The Cooking Thread
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@PleegWat said in The Cooking Thread:
Often they also don't count time spent cutting vegetables
Well in that case salad is a near-instant accompaniment for a meal.
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@dkf even a wedge salad requires three cuts. Two at bare minimum.
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how easily it cleans.
Dunno for the slicer bit, but for the press bit, my experience is "very poorly."
You need to clean it almost immediately after use otherwise dry stuff are hard to remove, and by immediately I mean less than 5-10 min (the dry stuff are bits of garlic skin, so very thin, so they dry out quickly), which makes it very impractical (10 min after adding garlic I'm usually in the middle of cooking, not ready to do the dishes!). Small bits get stuck in the holes and are hard to remove. And in the one I have, the plate with the holes is part of a small removable compartment, which does make it a tiny bit easier to clean up, but removing/reinserting it is sometimes hard due to the tight fit.
All in all, I've stopped using it and prefer to stick to the good'ol knife and chopping board (which I'm going to need for other parts of the dish anyway, so it's not additional washing up), the crushing convenience does not balance the cleaning inconvenience.
I've almost completely switched to buying jars of pre-minced garlic. So much easier to use. The only time I use fresh is for my pasta sauce, where I just crush it but leave it mostly whole, and remove it from the sauce prior to serving.
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@boomzilla said in The Cooking Thread:
I've almost completely switched to buying jars of pre-minced garlic.
Not very commonly found here, and the internet says it's not really the same thing (in terms of flavour etc.) which doesn't really surprises me. But I can see the appeal, the peeling of garlic is sometimes a pain (yes, I've read umpteen "life hacks"-style tricks, and they don't work, or at least not any better than any other method when you hit an uncooperative clove).
Sometimes I peel a full garlic head and store it in a small jar filled with oil. I can just cut (or crush) them when needed (which isn't the annoying part), and as a bonus I get a small jar of garlic-flavoured oil that goes well in e.g. salad sauces.
remove it from the sauce prior to serving.
:but_why:
(I guess the reason is that you or someone else doesn't like getting chunks of garlic, and to each his own, but I would just leave them in and I couldn't just say that, I had to use a stupid meme...)
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@remi said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
I've almost completely switched to buying jars of pre-minced garlic.
Not very commonly found here, and the internet says it's not really the same thing (in terms of flavour etc.) which doesn't really surprises me. But I can see the appeal, the peeling of garlic is sometimes a pain (yes, I've read umpteen "life hacks"-style tricks, and they don't work, or at least not any better than any other method when you hit an uncooperative clove).
Yeah, I've heard people say that it loses potency and I've found that with some brands, but my local store brand seems to stay good for pretty much ever. My wife makes me keep the jar in a ziplock bag, in fact.
Sometimes I peel a full garlic head and store it in a small jar filled with oil. I can just cut (or crush) them when needed (which isn't the annoying part), and as a bonus I get a small jar of garlic-flavoured oil that goes well in e.g. salad sauces.
remove it from the sauce prior to serving.
:but_why:
(I guess the reason is that you or someone else doesn't like getting chunks of garlic, and to each his own, but I would just leave them in and I couldn't just say that, I had to use a stupid meme...)
Basically this recipe:
It gets all the flavor you need.
I add red wine and tend to use crushed tomatoes (mostly because ).
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@boomzilla said in The Cooking Thread:
It gets all the flavor you need.
Again, to each his own, but I would certainly leave the garlic in and maybe put in a little bit less if I found that too much, but probably not bother fishing the cloves out (for if nothing else, but I also like the taste).
But looking at the recipe, I would actually leave everything in. I feel you're wasting some tasty bits by removing the onions as well. I get the appeal as a simpler-than-simple recipe, but just e.g. slicing the onions thinly rather than just cutting in half allows to keep them in and I would probably like that better.
Also don't skimp on the seasonings. Add some thyme or rosemary or whatever herbs you have, generously. Then go for a pinch of cumin, or turmeric (=curcuma... depending on which continent gave you the word!), or coriander, or even cinnamon. Really. They'll do wonder to lift up your sauce, and definitely won't make it any harder to do.
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@remi I do stuff like occasionally but this really is as good as it is simple.
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@Karla said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
One recipe claimed 15 minutes prep time; the other claimed 40.
They tend to not include time spent locating pans, knives, etc. Often they also don't count time spent cutting vegetables, though in that case the ingredient list tends to include this (so rather than '500g potatoes' they'll state '500g potatoes, diced' and there will be no reference in the recipe to peeling and dicing the potatoes.
I'd cook more if I didn't have to cut vegetables. Besides just not wanting to do it, leaving me with a sharp knife is just a recipe for trouble.
Presliced vegetables are a thing around here, though they're limited by short shelf live.
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@PleegWat said in The Cooking Thread:
@Karla said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
One recipe claimed 15 minutes prep time; the other claimed 40.
They tend to not include time spent locating pans, knives, etc. Often they also don't count time spent cutting vegetables, though in that case the ingredient list tends to include this (so rather than '500g potatoes' they'll state '500g potatoes, diced' and there will be no reference in the recipe to peeling and dicing the potatoes.
I'd cook more if I didn't have to cut vegetables. Besides just not wanting to do it, leaving me with a sharp knife is just a recipe for trouble.
Presliced vegetables are a thing around here, though they're limited by short shelf live.
And that comes to the next problem, me remembering what we have before it goes bad.
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@PleegWat said in The Cooking Thread:
@Karla said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
One recipe claimed 15 minutes prep time; the other claimed 40.
They tend to not include time spent locating pans, knives, etc. Often they also don't count time spent cutting vegetables, though in that case the ingredient list tends to include this (so rather than '500g potatoes' they'll state '500g potatoes, diced' and there will be no reference in the recipe to peeling and dicing the potatoes.
I'd cook more if I didn't have to cut vegetables. Besides just not wanting to do it, leaving me with a sharp knife is just a recipe for trouble.
Presliced vegetables are a thing around here, though they're limited by short shelf live.
Yeah, we have those, too. Some you can get frozen, too. The only fresh pre-"sliced" thing I ever bought was riced cauliflower.
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There's a hint of white wine in my mayonnaise. Might not use wine vinegar next time.
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@PleegWat said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
One recipe claimed 15 minutes prep time; the other claimed 40.
They tend to not include time spent locating pans, knives, etc. Often they also don't count time spent cutting vegetables, though in that case the ingredient list tends to include this (so rather than '500g potatoes' they'll state '500g potatoes, diced' and there will be no reference in the recipe to peeling and dicing the potatoes.
I found a bread recipe a while ago that didn't include the 2 hours of proving time in the timings. That could have messed me right up if I'd just found it while looking for something to go with dinner
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@PleegWat said in The Cooking Thread:
There's a hint of white wine in my mayonnaise. Might not use wine vinegar next time.
Chardonmayonnaise?
Needs more cilantro.
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@Polygeekery said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
There's a hint of white wine in my mayonnaise. Might not use wine vinegar next time.
Chardonmayonnaise?
Needs more cilantro.
You hate me.
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@boomzilla
I don't get ... bud light? it's piss beer with less beer in it?
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Behold my horseradish & onion pizza-adjacent colorful wonder!
Status: Somehow I miscalculated something in the process. Usually it's enough for two pans.
This time I got 3+. There was too much sugar, I guess
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@Luhmann said in The Cooking Thread:
@boomzilla
I don't get ... bud light? it's piss beer with less beer in it?
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@boomzilla I kept looking through that to see if there was a hidden joke in there somewhere.
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@Polygeekery Me, too. If there is one, I couldn't find it.
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@HardwareGeek I assumed there would be a "Basic Bitch" joke in the pumpkin pie spice blend. I guess I just took it for granted that people would know that they can look up recipes for spice blends online.
Also, taco seasoning usually has some manner of starch in it to thicken the mixture. Corn starch would work for their mix, although you usually want to make a slurry of it with cold liquid, adding it to hot liquid might make for lumps. Ideally for home recipes you want to use flour and cook the blend into the fat and meat to take the raw doughy edge off and make a proper roux. But corn starch would do in a pinch.
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@Polygeekery said in The Cooking Thread:
@boomzilla I kept looking through that to see if there was a hidden joke in there somewhere.
You missed the Epstein didn't kill himself blend?
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I think I'm going to try deep frying some pork chops tonight.
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@boomzilla said in The Cooking Thread:
I think I'm going to try deep frying some pork chops tonight.
I couldn't find buttermilk at the store so I got some kefir, which worked well:
America! Fuck yeah!
I'll be doing this again, although 5 minutes at 350 was a tad too much.
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The cooking equivalent of copy-pasting code from StackOverflow.
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@boomzilla Um, I might be in this picture.
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@HardwareGeek
Aha! Finally admitting you are behind the @Nagesh account
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@Luhmann No, that's just what my kitchen looks like when I'm done cooking.
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dinner status was going to cook a pumpkin/butternut squash soup for dinner. Even roasted the squash. Then realized I'm out of onions and garlic. And since it's Sunday and I don't shop on Sunday... Thankfully the roasted squash will keep in the fridge.
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@Benjamin-Hall said in The Cooking Thread:
out of onions and garlic
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@boomzilla Yeah, truly. I get lazy cooking way too frequently, don't do nearly as much scratch cooking. I blame it on tiny, crappy apartment kitchens. My Florida townhouse had a huge, fairly decent kitchen with tons of counter and pantry space. It was beautiful.
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@Benjamin-Hall said in The Cooking Thread:
@boomzilla Yeah, truly. I get lazy cooking way too frequently, don't do nearly as much scratch cooking. I blame it on tiny, crappy apartment kitchens. My Florida townhouse had a huge, fairly decent kitchen with tons of counter and pantry space. It was beautiful.
The house I'm renting has lots of counter space with nice granite tops. >90% of the counter space has suffered the fate of all flat surfaces and is covered with clutter (some of it being stuff that should have been washed and put away long ago) to the point I barely have room to make myself scrambled eggs.
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@HardwareGeek said in The Cooking Thread:
90% of the counter space has suffered the fate of all flat surfaces and is covered with clutter
I was in a friend's woodshop once and he was mentioning how he needed to build another worktable or workbench. I said something about how it would just end up collecting more clutter as horizontal surfaces tend to do. He said that he often thought about making all of his work surfaces tilt up 90 degrees every night at midnight so he knew he either had to put his shit away or clean it up off the floor in the morning.
It honestly didn't seem like too bad of an idea, all things considered.
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I have been trying to get back on keto, but things keep happening. Like this week my wife forgot to either cancel out Hello Fresh order to change it to low-carb. She tells me this by saying:
"I forgot to change our HelloFresh order, but Thursday is our anniversary, so I figure that could just be our 'cheat day' since it is a special occasion."
Without missing a beat.
"So I can spend the day with my mistress? Awesome. Who are you going to cheat with?"
"Ohhhhhhhhh, you meant cheat on our diets. That works too."
"But I have to say, that is not nearly as much fun and you sort of got my hopes up."
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@Polygeekery said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
90% of the counter space has suffered the fate of all flat surfaces and is covered with clutter
I was in a friend's woodshop once and he was mentioning how he needed to build another worktable or workbench. I said something about how it would just end up collecting more clutter as horizontal surfaces tend to do. He said that he often thought about making all of his work surfaces tilt up 90 degrees every night at midnight so he knew he either had to put his shit away or clean it up off the floor in the morning.
It honestly didn't seem like too bad of an idea, all things considered.
Bins and bags, though once I get the bins, it takes me forever to finally organize them. I think we have a 9 bin tower in the hallway which now won't be used for it's original intention because I bought a more specific set of bins to solve the problem. Those are also in the hallway. Can't really use them until we pull out the bins that aren't working well for that purpose out of the way. But we have no place to put them, with all the other bins in the hallway.
Fuck, don't listen to me, I have no idea what I am doing.
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@HardwareGeek
if you cook it makes you look like nagesh?
I pictured you more like the Swedish chef
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@Luhmann said in The Cooking Thread:
@HardwareGeek
if you cook it makes you look like nagesh?
I pictured you more like the Swedish chefI look more like the Swedish chef (no Scandinavian ancestry that I know of, but fair-skinned, fair-haired English and German). My kitchen looks too much like that one.
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Status: My homemade tepache-adjacent experiment has ended in... failure. I have absolutely no reference what passes for a decent one, but that couldn't possibly be it
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This looks like fun:
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Cooking status: I might have put too much garlic in the home-made garlic sauce. It's the next morning and my mouth still tastes like garlic.
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@PleegWat said in The Cooking Thread:
I might have put too much garlic in the home-made garlic sauce.
As long as it is cooked, there's no such thing as too much garlic. Raw garlic OTOH can be a bit powerful. Not usually for more than a day or two. Week tops.
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@dkf said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
I might have put too much garlic in the home-made garlic sauce.
As long as it is cooked, there's no such thing as too much garlic. Raw garlic OTOH can be a bit powerful. Not usually for more than a day or two. Week tops.
Mayonnaise based, so raw.
- One egg
- 2 teaspoons of Dijon mustard (might've stuck with one)
- Splash of wine vinegar
- Salt & pepper
- Herbes de Provence
- 7 cloves of garlic
Blend until you have a smooth mixture
Slowly add rapeseed oil until the mixture solidifies.