Where do you get the mock duck? I've only recently tried it in a restaurant and loved it. Hoisin we use for sandwich condiment mixed with sriracha. You could make those pancakes with another faux-meat. Some of those grain sausages are really good and you can slice them. The brand I buy sometimes is Field Roast. Also hoisin stir fried veggies with peanut is delicious.

Where

do

you

get

the

mock

duck

I

've

only

recently

tried

it

in

a

restaurant

and

loved

it

Hoisin

we

use

for

sandwich

condiment

mixed

with

sriracha

You

could

make

those

pancakes

with

another

faux

meat

Some

of

those

grain

sausages

are

really

good

and

you

can

slice

them

The

brand

I

buy

sometimes

is

Field

Roast

Also

hoisin

stir

fried

veggies

with

peanut

is

delicious

Answer: accept


Microwaves are terrible. Everyone in this sub should know that they have no good culinary purpose. The reason they leave unpopped kernels is because they heat unevenly. Inside the microwave oven there are hotspots and there are coldspots. The rotating dish things try to mitigate this but it's still a problem. The best way to do it is to not use the microwave. Simple as that. Learn to do it in a pan. It's almost as easy as boiling water. This question is a bit like "how do I blanch vegetables in the oven". Use the right tool for the job.

Microwaves

are

terrible

Everyone

in

this

sub

should

know

that

they

have

no

good

culinary

purpose

The

reason

they

leave

unpopped

kernels

is

because

they

heat

unevenly

Inside

the

microwave

oven

there

are

hotspots

and

there

are

coldspots

The

rotating

dish

things

try

to

mitigate

this

but

it

's

still

a

problem

The

best

way

to

do

it

is

to

not

use

the

microwave

Simple

as

that

Learn

to

do

it

in

a

pan

It

's

almost

as

easy

as

boiling

water

This

question

is

a

bit

like

how

do

I

blanch

vegetables

in

the

oven

Use

the

right

tool

for

the

job

Answer: accept


My Pro 500 is going on 18 years old. Thing is a tank. Just don't drop it on your toe

My

Pro

is

going

on

years

old

Thing

is

a

tank

Just

do

n't

drop

it

on

your

toe

Answer: accept


deglazing works ok. but not as well as on a stainless pan. but yes heating and scrubbing with a nylon brush works pretty good too. also i use a wooden utensil.

deglazing

works

ok

but

not

as

well

as

on

a

stainless

pan

but

yes

heating

and

scrubbing

with

a

nylon

brush

works

pretty

good

too

also

i

use

a

wooden

utensil

Answer: accept


Does Google not exist in Germany? 7g dry is 1.5t or 0.5T.

Does

Google

not

exist

in

Germany

g

dry

is

t

or

Answer: accept


At this point it's got a good surface (I've been cooking on it every day since like 2012) but maybe I'll give that a crack just to see what happens. Thanks!

At

this

point

it

's

got

a

good

surface

I

've

been

cooking

on

it

every

day

since

like

but

maybe

I

'll

give

that

a

crack

just

to

see

what

happens

Thanks

Answer: accept


For me it's definitely Caesars salad and Chili con carne.

For

me

it

's

definitely

Caesars

salad

and

Chili

con

carne

Answer: accept


What is a stick blender

What

is

a

stick

blender

Answer: accept


no. wooden ones will grow germs, retain oils, and cuase all kinds of problems unless you plan to use it for one food iten and on food item only. I would go with ceramic or stainless steel.

no

wooden

ones

will

grow

germs

retain

oils

and

cuase

all

kinds

of

problems

unless

you

plan

to

use

it

for

one

food

iten

and

on

food

item

only

I

would

go

with

ceramic

or

stainless

steel

Answer: accept


it was tasty! But don't worry everyone, I will never make it again.

it

was

tasty

But

do

n't

worry

everyone

I

will

never

make

it

again

Answer: accept


It's certainly a lot more brusque than "hey, I'm curious, how did you make this?"

It

's

certainly

a

lot

more

brusque

than

hey

I

'm

curious

how

did

you

make

this

Answer: accept


You can probably sand-blast it if it's an anodized aluminum pan, which it probably is. Calphalon actually sells bare anodized aluminum pans in their Commercial line. They are excellent. You can't really coat it with anything, though. Also they have a lifetime warranty, not sure how good they are about honorig it. You might wanna look into that. But i know a lot of nonstick manufacturers basiclly will just tell you its your own fault.

You

can

probably

sand

blast

it

if

it

's

an

anodized

aluminum

pan

which

it

probably

is

Calphalon

actually

sells

bare

anodized

aluminum

pans

in

their

Commercial

line

They

are

excellent

You

ca

n't

really

coat

it

with

anything

though

Also

they

have

a

lifetime

warranty

not

sure

how

good

they

are

about

honorig

it

You

might

wanna

look

into

that

But

i

know

a

lot

of

nonstick

manufacturers

basiclly

will

just

tell

you

its

your

own

fault

Answer: accept


Cream cheese is an industrial product and can't be made in the home kitchen. Just buy it. Goose it up with herbs, garlic, chives, salmon, etc.

Cream

cheese

is

an

industrial

product

and

ca

n't

be

made

in

the

home

kitchen

Just

buy

it

Goose

it

up

with

herbs

garlic

chives

salmon

etc

Answer: accept


1/2 cup butter, 1 cup parm, and 1/2 cup heavy cream. Optionally put a half clove of minced garlic in the butter.

cup

butter

cup

parm

and

cup

heavy

cream

Optionally

put

a

half

clove

of

minced

garlic

in

the

butter

Answer: accept


In my mind this is the exact opposite of what the question asked. It's something that seems extremely easy (stir eggs in a hot pan until done), but in practice, it's very difficult to get right.

In

my

mind

this

is

the

exact

opposite

of

what

the

question

asked

It

's

something

that

seems

extremely

easy

stir

eggs

in

a

hot

pan

until

done

but

in

practice

it

's

very

difficult

to

get

right

Answer: accept


You shouldn't need to give tips for common sense. The pic makes me think someone failed basic science.

You

should

n't

need

to

give

tips

for

common

sense

The

pic

makes

me

think

someone

failed

basic

science

Answer: accept


The Complete America's Test Kitchen TV Show Cookbook. The Complete Cooks County TV Show Cookbook. These are the two most used books in our collection. The ATK Vegetarian Cookbook and Pressure Perfect by Lorna Sass are next in line.

The

Complete

America

's

Test

Kitchen

TV

Show

Cookbook

The

Complete

Cooks

County

TV

Show

Cookbook

These

are

the

two

most

used

books

in

our

collection

The

ATK

Vegetarian

Cookbook

and

Pressure

Perfect

by

Lorna

Sass

are

next

in

line

Answer: accept


I use grape seed oil since it has a high smoke point, then get the pan screaming hot.

I

use

grape

seed

oil

since

it

has

a

high

smoke

point

then

get

the

pan

screaming

hot

Answer: accept


Here is one of my favorites - make ahead Thai curry, heavy on the veggies: http://blog.stuffimakemyhusband.com/2012/09/make-ahead-easy-thai-curry.html?m=1

Here

is

one

of

my

favorites

make

ahead

Thai

curry

heavy

on

the

veggies

Answer: accept


>Once you have had the Shrimp Heads and Shells simmering for about 30 mins, strain this stock into your warmed reserved chicken stock. You should have about 14 cups or a bit more than 3 quarts. Keep this warm and covered just below a simmer. Could you clarify this part for me? Where are the 14 cups coming from? We started with 10 cups of chicken stock. Used 3 for the duck. And 6 cups + 1 cup water for the shrimp & crab. Are we saving the stock from the duck? Is that the "reserved chicken stock"? Either way I only count 11 cups maximum.

Once

you

have

had

the

Shrimp

Heads

and

Shells

simmering

for

about

mins

strain

this

stock

into

your

warmed

reserved

chicken

stock

You

should

have

about

cups

or

a

bit

more

than

quarts

Keep

this

warm

and

covered

just

below

a

simmer

Could

you

clarify

this

part

for

me

Where

are

the

cups

coming

from

We

started

with

cups

of

chicken

stock

Used

for

the

duck

And

cups

cup

water

for

the

shrimp

amp

crab

Are

we

saving

the

stock

from

the

duck

Is

that

the

reserved

chicken

stock

Either

way

I

only

count

cups

maximum

Answer: accept


This is going to seem weird, but adding a jalapeño to sauce just a whole one, is delicious and still tastes Italian.

jalapeño

This

is

going

to

seem

weird

but

adding

a

jalapeño

to

sauce

just

a

whole

one

is

delicious

and

still

tastes

Italian

Answer: accept


Bogo? Odd lingo. I can only guess. A meat thermometer is always grand. Chuck roast, why not throw in some potatoes and carrots and whatnot? Hmm, maybe you're right, keep it simple.

Bogo

Odd

lingo

I

can

only

guess

A

meat

thermometer

is

always

grand

Chuck

roast

why

not

throw

in

some

potatoes

and

carrots

and

whatnot

Hmm

maybe

you

're

right

keep

it

simple

Answer: accept


I just creamed by chantarelle

I

just

creamed

by

chantarelle

Answer: accept


There's one in Colorado. Forget which ski town

There

's

one

in

Colorado

Forget

which

ski

town

Answer: accept


Only if you're going for a vegetarian dish or a meat replacement, but the tofu is cubed and the texture is different in this dish, it works well overall.

tofu

Only

if

you

're

going

for

a

vegetarian

dish

or

a

meat

replacement

but

the

tofu

is

cubed

and

the

texture

is

different

in

this

dish

it

works

well

overall

Answer: accept


Cauliflower leaves. Good in a curry, stew, stir fry. Only found out about it recently..

Cauliflower

leaves

Good

in

a

curry

stew

stir

fry

Only

found

out

about

it

recently

Answer: accept


If you're into Italian/Sicilian try Lidia's Italy (PBS or YouTube).

If

you

're

into

Italian

Sicilian

try

Lidia

's

Italy

PBS

or

YouTube

Answer: accept


There is no polite way to ask my MIL to do anything. She is so sensitive. Everything is a personal attack.

There

is

no

polite

way

to

ask

my

MIL

to

do

anything

She

is

so

sensitive

Everything

is

a

personal

attack

Answer: accept


We typically have two large meals (vegetable curries and vegetable/tofu peanut sauce based) that we can switch out. We also had a shepherd's pie that lasted all week too. If the dish comes out well enough its really no biggy to us.

tofu

peanut sauce

We

typically

have

two

large

meals

vegetable

curries

and

vegetable

tofu

peanut

sauce

based

that

we

can

switch

out

We

also

had

a

shepherd

's

pie

that

lasted

all

week

too

If

the

dish

comes

out

well

enough

its

really

no

biggy

to

us

Answer: accept


This is how I like mine, it's a little long on prep but it's worth it. Ground meat 80-20 mix Chopped bell pepper your hoice how much Chopped onion again your choice of what kind I like green onions and yellow onions mixed Italian bread crumbs not to much as I use it for a binder Salt Pepper any kind I use sirracha just a little Chopped garlic Add one egg Mix until it's all incorporated if it doesn't because it's to dry add more egg Make your patty in the center of the patty press your thumb this helps the patty not to swell Cook some bacon don't drain the pan you will be cooking the patty in it Put in a greased hot fry pan, while the patty is cooking toast your bun spread your favorite condiments on the bun. Flip you burger cook it till its brown add a little water to steam it a bit Cover, once the water is gone addyour cheese ( your choice) recover ( melts the cheese ). If you want carmalized onions do them after you fry the bacon Assemble your burger bun, patty, bacon, lettuce, tomato, bun. ENJOY!

This

is

how

I

like

mine

it

's

a

little

long

on

prep

but

it

's

worth

it

Ground

meat

mix

Chopped

bell

pepper

your

hoice

how

much

Chopped

onion

again

your

choice

of

what

kind

I

like

green

onions

and

yellow

onions

mixed

Italian

bread

crumbs

not

to

much

as

I

use

it

for

a

binder

Salt

Pepper

any

kind

I

use

sirracha

just

a

little

Chopped

garlic

Add

one

egg

Mix

until

it

's

all

incorporated

if

it

does

n't

because

it

's

to

dry

add

more

egg

Make

your

patty

in

the

center

of

the

patty

press

your

thumb

this

helps

the

patty

not

to

swell

Cook

some

bacon

do

n't

drain

the

pan

you

will

be

cooking

the

patty

in

it

Put

in

a

greased

hot

fry

pan

while

the

patty

is

cooking

toast

your

bun

spread

your

favorite

condiments

on

the

bun

Flip

you

burger

cook

it

till

its

brown

add

a

little

water

to

steam

it

a

bit

Cover

once

the

water

is

gone

addyour

cheese

your

choice

recover

melts

the

cheese

If

you

want

carmalized

onions

do

them

after

you

fry

the

bacon

Assemble

your

burger

bun

patty

bacon

lettuce

tomato

bun

ENJOY

Answer: accept


Thanks, I’ll try it out!

Thanks

I

’ll

try

it

out

Answer: accept


Much like OP, I think I missed something here

Much

like

OP

I

think

I

missed

something

here

Answer: accept


Great thanks for the tips. Stupid question but is it good for marination?

Great

thanks

for

the

tips

Stupid

question

but

is

it

good

for

marination

Answer: accept


French toast with cinnamon, galette bretonne

French

toast

with

cinnamon

galette

bretonne

Answer: accept


Oh really? I had no idea! But I don't think I'll try it, I find buttermilk on its own too.. I'm not sure if tart is the right word. But I'll definitely look into the gravies! Thanks

Oh

really

I

had

no

idea

But

I

do

n't

think

I

'll

try

it

I

find

buttermilk

on

its

own

too

I

'm

not

sure

if

tart

is

the

right

word

But

I

'll

definitely

look

into

the

gravies

Thanks

Answer: accept


Im sure whoever you are taking them to will enjoy the dozen cupcakes :)

I

m

sure

whoever

you

are

taking

them

to

will

enjoy

the

dozen

cupcakes

Answer: accept


Lasagna! It's relatively cheap, you can pack it with nutrition and it freezes and re-heats beautifully. My recipe involves *a box of lasagna noodles *a big jar of spaghetti sauce *a little container of chevre (I fucking hate ricotta) *2 eggs *2 cups of shredded zucchini (or carrots, or even turnips, or whatever you want) *some sauteed mushrooms in a bunch of garlic and olive oil *lots of mozzarella and/or provolone Experiment with layers. Enjoy. Quiche is also super easy ... I have never needed to freeze it as it gets eaten so fast, even with only 2 members in my household :) You need like 6 eggs and a cup of milk, a couple handfuls of your favorite cheese (cheddar is my go-to), and a crust (obviously homemade is better, but store-bought is fine!) and asparagus or mushrooms or spinach or kale or whatever you want to put in that bitch, and you bake it for like 40 minutes at about 350 or something... Mollie Katzen has an amazing quiche recipe in either the Enchanted Broccoli Forest or Moosewood cookbook. Those are both incredible cookbooks for healthy (... often buttery, but I'm from Wisconsin so to me that still means healthy), filling, interesting, DELICIOUS meals. Super easy instructions, too. I dig rice and beans too. Like 2 cups of water and a cup of rice (cooked, obviously), and a big can of beans (I fucking hate cooking beans) and a bunch of garlic and onion all sauteed in butter or olive oil with some tamari and maybe some ginger in there, and some carrots (shredded) and after it's all cooked together and delicious throw some cheese and sour cream in there if you're digging the dairy, or some bacon or whatever garnish makes you have mouthgasms. Maybe some scallions or something, that sounds good! I fucking love food.

Lasagna

It

's

relatively

cheap

you

can

pack

it

with

nutrition

and

it

freezes

and

re

heats

beautifully

My

recipe

involves

a

box

of

lasagna

noodles

a

big

jar

of

spaghetti

sauce

a

little

container

of

chevre

I

fucking

hate

ricotta

eggs

cups

of

shredded

zucchini

or

carrots

or

even

turnips

or

whatever

you

want

some

sauteed

mushrooms

in

a

bunch

of

garlic

and

olive

oil

lots

of

mozzarella

and/or

provolone

Experiment

with

layers

Enjoy

Quiche

is

also

super

easy

I

have

never

needed

to

freeze

it

as

it

gets

eaten

so

fast

even

with

only

members

in

my

household

You

need

like

eggs

and

a

cup

of

milk

a

couple

handfuls

of

your

favorite

cheese

cheddar

is

my

go

to

and

a

crust

obviously

homemade

is

better

but

store

bought

is

fine

and

asparagus

or

mushrooms

or

spinach

or

kale

or

whatever

you

want

to

put

in

that

bitch

and

you

bake

it

for

like

minutes

at

about

or

something

Mollie

Katzen

has

an

amazing

quiche

recipe

in

either

the

Enchanted

Broccoli

Forest

or

Moosewood

cookbook

Those

are

both

incredible

cookbooks

for

healthy

often

buttery

but

I

'm

from

Wisconsin

so

to

me

that

still

means

healthy

filling

interesting

DELICIOUS

meals

Super

easy

instructions

too

I

dig

rice

and

beans

too

Like

cups

of

water

and

a

cup

of

rice

cooked

obviously

and

a

big

can

of

beans

I

fucking

hate

cooking

beans

and

a

bunch

of

garlic

and

onion

all

sauteed

in

butter

or

olive

oil

with

some

tamari

and

maybe

some

ginger

in

there

and

some

carrots

shredded

and

after

it

's

all

cooked

together

and

delicious

throw

some

cheese

and

sour

cream

in

there

if

you

're

digging

the

dairy

or

some

bacon

or

whatever

garnish

makes

you

have

mouthgasms

Maybe

some

scallions

or

something

that

sounds

good

I

fucking

love

food

Answer: accept


Toppings? Hmm. Ketchup to me is a bit nasty. I remember they put it in don't be a menace and just ew. A lot of the serious flavored condiments would be nasty and not fun. Whip cream, I know it's weird for some people, may be good. You friends may enjoy it too to your surprise. Hell maybe even you. Give it a chance. Kinky is fun.

Toppings

Hmm

Ketchup

to

me

is

a

bit

nasty

I

remember

they

put

it

in

do

n't

be

a

menace

and

just

ew

A

lot

of

the

serious

flavored

condiments

would

be

nasty

and

not

fun

Whip

cream

I

know

it

's

weird

for

some

people

may

be

good

You

friends

may

enjoy

it

too

to

your

surprise

Hell

maybe

even

you

Give

it

a

chance

Kinky

is

fun

Answer: accept


Hell, when pizza's on a bagel, you can eat pizza anytime!

Hell

when

pizza

's

on

a

bagel

you

can

eat

pizza

anytime

Answer: accept


I agree it was so nice to see her happy lol

I

agree

it

was

so

nice

to

see

her

happy

lol

Answer: accept


The part about being a umami booster got me really interested, now I just have to find it. "To be honest I've never added sultanas to my kedgeree" these words are so new to me it sounded something people would say at /r/scoreball, thanks for sharing all these things, gonna definitively try Kedgeree.

The

part

about

being

a

umami

booster

got

me

really

interested

now

I

just

have

to

find

it

To

be

honest

I

've

never

added

sultanas

to

my

kedgeree

these

words

are

so

new

to

me

it

sounded

something

people

would

say

at

/r

scoreball

thanks

for

sharing

all

these

things

gon

definitively

try

Kedgeree

Answer: accept


Extreme Unction! Unction to the Max!

Extreme

Unction

Unction

to

the

Max

Answer: accept


Yes, and can freeze it as well. If you freeze curry, some spices will get spicier.

Yes

and

can

freeze

it

as

well

If

you

freeze

curry

some

spices

will

get

spicier

Answer: accept


I just put some pork shoulder in the slow cooker before work this morning. I wasn't sure what serving method I was going to use, but this looks great! Problem solved.

I

just

put

some

pork

shoulder

in

the

slow

cooker

before

work

this

morning

I

was

n't

sure

what

serving

method

I

was

going

to

use

but

this

looks

great

Problem

solved

Answer: accept


Cream cheese is really good in mashed potatoes.

Cream cheese

Cream

cheese

is

really

good

in

mashed

potatoes

Answer: accept


Kewpie Mayo on everything,

Mayo

Kewpie

Mayo

on

everything

Answer: accept


I just started drinking almond milk and it's delicious.

I

just

started

drinking

almond

milk

and

it

's

delicious

Answer: accept


Korean BBQ isn't like American BBQ. It's designed to be eaten with rice or lettuce wraps. Anything authentic would probably be too strong to be eaten alone and in the case of Bulgogi, eating a bowl of little meat pieces would be weird. If you just want to use the seasonings on ribs and adjust the amount, though, that might be fine. I'd definitely do test batches. Oh, and the best is definitely Samgyupsal, js

Korean

BBQ

is

n't

like

American

BBQ

It

's

designed

to

be

eaten

with

rice

or

lettuce

wraps

Anything

authentic

would

probably

be

too

strong

to

be

eaten

alone

and

in

the

case

of

Bulgogi

eating

a

bowl

of

little

meat

pieces

would

be

weird

If

you

just

want

to

use

the

seasonings

on

ribs

and

adjust

the

amount

though

that

might

be

fine

I

'd

definitely

do

test

batches

Oh

and

the

best

is

definitely

Samgyupsal

js

Answer: accept


The timing would be about right for the turkey, but what are you doing for sides? May just need to adjust your dinner time a bit.

The

timing

would

be

about

right

for

the

turkey

but

what

are

you

doing

for

sides

May

just

need

to

adjust

your

dinner

time

a

bit

Answer: accept


As a violinist I'm going to skip on that thank you very much.

As

a

violinist

I

'm

going

to

skip

on

that

thank

you

very

much

Answer: accept


I'm only wasting my time and yours. I wasn't proven wrong. My original point was that cooking is technology and not science. Nobody has proven that wrong. At worst it's an opinion that you don't agree with. Please prove to me that cooking is science and not technology. You keep trying to tell me that I have been proven wrong about commenting when even now I had to wait to reply. You keep bringing it up. I just keep responding.

I

'm

only

wasting

my

time

and

yours

I

was

n't

proven

wrong

My

original

point

was

that

cooking

is

technology

and

not

science

Nobody

has

proven

that

wrong

At

worst

it

's

an

opinion

that

you

do

n't

agree

with

Please

prove

to

me

that

cooking

is

science

and

not

technology

You

keep

trying

to

tell

me

that

I

have

been

proven

wrong

about

commenting

when

even

now

I

had

to

wait

to

reply

You

keep

bringing

it

up

I

just

keep

responding

Answer: accept


I usually use a porter instead of warm water, but same effect. Used to make good chili, but now I make great chili toasting dried chiles and making a paste like this.

I

usually

use

a

porter

instead

of

warm

water

but

same

effect

Used

to

make

good

chili

but

now

I

make

great

chili

toasting

dried

chiles

and

making

a

paste

like

this

Answer: accept


I looked up some recipes and I felt that many of them were adapted for Western market, since not many people have African shops nearby :c

I

looked

up

some

recipes

and

I

felt

that

many

of

them

were

adapted

for

Western

market

since

not

many

people

have

African

shops

nearby

c

Answer: accept


If they're dried, pulverize them to a powder and add apple cider vinegar a tablespoon at a time until you hit the consistency you want and then maybe a bit of salt. Some people like thick sauces, while others like them a bit thinner. I use this Reaper mash as my hot sauce base now, since it's readily available from the Amazon.

If

they

're

dried

pulverize

them

to

a

powder

and

add

apple

cider

vinegar

a

tablespoon

at

a

time

until

you

hit

the

consistency

you

want

and

then

maybe

a

bit

of

salt

Some

people

like

thick

sauces

while

others

like

them

a

bit

thinner

I

use

this

Reaper

mash

as

my

hot

sauce

base

now

since

it

's

readily

available

from

the

Amazon

Answer: accept


You should also check out /r/spicy

You

should

also

check

out

/r

spicy

Answer: accept


Always start with caramelized onions!

onions

Always

start

with

caramelized

onions

Answer: accept


You've never heard of tritip?

You

've

never

heard

of

tritip

Answer: accept


I use just some grated lime zest in a zucchini risotto since I never have lemon around.

I

use

just

some

grated

lime

zest

in

a

zucchini

risotto

since

I

never

have

lemon

around

Answer: accept


Standard sized cookware is fine for the volume you are talking about. I have a family of 7 - so we cook this number of meals every night and we don’t have anything special. A 12” cast iron skillet isn’t too heavy unless you have a serious disability. That’ll hold a ton of food. Those are less than $20 on sale regularly. Dutch ovens and crockpots are cheap and will hold way more food than you would need.

Standard

sized

cookware

is

fine

for

the

volume

you

are

talking

about

I

have

a

family

of

so

we

cook

this

number

of

meals

every

night

and

we

do

n’t

have

anything

special

A

cast

iron

skillet

is

n’t

too

heavy

unless

you

have

a

serious

disability

That

’ll

hold

a

ton

of

food

Those

are

less

than

on

sale

regularly

Dutch

ovens

and

crockpots

are

cheap

and

will

hold

way

more

food

than

you

would

need

Answer: accept


Do you mind if I ask why you aren't a fan of Alton brown anymore?

Do

you

mind

if

I

ask

why

you

are

n't

a

fan

of

Alton

brown

anymore

Answer: accept


No problem. Hope the Pulled pork tastes great! Bonus: Slow Cooker Pulled Pork - 1 (2 pound) pork tenderloin - 1 (12 ounce) can of root beer (*We use "Barq's"*) - 1 (18 ounce) bottle of barbecue sauce (*We use "Bullseye Hickory BBQ Sauce*) -1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours (*8 hours for super tender*) or until pork shreds easily with a fork. - 2. After pork has cooked, drain and discard the root beer (*you can save it in a bowl or cup, use it to make the pork super juicy again the second day*) . Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine (*add some of the Rootbeer sauce to kick up the flavour*). Serve immediately or keep warm in slow cooker until ready to serve. Credit: http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060 *italicizes text is our tweaks*

No

problem

Hope

the

Pulled

pork

tastes

great

Bonus

Slow

Cooker

Pulled

Pork

pound

pork

tenderloin

ounce

can

of

root

beer

We

use

Barq

's

ounce

bottle

of

barbecue

sauce

We

use

Bullseye

Hickory

BBQ

Sauce

Place

the

pork

tenderloin

in

a

slow

cooker

and

pour

the

can

of

root

beer

over

the

meat

Cover

and

cook

on

low

for

hours

hours

for

super

tender

or

until

pork

shreds

easily

with

a

fork

After

pork

has

cooked

drain

and

discard

the

root

beer

you

can

save

it

in

a

bowl

or

cup

use

it

to

make

the

pork

super

juicy

again

the

second

day

Shred

the

pork

and

place

it

back

in

the

slow

cooker

Pour

the

barbecue

sauce

over

the

pork

and

stir

to

combine

add

some

of

the

Rootbeer

sauce

to

kick

up

the

flavour

Serve

immediately

or

keep

warm

in

slow

cooker

until

ready

to

serve

Credit

italicizes

text

is

our

tweaks

Answer: accept


Too soon for a Toronto's crack smoking mayor Rob Ford reference? https://media2.giphy.com/media/fAgvFsTHxXd96/giphy.gif

Too

soon

for

a

Toronto

's

crack

smoking

mayor

Rob

Ford

reference

Answer: accept


"this tastes just like Tim's" "that should not be a vote of confidence?"

this

tastes

just

like

Tim

's

that

should

not

be

a

vote

of

confidence

Answer: accept


I have a soft spot for fresh bread with butter and heavy sugar coat. Crunchy and so satisfying if u crave sweets. I also loved cucumbers with honey. It tastes kinda like bananas. One of my fav sides is also cucumbers cut into thin slices with some cream 18% or so with sugar and salt. Sometimes if we had some leftover boiled potatoes my grandma would make them into mush, add some onion and salt and fry it forming a big pancake. It was so good and crunchy, best served with cold glass of milk. My fav main dish was something my family called 'makagulo' (dunno where the name came from, prolly just random joke) it was basically all veggies like bell peppers, onions, carrots, celery, and tomatoes cut into pieces and mixed with leftover meats (ham, sausages, hot dogs), then fried for extra flavour and then layered with all of the leftover pasta into lasagna like thingy, splashed with tomatoe paste or ketchup and lots of cheese and baked. Fills u up good and is a great way to use everything from the fridge that may go bad soon.

I

have

a

soft

spot

for

fresh

bread

with

butter

and

heavy

sugar

coat

Crunchy

and

so

satisfying

if

u

crave

sweets

I

also

loved

cucumbers

with

honey

It

tastes

kinda

like

bananas

One

of

my

fav

sides

is

also

cucumbers

cut

into

thin

slices

with

some

cream

or

so

with

sugar

and

salt

Sometimes

if

we

had

some

leftover

boiled

potatoes

my

grandma

would

make

them

into

mush

add

some

onion

and

salt

and

fry

it

forming

a

big

pancake

It

was

so

good

and

crunchy

best

served

with

cold

glass

of

milk

My

fav

main

dish

was

something

my

family

called

makagulo

dunno

where

the

name

came

from

prolly

just

random

joke

it

was

basically

all

veggies

like

bell

peppers

onions

carrots

celery

and

tomatoes

cut

into

pieces

and

mixed

with

leftover

meats

ham

sausages

hot

dogs

then

fried

for

extra

flavour

and

then

layered

with

all

of

the

leftover

pasta

into

lasagna

like

thingy

splashed

with

tomatoe

paste

or

ketchup

and

lots

of

cheese

and

baked

Fills

u

up

good

and

is

a

great

way

to

use

everything

from

the

fridge

that

may

go

bad

soon

Answer: accept


Yup nothing tastes better than experience.

Yup

nothing

tastes

better

than

experience

Answer: accept


Don't know about Australia, but Kraft Mac & Cheese is a completely different beast in the UK. We had to dump it when we made it as it was so awful compared to the US version.

Do

n't

know

about

Australia

but

Kraft

Mac

amp

Cheese

is

a

completely

different

beast

in

the

UK

We

had

to

dump

it

when

we

made

it

as

it

was

so

awful

compared

to

the

US

version

Answer: accept


Ya I make a roux. I will check out the recipe thanks!

Ya

I

make

a

roux

I

will

check

out

the

recipe

thanks

Answer: accept


This is fabulous - such an interesting read! Can we see the other 2 books as well?

This

is

fabulous

such

an

interesting

read

Can

we

see

the

other

books

as

well

Answer: accept


I don't have a recipe, but google "Butter Tart". Canadian speciality.

I

do

n't

have

a

recipe

but

google

Butter

Tart

Canadian

speciality

Answer: accept


Underrated?! You can't read a thread here without it being mentioned five or six times. Sous vide is lazy cooking.

Underrated

You

ca

n't

read

a

thread

here

without

it

being

mentioned

five

or

six

times

Sous

vide

is

lazy

cooking

Answer: accept


Nutmeg, cinnamon, chili flakes for a spicy Mayan hot chocolate.

Nutmeg

cinnamon

chili

flakes

for

a

spicy

Mayan

hot

chocolate

Answer: accept


Sweet notes from raisins can go with any savory dish that can benefit from some sweet notes. It really depends on how it's done

Sweet

notes

from

raisins

can

go

with

any

savory

dish

that

can

benefit

from

some

sweet

notes

It

really

depends

on

how

it

's

done

Answer: accept


Something that is not *too* different from your usual would be creamed spinach instead of asparagus. You can also add a salad or garlic bread

Something

that

is

not

too

different

from

your

usual

would

be

creamed

spinach

instead

of

asparagus

You

can

also

add

a

salad

or

garlic

bread

Answer: accept


I also just got a small jar of that too (from the free promotion they did). If you want a sample of the flavor, just mix a bit of mayo with some curry powder and a touch of honey to see if it's to your liking. Of course the real dish would have other chicken salad things in it, like onion, and halved grapes and cashews are a nice addition. I'm sure Epicurious will have a few good recipes.

I

also

just

got

a

small

jar

of

that

too

from

the

free

promotion

they

did

If

you

want

a

sample

of

the

flavor

just

mix

a

bit

of

mayo

with

some

curry

powder

and

a

touch

of

honey

to

see

if

it

's

to

your

liking

Of

course

the

real

dish

would

have

other

chicken

salad

things

in

it

like

onion

and

halved

grapes

and

cashews

are

a

nice

addition

I

'm

sure

Epicurious

will

have

a

few

good

recipes

Answer: accept


Ummm... because that's what the internet said? :) Several different home blogs all said apple vinegar so that's what I went with.

Ummm

because

that

's

what

the

internet

said

Several

different

home

blogs

all

said

apple

vinegar

so

that

's

what

I

went

with

Answer: accept


It's ten don, as in tenpura don (or tempura don), if that helps!

It

's

ten

don

as

in

tenpura

don

or

tempura

don

if

that

helps

Answer: accept


Definitely potato and definitely roast them separately. A good pot roast depends on a good gravy, a good gravy is based on a good stock, and a good stock is made with carrots and onions. Hell, you could even chuck in a stick of celery.

Definitely

potato

and

definitely

roast

them

separately

A

good

pot

roast

depends

on

a

good

gravy

a

good

gravy

is

based

on

a

good

stock

and

a

good

stock

is

made

with

carrots

and

onions

Hell

you

could

even

chuck

in

a

stick

of

celery

Answer: accept


I'll try it next time. How bad could it be? Avocado is also great on a BLT.

Avocado

I

'll

try

it

next

time

How

bad

could

it

be

Avocado

is

also

great

on

a

BLT

Answer: accept


Jesus fucking Christ. So part of their house did you throw up on?

Jesus

fucking

Christ

So

part

of

their

house

did

you

throw

up

on

Answer: accept


I think I'll do two.. Test one by putting it in cold water and then boiling it, the other one after I've boiled more water. BRB - gotta put two eggs in the freezer!

I

think

I

'll

do

two

Test

one

by

putting

it

in

cold

water

and

then

boiling

it

the

other

one

after

I

've

boiled

more

water

BRB

got

ta

put

two

eggs

in

the

freezer

Answer: accept


You'll probably need bacon too- chicken doesn't have enough fat to really flavor the dish unless you got some schmaltz on hand

You

'll

probably

need

bacon

too-

chicken

does

n't

have

enough

fat

to

really

flavor

the

dish

unless

you

got

some

schmaltz

on

hand

Answer: accept


Does your grocery store sell potted herb plants? They are grown enough to survive for a couple of months with just occasional watering. You can pick off what you need and let the smaller leaves (re)grow. Even if you immediately use the whole plant they are cheaper than prepicked fresh herbs.

Does

your

grocery

store

sell

potted

herb

plants

They

are

grown

enough

to

survive

for

a

couple

of

months

with

just

occasional

watering

You

can

pick

off

what

you

need

and

let

the

smaller

leaves

re)grow

Even

if

you

immediately

use

the

whole

plant

they

are

cheaper

than

prepicked

fresh

herbs

Answer: accept


Seems reasonable to me.

Seems

reasonable

to

me

Answer: accept


Maybe it's just me. I like plain and simple stuffing. I don't even like meat in my stuffing either. Just mirepoix, parsley, sage, rosemary and thyme. All mixed with turkey bone stock.

Maybe

it

's

just

me

I

like

plain

and

simple

stuffing

I

do

n't

even

like

meat

in

my

stuffing

either

Just

mirepoix

parsley

sage

rosemary

and

thyme

All

mixed

with

turkey

bone

stock

Answer: accept


Here's a pic of the inside. It came from a high end cooking store. I see all clad pans in there and very high priced knives and such. I was told it was upward of $100. I see after some additional research that the issue is with the chemicals in the glaze. I guess I need to call the store and ask. Sur la table sells glazed, although undecorated and says it's OK to cook in. The inside is much rougher than the outside. Just the base. The inside of the lid is smooth. http://imgur.com/gMs5a1O I'll be so disappointed if I can't cook in it... As a serving dish I'll likely just return it 😐

Here

's

a

pic

of

the

inside

It

came

from

a

high

end

cooking

store

I

see

all

clad

pans

in

there

and

very

high

priced

knives

and

such

I

was

told

it

was

upward

of

I

see

after

some

additional

research

that

the

issue

is

with

the

chemicals

in

the

glaze

I

guess

I

need

to

call

the

store

and

ask

Sur

la

table

sells

glazed

although

undecorated

and

says

it

's

OK

to

cook

in

The

inside

is

much

rougher

than

the

outside

Just

the

base

The

inside

of

the

lid

is

smooth

I

'll

be

so

disappointed

if

I

ca

n't

cook

in

it

As

a

serving

dish

I

'll

likely

just

return

it

Answer: accept


Here is a useful chart of oils and their smoke points. It also includes Omega-3 information, if that's your thing. &#x200B; https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points

Here

is

a

useful

chart

of

oils

and

their

smoke

points

It

also

includes

information

if

that

's

your

thing

Answer: accept


Agreed - boiling is rarely a good idea for greens - Im still scarred by school dinners which invariably came with a side of sulphurous slime! Your method sounds absolutely sublime!!! :)

Agreed

boiling

is

rarely

a

good

idea

for

greens

I

m

still

scarred

by

school

dinners

which

invariably

came

with

a

side

of

sulphurous

slime

Your

method

sounds

absolutely

sublime

Answer: accept


Yay! Kenji's awesome!

Yay

Kenji

's

awesome

Answer: accept


that looks suspiciously like a basic meatloaf recipe. I've done something similar during a fit of trial-and-error experiment cooking, and would recommend using breakfast sausage instead of ground beef, and sweet (red) onions.

that

looks

suspiciously

like

a

basic

meatloaf

recipe

I

've

done

something

similar

during

a

fit

of

trial

and

error

experiment

cooking

and

would

recommend

using

breakfast

sausage

instead

of

ground

beef

and

sweet

red

onions

Answer: accept


Right, or the "real" 11 herbs & spices. These are mostly standard, although if I never see cloves or allspice again I'll be pretty good!

Right

or

the

real

herbs

amp

spices

These

are

mostly

standard

although

if

I

never

see

cloves

or

allspice

again

I

'll

be

pretty

good

Answer: accept


A brine (white meats) or marinade can give you some wiggle room and prevent drying on the grill. Also, in general with the more common grill meats (steaks, burgers, chicken) I start by cooking for a short time on rocket hot heat to sear the outside and then finish on low heat (oven or raised grill grate) until finished through.

A

brine

white

meats

or

marinade

can

give

you

some

wiggle

room

and

prevent

drying

on

the

grill

Also

in

general

with

the

more

common

grill

meats

steaks

burgers

chicken

I

start

by

cooking

for

a

short

time

on

rocket

hot

heat

to

sear

the

outside

and

then

finish

on

low

heat

oven

or

raised

grill

grate

until

finished

through

Answer: accept


After the entrée I usually choose the starch. Usually that means rice, bread, or potatoes. After that I figure out how to get 2/3 of the plate to be plants. I factor in a lot of things, including color, so I can't really describe it. Basically I just imagine what it will look like on the plate, how it will taste, and how it cross contamination will taste. As for list items... that's something I struggle with too, often going with the staples; can't go wrong with crunchy salad and rice with teriyaki chicken!

After

the

entrée

I

usually

choose

the

starch

Usually

that

means

rice

bread

or

potatoes

After

that

I

figure

out

how

to

get

of

the

plate

to

be

plants

I

factor

in

a

lot

of

things

including

color

so

I

ca

n't

really

describe

it

Basically

I

just

imagine

what

it

will

look

like

on

the

plate

how

it

will

taste

and

how

it

cross

contamination

will

taste

As

for

list

items

that

's

something

I

struggle

with

too

often

going

with

the

staples

ca

n't

go

wrong

with

crunchy

salad

and

rice

with

teriyaki

chicken

Answer: accept


Exactly. I grew up eating a lot of chiles, so when I hear that word, I'm thinking heat.

Exactly

I

grew

up

eating

a

lot

of

chiles

so

when

I

hear

that

word

I

'm

thinking

heat

Answer: accept


0. Get high.

Get

high

Answer: accept


you have a centrifuge for your kitchen??

you

have

a

centrifuge

for

your

kitchen

Answer: accept


I've made these candied jalapeños before and they're so good. http://www.foodiewithfamily.com/candied-jalapenos/

jalapeños

I

've

made

these

candied

jalapeños

before

and

they

're

so

good

Answer: accept


I understand the time schedule but any amount of reduction will improve the end result

I

understand

the

time

schedule

but

any

amount

of

reduction

will

improve

the

end

result

Answer: accept


Knife companies like money ?

Knife

companies

like

money

Answer: accept


Fuck that! Save that shit and cook with it! You can make vinaigrette, bacon flavored mayo, and cook all kinds of food in it to infuse it with bacon flavor.

Fuck

that

Save

that

shit

and

cook

with

it

You

can

make

vinaigrette

bacon

flavored

mayo

and

cook

all

kinds

of

food

in

it

to

infuse

it

with

bacon

flavor

Answer: accept


It's a stew called Carne Guisada. The website is Skinnytaste, so she uses a lean cut of meat which was ok. When I switched to chuck roast, it was much better. The hot sauce / salsa is her Aji Picante. I used serrano peppers to keep the spice level in my range.

It

's

a

stew

called

Carne

Guisada

The

website

is

Skinnytaste

so

she

uses

a

lean

cut

of

meat

which

was

ok

When

I

switched

to

chuck

roast

it

was

much

better

The

hot

sauce

salsa

is

her

Aji

Picante

I

used

serrano

peppers

to

keep

the

spice

level

in

my

range

Answer: accept


Sorry, I posted from my phone and forgot to update. Ingredients: 2 large white onions, sliced into thin strips 1 tbsp butter 1 quart beef stock 1 tsp each of nutmeg, fresh ground pepper, and seasoned salt ~1 cup of chardonnay ~1/4 loaf French bread ~2 cups shredded mozarella Sautee the onions with the butter and seasoned salt in a (hopefully) stainless steel pot under medium heat until they start to burn a little. Deglaze with the white whine and beef stock. Bring to a boil and reduce to simmer. Add the pepper and nutmeg and reduce for about 15 minutes. Ladel the soup into individual bowls and top with slices of the French bread (it doesn't have to be pretty). Make sure the bread soaks up the soup all the way and top with the mozzarella cheese. Broil until the cheese melts and starts to burn a little. Let cool for about 5 minutes and eat.

Sorry

I

posted

from

my

phone

and

forgot

to

update

Ingredients

large

white

onions

sliced

into

thin

strips

tbsp

butter

quart

beef

stock

tsp

each

of

nutmeg

fresh

ground

pepper

and

seasoned

salt

cup

of

chardonnay

loaf

French

bread

cups

shredded

mozarella

Sautee

the

onions

with

the

butter

and

seasoned

salt

in

a

hopefully

stainless

steel

pot

under

medium

heat

until

they

start

to

burn

a

little

Deglaze

with

the

white

whine

and

beef

stock

Bring

to

a

boil

and

reduce

to

simmer

Add

the

pepper

and

nutmeg

and

reduce

for

about

minutes

Ladel

the

soup

into

individual

bowls

and

top

with

slices

of

the

French

bread

it

does

n't

have

to

be

pretty

Make

sure

the

bread

soaks

up

the

soup

all

the

way

and

top

with

the

mozzarella

cheese

Broil

until

the

cheese

melts

and

starts

to

burn

a

little

Let

cool

for

about

minutes

and

eat

Answer: accept


If you read my post carefully, you would have picked up on the word possible. The word possible does not mean always. You would have also picked up on how I said cooking rotten meat can still make you sick from toxin, but not bacterial proliferation which is a lot worse. I've eaten stanky rotten cooked meat several times with no adverse affect. It tasted just as stanky as it smelt. You haven't lived until you have eaten something stanky. Fact. Your mileage may vary.

If

you

read

my

post

carefully

you

would

have

picked

up

on

the

word

possible

The

word

possible

does

not

mean

always

You

would

have

also

picked

up

on

how

I

said

cooking

rotten

meat

can

still

make

you

sick

from

toxin

but

not

bacterial

proliferation

which

is

a

lot

worse

I

've

eaten

stanky

rotten

cooked

meat

several

times

with

no

adverse

affect

It

tasted

just

as

stanky

as

it

smelt

You

have

n't

lived

until

you

have

eaten

something

stanky

Fact

Your

mileage

may

vary

Answer: accept


Well, chicken breasts have almost no fat, so the difference might seem drastic. Here is a comparison of the two with calories the same. I also trim off the excessive fat from my chicken, breasts or thighs. In most dishes, I would rather eat less meat and have thighs. **Chicken breast** Calories 110 Calories from Fat 22 Total Fat 2.5g Saturated Fat 0.5g Protein 23.0g **Chicken thigh** Calories 110 Calories from Fat 36 Total Fat 4.0g Saturated Fat 1.0g Protein 20.0g

Well

chicken

breasts

have

almost

no

fat

so

the

difference

might

seem

drastic

Here

is

a

comparison

of

the

two

with

calories

the

same

I

also

trim

off

the

excessive

fat

from

my

chicken

breasts

or

thighs

In

most

dishes

I

would

rather

eat

less

meat

and

have

thighs

Chicken

breast

Calories

Calories

from

Fat

Total

Fat

g

Saturated

Fat

g

Protein

g

Chicken

thigh

Calories

Calories

from

Fat

Total

Fat

g

Saturated

Fat

g

Protein

g

Answer: accept


Are you still working as a chef? Is culinary school a good investment?

Are

you

still

working

as

a

chef

Is

culinary

school

a

good

investment

Answer: accept


Damn, I forgot to add him too! I love that guy. Thanks for the reminder!

Damn

I

forgot

to

add

him

too

I

love

that

guy

Thanks

for

the

reminder

Answer: accept


Butter is cheaper when bought in mass from a distributor. You could do it easily if you raised the price of each donut by several cent. If the quality difference is noticeable then by all means don't do it. But if a slightly more expensive donut is a lot more tastier, then I'd rather pay that at the donut shop down the street that uses real butter than not. Dude I just googled it, you can get 4 sticks of butter from Walmart for 5.50. Are you even trying?

Butter

is

cheaper

when

bought

in

mass

from

a

distributor

You

could

do

it

easily

if

you

raised

the

price

of

each

donut

by

several

cent

If

the

quality

difference

is

noticeable

then

by

all

means

do

n't

do

it

But

if

a

slightly

more

expensive

donut

is

a

lot

more

tastier

then

I

'd

rather

pay

that

at

the

donut

shop

down

the

street

that

uses

real

butter

than

not

Dude

I

just

googled

it

you

can

get

sticks

of

butter

from

Walmart

for

Are

you

even

trying

Answer: accept


I have an older version of this set from Zwilling J. A. Henckels, and I love it.

I

have

an

older

version

of

this

set

from

Zwilling

J.

A.

Henckels

and

I

love

it

Answer: accept


It's called tataki. Its done with beef too if anyone was interested.

beef

It

's

called

tataki

Its

done

with

beef

too

if

anyone

was

interested

Answer: accept


You can't sharpen them at all I don't think. Very sharp until you chip them.

You

ca

n't

sharpen

them

at

all

I

do

n't

think

Very

sharp

until

you

chip

them

Answer: accept


I was hungry and couldn't decide on a grilled cheese or pb&j. Delicious!!

I

was

hungry

and

could

n't

decide

on

a

grilled

cheese

or

pb&j

Delicious

Answer: accept


Truth be told, I'll take a tenderloin over a strip, and especially a ribeye, any day.

Truth

be

told

I

'll

take

a

tenderloin

over

a

strip

and

especially

a

ribeye

any

day

Answer: accept


How much tortilla chip crumbs are in your possession?

How

much

tortilla

chip

crumbs

are

in

your

possession

Answer: accept


I've made them with peeps. The sugar caramelized quite nicely :)

I

've

made

them

with

peeps

The

sugar

caramelized

quite

nicely

Answer: accept


That's a pretty fair point considering rice is grown in paddies

That

's

a

pretty

fair

point

considering

rice

is

grown

in

paddies

Answer: accept


I personally can't stand the smell, so I don't think it'd be very good in food.

I

personally

ca

n't

stand

the

smell

so

I

do

n't

think

it

'd

be

very

good

in

food

Answer: accept


Technically mornay is with gruyere cheese, although most people use it to refer to any cheese sauce made that way now.

Technically

mornay

is

with

gruyere

cheese

although

most

people

use

it

to

refer

to

any

cheese

sauce

made

that

way

now

Answer: accept


As a bachelor I would often make instant noodles using half the Oriental seasoning, 1Tbs of worcestershire, 1Tbs if frozen OJ concentrate, and whatever frozen vegetables I had (peas, corn, etc). Turned out pretty good most of the time.

As

a

bachelor

I

would

often

make

instant

noodles

using

half

the

Oriental

seasoning

of

worcestershire

if

frozen

OJ

concentrate

and

whatever

frozen

vegetables

I

had

peas

corn

etc

Turned

out

pretty

good

most

of

the

time

Answer: accept


This but go with the Guinness extra stout imo. Also if you can find Guinness foreign extra stout, buy that and drink it, it's one of the best stouts out there and alledgedly closer to what Guinness originally was. Unfortunately it's hard to find and the last time I saw it they were selling it in a four pack. Smoked porters are also great for braising.

This

but

go

with

the

Guinness

extra

stout

imo

Also

if

you

can

find

Guinness

foreign

extra

stout

buy

that

and

drink

it

it

's

one

of

the

best

stouts

out

there

and

alledgedly

closer

to

what

Guinness

originally

was

Unfortunately

it

's

hard

to

find

and

the

last

time

I

saw

it

they

were

selling

it

in

a

four

pack

Smoked

porters

are

also

great

for

braising

Answer: accept


Because #9 is graded as a higher quality than #10. Quality is a different metric than marbling, and looks at fat color and quality as opposed to just the amount of marbling.

Because

is

graded

as

a

higher

quality

than

Quality

is

a

different

metric

than

marbling

and

looks

at

fat

color

and

quality

as

opposed

to

just

the

amount

of

marbling

Answer: accept


It really depends on your meat source. raw meat is just fine to eat, it is the bacteria on it that can cause you great trouble. If you have a solid block of meat, searing all the edges is all the cooking it needs to be safe, after that it's just to taste. Now if you're doing ground meat, that's another issue, all the surfaces must be heated enough to kill anything on it so that means you've got to heat it through, or start with a good solid chunk of meat and grind it yourself.

It

really

depends

on

your

meat

source

raw

meat

is

just

fine

to

eat

it

is

the

bacteria

on

it

that

can

cause

you

great

trouble

If

you

have

a

solid

block

of

meat

searing

all

the

edges

is

all

the

cooking

it

needs

to

be

safe

after

that

it

's

just

to

taste

Now

if

you

're

doing

ground

meat

that

's

another

issue

all

the

surfaces

must

be

heated

enough

to

kill

anything

on

it

so

that

means

you

've

got

to

heat

it

through

or

start

with

a

good

solid

chunk

of

meat

and

grind

it

yourself

Answer: accept


A local church has First Friday events and I tried it there and it was both home made and delicious.

A

local

church

has

First

Friday

events

and

I

tried

it

there

and

it

was

both

home

made

and

delicious

Answer: accept


Oh man, Usinger's makes some good stuff. Don't think I've had their bacon. Might have to order some Usinger's down to NC for the holidays...

Oh

man

Usinger

's

makes

some

good

stuff

Do

n't

think

I

've

had

their

bacon

Might

have

to

order

some

Usinger

's

down

to

NC

for

the

holidays

Answer: accept


yep, that looks like a good one. And how easy to add variety, think, pearl onions, peas, carrots, mushrooms. The possibilities are endless. The thing I would save this for would be the pastry. I knew it was basic pie crust, I didn't realize it needed the extra kneading.

yep

that

looks

like

a

good

one

And

how

easy

to

add

variety

think

pearl

onions

peas

carrots

mushrooms

The

possibilities

are

endless

The

thing

I

would

save

this

for

would

be

the

pastry

I

knew

it

was

basic

pie

crust

I

did

n't

realize

it

needed

the

extra

kneading

Answer: accept


There are tons of great macaroni & cheese recipes, but the basic recipe is good to know, because the base of the cheese sauce, your basic white sauce, can be modified to any taste. You basically start by making a roux, which is equal parts butter & flour (you can use oil instead of butter, but the flavor will change). I normally do 4 T butter to 1/4 cup flour. Melt the butter, then add the flour, and cook until it's golden, maybe around 5 minutes (don't skip this step, otherwise the sauce will taste like flour). At this time you can add salt/pepper/dried spices. Once that's incorporated, add milk (I use 2 cups), then cook over medium heat till bubbly. At this point, you can add shredded cheddar or any other type of cheese. I use cheddar with a bit of freshly grated reggiano parmesan. I'd use about 2 cups cheese total for this recipe. Be sure to add the cheese off of the heat; it will melt right in. Add to cooked macaroni, and you're good to go. But this recipe is great for adding things like cherry tomatoes, cooked broccoli or other vegetables, etc.

There

are

tons

of

great

macaroni

amp

cheese

recipes

but

the

basic

recipe

is

good

to

know

because

the

base

of

the

cheese

sauce

your

basic

white

sauce

can

be

modified

to

any

taste

You

basically

start

by

making

a

roux

which

is

equal

parts

butter

amp

flour

you

can

use

oil

instead

of

butter

but

the

flavor

will

change

I

normally

do

T

butter

to

cup

flour

Melt

the

butter

then

add

the

flour

and

cook

until

it

's

golden

maybe

around

minutes

do

n't

skip

this

step

otherwise

the

sauce

will

taste

like

flour

At

this

time

you

can

add

salt

pepper

dried

spices

Once

that

's

incorporated

add

milk

I

use

cups

then

cook

over

medium

heat

till

bubbly

At

this

point

you

can

add

shredded

cheddar

or

any

other

type

of

cheese

I

use

cheddar

with

a

bit

of

freshly

grated

reggiano

parmesan

I

'd

use

about

cups

cheese

total

for

this

recipe

Be

sure

to

add

the

cheese

off

of

the

heat

it

will

melt

right

in

Add

to

cooked

macaroni

and

you

're

good

to

go

But

this

recipe

is

great

for

adding

things

like

cherry

tomatoes

cooked

broccoli

or

other

vegetables

etc

Answer: accept


Interesting I didn't know that.

Interesting

I

did

n't

know

that

Answer: accept


Deleted because Canadian Tire probably does you no good at all lol

Deleted

because

Canadian

Tire

probably

does

you

no

good

at

all

lol

Answer: accept


I'm usually the only one in the kitchen. I, too, have injured myself several times though. Lots of cuts with plenty of blood or I stupidly burn myself in various ways (hot oil, grabbing hot pan handle, or hitting top of oven interior). Hubby has been burnt slightly with a hot pan or dish I've put on the dining room table, but nothing major.

I

'm

usually

the

only

one

in

the

kitchen

I

too

have

injured

myself

several

times

though

Lots

of

cuts

with

plenty

of

blood

or

I

stupidly

burn

myself

in

various

ways

hot

oil

grabbing

hot

pan

handle

or

hitting

top

of

oven

interior

Hubby

has

been

burnt

slightly

with

a

hot

pan

or

dish

I

've

put

on

the

dining

room

table

but

nothing

major

Answer: accept


Chef's knife, paring knife, and bread knife. If you don't eat a lot of bread, don't bother with a bread knife. Paring knives are for smaller cuts, and peeling stuff. Like peeling an apple or kiwi fruit or something along those lines. The chef's knife will be for your chopping, cutting, etc.

Chef

's

knife

paring

knife

and

bread

knife

If

you

do

n't

eat

a

lot

of

bread

do

n't

bother

with

a

bread

knife

Paring

knives

are

for

smaller

cuts

and

peeling

stuff

Like

peeling

an

apple

or

kiwi

fruit

or

something

along

those

lines

The

chef

's

knife

will

be

for

your

chopping

cutting

etc

Answer: accept


shakshuka! http://www.bbcgoodfood.com/user/3415276/recipe/shakshuka !! dice all the things!

shakshuka

dice

all

the

things

Answer: accept


Eh, guess I mssed the part where the mustard greens being used were preserved to begin with. OP is still a dick though.

Eh

guess

I

mssed

the

part

where

the

mustard

greens

being

used

were

preserved

to

begin

with

OP

is

still

a

dick

though

Answer: accept


That is a sexy crust and that crumb screams "every recipe from Beard on Bread!!"

That

is

a

sexy

crust

and

that

crumb

screams

every

recipe

from

Beard

on

Bread

Answer: accept


I do have a sous vide setup, but it's not really needed. Just a gently simmering pot of water works fine.

I

do

have

a

sous

vide

setup

but

it

's

not

really

needed

Just

a

gently

simmering

pot

of

water

works

fine

Answer: accept


Dude, you need inspirations more than techniques. I subscribe to a lot of cooking related YouTube channel and watch them randomly, not necessarily to follow recipes but to get me in the mood for cooking. Be patience and prepare to fail, you will get it eventually.

Dude

you

need

inspirations

more

than

techniques

I

subscribe

to

a

lot

of

cooking

related

YouTube

channel

and

watch

them

randomly

not

necessarily

to

follow

recipes

but

to

get

me

in

the

mood

for

cooking

Be

patience

and

prepare

to

fail

you

will

get

it

eventually

Answer: accept


Wouldn't there be certain import taxes you'd have to pay? I'd think if your luggage were that valuable you'd have to declare it.

Would

n't

there

be

certain

import

taxes

you

'd

have

to

pay

I

'd

think

if

your

luggage

were

that

valuable

you

'd

have

to

declare

it

Answer: accept


The flavor will have nowhere to hide

The

flavor

will

have

nowhere

to

hide

Answer: accept


Personally I bought a small ceramic pan (brand is greenpan ceramic or some shit idk) for like $10 that works great for eggs, reductions, veggies, etc. I use cast iron for nearly everything else but having a very non-stick quick alternative is terrific. I've had this ceramic one for about a year and with near daily abuse it's still pretty fine, and if it dies I'll just replace it.

Personally

I

bought

a

small

ceramic

pan

brand

is

greenpan

ceramic

or

some

shit

idk

for

like

that

works

great

for

eggs

reductions

veggies

etc

I

use

cast

iron

for

nearly

everything

else

but

having

a

very

non

stick

quick

alternative

is

terrific

I

've

had

this

ceramic

one

for

about

a

year

and

with

near

daily

abuse

it

's

still

pretty

fine

and

if

it

dies

I

'll

just

replace

it

Answer: accept


Not sure if this counts but in middle school every time I stayed the night with friends their parents made beef stroganoff. I had never had it before the first instance. After it happened a second time I thought it was weird. Then it kept happening, like eight times in a row with different friends. I started to think that just maybe all white people ate beef stroganoff every night. Then I started to think it was this weird joke my friends were playing on me by having their moms cook the same food. That was when I learned about conspiracy theories and really got into them. I never found out why/how it happened.

Not

sure

if

this

counts

but

in

middle

school

every

time

I

stayed

the

night

with

friends

their

parents

made

beef

stroganoff

I

had

never

had

it

before

the

first

instance

After

it

happened

a

second

time

I

thought

it

was

weird

Then

it

kept

happening

like

eight

times

in

a

row

with

different

friends

I

started

to

think

that

just

maybe

all

white

people

ate

beef

stroganoff

every

night

Then

I

started

to

think

it

was

this

weird

joke

my

friends

were

playing

on

me

by

having

their

moms

cook

the

same

food

That

was

when

I

learned

about

conspiracy

theories

and

really

got

into

them

I

never

found

out

why

how

it

happened

Answer: accept


i only save it if i know i will have a use for it. otherwise i let it cool-> solidify -> wipe if all off and throw it in the trash

i

only

save

it

if

i

know

i

will

have

a

use

for

it

otherwise

i

let

it

cool-

solidify

wipe

if

all

off

and

throw

it

in

the

trash

Answer: accept


I listened to the whole podcast. Buttermilk would not qualify as brine because it's not salty. It's the salt in the salted-water brine that transports water soluble flavors to the interior of the meat.

I

listened

to

the

whole

podcast

Buttermilk

would

not

qualify

as

brine

because

it

's

not

salty

It

's

the

salt

in

the

salted

water

brine

that

transports

water

soluble

flavors

to

the

interior

of

the

meat

Answer: accept


Ewww

Ewww

Answer: accept


Holiday in Cambodia, where people dress in black

Holiday

in

Cambodia

where

people

dress

in

black

Answer: accept


Well into my 30s for me. I blame recipes for this. "medium-high" is so subjective. Kinda goes in hand with the "brown onions for 3-5 minutes".

Well

into

my

for

me

I

blame

recipes

for

this

medium

high

is

so

subjective

Kinda

goes

in

hand

with

the

brown

onions

for

minutes

Answer: accept


I'd just bargain with her to get her to try some actual nutritious food. Skinny people get heart disease, too. It also sounds like she may have texture aversions or fear of certain food groups that she's not telling you about. That said, maybe try alterations to things she already likes to get her to open up about food. Examples: Panko breaded chicken tenders instead of flour based batter. Ask her how she feels about the texture change. Veggie burgers instead of meat. I recommend a recipe with black beans in it. Very healthy and cheap to make at home. Won't try a veggie burger? Add different toppings to a regular burger - really branch out and try less common burger toppings. Build outwards into other dishes using the toppings she likes.

I

'd

just

bargain

with

her

to

get

her

to

try

some

actual

nutritious

food

Skinny

people

get

heart

disease

too

It

also

sounds

like

she

may

have

texture

aversions

or

fear

of

certain

food

groups

that

she

's

not

telling

you

about

That

said

maybe

try

alterations

to

things

she

already

likes

to

get

her

to

open

up

about

food

Examples

Panko

breaded

chicken

tenders

instead

of

flour

based

batter

Ask

her

how

she

feels

about

the

texture

change

Veggie

burgers

instead

of

meat

I

recommend

a

recipe

with

black

beans

in

it

Very

healthy

and

cheap

to

make

at

home

Wo

n't

try

a

veggie

burger

Add

different

toppings

to

a

regular

burger

really

branch

out

and

try

less

common

burger

toppings

Build

outwards

into

other

dishes

using

the

toppings

she

likes

Answer: accept


This looks very promising. Checks all the boxes that everyone's talked about. And it's different to what I've done in the past. Mainly, fenugreek and a shit load of butter.

This

looks

very

promising

Checks

all

the

boxes

that

everyone

's

talked

about

And

it

's

different

to

what

I

've

done

in

the

past

Mainly

fenugreek

and

a

shit

load

of

butter

Answer: accept


I just trim up any dodgy leaves, cut a deep cross in the base to help distribute heat, and boil them briefly in large quantities of salted water until just barely tender. Simplest is best.

I

just

trim

up

any

dodgy

leaves

cut

a

deep

cross

in

the

base

to

help

distribute

heat

and

boil

them

briefly

in

large

quantities

of

salted

water

until

just

barely

tender

Simplest

is

best

Answer: accept


It's the bagged kind.

It

's

the

bagged

kind

Answer: accept


Well, some people like them at different times. My advice is feel it (and remember it), cut it open and it eat. It you like it, great. If not, either let it ripen more, or not as long. Don't let it get over ripe because then it is much harden to eat and ends up more like mush and juice. If you try to eat it before it ripens, try a little salt on it. Aside from that, the best way to learn is trial and error.

Well

some

people

like

them

at

different

times

My

advice

is

feel

it

and

remember

it

cut

it

open

and

it

eat

It

you

like

it

great

If

not

either

let

it

ripen

more

or

not

as

long

Do

n't

let

it

get

over

ripe

because

then

it

is

much

harden

to

eat

and

ends

up

more

like

mush

and

juice

If

you

try

to

eat

it

before

it

ripens

try

a

little

salt

on

it

Aside

from

that

the

best

way

to

learn

is

trial

and

error

Answer: accept


It's not "usually" sweet, theres a few options for it to be sweet. It's not like every single breakfast option is sweet. Besides, a little bit of sweetness in meals isn't bad at all. It's not like you eat breakfast and you eat enough sugar for 3 days, unless you eat like donuts for breakfast which is pretty rare. Pancakes and waffles generally aren't THAT sweet and it depends on the brand of cereal/muffins you eat.

It

's

not

usually

sweet

there

s

a

few

options

for

it

to

be

sweet

It

's

not

like

every

single

breakfast

option

is

sweet

Besides

a

little

bit

of

sweetness

in

meals

is

n't

bad

at

all

It

's

not

like

you

eat

breakfast

and

you

eat

enough

sugar

for

days

unless

you

eat

like

donuts

for

breakfast

which

is

pretty

rare

Pancakes

and

waffles

generally

are

n't

THAT

sweet

and

it

depends

on

the

brand

of

cereal

muffins

you

eat

Answer: accept


Hinoura. I wanna get a Japanese knife so badly but I'm not prepared to drop 200$ or more on a single blade😞 You have to explain it like saying you wouldn't use your phone as a coaster for your drink, like using a purpose made blade to open a package.

Hinoura

I

wanna

get

a

Japanese

knife

so

badly

but

I

'm

not

prepared

to

drop

or

more

on

a

single

blade

You

have

to

explain

it

like

saying

you

would

n't

use

your

phone

as

a

coaster

for

your

drink

like

using

a

purpose

made

blade

to

open

a

package

Answer: accept


>The outside it where contamination is Hey look at that! A (luckily not so) commonly believed cooking myth about chicken!

The

outside

it

where

contamination

is

Hey

look

at

that

A

luckily

not

so

commonly

believed

cooking

myth

about

chicken

Answer: accept


Yeah you can make basically the same thing with a japanese curry.

Yeah

you

can

make

basically

the

same

thing

with

a

japanese

curry

Answer: accept


I use the back of a knife- the blunt edge. Why is a spoon better?

I

use

the

back

of

a

knife-

the

blunt

edge

Why

is

a

spoon

better

Answer: accept


You could do a beautifully arranged antipasti platter with a number of different things (some you make yourself, some you purchase). Raw veggies, hummus and other pastes, crackers (glutenous and gluten-free). If you live somewhere where it's practical to grill, you can do a bunch of different kinds of squashes and potatoes and asparagus.

You

could

do

a

beautifully

arranged

antipasti

platter

with

a

number

of

different

things

some

you

make

yourself

some

you

purchase

Raw

veggies

hummus

and

other

pastes

crackers

glutenous

and

gluten

free

If

you

live

somewhere

where

it

's

practical

to

grill

you

can

do

a

bunch

of

different

kinds

of

squashes

and

potatoes

and

asparagus

Answer: accept


Worth noting too, depending where you are some grocery stores sell spices, oils, etc by the ounce, so if you need a specialty item you aren’t stuck buying a whole bottle.

Worth

noting

too

depending

where

you

are

some

grocery

stores

sell

spices

oils

etc

by

the

ounce

so

if

you

need

a

specialty

item

you

are

n’t

stuck

buying

a

whole

bottle

Answer: accept


grueling?

grueling

Answer: accept


I add Green Chilies to my mac and cheese...easy way to add some new flavor and spice.

Green Chilies

I

add

Green

Chilies

to

my

mac

and

cheese

easy

way

to

add

some

new

flavor

and

spice

Answer: accept


I strongly dislike single purpose tools, but I make an exception for my spätzle press. Handed down from my grandma, it's bulky and heavy, but damn do I love that thing. And my wife loves it because it means she occasionally gets spätzle instead of semmelknödel.

I

strongly

dislike

single

purpose

tools

but

I

make

an

exception

for

my

spätzle

press

Handed

down

from

my

grandma

it

's

bulky

and

heavy

but

damn

do

I

love

that

thing

And

my

wife

loves

it

because

it

means

she

occasionally

gets

spätzle

instead

of

semmelknödel

Answer: accept


Haha well, up here I think we basically consider everything south of Bloomington-Normal to be southern Illinois.

Haha

well

up

here

I

think

we

basically

consider

everything

south

of

Bloomington

Normal

to

be

southern

Illinois

Answer: accept


heat is fine, humidity is what truly sucks donkey dick

heat

is

fine

humidity

is

what

truly

sucks

donkey

dick

Answer: accept


You could put them in an omelette

You

could

put

them

in

an

omelette

Answer: accept


I've done this many times. It's quite wonderful.

I

've

done

this

many

times

It

's

quite

wonderful

Answer: accept


Mark Bittman's tomato paella is one of the most heavenly things I've ever made. Especially when good tomatoes are available. http://www.nytimes.com/2007/09/05/dining/05mini.html?ref=dining

Mark

Bittman

's

tomato

paella

is

one

of

the

most

heavenly

things

I

've

ever

made

Especially

when

good

tomatoes

are

available

Answer: accept


> Infrared radiation is the best method for delivering high heat to food on a grill. Charcoal grills produce a lot of direct scorching infrared radiation that is converted to heat when it strikes food. Gas and pellet grills produce mostly convection heat. > > Is IR heating better? Dr. Blonder says "IR energy is delivered faster than convection, but slower than conduction. So it can brown a little more effectively than a conventional grill but not as fast as a hot pan or grill grates. There are fewer hot spots from IR cookers. On the other hand, you can get thermal runaway with IR. If one section of the meat is dark, it absorbs more IR than the lighter sections. It browns, becomes darker still, and eventually burns." While it's bad writing style to first make a statement and later question it, I also find the section misleading. Thermal runaway is a disadvantage ONLY compared to convection, which itself has a less uniform heating pattern. Due to the uniform heating pattern, I find coals and their radiation heating generally superior for sausages and chicken legs.

Infrared

radiation

is

the

best

method

for

delivering

high

heat

to

food

on

a

grill

Charcoal

grills

produce

a

lot

of

direct

scorching

infrared

radiation

that

is

converted

to

heat

when

it

strikes

food

Gas

and

pellet

grills

produce

mostly

convection

heat

Is

IR

heating

better

Dr.

Blonder

says

IR

energy

is

delivered

faster

than

convection

but

slower

than

conduction

So

it

can

brown

a

little

more

effectively

than

a

conventional

grill

but

not

as

fast

as

a

hot

pan

or

grill

grates

There

are

fewer

hot

spots

from

IR

cookers

On

the

other

hand

you

can

get

thermal

runaway

with

IR

If

one

section

of

the

meat

is

dark

it

absorbs

more

IR

than

the

lighter

sections

It

browns

becomes

darker

still

and

eventually

burns

While

it

's

bad

writing

style

to

first

make

a

statement

and

later

question

it

I

also

find

the

section

misleading

Thermal

runaway

is

a

disadvantage

ONLY

compared

to

convection

which

itself

has

a

less

uniform

heating

pattern

Due

to

the

uniform

heating

pattern

I

find

coals

and

their

radiation

heating

generally

superior

for

sausages

and

chicken

legs

Answer: accept


I was using a lid, tried the tilted lid with okay results, tried the tin foil with slightly better results, and now tried tilted lid + way more oil for WAY better results. See my other more extensive comment.

I

was

using

a

lid

tried

the

tilted

lid

with

okay

results

tried

the

tin

foil

with

slightly

better

results

and

now

tried

tilted

lid

way

more

oil

for

WAY

better

results

See

my

other

more

extensive

comment

Answer: accept


Sure, but that's not what they were going for in this case.

Sure

but

that

's

not

what

they

were

going

for

in

this

case

Answer: accept


Very kind of you but I can buy some on amazon :) again very kind of you but I don't want to be a bother haha

Very

kind

of

you

but

I

can

buy

some

on

amazon

again

very

kind

of

you

but

I

do

n't

want

to

be

a

bother

haha

Answer: accept


low fodmap helps 70-80% of people with IBS, it's not an adult busybox. Maybe give it a try yourself and see if you can identify your triggers?

low

fodmap

helps

of

people

with

IBS

it

's

not

an

adult

busybox

Maybe

give

it

a

try

yourself

and

see

if

you

can

identify

your

triggers

Answer: accept


If you've got bacon or any fatty meat, you could make a carbonara. Takes maybe 15 minutes.

If

you

've

got

bacon

or

any

fatty

meat

you

could

make

a

carbonara

Takes

maybe

minutes

Answer: accept


I kind of loosely based my recipe off a couple I found, and it's different every time. I make mine with some other veggies. I start off by soaking the beans (2 cups) overnight, then rinsing them. Important step! Really improves the digestibility and cooking time. Double the amount of water as there is beans, plus a tablespoon of Apple cider vinegar per cup: see here for why. If you want I can find a more academic source for that but this was the first result on google. I promise it's legit * Pulverize in a food processor (or chop if you like more texture) onions, garlic, carrot, and bell pepper (+/- anything you like) in olive oil. (Use as much veggies as you like, but just know that the more you use the less bean tasting its going to be) * Season with chili powder, pepper, paprika, salt, cumin... Layer the seasonings, so do some when you first start the saute and then another sprinkling once its really soft * Let it all get really soft- cook it low and slow, make sure to stir. * Add the beans and enough water or stock (Last time I used a bunch I had leftover: chicken, beef, pork, and veggie) to cover the beans. Simmer until the beans are cooked. * Puree in a food processor or blender until its smooth. If you want it more bean-y only process a few scoops. This is why I use the food processor to mince the veggies, so it makes it really smooth. For the shrimp I usually use a bit of Sazon seasoning or just pepper and garlic. Lightly saute until pink. Top with a heaping spoonful of sour cream (I personally recommend Trader Joe's organic- OMG the flavor!) or shredded cheese. Or both. Because dairy. Ninja edit: some stuff about soaking beans.

I

kind

of

loosely

based

my

recipe

off

a

couple

I

found

and

it

's

different

every

time

I

make

mine

with

some

other

veggies

I

start

off

by

soaking

the

beans

cups

overnight

then

rinsing

them

Important

step

Really

improves

the

digestibility

and

cooking

time

Double

the

amount

of

water

as

there

is

beans

plus

a

tablespoon

of

Apple

cider

vinegar

per

cup

see

here

for

why

If

you

want

I

can

find

a

more

academic

source

for

that

but

this

was

the

first

result

on

google

I

promise

it

's

legit

Pulverize

in

a

food

processor

or

chop

if

you

like

more

texture

onions

garlic

carrot

and

bell

pepper

anything

you

like

in

olive

oil

Use

as

much

veggies

as

you

like

but

just

know

that

the

more

you

use

the

less

bean

tasting

its

going

to

be

Season

with

chili

powder

pepper

paprika

salt

cumin

Layer

the

seasonings

so

do

some

when

you

first

start

the

saute

and

then

another

sprinkling

once

its

really

soft

Let

it

all

get

really

soft-

cook

it

low

and

slow

make

sure

to

stir

Add

the

beans

and

enough

water

or

stock

Last

time

I

used

a

bunch

I

had

leftover

chicken

beef

pork

and

veggie

to

cover

the

beans

Simmer

until

the

beans

are

cooked

Puree

in

a

food

processor

or

blender

until

its

smooth

If

you

want

it

more

bean

y

only

process

a

few

scoops

This

is

why

I

use

the

food

processor

to

mince

the

veggies

so

it

makes

it

really

smooth

For

the

shrimp

I

usually

use

a

bit

of

Sazon

seasoning

or

just

pepper

and

garlic

Lightly

saute

until

pink

Top

with

a

heaping

spoonful

of

sour

cream

I

personally

recommend

Trader

Joe

's

organic-

OMG

the

flavor

or

shredded

cheese

Or

both

Because

dairy

Ninja

edit

some

stuff

about

soaking

beans

Answer: accept


Well damn now mine too.

Well

damn

now

mine

too

Answer: accept


Technically I could probably do both in the space I have.

Technically

I

could

probably

do

both

in

the

space

I

have

Answer: accept


I like to add a few teaspoons to rice before putting it in the rice cooker. mix it well and it comes out great. Some have mentioned adding it to scrambled eggs, which also works great! Makes a fantastic mexican omlette if you add some chili powder and cheddar cheese. I also like to cook it into beef with some sazon spice for some southwestern style meals. Just experiment with it and see what you like!

I

like

to

add

a

few

teaspoons

to

rice

before

putting

it

in

the

rice

cooker

mix

it

well

and

it

comes

out

great

Some

have

mentioned

adding

it

to

scrambled

eggs

which

also

works

great

Makes

a

fantastic

mexican

omlette

if

you

add

some

chili

powder

and

cheddar

cheese

I

also

like

to

cook

it

into

beef

with

some

sazon

spice

for

some

southwestern

style

meals

Just

experiment

with

it

and

see

what

you

like

Answer: accept


But that just means you get free infinite oysters, why not let it keep multiplying.

But

that

just

means

you

get

free

infinite

oysters

why

not

let

it

keep

multiplying

Answer: accept


beans and avocados

beans

and

avocados

Answer: accept


Just had shakshouka for lunch and it was awesome. http://en.m.wikipedia.org/wiki/Shakshouka

Just

had

shakshouka

for

lunch

and

it

was

awesome

wiki

Shakshouka

Answer: accept


wasteful tho

wasteful

tho

Answer: accept


uh... coupons for your time? * 1 hour sous chef. * 1 hour kitchen cleaning post gastronomical magic-making. * 1 hour house decorating prior to next dinner party * 1 grocery run. * 1 stomach sacrifice (I'll be the guinea pig and try your new concoction) etc. Whatever he dislikes about his funnest hobby, make him a coupon for it. You can make multiples of some, like kitchen cleaning.

uh

coupons

for

your

time

hour

sous

chef

hour

kitchen

cleaning

post

gastronomical

magic

making

hour

house

decorating

prior

to

next

dinner

party

grocery

run

stomach

sacrifice

I

'll

be

the

guinea

pig

and

try

your

new

concoction

etc

Whatever

he

dislikes

about

his

funnest

hobby

make

him

a

coupon

for

it

You

can

make

multiples

of

some

like

kitchen

cleaning

Answer: accept


The Stove Top chicken bake recipe. So good.

The

Stove

Top

chicken

bake

recipe

So

good

Answer: accept


One hand actually, then you dont have to put the burger down while you drink your beer and eat your fries.

One

hand

actually

then

you

do

nt

have

to

put

the

burger

down

while

you

drink

your

beer

and

eat

your

fries

Answer: accept


Bread, mayo, pickles, peppers, cheese, meat, mustard, bread.

Bread

mayo

pickles

peppers

cheese

meat

mustard

bread

Answer: accept


Tomato soup and grilled cheese

Tomato

soup

and

grilled

cheese

Answer: accept


Thank you!! Will give this a go tonight as I just bought some baby kale instead of spinach to try. Do you know by chance- one way I've been able to eat spinach kinda cooked is by throwing it on a pan with just some olive oil to sautee (I guess also fry?) it. Is it beneficial to throw water in to create a steam effect or?

baby kale

spinach

spinach

olive oil

Thank

you

Will

give

this

a

go

tonight

as

I

just

bought

some

baby

kale

instead

of

spinach

to

try

Do

you

know

by

chance-

one

way

I

've

been

able

to

eat

spinach

kinda

cooked

is

by

throwing

it

on

a

pan

with

just

some

olive

oil

to

sautee

I

guess

also

fry

it

Is

it

beneficial

to

throw

water

in

to

create

a

steam

effect

or

Answer: accept


I would argue it is entirely subjective and trying to argue otherwise is a fools errand.

I

would

argue

it

is

entirely

subjective

and

trying

to

argue

otherwise

is

a

fools

errand

Answer: accept


No idea when they are opening up actually... and I've been looking into it. I generally go by after I get done having a few drinks at Ace to see the progress and to see if they have a sign when it says they are finally opening.

No

idea

when

they

are

opening

up

actually

and

I

've

been

looking

into

it

I

generally

go

by

after

I

get

done

having

a

few

drinks

at

Ace

to

see

the

progress

and

to

see

if

they

have

a

sign

when

it

says

they

are

finally

opening

Answer: accept


Australia is a wonderful place. We have many national dishes as our cuisine is evolving and heavily influenced by our multi-cultural population. Growing up, fresh white bread, butter and sprinkles (hundreds and thousands) = fairy bread a staple at all children’s parties in my youth. Lamingtons, meat pies, pavlova. But we are continuing to evolve. Have you tried vegemite? On toast with butter (only use a scrape). You try mine and I will try yours 💋

Australia

is

a

wonderful

place

We

have

many

national

dishes

as

our

cuisine

is

evolving

and

heavily

influenced

by

our

multi

cultural

population

Growing

up

fresh

white

bread

butter

and

sprinkles

hundreds

and

thousands

fairy

bread

a

staple

at

all

children

’s

parties

in

my

youth

Lamingtons

meat

pies

pavlova

But

we

are

continuing

to

evolve

Have

you

tried

vegemite

On

toast

with

butter

only

use

a

scrape

You

try

mine

and

I

will

try

yours

Answer: accept


> prepared mustard? prepared how? Mustard is a tiny seed. You can find whole seeds or powdered seeds. When you add water/vinegar/whatever to it to make a condiment out of it, it becomes "prepared mustard".

prepared

mustard

prepared

how

Mustard

is

a

tiny

seed

You

can

find

whole

seeds

or

powdered

seeds

When

you

add

water

vinegar

whatever

to

it

to

make

a

condiment

out

of

it

it

becomes

prepared

mustard

Answer: accept


Italian meringue is a completely different method. The one you use sounds similar to French meringue, but even so, French normally uses granulated sugar. Italian meringue only uses sugar in the syrup and then you pour it straight into already whipped egg whites and then keep whipping until it cools down and is stiff. I just found this recipe that might be less finicky since it also has maple syrup in it. You could replace the orange juice with yours.

Italian

meringue

is

a

completely

different

method

The

one

you

use

sounds

similar

to

French

meringue

but

even

so

French

normally

uses

granulated

sugar

Italian

meringue

only

uses

sugar

in

the

syrup

and

then

you

pour

it

straight

into

already

whipped

egg

whites

and

then

keep

whipping

until

it

cools

down

and

is

stiff

I

just

found

this

recipe

that

might

be

less

finicky

since

it

also

has

maple

syrup

in

it

You

could

replace

the

orange

juice

with

yours

Answer: accept


I prefer to slice the top off the brie and put the filling inside.

I

prefer

to

slice

the

top

off

the

brie

and

put

the

filling

inside

Answer: accept


The essence of pure flavour.

The

essence

of

pure

flavour

Answer: accept


mmm. Knowledge. Thank you.

mmm

Knowledge

Thank

you

Answer: accept


Alright, so I found this video of Alton Brown disproving the searing myth. Tl;dw: Seared/baked steak loses 19% of its weight, baked steak only loses 12% of its weight. I wouldn't necessarily question my instructor, because he is much older than me and was definitely trained differently. We find out new information constantly. I'm sure I was taught plenty of things in grade school that have been disproved. I will say this, though: whether you sear or don't sear, please, for the love of god, SEASON! I grew up with a full-time working mother who would make easy/quick meals for dinner (not blaming her), but she NEVER seasoned our meat. Ketchup and I were very close friends, as a child.

Alright

so

I

found

this

video

of

Alton

Brown

disproving

the

searing

myth

Tl;dw

Seared

baked

steak

loses

of

its

weight

baked

steak

only

loses

of

its

weight

I

would

n't

necessarily

question

my

instructor

because

he

is

much

older

than

me

and

was

definitely

trained

differently

We

find

out

new

information

constantly

I

'm

sure

I

was

taught

plenty

of

things

in

grade

school

that

have

been

disproved

I

will

say

this

though

whether

you

sear

or

do

n't

sear

please

for

the

love

of

god

SEASON

I

grew

up

with

a

full

time

working

mother

who

would

make

easy

quick

meals

for

dinner

not

blaming

her

but

she

NEVER

seasoned

our

meat

Ketchup

and

I

were

very

close

friends

as

a

child

Answer: accept


I did say that I knew nothing about an instapot and was speaking of a normal saucepan, but thanks for chiming in.

I

did

say

that

I

knew

nothing

about

an

instapot

and

was

speaking

of

a

normal

saucepan

but

thanks

for

chiming

in

Answer: accept


Have you never gotten drunk and made pizza dough? It's a good combination. Or make some while breakfast is cooking, let it rise while you eat, punch it down and chill it after you clean up.

Have

you

never

gotten

drunk

and

made

pizza

dough

It

's

a

good

combination

Or

make

some

while

breakfast

is

cooking

let

it

rise

while

you

eat

punch

it

down

and

chill

it

after

you

clean

up

Answer: accept


Does canadian syrup have a similar grading to american syrup? http://www.sugarbushfarm.com/product_images/uploaded_images/syrupgrades.gif

Does

canadian

syrup

have

a

similar

grading

to

american

syrup

Answer: accept


Wegmans sells both if you don't have any Asian markets. Just thought I'd mention it as I have friends in areas that have Wegmans but no ethnic stores.

Wegmans

sells

both

if

you

do

n't

have

any

Asian

markets

Just

thought

I

'd

mention

it

as

I

have

friends

in

areas

that

have

Wegmans

but

no

ethnic

stores

Answer: accept


Man, if it smells bad, I just wouldn't be able to use it myself. The turning brown is not as worrisome to me as the smell.

Man

if

it

smells

bad

I

just

would

n't

be

able

to

use

it

myself

The

turning

brown

is

not

as

worrisome

to

me

as

the

smell

Answer: accept


I always burn my beans a little. It tastes heavenly for me

I

always

burn

my

beans

a

little

It

tastes

heavenly

for

me

Answer: accept


The page lasts for a month or longer as well. Use it for sauces, dressings, add it to a marinade, eat it as is! I put a pulled pork Sandwhich on the menu with smoked tomatillo salsa, provolone cheese, fresh guacamole on a torta but the dagger, the dagger are these pickles I make with the habanero vinegar. So good!

The

page

lasts

for

a

month

or

longer

as

well

Use

it

for

sauces

dressings

add

it

to

a

marinade

eat

it

as

is

I

put

a

pulled

pork

Sandwhich

on

the

menu

with

smoked

tomatillo

salsa

provolone

cheese

fresh

guacamole

on

a

torta

but

the

dagger

the

dagger

are

these

pickles

I

make

with

the

habanero

vinegar

So

good

Answer: accept


WHOA. Festivals in Munich are better than the states!

WHOA

Festivals

in

Munich

are

better

than

the

states

Answer: accept


I've got food poisoning and this thread is making me sad.

I

've

got

food

poisoning

and

this

thread

is

making

me

sad

Answer: accept


That's the toaster oven I have and I'm very happy with it. The only negative is that it can't hold a small pizza and DO NOT PUT ANYTHING ON TOP OF IT. It actually burned my pot holders that I thought would be safe to leave on top of it. Also, if you buy it from WalMart (order online and pick up at store as it's cheaper and shipping is free) you can extend the warranty 2 years for $5.

That

's

the

toaster

oven

I

have

and

I

'm

very

happy

with

it

The

only

negative

is

that

it

ca

n't

hold

a

small

pizza

and

DO

NOT

PUT

ANYTHING

ON

TOP

OF

IT

It

actually

burned

my

pot

holders

that

I

thought

would

be

safe

to

leave

on

top

of

it

Also

if

you

buy

it

from

WalMart

order

online

and

pick

up

at

store

as

it

's

cheaper

and

shipping

is

free

you

can

extend

the

warranty

years

for

Answer: accept


The rule of thumb I follow is if the recipe doesn't say, assume its to be used as its stored.

The

rule

of

thumb

I

follow

is

if

the

recipe

does

n't

say

assume

its

to

be

used

as

its

stored

Answer: accept


Kerrygold is from Ireland

Kerrygold

is

from

Ireland

Answer: accept


The channel only focuses on cooking the food, you never see the chef https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw

The

channel

only

focuses

on

cooking

the

food

you

never

see

the

chef

Answer: accept


Any casserole or pork chop recipe that involves dumping a can of cream of _____ soup over it. I don't need a recipe to tell me how to do that. If I'm browsing recipes, it's because I want to make something from scratch!

Any

casserole

or

pork

chop

recipe

that

involves

dumping

a

can

of

cream

of

soup

over

it

I

do

n't

need

a

recipe

to

tell

me

how

to

do

that

If

I

'm

browsing

recipes

it

's

because

I

want

to

make

something

from

scratch

Answer: accept


IMO the crust is about the flavor that browning produces rather than its texture, so not a problem for me.

IMO

the

crust

is

about

the

flavor

that

browning

produces

rather

than

its

texture

so

not

a

problem

for

me

Answer: accept


I just don't know....

I

just

do

n't

know

Answer: accept


I mean, can you post a video of you doing it? I don't really know how to test this because I don't want to do it but there's sources saying otherwise. The liquid won't make a difference really if they're the same temperature, at least with oil versus water. http://www.antiscald.com/prevention/general_info/table.php 60c: 3 seconds for 2nd degree and 5 seconds for 3rd degree

I

mean

can

you

post

a

video

of

you

doing

it

I

do

n't

really

know

how

to

test

this

because

I

do

n't

want

to

do

it

but

there

's

sources

saying

otherwise

The

liquid

wo

n't

make

a

difference

really

if

they

're

the

same

temperature

at

least

with

oil

versus

water

seconds

for

degree

and

seconds

for

degree

Answer: accept


I wonder how close this is to the Dominican longaniza.

I

wonder

how

close

this

is

to

the

Dominican

longaniza

Answer: accept


I have one, but have never used it.

I

have

one

but

have

never

used

it

Answer: accept


My one tip is that if you do any meat butchering, make sure you have a good knife. Don't be like my mother and try to butcher things with a serrated paring knife or something like that. You want a chef's knife or a butcher's cleaver, depending on how big the thing you are cutting is. You want it sharp and somewhat heavy. I know this sounds weird, but sharper knifes are safer because you need to use less force on the knife to get it to cut. Putting a lot of force behind a knife is how fingers get lost. You also want the knife to have a little heft because when butchering meat you do have to cut the occasional joint or small bone. Again, not a job for a pairing knife. Happy cooking, I'm hitting the hay but if you ever have questions, feel free to PM me.

My

one

tip

is

that

if

you

do

any

meat

butchering

make

sure

you

have

a

good

knife

Do

n't

be

like

my

mother

and

try

to

butcher

things

with

a

serrated

paring

knife

or

something

like

that

You

want

a

chef

's

knife

or

a

butcher

's

cleaver

depending

on

how

big

the

thing

you

are

cutting

is

You

want

it

sharp

and

somewhat

heavy

I

know

this

sounds

weird

but

sharper

knifes

are

safer

because

you

need

to

use

less

force

on

the

knife

to

get

it

to

cut

Putting

a

lot

of

force

behind

a

knife

is

how

fingers

get

lost

You

also

want

the

knife

to

have

a

little

heft

because

when

butchering

meat

you

do

have

to

cut

the

occasional

joint

or

small

bone

Again

not

a

job

for

a

pairing

knife

Happy

cooking

I

'm

hitting

the

hay

but

if

you

ever

have

questions

feel

free

to

PM

me

Answer: accept