Pre and Post cooking activities are killjoy
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W∴ Balboos, GHB wrote:
The reason blunt tools are more dangerous is that you typically will be applying more force to get the to do the job
Yup. Still learning.
W∴ Balboos, GHB wrote:
Onions grow more-or-less pre-sliced.
I'm already proud when I buy them presliced, instead of a frozen pizza :D
W∴ Balboos, GHB wrote:
The point is that those cooking shows are totally impractical for us mere mortals. For example, they always have all the fresh herbs available (not dried like the rest of us). They have no expense budget in a real sense [..] So, you watch them for hints. Flavor combinations and variants you may not think of.
I watch it for entertainment; masterchef and the likes never give ingredients nor instructions; I don't think it is meant to be educational. The fact that you do says a lot about what you can do in the kitchen :)
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
Eddy Vluggen wrote:
The fact that you do says a lot about what you can do in the kitchen
Well, I never make the same thing twice - following the "What do you have? Those are the right ingredients" rule. That even goes so far as to use frozen corn (maize) in what was euphemistically a Chinese dish. At least the cooking style. Or using techina for sauce. Some things come out extraordinarily good - making lasagna using matzoh (basically a flour-and-water only cracker) via microwave. Many a replay on that experiment. Chinese - Mrs. often says it's better than the restaurant - and sometimes, it's much less of a hit. Indian style - still learning - but throw in some enough curry and who can tell the difference? Habanero peppers make a really good hot sauce but use with care. Our oven is used to store pots and things - hasn't been turned on in years. Years ago, baking, especially bread, was on the agenda. Particularly making the dough with a ton of sharp cheddar built in. Amazing toast. Bygone days. I never try to make my own pizza - Totally unequipped. But is there a point to this? Let your imagination take you where you go. Taste is a very subjective subject. Give cooking your thought - not someone elses - your the one who's going to eat it.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Eddy Vluggen wrote:
The fact that you do says a lot about what you can do in the kitchen
Well, I never make the same thing twice - following the "What do you have? Those are the right ingredients" rule. That even goes so far as to use frozen corn (maize) in what was euphemistically a Chinese dish. At least the cooking style. Or using techina for sauce. Some things come out extraordinarily good - making lasagna using matzoh (basically a flour-and-water only cracker) via microwave. Many a replay on that experiment. Chinese - Mrs. often says it's better than the restaurant - and sometimes, it's much less of a hit. Indian style - still learning - but throw in some enough curry and who can tell the difference? Habanero peppers make a really good hot sauce but use with care. Our oven is used to store pots and things - hasn't been turned on in years. Years ago, baking, especially bread, was on the agenda. Particularly making the dough with a ton of sharp cheddar built in. Amazing toast. Bygone days. I never try to make my own pizza - Totally unequipped. But is there a point to this? Let your imagination take you where you go. Taste is a very subjective subject. Give cooking your thought - not someone elses - your the one who's going to eat it.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
W∴ Balboos, GHB wrote:
via microwave.
:D
W∴ Balboos, GHB wrote:
I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
W∴ Balboos, GHB wrote:
But is there a point to this?
Yup, showing me I should experiment more :)
W∴ Balboos, GHB wrote:
Give cooking your thought - not someone elses - your the one who's going to eat it.
More tasting and asking about cooking; discovering that things that were yucky as a kid now suddenly taste great. Mycroft once gave a lamb-dish with coffee-creamer sauce. That's not some taste you can make up and which is hard to imagine.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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W∴ Balboos, GHB wrote:
via microwave.
:D
W∴ Balboos, GHB wrote:
I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
W∴ Balboos, GHB wrote:
But is there a point to this?
Yup, showing me I should experiment more :)
W∴ Balboos, GHB wrote:
Give cooking your thought - not someone elses - your the one who's going to eat it.
More tasting and asking about cooking; discovering that things that were yucky as a kid now suddenly taste great. Mycroft once gave a lamb-dish with coffee-creamer sauce. That's not some taste you can make up and which is hard to imagine.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
Eddy Vluggen wrote:
W∴ Balboos, GHB wrote:
I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
There have been debates here, some quite heated, as to what comprises a pizza. I am, spoiled - being fortunately able to by real NY style pizza in NYC area. It's ends up a debate of what one could perceive as a subjective matter (except, of course, I know I'm right and the others, in their innocence, do not know any better). Aside from a 600F-700F stone floored oven, most people don't realize it requires high-gluten flour so the dough can be very stretchy and yet maintain it's composure when baked.* Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza. * Here comes the unwanted debate. ** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Eddy Vluggen wrote:
W∴ Balboos, GHB wrote:
I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
There have been debates here, some quite heated, as to what comprises a pizza. I am, spoiled - being fortunately able to by real NY style pizza in NYC area. It's ends up a debate of what one could perceive as a subjective matter (except, of course, I know I'm right and the others, in their innocence, do not know any better). Aside from a 600F-700F stone floored oven, most people don't realize it requires high-gluten flour so the dough can be very stretchy and yet maintain it's composure when baked.* Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza. * Here comes the unwanted debate. ** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
W∴ Balboos, GHB wrote:
Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
Fair enough; only tasted that once and it is a class of its own. And not going to compare it to the Italian ones.
W∴ Balboos, GHB wrote:
** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip :)
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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W∴ Balboos, GHB wrote:
Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
Fair enough; only tasted that once and it is a class of its own. And not going to compare it to the Italian ones.
W∴ Balboos, GHB wrote:
** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip :)
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
Eddy Vluggen wrote:
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known). If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment: 1 - freeze it solid within the package, liquid and all 2 - when it's good and solid (often appears yellower) put back in fridge to thaw 3 - in a day or so, when it's thawed, you will find a miraculous transformation! The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste. Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, the author also stumbled across it by accident. A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Eddy Vluggen wrote:
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known). If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment: 1 - freeze it solid within the package, liquid and all 2 - when it's good and solid (often appears yellower) put back in fridge to thaw 3 - in a day or so, when it's thawed, you will find a miraculous transformation! The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste. Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, the author also stumbled across it by accident. A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
W∴ Balboos, GHB wrote:
Sorry for yet another post.
Not at all; it's enjoyable and your post is more help then the recipes in the magazines here. If you ever get guests that you're angry with, I got a nice Dutch recipe for you :D
W∴ Balboos, GHB wrote:
The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
I had 25% of that recipe; asked for it after having tofu that tasted just like fried chicken. Only hint I got was that it was flavoured with chicken-broth. Didn't work with the supermarket tofu and haven't tried since.
W∴ Balboos, GHB wrote:
A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
Just googled for the difference between male and female tofu. Took me three pages to realize the joke. :laugh: :thumbsup:
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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W∴ Balboos, GHB wrote:
Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
Fair enough; only tasted that once and it is a class of its own. And not going to compare it to the Italian ones.
W∴ Balboos, GHB wrote:
** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip :)
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
Eddy Vluggen wrote:
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known). If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment: 1 - freeze it solid within the package, liquid and all 2 - when it's good and solid (often appears yellower) put back in fridge to thaw 3 - in a day or so, when it's thawed, you will find a miraculous transformation! The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste. Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, they author also stumbled across it by accident. A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
-
Eddy Vluggen wrote:
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known). If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment: 1 - freeze it solid within the package, liquid and all 2 - when it's good and solid (often appears yellower) put back in fridge to thaw 3 - in a day or so, when it's thawed, you will find a miraculous transformation! The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste. Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, they author also stumbled across it by accident. A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Yesterday it magically appeared and so it was. Auto-reposting seems like a brand new CP "feature" under development. Unfortunately, it didn't include the upvote from the previous version (no, I'm not trying to weasel an upvote out of this). From your post's content, there's somewhat of a hint that these things happen.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
-
Yesterday it magically appeared and so it was. Auto-reposting seems like a brand new CP "feature" under development. Unfortunately, it didn't include the upvote from the previous version (no, I'm not trying to weasel an upvote out of this). From your post's content, there's somewhat of a hint that these things happen.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
I hadn't noticed that behaviour before; was wondering if I should copy/paste the same answer to it :D
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.