Funky Papa
FUNK-Y-PPA-4
FML. I thought active yeast and fresh yeast were the same thing. Fresh yeast is basically the only kind you can usually find at the supermarket over here. All the other options are rare.
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
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FML. I thought active yeast and fresh yeast were the same thing. Fresh yeast is basically the only kind you can usually find at the supermarket over here. All the other options are rare.
Well now you know what your problem is at least. You can make another batch tonight and it should turn out.
I still think if you ever can find it, even online instant yeast is a good investment if you plan on baking bread. It lasts about a year in the fridge and is quick and easy to use.
codswallop
Member
I had a little difficulty getting good results when I first started. I ended up trying a few recipes and this was the first one that I had enough success with that I was encouraged to continue. Part of it was that I was trying to bake something too advanced and had trouble determining where I was failing. Bake the most simple thing you can, over and over until you start to get it, then you can move on.
Recipe: http://www.waitrose.com/home/recipes/recipe_directory/p/paul-hollywood-swhitebloomerbread.html
Video of same: https://www.youtube.com/watch?v=tp5H87Su1jE
Shaping a basic round loaf: https://www.youtube.com/watch?v=8J50Ad0KGvw
peteykirch
Member
Leftover pulled pork turned into pork nachos with cilantro lime sour cream, this cheddar-gruyere brick I found, diced pickled green chiles.
I think I'm done for now buying knives and I am comfortable with what I have so I am uploading a picture of my set.
Richmond Safety Knife
Richmond AEB-L Artifex 210mm Gyuto.
Forever Sharp Serrated Knife
Kershaw Storm II partly serrated pocket knife (not primarily a kitchen knife but why not)
Messermeister 8-Inch Take-Apart Kitchen Scissors
2x Victorinox 3.25" paring knives
Microplane Extra Coarse Grater
Microplane Classic Zester
I also have a Kuhn Rikon Swiss Peeler (not pictured)
What is everyone else using?
Roughly from top to bottom we have:
Richmond Safety Knife
Richmond AEB-L Artifex 210mm Gyuto.
Forever Sharp Serrated Knife
Kershaw Storm II partly serrated pocket knife (not primarily a kitchen knife but why not)
Messermeister 8-Inch Take-Apart Kitchen Scissors
2x Victorinox 3.25" paring knives
Microplane Extra Coarse Grater
Microplane Classic Zester
I also have a Kuhn Rikon Swiss Peeler (not pictured)
What is everyone else using?
Isn't that AEB-L the one that was closeout or something? how do you like it?
Yeah. That closeout is over and they no longer sell this model, but they have the 250mm model on clearance for $55. Mine was about $37 and has a slight bend in it so a longer, taller blade like this with no bend is a steal at $55.
http://www.chefknivestogo.com/risabaech25.html
As for my thoughts, I absolutely love this knife. I still haven't gotten a whet stone but it's out of the box sharpness is incredible, and I hear you can put an even better edge on it. I've had it for about three weeks and the edge is as good as when I got it. It actually feels better but I know that's more me getting more used to it.
The other day I got a second Victorinox paring knife which comes very sharp and was previously the sharpest knife I've ever used with its great edge and thin blade. This knife is very noticeably sharper not even counting using the weight of the blade.
It works great with vegetables but I was most impressed with it when I was cutting raw meat with it. Before I could cut it but it required pressure and if I was trimming fat there would be noticeable waste. This glides through effortlessly and I can do much more controlled cuts.
I'm sure there are better knives out there but for the price I am shocked with how good it is. Also the handle is remarkably comfortable for both styles of grips.
peteykirch
Member
Update:
Basil, Parsley and Coriander going strong, Peppermint at least started to show, Thyme is at three sprouts and still no sign of life from the Oregano.
My GF got me one of those Aerogardens for Christmas.
Just put the pods in last week and this is what I got growing.
Cilantro seems to be doing well, the other 2 are Chives and Dill still have a ways to go.
Leftover pulled pork turned into pork nachos with cilantro lime sour cream, this cheddar-gruyere brick I found, diced pickled green chiles.
The combo sounds really good!
maaaan, i want one too!My GF got me one of those Aerogardens for Christmas.
Just put the pods in last week and this is what I got growing.
Cilantro seems to be doing well, the other 2 are Chives and Dill still have a ways to go.
Mr. Giggles
Member
Does anybody grind their own hamburger meat? I just bought a meat grinder extension for my power mixer and was looking for some nice blends of meat to make patties with
Blue Label Burger Blend
Even grinding your own chuck will be better than most store bought preground meat.
Make sure you trim off all gristle though. I've had a ruined batch of meatballs because of not doing this.
Mr. Giggles
Member
Etrian Oddity
Member
Question for our Thai chefs here:
I love massaman curry but don't want to go through the time for the lovely spice pastes. Has anyone tried taking red Golden Curry, and doctoring it with coconut milk and peanuts?
I think I may experiment with that, I haven't found any massaman curry paste around town.
I love massaman curry but don't want to go through the time for the lovely spice pastes. Has anyone tried taking red Golden Curry, and doctoring it with coconut milk and peanuts?
I think I may experiment with that, I haven't found any massaman curry paste around town.
Seconded. I've made this a couple times and it's great.
how do you feel about deboning?
Could I use chicken breast instead of thigh?
I'd probably buy chicken that's already been deboned.
I don't see why not but I don't like working with breasts because of how quickly they dry out.
using a whole chicken is always more economical, but it doesn't have to be boneless. check out recipes for beer can, brick, and spatchcock chicken. I'll echo that working purely with breasts can get dry fast, but it's a preference thing.
If you had to use breast, I would go with a simple pan fry. You can start with your fat of choice in the pan (i like 1/2 butter 1/2 extra light olive), butterfly the breast so that it's a more even thickness throughout, salt and pepper both sides, and then fry each side for a few minutes until you hit temp. It's a process you have to watch but you can control temps without drying it out and it's pretty quick.
Pair it with a veggie and you're good. If you're adventurous you can try to do them in the same pan.
That's a basic template, you can doctor it up with whatever spices/addons you want.
Etrian Oddity
Member
Why why why, so much more flavor in the thigh. Plus the skin!
Debone the thighs, save the bones to make stocks.
Coq au vin is a great cheap recipe. Just buy a cheap Cabernet Sauvignon, fill your crock pot with it, add thighs, mirepoix, lardon and mushrooms and you've got a dish that will feed you for like 2 weeks.
How do you deal with fat percentage? Do you presume each of the meats has enough fat on it to make a juicy burger? Does most of the fat come from the oxtail?
I don't worry too much about it and I'm not exact. The difference between ~80/20 and ~90/10 is obvious visually from the color. As long as I use the right cuts of meat I haven't had any meat that was too lean. The intramuscular fat comes from the ox tail (or short ribs as I'll sometimes substitute) and a good chunk of intermuscular fat comes from the brisket. My butcher also sells plain beef far that he removes from other cuts for cheap so if you're concerned you can ask a local butcher if they'll sell you some beef fat. Chances are they will.
ElectricThunder
Member
Has anybody ever used this in particular or something in the same general spirit with food? How does it work?
http://www.bushabrowne.com/product_spicy_hot_pepper_sherry.php
It is entirely foreign to me, even as somebody that loves a good jerk...anything....for instance yet never heard of this in the slightest but I feel compelled to give it some sort of a shot since a bottle of it somehow manifested recently in my forlorn corner of the world.
http://www.bushabrowne.com/product_spicy_hot_pepper_sherry.php
It is entirely foreign to me, even as somebody that loves a good jerk...anything....for instance yet never heard of this in the slightest but I feel compelled to give it some sort of a shot since a bottle of it somehow manifested recently in my forlorn corner of the world.
the only other time i've made burgers, i used london broil, trimmed it of all fat, and then used this 60 day aged beef fat. i think i made like 70/30 burgers... holy crap that was way too decadent >.<
InfiniteBento
Member
That feel when TCHO Chocolate follows you on instagram
peteykirch
Member
Made Chef John's guacamole.
Came out so damn good, It's really depressing how good homemade guac is compared to that stuff you can buy premade at the grocery store.
Aerogarden update
Cilantro still looking the best. Chives and Dill are getting taller, but nothing really coming off the dill yet.
Came out so damn good, It's really depressing how good homemade guac is compared to that stuff you can buy premade at the grocery store.
Aerogarden update
Cilantro still looking the best. Chives and Dill are getting taller, but nothing really coming off the dill yet.
Eye for an Eye
Member
Guac is so ridiculously easy to make as long as you have fresh ingredients.
Sweet tea is another thing that tastes rancid if it's premade. Too many preservatives that overpower the real taste.
BriareosGAF
Member
Yup, I like them in a toasted english muffin with some cheddar and gochujang mayo, but sriacha works in a pinch, too.
Eating not cooking. Was just in LA for a few days and friends took me around to their favorite spots in the NE. Had breakfast at Seed Bakery in Pasadena, had a lovely spinach frittata sandwich on brioche bun--nice hit of mustard in it with the greens. For lunch we hit up the original Guisados in Boyle Heights. Corn tortillas made to order for their tacos. Had a frijoles con queso, quesadilla, and the somewhat notorious chiles toreados. Lord almighty, ten hours later sitting here in JFK typing this I still feel a little stab of the toreados in my stomach. The simple quesadilla with queso panela was my favorite by far, so simple and tasty. After that we stopped by Peddler's Creamery in the downtown--man, downtown is so different from when I lived in LA ten years ago. Although I was a bit shocked at how little has been done for most of skid row. Anyway, the ice cream was fine, nothing to get overly excited about. Kids enjoyed mucking with the cycle art. Inspired me to make a chainsaw blade chandelier some day...
cut thin slices and make turnip chips out of 'em?
In addition to your base, I almost always add cilantro, Huy Fong chili garlic paste, and some minced green olives.
BriareosGAF
Member
-pepper
+garlic
+cilantro if no one eating it has the "cilantro tastes like soap" genes
Eye for an Eye
Member
i have a dicers, so it's not any harder for me to dice up a few extra ingredients. Cilantro and jalepanos I loosely chop up. Most the ingredients are readily available to me, farm fresh, so it's not anymore expensive to make it that way.
Had another party on the weekend though only bothered to take a photo of the coconut curry chicken skewers that I made (also made pulled pork sliders, sweet potato wedges, and venison hotdogs)
I marinaded the chicken pieces in coconut cream, desiccated coconut, finely chopped cashews, and chopped cilantro. Came out decently but I think I should have mixed in some sweet chilli sauce or peanut sauce into the marinade as well (or served with a peanut sauce dip).
I marinaded the chicken pieces in coconut cream, desiccated coconut, finely chopped cashews, and chopped cilantro. Came out decently but I think I should have mixed in some sweet chilli sauce or peanut sauce into the marinade as well (or served with a peanut sauce dip).
cartoon_soldier
Member
Great stuff, everybody! Keep it coming, please.
Not much cooking as of late by me, I got a sciatica and am barely able to sit upright.
Not much cooking as of late by me, I got a sciatica and am barely able to sit upright.
a great marinade for chicken skewers is part Sriracha, part sweet soy sauce, with a hint of roasted sesame oil. Hoisin sauce also works well.
spatenfloot
Member
Nothing fancy, but pretty good. Beef ribs and sides.
Made Chef John's guacamole.
Came out so damn good, It's really depressing how good homemade guac is compared to that stuff you can buy premade at the grocery store.
Aerogarden update
Cilantro still looking the best. Chives and Dill are getting taller, but nothing really coming off the dill yet.
This is something I'm interested in buying. Keep us updated!
peteykirch
Member
This is roughly at 15 days of growth.
Cilantro really growing fast and fierce.
My one dill sprout just gave up and totally fell sideways.
Quesedillas and guacamole yesterday.
yeah, I'll need you to come to germany and make me that.
peteykirch
Member
Harvested some of my Aerogarden's cilantro to garnish our chicken and rice tonight.
Eye for an Eye
Member
Do you even get fresh avocado's in Germany?? We get them here for like a buck a piece, and in the summer, ridiculously cheap.
sure, every store sells them. even the cheapest supermarkets.
Eye for an Eye
Member
It's so easy to make. As long as you have fresh and ripe avocados, it's perfection.
But I have to admit, perfecting a good quesadilla takes talent.