Cooking and Dining
-
- Posts: 60916
- Joined: Sun Oct 04, 2015 2:00 pm
- Location: FUCΚ! Even in the future nothing works.
Cooking and Dining
The Thermapen Mk4 @ $55 was a steal. Not sure I'd spend $106 on the new One model. That said, I use this, and it is very comparable to the Thermapen:
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
Same one I’ve got, ntp. I have zero complaints.
Cooking and Dining
I make Chefsteps SV queso like at least once a month for parties and stuff just because people love it and it's easy to do. I wanted to try a cheese other than Cheddar though. When you hit authentic Mexican restaurants usually the queso is white. Do they use Monterey jack? Cotija? Something else?
-
- Posts: 9329
- Joined: Wed Mar 25, 2015 7:28 pm
- Location: undisclosed
Cooking and Dining
Not sure about their queso, but the one in Edinboro uses white american cheese on their tacos.When you hit authentic Mexican restaurants usually the queso is white. Do they use Monterey jack? Cotija? Something else?
Cooking and Dining
I feel like I've had nacho platters with white cheddar, as well.
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
Cotija isn’t a melter. I would guess most places with queso are using Monterrey Jack. More traditional Mexican varieties like queso fundido would be using Oaxaca, Panela, or Chihuahua as perfectly smooth meltiness isn’t a concern.
Cooking and Dining
Yeah, cotija is more akin to feta or ricotta salata. I'd do a Jack.
Cooking and Dining
I'll try monterey jack. The recipes call for two melting salts (sodium citrate and sodium hexametaphosphate). Thanks dudes. I'll report back results. May make a test run batch tomorrow before the party Wednesday evening.
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Use pepper jack and make it spicy
Cooking and Dining
I usually blend in some jalapeños.
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
That’ll work
Cooking and Dining
I had a bumper crop this year. I must have about 25 pints of jalapeños. Lol
Cooking and Dining
Just got a delivery from Modernist Pantry last week....(sodium citrate and sodium hexametaphosphate)...
-
- Posts: 60916
- Joined: Sun Oct 04, 2015 2:00 pm
- Location: FUCΚ! Even in the future nothing works.
Cooking and Dining
If anyone's looking to get into sous vide, the white Joule is on sale on Amazon right now for $160:
Cooking and Dining
I remember buying the like 6 oz SHMP thinking man, I'm never gonna use all this... And here we are, now I order it by the pound lol. Between the nacho cheese and modern Mac and cheese I use them a lot.Just got a delivery from Modernist Pantry last week....(sodium citrate and sodium hexametaphosphate)...
Cooking and Dining
I have three different varieties of carrageenan.
-
- Posts: 29482
- Joined: Wed Mar 25, 2015 1:45 pm
- Location: “MIMH is almost always correct” -ulf
Cooking and Dining
I’m sure this comes to no surprise to anyone but I’m a picky eater. Not hyper picky but I don’t like poultry (texture). I’m hosting thanksgiving this year and instead of a turkey I’m cooking octopus as the main course
Cooking octopus is a fun process, especially because you have to remove the eyes and the beak (I get mine frozen). You then boil it for like an hour and let it sit in the fridge for up to 24 hours
I decided it would be fun to prepare the octopus while high. It actually was a pretty cool experience but peoples aspersions to octopus is weird. It looks appetizing to me because it tastes so good
Cooking octopus is a fun process, especially because you have to remove the eyes and the beak (I get mine frozen). You then boil it for like an hour and let it sit in the fridge for up to 24 hours
I decided it would be fun to prepare the octopus while high. It actually was a pretty cool experience but peoples aspersions to octopus is weird. It looks appetizing to me because it tastes so good
-
- Posts: 29482
- Joined: Wed Mar 25, 2015 1:45 pm
- Location: “MIMH is almost always correct” -ulf
Cooking and Dining
ok I don’t want to misrepreeent peoples aspersions to octo. For some people octo is icky, for some people they think it’s unethical to eat something that intelligent
I don’t think it’s unethical obviously. I do genuinely believe in the circle of life. An octopus would eat me if I was dead so I’d give it the same respect
I don’t think it’s unethical obviously. I do genuinely believe in the circle of life. An octopus would eat me if I was dead so I’d give it the same respect
-
- Posts: 14867
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Are you still high?
-
- Posts: 29482
- Joined: Wed Mar 25, 2015 1:45 pm
- Location: “MIMH is almost always correct” -ulf
Cooking and Dining
lol yes
Cooking and Dining
Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.
-
- Posts: 60916
- Joined: Sun Oct 04, 2015 2:00 pm
- Location: FUCΚ! Even in the future nothing works.
Cooking and Dining
Exactly what I was thinking.Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.
-
- Posts: 35708
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
I’m not a turkey fan. Trash bird IMO.
Menu for the day…
Appetizer: hummus and veg, deviled eggs
Main: fried chicken, mashed potatoes, sweet potato waffles, gravy, Mac and cheese, brussel sprouts, cranberry sauce
Dessert: apple hand pies
Menu for the day…
Appetizer: hummus and veg, deviled eggs
Main: fried chicken, mashed potatoes, sweet potato waffles, gravy, Mac and cheese, brussel sprouts, cranberry sauce
Dessert: apple hand pies
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
I’m not a turkey fan. Trash bird IMO.
-
- Posts: 28164
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
Appetizer: charcuterie board
Main: prime rib, garlic mashed potatoes, cornbread stuffing, sous vide carrots, pear and manchego salad, cranberry sauce
Dessert: Mexican corn cake, pumpkin roll, hot buttered rum
Main: prime rib, garlic mashed potatoes, cornbread stuffing, sous vide carrots, pear and manchego salad, cranberry sauce
Dessert: Mexican corn cake, pumpkin roll, hot buttered rum