All I have to say in this thread is that I have actually managed to burn water.
The trick is to put salt in the water while you boil it. When you come back an hour later, the water's gone and the salt's half-burnt on the bottom of the pan.
Man is a most complex simple creature: see what he weaves, and how base his reasons for doing so.
Okay so I forgot this thread existed. Bad thread host, bad!
I didn't use ANY of the right spices for the pilaf, improvising with whatever I had on hand. Still, my brother and grandmother seemed to like it. Hopefully I can get the right spices in Shanghai.
i get so angry sometimes i just punch plankton --Klinotaxis
The rice is mushy? There could be a number of reasons. Too much water, or perhaps it got cooked too fast.
I'd double check the method you used to cook the rice. Different types of rice cook differently. My Grandma once turned a pot full of medium grain rice into mush because she was trying to cook it the same way she does long-grain.
Man is a most complex simple creature: see what he weaves, and how base his reasons for doing so.
Tonight, King Crackers cooked up roast lamb with mashed potatoes and fried onions.
I marinated it from the morning to the evening, in a big blend of things including cumin, basil, pepper, red wine, raw egg, mustard, ketchup, vinegar, but barely any of those tastes made it into the meat itself for some reason. Oh well.
I completely fucked up the temperature, causing the lamb to be under-tcooked, but we cut it into chops and put it in the microwave so the meat turned out alright.
The mashed potatoes took a lot of work, but everyone liked it, so that's that. Still not as creamy as I would have liked.
Fried onions were tasty, but a little too sweet for reasons I don't understand.
i get so angry sometimes i just punch plankton --Klinotaxis
Raw egg is interesting. I've never used it in a marinade. Makes me think whoever made it was going for a crust of spices or some sort, I don't think the egg would be conducive to helping the meet absorb flavor, but it might help the stuff stuck to the outside.
The microwave turn out OK? I tend to use the stove if the inside of something isn't properly cooked. But the Microwave seems like it would be a lot faster.
Man is a most complex simple creature: see what he weaves, and how base his reasons for doing so.
Tonight, beef bourguignon.
I burned to ash a bunch of stuff and put it in the pot and then in the oven to cook. Didn't have tomato paste so I substituted double its volume in salsa. When I took it out, there were bits of black floating around and it tasted like ash stew. But then I scooped out the black gunk and added some salt and maple syrup and it tasted fine.
Personally, the taste was too liquorish for my liking, but my parents and grandmother seemed to love it.
One thing I'm going to different with the pot roast is cut the meat into 2" cubes like I did for the Beef bourguingonon and roast it at a lower temp (probably 300º) for about 2-2 1/2 hours and then throw in the veggies and cook for another 1 1/2 hours.
I might also do the mushrooms. Oddly enough, the pearl onions seemed to add very little to the dish and where just a pain to prep, not to mention one more thing to cook.
I'll grant that I used corn beef over bacon because Friday doesn't eat pork, but I still doubt that change would net me a dish that's any better than the pot roast. The pot roast is also just less effort-some to make, so there's not a lot I feel the bourguingonon has going for it over the roast.
Hopefully the results will be awesome and not be suck.
After looking at the three, I've decided the Scary Go Round/Bad Machinery will be where I get most of my instructions. The other two are because I had a bunch of breakfast sausage I wanted to use. That will be the meat instead of bacon. I'm also adding broccoli and onions because I was hoping to get something out of this that resembles a full meal.
The Scary Go Round/Bad Machinery recipe looks like a good basic way to do it right. The other two just look kinda basic. At least once mentions it's best to pre-cook the pastry, but it doesn't mention for how long.
Here's some other recipe I improved, recently. The recipe itself was pretty easy, but I hate using dry stuff if I can help it, so I made some alterations. I'll go over it in the OM NOM NOM thread.
Comments
:<
i get so angry sometimes i just punch plankton --Klinotaxis
...TO THE DEATH
FOR HONOR
i get so angry sometimes i just punch plankton --Klinotaxis
Assassin poems, Poems that shoot
guns. Poems that wrestle cops into alleys
and take their weapons leaving them dead
The trick is to put salt in the water while you boil it. When you come back an hour later, the water's gone and the salt's half-burnt on the bottom of the pan.
i get so angry sometimes i just punch plankton --Klinotaxis
Okay so I forgot this thread existed. Bad thread host, bad!
I didn't use ANY of the right spices for the pilaf, improvising with whatever I had on hand. Still, my brother and grandmother seemed to like it. Hopefully I can get the right spices in Shanghai.
i get so angry sometimes i just punch plankton --Klinotaxis
i get so angry sometimes i just punch plankton --Klinotaxis
i get so angry sometimes i just punch plankton --Klinotaxis
i get so angry sometimes i just punch plankton --Klinotaxis
I had deviled eggs once. I liked the way they tasted, but they made me sick.
THIS IS TOTALLY RELEVANT WHAT ARE YOU TALKING ABOUT
i get so angry sometimes i just punch plankton --Klinotaxis
i get so angry sometimes i just punch plankton --Klinotaxis