The Cooking Thread
-
-
@boomzilla
According to Wikipedia the plant might be edible if cooked though the article does have a warning:While Typha latifolia grows all over, including in rural areas, it is not advisable to eat specimens deriving from polluted water as it absorbs pollutants and in fact is used as a bioremediator. Specimens with a very bitter or spicy taste should not be eaten.
However, they should have known that "corndogs" don't grow on trees...
-
@JBert said in The Cooking Thread:
They should have known that "corndogs" don't grow on trees...
Pizza is better anyways.
-
@boomzilla The funny stuff thread is
-
This guy is apparently serious about cinnamon rolls.
-
Spoiler Alert: It was actually a clandestine means of transporting the corpse of last night's victim of his serial killer rampage.
-
@Polygeekery said in The Cooking Thread:
transporting the corpse of last night's victim of his serial killer rampage.
He doesn't look like @Lorne-Kates
-
@TimeBandit said in The Cooking Thread:
He doesn't look like @Lorne-Kates
He does look old enough to appreciate FF22 though ...
-
Marinated strips of pork in a lemon pepper soy sauce marinade (with a hint of orange juice and a touch of brown sugar for sweetness), sauteed with green beans and water chestnuts; boiled the marinade to cook it and reduce it a bit, and added a dash of flour to thicken it for a sauce.
Result: delicious.
-
I need an exotic but exceptionally tasty grill dish for a BBQ coming up here soon.
-
-
@polygeekery Sounds fantastic, but getting annatto in whiteytown is tough.
I guess I could just buy some on Amazon.
-
@weng I wanted to make it but could not find Annatto either. I looked around online and there was a suggestion to use a mixture of paprika and turmeric. It worked well enough in that I never bothered to get Annatto.
-
@polygeekery said in The Cooking Thread:
@weng I wanted to make it but could not find Annatto either. I looked around online and there was a suggestion to use a mixture of paprika and turmeric. It worked well enough in that I never bothered to get Annatto
I just chucked some into the Amazon order I was working on.
Spices, lady's underwear, AA batteries and car parts.
-
@weng said in The Cooking Thread:
, lady's underwear
Is there a lady in your life, or do you just want to see how well they fit?
See ya in the thread.
-
@Polygeekery I seem to remember there being a lady-ish type of person in the car videos that he's posted.
edit: oh, it's in a lounge thread... @Weng, let me know if you want me to redact this post.
-
-
@anotherusername said in The Cooking Thread:
I seem to remember there being a lady-ish type of person in the car videos that he's posted.
Yeah, he likes to break their bones
-
@anotherusername said in The Cooking Thread:
@Polygeekery I seem to remember there being a lady-ish type of person in the car videos that he's posted.
That's WtfCorp Leila, and she's not into dudes.
The skirt isn't for a lady. It's because I recently acquired a kilt and the usual objections to men wearing kilts have been presented. Naturally, I shall retaliate by showing them in graphic detail exactly how it's different than a man wearing a skirt.
By wearing a skirt.
-
@weng You're my goddamn hero.
-
@polygeekery said in The Cooking Thread:
@anotherusername said in The Cooking Thread:
car videos that he's posted
Link? I haven't seen them.
https://what.thedailywtf.com/post/1151851 will take you there.
-
@weng said in The Cooking Thread:
skirt
That's something rather substantially different from...
@weng said in The Cooking Thread:
lady's underwear
-
@anotherusername said in The Cooking Thread:
@weng said in The Cooking Thread:
skirt
That's something rather substantially different from...
@weng said in The Cooking Thread:
lady's underwear
... Huh. That's an interesting thinko.
-
We got a free trial of HelloFresh recently:
I ate kale! Also that's steak with a pepper sauce, it looks kind of unappetizing but it tasted fine. They did, however, ask me to make wedges out of a potato the size of a golf ball, as well as several large ones, so predictably they ranged from falling-to-bits to al-dente in terms of doneness.
The best part, though: I did it myself :D I don't have the stamina to cook usually, so having things partially prepared and measured for me is a big help.
-
@yamikuronue said in The Cooking Thread:
predictably they ranged from falling-to-bits to al-dente in terms of doneness
If I'm doing wedges out of variable sized potatoes, I'll usually do the smallest one in half rather than going particularly wedge shaped.
I used Hello Fresh for a while a couple of years ago. Didn't want it regularly, I was more looking for the ability to occasionally get some meals as something a bit different. I got annoyed that they'd just send out a box if I forgot to change the schedule, without even an email to say "these are the meals we've selected for you, click here to change your selection or cancel this week's order".
-
Heh. I just tried to check out hello fresh (I've been eating out too much lately because I don't have the time) and their website 404's on the view plans page.
-
So. You can do a 2 person plan and a 4 person plan.
Where is the sad bastard plan? That's why cooking is so damned hard!
Cooking for two is easy, because the minimum package sizes are about right for that.
-
@weng said in The Cooking Thread:
2 person plan
We had three adults, two of which are pretty big eaters, on a 2-person plan and ended up with some leftovers.
-
@weng said in The Cooking Thread:
@polygeekery Sounds fantastic, but getting annatto in whiteytown is tough.
I guess I could just buy some on Amazon.
It took me forever to find it, but I ended up buying some in Walmart. Not sure if it's because it was a walmart in a hispanic neighborhood.
Also Annato doesn't really taste like anything. It's just for color.
-
@dangeruss That's right. It's like american paprika. Real paprika (hungarian, etc) has flavor, but most american stuff is just for the red coloring.
-
@benjamin-hall said in The Cooking Thread:
@dangeruss That's right. It's like american paprika. Real paprika (hungarian, etc) has flavor, but most american stuff is just for the red coloring.
If you buy the cheap stuff, yes. If you buy good quality it has the taste that it should have. Also, paprika has a very short shelf life. If you have a box of paprika in your cabinet that was purchased during the Iranian hostage crisis and handed down to you by your grandmother, it really is nothing but red coloring.
-
@polygeekery The same goes for most herbs and spices, sadly. There are very few that actually keep well.
-
@benjamin-hall Yeah, but paprika is not something you can buy from most of the big box stores and expect any quality. If you want good stuff, look online for "pimenton". It is more likely to be of higher quality.
Also, I believe that a lot of the flavor compounds in paprika are oil-soluble. One of my favorite fall/winter meals is "Sopa de Ajo" and one of the steps is to bloom the paprika in oil. As you toast the paprika in the oil, it fills your kitchen with the smell of the peppers used to make the paprika.
-
@polygeekery said in The Cooking Thread:
"Sopa de Ajo"
"Garlic soup"?
That actually sounds really gross.
-
@masonwheeler it is super tasty.
-
@polygeekery I'll have to take your word for it, I guess.
I've got nothing against soup or garlic, as long as the garlic is used in moderation. It's very useful in small doses as a flavor enhancer, to make other stuff taste better, but large amounts of it tend to be disgusting. "Garlic soup" implies that garlic is the principal ingredient, and that's just...
-
@polygeekery said in The Cooking Thread:
Yeah, but paprika is not something you can buy from most of the big box stores and expect any quality
?
-
@wharrgarbl exactly. Most americans[citation needed] see paprika as flavorless red dust to put on deviled eggs. It also decays in potency fast. Thus, no incentive to stock the good stuff.
-
@benjamin-hall nevermind, image search made me think it was something else that is as common as a tomato, dunno how you call that
-
@wharrgarbl said in The Cooking Thread:
@benjamin-hall nevermind, image search made me think it was something else that is as common as a tomato, dunno how you call that
That's one of the fun things about cooking with recipes from other countries. Just because it has the same name does not mean it's the same thing =)
-
@wharrgarbl bell peppers?
-
@djls45 yes, these ones
-
Tried AB's steak broil method today. Effectively:
- Take a steak and prepare it (I use the "poor man's dry age" by wrapping paper towel for 3 days, changing once, then leave out of fridge for 1 hour seasoned with salt)
- Fill a coal starter chimney with coal and, well, start it
- Put a grill on a cinder block
- Put the hot chimney on the grill
- Put another grill on top of the chimney
- Put steaks on lower grill (under and inside chimney) and grill 90 seconds per side
- Now move steaks to upper grill (directly over searing fucking hot coals) to sear for 60 seconds per side
- Let rest for about 5 minutes
It turned out fucking amazing. The steak was cooked perfectly all the way through, and the outside was seared to a nice crisp thin crust. A+.
(used 1 1/2" - 2" thick tenderloin steak, aimed for medium-rare).
edit I did 15 steaks like this. Was having guests for a dinner party. I'd gladly buy a second chimney next time for added expediency. Was able to do 2-3 steaks at a time.
-
@lorne-kates AB's method for tuna steak is absolutely perfect. I kept my chimney starter and a cast iron grate around just for that.
-
@djls45 said in The Cooking Thread:
@wharrgarbl bell peppers?
Which are also tasteless and entirely for color (and texture)
-
@weng not entirely. The green ones go really bitter if they're overcooked
-
@yamikuronue said in The Cooking Thread:
They did, however, ask me to make wedges out of a potato the size of a golf ball, as well as several large ones, so predictably they ranged from falling-to-bits to al-dente in terms of doneness.
Can confirm.
It's a nice service. I'm just not sure if it's $60/week nice, especially if you're single like me and usually just have to make one for lunch in a day or two.
-
Sous Vide pork chops are the best. Juciest meat ever. 1 hr @ 140 and sear. Oh it's frozen? 1.5 hr @140 and sear.
Anyone tried seasoning, vacuum sealing, then freezing? I'd assume you'd be fine doing that, but I haven't tried.
Haven't quite had a perfect steak yet, but it's still good.
-
@jazzyjosh Seasoning and sealing too far in advance can cause chemical changes (due to osmosis from the salt) and create a cured texture (like ham). Depends on what you like whether that matters.
-
@benjamin-hall But will freezing stop those processes from occurring? I'm aware of the issues of letting them sit like that.