Food
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- scarabin2
Bought and seasoned an expensive de buyer mineral B carbon pan. My house smells like burning oil and i burnt my hands on the steel handle, but at least now i have a pan i can’t cook tomatoes in
- lol. no. now you have a pan that lasts several decades with no toxic waste at the manufacture and doesn't release toxic fume in the food after 2-3 years.pango
- stainless steel is good for tomato or any other high acidic food. also lasts several decades. just gotta learn to preheat it.pango
- Maybe i’ll try one of those next. I joke, but i am enjoying this pan. It has a much better shape for french omelettes than my othersscarabin
- My biggest hurdle is coming to terms with the aesthetics of a well-seasoned pan. The ones people ooh and ahh over on reddit look nastyscarabin
- lol i thought out of all the people, you be the one who likes the "weathered" look.pango
- carbon steel is great for frying or omelettes. Just don't use any nasty vegetable oils in it. Lard / Suet or Beef dripping all the way.shapesalad
- Yeah i don’t eat that dead animal shit. Vegetable oils are recommended for these pansscarabin
- that's a nice piece of kit you bought there scarabin, treated well it will outlast you!BuddhaHat
- Compare to none stick or *ceramic which lasts average 2 years.pango
- hydro745
- Somewhere, out there in the marshes of the Low Countries, a jaw beard-sporting Dutchman is silently weeping.Continuity
- The perfect croc, monsieur.Fax_Benson
- omfg fax ... flol!!!Continuity
- lol Fax, perfectMrT
- bwahaha faxfadein11
- *slow clapspango
- Unless this is Gouda, this is cultural appropriation or somethingjagara
- Nairn5
K, I had a decade-long-ish break from frozen spinach, but now I'm back on again and can categorically state that, where cooked, frozen > fresh.
So much joy to be had from a pan filled with olive oil, garlic, lemon, salt and frozen spinach. So fucking simple. So fucking good.
Never mind that it comes pre-shrunk.
- Nowt wrong with frozen spinach. A great accompaniment to all manner of roasted chicken, too.Continuity
- Frozen peas are the tits as well. Way better than canned and i’m not about to shell 600 of the fuckersscarabin
- For budget and convenience I also do green beans, it's so easy to chuck a handful in a wok of basil chicken or a green chicken curry. Half the price of fresh.BuddhaHat
- I'll concede that fresh beans are crunchier and more enjoyable when lightly cooking.BuddhaHat
- +1 for tactical frozen veg, but the freezer's full of shelled peas and broad beans as they're good and everywhere at the mo. I should get out more.MrT
- Kids love fresh baby spinach in salads and gozleme etc but won't eat frozen spinach as it tastes too 'green'.slappy
- But when we're talking salad, fresh spinach takes the cakestoplying
- shapesalad3
The one thing I really miss from living in Japan is the Yakitori.
- I did this on the weekend with japanese potato salad and blistered shishito peppers in sesame oil and it was amazing.BuddhaHat
- show off.shapesalad
- It's not difficult you can do it too!BuddhaHat
- binchotan is the secretrobotinc
- this is a great videoIanbolton
- hydro742
- hell yeahbezoar
- omgDanish
- school lunch for the kids?futurefood
- would and mightimbecile
- ok_not_ok0
- American Cheese Slices?
I mean, I suppose the boonbs make everything a-ok-ok-a.Nairn - I’m drooling over the hex panscarabin
- hrm, i noticed that product placement too.
surely those things are shite?Nairn - Gordon ramsay says it’s what he uses at home. I haven’t done much research but i know they’re popularscarabin
- They’re called Hexclad if you wanna look into itscarabin
- American Cheese Slices?
- scarabin0
The girl wanted a chowder so i made her this. Discovered corn and tarragon are a fantastic pair
This guy’s secret power move is keeping the corn cobs in the soup until the end for flavor, and he keeps going on and on about it. I wanted to know if this was bullshit or not so i boiled mine for a while. It made the water milky looking but what it tasted like... was corn cobs. Just this boring, wooden flavor. I’m picturing the guy cooking soup this way for 20-30 years, swearing up and down this makes it better, but he might as well be boiling his wooden spoon. Even with salt it was uninteresting.
Anyway, i skipped that step and the stuff came out great. I felt like a roux should have been involved somewhere, but a couple pulses with a stick blender thickened it right up.
- BuddhaHat0
@scarabin this came up in my feed, thought you might be interested. cooking starts around 6 minutes.
- Danish-5
Mukbang?
- hydro742
Flavor Town!
- scarabin-1
All the different ways you can jam your utensil drawer closed
- MrT6
Made this for a friend's birthday. Hazelnut meringues, mascarpone cream, raspberries and redcurrants (with rum).
I always wanted to share a photo of my pud...
- I would fuck itAQUTE
- Hell yes.BuddhaHat
- Nice!!!scarabin
- what is written.. on the plate?shapesalad
- A pavlova recipe. Part of my sweet wind up routine; high/afternoon tea, pavlova wasn’t invented in Aus or NZ etc.MrT
- Danish-2
- imbecile1
Can you create a unique chicken recipe that would impress Gordon Ramsay?
Sure, here is a recipe for a "Pan-Seared Chicken with Lemon-Butter Sauce and Crispy Capers":
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 cloves of garlic, minced
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon capers, drained and rinsed
1/4 cup chopped fresh parsleyInstructions:
Season chicken breasts with salt and pepper. Dust with flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add garlic and cook for 30 seconds. Pour in lemon juice and chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce for 2-3 minutes.
Stir in heavy cream and butter, and cook until sauce thickens slightly. Stir in capers and parsley.
Return chicken to skillet and spoon sauce over the top. Serve immediately.
This dish features pan-seared chicken that is crispy on the outside and juicy on the inside. The lemon-butter sauce is tangy and creamy, perfectly complementing the chicken. The capers add a nice salty, briny contrast and give the dish a nice crunchy texture.Did you make that recipe up yourself or is that something you referenced?
As a language model, I don't have the capability to cook or taste, so I can't make up a recipe myself. The recipe I provided is a variation of a classic dish, and it is not a reference to any specific recipe. It is based on my understanding of different cooking techniques, ingredients, and flavor combinations that are commonly used in various similar dishes. It was created with the intention of impressing a professional chef like Gordon Ramsay based on my understanding of the culinary arts.
- ChatGPT in the kitchenimbecile
- Try and get capers in salt, if you've not already come across them. Game fucking changing.Nairn
- it sounds like a good recipe but it isn't. try it you'll see. My wife found out the hard way. twice._niko
- intriguing, please expound...imbecile
- run it a few times, it changes slightly, some versions have heavy cream, some have wine, some have parmesan, some have eggs_niko
- most call for 2 tbs of lemon juice, yours calls for a 1/4 cup, so it could be good but it could be off. our experience is that the recipes are always off_niko
- it's the ratios that it doesn't quite get I think...and sometimes the harmonies._niko
- thanks, I wondered how it might turn out. also, someone has already registered gptcooking.comimbecile
- pango-1
- Nairn0
ChimichurriMayo. That is all.
- I can do that right now, i think. Gonna go by this unless you have other suggestions
https://www.tasteofh…scarabin - (+mayo)scarabin
- Soz! I missed this.
I was just baselining shitty pre-made M&S Chimichurri with Hellmans and was almost wetting myself.Nairn - I've had loads of different types of premade and have made it a few times, but I've not gravitated toward an ideal recipe.Nairn
- My 'treat' restaurant,when i was a kid, was a 'Gaucho-esque' Argentinian grill, and after the steak, the thing I most liked was the fucking chimichurri.Nairn
- I can do that right now, i think. Gonna go by this unless you have other suggestions
