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[penguinofhonor]

Dear goodness

You KNOW Bacon is good when it makes your white plate yellow.

Is that a response to my picture? If so, you should know that the plate was far yellower but I wiped it down for the picture.

I believe a baking rack (is that what it's called? a little metal grid you suspend above your tray) can prevent the bacon from soaking up its own grease to such an extent, but where's the fun in that?

[Neonivek]

I didn't realise the plate was actually yellow. I thought it was just all tinted yellow.

[uber pye]

Oh god, tangelos and tangerines are delicious.  I missed out on them last year though, and will probably do so again this year, because of work-related trips overseas :/

What sort of recipe did you use for the jelly? Or was it just from a packet?

i just followed the instruction on the pectin packet

[Sappho]

Alright, friends, I've got a couple questions/requests. The first is that I've got a container of tahini and I'm not sure what to do with it. I don't have a blender or food processor or anything like that, and I'm not planning on hand-mashing chickpeas to make hummus - I'm sure there must be plenty of other delicious uses for this stuff though. Any ideas?

The second regards alcohol. I noticed a small homebrew setup at a local supermarket a while back and grabbed a packet of brewing yeast (says it's for red wine) thinking I'd find something fun to do with it. I've always been interested in making alcohol. The idea of it seems easy enough - choose base, add yeast, add sugar, wait. But whenever I try to look up recipes for brewing wine or making homemade alcohol, they all seem incredibly complicated and involve a lot of extra chemicals I've never seen anywhere. I'm not a homebrewer and I'm not interested in all this process, or in searching for extra brewing ingredients. Can anyone recommend a simple, easy way to make alcohol that won't kill me? I'm thinking of just buying a load of ginger and some lemons and trying to make homemade ginger beer (I found a recipe once that looked simple enough), or squeezing the juice from some oranges and adding yeast and hoping to get something drinkable from it. Any tips? Ideas? Suggestions?

Thanks!

[Osmosis Jones]

For the brewing, ummmm, it's complicated for a reason. A real beer or wine takes a little care, and I'd avoid beers entirely if you think what you have seen already is difficult.

Ginger beer looks fairly forgiving though. Never tried it, but it sounds like fun.

The two biggest things to remember though, which hold for any brewing, and these are utterly vital, are;

Spoiler: 1) (click to show/hide)

 Sterilise. Endlessly. If you're not sure, sterilise. If you are sure, sterilise again. The single biggest thing likely to fuck up your brew is that. Also, after you've done sterilising, make sure you don't have any detergent or similar left in the carboy etc. That would be bad.

Spoiler: 2) (click to show/hide)

 Sterilise some more. Just shut up and do it. The containers you're brewing in. The ones you're bottling in. The lids. The seals. The water you use. Everything.

Temperature is also important. Don't put it somewhere that's too hot, somewhere too cold, and especially not somewhere that goes from one to the other.

I think using predominantly orange juice as a base would be a bad idea though.

[MaximumZero]

I made chili again. This time, I added ground red pepper, ground white pepper, and hickory smoked bacon. I also amped up and put sriracha, extra chili powder, and went to town with the ground black pepper.

I made the chili so hot that I can't taste the bacon. It's too hardcore. ;_;

[WealthyRadish]

How... how have I never thought to put bacon in chili? MY ENTIRE LIFE UP TO THIS POINT HAS BEEN A WASTE OF TIME.

[Bauglir]

I made chili again. This time, I added ground red pepper, ground white pepper, and hickory smoked bacon. I also amped up and put sriracha, extra chili powder, and went to town with the ground black pepper.

I made the chili so hot that I can't taste the bacon. It's too hardcore. ;_;

Apple cider, man. Do it. About 1/2 cup to a large bowl of chili.

[Sappho]

I found a good use for my tahini! A simple sauce that works as a dip for veggies or chips, or as a cooking sauce recommended for cauliflower or broccoli (haven't tried cooking it yet). I didn't measure it, but the ingredients were:

tahini
lemon juice
salt
garlic (I used garlic powder since I had some on hand)
hot pepper
ground cumin

I'll be trying something else with it tonight. We'll see how it goes.

[penguinofhonor]

How can I tell if this ham I bought is pre-cooked or not?

[Blargityblarg]

How can I tell if this ham I bought is pre-cooked or not?

Don't quote me on this, but I'm pretty sure ham is automatically cooked; the roasting just kinda brings out flavours and allows one to apply glaze (again, don't quote me)

After checking, Wikipedia says that almost all ham sold today is precooked.

[penguinofhonor]

Yeah I figured that out. It just confused me that it'd be pre-cooked, yet recommend cooking. But now that I have done some cursory ham research, it makes sense.

[Blargityblarg]

Note to self; use 'cursory ham research' as a title for something.

[Bauglir]

Note to self; use 'cursory ham research' as a title for something.

Instant band name.

[Haspen]

Question: Do english-speaking people call all mushrooms 'mushrooms'? I mean, no regional/common names?

Is it because you think all mushrooms taste the same? V: