The Cooking Thread
-
@mott555 It seems to me that's more of an "I should not" do this thing.
-
@mott555 said in The Cooking Thread:
I got some in my eye
-
@TimeBandit said in The Cooking Thread:
@mott555 said in The Cooking Thread:
I got some in my eye
That's obviously an artist's impression, once the stuff hit you would never be able to keep your eyes open like that.
-
@Cursorkeys said in The Cooking Thread:
I think I've just seen some entirely new colours
That's not food.
-
@JBert said in The Cooking Thread:
once the stuff hit you would never be able to keep your eyes open like that.
I couldn't have had more than a speck or two in my eye, and I wasn't able to hold it open for more than a few seconds at a time for almost ten minutes. It still burned for another five minutes or so after that, too, but at least I could see again.
-
@dcon said in The Cooking Thread:
@Cursorkeys said in The Cooking Thread:
I think I've just seen some entirely new colours
That's not food.
It's the BDSM end of food
Filed under: The good kind of pain
Edit: more seriously, the reaper is delicious. It has a really fruity flavour like habanero. I wasn't impressed by the trinidad scorpion, it was just hot and bitter.
-
@Cursorkeys said in The Cooking Thread:
Edit: more seriously, the reaper is delicious. It has a really fruity flavour like habanero.
Agree. That's why I like using it with tomato-based sauces.
I wasn't impressed by the trinidad scorpion, it was just hot and bitter.
On the other hand, I've gotten a distinct high from scorpion pepper before, whereas I have not from either the ghost pepper or Carolina Reaper (yet, I suppose).
-
-
@Tsaukpaetra I did not see that coming.
-
Texas BBQ sauce (inspired):
Tomato
Cyder vinegar
White vinegar
Tamarind paste
Vanilla
Dark soy sauce
Jack Daniel's
Worcestershire sauce
Beef stock
Brown sugarAnd 1 tablespoon each of Carolina Reaper and Habanero powder.
It's a beast. I think my sinuses are melting.
-
@Cursorkeys said in The Cooking Thread:
And 1 tablespoon each of Carolina Reaper and Habanero powder.
Damn, sounded so good until here.
-
@Dragoon said in The Cooking Thread:
@Cursorkeys said in The Cooking Thread:
And 1 tablespoon each of Carolina Reaper and Habanero powder.
Damn, sounded so good until here.
Both are seriously fruity tasting. You could replace with pineapple concentrate if you don't don't like hot chilli.
-
@Cursorkeys said in The Cooking Thread:
Texas BBQ sauce (inspired):
Tomato
Cyder vinegar
White vinegar
Tamarind paste
Vanilla
Dark soy sauce
Jack Daniel's
Worcestershire sauce
Beef stock
Brown sugar
And 1 tablespoon each of Carolina Reaper and Habanero powder.
It's a beast. I think my sinuses are melting.
-
@Polygeekery I remember hating it when I was in my 20s. It's really nice now that I try it again. Funny how tastes change. I still love Speysides but I'll definitely buy more Jack just for drinking.
-
@Cursorkeys said in The Cooking Thread:
I remember hating it when I was in my 20s. It's really nice now that I try it again. Funny how tastes change.
On my 22nd birthday I had a bad experience with bourbon which ruined my taste for it for about a decade.
-
@Polygeekery said in The Cooking Thread:
@Cursorkeys said in The Cooking Thread:
I remember hating it when I was in my 20s. It's really nice now that I try it again. Funny how tastes change.
On my 22nd birthday I had a bad experience with bourbon which ruined my taste for it for about a decade.
My dad had a similar thing for Port. He'd necked a bottle of Tawny port on his birthday and then spent the next couple of hours projectile vomiting. Even 20 years later he'd turn green if you just mentioned Port. This is the man that was caught drinking cream directly from the jug by his prospective Mother In Law 😂
-
@Polygeekery said in The Cooking Thread:
@Cursorkeys said in The Cooking Thread:
I remember hating it when I was in my 20s. It's really nice now that I try it again. Funny how tastes change.
On my 22nd birthday I had a bad experience with bourbon which ruined my taste for it for about a decade.
My brother did that with rum at 21. He's now 56 and still won't touch it.
-
@dcon said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@Cursorkeys said in The Cooking Thread:
I remember hating it when I was in my 20s. It's really nice now that I try it again. Funny how tastes change.
On my 22nd birthday I had a bad experience with bourbon which ruined my taste for it for about a decade.
My brother did that with rum at 21. He's now 56 and still won't touch it.
For me it was Cisco wine coolers when I graduated HS.
-
-
@dkf I'd think they'd warm them up instead.
-
@Karla said in The Cooking Thread:
Cisco wine coolers
Did they require arcane command line input in order to get drunk on?
-
@Polygeekery said in The Cooking Thread:
@Karla said in The Cooking Thread:
Cisco wine coolers
Did they require arcane command line input in order to get drunk on?
The arcane command line is to prevent the hangover. Which it sounds like Karla failed at.
-
@dcon said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@Karla said in The Cooking Thread:
Cisco wine coolers
Did they require arcane command line input in order to get drunk on?
The arcane command line is to prevent the hangover. Which it sounds like Karla failed at.
I was very inexperienced at that age.
-
Is it dinner time yet?
-
@boomzilla said in The Cooking Thread:
Is it dinner time yet?
No. It's not even lunchtime (for me) yet, and now I hate you.
-
@HardwareGeek When I saw that, it was a few hours after a very large dinner. I didn't appreciate it much either.
-
@dkf said in The Cooking Thread:
@HardwareGeek When I saw that, it was a few hours after a very large dinner. I didn't appreciate it much either.
Because of the image color, my first thought was "why the hell are they putting chocolate on their chicken!?!" Then I realized what the fountain really was.
-
@dcon The fountain in the picture doesn't seem to flow much so I thought I'd better look up a video of how well it might work:
https://www.youtube.com/watch?v=-Bc8nMjFa18
At least this one was moving sauce around even though it dribbles a lot...
-
-
-
@Cursorkeys said in The Official Status Thread:
Status: Today is going pretty good, successfully took a power drill to a router (brackets were for comms rack not full rack) and someone posted a picture of this American abomination on another forum...and now I want one:
Mine isn't quite as photogenic, but it was awesome. I shouldn't have put more macaroni on the side, the sandwich was more than enough by itself.
Gruyere, cave-aged cheddar, and red leicester. The bread was shallow fried in butter. And I put bacon, a clove of garlic, and mustard powder in the macaroni because it seemed like a good idea.
Edit: Sauce was made properly with a roux.
-
@Cursorkeys This post just scared the wits out of my arteries. Well done.
-
Russian guy making a hotdog-potato shiskebab outdoors:
https://youtu.be/HDzQdQy-AMk?t=349
Watch from the beginning for more background info and other stuff he's done.
-
@Cursorkeys A burger restaurant near me used to do a mac and cheese burger. It was one of their veggie options but I honestly think it deserved a place in the menu on its own merits - it's wasn't that much like a meat burger but oh my goodness, it was delicious in its artery-destroying glory. Mac and cheese burgers in general are great but theirs was amazing. If I ever gave up mostly-vegetarianism and went back to eating meat, I think I'd still pick that over a "real" burger.
Sadly when the restaurant in question started selling veggie burgers made of a high-end imitation meat they abolished all but one of their alternative veggie options.
-
Eating dinner at 23:00. I made one of my all-time favorite recipes tonight, from one of my favorite cookbooks. (The Vegetarian Epicure, Anna Thomas, Vintage Books, New York, 1972, ISBN 0-394-71784-8.
No idea whether it's still in print.Apparently, it's available as an ebook; there's also a The Vegetarian Epicure - Book 2 from 1978, but I didn't bother checking its availability.)As you might guess from the word Epicure in the title, it's gourmet cooking, and just about every recipe in it is very labor intensive, which is why I very seldom make anything in it. Labor intensive plus a late start (I didn't get home from work until almost 20:00, but the mushrooms were getting a bit old, and I didn't know if they'd keep for another night) makes for a very late dinner.
Giant Stuffed Mushrooms
Stuffing consists of the mushroom stems, onion, garlic, "tart cooking apple" (Granny Smith is ok but kinda meh; really need something tarter, if you can find it), bread cubes, celery, parsley, thyme, oregano, marjoram, vegetable broth (you could use chicken or beef broth, if you don't care about being vegetarian). Would maybe work best with portobello mushrooms; with regular white mushrooms, even jumbo ones, the recipe as written will give you enough stuffing mixture to stuff about twice the number of mushrooms called for.
I hadn't made this recipe in years, but so good. I happened to find a large package of some of the biggest ordinary white mushrooms I've ever seen, and I knew I had to make this.
-
-
@Jaloopa said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Giant Stuffed Mushrooms
Good
No. Mushrooms are not good.
Well, mass produced pig fodder (champignon) called in some countries 'mushrooms' is not good. Real mushrooms, in some countries called 'forest mushrooms', are delicious.
-
@Jaloopa said in The Cooking Thread:
Mushrooms are not good.
I hear you. Edible wild fungi are excellent though. Chanterelles make a kick-ass sauce for an omelette.
-
Just made eight quarts or so of gumbo. I am excited and even more excited to see what it tastes like in the morning.
-
@heterodox said in The Cooking Thread:
Just made eight quarts or so of gumbo. I am excited and even more excited to see what it tastes like in the morning.
So good. A pound of crab meat, a pound of sausage, and three pounds of shrimp.
Of course, cooking for one, I'm now going to be eating gumbo for lunch and dinner for a while. (No complaints about that.)
Whenever I'm making gumbo, it seems like such a chore (the roux takes an hour or longer, deveining and peeling the shrimp takes a while...). But after the fact, it's always obvious how much food I've just gotten as reward for the effort.
-
Made a faux-chicken-and-broccoli type stirfry for dinner. Sauce came out way more liquid than I expected, but it's still edible. I call that a win.
-
@e4tmyl33t said in The Cooking Thread:
Sauce came out way more liquid than I expected
Corn starch slurry can save your ass when that happens.
-
@Polygeekery Yeah, think I'm gonna have to order some to keep on hand for stuff like this.
-
@e4tmyl33t Masa harina is also handy for that purpose, and is more heat stable. Corn starch, if you cook it too long, loses all thickening capability. Masa can also be sprinkled over hot food while cooking without ending up with a ton of floury lumps. If you don't have Masa, you can use crumbled tortilla chips. Masa is what tortillas are made from. Soft tortillas don't work though. They stay together too well and you just end up with tortilla chunks in your food. Put tortilla chips in a bag and smash them lightly with the bottom of a glass and you have instant thickener from stale chips.
Neither of them require you to cook out the "raw" taste that flour can give you. So they work great in those "Oh shit, I accidentally made soup" scenarios.
-
But, for Asian food corn starch slurry is the way to go. It is smoother and more glossy and fits better with the style of Asian cuisine.
-
-
Made some pan-cooked pork loin chops with a spice rub, and this actually came out pretty good!
-
@heterodox said in The Cooking Thread:
Of course, cooking for one, I'm now going to be eating gumbo for lunch and dinner for a while. (No complaints about that.)
I said no complaints about that... I'm pretty fucking sick of gumbo by now.
I froze a bunch of it... would be upset about having to thaw it but given that I usually have to reheat it in a microwave at work anyway, it's already shot. A microwave is the worst possible thing for seafood anyway, so. :/
-
@heterodox said in The Cooking Thread:
A microwave is the worst possible thing for seafood anyway, so. :/
You mean, seafood can be made worse?
-
There's an Italian restaurant that I've been going to for 20 or 30 years. They've always served bread with an interesting dipping sauce. The owner / chef called it "Italian Salsa." It's really good. I went to the restaurant again last week and wanted to reproduce it.
I started with a can of petite diced tomatoes and a bit of a jar of some "red pepper bruschetta" that I found at the store. Then I added some dehydrated onions, white pepper and some "Sicilian Seasoning" that we have (red peppers, salt, garlic, etc). My wife sampled it and added some more salt and some red wine...maybe some other stuff, too. Let it simmer for an hour or so and it was awesome. Not identical to the stuff at the restaurant, but close enough and very, very good.
I served it on some fried mozzarella.