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are there any root vegetable fans here, I had a real good parsnip
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Mar 29, 2021 02:52
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drk posted:are there any root vegetable fans here, I had a real good parsnip 
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Mar 29, 2021 03:15
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Parsnips are my favorite veg, how was it prepared, tell me more.
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Mar 29, 2021 06:06
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drk posted:are there any root vegetable fans here, I had a real good parsnip How did you cook it?
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Mar 29, 2021 06:18
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Can't beat a good parsnip
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Mar 29, 2021 07:58
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You can but you've got to roast it real soft first.
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Mar 29, 2021 08:39
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Do you folks ever put parsnips and potatoes in the same stew/braise/whatever and then you get absolutely thrilled and chilled by the mystery from one pale cube to the next?
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Mar 29, 2021 08:39
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VelociBacon posted:Do you folks ever put parsnips and potatoes in the same stew/braise/whatever and then you get absolutely thrilled and chilled by the mystery from one pale cube to the next? Never. I can’t take the excitement.
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Mar 29, 2021 09:22
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VelociBacon posted:Do you folks ever put parsnips and potatoes in the same stew/braise/whatever and then you get absolutely thrilled and chilled by the mystery from one pale cube to the next? i like doing this and also adding in pale carrots
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Mar 29, 2021 09:54
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Sometimes, if I’m feeling particularly mischievous, I’ll put turnip in too.
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Mar 29, 2021 10:39
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Helith posted:Sometimes, if I’m feeling particularly mischievous, I’ll put turnip in too. Living on the wild side
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Mar 29, 2021 12:24
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VelociBacon posted:Do you folks ever put parsnips and potatoes in the same stew/braise/whatever and then you get absolutely thrilled and chilled by the mystery from one pale cube to the next? Parsnips, turnips, and potatoes, all cut to about the same size. 
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Mar 29, 2021 14:05
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Parsnip and carrot mash is legit You know what's also good? A swede (rutabaga for colonials), especially in a Cornish pasty
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Mar 29, 2021 14:18
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Liquid Communism posted:Parsnips, turnips, and potatoes, all cut to about the same size. My Mema used to do this on purpose in her take on a brunswick stew and called it an Adventure Pot. Sometimes she'd put a few random peeled radishes in to see who was paying attention. It always tasted like you were eating stewed compost. My god I miss that woman.
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Mar 29, 2021 17:57
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I had some kind of super whipped parsnip mash awhile ago that must have been half heavy cream by weight given how mousse like it was.
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Mar 29, 2021 20:03
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Not to distract from root veg chat, but there's no reason I couldn't use lime juice instead of lemon juice in a ginger beer recipe right?
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Mar 29, 2021 20:05
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Guildenstern Mother posted:Not to distract from root veg chat, but there's no reason I couldn't use lime juice instead of lemon juice in a ginger beer recipe right? correct and in fact it is good
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Mar 29, 2021 20:15
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Sure, just start with 25% less, then taste and add more lime or sugar as desired. Lime juice starts with a bit less sugar on its own but most recipes have so much added sugar it'll be negligible. 
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Mar 29, 2021 20:15
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BrianBoitano posted:Sure, just start with 25% less, then taste and add more lime or sugar as desired. Lime juice starts with a bit less sugar on its own but most recipes have so much added sugar it'll be negligible. Lemon has less citric acid and more sugar than lime? Why is it more sour?
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Mar 29, 2021 20:19
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Flash Gordon Ramsay posted:Lemon has less citric acid and more sugar than lime? Why is it more sour? it’s going to vary by variety and growth season too. for example i did a perfunctory google and got an endourology (i mean. lol clearly they were journal shopping this because it’s barely science) paper with this quote: “Lemon juice and lime juice are rich sources of citric acid, containing 1.44 and 1.38 g/oz, respectively. Lemon and lime juice concentrates contain 1.10 and 1.06 g/oz, respectively.” anyway i wouldn’t bother changing how much juice you add
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Mar 29, 2021 20:32
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God I love this forum. I googled it a few times and just got moscow mule recipes.
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Mar 29, 2021 20:38
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Flash Gordon Ramsay posted:Lemon has less citric acid and more sugar than lime? Why is it more sour? Citrus fruits also contain ascorbic acid too (vitamin C), which lemons are higher in. I don't know how they came to the conclusion lemons have less citric acid though unless they're cherry picking specific types or something.
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Mar 29, 2021 20:47
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To crossover both chats, last night we made Greek lemon roasted chicken, but instead of potatoes we used rutabagas and carrots. It was good.
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Mar 29, 2021 20:51
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There's also malic acid (tart apple sensation), higher in limes than lemons. Not sure what the natural variation among individual plants / fruits are for each of those, along with sugar content. Ascorbic acid is there, yeah, but it's not as tart a sensation so I think it's a minor effect. Also, if you fresh squeeze may get oils from accidentally expressing the zest that'd add another x-factor, hence the gently caress around and find out approach
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Mar 29, 2021 20:51
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imo none of the variations aside from flavour will matter in a sugary soda in part because the amount of citric acid so vastly outweighs the effect of everything else. here’s one survey example
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Mar 29, 2021 20:58
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Guildenstern Mother posted:Not to distract from root veg chat, but there's no reason I couldn't use lime juice instead of lemon juice in a ginger beer recipe right? I have tried both and found the lime flavour too intrusive, but it definitely still works. It's a matter of taste. (mediaphage is wrong).
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Mar 29, 2021 23:18
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Well the lime juice is already in the bottle so its up to fate and yeast now.
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Mar 30, 2021 00:30
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therattle posted:I have tried both and found the lime flavour too intrusive, but it definitely still works. It's a matter of taste. (mediaphage is wrong).  lime is the superior flavour anyway green skin supremacy know your mind: no yellow rind
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Mar 30, 2021 00:39
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At the request of my wife, I made soufflés last night. They were delicious, but now I can’t stop thinking about how a handful of extra ingredients and tweaking some steps turns a cheese soufflé into a plate of biscuits and sausage gravy with cheesy scrambled eggs on the side.
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Mar 30, 2021 03:36
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Do that and call it deconstructed.
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Mar 30, 2021 03:45
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Democratic Pirate posted:At the request of my wife, I made soufflés last night. They were delicious, but now I can’t stop thinking about how a handful of extra ingredients and tweaking some steps turns a cheese soufflé into a plate of biscuits and sausage gravy with cheesy scrambled eggs on the side. runny cheese souffle with biscuits on the side and sausages is really good too.
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Mar 30, 2021 03:48
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BrianBoitano posted:(tart apple sensation) New band name found
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Mar 30, 2021 07:34
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Liquid Communism posted:Parsnips, turnips, and potatoes, all cut to about the same size. I still have unhappy memories of the time I bit something in a stew expecting potato and actually it was apple.
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Mar 31, 2021 21:19
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gegi posted:I still have unhappy memories of the time I bit something in a stew expecting potato and actually it was apple. I added some orange to the veg I had underneath a sirloin roast awhile ago and it was the worst idea for this reason. I was thinking that the acid would bring up some of the sweetness of the other flavours but it ended up just being a surprise that wasn't wholly desired.
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Mar 31, 2021 21:31
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gegi posted:I still have unhappy memories of the time I bit something in a stew expecting potato and actually it was apple. I don’t normally love those baby potatoes but this is an excellent use case for them. I use them when I make viking chicken so that I don’t have to guess what’s apple and what’s tater
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Apr 1, 2021 00:47
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  https://twitter.com/SpookyBirb1/status/1377939925266485248
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Apr 3, 2021 01:04
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« Goons With Spoons › GWS General Chat - that's your body undergoing meatosis
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Apr 3, 2021 01:06
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Undergoing meatosis my blood and urine are full of meat.
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Apr 3, 2021 01:19
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meatosis is such a scientific-sounding word I'm shocked, shocked that it wasn't working
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Apr 3, 2021 02:14
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| # ? Apr 25, 2024 14:08 |
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I love how the unmentioned chaser in that picture is a glass of raw eggs.
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Apr 3, 2021 02:52
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