Made me laugh, from my days working in kitchens with no formal cooking education after several years:
Gracias! The cinnamon zucchini one looks tasty, we'll try it!http://www.ilovebundtcakes.com/english-recipes/
Pick any.
That place is a treasure.
For fat people.
Like me.
:(
Zoids by Chris Jaeger, auf FlickrAlso, big fat lols @ Zoidbergs. I never heard of that. They are also pretty good for the money!
Does anyone have any Vitamix recipes they wanna share? Smoothies or whatever, I just want to get more use of the thing
I miss being able to make bread every day 😭
Now I just do it once in a while when there's time at work.
Those were 8 hour bulk, ~18 hour cold and shaped, then about 4 hours at room temp before baking. Full sourdough on top, biga ciabatta with olive and thyme on the bottom.
I miss being able to make bread every day 😭
Now I just do it once in a while when there's time at work.
72% on the sour, 80% ciabatta. I love doing even higher, but only have one banneton and no real couche - I've been using a large cloth restaurant napkin to hold most of the shaped bread for now, hah.
What's the difference between regular wonton soup and "wor wonton soup"? New item on the menu at my local Chinese place, never heard of it before.
I'm just going off memory here but I think wor wonton soup includes other items like sliced bbq pork and shrimp? I could google it but what's the fun in that. Hmm I'm probably wrong though.
any of yall work with fiddlehead ferns before? got a bunch today and am planning on blanching and sauteeing them and having tacos with some grilled onions et al. what have you guys done with them that's good?
my sourdough has been really flat lately. I think it's due to the weather changing. I'm pretty sure it's been overproofing.
There is a special place in hell for people who put incorrect/fake recipes on youtube.
Was making some shortbread style cookies and the dough just wouldn't come together. I somehow salvaged it but I guess I should have looked up a few more recipes first.
Can anyone tell me is there a piece of equipment or machine for home use that I can tear chicken and steak into small pieces? Like the steak from Taco Bell,little bite sized chunks and strips. Possibly something that tenderizes it as well? I have a food processor but that chops things down a bit too much. Thanks.
If you want thin strips before cooking, you can freeze the cuts of meat for a bit and slice with a sharp knife.
To tenderize them, it depends on the type of food you are cooking. Lime juice/garlic/ginger if you want those flavours. Shaoxing wine if you are cooking Chinese. Papaya juice or lime/ginger/garlic or yoghurt if you are cooking Indian. Pear juice for Korean.
Many times the strips are also made after cooking. (e.g., pulled pork)
Then you can buy one of these.
(You should just use forks/chopsticks)
Thanks for the response,those tenderizing ideas sound great. As for the meat I'm looking for something like the pic below,looks sliced but in asymmetrical form. And the same for chicken,specifically thigh meat,looking for that 'torn' into small chunks look as opposed to diced or sliced. These are mainly going to be used for rice bowls and I prefer not to have the fajita like sliced cut.
https://i.imgur.com/nDfdhFw.jpg
Thanks for the response,those tenderizing ideas sound great. As for the meat I'm looking for something like the pic below,looks sliced but in asymmetrical form. And the same for chicken,specifically thigh meat,looking for that 'torn' into small chunks look as opposed to diced or sliced. These are mainly going to be used for rice bowls and I prefer not to have the fajita like sliced cut.
https://i.imgur.com/nDfdhFw.jpg
That just comes down to the cut of meat and the direction of slicing.
Maybe this is along the lines of what you are looking for?
https://www.youtube.com/watch?v=k0hg6grl2is
I always used to struggle with hummus until I bothered to actually put in the effort to weigh out my stuff. I know you say you hate recipes but I found the following ratio works great for me:
8 parts chickpeas
4 parts tahini
2 parts lemon juice
1 part olive oil
2 cloves of garlic and a big pinch of salt.
So for me it's pretty much one 200g tin of chickpeas, 100g tahini, 50g lemon juice & 25g olive oil, just do a half measure of each of the preceding ingredient. The only trick I use is to blend the tahini and lemon juice into a paste as the first step.
Moved into an apartment with a kitchen on campus for summer classes. Partner's family gifted me an old set of stainless steel pots and pans so I was raring to go.
Ended up burning the bottom of a pot of rice for the first time in my life. Not like concón burnt, like tar black on the bottom 😱. Learned a valuable lesson on not crowding pots....
But it was a learning experience and I'm gonna keep at it! I'll make 1000 foolish mistakes over the summer if it means getting better at cooking. Gosh, it's enjoyable even when things go south :)
Interviewed at a Michelin 2-star place today. Per head dinner is like $300-400, but they're only offering slightly above minimum wage for a specialized position, lol. Why am I still in this idiot industry again?
Interviewed at a Michelin 2-star place today. Per head dinner is like $300-400, but they're only offering slightly above minimum wage for a specialized position, lol. Why am I still in this idiot industry again?
LA; this place was Michelin-rated prior to the guide leaving the city. As an aside, isn't it supposed to be returning later this year? I was reading last night that they're expected to be doing an all-encompassing California edition now instead of separate city or northern/central/southern guides.
EGGSS AHHHHHH
Got a load of eggs from a former coworker, but as someone who has only ever had chicken eggs I have no idea how I should cook these up. Turkey, goose, duck, hen! Fried, scrambled, omelet, boil??
Got a load of eggs from a former coworker, but as someone who has only ever had chicken eggs I have no idea how I should cook these up. Turkey, goose, duck, hen! Fried, scrambled, omelet, boil??