Cooking and Dining

robbiestoupe
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Cooking and Dining

Postby robbiestoupe » Wed Jul 01, 2020 4:27 pm

I'm a French press snob, but the moka looks interesting

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Wed Jul 01, 2020 4:31 pm

I switched my drip coffee machine from a flat bottom basket to a conical basket. I can taste a world of difference. Kind of bizarre how different they are.

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Mon Jul 06, 2020 9:44 am

Sourdough adventures continue... English muffins this time:
Image
Also have a little fermentation station going on my kitchen counter. Currently have sauerkraut, tepache (mexican fermented pineapple drink), and a ginger bug going to make ginger beer and/or fruit beers/sodas. Here's my kraut and tepache sitting on the counter:
Image
I bought the Noma Guide to Fermentation and read through the intro over the weekend. Really excited to try some of their ferments. I'll have to buy some koji mold here soon to do some fun stuff.

mamaemeritus
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Location: I just wasn't made for these times

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Postby mamaemeritus » Mon Jul 06, 2020 11:21 am

You read my mind. I intend to make some English muffins this weekend. Have never attempted them before.

This past weekend, I made hamburger buns, chili in the InstantPot, and key lime pie bars. All of which got rave reviews.

I really enjoy Joshua Weissman's videos, as they are both easy to follow and entertaining. I didn't care for his hamburger bun recipe though. They turned out okay - but the one I used this past weekend got better results.

shafnutz05
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Location: A moron or a fascist...but not both.

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Postby shafnutz05 » Mon Jul 06, 2020 12:30 pm

Very nice c2i.

On an English muffin note, a couple weeks ago I discovered Bay's English Muffins. They are kept in the fridge section at your local grocer, and you store them in the same at home. Way, way better than the crappy Thomas muffins. Highly recommend.

mac5155
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Cooking and Dining

Postby mac5155 » Mon Jul 06, 2020 9:21 pm

Too hot to cook outside on the grill. Cooking inside with the oven heats the house up too much.

#firstworldproblems

(joule to the rescue, tomorrow!)

tifosi77
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Cooking and Dining

Postby tifosi77 » Tue Jul 07, 2020 1:37 am

We've hit the part of summer where 100° days will outnumber 80° days from now until October. I love it, because my life is basically changing out of wet boardshorts into dry boardshorts; I'm okay standing in front of a 700° fire to cook up some carne asada. Is good.

tifosi77
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Cooking and Dining

Postby tifosi77 » Tue Jul 07, 2020 1:43 am

Also, mac, are you in the Cook With Joule FB group? If you are, you don't need to tell me your name or anything. It's just a good resource, and I think you should check it out.

mac5155
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Cooking and Dining

Postby mac5155 » Tue Jul 07, 2020 12:20 pm

Also, mac, are you in the Cook With Joule FB group? If you are, you don't need to tell me your name or anything. It's just a good resource, and I think you should check it out.
Yep, I am. Just don't post hardly, I'm a lurker.

tifosi77
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Cooking and Dining

Postby tifosi77 » Tue Jul 07, 2020 2:26 pm

:thumb:

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Sat Jul 11, 2020 11:02 am

So on a camping trip last weekend, i was cooking bacon on the cast iron and started a grease fire. the end result is that parts of the cast iron are now silver. does this mean i ruined the cast iron or just mean that i have extra work on re seasoning it.

mac5155
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Postby mac5155 » Sat Jul 11, 2020 9:41 pm

The latter.

You don't ruin cast iron unless you are mount saint Helen's.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Sat Jul 11, 2020 9:50 pm

The latter.

You don't ruin cast iron unless you are mount saint Helen's.
Challenge accepted. I mean it was a lot of grease, probably an inch or so in the pan. Not a gr8 move on my part. Even though its a cheap run of the mill lodge cast iron, i always had it in my mind that i would be using the same one until i was an old fart who couldn’t be trusted with an open flame. So I’m going to do my best to reseason it

count2infinity
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Postby count2infinity » Sun Jul 12, 2020 8:05 am

Silver or grey? Grey is just the seasoning being burnt off. Silver is damn impressive and unlikely.

blackjack68
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Location: Across the River from Filthydelphia.

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Postby blackjack68 » Sun Jul 12, 2020 11:00 am

So on a camping trip last weekend, i was cooking bacon on the cast iron and started a grease fire. the end result is that parts of the cast iron are now silver. does this mean i ruined the cast iron or just mean that i have extra work on re seasoning it.
As long as it’s not pitted, you should be good to reseason

mac5155
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Postby mac5155 » Sun Jul 12, 2020 9:25 pm

In case yinz are about to be like me and be overrun with zucchini, here is a recipe that my mom made today. It was delicious. It is from her family's church cookbook, and was submitted by my Aunt.

Image

mac5155
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Postby mac5155 » Sun Jul 12, 2020 9:28 pm

BTW, I cut mine into squares and dipped in marinara.

tjand72
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Postby tjand72 » Sun Jul 12, 2020 11:27 pm

My wife made lasagna with zucchini in place of noodles. I was skeptical at first, but it was really good.

The zucchini introduced a lot of extra moisture, though, so I would drain any tomatoes or other liquids before baking.

blackjack68
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Postby blackjack68 » Sun Jul 12, 2020 11:43 pm

My wife made lasagna with zucchini in place of noodles. I was skeptical at first, but it was really good.

The zucchini introduced a lot of extra moisture, though, so I would drain any tomatoes or other liquids before baking.
Should draw out the moisture of the zucchini, then dry with a paper towel before assembling.

tifosi77
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Postby tifosi77 » Mon Jul 13, 2020 2:28 am

My Cook With Joule Facebook group is about to eclipse 20,000 members, and that's a bit nuts to me

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Mon Jul 13, 2020 7:50 am

Silver or grey? Grey is just the seasoning being burnt off. Silver is damn impressive and unlikely.
I would describe it as the color of an old quarter. not like 1956 old quarter, but more gray than silver

anyways, I gave it a good scrub to get the charred stuff off and gave it a new coat of oil. also cooked bacon on it again last night in an effort to get a good greasy food to start the process all over again.

mac5155
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Cooking and Dining

Postby mac5155 » Mon Jul 13, 2020 11:00 am

What are yalls air fryer recommendations?

My mom has a ninja and it does pretty good. Is that the gold standard or is there a more cost effective one?

Ad@m
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Postby Ad@m » Mon Jul 13, 2020 2:39 pm

This $15 Lodge cast iron skillet has over 15,000 5-star reviews on Amazon


https://www.yahoo.com/lifestyle/15-lodg ... ccounter=1

tifosi77
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Postby tifosi77 » Mon Jul 13, 2020 2:46 pm

Haha, there's a commercial on Tastemade for a cast iron company called Smithey. I looked into buying one of their pans, because I like to support US-made stuff when I can, but recoiled when I saw the cost of their 12" fryer was $200.

:|

mac5155
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Postby mac5155 » Mon Jul 13, 2020 2:58 pm

There's a Lodge cast iron outlet down in PIgeon Forge/Gatlinburg TN that I spent waaay too much money in a few years ago.

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