You know, every time I order out they never give me enough sauce so I end up making my own and I never regret it Mayo is a great base, and it's easy as fuck to make: 1Egg yolk' a little dollop of Dijon mustard, a squeeze of lemon juice in a mixer or blender. Turn it on and drizzle about a cup of olive oil in. Homemade mayo is always better. If I order sushi I mix that with wasabi, wasabi mayo is proof God exists. sriacha for deliciousness with fried stuff The juice from chipotle for Mexican flare Relish for tartar Buttermilk for a ranch dip Anchovy and mustard for Caesar dressing Another great base is basic yogurt Mix with garlic and cucumber for tzasiki Lemon and Herbs for just herb dip Capers and onions goes good on fish Horseradish too Ketchup and horse radish is cocktail sauce Mayo and ketchup is thousand island Mustard and mayo is just a good dip Then there's the mother sauces, most of them start with a roux: A roux is made by heating equal parts fat and flour. You leave it until the flour has been cooked. It should smell like toasted bread and take on a blonde appearance. Some recipes call for darker roux A bechamel is what happens when you add milk to your roux A veloute is what happens when you add a add a white stock like fish or chicken to your roux An espagnol is what happens when you add brown stock like beef or duck to your roux (it's also called gravy) A tomate is what happens when you add tomato purée to your roux Then there's emulsifications, mayo falls into this category. When something has been emulsified it means they are mixed until they cannot separate. You usually need an emulsifier, this keeps everything neat and tidy. A common emulsifier is egg yolk Hollandaise is what happens when you emulsify melted butter with air. Think of it as mayo. But instead of oil you're using butter. Put a stick of butter in a double boiler, add an egg yolk and get to whipping. It's amazing. You can easily make mustard by grinding seeds up in a coffee grinder, adding red wine vinegar and salt and letting it sit Ketchup is strained tomato sauce, sugar, and red wine vinegar Hot sauce fermented chili peppers. Add fresh hot peppers to a jar that's CLEAN, cover with salt. Cover and leave in a warm dark area, shaking it every other day, opening it to burp it every now and then. Purée and strain. You can make a basic Mexican sauce with dried peppers, I use ancho and guajillo. Toast and de seed them, make a bed of sliced white onions in a large skillet, add your peppers to the top of it, fill with about a half inch of beef stock, oregano and salt, cover and simmer for 30 mins. Purée and strain. Add tamarind paste and dark chocolate and cumin and cinnamon for a basic mole Grill tomatillos, peel, purée with onions, cilantro, jalapeños, lime juice and garlic for a salsa verde. Grill Anaheim or hatch chiles, peel and chop with garlic for a New Mexico style green chili Add fish sauce to any of the above chili sauces for a Thai inspired chili sauce Equal parts fish sauce and brown sugar, water for a Vietnamese dipping sauce Fish sauce, peanut butter and soy sauce for a peanut sauce Fish sauce, brown sugar water and onions will reduce and make a great glaze for grilled chicken Equal parts soy sauce and rice vinegar with a touch of sesame oil for a Korean style dipping sauce Soy sauce and brown sugar makes teriyaki sauce Black bean hummus and fish sauce makes a really remarkable Korean inspired sauce for tofu Soy sauce mixed with tahini for a super great sesame glaze for chicken Soy sauce and lime juice is a great dipping sauce for fish or dumplings Rice vinegar and cucumber makes a great refreshing sauce for rice

You

know

every

time

I

order

out

they

never

give

me

enough

sauce

so

I

end

up

making

my

own

and

I

never

regret

it

Mayo

is

a

great

base

and

it

's

easy

as

fuck

to

make

yolk

a

little

dollop

of

Dijon

mustard

a

squeeze

of

lemon

juice

in

a

mixer

or

blender

Turn

it

on

and

drizzle

about

a

cup

of

olive

oil

in

Homemade

mayo

is

always

better

If

I

order

sushi

I

mix

that

with

wasabi

wasabi

mayo

is

proof

God

exists

sriacha

for

deliciousness

with

fried

stuff

The

juice

from

chipotle

for

Mexican

flare

Relish

for

tartar

Buttermilk

for

a

ranch

dip

Anchovy

and

mustard

for

Caesar

dressing

Another

great

base

is

basic

yogurt

Mix

with

garlic

and

cucumber

for

tzasiki

Lemon

and

Herbs

for

just

herb

dip

Capers

and

onions

goes

good

on

fish

Horseradish

too

Ketchup

and

horse

radish

is

cocktail

sauce

Mayo

and

ketchup

is

thousand

island

Mustard

and

mayo

is

just

a

good

dip

Then

there

's

the

mother

sauces

most

of

them

start

with

a

roux

A

roux

is

made

by

heating

equal

parts

fat

and

flour

You

leave

it

until

the

flour

has

been

cooked

It

should

smell

like

toasted

bread

and

take

on

a

blonde

appearance

Some

recipes

call

for

darker

roux

A

bechamel

is

what

happens

when

you

add

milk

to

your

roux

A

veloute

is

what

happens

when

you

add

a

add

a

white

stock

like

fish

or

chicken

to

your

roux

An

espagnol

is

what

happens

when

you

add

brown

stock

like

beef

or

duck

to

your

roux

it

's

also

called

gravy

A

tomate

is

what

happens

when

you

add

tomato

purée

to

your

roux

Then

there

's

emulsifications

mayo

falls

into

this

category

When

something

has

been

emulsified

it

means

they

are

mixed

until

they

can

not

separate

You

usually

need

an

emulsifier

this

keeps

everything

neat

and

tidy

A

common

emulsifier

is

egg

yolk

Hollandaise

is

what

happens

when

you

emulsify

melted

butter

with

air

Think

of

it

as

mayo

But

instead

of

oil

you

're

using

butter

Put

a

stick

of

butter

in

a

double

boiler

add

an

egg

yolk

and

get

to

whipping

It

's

amazing

You

can

easily

make

mustard

by

grinding

seeds

up

in

a

coffee

grinder

adding

red

wine

vinegar

and

salt

and

letting

it

sit

Ketchup

is

strained

tomato

sauce

sugar

and

red

wine

vinegar

Hot

sauce

fermented

chili

peppers

Add

fresh

hot

peppers

to

a

jar

that

's

CLEAN

cover

with

salt

Cover

and

leave

in

a

warm

dark

area

shaking

it

every

other

day

opening

it

to

burp

it

every

now

and

then

Purée

and

strain

You

can

make

a

basic

Mexican

sauce

with

dried

peppers

I

use

ancho

and

guajillo

Toast

and

de

seed

them

make

a

bed

of

sliced

white

onions

in

a

large

skillet

add

your

peppers

to

the

top

of

it

fill

with

about

a

half

inch

of

beef

stock

oregano

and

salt

cover

and

simmer

for

mins

Purée

and

strain

Add

tamarind

paste

and

dark

chocolate

and

cumin

and

cinnamon

for

a

basic

mole

Grill

tomatillos

peel

purée

with

onions

cilantro

jalapeños

lime

juice

and

garlic

for

a

salsa

verde

Grill

Anaheim

or

hatch

chiles

peel

and

chop

with

garlic

for

a

New

Mexico

style

green

chili

Add

fish

sauce

to

any

of

the

above

chili

sauces

for

a

Thai

inspired

chili

sauce

Equal

parts

fish

sauce

and

brown

sugar

water

for

a

Vietnamese

dipping

sauce

Fish

sauce

peanut

butter

and

soy

sauce

for

a

peanut

sauce

Fish

sauce

brown

sugar

water

and

onions

will

reduce

and

make

a

great

glaze

for

grilled

chicken

Equal

parts

soy

sauce

and

rice

vinegar

with

a

touch

of

sesame

oil

for

a

Korean

style

dipping

sauce

Soy

sauce

and

brown

sugar

makes

teriyaki

sauce

Black

bean

hummus

and

fish

sauce

makes

a

really

remarkable

Korean

inspired

sauce

for

tofu

Soy

sauce

mixed

with

tahini

for

a

super

great

sesame

glaze

for

chicken

Soy

sauce

and

lime

juice

is

a

great

dipping

sauce

for

fish

or

dumplings

Rice

vinegar

and

cucumber

makes

a

great

refreshing

sauce

for

rice

Answer: accept


Basil, oregano, I often use adobo seasoning (it's kind of cheating, but such a versatile mix). I'm blanking on other suggestions at the moment. :(

Basil

oregano

I

often

use

adobo

seasoning

it

's

kind

of

cheating

but

such

a

versatile

mix

I

'm

blanking

on

other

suggestions

at

the

moment

Answer: accept


do u miss westland mall though LOL

do

u

miss

westland

mall

though

LOL

Answer: accept


Global 8 inch chef's knife here. Only knife I ever use, could never replace it. Good buy!

Global

inch

chef

's

knife

here

Only

knife

I

ever

use

could

never

replace

it

Good

buy

Answer: accept


I will always upvote these catch-and-cook posts; there's something very wholesome and satisfying about them. Caught a barracuda last year, which I made it into ceviche, and it was immensely pleasing. I think I might have to break out the spear gun this evening and see if I can get me some lionfish. You get extra satisfaction points when you remove an invasive slecies

I

will

always

upvote

these

catch

and

cook

posts

there

's

something

very

wholesome

and

satisfying

about

them

Caught

a

barracuda

last

year

which

I

made

it

into

ceviche

and

it

was

immensely

pleasing

I

think

I

might

have

to

break

out

the

spear

gun

this

evening

and

see

if

I

can

get

me

some

lionfish

You

get

extra

satisfaction

points

when

you

remove

an

invasive

slecies

Answer: accept


Diced tomatoes, Italian sausage, onion, green pepper, mushrooms, celery, garlic, Italian seasoning, chili powder, and crushed chilis. On a medium high heat. Brown the meat. Sweat the vegetables. Add the tomatoes. Add the seasoning. Then allow the whole thing to reduce and darken in color. The whole thing should take less than 30 minutes from beginning to end.

Diced

tomatoes

Italian

sausage

onion

green

pepper

mushrooms

celery

garlic

Italian

seasoning

chili

powder

and

crushed

chilis

On

a

medium

high

heat

Brown

the

meat

Sweat

the

vegetables

Add

the

tomatoes

Add

the

seasoning

Then

allow

the

whole

thing

to

reduce

and

darken

in

color

The

whole

thing

should

take

less

than

minutes

from

beginning

to

end

Answer: accept


I know this sounds like a stupid question, but this is the "what is your secret" thread - when you say "fry" I assume you mean pan fry and not deep fry, right? Because now that I think about it... deep fried burgers... hmmm...

I

know

this

sounds

like

a

stupid

question

but

this

is

the

what

is

your

secret

thread

when

you

say

fry

I

assume

you

mean

pan

fry

and

not

deep

fry

right

Because

now

that

I

think

about

it

deep

fried

burgers

hmmm

Answer: accept


OH! And all of Angela's risottos are cheeseless.

OH

And

all

of

Angela

's

risottos

are

cheeseless

Answer: accept


Who is Disco Stu?

Who

is

Disco

Stu

Answer: accept


Made this twice and both times it was perfect and my roommate and I finished eating one in under a day. Seriously amazing. That glaze is addictive!

Made

this

twice

and

both

times

it

was

perfect

and

my

roommate

and

I

finished

eating

one

in

under

a

day

Seriously

amazing

That

glaze

is

addictive

Answer: accept


I've serving the 40 garlic clove and chicken dish with pasta.

I

've

serving

the

garlic

clove

and

chicken

dish

with

pasta

Answer: accept


I made this Asian cucumber salad last Sunday (required 4 Thai chilis) and it turned out great! used the leftover juice to marinate some chicken in (added a bit more sesame oil then) 2 days later. http://allrecipes.com/recipe/asian-cucumber-salad/

I

made

this

Asian

cucumber

salad

last

Sunday

required

Thai

chilis

and

it

turned

out

great

used

the

leftover

juice

to

marinate

some

chicken

in

added

a

bit

more

sesame

oil

then

days

later

Answer: accept


File a warranty claim

File

a

warranty

claim

Answer: accept


Yes, it does depend on the type of rice. For a white rice, I usually use Jasmine. The pot I use to cook rice in has a glass lid so I can check it without removing the lid. For 3 cups of cooked rice, rinse 1 cup of uncooked rice and let drain while you bring 2 cups of water to a boil. You could add 1 tsp. chicken, beef or vegetable bouillon base for flavoring if you want. Once the water comes to a boil, stir in the rice, cover, reduce to a simmer, and cook 15 - 20 minutes until all of the water has evaporated. If your pot has a glass lid, you can just tilt the pot to see if any water remains. Once done, remove from the heat and let rest until ready to serve.

Yes

it

does

depend

on

the

type

of

rice

For

a

white

rice

I

usually

use

Jasmine

The

pot

I

use

to

cook

rice

in

has

a

glass

lid

so

I

can

check

it

without

removing

the

lid

For

cups

of

cooked

rice

rinse

cup

of

uncooked

rice

and

let

drain

while

you

bring

cups

of

water

to

a

boil

You

could

add

tsp

chicken

beef

or

vegetable

bouillon

base

for

flavoring

if

you

want

Once

the

water

comes

to

a

boil

stir

in

the

rice

cover

reduce

to

a

simmer

and

cook

minutes

until

all

of

the

water

has

evaporated

If

your

pot

has

a

glass

lid

you

can

just

tilt

the

pot

to

see

if

any

water

remains

Once

done

remove

from

the

heat

and

let

rest

until

ready

to

serve

Answer: accept


I can't really explain it, but the first time you smell everything coming together in a stew. When you first start it's easy to smell all the individual components being cooked. The beef, the sofrito/mirepoix/trinity, the tomatoes, herbs, spices, whatever else. But there's a point when they've all been cooking together for a little while, maybe around the hour mark, when you first smell the combined married flavors all together and it just sings. Probably has to do with the fact that I'm persian and my favorite smells were my mom cooking some khoresh all day.

I

ca

n't

really

explain

it

but

the

first

time

you

smell

everything

coming

together

in

a

stew

When

you

first

start

it

's

easy

to

smell

all

the

individual

components

being

cooked

The

beef

the

sofrito

mirepoix

trinity

the

tomatoes

herbs

spices

whatever

else

But

there

's

a

point

when

they

've

all

been

cooking

together

for

a

little

while

maybe

around

the

hour

mark

when

you

first

smell

the

combined

married

flavors

all

together

and

it

just

sings

Probably

has

to

do

with

the

fact

that

I

'm

persian

and

my

favorite

smells

were

my

mom

cooking

some

khoresh

all

day

Answer: accept


Hmmm, can't format properly. It's frère, except I'm a soeur Haha, and I've just become as pedantic as the people who drive me crazy on this site.

Hmmm

ca

n't

format

properly

It

's

frère

except

I

'm

a

soeur

Haha

and

I

've

just

become

as

pedantic

as

the

people

who

drive

me

crazy

on

this

site

Answer: accept


I love baked tuna noodle casserole, with bread crumbs and parmesan on top! Mmm yummy!

I

love

baked

tuna

noodle

casserole

with

bread

crumbs

and

parmesan

on

top

Mmm

yummy

Answer: accept


If texture is that important, you can easily make a creamy, real cheese sauce at home in under ten minutes starting with a basic roux. In which case you would have the creamy texture in addition to the superior flavor.. And even if you don't want to bother with making a sauce, I'd opt for stringy, delicious cheese over creamy neon plastic.

If

texture

is

that

important

you

can

easily

make

a

creamy

real

cheese

sauce

at

home

in

under

ten

minutes

starting

with

a

basic

roux

In

which

case

you

would

have

the

creamy

texture

in

addition

to

the

superior

flavor

And

even

if

you

do

n't

want

to

bother

with

making

a

sauce

I

'd

opt

for

stringy

delicious

cheese

over

creamy

neon

plastic

Answer: accept


Can we see a picture? Some of us are visual critics.

Can

we

see

a

picture

Some

of

us

are

visual

critics

Answer: accept


Now how about cooking a wild turkey with some Wild Turkey?

Now

how

about

cooking

a

wild

turkey

with

some

Wild

Turkey

Answer: accept


I mostly use ghee. What did you see margarine being used in?

I

mostly

use

ghee

What

did

you

see

margarine

being

used

in

Answer: accept


Durability and weight mainly, a plastic board is much more susceptible to being knocked around simply due to being vastly lighter for one. Though that same lightness may be an actual benefit depending on how you see yourself using it. As for the durability a high quality wood cutting board if well maintained will last a *very* long time through a significant amount of abuse. Meanwhile plastic can only take so much before it needs to be replaced. Additionally wood has the benefit of looking significantly better (in my personal opinion anyway) and having the possible advantage of being turned into an entire counter/island for an absolutely massive work surface if you wanted to go that route. The main durability concerns are mostly going to be gouging into the board, especially if you are using something like a cleaver and swinging with force through bones you will quickly destroy a normal plastic board. Assuming you aren't going to be doing that it will still inevitability accumulate many little scratches that would be recovered in a wooden board during maintenance. If you intend on running it through the dishwasher its lifespan will dramatically decrease due to the likelihood of warping but I don't count that against it really since it isn't like you can through wooden boards through a dishwasher anyway. At the end of the day despite being a crazy elitist personally who loves his high quality wooden cutting board I'm pretty sure what you are looking for is a plastic one. Just make sure to get the biggest size the other person has room to put it since it really is a massive pain to work on a tiny little board. Plastic trades top end quality and lifespan for ease of maintenance and weight/thickness as well as being significantly cheaper and that sounds like where your priorities are at. Though for real make sure to tell them not to try and put it in the dishwasher, depending on the washer it really can ruin them really fast, plastic easily warps when heated and things get surprisingly hot in a modern dishwasher.

Durability

and

weight

mainly

a

plastic

board

is

much

more

susceptible

to

being

knocked

around

simply

due

to

being

vastly

lighter

for

one

Though

that

same

lightness

may

be

an

actual

benefit

depending

on

how

you

see

yourself

using

it

As

for

the

durability

a

high

quality

wood

cutting

board

if

well

maintained

will

last

a

very

long

time

through

a

significant

amount

of

abuse

Meanwhile

plastic

can

only

take

so

much

before

it

needs

to

be

replaced

Additionally

wood

has

the

benefit

of

looking

significantly

better

in

my

personal

opinion

anyway

and

having

the

possible

advantage

of

being

turned

into

an

entire

counter

island

for

an

absolutely

massive

work

surface

if

you

wanted

to

go

that

route

The

main

durability

concerns

are

mostly

going

to

be

gouging

into

the

board

especially

if

you

are

using

something

like

a

cleaver

and

swinging

with

force

through

bones

you

will

quickly

destroy

a

normal

plastic

board

Assuming

you

are

n't

going

to

be

doing

that

it

will

still

inevitability

accumulate

many

little

scratches

that

would

be

recovered

in

a

wooden

board

during

maintenance

If

you

intend

on

running

it

through

the

dishwasher

its

lifespan

will

dramatically

decrease

due

to

the

likelihood

of

warping

but

I

do

n't

count

that

against

it

really

since

it

is

n't

like

you

can

through

wooden

boards

through

a

dishwasher

anyway

At

the

end

of

the

day

despite

being

a

crazy

elitist

personally

who

loves

his

high

quality

wooden

cutting

board

I

'm

pretty

sure

what

you

are

looking

for

is

a

plastic

one

Just

make

sure

to

get

the

biggest

size

the

other

person

has

room

to

put

it

since

it

really

is

a

massive

pain

to

work

on

a

tiny

little

board

Plastic

trades

top

end

quality

and

lifespan

for

ease

of

maintenance

and

weight

thickness

as

well

as

being

significantly

cheaper

and

that

sounds

like

where

your

priorities

are

at

Though

for

real

make

sure

to

tell

them

not

to

try

and

put

it

in

the

dishwasher

depending

on

the

washer

it

really

can

ruin

them

really

fast

plastic

easily

warps

when

heated

and

things

get

surprisingly

hot

in

a

modern

dishwasher

Answer: accept


I wonder if you'd like this one: https://www.budgetbytes.com/will-skillet-mac-cheese/

I

wonder

if

you

'd

like

this

one

Answer: accept


You should make quiche from scratch- it’s way too cheap and easy not too. I bet that would get rid of the metallic taste too.

You

should

make

quiche

from

scratch-

it

’s

way

too

cheap

and

easy

not

too

I

bet

that

would

get

rid

of

the

metallic

taste

too

Answer: accept


It's not really used for anything, just add some to something you wanna give a extra kick to.

It

's

not

really

used

for

anything

just

add

some

to

something

you

wanna

give

a

extra

kick

to

Answer: accept


boil them,grill them,slice them and pan fry them..throw them in a george foreman... cook them whichever way they taste good to you...

boil

them

grill

them

slice

them

and

pan

fry

them

throw

them

in

a

george

foreman

cook

them

whichever

way

they

taste

good

to

you

Answer: accept


Hmmm interesting, I was actually born in africa, but only lived there until I was 6, so i dont really remember having any discussions about butternut squash. And yeah i can't stand that stuff either.

butternut squash

Hmmm

interesting

I

was

actually

born

in

africa

but

only

lived

there

until

I

was

so

i

do

nt

really

remember

having

any

discussions

about

butternut

squash

And

yeah

i

ca

n't

stand

that

stuff

either

Answer: accept


ranch dressing. Or any of those vegetable dips like in those crudité platters. Another solution that I like, is very briefly warming up the broccoli on a pan with a little soy sauce. The soy sauce soaks into the florets and gives a nice flavor combination without cooking the broccoli too much. Oh, and melting cheddar cheese over the top is always good

broccoli

soy sauce

soy sauce

broccoli

cheddar cheese

ranch

dressing

Or

any

of

those

vegetable

dips

like

in

those

crudité

platters

Another

solution

that

I

like

is

very

briefly

warming

up

the

broccoli

on

a

pan

with

a

little

soy

sauce

The

soy

sauce

soaks

into

the

florets

and

gives

a

nice

flavor

combination

without

cooking

the

broccoli

too

much

Oh

and

melting

cheddar

cheese

over

the

top

is

always

good

Answer: accept


He is no longer associated with ATK.

He

is

no

longer

associated

with

ATK

Answer: accept


I didn’t say white wine doesn’t go with beef, or even in a sauce. Simply red wine pairs better with beef. Which it does. The chances are you aren’t getting a traditional recipe in a restaurant as it takes a long time to cook. A very long time.

I

did

n’t

say

white

wine

does

n’t

go

with

beef

or

even

in

a

sauce

Simply

red

wine

pairs

better

with

beef

Which

it

does

The

chances

are

you

are

n’t

getting

a

traditional

recipe

in

a

restaurant

as

it

takes

a

long

time

to

cook

A

very

long

time

Answer: accept


They are Japanese and world renown for quality, design is simple

They

are

Japanese

and

world

renown

for

quality

design

is

simple

Answer: accept


Who could pass up roast beast sliders with horseradish mayo!

horseradish

mayo

Who

could

pass

up

roast

beast

sliders

with

horseradish

mayo

Answer: accept


Reduce the fat and/or reduce the leavening agent, and increase the eggs in the recipe. Essentially, make your recipe less cake like and more crepe like. Tell me your recipe and I will tell you how to adjust it to get the result you want.

Reduce

the

fat

and/or

reduce

the

leavening

agent

and

increase

the

eggs

in

the

recipe

Essentially

make

your

recipe

less

cake

like

and

more

crepe

like

Tell

me

your

recipe

and

I

will

tell

you

how

to

adjust

it

to

get

the

result

you

want

Answer: accept


Extra spicy Mapo tofu. Your mouth will be too busy being both numb and on fire to taste the tofu.

tofu

tofu

Extra

spicy

Mapo

tofu

Your

mouth

will

be

too

busy

being

both

numb

and

on

fire

to

taste

the

tofu

Answer: accept


Then you're an idiot.

Then

you

're

an

idiot

Answer: accept


Nice, thanks!

Nice

thanks

Answer: accept


> jar of failure :( :( :(

jar

of

failure

Answer: accept


I like a waffle halfed on two plates each with a chicken strip, one plate gets maple syrup other side gets hot sauce.

I

like

a

waffle

halfed

on

two

plates

each

with

a

chicken

strip

one

plate

gets

maple

syrup

other

side

gets

hot

sauce

Answer: accept


I wouldn’t worry about it too much personally. If you are worried about it, the best option is to use an enameled Dutch oven.

I

would

n’t

worry

about

it

too

much

personally

If

you

are

worried

about

it

the

best

option

is

to

use

an

enameled

Dutch

oven

Answer: accept


Nicely downvoted. You clearly don’t know Taiwanese. All about the food.

Nicely

downvoted

You

clearly

do

n’t

know

Taiwanese

All

about

the

food

Answer: accept


or grilled haddock

or

grilled

haddock

Answer: accept


I've been putting a teaspoon of vinegar in the one pound loaves of bread I bake. It makes a noticeable improvement while being easy and damned cheap. If anyone bakes bread, add a little vinegar to your next loaf. I bet you'll keep doing it.

I

've

been

putting

a

teaspoon

of

vinegar

in

the

one

pound

loaves

of

bread

I

bake

It

makes

a

noticeable

improvement

while

being

easy

and

damned

cheap

If

anyone

bakes

bread

add

a

little

vinegar

to

your

next

loaf

I

bet

you

'll

keep

doing

it

Answer: accept


Agree but I don't want to be responsible for others sickness, especially on here. Haha. I've frozen beef chili and brought it out maybe three months later. A lot of cooked food can be kept up to 6 months if you can avoid freezer burn otherwise it'll taste terrible.

Agree

but

I

do

n't

want

to

be

responsible

for

others

sickness

especially

on

here

Haha

I

've

frozen

beef

chili

and

brought

it

out

maybe

three

months

later

A

lot

of

cooked

food

can

be

kept

up

to

months

if

you

can

avoid

freezer

burn

otherwise

it

'll

taste

terrible

Answer: accept


Awesome- thanks for the lowdown! And save a few stripers for us New Englanders... :D

Awesome-

thanks

for

the

lowdown

And

save

a

few

stripers

for

us

New

Englanders

:D

Answer: accept


Butter chicken from scratch. It's deceptively easy, everybody who's ever eaten at an Indian restaurant or buffet loves the stuff (ask your friends to name one Indian dish and there's about an 80% chance they'll blurt out 'Butter chicken!'), and everybody thinks that it's some kind of impossible thing to perfect. It took me a handful of times before I was satisfied with it, and everybody fawned over it like I was some sort of kitchen god... so now it becomes one of my "hold my beer and watch this" dishes whenever I have to cook for a group of friends.

Butter

chicken

from

scratch

It

's

deceptively

easy

everybody

who

's

ever

eaten

at

an

Indian

restaurant

or

buffet

loves

the

stuff

ask

your

friends

to

name

one

Indian

dish

and

there

's

about

an

chance

they

'll

blurt

out

Butter

chicken

and

everybody

thinks

that

it

's

some

kind

of

impossible

thing

to

perfect

It

took

me

a

handful

of

times

before

I

was

satisfied

with

it

and

everybody

fawned

over

it

like

I

was

some

sort

of

kitchen

god

so

now

it

becomes

one

of

my

hold

my

beer

and

watch

this

dishes

whenever

I

have

to

cook

for

a

group

of

friends

Answer: accept


sorry to say that I’m the same and it hasn’t changed and i’m 23 now ... I just prefer canned green beans so much. I love them but I really dislike fresh green beans

green beans

green beans

sorry

to

say

that

I

’m

the

same

and

it

has

n’t

changed

and

i

’m

now

I

just

prefer

canned

green

beans

so

much

I

love

them

but

I

really

dislike

fresh

green

beans

Answer: accept


- Deep fried bacon. - Bacon wrapped eggs. - Deep fried, bacon wrapped bacon.

Deep

fried

bacon

Bacon

wrapped

eggs

Deep

fried

bacon

wrapped

bacon

Answer: accept


I make my lava cakes in silicone cupcake liners. They turn out great if they are thin enough to easily turn inside out for plating.

I

make

my

lava

cakes

in

silicone

cupcake

liners

They

turn

out

great

if

they

are

thin

enough

to

easily

turn

inside

out

for

plating

Answer: accept


I like to roast them in the oven with olive oil, and coat them in spices for munching. Like this.

I

like

to

roast

them

in

the

oven

with

olive

oil

and

coat

them

in

spices

for

munching

Like

this

Answer: accept


She's interested in it for the nutritional benefits.

She

's

interested

in

it

for

the

nutritional

benefits

Answer: accept


How the hell does one marinate meat for months without it going bad? Sorry matey, I'd like a source on that.

How

the

hell

does

one

marinate

meat

for

months

without

it

going

bad

Sorry

matey

I

'd

like

a

source

on

that

Answer: accept


Yeah sorry, not a native speaker.

Yeah

sorry

not

a

native

speaker

Answer: accept


Wow those onions, superb!

onions

Wow

those

onions

superb

Answer: accept


Where were you all the times I was on the toilet with burning balls / instant regret?

Where

were

you

all

the

times

I

was

on

the

toilet

with

burning

balls

instant

regret

Answer: accept


I can’t eat cauliflower but this is a good idea for sure.

cauliflower

I

ca

n’t

eat

cauliflower

but

this

is

a

good

idea

for

sure

Answer: accept


Use metal bowls and metal whips that you put in the freezer. Then put ice and water in the sink. You'll ship it there. The cold makes it so fast

Use

metal

bowls

and

metal

whips

that

you

put

in

the

freezer

Then

put

ice

and

water

in

the

sink

You

'll

ship

it

there

The

cold

makes

it

so

fast

Answer: accept


If I learned anything from pubg it’s take your pan everywhere

If

I

learned

anything

from

pubg

it

’s

take

your

pan

everywhere

Answer: accept


I made mayo from scratch and it was indistinguishable from an off the shelf jar. And it didn't keep as long.

mayo

I

made

mayo

from

scratch

and

it

was

indistinguishable

from

an

off

the

shelf

jar

And

it

did

n't

keep

as

long

Answer: accept


This is all true. It is not "hard" to cook with cheap SS, but it is more difficult I guess Of course you can produce amazing dishes with any pan, just maybe not as easily or consistantly The differance is mainly in conductivity, besides obvious advantages as ergonomics and the like. SS is a poor conductor, and being thin, only maximizes this. The result is a pan that does not heat evenly, and can not hold onto its heat well. This means uneven cooking(some things will burn while others will not even brown), extended cooking times from poor heat retention and of course the durability and susceptibility to warping/discoloration/chiping is a lot higher. High quality SS pans layers SS, Aluminum, Copper and Iron to take qualities of other metals and make a pan that gives you an incredible even heating surface that retains its heat well(or poor in some cases which can be a good thing). SS is mainly used as the external metal, as it looks amazing, easy to clean, doesn't tarnish well, and is non reactive.

This

is

all

true

It

is

not

hard

to

cook

with

cheap

SS

but

it

is

more

difficult

I

guess

Of

course

you

can

produce

amazing

dishes

with

any

pan

just

maybe

not

as

easily

or

consistantly

The

differance

is

mainly

in

conductivity

besides

obvious

advantages

as

ergonomics

and

the

like

SS

is

a

poor

conductor

and

being

thin

only

maximizes

this

The

result

is

a

pan

that

does

not

heat

evenly

and

can

not

hold

onto

its

heat

well

This

means

uneven

cooking(some

things

will

burn

while

others

will

not

even

brown

extended

cooking

times

from

poor

heat

retention

and

of

course

the

durability

and

susceptibility

to

warping

discoloration

chiping

is

a

lot

higher

High

quality

SS

pans

layers

SS

Aluminum

Copper

and

Iron

to

take

qualities

of

other

metals

and

make

a

pan

that

gives

you

an

incredible

even

heating

surface

that

retains

its

heat

well(or

poor

in

some

cases

which

can

be

a

good

thing

SS

is

mainly

used

as

the

external

metal

as

it

looks

amazing

easy

to

clean

does

n't

tarnish

well

and

is

non

reactive

Answer: accept


I think I’m gonna find a smaller, cheaper cut of meat to throw on the grill to test flavor with. I don’t want to invest a ton of money and time for an experiment. Haha. Good thought on the bbq sauce. It makes me wonder how the vinegar is offset by the other ingredients so it’s not too harsh.

I

think

I

’m

gon

find

a

smaller

cheaper

cut

of

meat

to

throw

on

the

grill

to

test

flavor

with

I

do

n’t

want

to

invest

a

ton

of

money

and

time

for

an

experiment

Haha

Good

thought

on

the

bbq

sauce

It

makes

me

wonder

how

the

vinegar

is

offset

by

the

other

ingredients

so

it

’s

not

too

harsh

Answer: accept


Those are pre-seasoned, by the way, so you may not need to add pepper or much salt.

Those

are

pre

seasoned

by

the

way

so

you

may

not

need

to

add

pepper

or

much

salt

Answer: accept


Fuck Alton brown that shit works

Fuck

Alton

brown

that

shit

works

Answer: accept


Qfc is having a major sale on spices and I got a glass jar of saffron for $10!

Qfc

is

having

a

major

sale

on

spices

and

I

got

a

glass

jar

of

saffron

for

Answer: accept


When you roast a chicken, put a little on. It's gorgeous.

When

you

roast

a

chicken

put

a

little

on

It

's

gorgeous

Answer: accept


Prep time: 5 minutes Cook time: 15 minutes Ingredients: 4lbs cooked chicken

Prep

time

minutes

Cook

time

minutes

Ingredients

cooked

chicken

Answer: accept


Put them in the oven at a really low temperature and they'll separate out. Then you can cook them as normal.

Put

them

in

the

oven

at

a

really

low

temperature

and

they

'll

separate

out

Then

you

can

cook

them

as

normal

Answer: accept


For three days, this has been on my frontpage. Three. And every day I've been saying "meh, I don't want to look at the pretzels." I just looked at the pretzels. It was worth every pixel of the photo, every delicious pretzely curve. Would nom.

For

three

days

this

has

been

on

my

frontpage

Three

And

every

day

I

've

been

saying

meh

I

do

n't

want

to

look

at

the

pretzels

I

just

looked

at

the

pretzels

It

was

worth

every

pixel

of

the

photo

every

delicious

pretzely

curve

Would

nom

Answer: accept


Surely not anything from Food Network

Surely

not

anything

from

Food

Network

Answer: accept


I used to add cinnamon into my drip coffee maker before brewing and I don't think I've ever had issues. How did it break it?

I

used

to

add

cinnamon

into

my

drip

coffee

maker

before

brewing

and

I

do

n't

think

I

've

ever

had

issues

How

did

it

break

it

Answer: accept


Some of them were leftovers, but at least a few were full size. The mashed potatoes, hot dogs, and Mac and cheese were definitely fresh because I remember seeing her peeling potatoes and making the Mac and cheese on the stove.

Some

of

them

were

leftovers

but

at

least

a

few

were

full

size

The

mashed

potatoes

hot

dogs

and

Mac

and

cheese

were

definitely

fresh

because

I

remember

seeing

her

peeling

potatoes

and

making

the

Mac

and

cheese

on

the

stove

Answer: accept


The only thing i would consider then i an actual food processor and just pulse 5-8 times after adding all your ingredients, with the lettuce being the last ingredients.

lettuce

The

only

thing

i

would

consider

then

i

an

actual

food

processor

and

just

pulse

times

after

adding

all

your

ingredients

with

the

lettuce

being

the

last

ingredients

Answer: accept


At the moment I have a list of chilli con carne, Bologneses/lasagnes/pasta Bolognese, Shepard's pie. I have cooked and froze them all today! Lunches and a few dinners stowed away for a rainy day :)

At

the

moment

I

have

a

list

of

chilli

con

carne

Bologneses

lasagnes

pasta

Bolognese

Shepard

's

pie

I

have

cooked

and

froze

them

all

today

Lunches

and

a

few

dinners

stowed

away

for

a

rainy

day

Answer: accept


Sounds delicious! Do you have a recipe? Or is it a standard sausage roll recipe with some blue cheese added to the meat mix?

blue cheese

Sounds

delicious

Do

you

have

a

recipe

Or

is

it

a

standard

sausage

roll

recipe

with

some

blue

cheese

added

to

the

meat

mix

Answer: accept


Do you have a good recipe to follow? I always thought thai curry took hours!

Do

you

have

a

good

recipe

to

follow

I

always

thought

thai

curry

took

hours

Answer: accept


Well the sauce is full of cheese, so...

Well

the

sauce

is

full

of

cheese

so

Answer: accept


For me, it meant that cookies were iminently forthcoming, esp around Christmas time!

For

me

it

meant

that

cookies

were

iminently

forthcoming

esp

around

Christmas

time

Answer: accept


This was just on Masterchef Australia a week ago when Lorraine Pascale came to the Masterclass. It looked delicious. Edit: It's Season 4, Episode 30 if you want to find it. The chef is smoking hot.

This

was

just

on

Masterchef

Australia

a

week

ago

when

Lorraine

Pascale

came

to

the

Masterclass

It

looked

delicious

Edit

It

's

Season

Episode

if

you

want

to

find

it

The

chef

is

smoking

hot

Answer: accept


It's a pie, Mike. Bake it like a pie.

It

's

a

pie

Mike

Bake

it

like

a

pie

Answer: accept


Thinly sliced.

Thinly

sliced

Answer: accept


Funyuns. The factory's most perfect non-food.

Funyuns

The

factory

's

most

perfect

non

food

Answer: accept


Sauted or roasted Asaparagus w/ lots of garlic and butter. Or bacon grease!

Sauted

or

roasted

Asaparagus

w/

lots

of

garlic

and

butter

Or

bacon

grease

Answer: accept


I havent, but I have tried using a fine mesh strainer as someone else on this thread suggested, and it did result in cleaner poached eggs. The only thing tricky with the mesh strainer is it can be a little tricky to get the egg back out of it without breaking the yolk.

I

have

nt

but

I

have

tried

using

a

fine

mesh

strainer

as

someone

else

on

this

thread

suggested

and

it

did

result

in

cleaner

poached

eggs

The

only

thing

tricky

with

the

mesh

strainer

is

it

can

be

a

little

tricky

to

get

the

egg

back

out

of

it

without

breaking

the

yolk

Answer: accept


How does that even happen? That’s wild lmao

How

does

that

even

happen

That

’s

wild

lmao

Answer: accept


If it is stainless and non-coated you should be fine. Some food may stick to the scratches more than usual and it might be harder to clean it out but over time it will go away.

If

it

is

stainless

and

non

coated

you

should

be

fine

Some

food

may

stick

to

the

scratches

more

than

usual

and

it

might

be

harder

to

clean

it

out

but

over

time

it

will

go

away

Answer: accept


I have one of those because it came with my mortar and pestle. Now I know what it's supposed to be for

I

have

one

of

those

because

it

came

with

my

mortar

and

pestle

Now

I

know

what

it

's

supposed

to

be

for

Answer: accept


Fuck, you beat me to it

Fuck

you

beat

me

to

it

Answer: accept


Meat in the west is still pretty clean even with all the mass production in place. Sure we hear about horrible outbreaks when things go bad, but given the sheer scales of the productions, it's pretty rare.

Meat

in

the

west

is

still

pretty

clean

even

with

all

the

mass

production

in

place

Sure

we

hear

about

horrible

outbreaks

when

things

go

bad

but

given

the

sheer

scales

of

the

productions

it

's

pretty

rare

Answer: accept


Lasagna recipes vary greatly. What recipe you used would help with specifics...but in short lasagnas tend to call for lots of watery ingredients. Make sure you drain/cook off that water really well.

Lasagna

recipes

vary

greatly

What

recipe

you

used

would

help

with

specifics

but

in

short

lasagnas

tend

to

call

for

lots

of

watery

ingredients

Make

sure

you

drain

cook

off

that

water

really

well

Answer: accept


I already see stew mentioned, bit chili is another one. We can bust out a chili my wife and I both enjoy a lot in about 45 minutes and it'll last us a week for lunches and dinners.

I

already

see

stew

mentioned

bit

chili

is

another

one

We

can

bust

out

a

chili

my

wife

and

I

both

enjoy

a

lot

in

about

minutes

and

it

'll

last

us

a

week

for

lunches

and

dinners

Answer: accept


Late to the party (just browsing what I missed the last few weeks laid up with a back injury), but this was posted two years ago here (first comment). I've made it half a dozen times and it always turns out great. I add mushrooms and black olives as toppings. You'll see a comment chain from me on the pizza yeast, I can tell you it's not necessary. As OP said, fast-acting yeast of any kind works. What *is* necessary (to me, anyway) is brushing the top of the exposed crust on the sides liberally with butter or olive oil. Otherwise that part dries out into a cracker-like consistency. (EDIT) Oh, and mostly drain the diced tomatoes.

Late

to

the

party

just

browsing

what

I

missed

the

last

few

weeks

laid

up

with

a

back

injury

but

this

was

posted

two

years

ago

here

first

comment

I

've

made

it

half

a

dozen

times

and

it

always

turns

out

great

I

add

mushrooms

and

black

olives

as

toppings

You

'll

see

a

comment

chain

from

me

on

the

pizza

yeast

I

can

tell

you

it

's

not

necessary

As

OP

said

fast

acting

yeast

of

any

kind

works

What

is

necessary

to

me

anyway

is

brushing

the

top

of

the

exposed

crust

on

the

sides

liberally

with

butter

or

olive

oil

Otherwise

that

part

dries

out

into

a

cracker

like

consistency

EDIT

Oh

and

mostly

drain

the

diced

tomatoes

Answer: accept


I bought a bunch of these and a label maker. Currently I have wire racks in a cupboard but if I had my I would store them in shallow drawers with the tops labeled.

I

bought

a

bunch

of

these

and

a

label

maker

Currently

I

have

wire

racks

in

a

cupboard

but

if

I

had

my

I

would

store

them

in

shallow

drawers

with

the

tops

labeled

Answer: accept


I know that's what you're talking about. I was just replying because I wondered those were actually a thing. While we occasionally get some one trying to start one, they literally get no business and don't even last a month. Only one that has survived was because the owner was quick on the ball in realizing no one was buying that shit and changed it into the original style the previous owners had used.

I

know

that

's

what

you

're

talking

about

I

was

just

replying

because

I

wondered

those

were

actually

a

thing

While

we

occasionally

get

some

one

trying

to

start

one

they

literally

get

no

business

and

do

n't

even

last

a

month

Only

one

that

has

survived

was

because

the

owner

was

quick

on

the

ball

in

realizing

no

one

was

buying

that

shit

and

changed

it

into

the

original

style

the

previous

owners

had

used

Answer: accept


Yeah what I do now is placing a second stock pot with a strainer into the sink at the same time as putting on the stock. That way I don’t forget.

Yeah

what

I

do

now

is

placing

a

second

stock

pot

with

a

strainer

into

the

sink

at

the

same

time

as

putting

on

the

stock

That

way

I

do

n’t

forget

Answer: accept


because women are supposed to cook at home, but chefs are famous professionals and it's more acceptable for men to do important work :p

because

women

are

supposed

to

cook

at

home

but

chefs

are

famous

professionals

and

it

's

more

acceptable

for

men

to

do

important

work

:p

Answer: accept


Makes a lot of sense

Makes

a

lot

of

sense

Answer: accept


Manganese toxicity develops over months or years and has never been reported from food alone. SOURCE

Manganese

toxicity

develops

over

months

or

years

and

has

never

been

reported

from

food

alone

SOURCE

Answer: accept


I think the important bit in the custard powder is the milk powder. Steph recommended butter because there's some recipes out there in Chinese that go that route, but personally I think that milk powder could possibly serve the same function. Never tried it though and never heard anyone using it, so it would be a bit experimental.

I

think

the

important

bit

in

the

custard

powder

is

the

milk

powder

Steph

recommended

butter

because

there

's

some

recipes

out

there

in

Chinese

that

go

that

route

but

personally

I

think

that

milk

powder

could

possibly

serve

the

same

function

Never

tried

it

though

and

never

heard

anyone

using

it

so

it

would

be

a

bit

experimental

Answer: accept


I get them at our natural market - do you have any health food style stores in your area.

I

get

them

at

our

natural

market

do

you

have

any

health

food

style

stores

in

your

area

Answer: accept


Wow, interesting. I'm definitely going to give this a try.

Wow

interesting

I

'm

definitely

going

to

give

this

a

try

Answer: accept


Great tip, I’ll keep that in mind if there’s a funk. Just finished the whole butchering process tonight, from plucking to 4 fully broken down ducks took about 4.5 hours. Definitely pretty labor intensive but a super rewarding process to complete. No bad stink from the guts or meat, so I’m thinking we’re good on that end. Legs are definitely smaller than I thought, think confit is prolly out, will most likely just roast the legs and wings all together.

Great

tip

I

’ll

keep

that

in

mind

if

there

’s

a

funk

Just

finished

the

whole

butchering

process

tonight

from

plucking

to

fully

broken

down

ducks

took

about

hours

Definitely

pretty

labor

intensive

but

a

super

rewarding

process

to

complete

No

bad

stink

from

the

guts

or

meat

so

I

’m

thinking

we

’re

good

on

that

end

Legs

are

definitely

smaller

than

I

thought

think

confit

is

prolly

out

will

most

likely

just

roast

the

legs

and

wings

all

together

Answer: accept


I didn't call it shepherds pie, mom did.

I

did

n't

call

it

shepherds

pie

mom

did

Answer: accept


Just like the Germans

Just

like

the

Germans

Answer: accept


I have always been nervous about magnetic knife strips. something about the blades out in the open....and hanging pots...what about earthquakes???? There's nothing that I would love and impresses me more than slide out cabinets. Here are some images: http://www.schrocksofwalnutcreek.com/img/options/S-A-Pull-Out-Pantry.jpg http://www.shelfthatslides.com/04020014.JPG http://www.thecabinetfactory.com/blog/wp-content/uploads/2011/11/Pantry-Pullout-11072011.jpg These are full cabinetry remodeling, but if you want something cheaper, you can install pull out trays yourself. Search on google or amazon for slide-out cabinet shelves. Ikea as some really efficient designs. I would highly recommend visiting if there's one near you.

I

have

always

been

nervous

about

magnetic

knife

strips

something

about

the

blades

out

in

the

open

and

hanging

pots

what

about

earthquakes

There

's

nothing

that

I

would

love

and

impresses

me

more

than

slide

out

cabinets

Here

are

some

images

These

are

full

cabinetry

remodeling

but

if

you

want

something

cheaper

you

can

install

pull

out

trays

yourself

Search

on

google

or

amazon

for

slide

out

cabinet

shelves

Ikea

as

some

really

efficient

designs

I

would

highly

recommend

visiting

if

there

's

one

near

you

Answer: accept


I would use Edam if you can find some. It'll be better than the fake swiss.

I

would

use

Edam

if

you

can

find

some

It

'll

be

better

than

the

fake

swiss

Answer: accept


> hot water crust pastry That is the most british thing I have read in a while... Can you re-heat the filling in a pot, put warmed filling in crust and throw that in the oven to shorten the cook time tomorrow (assuming you are traveling with the pie)?

hot

water

crust

pastry

That

is

the

most

british

thing

I

have

read

in

a

while

Can

you

re

heat

the

filling

in

a

pot

put

warmed

filling

in

crust

and

throw

that

in

the

oven

to

shorten

the

cook

time

tomorrow

assuming

you

are

traveling

with

the

pie

Answer: accept


Haphazardly.

Haphazardly

Answer: accept


Hey there! I'm a butcher at a Jewel Osco. You got a fine piece of meat there. by the description you gave it sounds like it is a one bone rib roast, which is totally cool! They way i like to do it is you get it to stand up(easier said than done i know) and season the sides and top very thoroughly. preheat oven to 500 or right around there and once it is preheated you put the roast in STANDING UP. cook it at that high temp 5 minutes per pound so in your case exactly 13 minutes. Once that time is up turn off your oven and most importantly DO NOT OPEN YOUR OVEN. let the roast sit in there for 2 hours(this continues the cooking process & rests the roast). This way of cooking it will produce medium rare, to get a bit more done just extend the time of cooking at 500(only a couple minutes at most though). It will come out tender and flavorful. I cook this every Christmas. Enjoy!

Hey

there

I

'm

a

butcher

at

a

Jewel

Osco

You

got

a

fine

piece

of

meat

there

by

the

description

you

gave

it

sounds

like

it

is

a

one

bone

rib

roast

which

is

totally

cool

They

way

i

like

to

do

it

is

you

get

it

to

stand

up(easier

said

than

done

i

know

and

season

the

sides

and

top

very

thoroughly

preheat

oven

to

or

right

around

there

and

once

it

is

preheated

you

put

the

roast

in

STANDING

UP

cook

it

at

that

high

temp

minutes

per

pound

so

in

your

case

exactly

minutes

Once

that

time

is

up

turn

off

your

oven

and

most

importantly

DO

NOT

OPEN

YOUR

OVEN

let

the

roast

sit

in

there

for

hours(this

continues

the

cooking

process

amp

rests

the

roast

This

way

of

cooking

it

will

produce

medium

rare

to

get

a

bit

more

done

just

extend

the

time

of

cooking

at

a

couple

minutes

at

most

though

It

will

come

out

tender

and

flavorful

I

cook

this

every

Christmas

Enjoy

Answer: accept


bacon wrapped everything - cheese bites, asparagus, the steaks lol do it up

bacon

wrapped

everything

cheese

bites

asparagus

the

steaks

lol

do

it

up

Answer: accept


I’m furious about this just reading your comment. I’m not totally sure why.

I

’m

furious

about

this

just

reading

your

comment

I

’m

not

totally

sure

why

Answer: accept


Here are some of my favorite (Not super common recipes) 1. Pasta alla Norcina. A delicious cheesy, sausage pasta dish. https://www.the-pasta-project.com/pasta-alla-norcina-sausage-pasta-recipe-from-umbria/ 2. Shrimp Fra Diavolo. A spicy shrimp pasta dish. https://www.allrecipes.com/recipe/238843/chef-johns-shrimp-fra-diavolo/ 3. Spicy Brussell Sprouts. So delicious, just had them. https://food52.com/blog/4857-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette These aren't regional for me. But, they are things I have had that are "different" and I really enjoyed.

Here

are

some

of

my

favorite

Not

super

common

recipes

Pasta

alla

Norcina

A

delicious

cheesy

sausage

pasta

dish

Shrimp

Fra

Diavolo

A

spicy

shrimp

pasta

dish

Spicy

Brussell

Sprouts

So

delicious

just

had

them

These

are

n't

regional

for

me

But

they

are

things

I

have

had

that

are

different

and

I

really

enjoyed

Answer: accept


Yeah some smoke, sure. But I've pan seared a steak about once a week for the past year or so and it never got this bad. I think my pan just got a little too hot (I tool a little longer than usual in putting my steak in), and I didn't wipe it well enough from the last time I used it.

Yeah

some

smoke

sure

But

I

've

pan

seared

a

steak

about

once

a

week

for

the

past

year

or

so

and

it

never

got

this

bad

I

think

my

pan

just

got

a

little

too

hot

I

tool

a

little

longer

than

usual

in

putting

my

steak

in

and

I

did

n't

wipe

it

well

enough

from

the

last

time

I

used

it

Answer: accept


Well, people in Asia used to take bycatch - all the small fish that wasn't worth eating by itself - then mixed it with salt and let it ferment in the sun. In my neck of the woods, there's equivalents from other seafood too. Belachan is Malay-style fermented shrimp, and some people do crab sauces well in the same way.

Well

people

in

Asia

used

to

take

bycatch

all

the

small

fish

that

was

n't

worth

eating

by

itself

then

mixed

it

with

salt

and

let

it

ferment

in

the

sun

In

my

neck

of

the

woods

there

's

equivalents

from

other

seafood

too

Belachan

is

Malay

style

fermented

shrimp

and

some

people

do

crab

sauces

well

in

the

same

way

Answer: accept


Umami bomb.

Umami

bomb

Answer: accept


Are you serious with all of it...? It’s not April 1st now. You’re talking about food you put into your human body and use for nutrients right?

Are

you

serious

with

all

of

it

It

’s

not

April

now

You

’re

talking

about

food

you

put

into

your

human

body

and

use

for

nutrients

right

Answer: accept


Texas: Definitely something like a brisket with a some corn or mashed potatoes on the sidd

Texas

Definitely

something

like

a

brisket

with

a

some

corn

or

mashed

potatoes

on

the

sidd

Answer: accept


According to their site, their stainless cookware have a "Copper Confidence Core" (so it's actually a layer sandwiched between the stainless, not anything extra at the bottom). Given how cheap they are, I imagine they're doing something sneaky and the core isn't actually solid copper. If it had to bet, it's probably an aluminum core with super thin copper plating over the exposed portion.

According

to

their

site

their

stainless

cookware

have

a

Copper

Confidence

Core

so

it

's

actually

a

layer

sandwiched

between

the

stainless

not

anything

extra

at

the

bottom

Given

how

cheap

they

are

I

imagine

they

're

doing

something

sneaky

and

the

core

is

n't

actually

solid

copper

If

it

had

to

bet

it

's

probably

an

aluminum

core

with

super

thin

copper

plating

over

the

exposed

portion

Answer: accept


What are you talking about? Dispensation isn't a thing in Judaism. Jewish law is Jewish law. Reform Judaism doesn't view Jewish law as binding at all -- Reform Jews simply aren't observant of Jewish law.

What

are

you

talking

about

Dispensation

is

n't

a

thing

in

Judaism

Jewish

law

is

Jewish

law

Reform

Judaism

does

n't

view

Jewish

law

as

binding

at

all

Reform

Jews

simply

are

n't

observant

of

Jewish

law

Answer: accept


We have a giant green cabbage from our farm box. I’m going to cut it into wedges , drape bacon over it and roast the shit out of them until the cabbage is brown and the bacon is crisp.

We

have

a

giant

green

cabbage

from

our

farm

box

I

’m

going

to

cut

it

into

wedges

drape

bacon

over

it

and

roast

the

shit

out

of

them

until

the

cabbage

is

brown

and

the

bacon

is

crisp

Answer: accept


Flavored ice cubes are good for all sorts of things. I used to make tea cubes. Use them in iced tea, so it doesn't dilute the tea as it melts.

Flavored

ice

cubes

are

good

for

all

sorts

of

things

I

used

to

make

tea

cubes

Use

them

in

iced

tea

so

it

does

n't

dilute

the

tea

as

it

melts

Answer: accept


You think guitar strings and knives have the same coating? Also, coated guitar strings? It's this a whoosh moment, or do they really make such a thing?

You

think

guitar

strings

and

knives

have

the

same

coating

Also

coated

guitar

strings

It

's

this

a

whoosh

moment

or

do

they

really

make

such

a

thing

Answer: accept


> The results aren't going to differ all that much, if at all. I'm on your side here, but you are wrong. Many of us just know how to adjust a recipe so that it is perfect. I make bread, I always go light on the flour, and keep flouring the surface (working flour in) until I can feel that it's "right". But I did move to a scale for some recipes. One I had was from a german site, and it was in german, for banana chocolate brownies. And you know what - they were awesome, and a family favourite for years. But when I actually weighed the ingredients (after making it by volume for years), the recipe was still awesome, but quite different, more brownie-like, and less cake-like. So I think there is a lot of leeway for things to be different, and measuring versus weighing does make a difference, it's just that each way is probably acceptable (if not what the recipe maker intended)

The

results

are

n't

going

to

differ

all

that

much

if

at

all

I

'm

on

your

side

here

but

you

are

wrong

Many

of

us

just

know

how

to

adjust

a

recipe

so

that

it

is

perfect

I

make

bread

I

always

go

light

on

the

flour

and

keep

flouring

the

surface

working

flour

in

until

I

can

feel

that

it

's

right

But

I

did

move

to

a

scale

for

some

recipes

One

I

had

was

from

a

german

site

and

it

was

in

german

for

banana

chocolate

brownies

And

you

know

what

they

were

awesome

and

a

family

favourite

for

years

But

when

I

actually

weighed

the

ingredients

after

making

it

by

volume

for

years

the

recipe

was

still

awesome

but

quite

different

more

brownie

like

and

less

cake

like

So

I

think

there

is

a

lot

of

leeway

for

things

to

be

different

and

measuring

versus

weighing

does

make

a

difference

it

's

just

that

each

way

is

probably

acceptable

if

not

what

the

recipe

maker

intended

Answer: accept


In school, I learned 3 basic types of battering. IRL(work), I apply them regularly, with varying functionality. First, the standard breeding procedure, or wet-dry-wet method. Alton Brown featured this method frequently, and stressed the all important "wet hand" and "dry hand." This is traditionally Flour, egg wash (egg, milk), and your finishing coat (bread crumbs, flour, or cornmeal). This method will create a nice crunchy batter when fried. It is good for cheese, meats, poultry, vegetables. Second, the wet batter. This contains the famous Tempura style batter and Beer batter. Basically, mix flour with your wet ingredient. Dip what you want fried in the batter, and fry it. Usually, you will coat what your food in a starch of some kind before applying batter, but you do not always have to. Usually you see vegetables fried like this. Meat options I have seen are beer battered Cod and corn dogs Third is dusting or coating in the dry batter. This is used on seafood a lot. Fried oysters, calamari, shrimp. Also, anything "lightly breaded" is usually prepared this way. Basically, toss or coat your food in seasoned or plain flour, cornmeal, bread crumbs, etc. and cook. Often, the fried item in question will either be wet from its own juice already (like shucked oysters in a tub are) or will be in a bath or sorts (like soaking catfish filets in seasoned buttermilk). Edits: stynax and clarification.

In

school

I

learned

basic

types

of

battering

IRL(work

I

apply

them

regularly

with

varying

functionality

First

the

standard

breeding

procedure

or

wet

dry

wet

method

Alton

Brown

featured

this

method

frequently

and

stressed

the

all

important

wet

hand

and

dry

hand

This

is

traditionally

Flour

egg

wash

egg

milk

and

your

finishing

coat

bread

crumbs

flour

or

cornmeal

This

method

will

create

a

nice

crunchy

batter

when

fried

It

is

good

for

cheese

meats

poultry

vegetables

Second

the

wet

batter

This

contains

the

famous

Tempura

style

batter

and

Beer

batter

Basically

mix

flour

with

your

wet

ingredient

Dip

what

you

want

fried

in

the

batter

and

fry

it

Usually

you

will

coat

what

your

food

in

a

starch

of

some

kind

before

applying

batter

but

you

do

not

always

have

to

Usually

you

see

vegetables

fried

like

this

Meat

options

I

have

seen

are

beer

battered

Cod

and

corn

dogs

Third

is

dusting

or

coating

in

the

dry

batter

This

is

used

on

seafood

a

lot

Fried

oysters

calamari

shrimp

Also

anything

lightly

breaded

is

usually

prepared

this

way

Basically

toss

or

coat

your

food

in

seasoned

or

plain

flour

cornmeal

bread

crumbs

etc

and

cook

Often

the

fried

item

in

question

will

either

be

wet

from

its

own

juice

already

like

shucked

oysters

in

a

tub

are

or

will

be

in

a

bath

or

sorts

like

soaking

catfish

filets

in

seasoned

buttermilk

Edits

stynax

and

clarification

Answer: accept


I do butter and thyme... so amazing...

I

do

butter

and

thyme

so

amazing

Answer: accept


This is the problem my girlfriend has. It's almost like she thinks if you put 1/4 tsp of cumin instead of 1/8 tsp of cumin all of a sudden you'll make a pot of rat poison instead of a pot of soup. Eating "bad" food is just as important as eating "good" food because it lets your brain figure out what's going on and what YOU like.

cumin

cumin

This

is

the

problem

my

girlfriend

has

It

's

almost

like

she

thinks

if

you

put

tsp

of

cumin

instead

of

tsp

of

cumin

all

of

a

sudden

you

'll

make

a

pot

of

rat

poison

instead

of

a

pot

of

soup

Eating

bad

food

is

just

as

important

as

eating

good

food

because

it

lets

your

brain

figure

out

what

's

going

on

and

what

YOU

like

Answer: accept


There's nothing particularly unhealthy about fat.

There

's

nothing

particularly

unhealthy

about

fat

Answer: accept


I find it very difficult to care about "food safely" at home. Since my grandmother lived eating meat that stayed out all night I started questioning government guidelines. I don't get sick from 10 day expired milk that sat out 14 hours. I don't get sick eating chicken that was cooked 5 days ago(refrigerated). Hell I had meals that sat out for 24 hours, no ill effects. I keep raw meat on a different board between cleanings, but after cleaning, what's the risk? Serious question. If I'm not getting sick, is this paranoia?

I

find

it

very

difficult

to

care

about

food

safely

at

home

Since

my

grandmother

lived

eating

meat

that

stayed

out

all

night

I

started

questioning

government

guidelines

I

do

n't

get

sick

from

day

expired

milk

that

sat

out

hours

I

do

n't

get

sick

eating

chicken

that

was

cooked

days

ago(refrigerated

Hell

I

had

meals

that

sat

out

for

hours

no

ill

effects

I

keep

raw

meat

on

a

different

board

between

cleanings

but

after

cleaning

what

's

the

risk

Serious

question

If

I

'm

not

getting

sick

is

this

paranoia

Answer: accept


I always keep some inexpensive Rhine wine on hand for cooking, and use it in recipes that call for white wine. Its taste is mild and fresh with a faint, pleasant hint of saltiness that goes really good in all kinds of recipes. Cheap Cabernet Sauvignon for anything red, and the stronger the better.

I

always

keep

some

inexpensive

Rhine

wine

on

hand

for

cooking

and

use

it

in

recipes

that

call

for

white

wine

Its

taste

is

mild

and

fresh

with

a

faint

pleasant

hint

of

saltiness

that

goes

really

good

in

all

kinds

of

recipes

Cheap

Cabernet

Sauvignon

for

anything

red

and

the

stronger

the

better

Answer: accept


My gf is from Reading, PA so she insisted on pork and sauerkraut. First year I did pork ribs and brussel sprouts. Second year I did pulled pork and pineapple/cabbage coleslaw. My little Southern California spin on her north east tradition.

My

gf

is

from

Reading

PA

so

she

insisted

on

pork

and

sauerkraut

First

year

I

did

pork

ribs

and

brussel

sprouts

Second

year

I

did

pulled

pork

and

pineapple

cabbage

coleslaw

My

little

Southern

California

spin

on

her

north

east

tradition

Answer: accept


Don't let the egg prescriptivists get to you. Eat your eggs however you damn well please!

Do

n't

let

the

egg

prescriptivists

get

to

you

Eat

your

eggs

however

you

damn

well

please

Answer: accept


Only long aged cheeses and live culture yogurts. They are starting to use lactose as a sweetener itself in some yogurts. And have been adding it to a lot of commercial milk chocolates.

Only

long

aged

cheeses

and

live

culture

yogurts

They

are

starting

to

use

lactose

as

a

sweetener

itself

in

some

yogurts

And

have

been

adding

it

to

a

lot

of

commercial

milk

chocolates

Answer: accept


I only vouch for stevia if you're on a Ketogenic diet. Also you should be limiting sugar intake as much as possible anyways.

I

only

vouch

for

stevia

if

you

're

on

a

Ketogenic

diet

Also

you

should

be

limiting

sugar

intake

as

much

as

possible

anyways

Answer: accept


Same as the “I do t want it to be salty” folks who don’t put salt in baked sweets.

Same

as

the

I

do

t

want

it

to

be

salty

folks

who

do

n’t

put

salt

in

baked

sweets

Answer: accept


Hey, OCD dumbo. The food prepared on live TV is *really* pressed for time and no one eats more than a bite on camera. The cooking segment on 'live TV' may also contain previously recorded and edited material. Frankly, you don't understand how things work on 'live TV' and your OCD is playing tricks on you in this context.

Hey

OCD

dumbo

The

food

prepared

on

live

TV

is

really

pressed

for

time

and

no

one

eats

more

than

a

bite

on

camera

The

cooking

segment

on

live

TV

may

also

contain

previously

recorded

and

edited

material

Frankly

you

do

n't

understand

how

things

work

on

live

TV

and

your

OCD

is

playing

tricks

on

you

in

this

context

Answer: accept


I never understand why some people have smoke detectors installed in their kitchen. Remove it and install a heat detector instead, then it won't go off unless you actually set the kitchen on fire.

I

never

understand

why

some

people

have

smoke

detectors

installed

in

their

kitchen

Remove

it

and

install

a

heat

detector

instead

then

it

wo

n't

go

off

unless

you

actually

set

the

kitchen

on

fire

Answer: accept


Do you keep the dry chili flakes in the oil? If you want more heat, spoon out more of the dry chili with the oil. If you want less heat, spoon out less of the dry chili with the oil.

Do

you

keep

the

dry

chili

flakes

in

the

oil

If

you

want

more

heat

spoon

out

more

of

the

dry

chili

with

the

oil

If

you

want

less

heat

spoon

out

less

of

the

dry

chili

with

the

oil

Answer: accept


That's exactly what happens to everything in the fridge if you put something hot in there. It acts like a giant heater, the fridge can only do so much to keep itself cold.

That

's

exactly

what

happens

to

everything

in

the

fridge

if

you

put

something

hot

in

there

It

acts

like

a

giant

heater

the

fridge

can

only

do

so

much

to

keep

itself

cold

Answer: accept


Right before serving mix the noodles and sauce with a couple knobs of butter. BUTTER is key

Right

before

serving

mix

the

noodles

and

sauce

with

a

couple

knobs

of

butter

BUTTER

is

key

Answer: accept


Why would you do a low card diet? Carbs are essential sources of energy, this will leave you feeling a lot more tired

Why

would

you

do

a

low

card

diet

Carbs

are

essential

sources

of

energy

this

will

leave

you

feeling

a

lot

more

tired

Answer: accept


I'd go for some kind of mushroom! Shiitake for example. Basically, think of your favorite Ramen topping, mince it up and put it inside the ramen soup dumpling.

I

'd

go

for

some

kind

of

mushroom

Shiitake

for

example

Basically

think

of

your

favorite

Ramen

topping

mince

it

up

and

put

it

inside

the

ramen

soup

dumpling

Answer: accept


Yes, the stem is inedible for most varieties of mushrooms.

Yes

the

stem

is

inedible

for

most

varieties

of

mushrooms

Answer: accept


Fuck that. Oat milk is so good in certain coffee drinks.

Fuck

that

Oat

milk

is

so

good

in

certain

coffee

drinks

Answer: accept


Thanks for the tips!

Thanks

for

the

tips

Answer: accept


Personally I just think a lot of the posters on here are just paranoid. I've been cooking for close to 50 years and as far as I know have never had food poisoning. I do tend to leave a steak on the counter for a couple of hours prior to cooking, I also sometimes leave cooked food on the stove for a long time. I don't know of one person who went to college who hasn't eaten a piece of cold pizza for breakfast from time to time that sat in the box all night. It's just not as dangerous as the internet makes it out to be. Sure it can happen, it just doesn't as much as paranoid people imply.

Personally

I

just

think

a

lot

of

the

posters

on

here

are

just

paranoid

I

've

been

cooking

for

close

to

years

and

as

far

as

I

know

have

never

had

food

poisoning

I

do

tend

to

leave

a

steak

on

the

counter

for

a

couple

of

hours

prior

to

cooking

I

also

sometimes

leave

cooked

food

on

the

stove

for

a

long

time

I

do

n't

know

of

one

person

who

went

to

college

who

has

n't

eaten

a

piece

of

cold

pizza

for

breakfast

from

time

to

time

that

sat

in

the

box

all

night

It

's

just

not

as

dangerous

as

the

internet

makes

it

out

to

be

Sure

it

can

happen

it

just

does

n't

as

much

as

paranoid

people

imply

Answer: accept


thanks for adding to my "to do list" LOL looks wonderful!

thanks

for

adding

to

my

to

do

list

LOL

looks

wonderful

Answer: accept


Sounds like your problem was you were keeping the butter in one of the most variable temp zones of your kitchen. Maybe instead of spending time and money on things like a butter bell, you just don't keep it by the stove in the future? Heck, why not test it in comparison since you *have* the bell now. Try an amount of butter in the bell and the same amount in the traditional butter dish (*not* kept by the stove) and compare their freshness and tendency to mold over time. If there's little to no difference, there's no point in the bell. If there *is* a marked difference, I'm sure people would like to see the evidence from such an experiment.

Sounds

like

your

problem

was

you

were

keeping

the

butter

in

one

of

the

most

variable

temp

zones

of

your

kitchen

Maybe

instead

of

spending

time

and

money

on

things

like

a

butter

bell

you

just

do

n't

keep

it

by

the

stove

in

the

future

Heck

why

not

test

it

in

comparison

since

you

have

the

bell

now

Try

an

amount

of

butter

in

the

bell

and

the

same

amount

in

the

traditional

butter

dish

not

kept

by

the

stove

and

compare

their

freshness

and

tendency

to

mold

over

time

If

there

's

little

to

no

difference

there

's

no

point

in

the

bell

If

there

is

a

marked

difference

I

'm

sure

people

would

like

to

see

the

evidence

from

such

an

experiment

Answer: accept


They expect one of us in the wreckage, brother.

They

expect

one

of

us

in

the

wreckage

brother

Answer: accept


Pretty much any Indian dish is better with ghee IMHO ;) try this butter chicken recipe lamb korma recipe dal makhani enjoy!

Pretty

much

any

Indian

dish

is

better

with

ghee

IMHO

try

this

butter

chicken

recipe

lamb

korma

recipe

dal

makhani

enjoy

Answer: accept


Oooh yes like a Reuben's?

Oooh

yes

like

a

Reuben

's

Answer: accept


What is pemmicran?

What

is

pemmicran

Answer: accept


Well yeah when I cook with meat I made risotto yesterday and it tasted so bland

Well

yeah

when

I

cook

with

meat

I

made

risotto

yesterday

and

it

tasted

so

bland

Answer: accept


Sriracha, hoisin, a little ponzu, smoked paprika, onion powder and a little ground thyme. If you want insane heat, Amazon sells Carolina Reaper or Ghost Pepper mash which will *really* blow your hair back. Mix those into some melted butter and toss with the wings.

Sriracha

hoisin

a

little

ponzu

smoked

paprika

onion

powder

and

a

little

ground

thyme

If

you

want

insane

heat

Amazon

sells

Carolina

Reaper

or

Ghost

Pepper

mash

which

will

really

blow

your

hair

back

Mix

those

into

some

melted

butter

and

toss

with

the

wings

Answer: accept


How about a homemade baked goody for dessert?

How

about

a

homemade

baked

goody

for

dessert

Answer: accept


This isn't unconventional at all.

This

is

n't

unconventional

at

all

Answer: accept


I don't get my knives sharpened professionally, as I'm only a home cook. Around here I only know of specialty knife shops that will sharpen using water stones. If it's a "service" they are using belt sanders and grinders, not Tormek. Here is our guy :)

I

do

n't

get

my

knives

sharpened

professionally

as

I

'm

only

a

home

cook

Around

here

I

only

know

of

specialty

knife

shops

that

will

sharpen

using

water

stones

If

it

's

a

service

they

are

using

belt

sanders

and

grinders

not

Tormek

Here

is

our

guy

Answer: accept


Could not agree more to both of these

Could

not

agree

more

to

both

of

these

Answer: accept


Rancid butter stinks, I doubt it would make it past your nose to your mouth. Same with milk BTW. That said, if you're uncomfortable toss it unless you are starving, in which case you wouldn't even ask.

Rancid

butter

stinks

I

doubt

it

would

make

it

past

your

nose

to

your

mouth

Same

with

milk

BTW

That

said

if

you

're

uncomfortable

toss

it

unless

you

are

starving

in

which

case

you

would

n't

even

ask

Answer: accept


This is 100% a guess, but I could imagine that with the bones clad in meat, there will be less opportunity for collagen to convert to gelatin and leech into the fluid, so you might end up with less of the "Lip Smacking" qualities. But, you'd gain flavour from the meat, so there's that. You *could* add gelatin leaves or powder to your broth and maybe get the best of both worlds? &#x200B; There would be more fat with a whole carcass, so you'd have to remove more. &#x200B; I imagine some people would claim that the meat will be overcooked and dilute in flavour by the time a broth has extracted it, so it's a waste of meat. If you like the texture and flavour of the result, go nuts. &#x200B; BTW, I checked The Food Lab by Kenji Lopez-Alt, and he believes that the difference between Broth and Stock is only relevant to a restaurant chef. He also uses both frames *and* legs in his "Quick Chicken Stock".

This

is

a

guess

but

I

could

imagine

that

with

the

bones

clad

in

meat

there

will

be

less

opportunity

for

collagen

to

convert

to

gelatin

and

leech

into

the

fluid

so

you

might

end

up

with

less

of

the

Lip

Smacking

qualities

But

you

'd

gain

flavour

from

the

meat

so

there

's

that

You

could

add

gelatin

leaves

or

powder

to

your

broth

and

maybe

get

the

best

of

both

worlds

There

would

be

more

fat

with

a

whole

carcass

so

you

'd

have

to

remove

more

I

imagine

some

people

would

claim

that

the

meat

will

be

overcooked

and

dilute

in

flavour

by

the

time

a

broth

has

extracted

it

so

it

's

a

waste

of

meat

If

you

like

the

texture

and

flavour

of

the

result

go

nuts

BTW

I

checked

The

Food

Lab

by

Kenji

Lopez

Alt

and

he

believes

that

the

difference

between

Broth

and

Stock

is

only

relevant

to

a

restaurant

chef

He

also

uses

both

frames

and

legs

in

his

Quick

Chicken

Stock

Answer: accept


We do. Should we be freezing any meat we're not using immediately?

We

do

Should

we

be

freezing

any

meat

we

're

not

using

immediately

Answer: accept


As a Mexican I use the same ingredients but I cook it in a simpler way. -I slice the tomatoes, chiles and onion in clusters about the size of 3 thumbs and grill them in a "Comal" or a Cast Iron Griddle. You want the peel to get burnt a little and you'll see in the tomatoes how the inside starts to get watery. -Remove the ingredients as they are soft and put them in the food processor or mixer. -Chop fresh cilantro and add it too. -Season it with salt at your liking and voilá. Sometimes mexican food is simpler than you think.

As

a

Mexican

I

use

the

same

ingredients

but

I

cook

it

in

a

simpler

way

-I

slice

the

tomatoes

chiles

and

onion

in

clusters

about

the

size

of

thumbs

and

grill

them

in

a

Comal

or

a

Cast

Iron

Griddle

You

want

the

peel

to

get

burnt

a

little

and

you

'll

see

in

the

tomatoes

how

the

inside

starts

to

get

watery

-Remove

the

ingredients

as

they

are

soft

and

put

them

in

the

food

processor

or

mixer

-Chop

fresh

cilantro

and

add

it

too

-Season

it

with

salt

at

your

liking

and

voilá

Sometimes

mexican

food

is

simpler

than

you

think

Answer: accept


A largish pot with a steamer that fits on top and a glass lid. You need a large pot for boiling pasta, and you'll find the steamer will mean you eat more vegetables because they are easy to steam over your pasta or potatoes. The glass lid means you can see how the veg is going without lifting the lid. A heavyish bottom on the pot would be nice too. As large and heavy a stainless steel frypan as you can comfortably handle, with glass lid. You can make an obscene quantity of bolognaise sauce or chili at once with this thing. Lid means you can put the whole shebang in the fridge without dirtying anything else. Glass lid means you won't forget what is in it while it is in the fridge. Two or three acceptable quality stainless steel saucepans with lids and heavy bottoms. There's nothing wrong with sets so long as the quality is acceptable and price is right. A smallish non stick frypan suitable for a one or two egg omelet. A grater, the cheap stainless steel type is fine.

A

largish

pot

with

a

steamer

that

fits

on

top

and

a

glass

lid

You

need

a

large

pot

for

boiling

pasta

and

you

'll

find

the

steamer

will

mean

you

eat

more

vegetables

because

they

are

easy

to

steam

over

your

pasta

or

potatoes

The

glass

lid

means

you

can

see

how

the

veg

is

going

without

lifting

the

lid

A

heavyish

bottom

on

the

pot

would

be

nice

too

As

large

and

heavy

a

stainless

steel

frypan

as

you

can

comfortably

handle

with

glass

lid

You

can

make

an

obscene

quantity

of

bolognaise

sauce

or

chili

at

once

with

this

thing

Lid

means

you

can

put

the

whole

shebang

in

the

fridge

without

dirtying

anything

else

Glass

lid

means

you

wo

n't

forget

what

is

in

it

while

it

is

in

the

fridge

Two

or

three

acceptable

quality

stainless

steel

saucepans

with

lids

and

heavy

bottoms

There

's

nothing

wrong

with

sets

so

long

as

the

quality

is

acceptable

and

price

is

right

A

smallish

non

stick

frypan

suitable

for

a

one

or

two

egg

omelet

A

grater

the

cheap

stainless

steel

type

is

fine

Answer: accept


I'm a big fan of these spicy chicken burgers. Pretty simple with a Forman.

I

'm

a

big

fan

of

these

spicy

chicken

burgers

Pretty

simple

with

a

Forman

Answer: accept


Veal cutlets and budget don't work together, lol

Veal

cutlets

and

budget

do

n't

work

together

lol

Answer: accept


The cheese is probably okay. The cookie dough probably has egg in it, so that should definately be tossed. I take chunks of cheddar when I go hiking and have never had an issue. But each person has their own comfort level. My wife would toss the cheese whereas I wouldn't.

The

cheese

is

probably

okay

The

cookie

dough

probably

has

egg

in

it

so

that

should

definately

be

tossed

I

take

chunks

of

cheddar

when

I

go

hiking

and

have

never

had

an

issue

But

each

person

has

their

own

comfort

level

My

wife

would

toss

the

cheese

whereas

I

would

n't

Answer: accept


I don't think it's stainless still. The little booklet it came with told me to season it.

I

do

n't

think

it

's

stainless

still

The

little

booklet

it

came

with

told

me

to

season

it

Answer: accept


Nope, Toronto!

Nope

Toronto

Answer: accept


Its only a cup of oil. I buy bulk peanut oil for the kitchen and use that. Can't cost more than a dollar in ingredients, it takes two minutes to make and you can play with flavor profiles by adding in a little bit of other oils like sesame or EVOO.

Its

only

a

cup

of

oil

I

buy

bulk

peanut

oil

for

the

kitchen

and

use

that

Ca

n't

cost

more

than

a

dollar

in

ingredients

it

takes

two

minutes

to

make

and

you

can

play

with

flavor

profiles

by

adding

in

a

little

bit

of

other

oils

like

sesame

or

EVOO

Answer: accept


I didn't say they were unlabeled; keyword is assuming. I'd like to know which is which wo relying on labels.

I

did

n't

say

they

were

unlabeled

keyword

is

assuming

I

'd

like

to

know

which

is

which

wo

relying

on

labels

Answer: accept


Wet soils are bad for root crops. Also, potatoes need deep loamy soils, absent in rain forest habitats. But Mexicans eat potatoes, for sure. Papas. For example, http://hispanickitchen.com/recipes/mexican-braised-beef-with-potatoes/

Wet

soils

are

bad

for

root

crops

Also

potatoes

need

deep

loamy

soils

absent

in

rain

forest

habitats

But

Mexicans

eat

potatoes

for

sure

Papas

For

example

Answer: accept


Whatever happens DO NOT BUY a halogen one. They are useless and stupid. I've had to use at least 3 while a student and you can't set a temperature like you can with anything else, temperature control works by the stove turning the heating element on and off and varying how much time it is on for. This means for things that need a very low temp or a very consistent temp it's easy to ruin what you're cooking.

Whatever

happens

DO

NOT

BUY

a

halogen

one

They

are

useless

and

stupid

I

've

had

to

use

at

least

while

a

student

and

you

ca

n't

set

a

temperature

like

you

can

with

anything

else

temperature

control

works

by

the

stove

turning

the

heating

element

on

and

off

and

varying

how

much

time

it

is

on

for

This

means

for

things

that

need

a

very

low

temp

or

a

very

consistent

temp

it

's

easy

to

ruin

what

you

're

cooking

Answer: accept


if you're comfortable sharpening freehand, i'd get a good 1000 grit stone. i use a norton waterstone and like it. a good diamond stone might be preferable for the kitchen for ease of use, but i have a set of nortons for my woodworking tools already. i take care of my knives and never need to aggressively remove metal to restore an edge, so the 1000 grit is the only stone i ever need to use on them. you could move to a finer grit after the 1000, but with practice you'll be able to get an edge that can shave arm hair using just the 1000, so there's no real need to do so. tl;dr - 1000 grit stone for sharpening, honing steel for daily maintenance.

if

you

're

comfortable

sharpening

freehand

i

'd

get

a

good

grit

stone

i

use

a

norton

waterstone

and

like

it

a

good

diamond

stone

might

be

preferable

for

the

kitchen

for

ease

of

use

but

i

have

a

set

of

nortons

for

my

woodworking

tools

already

i

take

care

of

my

knives

and

never

need

to

aggressively

remove

metal

to

restore

an

edge

so

the

grit

is

the

only

stone

i

ever

need

to

use

on

them

you

could

move

to

a

finer

grit

after

the

but

with

practice

you

'll

be

able

to

get

an

edge

that

can

shave

arm

hair

using

just

the

so

there

's

no

real

need

to

do

so

tl;dr

grit

stone

for

sharpening

honing

steel

for

daily

maintenance

Answer: accept


IF WE'RE KEEPING OUR $30k car OUTSIDE IN THE SNOW TO GET SNOWED IN AND CRAPPED ON BY BIRDS WHILE Your $250 WORTH OF MANCAVE CRAP STAYS WARM AND DRY, I SURE AS HECK AM GONNA TELL YOU HOW TO KEEP IT, MICHAEL!!

IF

WE'RE

KEEPING

OUR

car

OUTSIDE

IN

THE

SNOW

TO

GET

SNOWED

IN

AND

CRAPPED

ON

BY

BIRDS

WHILE

Your

WORTH

OF

MANCAVE

CRAP

STAYS

WARM

AND

DRY

I

SURE

AS

HECK

AM

GONNA

TELL

YOU

HOW

TO

KEEP

IT

MICHAEL

Answer: accept


Well, if that's Mexican food, what can I say but... Build. The. Wall.

Well

if

that

's

Mexican

food

what

can

I

say

but

Build

The

Wall

Answer: accept


I agree. I'd be looking for some Levantine-ish flavours, echoing the honey, figs and pinenuts - to go with that meal anyway. And why not use them again for the second meal? As well as baklava, a cake rich in almond meal, made with olive oil, drizzled in an orange blossom syrup and scattered with pistachios maybe?

I

agree

I

'd

be

looking

for

some

Levantine

ish

flavours

echoing

the

honey

figs

and

pinenuts

to

go

with

that

meal

anyway

And

why

not

use

them

again

for

the

second

meal

As

well

as

baklava

a

cake

rich

in

almond

meal

made

with

olive

oil

drizzled

in

an

orange

blossom

syrup

and

scattered

with

pistachios

maybe

Answer: accept


I don’t peel vegetables. Period. The skin is usually best nutrition-wise and peeling adds too much prep time.

I

do

n’t

peel

vegetables

Period

The

skin

is

usually

best

nutrition

wise

and

peeling

adds

too

much

prep

time

Answer: accept


Thanks for the tips! We'll try smoking some salmon with suger added next.

Thanks

for

the

tips

We

'll

try

smoking

some

salmon

with

suger

added

next

Answer: accept


ChefSteps is the best!

ChefSteps

is

the

best

Answer: accept


How thick is the chop? That might have some bearing on the best way to cook it.

How

thick

is

the

chop

That

might

have

some

bearing

on

the

best

way

to

cook

it

Answer: accept


You don't even have to buy it. Seriously, I just did this today. I brought a small can of tuna, some rye bread, and a small tupperwear container with some olive oil and pepper and salt. I drizzle the olive oil onto the tuna and rye and fold it in half. Fucking delicious. And cheap!

You

do

n't

even

have

to

buy

it

Seriously

I

just

did

this

today

I

brought

a

small

can

of

tuna

some

rye

bread

and

a

small

tupperwear

container

with

some

olive

oil

and

pepper

and

salt

I

drizzle

the

olive

oil

onto

the

tuna

and

rye

and

fold

it

in

half

Fucking

delicious

And

cheap

Answer: accept


there's bowl height adjustment screws, I don't know where, I've never had to use them on the 2 I've had but it's mentioned in the instructs.

there

's

bowl

height

adjustment

screws

I

do

n't

know

where

I

've

never

had

to

use

them

on

the

I

've

had

but

it

's

mentioned

in

the

instructs

Answer: accept


Depending on the type of sick my dad had a soup or stew for anything. Chicken soup for tummy bugs Chili for sinus colds Pea soup for sore throats Root stew or chicken a la king when I was feeling sad French onion soup when I had a migraine And when I wasn't sick but the night before a track meet or horse show he would make spaghetti.

Depending

on

the

type

of

sick

my

dad

had

a

soup

or

stew

for

anything

Chicken

soup

for

tummy

bugs

Chili

for

sinus

colds

Pea

soup

for

sore

throats

Root

stew

or

chicken

a

la

king

when

I

was

feeling

sad

French

onion

soup

when

I

had

a

migraine

And

when

I

was

n't

sick

but

the

night

before

a

track

meet

or

horse

show

he

would

make

spaghetti

Answer: accept


I put it in smoked salmon dip and baked beans.

I

put

it

in

smoked

salmon

dip

and

baked

beans

Answer: accept


Yep. Also good advise.

Yep

Also

good

advise

Answer: accept


Any food flavored with almond extract.

Any

food

flavored

with

almond

extract

Answer: accept


Agreed on the Appleton's. Also, love Gosling's Black Seal.

Agreed

on

the

Appleton

's

Also

love

Gosling

's

Black

Seal

Answer: accept


I'm no pizzologist, but that's 15/16ths Pepperoni, 3/8ths sausage pizza.

I

'm

no

pizzologist

but

that

's

Pepperoni

sausage

pizza

Answer: accept


What curry paste? A lot of store boughts don't really have any flavor on their own and need some heavy spicing to make up for it.

What

curry

paste

A

lot

of

store

boughts

do

n't

really

have

any

flavor

on

their

own

and

need

some

heavy

spicing

to

make

up

for

it

Answer: accept


Oh no, it sounds far from simple creamed spinach. Sounds amazing. Thank you. I just found out my fussy eater son who has multiple food allergies seems to like spinach, so, any recipe is just so helpful. Thank you!

spinach

spinach

Oh

no

it

sounds

far

from

simple

creamed

spinach

Sounds

amazing

Thank

you

I

just

found

out

my

fussy

eater

son

who

has

multiple

food

allergies

seems

to

like

spinach

so

any

recipe

is

just

so

helpful

Thank

you

Answer: accept


Once is good; I can live with once.

Once

is

good

I

can

live

with

once

Answer: accept


Hmm...could it be that the climate is...changing? Who would have thought...

Hmm

could

it

be

that

the

climate

is

changing

Who

would

have

thought

Answer: accept


Really? That’s right around the corner b

Really

That

’s

right

around

the

corner

b

Answer: accept


Jacques Pépin's Garlic Soup is delicious on a cold day.

Jacques

Pépin

's

Garlic

Soup

is

delicious

on

a

cold

day

Answer: accept


The name of the dish is Mandarin Chicken.

The

name

of

the

dish

is

Mandarin

Chicken

Answer: accept


I came up with this a while ago and its super easy and quite delicious I call it burst cherry tomato chicken. 4 bone in skin on chicken thighs 1 diced onion 1 pint cherry tomatoes 2 cloves garlic Salt Crushed Red Pepper Flakes olive oil Fresh herbs of your choice (Such as chives, basil, or parsley) &#x200B; Heat the broiler on high and move a rack as close to it as the pan your using will allow. Heat a dutch oven or braiser and salt the chicken. Sear the chicken on high until golden brown and remove to a plate or tray. (I use the same one I salted them on) Add the onion and cherry tomatoes and place under the broiler until the burst and are slightly charred. Then remove from the oven and turn the oven on to 350^(O) add the garlic to the pan and the chicken thighs and crushed red pepper flakes. Cover and bake for 20-30 mins until the chicken is done. Then remove chicken to a platter and add fresh herbs to the sauce and pour over the chicken. Finish with olive oil and enjoy. You can also serve this over a bed of rice, quinoa, or pasta. DM me if you have any questions.

I

came

up

with

this

a

while

ago

and

its

super

easy

and

quite

delicious

I

call

it

burst

cherry

tomato

chicken

bone

in

skin

on

chicken

thighs

diced

onion

pint

cherry

tomatoes

cloves

garlic

Salt

Crushed

Red

Pepper

Flakes

olive

oil

Fresh

herbs

of

your

choice

Such

as

chives

basil

or

parsley

Heat

the

broiler

on

high

and

move

a

rack

as

close

to

it

as

the

pan

your

using

will

allow

Heat

a

dutch

oven

or

braiser

and

salt

the

chicken

Sear

the

chicken

on

high

until

golden

brown

and

remove

to

a

plate

or

tray

I

use

the

same

one

I

salted

them

on

Add

the

onion

and

cherry

tomatoes

and

place

under

the

broiler

until

the

burst

and

are

slightly

charred

Then

remove

from

the

oven

and

turn

the

oven

on

to

add

the

garlic

to

the

pan

and

the

chicken

thighs

and

crushed

red

pepper

flakes

Cover

and

bake

for

mins

until

the

chicken

is

done

Then

remove

chicken

to

a

platter

and

add

fresh

herbs

to

the

sauce

and

pour

over

the

chicken

Finish

with

olive

oil

and

enjoy

You

can

also

serve

this

over

a

bed

of

rice

quinoa

or

pasta

DM

me

if

you

have

any

questions

Answer: accept


Delicious! The crust and the texture of the vegetables were perfect. Next time I make it, I am going to try using roasted red pepper or bacon.

Delicious

The

crust

and

the

texture

of

the

vegetables

were

perfect

Next

time

I

make

it

I

am

going

to

try

using

roasted

red

pepper

or

bacon

Answer: accept


Thanks. Fresh Basil.

Basil

Thanks

Fresh

Basil

Answer: accept


Oh that's perfect, my wife really likes watching his stuff and we bought his book as well. (not a very good book though imo)

Oh

that

's

perfect

my

wife

really

likes

watching

his

stuff

and

we

bought

his

book

as

well

not

a

very

good

book

though

imo

Answer: accept


Put some veggies underneath as it cooks. Potatoes, carrots, parsnips, radishes, onion wedges, a few cloves garlic, a halved lemon are all really good.

Put

some

veggies

underneath

as

it

cooks

Potatoes

carrots

parsnips

radishes

onion

wedges

a

few

cloves

garlic

a

halved

lemon

are

all

really

good

Answer: accept


Alfredo is quick and easy and tasty. Just a bit of cream, lots of parm, fresh ground white pepper (my preference there). Another is a pomodoro, which is perfect during the summer especially, when you can get good ripe tomatoes and fresh basil. Just mince up some garlic, dice the tomatoes. Heat a bit of olive oil in a skillet, add the garlic. Cook about 2 minutes, add the tomatoes. Let them simmer and soften a bit, toss in the pasta, tossing around while it gets hot. Top with a chiffonade of basil and some parm and fresh cracked pepper. Another quick and delicious sauce: cut a couple slices of bacon into small pieces and fry them up. Drain off the fat, add in some garlic and finely chopped onion. Toss around a bit until the garlic is golden and the onion is beginning to caramelize. Add in some heavy cream, parmesan cheese, fresh cracked pepper. Simmer a couple minutes, it will thicken up a bit. Add in a bit of spaghetti sauce (from a jar is fine). Toss with the pasta. Top with finely chopped basil.

Alfredo

is

quick

and

easy

and

tasty

Just

a

bit

of

cream

lots

of

parm

fresh

ground

white

pepper

my

preference

there

Another

is

a

pomodoro

which

is

perfect

during

the

summer

especially

when

you

can

get

good

ripe

tomatoes

and

fresh

basil

Just

mince

up

some

garlic

dice

the

tomatoes

Heat

a

bit

of

olive

oil

in

a

skillet

add

the

garlic

Cook

about

minutes

add

the

tomatoes

Let

them

simmer

and

soften

a

bit

toss

in

the

pasta

tossing

around

while

it

gets

hot

Top

with

a

chiffonade

of

basil

and

some

parm

and

fresh

cracked

pepper

Another

quick

and

delicious

sauce

cut

a

couple

slices

of

bacon

into

small

pieces

and

fry

them

up

Drain

off

the

fat

add

in

some

garlic

and

finely

chopped

onion

Toss

around

a

bit

until

the

garlic

is

golden

and

the

onion

is

beginning

to

caramelize

Add

in

some

heavy

cream

parmesan

cheese

fresh

cracked

pepper

Simmer

a

couple

minutes

it

will

thicken

up

a

bit

Add

in

a

bit

of

spaghetti

sauce

from

a

jar

is

fine

Toss

with

the

pasta

Top

with

finely

chopped

basil

Answer: accept


The green one is a dutch oven. Well if it's Le Creuset, they call it a "French Oven" but it's the same thing. You can do anything it - soups, stews, braises, spaghetti sauce, etc. The blue one is a soup pot. Le Creuset claimed that the curved sides coming up from the base make it easier to stir whatever is on the bottom without anything getting stuck/burned in the corner that you have on the dutch oven where the spoon might not fit. Functionally it's the same as the dutch oven in terms of what you can make in it. Soup is an obvious choice but it can really be used for anything. The main limitation of the soup pot vs. the dutch oven is that the soup pot is much smaller, and it's smaller bottom gives a lot less surface area to use for browning prior to adding the broth.

The

green

one

is

a

dutch

oven

Well

if

it

's

Le

Creuset

they

call

it

a

French

Oven

but

it

's

the

same

thing

You

can

do

anything

it

soups

stews

braises

spaghetti

sauce

etc

The

blue

one

is

a

soup

pot

Le

Creuset

claimed

that

the

curved

sides

coming

up

from

the

base

make

it

easier

to

stir

whatever

is

on

the

bottom

without

anything

getting

stuck

burned

in

the

corner

that

you

have

on

the

dutch

oven

where

the

spoon

might

not

fit

Functionally

it

's

the

same

as

the

dutch

oven

in

terms

of

what

you

can

make

in

it

Soup

is

an

obvious

choice

but

it

can

really

be

used

for

anything

The

main

limitation

of

the

soup

pot

vs.

the

dutch

oven

is

that

the

soup

pot

is

much

smaller

and

it

's

smaller

bottom

gives

a

lot

less

surface

area

to

use

for

browning

prior

to

adding

the

broth

Answer: accept


didn't watch the video....but this is it: 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.

did

n't

watch

the

video

but

this

is

it

cup

mayonnaise

tablespoons

French

dressing

teaspoons

sweet

pickle

relish

tablespoon

finely

minced

white

onion

teaspoon

white

vinegar

teaspoon

sugar

teaspoon

salt

Combine

all

of

the

ingredients

in

a

small

bowl

Stir

well

Place

sauce

in

a

covered

container

and

refrigerate

for

several

hours

or

overnight

so

that

the

flavors

blend

Stir

the

sauce

a

couple

of

times

as

it

chills

Makes

about

cup

Answer: accept


I've been looking for something to change the way I think about pepper grinding.

I

've

been

looking

for

something

to

change

the

way

I

think

about

pepper

grinding

Answer: accept