|
You're raising a coprophiliac
|
#
¿
Dec 11, 2020 23:46
|
|
|
|
| # ¿ May 11, 2024 03:59 |
|
|
Lmao if you can make pasta from scratch but not operate the forums to upload a pic
|
|
#
¿
Dec 20, 2020 12:22
|
|
|
Standard box graters fit nicely into a 6 pan
|
|
#
¿
Jan 1, 2021 00:28
|
|
|
Any recs for interesting beer brewing books? My BIL loves making beer and brewing so not like a "how to brew beer" book, but something a little more in depth and interesting? He's at the level of looking into which types of hops he's planting in spring if that helps.
|
|
#
¿
Jan 9, 2021 10:25
|
|
|
You can also microwave a reese's
|
|
#
¿
Jan 10, 2021 11:07
|
|
|
Bad proctologist was a great costume and I made a girl puke
|
|
#
¿
Jan 12, 2021 05:14
|
|
|
If you don't care about the food you make why would you post in a "caring about food you make " venue?
|
|
#
¿
Jan 16, 2021 02:24
|
|
|
I have never tested any extruder (just rollers) but conventional wisdom that I have heard from others with experience is that if you spend less than about 2k on an extruder you're wasting money buying frustration. Edit: sorta like I'll never buy a meat grinder that's at least .5 HP and all steel
|
|
#
¿
Jan 20, 2021 00:57
|
|
|
If it was a robot coupe, you'd know. There really is a separate tier for professional equipment and for home use some are worth the jump and some aren't. For 98% of home users a cuisinart will do everything you'd use a robot coupe for. You'll save several hundred dollars. On the other hand id recommend not buying a blender until you can afford a vitamix. You'll spend 100 extra dollars on the best blender manufacturered.
|
|
#
¿
Jan 20, 2021 06:34
|
|
|
Chocolate marquise is my go to impressive easy dessert
|
|
#
¿
Jan 31, 2021 14:15
|
|
|
Heston blumenthal has that chili recipes where it takes 3 days and you make stock 3 times and use like 25# of meat
|
|
#
¿
Feb 5, 2021 14:13
|
|
|
Do a dill hollandaise
|
|
#
¿
Feb 9, 2021 19:32
|
|
|
Meat is binary it is either meat or not-meat
|
|
#
¿
Feb 10, 2021 19:55
|
|
|
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? Cardamom is pretty good in pureed roasted vegetable soups like carrot or butternut
|
|
#
¿
Feb 20, 2021 08:55
|
|
|
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 |
|
#
¿
Feb 21, 2021 11:59
|
|
|
SubG posted: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. I've always heard much the opposite, that real wasabi is extremely difficult and expensive to grow and that's why the green horseradish is so ubiquitous. I remember reading something about how the only domestic producer of wasabi in the us (in oregon) had an electric fence and a loving moat to ward off espionage. Have you done it? What's your secret? I have a pleater box where I killed all my thai basil and can plant something else. Anne Whateley posted:Factually incorrect. The virus is destroyed when it's heated to 150° for 3 minutes. (source) Fridge and freezer temperatures actually preserve the virus for weeks. (source) the hands that touch both the cooked food and the sushi have likely not been heated to 150º for three minutes, and if covid is present they're likely the source. pile of brown fucked around with this message at 09:09 on Feb 27, 2021 |
|
#
¿
Feb 27, 2021 09:04
|
|
|
Panade helps make them springy too
|
|
#
¿
Mar 6, 2021 09:20
|
|
|
Idk why you keep getting banned from other sections of the forums but posting off topic stuff here because you're banned from there isn't the solution. Knitting takes a long time and posting "blanket for sale" takes about 30 seconds if you include the time it takes for a photo so you're ripping your aunt off. Ask her to make you dinner once a month for listing her stuff online and you're still coming out ahead. I get that times are rough right now but leveraging your retired aunt's hobby for income is pretty... not a good look. pile of brown fucked around with this message at 16:52 on Mar 9, 2021 |
|
#
¿
Mar 9, 2021 16:48
|
|
|
Hawkperson posted:Honestly I'm not sure how chat threads can get derails anyway, we talk about plenty of not-cooking things. Although to be fair they're usually just casual shoot the poo poo kind of things, not "help me create an etsy store" I mean I understand the concept of chat thread but "how do I best profit from my aunt's labor" doesn't scream "food chat" at me personally and isn't the content I came here for
|
|
#
¿
Mar 10, 2021 15:27
|
|
|
Scientastic posted:Popcorn is actually bad, no matter how good the seasoning
|
|
#
¿
Mar 16, 2021 17:30
|
|
|
I got shut out of scouts when I was like 8 because weeblos were "full" and never looked back
|
|
#
¿
Mar 17, 2021 15:04
|
|
|
Mr. Wiggles posted:Local Reno wines are traditionally made with California grapes (posting from Reno rn actually, since I still live here part time.). There's a place on 4th street called Great Basin that gets their grapes from Amador County, which is the traditional way wine was made here. The old Italian and Basque families used to make all of their own wine, you see, and they would organize big convoys to go over the sierras during the crush to pick up grapes and bring them back. My family grows wine grapes in amador county
|
|
#
¿
Mar 26, 2021 07:50
|
|
|
I can't remember if I had beyond or impossible but it tasted like someone had frozen and thawed a beef patty a dozen times before cooking it
|
|
#
¿
Apr 4, 2021 22:00
|
|
|
I have a hard time trusting food recommendations from people who don't know if they're using a pallet, a palette or their palate.
|
|
#
¿
Apr 5, 2021 14:09
|
|
|
I don't know or understand what that is but I do think it's extremely stupid, aggressively
|
|
#
¿
Apr 5, 2021 21:26
|
|
|
Are you adding anything else sweet? Tomatillos are super tart in my experience
|
|
#
¿
Apr 15, 2021 17:41
|
|
|
Apropos of nothing, my secret ingredient in chili verde is charring some ginger with the garlic
|
|
#
¿
Apr 16, 2021 10:30
|
|
|
tarbrush posted:Do you peel the ginger before charring it? No. and if I have whole garlic it doesn't get peeled either
|
|
#
¿
Apr 17, 2021 18:11
|
|
|
Anne Whateley posted:The food processor method is also super fast obv, but the real advantage for me is not grating my knuckles. Microplanes thirst for blood almost as much as mandolines imo Use it upside down
|
|
#
¿
May 6, 2021 03:21
|
|
|
Mr. Wiggles posted:What I really need is a device that will allow me to peel hot potatoes without burning my hands. Like a food mill?
|
|
#
¿
May 6, 2021 03:29
|
|
|
Mister Facetious posted:I've noticed that too; went to boil some eggs for a Japanese style sandwich two weeks ago, and two of them were floaters. Eggshells aren't airtight but they're watertight, they evaporate through the shell during storage. The less water inside, the more they float
|
|
#
¿
Jun 8, 2021 03:23
|
|
|
I was in high school when 9/11 happened and I worked on the school newspaper and we had one kid who started every article he wrote with "in a post 9/11 world,"
|
|
#
¿
Jun 11, 2021 22:45
|
|
|
Feliday Melody posted:How long can I dry brine pork? That's totally fine
|
|
#
¿
Jun 21, 2021 00:16
|
|
|
Gross, gross, gross, 🤢 Blending banana, coconut milk, and some coffee is really good
|
|
#
¿
Jun 21, 2021 08:39
|
|
|
One of my very early chef mentors harbored an absolute HATRED for white pepper, and would always say that it tasted like a powder made from human bones. I never minded it myself but it rarely occurs to me to use it
|
|
#
¿
Jul 24, 2021 07:10
|
|
|
signalnoise posted:Honestly, I do too. It's just a neat thing it can do if for whatever reason you'd rather them not be visible. I've made balsamic reduction with a shitload of peppercorns in it and it got nice and fruity. Still had spicy though
|
|
#
¿
Jul 24, 2021 19:29
|
|
|
Dripping off of a seasoned roast will make it taste better but it's also rendered beef fat
|
|
#
¿
Jul 26, 2021 12:32
|
|
|
Modern battery farmed chickens have been bred to gain weight quickly and have huge breasts. "Heritage" breeds are much closer to wild chickens that could actually live outside of a battery farm.
|
|
#
¿
Aug 11, 2021 18:42
|
|
|
Double it.... DOUBLE IT! DOUBLE IT !!!
|
|
#
¿
Aug 13, 2021 04:34
|
|
|
|
| # ¿ May 11, 2024 03:59 |
|
|
signalnoise posted:How about a steak doneness tester that is a thing you place on a steak while it's in the skillet that has a pressure sensor, sort of like a specific gravity hydrometer for alcohol content. TV keeps telling me to press a steak while it's in the pan to see how done it is, so why not have this thing you put on the raw steak to register its raw firmness and then when you wanna know how done it is, put the thing back on it and wait a second for it to be like "it's too firm you hosed it up yet again, you loving donkey" If you're going to buy a fancy device to cook steak to a specific doneness just get an immersion circulator instead of something that you have to repeatedly transfer hot greasy steaks to and from a grill/pan onto
|
|
#
¿
Aug 15, 2021 22:18
|
|