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[Cooking] thread 2: 2019's revenge

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  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    One day I might have Tynic's photo chops, but until then, finished ribs!

    k5wg5zcwp7l5.jpg
    w4di1b9y0wcj.jpg

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  • TefTef Registered User regular
    edited January 10
    You’re a strange fellow, Webguy, but you do steam a good ham

    Holy heck that looks amazing

    Tef on
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  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    edited January 10
    Tef wrote: »
    You’re a strange fellow, Webguy, but you do steam a good ham

    Holy heck that looks amazing

    No lie they might be the best ribs I've made so far. They are up there anyways. Super tender but not mushy, just the right amount of rub, and plenty of meat on the bone. I want more and I am sad there isn't any left.

    webguy20 on
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  • BucketmanBucketman Call me SkraggRegistered User regular
    I want to cook something good. After my deep dish dough debacle, I need to redeem myself

  • ToxTox I kill threads he/himRegistered User regular
    I still really want to try to smoke a NY Strip roast one day. Smoke the shit out of it, then after letting it cool, just cut off slices for each person and sear 'em up and serve 'em.

    I think that'd be yummy as fuck.

    Do you normally want to brine/marinade something before you smoke it? Or just go straight for rub?

  • TefTef Registered User regular
    I’m sure you could smoke something like that. No need to brine something like that, but maybe one of the resident smoking experts would know

    Ever tried. Ever failed. No matter. Try again. Fail again. Fail better

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  • KetarKetar Come on upstairs we're having a partyRegistered User regular
    edited January 10
    I'm sure you could smoke it and make it extremely tasty, but I suspect there's a reason why cuts like that are virtually never smoked.

    What about tri-tip (sometimes aka sirloin tip even though they should really be different cuts)? I think that's known as a California bbq thing, but there's a place I like in Chicago that does some amazing smoked tri-tip.

    Ketar on
  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    Tox wrote: »
    I still really want to try to smoke a NY Strip roast one day. Smoke the shit out of it, then after letting it cool, just cut off slices for each person and sear 'em up and serve 'em.

    I think that'd be yummy as fuck.

    Do you normally want to brine/marinade something before you smoke it? Or just go straight for rub?

    I'm a fan of the dry rub. There is no need for a long brine or marinade for beef. The beef by itself should be of good enough quality that it's flavor is the star of the show, and everything else is the dressing. If I'm smoking a tri-tip for example I'll pull it out and salt it, and let it sit for a half hour on the counter while the smoker gets going. then I'll wipe off the moisture, put a light coat of oil on it then add Montreal steak seasoning to the outside (Without salt).

    Chicken though, especially chicken breast is much more bland by default, so brining really enhances the flavor and moistness deep into the meat, especially if you are just smoking the cuts, instead of a whole chicken.

    As far as smoking steak, the go to is either a prime rib roast, or tri tip. Both are good for smoking due to their mass. Big steaks need longer in the smoker which lets them absorb that smoky goodness before being "done". A 12oz Sirloin just doesn't spend enough time in the smoker by itself before its up to temp to serve, whereas a 3lb tri tip or 6lb prime rib roast can spend hours in the smoker.

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  • DouglasDangerDouglasDanger PennsylvaniaRegistered User regular
    "savoury" oatmeal has been all over the internet for a bit

    I made some with soft fried eggs and some paprika, grated parmesan cheese and hot sauce, think I am a fan

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  • SalSal Damnedest Little Fellow Registered User regular
    Found a recipe for "tomato pie", which sounded weird enough to try:

    gVxbCE5.jpg

    Despite its appearance and ingredients, it tastes quite different from a deep dish pizza (especially with the caramelized onions - good heavens). I also messed up the crust so it turned into more of a tomato quiche

    xet8c.gif


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  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    I found a thing I'm going to make for a friend's birthday this weekend. She just got over covid and her girlfriend will likely be over it by the weekend, so it's a cause for A Celebration. Gonna make this.



    I've never used instant coffee in a recipe before. Is it possible to go bougier than that, using super finely ground coffee and freeze drying it?

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  • pimentopimento she/they/pim Registered User regular
    edited January 12
    So, super fine ground coffee probably wouldn't work - what you're after for coffee flavouring is what gets extracted when making coffee, rather than just putting grinds in there. Also it'll be all gritty. On the flip side, you can make coffee infused butter that you can then make the butter cream with rather than adding instant coffee when making the butter cream.

    For reference, here's someone making coffee cake (including coffee infused butter cream). This also breaks down the challenge of using espresso rather than instant in baking, due to adding more liquid to the mix.



    pimento on
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  • ToxTox I kill threads he/himRegistered User regular
    Instant coffee typically will dissolve into water, so you probably don't want to use regular grounds as those won't dissolve.

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  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    That video gives me Some Ideas, pimento. What if I made the coffee-infused butter and used that for the cake itself?! Will the acid prevent gluten development? Only one way to find out, I guess.

    pimento
  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    @Tef have you gotten yourself a copy of Hia Kai yet? It's Monique Fiso's cookbook and it's gorgeous. I haven't gotten very far, but the very beginning has the creation myths with Rangi and Papatuanuku and their children. Monique does foraging and was the NZ chef that cooked with Gordon Ramsey on his attempt at filling the travel void left by Anthony Bourdain. The show is on Disney plus.

    Anyway, might be a good resource for you to check out.

  • pimentopimento she/they/pim Registered User regular
    Pinfeldorf wrote: »
    That video gives me Some Ideas, pimento. What if I made the coffee-infused butter and used that for the cake itself?! Will the acid prevent gluten development? Only one way to find out, I guess.

    Time for Delicious Kitchen Experiments!

  • TefTef Registered User regular
    I sure did!

    I got it for Christmas. @Antoshka gave me the heads up about it just prior to Christmas and my wife made sure Santa got it for me. It’s a good book! There’s a guy here in Rotorua who does bush tucker tours as well, so I’m gonna get on to one of those when I have time

    xhz8hwetehrz.jpeg


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  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    Fun fact.

    I got a copy with the cover upside down.

    And only the front cover. The rest of the book is normal, but the front cover got attached or printed wrong.

    I love it so much. But I haven't really gotten a chance to dig into the pages yet.

    AntoshkaXaquintynicTef
  • AntoshkaAntoshka Miauen Oil Change LazarusRegistered User regular
    I've not managed much yet, beyond some foraged greens while in the countryside, but the first third of the book has been some fun narration for the nieces. I'd love to get into some of the deep bush for it, but probably my local maori food truck will be the closest for a while.

    n57PM0C.jpg
  • ProlegomenaProlegomena Frictionless Spinning The VoidRegistered User regular
    Somehow my mother has discovered that our local Baronet has an instagram on which he posts his cooking pics, and pictures of his knives tagged with "knife porn" etc. Need to work out how to broach the topic of his chefly skills with him next time we're doing some work for him.

    Also, we've been watching Masterchef - The Professionals and it has really exposed how little I know about fine dining presentation.

  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    I have a lot of frozen corn.

    Any suggestions for what to do with it?

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
  • DrZiplockDrZiplock Registered User regular
    "zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. you'd make a good mountain lion." Hail, Satan!
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  • TefTef Registered User regular
    First night back in the big smoke. First stop, my favourite Lamb souvlaki this side of Istanbul

    60m1roe5xavr.jpeg

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  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    What's your favorite lamb souvlaki on the other side of Istanbul?

  • TefTef Registered User regular
    Pinfeldorf wrote: »
    What's your favorite lamb souvlaki on the other side of Istanbul?

    A little corner store in downtown Berlin, believe it or not

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  • FearghaillFearghaill HIGH ON THE WIRE BUT I WON'T TRIP ITRegistered User regular
    James Hoffmann, bringing the hot takes and backing it up with science

    3clips3
  • 3clips33clips3 I will build a labyrinth to house the cheese Registered User regular
    Fearghaill wrote: »
    James Hoffmann, bringing the hot takes and backing it up with science


    When he started talking about measuring extraction using a refractometer I got excited

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  • FearghaillFearghaill HIGH ON THE WIRE BUT I WON'T TRIP ITRegistered User regular
    I like Hoffmann a lot because he is a massive goddamn coffee nerd without being obnoxiously pretentious about it and his videos are super chill and informative

    3clips3pimento
  • initiatefailureinitiatefailure Registered User regular
    edited January 17
    We just tried making a pizza with a spaghetti squash crush and it was pretty good, but honestly I was kinda visually weirded out by (and had some odd bites on) how fiberous it was.

    We wonder if it might turn out better if we full on blender the squash? If anyone has had experience with something like that

    initiatefailure on
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  • Lost SalientLost Salient blink twice if you'd like me to mercy kill youRegistered User regular
    I LOVE PASGHETTI SQUASH.

    I've never used it for pizza crust.

    But what I will say is that it tends to require a nice long bake to soften, depending on how naturally fibrous and how old the squash is when you use it, so it may just have needed longer than the recipe suggested.

    That video is interesting, but I do NOT enjoy the oily texture and thickness in the mouth that immersion coffee gives to a cuppa, so... pass!

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  • 3clips33clips3 I will build a labyrinth to house the cheese Registered User regular
    edited January 20
    Fearghaill wrote: »
    James Hoffmann, bringing the hot takes and backing it up with science


    So I tried out his french press technique that he links in this video and even though I fucked up while making the coffee because I forgot how much water my french press could actually hold and had to frantically scoop out some of the grounds when it became clear the ratio was off, it did result in one of the better cups of coffee I've ever had from a french press.

    Like, normally I have to add some milk or something to french press coffee because it has some less pleasant notes, but this is a perfectly pleasant cup of coffee to drink black. And I didn't even do it right! That's really a great technique.

    3clips3 on
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  • RightfulSinRightfulSin Registered User regular
    So my dinner for this week (make batches) is cast iron skillet pizza.

    I have made a big batch of sourdough inspired pizza dough and fresh tomato/garlic/basil sauce. I also made a batch of fresh ground a spicy fennel pork sausage. Also sliced some black olives and made some caramelized onions. Melted with mozzarella and Romano it was quite good last night. Looking forward to another tonight. Yum.

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  • LuvTheMonkeyLuvTheMonkey High Sierra Serenade Registered User regular
    Does anyone have a go-to veggie stock recipe? I am looking at:

    Kenji's
    ATK's (on another site)

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  • TefTef Registered User regular
    They look like perfectly acceptable, albeit bougie, stocks. Don’t waste good mushrooms though imo.

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  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    yeah both look very solid. Dried kelps are a really good additive to boost the flavour profile - and mushroom stock in general is super useful to keep around. I make one version by cooking down a bunch of fresh cheaper mushrooms with onion and garlic, then adding salt+spices+water and (yes Tef) a few fancy-as-hell dried mushrooms for the extra flavour oomph (usually shiitake and morel, but whatever I can get my hands on really) then simmering and reducing till it tastes sufficiently intense.
    Also after I strain it I reserve the solids and fry em up as noodle toppings for a day or two afterwards. It's extremely economical.

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  • XaquinXaquin Right behind you!Registered User regular
    I'm making carbonara tonight

    it's probably my favorite pasta dish and I can't wait!

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  • TefTef Registered User regular
    Gasp!

    Mushroom, in a stock?! I can only dream of such decadence

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  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Tef wrote: »
    Gasp!

    Mushroom, in a stock?! I can only dream of such decadence

    it's so good
    and so very very mushroomy

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  • TefTef Registered User regular
    Ok that’s it. Next time I forage a bunch of wood ear, I’m making a mushroom stock. If I forage it, it’s basically free right?

    Ever tried. Ever failed. No matter. Try again. Fail again. Fail better

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