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um excuse me posted:Not sure in which direction you mean granular, but sticking with stuff common to super markets would be nice to have some consistency. So all kosher salts are "less salty" than standard table salt because they all have a larger grain size and therefore a tsp (or whatever) will weigh less. Different kosher salts will vary among themselves depending on the size and uniformity of the flakes.
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Feb 20, 2021 23:00
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Couldn't a salt theoretically have other minerals in them making them less salty?
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Feb 20, 2021 23:02
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Your iodized salt does have other things in it (iodine, namely), but it doesn't make it less salty.
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Feb 21, 2021 00:42
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I like maldon salt for finishing just because it looks fancy as gently caress and adds a nice little crunch.
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Feb 21, 2021 01:24
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Understood. Thanks for the information everyone.
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Feb 21, 2021 01:30
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VelociBacon posted:This is interesting to me because I never make a shopping list and always just see what looks good or is on sale etc when I'm there. I assumed most people do the same but maybe I'm in the irresponsible minority. Eh, different strokes for different folks. I’ve always gone recipe->shopping even after I got to a point where I’m comfortable in the kitchen. Shopping based on quality is probably smarter, but it’s not something I’ve worked on. Plus I’m always dumb and shop on weekends, so I like having my route planned out so I can zoom through the store and avoid crowds 
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Feb 21, 2021 03:02
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I always check the circulars and figure out what's on sale and then from there work out about 8-9 dinners based on that + what I still have in the fridge and then make a list based on what I need for those.
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Feb 21, 2021 03:32
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VelociBacon posted:This is interesting to me because I never make a shopping list and always just see what looks good or is on sale etc when I'm there. I assumed most people do the same but maybe I'm in the irresponsible minority. I used to rely on shopping lists a lot less, but these days since I got to the grocery probably 2-3x less I rely on them a lot. I want to make sure I get everything I need so I don't have to go back. That plus my wife doesn't drive so I've been doing all the shopping solo so I make a list in consultation with her to make sure we get everything. But a lot of stuff I'll still just put down like "vegetable" or "fruit" and pick up whatever I feel like.
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Feb 21, 2021 03:55
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SubG posted:All salts that are just salt (as opposed to flavoured salts--garlic salt, celery salt, or whatever) are just salt. They are equivalently salty by weight. The differences are due to grain size--bigger grain size means, on average, lower density, which is to say less weight per unit volume. That plus reduced sodium alternatives like potassium chloride, which can have more or less salty flavor than good 'ol sodium chloride. But unless you actually need to use them you shouldn't buy them, they tend to also tase different than salt, if still somewhat salty.
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Feb 21, 2021 04:02
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Eeyo posted:I used to rely on shopping lists a lot less, but these days since I got to the grocery probably 2-3x less I rely on them a lot. I want to make sure I get everything I need so I don't have to go back. That plus my wife doesn't drive so I've been doing all the shopping solo so I make a list in consultation with her to make sure we get everything. Yeah same. I miss being able to feel free to vaguely wander around the grocery store looking for inspiration, now I feel the double pressure of 1) not spending more time in there than necessary and 2) making sure I've got enough poo poo to last me at least a week so that I'm not making too many trips
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Feb 21, 2021 05:52
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I use a shopping list because I have children, and they are constantly and unreasonably demanding of food. If I miss a meal because we don’t have anything in, or I need to go shopping to get some ingredients, it’s not that big a deal, but my constantly and selfishly growing kids have this bizarre need for regular and substantial meals.
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Feb 21, 2021 08:40
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Hawkperson posted:Yeah same. I miss being able to feel free to vaguely wander around the grocery store looking for inspiration, now I feel the double pressure of 1) not spending more time in there than necessary and 2) making sure I've got enough poo poo to last me at least a week so that I'm not making too many trips And haven't seen bread flour in stock locally since like last summer, so I've been buying all my flour online from mills that sell direct to consumers, and that means planning ahead and storing a bunch so as to not get killed on the shipping costs. Which all means that I've had to more or less completely change the way I plan meals. And, you know, I'd rather go back to doing it the other way but holy poo poo I've always known where my next meal was coming from and haven't had to deal with any major power outages or anything so I'm counting my loving blessings.
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Feb 21, 2021 11:46
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bloody ghost titty posted:How, uh, granular do you want to get with your answer? One prayer group posted:Your iodized salt does have other things in it (iodine, namely), but it doesn't make it less salty. Edit: missed the last page pile of brown fucked around with this message at 12:03 on Feb 21, 2021 |
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Feb 21, 2021 11:59
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20 Blunts posted:we finally got around to getting some black cardamom and man this is probably my favorite spice, any particular dishes this is known to be used in? I believe pho uses black cardamom. Whatever you do, don’t use black cardamom as if it were green cardamom. They’re two different beasts with regards to taste.
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Feb 21, 2021 12:38
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Scientastic posted:I use a shopping list because I have children, and they are constantly and unreasonably demanding of food. This is what shifted cooking and food preparation from a fun hobby to a punishing chore for me 😅
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Feb 21, 2021 16:49
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SubG posted:Which all means that I've had to more or less completely change the way I plan meals. And, you know, I'd rather go back to doing it the other way but holy poo poo I've always known where my next meal was coming from and haven't had to deal with any major power outages or anything so I'm counting my loving blessings. That's true as hell, I'm drat lucky that my answer to "how has covid affected you?" is so mild that things like "I can't spend two hours looking at every single item in the grocery store thoughtfully" or "I couldn't find arborio rice for two months so I finally just went and made risotto with calrose" are on the list
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Feb 21, 2021 19:47
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Brawnfire posted:This is what shifted cooking and food preparation from a fun hobby to a punishing chore for me 😅 I get that. I wouldn’t go so far as to say it’s a punishing chore, I still enjoy cooking for the whole family, but the routine cookery is definitely less of a fun creative experience and more “I am doing something I know how to do blindfolded” zen state.
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Feb 21, 2021 19:54
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Bit of an exaggeration, of course, but lordy I'm looking for shortcuts and quick meals and pre-preparing options way more these days. I used to really go for it in the kitchen, full day prep and slow cooks and all. I don't think it would be as much of an issue if we weren't doing quarantine poo poo, however. That definitely makes things a lot more tedious overall.
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Feb 21, 2021 21:00
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Here's another dumb question. Where do y'all get wasabi or saffron? I'd love to explore both but the cost makes it intimidating to play with.
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Feb 21, 2021 21:45
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um excuse me posted:Here's another dumb question. Where do y'all get wasabi or saffron? I'd love to explore both but the cost makes it intimidating to play with. For wasabi I doubt many people seek out real wasabi because the coloured horseradish is what is almost universally used, to the point I think most people would find the taste of real wasabi weird in e.g. sushi. Could be wrong about that. I don't know a supplier for real wasabi as a bulk spice, but if you're real serious about it and live in a reasonably cool environment you can grow your own. Like most edible rhizomes, if you have the conditions it likes they're pretty easy plants to take care of.
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Feb 21, 2021 22:17
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Brawnfire posted:Bit of an exaggeration, of course, but lordy I'm looking for shortcuts and quick meals and pre-preparing options way more these days. I used to really go for it in the kitchen, full day prep and slow cooks and all. Yeah, I enjoy cooking but lockdown has made it more of a chore. I tend not to buy ingredients for specific recipes but have a cupboard/freezer full of staples which can be turned into a meal on their own or with the addition of veg from veg box delivery or occasional trip to shops. Having a child has definitely made me rely more on fast/easier meals or if I spend time it’ll be on something that feeds us for 3-4 meals. Luckily my son loves eating and eats most of the things we like. (Understandably he doesn’t like too much spice heat or very strongly spiced food but is otherwise easy to feed). Cooking fir a child who enjoys his food is tremendously gratifying. Tonight I spent some time making on his his favourites, lasagne (GF and V).
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Feb 21, 2021 23:43
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This place will ship you fresh wasabi. I haven’t tried theirs. https://half-moon-bay-wasabi.myshopify.com
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Feb 22, 2021 00:05
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Don't you need one of those special trays with the bumpy pattern on it or whatever to grind the wasabi against to produce the pulp? Otherwise you basically have a very dense root vegetable AFAIK. e: Looked it up, it's actually the rhizome of the plant and you finely grate it (microplane?).
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Feb 22, 2021 03:59
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If you buy a pound of wasabi that place will mail you a grater. I've had fresh wasabi grated on sharkskin at a couple fancy sushi places, it's pretty good. I don't know if I'd pay $125 to get a pound of it shipped to me.
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Feb 22, 2021 05:18
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 Dave Arnold’s Cooking Issues podcast had Alex Guarnaschelli, Rick Bayless, Kenji López-Alt, Jim Lahey, and Harold McGee on to talk about the passing of Maria Guarnaschelli, who was the editor for most of their books. She sounded like a scary son of a bitch who knew her poo poo and cracked the whip on authors to make their books better but would get into yelling matches with critics to defend her authors too https://podcasts.apple.com/us/podcast/cooking-issues/id380317598?i=1000508412332
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Feb 22, 2021 11:35
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Guildenstern Mother posted:I always check the circulars and figure out what's on sale and then from there work out about 8-9 dinners based on that + what I still have in the fridge and then make a list based on what I need for those. I have an app that has all the local fliers (it's called Flipp, don't know if it's a Canada thing or not,) use that to plan meals, then go shopping. It's searchable and once you start following the fliers you can sort of sense when there's going to be a good deal coming up on something so you're not stuck in like, Week 2 of Cheap Liver or whatever. Occasionally you get the "hey the meat dept. manager is an idiot and ordered twice as many chicken thighs as normal!" deals and it's fine to go off list since they don't often make it into the flier. It does help to keep costs down and if you have something that's regular price, you're still ahead on the rest. It's just thinking ahead - it's also good to look at the price/100g on competing products which is usually on the shelf label now.
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Feb 23, 2021 02:28
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20 Blunts posted:we finally got around to getting some black cardamom and man this is probably my favorite spice, any particular dishes this is known to be used in? It's great in baked goods too. Pretty much anything you'd use cinnamon in can take it.
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Feb 24, 2021 23:46
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SubG posted:Penzeys has a couple grades of saffron and Penzeys generally a good answer on where to get spices if you're not super price sensitive and if you're looking at saffron and wasabi you almost certainly aren't. The rhizomes take about two years to mature, and they're very finicky plants prone to dying unless you have conditions exactly right, so you're better off buying some from a commercial supplier unless you're really invested in long garden experiments.
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Feb 25, 2021 08:58
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Enfys posted:The rhizomes take about two years to mature, and they're very finicky plants prone to dying unless you have conditions exactly right, so you're better off buying some from a commercial supplier unless you're really invested in long garden experiments.
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Feb 25, 2021 11:18
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20 Blunts posted:we finally got around to getting some black cardamom and man this is probably my favorite spice, any particular dishes this is known to be used in? Long simmered north Indian meat curries often tend to use it. I bet it would be amazing in a BBQ sauce because of the spicy smokiness.
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Feb 25, 2021 12:17
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Cardamom is in garam masala which I think you'll find in a ton of different regional dishes beyond simmered stew. I thought it was broader than Punjab dishes but certainly not an area I know much about. I thought it is in a lot of vegetarian dishes like chickpea masala.
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Feb 25, 2021 12:44
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Some black cardamom recipes: https://www.vegrecipesofindia.com/aloo-chole-masala-aloo-chana/ https://www.vegrecipesofindia.com/matar-pulao-peas-pulao-recipe https://luckypeacharchive.wordpress.com/2017/03/17/khao-soi-kai/ https://www.whiskaffair.com/amritsari-chole-recipe/ https://www.vegrecipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/ http://spicekichnam.com/chole-masala-recipe.html https://www.seriouseats.com/recipes/2010/07/collard-greens-braised-in-coconut-milk-and-tomato-recipe.html https://www.seriouseats.com/recipes/2010/07/basmati-rice-with-black-cardamom-and-lime-recipe.html Ethiopian cooking uses black cardamom so check out some Ethiopian recipes too.
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Feb 25, 2021 14:18
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VelociBacon posted:Cardamom is in garam masala which I think you'll find in a ton of different regional dishes beyond simmered stew. I thought it was broader than Punjab dishes but certainly not an area I know much about. I thought it is in a lot of vegetarian dishes like chickpea masala. Black or green? We use green cardamom a lot (wife loves it) but I’ve never used black. I should explore...
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Feb 25, 2021 14:32
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Black cardamom is smoked. Use at your discretion. Green cardamom is an amazing thing, we use staggering amounts of it in pastries in Scandinavia.
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Feb 26, 2021 02:58
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What's white cardamom then? I thought it was just blanched green but I'm seeing some people say it's a different thing entirely?
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Feb 26, 2021 03:31
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I’ve been biting my tongue but I will feel remiss if I don’t mention that cardamom + Campari is the secret to the best Negroni I’ve ever had.
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Feb 26, 2021 07:33
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How do you put in the cardamom
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Feb 26, 2021 07:45
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Force de Fappe posted:Black cardamom is smoked. Use at your discretion. Green cardamom is an amazing thing, we use staggering amounts of it in pastries in Scandinavia. I don’t think this is true. It has a smokier flavour, but it’s a different genus of plant within the same family. I think some white cardamom is just bleached green cardamom, but there is real white cardamom as well, another genus, more closely related to black cardamom than green.
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Feb 26, 2021 08:11
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Steve Yun posted:How do you put in the cardamom Scrappys cardamom bitters, infusing the Campari with crushed cardamom, or just crushing a few pods in the mixing glass. I hesitated because I think I’ve always used green cardamom but it’s too delicious of a combination to not share with as many people as often as possible.
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Feb 26, 2021 08:15
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The Maestro posted:Scrappys cardamom bitters, infusing the Campari with crushed cardamom, or just crushing a few pods in the mixing glass. I hesitated because I think I’ve always used green cardamom but it’s too delicious of a combination to not share with as many people as often as possible.
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Feb 26, 2021 09:33
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