Is this true?
I find it hard to imagine the cocktail classes just serving mixed nuts as an hors d'oeuvre.
>Customer asks for american cheese substitute
So earlier this evening I set my meat in a marinade that cointain the bad boy known as Chinese five spice powder. I made the huge mistake of throwing in one full Tbsp instead of one Tsp. Managed to get some of it out, but probably not all, the damaged was done.
I do wonder though, for future reference, what's a good way to battle this if it happens again? Now I just increased all the other ingredients for the marinade, but I'm pretty sure it is going to be a little bit funky and not taste as good as it usually does.
Not much you can do except add more of the base ingredients to make a bigger batch of food. We get these threads a lot.
I added too much of salt to my tomato sauce what can I do... make more sauce without the salt then combine them.
Will whole mung beans make me farty like regular beans? Can I soak them to un-fartify them?
This website lists the sum of raffinose and stachyose as 2.2%, citing OSU
This study found 1.9% in their sample
These values are similar to other legumes and will lead to flatulence.
Soaking reduced the levels to 1.5%, soaking and boiling to 1.3%. Sprouting reduced the value to 0%.
The beans in the study were soaked uncooked, however soaking after a short boil is more effective because it destroys...
Comment too long. Click here to view the full text.
Im ging to smoke some meat in an outdoor smoker for the first time.
I'm going with spare ribs but had a few questions.
Dry rub or marinade?
What is a "mop sauce" and do I need one?
At what point to apply BBQ sauce if at all?
Do the type of wood chips matter?
Dry rub. You put the sauce on during the last hour. Yes, the wood chips matter. Don't embarrass yourself. Get mesquite or apple.
Also - don't fucking use the term cu/ck/s
You co/ck/ su/ck/ing motherfu/cker
I usually do a dry rub the night prior. Use some brown sugar in it also. Make sure to peel of the thin skin membrane on the bottom of the ribs by grasping it with a paper towel and peeling it back- trust me they will be way tough if you don't do that. I never add sauce during the smoke, but I like to add sauce of choice and finish on a medium grill right before serving. I also use applewood chips for ribs, not too intense. Keep temp at appx 250-275 for about 4 hours and they will be perfect m8.
>Im ging to smoke some meat in an outdoor smoker for the first time.
Take notes of the amount of charcoal you use, and what temp it gets your smoker to for future reference.
>Dry rub or marinade?
It's up to you, anon, but I prefer dry rubs applied the night before. Whatever you choose, it'll be best if left on for at least 3-4 hours.
>What is a "mop sauce" and do I need one?
Comment too long. Click here to view the full text.
This is not OK /ck/
Some /b/astard posted this fridge a bit ago and wanted to share and see what your opinions are.
Also, general food storage and fridge rate thread!
>"if the order isn't out in twenty minutes you get half off"
Any of you faggots the ones who gave waitresses a hard time about this at Pizza Hut? You do know the fifty percent came out their paycheck right?
>mfw my school has a full surf and turf buffet complete with prime rib carving station
I'm about to have Five Guys for the first time in my life. What's the best food to order?
Stuffed shells, everybody! First attempt in my whole life, going off an old recipe my grandmother told me over the phone last week.
>you cooka da pasta justa al dente
>mixa da spinach witha da ricotta
>stuffa da shells witha da stuffing
>baka in da oven for twelvea minutesa
>don'ta sharea disa recipe witha anybody
>it's a family secret
I just made these and hung them to ferment in my homemade drying cabinet.
First batch so when all in with safety. Nitrite to stop clostridium and a lot of different lactic acid bacteria. Soaked them just before I hung them in a suspension of penicillinum candida.
Took 3 hours, and now for a 3 week waiting period.
I'll check pH every now and then.
What have you fermented recently?
I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though
here's something many of you didn't know
literally any restaurant can and will make pancakes as a dessert if you order them
i usually throw a hiss at the waiter if he says they don't serve pancakes and it ALWAYS works. sometimes i don't even have to pay for them.
I just got back from the Asian market with these. I've never used them before and there's no instructions on the package. Should I just prepare them like regular pasta? Also post your favorite lo mein recipe.
Who /Wintergrill/ here?
Just got done cooking a dozen burgers on my little black kettle. No snow on the ground, but with wind chill it's below freezing.
Pic semi related
I'll be grilling outside in just a few hours. It's bout 10 degrees F. I'm making pork ribs. The beer is already flowing and the hockey games are about to start. Detroiter here, love HNIC and Don Cherry!
Hey, spur of the moment decided to make friend rice for supper.
Using Japanese short grain white rice. Is that fine?
Also, I've heard drier, day-old rice tends to make better fried rice because it doesn't get as soggy But this is spur of the moment and the rice is cooking now.
The last time I made fried rice, I fried everything seperatly in a wok and mixed it with teriyaki sauce at the end.
How does /ck/ make fried rice?
It was a while back, but I wanted to take a picture of the event.
Eggs, shrimp, corn and carrots, and onions