greatest thing?
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Jan 10, 2020 06:05
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Casu Marzu posted:I have a Marcato Atlas 150 hand crank guy and it's nice. Sometimes I wish I had a third hand to sprout cuz cranking and feeding the pasta can be a pain in the rear end sometimes. I'll prob get the KA attachment sooner or later now that I have a larger kitchen.
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Jan 17, 2020 05:22
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I would definitely read a guide or FAQ so you know what you're getting into. You take care of it like a regular pot (plenty of soap and hot water), you don't want a tiny one, and you don't want to take it camping. For your needs a Le Creuset might not be what you want.
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Jan 21, 2020 15:39
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I make brown rice that lasts all week. When it finishes cooking, i portion it into individual ziplocs or tupperware. If it's ziplocs, I roll it out flat and quickly get out the air. It doesn't reinflate. Either way, on the day of, I put it in a bowl and it microwaves back to the original texture.
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Jan 23, 2020 18:03
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It sounds like a lot of things went wrong there. I would try with a classic pot roast from a good source. https://www.food.com/recipe/atk-classic-pot-roast-509694 Be sure to defat thoroughly if you want to serve it that night. Personally, I fridge the solids and the liquids separately overnight. The next day, it's super easy to remove the disc of fat and then blend with the vegetables.
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Jan 25, 2020 03:12
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Mustard is a good emulsifier. The laziest option would just be buying a different brand of tahini that has emulsifiers. Another lazy option would be using citric acid rather than lemon juice.
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Jan 28, 2020 06:35
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Make braised celery instead of celery soup
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Jan 31, 2020 22:44
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Eeyo posted:Wait I thought cooked bones were bad for dogs (because they like spintered or something like that).
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Feb 7, 2020 06:10
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Their butter is a nice big loss leader. Snap it up
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Feb 7, 2020 08:02
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Nephzinho posted:How does it compare to Kerrygold? poo poo is almost up to $5.
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Feb 7, 2020 16:33
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Nephzinho posted:I've started buying other butters when they're on sale for random poo poo, but I still stick to Kerrygold for baking and it is starting to hurt. I bought a bunch last time I saw it under $3 and wrapped it in plastic in the freezer, but that is long gone. TJ's is iirc $3 or $3.50 for a pound. Kerrygold isn't just more expensive, it's also half the amount. I do occasionally buy euro-style, but the most sensible use imo is spreading on fresh bread and putting into my face.
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Feb 7, 2020 17:45
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I think the question is more what fish you can't fry. Salmon might be weird
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Feb 12, 2020 18:34
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I assume peeled potatoes guy means like tournage or fondant, because otherwise no.
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Mar 24, 2020 21:00
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If we want crispy we usually do smashed potatoes, featuring plenty of butter. Those little wedges of roast potato are a thing, but usually unpeeled red potatoes. Kenji's ultimate uses peeled russets, though.
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Mar 24, 2020 23:17
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Kenji posted a smashburger video. I hadn't seen a video of his before, but this definitely proves his taste for oversalting, holy poo poo.
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Mar 26, 2020 08:23
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Dry stuff in boxes is mostly pretty fine as long as it isn't infested or rancid. Brown rice or whole wheat flour may go rancid. I think most other grains are good for longer. Something like Jello I don't think has changed at all. Bisquick or anything like that might need some extra leavener, but not bad.
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Mar 28, 2020 06:59
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Freezer for longevity.
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Mar 31, 2020 14:47
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Better than Bouillon reduced sodium 
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Apr 8, 2020 08:03
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Freezer
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Apr 21, 2020 17:17
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Yeah, it's not that they don't work like they have different chemical properties, it's just they're bigger so baking recipes may be thrown off.
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Apr 26, 2020 01:20
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Snickerdoodles aren't just sugar cookies with cinnamon! Cream of tartar for the leavener is important for the taste.
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May 1, 2020 19:31
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Gonna gently caress up your bark. I would do them in the oven at a low temp for a long time, then if they need it, finish in the broiler. You can also call the restaurant to see what they suggest. It's nice you're supporting them, but they should still be delivering edible food. The least they can do now is tell you how they hold and heat it.
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May 4, 2020 04:14
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I would do it 225ish and just accept it's going to take a long time. I wouldn't do foil unless you don't care about the texture of the outside. Another option is to broil it on high for probably like 7 minutes each side. It should be fully cooked, as in safe to eat, but it won't have rib texture on the inside, it'll be more like eating off the bone of a pork chop (which I love anyway).
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May 4, 2020 05:24
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Why would you throw them out? You can still eat them with lemon juice and salt if that's what you want to do. Or with Old Bay. Or with cocktail sauce. Or on top of a salad or whatever you want.
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May 10, 2020 05:33
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Nobody's saying they're identical, but during a global pandemic and impending food shortages, it seems unwise to throw out $13/lb seafood because the texture is imperfect
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May 10, 2020 20:19
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ATK's The Perfect Cookie is exactly what you want https://shop.americastestkitchen.com/the-perfect-cookie-2.html
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May 14, 2020 22:52
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If you like molasses cookies, theirs is absolutely the platonic ideal  I really haven't had a miss from that book.
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May 15, 2020 01:57
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One nice thing about ATK is you can pretty much always find the recipe you want on a blog or, in a pinch, via Google books. Here's the molasses cookie recipe, for example.
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May 15, 2020 21:53
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Prep/refrigerate/cook isn't recommended. The concern is that if the ceramic insert starts from fridge temp, the food will take too long in the danger zone. I've done it and lived, but you can avoid that risk by fridging it in a ziploc or a different bowl, then just dumping that into the insert in the morning.
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May 16, 2020 07:21
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I don't think he's asking if it'll kill him, he's asking what he can do with plain ground beef he's already cooked.
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May 28, 2020 23:53
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I think searching for paleo stuff (nomnompaleo is good) will get you pretty far in terms of what you can do with meat, just swap out vegetables/fruit for ones she can do. Searching for gluten-free might also help with stuff like swapping out enriched flour for almond flour. Quinoa, barley, wheat berries are good functional subs for beans, rice, or pasta.
Anne Whateley fucked around with this message at 22:37 on Jun 1, 2020 |
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Jun 1, 2020 22:34
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I used to have cheap plain metal mixing bowls, but in the last 30 years it turns out there have been some innovations. I upgraded a few years ago, and I really appreciate silicone bottoms and snap-on lids. Volume markings etched inside can also be handy.
Anne Whateley fucked around with this message at 01:08 on Jun 4, 2020 |
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Jun 4, 2020 01:05
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You could just buy frozen vegetables
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Jun 18, 2020 16:25
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I like quinoa -- it tastes really green to me. Having it plain with butter is a thing you can do, although like white rice, it might not be too interesting. I like it mixed with sautéed spinach. Or I often roast a chicken, make quinoa with some drippings, and do a lunch bowl with the chicken and quinoa and whatever vegetables.
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Jun 19, 2020 02:46
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I'm in NYC. More expensive beef cuts haven't risen at all (like a T-bone or ribeye are still both $16-17/lb), but less expensive cuts have risen (like a nasty gristly chuck is now $8/lb).
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Jun 20, 2020 23:59
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Nephzinho posted:I have been pretty much exclusively shopping what is on clearance in NYC for the last 6 weeks. Hell, even ground beef is like $7-8/# right now.
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Jun 21, 2020 01:01
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I wanted something steaky for the Fourth weekend, but everything was so expensive that I ended up with a package of well-marbled chuck stew meat. I still want it to feel like summer, so I was thinking kebabs? But I know chuck needs longer to cook. What if I did a reverse sear, low and slow in the oven, then a blast in the broiler? If I did it to temp, do you think it'd get dry because it's too small? I can braise it if that's best, I'm just thinking this might work . . .
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Jul 4, 2020 17:55
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| # ¿ Apr 23, 2024 13:05 |
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Submarine Sandpaper posted:When you are done be sure to cut nice and thin. Large bites may still be tough. Ive done SV chuck which has been fantastic and I imagine that's a softer texture then reversed.
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Jul 8, 2020 04:11
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