Food

[Jadagul]

Hmm, interesting! But to clarify: I don't care so much whether the paprika bits in the sauce are red or black; my concern is that, if the blackening means the paprika actually burned, that might ruin the flavor or just be a waste of paprika.

Ghee:
Take as much butter as you'll use in a year

I'm not sure I have a pot that big.

[Kwix]

Ghee:
Take as much butter as you'll use in a year

I'm not sure I have a pot that big.

I would like to subscribe to your newsletter.

[Jadagul]

Ghee:
Take as much butter as you'll use in a year

I'm not sure I have a pot that big.

I would like to subscribe to your newsletter.

Admittedly, I use a lot of butter for baking as well. But I probably go through like five to ten pounds of butter a month.

[D.A. Ridgely]

[Tuco]

Damn, Julia Child's angry today.

[lunchstealer]

[thoreau]

So that's what I'd be like if I taught cooking...

[Eric the .5b]

I love that whole little series of cooking video parodies. They're just dead fucking on.

[Warren]

Recipe Card vs My Plate

pork and stir fry.png (1.46 MiB) Viewed 1785 times

[Jake]

You've put the carrots in the wrong positions. You're never going to perfectly match the recipe card if you don't start paying attention to the details! Now fix the carrot placement, and then we'll give it a good coat of lacquer and let it dry overnight.

[Jennifer]

There is a crock-pot recipe for "polenta-style corn casserole" (so named because it sounds classier than "cheese grits with added spices") which I'll often make as a comfort-food type thing. The recipe calls for chicken broth, but the last time I made a batch I replaced it with chicken bouillon cubes, and noticed no difference in taste whatsoever. So I'll be using bouillon cubes henceforth; they're far cheaper than broth (though less convenient, because it takes awhile for the cubes to dissolve in hot water, and I am too nervous to add the other ingredients until I KNOW the cubes are fully dissolved).

[Warren]

When I run out of home made chicken broth/stock, I go with Better Than Bouillon because, well it's better than bouillon.

[Jennifer]

It's also considerably pricier than bouillon, no doubt. Since I remain shamefully under-employed, and thus cannot bring noticeable sums of money into the household, I at least use my frugalness powers to find ways of reducing the money I cause to go out.

[Kwix]

It's also considerably pricier than bouillon, no doubt. Since I remain shamefully under-employed, and thus cannot bring noticeable sums of money into the household, I at least use my frugalness powers to find ways of reducing the money I cause to go out.

Well, I mean shit, leftover ramen seasoning packets are cheaper than bullion but are only available in chicken, pork, beef, shrimp and oriental flavors.

When budget allows, I'll grab Better than Boullion over carton/canned stock. It also ups the flavor of homemade stock if you didn't have a great base.

[Highway]

We use Better than Bullion as well, because it's low fodmap, as opposed to stock / broth. It's also a lot easier to use just a little bit, rather than wasting a whole can / carton.

[Warren]

We use Better than Bullion as well, because it's low fodmap, as opposed to stock / broth. It's also a lot easier to use just a little bit, rather than wasting a whole can / carton.

Right. The ability to use just as much as needed mitigates the cost considerably.

[Aresen]

When I run out of home made chicken broth/stock, I go with Better Than Bouillon because, well it's better than bouillon.

Thanks for the tip. I'll look for it.

[Kwix]

For those looking for better prices and have the space, "soup base" is the industry term.

[Warren]

For those looking for better prices and have the space, "soup base" is the industry term.

LOL the picture makes it look like a gallon tub, but it's only 1 lb. or the equivalent of 2 jars of BTB.

[Jasper]

Team BtB.

As a standard pantry item (well, fridge) a jar lasts anywhere from 6 - 9 months depending how often I need a quick sauce or a boost to homemade soup.

[JasonL]

Ive never used it. I use low sodium chicken stock from the carton simmered with aromatics and chicken wings if I have time.

[Warren]

Ive never used it. I use low sodium chicken stock from the carton simmered with aromatics and chicken wings if I have time.

What? Like a chicken wing? If you've got more than two wings and you're only making a quart or less, you might as well use water.

[Jasper]

Ive never used it. I use low sodium chicken stock from the carton simmered with aromatics and chicken wings if I have time.

What? Like a chicken wing? If you've got more than two wings and you're only making a quart or less, you might as well use water.

Yeah, this is literally the sweet spot for BtB. To make a cup of stock to deglaze a pan and start a sauce as you're throwing stuff together.

Planned recipes are one thing... 15 minute pan-fried fridge findings is what BtB was made for, imo.

[Jennifer]

The amount of chicken stock/broth I make from scratch isn't remotely enough to cover all the recipes I make requiring it as a base. (The "polenta casserole"/spicy cheese grits alone is made frequently enough to require at least a gallon per month.) But I have found that Kroger's store-brand bouillon cubes are perfectly fine in that regard -- except for the wait for them to dissolve.

[JasonL]

Ive never used it. I use low sodium chicken stock from the carton simmered with aromatics and chicken wings if I have time.

What? Like a chicken wing? If you've got more than two wings and you're only making a quart or less, you might as well use water.

2 quarts and 1.5 lbs wings ish 45 mins, an onion two carrots, mash a clove of garlic, couple peppercorns. Use and reserve.