The Cooking Thread
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@Polygeekery said in The Cooking Thread:
@Luhmann said in The Cooking Thread:
I guess they just have decent bread
For a day or two, after that they have croutons.
That's my experience with bread sold in plastic bags. After two days it's glass shattering hard or mouldy, or both.
Proper wholemeal bread stays good for about a week in a paper bag (which can stay open).
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@PleegWat said in The Cooking Thread:
Chaotic evil should be reserved for those who initially open the bag by tearing it
That needs a separate category: Pure Evil
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@Polygeekery said in The Cooking Thread:
I'm usually neutral evil and it drives my lawful neutral spouse crazy.
I'm either lawful neutral or off the chart, but a combination of chaotic neutral and chaotic good, where I twist and pull the rest back over the loaf.
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Just came across the concept of "keto fat bombs" and looked up a few recipes. These 3 caught my eye. I'll probably try some this weekend:
3-Ingredient Cheesecake Keto Fat Bombs
Cheesecake Keto Fat Bombs – You need only three ingredients to make this no-bake frozen low-carb, cheesecake keto fat bombs recipe: cream cheese, creamy peanut butter, and your sweetener of c…
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For sliced bread, CN, but it's in the freezer and in suspended animation anyway, so any kind of fastener is just excessive.
For fresh bread, I reuse a bag from something else and tie it but with a quick release knot. Where does that fit?
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@boomzilla these and pork rinds make me want to try keto again ...
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@Polygeekery said in The Cooking Thread:
@boomzilla finish with a splash of tomato sauce and you're there.
I have done this a few times and my conclusion is that it makes it sweeter than I like.
E_PR_REJECTED
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@boomzilla said in The Cooking Thread:
Just came across the concept of "keto fat bombs" and looked up a few recipes. These 3 caught my eye. I'll probably try some this weekend:
Cheesecake Keto Fat Bombs – You need only three ingredients to make this no-bake frozen low-carb, cheesecake keto fat bombs recipe: cream cheese, creamy peanut butter, and your sweetener of c…
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese, and
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@e4tmyl33t said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Just came across the concept of "keto fat bombs" and looked up a few recipes. These 3 caught my eye. I'll probably try some this weekend:
Cheesecake Keto Fat Bombs – You need only three ingredients to make this no-bake frozen low-carb, cheesecake keto fat bombs recipe: cream cheese, creamy peanut butter, and your sweetener of c…
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese, and
Same. So many things assume that you can use dairy. Or nuts. Or both. And I'm (mildly) allergic to both of those.
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@Benjamin-Hall said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Just came across the concept of "keto fat bombs" and looked up a few recipes. These 3 caught my eye. I'll probably try some this weekend:
Cheesecake Keto Fat Bombs – You need only three ingredients to make this no-bake frozen low-carb, cheesecake keto fat bombs recipe: cream cheese, creamy peanut butter, and your sweetener of c…
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese, and
Same. So many things assume that you can use dairy. Or nuts. Or both. And I'm (mildly) allergic to both of those.
I just can't stand cream cheese and its weird metallic taste infects anything it gets put in, and therefore ruins it.
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@e4tmyl33t I'm not sure who thought putting cream cheese into sushi was a good idea, but I've got a cluebat just for him.
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@e4tmyl33t said in The Cooking Thread:
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese
Not true. The cookie dough recipe uses butter.
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@boomzilla said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese
Not true. The cookie dough recipe uses butter.
Ah, the one I can't read because it requires some sort of account...
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@e4tmyl33t said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
They LOOK good, but then I read that the main ingredient of them all appears to be cream cheese
Not true. The cookie dough recipe uses butter.
Ah, the one I can't read because it requires some sort of account...
Really? I didn't notice anything. Here's an archived version:
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@Benjamin-Hall Me.
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@pie_flavor said in The Cooking Thread:
@Benjamin-Hall Me.
@Polygeekery? I need to get a quote for a house burning.
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@Benjamin-Hall said in The Cooking Thread:
@pie_flavor said in The Cooking Thread:
@Benjamin-Hall Me.
@Polygeekery? I need to get a quote for a house burning.
Putting cream cheese in sushi isn't enough to get a house burned. But.....if you couple it with all the other shit he does........I can offer a serious discount. Give me per diem to cover 10 gallons of diesel, some tacos from a food truck, and a bottle of decent tequila and we will Git'er Done.
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@Polygeekery said in The Cooking Thread:
some tacos from a food truck
@Polygeekery said in The Cooking Thread:
That's a taco you can do a lot on. (In my case, it would be have a good solid snooze for a few hours.)
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@Benjamin-Hall said in The Cooking Thread:
@e4tmyl33t I'm not sure who thought putting cream cheese into sushi was a good idea, but I've got a cluebat just for him.
Yeah, seriously. Sushi. Yuck.
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Going to be eating lasagna for a day or two.
That's a 12x16x3 in. (30.5x40.5x7.6 cm) pan. 1.25 lbs. (0.57 kg) of gluten-free lasagna noodles. 11.25 lbs. (5.1 kg) of sauce. Supplemented sauce with fresh basil and oregano from my garden. 3 lbs. (1.4 kg) of Italian sausage. Also veg — broccoli, spinach and carrots (unmeasured). Aw, nuts. I just remembered I bought mushrooms specifically for this, too. And, unfortunately, a woefully inadequate amount of cheese; I failed to multiply by the correct factor. (But I didn't expect to be making a 4x recipe, either; I didn't realize just how big my big pan is.) I could have used another layer of noodles to absorb more of the liquid from the sauce (oven-ready noodles get their moisture from the sauce, not from being boiled in a pot of water), but I didn't have enough cheese for another layer.
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@HardwareGeek said in The Cooking Thread:
oven-ready noodles get their moisture from the sauce, not from being boiled in a pot of water
Yes! Someone gets it. I'm always seeing people saying how important it is to cook the lasagne beforehand and that's just so wrong. Not only does the pasta get a particular taste and texture from cooking in the sauce, but if you cook it beforehand, it still cooks in the moisture from the sauce, and then it ends up insipid overcooked mush.
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@HardwareGeek said in The Cooking Thread:
a woefully inadequate amount of cheese
You could add some more cheese on top when reheating.
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@CarrieVS These are specifically labeled "oven-ready" lasagna. They're very thin, half the thickness of ordinary lasagna noodles, maybe less, so the moisture penetrates them quickly and easily (INB4 QooC). I'm not sure if that would work as well with thicker noodles. In any case, these are the only gluten-free lasagna I've ever seen, so that's what I buy. (I don't see it in the store very often, so when I do, I buy several boxes. I may have overdone it, though; I have enough on hand for four more batches this size.) Someday I'll get the pasta maker attachment for my mixer, so I can make gluten-free pasta in whatever shape I want.
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@HardwareGeek said in The Cooking Thread:
They're very thin, half the thickness of ordinary lasagna noodles, maybe less, so the moisture penetrates them quickly and easily (INB4 QooC). I'm not sure if that would work as well with thicker noodles.
Not sure about gluten-free noodles, but even really thick lasagna noodles do fine without pre-cooking. You just need to account for the extra moisture they are going to absorb.
edit: I would rather have lasagna soup than a dry lasagna, so under saucing is never a problem for me.
Someday I'll get the pasta maker attachment for my mixer, so I can make gluten-free pasta in whatever shape I want.
While you can make a ton of them by hand, I highly recommend the pasta maker, so much faster.
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@HardwareGeek said in The Cooking Thread:
Someday I'll get the pasta maker attachment for my mixer, so I can make gluten-free pasta in whatever shape I want.
More ThisOldTony:
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@Dragoon said in The Cooking Thread:
Not sure about gluten-free noodles, but even really thick lasagna noodles do fine without pre-cooking. You just need to account for the extra moisture they are going to absorb.
Not sure about gluten-free either, but here items like pre-made lasagna sheets always come with preparation instructions on the box, and I've never known those to suggest pre-cooking. Might be different if you make them from scratch too.
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@Dragoon said in The Cooking Thread:
even really thick lasagna noodles do fine without pre-cooking
Nice to know.
I highly recommend the pasta maker, so much faster.
I'd have gotten it long ago, but I had a coupon for 50% off my first attachment. I wanted to use it for the pasta maker, since it's the most expensive of the attachments. But I haven't bought it because I misplaced the coupon. At this point, I assume it's lost, not merely misplaced, so one of these days I'll bite the bullet and pay full price (from some source, not necessarily directly from KitchenAid).
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@PleegWat said in The Cooking Thread:
pre-made lasagna sheets always come with preparation instructions on the box, and I've never known those to suggest pre-cooking.
It's been a long time since I made
not(gluten-free && oven-ready)lasagna, but I'm pretty sure the instructions in the US do say to pre-cook them. You can also buy oven-ready regular (not gluten-free) lasagna, too. The store has maybe 10 boxes of one brand, while they have 100 boxes of a half-dozen brands of not-oven-ready lasagna (and usually 0 boxes of gluten-free).
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@HardwareGeek I actually made lasagna yesterday, and one place where I did deviate from the usual recipe is that instead of the recommended 200°C dry, I used 160°C low humidity steam. That results in the dish not losing near as much moisture, so less of a browned crust on top but also no dry bits of pasta that haven't been submerged long enough.
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@PleegWat Of course, steam ovens are (at this time) way too rare for those settings to be included in standard recipes. Though I've encountered one or two products with 'steam over a pan of water' instructions which are of course way easier to execute in the steam oven, including some steamed buns which work out way better that way than in the alternative microwave instructions.
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@HardwareGeek said in The Cooking Thread:
Aw, nuts. I just remembered I bought mushrooms specifically for this, too
Sounds like another (slightly different) lasagna will be next! I don't see the issue... (that's what I was missing in my last one!)
I recently made some white lasagnas - they were good! Used garlic Alfredo sauce, ground beef, lots o cheese (love ricotta in lasagna!)
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@HardwareGeek the ones we get in the UK don't. Or at least, not the brand I currently have in the house.
But now I come to think of it, it wouldn't surprise me if USAliens make lasagne more similarly to the traditional Italian recipe than a British lasagne, and it wouldn't surprise me if that way of making it is less suited to cooking the pasta in the sauce. That said, when I've had lasagne at Italian restaurants I've usually found the pasta to be overcooked and insipid - sometimes barely distinguishable from the bechamel sauce.
But I can hardly say that British lasagne is correct and Italian lasagne isn't, only that British lasagne is much more to my taste and I don't understand what people like about the version that gives you insipid overcooked pasta - but it's no skin off my nose if they do.
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@CarrieVS said in The Cooking Thread:
@HardwareGeek the ones we get in the UK don't. Or at least, not the brand I currently have in the house.
But now I come to think of it, it wouldn't surprise me if USAliens make lasagne more similarly to the traditional Italian recipe than a British lasagne, and it wouldn't surprise me if that way of making it is less suited to cooking the pasta in the sauce. That said, when I've had lasagne at Italian restaurants I've usually found the pasta to be overcooked and insipid - sometimes barely distinguishable from the bechamel sauce.
But I can hardly say that British lasagne is correct and Italian lasagne isn't, only that British lasagne is much more to my taste and I don't understand what people like about the version that gives you insipid overcooked pasta - but it's no skin off my nose if they do.
In NL, pasta dishes generally include meat, making a complete meal on its own. In a traditional Italian meal, the pasta is only one course, and there will be a separate meat course.
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@PleegWat said in The Cooking Thread:
@CarrieVS said in The Cooking Thread:
@HardwareGeek the ones we get in the UK don't. Or at least, not the brand I currently have in the house.
But now I come to think of it, it wouldn't surprise me if USAliens make lasagne more similarly to the traditional Italian recipe than a British lasagne, and it wouldn't surprise me if that way of making it is less suited to cooking the pasta in the sauce. That said, when I've had lasagne at Italian restaurants I've usually found the pasta to be overcooked and insipid - sometimes barely distinguishable from the bechamel sauce.
But I can hardly say that British lasagne is correct and Italian lasagne isn't, only that British lasagne is much more to my taste and I don't understand what people like about the version that gives you insipid overcooked pasta - but it's no skin off my nose if they do.
In NL, pasta dishes generally include meat, making a complete meal on its own. In a traditional Italian meal, the pasta is only one course, and there will be a separate meat course.
In the US, also, pasta with meat (or veggies, if you're one of those people) tends to be the entree, with a side of something like garlic bread and/or vegetables (if the pasta dish doesn't include veg), with other courses, if any, being only appetizers and dessert.
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@HardwareGeek said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
@CarrieVS said in The Cooking Thread:
@HardwareGeek the ones we get in the UK don't. Or at least, not the brand I currently have in the house.
But now I come to think of it, it wouldn't surprise me if USAliens make lasagne more similarly to the traditional Italian recipe than a British lasagne, and it wouldn't surprise me if that way of making it is less suited to cooking the pasta in the sauce. That said, when I've had lasagne at Italian restaurants I've usually found the pasta to be overcooked and insipid - sometimes barely distinguishable from the bechamel sauce.
But I can hardly say that British lasagne is correct and Italian lasagne isn't, only that British lasagne is much more to my taste and I don't understand what people like about the version that gives you insipid overcooked pasta - but it's no skin off my nose if they do.
In NL, pasta dishes generally include meat, making a complete meal on its own. In a traditional Italian meal, the pasta is only one course, and there will be a separate meat course.
In the US, also, pasta with meat (or veggies, if you're one of those people) tends to be the entree, with a side of something like garlic bread and/or vegetables (if the pasta dish doesn't include veg), with other courses, if any, being only appetizers and dessert.
That's the French style of dinner, as opposed to the Italian style.
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@HardwareGeek said in The Cooking Thread:
In the US, also, pasta with meat (or veggies, if you're one of those people)
Who are these "those people" you speak of? Pasta with meat and salad is a pretty good meal.
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@dkf said in The Cooking Thread:
pasta [...] tends to be the entree [...] with other courses, if any, being only appetizers and dessert.
I thought the entree was an appetiser? (or "starter", which to me again means the same thing)At least that's how the word "entrée" is used in meals in France, and in French it literally means "entrance" (e.g. in a building), as in "the entrance to the meal." I would have translated both "entree", "appetiser" and "starter" (in meals) by "entrée" (or "hors d'oeuvre", literally "out of the [main] piece of work").
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@remi said in The Cooking Thread:
I thought the entree was an appetiser? (or "starter", which to me again means the same thing)https://www.casaschools.com/why-americans-say-entree-for-main-course/
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Did Americans just get their words wrong? Is this just another reason to be called knuckleheads?
The correct answers being, of course, yes and yes
I didn't know about that particular meaning in the US, TIL.
I have somewhere the menus of wedding feasts in the 20's/30's or so, from rural families (so very far from rich, but of course the wedding was the special occasion of a lifetime). They're impressive, with indeed (from memory, and the order sometimes varied) hors d'oeuvre, soup (although that was on the way out in feasts in the 30's), fish or poultry, entremets, meat, vegetables (served as a separate dish, quite often before the meat), salad (or maybe a second entremets), sometimes a second meat (e.g. pork then beef) followed by another entremets or salad, cheese (or sometimes the other way round, cheese then salad), and usually at least 2 desserts (one sort of cake/tart and one sort of sweet custard, crème brûlée or similar), plus the usual candies and candy-like things with coffee etc.
The custom at the time was not to have much as apéritif (traditionally called "vin d'honneur" in French weddings), and the "vin d'honneur" was just that, wine (not even sure it was the sweet wines that we tend to drink nowadays, and bubbly (champagne or similar) was almost unknown). Nowadays weddings tend to have a "vin d'honneur" with a very copious buffet, and sometimes not even a formal seated meal, or a meal with only 3 courses (entrée / main course / dessert). I think that has become the standard more or less everywhere in the Western world.
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@Mason_Wheeler said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
In the US, also, pasta with meat (or veggies, if you're one of those people)
Indeed. I said my lasagna included both.
Who are these "those people" you speak of?
Reading comprehension fail. "Those people" are the people who don't eat meat (and often loudly proclaim their superior virtue over cruel, uncivilized meat eaters).
Pasta with meat and salad is a pretty good meal.
Of course it is; I never said otherwise (although I'll often skip the salad).
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Did Americans just get their words wrong?
"... on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary."
But it doesn't always preserve the meanings of the words it steals. And yes, American English may be more careless in this than other forms of English (except Indian English, which can't even get the meanings of native English words right; cf. "revert").
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@HardwareGeek said in The Cooking Thread:
Did Americans just get their words wrong?
"... on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary."
But it doesn't always preserve the meanings of the words it steals. And yes, American English may be more careless in this than other forms of English (except Indian English, which can't even get the meanings of native English words right; cf. "revert").
Two nations, divided by a common languagae.
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@heterodox said in The Cooking Thread:
While in
the UK, Australia and New Zealandthe rest of the frigging world,
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@remi said in The Cooking Thread:
Nowadays weddings tend to have a "vin d'honneur" with a very copious buffet, and sometimes not even a formal seated meal, or a meal with only 3 courses (entrée / main course / dessert). I think that has become the standard more or less everywhere in the Western world.
Eastern Europe still has huge weddings with huge meals. In Poland, first there's a ceremony at either a church or the Civil State Bureau office, with all guests present, and after the ceremony everyone drives to the reception (the newlyweds are leading the way in their limo, after passing through a "toll booth" where they have to pay with a bottle of vodka). The reception starts with a champagne toast, and then everyone's left to their devices. The tables are filled with "light" food (breads, salads, hams, cheeses, herrings, everything that's not a course) and everything is refilled constantly. Every couple of hours there's some proper dinner course - a few traditional Polish dishes and a few fancy things. And there's endless supply of vodka, and some wine for the women (they mostly drink vodka too). When music plays, people go dancing, and when music ends, they return to the tables and eat and drink. There are some games and other activities in the meantime, mainly focused on drinking even more and roasting the bride and groom and their in-laws. At midnight come oczepiny, which is when the games intensify and we get a veil toss, which to my understanding is similar to American bouquet toss - but ours is better because then the groom throws his bowtie too, creating one more brand new couple to roast all night.
Usually the reception ends at about 3 or 4 AM (when the last guests decide to hit the bed). The next day we have poprawiny (literally "making-it-even-better party") with less guests, less music, and as much vodka and food.
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@Gąska sounds like a good reason not to get married in Poland. If I ever get married, I'd prefer to elope if possible, and have a small wedding and reception if necessary.
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@Benjamin-Hall When I got married, we basically had a buffet. We ordered a ton of food from a local caterer and laid it out along a few long tables and just let all the guests get whatever they wanted. (Plus the cake of course.)
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@Mason_Wheeler yeah, standard restored Church of Jesus Christ receptions are like that. Did you do it in the cultural hall of the local ward building
? That's how 3 of my siblings did theirs.
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