Here is my special tomato pasta sauce tip: chuck a couple of anchovies into the mix while you're doing the other aromatics. And a bit of smoked paprika as well, right before you put the liquids in (paprika only needs a few seconds to season in hot oil).
Use the offer code 'MyBrother' to get $5 off your first month. Slim James will be delivered right to your door every month. Choose the 5 or 7 piece plan and also receive a recipe card with each order.
Bad food thread: I have an issue with mayonnaise, and find myself needing to make some homemade.
Anyone have a good recipe or resource for homemade mayo?
I can lay my hands on all the usual ingredients. Only equipment I have is a blender.
Bad food thread: I have an issue with mayonnaise, and find myself needing to make some homemade.
Anyone have a good recipe or resource for homemade mayo?
I can lay my hands on all the usual ingredients. Only equipment I have is a blender.
I can't remember the exact details, but my family always did it with a whisk, some egg yolks, a steady drip of olive oil, and eventually some dill, lemon, mustard and salt and pepper.
The whole thing is about putting the egg yolks into a bowl (preferably a whisking bowl,which has a slightly different shape), then add drops of the olive oil at a time. Literally a drop or two at any one time, and then keep on whisking. If you can, preferably chill the olive oil before hand.
If it starts to seperate, you put another yolk into a different bowl, and start adding the seperated mix to it bit by bit, whisking the whole time. You know it's done when it goes pale, but hasn't separated.
Then, you add a tablespoon of mild mustard, preferably dijon or english, the juice of half a lemon, a big pinch of chopped dill, and salt and pepper.
I will admit that even i haven't quite mastered this, and it's a real difficult process that requires a whole lot of whisking. And i still haven't figured out when the seperation point is.
But it's real tasty. We make it for when we have prawns. Just a whole bag of the little suckers, you just peel em and dip them.
I can't decide if it should have been Slim Jameses or if that would have been just a little bit too much
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GrobianWhat's on sale?Pliers!Registered Userregular
Fwiw I just followed an online recipe for mayo (probably Jamie Oliver or something else high in the Google results) and it was super easy. I didn't even do very careful drops of oil because I'm impatient and it worked perfectly. I just poured in big gulps.
Whisk eggs, add other ingredients (mustard, vinegar, lemon in some quantities), add oil while whisking.
I think the important thing is to get good ingredients, especially the oil and eggs. The oil will heavily influence the taste of the mayo so get some that isn't overpowering. Iirc I used linseed oil since my mayo was for potato salad.
+1
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I can't decide if it should have been Slim Jameses or if that would have been just a little bit too much
Huh. You know, if you'd asked me before, I would have been pretty sure that the Slim Jim logo was plural. Like, not sure enough to go all Mandela on it, but if we were arguing about it in a bar I might have grasped you by the sleeve and urgently asked you to explain why they'd have an off-balance logo when it would be so easy to make both words have four letters.
Bad food thread: I have an issue with mayonnaise, and find myself needing to make some homemade.
Anyone have a good recipe or resource for homemade mayo?
I can lay my hands on all the usual ingredients. Only equipment I have is a blender.
I can't remember the exact details, but my family always did it with a whisk, some egg yolks, a steady drip of olive oil, and eventually some dill, lemon, mustard and salt and pepper.
The whole thing is about putting the egg yolks into a bowl (preferably a whisking bowl,which has a slightly different shape), then add drops of the olive oil at a time. Literally a drop or two at any one time, and then keep on whisking. If you can, preferably chill the olive oil before hand.
If it starts to seperate, you put another yolk into a different bowl, and start adding the seperated mix to it bit by bit, whisking the whole time. You know it's done when it goes pale, but hasn't separated.
Then, you add a tablespoon of mild mustard, preferably dijon or english, the juice of half a lemon, a big pinch of chopped dill, and salt and pepper.
I will admit that even i haven't quite mastered this, and it's a real difficult process that requires a whole lot of whisking. And i still haven't figured out when the seperation point is.
But it's real tasty. We make it for when we have prawns. Just a whole bag of the little suckers, you just peel em and dip them.
The mustard should go in at the start. It's there for the lecithin, which helps the mayo bind.
Add lemon juice along the way to manage the texture, as the mayo can become unmanageably thick.
I think the important thing is to get good ingredients, especially the oil and eggs. The oil will heavily influence the taste of the mayo so get some that isn't overpowering. Iirc I used linseed oil since my mayo was for potato salad.
100% agreed. This is one occasion when super duper flavourful olive oil is not always the answer, you kind of want to match the oil to the intended purpose. My go-to oil for straight up "man I think we should make some reallly good BLTs" sandwich mayo is cold-pressed rapeseed (I think you guys call it canola?) oil, which gives the mayo a lovely rich yellow colour, and a very slightly buttery flavour. If I was making the mayo for a potato salad that I was gonna serve alongside grilled sardines, I would use grapeseed oil with ~1/4 or ~1/3 good EV olive oil.
V1m on
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MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
I am truly an intercontinental man.
Made Italian cheese quesadillas; Mexican cheese, cut up pepperoni, with a side of pasta sauce for dipping.
+12
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I still find it funny there is little difference between a slim jim and dog treats
Only crude fiber is the difference and it's in dog treats
The one thing I will always remember about Slim Jims is that one of the ingredients is "mechanically separated chicken". This has been in my head for over 10 years because that's not the kind of thing you easily forget.
This goes in the bad food thread because holy shit, there's an entire bottle of wine in that dish
Did you use boxed wine or something?
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RobonunIt's all fun and games until someone pisses off ChinaRegistered Userregular
I feel as if I should resign from the Bad Food thread. Lately anything I eat that is the slightest bit greasy results in blasts of anal fury 1-2 hours after consumption. I'll have to limit myself to creating bad food instead of eating it.
Bad food thread: I have an issue with mayonnaise, and find myself needing to make some homemade.
Anyone have a good recipe or resource for homemade mayo?
I can lay my hands on all the usual ingredients. Only equipment I have is a blender.
I tried the bacon jam. It was smoked applewood bacon in a shitload of brown sugar and some other sugar-a-like. It tasted nothing like bacon and the texture was like sticky bacon bit sand in jelly.
It went into the garbage.
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Indie Winterdie KräheRudi Hurzlmeier (German, b. 1952)Registered Userregular
'dinis are simultaneously gross and delicious, and they're actually good for you! the ones packed in olive oil are generally the best quality but if you decide to get some in hot sauce or mustard they're usually still nice
Fwiw I just followed an online recipe for mayo (probably Jamie Oliver or something else high in the Google results) and it was super easy. I didn't even do very careful drops of oil because I'm impatient and it worked perfectly. I just poured in big gulps.
Whisk eggs, add other ingredients (mustard, vinegar, lemon in some quantities), add oil while whisking.
StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
It's all dependent on the recipe (and the amount of alcohol) in the end, as some things you're doing with alcohol will largely cook out, and others will not
But even then, it's never entirely gone, it's just down to an insignificant enough quantity that it probably doesn't matter
Posts
Steam // Secret Satan
Use the offer code 'MyBrother' to get $5 off your first month. Slim James will be delivered right to your door every month. Choose the 5 or 7 piece plan and also receive a recipe card with each order.
Only crude fiber is the difference and it's in dog treats
Anyone have a good recipe or resource for homemade mayo?
I can lay my hands on all the usual ingredients. Only equipment I have is a blender.
I can't remember the exact details, but my family always did it with a whisk, some egg yolks, a steady drip of olive oil, and eventually some dill, lemon, mustard and salt and pepper.
The whole thing is about putting the egg yolks into a bowl (preferably a whisking bowl,which has a slightly different shape), then add drops of the olive oil at a time. Literally a drop or two at any one time, and then keep on whisking. If you can, preferably chill the olive oil before hand.
If it starts to seperate, you put another yolk into a different bowl, and start adding the seperated mix to it bit by bit, whisking the whole time. You know it's done when it goes pale, but hasn't separated.
Then, you add a tablespoon of mild mustard, preferably dijon or english, the juice of half a lemon, a big pinch of chopped dill, and salt and pepper.
I will admit that even i haven't quite mastered this, and it's a real difficult process that requires a whole lot of whisking. And i still haven't figured out when the seperation point is.
But it's real tasty. We make it for when we have prawns. Just a whole bag of the little suckers, you just peel em and dip them.
Steam // Secret Satan
I can't decide if it should have been Slim Jameses or if that would have been just a little bit too much
Whisk eggs, add other ingredients (mustard, vinegar, lemon in some quantities), add oil while whisking.
I think the important thing is to get good ingredients, especially the oil and eggs. The oil will heavily influence the taste of the mayo so get some that isn't overpowering. Iirc I used linseed oil since my mayo was for potato salad.
Huh. You know, if you'd asked me before, I would have been pretty sure that the Slim Jim logo was plural. Like, not sure enough to go all Mandela on it, but if we were arguing about it in a bar I might have grasped you by the sleeve and urgently asked you to explain why they'd have an off-balance logo when it would be so easy to make both words have four letters.
The mustard should go in at the start. It's there for the lecithin, which helps the mayo bind.
Add lemon juice along the way to manage the texture, as the mayo can become unmanageably thick.
100% agreed. This is one occasion when super duper flavourful olive oil is not always the answer, you kind of want to match the oil to the intended purpose. My go-to oil for straight up "man I think we should make some reallly good BLTs" sandwich mayo is cold-pressed rapeseed (I think you guys call it canola?) oil, which gives the mayo a lovely rich yellow colour, and a very slightly buttery flavour. If I was making the mayo for a potato salad that I was gonna serve alongside grilled sardines, I would use grapeseed oil with ~1/4 or ~1/3 good EV olive oil.
Made Italian cheese quesadillas; Mexican cheese, cut up pepperoni, with a side of pasta sauce for dipping.
"Grilled cheese sandwich"?
Corned beef
Grilled red potatoes
Carrots
I had cabbage too, but I left that out
It was pretty good
The one thing I will always remember about Slim Jims is that one of the ingredients is "mechanically separated chicken". This has been in my head for over 10 years because that's not the kind of thing you easily forget.
Despite years and years of therapy.
Yes.
STEAM
This goes in the bad food thread because holy shit, there's an entire bottle of wine in that dish
Did you use boxed wine or something?
jar of vegtable oil + raw egg + blender = Mayo.
Nah, I used a £6 bottle of Bordeaux
I'm just not used to using so much booze in a dish. I mean yeah, some red wine in my spag bol sauce. But that's a glug at the most.
Really good though
can of pepper sardines
used some of the oil to fry a few eggs
ate all that with some crackers and a coors light right there in the kitchen
exquisite
steam | xbox live: IGNORANT HARLOT | psn: MadRoll | nintendo network: spinach
3ds: 1504-5717-8252
It went into the garbage.
try Baconnaise
It's actually really quite good
Dang
I meant to buy some sardines and i forgot
I've never had them
steam | xbox live: IGNORANT HARLOT | psn: MadRoll | nintendo network: spinach
3ds: 1504-5717-8252
I had THE BEEFEATER
Honey Potato Bread, Sliced Sirloin Steak, Provolone Cheese, Grilled Potatoes, Grilled Onions
It was
so good
You realise all the alcohol is gone by the time it's cooked right?
That's why you buy two bottles.
(each)
this is a myth, fyi.
Need some stuff designed or printed? I can help with that.
But even then, it's never entirely gone, it's just down to an insignificant enough quantity that it probably doesn't matter