Is there a noticeable difference between flash frozen fish and fresh? Do the Japanese have to flash freeze the fish by law like in the US?
some types of fish don't take well to freezing. Mackerel for instance is only good fresh.
Now Tuna on the other hand is flash frozen at sea and some of them sell for more than most cars.
Freezing has advantages for sushi. Kills some parasites that might otherwise get into your system.
You seem to know a decent amount about seafood.
Why do I see people like Gordon Ramsay giving people shit about using frozen seafood on kitchen nightmares/whatever when fucking top quality sashimi grade fish is frozen?
Does he expect there to be a same day supply train going all the way from the middle of the goddamned ocean to some diner in midwestern bumfuck, USA?
Isn't most if not all seafood sold frozen?
There is simply no alternative with fish eaten raw. Most of the salt water fish get Anisakis Complex (worms) and they are nasty. Mackerel too for instance.
I don't buy fresh fish, if there's worms in it I'd rather they not move ... easier to ignore.
At an old school deli. What should I order?
Anyone have any good steak seasoning recipes? Right now I'm experimenting trying to find something nice, but for father's day I want it to taste amazing. Ideally, it needs to be bold.
Usually I lightly cover it with paprika, crushed black pepper, a good bit of fresh squeezed lemon juice, a little bit of garlic powder, and more paprika/black pepper because I love that stuff.
/lit/ here, never been here before. How is this pizza compared to conventional pizza?
Still spending your summer trying to force a meme?
Fuck man, give up and go outside. Try to find a lady friend, go biking, get a tan, drink a beer on a patio, bbq with charcoal, whatever.
Who has the best tasting weiner? I usually eat Nathan's, but I'd like something new for a change.
when hot dogs, how to you heat the bread
I steam them with steamer basket in a 4 qt. pot
I have a lid that has a handle that unscrews in the middle and leaves a large hole. I noticed if I remove the handle, I can let the steam escape and not drip back down on the buns. Works wonders.
Are buying paper towels for cleaning my countertops worth it, or should I buy washcloths and wash them all the time in the laundry?
I don't want to mix the washcloths in with my regular laundry so I'd be wasting money on wash cycles just for a few washcloths.
But paper towels are disposable, I'd be wasting money on them every month.
What do you think?
>I don't want to mix the washcloths in with my regular laundry so I'd be wasting money on wash cycles just for a few washcloths.
Washcloths are tiny. It's like tossing a slightly larger sock in with your laundry, shouldn't cause you to do extra loads. If you're worried about getting the rest of your clothes dirty with the washcloths, give them a small rinse before throwing into the washing machine.
Tomorrow is Father's Day, and as usual I'll be cooking him up some delicious food!
One of his favorite things are mushrooms . . . especially marinated ones. So I'll be making both the tastiest and also one of the easiest mushroom dishes I know, Champignon Bourguignon! Aka Marinated Mushrooms Burgundy Style!
Let's get started!
It is SUPER GOOD.
You will require the following ingredients:
2 kilograms of white button mushrooms
(It came from a French cookbook, so Metric!)
1 1/12 Bottles of decent Red Wine
7 cloves of garlic, peeled
2tsp Worcestershire sauce
2 sticks unsalted butter
1tsp ground black pepper
1/2tsp celery seed
1tsp dried tarragon
300mL beef demiglace
300mL chicken demiglace
Some notes on ingredients:
Don't be tempted to use fancy mushrooms. You want the plain old boring white ones so they'll soak up the marvelous flavors.
Whenever cooking with wine, choose a wine you'd be okay with drinking! It doesn't have to be super fancy or expensive, but it does need to be decent! Classically this would be made with a Burgundy red, but Pinot Noir, Merlot, and Chardonnay are all good choices depending on your taste. I'll be using Merlot.
If you don't have access to demi-glace a suitable substitute is to just take double the amount of chicken and beef stock and reduce it by half.
my co workers keep eating my snacks and i tell them please don't eat my snacks my wife will kill me and they laugh and keep eating my snacks they say it's not a big deal because it's starburst but my wife gets mad when she finds out my co workers are eating the sancks she buys me. how do i tell my co workers to not eat my snacks so my wife will not get mad. i don't care about the snacks i just dont want my wife to get mad.
Is bagging a few deer during deer season and having it processed more cost effective than buying meat from a grocery store/butcher?
This question is difficult to answer - how much did your firearm and ammunition cost? How much time, gas, etc. did you use scouting and hunting?
Let's say you get two deer and ~120 lbs of meat. How much is 120 lbs of meat where you live and how long can you exclusively eat this meat for?
>Invest in vehicle to get to hunting location which can also allow you to bring back kill
>Take time to go out and hunt animal
>Have available space and methods for storing animal when you bring it back
>Pay for the methods use to preserve it
Seems like a waste of money to me.
I saw on a fabric softener commercial that dryers get hot enough to cook ribs... and that got me to thinking...
Have you ever tried cooking anything in your dryer /ck/ say like a rack of ribs?
What does /ck/ think of her?
What are your favorite hot sauces?
I picked up Dave's Hurtin' Habernero and Tiger Sauce today at the grocery. Tiger is too sweet and not very hot, the Dave's is alright but again, not very hot.
Say what you will about Sriracha, but one of the attributes I like about it is how 'thick' it is. It sticks to foods instead of running off them like many other sauces. Any other good sauces like this?
This stuff right here.
Made my chili award winning.
>Dont mind me, I'm just here to BTFO this thread
Help me out here /ck/. I'm undertaking the monumental task of making my own 100% rye sourdough bread from scratch, and when I say scratch I mean I have a glass jar of rye flour and water sitting in a dark place fermenting right now to make my own starter over the next two weeks.
In the meantime, I need to know if a dutch oven is really required for this kind of bread or not. I've seen all kinds of recipes and they pretty much all use big fancy $50+ cast iron dutch ovens like pic related. I'd rather not spend that kind of money or lug around something that...
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Home bakers like dutch ovens because they trap steam which gives the crust those tiny blisters and a glossy appearance. But there are other ways of achieving the effect.
Take a look at this. He uses a sheet pan and ice cubes.
When I got into baking, my goal was to make a loaf of bread with the absolute bare minimum equipment. Your hands, a bowl with some kind of cover, and an oven is really all you need.
The flour, water, yeast, and equipment that...
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Yep, this 100%.
Though if you cook often a dutch oven is a super useful tool. It's awesome for making stews, braises, pot roast, etc. So it has a lot of uses other than just baking bread.
One thing I really wish I would have mentioned...
For god's sake, don't pull your bread out of the oven when it's golden brown. I see people online taking their loaves out of the oven when they're the color of yeast rolls. That's great if you want something soft and fluffy, but if you're going for that rustic loaf of bread that makes a hollow sound when you tap on it, you need to get a dark mahogany color. This is the kind of bread you take with you on the beginning of a long journey.
Which material gives a better cold beverage taste?