curses I've read the cooking thread while hungry and have been cursed with specific desires for beans and rice
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Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
On the subject of refried beans, can one do that with any kind of bean? Because black beans are just better than other beans I'm sorry and if I could I'd replace every bean I eat with black beans.
On the subject of refried beans, can one do that with any kind of bean? Because black beans are just better than other beans I'm sorry and if I could I'd replace every bean I eat with black beans.
You definitely can with black beans! I haven't ever tried with white beans or anything like that since black and pinto beans are right there but i suppose any starchy bean would work well enough?
I use a 30/70 tomato sauce to water blend with some turmeric and cumin when I make rice. I also usually make rice for curry, though, and it comes out super good.
eh. i'd usually serve rice with something already oily and salty (like a curry, stir fry or chilli), where its purpose is to cut the richness with a neutral vehicle. sure, cook your rice in stock if you're just going to chuck some veggies in and eat it, but as a side to a complex dish keep it straightforward.
I like to cook my rice with a tablet of Cons-Mate dissolved in the cooking water. It's easy to find here in LA and easy to order online, but I hadn't known about it until I moved out here. It's just a seasoned chicken and tomato bullion.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
eh. i'd usually serve rice with something already oily and salty (like a curry, stir fry or chilli), where its purpose is to cut the richness with a neutral vehicle. sure, cook your rice in stock if you're just going to chuck some veggies in and eat it, but as a side to a complex dish keep it straightforward.
Yeah at most, if I want to jazz it up I'll throw in some cardamon or ginger, but that isn't so much to add flavour, but to add aroma.
Made buttermilk biscuits, ended up using the recipe from the KAF 200th anniversary cookbook. My first biscuit sammich had sausage, egg and sharp white cheddar. It did not last long enough to snap a photo. Round two (shown below) was a bit simpler since I wasn't as hungry.
Making a meatloaf tonight using Serious Eats' Food Lab recipie which includes gelatin, anchovies and Marmite.
My wife has very exacting meatloaf demands, ie. it be exactly like her mother's so she usually makes it. Figured I'd take a swing at something that is meatloaf but hopefully feels different enough that she can dissassociate it from her mom's.
Got some carrots from the farmers market, with the tops included
I had heard you could eat them, so I looked up some recipes
Ended up making a salsa/gremolata/chimichurri thing, adding olive oil, red wine vinegar, lemon juice, salt and garlic. Chili flakes too, since I had no whole chiles on hand.
Turned out very well! Ate it on toast alongside the carrots themselves (roasted), and some soft boiled eggs.
Strongly considering buying one of these sous vide machines on sale for prime day. Really into the idea of cooking meat without having to babysit it in a hot pan and still have it turn out perfect.
I think I've finally nailed my perfect stirfry brown sauce. I've always tried to replicate the brown sauce I see in [American] Chinese restaurants here, in dishes like (my fave): chicken and broccoli. I've always been told it's based on hoisin sauce. I realized though (after my last stir-fry) that the most out of place flavors were coming from the hoisin.
So instead, this time I made the sauce with:
soy sauce
oyster sauce (adds a delicious and very strong, deep, savory flavor with some sweetness)
scoop of chicken bouillon paste
mirin
fresh garlic
fresh ginger
sesame seeds
sesame seed oil (very small dash)
cornstarch to thicken
LET ME TELL YOU HOW DELICIOUS THIS IS. I mean holy shit it's amazing. Not only does it taste pretty much exactly like take-out sauce, I think it's better. SO MUCH flavor. Good grief, it's good (I'm eating some right now).
we got a pasta roller attachment for the kitchenaid a couple of weeks back and i'm having a lotta fun with it. figured today since i'm mostly housebound with a young maniac i'd do a beef brisket bolognese sauce and roll out some fettucine noodles later.
how else will you set up an Internet of Meat though
That's what ICMP stands for - Internet Control Meat Protocol.
As long as it honors HTTP 418 properly.
I put this in as an error response in an API I wrote, once upon a time. When things went disastrously wrong the endpoint would announce that it was a teapot and would be shutting down because it had gotten confused.
we got a pasta roller attachment for the kitchenaid a couple of weeks back and i'm having a lotta fun with it. figured today since i'm mostly housebound with a young maniac i'd do a beef brisket bolognese sauce and roll out some fettucine noodles later.
I got that roller for Xmas and it is super cool! I can't wait until my kids are old enough to help out and have fun making noodles.
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SixCaches Tweets in the mainframe cyberhexRegistered Userregular
Been using the kitchenaid pasta roller for more than 10 years. It’s great.
It cooks quickly, and if you bake it or steam it in a bag you can actually do it from frozen without it affecting the end result.
I saw this "Tuscan butter salmon" recipe pop up on Facebook the other day and I kind of want to try it myself. I would personally remove the salmon from the sauce at the end and then toss some linguine or something with the sauce.
picked 5 cups of mixed blackberrries and wineberries, added a quarter cup of sugar, 2 table spoons of lemon juice, and boiled it slowly for about 45 minutes. a bit seedy because of the wineberries, but it tastes great. Made 16 oz.
I'm going to go out today and get more blackberries (the wine berries are basically all gone) and make 16 oz of blackberry jam
great big old spoonful on buttered whole wheat toast is a great breakfast
I love using my sous vide for salmon or other fish fillets. It's super easy to cook it all to the right temp then toss on a screaming hot skillet to crisp up the skin.
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You definitely can with black beans! I haven't ever tried with white beans or anything like that since black and pinto beans are right there but i suppose any starchy bean would work well enough?
Hell, unless you specifically want unflavoured rice, always cook it in stock.
Yeah at most, if I want to jazz it up I'll throw in some cardamon or ginger, but that isn't so much to add flavour, but to add aroma.
Satans..... hints.....
Also, I'm listening to The Jam because why not!?
It's a Jam-jam-jam!
Don't get into any sticky situations or you'll be in a a Jam-jam-jam-jam.
My wife has very exacting meatloaf demands, ie. it be exactly like her mother's so she usually makes it. Figured I'd take a swing at something that is meatloaf but hopefully feels different enough that she can dissassociate it from her mom's.
Getting two pieces was a big mistake, I can barely move
I had heard you could eat them, so I looked up some recipes
Ended up making a salsa/gremolata/chimichurri thing, adding olive oil, red wine vinegar, lemon juice, salt and garlic. Chili flakes too, since I had no whole chiles on hand.
Turned out very well! Ate it on toast alongside the carrots themselves (roasted), and some soft boiled eggs.
it was maybe the best burger I've ever had
Any recommendations about a Joule vs the Anove
Thanks!
That's what ICMP stands for - Internet Control Meat Protocol.
As long as it honors HTTP 418 properly.
3DS: 0473-8507-2652
Switch: SW-5185-4991-5118
PSN: AbEntropy
So instead, this time I made the sauce with:
soy sauce
oyster sauce (adds a delicious and very strong, deep, savory flavor with some sweetness)
scoop of chicken bouillon paste
mirin
fresh garlic
fresh ginger
sesame seeds
sesame seed oil (very small dash)
cornstarch to thicken
LET ME TELL YOU HOW DELICIOUS THIS IS. I mean holy shit it's amazing. Not only does it taste pretty much exactly like take-out sauce, I think it's better. SO MUCH flavor. Good grief, it's good (I'm eating some right now).
I put this in as an error response in an API I wrote, once upon a time. When things went disastrously wrong the endpoint would announce that it was a teapot and would be shutting down because it had gotten confused.
Context for non-web-developers
I think I'ma buy one and try to cook it soon.
I've never done fish.
I got that roller for Xmas and it is super cool! I can't wait until my kids are old enough to help out and have fun making noodles.
It cooks quickly, and if you bake it or steam it in a bag you can actually do it from frozen without it affecting the end result.
I saw this "Tuscan butter salmon" recipe pop up on Facebook the other day and I kind of want to try it myself. I would personally remove the salmon from the sauce at the end and then toss some linguine or something with the sauce.
I feel like this is a super ironic question coming from someone of your profession.
Tynic do you ever unironically refer to the non-internet world as meatspace?
No
Meatspace is when I wire up a bunch of steaks and try to turn them a simple synaptic layer.
Edit: or, like, a hidden dimension of subspace wagyu.
it's incredible
picked 5 cups of mixed blackberrries and wineberries, added a quarter cup of sugar, 2 table spoons of lemon juice, and boiled it slowly for about 45 minutes. a bit seedy because of the wineberries, but it tastes great. Made 16 oz.
I'm going to go out today and get more blackberries (the wine berries are basically all gone) and make 16 oz of blackberry jam
great big old spoonful on buttered whole wheat toast is a great breakfast
Also, I made my own tortilla press from a slab of cherry!