The Cooking Thread
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@boomzilla When I went to Argentina and had to seriously learn the Spanish language, I was a bit surprised to learn that the word "salsa" is an extremely generic term that simply means "sauce". How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
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@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
Really? It seems pretty obvious to me.
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@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
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@boomzilla said in The Cooking Thread:
Whoa.
I'm pretty sure this falls under construction rather than cooking.
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@JBert said in The Cooking Thread:
@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
Or "Your finger you fool"?
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@Karla said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Whoa.
I'm pretty sure this falls under construction rather than cooking.
What about this?
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@Karla said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Whoa.
I'm pretty sure this falls under construction rather than cooking.
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@boomzilla said in The Cooking Thread:
That's approximately what the venison steaks looked like that I grew up eating, after they were dipped in flour and grilled in butter on a cast-iron skillet, and they were absolutely delicious.
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@JBert said in The Cooking Thread:
@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
It's a bit unwieldy: ¿Quién es este idiota que señala salsa, sin saber lo que es?
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@PleegWat said in The Cooking Thread:
@JBert said in The Cooking Thread:
@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
Or "Your finger you fool"?
¡Tu dedo, tonto!
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@djls45 said in The Cooking Thread:
@JBert said in The Cooking Thread:
@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
It's a bit unwieldy: ¿Quién es este idiota que señala salsa, sin saber lo que es?
Facts are a to jokes
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@boomzilla said in The Cooking Thread:
@Karla said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Whoa.
I'm pretty sure this falls under construction rather than cooking.
What about this?
Trained in the ancient art of Kung Pao, no doubt.
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Status: It's a good thing pulled pork freezes well...
I misread the label on the pork shoulder (Boston Butt cut) that I bought. 8 lbs is quite a lot. It spent 26 hours in the sous vide bath at 165 F, then about 1.5 hours in the oven at 300 to form a bark/crust. Very moist and tender--the bone came out completely clean.
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Made some chaffels this morning.
I used cheddar and some bacon bits along with the eggs and used those instead of bread for a breakfast sandwich (fried egg, sausage patty, American cheese, mayo). Turned out really well, although I think I need to use a little bit less cheese than the recipe calls for, because my waffle maker can't quite handle a full cup.
Will definitely make again. I've made a pizza crust with a similar recipe (mozzarella and eggs, different seasonings, obviously) and that was good, so this didn't surprise me.
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@boomzilla said in The Cooking Thread:
Made some chaffels this morning.
I used cheddar and some bacon bits along with the eggs and used those instead of bread for a breakfast sandwich (fried egg, sausage patty, American cheese, mayo). Turned out really well, although I think I need to use a little bit less cheese than the recipe calls for, because my waffle maker can't quite handle a full cup.
Will definitely make again. I've made a pizza crust with a similar recipe (mozzarella and eggs, different seasonings, obviously) and that was good, so this didn't surprise me.
I'm definitely trying these.
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@Tsaukpaetra said in The Official Status Thread:
I should be posting in the Cooking Thread
Cooking complete! Behold! Unnamed Soup!
I forgot to add the bullion ...
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@Tsaukpaetra said in The Cooking Thread:
I forgot to add the bullion ...
I SHOULD NOT HAVE ADDED THE BULLION!
It was tasting okay (if a bit bland), but the bullion killed it.
Dammit, now I gotta cook something else....
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@Tsaukpaetra said in The Cooking Thread:
cook something else....
Made cheese noodles. That worked fine!
Now on to the next jar: Grand Slam Triple Chocolate Chip Cookies!
Looks promising!
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@Tsaukpaetra said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
I forgot to add the bullion ...
I SHOULD NOT HAVE ADDED THE BULLION!
It was tasting okay (if a bit bland), but the bullion killed it.
Dammit, now I gotta cook something else....
No surprise, bullion is hard on the stomach. Did you mean bouillon?
All kidding aside, couldn't you have diluted the soup a little to at least make the taste a little less concentrated? Also, if it was one of those cubes, just remember for next time that you can crumble off just 1/4 of a cube.
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@JBert said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
I forgot to add the bullion ...
I SHOULD NOT HAVE ADDED THE BULLION!
It was tasting okay (if a bit bland), but the bullion killed it.
Dammit, now I gotta cook something else....
No surprise, bullion is hard on the stomach. Did you mean bouillon?
I KNEW I should have second-guessed my keyboard!
All kidding aside, couldn't you have diluted the soup a little to at least make the taste a little less concentrated? Also, if it was one of those cubes, just remember for next time that you can crumble off just 1/4 of a cube.
No, it's not that it was strongly-flavored, but that it tasted like dirt, dirt6x5-pn-c and ash. No amount of dilution short of simply washing off the noodles would have resolved that.
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@Tsaukpaetra said in The Cooking Thread:
@JBert said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
I forgot to add the bullion ...
I SHOULD NOT HAVE ADDED THE BULLION!
It was tasting okay (if a bit bland), but the bullion killed it.
Dammit, now I gotta cook something else....
No surprise, bullion is hard on the stomach. Did you mean bouillon?
I KNEW I should have second-guessed my keyboard!
All kidding aside, couldn't you have diluted the soup a little to at least make the taste a little less concentrated? Also, if it was one of those cubes, just remember for next time that you can crumble off just 1/4 of a cube.
No, it's not that it was strongly-flavored, but that it tasted like dirt, dirt6x5-pn-c and ash. No amount of dilution short of simply washing off the noodles would have resolved that.
I would have added soup base from instant noodles. IMO most of these soup base goes well with pastas. (General rule applies. If the pasta is the type that can hold sauce on it, you choose the kind of soup base with less strong favor. If not then you can choose the stronger ones)
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@cheong said in The Cooking Thread:
I would have added soup base from instant noodles.
I'd have not eaten decade-old pasta/soup.
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@cheong said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
@JBert said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
@Tsaukpaetra said in The Cooking Thread:
I forgot to add the bullion ...
I SHOULD NOT HAVE ADDED THE BULLION!
It was tasting okay (if a bit bland), but the bullion killed it.
Dammit, now I gotta cook something else....
No surprise, bullion is hard on the stomach. Did you mean bouillon?
I KNEW I should have second-guessed my keyboard!
All kidding aside, couldn't you have diluted the soup a little to at least make the taste a little less concentrated? Also, if it was one of those cubes, just remember for next time that you can crumble off just 1/4 of a cube.
No, it's not that it was strongly-flavored, but that it tasted like dirt, dirt6x5-pn-c and ash. No amount of dilution short of simply washing off the noodles would have resolved that.
I would have added soup base from instant noodles. IMO most of these soup base goes well with pastas. (General rule applies. If the pasta is the type that can hold sauce on it, you choose the kind of soup base with less strong favor. If not then you can choose the stronger ones)
Again, it would have been fine if I didn't add the chicken shit packet.
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@loopback0 said in The Cooking Thread:
I'd have not eaten decade-old pasta/soup.
Where's your sense of adventure?
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@Polygeekery said in The Cooking Thread:
@loopback0 said in The Cooking Thread:
I'd have not eaten decade-old pasta/soup.
Where's your sense of adventure?
I stole it and fucked it into a pie.
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@Polygeekery said in The Cooking Thread:
@loopback0 said in The Cooking Thread:
I'd have not eaten decade-old pasta/soup.
Where's your sense of adventure?
IMO, you need to taste some MRE from 194X in order to have the sense of adventure.
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@Polygeekery said in The Cooking Thread:
@loopback0 said in The Cooking Thread:
I'd have not eaten decade-old pasta/soup.
Where's your sense of adventure?
Puked and shat out when I last had an undercooked, salmonella-infested burger from a hotel kitchen.
Then again, you're less likely to encounter such pathogens in dried instant noodles, but I would really take a close look at any sign of spoilage.
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@Polygeekery said in The Cooking Thread:
Bacon. Roses.
Yes. I've made those. Fun.
Also, @anotherusername, the early years:
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I'm heading out soon to spend a few days with some friends at a remote place and I offered to do some of the cooking. I plan on doing grilled chicken for dinner and for a side I'm going to do this:
https://www.youtube.com/watch?v=k3uxvfuu4oA
I tried the recipe at home first because I've never done it and I don't want to try new things with 15 hungry people depending on me. I oversalted the first batch because the smell of boiling white vine vinegar threw me off so I overcompensated before actually tasting it (and I think even if I didn't, the measurements in the video seem way off, there's too much salt in the first place); the next batch I knew what to expect so I used less vinegar, sugar and salt and it turned out great. Still, the place we're renting has a kitchen right in the main room so I'm worried the smell of vinegar will freak people out, so I tried doing another batch with white vine instead of vinegar and letting it simmer for a little bit to evaporate the alcohol, and that version is the absolute shit, I'm totally doing that.
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@boomzilla said in The Cooking Thread:
Also, @anotherusername, the early years:
Sriracha should be classified as a gateway drug.
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@antiquarian said in The Cooking Thread:
Sriracha should be classified as a gateway drug.
Along with everything else made by Huy Fong.
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@JBert said in The Cooking Thread:
@Mason_Wheeler said in The Cooking Thread:
How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
It's actually a miracle that it's not called "who is this idiot that's pointing at sauce, not knowing what it is?" (in Spanish).
I think that is more or less how kangaroos got their name.
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@boomzilla said in The Cooking Thread:
Naturally, the author takes a picture rather than stopping the poor kid.
I remember taking a swig of Tabasco sauce when I was a youngster. I was young enough I could not get water for myself; I asked the grownups for several glasses of water, but did not tell them why I was so thirsty.
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@boomzilla said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Bacon. Roses.
Yes. I've made those. Fun.
Also, @anotherusername, the early years:
oh boy.... that kid's going to be eating bhut jolokia whole by age 12 becasue that's the only thing they can still taste.......
AWESOME!
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@Mason_Wheeler said in The Cooking Thread:
@boomzilla When I went to Argentina and had to seriously learn the Spanish language, I was a bit surprised to learn that the word "salsa" is an extremely generic term that simply means "sauce". How it ended up in English as a loan-word meaning "peppers-and-onions-and-tomatoes sauce" is beyond me.
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@blek said in The Cooking Thread:
I think even if I didn't, the measurements in the video seem way off, there's too much salt in the first place
Were you using kosher salt? You'd be able to use regular salt, but it packs more densely than kosher salt does so it's not going to be a 1:1 substitute... the ratio is more like 4:5.
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Thanksgiving. I'm alone, so a whole turkey is out of the question. (Also, I don't have a way to cook it.) I bought a bacon-wrapped turkey breast with some seasoning mix (gluten-free). The package provides cooking instructions for oven, smoker, and air fryer, none of which I have available.
My best idea for cooking it with the facilities available are to start by searing the bacon (as directed for oven cooking), then putting it in my Crock-Pot® with just enough liquid to keep it from burning. (I have unintentionally tried to cook meat with no added liquid. The result was suboptimal.)
The other cooking implements available are microwave, stove, and electric grill.
The electric grill is designed for high-temperature-short-time, which seems unlikely to cook the center of the thick turkey breast properly without overcooking the outside.
Stove-top: Other than searing the bacon, it seems to me that anything I could do on the stove would be essentially the same as I'd be doing in the slow cooker, but less convenient.
Microwave: Certainly doable, although microwaves are not usually the best cooking method for end-result quality. I'd need to run to Walmart to get a suitable microwave cooking dish. (As with almost everything else, what I have is 1800 miles away.) I'd also need to figure out appropriate time/power-level settings.
I do have a good meat thermometer, so I'm not worried about cooking it safely. I'm just trying to figure out how to get the best result with the limited cooking facilities available in my hotel room's kitchenette. I'm open to suggestions.
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Well, the turkey is cooking. After searing it (I'll use the olive oil and bacon grease for potatoes later), I improvised a rack out of silverware laid across the bottom of the Crock-Pot®, and I'm basically using it like a roaster for however long it takes for the thermometer to read 165°F. No idea how long that will be, but when it gets close, I'll start potatoes and veggies (carrots with orange sauce). I may or may not make another trip to the store for ingredients to make stuffing.
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I know this will sound highly heretical but... did any of you 'murricans ever not have turkey at Thanksgiving (excluding e.g. if you were sick or travelling or otherwise prevented from having your usual Thanksgiving meal)?
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@remi said in The Cooking Thread:
I know this will sound highly heretical but... did any of you 'murricans ever not have turkey at Thanksgiving (excluding e.g. if you were sick or travelling or otherwise prevented from having your usual Thanksgiving meal)?
When I single I usually didn't unless strongly encouraged by some friends.
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@Karla But was it because you basically didn't have (or wanted to) a festive dinner, or that you had a festive dinner (if by yourself), but without turkey? I'm interested in the later...
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@remi said in The Cooking Thread:
I know this will sound highly heretical but... did any of you 'murricans ever not have turkey at Thanksgiving (excluding e.g. if you were sick or travelling or otherwise prevented from having your usual Thanksgiving meal)?
We either did turkey or ham (turkey maybe 75% of the time). Then we'd usually have the other one at Christmas.
Edit: Today, I'm going out with some friends to a Korean BBQ place. Our usual (local) place for turkey closed...
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@remi If I were home in California, we'd probably have had ham, because I've had a small ham in the freezer for, I dunno, a while. Here, if I had a way to cook it properly, I'd have had duck. Walmart had whole ducks at a very reasonable price, but I can't cook it.
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@remi said in The Cooking Thread:
@Karla But was it because you basically didn't have (or wanted to) a festive dinner, or that you had a festive dinner (if by yourself), but without turkey? I'm interested in the later...
The whole festive dinner didn't appeal to me. I had a rather dysfunctional childhood, so few fond memories of holidays with family.
I'm also not a very good cook and I don't think I've actually cooked a whole turkey.
All I cared about on holidays was getting paid for not working (once I got a job that paid benefits). Before getting benefits, I would often work on the holidays.
I didn't starting doing anything regularly on Thanksgiving until I married and we always go to my husband's parents (along with his ex-wife and her husband).
I didn't really care about Christmas either until I had kids to buy for.
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@HardwareGeek said in The Cooking Thread:
the turkey is
cookingeaten.It cooked more quickly than I expected; it really was more like roasting than slow cooking. It overcooked a bit, because nothing else was ready when it was done; it continued to cook a bit even after I turned off the Crock-Pot. Still, though, reasonably moist and tender. The seasonings on it were a bit much, though.
Potatoes took a long time to cook; I should have started them a lot sooner. Garlic, rosemary, salt, whatever seasonings were left over from searing the turkey and bacon. I eventually resorted to microwaving them for a minute and a half to get them tender. Turned out good, though.
Carrots with orange sauce. Orange juice, brown sugar. I'd normally have used corn starch, but I didn't have any, so I used tapioca flour. I wasn't sure how well it was going to work; at first, it seemed like it was going to be lumpy, but ultimately it turned out fine, if a little thick; I could have used a little less tapioca.
Cranberry goo. American sports ball hand egg game thing on TV.
Would have been better with family and friends, of course. But the food was about as good as I could have hoped for. Just too bad both hand egg teams can't lose — Chicago vs. Detroit. Ugh.