The Cooking Thread
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@boomzilla dunno, looks tasty but I've been wearing this face so long I doubt my lower jaw even opens laterally anymore.
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@Polygeekery Spam and pineapple?
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@Polygeekery said in The Cooking Thread:
The most interesting thing is that it still has a 11/2 star rating - seems that some do support this war.
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@JBert said in The Cooking Thread:
The most interesting thing is that it still has a 11/2 star rating - seems that some do support this war.
The Hawaiians.
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@JBert said in The Cooking Thread:
The most interesting thing is that it still has a 11/2 star rating - seems that some do support this war.
Italians are easy to like and easy to dislike. Depends on your mood at the moment.
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This is actually a big reason why I almost always use minced garlic from a jar. Pretty much the only exception is when I want a piece of crushed garlic, which means that I can smash it with the knife and it basically does the peeling for me.
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@boomzilla if you lightly smash it with the side of a knife the peel removes easily. If you need to peel a lot of garlic you can place the cloves in a container with a tight lid and shake it and usually the peels come off like magic. It's fairly amazing.
I saw it in one of those "life hack" things and thought there was no way that would work, but it does.
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@Polygeekery my way also saves choppin' time.
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@boomzilla said in The Cooking Thread:
@Polygeekery my way also saves choppin' time.
But choppin' time's the best' time!
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@boomzilla said in The Cooking Thread:
choppin' time.
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@Polygeekery said in The Cooking Thread:
@boomzilla if you lightly smash it with the side of a knife the peel removes easily. If you need to peel a lot of garlic you can place the cloves in a container with a tight lid and shake it and usually the peels come off like magic. It's fairly amazing.
I saw it in one of those "life hack" things and thought there was no way that would work, but it does.
My parents have a garlic peeler that's shaped like a giant garlic clove with the opening where the stem would be. It works on that principle.
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@Polygeekery I am in this picture, and I do not like it.
Related: Anybody have a good Kung Pao recipe? The ones I've tried have been disappointing.
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@HardwareGeek said in The Cooking Thread:
The ones I've tried have been disappointing.
As in they result in too few dishes?
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Given the price of food these days I'm considering buying whole potatoes and butchering them myself.
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@boomzilla The real question is, are you mashing it with kale.
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@PleegWat said in The Cooking Thread:
kale
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@TimeBandit said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
kale
I've come to actually like kale. Just don't ever cook it. It might be good if properly cooked but it will still smell like hot garbage and look like a dish made from scabs.
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@Polygeekery Kale is on the list of foods I'm supposed to eat. "Nope, you eat it" thread is .
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@HardwareGeek I happen to like kale. Particularly as kale-and-chicken soup, where you basically take a reasonable chicken soup and mix finely chopped kale into it. (But not in a food processor. That just makes it gross; the texture variation is part of the point.) I also like cabbage and cavolo nero (which is sort of between cabbage and kale, not that those two are far apart in the first place). They're all really good counterpoints to rich foods.
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@dkf I've grown to really like kale salads. Cut out the ribs, roughly chop the leaves and then place them in a bowl with a little salt and pepper and a small amount of salad dressing and lightly smash/massage them just to soften them up a little. Let it sit for 10-20 minutes and then finish your salad with whatever else you want to include.
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@Polygeekery For us that soup is a Christmas tradition, had as a restorative meal between massive blowout feasts.
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@dkf said in The Cooking Thread:
had as a restorative meal between massive blowout feasts.
You misspelled purgative, and that's considered an eating disorder.
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@dkf said in The Cooking Thread:
cabbage
Italian for "cabbage"
cavolo nero
Italian for "inbred cabbage".
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@PleegWat said in The Cooking Thread:
@boomzilla The real question is, are you mashing it with kale.
Burokol mit wurst ftw
I can even make that. Assuming the wurst.
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@HardwareGeek said in The Cooking Thread:
@Polygeekery I am in this picture, and I do not like it.
Related: Anybody have a good Kung Pao recipe? The ones I've tried have been disappointing.
Try to involve Steven Wong, he's got the best handle on it.
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After trawling their stores for old seeds that were low in those potent compounds, Dutch seed suppliers embarked on a years-long mission to breed the ideal plant: one that would turn out not-too-bitter Brussels sprouts, and do so quickly enough to keep up with modern production standards.
...
By 1993, roasting had become such a hit in restaurant kitchens that New York Times food critic Florence Fabricant published a detailed review of its merits for everything from fruits and vegetables to seafood.
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@boomzilla by the time we realize we have made Brassica our superior, it will be too late.
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@boomzilla said in The Cooking Thread:
roasting had become such a hit
My son absolutely refuses to eat steamed Brussels sprouts, but likes them roasted enough that they've become, if not quite a favorite, at least a staple in our house. Of course, what they're roasted with helps a lot, too. (I think I probably posted this , but I roast Brussels sprouts, broccoli, cauliflower, red bell pepper, and spicy sausage with garlic, rosemary, and cayenne.)
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@Polygeekery Nope you eat it thread is .
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@Polygeekery said in The Cooking Thread:
What do so many of you have against peanut butter? I love the stuff. I can and have eaten it with a spoon.
Wait, this isn't normal?
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@Polygeekery said in The Cooking Thread:
@Dragoon said in The Cooking Thread:
coconut
This one might be a half a point for me. I love the flavor of it (Thai coconut soup, anything with coconut milk in it, etc.) but I hate the texture. The texture is what I imagine eating sawdust would be like.
Same. Took me a while to realize I did like the flavor. My SIL makes some pretty good coquito.
as a kid: Why would anyone cover a delicious donut* or any dessert by putting coconut on it?
my age: Why would anyone cover a delicious donut or any dessert by putting coconut on it?
- Donuts in particular because as a young child, I picked a donut with coconut flakes covering the exposed surface area. I did my best to spit out each flake.
When we were leaving and I was not be allowed to get a donut that is coconut free. In terms of eating, I always wanted to save the best for last. So I was unable to get a better taste in my mouth.
Just a note, I was somewhere between 7 and 10.
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@Polygeekery said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
Had a bun thing that got toasted and you shoved the sausage down from one end, which I thought was a neat idea.
Ever have a "bagel dog"? Hot dog wrapped in a bagel and then baked.
That sounds yummy.
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@Polygeekery said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
The other crazy thing is how many people hate chunky peanut butter. Soooo much better than the smooth stuff. Gimme some peanuts!
I'm the only person in my house that likes chunky peanut butter. I prefer extra chunky when I can find it, but it takes some pretty sturdy bread to make a sandwich with it and not get smashed completely flat.
I could go either way.
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@Polygeekery said in The Cooking Thread:
https://twitter.com/JustineStafford/status/1591180849071812608?t=JkbZEfMnXwNrp8fm3QC6qQ&s=19
Sir, this is the cooking thread.
Take that shit to the
/s
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@BernieTheBernie said in The Cooking Thread:
@boomzilla
E_INDUCTIVE_STOVE
I ended up back here due to notifications. It isn't, as others pointed out, but if it were you could potentially solve the problem with judicious use of this:
For anyone who hunts can you spot the in that product?
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@Polygeekery I don't, but 2 shots per cartridge sounds low. Aren't these things supposed to make a wide spread?
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@Karla said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
What do so many of you have against peanut butter? I love the stuff. I can and have eaten it with a spoon.
Wait, this isn't normal?
Don't worry, it's normal. Even I do this.
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@homoBalkanus said in The Cooking Thread:
2 shots per catering
I am not going to prank any catering companies in any way, not that I had any explicit plans to.