Author Topic: cooking (Read 375082 times)

meow meow · « **Reply #4450 on:** January 08, 2024, 12:00:29 PM »

i could be wrong but i think what you are describing is called sushi

CHONGS · « **Reply #4451 on:** January 08, 2024, 12:02:54 PM »

No it's not!

First not sushi rice (no vinegar, sugar, or salt added to the rice).

Second hot to warm rice.

meow meow · « **Reply #4452 on:** January 08, 2024, 12:05:10 PM »

hot to warm sushi

CHONGS · « **Reply #4453 on:** January 08, 2024, 12:05:37 PM »

Goddamn it meow meow, I swear to God...

ben ji · « **Reply #4454 on:** January 08, 2024, 08:10:21 PM »

Quote from: CNS on January 08, 2024, 10:06:27 AM

Quote from: ben ji on January 07, 2024, 05:27:57 PM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.

I made some about 5-6 years ago.

I think you want it more compact than that. you have a lot of voids in the jar. Most fermentations don't want that. Not sure if:
1. this an issue or not with kimchi
2. if this is an issue, if it's the kind that will just affect the flavor or create something like botulism and kill you.

Might look into that.

Also, the kimchi I made took like 6 weeks and tasted just like the stuff I buy at the store, so I never made it again.

This is not "true kimchi" as in it won't last for months, only like 1 month in the fridge.

It takes a couple of days for the water to finish leeching out of the leafs and make the base. I munched on a little of the one I left out for 24 hours and it was pretty good. A lot more liquid and more compressed than 24 hours ago.

waks · « **Reply #4455 on:** January 08, 2024, 11:32:55 PM »

Quote from: catastrophe on January 08, 2024, 11:16:43 AM

This year I want to figure out some simple but tasty recipe plans to turn a simple grocery store trip into multiple good meals.

EXAMPLE:

Buy a whole chicken and butcher it up.

Meal 1: fried boneless (breast) and bone-in wings

Meal 2: marinated and grilled thighs & legs

Meal 3: roast & shred the rest, make stock with the bones, and turn it into a soup or stew

Anyone done this? I think it would be a cool way to work on basic cooking skills and have some no brainer meals in my back pocket at all times.

Do it with a turkey and you'll get a lot more mileage.

catastrophe · « **Reply #4456 on:** January 09, 2024, 09:04:29 AM »

The one flaw in your plan is that turkey is gross.

waks · « **Reply #4457 on:** January 09, 2024, 09:07:58 AM »

Oh dear. You should probably scrap the plan entirely because you clearly either have the palate of an adolescent or your cooking talents are too far gone to be salvaged.

yoga-like_abana · « **Reply #4458 on:** January 09, 2024, 09:12:13 AM »

I have done the whole chicken route.... If you are single this might work but honestly a whole chicken does not provide a large amount of meat. Waks is correct.. Grow up Peter Pan

catastrophe · « **Reply #4459 on:** January 09, 2024, 09:49:14 AM »

We’re not cavemen, we eat vegetables too.

And if I wanted a whole roasted bird of any kind for a keto fam I’d just buy like 2-3 rotisserie chickens. It’s really hard to beat that price per pound even if you’re buying raw.

yoga-like_abana · « **Reply #4460 on:** January 09, 2024, 06:04:49 PM »

I made fried chicken. I understand why the south will never be skinny

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meow meow · « **Reply #4461 on:** January 10, 2024, 08:17:58 AM »

that looks pretty good, nice breading!

pissclams · « **Reply #4462 on:** January 10, 2024, 10:55:20 AM »

Quote from: meow meow on January 10, 2024, 08:17:58 AM

that looks pretty good, nice breading!

would you lick your fingers after eating it?

i wouldn’t. no offense, y-l-a

DaBigTrain · « **Reply #4463 on:** January 10, 2024, 07:58:59 PM »

Tostada night on fresh cooked shells. Each dressed a lil different but all of them had some really good spice to them.

Cire · « **Reply #4464 on:** January 15, 2024, 08:41:14 PM »

Thiiiiiicccccc beef tenderloin for dinner

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DaBigTrain · « **Reply #4465 on:** January 18, 2024, 07:06:18 PM »

All gluten and dairy free!

AST · « **Reply #4466 on:** January 19, 2024, 09:55:48 AM »

Been on a sushi kick this week. Stocking up again tonight to have a go at caterpillars, shrimp tempura, and rainbow rolls along with some chirashi bowls.

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CNS · « **Reply #4467 on:** January 19, 2024, 11:36:57 AM »

Rolling well at home is hard. Even harder is cutting it clean and tight. Well done!

I gave up and bought this: https://sushezi.com/

meow meow · « **Reply #4468 on:** January 19, 2024, 11:37:22 AM »

what can't you do

mocat · « **Reply #4469 on:** January 19, 2024, 12:12:34 PM »

Quote from: meow meow on January 19, 2024, 11:37:22 AM

what can't you do

be thwarted by an exploding pool

Stevesie60 · « **Reply #4470 on:** January 19, 2024, 04:50:38 PM »

DaBigTrain · « **Reply #4471 on:** January 21, 2024, 02:47:51 PM »

AST · « **Reply #4472 on:** January 22, 2024, 09:36:23 AM »

I may need to find a sushi anon meeting. Test run for some fried shrimp rolls tonight got crazy. Everything bagel rolls. Salmon, cream cheese, crab, avocado, and red & green jalapeño's fried with panko, sesame seeds, and poppy seeds.

Tonight the oil will be slightly hotter as the salmon cooked a little too much. Always be learning.

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Katpappy · « **Reply #4473 on:** January 22, 2024, 09:26:38 PM »

JFC, I don't understand why you don't open a restaurant and become the hottest place in town.

pissclams · « **Reply #4474 on:** January 23, 2024, 04:37:19 AM »

we talking dongs in here??