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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed November 09, 2016 9:02 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24048 Location: almost in canada
tragabigzanda wrote:
doug rr wrote:
anyone here ever use one of those giant himalayan salt blocks? I'm thinking of getting one and see if theres any difference in taste for grilling ribeye...
A chef I worked for used one briefly on his tasting menus. IIRC, he deemed it useless and gimmicky and moved on pretty quickly.
same here..a chef friend still uses one at home on the grill for wagyu and a few other things..he also said its more just for fun at parties and whatnot..i'm still going to pick one up just because and give it a go...trader joe's has them for $15
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue December 20, 2016 5:40 am
mXn
Joined: Thu January 24, 2013 4:32 am Posts: 20842 Location: Surrounded by Wokes. Please send help.
I saw a video recently about boiling pasta in a latge frying pan. So just like 2" deep of water, so it boils faster. Which totally makes sense.
So now I'm wondering why the cooking directions on pasta always suggest so much fucking water. I usually use maybe half the amount recommended and it's fine. What gives?
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue December 20, 2016 4:22 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 46995 Location: In the oatmeal aisle wearing a Shellac shirt
Tried to act cool for my wife last night, showing her how to use mandoline slicer. Took the tips of two fingers clean off. My hands are all gauzed up today, and everything is difficult to do with my left hand.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue December 20, 2016 5:07 pm
Future Drummer
Joined: Tue January 01, 2013 3:17 pm Posts: 3404 Location: right there
That's a rite of passage. I took my knuckles off first time I used a mandoline then slice deep into the pad of my thumb on another occasion. After that my husband bought me a cut proof glove. I wear it religiously.
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue December 20, 2016 5:09 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 46995 Location: In the oatmeal aisle wearing a Shellac shirt
doone wrote:
That's a rite of passage. I took my knuckles off first time I used a mandoline then slice deep into the pad of my thumb on another occasion. After that my husband bought me a cut proof glove. I wear it religiously.
Ha, yea it definitely is a right of passage. The kicker is I did this once already around 2005, and have been using a mandoline just fine ever since. It was to be my wife's first time, and I guess I got a little overzealous.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Thu July 27, 2017 6:24 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14522 Location: Space City
I was making some farro for breakfast today and noticed that my betrothed had left a bag of tamarind powder half open on the spice rack. It went in the pot with some chopped up spam making this was the most delicious farro ever. If you try this, round it all out with some arugula and top with a fried egg. You're welcome.
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Thu July 27, 2017 6:46 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 46995 Location: In the oatmeal aisle wearing a Shellac shirt
washing machine wrote:
I was making some farro for breakfast today and noticed that my betrothed had left a bag of tamarind powder half open on the spice rack. It went in the pot with some chopped up spam making this was the most delicious farro ever. If you try this, round it all out with some arugula and top with a fried egg. You're welcome.
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