The WTF Cooking Show Thread
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but that requires me actually learning how to make a pizza in the first place
Even if you can't be bothered, you can get pizza dough mix from Tesco (other supermarkets available) which requires just adding water.
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read my post further up the reply chain. the recipe is there.
Who's to say I haven't already made a note of it? Apart from the fact I haven't yet made a note of it.Maybe I should make a note of it…
@loopback0 said:Even if you can't be bothered, you can get pizza dough mix from Tesco (other supermarkets available) which requires just adding water and oats.
That could work… topped with a bit of grated cheddar, some tomato purée, tuna, fresh prawns, anchovies… at some point this week, I'm making that pizza
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topped with a bit of grated mozzarella, some tomato purée, tuna, fresh prawns, anchovies… at some point this week, I'm making that pizza
FTFY.
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Cheddar is cheaper
http://www.mysupermarket.co.uk/tesco-price-comparison/Cheese/Tesco_Mozzarella_Grated_250g.html
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It is interesting that no-one wrote a word about cooking until a thread was created for it, and now it is discussed ...here.
I'll just pop over to the cooking thread to read about today's article then.
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if you don't want to go for mozzarella then Monterrey jack is a better substitute than cheddar...
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It is interesting that no-one wrote a word about cooking until a thread was created for it, and now it is discussed ...here.
Blame @accalia's status being a pizza recipe
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Lifted and shifted
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showoff.
should have left for a mod to do so we could complain about them not doing their job. :-P
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should have left for a mod to do so blakey could complain about them not doing their job
FTFY ;)
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curried food
Is that where the ingredients are separated and you eat them one at a time? I used to do that with my sandwhiches when I was in elementary school.
Bread -> Meat -> Cheese -> Lettuce -> Tomato -> Bread -> Poop
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Traditionally you make Grilled cheese with Texas Toast though.
Got thinking about this over the weekend. All I can ever remember using Texas Toast for is making nice, thick French Toast.
- Get Texas Toast.
- Apply mixture of eggs, milk, and nutmeg.
- Fry on skillet.
- Coat with butter (optional) and warm maple syrup (not optional).
- Eat.
- ???
- Profit!
Filed Under: Turning one kind of toast into another
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*looks up Texas Toast*
…so it's just sliced bread. But thicker. And not sold in the UK, as far as I know.
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basically, and it's awesome stuff. if it's not sold in stores you can get a good approximation by going to a local baker, buying an unsliced loaf and slicing it nice and thick yourself with a bread knife.
if you're really nice when you ask the baker might even do the custom slicing for you!
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Or... Take two slices of regular bread, put all the gooey stuff in the middle and then heat it.
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doesn't get the same crispy awesomeness, but it is an ok approximation i guess (and also how one makes stuffed french toast)
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Is that where the ingredients are separated and you eat them one at a time? I used to do that with my sandwhiches when I was in elementary school.
Bread -> Meat -> Cheese -> Lettuce -> Tomato -> Bread -> Poop
The nerdy jokes thread is over there.
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That … thing … would crush the Texas toast, thus defeating the purpose of using Texas toast. You monster!
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There is usually an indentation in the middle so all it does is seal the sandwich so that all the good stuff is kept inside.When you are done, you can wham the backside onto a passing cow to brand it.
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Texas Toast is not meant for a panini press!
that's just a waste using Texas Toast there!
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There is usually an indentation in the middle so all it does is seal the sandwich so that all the good stuff is kept inside.
I can see that from the picture. However, it doesn't look very deep.
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Ok, not the best example picture. The one I have looks more like this one
http://www.outnorthbloggen.se/wp-content/uploads/2010/11/vaffeljarn+mackjarn-660x313.jpg
(The one on the right, that is)
And it is called smörgåsjärn and not some fancy 'italian for bread' for a reason.
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That was, I think, my whole point. Use regular bread, put the stuff in the middle, and heat it.
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Texas toast must not be toasted in an enclosed space. Those that do so will be sent to the special hell reserved for child molesters and people who talk in the theater.
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no, too lenient.
they get sent to the circle of hell reserved for mutineers with the word "snitch" tatooed all over their body.
oh and they will reanimate an hour after any mortal blow.
:-)
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Kneed
From context, it would appear 'knead' was intended.
I'd post my pizza base recipe, but TBH, it's basically yours -oats, -sugar, - bran, +brown flour, +egg. And I leave it to raise for about 4 hours usually.If I ever find myself in possession of oats, I might give that a go...
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hmm... true.
i honestly want to figure out a way to get rid of the sugar, but without it the yeast doesn't work well enough. maybe the egg would substitute?
and yeah my recipe is a quick rise, not a slow rise. but that's because i usually start it with about an hour to go till meal time.
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Cheddar... mozzarella
I usually use something Swiss, like a Gruyère or Emmental over the top of the Mozzerella—I usually get that soft, blobby Mozzerella which is impossible to grate, and I need total coverage...
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My standard recipe uses flour, baking soda, salt, oil, and milk. Blitz it, roll it out, cover it, bake it. Perfect when you just got home and the kids are at each others' throats.
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I guess you're using the sugar to help the yeast do its thing. Are you using "activated yeast" (just add water stuff), or real yeast? Because real yeast is it's own kind of special hell.
I usually make a day-long event out of my pizza-cooking, although it's only 2-3 hours of work in a 6-7 hour window. You have time to go out shopping in the middle...
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Thanks music shuffle!
https://www.youtube.com/watch?v=d4dxKNn0tOo
I swear I did not rig the shuffle.
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originally using real yeast, but that got to be too much of a pain so i use the activated stuff you need to keep in the freezer.
it's not quite the same but it's close and it's a lot more forgiving about stuff like temperature and humidity variations
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I splurged and upgraded my kitchen knives. I'd been using a mid-range set of Henkle knives, and they were okay. But I'd had my eye on some F. Dick knives for a while now, so I went for those. Just the basics: Chef, Santoku, bread, and paring.
The best knives I have ever used are the Victorinox Fibrox. They are reasonably priced and take and hold a really great edge. I found out about them from Cook's Illustrated where they were a best buy recommendation by them.
~$40 for a really great knife. After a fresh sharpening I can easily cut ripe tomatoes without even holding them. Just clean slices. I have a really great sharpener though, and that certainly makes a difference.
In the spirit of WTF, I'll pose this question: WTF is it with crock pots? Not the gizmo part of it, the pot part of it? WTF is it with crock pot pots? They are the non-stickiest non-stick surface I've ever encountered. Why aren't all pots and pans made out of this stuff?
Crock Pots do not produce really high heat, so food is much less likely to stick hard.
Another tip, I buy a lot of our kitchen stuff from the restaurant supply store here in our city. Much cheaper than buying from Crate & Barrel and such. Their stuff is also built to last as it is meant for production kitchens. 12" clad stainless steel skillets for $30-40 and they are of really good quality, on par with All-Clad that is 5X the price. Their non-stick stuff is really top quality also.
I use quite a bit of cast iron, especially for baking. Teflon pans for day to day. I used to be able to fry an egg on my cast iron pans (the ultimate test for cast iron non-stickiness), until an idiot "roasted" mean on one, without properly lubing the pan. Scraping the charcoal off the fry surface ruined the seasoning.
I love my cast iron cookware. I have tons of skillets and dutch ovens that I love using. Some are new, made by Lodge. Others are old Griswold and Piquaware that I have picked up from rummage sales and such. The old stuff is a lot smoother, but they both cook really well. The best thing though is that if you mess up the seasoning it can be repaired. On my 12" dutch oven I left tomato sauce in it overnight and it stripped all the seasoning but a couple of trips through the oven with a thin smear of Crisco and it is good as new. Non-stick pans are largely disposable, but I will hand the cast iron cookware down to my kids some day. And nothing sears meat better.
Another prized cooking tool is a sheet of 3/8" plate steel that I had laser cut and now use as a "pizza stone". I had the guys heat it with a rose bud torch and while it was hot we painted it with melted Crisco and then put it in their annealing oven and it cooks the best pizza ever. I sized it to fit in place or the oven racks and once you get it preheated it is a baking machine.
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the last time was a whole raw bird eye chilli as a salad item; that was the fastest I've ever drunk two beers
Beer works OK, but what you really need to neuter the spice is milk
The point of milk is how it interacts with capsaicin. There is a thing that bonds with the oil to help remove it.
If I understand the chemistry correctly, it's the fat in the milk that counters the capsaicin.
Capsaicin is an oil so IIRC it's actually a fat bonding agent rather than the fats themselves (though they can help cut the taste as can sugary things).
Sugar works the best on relieving the heat. I am not a food chemist, but the way it has been explained to me is that the capsaicin locks in to all of your taste receptors at once and your brain interprets that as pain. Sugar is the best for breaking the bond of the capsaicin with your taste receptors. On the few occasions I have been overloaded with heat, a packet of sugar straight in my mouth with a little bit of water relieves the heat pretty much instantly.
YMMV, IANAL, it works for me.
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When I was Forever Alone, I'd usually cook an enormous meal on Sunday, and then subsist on the leftovers until about Thursday of the next week. (Let Friday and Saturday take care of themselves! Of course, this approach requires that you eat the same evening meal for most of the week I'd alway hit Subway/Quizno's/etc for lunch to get some variety.
That worked for me because I enjoy cooking when I have the time, I wanted the option to crash in front of the TV with a microwaved meal after work, and I didn't mind eating the same food for days at a time (then again, I always made food which I thought was really tasty, so... ;)
I did the same thing back in my single days. A big pot of pasta, or chili, or a bit pot roast, etc, then eat that most of the week.
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Got thinking about this over the weekend. All I can ever remember using Texas Toast for is making nice, thick French Toast.
I prefer Challah bread for making French Toast, but Texas Toast makes wonderful 'Eggs in a basket'.
Also, French Toast needs to be finished in the oven so that you can get that wonderful custardy interior texture.
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Forgot about that.
It is a family favorite for Sunday breakfasts.
The other favorite is properly made scrambled eggs, served over toast with smoked salmon and some oven roasted plum tomatoes. Good stuff.
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The other favorite is properly made scrambled eggs, served over toast with smoked salmon and some oven roasted plum tomatoes
Damn it! It's still an hour until lunch time!
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Point of correction: this is toad-in-the-hole:
Agreed, another dish I have made many times. Good stuff.
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Agreed, another dish I have made many times. Good stuff.
And one I need to make after I've made pizzaccalia
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So half-assed pigs in a blanket or is that a french toast like mixture on the outside?
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So half-assed pigs in a blanket or is that a french toast like mixture on the outside?
Yorkshire pudding mix actually ;)
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So, yes. The answer was yes.
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One of the biggest improvements to my cooking ability and pleasure has been learning how to properly use a knife, and being able to properly sharpen your knives. Dull knives are infuriating and dangerous. Even if you have a cheaper set of knives, you will have a better time if you can keep them properly sharp.
For a while I used a Worksharp sharpener, and it worked well enough.
Once a month I go over all of the commonly used knives to touch them up. It only takes a few minutes. Then I realized that there was a jig for my Tormek and now they are scary sharp.
Now, the better part of a grand would be silly to spend on a knife sharpener, but I already had one for chisels and plane irons. After I sharpen and strop our kitchen knives, I can lay a tomato down on the counter and hold the knife parallel to the counter and slice through it without the tomato moving. That is sharp.
The downside to that is when your knives are that sharp you have to be very careful of your hand position. It will slice through a fingernail before you even feel it. A mildly sharp knife will just slide off without cutting in.
On the flip side, sometimes you don't want a clean cut. When I cut up herbs sometimes I want some bruising to release flavors and nothing will cut herbs up as quickly as a pizza cutter and bruised basil on a pizza is a thing of beauty.
Sorry, due to a clogged head that was all a fair bit of rambling.
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