Food
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- Nairn1
There is simply nothing better in this world than a well-made burger.
Well, perhaps aside from two well-made burgers.
God Save The Queef!
*hic
- BuddhaHat1
RTE just kicking all goals this week, last night's 2 choices were also spectacular. While I think it could still do with some tweaks, the peanut satay sauce is one of the best home recipes I've ever come across.
- Thaifood is damn chili-strong!Danish
- if you do it right, yeahmonospaced
- PonyBoy0
to go w/pango's timely video...
L.A. is banning most gas appliances in new homes. Get ready for electric stoves
- BuddhaHat5
Simple weeknight dishes last night, they were excellent.
- scarabin4
Just made my first falafel :D
I’ve got hummus, baba ghanouj, tahini sauce, and dolmades down. Just need to learn to make pita and i’ll never have to visit a mediterranean restaurant again!
- Pita? Chef John's got you.
https://www.youtube.…Continuity - That said, Levantine cuisine isn't the only cuisine on the Med. Spanish, French, Italian, Croatian/Montenegrin... Turkish, Maltese, Tunisian, Moroccan ...Continuity
- Et cetera.Continuity
- true!
Thanks for the link, i love that dudescarabin - I made his potatoes fondant la few months ago, they were delicious!scarabin
- hummus and dolmades are awesome +1BuddhaHat
- +1 +2 <3 all the QBN cooks. Fresh falafel are a different level. A different lefel?MrT
- Man I figured you did this a long time ago! Enjoy!monospaced
- How did you get along with deep frying them? Mine always fall to bits. Love making baba ghanouj though. That smokey aubergine flavour is the bestIanbolton
- I found that leaving the mix in the fridge overnight helped it hold together better the next day. I wonder if adding a bit of chickpea flour would help?scarabin
- ALLAH SNACKBAR********
- Falafel was pretty easy, need to figure out how to make Dolmades, can't seem to find grape leaves anywhere around here..hydro74
- Have you tried online? I've bought them before in Sydney that'd been vac-packed in Turkey. Each dolma had the carbon footprint of a Saudi Prince.MrT
- @MrT actually wife started hunting, guess there is a greek spot in Orlando. so.. going to look.hydro74
- Plant a grapevine! I have one in my garden. You can make wine with it, too!scarabin
- Pita? Chef John's got you.
- BuddhaHat3
Pad Thai - did a couple of attempts over the weekend, both turned out great. In the second attempt I bumped up the sauce amounts by 25% and pre-cooked the noodles for half the recommended time, and it came out even better. Used garlic chives from the back yard, they're an easy herb to grow and smell great.
- Let's spend 4 times the amount of time and 2 times the dollar amount of ingredients for something I can get in 10 minutes and 12 bucks for take out.fooler
- Look, all the ingredients bought in standard pack sizes from a supermarket probably would've cost about $20, you're right.BuddhaHat
- But with that $20 I could probably fill 4 takeaway containers. The 10 minutes means shit if you enjoy cooking new things.BuddhaHat
- @fooler yes, but making Pad Thai is a lovely experience.jagara
- utopian2
- The four humours?Fax_Benson
- Milk a bull and you have a friend for life.fooler
- Lol faxscarabin
- The four cowteats of the apocalypsenb
- BuddhaHat1
Made a small batch tonight using chicken thighs, so goddamn good.
- I've been meaning to try this for ages, thanks for reminding me!Continuity
- How would you compare it to the flavour of a typical Indian curry?Continuity
- There are less spices compared to an Indian curry, it's still great,if you've ever had the brown sauce that comes with a piece of tonkatsu pork it's like thatBuddhaHat
- Oh, YUM.Continuity
- Nairn7
Top tip: If you've just cooked a load of chicken thighs in you favourite copper-coated deep pan and left it in the oven to finish, but have perhaps left the oven on by accident, don't 30 seconds after putting it on the stove try to move the pan using the bare metal handle with your raw pink fleshy hands.
I've just cooked the palm-side of all my fingers on my left hand. It would be an understatement to say that it hurts a bit even after a half hour in cool water with aloe.
Fucking idiot.
- Been here. Also do not recommend.duckseason
- That's a mistake most people, myself included, only make once. and yes, searing pain.BuddhaHat
- Once did this on pipework fresh from a brazer.i_monk
- hope copper is on the outside.pango
- Once I was finishing some chops in the oven, pulled them out and checked the temp, 5 under my target and I immediately grabbed the handle to pop them back in.garbage
- I had just pulled them out of a 400 degree oven, and somehow forgot that fact 10 seconds later. Fellow fucking idiot.garbage
- Warm water rinse, not cold for the next time it happens.garbage
- I seem to do this just about once a year religiously with my steel-handled Le Creuset enamelled cast iron frying pan. Punches for me.Continuity
- Been there... Burnt my right hand. What a pain for weeks! The wound that cost me the most to heal in life...OBBTKN
- i like cookwares with out heat resis rubber handles. that means i can put them in oven. but ya... i burn myself time to time.pango
- aw mate, that's a stinger. I've done this with my cast iron pans just cooking on the stove. They weigh a lot so need to get a good grip tooIanbolton
- Get yourself some of those greasy burn pads + gauze to put on top + stretch net to keep it in place. You'll be glad you did.spl33nidoru
- With small stretch nets you can do that to each finger individually and keep your hand functioning. Change every day.spl33nidoru
- For minor, non-serious burns, use vinegar immediately (not hours later) after burning yourself. Gets rid of the pain.jagara
- oeef. friend of my did this as well. second day it gonna look nasty. Make sure you use the non-sticky bandage on your skin.milfhunter
- Oh and never purge the blisters. Your body is producing this fluid for a reason.spl33nidoru
- haha, thanks all - this isn't my first rodeo, but it's probably the wildest beast I've messed with :) Pain's gone and burns are better than expected...Nairn
- ..and my palms isn't going to be one giant blister as first feared. It did take about two hours for pain to subside, using my preferred treatment.Nairn
- Ouch. Have done this more than once. I tend to leave a tea towel wrapped around the handle after I take it out now - and leave it there until washing up time.mort_
- Ugh, I have the Le Creuset braiser. I love it, but that thing is fucking daring you to forget how hot the handles are. Happy recovery.garbage
- Nairn1
Also, chicken thighs rock. Despite being ostensibly overcooked, they were still juicy and delish.
