Food

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Jadagul
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Re: Food

Post by Jadagul » 06 Apr 2018, 01:46

Kwix wrote:
05 Apr 2018, 19:29
Jennifer wrote:
05 Apr 2018, 19:00
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.

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Kwix
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Re: Food

Post by Kwix » 06 Apr 2018, 17:43

Jadagul wrote:
06 Apr 2018, 01:46
Kwix wrote:
05 Apr 2018, 19:29
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.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Jadagul
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Re: Food

Post by Jadagul » 06 Apr 2018, 19:34

Kwix wrote:
06 Apr 2018, 17:43
Jadagul wrote:
06 Apr 2018, 01:46
Kwix wrote:
05 Apr 2018, 19:29
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.

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D.A. Ridgely
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Re: Food

Post by D.A. Ridgely » 08 Apr 2018, 01:42

Image

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Tuco
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Re: Food

Post by Tuco » 08 Apr 2018, 08:52

Damn, Julia Child's angry today.

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lunchstealer
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Re: Food

Post by lunchstealer » 08 Apr 2018, 19:08

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thoreau
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Re: Food

Post by thoreau » 08 Apr 2018, 23:28

So that's what I'd be like if I taught cooking...
"ike Wile E. Coyote salivating over a "4000 Ways To Prepare Roadrunner" cookbook without watching his surroundings, the Road Runner of Societal Inertia snuck up on them both and beepbeeped them off the mesa."
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Eric the .5b
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Re: Food

Post by Eric the .5b » 09 Apr 2018, 18:03

lunchstealer wrote:
08 Apr 2018, 19:08
I love that whole little series of cooking video parodies. They're just dead fucking on.
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Warren
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Re: Food

Post by Warren » 17 Apr 2018, 01:16

Recipe Card vs My Plate
pork and stir fry.png
pork and stir fry.png (1.46 MiB) Viewed 1585 times
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Jake
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Re: Food

Post by Jake » 17 Apr 2018, 12:43

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.
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Jennifer
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Re: Food

Post by Jennifer » 24 Apr 2018, 20:43

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).
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Warren
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Re: Food

Post by Warren » 25 Apr 2018, 15:34

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

Post by Jennifer » 25 Apr 2018, 15:55

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.
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Kwix
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Re: Food

Post by Kwix » 25 Apr 2018, 16:50

Jennifer wrote:
25 Apr 2018, 15:55
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.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Highway
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Re: Food

Post by Highway » 25 Apr 2018, 16:58

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.
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Warren
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Re: Food

Post by Warren » 25 Apr 2018, 19:30

Highway wrote:
25 Apr 2018, 16:58
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.
The value of peer review lies substantially in the nature of one's peers. - that Ridgely guy

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Aresen
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Re: Food

Post by Aresen » 25 Apr 2018, 19:35

Warren wrote:
25 Apr 2018, 15:34
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.
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Kwix
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Re: Food

Post by Kwix » 25 Apr 2018, 19:45

For those looking for better prices and have the space, "soup base" is the industry term.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Warren
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Re: Food

Post by Warren » 25 Apr 2018, 19:56

Kwix wrote:
25 Apr 2018, 19:45
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.
The value of peer review lies substantially in the nature of one's peers. - that Ridgely guy

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Jasper
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Re: Food

Post by Jasper » 26 Apr 2018, 12:58

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.
"i'd like to move toward not combusting except on special occasions like arbor day." - dhex

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JasonL
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Re: Food

Post by JasonL » 26 Apr 2018, 15:12

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

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Warren
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Re: Food

Post by Warren » 26 Apr 2018, 15:30

JasonL wrote:
26 Apr 2018, 15:12
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.
The value of peer review lies substantially in the nature of one's peers. - that Ridgely guy

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Jasper
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Re: Food

Post by Jasper » 26 Apr 2018, 15:58

Warren wrote:
26 Apr 2018, 15:30
JasonL wrote:
26 Apr 2018, 15:12
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.
"i'd like to move toward not combusting except on special occasions like arbor day." - dhex

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Jennifer
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Re: Food

Post by Jennifer » 26 Apr 2018, 16:11

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.
"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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JasonL
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Food

Post by JasonL » 26 Apr 2018, 18:58

Warren wrote:
JasonL wrote:
26 Apr 2018, 15:12
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.

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