The Cooking Thread
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@boomzilla said in The Cooking Thread:
The only thing on there I've never eaten is snails.
I had them once. I wasn't impressed. If they were served to me, for example, included in an order of mixed appetizers or something like that, I'd eat them again (as long as they weren't Florida Meningitis Snails), but I probably wouldn't order them specifically.
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@boomzilla said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
What do so many of you have against peanut butter? I love the stuff. I can and have eaten it with a spoon.
The other crazy thing is how many people hate chunky peanut butter. Soooo much better than the smooth stuff. Gimme some peanuts!
I think the only time I've ever bought smooth peanut butter was "oops, I grabbed the wrong jar" from the supermarket shelf.
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@Polygeekery said in The Cooking Thread:
I'm the only person in my house that likes chunky peanut butter.
I like "natural" style, only peanuts and salt, with no emulsifier to keep the oil and solids from separating. I make reduced-fat peanut butter by allowing the solids to settle (they're usually already already settled from sitting on the store shelf, but may get a little disturbed from handling on the way home), then simply pouring off the excess oil. Stir and refrigerate to minimize additional separation (and because no preservatives). It does make the peanut butter thicker, drier, and more difficult to spread, but I think it's worth it for less fat.
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@PleegWat said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
milk products to which I'm allergic
I'm also lactose intolerant, but I react mostly to liquid/semi-liquid foods like milk, cream, and soft cheese. The main symptoms are in my throat, not in my bowels.
My progression went
- Fine with dairy
- Moved to Florida, allergies to ALL THE THINGS triggered (stupid plants)
- Became lactose intolerant. Started slowly--the sort of "If I eat half a container of ice cream, bad things happen digestively" thing, then progressed to being quite sensitive
- Became actively sensitive to the proteins--even lactose-free dairy was causing the digestive issues
But I think it might have been allergies all along, and mainly just being super allergic to everything else which kicked my immune system into high gear. Because I've now had cheese (ok, processed cheese-like substance, aka McDonalds cheese) twice now with no substantial upset (ie no more than the usual "I just ate McDonalds" upset from the grease).
Peanuts, however, I'm legitimately "throat starts to swell closed slowly" allergic to. Because their proteins are way too close to those of tree nuts. And trees are evil.
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@Polygeekery said in The Cooking Thread:
I wonder if peanut butter is very different in Euroweenieland?
Probably not; it's just not really part of peoples' lives, as they don't have it very much when growing up. Peanuts aren't so common a crop on this side of the Pond.
I don't care for it either, but it can be a useful ingredient in some dishes. Which is like most of the other dishes on the list that I won't eat; cook 'em right and they're fine. I definitely will eat raw fish; sushi, sashimi and ceviche are all pretty awesome if the fish is fresh enough. However, I've yet to find any way of doing snails that I care for.
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@remi said in The Cooking Thread:
But as I added all other ingredients the weird thing happened, which is that the more I worked it, the harder it became. I'm guessing this was a reaction with probably the lemon juice, but I never had that happening before.
Sounds like a common reaction of tahini. Maybe the smooth peanut butter was behaving similarly?
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@dkf said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
However, I've yet to find any way of doing snails that I care for.Best I had were roasted with butter and herbs, fresh from snail farm.
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@MrL said in The Cooking Thread:
Best I had were roasted with butter and herbs, fresh from snail farm.
There ya are! Butter makes everything better!
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@HardwareGeek said in The Cooking Thread:
@dcon said in The Cooking Thread:
Butter makes everything better!
Except my cholesterol.
They make drugs for that!
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@dcon said in The Cooking Thread:
@MrL said in The Cooking Thread:
Best I had were roasted with butter and herbs, fresh from snail farm.
There ya are! Butter makes everything better!
Add a little garlic and a few herbs and you have sauce that makes just about everything better.
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@HardwareGeek said in The Cooking Thread:
@dcon said in The Cooking Thread:
Butter makes everything better!
Except my cholesterol.
Butter makes your cholesterol thick, plentiful, and strong.
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@boomzilla
:But_why: keep the flakes in the fridge... You want them pre-sogged?
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@Luhmann said in The Cooking Thread:
@boomzilla
:But_why: keep the flakes in the fridge... You want them pre-sogged?Better that, than unprepared.
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@boomzilla and the next week will be cleaning a stove.
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@boomzilla
E_INDUCTIVE_STOVE
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@BernieTheBernie no, though it looks pretty similar to one.
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Not inductive, just a glass top stove.
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@Dragoon OK, I ought to of said: "Cannot reproduce. E_INDUCTIVE_STOVE at home"
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@boomzilla paranormaleidololatricious!
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Second attempt at upside-down apple cake
I declare it an edible failure.
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@homoBalkanus Why declare it a failure? Looks like it was flipped around successfully. Is the texture of the apples not yet to your liking?
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@JBert sugar didn't caramelize, it stayed granulated. I used a cake mold with detachable side so part of the glaze leaked and happily caramelized at the bottom of the oven. I was not paying enough attending to the recipe so I didn't whip the whites up separately and the dough ended up denser than it was supposed to be. Still tasted nice though
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@homoBalkanus I'd eat it. Well, if I could, but gluten and sugar.
caramelized at the bottom of the oven.
Yeah, I think we've all been there. Let he who is without sin cast the first stone.
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@HardwareGeek said in The Cooking Thread:
Yeah, I think we've all been there. Let he who is without sin cast the first
stonedirty pan.Fixed for thread.
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@HardwareGeek said in The Cooking Thread:
Yeah, I think we've all been there.
There's a reason that I put a baking sheet under every pie pan and cake pan that goes in the oven. I've exercised a few smoke detectors in my day. Several while not committing felonies!
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@Polygeekery said in The Cooking Thread:
I've exercised a few smoke detectors in my day. Several while not committing felonies!
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@Zerosquare said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
I've exercised a few smoke detectors in my day. Several while not committing felonies!
probably by burning them
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@homoBalkanus said in The Cooking Thread:
@JBert sugar didn't caramelize, it stayed granulated.
Not sure what your process was, but if you want a proper caramelisation on the top (bottom), the best way is to first get it on the stove, not in the oven. This is how a tarte tatin is made but your cake is just that, with a different dough (cake batter rather than puff pastry), so it should work as well.
Lay out the apples in a pan (of course you need one that goes in the oven, and is large/high enough), with a lot of butter, let them cook until properly caramelised, then add your dough and stick in the oven. It has never failed me until now!
Still tasted nice though
Which is the most important part!
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I have made a few mushroom swiss burgers, never any quite like this though.
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@boomzilla one of my best friends is from New Zealand and back in the day we were roommates for a while as he was getting divorced. He introduced me to what is apparently a kiwi breakfast dish.
Toast, topped with Chef Boyardee spaghetti and a poached egg on top of that.
It wasn't bad. I've felt no need to eat it since he stopped rooming with me. But overall, not bad.
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@Polygeekery all stuff I like. Just a weird combination.
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@boomzilla said in The Cooking Thread:
@Polygeekery all stuff I like. Just a weird combination.
That's kiwis for you.
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@Polygeekery nice dick.
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@boomzilla ya lost me. Is this similar to what they call cigarettes? Or did I forget to close my Zoom meeting again?
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@boomzilla good recovery.
@Polygeekery you really need to remember to close your Zoom windows.
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@HardwareGeek said in The Cooking Thread:
I'd eat them again (as long as they weren't Florida Meningitis Snails), but I probably wouldn't order them specifically.
Good call, the best meningitis snails are from Indonesia.
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@dcon said in The Cooking Thread:
That's amusing but unless you are using the broiler wax paper is unlikely to catch fire.
My wife frequently makes granola for the boys. The first time she did so I helped her and lined the baking sheet with parchment paper. I never even considered having to explain to her the difference between wax paper and parchment paper until one day she said something about everything sticking really badly on a recent batch. She had used wax paper and the only thing that happened was edges browned some and the wax melted and the honey or whatever was in the granola bonded the paper to the food. It bonded so well that she broke it all up like she normally would and the boys ate it and didn't even seem to notice.
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Twatwaffles are real:
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I'm sure the reality would be a bit disappointing but it's a fun idea to drool over.