Hello cooking thread. I'm picking up mulled cider ingredients for our socially distanced outdoor christmas gathering. I tried to ask my sibling what they pick up for it but apparently it was so deep into id-level thinking that words were a serious problem.
So, what usually goes into mulled cider? I did get some notes: a gallon of cider, an orange, a packet of mulling spices (clove, star anise, nutmeg?) Anything I'm missing?
That'll give you a pretty good base, I would probably add fresh ginger and a cinnamon stick, but it's really to taste. If it's a very dry cider I sometimes throw in a little brown sugar or caramel to get that rich sweet wintery edge.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I have a bit of an odd question for y'all
When you use google to search for recipes, do you almost universally get random food blog results rather than mainstream websites?
Because honestly I do not trust or like food bloggers and it is SO insanely frustrating to have to open separate search tabs for Serious Eats, Food and Wine, Saveur, King Arthur Flour, etc, etc, etc, to look for a recipe I can rely on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
The best part about food bloggers is they all use the same shitty “photo-writing-photo-ad-writing-photo-writing-ad-writing-OKAY FINE YOU PERSISTENT A-HOLE, HERE’S THE FUCKING RECIPE I GUESS” useless-ass format.
I'm more and more checking to see if a cooking YouTube person I like did the dish before because I don't care if your family loves the taste of this delicious meal or about whatever trip you took to discover the fresh taste of peppers or whatever food blogs post
I read them all. I also read as many comments as I can to see what variations and additions people made. Honestly I don’t care if the recipe is from a big site or a blog. I kinda view it how I like to try those small shack food places that tend to put out amazing food.
I prefer (certain) food bloggers because (filtered by cultural background) I trust their recipes to be more authentic. And I have a (probably undeserved) prejudice against recipes printed by ingredient manufacturers. SeriousEats etc I tend to fall back on only for american style cuisine.
But I am very picky about which food bloggers - a lot of them are useless twats. I'll do some research on the person (and a vibe check) before following what they say blindly.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Man, I should follow some food blogs. I like cooking, but I tend to get into ruts. Like right now I'm cooking my Default Meal, which is just chicken thighs and broccoli and potatoes and mushrooms and onions all baked up in a casserole dish with some soy sauce. I need to come up with some decadent, complicated dishes to cook for my upcoming four-day isolation weekend. Maybe I'll find one of those ragu recipes that has like three kinds of meat and takes all day to cook.
When I google recipes I skim for ones that use measurements by weight instead of volume because volumetric baking is fucking useless. When it comes to cooking, like, soups and stuff, I'm mostly just looking for what kind of ratios and what spices go in and I just kinda wing it from there.
I pretty much just go with Alton Brown, unless Ragusea disagrees, at which point I hear both arguments and make a decision about which camp I'm in. I only search recipes for flavor profiles/combos that I'm uncertain about (to wit: what spices/herbs to add to make meatloaf "christmas-y").
But I also stay in my lane and really only eat american and western european cuisine because, well
Man, I should follow some food blogs. I like cooking, but I tend to get into ruts. Like right now I'm cooking my Default Meal, which is just chicken thighs and broccoli and potatoes and mushrooms and onions all baked up in a casserole dish with some soy sauce. I need to come up with some decadent, complicated dishes to cook for my upcoming four-day isolation weekend. Maybe I'll find one of those ragu recipes that has like three kinds of meat and takes all day to cook.
When I google recipes I skim for ones that use measurements by weight instead of volume because volumetric baking is fucking useless. When it comes to cooking, like, soups and stuff, I'm mostly just looking for what kind of ratios and what spices go in and I just kinda wing it from there.
Me, I'm still paddling around in the shallow end and have no kitchen scale nor any plans to get one.
Man, I should follow some food blogs. I like cooking, but I tend to get into ruts. Like right now I'm cooking my Default Meal, which is just chicken thighs and broccoli and potatoes and mushrooms and onions all baked up in a casserole dish with some soy sauce. I need to come up with some decadent, complicated dishes to cook for my upcoming four-day isolation weekend. Maybe I'll find one of those ragu recipes that has like three kinds of meat and takes all day to cook.
When I google recipes I skim for ones that use measurements by weight instead of volume because volumetric baking is fucking useless. When it comes to cooking, like, soups and stuff, I'm mostly just looking for what kind of ratios and what spices go in and I just kinda wing it from there.
Me, I'm still paddling around in the shallow end and have no kitchen scale nor any plans to get one.
Just get a cheap OXO kitchen scale or something. They're great
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
I'll chime on on the Serious Eats rec
also Kenji Lopez-Alt's cooking videos from his home kitchen are also very good, well explained, and he tends to keep things pretty simple
+5
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I've had some good luck with Gimme Some Oven and Two Peas and Their Pod as far as food blogs that keep popping up on my searches that have usually given me some good recipes.
Two Peas in particular have these great zucchini brownies that I make for Ellie's daycare birthday parties because they are egg/dairy/nut free, so pretty much great for taking into a school. Plus they're *amazing*.
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
since going back to work in the office I haven't had as much energy for cooking lately, so I decided to correct that now that I'm on christmas vacation
tonight's meal, chonky steak cooked sous vide, roasted brussels sprouts, and a smashed cucumber salad
Tox nooo! Try and expand your horizons if it’s not cost prohibitive to do so!
But it tastes funny! No but seriously I'm almost 40 and can't handle rosemary at all and, like, even the mildest of hot sauces hurt. I'm just happy I discovered salt, ya know?
I was contemplating lamb for easter but my wife said no because she cannot stomach cooked meat that looks that red (we've got her down to "very medium well" for steak and if it's Filet she'll do actual medium well)
It is what it is and like, yeah I'm probably missing out on a lot of flavors, but after learning how to make biscuits from scratch then discovering frozen pillsburys are just as tasty, faster, and less messy; I'm kinda resigned to it. We're both overly simplistic eaters and unless/until there's kids I don't feel compelled to try
We decided that for Christmas Eve dinner we'd like to try rabbit, so I got one, but now I'm not sure what the best way to cook it is. Everyone seems to agree that braising or stewing is usually the best way to go because it dries out easily but I'd like to cook it in a way that lets us taste it. Any rabbit eaters around with helpful tips?
We decided that for Christmas Eve dinner we'd like to try rabbit, so I got one, but now I'm not sure what the best way to cook it is. Everyone seems to agree that braising or stewing is usually the best way to go because it dries out easily but I'd like to cook it in a way that lets us taste it. Any rabbit eaters around with helpful tips?
I really want someone to invent the medium.com or wikipedia.com for recipes. Not frills just pure information and a deeply angry discussion about what's wrong with every recipe.
I really want someone to invent the medium.com or wikipedia.com for recipes. Not frills just pure information and a deeply angry discussion about what's wrong with every recipe.
I reccommend the paprika 3 app. when you download a recipe, it removes all the fake stories and leaves you with nothing but ingredients and directions with an option to scale the recipe and edit the recipe. It's a godsend.
We decided that for Christmas Eve dinner we'd like to try rabbit, so I got one, but now I'm not sure what the best way to cook it is. Everyone seems to agree that braising or stewing is usually the best way to go because it dries out easily but I'd like to cook it in a way that lets us taste it. Any rabbit eaters around with helpful tips?
I've never cooked rabbit but whenever I've had braised or stewed rabbit I was immediately aware I was eating rabbit. It's very... rabbity. I find it tasty but it's a stronger flavor than most domesticated meat.
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it was RULL GOOD
edit: Pineapple juice and ketchup sounds fucking incredible, I'm gonna try this some time.
I do have a nice stainless steel wok thing, but it takes a bit to get hot.
So, what usually goes into mulled cider? I did get some notes: a gallon of cider, an orange, a packet of mulling spices (clove, star anise, nutmeg?) Anything I'm missing?
When you use google to search for recipes, do you almost universally get random food blog results rather than mainstream websites?
Because honestly I do not trust or like food bloggers and it is SO insanely frustrating to have to open separate search tabs for Serious Eats, Food and Wine, Saveur, King Arthur Flour, etc, etc, etc, to look for a recipe I can rely on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Wait, did I say best? What’s the other thing?
I just use whatever has the best ratings and also incorporates the ingredients I actually have
Food blogs are like 90% fake at this point I'd bet and they all just copy off each other
The average food blogger is not to be trusted.
They test the recipes exhaustively explain the reasons why you do things without a tangent about grandma
The reason why food bloggers do that is so you scroll by more ads, the stories provide SEO. If you just pay you don’t have to worry about it
I’ve also had good results with nytimes cooking
But I am very picky about which food bloggers - a lot of them are useless twats. I'll do some research on the person (and a vibe check) before following what they say blindly.
But I also stay in my lane and really only eat american and western european cuisine because, well
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
I like this food blog. It is aptly named https://iamafoodblog.com/
Me, I'm still paddling around in the shallow end and have no kitchen scale nor any plans to get one.
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Just get a cheap OXO kitchen scale or something. They're great
also Kenji Lopez-Alt's cooking videos from his home kitchen are also very good, well explained, and he tends to keep things pretty simple
Two Peas in particular have these great zucchini brownies that I make for Ellie's daycare birthday parties because they are egg/dairy/nut free, so pretty much great for taking into a school. Plus they're *amazing*.
Democrats Abroad! || Vote From Abroad
tonight's meal, chonky steak cooked sous vide, roasted brussels sprouts, and a smashed cucumber salad
But it tastes funny! No but seriously I'm almost 40 and can't handle rosemary at all and, like, even the mildest of hot sauces hurt. I'm just happy I discovered salt, ya know?
I was contemplating lamb for easter but my wife said no because she cannot stomach cooked meat that looks that red (we've got her down to "very medium well" for steak and if it's Filet she'll do actual medium well)
It is what it is and like, yeah I'm probably missing out on a lot of flavors, but after learning how to make biscuits from scratch then discovering frozen pillsburys are just as tasty, faster, and less messy; I'm kinda resigned to it. We're both overly simplistic eaters and unless/until there's kids I don't feel compelled to try
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
And new, larger clothes.
You should try hasenpfeffer, doc.
I reccommend the paprika 3 app. when you download a recipe, it removes all the fake stories and leaves you with nothing but ingredients and directions with an option to scale the recipe and edit the recipe. It's a godsend.
I've never cooked rabbit but whenever I've had braised or stewed rabbit I was immediately aware I was eating rabbit. It's very... rabbity. I find it tasty but it's a stronger flavor than most domesticated meat.
I'm sure if you did it and withheld the mustard you'd get concentrated rabbity flavour from the reduced stock
It's good for making stews, I think we make something like rabbit and veggie stew with a bit of red wine in it
You can also soak the rabbit meat in a salt brine for a day, then rinse it thoroughly with water and pat it dry
(Discard the brine)
I’ve never had farm raised rabbit before, but you could probably get away with braising or roasting it I guess
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke