The Cooking Thread
-
How do people pronounce parmesan? I keep hearing par-meee-san. I will not stand for this.
Do you ever think, maybe, that you might be faulty? You seem to be at odds with the rest of the universe about most things.
Poppycock. It's everyone else that is objectively wrong.*edit: Going to try to make sausage bread tonight. Going to be using pizza base as the bread but should be able to get some yummy Italian sausage.
-
@DogsB said in The Cooking Thread:
How do people pronounce parmesan? I keep hearing par-meee-san. I will not stand for this.
Reading things not as they are written is a really weird worldwide fetish.
There. It's written as "parmezan", so you pronounce it as "parmezan".
Probably the only simple thing about Polish language.
-
@DogsB said in The Cooking Thread:
How do people pronounce parmesan?
-
I love coriander (aka cilantro), as does my gf. So clearly we don't have the genetics for tasting it like soap.
But today we ate food from the same place and we agreed (after the fact, so no placebo effect there) the coriander had a vague taste of soap. Weird. Maybe it depends on the variety of coriander?
-
@Zecc said in The Cooking Thread:
But today we ate food from the same place and we agreed (after the fact, so no placebo effect there) the coriander had a vague taste of soap. Weird. Maybe it depends on the variety of coriander?
It depends mostly on amount of soap in the dish.
-
Funny coincidence. Two days ago, I threw away a (brand new) bag of parmesan because it had a soap aftertaste.
Maybe it was sabotaged with cilantro?
-
@DogsB said in The Cooking Thread:
Going to try to make sausage bread tonight. Going to be using pizza base as the bread but should be able to get some yummy Italian sausage.
panned out poorly. I put in too much cheese. Next time less cheese and more sausage. Sausage was great though.
-
-
I don't know about that. Sounds like something that is likely to give you dysentery.
-
-
I'm not sure how this started but since yesterday I've been seeing lots of Coast Guard food stuff in my FB feed:
-
I bought an Irish traditional food recipe book. The first four-fifths of the book is dinner and lunch recipes. I don't know why I was expecting otherwise but 90% of recipes have potato of some kind in it. The rest is bread. A good chunk of the desserts are bread too. The fucking famine makes more sense now.
-
@boomzilla said in The Cooking Thread:
Coast Guard food stuff
The Coast Guard has always been known for having the best food of any seafaring military division. This is mostly because they don't have long deployments. Navy guys always said that they ate like kings when they left port and by the time they returned they ate like peasants. All of the fresh produce and meat was long gone and the cooks were down to doing the best they could with whatever canned and/or frozen food they had left.
-
@Polygeekery yeah, I'm familiar with all that. Just weird that it was flooding my FB feed for a few days. Seems to have stopped now. I made sure not to interact with any of the posts so FB didn't get the wrong idea.
-
OK, tha'ts pretty cool.
-
@boomzilla What are those tongs, and where does one obtain them?
-
@HardwareGeek said in The Cooking Thread:
@boomzilla What are those tongs, and where does one obtain them?
According to the replies:
-
@loopback0 said in The Cooking Thread:
According to the replies:
Ah, thank you. Not being logged in, I am not permitted to see them.
-
-
-
@Benjamin-Hall That few?
-
@PleegWat I can't believe I didn't catch that when I read it. Seems like just the sort of thing I would be pedantic about.
Quick search online shows there is ~20 billion yeast cells per gram of active dry yeast. That is before they are woken up and start multiplying like tiny little single cell bunnies hopped up on Spanish Fly and Viagra that are also capable of producing their own booze to drink at the orgy.
-
@Polygeekery said in The Cooking Thread:
start multiplying like tiny little single cell bunnies hopped up on Spanish Fly and Viagra that are also capable of producing their own booze to drink at the orgy.
Quote of the Century.
-
@dcon never let it be said that I am unimaginative.
-
Yes, this is strictly the cooking thread and not the food thread, but these are tremendous. Difficult to not eat a whole one in one bite...
Assuming one is a person who likes chocolate-coated hazelnut wafers.
-
@dkf But... are they produced in B.....m?
-
@BernieTheBernie or I think, though the company is mainly in .
-
-
@dcon Not a big fan of ranch dressing, but I don't hate it, either. It's gluten free. Tater Tots are gluten free. I'd eat that.
-
@HardwareGeek said in The Cooking Thread:
@dcon Not a big fan of ranch dressing, but I don't hate it, either. It's gluten free. Tater Tots are gluten free. I'd eat that.
I'm ok with ranch dressing...except it's all sour-cream based (like 99% of creamy dressings). Which my body is not ok with.
There are a few ranch mix powders that don't have buttermilk powder in them, and so can be made with tofu and mayo as the "creamy" base, but that's totally not worth it. Tastes ok, ish, but not good enough to bother doing.
Tater tots, I agree, are fine. They're my preferred form of bakeable processed potato product--they're better than the vast majority of the frozen fries, especially when I'm too lazy to deep fry (which is always).
-
@Benjamin-Hall said in The Cooking Thread:
they're better than the vast majority of the frozen fries, especially when I'm too lazy to deep fry (which is always).
They do have the advantage of not needing to be flipped over in the middle of baking.
-
@Benjamin-Hall said in The Cooking Thread:
They're my preferred form of bakeable processed potato product
They're one of the big reasons I bought an air fryer! Way better that way!
-
@dcon said in The Cooking Thread:
I bought an air fryer!
I have one that I got cheap at a thrift store. I've never used it. In part, at least, because I didn't get any instructions with it.
-
@dcon said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
They're my preferred form of bakeable processed potato product
They're one of the big reasons I bought an air fryer! Way better that way!
I have a combination air fryer/microwave/convection oven (of which I only use the first and last parts, since the apartment I'm currently in has a built-in microwave) that I use sometimes. It's ok.
-
@loopback0 said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
@boomzilla What are those tongs, and where does one obtain them?
According to the replies:
According to the product blurb:
Soak Garlic First for Best Results - Quick and Easy to Use. For best results, soak your garlic in water for 1-2 hours before using this garlic peeler set. Once soaked, simply use the stainless steel tweezers to peel the garlic quickly and easily.
At that point I think a small peeling knife will also do the trick.
I've yet to get one of these silicone rollers, but my aunt was happy with one:
Way more compatible with the because those work well enough with your regular dry garlic.
-
@Benjamin-Hall said in The Cooking Thread:
too lazy to deep fry
That's quite lazy.
EDIT: Particularly assuming you have an electric deep fryer. Managing the temperature manually on the stove is more hassle.
-
@PleegWat said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
too lazy to deep fry
That's quite lazy.
I get what you're saying, but it really isn't. Sure, the actual act of deep frying is not that much effort, but the process of cleaning and putting things up is not.
To deep fry I only have to:
- Get out dutch oven or deep fryer
- Pour oil in
- Cook
To clean up afterwards:
- Let oil cool to room temperature, which usually means the next day
- Pour oil through fine sieve into gallon pitcher
- Pour oil from funnel back into jug
Then I have to wash everything:
- Deep fryer or dutch oven
- Spider
- Sieve
- Pitcher
- Funnel
- The half-sheet pan and cooling rack that I usually put the food on when it comes out of the oil
- Half the kitchen that oil spatter ended up on
- Other shit that I am probably forgetting
Deep frying anything becomes what usually amounts to a two day process with a shitload of dishes to be done and many of them will not fit in the dishwasher.
So yeah, if we deep fry anything then I plan another meal or two that also includes deep frying. Sort of a "dollar cost averaging", but for all of the cleanup work that has to be done.
-
I just keep it in storage filled. After 10 uses (20 works too):
- drain it (keep the bottle the oil came in)
- clean it (remote heating element, the rest is dish washer safe)
- fill back up
-
@JBert said in The Cooking Thread:
At that point I think a small peeling knife will also do the trick.
I've yet to get one of these silicone rollers, but my aunt was happy with one:
Way more compatible with the because those work well enough with your regular dry garlic.
Must be from Baaston:
-
@PleegWat said in The Cooking Thread:
I just keep it in storage filled. After 10 uses (20 works too):
- drain it (keep the bottle the oil came in)
- clean it (remote heating element, the rest is dish washer safe)
- fill back up
Eh, I change the oil every so often when it starts smoking or whatever. Otherwise it just sits on the counter. I don't count but I'd be shocked if I ever changed the oil after only 20 uses.
-
@PleegWat you and @boomzilla must do more deep frying than we do. I wouldn't feel comfortable leaving the oil fairly exposed like that. Although I may be paranoid as I once went to put up some oil that had been used on an outdoor burner and had to discard all of the oil because there was a small animal that had died in it. I shudder to think about the possibility that I could have possibly cooked something in that oil before realizing it.
It doesn't bother me to leave the oil in a dutch oven for a few days. The lid fits tightly and nothing could possibly get in. On the other hand deep fryers have gaps around where the handles exit the fryer vat and given much time at all bugs could get in and drown in the oil.
-
@Polygeekery Getting small rodents in a kitchen which is also frequented by a cat is quite unlikely.
-
@PleegWat fair.
Since we got cats we have had zero rodents in the house as far as I can tell. I have seen one or two in the garage, along with the results of their food scavenging, but nothing in the house.
-
@Polygeekery why do you hate ze protein?
-
@boomzilla okay Klaus.
-
@Polygeekery said in The Cooking Thread:
there was a small animal that had died in it
Just deep fry it
-
-
@Zerosquare said in The Cooking Thread:
@dcon said in The Cooking Thread:
E_BURGER_WRONG_ASPECT_RATIO
Overruled: Tater tots.
-
-
@Polygeekery said in The Cooking Thread:
I wouldn't feel comfortable leaving the oil fairly exposed like that.
Yeah, it'd be a terrible thing if it caught