Food

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Ellie
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Re: Food

Post by Ellie » 23 Apr 2017, 09:59

lunchstealer wrote:Australia has made a web series for people with FODMAP intolerance.

It's upside down and full of poisonous animals, probably.



pistoffnick wrote:That was hilarious!
Asafoetida, an indian spice that tastes like farts
I encounter the word "asafoetida" semi-regularly because I read a lot of Indian recipes, and EVERY TIME now I think, "the spice that tastes like farts." :lol:
I should have listened to Warren. He was right again as usual.

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dhex
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Re: Food

Post by dhex » 28 Apr 2017, 18:39

OMG just had real pasta for the first time in months with some great homemade tomatoes sauce and a salad and shit guys oh fuck yes gluten I just can't quit you.
"I like you, but you are a film moron." - db

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Jennifer
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Re: Food

Post by Jennifer » 30 Apr 2017, 01:51

Fresh strawberries have been really cheap here lately -- under $2 a pound -- and since I had some heavy cream left over from the last time I made cauliflower cheese bake, Jeff used it to make whipped cream with vanilla extract, sugar and cocoa powder, and after dinner tonight we had sliced strawberries with chocolate whipped cream for dessert. Yum.
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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Highway
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Re: Food

Post by Highway » 02 May 2017, 19:18

Made Harissa Sweet Potato and Lentil chili today. Turned out really well, even though we didn't adjust it enough for some changes we made, like using canned lentils instead of dried (lentils are relatively high fodmap, but the canned ones leach most of the fodmap sugars out into the liquid, which you discard, so they end up low). Just had to cook it longer, which kinda beat the lentils up a little too much, but a good flavor profile anyway.
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JD
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Re: Food

Post by JD » 09 May 2017, 13:33

A tip: don't use fresh pineapple in your chicken marinade, unless you like mushy chicken. It was not pleasant.

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JasonL
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Re: Food

Post by JasonL » 09 May 2017, 13:34

How long?

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JD
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Re: Food

Post by JD » 09 May 2017, 13:42

About 24 hours. Apparently canned pineapple is OK, as the canning process has destroyed the responsible enzymes.

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Warren
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Re: Food

Post by Warren » 09 May 2017, 13:46

JD wrote:About 24 hours. Apparently canned pineapple is OK, as the canning process has destroyed the responsible enzymes.
Whoa. 24 hours is way too long for a marinade. You're into brining territory there. But you're not wrong about the ability of fresh pineapple to prechew your food.
THIS SPACE FOR RENT

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JasonL
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Re: Food

Post by JasonL » 09 May 2017, 13:49

Oh an enzymatic thing, eh. Thought it was just acidity. I was aware that kiwis will do this, they have some nutty powerful tenderizing enzyme. Did not know pineapple would do it. I've seen al pastor things that have fresh pineapple along with chilies and achiote in a marinade for pork, so I wouldn't have thought it would be a problem.

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dhex
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Re: Food

Post by dhex » 14 May 2017, 19:03

Red lentil pasta is actually good. Who knew?

My tomato sauce game is off the fucking chain.

Gluten free breadcrumbs are... OK.
"I like you, but you are a film moron." - db

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Jasper
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Re: Food

Post by Jasper » 21 May 2017, 08:10

Food porn alert!

Check out Scott Rea on YouTube if you'd like to see simple meat cookery from an English butcher. The dude obviously loves his job and loves meat and cooking meat.



Mild warning - some of his videos are about breaking down animal carcasses.
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Eric the .5b
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Re: Food

Post by Eric the .5b » 22 May 2017, 13:04

He's not one of those Brits who burns everything, I trust?
"Better that ten guilty persons escape than that one innocent suffer."
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JasonL
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Re: Food

Post by JasonL » 22 May 2017, 13:10

I thought his pan choice and cooking setup and then the wonderbread were all very confusing until at the end when he mentioned he's doing it in a caravan/camper.

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lunchstealer
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Re: Food

Post by lunchstealer » 22 May 2017, 14:44

Eric the .5b wrote:He's not one of those Brits who burns everything, I trust?
Mon ami, ze dinner is in sree days! You must begin boiling ze meat, or it will not be mushy and tasteless in time!
"The constitution is more of a BDSM agreement with a safe word." - Sandy

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Jasper
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Re: Food

Post by Jasper » 23 May 2017, 08:34

Eric the .5b wrote:He's not one of those Brits who burns everything, I trust?
Nope. The massive steak he's doing is perfectly rare.

He does have a fetish for Coleman's Mustard though. Puts it on everything. Even that steak. *shudder*

Re: pan choice - he does cook on non-stick a lot even when he's home.
"Yeah, it seems a bit like pinning Timothy McVeigh on the KKK. Sure their OK Cupid profiles match 100%, but they never went on the date." - Shem

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JasonL
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Re: Food

Post by JasonL » 23 May 2017, 10:41

Did a vegetarian chickpea and cauliflower curry last night. Turned out pretty decent even though I used shortcuts. Local spice shop curry blend instead of doing it all myself. Used canned fire roasted tomatoes, which worked well. The powder, 1 can tomatoes, quick ghee (just did a clarify and strain in like 5 mins) blended with evo, onions, fresh ginger, a serrano (my dried reds were weak), tomato paste, chickpeas, cauliflower, used water not stock. Finished with lime juice and a large bunch of cilantro.

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D.A. Ridgely
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Re: Food

Post by D.A. Ridgely » 26 May 2017, 18:28

Image

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Ellie
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Re: Food

Post by Ellie » 27 May 2017, 01:18

Hahahahaha!!!
I should have listened to Warren. He was right again as usual.

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Eric the .5b
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Re: Food

Post by Eric the .5b » 27 May 2017, 03:23

lunchstealer wrote:
Eric the .5b wrote:He's not one of those Brits who burns everything, I trust?
Mon ami, ze dinner is in sree days! You must begin boiling ze meat, or it will not be mushy and tasteless in time!
Hey, I've encountered Brits who wouldn't take steak anything but grey. It's a thing.
Jasper wrote:Nope. The massive steak he's doing is perfectly rare.
I prefer medium-rare, but excellent.
"Better that ten guilty persons escape than that one innocent suffer."
"Cyberpunk never really gave the government enough credit for their ability to secure a favorable prenup during the Corporate-State wedding." - Shem

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Jennifer
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Re: Food

Post by Jennifer » 27 May 2017, 17:40

Just put on a crockpotful of a super-tasty recipe which is one of mine and Jeff's hot-weather favorites; the cookbook calls it "polenta-style corn casserole" presumably because that sounds classier than "spicy cheese grits, with added stuff." (This recipe is doubled from the book, to allow for leftovers). Take 29 ounces of chicken broth, whisk in one cup of ground cornmeal, add one drained 15-ounce can of corn, two drained 4-ounce cans of diced green chilies, half a cup of diced red pepper (no seeds, of course), teaspoon of salt, half-teaspoon of fresh ground black pepper. Cook, covered, in the crockpot on "high" for 2-3 hours. Then, about ten minutes before you're done, mix in two cups of sharp shredded cheddar cheese and cook uncovered until the cheese melts thoroughly (about ten minutes). Yum.
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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Jennifer
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Re: Food

Post by Jennifer » 30 May 2017, 20:12

This is likely another Captain Obvious cooking tip (rather, a "cooking-implement-storage" tip), but it took me longer than I should've to catch on, so I'll share it here: we have several sets of measuring spoons which, like most such sets, come on a keyring-type thing to keep them together. Which presumably is useful in preventing the spoons from getting lost, but is a pain in the butt because if you use one such spoon, you end up having to wash the whole set. However, I have several of those long, narrow plastic storage trays -- the kind designed to be kept in a kitchen drawer, and hold items small enough to get lost even in such a small drawer -- so I removed all my measuring spoons from their various rings and keep all the spoons in that narrow tray.
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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Jennifer
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Re: Food

Post by Jennifer » 10 Jun 2017, 20:33

Smart: using your slow cooker to make a tasty, nutritious and cheap meal, especially in a way that avoids adding too much extra heat to your summertime-in-Georgia abode

Stupid: except you forgot to plug the damned thing in
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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dbcooper
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Re: Food

Post by dbcooper » 16 Jun 2017, 02:03

Image
Slip inside a sleeping bag.

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lunchstealer
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Re: Food

Post by lunchstealer » 16 Jun 2017, 12:26

.































GOD DAMN IT GUY FIERI
"The constitution is more of a BDSM agreement with a safe word." - Sandy

"Neoliberalism. Austerity. Booga booga!!!!" - JasonL

"Repeated headdesk is dangerous yo." - JasonL

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Jennifer
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Re: Food

Post by Jennifer » 23 Jun 2017, 17:37

Huh. I've got another slow cooker batch of the "polenta casserole" I mentioned a couple posts upthread, and I just checked it -- it should be done by now, but it is not. (It's done enough that you could eat it if you wanted to, but it is noticeably "grainy" -- you can easily detect individual grains of cornmeal on your tongue, though you should not be able to.) I'm trying to isolate the variable why: the batches I've made lately did not include "fresh" chopped red pepper, but red pepper which Jeff chopped in advance and then froze in individual sandwich bags (this was done to take advantage of a very good sale on red peppers at a local store).

Today, I did put in more frozen red pepper than usual, and as always there were noticeable white ice crystals amongst it; could it be that this extra water is responsible for the graininess? FWIW, I have been doing my usual thing of periodically removing excess water from the mixture: every 10 minutes or so I'll remove the lid, give the contents another whisk, and when I do this, I pour out the water that's condensed on the inside of the lid. (Mind you: this graininess is NOT the result of "Oh, hey, you've removed too much water from the mixture; there's still more liquid on top of it than I'm used to seeing, after the polenta has simmered in the slow cooker as long as it has.)

EDIT: Never mind; apparently, an almost-done slow-cooker polenta casserole will always feel that grainy, before melting in the shredded cheddar cheese. Huh. I learned something today.
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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