The Cooking Thread
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@Zerosquare said in The Cooking Thread:
@Karla said in The Cooking Thread:
I like the smell in hair products.
But those taste terrible
You just need to know how to prepare it. I'm sure adding some cilantro will help hide the soapy taste for some people.
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@Karla said in The Cooking Thread:
Buffalo wings
I heard the phrase "pigs can fly" in Britain.
But in America, obviously, buffaloes can fly.
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@BernieTheBernie said in The Cooking Thread:
But in America, obviously, buffaloes can fly.
The wings are suspiciously small, so they are unable to fly. Like penguins.
But they are very delicious.
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Forgot to post this. Spatchcocked my first chicken Saturday night:
Was excellent. Very crispy skin and juicy meat! Although, I started to panic while it was cooking, because at first I thought I wasn't timing the rest of the stuff correctly.
The temperature on my thermometer was going up impossibly fast. I was cooking it in my top oven, which is pretty short (I had other stuff that were using similar, but different from the chicken) temperature to cook. I realized that I must have placed the probe too close to a heating element. Moved it to another part and made sure it wasn't sticking up as much and things went smoothly from there.
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@boomzilla It's lunchtime here, and now I'm salivating.
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@boomzilla said in The Cooking Thread:
Spatchcocked my first chicken
That is one of my favorite ways to cook chicken. You flatten it out so it cooks more thoroughly, you get good browning and therefore flavor on both sides, and they cook more evenly so all the different parts tend to get done at about the same time.
Cooking whole chicken, and poultry in general, I always find that the cavity just ends up being full of water and kind of gross. The Thanksgiving before last I actually cooked our turkey on the pellet grill and spatchcocked it. Everyone loved it and the cooking time was significantly reduced so I could sleep in a bit more.
Also, I love the name, it comes from the phrase "dispatch the cock". Cue @izzion for a joke about me liking homosexual sounding foods.
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I stand corrected, it was last year. Just my family and my father because everyone else was "socially distancing". They really missed out.
Those pictures do not do it justice. It was the best turkey I ever cooked. The fat was rendered out of the skin which turned out super crispy and the rub was made out of all of the conventional Thanksgiving herb flavors of rosemary, thyme, sage, etc.
10/10, will probably do it the same this year. Plus, ya know:
@Polygeekery said in The Cooking Thread:
the cooking time was significantly reduced so I could sleep in a bit more.
I do love me some sleep.
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@Polygeekery said in The Cooking Thread:
all of the conventional Thanksgiving herb flavors of rosemary, thyme, sage, etc.
Needs some parsley.
Parsley, sage, rosemary and thyme.
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@Polygeekery said in The Cooking Thread:
Cue @izzion for a joke about me liking homosexual sounding foods.
It’s the 21st century, we’ve stopped shaming people who announce they love to eat cock.
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Over the weekend I had occasion to go to a Polish Market in Vienna (my daughter wants to cook some pierogies for dinner and I figured the stuff I got there would be better than whatever the local supermarket has). Vienna, Virginia, of course. Wow, tiny hole in the wall. Anyways, decided I'd try some Polish mayonnaise. Got a jar of Winiary.
I tried it tonight. It was tasty. The main difference between American mayo and this stuff was that this was noticeably sweeter. It was good on a hard boiled egg, for sure but I don't think I'd want it on a sandwich.
@Area_pol any comments? I couldn't find where we'd discussed this previously about which brands you guys liked. I think they had one other brand there but I don't remember what it was now.
I was kind of excited to find Kosciusko mustard there but they didn't have the beer flavor that I had at a friend's house.
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@boomzilla said in The Cooking Thread:
Over the weekend I had occasion to go to a Polish Market in Vienna (my daughter wants to cook some pierogies for dinner and I figured the stuff I got there would be better than whatever the local supermarket has). Vienna, Virginia, of course. Wow, tiny hole in the wall. Anyways, decided I'd try some Polish mayonnaise. Got a jar of Winiary.
I tried it tonight. It was tasty. The main difference between American mayo and this stuff was that this was noticeably sweeter. It was good on a hard boiled egg, for sure but I don't think I'd want it on a sandwich.
@Area_pol any comments? I couldn't find where we'd discussed this previously about which brands you guys liked. I think they had one other brand there but I don't remember what it was now.
Mayonnaise preference can be a heated subject around here. For some reason. Three to try:
Białuty - foul, disgusting, soap-like. Some of my friends swear by it.
Kielecki - tasteless hydrated chalk. Some other friens love it.
Mosso "Napoleoński" - orgasm in a jar. Probably the best thing humans ever made.Winiary is among those kept in good regard.
I was kind of excited to find Kosciusko mustard there but they didn't have the beer flavor that I had at a friend's house.
"Sarepska" by Kamis or Prymat would be the typical Polish mustard. Also "Rosyjska" (Russian) is popular.
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@boomzilla said in The Cooking Thread:
my daughter wants to cook some pierogies for dinner
Did you remember to get a big enough glass?
@boomzilla said in The Cooking Thread:
Anyways, decided I'd try some Polish mayonnaise. Got a jar of Winiary.
Taste: 8/10, ability to retain shape for decorative purposes: 10/10 (it's called decorative for a reason).
@boomzilla said in The Cooking Thread:
The main difference between American mayo and this stuff was that this was noticeably sweeter. It was good on a hard boiled egg, for sure but I don't think I'd want it on a sandwich.
American mayo is way too salty (inb4 ).
@boomzilla said in The Cooking Thread:
I couldn't find where we'd discussed this previously about which brands you guys liked. I think they had one other brand there but I don't remember what it was now.
As of late, my mayo of choice is Russian - specifically Maheev Provansal:
The one you were thinking of is probably this one - 10 out of 10 people surveyed agree it's better than Winiary (but it doesn't retain shape as well).
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Roommates weren't feeling that well, so I just did a rather simple Instant Pot chicken-and-potatoes thing. For giggles I used the IP's Saute function to quick-sear each side of the breasts for about a minute per side before putting the potatoes and stock in. Definitely seems to have helped keep the seasoning from washing off the breasts.
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Coc-au-vin tonight:
The family enjoyed it but not as much as I did.
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@boomzilla said in The Cooking Thread:
Polish mayonnaise ... American mayo
@MrL said in The Cooking Thread:
Mayonnaise preference ... orgasm in a jar. Probably the best thing humans ever made
@Gąska said in The Cooking Thread:
my mayo of choice is Russian
Are y'all tryin' to kill @Karla with mayonnaise?
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@MrL said in The Cooking Thread:
"Sarepska" by Kamis or Prymat would be the typical Polish mustard. Also "Rosyjska" (Russian) is popular.
"Typical" - maybe, but if you want proper "Sarepska", you get Mosso.
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Dijon is best mustard, change my mind.
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@Gąska You, sir, are a barbarian, a philistine, głąb, tłuk, swołocz, i woda na młyn odwetowców z Bonn. Won!
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@GOG waiters gonna wait.
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@Gąska Johnny, come show the man how a waiter goes about his job.
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@HardwareGeek said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Polish mayonnaise ... American mayo
@MrL said in The Cooking Thread:
Mayonnaise preference ... orgasm in a jar. Probably the best thing humans ever made
@Gąska said in The Cooking Thread:
my mayo of choice is Russian
Are y'all tryin' to kill @Karla with mayonnaise?
Yes. And I put some wheat flour in last night's dinner just for you!
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@Gąska said in The Cooking Thread:
Dijon is best mustard, change my mind.
I don't know that it's the best, but it is (potentially, with a good brand) very good.
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@dkf said in The Cooking Thread:
I don't know that it's the best, but it is (potentially, with a good brand) very good.
It is also indispensable in the kitchen. I use it to make wet rubs for meat, as an emulsifier for dressings, to season pan sauces, etc.
But I also love a good coarse stone ground mustard that has horseradish added to it.
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@GOG said in The Cooking Thread:
@Gąska You, sir, are a barbarian, a philistine, głąb, tłuk, swołocz, i woda na młyn odwetowców z Bonn. Won!
Are you OK? It looks like you suffered a stroke mid-sentence.
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@Zerosquare Even worse; he became a Pole!
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@HardwareGeek A simple pole in a complex plane (as the old math joke goes)?
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@GOG said in The Cooking Thread:
Bonn
Bonn? Really?
Do you youngsters even know that Bonn used to be the capital of West Germany for some decades?
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@BernieTheBernie said in The Cooking Thread:
@GOG said in The Cooking Thread:
Bonn
Bonn? Really?
Do you youngsters even know that Bonn used to be the capital of West Germany for some decades?That's the joke. Or rather it's a direct citation from communist propaganda.
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@BernieTheBernie said in The Cooking Thread:
@GOG said in The Cooking Thread:
Bonn
Bonn? Really?
Do you youngsters even know that Bonn used to be the capital of West Germany for some decades?I called a water-carrier for the revisionists in Bonn - i.e. the BdV.
It's a quote from an old sketch.
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@MrL said in The Cooking Thread:
That's the joke.
A lot of Germans would agree that Bonn is a joke of a former capital. (It's a nice small town though.)
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@Benjamin-Hall said in The Cooking Thread:
@PleegWat blending garlic makes it much more pungent, because the active chemical is released when cell walls are ruptured. Supposedly there's a trick where if you blend it first with an acidic substance (like the vinegar), the vinegar inhibits the really strong harsh flavors from forming, so you can blend it without getting blown away by GARLIC!!!!1!
The garlic and vinegar didn't really blend well - not enough stuff in the blender so everything stuck to the walls. I let the garlic-vinegar mixture stand for a minute, then blended again with just the mustard before finishing up with the remaining ingredients.
Surprisingly, on first taste this does seem to have worked despite the mediocre blending results.
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@PleegWat said in The Cooking Thread:
everything stuck to the walls.
I think you're supposed to put the lid on the blender before turning it on.
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@PleegWat said in The Cooking Thread:
not enough stuff in the blender so everything stuck to the walls
I've got a small blender for that sort of job. It's useful for quite a few different types of sauces.
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@PleegWat Yeah. Not having enough fluid to blend well is an issue when you're not cooking at scale. I have a stick blender for when I don't want to get out the big blender.
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@dkf said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
not enough stuff in the blender so everything stuck to the walls
I've got a small blender for that sort of job. It's useful for quite a few different types of sauces.
We have a stick blender that came with a little food processor attachment. It's 1.5-2 cups in size. It works well for stuff like that.
A mortar and pestle or molcajete would also likely work well.
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Status: The hardest part about making a really good fruit pizza for a family function is that you have to smell the crust for the whole night before.
Some sacrifices must be made for the female parental unit’s Earth arrival anniversary.
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@izzion The hardest part about anything food related seems to be taking the picture straight
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@Applied-Mediocrity said in The Cooking Thread:
@izzion The hardest part about anything food related seems to be taking the picture straight
The lighting where the pan was cooling was bad and I to move it for the picture.
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@dcon that joke was bad and you should be ashamed of yourself.
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@Polygeekery said in The Cooking Thread:
@dcon that joke was bad and you should be ashamed of yourself.
I am. I was on Facebook...
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@Polygeekery said in The Cooking Thread:
@dcon that joke was
badbaaaaaad and you shouldbe ashamed of yourselffeel sheepish.
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