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Posts

  • BlankzillaBlankzilla KOOKABUNGA LIVES Registered User regular
    Made some mushroom risotto tonight, I've been wanting to give mushrooms a shot again after disliking them for years and avoiding them and figured a risotto has strong enough flavors to help balance out if I still don't

    Turns out, still not a HUGE fan of the texture but the flavor is great. I used just plain old white mushrooms and baby portobellos. If I just chop everything very fine so I don't get any big chunks I shouldn't have any issues in future dishes

    All Along The Watchtower: A DCAU Podcast.

    HEY! I sell the digital codes from my comics every week! 1.75 a pop! PM me if you wanna know what's available!
  • ApocalyptusApocalyptus Registered User regular
    Uriel wrote: »
    I hate self checkout. It's just making the customer do all the work that employees used to do. It's just an excuse for big companies to cut more overhead from payroll.

    Yes customers say this to me all the time, usually while they are using the self checkout :/
    While it is true, supervising the self service checkout area is also the only way I can do an entire shift in the service department as I am too tall to be comfortable being on register for more than half an hour.

    Also no customer is capable of hating those machines more than the people who have to work with/repair them day in day out.

    XaquintynicTynnanlonelyahava
  • chrishallett83chrishallett83 Hi! Registered User regular
    Uriel wrote: »
    I hate self checkout. It's just making the customer do all the work that employees used to do. It's just an excuse for big companies to cut more overhead from payroll.

    Yes customers say this to me all the time, usually while they are using the self checkout :/
    While it is true, supervising the self service checkout area is also the only way I can do an entire shift in the service department as I am too tall to be comfortable being on register for more than half an hour.

    Also no customer is capable of hating those machines more than the people who have to work with/repair them day in day out.

    At least at ALDI they let the checkout operators sit down.

    Apocalyptus
  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    Decided against Portobello schnitzel tonight because I already have a whole punnet of small mushrooms which I'm worried will go manky if I don't eat them soon. So I'm going to try and make some kind of home made veggie burger instead with mushrooms and lentils.

    I'm wondering if it will be all right to freeze some after making them. Should be okay shouldn't it? Or are they likely to go mushy and gross when I defrost them again?

  • XaquinXaquin Right behind you!Registered User regular
    Decided against Portobello schnitzel tonight because I already have a whole punnet of small mushrooms which I'm worried will go manky if I don't eat them soon. So I'm going to try and make some kind of home made veggie burger instead with mushrooms and lentils.

    I'm wondering if it will be all right to freeze some after making them. Should be okay shouldn't it? Or are they likely to go mushy and gross when I defrost them again?

    Some mushrooms can be frozen as is and be ok

    are you talking those white button mushrooms you get at the store?

    those probably won't hold up too well

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    I'm thinking of chopping them up and mixing them with lentils and a few other things, cooking them, then freezing some.

  • XaquinXaquin Right behind you!Registered User regular
    I'm thinking of chopping them up and mixing them with lentils and a few other things, cooking them, then freezing some.

    oh that'd be ok. they'll break down a bit, but shouldn't be too bad

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    edited August 13
    So ended up doing homemade veggie burgers, pretty much made them up as I went along, and I'm actually really pleased with how they turned out.
    1pt3fvztb3t2.jpg

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    Green lentils, mushrooms, spring onions, garlic, walnuts, sun-dried tomatoes, fresh coriander, ground cumin, an egg, and a bit of couscous as a stand-in for breadcrumbs. They were a bit crumbly at the end but they tasted really good, and they were super easy to make.

    Definitely going to try doing them again.

    Brovid Hasselsmof on
    JedocLaOsXaquinbowentynicDidgeridooSlacker713clipseCormacchrishallett83DouglasDangergodmodemrpakuApocalyptussarukunLost SalientpookaNightDragonJimBobtheMonkeyVirgil_Leads_YoulonelyahavaAl_wat
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    Oh, god. Oh, no. Oh, heck.

    After my stuffed sopapilla dinner party, I ended up freezing the green sauce for future enchilada adventures, then turned the taco meat and beans and about a cup of the red sauce into chili, along with half a tube of leftover tomato paste I had in the fridge and half a can of stout.

    Folks, this is not only the best chili I've ever made, it's the best chili I've ever tasted. I'm pretty sure it's the Platonic chili, upon which all other bowls of chili across the multiverse have been based. It's got a real subtle and complex flavor profile that starts out real mild, but there's a burn that steadily builds over the course of the bowl and then lingers with you right at the edge between pain and pleasure for a while after you finish eating it. If I started slinging this stuff out of a food truck, I'd have a brick and mortar location and a cult following this time next year.

    And the constituent parts took so much time and effort to make! I had to tie a dish towel across my face while I was simmering dried chili pods and liquefying them with an immersion blender! It took all day and two crock pots to even get to the point of having leftovers!

    And the real rough shit of it all is that if I tried to make it again, I doubt I could recreate it. This is version 2.0. When I just threw the leftovers together last night it was kind of bland and disappointing. Tonight was when I added some unclear amount of tomato paste and stout and salt. So if I can recreate the improvisation of a full day of cooking leading up to a dinner party, then keeping it all warm throughout a dinner party, then two separate attempts at throwing together leftovers, I've got a fantastic, hugely labor-intensive chili recipe on my hands.

    Cooking was a mistake.

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    tynicKetarwebguy20godmodeBahamutZEROsarukunLost SalientSporkAndrewToxNightDragonSlacker71LaOsTynnanAl_wat
  • sarukunsarukun Mr. Bulldopps Get SchwiftyRegistered User regular
    edited August 14
    Get fucked, kid.

    I forgot to write down the recipient or the first chili I ever made and I’ve been trying to recreate it ever since and each time has been good but different.

    Never write down your chili recipes so you can experience true regret in life like a real man, that’s what I always say.

    It’s my Goddamn catchphrase.

    (I am sorry.). :(

    sarukun on
    JedocTynnan
  • ApocalyptusApocalyptus Registered User regular
    edited August 14
    Uriel wrote: »
    I hate self checkout. It's just making the customer do all the work that employees used to do. It's just an excuse for big companies to cut more overhead from payroll.

    Yes customers say this to me all the time, usually while they are using the self checkout :/
    While it is true, supervising the self service checkout area is also the only way I can do an entire shift in the service department as I am too tall to be comfortable being on register for more than half an hour.

    Also no customer is capable of hating those machines more than the people who have to work with/repair them day in day out.

    At least at ALDI they let the checkout operators sit down.
    And they don't have to do any packing or lifting of bags! That's the ergonomic dream.

    Apocalyptus on
    chrishallett83
  • bowenbowen How you doin'? Registered User regular
    I like self checkout because I hate forced conversation about my purchases, and I used to like it before everyone and their mums used it because I could be in and out in half a minute, now I gotta wait for people with carts full of groceries to get done.

    Ladies.
    Toxmrpaku
  • el_vicioel_vicio Registered User regular
    My ice cream adventures continue

    made frozen yogurt with (fresh) blueberries, and it turned out too sweet for my taste. So I turned to the interwebs and looked at some data, and the average sugar content of ice cream and frozen yogurt is about 15-17%, which confirms what I assumed: that the recipe(s) I tested could use ~1/3 less sugar. And they should still be stable!
    I'll remake the frozen yogurt tomorrow, since it's a lot less work than regular ice cream.

    Oh and in case you guys worry: I did not eat all that ice cream by myself (barely any since the first batch), people enjoy that shit when they come over

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    godmodeApocalyptusBahamutZERO
  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    How easy is it to make frozen yogurt?

  • XaquinXaquin Right behind you!Registered User regular
    edited August 14
    Tonight I have to make crab dip, cream of broccoli soup, tomato sauce, as well as hopefully get some black trumpet mushrooms and dehydrate a ton of sumac

    busy busy day

    Edit: also a squash Frittata

    Xaquin on
  • el_vicioel_vicio Registered User regular
    edited August 14
    How easy is it to make frozen yogurt?

    Well, if you got an ice cream maker (I got a really cheap one), supereasy! At least compared to ice cream, but the cream I made had custard in it, so obv a little more work-intensive.

    I never tried the old-school method of manually churning the mixture in a bowl which is set in another ice-filled one or however that works, I think that'd be a nightmare

    el_vicio on
    5FEdw1A.png
  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    Tomorrow I am going to attempt to make my own granola.

    Just trying to little by little get some of the easier plastic stuff out of the house.

    Once I finish this other loaf of bread, I'm gonna try and go back to using my bread machine again.

  • XaquinXaquin Right behind you!Registered User regular
    Tomorrow I am going to attempt to make my own granola.

    Just trying to little by little get some of the easier plastic stuff out of the house.

    Once I finish this other loaf of bread, I'm gonna try and go back to using my bread machine again.

    Homemade granola is great!

    I had the best recipe .... until I lost it

  • m!ttensm!ttens Registered User regular
    I think I've done Alton Brown's granola recipe before that turned out pretty good.

    Xaquin
  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    that looks pretty close to what i'm planning.

    Only no maple syrup because that stuff is expensive as fuck down here.

    I've got Oats, slivered almonds, some puffed millet (?), honey, pistachios, pepitas, and then some diced apricots and dried cranberries. I might mix in some molasses with the honey as well.

  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    Alright! Muesli success!

    Well, mostly success. It's jjjjjusssssst tilting towards the burnt side of toasted.

    I used Alton's recipe, cut in half because I'm the only one eating the muesli and I don't have 2 trays and my oven is not that big anyways.

    But it looks amazing and tastes pretty good! especially after mixing in the apricots and cranberries right at the end.

    and it made just enough to fit into the large glass storage jar that i bought for this purpose. So that's pretty rock and roll.

    mrpakuJedocDouglasDangertynicApocalyptusBrovid Hasselsmof
  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    I'm making a chicken pie tonight for the fam plus a veggie substitute for myself. Was wondering if jackfruit would be good in a pie? @tynic because you made a comment about jackfruit before so I assume you're an expert and also someone I know understands the concept of a meat pie

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    My only worry with jackfruit in a pie is that the moisture content might get your pastry soggy, but I haven't actually tried it ever so maybe it would be totally fine? It's probably not that much soggier than most meats.

    i say DO IT AND REPORT BACK

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    Yes boss! One jackfruit and mushroom pie coming up

    Xaquintynic3clipse
  • PeenPeen tw1tch0rz occasionallyRegistered User regular
    My wife made a "jackfruit subbed in for chicken" thing and it was surprisingly ok? Like the texture was way closer to meat than I expected and it didn't taste weird.

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    Report: pie was decent. Hard to say what I thought of the jackfruit really as it was difficult to distinguish amongst the mushrooms, beans (because I'm a bean addict right now), and sauce. It definitely wasn't too wet though.

    I was pretty lazy about shredding it so there were a few chunks and I'd say the texture was like slightly firmer tuna? It also looked a lot like tuna when I opened the can, which I was not expecting.

    Still have half a can left so maybe I will do some BBQ pulled jackfruit with it so I can get a fairer assessment of the texture by itself.

    I also had enough pie filling and pastry left over to make myself a pasty, so that's lunch tomorrow sorted.

    Jedocchrishallett83PeentynicgodmodePsykoma
  • kilnbornkilnborn Registered User regular
    bowen wrote: »
    I like self checkout because I hate forced conversation about my purchases, and I used to like it before everyone and their mums used it because I could be in and out in half a minute, now I gotta wait for people with carts full of groceries to get done.

    Here's how all of my forced conversations go:

    Cashier: "Oh, this looks good! What are you making?"
    Me: "Why are you talking to me?"

    Person behind me: "Oh, what is that?" <points to jicama>
    Me: "Why are you talking to me?"

    Cop, who pulled me over: "Do you know why I pulled you over?"
    Me: "Why are you talking to me?"

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    edited August 17
    Wet curing salmon in a mix of australian native spices, cabernet salt and lime juice.

    dwfuub5fdzrw.jpg

    tynic on
    Jedocwebguy20TynnanQuantumTurkBahamutZERO
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