Bay 12 Games Forum

Please login or register.

Login with username, password and session length
Advanced search  
Pages: 1 ... 51 52 [53] 54 55 ... 334

Author Topic: Food Thread: Kitchen Chemistry  (Read 576971 times)

Jopax

  • Bay Watcher
  • Cat on a hat
    • View Profile
Re: Food Thread: Just Add Water
« Reply #780 on: December 24, 2013, 09:26:44 am »

FRENCH SALAAAAAAAAAAAAAAAAAAAAAD!!!!!!!!!!!!!!!!

Made some today, for the first time ever, great fun, great tasty, great fun!

Now to wait a day to consume half the pot :Đ
Logged
"my batteries are low and it's getting dark"
AS - IG

Arx

  • Bay Watcher
  • Iron within, iron without.
    • View Profile
    • Art!
Re: Food Thread: Just Add Water
« Reply #781 on: December 24, 2013, 11:02:03 am »

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
Logged

I am on Discord as Arx#2415.
Hail to the mind of man! / Fire in the sky
I've been waiting for you / On this day we die.

Bauglir

  • Bay Watcher
  • Let us make Good
    • View Profile
Re: Food Thread: Just Add Water
« Reply #782 on: December 24, 2013, 11:17:04 am »

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!
I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Logged
In the days when Sussman was a novice, Minsky once came to him as he sat hacking at the PDP-6.
“What are you doing?”, asked Minsky. “I am training a randomly wired neural net to play Tic-Tac-Toe” Sussman replied. “Why is the net wired randomly?”, asked Minsky. “I do not want it to have any preconceptions of how to play”, Sussman said.
Minsky then shut his eyes. “Why do you close your eyes?”, Sussman asked his teacher.
“So that the room will be empty.”
At that moment, Sussman was enlightened.

scrdest

  • Bay Watcher
  • Girlcat?/o_ o
    • View Profile
Re: Food Thread: Just Add Water
« Reply #783 on: December 24, 2013, 11:51:29 am »

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

It's basically the Slavic response to ricotta.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
Logged
We are doomed. It's just that whatever is going to kill us all just happens to be, from a scientific standpoint, pretty frickin' awesome.

penguinofhonor

  • Bay Watcher
  • Minister of Love
    • View Profile
Re: Food Thread: Just Add Water
« Reply #784 on: December 24, 2013, 12:34:40 pm »

Slavic food always sounds like it's two steps away from being toxic.
Logged

Avis-Mergulus

  • Bay Watcher
  • This adorable animal can't work.
    • View Profile
Re: Food Thread: Just Add Water
« Reply #785 on: December 24, 2013, 02:06:21 pm »

Slavic food always sounds like it's two steps away from being toxic.
You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Logged
“See this Payam!” cried the gods, “He deceives us! He cruelly abuses our lustful hearts!”

Sappho

  • Bay Watcher
  • AKA Aira; Legendary Female Gamer
    • View Profile
    • Aira Plays Games
Re: Food Thread: Just Add Water
« Reply #786 on: December 24, 2013, 02:21:46 pm »

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!
I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.

Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.

I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.

Caz

  • Bay Watcher
  • [PREFSTRING:comforting whirs]
    • View Profile
Re: Food Thread: Just Add Water
« Reply #787 on: December 24, 2013, 02:49:56 pm »

Slavic food always sounds like it's two steps away from being toxic.
You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.
Logged

scrdest

  • Bay Watcher
  • Girlcat?/o_ o
    • View Profile
Re: Food Thread: Just Add Water
« Reply #788 on: December 24, 2013, 03:01:53 pm »

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!
I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.

Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.

I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.

No. Sour milk. Smells awful, pretty acidic, but it's the same thing, more or less, except the mild soured milk is made by adding a weak acid, artificially coagulating the proteins, and sour uses natural lactic bacteria to digest lactose and other sugars in milk and produce lactic acid, which coagulates the proteins.

It's actually somewhat thick, and a bit jelly-like in consistency (imagine you mixed sour cream with water and jellified it).
Logged
We are doomed. It's just that whatever is going to kill us all just happens to be, from a scientific standpoint, pretty frickin' awesome.

Avis-Mergulus

  • Bay Watcher
  • This adorable animal can't work.
    • View Profile
Re: Food Thread: Just Add Water
« Reply #789 on: December 24, 2013, 03:31:10 pm »

Slavic food always sounds like it's two steps away from being toxic.
You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.
Logged
“See this Payam!” cried the gods, “He deceives us! He cruelly abuses our lustful hearts!”

scrdest

  • Bay Watcher
  • Girlcat?/o_ o
    • View Profile
Re: Food Thread: Just Add Water
« Reply #790 on: December 24, 2013, 04:45:10 pm »

Slavic food always sounds like it's two steps away from being toxic.
You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.

Livestock brain is a-OK though. Bleh. In general the yuck factor is either dishes that used the Pink Wobbly Bits or those that rely on fermentation.
Logged
We are doomed. It's just that whatever is going to kill us all just happens to be, from a scientific standpoint, pretty frickin' awesome.

Jopax

  • Bay Watcher
  • Cat on a hat
    • View Profile
Re: Food Thread: Just Add Water
« Reply #791 on: December 24, 2013, 05:26:38 pm »

I consider it fairly boring and utilitarian, mostly because these parts were very rich in ordinary stuff like meat, fish, and veggies. Never really was a reason for us to eat frog legs, or wierd parts of an animal or anything like that. Not when there's a perfectly awesome sarma waiting to be consumed tommorrow :D
Logged
"my batteries are low and it's getting dark"
AS - IG

GiglameshDespair

  • Bay Watcher
  • Beware! Once I have posted, your thread is doomed!
    • View Profile
Re: Food Thread: Just Add Water
« Reply #792 on: December 24, 2013, 06:03:30 pm »

Unfortunately you don't really see many organs on sale here. A little bit of liver, some kidney, vry rarely heart, but you don't see offal or tripe anymore really and you only see things like pig feet in oriental shops. Never seen brains for sale here.
Logged
Old and cringe account. Disregard.

scrdest

  • Bay Watcher
  • Girlcat?/o_ o
    • View Profile
Re: Food Thread: Just Add Water
« Reply #793 on: December 24, 2013, 07:21:00 pm »

Never seen brains for sale here.

Zombies aren't the best customers.
Logged
We are doomed. It's just that whatever is going to kill us all just happens to be, from a scientific standpoint, pretty frickin' awesome.

MaximumZero

  • Bay Watcher
  • Stare into the abyss.
    • View Profile
Re: Food Thread: Just Add Water
« Reply #794 on: December 24, 2013, 07:29:49 pm »

Slavic food always sounds like it's two steps away from being toxic.
You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Habaneros are the life force.
Fixed that for you.
Logged
  
Holy crap, why did I not start watching One Punch Man earlier? This is the best thing.
probably figured an autobiography wouldn't be interesting
Pages: 1 ... 51 52 [53] 54 55 ... 334