Food
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- hans_glib0
as this thread seems to be for shite food
- I'm never inviting you over for dinner.
Shite.
Hmph.Continuity - Are u ghosting me? XDDanish
- I'm never inviting you over for dinner.
- Continuity7
All right folks, I need your input in them-there notes >
When using a recipe website, do you prefer:
• Method write-up with photos for each step, or;
• Just the method write up is fine, thanks.Your input will be helpful, and I thank you kindly for your lovely answers.
- I like photos even just to break up text.mort_
- But nice food prep photos can inspire action too.mort_
- Good to know, thanks mort!Continuity
- If I don’t read a whimsical tale of how your grandma smuggled this recipe in her cooch, I’m disappointedimbecile
- I'll see what I can dig up, promise.Continuity
- one long sentence, no photosFax_Benson
- ^ lolmort_
- Slightly OT but if you make instruction video recipes, make them the shortest they can be to get the instructions over.mort_
- Interesting. Not a fan of long content?
YT would be a second phase, depending on a bunch of stuff.Continuity - The length of the content should match the search intent. “How to make a burger” shouldn’t be a 20min burger making video that includes the history of burgers.mort_
- one nice photo, all ingredients listed immediately after the photo, simplified summary of directions immediately following ingredients. Long form after thatmonNom
- This would be a revolution as most recipe websites are designed to maximize scrolling and ad impressions, and effectively hide the important stuff at the bottommonNom
- probably also shitty for SEO to not have 7 paragraphs about how you tried this recipe and its the last you'll ever need because fall in new england with familymonNom
- Unless you already have a name, the 7 paragraphs are an unfortunate evil for your pagerank.garbage
- Yeah, SEO kills good content.mort_
- It’s also way less effective at driving traffic than it used to be since Google organic results are so hidden now.mort_
- Hm-hm. All good points. Thanks, folks!Continuity
- Usually I try to find the “jump to recipe” linkdmay
- +1 dmay. I’m a fan of the print version of the recipe! But if I’m in new territory, pictures help a lot. Cover all bases?MrT
- Are you cooking something?
As in project? if yes, then overview pic with ingredients, then recipe, then final pic with result would be amazinggrafician - Just don’t make me hunt and scroll for it.monospaced
- Pics after.monospaced
- One or two pics at the top of the finished tucker but happy with written text steps. No need for photos too.sab
- Me personally I like recipes with text and video, like the tasty appVeganWarrior
- Photos on each step. actually is recommended on the schema.org for recipes.Salarrue
- If there are any challenging steps, I like to know what it is supposed to look like. Also nice pictures are inspiration to make the thing so you can eat it.skinny_puppy
- i use https://www.recime.a…_me_
- Wasn't SimonFFM going to do a naked models cooking YT channel or something? Hook up with him for visual content for the recipes ;)microkorg
- Interesting range of opinions, here, thanks for that. Is it fair to suggest that those of you who don't need photos per step are confident in your skills or ...Continuity
- ... have a video from the blogger you've watched or are referring to?Continuity
- Pictures for every step is too much. Should be used to highlight something like a challenging step.nb
- So like, “mix the spices together in a bowl” does not require a picture of a bowl of spices.nb
- ^ Ha, true!Continuity
- I think what I'll end up doing — since I _know_ I'll have more questions for all of you like this — is set up a Google questionnaire for all of you on this.Continuity
- Just give me the fucking recipe... A nice cover/hero photo will draw me in, but I don't need to know the history behind the recipe. I understand it is for SEO..duckseason
- ...purposes, but I ALWAYS click the "jump to recipe" button.duckseason
- I say video format of continuity in nothing but an apron and maybe a chef's hat! My wife needs new cooking inspiration!_niko
- ^ lol oh, I think Simon called dibs on that idea!
*phew*Continuity - @continuity. I’m reasonably confident, but really, I just find that ingredients, quantities and a sketched out plan of action is really difficult on mobile.monNom
- When I am cooking. I want to know what ingredients, what quantities and what pots and pans and prep to know if the recipe works for me in the moment.monNom
- I’m rarely planning before a shop. Usually I’m looking at 3 recipes and getting a gist of how it goes together and the ratios of ingredients. Shopping my fridgemonNom
- Per step photos might be helpful 10% of the time to understand the description better, but a video would be 100x better in that circumstance.monNom
- if you want to do a write up before the recipe card, make sure you have a link at the top directly to the recipe.ephix
- Okay, I'm definitely coming away from this with more questions in mind.
Expect a survey soon, folks.Continuity
- Danish1
- The pork part of it isn't _totally_ on point, from what I understand, but his Cuban bread recipe is excellent. I've made it several times.Continuity
- Continuity11
Okay.
So, my last post — whilst illuminating — led to me thinking of a number of other questions after rewading the notes.
So, instead of starting a new post — or, worse a new thread — for each inane, context-less question like freddddddddd, I've put together a survey:
It'd be very helpful if you took a couple of minutes to fill it in (it's short).
Sank yew.
Don't forget to smash that Subscribe button ... /s
- Done!YakuZoku
- Done!Nairn
- Thanks, Chief!stoplying
- Liked and subscribed.palimpsest
- <3Continuity
- just filled in the questionnaire
this should be fun :)exador1 - Sent. Thanks chief!OBBTKN
- Thanks, chiefs, much appreciated!Continuity
- Done!MrT
- Couldn't find the like & subscribe button. 0/10 - would not smashdee-dubs
- When I was 15 visiting Paris I filled in a form much like this. It was an autumnal day, and the crisp wind carried the scent of roasted chestnuts ...skinny_puppy
- lol @ dubsieContinuity
- @pups ... that sounds lovely! I can imagine all of those moist fallen leaves sticking to the pavements like a patina. How was the mouthfeel on those chestnuts?Continuity
- Done!dmay
- dooonemilfhunter
- <3Continuity
- Done! Cool initiative, Cont. Check out this man... my personal fave: https://www.youtube.…maquito
- Thanks, maqui, I will do!Continuity
- <3maquito
- maquito7
I wanted to eat fisn n chips and had a couple of sole fillets in the freezer. I seared them well with butter, peppercorns, nutmeg, and added a splash of cream and 1 huge shoestring pink fir potato. Yup!
- zaq1
- robotinc2
I have no idea how i've missed this thread for (checks watch) ten odd years, but i'm so stoked to have stumbled across it.
I just made Continuity's version of ramen_lord's chintan ramen broth. Will post pics of the assembled dish.
Question for those that have tried it, what are you using for tare for this dashi?
I've made David Chang's bacon dashin ramen several times, and was planning to make shoyu style before stumbling my way here.
Anyhow, stoked there are so many food oriented folks on the lolcube. Thanks for having me.
- I can answer this question!!
Despite my abiding adoration of tonkotsu and paitan broths in general, chintan is _probably_ the more versatile, in that chintanContinuity - ... broths tend to have mellower flavours, regardless of if they're chicken-based, chicken and pork-based, pork-based, have fish/seafood dashi in them, etc.Continuity
- As such, the three tare types — shio, shoyu, and niso — will theoretically all work well, it all depends on what sort of bowl you want.Continuity
- For example, Sapporo-style ramen is a chintan broth with a miso tare.
I think the only tare I use with chintan is the smoked shio tare I recently did — it's ...Continuity - ... much, much, much better in a tonkotsu, as it invokes sort of a bacony vibe between the smoked salt and the distinct pork flavour of the broth.Continuity
- I suspect the smoked shio tare would overwhelm a chintan broth, _unless_ the bones were roasted well first, which is something I plan to try.Continuity
- also, *miso, not niso. I'm not adeqately caffeinated yet.
And the smoked shio tare is the one I *wouldN'T use with a chintan.Continuity - Another tare I mean to try for chintan is yuzu-shoyu. Coincidentally, I just put some home-made ponzu in the fridge to steep for a couple of days ...Continuity
- ... and I want to compare how those proportions of shoyu, yuzu juice, and mirin would compare to an actual ramen-intended tare.Continuity
- I can answer this question!!
- Continuity3
For robotinc:
Continuity's Smoked Shio Tare (an adaptation of ramen_lord's sake-based shio tare)
Ingredients:
400 g water
15 g kombu
50 g mirin
100 g sake
50 g smoked salt (experiment, here, as no two smoked salts are the same)
10 g monosodium glutamateMethod:
1. Combine the water, kombu, and mirin in a sealed container.
2. Place in the fridge and rest at least 6 hours or up to 2 days (I'm a 2-day man, myself).
3. When ready, heat the contents to 70°C or so, and steep for 10 minutes.
4. Remove the kombu and discard.
5. Add the sake, and bring to a boil, cooking for 10 minutes, or until the smell of alcohol subsides.
6. Add the salt and MSG, stirring to dissolve.
7. Allow tare to cool before use. Store indefinitely in the fridge.
Add 30 mL of tare per 300 mL soup.
- You'll see some sediment forming at the bottom of the jar after a few hours/a day. Don't be alarmed. It's just smoke particulate from the salt.Continuity
- msg? no thankshans_glib
- Why not?Continuity
- Go home, hans_glib.
Go home.palimpsest - And lock your door.palimpsest
- Continuity you're a true gem, amazing!
and bring on the msg!robotinc - what's wrong w/mucho sodium gloriousness? gimmiePonyBoy
- My pleasure!
Also, try not to giggle every time you look at it, because it really does look like a jar of pee.Continuity - Here's the sediment/particulate I was talking about:
https://i.haasie.com…Continuity - +1 and MSG 4 life.garbage
- robotinc3
If anyone else is looking for ramen lord's free book, here you go
https://docs.google.com/document…- This, right here, is the bible. No joke.
And yet, it's also a fantasitc boilerplate for doing new stuff.
The man is an absolute legend.Continuity - Sometimes, I'm tempted to email him to ask if we can design a proper hardcover physical book together, complete with beautiful photography.Continuity
- I would do that shit for free!Continuity
- This, right here, is the bible. No joke.
- milfhunter4
Is In-N-Out Burgers really that great? Has anyone tried it?
- I grew up with it, and I think they have one of the better burgers around, for sure.monospaced
- They also go out of their way to have the freshest ingredients, keep prices insanely low, and treat employees well.monospaced
- Great burgers but their fries suck. If you order "animal style" they'll add cheese + grilled onions + sauce over the fries making it not suck.koma_
- Shitty fries as koma_ stated—and just as mono said—good burgers. Their patties are never frozen (meaning it's butchered / sourced very close by and recently).PonyBoy
- Its ok. There are like 100 better spots in so cal, but prices + quality keep people coming backfuturefood
- aren't their fries cut from actual potatoes? Whose fake fries are comparing them with? MD?Beeswax
- They’re just not twice fried... yes they’re immediately / freshly cut (thin) then fried on the spot... they’re okay immediately out of the fryer-just a bit flimsy.PonyBoy
- If you ask they’ll fry them twice. They’ll do just about anything custom. And the fries are awesome just different and fresh.monospaced
- #2 add onion, no tomato. Pink Arnie. You Golden.thenohero
- Overated meme burgers made by god-botherers.garbage
- meme burgers? they’ve been around for like 75 yearsmonospaced
- My family tried on our West coast visit a few years ago. They were delicious - and you don't feel like a giant piece of poo when you're done eating - bonus!stoplying
- its the perfect quintessential burger executed flawlessly. if you took a cartoon burger and made it real life, in and out is itinteliboy
- Didn't say they weren't old, but 100% a meme burger. Did you forgot all the republican politicians that went all "RT IF YOU JUST FELL IN LOVE WITH IN N OUT"garbage
- over In-n-Out's no-mask policy during the pandemic? #dontcomply was a big one. Overhyped, eh burger.garbage
- above average, far from the bestutopian
- McDonald’s fries are cut from potatoes. What the hell are you talking aboutnb
- It is a shit fundamentalist evangelical christian rip off of the classic L.A. burger that itself relies more on the freshness of vegetables than quality beef intbgoodwillie
- a good way. That is really made by bookending bites w/ El Pato's chile amarillos. I n' O has fresh fries, but they skinny as corpo fries, not the thicktbgoodwillie
- beauties from Lucky Boy and its ilk. Best burger in the US is in KC at The Westport Flea Market.tbgoodwillie
- They’re not a meme burger. They’ve had lines all day every day like this since they opened before memes existed. Nobody saw that twitter nonsense.monospaced
- Ripoff of an LA burger? They ARE an LA burger lol.monospaced
- canoe1
Appetizers for Thanksgiving.
Seafood tower-ish type of spread without spending too much goulash is always a nice thought only because it's light and has nothing to do with the big flavors of the big meal. And although tasty, it's boring to make - pernod, lemon, whatever fish carcass you can get, or imagine some clam juice, season, boil the shellfish.
Pushing that aside, my first instinct was to pick up one-of-many dusty cookbooks - APPETITES - Anthony Bourdain. His Bagna Cauda sounds great. Poach garlic in cream, naturally emulsify anchoives in butter, combine at some point, reduce, obviously one or two other moves, but pretty simple, strong. He made it a point to impress the pomp and circumstance of fresh, manicured veggies. Which always covers up for his vulgarity, ha.
The other turkey-day-pass-around idea from Bourdain are... these nuts he couldn't get over - a recipe from a short-lived bar/restaurant, anyway - the only magic ingredient noticeable was the whipped egg whites, otherwise it was cinnamon, cayenne, brn sgr, wht sugar, salt, all mixed together and roasted until dry. So like I said, it must be the egg white that makes these special.
Outside of Bourdain's book, on my own tide, the fam was too busy to visit so I wanted to make up for missed time. There's 12 of us, so 24 slices of 2 smoked duck breast feels spot on for a 'carpaccio' like spread, with maybe a neutral salad in the middle and a reduction. A fruit reduction that steers clear from anything cranberry or "forest fruit".
Back to Bourdain, cheers guys
