post pictures of food you cooked

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Postby That Demon Life » Fri Sep 04, 2020 1:16 pm

I dunno if it's true, but I was told that Americans first came into widespread contract with MSG because of the MRE's of the Japanese soldiers in WW2 were way better than our own and they learned that was the main reason.
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Postby elevators » Mon Sep 07, 2020 1:48 pm

i pickled some veg today. the grocery store was out of mustard seed so i just used peppercorns, thyme, and the traditional sugar/vinegar/water mix.
gonna make some bbq tofu and baked sweet taters to go with it

Image
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Postby That Demon Life » Mon Sep 07, 2020 1:58 pm

Yummy yummy
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Postby Kiki » Mon Sep 07, 2020 2:45 pm

Image
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Postby elevators » Mon Sep 07, 2020 2:50 pm

oh damnnnn is that marbled banana bread??
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Postby Kiki » Mon Sep 07, 2020 3:11 pm

Yah marbled with Nutella.
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Postby powderfinger » Mon Sep 07, 2020 3:50 pm

Damn that bread looks awesome
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Postby deadwolfbones » Mon Sep 07, 2020 4:51 pm

fuckkkk
dead was real dumb
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Postby conductor » Mon Sep 07, 2020 10:30 pm

fuck
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Postby That Demon Life » Thu Sep 10, 2020 6:22 pm

Was very low on ingredients, but randomly had squid ink, so I made homemade squid ink pasta with Hatch chile and garlic oil. There were supposed to be shrimp originally, but they had turned after I unfroze them.

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Postby conductor » Thu Sep 10, 2020 8:07 pm

The combination of

1) you being low on supplies but having squid ink
2) the phrase "they had turned after I unfroze them"
3) that image

lead me to conclude that you live in an alternate nightmare dimension
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Postby That Demon Life » Thu Sep 10, 2020 8:09 pm

It was good.
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Postby conductor » Thu Sep 10, 2020 8:33 pm

Haha I didn't speculate on whether it was good or not! I've never actually had squid ink pasta but it's on the list...
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Postby That Demon Life » Thu Sep 10, 2020 9:17 pm

We had squid ink because my girlfriend was SUPPOSED to make some special paella a couple of weeks ago. I froze the shrimp from that (we used the rest) after they had sat in the fridge for a few days. Still had the squid ink left, but when I defrosted the shrimp, they smelled weird, so I tossed them. Had some Hatch chiles left, so I was like whatever let's see how this goes. Haha.
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Postby That Demon Life » Thu Sep 10, 2020 9:17 pm

Smells fucking gross in here, though. That squid ink left a funk.
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Postby buboclot » Sat Sep 12, 2020 1:29 pm

yall make any infused oils?

was thinking today that having a small arsenal of infused oils in those squirt bottles would be a really big move. low effort and they last for ages.

scallion/ginger/garlic. basil/garlic. sichuan. thai chili lime? za'atar? would be a great hack for any stir fry or just coat and roast for vegetables. or dressings, marinades, etc. if you got ideas or have done this pls go off
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Postby sassafras socks » Sat Sep 12, 2020 1:58 pm

Just be careful if you're making garlic oils, it's pretty easy to end up with rancid oil or botulism.
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Postby walt whitman » Sat Sep 12, 2020 2:11 pm

can anyone recommend a good, not complicated, sourdough recipe for someone who is a total idiot (me)
“Short film, Long film, It’s ALL film!” - Walt Whitman
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Postby buboclot » Sat Sep 12, 2020 2:17 pm

argh ive read about that before. is there any full proof defense against that?
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Postby sassafras socks » Sat Sep 12, 2020 3:15 pm

Rather than raw, I think it's better to roast/confit garlic in the oil until nice and soft, strain, and into a sterile bottle. Keep it in the fridge for like a week max? The shelf life is the one thing that seems unclear, but definitely not on the counter at room temp
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Postby shizaam » Sat Sep 12, 2020 3:26 pm

walt whitman wrote:can anyone recommend a good, not complicated, sourdough recipe for someone who is a total idiot (me)

honestly the nytimes one isn't bad https://cooking.nytimes.com/guides/59-h ... ough-bread
this worked well for me too on my first try https://www.theperfectloaf.com/beginner ... ugh-bread/
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Postby nicecatbutchicken » Sat Sep 12, 2020 4:38 pm

Catered my brother in law's 30th birthday yesterday: vegetarian Japanese curry, chicken karaage, slaw.

Image

Borrowed a deep fryer and rice cooker so it was a breeze! We will be buying a deep fryer today.
TwistedRenamon5 wrote:Sorry for asking the real questions while you do some weird younger brother roleplay
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Postby jitterbug » Sat Sep 12, 2020 6:57 pm

Image

made chicken piccata and some rice pilaf tonight. sprig of parsley on the rim like i'm some amateur on Chopped..
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Postby jitterbug » Sat Sep 12, 2020 6:59 pm

also Kiki that bread looks INSANELY good
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Postby That Demon Life » Sat Sep 12, 2020 7:01 pm

nicecatbutchicken wrote:Catered my brother in law's 30th birthday yesterday: vegetarian Japanese curry, chicken karaage, slaw.

Image

Borrowed a deep fryer and rice cooker so it was a breeze! We will be buying a deep fryer today.


Looks great.

When you get your deep fryer, try Taiwanese popcorn chicken. I think it's my favorite variant of Asian fried chicken (though karage and Korean fried chicken are amazing and so is all fried chicken because it's the nectar of the gods).
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Postby nicecatbutchicken » Sat Sep 12, 2020 7:17 pm

thanks for the recommendation, it looks easy and delicious. will definitely be attempting all manner of fried chicken in future :awful:
TwistedRenamon5 wrote:Sorry for asking the real questions while you do some weird younger brother roleplay
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Postby meeshpotato » Sat Sep 12, 2020 11:46 pm

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Postby meeshpotato » Sun Sep 13, 2020 12:08 pm

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Postby Down n dirty rufus » Sun Sep 13, 2020 1:23 pm

I came
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Postby virtuous » Sun Sep 13, 2020 8:32 pm

I made beef stew, wife made a jalapeño and cheddar sourdough. They were good together.


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