Cooking and Dining

[mac5155]

Yeah, she mentioned doing chicken wings. Maybe I do some jerk chicken wings on the grill instead of smoker.

[tifosi77]

To be fair, properly cooked jerk is sort of smoked.

[count2infinity]

Jungle Juice.

[mac5155]

Jungle Juice.

pitching this to the wife tonight.

[tifosi77]

Also, marketing people at Breville have started joining the CWJ group.

[blackjack68]

What size InstaPot is most practical?

6, 8 10 qt?

[tifosi77]

Get the biggest size for which you have adequate storage.

[LITT]

yes

[tifosi77]

This is a few years old, but for some reason just popped up on ye olde Facebooke this morning:

Blood Can Be Used As An Egg Substitute In Baking

Animal blood has a long culinary history throughout Europe, though recently has become neglected. We are interested in (re)valorising the despised and forgotten, so we had to look deeper into what blood is, how it should be handled, and what to use it for. Its coagulating properties led us to focus on blood as an egg-substitute in sweet products, since egg intolerance is one of the major food allergies affecting children in Europe.

In fact, eggs and blood show similar protein compositions, particularly with the albumin that gives both their coagulant properties. Based on these similarities, a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g) can be used in the kitchen. Using this method, we have developed recipes for sourdough-blood pancakes, blood ice cream, blood meringues, and ‘chocolate’ blood sponge cake.

A further benefit of blood is its ability to prevent anaemia – the most common micronutrient deficiency worldwide – due to the high bioavailability of its haeme-iron. This iron, of course, is often the challenging factor for taste, which in many cultures have traditionally alleviated by pairing with it strong flavours such as herbs and spices. We investigated some of these traditional pairings as well as some newer ones including woodruff and roasted koji.

During sensory evaluation, we were surprised at the variation in perception of the bloody aftertaste, which led us to an interesting discussion on the relationships between gender, age, and taste.

[count2infinity]

Watermelon in our CSA this week... yessssssssssssssssssssssssssssssssssss

[Kane]

Love a good watermelon.

[Dickie Dunn]

Made fried chicken in the air fryer last night. Was **** delicious but had some issues with the breading sticking to the fryer basket.

[MrKennethTKangaroo]

were you still hungry bc air fryers do not hold enough food for someone with a tiny appetite let alone a family

[Dickie Dunn]

Was able to squeeze four thighs in, but yes those things are tiny. Since it's just two of us it's fine but those things are pretty much useless for a family.

[mac5155]

Is there really a huge difference between air fryer and convection on an oven? I used to always deep fry french fries but now I use my pampered chef stone + convection oven and they come out super crispy.

[tifosi77]

An 'air fryer' is just a countertop convection oven. If you have a regular convection oven, you already possess a super-sized air fryer.

Imo if you get a convection toaster oven, you're 95% of the way there without the noise. And if you get one of the discontinued Cuisinarts that also has a water well and can act as a steam/combi oven, you've got a pretty useful tool.

[count2infinity]

Eggplant "meat"balls are pretty baller...

I love eggplant, and it's been available through our CSA, but my wife hates the skin and the texture. I even tried some of the asian eggplant that has a more delicate skin, and she's still not a fan. I made it into "meat"balls, and I'll tell you what... it's damn good. We're having it on pita tonight with L,T,O, and probably some tzatziki sauce.

[shmenguin]

I have pickles. they're not sandwich stackers. how do i convert them into a good relish?

[shmenguin]

Is there really a huge difference between air fryer and convection on an oven? I used to always deep fry french fries but now I use my pampered chef stone + convection oven and they come out super crispy.

my air fryer is a french fry cooker that we sometimes use for eggrolls. it's sub-instantpot level of utility.

...but it does make awesome fries. but some bacon grease and some herbs and spices on the potatoes and let it do its thing.

[tifosi77]

Pickle relish is just basically finely chopped up cuke pix and onion, with some vinegar and sugar. Sweat the first two together until the onion is translucent, add the sugar and water, BTB-RTS, cook till it's your desired consistency.

[Shyster]

It never occurred to me that pickle relish was anything other than finely chopped pickles.

[shmenguin]

Pickle relish is just basically finely chopped up cuke pix and onion, with some vinegar and sugar. Sweat the first two together until the onion is translucent, add the sugar and water, BTB-RTS, cook till it's your desired consistency.

So you cook the diced up pickles? Interesting

[count2infinity]

I believe Tif is suggesting starting with raw cucumbers, not starting with pickles like you had asked. For you, just chop up the pickles, add a touch of mustard, a little bit of white vinegar, and some onion powder. Boom: relish.

[tifosi77]

No, start with pickles. It's pickle relish, not cucumber relish.

Seriously, you only need like 2-3 minutes on the heat.

[dodint]

tif, in the restaurant context which do you think is most important in contributing to food that is delicious: quality ingredients or exceptional preparation techniques?