still dont own a cast iron pan, my secret shame :(
― just sayin, Friday, 6 July 2012 15:25 (eleven years ago) link
everyone should! they are the best and for the most part CHEAPEST pan you can buy, there is really no excuse
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:26 (eleven years ago) link
Yah slocki that sounds like the best of the best, an overnight brine beats a 10 minute poach any day
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:27 (eleven years ago) link
i just rmde snobbily at you, just sayin
― nicest bitch of poster (La Lechera), Friday, 6 July 2012 15:27 (eleven years ago) link
I meant to post this here and not in the 5 guys thread:
What DD is passing off as a bagel is much more offensive than what McD's passes off as a hamburger (or Olive Garden passes off as pasta even)
― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:33 AM (2 hours ago) Bookmark Flag Post Permalink
DD bagels make Lender's look like H&H
― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:34 AM (2 hours ago) Bookmark Flag Post Permalink
― Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:27 (eleven years ago) link
give it a try, there is no turning back. plus the rendered fat in the pan sort of 'fries' the skin in a wonderful way xxp
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:27 (eleven years ago) link
i am mad snobby about bagels this is true. and 'montreal smoked meat.' but whatever, of course i am
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:28 (eleven years ago) link
Roast chicken is the only food where addition of anything more than salt + pepper is patently disruptive
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:28 (eleven years ago) link
I enjoy stuffing lemons up the chicken's bum from time to time, doesn't interfere with the flavor overly but gives it a nice citrus 'lilt'
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 15:29 (eleven years ago) link
Also I roasted a chicken for the first time a few weeks ago and, as per Cook's Illustrated, I sautéed it in a Dutch oven w some vegs for like 5 min on each side, then put it in the oven covered at 225* for 1h and it was perfection. Used some the drippings + lemon juice to make a jus and it was maybe the best chicken I've ever had.
― Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:30 (eleven years ago) link
xp The superiority of Montreal bagels to all challengers is well documented, you're not a snob for dismissing graven images
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:33 (eleven years ago) link
― is capybara gay? (Ówen P.), Friday, July 6, 2012 11:28 AM (6 minutes ago) Bookmark Flag Post Permalink
i stuff some fresh herbs under the skin, not gonna lie
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:36 (eleven years ago) link
rosemary is killer with chicken! i also stuffed some chicken with ramps back when they were in season and it was delicious.
i'm snobby about seafood. and chocolate.
― john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:24 (eleven years ago) link
ya fresh rosemary. fresh sage. fresh thyme.
maybe i'll try and work something out with these scapes i've been entangled with all week
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:30 (eleven years ago) link
flavorless dried herbs are a thing to be snobby about. i used to be snobby about vanilla, but i realized one day that all vanilla is kind of magical.
― uncondensed milky way (remy bean), Friday, 6 July 2012 16:34 (eleven years ago) link
being snobby about using fresh herbs is a false grail. sometimes dried is the way to go.
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:45 (eleven years ago) link
whoops – i was distinguishing between 'good dried herbs' and 'bad dried herbs' not 'dried herbs' and 'fresh herbs'
― uncondensed milky way (remy bean), Friday, 6 July 2012 16:52 (eleven years ago) link
my dad buys parsley for $.59 at the CVS ding and dent sale, and swears it's great
i stuffed some scapes under the skin of some chicken thighs a few weeks ago (and some rosemary and sage) and it was great. however it is far too hot out now to roast anything :(
― john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:53 (eleven years ago) link
http://gothamist.com/2012/07/05/tip_preserve_your_herbs_in_olive_oi.php
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 16:57 (eleven years ago) link
I also freeze some herbs in a ziploc bag sometimes but not for more than a week or two.
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 17:07 (eleven years ago) link
certain dried herbs are fine but fresh basil is 1000x better than dried basil
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:20 (eleven years ago) link
I have an awesome herb garden growing right now with oregano, basil, cilantro and boxwood basil. I have tons of this boxwood basil right now. Wonder if I can make a pesto out of it. Hmmm.
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:21 (eleven years ago) link
I won't even bother with dried basil
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:22 (eleven years ago) link
Or dried mint
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:23 (eleven years ago) link
Oh I should plant some mint esp since I think it's supposed to be easy to grow which I consider a bonus. I don't really ever make anything with mint though. I guess I could put it in iced tea. Hmmmm.
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:27 (eleven years ago) link
Mint is awesome with feta and greek salad. I use it more and more in savory salads and not just w/sweets.
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:31 (eleven years ago) link
you can find some great vietnamese salads that use mint, so delicious and refreshing.
also mojitos :D
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 18:31 (eleven years ago) link
and in fruit salad
mmmm i love mint pureed into a paste/sauce on seafood (scallops esp, but tilapia ok too) or on a curry
― nicest bitch of poster (La Lechera), Friday, 6 July 2012 18:33 (eleven years ago) link
mojitos man
― chupacabra seeds (Abbbottt), Friday, 6 July 2012 18:55 (eleven years ago) link
you know what... mojitos are one of my least favourite cocktails :O
― just sayin, Friday, 6 July 2012 23:42 (eleven years ago) link
D:
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 23:48 (eleven years ago) link
https://www.youtube.com/watch?v=z3TeE2Z7a_U
― funny-skrillex-bee_132455836669.gif (s1ocki), Saturday, 7 July 2012 00:06 (eleven years ago) link
dry vs fresh herbs - each has their use
if you're making something long-cooked w/ herbs that's not a stock, you want to add the dry herbs w/ the aromatics
if you're adding at the end it's gotta be fresh herbs unless it's going in with an acid (like dry thyme w/ lemon and butter)
s1ocki you are wrong about italian dry pasta *but* there are non-imported ones which are as good. i would say there's actually a big difference between expensive and cheap pasta, but it depends a lot on how you cook it and what you're cooking it for, and like hardcore italian pizza it might not necessarily be to your taste.
like i understand why people use fresh pasta but in general i don't like fresh pasta dishes and i hate it when they substitute fresh pasta for what should be dry or vice versa
― the late great, Saturday, 7 July 2012 01:03 (eleven years ago) link
i will stump for dried thyme, dried rosemary and dried parsley, especially if they are going in soup or stock or sauce or something else w/ lots of water
i think fresh rosemary is way too waxy and strong for anything but roasting and grilling and if you end up using too much the food gets a chemical taste (like menthol but not minty)
fresh thyme you sometimes need for exotic circumstances like finishing fish or fancy salad but i rarely keep it around.
dried parsley is okay if it goes in at the start of a soup or sauce.
remember to always use
yeah this is how my mom taught me, perfect
― the late great, Saturday, 7 July 2012 01:10 (eleven years ago) link
Grits were great tonight, thanks. Used a local Charleston mill, there were some husks but overall brilliant. Fried some chopped Kentucky bacon, removed, fried fresh caught shrimp in the fat, added grunions, parsley, lemon juice, garlic.
― is capybara gay? (Ówen P.), Saturday, 7 July 2012 01:52 (eleven years ago) link
Sounds great! Maybe I could become the Johnny Appleseed of grits evangelism.
― Neil Jung (WmC), Saturday, 7 July 2012 04:03 (eleven years ago) link
― the late great, Friday, July 6, 2012 9:03 PM (Yesterday) Bookmark Flag Post Permalink
this is otm, unless its like, a fresh ravioli in a restaurant in italy somewhere
― funny-skrillex-bee_132455836669.gif (s1ocki), Saturday, 7 July 2012 05:23 (eleven years ago) link
i use the cheap imported
― the late great, Saturday, 7 July 2012 05:25 (eleven years ago) link
formulated for very salty pasta water and the timing on the bag is properly al dente
― the late great, Saturday, 7 July 2012 05:26 (eleven years ago) link
what brand
― funny-skrillex-bee_132455836669.gif (s1ocki), Saturday, 7 July 2012 05:32 (eleven years ago) link
barilla for me
― Peppermint Patty Hearst (VegemiteGrrl), Saturday, 7 July 2012 07:06 (eleven years ago) link
durum semolina
dececco and barilla are relatively cheap ($2-$5), same price as domestic organic
rustichella if spendy or on sale
i'm not super picky - fuck a chittarra or trenne - but i find bucatini makes a big difference
i just found a cheaper brand of bucatini by delallo that was as good as rustichella. their penne and basic noodles are pretty good too.
― the late great, Saturday, 7 July 2012 07:09 (eleven years ago) link
i think the toughest to pull off (and least necessary to use) are fusilli and orecchiette, i try to go large or go home if i need to use those
― the late great, Saturday, 7 July 2012 07:11 (eleven years ago) link
orecchiette - my fav type :D
― (✿◠‿◠) (ENBB), Saturday, 7 July 2012 11:42 (eleven years ago) link
they are tricky though
bread, pasta, rice, grains, oatmeal (cereal) - i'm a carb snob. also have attitude wrt fruit in season & abhor jarred tomato sauces
― (REAL NAME) (m coleman), Saturday, 7 July 2012 11:48 (eleven years ago) link
orecchiette are fabulous w/ peas and spring onions. not sure what else you'd make em with, anything roughly pea-sized i guess
― the late great, Saturday, 7 July 2012 12:29 (eleven years ago) link
bread, pasta, rice, grains, oatmeal (cereal) -
i think w/some of these it's cost that makes me semi-snobby; the same with tea, i think it's bad economics to skimp on something you get so much out of, to buy the cheaper kind & take a hit on your next forty cups. rice is pretty cheap in the scheme of things, even nice thai jasmine or w/e, so splashing out for something that's <£1/serving is weird (obviously unless you totally have to).
― blossom smulch (schlump), Saturday, 7 July 2012 12:41 (eleven years ago) link