Food
- Started
- Last post
- 1,325 Responses
- ephix0
- people go to ikea to eat?pango
- yes but this isn't at ikea.ephix
- ikea is an extremely popular place to go to just eat.ephix
- well I'm trying thisMrT
- maybe you ikea is better. our ikea food feels like over prised cafeteria food.pango
- At IKEA here you can get a standard meatballs meal for $9 CAD. But yeah its cafeteria food. It's busy. Anyway this was cooked at home and just bought the paste.ephix
- *priced
edited feature when?pango - edited feature?ephix
- *edit featurepango
- because i kept clicking save way too fastpango
- i'm still lost. do you mean when did they change to vegan caviar? I have no idea. Probably within the last year.ephix
- LOL my bad. i meant QBN should have an edit after post feature just for me.pango
- Continuity3
Right, so. My first cooking project of 2024 isn't actually a cooking one but, rather, a fermentation one. I figured it was time to ferment some bamboo shoot tips.
Prep is remarkably easy, it just involves slicing them relatively broadly and relatively thinly. I went with a 5% salinity brine — so, for 503 g of bamboo shoot tips, that works out to about 25 g grams of salt. I used non-iodised sea salt with not added fluoride.
Once in the container with the brine, I topped everything with a few leaves of napa cabbage (yay, bonus sauerkraut!) and weighed everything down with a zip-lock bag partially filled with water, to ensure none of my lovely bamboo gets out of its bath.
From here, it's now sat on my counter-top at room temperate, where it shall remain for the next month, and burped twice-daily.
After that, it's dehydration, storage, and I'll have ample portions of menma on-demand.
- mmm... i'd be all over that. personally, i would have gone for a glass container, but i hope this works for you just as wellscruffics
- Yeah, I couldn't find a suitable one in the shops, and I didn't want to order online and wait more than I wanted to. I got impatient.Continuity
- But I think I will absolutely order a fermentation-grade glass jar, and some weights, if only to minimise use of plastic and its contact with food.Continuity
- +1 for funky ferments! I haven't forgotten about the hot sauce receipt I promised, but I've been fermenting it and intend to post that...MrT
- ... interested to see how it goes with the plastic too. That cabbage after a month will be fuuunky https://youtu.be/rwz…MrT
- Oh, after 7 days, that cabbage is already funky. The pong that wafts out of there when I burp the container is something in between Camembert au lait cru ...Continuity
- ... and ass.
Wheeeeee!Continuity
- BuddhaHat2
- https://www.marionsk…BuddhaHat
- oh yeah, and Marion's great!MrT
- pango4
- Works great for baking potatoes toopango
- hands free?MrT
- Yespango
- I can't look at this thing.Continuity
- buttplug from hell, more likehans_glib
- Is it an attachment for this? https://qbn.com/repl…
Sold separately.skinny_puppy - ^ Yikes!!Continuity
- "The Meat Masher"kalkal
- this'll save your ass in jail...literally._niko
- I have a cheaper asian supermarket one of these for doing the skin on pork belly, it helps make amazing crackling.BuddhaHat
- jagara11
- https://www.amazon.c…jagara
- Nah, ceramic garlic plates are where it's at. So good, so easy to clean....Nairn
- Nah, steel garlic rockers are where it's at. So good, so easy to clean. Makes bits, not paste.jagara
- Both have pros and cons I guess. The rocker is very fast. Try using the ceramic plate with 10 cloves of garlic.jagara
- seeing this, I just ordered one.CyBrainX
- ^haha... I just ordered one too!
My old garlic press can't get in the garbage soon enough... too many parts and I always find dried garlic on itPonyBoy - This thing is cool.cherub
- Pliers advantage is when you crush the garlic over your dressing, the oil will drip in, as opposed to the oil going into a cutting board.canoe
- https://a.aliexpress…Smurf
- Cool if it wasn’t so fucking big.monospaced
- This looks cool too: https://www.amazon.c…Danish
- So slap knifing garlic is something anybody should be able to do in less than a minute..garbage
- ..but this is something like a mezzaluna. I'll never buy one, but it looks fun. And cooking is supposed to be fun.garbage
- @garbage it's actually a good tool, and not just a novelty. IMO. It produces these little uniform bits of garlic. Using a knife makes a messier result...jagara
- ...unless you want garlic minces, of course. Long story short, it does what the pliers-press does, but better. Again, my opinion.jagara
- I have a garlic press, but it's mostly for "Hey, you do the garlic" moments. I could see this thing having a lot of potential non-garlic potential. Good look.garbage
- i fkn ordered one too then thought why? I like the process of chopping garlic.ephix
- Late to the party but this is a good garlic press a guy I know designed:
https://dreamfarm.co…sausages
- Ramanisky21
Ham/Turkey & Swiss Croissant Bake
https://x.com/southdallasfood/st…
Made this today for the folks for tomorrow’s Christmas Brunch snacks. Easy to make and it really turned out great.
Used 10 Croissants each sliced into 3’s
4 Eggs
1/2 Cup of Heavy whipping Cream
1 tsp Pepper
1 tsp Salt
1 tsp Garlic Powder
1 Tbsp of Rosemary
1 Tbsp of Thyme
Meats (Turkey, Ham or Prosciutto)
Cheese (Swiss & Mozzarella)Honey Butter Glaze:
1/2 cup of butter melted
1/2 cup of honey
1/2 tbsp of Rosemary
1/2 tbsp of Thyme
- BuddhaHat1
I made these last night, did the grilling and the pickled vegetables slightly differently, but they were really good. A little time-consuming but fun if you want to give it a try.
- Ramanisky20
“It is healthy with that salad ...” lol
But seriously Noooope
- pockets7
- It saddens me that I have but one upvote for smoky barbecue to give.Continuity
- +1OBBTKN
- milfhunter0
nice channel