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I still haven't decided on what to make my girl for Valentine's Day. Was thinking of sous vide salmon with béarnaise or hollandaise (internet seems divided on this one), or maybe duck of some sort. Suggestions?
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Feb 9, 2021 16:27
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| # ¿ Apr 26, 2024 13:52 |
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Casu Marzu posted:Our plan is to eat some smash burgers and fried cheese curds and pass out on the couch watching something terrible. Smashburgs are her standing birthday dinner request. She rarely eats beef, so that's a once year treat.
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Feb 9, 2021 16:43
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GWS General Chat: the white secretions give me pause
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Mar 3, 2021 18:51
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Brawnfire posted:I just got a kitchenaid mixer woooo You should cream the poo poo out of some butter.
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Mar 6, 2021 01:42
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Homemade marshmallows are also a good stand mixer choice because it’s easy and you’ll give them to people and they’ll be like wait what you can MAKE marshmallows? As though marshmallows are harvested from verdant fields somewhere.
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Mar 6, 2021 15:20
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therattle posted:Recipe please! I use this recipe. But where it says “boil rapidly for one minute” I just cook to 235f (soft ball). Don’t use a light hand with the vanilla. And don’t skip the salt. https://www.marthastewart.com/341856/vanilla-marshmallows
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Mar 6, 2021 15:48
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therattle posted:Thanks! It’s wouldn’t work as we are basically vegetarian at home (and don’t dig on swine). I think there are agar agar marshmallow recipes out there Edit: quick google shows me lots of recipes that use agar agar and aquafaba
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Mar 6, 2021 16:09
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Screw that. Put your aunt to work.Make her a productive member of our capitalist society. Let her know that citizens who don't produce will be "retired."
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Mar 9, 2021 17:01
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Scientastic posted:Kill two birds with one stone, make chili out of your aunt But don't put beans in it. You're just making aunt chili, you're not a monster.
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Mar 9, 2021 17:28
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Chard posted:tonight i ground some salt for popcorn, and i guess last time i used my mortar for some rosemary i forgot to clean it Glad to learn I’m not the only one who use a mortar and pestle to make popcorn salt
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Mar 13, 2021 14:40
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I too am part of the portable induction hot pot crew. But if I were frying outdoors I'd use a turkey fryer burner since I could leave it outside and it will be powerful enough to manage the oil temp better.
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Mar 15, 2021 17:29
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The overpriced popcorn the boy scouts sell (used to sell?) was pretty good. Those really round pieces covered in cheese dust. Never got any that was stale, and ate it fast enough it never got stale.
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Mar 16, 2021 15:35
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Manuel Calavera posted:They still sell it, mulch too. I wasn't even sure if they were still around. I knew they declared bankruptcy at some point, and what with all the molesting and homophobia and transphobia and racism, thought maybe they'd had just quietly gone away. edit: Also congrats on all your life changes. Takes courage to be yourself.
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Mar 16, 2021 21:27
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We got butter and huge blocks of American cheese. Cause that's what poor people need.
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Mar 19, 2021 15:10
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It’s $40 but that’s only like the cost of two chipotle burritos (or one if you get door dash to deliver it)
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Mar 22, 2021 19:20
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Especially not if you’re a white Anglo Saxon Protestant
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Mar 23, 2021 13:12
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My girlfriend bought some sort of sprouted whole grain bread (I think that’s what she called it) and when she finally opened it it smelled like alcohol or acetone or possibly both. What happened?
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Mar 25, 2021 01:15
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SubG posted:Fermentation. I mean yeah I assumed that but what’s the likely mechanism? Wild yeasts? And did the sprouted grains contribute in some way that in sprouted (?) grains would not have?
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Mar 25, 2021 01:53
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Apparently she purchased it 10 days ago and it’s some healthy stuff so it’s got no preservatives or poo poo. Was probably decent bread 9.5 or 10 days ago. It seemed soft still so I assume it was bagged in a way that kept air out. And moisture in. Bagged hot could well be a culprit.
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Mar 25, 2021 02:46
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mediaphage posted:10 day old bread with no preservatives kept in a tight bag It’s just weird there is no visible mold. It really smells like *something* is fermenting. Never encountered it.
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Mar 25, 2021 03:40
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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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mediaphage posted:yes of course but this is an argument people love to throw against stuff like chipotle. tbh idgi because they basically sell a bunch of stuff i would make at home none of which is individually bad tasting. i think people just like to hate on what’s popular. I don't think Chipotle meats are as tasty as they could be, but every other part of what they make seems just fine in my (limited) experience with them. It's a basic-rear end burrito, there's really not much they could do to screw it up. edit: Well there was the time when they served everything with a side of e coli and that seems bad
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Apr 5, 2021 17:29
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Yeah I was gonna say so many of them are models or other entertainer types, I figure they found them through a casting agency. And they are playing up their incompetence. That show annoys the poo poo out of me. The best cooking competition is the British Bake-off or whatever it’s called. No twists, no hiding the use of recipes or any other bullshit like that. Just good bakers.
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Apr 7, 2021 23:18
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Any idea where us folks can stream those? Couldn't find anything other than British Baking show on my usual platforms.
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Apr 9, 2021 19:46
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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 17:36
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My girlfriend has never had wagyu so I was thinking about ordering an A5 ribeye so she could experience it. What would be the ideal way to prepare it? Just searing it off as a whole ribeye seems unexciting. I’ve seen videos where they cut it into smaller pieces and sear those on all sides. Is that the way to go? Just S&P? Salt and togarashi? Soy sauce while searing? If I do this I’d rather not gently caress it up.
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Apr 28, 2021 15:38
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mystes posted:In what can only be described as a fit of insanity I signed up for a trial subscription for Christopher Kimball's Milk Street and tried a rogan josh recipe they had, and all I can say is that I ended up having to go back and add like 10x all the spices at the end to make it have any flavor at all. Lol at looking to Milk Street for a curry recipe
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May 1, 2021 21:33
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The ATK food processor pie dough is a great and super easy. I also make my pizza dough in a food processor. I tend to like ATK recipes, and take shortcuts where I think appropriate. They do seem to like two part cooking methods, but I do that a lot on my own anyway so it’s not a big deal. Two part cooking methods generally give results just can’t (consistently) get with single method cooking.
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May 4, 2021 16:12
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Mr. Wiggles posted:I guess I misestimated how many people would have gotten the reference. You had to peel 8 potatoes?
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May 5, 2021 16:41
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mediaphage posted:croutons: 1 I don’t know if it’s just the picture but the plastic looks cloudy. Has it been in the dishwasher?
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May 13, 2021 02:24
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Anyone here mess around with growing mushrooms at home? I see these boxes you can buy that I guess are filled with medium and spores or whatever. Just wondering if there's any benefit to it (cost, flavor, freshness, etc.)
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May 20, 2021 17:33
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Mushroom hooch does not sound delicious
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May 20, 2021 23:02
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Mister Facetious posted:It was made by dwarves in the Dragonlance series! I don’t know if that’s an argument for or against it
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May 21, 2021 00:53
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We do hotpot probably once a week. I have a little induction burner and divided pot so I can do two broths. It’s an easy meal to prep and there’s really no limit to ingredients. Really fond of beech mushroom ms, tofu skins, bean sprouts, tofu puffs, and rice vermicelli. Lately I’ve also started poaching an egg for each of us in the broth, and that’s pretty great too. Pork belly and flounder have been the only things I didn’t really like in it, but ymmv.
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May 22, 2021 01:49
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I don’t know anything about what brands are good among induction burners. Mine is a Berghoff and it has served me well though.
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May 22, 2021 02:09
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Just tried the angry lady hot pot mix as thread's recommendation and it rocks. But it only calls for 500ml of water, whereas most of the mixes I use call for 1000-1500ml. Do you guys use two packs at a time, or just a very small pot or what? Followup question: Any cheap place online to buy it in bulk?
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May 27, 2021 20:11
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Company owner sent me a text that said "I left something in the freezer for you." Turns out it's some miso marinated sablefish and, more importantly, a chunk of A5 tenderloin. The tenderloin is vac packed, am I better off thawing in the fridge overnight, or in cold water? Also, I was thinking for perfect doneness, I'd sv it and sear. Any idea what an ideal temp for wagyu tenderloin is? Is sous vide a bad option for some reason?
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Jun 16, 2021 15:23
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Same Great Paste posted:For what reason are you thawing the tenderloin as a separate step than the sous vide? I'm not aware of a reason not to just sous vide straight from the freezer. Unless you're wanting to sear it first? I’d sear it after. I’ve never dropped anything in the bath from frozen but I suppose I could. I assume I’d salt it before cooking at least, but that may not even be necessary.
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Jun 17, 2021 02:11
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fizzymercury posted:Holy poo poo, I thought my Mema was the only one that pulled the molasses milk con. I made a glass of the stuff in front of one of my friends in elementary school and I still feel the hot shame of her horrified stare. It didn't help that I was making it with full fat raw milk, butterfat chunks and all. She did finally try some and said it tasted like chocolate milk made with pennies and dirt. I've never had molasses milk but I'm gonna try it. My grandpa used to make me maple milk and holy poo poo I loved that, but who can afford that these days.
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Aug 16, 2021 20:31
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| # ¿ Apr 26, 2024 13:52 |
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I'm so sick and tired of seeing people on food network serve something with "caramelized onions" and its a heap of barely even grilled onions. Words have meaning, assholes.
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Aug 26, 2021 18:31
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