Cooking Tips, Tricks, Recipes, & Advice

[Fwiffo]

Heart healthy. I would have opted for some pickled veg (definitely not carrots because the lobster's already red) like beets to use acidity to cut the amount of fat.

I find lobster is difficult serve at home because it's even more temperature sensitive than fish. No one likes rubbery lobster.

 

[Thruth]

Heart healthy. I would have opted for some pickled veg (definitely not carrots because the lobster's already red) like beets to use acidity to cut the amount of fat.

I find lobster is difficult serve at home because it's even more temperature sensitive than fish. No one likes rubbery lobster.

ditch you pithy newscasting and focus on this since you do it so well. Keep prognosticating on sporting events because DW makes money betting against your picks.

 

[Fwiffo]

Pithy - I had to look that up as it was introduced by a now deceased ex coworker of mine.

I thought I was universally beloved by all without reserve here. It isn't like that? How could people do that to me? I'm so magnanimous.

 

[Thruth]

Pithy - I had to look that up as it was introduced by a now deceased ex coworker of mine.

I thought I was universally beloved by all without reserve here. It isn't like that? How could people do that to me? I'm so magnanimous.

you misinterpret most everything you post. You don't read the whole article either. so are you being obtuse on purpose?

 

[Fwiffo]

I just realised frying cumin seeds in oil and dosing sauteed aromatics with ground cumin produce a different taste.

 

[güero]

Don't worry, it took me years to realize caraway and cumin are actually two different things... (I know they taste completely different...)

 

[Fwiffo]

In lieu of using chicken liver I made this mock chopped liver this weekend to stuff into some potatoes (for a whole other recipe). It's actually pretty good - shallots, pancetta, lentils and walnuts cooked and combined together in a blender. It's like a pate without all the high iron that doctors wouldn't want in my diet.

 

[güero]

hey Fwiffo since you seem the only one here actually cooking, I have a question: what is the best (Indian) dal/dhal/daal recipe that you know?

 

[Fwiffo]

hey Fwiffo since you seem the only one here actually cooking, I have a question: what is the best (Indian) dal/dhal/daal recipe that you know?

I've made that ....maybe two or three times. Ever. The last time was a month or two ago with this recipe: https://nourishplate.com/lentil-dahl-recipe/#wprm-recipe-container-86

I made sure to use cumin seeds and not ground cumin. It makes a difference when you are toasting them. I flipped the coconut milk and vegetable stock so there's more coconut milk (~400ml) than stock. This was mostly owing to I wanted to use the whole tin of milk. It turned out better (in my opinion). I used chicken instead of vegetale stock too. I also replaced the green chili with a dried red chili since I don't have too many hot & spicy things lying around.

 

[güero]

Excellent, thanks! I'll try this one first. There seems to be more dal recipes than actual Indians and I just don't know where to start. I do have cumin seeds and will also use a whole can of coconut milk (don't know why recipe authors never seem to consider this). I'll use my own vegetable stock powder, I don't really like to buy stock. I do have an ok (ready-made) curry powder that I will use - though recipes using curry powder always seem a bit suspect tbh. If I find a good/better recipe I'll let you know if you care. I stumbled upon a youtube channel with some fairly elaborate Indian recipces, I made their makhani sauce last weekend and it was very good (bit too ginger-y but that was my fault).

 

[Fwiffo]

If I find a good/better recipe I'll let you know if you care.

I don't know why people on this forum think I'm a complete wanker.

I stumbled upon a youtube channel with some fairly elaborate Indian recipces, I made their makhani sauce last weekend and it was very good (bit too ginger-y but that was my fault).

I used to rather hate large pieces of ginger, but in terms of Asian cuisine or even mixing it in a chicken noodle soup with turmeric it helps. I dice very small and after cooking it mellows out like garlic so I don't mind it as much. I'm not someone to munch on a clove of garlic even if it's roasted to varying degrees.

 

[güero]

I don't know why people on this forum think I'm a complete wanker.

I just don't know a lot about Indian cooking (I have an idea of the final taste but no clue about preparation) so really no one should care what I think may or may not be a good recipe!

 

[Fwiffo]

I just don't know a lot about Indian cooking (I have an idea of the final taste but no clue about preparation) so really no one should care what I think may or may not be a good recipe!

I make a lot of things where I have no idea what it should taste. I live in the biggest Iranian diaspora outside of California and I spent 11 hours over two days making Halim. I have an idea what it should look like and what it could possibly taste like based on congee and other porridges. However, I did it all on a simple web page recipe and an Insta post. I can only guess as to the taste and texture. Never mind what's the optimal temperature you need to serve it. Looking at where I can get Halim here there's one or two restaurants (some recent Google reviews saying it's not offered now) and a few Persian grocers who have it as takeaway.

If I ate Indian food here it's dominated by northern Indian cuisine which is all creamy and buttery. What appeals to my family's upbringing near the sea (seafood, shellfish, lots of veg and tropical fruits) is Keralan cuisine and there's maybe a few restaurants in this area that claim to stick to it.

 

[güero]

I'm the exact opposite, I want to get it exactly right and often spend far more time researching the dish than it actually takes to prepare it. And it is mostly stuff I have tried before. I do cook recipes that I just stumble upon, but then it is not traditional home-cooked food like dal, gigantes, etc but just modern made-up stuff that sounds nice.

 

[Fwiffo]

I found a local butcher that makes cotechino.

 

[stylus]

The most strenuous part of Indian cooking is that the dishes taste best when you prepare your spices fresh in a mortar each time. I love cooking myself (mostly just for myself), and recipes usually only give me a rough direction because I like to experiment, but highly spiced food - as much as I like hot and spicy food - often leaves little room for experimentation.

 

[Fwiffo]

It's difficult to buy frozen langoustine here. I saw some scampi but only the tails and I wanted the heads to fry up for a broth. I finally found some at a Chinese store except they call it Norway lobster but in small print on the box it says langoustine. If only we had consistent terminology. Also I learnt langoustine isn't prawn or shrimp - it's more like a lobster. Originally I was looking for mantis shrimp which again is not a shrimp, but only available cooked & frozen & without heads.

 

[Grand Potentate]

The Perfect Cacio e Pepe Recipe, According to Science

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

www.nytimes.com

Fwiffo I thought of you when I read this.

 

[Fwiffo]

The Perfect Cacio e Pepe Recipe, According to Science

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

www.nytimes.com

Fwiffo I thought of you when I read this.

Cacio e Pepe infallibile

I’ve ruined my share of cheese by putting in pasta water that is too hot. I also have a father who likes dishes served steaming hot. When you are in a cold climate without heat lamps and only one oven it is difficult. I use Luciano Monosilio’s infallible method. It is not orthodox since he adds parmigiano, corn starch and olive oil. But you can heat it up with pasta water to a very high temperature and serve.

 

[Grand Potentate]

Fwiffo got one for you.

 

[Fwiffo]

Fwiffo got one for you.

You think I am a sweets man?

 

[Grand Potentate]

You think I am a sweets man?

if you made that bread you would be. that tiktok should be labeled food porn.

 

[Fwiffo]

I am sh$te with dough. In the end I didn’t sign up for that baking class.

Canned tuna is ultra processed food as today’s paper told me. Does that include the premium tinned conservas from Spain?

 

[Dropbear]

Canned tuna is ultra processed food as today’s paper told me. Does that include the premium tinned conservas from Spain?

Probably (though not always a bad thing). What’s the shelf life of your Spanish cans?

 

[güero]

Canned tuna is ultra processed food as today’s paper told me.

Read again, because it most likely told you canned tuna is processed food (which is kind of obvious?)

 

[belinmad]

I am sh$te with dough. In the end I didn’t sign up for that baking class.

Canned tuna is ultra processed food as today’s paper told me. Does that include the premium tinned conservas from Spain?

If you paid less than 4-6 dollars for a tin, bin it

 

[Fwiffo]

Read again, because it most likely told you canned tuna is processed food (which is kind of obvious?)

But the label just says water and fish no? At least the ones I buy. I try to not even get the high sodium ones.

"The study, published last month in JAMA Network Open, found that on average, three-year-olds get nearly half of their total daily calories – 45 per cent – from UPFs. This high UPF consumption during early childhood was associated with obesity development.

Though some UPFs, such as canned tuna and soy milk, are considered healthy, Canada’s Food Guide recommends limiting the many highly processed foods with excess sodium, sugars and saturated fat – including frozen pizzas, deli meats and sugary drinks. These low-nutrient UPFs can easily become household staples because they come ready-to-eat, shelf stable and in eye-catching packaging.

Experts say that a lack of whole foods, which are either not processed or very minimally processed, can lead to a number of health issues."

Probably (though not always a bad thing). What’s the shelf life of your Spanish cans?

If you paid less than 4-6 dollars for a tin, bin it

I might need to divide by 2 and convert to EUR to get the realistic price because the Spanish guy here marks it up quite a bit.

 

[fxh]

I'm always bit shocked as surveys which show that Australians eat so much UPF. We eat fuck all, and I don't really try too hard to avoid much.

Then I do remember that there's whole aisles of the large supermarket I never visit.

 

[fxh]

Trying to think UPF I have. Freezer has always frozen dumplings/Gyoza, frozen peas, frozen spinach. And that's about it. Ms FXH has a bit of icecream occasionally. I use canned diced tomatoes for a lot of things and always have half a dozen cans in the cupboard. Cans of Tuna in olive oil, cans of chick peas, lentils. Cans of Chinese dried Dace (fish) in Black Beans. Rice - Jasmine, Basmati, Short grain .

I have a small supermarket which Google tells me is 350 metres/5 mns walk, away open til 9pm - don't even have to cross a road - so I walk up and get what I want to cook as I need it usually..

Our lazy quick home meal is either steamed dumplings plus miso soup or Chinese fish black bean mixed in with rice from rice cooker plus bok choy or Wombok Cabbage or Bean Shoots..

Shelf full of condiments - loads of Asian chilli pastes, Soy of a few kinds, sesame oil, fish sauce, dried fried onion, etc etc

 

[Fwiffo]

frozen dumplings/Gyoza

dried Dace (fish) in Black Beans

Pre marinated/sauced stuff and frozen just heat/boil stuff are culprits.

I discard the oil used to preserve tinned tuna.

 

[güero]

But the label just says water and fish no? At least the ones I buy. I try to not even get the high sodium ones.

It is cooked = processed

I can't find a source claiming it is ultra-processed though.

 

[Thruth]

It is cooked = processed

I can't find a source claiming it is ultra-processed though.

only if it has additives other than tuna and water. added salt technically puts it in the ultrprocessed realm

 

[belinmad]

But the label just says water and fish no? At least the ones I buy. I try to not even get the high sodium ones.

"The study, published last month in JAMA Network Open, found that on average, three-year-olds get nearly half of their total daily calories – 45 per cent – from UPFs. This high UPF consumption during early childhood was associated with obesity development.

Though some UPFs, such as canned tuna and soy milk, are considered healthy, Canada’s Food Guide recommends limiting the many highly processed foods with excess sodium, sugars and saturated fat – including frozen pizzas, deli meats and sugary drinks. These low-nutrient UPFs can easily become household staples because they come ready-to-eat, shelf stable and in eye-catching packaging.

Experts say that a lack of whole foods, which are either not processed or very minimally processed, can lead to a number of health issues."



I might need to divide by 2 and convert to EUR to get the realistic price because the Spanish guy here marks it up quite a bit.

If you tell me the brands I can tell you about their (perceived) quality

 

[Grand Potentate]

got a new one for you to try and make Fwiffo . I've never even SEEN this type of setup before.

 

[Fwiffo]

got a new one for you to try and make Fwiffo . I've never even SEEN this type of setup before.

You have a sweet tooth.

 

[Grand Potentate]

You have a sweet tooth.

you're damn right

 

[Fwiffo]

Matilda De Angelis is in the rueben guy's cooking video.

 

[Fwiffo]

Koreans came up with this? How lazy can you be? I mean they probably own a dedicated rice cooker.

 

[Fwiffo]

“Ciao amici, today we are doing la cacio e pepe – the queen of all the Roman dishes.”

So begins Italian chef Daniela Maiorano’s Instagram reel for a creamless cacio e pepe, which dropped in January and became popular thanks to her accessible walk-through for making a simple, delicious-looking pasta.

Mio dio...who uses cream in cacio e pepe?

 

[Fwiffo]

I was making a simple mayonnaise yesterday with two (!) egg yolks and I had issues getting it to emulsify with a stick blender (!). Had to get a clean bowl and start with another egg yolk eventually reusing all of my runny oil error into it. First time in what must be a dozen times making my own mayonnaise.