The Cooking Thread
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@HardwareGeek said in The Cooking Thread:
The dough was difficult to shape into loaves because of the stickiness; it much preferred sticking to my fingers than to itself.
Next time put some oil on your hands while handling the dough. Olive or any other vegetable oil should work.
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@boomzilla I did, but not enough. The recipe said, "dip your fingers in vegetable oil," or something like that. It didn't say to apply a cm of grease to your your entire hand, which is what this dough seems to require.
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Scientists could engineer a spicy tomato. Is it worth it?
Capsaicinoids, a group of chemical compounds found in peppers, have useful properties beyond making food taste delicious.
I'm going to put it out there: if they need anyone to test a spicy BLT I'm completely down for it.
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Tonight I made 2 dozen habanero poppers. Inside is a cream cheese mixture seasoned with ghost pepper flakes, cayenne, garlic, and salt.
You might wonder why there are only twelve peppers in the picture. That is because I ate the other twelve.
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@anotherusername said in The Cooking Thread:
I ate the other twelve.
In hindsight, this may have been slightly excessive.
I think 8 of them would've been plenty.
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@anotherusername my taste buds could handle it. My disgestive track could handle it. But I would regret it all once it was time for it to leave my body.
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@Polygeekery said in The Cooking Thread:
I would regret it all once it was time for it to leave my body.
That kind of regret comes a shit to late
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@anotherusername said in The Cooking Thread:
Inside is a cream cheese mixture seasoned with ghost pepper flakes, cayenne, garlic, and salt.
That sounds a bit too rich for me with all that cream cheese, though the spice might help. Mixed mince and rice (which has previously been cooked in milk) works better, especially if you top the whole lot with bacon when in the oven.
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@Polygeekery said in The Cooking Thread:
@anotherusername my taste buds could handle it. My disgestive track could handle it. But I would regret it all once it was time for it to leave my body.
That says that your digestive tract actually couldn't handle it.
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@Polygeekery said in The Cooking Thread:
@anotherusername my taste buds could handle it. My disgestive track could handle it. But I would regret it all once it was time for it to leave my body.
They tasted wonderful, but my stomach wasn't very happy. I was painfully aware of its progress throughout the whole system.
It probably would have helped if I had eaten something other than just habaneros filled with cream cheese for supper. And a slice of toast with the remaining spicy cream cheese (+extra spice). And a small handful of pretzels.
@dkf said in The Cooking Thread:
Mixed mince and rice (which has previously been cooked in milk) works better, especially if you top the whole lot with bacon when in the oven.
That sounds really tasty. Maybe I'll try that next time.
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Batch 3 of gluten-free bread is in the oven. Different recipe. This one's supposed to use a special
home-made gluten-free flour without brown rice, but I just used commercial all-purpose gluten-free flour. (Also, nut milk, fresh coconut milk, or raw goat or raw cow's milk, organic cane sugar, and sea salt. No.)I almost forgot to add xanthan gum (the commercial flour doesn't include it already). I had to go back and mix it in after I had let it partly rise. Without it, the dough had been just a thick batter; with it, somewhere between a very thick batter and a very soft dough.
Anyway, it rose beautifully. Stirred it (as the recipe called for), then poured/spooned it into the loaf pan and smoothed the top. Let it rise again for ~15 minutes (recipe called for 10–20). Popped it in the oven.
According to the photos with the recipe, it comes out looking more like a pound cake than bread, but the texture should be (I hope) bread-like.
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@HardwareGeek And out of the oven. It smells like bread. The outside looks mostly like bread; the top is a bit rough, but it's a bit difficult to get the soft, sticky batter/dough as smooth as good, elastic bread dough would naturally be. Will update when it's cool enough to slice.
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@HardwareGeek I cut one thin slice out of the center of the loaf. It's properly baked.
It tastes like what I've come to expect rice-based flour to taste like; big surprise. My daughter likes it; my son prefers the previous recipe (that was underbaked).
The texture is fairly bread-like — not a perfect match for real wheat bread, but as good or better than most of the store-bought gluten-free breads I've tried so far.
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@HardwareGeek said in The Cooking Thread:
as good or better than most of the store-bought gluten-free breads I've tried so far.
That wouldn't take much. The ones I have seen and tried had roughly the same consistency as a kitchen sponge.
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@Polygeekery There are a couple that are ok. The best I've found so far is Schär, but it's very plain white bread, and the loaves are small and expensive. There's a bakery in Colorado that, according to a celiac forum FAQ, makes the best bread and other baked goods; several stores around here allegedly carry them, but I haven't managed to find them.
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(not sure if I should post here or in the beer thread... oh well)
I brewed some beer this weekend. As a change from my usual way of doing things where I just pick a new recipe each time, I tried reproducing a recipe that I brewed a few years ago and that was particularly enjoyable. Some variation on an imperial stout/barley wine (yeah, I know that's not the same, but for the control I have on the processes, styles are rough guidelines more than anything).
It went fairly well overall, but even though I put in (almost) the same ingredients, there were so many fluctuations in the brewing process that it's unlikely I'll get something even close. This reminded me why I almost never try to redo a previous one, my setup is far too artisanal (read: crappy) to have any chance of that happening.
Oh well, at least the thing is now happily bubbling away in a corner of the living room and it tasted pretty yummy when I put it in the cask.
Now the usual conundrum: how long should I wait before bottling it? I haven't found a proper way to judge that and I almost always get beer that's either too flat (oops, waited too long) or that blows up (including once where I managed to actually make a glass bottle explode!).
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@remi said in The Cooking Thread:
Now the usual conundrum: how long should I wait before bottling it? I haven't found a proper way to judge that and I almost always get beer that's either too flat (oops, waited too long) or that blows up (including once where I managed to actually make a glass bottle explode!).
When I brewed we solved that problem by fermenting until it had finished bubbling and then adding a proper amount of priming sugar for it to bottle carbonate. Is that not how it is done in the land of wine and surrender?
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@Polygeekery It's already a very high-gravity beer so I don't really want to add priming sugar (there should be more than enough in the beer itself, including enough slow-fermenting one for a long maturation period).
But even when adding some, it hasn't always worked. I had some beers where I really waited for too long and even a bit more sugar didn't reactivate the yeast properly (I assume that it was already dead), and some others that probably had some slow-fermenting sugars and therefore adding priming sugar turned the bottles into bombs (I think that was the case for the one that blew up... I'm lucky it was in a cupboard when that happened, we found nasty shards quite well embedded into the shelves!).
Basically, I'm just too sloppy and my process too inaccurate to rely on theoretical composition and I don't know how to properly estimate how much sugar is left when bottling, so I'm down to guessing. I think for this one I'll just wait for the bubbling to calm down a bit and bottle without priming sugar but without waiting any longer.
That depends how much gravity will have fallen by then though, I'm afraid I brewed too hot (again, sloppy process...) and haven't got enough fermentable sugars at all. If so... it will be too sweet and not strong enough, I don't think there is much I can do apart from forgetting it for a few months and hoping it'll get better in time.
Also, the land of wine frowns upon beer so it's hard to find good ingredients here
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@remi
But you don't even need a passport to go over to the land of beer and buy ingredients
Plus, I'm sure they'd welcome their
rightfulformer subjects back with open arms
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@Cursorkeys said in The Official Funny Stuff Thread™:
@anotherusername said in The Official Funny Stuff Thread™:
I had home-made Indian food for my lunch today. It would re-define what you think of as "really freaking hot".
I bought some bhut jolokia and carolina reaper powder after you mentioned enormous consumption of ghost pepper flakes in some thread. They are both tasty but a good pinch is about all I can stand in the whole dish. Plus, both of them make your fingers tingle weirdly if you handle them directly.
It was a chicken tikka masala based on some recipe I found online. About a pound and a half of chicken, plus half a can of crushed tomato (the recipe called for a small can, but my store sells them big), an onion, probably like half a cup of yogurt and/or coconut cream, and various other spices. It said to use 1/4 to 1/2 teaspoon of cayenne, depending on how much heat you like, so I used a heaping teaspoon of carolina reaper powder (more like 1 1/2 teaspoons, really). Served it on top of rice (regular old plain rice, not the kind you're supposed to use for Indian food
... except I added some garlic, paprika, cumin, reaper, and about a tablespoon of butter directly into the rice cooker before it cooked). It made a supper-sized portion plus 4 lunch-sized servings.Since I like living dangerously, I add a bunch more reaper powder right before I eat it.
With the rest of the chicken tenders from that package, I made an approximation of Nashville hot chicken. Baked, though, because deep frying is a pain. And I really only roughly followed the recipe... it said to put all the spice in a sauce made out of the hot frying oil and then pour it over the chicken after it was cooked. Since I was just throwing it in the oven anyway, I mixed the dry spices in with the flour to use for battering the tenders. It called for 2 tablespoons of cayenne powder, but I used a teaspoon of reaper and about 4 teaspoons of cayenne. I sprinkled more reaper powder on them when I actually ate them though.
The chicken was only really enough for about 1/4 of the recipe, but I divided the recipe by 3 (because it called for 3 eggs, 1 1/2 teaspoon of this, 1 1/2 teaspoon of that, etc...), so I ended up with leftover. I mixed what was left of the spicy flour with the remaining egg/buttermilk and then added more flour until it was thick enough to make a flatbread.
Was actually a bit concerned about getting my hands all covered in the spicy batter, but I just washed them afterward and they were fine.
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@boomzilla Ukrainian food sounds delicious.
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@anotherusername said in The Cooking Thread:
@Cursorkeys said in The Official Funny Stuff Thread™:
@anotherusername said in The Official Funny Stuff Thread™:
I had home-made Indian food for my lunch today. It would re-define what you think of as "really freaking hot".
I bought some bhut jolokia and carolina reaper powder after you mentioned enormous consumption of ghost pepper flakes in some thread. They are both tasty but a good pinch is about all I can stand in the whole dish. Plus, both of them make your fingers tingle weirdly if you handle them directly.
It was a chicken tikka masala based on some recipe I found online. About a pound and a half of chicken, plus half a can of crushed tomato (the recipe called for a small can, but my store sells them big), an onion, probably like half a cup of yogurt and/or coconut cream, and various other spices. It said to use 1/4 to 1/2 teaspoon of cayenne, depending on how much heat you like, so I used a heaping teaspoon of carolina reaper powder (more like 1 1/2 teaspoons, really). Served it on top of rice (regular old plain rice, not the kind you're supposed to use for Indian food
... except I added some garlic, paprika, cumin, reaper, and about a tablespoon of butter directly into the rice cooker before it cooked). It made a supper-sized portion plus 4 lunch-sized servings.Since I like living dangerously, I add a bunch more reaper powder right before I eat it.
With the rest of the chicken tenders from that package, I made an approximation of Nashville hot chicken. Baked, though, because deep frying is a pain. And I really only roughly followed the recipe... it said to put all the spice in a sauce made out of the hot frying oil and then pour it over the chicken after it was cooked. Since I was just throwing it in the oven anyway, I mixed the dry spices in with the flour to use for battering the tenders. It called for 2 tablespoons of cayenne powder, but I used a teaspoon of reaper and about 4 teaspoons of cayenne. I sprinkled more reaper powder on them when I actually ate them though.
The chicken was only really enough for about 1/4 of the recipe, but I divided the recipe by 3 (because it called for 3 eggs, 1 1/2 teaspoon of this, 1 1/2 teaspoon of that, etc...), so I ended up with leftover. I mixed what was left of the spicy flour with the remaining egg/buttermilk and then added more flour until it was thick enough to make a flatbread.
Was actually a bit concerned about getting my hands all covered in the spicy batter, but I just washed them afterward and they were fine.
I'm really going to have to try that, thanks for the recipe. My go-to has been a dry rub with 50% fine breadcrumbs and then the rest a mixture of onion powder, hot paprika, garlic powder, allspice, and habanero squeezings, with either the jolokia or reaper. And then cooking the heck out of it so it stays juicy.
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@Cursorkeys Which one, the curry or the Nashville style chicken? I could give more specific details on the spices for either...
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@anotherusername said in The Cooking Thread:
regular old plain rice, not the kind you're supposed to use for Indian food
That's a significant difference. Basmati rice is a different species to regular long grain rice, and tastes different.
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@anotherusername said in The Cooking Thread:
@Cursorkeys Which one, the curry or the Nashville style chicken? I could give more specific details on the spices for either...
That's very kind, thank you. The massala curry was the one I was planning to make immediately.
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This past weekend I embraced being Minnesotan. Plus leftovers, which almost taste better.
Mamaw's Chicken and Rice Casserole
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This chicken and rice casserole is quick and easy to put together and will remind you of your grandma's cooking.
What's funny is this looks like a Southern recipe (I don't really have a set recipe I use for this). Whenever I make chicken and rice, a friend of mine, who's from the South, says it's a very Minnesotan thing to make.
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@dkf said in The Cooking Thread:
@anotherusername said in The Cooking Thread:
regular old plain rice, not the kind you're supposed to use for Indian food
That's a significant difference. Basmati rice is a different species to regular long grain rice, and tastes different.
I'm aware that they're quite different, but I would have to either buy a small amount of Basmati rice and spend a lot for it, or go out of my way to find somewhere that caters to people who actually buy it and then I'd probably have to buy pounds and pounds of it.
Regular white rice is something that I already have, so it's close enough.
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@anotherusername said in The Cooking Thread:
I'm aware that they're quite different, but I would have to either buy a small amount of Basmati rice and spend a lot for it, or go out of my way to find somewhere that caters to people who actually buy it and then I'd probably have to buy pounds and pounds of it.
Amazon is your friend, when it is not spying on you.
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@Polygeekery I could pick it up at Walmart, but it's still like 2-4x more expensive than regular rice... especially if you want to buy less than 4 or 5 lbs of it at once.
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@anotherusername said in The Cooking Thread:
2-4x more expensive than regular rice
Rice is so cheap that it may as well be free, so you are talking 2-4X essentially free.
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@anotherusername the Amazon pricing on that rice is retarded:
There is a definite error in their algorithm is half the weight costs you 25% more.
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@Polygeekery said in The Cooking Thread:
@anotherusername the Amazon pricing on that rice is retarded:
There is a definite error in their algorithm is half the weight costs you 25% more.
Different sellers.
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@Karla well, one of those sellers is retarded.
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@Polygeekery Yes, the error in their algorithm is called "paying for
".
The 2 pound and 10 pound sizes can be purchased without Prime membership.
Anyway, it can be purchased for $1-$2 per pound at Walmart, depending on whether you want to buy a big honking 20 pound bag or not. It's not surprising that it's expensive on Amazon. Shipping heavy stuff is expensive.
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@anotherusername said in The Cooking Thread:
I'm aware that they're quite different, but I would have to either buy a small amount of Basmati rice and spend a lot for it, or go out of my way to find somewhere that caters to people who actually buy it and then I'd probably have to buy pounds and pounds of it.
My problem here is finding where in the supermarket the small bags of it are. Where “small” is “less than 2kg”. If I wanted a sack of the stuff so large I could hardly pick it up, that's no problem at all to find.
There's a lot of people of Pakistani family origin around these parts. (Their cuisine can be described as being like north Indian, but with way more meat.)
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@Polygeekery said in The Cooking Thread:
@Karla well, one of those sellers is retarded.
Or could be experimenting with pricing.
Or got ripped off by their supplier.
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@Karla The seller is Amazon, and the cheap one is a special discounted price for Prime members. They expect Prime members to be ordering lots of stuff and they're going to be making a delivery at your house every few weeks anyway.
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@anotherusername said in The Cooking Thread:
They expect Prime members to be ordering lots of stuff and they're going to be making a delivery at your house
every few weeks anywayalmost daily.FTFM
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@Polygeekery said in The Cooking Thread:
@anotherusername said in The Cooking Thread:
They expect Prime members to be ordering lots of stuff and they're going to be making a delivery at your house
every few weeks anywayalmost daily.FTFM
Me too.
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@Karla said in The Cooking Thread:
Me too.#MeTooFTFF
Our mailman has remarked several times that we get more packages than anyone else in the neighborhood. The funniest was the other day. I had ordered 60 lbs of lead from eBay. I was expecting the delivery and I see him stop out in front of our house. As soon as he sees me coming:
(keep in mind that our postman is a bit rough around the edges, which is probably why I get along with him)
"What in the hell is in this box? Jesus freakin' Christ that goddamn thing is heavy."
"Lead bricks."
"It feels like it. No seriously, what the hell is in there?"
"No, seriously, it is ingots of lead. Should be about 60 pounds worth."
"Why the hell are you ordering blocks of lead? No, never mind, I probably don't want to know."
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@Polygeekery said in The Cooking Thread:
"Why the hell are you ordering blocks of lead?"That's a legitimate question
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@TimeBandit to make bullets.
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@TimeBandit said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
to make bullets
Of course
For @Polygeekery I'm not sure if it's more appropriate that the right hand has a flag or if it should have some liquor. Probably liquor.
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@mikehurley said in The Cooking Thread:
For @Polygeekery I'm not sure if it's more appropriate that the right hand has a flag or if it should have some liquor. Probably liquor.
That picture was taken after the liquor bottle was emptied
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@mikehurley said in The Cooking Thread:
For @Polygeekery I'm not sure if it's more appropriate that the right hand has a flag or if it should have some liquor. Probably liquor.
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@Polygeekery said in The Cooking Thread:
@TimeBandit to make bullets.
How many bullets do you get out of 60lbs of lead? Seems like a lot of bullets.
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@mikehurley 60lbs of bullets, give or take.
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@mikehurley said in The Cooking Thread:
For @Polygeekery I'm not sure if it's more appropriate that the right hand has a flag or if it should have some liquor. Probably liquor.
https://www.amazon.com/Iberia-Basmati-Naturally-Natural-Convenience/dp/B079D8CSJN/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1549485078&sr=1-8&keywords=basmati+rice
