The Cooking Thread
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Dinner for tonight:
Four racks of St. Louis style spare ribs.
I hope everyone respects the restraint I am showing by not making comments about St. Louis.
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@boomzilla smoked dolphin?
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Spatchcock chicken for dinner:
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I bought a salmon fillet to grill, and I need to cook it while it still sorta resembles fresh, but it's almost 19:00 local, and according to my phone, it's 39° outside. Ugh. I really don't want to grill this evening.
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@HardwareGeek yeah I wouldn't want to grill in 39 or 102 degree weather either.
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@HardwareGeek Salmon freezes fairly well. It doesn't want to be kept frozen for too long (freezers don't stop fats and oils from gradually going rancid), but a few months in a deep freeze won't be a problem.
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@dkf said in The Cooking Thread:
Salmon freezes fairly well.
I know. I already have a fillet in the freezer. I bought this one because I was going to use it right away, too soon to thaw that one, but the was too hot.
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I forgot to post this the other night.
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@HardwareGeek weird fish and grilled pickles? Hey, why not? I'll try anything once.
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@Polygeekery said in The Cooking Thread:
I'll try anything once.
Filed under: things you shouldn't say on WTDWTF
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@Zerosquare I frequently leave QOOC and it only gets picked up maybe 1:10 times.
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@Polygeekery said in The Cooking Thread:
weird fish
Salmon. The only weird thing about it is that I didn't realize the thin tail end of the fillet was folded under until I flipped it over. But that's ok; it helped keep that thin end from overcooking.
grilled pickles
Zucchini, which is an entirely reasonable thing to grill.
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@HardwareGeek said in The Cooking Thread:
Zucchini, which is an entirely reasonable thing to grill.
Not in the form of pickle spears. But you do you. The normal rule of "If it's dumb, but it works, then it isn't dumb" always apply to cooking.
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@Polygeekery said in The Cooking Thread:
Not in the form of pickle spears.
How would you grill zucchini?
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@HardwareGeek said in The Cooking Thread:
How would you grill zucchini?
1/2" slices across the length and on the bias. More surface area (more Maillard reaction) equals more flavor. It's also best to liberally salt it well before grilling in order to draw out moisture and intensify flavor. Same works for eggplant (aubergine if you're a dick or French, but I repeat myself).
Although I admit that my method makes it more likely to lose zucchini between the grates.
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@Polygeekery I'll try to remember (hah!) that next time. I'll leave the to you, though; I've never had it prepared in a way that I liked it, and I'm not strongly inclined to give it another try. (INB4 QooC)
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@HardwareGeek any sort of squash sort of veggies benefit from slicing and then liberally covering with salt in a colander to allow the osmosis to draw out moisture before cooking, and especially grilling. Salt them an hour or more before cooking. Then give them a good rinse and drain well before said cooking method.
As mentioned in a recent thread, you have to cook off water before something starts to brown. More surface area means both more area for water to be drawn out and more area for Maillard reaction. Double win. Plus, as part of the osmosis some of the salt will be drawn into the food and season it. You will likely still need to add some finishing salt, but not as much as if you don't "reverse brine" the food.
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@HardwareGeek said in The Cooking Thread:
Zucchini, which is an entirely reasonable thing to grill.
It looked like courgette to me, so I checked and yes I was right .
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@Polygeekery said in The Cooking Thread:
my method makes it more likely to lose zucchini between the grates.
Another advantage of that method
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@Zecc said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Zucchini, which is an entirely reasonable thing to grill.
It looked like courgette to me, so I checked and yes I was right .
So you're also a dick and you can't even use being French as an excuse.
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My excuse is that I wasn't sure whether zucchini and courgette were the same thing or not. We have the latter word (or similar) in our language, but not the former.
I don't see how that's being a dick.
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@Zecc said in The Cooking Thread:
I don't see how that's being a dick.
It isn't. I was attempting to have some good natured fun and you ruined it, which is kind of a dick move.
What is your first language? I thought you were a USian?
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@HardwareGeek said in The Cooking Thread:
@Polygeekery I'll try to remember (hah!) that next time. I'll leave the to you, though; I've never had it prepared in a way that I liked it, and I'm not strongly inclined to give it another try. (INB4 QooC)
One of the best ways is to slice it lengthways, salt it and leave for a while (to get some liquid out) the grill with strong cheese and tomato slices. And maybe add some ground pepper.
Or look up some of the middle eastern recipes for . They have great dishes.
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@Polygeekery said in The Cooking Thread:
@Zecc said in The Cooking Thread:
I don't see how that's being a dick.
It isn't. I was attempting to have some good natured fun and you ruined it, which is kind of a dick move.
@Polygeekery said in The Cooking Thread:
What is your first language?
Portuguese. (from Portugal, not Brazil)
@Polygeekery said in The Cooking Thread:
I thought you were a USian?
You're the second person in this forum which has unwillingly complimented me on my English by thinking I'm a native speaker. (can't remember who the other one was)
Or maybe y'all just used to native speakers speaking poorly. But I still prefer my unlikely interpretation.
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@Zecc Atrocious English is often from native speakers. Opening with an apology for poor knowledge of English due to ESL is usually indicative of a decent grasp of the language.
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@Zecc said in The Cooking Thread:
You're the second person in this forum which has unwillingly complimented me on my English by thinking I'm a native speaker. (can't remember who the other one was)
With my memory, and apparently yours, they both may have been me.
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@Zecc said in The Cooking Thread:
Portuguese. (from Portugal, not Brazil)
What about starting a long rant about Portugal, with links to news articles in Portuguese? Some more people may learn about your origins.
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@BernieTheBernie said in The Cooking Thread:
Some more people may learn about your origins.
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I'm just realizing since @Polygeekery didn't know where I was from, I could have pretended I was French after all just to mess with asshole.
I could just wait for asshole to forget about it, but by then I'll have forgotten too.
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@Zecc said in The Cooking Thread:
French
What about ? Who among the 'muricans here could tell it from ?
Just keep them confused.
Or try . Because they'd mix it up with the US state of Georgia.
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@BernieTheBernie duh. Austrians speak Austrian. I don't even think they have a word for kangaroo.
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@Polygeekery said in The Cooking Thread:
@Zecc said in The Cooking Thread:
You're the second person in this forum which has unwillingly complimented me on my English by thinking I'm a native speaker. (can't remember who the other one was)
With my memory, and apparently yours, they both may have been me.
I hope that's what's happened.
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@ObjectMike to be fair, the Portuguese are fairly unimportant.
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Ugh. Ungrateful children.
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:i-cant-find-a-fault-in-his-logic.gif:
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@boomzilla said in The Cooking Thread:
@BernieTheBernie duh. Austrians speak Austrian. I don't even think they have a word for kangaroo.
In Austria, the kangaroos wear lederhosen or dirndls.
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@dkf said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
@BernieTheBernie duh. Austrians speak Austrian. I don't even think they have a word for kangaroo.
In Austria, the kangaroos wear lederhosen or dirndls.
And drink beer from weird ceramic mugs with pewter lids that they lift via thumb lever, and those mugs are delivered via busty women in frilly outfits that expose their cleavage.
God bless Austrians that didn't fail art school.
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@PleegWat you're no fun.
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@PleegWat Because 3 chicks mutated into 4 bits?
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@BernieTheBernie said in The Cooking Thread:
@PleegWat Because 3 chicks mutated into 4 bits?
Air fryers are magic!
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@BernieTheBernie said in The Cooking Thread:
@PleegWat Because 3 chicks mutated into 4 bits?
There's 4. One at the back looking away from the camera kind of sort of looks like the tail of another one.
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