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cooking ideas/recipes etc

#161 User is online   Whisperzzzzzzz 

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Posted 03 December 2019 - 09:40 AM

View PostMorgoth, on 03 December 2019 - 08:54 AM, said:

View PostBfuckinK, on 03 December 2019 - 12:37 AM, said:

Unless it's drenched in brown sugar. Otherwise ham is just nasty tasting. And it's slimy.

Nasty stuff.


Slimy? How in the world do you cook ham?


A roiling slime bath.
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#162 User is offline   Macros 

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Posted 03 December 2019 - 10:40 AM

Also that.

Ham is awesome!
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#163 User is offline   amphibian 

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Posted 03 December 2019 - 04:35 PM

View PostMorgoth, on 02 December 2019 - 01:47 PM, said:

I basically use two knives. A chef's knife and a smaller slicing knife. I have a set of ceramic knives I got as a present one time, and they see the occasional use when I need to do some very fine slicing (say for making sushi, some meat appetizers, that sort of thing).

The two main knives are fairly expensive, i think the set was $300. They hold an edge marvelously though, they're wonderfully balanced and can get very very sharp. You don't need to pay that much for an excellent knife, but I also think it's well worth it if you're going to spend a lot of time in the kitchen.

I just picked up a santoku bocho from Wusthof and we love using it for the tougher veggies (broccoli, cauliflower etc). The chef's knife still gets used regularly, yet it's nice to have that smaller one too.

What's made a big difference in the kitchen is one of those foam mats that can go in front of the counters, sink, or stove for long periods of work. That's probably the biggest upgrade we've made other than the pots/pans/knives and it wasn't expensive.
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#164 User is online   Not a Sheep 

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Posted 03 December 2019 - 04:36 PM

Glazed enough to give you a cavity and drown that funky tang taste out.

Slimy in sandwich meat packages..ugh you can see it just spreading apart as people pull slices out. Barf
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#165 User is offline   Macros 

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Posted 11 February 2020 - 09:50 AM

Anyone have a portable/countertop induction hob?

The cooker we have for the apt is a small secondhand one, grill/oven is fine but the hob is slow Mo electric standard. Not installing gas (as much as I would like it). I've seen a few recipe videos recently with these little counter top induction Hobs, curious if anyone has one and what they're like. Trying to find reviews online isn't great, too many ads dressed up as reviews, common problem seems to be the low heat side of things?
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#166 User is offline   Tiste Simeon 

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Posted 11 February 2020 - 01:20 PM

I've got a regular induction hob that is installed so not quite what you're after but I like it. It gets to heat pretty quickly and the low heat issue only becomes an issue if we want to cook multiple things at once. As in, it only has so much power to divide over all four rings. But it's never been so much of a problem that it's become a major issue and this isn't too different to a gas hob whereby you have the smaller burners that don't give off as much heat anyway.

Make sure your pans can be used on an induction hob as well cos not all can. If a magnet sticks to the bottom you should be fine.
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#167 User is offline   Macros 

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Posted 11 February 2020 - 02:01 PM

I mean the low heat settings, for simmer etc, but thanks for the heads up on the pans!
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#168 User is offline   Tiste Simeon 

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Posted 11 February 2020 - 02:09 PM

Umm I've never noticed anything being an issue on low heat I don't think...
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#169 User is offline   Abyss 

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Posted 11 February 2020 - 03:08 PM

I went through this with a friend setting up an apartment.
Found that for the most part found portable induction cooktops are a 'get what you pay for' product. Do the research, get a name with a one year warranty, make sure you can return it easily if it sucks after a few uses.
There are a LOT of made in china looks good / works bad products. Multiple burners lower power is a problem. So is inconsistent heat around the burner.
There's an argument for electric portable burners instead of induction... lower price, better quality.
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#170 User is offline   Macros 

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Posted 11 February 2020 - 03:14 PM

It's the naked flame I don't want otherwise I would have piped gas in.

It's a wooden framed apartment and if there ever was a fire on the the hob the place would go up like a fucking petrol covered bonfire. Hence the electric hob, but It's be used inductions before and the almost instant heat is close the gas. Just want a portable to set beside the hob for quick and simple cooking.
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#171 User is offline   Tiste Simeon 

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Posted 11 February 2020 - 04:07 PM

I'm guessing a portable one won't need wiring in? A 13 Amp plug?

AO has a pretty good selection of them.
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#172 User is offline   Malankazooie 

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Posted 11 February 2020 - 11:24 PM

Umami. I just can't anymore with my "foodie" friends who have watched way too many cooking shows and decided to overuse the word umami.

Next time I am out for a group dinner at some hoity-toity restaurant and one of them says anything about the "flavor profile" and "umami", I'm going to grab what ever savory sauce is on the table, dump it on their head and ask "is that umami enough for you?" Posted Image
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#173 User is offline   Malankazooie 

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Posted 28 February 2020 - 04:00 AM

Okay, we need to talk about cilantro. I love cilantro, and the burst of fresh, lively flavor it brings and how it meshes so well with other ingredients in a lot of dishes, but I come from the camp that approaches cilantro carefully and consider it a very sensitive ingredient. In other words, if you take it over just a smidgen too much for my liking, I can't eat the dish. Less is more when it comes to cilantro. That is all, you can return to watching your Hot Pockets spin around in the microwave.
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#174 User is offline   Macros 

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Posted 07 April 2020 - 07:58 AM

Since I've been at home during lockdown me and the lady have been doing most joy f the cooking for the family as our kitchen isn't complete yet.

We're doing pretty well and the family is eating reasonably healthily.
Tonight I'll be cooking, going for a beef and veg stir fry. Anyone have any good recipes for a savory stir-fry? My dads stomach isn't so good with spicy and most stir-fry recipes I can find are more into the spicy side
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#175 User is offline   Lady Bliss 

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Posted 07 April 2020 - 02:34 PM

I use this beef and broccoli recipe, and my family loves it!
https://www.justatas...roccoli-recipe/
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#176 User is offline   Lady Bliss 

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Posted 07 April 2020 - 02:37 PM

I usually also like to make this lettuce wrap recipe so it feels like full on Chinese takeout night.

https://damndeliciou...-lettuce-wraps/
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#177 User is offline   Malankazooie 

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Posted 08 April 2020 - 04:59 PM

Been doing the crock-pot & casserole carousel here to get extra mileage out of meals. Throw cans of veg in a one bag, a dried starch (dried beans, rice, pasta, what have you) in a different bag and a protein (chicken, beef, pork, fish) in another bag. Shake them up, then blindly grab one from each. Throw into crock-pot or into casserole dish for baking ... enjoy. Should last for a few meals. I had a winner I think might get more precedence going forward > tuna&noodles&onion&cheddarcheese&peas... nummy nummy nummy in my tummy.
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#178 User is offline   Cause 

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Posted 08 April 2020 - 05:22 PM

Okay been eating rice practically every day. The instant microwave bowel type. Itís convenient but much more expensive than just regular rice.

So I def think itís time for a rice cooker. But do I get a rice cooker or an instapot? Thing should pay for itself in a month or two.
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#179 User is offline   Malankazooie 

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Posted 08 April 2020 - 06:49 PM

I steer clear of single use utility products. I suppose if you're doing it every day then it might be worth investigating. I've no opinion on which are good. I've had rice from fancy smancy rice cookers and I didn't notice any different in quality from my regular old pot and lid... and bonus, I can use mine for other purposes.
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#180 User is offline   Cause 

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Posted 09 April 2020 - 02:47 AM

Iím lazy and also a bad cook, I have definitely messed up pot rice before. Was terrible
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