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Mr. DnF's siblings and their girlfriends all live in town and we usually host, but decided last week that instead of having potluck at our place we'd do a food swap. I deboned a turkey and rubbed it with mayo and I highly fuckin recommend it. 90 minutes at 350 and it was perfect and juicy with crispy skin. I also did sourdough stuffing, and gravy with Hella Sage, and an apple cider cake, and Mr. DnF made crabcakes. Sibs made mashed potatoes, competing gravy, mezcal negronis, cheese gougeres, sage sablès, cranberry sauce, "meat bread", and a couple joints. Unfortunately for me I had like 7 mai tais last night and have a wicked hangover so I've barely eaten anything.
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Nov 27, 2020 03:44
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BrianBoitano posted:All I want for Christmas is this spec I loving despise Campari so you can have mine.
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Nov 27, 2020 04:27
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drrockso20 posted:good Cincinnati Chili doesn't exist
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Nov 28, 2020 03:21
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The Maestro posted:It can’t be easier to post pics on the awful app. Just tap your post in progress so the option bar pops up, hit img, then from library, and select your image. It automatically uploads it when you post. This bugs out A LOT.
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Dec 20, 2020 19:57
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bloody ghost titty posted:Working through a hunk of white truffle isn’t easy for two, let alone once the old lady leaves for Xmas a few days early. Rice? Oil? How can I stretch this beyond eating every pasta dish ever (not mad at that thought but my dr might be)? Done salt for black truffles before but I know the white are much more delicate. Just shove it in your bottom lip and work it for a few hours.
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Dec 20, 2020 23:11
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BrianBoitano posted:We helped moderate a Facebook cooking group for a while, and one poster kept calling her husband "king daddy" and since she was contributing, kind, and not breaking any rules we kept approving her posts I remember that person. Maybe we're thinking of different groups but I saw the explanation on one of her first posts so it was definitely less weird.
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Jan 3, 2021 20:31
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Crusty Nutsack posted:there used to be a really complicated, "ultimate" beef stroganoff recipe kicking around gws. I want to say it was like heston blumenthal or something, complicated but worth it. anyone know it? Keller? https://www.epicurious.com/recipes/member/views/ad-hoc-beef-stroganoff-52594801
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Feb 5, 2021 07:00
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pr0k's mom is somebody's aunt.
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Mar 10, 2021 00:46
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Flash Gordon Ramsay posted:It’s just weird there is no visible mold. It really smells like *something* is fermenting. Never encountered it. I've definitely encountered that in "health food" bread and yeah it's probably just extra yeasts.
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Mar 25, 2021 06:35
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Cold sake is better.
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Apr 11, 2021 18:34
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pr0k posted:I will fight u not if i fite u first
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Apr 13, 2021 20:30
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...Under what circumstances are you required to peel a potato while it's hot?
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May 5, 2021 06:36
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Mr. Wiggles posted:Goon friends, I need more eggplant options. Our plants have been crazy productive this year, and it's not ending. I've given away baskets full. I've made all the fish fragrant eggplant I can stand. I am baba ghanoushed. I want no more parmesan in my life. Curried out. Help me please come up with some more things to do with this crazy over-abundance. Especially stew type things that are on the lower effort side. Baingan bharta.
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Oct 16, 2021 23:38
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Democratic Pirate posted:https://youtu.be/S3STSEzUnEc 227g / 2 sticks COLD butter 44g AP flour 15g salt 1 tbsp baking powder 3/4 tsp baking soda (I like to add about 1 tsp of cayenne) ~1.5 cup buttermilk ~3 Tbsp additional butter Preheat a cast iron pan at 425 for about 30 minutes. - Mix dry ingredients, maybe stick the bowl in the fridge if your kitchen is hot - Cube the 2 sticks butter - Toss the butter cubes in the dry ingredients and use your hands to mush them up until there are no butter pieces larger than about pea sized. You want a lot of fat flakes of butter. Pinch the butter cubes and toss everything around, trying not to get the butter softened. You may need to put the bowl back in the fridge occasionally depending on temperature. I've tried the pastry cutter, and the two knives, and it's just way easier to do it with your hands. Do not overwork and do not knead. If the mixture turns yellow you've gone too far. You want largish pieces of butter because the steam it gives off while baking will give you flaky layers - Add about half the buttermilk. Depending on humidity etc you may not need all of it. Stir it into the dry ingredients with a spatula, you still want to keep it as cold as possible. Keep adding buttermilk until the mixture is wet and hydrated, but not too sticky and wet. You want no dry bits of flour in the bowl. - Sprinkle some flour on your board and turn the mixture out onto it. At this point I use a dough scraper to shape and fold the mix. You want it to not stick to the board, and touch with your hands as little as possible. Folding the dough will help the biscuits be flaky, but be careful not to overwork. Be gentle. - Here I personally just use the scraper to chop my dough into cubes. You can get fancy and use a cutter or something if you want. - Take the hot cast iron out of the oven and yeet your remaining ~3Tbsp butter into it. Swirl it around to melt it all. - Take your biscuits one at a time and carefully roll them in the hot melted butter skillet until they are buttered on all or most sides. A 12" skillet should be plenty big to hold them all. Cram them together in a circle to bake. - Sprinkle the whole thing with flaky salt and maybe more cayenne. - Bake for ~20-25 minutes. They should be golden on top but not quite starting to fully brown yet.
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Nov 18, 2021 08:13
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Doom Rooster posted:OK, I am looking for ideas of how to use a particularly unique ingredient. I put it on pizza.
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Nov 19, 2021 02:30
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Helith posted:If you use the grinder for both coffee and spices you can grind a small amount of white rice in between to clean the grinder of oils etc UNCOOKED rice. To be clear.
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Dec 12, 2021 23:41
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It's better than Ben & Jerry's.
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Feb 4, 2022 03:21
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Democratic Pirate posted:Yeah the oven switches on and off to regulate heat, apparently there’s a switch that only releases gas when it senses a metal bit in the electronic igniter has gotten enough amps to be hot enough to ignite the gas. Since the wires used to heat the metal bit failed, the gas switch won’t operate let gas out. Or something like that. No pilot light from what I’ve seen. No-bake pie with a thin mints crust.
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Feb 20, 2022 00:52
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Flash Gordon Ramsay posted:Both I would guess. More likely mixing, but would like to be able to appreciate it straight Mr DnF drinks a lot of Junipero, Hendrick's, and Leopold's. I once watched my mother cook a lamb tenderloin steak (is there a better word for that?) by encasing it in plastic wrap and microwaving for several minutes. My dad was a pretty good cook, I don't know where he learned but he was always throwing together things like a tomato cream pasta sauce with bacon and shrimp by like, cleaning out the fridge. My mom did all the cooking. I ate a lot of bagel bites.
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Jul 7, 2022 04:42
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Flash Gordon Ramsay posted:Oh hey dnf! Been a while. Hey! Come talk to us online! I also forgot about Roku gin, and he likes Fever Tree light tonic. Stringent posted:so how do you know your dad was a p good cook? He cooked like, once a month. He also hated my mom's cooking and wasn't home a lot.
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Jul 7, 2022 19:11
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ExecuDork posted:OK, how did it taste? I didn't eat it but it was grey and steaming when it came out.
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Jul 12, 2022 23:36
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My first thread title in 19 years.
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Jul 14, 2022 23:47
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VelociBacon posted:Chunks of apple in a burrito also very good! GET OUT
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Aug 18, 2022 23:18
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Hot sauce goes on almost everything and I will die on THIS hill.
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Aug 30, 2022 23:40
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I can eat a peach for hours.
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Sep 11, 2022 04:17
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Arkhamina posted:There is a pretty good canning thread, but so far I've done 9 pints of green beans, 18 pints of pickled beets, 17 half pints of candied jalapenos, and like 15 half pints of assorted jams. Still want to do corn, tomatoes, and some broths. There's a hilarious UK show from a few years back called The Supersizers, where a food critic and a comedian have to live and dress in the manner of X time period for a week. Time periods include WW2, Regency, 1920s, and ancient Rome, among others. They cook and eat foods and ingredients that would have been available or popular at the time, and go into a bit of history about it.
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Sep 19, 2022 00:44
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CainFortea posted:My wife and I just watched British Bakeoff Halloween episode and the act of hearing two old britsh people mis-pronounce s'mores a bunch, while saying things like "this one is too messy" or "the marshmallow on this one is all goey and bad" may have given my wife a stroke. I've never seen her flip off a TV as much as that 15 minutes. Have you seen the Mexican episode though.
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Nov 24, 2022 00:22
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New post to remind/inform everyone that we have a (very active) discord server for those who prefer to chat in real time: https://discord.gg/BrMWseM8US
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Dec 28, 2022 05:18
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whose eyeball is that
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Jan 20, 2023 08:03
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Papaya smells like vomit, is that what you're thinking of?
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Jan 27, 2023 06:08
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Sriracha is extremely sweet.
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Feb 26, 2023 00:08
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Brown rice is good.
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Feb 28, 2023 07:55
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Steve Yun posted:Usually keto/sugar-free bakeries Don't the packets have some kind of filler?
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Mar 1, 2023 00:12
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I'm in the US and I've never seen Gruyere used as a generic, or with holes in it. It also tastes nothing like Swiss. What are you people eating?
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Mar 8, 2023 01:05
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Arsenic Lupin posted:How do you folks cope with "This is too many beets" and "this kale is not in good condition"? Trash; soup.
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Mar 18, 2023 23:57
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I don't know if he ever talked about it on the forums.
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May 9, 2023 05:55
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I haven't had their alfredo but a jar of red sauce is good for about 8oz pasta depending on how saucy you like it. Also their red sauces are all great, their soups are disgusting.
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May 17, 2023 07:25
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Sounds like you're eating really boring risotto.
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May 23, 2023 20:43
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You can put literally anything in your hot wet rice and if you think it's boring you've just seriously had lovely risotto. Mushroom risotto obviously, borscht risotto like someone said, jambalaya risotto, pizza risotto, chicken soup risotto, shakshuka risotto. Literally any flavors you want.
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May 24, 2023 05:23
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| # ¿ Apr 23, 2024 14:50 |
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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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