The Cooking Thread
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@Polygeekery The picture is hilarious. But I don't get why they want to freeze it. Is that a thing? I've always just kept flour in dry and cool place and it keeps for very long. Seems to like they could find a better use of that freezer space...
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@remi said in The Cooking Thread:
@Polygeekery The picture is hilarious. But I don't get why they want to freeze it. Is that a thing? I've always just kept flour in dry and cool place and it keeps for very long. Seems to like they could find a better use of that freezer space...
Depends on the flour.
Whole-grain flours such as rye and wheat contain more fat than refined flours like all-purpose and can turn rancid quickly at room temperature. For this reason, we’ve always recommended storing these flours in the freezer.
Apparently they tested all purpose flour and it seemed fine.
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@boomzilla TIL.
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@remi said in The Cooking Thread:
@boomzilla TIL.
And in super hot/humid climates flour degrades faster, even all-purpose. So for long-term storage (months+), that's not a bad idea in those climates.
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@boomzilla quoted in The Cooking Thread:
Whole-grain flours such as rye and wheat contain more fat than refined flours like all-purpose and can turn rancid quickly at room temperature.
Home-milled gluten-free flour from alternative grains, legumes and whatnot are also recommended to be stored in the freezer, since they have no preservatives. I don't bother for white rice flour, but most of the others I have either in the freezer or refrigerator.
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@remi said in The Cooking Thread:
@Polygeekery The picture is hilarious. But I don't get why they want to freeze it. Is that a thing? I've always just kept flour in dry and cool place and it keeps for very long. Seems to like they could find a better use of that freezer space...
Besides what others have added, even all purpose flour can attract vermin and insects, including what I've always called "flour moths". I can see why ancient people thought that disease and pests were born from "bad air". We keep our flour in a large airtight Rubbermaid bin and sometimes without any logical reason you will open the flour and those little fuckers will be in there.
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A mouse found my bag of flour. That cabinet looked like a big bag of cocaine exploded inside it.
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@Polygeekery said in The Cooking Thread:
@remi said in The Cooking Thread:
@Polygeekery The picture is hilarious. But I don't get why they want to freeze it. Is that a thing? I've always just kept flour in dry and cool place and it keeps for very long. Seems to like they could find a better use of that freezer space...
Besides what others have added, even all purpose flour can attract vermin and insects, including what I've always called "flour moths". I can see why ancient people thought that disease and pests were born from "bad air". We keep our flour in a large airtight Rubbermaid bin and sometimes without any logical reason you will open the flour and those little fuckers will be in there.
The flour probably contained the eggs when you bought it. Keeping it in the freezer is a good way to make sure they don't hatch...
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@brie I guess if the food standards are not up to scratch where you live, that makes sense
Less trollishly, yes, if you leave it long enough, and not in proper storage conditions, bugs can get into the flour (which is even more disgusting when you only notice it after having poured your flour into e.g. your baking mix ). Still, in my experience if you store it in a dry and cool place, that usually takes more than a year or so to happen (i.e. the only cases I had that happen was either when storage conditions were bad (damp etc.), or in holiday homes and the like where you find an old pack of flour at the back of a cupboard that's been sitting there for literally years (cue xkcd game about old food expiration dates)). Which is why I'd never heard of storing flour in a freezer, because in common experience around here, that is not useful in 99%+ of cases.
Plus, I guess, most people already have a freezer more or less full (of crap, usually, but still... freezers are like storage cupboard, they are empty the day you move in, and then stay permanently in a state of "choking full" forever), so if you find a bit of space there are more important things to put in there then flour.
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@remi said in The Cooking Thread:
freezer more or less full (of crap
Freezers are the new alternative to sewage systems!
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I've never been to an Ikea. Are the meatballs any good?
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@boomzilla said in The Cooking Thread:
Are the meatballs any good?
You can't keep me away with any horse!
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@boomzilla hmmmmm, getting the horse meat will be difficult in the USA.
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@Polygeekery said in The Cooking Thread:
@boomzilla hmmmmm, getting the horse meat will be difficult in the USA.
No horse tartare in USA?
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@MrL if we were in the garage I could come up with a bat tartare joke. But we aren't. So I won't make jokes about undercooked bat.
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@Polygeekery said in The Cooking Thread:
@MrL if we were in the garage I could come up with a bat tartare joke. But we aren't. So I won't make jokes about undercooked bat.
Raw horsemeat doesn't trigger anyone, but undercooked bat is garage material? That's specism!
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@boomzilla said in The Cooking Thread:
I've never been to an Ikea. Are the meatballs any good?
Recipe seems OK to me, and will probably be nicer for being hand made (less finely ground, etc). The mix of beef and pork mince is also present in other Swedish meatball recipes that I've read (and enjoyed eating the result of).
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@dkf said in The Cooking Thread:
The mix of beef and pork mince
If there is no horse meat those aren't the proper Ikea balls
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Made some oyster chowder for dinner last night. Still yummy for lunch!
1/2gal 2% milk
1 medium onion
7 small red potatoes (because that's how many were left)
1 pound oysters (frozen in 8oz packages from Safeway)
1/2c of butter (next time, I'll do 1/4c)
dill (would have been better if fresher, but that's what was in the spice cabinet)
cayenne pepper (not much)
black pepper
saltJust chopped everything up, tossed it in, heated over low heat for about 30-45 min (until potatoes were soft).
Proportions turned out really nice, except for the extra layer of butter at the top. Taste was nice. Could use a little something, but I'm not sure what... Would definitely do it again. (Well, I will be having it for lunch again tomorrow!)
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@Benjamin-Hall said in The Cooking Thread:
So for long-term storage
I just put the bag on the balcony
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@dcon said in The Cooking Thread:
Could use a little something, but I'm not sure what...
Some random ideas that came from googling around: cream (or half and half... and you'd probably want to reduce the butter), Old Bay (instead of cayenne, if you don't want it that spicy), parsley, celery seed. You can also add some other vegetable(s) like fennel root, celery, corn, or broccoli. White wine, clam juice, or fish broth were also suggestions. Bacon, but that's almost cheating...
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Today’s that Australian holiday where we commemorate a botched military operation and eat biscuits.
After self-restraint was re-enacted:
And now that there’s suddenly a copious amount of golden syrup and desiccated coconut lying around, it will of course be someone’s job to use up the rest…
Filed under: Where’s “The Baking Thread” when you need it
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@kazitor said in The Cooking Thread:
Today’s that Australian holiday where we commemorate a botched military operation and eat biscuits.
After self-restraint was re-enacted:
And now that there’s suddenly a copious amount of golden syrup and desiccated coconut lying around, it will of course be someone’s job to use up the rest…
Filed under: Where’s “The Baking Thread” when you need it
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Orzo
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@PleegWat what else did you put in it? Looks like onion, tomato, parsley, green apple(?) and some other ingredients I'm not sure I can identify...
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@brie Goes get the wrapper
Eggplant, paprika, onion (oven-grilled)
tomato, celery, tomato, green apple, parsley, olives (raw)
chicken thigh fillets (fried)
Not sure on the exact contents of the dried herb mix.
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@PleegWat said in The Cooking Thread:
@brie Goes get the wrapper
Eggplant, paprika, onion (oven-grilled)
tomato, celery, tomato, green apple, parsley, olives (raw)
chicken thigh fillets (fried)
Not sure on the exact contents of the dried herb mix.Hm. The eggplant threw me... I wasn't sure if it was some type of pickle or what. I thought maybe I saw some celery. I never would have guessed that it had tomato and tomato, though.
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@brie Huh. Must've happened while I was reordering them.
The local supermarket chain has fresh meal packs which include fresh vegetables and other ingredients and a recipe. You need to add your own meat or vegetarian alternative, oil, water, and sometimes other ingredients (like the olives in this case). They generally turn out a good dinner that serves 4 persons, or one person 4 days in a row.
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https://www.simplemost.com/disney-recipe-chocolate-chip-cookie-fries/
Hmmm....I'd unsubstitute the plant based alternatives for the real deal...but this looks interesting.
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Look like cookie bars cut a little longer.
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@PleegWat said in The Cooking Thread:
Huh. Must've happened while I was reordering them.
Ordered some tomahtoes from one of those British sites, eh?
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@Dragoon said in The Cooking Thread:
Look like cookie bars cut a little longer.
Kind of, except it says they come out like biscotti.
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Ah, didn't read the whole thing.
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@boomzilla The use of powered sugar instead of ordinary granulated sugar would change the texture I'd imagine. Probably helps avoid crumbling and breaking during the process of shaping and baking.
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@brie also no baking soda or powder.
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@boomzilla My only change would be moving butter to after cheese and changing it to "fuck off".
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@dcon I note that nobody seems to be thinking of replacing chocolate
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@boomzilla said in The Cooking Thread:
I have heard that steeping charred dandelion root in hot, bitter tears can be drank instead of the coffee that you really wanted.
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@dkf said in The Cooking Thread:
@dcon I note that nobody seems to be thinking of replacing chocolate
Chocolate can be replaced with divorce.
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@dkf said in The Cooking Thread:
@dcon I note that nobody seems to be thinking of replacing chocolate
Proves there is some intelligence left in the world.
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@brie said in The Cooking Thread:
I have heard that steeping charred dandelion root in hot, bitter tears can be drank instead of the coffee
Sounds to me like an improvement.
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Slightly-fallen cake:
The recipe called for 9-inch cake pans but I only had 7-inch, and I thought that since they were dark non-stick types I should lower the temp by 25 degrees...
Yeah, that didn't exactly work. Had to add an extra ~20 minutes onto the bake time...Hopefully the insides are still coherent enough to cut them flat and stack them with frosting.
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@e4tmyl33t looking a touch undercooked. Serve them warm and tell everyone they are chocolate lava cake.
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@Polygeekery Nah, they were cooked through. I just trimmed down the tops to be level, flipped them over, and frosted the hell out of it. It's now in the fridge chilling until after dinner.