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Post by crazykittensmile on Jan 25, 2023 14:27:12 GMT -5
We made butter in home economics in middle school. It is good but literally haven't made it since lol, so the claims he makes may be a little exaggerated.
We made butter in home economics in middle school. It is good but literally haven't made it since lol, so the claims he makes may be a little exaggerated.
Process is pretty easy. Whip the cream until the liquid separates out. Gather up the butter. Wash away the milk stuff so it doesn't go rancid. Form and shape.
This is something I plan to try in the near future to see what I think about it. I'm already all in on homemade whipped cream and have no interest in the canned or tub of "topping" or "non dairy topping." Literally put some cream in a mixer and flavor it however you want (bourbon, vanilla) and sweeten with confectioners/powdered sugar if that's what you want. My only hesitation is that I don't love the super heavy European butters you can find at the store. I find they taste more like cheese than butter I'm used to. I probably like California Challenge the best, but I'm talking about the strong stuff that I'm not a big fan of like Kerry Gold.
Banh Mi Boys (pronounced bon me), a local Vietnamese/American po-boy shop is expanding to Columbia, SC and Killeen, TX this year. The owner (Peter Nguyen) started off with one store in Metairie in a gas station. They were successful and opened another one in New Orleans uptown. What I'm not sure of is how they're going to get the right breads for the Texas and South Carolina locations. I suppose they could overnight hundreds of Dong Phuong pistolets, but you'd think that would be costly. Those are baked all day every day and are pretty cheap (like 3 for a dollar and gets cheaper the more you buy) at DP but critical to a proper banh mi (or po-boy for that matter).
Banh Mi's are very similar to po-boys but diverge on the toppings. A typical po-boy would be dressed with lettuce, tomatoes and pickles whereas a banh mi would have pickled carrots and daikon, cucumbers, fresh jalapeno slices and fresh cilantro. Both typically come with mayonnaise unless requested off. In Vietnam there is often fois gras or some type of liver used with the sandwiches, but they don't do that there automatically. It's something you'd have to ask for. Like I said at first, they also do American po-boys. So you can mix and match what it is that you want. For instance if you wanted roast beef debris and bang bang shrimp on a po-boy or a banh mi or if you want the toppings mixed up, they'll do that for you.
Would it be insulting to order a Banh Mi without cilantro? Asking for me. It seems to be such a big ingredient, and I have banh mi FOMO.
Not at all. It’s like anything else. They are good about not fucking up an order. I don’t eat mayonnaise, so whatever I’m getting is without that (some banh mi places use French butter as the spread). I just get the proteins and vegetables unless it’s a non-mayo sauce. Some people can’t eat fresh jalapeños or don’t like tomatoes. So hold this, extra that.
Gain weight now and ask me how. I went and hit food truck/shed Taqueria El Alsador today. It had popped up a while back on a news feed as top 3 in Florida, so I needed to hit it. I got that platillo asada with beans and rice and a charred jalapeño and then an al pastor and a chorizo taco. Pico was good, salsa and hot salsa and pickled hot stuff, sweet limes. Grilled onions (cebalito?). Tacos were cilantro and onion so more authentic Mexican. But surely the best actual Mexican I’ve had in a long time outside of Texas. If you got this far Pablo, check it out next time you’re in NWFL. www.elasadorpensacola.com/
Edit to say after going back to read, it was yelp top 3 rated restaurant in Florida. That’s not actually possible in real life, but it was good.
What're we making for the Super Bowl? This may sound odd but party foods isn't really my strong suit so I would love some ideas.
I’d give you a banging ass shrimp and corn soup recipe, but Ima have to find it. I don’t really fuck with party food either, but I’ll do holiday shit any time. One tip though is you can literally make anything and cut it into bite sized servings. So say you made baguette pizzas or some shit, just cut them into squares. Sandwiches. Anything that can be cut can be on a platter.
What're we making for the Super Bowl? This may sound odd but party foods isn't really my strong suit so I would love some ideas.
I’d give you a banging ass shrimp and corn soup recipe, but Ima have to find it. I don’t really fuck with party food either, but I’ll do holiday shit any time. One tip though is you can literally make anything and cut it into bite sized servings. So say you made baguette pizzas or some shit, just cut them into squares. Sandwiches. Anything that can be cut can be on a platter.
Yeah that's a good point about the sandwiches. I think I'm going to grab a big loaf of ciabatta and make a sandwich out of that and cut it up, among other things.
I’d give you a banging ass shrimp and corn soup recipe, but Ima have to find it. I don’t really fuck with party food either, but I’ll do holiday shit any time. One tip though is you can literally make anything and cut it into bite sized servings. So say you made baguette pizzas or some shit, just cut them into squares. Sandwiches. Anything that can be cut can be on a platter.
Yeah that's a good point about the sandwiches. I think I'm going to grab a big loaf of ciabatta and make a sandwich out of that and cut it up, among other things.
For Eags vs KC we are goin Philly Cheesesteaks and soft pretzels plus KC style BBQ burnt ends, cheesy corn side and then chili with cinnamon rolls. Plus a veggie tray, charcuterie board, chips and salsa, chips with dip. Brownies.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
I haven't decided what I am making this weekend, but my go-to is a buffalo chicken dip. Other go-tos: guacamole, gyoza, edamame, wonton wrappers and stick whatever inside and bake (buff chicken, Asian mushroom mix, etc.), bite-size BLT sandwiches on a toothpick, crostinis (sliced up baguette - Panera will even slice for you - toasted, and topped with whatever you want), rotel dip, plus your basic charcuteries, crudites, etc.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
the past few years i've made curry cauliflower wings with a green chutney, some kind of nachos and soft pretzels. definitely making the wings again but i'm not sure what else.
Post by LoveLuckLaughter on Feb 7, 2023 13:44:22 GMT -5
Can I get anyone else on board with trying some chili and cinnamon rolls for the KC theme? Recommend a maple frosting. Going to start some tester rolls today.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Can I get anyone else on board with trying some chili and cinnamon rolls for the KC theme? Recommend a maple frosting. Going to start some tester rolls today.
Do you eat the chili with the cinnamon rolls? Like chili on cinnamon roll or vice versa?
Can I get anyone else on board with trying some chili and cinnamon rolls for the KC theme? Recommend a maple frosting. Going to start some tester rolls today.
Do you eat the chili with the cinnamon rolls? Like chili on cinnamon roll or vice versa?
A pairing like cornbread and chili or crackers and chili. So you may dip it if you like or just eat it on the side.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
If anyone cares I am running a food themed tiktok for fun and to just show off local business I want to succeed. Including many inforoo favorite artists on the soundtracks
I had previously mentioned how much I fucking loathe stupid YouTube cooking feeds - I have never tasted canned tuna fish so good; this is so good my wife/husband/family asks me to cook it every day; if you have an egg and a tortilla. Many of those are Asian or (in) German, and I realize some people depend on views for income. But that kind of shit in no way jibes with any technique, recipe, preparation, food, chef, etc that I have ever looked for at the levels they are presenting.
Last few days it’s been promoting “We ate the most expensive steak at Longhorn Steakhouse!!!!” with this mid-50’s dude with a surprised look on his face along with presumably his wife. No chance I’ll ever click on that. Dickhead food algorithm failures.
Good food day today. I got some fresh linguini and made some shrimp pasta out of it. I cook a lot of stuff backwards and out of order, but I don’t have technical training so I gotta do shit the way that makes sense. I don’t observe Ash Wednesday but figured it wouldn’t be bad to dig into Catholic roots and eat some seafood today. Prep time wasn’t bad. Maybe - I have okay knives but not great skill - was about 20 minutes and cooking time maybe 6 excluding the shiitake mushrooms I caramelized in olive oil earlier. Shrimp got peeled and deveined then marinated with white pepper, black pepper, smoked black pepper, red pepper flakes, smoked paprika, cayenne, lemon vinegar, lemon juice and zest, oregano and parsley. I cooked the shrimp for a couple minutes and removed. I added a little more olive oil and one shallot. Then I added a finely diced jalapeño and then 4 toes of garlic (salt and pepper, sort of a pseudo-sofrita). Then i added a half cup of white wine, little bit of pasta water, and the juice of two lemons and about 2 TBS lemon vinegar. I reduced that and added the mushrooms back, pasta, shrimp and 1/4 stick of butter to finish along with a last grate of lemon zest. I’ll never cook anything the same way twice, but this got pretty excellent feedback.
Desert was apple, celery, ginger, carrot juice with one lemon. Damn that was good as shit too.
Good food day today. I got some fresh linguini and made some shrimp pasta out of it. I cook a lot of stuff backwards and out of order, but I don’t have technical training so I gotta do shit the way that makes sense. I don’t observe Ash Wednesday but figured it wouldn’t be bad to dig into Catholic roots and eat some seafood today. Prep time wasn’t bad. Maybe - I have okay knives but not great skill - was about 20 minutes and cooking time maybe 6 excluding the shiitake mushrooms I caramelized in olive oil earlier. Shrimp got peeled and deveined then marinated with white pepper, black pepper, smoked black pepper, red pepper flakes, smoked paprika, cayenne, lemon vinegar, lemon juice and zest, oregano and parsley. I cooked the shrimp for a couple minutes and removed. I added a little more olive oil and one shallot. Then I added a finely diced jalapeño and then 4 toes of garlic (salt and pepper, sort of a pseudo-sofrita). Then i added a half cup of white wine and the juice of two lemons and about 2 TBS lemon vinegar. I reduced that and added the mushrooms back, pasta, shrimp and 1/4 stick of butter to finish along with a last grate of lemon zest. I’ll never cook anything the same way twice, but this got pretty excellent feedback.
Desert was apple, celery, ginger, carrot juice with one lemon. Damn that was good as shit too.
I've been cooking more for myself lately, trying to improve diet and finances, and it's crazy how easy it is to just bake or grill some protein and make a pasta with it.
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<-- Peter
but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal. 
