Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[scrdest]

Here is a question:

If you cook rice... Then bake it in a pot

Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.

If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani

Doesn't pilaf need to be cooked in broth to be a pilaf?

[Bauglir]

Doesn't pilaf need to be cooked in broth to be a pilaf?

This is what Wikipedia tells me, but I figure that after boiling for 40 minutes vegetables and meat are gonna make a broth >_____________>

[Rose]

Here is a question:

If you cook rice... Then bake it in a pot

Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.

If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani

Doesn't pilaf need to be cooked in broth to be a pilaf?

In india, pulao is more dry.

[Frumple]

Food thread people! Substituting almond milk for milk in baking and such. Any particular concerns, or is it just free swap?

[Bauglir]

Should work approximately as well - it's got the same sort of aqueous suspension of fat and protein going, but it'll probably result in some detectable differences in some things, especially if they rely on milk's chemical properties in particular, I think?

So I've tried making snail pie, and while my first result is edible, it is not delicious. I know what to change next time (less butter, correct filling-to-shell ratio), but meanwhile anybody else got any ideas? The recipe I have is basically to put butter and snails in a pie shell and bake for a while, and then pour in egg yolks beaten with a bit of booze and bake again for a bit.

[penguinofhonor]

I used cashew milk in no-bake cookies last week with no problems. Not sure how comparable that is to almond milk, but I assume it's close.

I have never heard of this before so I can't help you, but snail pie sounds fascinating so please update us if you make it again.

[Frumple]

Re: almond milk: Cooee. Will have to try to make pudding pie sometime tonight or tomorrow with it, then. Maybe try mac & cheese soonish. Then other stuff! S'made me feel a bit funny after consuming it, probably mostly because it was the first time I've had any, but the taste was nice and the lingering sensation/aftertaste better than actual milk. Can see it be really good with anything that goes well with nuts, since you can definitely tell almonds were involved in the making, heh.

And cashew milk would probably be pretty similar. Also something I now want to try, because while I do like almonds well enough, I really like cashews, and if the taste translation is similar I might have found a new luxury drink. _{though I think my biggest question now is if they make pecan milk, and if so, how feasible it is to construct in a normal kitchen, because there's a pecan orchard outside this house and, uh.*}

No clue on the snail pie front, though. Assuming I could stomach the snails (probably can't ), I'd probably be looking for a way to replace the butter with... something else. Not sure what. But something. Kinda' lost the taste for butter over the last several years of only very rarely using any.

... also probably not use the booze, either. Even using it in cooking, I generally prefer to use something more... direct? I guess is the word for it. Whatever part of the alcohol I'm looking for re: taste (either the sweet parts or the rest), I just go for something that's got that and skip the unnecessary intervening substances. Haven't cooked with it much, though, and then just cheap wines.

*Okay, it turns out it's easy, if somewhat time consuming on the prep (pecans need soaking for at least a half day or so, looks like, if you want it very smooth), and I really need to get around to finding out what the hell a tea towel is and acquiring some. Or just a really fine strainer, I guess. Might be one around here, but I don't think so...

[Sappho]

Tis the season guys...



Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods? Sadly, I find it's not that great in coffee without sugar and cream (and being lactose intolerant and non-dairy "milk" products being expensive and tending to go bad before I use a whole container, I generally just drink coffee black). But I love the way it smells and I'm itching to put it to an interesting use. Pumpkin spice brussels sprouts? Pumpkin spice french fries?

(By the way, my pumpkin spice is homemade, just a mix of ground cinnamon, ginger, nutmeg, and allspice.)

[Frumple]

Can't speak for pumpkin spice, but since it's got cinnamon in it I can tell you I've had pretty interesting (and even fairly tasty :V) results putting cinnamon in noodle dishes. Also might recommend trying it on meat of some sort, if you eat it. I did some cinnamon glazed chicken a bit back I found pretty delightful, especially on rice (the rice was actually better than the chicken once the stuff on the chicken got into it ). Definitely have had family members give pretty glowing reviews re: pumpkin spice flavoring and sweet potatoes, too. Sweet potato fries dusted with pumpkin spice?

.. though re: non-dairy stuff, I'm just now noticing that it's pretty easy to make the stuff, if you can get raw nuts for cheaper than the processed non-dairy milk. Mostly just takes some time (to soak the nuts), a blender, a strainer, and some seasoning. Would also let you ration out the amount easier, and the nuts themselves store a lot better than the milk (since frozen nuts work just fine once thawed out, and can stick around for months).

E: My other recommendation for the spice would be to try putting it in other condiments, if you use them. The similar effect I've had is putting syrup in with other sauces (ketchup, bbq, teriyaki sauce, etc.), which often turns out wonderful. This conversation has led me to realize I'm now going to have to try putting cinnamon in teriyaki sauce and dipping meat in it, soon. *makes mental note*

[Djohaal]

I have an "alternative" recipie for Pao de Queijo that uses granulated tapioca flour instead of the fine cassava flour, might be easier to find in markets outside brazil. I usually do the recipie by eye so I'm considering setting up a good lamp and taking pictures of the process. Any interest?

[Frumple]

Sounds neat. I have no idea what that is save that it sounds like something you might punch someone with

[penguinofhonor]

I would definitely be interested in that. I've wanted to make those for a while actually.

[Akura]

Tis the season guys...

Spoiler (click to show/hide)

Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods?

I would assume that an oil change would not be an awesome use for pumpkin spice.

Beyond what is mentioned, the only thing I've use pumpkin spice is for pumpkin-pie ice cream.

[SirQuiamus]

Food thread people! Substituting almond milk for milk in baking and such. Any particular concerns, or is it just free swap?

As long as it's anything you could conceivably replace with powdered milk, you're cool. Non-dairy milk substitutes are pretty good for anything except coffee. The one reason I can't go full vegan is because non-dairy "milk" in my precious, hallowed coffee is just fucking disgusting, no two ways about it.

[itisnotlogical]

If anybody in the thread has had stroopwafels mailed to them: Do they get mashed up in the post? Recipes say that you can make them with a waffle iron just as well as the weird special stroopwafel iron, but I wouldn't bet on my skill :^y