Yeah I agree but like, as a budding cook that's not really a thing you figure out early on. So every recipe I've used that's like, use a tablespoon or a teaspoon or whatever and I, in my tiny stupid babyness, go duuuuuuuuhOK.
Turns out you just dump shit in until you feel good about it, I guess.
We added butter to the curry leftovers and between that and it just sitting for a day it had a lot more of the flavor i was expecting from it. just gotta kick up the spice next time.
You can sometimes get away with using less butter if you brown the butter first. Gives a more intense, nutty flavour.
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Grudgeblessed is the mind too small for doubtRegistered Userregular
edited February 2023
So, when I can't be bothered to make proper pizza dough, I make tortilla pizza. We always have some leftover wheat tortillas in the freezer, it's super convenient and the kids love to be able to compose their own pizzas with toppings of their own choice (mostly involving pineapple). Example photo below for my own favorite variant with onions and spicy sausage.
Anyway, I have a question - if I make pizza on a tortilla does that mean that it's actually a taco?
minor incidentexpert in a dying fieldnjRegistered Userregular
Don’t get me wrong, I love making pizza dough, but given half the chance I’ll make “pizza” on just about any carb I can spoon some sauce and cheese onto. Tortillas, English muffins, bagels, pitas, a slice of sour dough, whatever.
Ah, it stinks, it sucks, it's anthropologically unjust
You are under this misapprehension because you have not tried my honey roasted tandoori spice mushrooms, which are objectively the best mushrooms ever.
I think a lot of that is because professional cooks don't measure a single blessed thing, they eyeball everything with the experience born of endless practice and any recipe you read is a professional cookbook author trying to wrangle them into a coherent list of things and set of steps.
Yea, no worries with good masa based corn tortillas. Some store brands do put a bit of flour in there so you should read - but a legit corn tortilla won't have any at all and is perfectly safe for the gluten-free in your life.
I think a lot of that is because professional cooks don't measure a single blessed thing, they eyeball everything with the experience born of endless practice and any recipe you read is a professional cookbook author trying to wrangle them into a coherent list of things and set of steps.
Measuring is for bakers and cowards.
And woodworkers. And architects. And probably NASA folks?
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
You are under this misapprehension because you have not tried my honey roasted tandoori spice mushrooms, which are objectively the best mushrooms ever.
I do believe that you will need to come here and make some for me so that I can be the judge of that.
I think a lot of that is because professional cooks don't measure a single blessed thing, they eyeball everything with the experience born of endless practice and any recipe you read is a professional cookbook author trying to wrangle them into a coherent list of things and set of steps.
Measuring is for bakers and cowards.
And woodworkers. And architects. And probably NASA folks?
all included under cowards already, I think you'll find
I made vegan fried chicken and it was extremely good! I used the recipe from the Herbivorous Butcher cookbook and it makes for a very crispy and flavorful fried thing. They're the only recipe I've used that's willing to really go all the way on the spices and tell you to use like 4 tablespoons of stuff. The other recipes I've used have generally needed some sauce to make them work.
Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
I feel like the main problem I have with the notion of tortilla pizzas is that the experiment would inevitably end with me eating about 6 of them.
On a side note, having at least one F&F is is gluten intolerant, do corn tortillas work?
corn tortillas are apparently gluten-free, according to the internet. Since no wheat is involved I guess.
Whoa there. It’ll depend on if it is a gluten sensitivity (like IBS) or if it’s Celiac’s.
Celiac’s you wanna make sure there is no cross contamination going on at the facility, because one grain of gluten errantly getting into their gut is gonna have the GI equivalent of napalm.
Humor can be dissected as a frog can, but dies in the process.
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minor incidentexpert in a dying fieldnjRegistered Userregular
edited February 2023
My new wok got delivered literally right as I was making a stir fry for dinner in my too-small pan.
Isn’t it ironic?
Don’t ya think?
minor incident on
Ah, it stinks, it sucks, it's anthropologically unjust
Made a chorizo sausage rice with tomatoes, green onions and bell pepper. Haven't hardly eaten today and I might be about to eat the entire pot cause it's good.
Been playing more with just free handing ingredients. Coulda poured a little more white wine.
Can someone recommend an instant-read probe thermometer that uses AA, AAA, or like 9V batteries?
Preferably one that's inexpensive but not actually cheap shit
I recently upgraded to the Thermoworks Thermapen One and it’s amazing. Buuuut it’s also like $75 on sale.
The one I had before for several years was almost as good (takes 3 to 4 seconds to read, which isn’t bad at all compared to others), has a decent display, and a nice button actuation for the flip out probe, and it’s under $20 on sale right now: https://a.co/d/bt6S4QO
Edit: forgot to add, it takes 2xAAA batteries!
minor incident on
Ah, it stinks, it sucks, it's anthropologically unjust
Can someone recommend an instant-read probe thermometer that uses AA, AAA, or like 9V batteries?
Preferably one that's inexpensive but not actually cheap shit
I recently upgraded to the Thermoworks Thermapen One and it’s amazing. Buuuut it’s also like $75 on sale.
The one I had before for several years was almost as good (takes 3 to 4 seconds to read, which isn’t bad at all compared to others), has a decent display, and a nice button actuation for the flip out probe, and it’s under $20 on sale right now: https://a.co/d/bt6S4QO
Edit: forgot to add, it takes 2xAAA batteries!
That's the exact one I have (the ThermoPro cheapo). Bought it in June and tonight I noticed a crack in the housing where the probe comes out, and the probe is loose.
minor incidentexpert in a dying fieldnjRegistered Userregular
Yeah, that’s part of why I upgraded. Mine eventually got similarly beat up (it took like 3 or 4 years though). But I fully understand that most sane people don’t spend like $75 on a thermometer.
Ah, it stinks, it sucks, it's anthropologically unjust
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Turns out you just dump shit in until you feel good about it, I guess.
Baking: actual factual chemistry! get those ratios right!
Also that was a perfectly reasonable amount of vodka and anyone who disagrees is welcome to continue the discussion in the car park.
I measure the rice and the water.
disgusting stuff. Even when I drank, it was disgusting.
Democrats Abroad! || Vote From Abroad
I don't precook anything unless I'm putting some shredded chicken on that was already in the fridge.
I understand that you all envy me and it is delicious to my soul.
I put basil on afterwards, so I guess that's leaving it raw?
This, but butter.
"Now, the recipe says only two tablespoons but come on."
*adds entire stick*
Anyway, I have a question - if I make pizza on a tortilla does that mean that it's actually a taco?
On a side note, having at least one F&F is is gluten intolerant, do corn tortillas work?
This is how to make mushrooms the most delightful thing one can eat
Brown butter garlic sautéed mushrooms y’all
Measuring is for bakers and cowards.
raw meat should probably be pre-cooked I'd imagine
Slice it thin and serve carpaccio style!
corn tortillas are apparently gluten-free, according to the internet. Since no wheat is involved I guess.
Sweet potato tortillas are my favorite so far but I’m a sweet tater fiend
Love a sweet tater tortilla with a spread of hummus, then mini cukes and carrot chips or radish slices rolled up in it
And woodworkers. And architects. And probably NASA folks?
I do believe that you will need to come here and make some for me so that I can be the judge of that.
Democrats Abroad! || Vote From Abroad
all included under cowards already, I think you'll find
Whoa there. It’ll depend on if it is a gluten sensitivity (like IBS) or if it’s Celiac’s.
Celiac’s you wanna make sure there is no cross contamination going on at the facility, because one grain of gluten errantly getting into their gut is gonna have the GI equivalent of napalm.
My new wok got delivered literally right as I was making a stir fry for dinner in my too-small pan.
Isn’t it ironic?
Don’t ya think?
Been playing more with just free handing ingredients. Coulda poured a little more white wine.
Preferably one that's inexpensive but not actually cheap shit
I recently upgraded to the Thermoworks Thermapen One and it’s amazing. Buuuut it’s also like $75 on sale.
The one I had before for several years was almost as good (takes 3 to 4 seconds to read, which isn’t bad at all compared to others), has a decent display, and a nice button actuation for the flip out probe, and it’s under $20 on sale right now: https://a.co/d/bt6S4QO
Edit: forgot to add, it takes 2xAAA batteries!
That's the exact one I have (the ThermoPro cheapo). Bought it in June and tonight I noticed a crack in the housing where the probe comes out, and the probe is loose.
I'm probably hard on them
Oh and don't buy it on Amazon, it's full of counterfeits
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