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dino. posted:Rattle my love, have you tried Pongal? I know you like my type of food, so I think you’d enjoy it. Moong daal, rice, cumin seeds, asafoetida, curry leaves, turmeric, and black pepper. It’s a creamy comforting dish that involves no long stirring. Also, easy to make. I can send you the version I made at the temple my dad was working at back in 2018. The folk coming in are it like they’d never seen food before. Post it! Your vegan cookbook was one that got me more comfortable thinking about trying to express the veggies as they are rather than work towards a kind of meat-replacement in my cooking.
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May 28, 2023 16:07
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dino. posted:Rattle my love, have you tried Pongal? I know you like my type of food, so I think you’d enjoy it. Moong daal, rice, cumin seeds, asafoetida, curry leaves, turmeric, and black pepper. It’s a creamy comforting dish that involves no long stirring. Also, easy to make. I can send you the version I made at the temple my dad was working at back in 2018. The folk coming in are it like they’d never seen food before. Post this, please!
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May 28, 2023 16:56
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Discendo Vox posted:Surely there is a way to combine these three things: alcohol, phonography, and stirring risotto. I fed "A realistic image of a person stirring risotto at a stove in a kitchen, while drinking wine, and with a phonograph in the background" to Microsoft's image-generating AI
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May 29, 2023 02:36
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ExecuDork posted:I fed "A realistic image of a person stirring risotto at a stove in a kitchen, while drinking wine, and with a phonograph in the background" to Microsoft's image-generating AI Despite the corn dog stirrer, that is some bland rear end lookin rice.
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May 29, 2023 07:25
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Drink and Fight posted:Despite the corn dog stirrer, that is some bland rear end lookin rice. Well they did specify risotto.
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May 29, 2023 09:03
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The expression on their face reasonably matches the dish.
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May 29, 2023 09:30
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therattle posted:I ate at the restaurant of the same name in NYC many moons ago. I’d love the recipe! Thank you! As you wish. https://forums.somethingawful.com/showthread.php?threadid=4033053
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May 30, 2023 00:28
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At exactly 2:53 in the music video for the veritable Ric Flair Drip by 21 Savage, Offset, and Metro Boomin: Leland Tyler Wayne, or Metro Boomin, is seen carving a roast chicken directly across the breastbone with a bread knife.  This confounds reason and I propose the only rational conclusion is that Boomin, a member of the So Icey Boyz, has never once in his lifetime carved any poultry despite being an internationally appraised and celebrated musical force.
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May 30, 2023 08:04
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Amazing, thank you!
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May 30, 2023 11:05
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VelociBacon posted:At exactly 2:53 in the music video for the veritable Ric Flair Drip by 21 Savage, Offset, and Metro Boomin: It's like that picture of the worker holding the solder tip by the metal heat pipe, which if they were actually soldering would just burn the poo poo out of their hands. So it's probably like "alright Metro, go ahead and pretend to carve that chicken with this knife"
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May 30, 2023 22:43
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I made a risotto tonight with home-grown asparagus, mushrooms, and home-made Iberico style ham. It was very good. It was also my first attempt at a ham and there will be many more whenever I get my hands on the pork.
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May 31, 2023 23:28
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Just a thought: we should only allow Chinese exchange students to go to schools in Louisiana from now on https://news.yahoo.com/lunch-suffering-white-people-food-154422291.html?guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&
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Jun 8, 2023 02:15
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The other night my son wanted a Japanese stew so I cooked some sweet potatoes with miso, ginger and soy (and a bit of garlic as I grabbed the minced garlic instead of ginger and added some before realising), with a splash of honey. Very tasty. I bought short-grained brown rice to go with it as I thought the firmer bite and nutty texture would go well with the soft, sweet stew. I was right, but what surprised me was how good the rice was. It was really tasty, nicer than long-grain brown rice. More flavour, great texture - almost like barley. Really good. Try it!
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Jun 8, 2023 20:50
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Steve Yun posted:Just a thought: we should only allow Chinese exchange students to go to schools in Louisiana from now on UNSURPRISINGLY, the comments are racist as gently caress AF. And yes the food of suffering about sums it up, eh?
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Jun 9, 2023 18:03
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welp Instant Pot is filing for bankruptcy, apparently
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Jun 13, 2023 17:16
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Oh, I just came to post about that on the pressure cooker thread. It seems like they should be able to print money, but aside from people mistreating them, IPs seem to be decently built. Never had an issue with mine, and I don’t know that I’d replace it anyway since I don’t use it all that much.
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Jun 13, 2023 18:15
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they got ruined by a private equity company of course
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Jun 13, 2023 18:22
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I like my IP pressure cooker so much that I just got their air fryer. We are renovating and won’t have an oven for a while so this will be our oven for the next few months (and I’ll hang onto it when we get our new kitchen). I was just reading an article about how they went bust
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Jun 13, 2023 18:38
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At least there are tons of knock off ips now so it should be possible to get a countertop pressure cooker even if ip itself disappears
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Jun 13, 2023 18:44
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CommonShore posted:At least there are tons of knock off ips now so it should be possible to get a countertop pressure cooker even if ip itself disappears
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Jun 13, 2023 18:44
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CommonShore posted:At least there are tons of knock off ips now so it should be possible to get a countertop pressure cooker even if ip itself disappears Does IP have any IP on their IPs?
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Jun 13, 2023 19:40
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mystes posted:unless those disappear too as a result of decreased demand (simply because lots of people already have them and won't need to replace them for a while) which would suck They probably wouldn't disappear entirely, all sorts of poo poo is just made in small quantities or on the cheap.
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Jun 13, 2023 19:57
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Electric pressure cookers were around and widely available way before the instant pot. They just popularized it. You’ll definitely be able to easily get an electric pressure cooker in 2 or 10 years. Personally I’m worried about Corelle!
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Jun 13, 2023 20:11
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i like nice words
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https://twitter.com/tomgara/status/1668631268073050115
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Jun 13, 2023 20:11
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gently caress private equity guys
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Jun 13, 2023 20:28
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https://www.theverge.com/2023/6/12/23758602/instant-pot-bankruptcy-new-products-2023-decline
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Jun 14, 2023 10:06
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 Public service announcement: Basque cheesecake is the best cheesecake
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Jun 14, 2023 10:34
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Steve Yun posted:
I don't know if it THE best cheesecake but it's definitely A best cheesecake. There's a really good bakery/restaurant near us that sometimes makes it and I buy my wife and I a slice. I've made a GF version for my son (cheesecake is his favourite) but it just wasn't quite as good.
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Jun 14, 2023 10:41
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I’ve slept on homemade falafel for too long. The hand cranked processor substitute I use couldn’t blitz everything fine enough to hold a shape, but we eventually got solid pan fried patties after tripling the flour in the recipe. The cooling rack examples went from Fail, Awful to passable falafel by the time the mix ran out. Exponentially better and cheaper than the falafel options at nearby salad chains.
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Jun 15, 2023 02:59
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I used to have a meat grinder and tried to make falafels, but I never wanted to fry them and just ended up trying to bake them instead. Never really turned out very good. Maybe I should try again, I've been having a good time pan-frying tofu in my cast iron dutch oven so falafel should come out fine. A good falafel restaurant is great though. Never had them from a salad chain, there's like 3 or 4 falafel places nearby that I can get some good falafel and good hummus from.
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Jun 15, 2023 04:05
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Y'all made me look it up and apparently my favorite place for falafel in Houston has relocated! They closed during COVID, thrilled to see them back.
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Jun 15, 2023 04:16
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I wonder what it would be like if I prepared some chickpeas and soy as if I was going to make falafel, but gave it a brief steam and fermented it like tempeh. Probably couldn’t use the herbs/onions in the mix but the texture may be interesting. Or possibly terrible.
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Jun 15, 2023 04:57
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Okay, so the local grocer had $2/lb brisket, so I guess this is happening now. Is there a fairly straightforward guide to babby’s first smoke? I figure it’s my all day Monday project. Have got a rub from a friend from Dallas, and I’m a fairly accomplished cook and griller, but this is the voodoo side of things, and I am prepared to accept failure (after which I will simply confit the dry brisket in duck fat, shred, and make tacos). I appreciate any goondance in advance.
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Jun 16, 2023 15:30
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Wanted to show off my CSA haul from yesterday. The radishes are the ones with pretty pink rings inside, the lettuce is so pretty I want to stick it in a vase. Strawberry variety is 10x as flavorful as store bought, if tiny. I'm eating a lot of 'food tubes' as my sister calls them. Wraps with veg and cheese and some sort of sauce. Finally found good GF wraps and it's my new food lazy option. Comes out to about 36$ a box, which is nice for organic produce, and some boxes midsummer are freaking huge. 
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Jun 16, 2023 16:55
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Eeyo posted:I wonder what it would be like if I prepared some chickpeas and soy as if I was going to make falafel, but gave it a brief steam and fermented it like tempeh. Probably couldn’t use the herbs/onions in the mix but the texture may be interesting. Or possibly terrible. I've done tempeh with chickpeas, soaked overnight, then ground through the large die on a sausage grinder. I've never done fresh alliums in it, but you can get decent onion flavor with leek or scallion ash. No more than a teaspoon per quarter sheet, it gets bitter pretty quickly.
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Jun 16, 2023 17:10
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bloody ghost titty posted:Okay, so the local grocer had $2/lb brisket, so I guess this is happening now. Is there a fairly straightforward guide to babby’s first smoke? I figure it’s my all day Monday project. Have got a rub from a friend from Dallas, and I’m a fairly accomplished cook and griller, but this is the voodoo side of things, and I am prepared to accept failure (after which I will simply confit the dry brisket in duck fat, shred, and make tacos). Have you ever smoked a pork butt before, or is this your first smoke ever?
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Jun 16, 2023 20:09
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bloody ghost titty posted:Okay, so the local grocer had $2/lb brisket, so I guess this is happening now. Is there a fairly straightforward guide to babby’s first smoke? I figure it’s my all day Monday project. Have got a rub from a friend from Dallas, and I’m a fairly accomplished cook and griller, but this is the voodoo side of things, and I am prepared to accept failure (after which I will simply confit the dry brisket in duck fat, shred, and make tacos). If it's untrimmed, trim the fat until there's just a thin layer over everything. Not thin enough to see the meat through, but just slightly thicker. Take the brisket out of the fridge 45 minutes to an hour before it's going into the smoker. Apply the rub when the surface is tacky but not wet. Smoke at ~225-250 F. If you want help on how to set up a smoker for a long smoke, the search term you probably want is "the Minion method". Keep checking the temperature in the thickest part of the brisket, watch it go up until it stops. This is called "the stall". The stall lasts a variable length of time. When the meat goes past the stall (and the temperature starts going up again), it's done. Take the brisket out of the smoker, wrap in heavy duty aluminum foil, stick it in an empty ice chest to rest for half an hour, up to a couple hours. Cut. Eat.
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Jun 16, 2023 21:33
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One trick to cutting brisket perfectly (according to a friend who used to compete) is to slice a small piece off one end before you apply the rub or smoke it. You want to cut it against the grain, which is much easier to see while the brisket is still raw, and without the bark.
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Jun 16, 2023 21:55
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Phone posting so apologies if I didn’t find the right thread, but does anyone have New Orleans food/bar recs to share? Not focusing on fine dining, but would love some places to hang out and catch up with friends I haven’t hung out with in person in 5 years.
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Jun 17, 2023 16:09
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I have a practice of buying my father mustard for holidays- what kind should I get him for father's day? Historically he likes Handlmaier's and other German ones.
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Jun 18, 2023 03:57
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