The Cooking Thread
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@Yamikuronue said in The Cooking Thread:
@asdf My senpai :D We live together.
So far that's two forum users in multi-person relationships, and STILL ironically one of them isn't POLYgeekery
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@Lorne-Kates you monster!
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@Yamikuronue
I need to make a weekend driving trip tocrash your partiesparticipate in the cookout and D&D goodness.
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@Yamikuronue said in The Cooking Thread:
@asdf My senpai :D We live together.
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@Lorne-Kates said in The Cooking Thread:
@Yamikuronue said in The Cooking Thread:
@asdf My senpai :D We live together.
So far that's two forum users in multi-person relationships, and STILL ironically one of them isn't POLYgeekery
Oh, I need to use the OTHER data structure. Let me tell you, it's tough keeping up this system. Shit was initially built with the old Catholic data model, and then patched into Methodist Protestantism and now we've got the 21st Century Practical Atheist package laid on top of that awful legacy cruft. Should just blow the whole thing out and start fresh with MongoDB and Javascript.
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@Weng said in The Cooking Thread:
Should just blow the whole thing out and start fresh with MongoDB and Javascript.
Thanks, Obama!
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@Lorne-Kates said in The Cooking Thread:
8 tablespoon ground cinnamon
4 tablespoon ground ginger
2 tablespoon ground nutmeg
2 tablespoon ground allspiceNone of that is pumpkin though...
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@Jaloopa Common misconception: "pumpkin spice" is short for "pumpkin pie spice", which is the spices you add to pumpkin in pumpkin pie. There's no actual pumpkin in it.
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@Yamikuronue The pumpkin is a lie.
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@Weng said in The Cooking Thread:
@Yamikuronue The pumpkin is a lie.
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@Yamikuronue I see.
I always assumed pumpkin spice lattes were pumpkin flavoured, and I don't really like pumpkin.
Well, that's one off the long list of reasons not to try one
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@Jaloopa said in The Cooking Thread:
I always assumed pumpkin spice lattes were pumpkin flavoured, and I don't really like pumpkin.
I assume they're basically lattes anyway, and that's still more than enough reason for me to avoid them. Don't like milk in coffee at all…
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@dkf said in The Cooking Thread:
Don't like milk in coffee at all…
The only valid reason to put milk in coffee is that your stomach is having a bad day.
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@asdf Conversely, I hardly ever drink milk without coffee in it.
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After the pickles went so well, I decided to try my hand at Gardiniera. I love the stuff, but it is somewhat expensive and I eat it pretty quickly that it seemed like a good candidate. So this morning 4 big heads of cauliflower, a whole bunch of carrots and celery and red peppers became 12 quarts of Gardiniera.
Go big or go home, right? This shit better turn out or I just ruined a whole bunch of produce. :)
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Stopped by a new teriyaki place today. Why do these places insist on using breasts? They inevitably overcook them and the meat dries right out. Just using thighs would make a world of difference.
Good potstickers, though. Really more like fried wantons, but tasty.
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@Yamikuronue WHITE MEAT IS PREMIUM MEAT
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@Yamikuronue said in The Cooking Thread:
Why do these places insist on using breasts?
Aside from actual chicken restaurants, do any places other than Chinese restaurants use anything but breasts? I miss the dark meat McNuggets. I used to trade my white meat nuggets to my brother for his dark meat nuggets.
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@boomzilla said in The Cooking Thread:
@Yamikuronue said in The Cooking Thread:
Why do these places insist on using breasts?
Aside from actual chicken restaurants, do any places other than Chinese restaurants use anything but breasts? I miss the dark meat McNuggets. I used to trade my white meat nuggets to my brother for his dark meat nuggets.
Well, McDonald's Mighty Wings are dark meat, when they're available. Wings any place you can get them, actually.
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@Dreikin said in The Cooking Thread:
Well, McDonald's Mighty Wings are dark meat, when they're available. Wings any place you can get them, actually.
Oh, guess I forgot about wings. They've always seemed like kind of a white / dark hybrid to me. I guess I should have clarified with the "chicken restaurants," where I was thinking about any restaurant that explicitly sells particular parts, which would include any restaurant that sells wings.
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@boomzilla said in The Cooking Thread:
@Dreikin said in The Cooking Thread:
Well, McDonald's Mighty Wings are dark meat, when they're available. Wings any place you can get them, actually.
Oh, guess I forgot about wings. They've always seemed like kind of a white / dark hybrid to me. I guess I should have clarified with the "chicken restaurants," where I was thinking about any restaurant that explicitly sells particular parts, which would include any restaurant that sells wings.
By your definition, Pizza Hut is a chicken restaurant.
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@Dreikin said in The Cooking Thread:
By your definition, Pizza Hut is a chicken restaurant.
I wouldn't call that my definition, just explaining the shitty way I expressed myself.
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@boomzilla said in The Cooking Thread:
@Dreikin said in The Cooking Thread:
By your definition, Pizza Hut is a chicken restaurant.
I wouldn't call that my definition, just explaining the shitty way I expressed myself.
Fair enough.
Outside of wings though, I can't think of any. Just imagine all the legless, breastless chickens running (well, rolling) around because of this rampant meatism.
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@boomzilla said in The Cooking Thread:
do any places other than Chinese restaurants use anything but breasts?
Chicken places, like KFC and Church's, will do various combinations.
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@Yamikuronue said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
do any places other than Chinese restaurants use anything but breasts?
Chicken places, like KFC and Church's, will do various combinations.
@boomzilla said in The Cooking Thread:
Aside from actual chicken restaurants,
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@Dreikin said in The Cooking Thread:
Wings any place you can get them, actually.
Not boneless wings though.
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@Yamikuronue No clue, when they are going to cover it in teriyaki anyway. No sense using the "healthiest" part of the chicken, if you are going to cover it in a sauce that is basically a syrup anyway. Might as well use the tastiest part of the bird.
That's why I use boneless, skinless thighs when I make Chicken Tikka Masala at home. Much tastier, and better texture.
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@anotherusername said in The Cooking Thread:
boneless wings
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@boomzilla said in The Cooking Thread:
Aside from actual chicken restaurants, do any places other than Chinese restaurants use anything but breasts?
Maybe if you find somewhere that does a quarter or half chicken? (Leg meat is tastiest, though wings are a close second.)
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@dkf Right, that's the sort of thing I was excluding. I'm talking about dishes where there are pieces of meat that have been cut off and prepared in a way such that it isn't otherwise obvious what part of the chicken it came from. Like teriyaki. Or any Chinese dish.
I guess that people just don't like the more intense flavor, which really isn't that much in chicken, though in other poultry can get quite gamy, so I can understand the aversion. Well, that, plus the decades of brainwashing about fat.
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@boomzilla said in The Cooking Thread:
the decades of brainwashing about fat.
That is the real reason. When you are drowning the meat in a sweet sauce like teriyaki, does it really matter if it is light or dark meat? No, but most people still associate "breast meat == healthy".
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@Polygeekery said in The Cooking Thread:
"breast meat ==
healthyBOOOOORING!"
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Had a nice piece of shin of lamb, pot-roasted (with garlic) so that it was really tender and tasty. Served with some nice vegetables and a bottle of Pinotage.
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@dkf said in The Cooking Thread:
a bottle of Pinotage.
That reminds me, I need to order another case. Those South Africans sure can make a good wine.
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@ben_lubar, why can't I upload a photo on mobile?
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@Polygeekery said in The Cooking Thread:
Those South Africans sure can make a good wine.
How do you make wine from them? I just eat them grilled.
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@groo said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Those South Africans sure can make a good wine.
How do you make wine from them? I just eat them grilled.
Huh, Cerebus said something along those lines, too, must be a barbarian thing.
Though you may not remember meeting him, given the nasty knock he gave you:
Though come to think of it, Boris the Bear did worse to both of you.
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@boomzilla said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@ben_lubar, why can't I upload a photo on mobile?
Alcohol?
No. I drank more and still can't.
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@groo said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Those South Africans sure can make a good wine.
How do you make wine from them? I just eat them grilled.
South Africans? Nah, I prefer dark meat.
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Alright. Getting ready to do my cooking for the week.
I have been informed by a friend that you can apparently substitute avocado for butter in many places butter would normally be.
Now, the basis for this substitution seems to be "butter = unhealthy fat, avocado = healthy fat" which is kind of questionable to begin with, but I remain intrigued.
Therefore, I am going to make Avocado Biscuits. American biscuits, if this is the thread where we had that argument and this is the forum where we had that argument.
The question is: What do I want to do with biscuits?
Make a sandwich? As a side for something else?
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@Weng said in The Cooking Thread:
The question is: What do I want to do with biscuits?
Hot out of the oven, slather with butter (obviously) and eat.
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@Weng said in The Cooking Thread:
Alright. Getting ready to do my cooking for the week.
I have been informed by a friend that you can apparently substitute avocado for butter in many places butter would normally be.
Now, the basis for this substitution seems to be "butter = unhealthy fat, avocado = healthy fat" which is kind of questionable to begin with, but I remain intrigued.
Therefore, I am going to make Avocado Biscuits. American biscuits, if this is the thread where we had that argument and this is the forum where we had that argument.
The question is: What do I want to do with biscuits?
Make a sandwich? As a side for something else?
I think for an experiment of that magnitude I would begin with something in which butter played a slightly more marginal role.
At the least, I'd start with a really small batch, and I'd use half butter, half avocado.
Really, avocado isn't anywhere near as high fat percentage as buttter, so a one-to-one replacement would significantly reduce the fat in the recipe, if nothing else. I think its moist, slimy texture -- lots of soluble fiber -- would also help hold moisture and prevent dry, crumbly results. In that sense it would be similar to applesauce or bananas; I've heard that you can also replace part of the fat in recipes with either of those.
As far as using them goes, I'm kind of partial to biscuits and gravy -- yeah, top those healthy fat/flour biscuits with another fat/flour emulsion. Loaded with plenty of nice fatty pork sausage, of course. And topped with hot sauce. Mmm.
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@Weng another thing you could try, if you have a waffle iron. Stick some of the dough (raw) in there to cook, then top with deliciousness. Or layer something in and cook it directly into the waffle-biscuit.
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@anotherusername Oh god I might just buy a waffle iron because I require waffle-biscuit in my life.
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@Weng We have the Cuisinart Griddler Gourmet which is like a George Foreman grill or panini press. They have a set of plates for it to make waffles and it works very well once you figure out how full to fill it. I did not want to get a waffle iron as they are single-task appliances. The Griddler also makes great panini sandwiches.
I used it just this morning to make waffles. It has been sort of a Sunday morning tradition for us.
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@Polygeekery said in The Cooking Thread:
Cuisinart Griddler Gourmet
I've got the next model up-- bigger size, can do 6 instead of 4, basically.
But they never made the waffle attachment for it.
I've sent inquiring tweets to @Cuisinart but they never answer me.
Stand-alone waffle iron it is for me, for now.
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@Weng said in The Cooking Thread:
Alright. Getting ready to do my cooking for the week.
I have been informed by a friend that you can apparently substitute avocado for butter in many places butter would normally be.
Now, the basis for this substitution seems to be "butter = unhealthy fat, avocado = healthy fat" which is kind of questionable to begin with, but I remain intrigued.
Therefore, I am going to make Avocado Biscuits. American biscuits, if this is the thread where we had that argument and this is the forum where we had that argument.
The question is: What do I want to do with biscuits?
Make a sandwich? As a side for something else?
I've tried* making this before (the avocado variety):
*: I botched it, but I'm fairly sure that's my own fault.
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@Dreikin AVOCADO NAAN?
I am so hard right now.