Don't need to have buttermilk to have buttermilk, Sket.
Do this for that recipe:
Pour whatever milk you have into a measuring cup and stop just short of the 1/2 cup mark. Then, take basic white vinegar and pour that in until you're at the 1/2 cup mark. Give it a little stir, let it sit for a minute or two and you've got buttermilk to cook with.
Don't need to have buttermilk to have buttermilk, Sket.
Do this for that recipe:
Pour whatever milk you have into a measuring cup and stop just short of the 1/2 cup mark. Then, take basic white vinegar and pour that in until you're at the 1/2 cup mark. Give it a little stir, let it sit for a minute or two and you've got buttermilk to cook with.
Blake just fell out of contention. Better luck next time!
But still thanks, cause somehow doing that to a chicken wing had slipped my mind.
Edit: Hot damn, it's getting warmer and I got a sack of coal just hanging around. Might as well light that mother fucker up and add some smoke to that flavour.
I made my first ever omelette that stayed in one piece just now. It was delicious even though I had nothing to add to it except for some cayenne pepper and tabasco sauce.
Also I'd been falling into the trap of max heat = cooked faster. Once you realise that's the stupidest thing in the world then you can actually start cooking food.
PSN: ThatDaveFella
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LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
So starting to save chicken bones to make stock with. I got a lot of the flesh removed during eating, but there's some stray stuff on the ends (thigh bones). Does that stuff have to get removed before I start the stock, or can it remain?
I leave massive amounts of skin and stuff on when I make chicken stock, and because I'm lazy there's probably some perfectly edible meat still on it too, gotta get all that flavour out, man.
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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
If, for some reason you are poaching a whole chicken. (maybe haianesie chicken rice) you can totally save the left overs and use it as stock.
I made my first ever omelette that stayed in one piece just now. It was delicious even though I had nothing to add to it except for some cayenne pepper and tabasco sauce.
Posts
Gah, I knew I should have picked up some buttermilk today. I thought about it and everything then opted not to.
I want to make thooooose
Do this for that recipe:
Pour whatever milk you have into a measuring cup and stop just short of the 1/2 cup mark. Then, take basic white vinegar and pour that in until you're at the 1/2 cup mark. Give it a little stir, let it sit for a minute or two and you've got buttermilk to cook with.
When I asked what she meant, apparently she dreamt that we were on a cruise and @Stale and @Druhim were cooking for us.
Honey, soy, garlic and chili is usually a winning combination.
Satans..... hints.....
Whatup my veggie friend. Kill Devil's, right on Croatan Highway. Awesome food all around.
that's pretty hilarious and adorable
I thought so too!
A classic, but I'd need better paprika then I have available.
Perhaps I will be making donuts soon then!
http://steamykitchen.com/7217-bbq-central-smokey-sweet-chicken-wings.html
But still thanks, cause somehow doing that to a chicken wing had slipped my mind.
Edit: Hot damn, it's getting warmer and I got a sack of coal just hanging around. Might as well light that mother fucker up and add some smoke to that flavour.
Satans..... hints.....
Satans..... hints.....
very very little
Do not put rocks into stock.
(only soup)
Satans..... hints.....
I wonder if I can just outright buy some carcasses from the grocery store nearby. Their butcher sells all sorts of shit, necks even!
Satans..... hints.....
if not, most stores will sell rotissere chickens fairly cheap.
remove meat, freeze remains. Make delicious stock.
The hardest bit, in my opinion, is the skimming of fat. I never seem to get it all.
The second hardest bit is sieving a giant pot full of chicken and stuff without making a mess.
take a single layer of cheesecloth or any similar fabric and lay it in a colander.
that's what I do.
not really. more water, less concentrated flavor. less water, more concentrated flavor.
If you're going to make stock, there isn't much reason to make less than a gallon.
also i want to try making scotch eggs mmm
:^:
someone go make this and tell me about it
so that I may live vicariously
i will do this when i get a chance and buy some more kimchi
too bad i have no food processor and will need to mix by hand
oh wait
i can just go walk over to momofuku milk bar and buy kimchi butter
Will have to pick something suitable up and give that a try, thanks.
Shaz in my head I'm punching you so much