What's cooking? part 4

~ caveman style ~

that's how I always eat icecream tbh

with a hammer?

HULK SMASH ICECREAM IN MY FACE

yes

with a hammer

i knew it would turn out ok
hope you enjoyed your blood garnish

look at all this goodness

http://farm9.staticflickr.com/8336/8088988640_3e25c5aba9.jpg

can somebody make me some coffee ice cream rite now

COME AND GET IT

this is pretty much the first time i've succeeded in making ice cream that's as good as what you get at the store, imo rather ironic i had to break the ice cream maker doing it

http://i.imgur.com/y91E6.jpg

what kind of coffee did you use

major dickinson's blend from peet's, ground quite finely

my favorite store-bought coffee ice cream is actually the haagen-dazs five brand

well that and the talenti cappuccino which is a bit spendy for my taste

what an unnecessary "actually"

talenti is more of a gelato innit?

what roast level is the peets?

i just drooled
omg

Breyer's coffee ice cream is the worst; the only ice cream I will buy besides B&J and HD is Blue Bunny.

this is a really stupid q but i have never made & then frozen burritos before; how do you heat them up stevie? do you just defrost & eat cold or do you have them warm?

― *buffs lens* (schlump), Sunday, October 14, 2012 6:20 PM (Yesterday) Bookmark Flag Post Permalink

Well, I made them to eat at work (work = a macrobiotic/health/natural foods store where we're not allowed to have a microwave in the break room bcz it will destroy foods' living energy), so I usu just let it thaw in my locker for 4-5h and then pop it in the break room toaster oven for like 30m til it is warm throughout. Obv it would be much easier to just unwrap the tin foil and nuke for like a minute or two, but yeah, just heat and eat!

oh man. wow.

ty! & wow at your break room regulations. it's a legal requirement that offices in the UK have microwaves so people can have heated albeit nuked delicious warm foods, iirc. it sounds like a real good thing to do, anyway; i make rice probably most days & just do it pretty straightforwardly, but if i was making a whole lot of stuff for freezing i could make a pretty elegant variation, go to town w/added extras. maybe this will happen over the wintertime.

we're not allowed to have a microwave in the break room bcz it will destroy foods' living energy

Every time I use a microwave now I'm going to imagine the food screaming as it loses its precious natural living energy, and laugh.

damn i really need to start using our ice cream maker.

breyer's is actually pretty good - turkey hill and edy's are your real villains imo

Need some tips: I have an 8x8 sq pan filled w/ leftover mac and cheese in the fridge that I am going to cut up/coat in breadcrumbs/deep fry, and I am going out to get panko/oil/egg tonight, but how exactly do I do this w/o a high-temp thermometer? I mean I have a meat thermometer that goes to like 200-something but how do you deep fry, really?

don't!!!

get the oil up to where it is shimmery, then chuck in some panko crumbs--you want to see immediate bubbling around the crumb, and for it to brown in oh say a minute or so. If you ain't got no bubble or it is really slow to brown, crank heat and repeat.

Also, what is the best way:

1. seasoned flour -> egg -> plain panko?
2. egg -> seasoned panko?
3. flour -> egg -> seasoned panko?

xp

er that should say "i don't!!!"

i've always had disastrous experiences w/ deep frying, it's always been a huge waste of oil and set off the fire alarms and it's scary as hell and i've almost gotten burned every time i did it

oh and once you have your crumb under control, chuck in your first piece of M&C. Temp will drop, so you'll want to give it some more time to get back up to bubble/brown temp before you put in your next piece.

Don't listen to TLG; deep frying is no big thang.

flour -> egg -> panko iirc

I vote 3 also

tlg and i are on the same page
cleanup is so not worth a fried thing to eat

YOU GOT THIS STEVIE FUCK THE HATERS

I mean pretty much everything on god's green earth is worth a fried thing to eat, c'mon

cleanup and waiting for the burn to heal because there is always a splatter

you can do what you want! fry away! i just will never try it again myself.

yeah the mac is cooked so you just pull them out when the panko is golden brown. that should be plenty of time to heat the mac through.

flour egg panko
flour dries it out so egg stick, egg makes panko stick = magic

btw i love to eat a fried thing if someone else fries it!

what i am trying to say is that i am a bad fryer

fry it up, baby!

YOU GOT THIS STEVIE FUCK THE HATERS

― quincie, Monday, October 15, 2012 2:41 PM (1 minute ago) Bookmark Flag Post Permalink

YO I'M FEELIN YOU GIRL *HIGH 5*

recipes say to season the flour so I will do that.

i mean, if you got a deep fryer .... but it uses so much oil!

why not just pan-fry each side?

silence!

let the man fry

here's where i confess that i saved up to buy a fry daddy when i was in middle school and MADE A HUGE MESS
sob sob sob

i hope your fried macaroni nuggets are pain free!

I'm with tlg and LL; I leave frying things to people with better equipment and who don't make me clean up.

i just pan-fried last nights pasta but failed to brown or crisp it :-(

http://www.iment.com/maida/favs/recipes/pasta/refried.htm

^^ awesome

I've only deep fried at home once or twice but I was fry girl at KFC in my teens so *pins medal on chest*

clean oil, test before using a la quincie
never! turn! your! back!
do not multitask when frying.
do not move pans full of hot oil.
be safe!

Ya I will be using a smallish Le Creuset if I do this; also I think what I will be doing is essentially pan frying in that I fill up the Creuset so that the oil reaches like halfway up the macaroni block, and then I will flip it over and fry the rest.

I don't think I'm ready for submersion.