Food
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- milfhunter0
- i've not had Paella yet. also have a hard time pronouncing it.pango
- pie-eh-ahNairn
- Damn that is beautifulmonospaced
- What proteins are in it?monospaced
- @mono rabbit and chicken.milfhunter
- I’ve not had that one, admittedly.monospaced
- its the OGmilfhunter
- I guess.monospaced
- i just know jamie oliver came up with a better version of paella (according to him) and entire Spain hated it. lolpango
- Only had the seafood version so far and loved it.mort_
- milfhunter2
- Aaaaaaand now I want some.
Again.Continuity - Problem is I don't really agree with this categorisation — shio, shoyu, and miso all refer to the seasoning used for the stock. Tonkotsu is the stock itself ...Continuity
- ... and absolutely requires seasoning.
Miso tonkotsu FTW.Continuity - Tonkotsu is def. the best!milfhunter
- Aaaaaaand now I want some.
- jagara3
15 minute butter chicken. Impressed:
- I made this tonight... came out surprisingly great - thx for the post, jagara. :) btw - my phone tries to autocorrect your name to ‘hahaha’. :)PonyBoy
- Did you actually manage to make it in 15 minutes?
- hahahajagara - It took me that long just to skin the veggies :) Easily an hour of work. Rice was a lil sticky but the recipe is pretty tasty: https://i.imgur.com/…PonyBoy
- Continuity4
- seriously what the hell, so no more direct links to images but it looks like it still embeds here at least?_niko
- or did you manually add the .jpg at the end of the string?_niko
- He just dunn fucked up.palimpsest
- S'all good though, I'm sure the result was top notch. Waiting for them pics;palimpsest
- ^ Having it later this weekContinuity
- jagara3
- *coffeejagara
- covfefe?Nairn
- And as far as i can see, you can get it for as cheap as 100 USD on ebay.jagara
- covfefe ginder, yes.jagara
- Nice!instrmntl
- Love Fellow's designs. I've heard of static/retention problems like other grinders but a spray or stir in a wet spoon solves a lot.koma_
- @koma_ it's minimal. Reviewers made too big of a deal about it.jagara
- That's a great price. I have a Capresso burr grinder that I love. ps. Did a whole campaign spelling coffee cofee. I didn't see it until I pitched it.misterhow
- Client said 'is this a joke'?misterhow
- it's just a grinder....pango
- casual and aficionado, you are on the edge sirrobthelad
- There are gradations of aficionado. I buy specialty coffee, i brew V60, i have decent grinder. I also have a Nespresso for when lazy...jagara
- ...which would immediately disqualify me from high-end aficionado status. Hipster baristas would scoff at me.jagara
- dont worry i accept all. i buy pre-ground in a tin :D
i'm for the people.pango - @pango I'd happily drink your coffee. It'll be like being at my mom's. I no liky snobbery :)jagara
- Jagara, I am with you. Sometimes I just want coffee. Look at the pour over, 10 minutes and clean. Look at Nessy, 45 seconds and done. Goblin brain wins.dibec
- ps. so, so, so good. My PNW FAV currently. https://sisterscoffe…dibec
- @dibec Thanks, but I live in Denmark :)jagara
- (I guess they don't ship that far :)jagara
- Danish0
I dunno what language this video is in..
- oey_oey0
Because someone asked, this is one fo the recipes I would like to try. I know of someone who does the egg yolk with pumpkin.
- Thanks!palimpsest
- ^oey_oey
- 1 hour and 5 minutes for some fried vegan eggs. is it really worth it?ephix
- imbecile0
ever add truffles or truffle oil to your spaghetti? either that or a wine reduction? I've thought about a truffle infused olive oil but thought why not just go for it?
people are onto my secret ingredient (garlic).
I add it to the meatballs, the sauce, and during the browning process of the meatballs and mushrooms.
thinking of trying a veal/lamb blend over the pork I am usually use in my next batch.
- many (maybe most) truffle oils are not made from truffles at all but a chemical mixture made to taste like truffles.ephix
- 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
- 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