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This is the guy whose instructions I'll be following: https://twitter.com/seamusblackley/status/1140945355992965121
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Apr 5, 2020 17:53
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Trying to improve pictures, ignore this post. I'll have to spend more time figuring out how to do multi image posts better so it doesn't look like I am taking the pictures with a potato. Going to post the finished banana break pic later for the points. Leith Maclaine fucked around with this message at 20:08 on Apr 5, 2020 |
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Apr 5, 2020 19:51
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Yeah, that's how you make a sourdough starter basically. You don't even have to put it under a tree or whatever. You can just do it in your kitchen.
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Apr 5, 2020 19:56
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CapitalistPig posted:Yeah, that's how you make a sourdough starter basically. You don't even have to put it under a tree or whatever. You can just do it in your kitchen. The tree makes it sound cooler though
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Apr 5, 2020 19:58
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Hal Incandenza posted:The tree makes it sound cooler though During these dark times though it might be safer. 
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Apr 5, 2020 19:59
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Hal Incandenza posted:The tree makes it sound cooler though You'll also get weirder yeasts.... I imagine in your kitchen you'll mostly end up with your regular bread yeast or the stuff that grows on whatever dried fruit is in your pantry, or something. Do it in your back yard and you'll get some local naturally occurring strain. For better or (probably) worse. But you should get different stuff depending on what you put your culture near, and if you find one that you really like you can keep growing more and become That Person who wants to give everyone a portion of their special sourdough starter and turn them into a fellow bread nerd.
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Apr 5, 2020 20:15
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xopods posted:You'll also get weirder yeasts.... I imagine in your kitchen you'll mostly end up with your regular bread yeast or the stuff that grows on whatever dried fruit is in your pantry, or something. Do it in your back yard and you'll get some local naturally occurring strain. For better or (probably) worse. But you should get different stuff depending on what you put your culture near, and if you find one that you really like you can keep growing more and become That Person who wants to give everyone a portion of their special sourdough starter and turn them into a fellow bread nerd. I have all kinds of fermenting and curing projects going on in my kitchen at any given moment and I grow mushrooms from time to time. My kitchen is a haven of interesting microbes.
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Apr 5, 2020 20:23
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Leith's banana nut bread
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Apr 5, 2020 20:25
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Mikujin posted:BROTH CHAT You can also portion and freeze. Honest.
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Apr 5, 2020 20:45
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Leith Maclaine posted:You can also portion and freeze. Honest. Also, today I did a thing! I forgot to snap some pictures of my meat pre-sous-vide & grill, as well as my dough starter, but I wanted to make pork bao (steam buns!) since I hadn't done it before. The filling started its journey as some pork loin miscuts that I got from my local butcher on the cheap because, well, miscuts! I marinated the pork for ~12 hours in a mixture of hoisin, jalapeno honey, garlic, and ginger, then tossed it all in the sous vide. After hitting it with just enough time and heat to be "rare" for pork, I popped it out and chilled. Once fully cooled, it hit the grill to get some color and texture, as well as a secondary glazing of the hoisin/jalapeno honey combo (with a bit of soy sauce for good measure). After grilling, it got a rough chop, then mixed in with some fresh cilantro. I'd have used green onions, too, but I hadn't any on hand.  I knew the filling had turned out well when my wife came by several times to "sample" it. She's not usually crazy about pork-anything, but I had to stop her from eating this stuff. I'll chalk that up as a win. Next, I procured my bun dough now that it'd doubled in size, and portioned it out into nice even 50g chunks (with two clocking in at 52g because that teeny little bit of extra).   From here, it's all about turning those little balls of dough into nice little filled pockets. And, of course, gotta nail that presentation!  This was my first time making bao, and I give mad props to anyone who can pleat these beautifully - it's much harder than it looks. Still, for my first go, most of them turned out pretty nice, even if a few of them were just ok. From here, we load up the ol' bamboo steamer basket and lock and load.   Hit 'em with steam for about 15 minutes, and out pops this guy (I used a not-so-pretty one so that I could save the pretty ones for later!):  Looks nice enough, and has that awesome springy steam dough texture going on. But ma always said it's what's on the inside that counts, right?  ... Yea, she wasn't wrong. These turned out great. I've got a good portion of filling leftover, too, so I think tonight we'll do a fusion dish: Asian-inspired carbonara! I've got some rice noodles handy somewhere, and figure I can substitute more egg yolk in place of cheese to get that creamy texture. Add bao filling and a hit of soy sauce, maybe some crushed peanuts... should be interesting!
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Apr 5, 2020 21:01
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that local yeast poo poo sounds super interesting, but i'd surely end up ingesting horrible toxic microbes if i tried it
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Apr 5, 2020 22:11
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Mr. Steak posted:that local yeast poo poo sounds super interesting, but i'd surely end up ingesting horrible toxic microbes if i tried it Usually not, wild yeast makes a very acidic solution which gets to kill toxic bacteria. Now the taste differs based on the locality (which is the reason San Franciso sourdough is so famous).
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Apr 5, 2020 22:26
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I'm making a really good dinner tonight that I'll post when finished but won't get me points because it isn't one of the recipes.
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Apr 5, 2020 23:35
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Mikujin posted:pork bao (steam buns!) [...] turned out great. Oh gently caress yes. Gonna have to try that at some point. Don't have a bamboo steamer though. Are they just a purist thing or are the buns going to be ruined in/irretrievably stuck to a metal one?
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Apr 5, 2020 23:37
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Here's tonight's dinner. Like a shepherd's pie or pâté chinois as they call it in Quebec, but I use spices for the meat similar to what you'd get in a Jamaican beef patty. The topping is a mix of potato and sweet potato, with cloves, nutmeg and ginger. Sprinkled with smoked paprika and finished with a bit of cheddar and parmesan across the top.
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Apr 5, 2020 23:43
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xopods posted:Oh gently caress yes. Gonna have to try that at some point. Don't have a bamboo steamer though. Are they just a purist thing or are the buns going to be ruined in/irretrievably stuck to a metal one? Good question! No idea! I imagine a metal steamer is more likely to retain and transfer excess heat during steaming, but I can't imagine it's a big deal... and Google confirms that this can be one thing to watch out for but it's minor. The bigger concern is condensation retention. So I guess keep an eye out but otherwise there's no reason you couldn't feasibly do it. Also xopods posted:Here's tonight's dinner. Like a shepherd's pie or pâté chinois as they call it in Quebec, but I use spices for the meat similar to what you'd get in a Jamaican beef patty. The topping is a mix of potato and sweet potato, with cloves, nutmeg and ginger. Sprinkled with smoked paprika and finished with a bit of cheddar and parmesan across the top.
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Apr 5, 2020 23:49
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 Mediterranean seasoned lamb burger with blue cheese melted over it. Carrots, mushrooms, and cucumbers with sliced of heirloom tomato with some blue cheese crumbles and balsamic glaze. Flatbread, cous cous, and tzatziki. Yum.
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Apr 6, 2020 00:07
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Mikujin posted:Asian-inspired carbonara! As promised, tonight was my attempt at Thai-Italian fusion to whip up something akin to carbonara with a bit of flair - in part because I wanted to use up some leftover ingredients! Despite my initial apprehension, this turned out much better than expected, but I do have a few notes! First off, the menagerie of ingredients:  At-a-glance, nothing really seems super out of place. Just to let people in on what they're seeing, we've got:
My wife actually strolled through the kitchen as I was preparing, and asked if I was planning to make Pad Thai, but not quite! I didn't get any in-process pictures since I was a little too fervent and rocked through things a bit quickly, but here's the breakdown: The Sauce Where carbonara pairs eggs with cheese to achieve its velvety texture and rich taste, I swap out cheese for a peanut-butter base sauce. What I used:
To start, I made the water-y peanut butter. Normally you mix this stuff up on a 1:1 measure, so doubling the liquid helped to achieve a somewhat runnier textured base. Next, I tossed in the remaining liquid ingredients and mixed well. Add in the eggs, and whisk well to incorporate. You definitely want to put in the time here, because the color of the sauce is such that you can't visibly see how well the eggs are mixed through, and we want to make sure it's even. Add in the pepper flake last and it's a done deal. The Accompaniments This one was simple: julienne some red bell pepper, and grab some spinach. In a saute pan, I tossed in some sesame oil and some of the pork filling from earlier. Since the filling is already cooked, there wasn't much here to do in the way of rendering, so the spinach and peppers were tossed in almost immediately. Once I my spinach was wilted and my peppers and pork were starting to catch a touch of color, I tossed in my prepared rice noodles and started to toss - just as you would any other noodle dish. To finish, though, we're going to add our peanut buttered up carbonara sauce: remove the pan from heat, give it a moment, then add the sauce and stir to make sure the eggs in the sauce don't cook through on the pan's hot surface. The final result?  The sauce ended up superbly velvety, just the way you'd like it to be in a carbonara dish (and you can see it in the sheen on the noodles). The taste was notably Thai-inspired, though where you might normally expect spicy and sweet, we were getting spicy and savory. The flavor was wonderfully peanut-y, and the pops of sweetness from the bell pepper were welcome when they showed up. The pork played incredibly well with the peanut-egg sauce, too. That being said, there were a few things I did note that I'd do differently trying this again:
I was definitely satisfied with the dish, and think there's definitely some tweaking I can do to really make it punchier.
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Apr 6, 2020 01:15
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Merk Town-Aligned Merkyros has been killed N1. It is now D2.
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Apr 6, 2020 03:07
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Merk's Merkyros Chicken: 2 chopped chicken breast cut into pieces 1/2 cup plain greek yogurt 1 lemon 3Tbsp olive oil 2Tbsp Red Wine Vinegar 1Tbsp Oregano salt and pepper to taste 2 cloves mined garlic Greek Salad: 2 tomatoes diced 1 cucumber peeled and diced (grated if you want to be fancy) 1/2 red onion diced 2Tbsp olive oil salt and pepper to taste feta cheese fresh dill chopped porcini peppers Fresh pitas Place all ingredients under "Chicken:" in 1 gallon bag and let marinate overnight. For the lemon, chop it in half and squeeze the juice in, then place the two halves in Souz vide bag for 2 hours at 165deg. Throw into pan on high heat for a couple minutes to get the yogurt texture looking better. Chop up everything in the greek salad thing and put into a bowl. Make your gyro, you animal. Take the lemon halves out at some point Merk's Merkyros are worth 25 points.
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Apr 6, 2020 03:08
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Podima's Japanese Curry Bonus recipe INGREDIENTS 3 onions 1 ˝ carrots 3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily) 2 cloves garlic 1 tsp ginger 1 ˝ lb boneless skinless chicken thighs (680 g; You can use beef or pork) kosher/sea salt (use half for table salt) freshly ground black pepper 1 Tbsp neutral-flavored oil (vegetable, canola, etc) 3 cups chicken stock/broth (720 ml; You can use beef stock for beef, or vegetable stock/broth) 1 package Japanese curry roux (8.4 oz, 240 g; See Notes for homemade curry roux recipe) 1 Tbsp ketchup (Please read the blog post for add-on condiments) 1 Tbsp soy sauce (Please read the blog post for add-on condiments) Furkujinzuke (red pickled daikon) (for garnish; optional) INSTRUCTIONS Gather all the ingredients. Cut the onions into halves and cut the halves into 5 wedges. Peel the carrot and cut into bite sizes. I use a Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings quicker. You can cut the vegetable slightly bigger to avoid mushy texture. Peel the potatoes and cut into quarters. Soak in water to remove starch. Mince the garlic and grate ginger. Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil. When the pot is hot, add the onion, minced garlic and ginger. Add the chicken to the pot and coat with oil. Add carrot and potato to the pot and mix well. Add 3 cups (720 ml) chicken broth and then curry roux from one box (8.4 oz, 240 g). I use ˝ package mild and ˝ package medium spicy. Use the spatula to push down some ingredients but keep the curry roux blocks on top (do not mix!). If you use a homemade roux, add it after pressure cooking is done. Homemade roux is runnier and it goes to the bottom of the pot easily and can burn while cooking. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes. [stove-top pressure cooker] If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes. When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins). Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles). Podima's Bonus Homemade Curry Roux Recommendation - melt 4 tbsp of butter in a pan on low heat - once fully melted, add 4 tbsp of flour. have a whisk ready you motherfucker! - whisk that poo poo without stopping for about 6-10 minutes, still on low heat. at first it will be kind of crumbly and sandy, and then over time become more liquidy and turn brown. when it is a nice shade of light brown and smells "nutty" you better have your spices prepared already! - add 2 tbsp curry powder, 2 tbsp garam masala, and between 1/4 tsp (that's TSP not TBSP please do not melt your tongue) and 1 tsp cayenne pepper depending on your preferred spice level. - KEEP WHISKING THAT poo poo, another 30-60 seconds. Your kitchen will smell amazing. When adding to a prepared curry, combine it with a few ladlefuls of liquid first to make a thin paste BEFORE you stir that into the curry. If you just try to stir the roux in straight it will be lumpy and might not dissolve all the way. Podima's Japanese Curry Bonus recipe is worth 25 points. Grandicap fucked around with this message at 03:13 on Apr 6, 2020 |
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Apr 6, 2020 03:08
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Votecount for Day 2 Not Voting (11): Amnistar, CapitalistPig, Dick Bastardly, Ernie., Hal Incandenza, Leith Maclaine, Mikujin, Mr. Steak, Token Female, xopods, yumingWith 11 alive, it's 6 votes to execute. The current deadline is April 07th, 2020 at 10 p.m. EDT -- that's in about 1 day, 23 hours.
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Apr 6, 2020 03:10
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oh cool i refreshed my bookmarks at just the right time. firstly, drat ok im really sorry @sal. i was really sure of myself and may have acted slightly like an rear end. i know you were going through some poo poo, but your reaction wasn't entirely unfounded. so im sorry :/ @amni, bro you phrased that post so drat weird! i was certain we were dealing with a super embarrassing scumslip. thats not to say that you are totally off the hook, but the "scumslip" was a red herring. the good news is that now we get to use that discussion and turn it into scumhunting. first thing's first: ##vote xopods
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Apr 6, 2020 03:13
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I swapped merk and cpig.
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Apr 6, 2020 03:24
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Grandicap posted:Podima's Japanese Curry Bonus recipe is worth 25 points. A few more things to add here: - This is another solid take on curry: https://andrewzimmern.com/recipes/japanese-soul-cooking-retro-curry/ - There is absolutely nothing wrong with using premade curry blocks for flavor, but they are slammed with sodium so if you're looking for something a little lighter making your own is really not that much effort and well worth it! - You can pretty safely mess with most of the ratios in a curry recipe (for the protein/veg) as long as you generally include enough liquid and time to cook it all through. Use what's in your fridge!   
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Apr 6, 2020 03:24
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Also, having a pressure cooker is a serious game changer if you were the type of person who enjoyed a slow cooker already - it's added a whole bunch of new recipes to my repertoire and improved on existing stuff I was already using a slow cooker for.
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Apr 6, 2020 03:25
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But why? I caught two scum slips yesterday. I mean, sure, one turned out to be by a Townie and the other one makes no sense now that that first guy turned out to be Town. But I believed what I was saying and isn't that what really counts? I also legit laughed IRL at Mikujin saying I'm being too nice to be Scum after Sal self-voted and wanted to ragequit the game because I was being too mean. What am I, Schroedinger's rear end in a top hat? Anyway, my reads are all messed up now cause I was really sure Sal and Amni were going to turn out to be Scum... I mean, Amni might still be due to the way he was all "okay, I'll gladly be lunched if Sal flips Scum!" near the end, but if he is then the thing I thought was a slip wasn't a slip, just coincidence. I was starting to come around on yuming too so I don't know if I want to go back to her. I'll do some re-reading in the morning but I'm going to bed now.
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Apr 6, 2020 03:28
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Nevermind just saw in my confessional I was RBd.
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Apr 6, 2020 03:28
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Amnistar posted:I swapped merk and cpig. Cool, so unless a second Ginger was bought (will check in the AM) or some other switching role is out there, at least one of two things must be true: Cpig is Town and/or Amni is Scum. Useful to know down the line though I'm not sure it'll change anything today. Actually going to bed now.
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Apr 6, 2020 03:32
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Amnistar posted:Nevermind just saw in my confessional I was RBd. Okay jfc scratch my last post as well then. Now either Amni is Scum or the person who bought the Roleblocker spice is. Honestly really truly going to bed now!
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Apr 6, 2020 03:33
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Well, poo poo. I bought the pepper. It was the roleblock. I used it on Amni because I think he's scum and I was hoping it would stop him from using busdriver / kill shenanigans. Apparently it saved my life. ##vote Amnistar
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Apr 6, 2020 03:58
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CapitalistPig posted:Well, poo poo. Pepper was the spice I knew to start the game and I can confirm that’s true Hmmm why would scum be trying to busdrive their kill though?
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Apr 6, 2020 04:28
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Hal Incandenza posted:Pepper was the spice I knew to start the game and I can confirm that’s true I've done it before as scum to get around stuff or various strategic purposes. It's hard to say in this instance because I don't know what they can do.
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Apr 6, 2020 04:40
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CapitalistPig posted:Well, poo poo. i thought the same thing as you at first, but what do you think about him apparently not realizing he'd been roleblocked at first? if he was scum, he'd obviously know the kill target, and then seeing merk's flip would know something had happened. idk tho, cuz that could be explained by a number of things: amni playing 4d chess; amni posting his targets before reading the flip post; whatever. so i dont think it weakens your argument too much. but what's your take?
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Apr 6, 2020 05:00
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Mr. Steak posted:i thought the same thing as you at first, but what do you think about him apparently not realizing he'd been roleblocked at first? if he was scum, he'd obviously know the kill target, and then seeing merk's flip would know something had happened. It's actually a good point. As much as I hate this, I don't think anyone would really be thinking that far ahead as scum and he might just be really dumb and stubborn. ##unvote I guess I need to think a little more.
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Apr 6, 2020 05:03
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tbh, the main thing making me sus on amni is his enthusiasm to share that he'd bought the ginger, just as people were getting a little antsy and suspicious over who might've bought it, plus openly revealing the ability, which despite his rationalization, i dont think he genuinely believes that was good to reveal as town. not that it was *bad* to reveal, but it comes across more like being self-conscious of withholding info (ie "being unhelpful") because he wants to be seen as providing info to thread. i get the impression that a townie who overthinks everything like amni does would be a little more thoughtful about claiming that spice. also, i was also thinking about that "im fine being the lunch if sal flips scum" line that xop brought up. that definitely reeks of knowing how sal would flip, but also it's not 100% incriminating of course. but would an amni who wasn't sure of sal's alignment really be okay with the possibility of just laying down and being lunched the next day. i also noticed that near deadline yesterday, a number of people hurried to vote for sal despite the two of them being quote equally suspicious at that point, and maybe even amni moreso now that i'm reading back. actually yeah, i've convinced myself. ##vote amnistar
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Apr 6, 2020 05:07
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CapitalistPig posted:It's actually a good point. oh lol. are we playing leapfrog over here?
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Apr 6, 2020 05:07
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Mr. Steak posted:oh lol. are we playing leapfrog over here? I'm not 100% convinced but it was enough to make me pause for a minute and maybe analyze things a bit. There's no rush right now and I'm still suspicious because this is very unlike amni's usual play but I'm struggling a little bit to find a scum logic for some of it.
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Apr 6, 2020 05:15
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If this is a gambit it's a pretty complex one. If Scumni just wanted to buy a power that's useless for Scum in order to get Town cred, Doctor was on the table. Tracker's also mostly a Town role here because there are no permanent power roles... not so useful to Scum to detect who had one since everything's one-shot. And since Sal was Town, Amni wouldn't have known what the Bus Driver was anyway. So he would have had to buy a random power, happen to land himself with Bus Driver, which is useful to Scum if kept secret, decide to claim immediately, use the power in a way that's almost guaranteed to be useless by Bus Driving the kill and then, when roleblocked, have the acumen to know it'd look Townier to pretend that he didn't notice at first that he'd been roleblocked (as Scum would have known immediately upon seeing the flip even if they didn't check DMs). It's not impossible that he'd do this, especially if it was an improvised gambit rather than a planned one. But the fact that more obvious gambits were on the table - buying Doctor and withholding a nightkill for instance - makes me more inclined to believe this means he's Town. For now, anyway... it's not hard evidence but it means he's pretty low on the lunch chart for today IMO.
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Apr 6, 2020 12:31
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| # ? Apr 26, 2024 12:31 |
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I can't believe I said "lunch chart" and not "lunch menu."
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Apr 6, 2020 12:32
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