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My Step Mom used to make a appetizer called (salupbow). They were pork filled steamed dumplings. Do you know of which I speak

Sharon Welles, Friday, 23 April 2004 19:12 (fourteen years ago) Permalink

I think the Chinese astronaut ate them all on his brief mission to space.

andy, Friday, 23 April 2004 19:15 (fourteen years ago) Permalink

The Huckle-Buck (Horace Mann), Friday, 23 April 2004 19:15 (fourteen years ago) Permalink

eight months pass...
when you broil meat, how do you make it so theres a nice charred crispy layer on top but nice and juicy and rare inside? can you? im such a terrible cook

phil-two (phil-two), Thursday, 30 December 2004 21:33 (fourteen years ago) Permalink

sear it first?

craggy jones, Thursday, 30 December 2004 21:40 (fourteen years ago) Permalink

is broiling the same as grilling?

dog latin (dog latin), Friday, 31 December 2004 08:30 (fourteen years ago) Permalink


robster (robster), Friday, 31 December 2004 09:05 (fourteen years ago) Permalink

You use a very hot (preferably cast iron) pan, Phil. Make sure the steak or whatever is dry on the surface before cooking also, or it'll just steam itself. A herby or spicy rub will also help with this and add a tasty crust.

Liz :x (Liz :x), Friday, 31 December 2004 09:43 (fourteen years ago) Permalink

Tonight I used my new griddle and made chocolate chip pancakes for the first time ever. How can you be sure if they're cooked all the way through? How moist should the insides be? Is there a general rule of thumb for how long to cook them for?

I've eaten many a pancake in my life, so you'd think I would have a pretty good idea on what it should be like. But once I started making my own, it was like all my accrued pancake knowledge went right out the window.

Lingbertt, Friday, 31 December 2004 09:54 (fourteen years ago) Permalink

I have not the mad crepe skeelz, but as a rule, flip it when the centre remains only slightly liquid i.e. when it's not going to just drip off the spatula, and cook for another minute or so or until the other side is nice and golden. Drop scones (American fluffy breakfast pancakes) are easier, as you just flip them when bubbles rise to the surface and set rather than disappearing again.

Liz :x (Liz :x), Friday, 31 December 2004 10:14 (fourteen years ago) Permalink

i've got crap crepe skeelz

ken c (ken c), Friday, 31 December 2004 11:06 (fourteen years ago) Permalink

Are drop scones like pikelets?

marianna lcl (marianna lcl), Friday, 31 December 2004 11:16 (fourteen years ago) Permalink

in my experience drop scones are nothing like pancakes. but instead they are baked and just like scones, but a bit more moist and blob shaped instead of triangular. but it is true that you should flip a pancake when bubbles rise and the outside edges appear dry.

Emilymv (Emilymv), Friday, 31 December 2004 16:22 (fourteen years ago) Permalink

I have me a combination rice cooker/food steamer for the very first time, and am pondering the various dishes I could create with it. Any suggestions/recipes appreciated.

Ned Raggett (Ned), Friday, 31 December 2004 16:24 (fourteen years ago) Permalink

Thank you Liz and emily for your bubble tip.

What else would be good to cook on a griddle? It'd be good for grilled cheese sandwiches, but probably makes for a shitty frying pan considering the sides are so low. Hmmm.

Lingbertt, Friday, 31 December 2004 20:33 (fourteen years ago) Permalink

this should be on the food board (ILCooking) for more responses!

Orbit (Orbit), Friday, 31 December 2004 20:34 (fourteen years ago) Permalink

I forgot there was an ILC board! Here I go.

Lingbertt, Friday, 31 December 2004 20:40 (fourteen years ago) Permalink

A herby or spicy rub

what does this mean? tasty crust sounds good

phil-two (phil-two), Saturday, 1 January 2005 00:32 (fourteen years ago) Permalink

when you broil meat, how do you make it so theres a nice charred crispy layer on top but nice and juicy and rare inside? can you? im such a terrible cook

One of my favorite ways to get this is London Broil. Use flank steak, which is fairly lean and will be tough if overcooked, but thin, which means you don't have any excuse to overcook it. Marinate for a few hours (marinade contents for another time) then broil for just a few minutes on a side. Flank steak has a very pronounced, fibrous grain, so you absolutely have to slice it against the grain. Let the meat rest for a few minutes while you turn the juices and crusty bits (fond) in the broiler pan into gravy(or, less hectic, have some gravy ready to go from beef stock). Slice very thin and serve with potatoes and steamed asparagus or broccoli. Schwing!

I Am Curious (George) (Rock Hardy), Saturday, 1 January 2005 02:15 (fourteen years ago) Permalink

two weeks pass...
the steak turned out well, but next time im going to get one thats not so fatty. i got a hangar steak this time, and skirt steak before that.

now i have this thing of extra firm tofu. what do i do with it? fry it or boil it or bake it or i dunno

phil-two (phil-two), Wednesday, 19 January 2005 06:13 (fourteen years ago) Permalink

See also

Casuistry (Chris P), Wednesday, 19 January 2005 07:13 (fourteen years ago) Permalink

Can you make good indian dishes in a Crock Pot?

Hurting (Hurting), Wednesday, 19 January 2005 07:20 (fourteen years ago) Permalink

extra firm tofu is great for cooking. if you have some time, freeze it beforehand then thaw. squeeze out the excess water with paper towels, then chop up and marinate in some soy sauce, sesame oil, sesame seeds, spring onions, and a tiny bit of honey. lightly fry. i'm not sure what the science is, but for some reason the freeze/thaw process makes the tofu both extra meaty and extra porous so it absorbs lots of the sauce.

lauren (laurenp), Wednesday, 19 January 2005 10:21 (fourteen years ago) Permalink

eleven years pass...

is there anything more awful than planning and preparing food

Treeship, Monday, 16 May 2016 13:45 (two years ago) Permalink

every once and a while it can be fun but overall it is just a drag

Treeship, Monday, 16 May 2016 13:47 (two years ago) Permalink

one year passes...

I think the 70 watt stick blender I bought is a bit too powerful. You need a welder's mask when pureeing scorching onion curry bases in the pan ffs!

calzino, Sunday, 9 July 2017 15:27 (one year ago) Permalink

Really need to find a way to reduce time in chopping for a stir fry. Got a lot of veg stuff and it takes me forever. Much lonfger prep time than actual cooking.
Is it just something that will speed up with practise?

Stevolende, Sunday, 9 July 2017 15:32 (one year ago) Permalink

practice, properly sharp knife and it's worth looking at youtube vids for julienning or chopping generally if you haven't already done so. i'm really cackhanded but learning and regularly using a proper method with a sharp knife will soon make it much less painful.

Fizzles, Sunday, 9 July 2017 15:44 (one year ago) Permalink

lol calzino - i did spectacular j pollock of curried parsnip soup all over my kitchen once for the same reason.

Fizzles, Sunday, 9 July 2017 15:46 (one year ago) Permalink


ein Sexmonster (Jimmy The Mod Awaits The Return Of His Beloved), Sunday, 9 July 2017 15:52 (one year ago) Permalink


Fizzles, Sunday, 9 July 2017 15:54 (one year ago) Permalink

one year passes...

I don’t know how to cook or grocery shop and I’m nearly 30 years old. Whenever I go grocery shopping all the food goes to waste and it’s more expensive than doing seamless. I need some resources—i googled but every recipe calls for bay leaves and bouillon cubes and other things that i don’t really know what they are.

Trϵϵship, Thursday, 3 January 2019 14:55 (two months ago) Permalink

Thank u in advance if u can help. Maybe this is beyond my ability—i’d like to eat a diet rich in vegetables and low in refined grains.

Trϵϵship, Thursday, 3 January 2019 14:56 (two months ago) Permalink

I don't think I have ever used a bay leaf or bouillon cube. Have you watched Top Chef before? That got me super interested in cooking. It was a great thing to watch before bed every night and you really start to absorb how ingredients work together and how to season.

You need to make a grocery list and stick to it and accumulate spices/long shelf life pantry things. We buy the same things every week and pretty much only eat out once a week so I stick to what I buy and actually eat it because I hate food waste. youtube is so good for learning things like knife skills and making simple dishes. Start with something you really like to eat and make that from scratch.

We always have a lot of quinoa, black beans, sushi rice, chickpeas, canned tomatoes, sardines in our pantry as staples. I try to buy 3 green veg every week without thinking and force myself to eat them (kale, brocolli, spinach are usually my defaults (just so quick to steam or sautee them) and then add in bok choy, radishes, brussel sprouts when I see them). We always have fresh garlic and shallots and cilantro on hand. Half of the time I will spend most of Sunday prepping food for the week. Washing and cutting all the vegetables, cooking a big batch of something like quinoa and that helps a lot.

I am very bad with online recipes and usually change half of it because I either don't have all the ingredients or because I tend to like thing spicier, more acidic and drier so don't be put off by the bay leaf thing.

Yerac, Thursday, 3 January 2019 15:15 (two months ago) Permalink

I know buzzfeed have much better list that this but here is one. They do a lot of quick lists for basic cooking.

Yerac, Thursday, 3 January 2019 15:17 (two months ago) Permalink

This is pretty helpful, thank you. That’s the thing I need to figure out—what my staples need to be so I can throw something together with seasonal vegetables etc. i’ll watch some top chef to see if i can get inspired. I have some spices but need to take an inventory of whats all there

Trϵϵship, Thursday, 3 January 2019 15:19 (two months ago) Permalink

I find jotting down my own simplified version* of the recipe in my little food stained a4 book helps.

i.e. written in a fluent style of idiotese I can easily understand. And then you can add any modifications you make as you become more confident and comfortable with the recipe.

calzino, Thursday, 3 January 2019 15:24 (two months ago) Permalink

It's a process. Start with one dish you really like to eat a lot. Even if no cooking is involved. Like how to make a nice salad with dressing from scratch. Or hummus. We don't eat a lot/any meat so I am sure someone else will have better tips for learning how to cook meat. This past year I pretty much added in 4 indian dishes, naan and two different pasta shapes from scratch to my repertoire just from cross referencing a couple of videos.

I was super bored one cold cold winter and had run out of things to watch so I ended up watching 8 seasons of top chef in one month. It was ridiculous. But it totally changed how I cook.

I also am super boring so I will make a spinach salad the night before work and take that in religiously. Basically because I hate salads so if it's already at work, I am super lazy and will end up eating it instead of spending $10 on lunch out.

Yerac, Thursday, 3 January 2019 15:27 (two months ago) Permalink

If you get into making soups no veg should go to waste, and it is the easiest cooking you'll ever learn.

calzino, Thursday, 3 January 2019 15:27 (two months ago) Permalink

friend of mine took a cooking class last year - was once a week for a month or two, and he seemed to enjoy it and learn quite a bit.

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:37 (two months ago) Permalink

another thing i like to do is go to the library and poke around. i spent like 2 hours going through a gigantic book on Yucatan yesterday and jotted down some simple recipes. even a recipe for a simple pot of beans included a step that i think is more interesting than how i've made them in the past. sry if this is useless for your purposes though

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:43 (two months ago) Permalink

some basic dried spices I keep around:

"Italian Seasoning" or "Herb de Provence" (needs to have thyme and rosemary at a minimum)
chili powder
chinese 5-spice
bay leaves

Soup is really easy and keeps for days even if you don't freeze it (which you can).

You will need a stock pot, a ladle and a wooden spoon. Have a sharp knife for cutting veg. Also, measuring spoons and a cup measure.

brownie, Thursday, 3 January 2019 15:55 (two months ago) Permalink

some liquid ingredients to have around

unsalted soup stock
and chili garlic sauce

brownie, Thursday, 3 January 2019 16:01 (two months ago) Permalink

this is all good advice. building a pantry is really important.

i learned to cook by starting with cooking light and martha stewart 5-ingredient recipe books, building up my pantry, and practicing a lot. from there i was able to figure out what i was really interested in making and was off and running in most respects.

one thing that's nice to have around based on what you're describing is a basic homemade stir-fry sauce:

call all destroyer, Thursday, 3 January 2019 16:17 (two months ago) Permalink

I watched Salt, Fat, Acid, Heat on Netflix not long ago and it seemed to have a good mix of explaining why things work together and showing how to gather and prepare them. I remember thinking "no shit" a lot when she was explaining some things then realizing that a lot of them were things I had to trial and error my way to over 20 years of cooking.

Learning a dish you like and being able to make it the same (or close) every time from memory is really rewarding, and if you do this enough you'll have a good library of things to choose from. Then you can start to mix and match preparations and ingredients and seasonings and freestyle knowing which things work together, what order to do things in so they'll all be ready at the same time, etc.

I always keep olive oil, peanut oil, sesame oil, soy sauce, fish sauce, rice and sherry vinegar, hot pepper sauce/flakes/powder, cumin, coriander, sugar, salt, and pepper around in my pantry and all will last for ages. I regularly buy ginger, green onions, onions, garlic, lemons, limes, thyme, and cilantro and with all those can probably cook about 85% of the things I make regularly.

joygoat, Thursday, 3 January 2019 16:24 (two months ago) Permalink

Be creative. When I make salads for myself I basically only dress it with grey poupon. It's quick, no calories and gives me that creamy acid that I like. I think I always have 4 mustards, 4 hot sauces, lemons and 3 types of vinegar around. I end up putting balsamic in a lot of things. and since I am half asian we always have those types of foodstuffs around. I think I get anxiety if I don't have eggs in the house because if I am lazy in the evening I will just make a quick omelette or black beans with a fried egg on top.

yeah and salt, fat, acid ^^^ was very good.

Yerac, Thursday, 3 January 2019 16:27 (two months ago) Permalink

i think Treeship is too noob for salt fat acid heat though. it’s good for an amateur chef but not pure beginner

imo this is the learn to cook algorithm
1. look up recipe
2. buy ingredients
3. make it
4. repeat
eventually you drop step 1. it’ll be expensive at first because you won’t have expensive storable like olive oil, but it’ll quickly get cheaper over time. bay leaves and bouillon cubes aren’t as pricy but v important storables that make food tasty.

if your groceries are spoiling in your fridge you either need to cook more frequently or refrigerate. buy some tupperware. also don’t buy too many salad vegetables at once, if it’s easy to pick up fresh produce on your way home. also if you can tell something isn’t gonna make it rub some olive oil salt and pepper on it and roast it in your oven

buy a rice cooker and crock pot/slow cooker at a charity shop. almost impossible to fuck up with these two, and you can make large quantities of stews or chillis in the slow cooker.

flopson, Thursday, 3 January 2019 16:48 (two months ago) Permalink

rice cookers are great for when you make a curry/chilli type dish and can't arsed with any extra complications to think about.

calzino, Thursday, 3 January 2019 16:54 (two months ago) Permalink

I was thinking Top Chef and salt fat heat are good just to get excited about cooking and not think of it as a chore (which it is totally a chore most of the time).

Yerac, Thursday, 3 January 2019 17:02 (two months ago) Permalink

As weird as Alton Brown has gotten in his middle age, his Good Eats is a very good resource for the kitchen beginner, if your library has the DVDs. His approach lines up with mine -- don't focus on recipes, focus on ingredients and techniques. Learn why the building blocks of the meal react as they do -- to salt, fat, acid, heat, etc.

Furikake is a great pantry staple -- a relatively cheap hit of flavor on any plain grain.

I'm pro- bay leaf but the trick is to put a lot more than the number called for.

Juul Haalmeyer Dancers washout (WmC), Thursday, 3 January 2019 17:05 (two months ago) Permalink

ha silby

mick signals, Friday, 4 January 2019 18:30 (two months ago) Permalink

I love slow-cooked meat stews in my slow cooker but I'm not gonna fart about making bolognese or some side dish in it. it's good if it's more convenient for your day to start cooking 6 hours (or whatever) before you want to eat rather than 2. otherwise I don't really get the whole 'time-saving' aspect - you're still doing the same amount of prep.

kinder, Friday, 4 January 2019 20:42 (two months ago) Permalink

Yeah, a slow cooker isn't so much about time-saving as about time-shifting

A is for (Aimless), Friday, 4 January 2019 20:58 (two months ago) Permalink

a slow cooker allows you to leave the house while deliciousness increases

ogmor, Friday, 4 January 2019 21:16 (two months ago) Permalink

i no longer eat meat and really feel like slow-cooked meats are the only thing they're particularly useful for - i guess porridge and grits and that sort of thing too - but i always found i preferred meat cooked slow and low in the oven than in the slow cooker. ymmv

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 4 January 2019 21:23 (two months ago) Permalink

I had baked beans in the oven today. I just left them in the oven while I went out of the house to run errands and the deliciousness increased, but no slow cooker was involved. This can also happen with pot on the stovetop. The added abilities of a slow cooker are fairly marginal, and I rarely use the one we own, but the ability to use a timer to delay cooking is handy sometimes when no one can attend to the dish for a great many hours.

A is for (Aimless), Friday, 4 January 2019 21:26 (two months ago) Permalink

I'm relaxed about a lot of risks but I can't leave the hob on while I'm out

ogmor, Friday, 4 January 2019 21:49 (two months ago) Permalink

same, im not rly happy with oven on if im not there either

topical mlady (darraghmac), Friday, 4 January 2019 21:53 (two months ago) Permalink

unless your life will be incomplete without the ability to cook mushy braises while you're out of the house, don't buy a slow cooker

― call all destroyer, Friday, January 4, 2019 12:28 PM (four hours ago) Bookmark Flag Post Permalink

i'm not sure how useful thread devolving into stating snarky advanced cooking opinions such as 'buy japanese knife' and 'don't use commonplace easy tool to cook' is to treesh's original q. slowcooker is excellent for noobs imo, and i still use mine on occasion. it's great when you're short on time and it's nice to come home or wake up to the smell. you can get em used at any charity shop for like 10$

flopson, Friday, 4 January 2019 21:56 (two months ago) Permalink

My oven is electric so I’m OK with leaving it on to go out, but if it were gas, NO WAY.

suzy, Friday, 4 January 2019 22:09 (two months ago) Permalink

treeish, pret or au bon pain used to have a quinoa small bowl that was really good/healthy/easy that i reproduce sometimes. Quinoa, arugula, tomato, hardboiled egg, shelled edamame, lemon. Easy to swap out any of those ingredients for like spinach or other beans but the hard boil egg in it was a revelation when I first saw it.

Yerac, Friday, 4 January 2019 22:11 (two months ago) Permalink

La Lechera has a game-changing recipe for slow-cooker pulled pork. I'm serious. I've served it to multiple crowds of ppl to universal acclaim. The hype is real.

There's more Italy than necessary. (in orbit), Friday, 4 January 2019 22:21 (two months ago) Permalink

slow cooker stuff I make on the regular and can't imagine bothering doing any other way:
masoor daal
saag paneer
whole roasted chicken
pulled pork

Οὖτις, Friday, 4 January 2019 22:22 (two months ago) Permalink

lol it is really good :)
i don't have the energy to educate anyone on cooking atm but i wish you the best of luck treesh
experiment and learn

weird woman in a bar (La Lechera), Friday, 4 January 2019 22:25 (two months ago) Permalink

Thank you! I think I got more information than I can process just in this thread. Food is this whole sphere of life that I just haven’t really been embracing it seems.

Trϵϵship, Friday, 4 January 2019 22:31 (two months ago) Permalink

I don’t have a slow cooker but I have a huge wok that Imll use for stir fries.

Trϵϵship, Friday, 4 January 2019 22:31 (two months ago) Permalink

slow cookers, pressure cookers, and instant pots are divisive conversation topics, I think because the camps tend to be the Can't Live Without It camp and the What A Pointless Invention camp

I have measured out my life in coffee shop loyalty cards (silby), Friday, 4 January 2019 22:34 (two months ago) Permalink

I think Yerac's initial advice is pretty good tbh. you will accumulate staples/figure out what you need to have on hand to consistently make what you like.

For my part, doing most of the cooking for a family of four, my major constraints usually come down to a) what will the majority of my family eat without complaint and b) what did we get in our CSA veggie box that week. Then I map out what to make for dinner for at least 5 nights of the week (assuming one night will be either leftovers or takeout/eating out), figure out what ingredients I need to make those dinners that I don't have on-hand, and that's my grocery list.

Cooking for one, though, is a particular bitch, I dunno how you do that with quality ingredients without wasting a ton of food tbh.

Οὖτις, Friday, 4 January 2019 22:44 (two months ago) Permalink

i'm not sure how useful thread devolving into stating snarky advanced cooking opinions such as 'buy japanese knife' and 'don't use commonplace easy tool to cook' is to treesh's original q. slowcooker is excellent for noobs imo, and i still use mine on occasion. it's great when you're short on time and it's nice to come home or wake up to the smell. you can get em used at any charity shop for like 10$

― flopson, Friday, January 4, 2019 4:56 PM (forty minutes ago) Bookmark Flag Post Permalink

i wasn't trying to be snarky (and i don't think anyone told anyone to buy a japanese knife?) but my problem with slow cookers is that they completely destroy the texture of vegetables and stews that come out of them are oftentimes mushy and insipid. i recognize that they have a place in many kitchens because they are convenient and don't need to be attended to, and if you're making things like pulled pork or legumes my problem isn't really a problem. that said, understanding that we all have different goals for our cooking and levels of ambition, i would recommend learning just about any other method of stewing and braising first.

call all destroyer, Friday, 4 January 2019 22:44 (two months ago) Permalink

I lived without a slow cooker for years and could do so again, but the things that I've learned to make in it are definitely better than whatever shitty version I was making before I had one


Οὖτις, Friday, 4 January 2019 22:44 (two months ago) Permalink

fwiw I wouldn't bother making chicken noodle soup or beef stew or the like in a slow cooker, that seems kind of pointless

Οὖτις, Friday, 4 January 2019 22:49 (two months ago) Permalink

I've never had any mushy results from my slow cooker. Even cubes of sweet potato that were in there for 6 hours were soft but had their shape/texture still.

I don't think you need to dive in with bulky equipment to start off with though, treeship. Just some recipes that look fairly simple. I use for like 75% of my meals although it is British so terminology and ingredients may be unfamiliar - also the website has gone down the shitter and is becoming less easy to use.

kinder, Friday, 4 January 2019 22:49 (two months ago) Permalink

don't you mean down the loo

Οὖτις, Friday, 4 January 2019 22:50 (two months ago) Permalink

I cook(ed) for one for years in NYC and I was Trader Joes all the way. Pretty perfect for one person cooking. I would go every Saturday morning, spend $40-$45 and have all my food for the week. Breakfast burritos (egg, veg sausage, on a whole grain wrap) for breakfast, spinach/broccoli salad with the balsamic/rosemary chicken, or I would make chicken encrusted with almond meal they sell there, and dinner would be random stuff. Their frozen stuff is great for quick things during the work week and they sell so many veggies, cuts of protein in good proportions for one person.

Yerac, Friday, 4 January 2019 22:53 (two months ago) Permalink

yeah TJ's does seem more geared to this kind of thing than most. But even there it means buying a fair amount of pre-prepared stuff, no?

Οὖτις, Friday, 4 January 2019 22:55 (two months ago) Permalink

I think I'll give a slow cooker a try, it's not like they are pricey.

I got into tortilla a few years back, which I loved but my kid didn't like it so I changed the recipe to include tomatoes, cabbage, chick peas, cumin, coriander, chilli and garlic. And made it a more scrambled type very spicy, semi-omelette/masala and he loves it now. Nothing wrong with doing meals that don't have no name that you are aware of.

calzino, Friday, 4 January 2019 22:56 (two months ago) Permalink

cooking for one is depressing but i can’t imagine eating out 3 meals a day

flopson, Friday, 4 January 2019 22:56 (two months ago) Permalink

i can imagine eating out 3 meals a day but i would need to earn like double what i do

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 4 January 2019 22:58 (two months ago) Permalink

anything that's eggs mixed up with stuff is called 'Skip's Scramble' in our house

Don't order the Skip's Scramble

kinder, Friday, 4 January 2019 22:59 (two months ago) Permalink


Οὖτις, Friday, 4 January 2019 23:00 (two months ago) Permalink

I cook for myself and haven't had any real issues with spoilage or portion size. Being able to portion out some and putting in the freezer when necessary (seldom happens for me but obviously that's good to have), though usually refrigerating is enough and lasts me a week. I do find that I'm a little gunshy about buying certain things from e.g. TJ's because it's clearly not intended for one person to consume, but then I have a coop grocery that offers more customizable portions.

NB: I've eaten moldy fruit/bread on several occasions, and probably will again in the future.

Siouxie Sioux Vide (Leee), Friday, 4 January 2019 23:02 (two months ago) Permalink

ok are we gonna get this slow cooker pulled pork recipe posted here or what??!??

A True White Kid that can Jump (Granny Dainger), Friday, 4 January 2019 23:03 (two months ago) Permalink

no but here's a non-slowcooker carnitas recipe

I have measured out my life in coffee shop loyalty cards (silby), Friday, 4 January 2019 23:06 (two months ago) Permalink

NB cannot account for why the author chose to illustrate this recipe with weird close ups of the food

I have measured out my life in coffee shop loyalty cards (silby), Friday, 4 January 2019 23:07 (two months ago) Permalink

xpost TJ's has a lot of prepared stuff but it was really the only grocery store I went to (besides a local veg/fruit stand) and I eat pretty healthy. They have an easy selection of vegetables, things I like: shishito peppers, avocados, brussell sprouts, haricots verts, persian cucumbers, and the bags of baby spinach and broccoli florets made making salads easy, sizes were perfect for one week. I always kept almonds from there in my desk too. Oh and they have pretty good hummus/guac/pesto/ types of things. Nothing ever really goes bad for me but I always try to keep my overhead super low so I pointedly try not to waste food. I will juice everything in the fridge before that happens.

Yerac, Friday, 4 January 2019 23:13 (two months ago) Permalink

Oh man, I do not look at the serving size at TJ's. If it comes in one container it's for one person.

Yerac, Friday, 4 January 2019 23:16 (two months ago) Permalink

Also I like cooking for one person. I find I eat a lot better because I don't have to alter things, change things up for other tastes or feel compelled to make something taste better by adding more oil or salt. So like if treeish is trying to eat better, it's easier to only be concerned with yourself.

Yerac, Friday, 4 January 2019 23:19 (two months ago) Permalink

TJ's veggie selection is actually something that I tend to avoid! In some cases it's portion size (those zucchinis(?) are way comically enormous, I will never make anything with however many celery stalks as they come in), but also because I'm trying to reduce the amount of packaging waste from stuff I buy (which is where the unpackaged produce of my coop comes in).

Siouxie Sioux Vide (Leee), Friday, 4 January 2019 23:23 (two months ago) Permalink

Yeah the packaging is ridiculous. Although at least it's mostly bags rather than clamshells. I only see those tiny/baby zucchinis? But I also typically cook all my veg at once and then snack on them through the week or use it for salads/toppings.

Yerac, Friday, 4 January 2019 23:30 (two months ago) Permalink

Maybe I'm the one due the Japanese knife accusations. I really like $40 ceramic chefs knives, and you would too if you get angry that you can't seem to cleanly slice tomatoes with conventional knives after a month's use. At least I'm not pushing $200 knives like Alton Brown.

Sanpaku, Saturday, 5 January 2019 01:24 (two months ago) Permalink

this isn't the smoothest presentation on seasoning a wok, but he knows what he's talking about.

calzino, Thursday, 10 January 2019 13:55 (two months ago) Permalink

Holy shit, just did an egg fried rice/minced beef/ stir fry concoction on my seasoned carbon steel wok and the fucker passed the non-stick test with flying colours 🍳🍳🍳🍳🍳. I'm now a believer, and I had some moments of doubt last night when the smoke kept setting off alarms, I was thinking I might be losing my marbles.

calzino, Friday, 11 January 2019 16:31 (two months ago) Permalink

two weeks pass...

I made a vegetarian white sauce lasagna with cremini mushrooms, but the sauce ended up being gray. I've used this recipe before, though this time I used unsweetened almond milk (I probably used whole milk previously) and flour to make the sauce. Could that be why it turned out gray? It tastes fine, so I'm asking mostly out of aesthetic curiosity.

Oleeever St. John Yogurty (Leee), Wednesday, 30 January 2019 21:05 (one month ago) Permalink

Yep. Some brands of non-dairy milk add yellow coloring, like annatto, to give a buttery hue.

Personally, I just avoid most prepared non-dairy milks for cooking, as I can taste the calcium carbonate (chalk) that many use for calcium when warmed. Anyway, soaking raw cashews in water, then blending, makes for a perfectly fine substitute for creamy soups. As does blending unsalted almond butter with water.

innocence adjacent (Sanpaku), Wednesday, 30 January 2019 21:50 (one month ago) Permalink

can you explain what you mean by "use for calcium when warmed", Sanpaku? idgi

one of the reasons i love trader joe's unsweetened plain soymilk so much is that it's just water and soybeans.

form that slug-like grex (outdoor_miner), Wednesday, 30 January 2019 22:37 (one month ago) Permalink

It's missing a comma, I read it as: "when warmed, I can taste the calcium carbonate (chalk) that many [brands use to fortify with calcium]."

Oleeever St. John Yogurty (Leee), Wednesday, 30 January 2019 22:43 (one month ago) Permalink

I've been making my own tofu recently and sometimes its hard to get past the soy milk stage, fresh warm soy milk is so delicious. The left over bean meal is a great addition to potato salad too.

American Fear of Pranksterism (Ed), Wednesday, 30 January 2019 22:53 (one month ago) Permalink

This is like when I always get a jolt when my garlic turns blue because of the vinegar I added.

Yerac, Wednesday, 30 January 2019 23:02 (one month ago) Permalink

I can't leave my copyeditor hat off: "when the milk substitute is warmed, I can taste the calcium carbonate (chalk) that many [brands use to fortify with calcium]."

Oleeever St. John Yogurty (Leee), Thursday, 31 January 2019 00:33 (one month ago) Permalink

i felt like a ninny. but i kept reading that, knowing the calcium carbonate is a ionic compound so dissociates in liquid and the calcium doesn't require heat to be reactive, and missed the point.

form that slug-like grex (outdoor_miner), Thursday, 31 January 2019 01:26 (one month ago) Permalink

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