We have a new update on The Future of the Penny Arcade Forums.

[Food]: it's what's for dinner

17072747576

Posts

  • Jr.Jr. Registered User regular
    V1m wrote: »
    Will amchoor powder make apple crumble taste better? Or at least different in a good way? I say it will, and I'll be finding out in about an hour!

    Update: yes, absolutely but it's definitely one of those "less is more" situations. A dusting over the fruit before you put the topping on is perfect.

    it's a powerful ingredient i use it in some indian recipes it's a good substitute for citruses especially if you don't have fresh and it's more affordable it's an ingredient in some of the more common masalas too most chaat masala powders I have seen will have it as an ingredient there my two favorite cuisines to cook are chinese and indian which is really hundreds of cuisines in my opinion both countries are very big

  • Jr.Jr. Registered User regular
    someone else mentioned black salt that is another powerful ingredient a little can go a long way I usually put a black salt in my raitas but use traditional table salt too usually just store brand the kind with iodine that's cheap some people say you can taste the iodine i can definitely smell the iodine but i have never noticed it actually making the food taste like iodine so I do not get mad about it some people getting pretty mad just calm down it's just salt to help you prevent goiter and other diseases

  • XaquinXaquin Right behind you!Registered User regular
    I dust my samosas with black salt and amchoor powder

  • BrainleechBrainleech 機知に富んだコメントはここにあります Registered User regular
  • Johnny ChopsockyJohnny Chopsocky Scootaloo! We have to cook! Grillin' HaysenburgersRegistered User regular
    Had some albondigas soup today with sourdough toast. Perfect fall lunch.

    And now I'm sending harsh thoughts and criticism to my past self for sticking exclusively with generic white bread for so long and not giving sourdough bread the fair shot it deserved. Boo to you, past self. Boo to you.

    ygPIJ.gif
    Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
  • Jr.Jr. Registered User regular
    I have never made hollandaise sauce without spell checking I couldn’t even spell it

  • Jr.Jr. Registered User regular
    I thought egg florentine used it but they used a cheese sauce in the video my mistake

  • Jr.Jr. Registered User regular
    I like the idea of French cooking but I don’t do much of it and it is usually a pain because of all the ingredients and stuff people think like Chinese and Indian are hard because of the ingredients but they’re actually not bad for the most part French cooking is always like pour in half a bottle of wine and even the cheapest wine isnt that cheap and also it goes bad after you open it

    I realize there is cooking wine but they’re actually say not to use it because it tastes bad I use Chinese cooking wine pretty regularly but it’s not like the French recipes that are like pour in a quart of wine for chicken I usually only need a tablespoon or two when I use the shaoxing wine in my Chinese recipes and I use the cooking wine variety that has some salt in it. I’ve never had problems with it.

    There ther is French cooking I do not understand at all like making a cream and pepper sauce for steak I usually like cream but adding it to steak which is already very fatty seems like an excess that doesn’t really improve the steak

    I should actually do ratatouille though that would be a good French recipe a good way to eat some healthy vegetables I was looking at Mexican vegetable recipes too

    Another thing I don’t really do is baking

  • SirToastySirToasty Registered User regular
    French cooking is a lot of butter, that's for sure.

  • Jr.Jr. Registered User regular


    I drank rockstar energy drink earlier and it is keeping me up for all the wrong reasons because it gave me reflux I can eat spicy food all day and no problems and for some reason this rockstar energy drink really went down wrong
    SirToasty wrote: »
    French cooking is a lot of butter, that's for sure.

  • V1mV1m Registered User regular
    Jr. wrote: »
    I like the idea of French cooking but I don’t do much of it and it is usually a pain because of all the ingredients and stuff people think like Chinese and Indian are hard because of the ingredients but they’re actually not bad for the most part French cooking is always like pour in half a bottle of wine and even the cheapest wine isnt that cheap and also it goes bad after you open it

    I usually find that it just goes!

  • GrisloGrislo Registered User regular
    SirToasty wrote: »
    French cooking is a lot of butter, that's for sure.

    You can add just a bit of potato to your butter, and suddenly you have mashed potatoes!

    This post was sponsored by Tom Cruise.
  • DepressperadoDepressperado I just wanted to see you laughing in the pizza rainRegistered User regular
    I'm no good at baking. I'm an artist, not a scientist.

  • sarukunsarukun RIESLING OCEANRegistered User regular
    edited October 26
    THE FORUMS ARE SHUTTING DOWN! POST ABOUT FOOD AS HARD AS YOU CAN! TURN EVERY THREAD INTO A FOOD THREAD! RUN! RUN!

    sarukun on
  • BahamutZEROBahamutZERO Registered User, Moderator mod
    Something something to the moon

    BahamutZERO.gif
  • XaquinXaquin Right behind you!Registered User regular
    I'm making rumbledethumps for a party next weekend

    I'm pretty excited to try it!

  • JedocJedoc In the scuppers with the staggers and jagsRegistered User regular
    Is that the technical term for the imaginary neon food the kids ate in Hook?

    GDdCWMm.jpg
  • XaquinXaquin Right behind you!Registered User regular
    it's not but it could be!

    as near as I can tell it's mashed potatoes mixed with caramelized cabbage and onions and leeks and then baked with cheese

  • Jr.Jr. Registered User regular
    sarukun wrote: »
    THE FORUMS ARE SHUTTING DOWN! POST ABOUT FOOD AS HARD AS YOU CAN! TURN EVERY THREAD INTO A FOOD THREAD! RUN! RUN!

    imagine getting banned for that and then the forums shut down so it doesn't even matter you are banned

  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    edited October 27
    Made myself a big ol' 12oz top sirlion, baked tater and roasted carrots for dinner. It was amazing. Besides doing the usual pre-salt about an hour and a half before cooking, I also rubbed the steak down with the Japanese BBQ Miso sauce. I like to think it added additional depth of flavor.

    webguy20 on
    Steam ID: Webguy20
    Origin ID: Discgolfer27
    Untappd ID: Discgolfer1981
  • V1mV1m Registered User regular
    Xaquin wrote: »
    it's not but it could be!

    as near as I can tell it's mashed potatoes mixed with caramelized cabbage and onions and leeks and then baked with cheese

    It is A1 comfort food. Goes really well with just about any protein, or eat it on its own.

  • AlexandierAlexandier Registered User regular
    A question, after a story:

    I had some chicken tinga burning a hole in my pocket taking up space in the freezer and i need to clear space ahead of the bounty of Thanksgiving carcass based turkey stock. There wasn't a huge amount so I figured id make some more chicken to go alongside it. Yesterday I made enchiladas, but first I made a sauce/braising liquid for the additional filling. Took a variety of dried chilis and toasted and steeped for a bit. Roasted some veg(onion, jalapeno, garlic, and some zucchini - was going to go soon so why not). Blended everyone up with some cilantro. Slow cooker on low for 4 and high for 1.5 for the chicken in that goop. I took the chicken(breasts) out and shredded, removed the liquid, put the shredded chicken back in with a little bit of the chili goop and the thawed chicken tinga(thighs) which had a decent amount of sauce alongside to keep it all at a good consistency.

    The bulk of the goop i got it in my mind to separate the liquid from the solids. So I passed it through a strainer and paddled with a rubber spatch till I got a big bowl of chili stock, but I have this paste left over.

    Do you just toss the solids? Feels wasteful, like are there methods that use something like that as part of a rub for smoking or baking a hunk of pork shoulder? Considering taking the refrigerated solids and portioning to cubes or something to freeze. Id have just used it all as part of the enchiladas but the intense chili flavor is too much for the kids and their mom to take.

  • TynnanTynnan seldom correct, never unsure Registered User regular
    If I had some delicious paste left over I'd probably just cook up some rice to go with it

  • SirToastySirToasty Registered User regular
    Is it just chili paste, basically? I've got frozen blocks of homemade chili paste for whenever I want something a little more flavorful than chili powder. Use it as a base for chili!

  • Jr.Jr. Registered User regular
    I found a bag of red bulgur in the basement I don’t know where it came from but now I need to cook it

    I might make pilaf although I don not know where the bulgur came from I have never bought it before I guess my mom bought it it doesn’t seems like something she would buy I know the pom didn’t buy it

  • RoyceSraphimRoyceSraphim Registered User regular
    how long is too long to let chicken marinate?

    steam_sig.png
  • XaquinXaquin Right behind you!Registered User regular
    how long is too long to let chicken marinate?

    24 hours is what I'd go by

    msybe less if it has lemon or lime juice

  • PinfeldorfPinfeldorf Yeah ZestRegistered User regular
    I've done 24 hour yogurt marinades for chicken thighs before and it didn't feel different than a 2 hour marinade.

  • Banzai5150Banzai5150 Registered User regular
    it really depends on the acidity level in your marinade and if you tenderize/perforate your chicken. If I want a good soaking, I do 24 hours and usually poke the hell out of the chicken pieces. That includes when I do chicken tikka marinade. I def notice a difference between a few hours to 24. I usually check the chicken with new marinades to make sure it's not dissolving though.

    50433.png?1708759015
  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    if there's pineapple or mango in the marinade, don't let it go too long; the enzymes will start to digest the meat

  • SirToastySirToasty Registered User regular
    I think there's been some testing that shows that marinades really don't improve things beyond an hour, and can actually make your meat breakdown in a bad way

  • RoyceSraphimRoyceSraphim Registered User regular
    Welp, its been over 24 hours, because I didn't get a windshield wiper until right before work, stuff's baked now so nothing left to do but see if I wasted my money or not.

    Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat

    steam_sig.png
  • RoyceSraphimRoyceSraphim Registered User regular
    Welp, its been over 24 hours, because I didn't get a windshield wiper until right before work, stuff's baked now so nothing left to do but see if I wasted my money or not.

    Finished off the soup I made of the last baked fajita and we'll see how this one turns out. Only used half a lemon for a pound or two of meat

    steam_sig.png
  • JedocJedoc In the scuppers with the staggers and jagsRegistered User regular
  • Jr.Jr. Registered User regular
    I was going to joke that it was like in cartoons where you have two kids and they stand on eachother's heads and then they wear a trench coat and pretend to be an adult and that this was like that with a bunch of rats in a trench coat but i am actually not sure mice and rats like cheese that much we always used peanut butter on mouse traps we don't have mice very often though and we have never as far as I know had rats

  • RoyceSraphimRoyceSraphim Registered User regular
    edited October 29
    OKdxMqd.jpeg
    too much to store in fridge, had to freeze half

    edit: my colon wishes to file a protest vote but i ate so many things this morning and barely any of the fajita bake that I'm unsure what is the issue

    RoyceSraphim on
    steam_sig.png
  • XaquinXaquin Right behind you!Registered User regular
  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    SirToasty wrote: »
    I think there's been some testing that shows that marinades really don't improve things beyond an hour, and can actually make your meat breakdown in a bad way

    Kenji has a whole thing on how marinades didn't do much of anything and instead you should do a dry brine and then make a sauce with whatever flavors you were going for in the marinade.

    Relatedly, my turkey dry brine goes three days.

    I am in the business of saving lives.
Sign In or Register to comment.