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Scientastic posted:Excellent name choice I mean. *gestures at the av she's been using for at least a year* that's Meche right there. Figured I should stay On Brand with a new forum name.
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Apr 14, 2021 19:27
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This is like the ninth time I’ve made the Serious Eats chile verde and I swear every time I make it the more it comes out weirdly, almost inedibly sweet. What the gently caress is going on here? Is that just how tomatillos are? In fact thinking about it a bit more it’s like both too sweet and too sour. What the poo poo. Pollyanna fucked around with this message at 23:46 on Apr 14, 2021 |
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Apr 14, 2021 23:38
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Have you tried different peppers?
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Apr 14, 2021 23:47
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tomatillos can be pretty sweet sometimes, just like other nightshades. not saying that's what's happening here but it also wouldn't surprise me.
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Apr 14, 2021 23:52
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Pollyanna posted:This is like the ninth time I’ve made the Serious Eats chile verde and I swear every time I make it the more it comes out weirdly, almost inedibly sweet. What the gently caress is going on here? Is that just how tomatillos are? Why do you keep making it and not changing anything if you don't like it?
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Apr 15, 2021 00:53
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Cause it was good the first time 
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Apr 15, 2021 15:34
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Are you adding anything else sweet? Tomatillos are super tart in my experience
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Apr 15, 2021 16:41
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yeah, I've never wound up with a sweet salsa verde. i blister all my tomotillos, peppers, onions, etc over charcoal and that helps add some smokiness before blitzing in a blender with cilantro and garlic and citrus. i make big batches and freeze em
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Apr 16, 2021 02:10
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Pollyanna posted:This is like the ninth time I’ve made the Serious Eats chile verde and I swear every time I make it the more it comes out weirdly, almost inedibly sweet. What the gently caress is going on here? Is that just how tomatillos are? Link to recipe please.
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Apr 16, 2021 08:59
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Apropos of nothing, my secret ingredient in chili verde is charring some ginger with the garlic
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Apr 16, 2021 09:30
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pile of brown posted:Apropos of nothing, my secret ingredient in chili verde is charring some ginger with the garlic Well, it's apropos of a directly relevant discussion about a chile verde recipe.
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Apr 16, 2021 09:36
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Do you peel the ginger before charring it?
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Apr 16, 2021 09:54
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therattle posted:Link to recipe please. I assume its this one: https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html I've never had it be sweet, but I only really use it as a guideline at best.
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Apr 16, 2021 19:28
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Lmao https://cooking.nytimes.com/recipes/1016134-nashville-style-hot-fried-chicken 
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Apr 16, 2021 20:33
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KOTEX GOD OF BLOOD posted:Lmao Allrecipes is the absolute best site for the non-satire version of these sort of comments - they can get nearly as ridiculous as this and be dead serious.
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Apr 17, 2021 09:44
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tarbrush posted:Do you peel the ginger before charring it? No. and if I have whole garlic it doesn't get peeled either
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Apr 17, 2021 17:11
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I'm relieved to learn that when it comes to meats, "uncured" means "cured but differently" and not what I thought of "not preserved at all, you better eat this bacon soon". No idea why, guess I don't eat meat that much. I somehow knew that bacon tasted pretty similar no matter which package I got. It only really mattered to me today when I bought uncured pepperoni at the farmer's market and just kinda hoped it'd go as well in pizza as "regular" pepperoni. Looks like I'm good to go!
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Apr 17, 2021 19:02
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to be labeled cured iirc it has to have pink salt as a nitrate. If you use like celery salt to cure you have to label it uncured.
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Apr 17, 2021 20:13
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Submarine Sandpaper posted:to be labeled cured iirc it has to have pink salt as a nitrate. If you use like celery salt to cure you have to label it uncured. Yeah, the "uncured pepperoni" people have actually tried and failed to get that changed.
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Apr 18, 2021 16:34
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Gotta say, korean red pepper powder has been making a decent substitution for the paprika-cayenne-black pepper combo.
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Apr 18, 2021 20:06
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I love it and I think it would make a great hot sauce Whatever mighty hot sauce McDonald’s is using lately for their spicy McNuggets tastes really close to Korean Chile flakes and I love it
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Apr 18, 2021 20:55
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ulmont posted:Yeah, the "uncured pepperoni" people have actually tried and failed to get that changed.
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Apr 19, 2021 05:06
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It’s the same thing in theory but the product is worse because people who buy celery cured poo poo are too stupid to care about taste. I pretty much stopped going to Whole Foods because all their cured stuff is crummy quality celery cured nonsense.
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Apr 19, 2021 06:21
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Chemmy posted:It’s the same thing in theory but the product is worse because people who buy celery cured poo poo are too stupid to care about taste. Oh so it’s not just me. So many expensive packs of lovely “uncured bacon” I’ve given up on store bought bacon now.
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Apr 19, 2021 11:19
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Ben Nevis posted:Well, finally did it. I took about 15 unused Hello Fresh spice packets and combined them into a big blend of random spices that I've labeled HF Madness. At some point this week, I'm going to spin the wheel of flavor and see what I get. Going to need an update on this please!
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Apr 19, 2021 14:58
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Guessing it's going to be the world's most expensive garlic salt.
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Apr 19, 2021 15:38
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It won't have that authentic Hello Fresh flavor unless you zest a bunch of citrus into it. Whoever makes up their recipes loves zest.
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Apr 19, 2021 15:43
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Desert Bus posted:Going to need an update on this please! It's mostly just spicy. I've used it two or 3 times and it's OK. It was heavy on korean chile flakes, regular chile flakes, a bit of southwest seasoning, warm and smoky, assorted paprika, with a bit of whatever they call their harissa powder, one tunisian thing, garlic powder, and italian seasoning. Basically, I think I'm going to go with it wherever I might otherwise use a pinch of cayenne or maybe pepper flakes. I was sort of hoping for something wackier.
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Apr 19, 2021 16:00
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"I made a curry" "Thai? Japanese? Indian?" "Yes"
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Apr 19, 2021 16:03
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BrianBoitano posted:"I made a curry" Reminds me of the cooking tournament on Food network I watched yesterday. She dumps garam masala and coconut milk into her dish and calls it a Thai curry, where it is served to the judge who's specialty is Thai cuisine.
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Apr 19, 2021 16:36
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Flash Gordon Ramsay posted:Reminds me of the cooking tournament on Food network I watched yesterday. She dumps garam masala and coconut milk into her dish and calls it a Thai curry, where it is served to the judge who's specialty is Thai cuisine. Did she win?
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Apr 19, 2021 17:25
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I'm imagining how much garam masala you'd have to use to get it to cut through the coconut milk and I'm imagining it came out just a touch gritty. ugh.
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Apr 19, 2021 17:31
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Sextro posted:Oh so it’s not just me. So many expensive packs of lovely “uncured bacon” I’ve given up on store bought bacon now. if nothing else, the 'uncured' fad means less injection-cured trash bacon being sold
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Apr 19, 2021 18:14
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Ben Nevis posted:It's mostly just spicy. I've used it two or 3 times and it's OK. It was heavy on korean chile flakes, regular chile flakes, a bit of southwest seasoning, warm and smoky, assorted paprika, with a bit of whatever they call their harissa powder, one tunisian thing, garlic powder, and italian seasoning. Basically, I think I'm going to go with it wherever I might otherwise use a pinch of cayenne or maybe pepper flakes. I was sort of hoping for something wackier. You're obviously not using enough zest.
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Apr 19, 2021 18:17
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BrianBoitano posted:"I made a curry" "British," 
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Apr 19, 2021 19:52
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Am I an insane person that I finally got to trying a dry-aged ribeye and I didn't like it? The nutty flavor was so strong, and while I can understand while people would like it, I really would have preferred a normal ribeye.
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Apr 19, 2021 21:31
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Skyarb posted:Am I an insane person that I finally got to trying a dry-aged ribeye and I didn't like it? The nutty flavor was so strong, and while I can understand while people would like it, I really would have preferred a normal ribeye.
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Apr 19, 2021 22:22
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It's similar to how must people don't like the movies professional film critics love. At the very edge of things people are looking for something exciting.
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Apr 20, 2021 02:15
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Skyarb posted:Am I an insane person that I finally got to trying a dry-aged ribeye and I didn't like it? The nutty flavor was so strong, and while I can understand while people would like it, I really would have preferred a normal ribeye.
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Apr 20, 2021 05:10
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lentils
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Apr 20, 2021 05:17
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