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[Ulfarr]

I have one but I don't have any exact amounts, it's a sort of put-as-much-as-you-want family recipe for scented tea.

Put a couple of dried figs, some cloves, a cinnamon stick, a piece of orange peel (with little to none of the white stuff) and a piece of ginger root in a pot, fill it with water and let them boil for 5-10 minutes. Use the water to brew some (black) tea with it.

I prefer it as is, but you can always put some honey or sugar in it.

edit: Speaking of mulled wines, you can always substitute the wine for raki or any similar drink, if you want something stronger. I'd presonally avoid the ones that are scented with anise though.

[nenjin]

Hot buttered rum.

1/2 rum of your choce.
1/2 boiling water.
Take a nice slab of butter and toss it on top, let it melt out.

It'll warm you right up.

[Iduno]

Well, winter finally reached me. It snapped down to 6 degrees today.

Anyone got any recipes for warm winter-time drinks? My go-to has been pine tea for a while but would like to change it up a bit.

Mulled Sangria is good if you've got fresh fruit. Pour a whole bottle of sangria (or similar) into a pot and heat it up just below a simmer. Toss in a few sticks of cinnamon, a cut up orange, lime, whatever fruit. When it's hot, pour it in a glass with some brandy. If it's too dry, add a bit more fruit juice.

Also, Ibarra/Abuelita (or a good version) is good enough hot chocolate. Heat some cream (a bit less than the recipe recommends, and don't use lower-fat dairy unless you want to curdle it), break the chocolate up as best you can (it's thick) and get it to melt in the cream. Pour it in a glass with spiced rum.

And Irish punch is good for sore throats/excessive sobriety. Squeeze the juice out of a 1/4 lemon, add some whole cloves, and a little honey ("to taste"). Add a shot or two of decent whisky (doesn't need to be great; you're mixing it), fill the other half of the glass with nearly-boiling water.  Try not to drink the cloves, unless that's what you're into.

[nenjin]

Mulled Red Wine, yeah. In Germany they call it "Gluhwein."

It will certainly warm you up.......but I found the hot wine coats the inside of your mouth until you can't taste anything but it.

Also after I had several cups of it in a night, I had a nasty hang over the next day. I don't know if it was just a regular wine hangover or what....but I feel like the act of heating it up actually makes it hit you harder/dehydrates you more, something.

So like a cup of it is ok but I would tread carefully after that. To this day I just remember how shit I felt the next morning.

[Dunamisdeos]

Makin peetza in me bigass toaster oven

[Iduno]

Makin peetza in me bigass toaster oven

I've been craving pizza again. Lactose intolerance sucks (but at least is less bad than an allergy). That's the only thing I can think of that a cast iron pan does better than a regular pan.

Someone make this Spinach Artichoke Dip Deep Dish Pizza and tell me how good it tastes:

Spoiler (click to show/hide)

Deep dish pizza crust, you can find other recipes, but this one works.

Crust:
1 3/4 cups flour (7.7 oz.)
1/4 cup cornmeal (40 g.)
1/2 tsp. Salt
1/2 package dry yeast
1/2 cup plus 1 1/2 tb. water (4.75 oz.)
OR
1/2 cup plus 1/2 tb. water (4.25 oz.) and 1/2 oz. crushed garlic
3 tb. Olive oil (42 g.)

Put it into a greased-up cast iron pan, covering the entire bottom and the sides. I don't know why, but many recipes just make a flat pizza at the bottom of the pan like they can't see the edges. You don't need to go over the sides, just a nice layer of dough all the way to the top.

Make a batch of spinach artichoke dip. If you don't have the fresh ingredients it's just a package each of cream cheese, spinach, and chopped artichoke hearts.

Next step is decide on some ingredients for salt and for texture. Black olives work for salt, or capers, or just a lot of garlic salt. For texture you can use chicken or mushrooms (small portabellas, halved), unless you have something better. It's for texture, so bite-sized pieces. Mix them into the spinach artichoke dip. It should be pretty thick, and you can add some cheese to it.

When you have the crust in the cast iron pan, fight with it a bunch to make it stay up on the greased sides, then give up because it's not possible. You can pre-bake it, but the sides will fall down while it's baking. It works well enough to hold up the sides by filling it up.

Layer sliced (or shredded) swiss or mozzerella cheese on the bottom. Cover that in the dip, and then cover the whole thing (minus some crust) with cheese. Something that melts, probably more swiss/mozz.

Shove that in your Cold oven. You probably forgot to pre-heat it until 5 minutes ago anyway, so that's fine. Set the temperature to 450 F.  When the temperature reaches this point, reduce the heat to 350 F, and time for 30 minutes. Eat it right out of the oven, you know you want to. Allow it to cool for a bit, and if it didn't shrink a bit to pull away from the sides, use a butter knife to gently separate it from the pan. It was greased, so this should be easy.

[Kagus]

"You don't need a rice cooker to cook rice; you can just make it in a pot"

You don't need shoes to go for a morning jog, but it sure makes things easier.

[Rolan7]

Meanwhile I'm all "You don't need a pot to cook pasta/veggies/meat, you can just make it in a rice cooker."
Usually alongside some rice, but not always...  It's just a hot plate with a temperature switch for when the water's depleted.  Heck, if you don't clean the vent it starts to resemble a pressure cooker (;

[Imic]

I’ve never owned anything more complex than an electric whisk in terms of cookery. Rice cookers are a luxury that I didn’t know existed until I happened to spot one. There are so many complex devices used to cook nowadays, I feel almost left out, having used the same stainless steel pot for my porridge since I was born.

[itisnotlogical]

I've never had an issue cooking rice in a pot before.

My wife wants all sorts of specialized cookware for exotic or unusual dishes, including a special iron for making takoyaki. Were we to have such a device, I imagine we'd use it once before it gets resigned to the cupboard forever.

[Dunamisdeos]

Yeah I always did a pot. Rice never came out bad or anything.

[Telgin]

Same.  I've seen tricks and gadgets people use to make sure rice comes out right, and... I just don't have problems with it.  What normally happens if something goes wrong?

Do rice cookers cook it faster?  That would be a valid reason to use one even if it didn't make it easier.

[Imic]

They’rr supposed to prevent rice coming out bad or sludgy or onto the oven/countertop in a cascade of boiling hot rice water as your home is claimed by an endless stream of rice-filled magma/water of death. They might also be faster too, yeah.

[Dunamisdeos]

It is easy to let is overcook in a pot, but I usually just watch it so that it does not.

[nenjin]

I had to learn a little about rice cooking in a pot, but after a few tries, it's easy.

The real advantage to a rice cooker is that you can always have rice cooking without having to babysit it. People in to meal prep and fitness eating swear by them, because they can always have rice ready to go without worrying about it overcooking or burning and what not. Personally, I don't enough rice often enough to justify the purchase.