Cooking Thread~ Recipes & Things

[MadGreenSon]

It does, however, assume access to cartons of juice/iced coffee in that specific (admittedly common -- cf. "1 liter") size... not to mention certain sizes of gelatin packs. I'm in quarantine, so I can't exactly go out and check what size packets are in the local grocery store, but I'm pretty sure there'll be a mismatch.

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Yeah. I'm just really thankful that I have a butcher shop around the corner from my house so I can time my visits to when no one else is in there.

Wagyu Friday is something neither I nor my father wanted to give up.

 

[Stephen the barbarian]

It does, however, assume access to cartons of juice/iced coffee in that specific (admittedly common -- cf. "1 liter") size... not to mention certain sizes of gelatin packs. I'm in quarantine, so I can't exactly go out and check what size packets are in the local grocery store, but I'm pretty sure there'll be a mismatch.

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https://gelatinartmarket.com/pages/fruit-juice-jelly
this one gives me a ratio of 10g gelition to250ml juice
quick bit of google fu gives me 7g packets and 7.2g packets,

 

[Aleh]

https://gelatinartmarket.com/pages/fruit-juice-jelly
this one gives me a ratio of 10g gelition to250ml juice
quick bit of google fu gives me 7g packets and 7.2g packets,

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It's not that simple, especially since you can adjust gelatin/fluid ratios to get gelatins of different consistencies.

The point of the recipe, however, was that it was easy to make, and reused various components... which, as noted, assumed that the specific things used were easy to get. That only applies if they (or reasonably equivalent) things are available locally.

 

[Dakkaface]

So, this isn't strictly cooking, but I feel like it's more applicable in this thread than the SB rants thead.

But I was serious about coffee tasting like shit. I really don't understand how people can enjoy the taste.

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Coffee actually tastes awesome, but the standard hot brewing process kills a lot of that flavor while also producing a lot of bitterness that you end up needing to cover with sugar, and it muddles the whole thing.

If you want to taste good coffee, cold brew it.

You can go with something purpose built and fancy - I kickstarted this bad boy a while back and use it all the time, but it's just flash. You can make coldbrew with just a big jar/jug and use a cheesecloth bag/metal strainer or strain it later.

Grind the coffee coarse if you can, but you can use regular canned coffee intended for drip machines if you have a good filter. Just keep in mind that the bottom of the container will have a lot of sediment. Use double the amount of grounds you'd use for hot brew. I use about 200mL of grounds to 1.5L of water.

Then put the grounds in the jar or filter, fill it with water, stick it in the fridge and wait. Let it sit for 12-18 hours. Cold brew is nice not just because it tastes better but it also keeps longer. You can let that jug sit in your fridge for a few weeks, as opposed to a hot carafe that goes off after a couple hours.

Or alternately, buy Black Blood of the Earth, which is cold brewed and then vacuum extracted for maximum caffeine and flavor extraction. It tastes like coffee grounds smell, which is not what your standard cup of joe tastes like at all. BBotE is seriously good stuff but it's pricey - I've only ever bought two bottles.

 

[Student of Zelretch]

I cold brew my coffee most of the times as well - I do half gallon batches in jars, 1/4 of the jar of superfine grounds, the rest water; stick it in the fridge, flpping the jar every 8 hours for 3 days, then remove the grounds. Sometimes I'll remove the grounds each day, then put new in... but that gets expensive. Makes espresso strength coffee without an espresso machine though.

Black Blood of the Earth does something similar, only their process uses more grounds & extracts the coffee oil + caffeine more efficiently. Requires equipment I don't have, though, which is why I don't follow their process.

edit: has anyone here ever bought BBOTE? I kinda want to, but with that price point I'd kinda like to have an endorsement of it.

re:edit: decided to buy a sampler. If nothing else, I can give a 50ml vial to a 5th grader for science.

 

[Dakkaface]

edit: has anyone here ever bought BBOTE? I kinda want to, but with that price point I'd kinda like to have an endorsement of it.

re:edit: decided to buy a sampler. If nothing else, I can give a 50ml vial to a 5th grader for science.

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I have. It's really good stuff, probably the best coffee I've ever had. I can't comment on the different blends since I only had Kona. I will say that the 750ml bottle is a much better value than the sampler though, especially as you can reuse it for a discount.

 

[UrsaTempest]

Huh. Cold brew for three days? Now that's something I never heard of.

Might try it.

 

[Student of Zelretch]

Huh. Cold brew for three days? Now that's something I never heard of.

Might try it.

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If you do, make sure there's absolutely no flavoring to the coffee - I once did it with a flavored coffee blend, which was unexceptional but drinkable when brewed hot... brewed my way, it was so potent with the flavoring agent that it was undrinkable. If you've got a good roast, though, it can be amazing - I like https://kickapoocoffee.com/collections/all/products/organic-radio-wave the best of all the roasts I've tried, but obviously everyone has different tastes in what coffee they like.

 

[UrsaTempest]

If you do, make sure there's absolutely no flavoring to the coffee - I once did it with a flavored coffee blend, which was unexceptional but drinkable when brewed hot... brewed my way, it was so potent with the flavoring agent that it was undrinkable. If you've got a good roast, though, it can be amazing - I like https://kickapoocoffee.com/collections/all/products/organic-radio-wave the best of all the roasts I've tried, but obviously everyone has different tastes in what coffee they like.

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I grind my own beans, don't worry.

I usually only cold brew up to 24 hours for my coffee, so three days seems, well, rather excessive. Still, it is quite interesting, I might try it today.

 

[Raven1138]

As a bit of a cross take from the Video Games Thread, here's something that every mixologist has been wanting since last week's Night City Nightwire revealing our first look at the legendary Afterlife bar in Cyberpunk: 2077. The Johnny Silverhand cocktail via Cocktail Chemistry:



And here is the exact recipe from his website:

Original Johnny Silverhand

• 2oz (60ml) aged tequila
• 1 barspoon agave nectar
• 2-3 dashes Angostura bitters
• Orange twist
• Chili pepper
• Splash of Mexican beer (around 1oz or 30ml)

1. Add tequila, bitters, and agave nectar to a rocks glass with ice and stir
2. Express oils of orange peel over the top
3. Add beer and chili garnish

---

Johnny Silverhand: Alternate version

• 1oz (30ml) blanco tequila
• .5oz (15ml) Ancho Reyes liqueur
• .5oz (15ml) fresh lemon juice
• .25oz (7ml) agave nectar
• 1 dash celery bitters
• 1 dash Scrappy's Firewater tincture
• Salt or Tajin
• 4oz (120ml) Mexican beer
• Chili pepper

1. All all wet ingredients except beer to a shaker glass with ice
2. Shake for 15 seconds
3. Rim a beer glass with salt or Tajin and add a few ice cubes
4. Double strain cocktail into beer glass
5. Top with beer and stir
6. Garnish with chili pepper

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Edit: And for a third take, Youtube channel How to Drink has their own spin on the Silverhand:

 

[Idkusername]

Shingade ki Usal - fasting ver. (water caltrop stir fry) - Serves one.

• 50~60 water caltrops (also known as buffalo nuts)
• 4-5 small chillis, chopped (might be too much for some people)
• cumin seeds - 1 tsp.
• ground peanuts - 2 tbsp.
• Yoghurt - 1/2 small bowl
• salt and sugar to taste
• oil/ghee (type of clarified butter) for cooking

1. Wash the water lotuses after peeling.
2. Grate them.
3. Heat the pan with the oil/ghee.
4. Put in the cumin seeds.
5. After the cumin seeds are sauteed, put in the chillies. Can be put in together too.
6. After the chillis are done, put in all the ingridients.
7. Cook till colour changes to a brownish hue and the oil starts to dry up. Should take 8-10 minutes.

I got this recipe from my mom, who typically makes it when she's on a religious fast. I just like how it tastes. You can add curry leaves and other seasoning with the chillis depending on how long it takes for them to cook, but I've never felt the need.

 

[Stephen the barbarian]

best cinnamon/dinner rolls

this is a "hybred'' recipe

the ingredients list comes from this bc recipe, doubled
i've modified it as needed

up to 8 cups Gold Medal™ all-purpose flour
2/3 cup granulated sugar
1 teaspoon salt
4 packages regular or fast-acting dry yeast (3 tbsp if using bulk)
2 cup milk
1/2 cup butter or margarine (1 stick),
2 large egg

+ 1/4 warm water

however the process is different


add the yeast to the water, allow to hydrate
crack the eggs into a bowl, beat with a fork
cube butter
place 2 cups flour and salt in work bowl

place butter, milk, and sugar in a saucepan, heat over medium until the butter is nearly melted and the milk is warmed,
add to work bowl, incorporate fully
add eggs, incorporate fully
add yeast, incorporate fully

add remaining flour, 1/2 at a time, until you can add no more
turn out onto floured surface, kneed for ~10 minutes
place dough into oiled bowl, allow to rise until doubled, ~1 hr
punch down, turn out onto floured surface, roll out

for cinnamon rolls,
spread out melted butter, sprinkle cinnamon and brown sugar* over top, with optional dried fruit and nuts
roll up, cut into 12-24 rolls, place into greased baking pan and bake at 350°F for 30 to 35 minutes


for dinner rolls, same thing as before, but skip the filling and shape into balls

 

[bastur2]

Let's give everyone here an easy (not the most traditional one) recipe for Brazil's chesesbread.

First you will need an equal volume of:

- Sour starch;
- Half and half cream (I believe that this is the appropriet substitute);
-Halfcured cheese (chose your poison), it is possible to use 2/3 of the halfcured cheese of your choice with 1/3 of Parmigiano regiano or something similar (chose the one that you prefer). -
-Salt

How to do it.

Grate your cheese (coarse is etter).

Thrown everything in a bowl (or the recipient of your choice) and mix it.

Ad a pinch of salt to taste

If the mixture is not somewhat firm (it should stay in a spoon without falling of) ad some more Sour starch.

After you get the mixture in the intended firmness (you don't need it to be too firm), put, by spoonful, it on a tray to go to the oven.

Bake for 20 to 30 minutes at 180° C.

Enjoy it.

 

[Melmar]

Anyone know what texture bread pudding is supposed to have? I made it for the first time on a whim for and it turned out kinda fluffy and marshmallow-y which seems like it should be right? It's good, I know that.

 

[Sinner_sb]

Anyone know what texture bread pudding is supposed to have? I made it for the first time on a whim for and it turned out kinda fluffy and marshmallow-y which seems like it should be right? It's good, I know that.

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It depends on the exact culture and recipe that you are following. I am Brazilian, our bread pudding can have a gelatin/jello firm texture, usually a bit coarse because most recipes just tear the bread before soaking in the custard. My personal recipe is smooth but firm, as I blend the soaked bread to make it smooth and silky, it is also quite firm as you can cut a slice and hold it with your hand to eat it like that or use a fork to eat it. It should jiggle a bit but be firm and stable enough to hold its shape.

However like I said, that is my take on the recipe, other recipes might have a different texture.

When I make bread pudding I use around 10 or so bread rolls of around 50 grams each, 1 littre of milk, 1 and a half cup of sugar, a splash of vanilla and 6 to 10 eggs, mix everything same the bread well, soak the bread on the mix and then blend until smooth, bake in a bundt pan or high walled baking sheet covered in tin foil and placed inside another larger sheet halfway deep in water, bake until a tester comes clean. Some sprinkle sugar and cinnamon after baking, I make my pudding sweet enough to not require such. I also like to eat it chilled.

 

[Melmar]

It depends on the exact culture and recipe that you are following. I am Brazilian, our bread pudding can have a gelatin/jello firm texture, usually a bit coarse because most recipes just tear the bread before soaking in the custard. My personal recipe is smooth but firm, as I blend the soaked bread to make it smooth and silky, it is also quite firm as you can cut a slice and hold it with your hand to eat it like that or use a fork to eat it. It should jiggle a bit but be firm and stable enough to hold its shape.

However like I said, that is my take on the recipe, other recipes might have a different texture.

When I make bread pudding I use around 10 or so bread rolls of around 50 grams each, 1 littre of milk, 1 and a half cup of sugar, a splash of vanilla and 6 to 10 eggs, mix everything same the bread well, soak the bread on the mix and then blend until smooth, bake in a bundt pan or high walled baking sheet covered in tin foil and placed inside another larger sheet halfway deep in water, bake until a tester comes clean. Some sprinkle sugar and cinnamon after baking, I make my pudding sweet enough to not require such. I also like to eat it chilled.

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I used this recipe here:
https://www.allrecipes.com/recipe/7177/bread-pudding-ii/

It looks like the pictures so I guess I did it right though I probably should have used a mixer instead of a whisk. It kinda reminds me of French toast but it's not goopy and drippy like French toast.

 

[Sinner_sb]

That recipe is more like french toast, like I said the bread there are just torn in chunks and placed in the custard to soak it up. Brazilian style and my own recipe are more in the lines of a firm flan, with or without bread pieces there. I prefer the smooth kind, but it is still tasty. Another reason why yours might have tasted like french toast might be the use of cinnamon sugar or some syrup like maple or something. The basic idea of both is similar enough, soak bread into a flavored egg custard and cook it, so you eat and do not waste stale bread.

 

[Melmar]

That recipe is more like french toast, like I said the bread there are just torn in chunks and placed in the custard to soak it up. Brazilian style and my own recipe are more in the lines of a firm flan, with or without bread pieces there. I prefer the smooth kind, but it is still tasty. Another reason why yours might have tasted like french toast might be the use of cinnamon sugar or some syrup like maple or something. The basic idea of both is similar enough, soak bread into a flavored egg custard and cook it, so you eat and do not waste stale bread.

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Oh it was definitely the cinnamon that made it taste that way. I might actually consider adding just a bit more cinnamon if I make it again.

 

[DestyNova]

Babish did Chicken Parm. I love the sauce but frying always makes me twitchy and dealing with disposing of the leftover oil is the part I hate.

 

[kinglugia]

disposing of the leftover oil

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You could always have it with bread or rice?

 

[DestyNova]

You could always have it with bread or rice?

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Pardon? I mean the leftover oil used for frying the chicken in the video. The blazing hot oil has gotta cool before dumped and then I get this mass to scrape out of the pot

 

[Ragnarok]

No recipies, just an observation. When I cook with chicken, I almost always go with breast meat. No real reason why, I'm just used to it, I guess. Well I saw some thigh meat on sale, about $1/lb cheaper than breast meat, and picked it right up. Right now I'm enjoying it a lot more than chicken breast meat. I dunno why, exactly.

 

[Dreadis]

No recipies, just an observation. When I cook with chicken, I almost always go with breast meat. No real reason why, I'm just used to it, I guess. Well I saw some thigh meat on sale, about $1/lb cheaper than breast meat, and picked it right up. Right now I'm enjoying it a lot more than chicken breast meat. I dunno why, exactly.

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Thigh is dark meat, it's got a higher fat content and more flavor (opinions vary of course. because some people just have to be wrong)

 

[Biigoh]

No recipies, just an observation. When I cook with chicken, I almost always go with breast meat. No real reason why, I'm just used to it, I guess. Well I saw some thigh meat on sale, about $1/lb cheaper than breast meat, and picked it right up. Right now I'm enjoying it a lot more than chicken breast meat. I dunno why, exactly.

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Thigh meat and drum stick and wings are dark meat and thus has fat and muscles. So more delish

 

[Raven1138]

Building off of a prior post, here's another drink recipe from Cyberpunk: 2077. The Jackie Wells

Mine will be some vodka, a good squeeze of lime juice, ginger beer and a splash of love...
-Jackie Wells on what his Afterlife drink will be when he makes it big.

While a basic Moscow Mule, the main debate is what constitutes "a splash of love." To me, owing to Jackie's roots with the Valentinos, I interpreted the splash of love to be a mix of true grenadine and mescal. Those two additions add a nice nose to the drink and a bit of extra tartness without compromising the ginger beer's spice.

The Jackie Wells:

juice of one lime (approx 1 oz)
2 oz vodka (Tito's brand or any simple unflavored vodka will do)
1/4 oz mescal
one can of good ginger beer (Q, Fever Tree or Goslings)
Splash of True Grenadine (all natural with pomegranate, not the basic one with HFCS. Only the best for our choom)

Add the lime juice and vodka to a copper mug and add some crushed ice
Stir to chill and dilute then add more ice
Pour in the ginger beer till nearly full and give a quick stir to combine
Add the mescal and splash of grenadine then serve.

nota-benne: drink goes even better with several story scenes in CP:2077, including one particular side mission where raising a Jackie Wells may as well be mandatory. Those who have played that mission know what I am talking about.

 

[Raven1138]

Quick double post, this time with a Worm themed cocktail: the Foxhunter Martini from Wine Enthusiast. A port wine martini riff that between the name and color had me thinking, "this is Tattletale's drink of choice after a hard day of being smug."

The Foxhunter Martini

2oz of Bourbon (no real brand preference, I used Buffalo Trace but any good bourbon works)

3/4oz sweet vermouth

3/4oz late bottle vintage port wine (I used Quinta das Carvalhas which was fairly inexpensive)

3 dashes Angostura bitters

Combine the ingredients in a mixing glass and stir with ice. Strain into a chilled coupe or martini glass and garnish with a lemon twist and luxardo cherry. Sip while feeling smug.

 

[Biigoh]

"The End The Final KFC Recipe Video - KFC secret Ingredients revealed - Glen And Friends Cooking"

 

[kinglugia]

Hmm, I wonder if it's considered acceptable to add cooking / rice wine into the rice you're cooking / steaming. Substitute it for water if you're steaming it, maybe?

 

[Biigoh]

Hmm, I wonder if it's considered acceptable to add cooking / rice wine into the rice you're cooking / steaming. Substitute it for water if you're steaming it, maybe?

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But why?

 

[kinglugia]

But why?

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I mean, if you're cooking it with chicken drumsticks, ginger, and garlic... might as well turn it into a drunken chicken rice