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Food for the Food God

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Posts

  • StaleStale Registered User regular
    The real secret to roasting a chicken is trussing. That more than anything else will guarantee even cooking.

    @Didgeridoo: Yes, use whole milk. Everyone should use whole milk for everything. I hate skim and 2%. It's not milk. It's leavings of better milk. Fuck that bullshit.

    Biscuits:
    Spoiler:

    easysig2.jpg
  • StaleStale Registered User regular
    ohh.

    Indent. Christ, how did I miss that step. fuck.

    You need to indent the tops of the biscuits before they go in. use your knuckle. Just a dip in each one.

    easysig2.jpg
  • MereHappenstanceMereHappenstance Registered User regular
    When are you just going to publish your own cookbook Stale?

    "T&A and why I love cooking."

  • HunterHunter Chemist with a heart of Au Registered User regular
    Stale, when do I take the roll of biscuit dough I bought from the store and smack it on the counter top?

  • StaleStale Registered User regular
    When are you just going to publish your own cookbook Stale?

    "T&A and why I love cooking."

    Ziplock and I were working on it, Chemo has sidelined me because I'm lazy and bitchy. It will be done before March.

    easysig2.jpg
  • MereHappenstanceMereHappenstance Registered User regular
    I will purchase this book. It had better be like playboy but with recipes instead of humorous articles.

  • StaleStale Registered User regular
    Hunter wrote:
    Stale, when do I take the roll of biscuit dough I bought from the store and smack it on the counter top?

    After you give away your dignity and self-worth

    easysig2.jpg
  • HunterHunter Chemist with a heart of Au Registered User regular
    Stale wrote:
    Hunter wrote:
    Stale, when do I take the roll of biscuit dough I bought from the store and smack it on the counter top?

    After you give away your dignity and self-worth

    So sometime around 2001?

  • DruhimDruhim Registered User, ClubPA regular
    edited September 2011
    Stale wrote: »
    Hunter wrote:
    Stale, when do I take the roll of biscuit dough I bought from the store and smack it on the counter top?

    After you give away your dignity and self-worth

    But he's been married for years.

    edit: and I should have read ahead to see that Hunter already made that joke

    Druhim on
    belruelotterav-1.jpg
  • MereHappenstanceMereHappenstance Registered User regular
    I tried out that mac and cheese recipe.

    It was okay I guess.
    Spoiler:

  • skettiosskettios Registered User regular
    Stale wrote:
    ohh.

    Indent. Christ, how did I miss that step. fuck.

    You need to indent the tops of the biscuits before they go in. use your knuckle. Just a dip in each one.

    what does this do? make them rise evenly?

  • BYToadyBYToady Registered User regular
    Its so they hold the gravy better.

    Battletag BYToady#1454
  • DidgeridooDidgeridoo Registered User regular
    thank you stale! storing that away for reference


    3DS Friend Code: 2766-8209-8772. Nintendo Network ID: Didge7
  • DrZiplockDrZiplock Registered User regular
    Stale wrote:
    When are you just going to publish your own cookbook Stale?

    "T&A and why I love cooking."

    Ziplock and I were working on it, Chemo has sidelined me because I'm lazy and bitchy. It will be done before March.

    Oh hey, that's a pretty good deadline.

    I should really get back to that after I get some job applications/work done today.

    (and Didge? I use skim. Don't tell Stale.)

    snap02869.jpg "zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. like, a puma or something. you'd make a good mountain lion." Hail Satan!
  • Blake TBlake T Registered User regular
    I made siu mai yesterday.

    It was definitely a bit plain.

    Might see how it is making a red curry tomorrow.

  • KakodaimonosKakodaimonos Registered User regular
    Got the sauce made for the lasagna (no bechamel in it this time). The beets are done roasting and waiting to be tossed with the goat cheese. Now I just need to make the pie and we'll be all set.

  • KalTorakKalTorak Registered User regular
    KalTorak wrote:
    Druhim wrote:
    There are so many things you can do with shiitakes. You've honestly never cooked with them before?

    ...yes.

    so what are the so many things?

  • Blake TBlake T Registered User regular
    Risotto.

    Siu Mai.

    I did a braised beef with daikon with then in there.

    They are generally a good addition to noodle soups in general.

  • NogsNogs Crap, crap, mega crap. Registered User regular
    today for breakfast I had:

    1 Bag of Sea Salt & Vinegar Chips
    1 Sugar Cookie
    1 Can of Diet Coke


    you see, because I'm on a diet.

    rotate.jpg
    PARKER, YOU'RE FIRED! <-- My comic book podcast Satan!
  • Blake TBlake T Registered User regular
    Just asking for an old person joke you are.

  • NogsNogs Crap, crap, mega crap. Registered User regular
    what!

    this is how young people eat!

    rotate.jpg
    PARKER, YOU'RE FIRED! <-- My comic book podcast Satan!
  • NogsNogs Crap, crap, mega crap. Registered User regular
    edited September 2011
    if i were old i'd be eating a healthy balanced breakfast with like oranges and eggs or somesuch

    NOT THIS GUY

    FUCKIN

    YOUNG AND SPRAY

    spraie

    sprie

    spraiii




    fuck


    how do you spell that?

    Nogs on
    rotate.jpg
    PARKER, YOU'RE FIRED! <-- My comic book podcast Satan!
  • NogsNogs Crap, crap, mega crap. Registered User regular
    SPRY

    there

    fuck you

    rotate.jpg
    PARKER, YOU'RE FIRED! <-- My comic book podcast Satan!
  • DruhimDruhim Registered User, ClubPA regular
    KalTorak wrote: »
    KalTorak wrote:
    Druhim wrote:
    There are so many things you can do with shiitakes. You've honestly never cooked with them before?

    ...yes.

    so what are the so many things?

    http://www.epicurious.com/tools/searchresults?search=shiitake&x=0&y=0

    belruelotterav-1.jpg
  • StaleStale Registered User regular
    skettios wrote:
    Stale wrote:
    ohh.

    Indent. Christ, how did I miss that step. fuck.

    You need to indent the tops of the biscuits before they go in. use your knuckle. Just a dip in each one.

    what does this do? make them rise evenly?

    more even rise yeah

    easysig2.jpg
  • KalTorakKalTorak Registered User regular
    Druhim wrote:
    KalTorak wrote: »
    KalTorak wrote:
    Druhim wrote:
    There are so many things you can do with shiitakes. You've honestly never cooked with them before?

    ...yes.

    so what are the so many things?

    http://www.epicurious.com/tools/searchresults?search=shiitake&x=0&y=0

    Are you suggesting I "search" for things on the internets? My god, I had know idea such a thing was possible. It's almost as if I wanted personal recommendations that search engines are less proficient at providing. Or, failing that, uninformative snark about how uncultured I am.

  • StaleStale Registered User regular
    KalTorak wrote:
    Druhim wrote:
    KalTorak wrote: »
    KalTorak wrote:
    Druhim wrote:
    There are so many things you can do with shiitakes. You've honestly never cooked with them before?

    ...yes.

    so what are the so many things?

    http://www.epicurious.com/tools/searchresults?search=shiitake&x=0&y=0

    Are you suggesting I "search" for things on the internets? My god, I had know idea such a thing was possible. It's almost as if I wanted personal recommendations that search engines are less proficient at providing. Or, failing that, uninformative snark about how uncultured I am.

    You're right.


    Hamburger Helper is in isle 5.

    easysig2.jpg
  • DruhimDruhim Registered User, ClubPA regular
    Christ, sorry I'm answering your question. I said they're very versatile and can be used many ways, you asked for examples of these many things, I gave examples. Next time I'll just not bother.

    belruelotterav-1.jpg
  • KakodaimonosKakodaimonos Registered User regular
    Shitakes can be used in pretty much any dish. I like doing just a simple cream sauce with scallions, garlic, shitakes, white wine and cream and tossing with some angel hair pasta.

    But what do you feel like eating?

    I could also give you a raw shitake mushroom and carrot/squash puree recipe. But a lot of people don't care for raw food.

  • StaleghotiStaleghoti Registered User
    oh private stock how I love you

    and oh bacon and egg hangover breakfasts, once again I am praising you

    tmmysta-sig.png2wT1Q.gifYAH!YAH!STEAMYoutubeMixesPSN: Clintown
    Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
  • AneurhythmiaAneurhythmia Registered User regular
    If you end up sautéing the shiitakes, I'd suggest cutting the stems off. And if you're getting a lot, try sun-drying some of them for soup bases or shaving or whatever.

    1LRdqui.png
  • nefyavenefyave Registered User regular
    Anybody with good Beer Sausage recipes? I tryed it in germany once but cant really seem to get them right.

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  • nefyavenefyave Registered User regular
    edited September 2011
    edit: triple post

    nefyave on
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  • DidgeridooDidgeridoo Registered User regular
    edited September 2011
    Blake T wrote:
    Chickens are stupidly easy Didge.

    Buy a chicken.

    Pat it down dry with paper towel. Season the outside. Basically some
    Salt and pepper.

    If possible then pop in the fridge for another hour to really let the skin dry.

    I usually at this stage par boil some potatoes of something else with a peeled bulb of garlic and a lemon. Drain everything, separate out half the garlic and the lemon and stab the lemon a few times and stick that, and the garlic up the chicken's but along with some rosemary.

    Then rub the outside down with some olive oil.

    Truss the chicken now, (YouTube this)

    Stick the chicken in a 160degree oven for an hour and a half.

    Forty five minutes in throw in the potatoes.

    I missed this yesterday, but this is very helpful! Thank you @Blake T

    oh and just to check, is that 160 F or C? I'm guessing C, but thought I'd make sure

    Didgeridoo on

    3DS Friend Code: 2766-8209-8772. Nintendo Network ID: Didge7
  • DruhimDruhim Registered User, ClubPA regular
    It's centigrade, which comes out to 320 F. I'd actually recommend roasting the chicken at 450 F for an hour or so. Also aim for a smaller chicken, closer to 4 lbs if you can and if you got the scratch for it, free range/organic will usually result in a much better tasting chicken. But they can be significantly more expensive so don't feel like you have to go organic.

    belruelotterav-1.jpg
  • Shazkar ShadowstormShazkar Shadowstorm Registered User regular
    ive never cooked things with mushrooms except occasionally because mushrooms always seem expensive to me

    | Steam & XBL: Shazkar | 3DS: 3110-5421-3843 |
  • HunterHunter Chemist with a heart of Au Registered User regular
    Druhim wrote:
    It's centigrade, which comes out to 320 F. I'd actually recommend roasting the chicken at 450 F for an hour or so. Also aim for a smaller chicken, closer to 4 lbs if you can and if you got the scratch for it, free range/organic will usually result in a much better tasting chicken. But they can be significantly more expensive so don't feel like you have to go organic.

    Fucking hippy

  • DruhimDruhim Registered User, ClubPA regular
    Hey, we used the standard Draper Valley chickens for months but when we switched to Ranger chickens which are about .50 more/lb, we couldn't deny they tasted better.

    belruelotterav-1.jpg
  • AneurhythmiaAneurhythmia Registered User regular
    Anyone got recommendations on a, uh, peanut sauce? I don't know what they're called, really. I guess it's a Thai thing. Something good on cold soba or udon. Something besides semen, I mean.

    1LRdqui.png
  • UsagiUsagi Feminazgul ~*special snowflake*~Registered User regular
    ive never cooked things with mushrooms except occasionally because mushrooms always seem expensive to me

    Really? I mean, there are expensive types of mushrooms (chanterelles, maitake, etc) but even some cheapo white button mushrooms taste amazing when sauteed up with butter and garlic.

    Jormungandr? Damn near killed 'er!
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This discussion has been closed.