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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
Google: my boyfriend thinks my bolognese is unimpressive please help me
― flamboyant goon tie included, Wednesday, 8 May 2019 03:45 (five years ago) link
would it help to add a splash of acidity? what's the deficiency, or is your boyfriend inarticulate about food?
― A is for (Aimless), Wednesday, 8 May 2019 03:58 (five years ago) link
How is there not a show about couple cooking difficulties? I would love to be the asshole on that show giving f'd up advice.
― Yerac, Wednesday, 8 May 2019 04:09 (five years ago) link
xxpgo for the Antonio Carluccio trad bolog recipe, which doesn't use garlic or herbs and is just a nice simple beef, onions, carrots, celery, wine, tomato puree, butter and pasta type deal iirc.
― calzino, Wednesday, 8 May 2019 06:30 (five years ago) link
https://antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/
― calzino, Wednesday, 8 May 2019 06:32 (five years ago) link
if in doubt, add MSG
― closed beta (NotEnough), Wednesday, 8 May 2019 06:34 (five years ago) link
I really like the Robert Sinskey recipe, which uses bone-in cuts, equal parts homemade stock/wine/milk, and a long cooking time. The secret is orange peel, which gives it a slightly exotic flavor.
http://www.robertsinskey.com/kitchen/recipe/bolognese-authentic-style
― Mazzy Tsar (PBKR), Wednesday, 8 May 2019 11:10 (five years ago) link
I think the 1 1/2 hour simmer is one of the most important steps, but ppl don't always have time to do this. I tend to avoid diced pancetta because I blame it for making me ill once - probably need to give it another try - cos bacon isn't a proper substitute and there aren't any fancy delis that sell the quality stuff you see italian chefs using in my neck of the woods.
― calzino, Wednesday, 8 May 2019 14:25 (five years ago) link
Milk in a bolognese sauce is a secret I picked up on Facebook (from an ILXOR actually) a while ago that definitely works.
― Hey Bob (Scik Mouthy), Wednesday, 8 May 2019 14:27 (five years ago) link
I've used cream before, but never milk.
― calzino, Wednesday, 8 May 2019 14:37 (five years ago) link
The milk works because you don't actually want a creamy sauce, but the milk still gives the sauce some body.
― Mazzy Tsar (PBKR), Wednesday, 8 May 2019 14:51 (five years ago) link
I used to do a very long, like 2 hour simmer, with first drying out the meat then doing a milk evaporation process, then a wine evaporation process, and then adding the tomato element and some anchovies somewhere at the end. It's a lot.
― There's more Italy than necessary. (in orbit), Wednesday, 8 May 2019 14:53 (five years ago) link
I like the tomato-less bolognese that someone tried to convince me was the most legit, just pure beef goo
― ogmor, Wednesday, 8 May 2019 14:55 (five years ago) link
I made an oxtail ragu this winter that was basically just oxtail, onion, tomato, stock, and wine and cooked for 5 hours. It was incredible.
― Mazzy Tsar (PBKR), Wednesday, 8 May 2019 14:56 (five years ago) link
I love the idea of ancient and very simple recipes. Was listening to this Indian master chef on BBC WS the other week and he was waxing lyrical about the simple pleasures of cooking - talking about throwing loads of onions into the pan and frying them with loads of garam masala and taking pleasure in this simple act. and i could smell those frying onions.
― calzino, Wednesday, 8 May 2019 15:09 (five years ago) link
We're vulgar people, but in my house the answer is always more garlic, more acid, more heat, and more salt.
― change display name (Jordan), Wednesday, 8 May 2019 15:11 (five years ago) link
Calz, is there a Booths near you for pancetta and other posh bits?
― suzy, Wednesday, 8 May 2019 15:25 (five years ago) link
nah only 3 branches in Yorkshire + in distant places like Settle and Ilkley by tat!
― calzino, Wednesday, 8 May 2019 15:30 (five years ago) link
how are there only 3 booths in yorkshire
― gbx, Wednesday, 8 May 2019 15:36 (five years ago) link
My friend from high school (American but so embedded sheβs got an English accent unless yelling at her kids/husband) is the PR for Booths - food retailers do a press event called Christmas in July where they serve journos and editors their holiday range far ahead because of lead times. I went to Boothsβ one last summer and it was insane/amazing/more expensive than Waitrose.
― suzy, Wednesday, 8 May 2019 15:39 (five years ago) link
they are all mostly in Lancashire, unless I'm looking at the wrong Booths. but of course most people in Yorkshire just need an Iceland and will be fully understood when they walk into one and say "fugging chips"!
― calzino, Wednesday, 8 May 2019 15:44 (five years ago) link
No, thatβs right (lots in the Lake District too), but I keep suggesting to J that they should do an Xmas pop-up in Kings Cross/St Pancras...
― suzy, Wednesday, 8 May 2019 15:48 (five years ago) link
β ogmor, Wednesday, May 8, 2019 2:55 PM (one hour ago) Bookmark Flag Post Permalink
I know this is bolognese cannon, that it's not as tomatoey as people think from Americanized versions which are basically just red sauce with ground beef added, that in fact it's still bolog with NO tomato. But I like a healthy thumblength of tomato paste for umami and tang.
― There's more Italy than necessary. (in orbit), Wednesday, 8 May 2019 16:30 (five years ago) link
I'm not against a little puree but I like the pure umami tangless verzh & I think making it is instructive bc it forces you to get the beef right
― ogmor, Wednesday, 8 May 2019 16:42 (five years ago) link
https://www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2013/dec/08/classic-elizabeth-david-recipes
I used to like this Elizabeth David recipe, havent had it in years tho as I no longer eat meat. I wouldn't use the liver
― findom haddie (jim in vancouver), Wednesday, 8 May 2019 22:14 (five years ago) link
As someone who makes a lot of Korean food, this is the best method for getting garlic peeled!π pic.twitter.com/14GGJDQhRj— πππππππππ β£ ππππ π (@VPestilenZ) June 17, 2019
nice technique.
― calzino, Wednesday, 19 June 2019 13:39 (four years ago) link
Gonna try this tonight, will probably lose a finger in the process
― Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:41 (four years ago) link
i can't tell exactly what tool she's using where you can safely choke up on a sharp blade like that?
― call all destroyer, Wednesday, 19 June 2019 13:45 (four years ago) link
I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel. But will try this at some point, preferably when sober!
― calzino, Wednesday, 19 June 2019 13:46 (four years ago) link
Buzzfeed tried this method with three different heads of garlic (tightly packed, loose etc.) They had mixed results. I probably wouldn't do a whole head at once, worried about drying out the insides.
― Yerac, Wednesday, 19 June 2019 13:46 (four years ago) link
I do use the two mixing bowls or tupperware/shake method but sometimes it's just too loud.
― Yerac, Wednesday, 19 June 2019 13:47 (four years ago) link
I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel.
This is how I do it, too. I'll try the above method but in all honesty can't see myself pulling it off.
― Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 13:49 (four years ago) link
once you've cut the bottom off a clove if you crush it under your knife the skin m/l pops off
― ogmor, Wednesday, 19 June 2019 13:52 (four years ago) link
I don't cut at all, just crush with the knife and skin usually just pops off
― Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:58 (four years ago) link
I cut the βattachedβ end off if the skin is hard and crush the clove with the narrow end of a pestle.
― suzy, Wednesday, 19 June 2019 14:04 (four years ago) link
I took to taking off top and bottom of the clove, shaking them up in a jar and then peel normally slides off a lot easier.
― Stevolende, Wednesday, 19 June 2019 14:59 (four years ago) link
tried that method in the video. didn't work. but yeah not that hard to just rip off a clove and crush it with flat side of knife.
― A True White Kid that can Jump (Granny Dainger), Wednesday, 19 June 2019 16:06 (four years ago) link
i just remove them by hand from the bulb, top and tail them and then crush them under the blade of the knife, the crushing usually also lets you easily excise the germ if it's gone green. don't see any reason to stop doing that
― findom haddie (jim in vancouver), Wednesday, 19 June 2019 17:39 (four years ago) link
we're still talking about penises right
― Lil' Brexit (Tracer Hand), Wednesday, 19 June 2019 17:41 (four years ago) link
Why are we topping these cloves of garlic? Only tailing is ever necessary.
― suzy, Wednesday, 19 June 2019 17:50 (four years ago) link
the crushing usually also lets you easily excise the germ if it's gone green
As long as it's not fully grown outside of the clove, I just keep the green.
I was in the Basque Country last November on holiday. We had a bulb of garlic left over, which I took back home to Holland. I'm a terrible shopper - I'll buy onions and garlic etc forgetting/not knowing I still have loads at home (it's a bug). Anyway, I've had the Basque garlic for FOUR months and it still didn't sprout any germ, whereas if I buy garlic here it starts sprouting after two, three weeks. I learned from my BIL, who's a chef, that garlic here is sold when it's way older and nearer to sprouting than in Mediterranean countries. Just because the industry can, I suppose?
― Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 17:56 (four years ago) link
immersing the bulb/clove in boiling water for about ten seconds heats it up
― godfellaz (darraghmac), Wednesday, 19 June 2019 17:58 (four years ago) link
immersing things in boiling water a very versatile cooking technique
― don't mock my smock or i'll clean your clock (silby), Wednesday, 19 June 2019 18:04 (four years ago) link
keeping it in a dark room like an attic or a basement, even at the back of a cupboard would keep light from it
― godfellaz (darraghmac), Wednesday, 19 June 2019 18:06 (four years ago) link
β suzy, Wednesday, June 19, 2019 10:50 AM (eighteen minutes ago) Bookmark
the crush splits the clove open better and the peel comes off easier if it's topped and tailed prior to crushing ime
― findom haddie (jim in vancouver), Wednesday, 19 June 2019 18:09 (four years ago) link