Fuckette
Laissez le Bone
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Your Food Thread
- Thread starter Laurel
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Que
aʒɑ̃ prɔvɔkatœr
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Had to do something with some over-ripe pineapples today. The grill got loaned out and didn't come back last night so I had to pan-fry them in canola. Not ideal. Froze the results to use another day. Going to add it to shrimp and tomatillos for tacos sometime, and the rest I'll probably use with pork and tomatillos over rice.
gotsnowgotslush
skates like Eck
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Good Morning America has the cronut recipe.
I will be quilled by a porcupine, before I
give into the urge to make those things.
Homemade croissants take forever to
make and are inhaled in minutes. It
goes double for cronuts.
I will be quilled by a porcupine, before I
give into the urge to make those things.
Homemade croissants take forever to
make and are inhaled in minutes. It
goes double for cronuts.
snugglestruggle
...
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I would not use Canola oil in my cooking. Sunflower, Corn, Olive, Vegetable, a blend of any of those but No Canola oil. Read Why and decide for yourself.
http://www.snopes.com/medical/toxins/canola.asp
http://www.snopes.com/medical/toxins/canola.asp
Que
aʒɑ̃ prɔvɔkatœr
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Interesting...
Snopes is saying it is fine actually, but my general bias is towards natural.
I think for example butter is better for you than margarine. I use olive for lower temp cooking because it smokes at what/ like 245 degrees?
I use peanut for high temp.
Canola just happens to be whats available at the moment in the bunk house and I didn't want olive oil tasting pineapple.
To be fair canola tastes weird. Just not in an identifiable way like olive would have.
I am semi convinced processed corn products (syrup, oil, maltodextrin?) other uses for corn are contributing to obesity. Not enough to avoid them 100% but I think the science is in that olive oil is good for you beyond being 'not bad' for you that I think olive is the way to go.
Que
aʒɑ̃ prɔvɔkatœr
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Misshotndeep
Tumbleweed
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I made home made pizza last night. Alfredo sauce with fresh spinach and chicken under Mozzarella cheese on home made crust. Quite yummy! I added a artisan salad with raspberry vinaigrette, cran-raisins, croutons and sharp cheddar.
MichaelinChina
Cybergypsy
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I use imported Italian cold pressed olive oil for small frying jobs.
And I get 5 litre bottles of an olive oil/sunflower seed oil mix for deep frying. Often there's a bonus 750 ml of that oil attached.
I hate the taste of peanut oil.
MichaelinChina
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Can't beat home-made pizza!
Que
aʒɑ̃ prɔvɔkatœr
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750ml, not 754ml?... I was just remarking elsewhere I have a bottle of EVOO that is 25.5 oz or 754ml. Either someone doesn't understand significant figures in conversions or someone has an odd sense of humor. Why the extra 1.5 ozs or the extra 4 milliliters?
MichaelinChina
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750 ml is a standard measure recognised world wide.
I don't know why your bottle of EVOO is 25.5 fl oz. Does it also show the metric amount (754 ml) on the label? Or did you do the conversion?
Que
aʒɑ̃ prɔvɔkatœr
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that's what I mean it shows BOTH odd amounts on the label...either round one up or the other down or something. Is machinery even accurate to 4 ml? I think they started at 750 ml...someone did the conversion to get 25.5oz... for some reason in production the original 750 ml amount for the label was lost... someone then converted 25.5 oz to liters and got overly precise.
That's the problem with ignoring significant figures and rounding standards.
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MichaelinChina
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Metric was introduced into Australia decades ago. Prior to that I seem to recall that beer came in 26 fl oz bottles. Or rather the volume of liquid was 26 fl ozs, the bottle could take more. I've never seen (I don't think) a bottle of something with 25.5 fl ozs.
ahh..and you edited after I started replying...
lol ok..let's not get all hung up on a measly 4 ml. But I take your point. We can surmise all we like I guess.
B
BradBigBrain
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I'm making Buffalo Chicken Schnitzel. Woot!!!
bluebell
brownie-hearted meanie
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So what are you supposed to do with frying oil? Like, a LOT of it? If you decide to make fried chicken, corn dogs, or something that you can't achieve with a shallow fry?
I've googled it and can never find a solution that would work for me, so I just don't do it. I really doubt any of our restaurants would take frying oil from someone off the street and dispose of it with theirs. I can't find anything about local oil disposal/recycling either. I'm sure there's got to be programs in bigger cities but I'm at a loss here.
What do you guys do with yours?
I've googled it and can never find a solution that would work for me, so I just don't do it. I really doubt any of our restaurants would take frying oil from someone off the street and dispose of it with theirs. I can't find anything about local oil disposal/recycling either. I'm sure there's got to be programs in bigger cities but I'm at a loss here.
What do you guys do with yours?
MichaelinChina
Cybergypsy
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So, what do you do with it? You didn't say?
I try to reuse it if it's still relatively clean within a day or two. If it's dirty from frying, I pour it off into one of the old 5 litre oil containers, then take it out to the field nearby and pour it into the weeds. It soaks into the ground quickly. I'd never pour it down a drain. Or leave it out so the campus dining room staff might be tempted to reuse it.
Saint Peter
shoots left
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Use it to quench rod hot asshooks during the annealing process.
bluebell
brownie-hearted meanie
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Speaking of a shallow fry, if any of you love avocados, I can personally endorse the SHIT out of this recipe:
Beer-battered Avocado Slices
2 firm avocados (you can keep them in the fridge for storage and easier slicing)
Oil for frying (vegetable or grapeseed works)
1 cup flour
Salt & pepper to taste
Beer of your choice
Slice avocados in medium-large pieces, remove rind.
Combine flour, salt, pepper in a bowl. Drizzle in beer until a thick, pancake-like batter forms.
Heat 1 inch oil in a large enameled cast iron skillet until it hits 375 degrees.
Dip avocado slices in batter and fry until light golden brown. Remove pieces to a paper-towel lined plate. If you want, hit them with another sprinkle of salt.
They are best eaten immediately but can also be wrapped and stored in the fridge for a few days without getting soggy. Just make sure they are totally cool before wrapping.
Great in tacos! Or anything else you can imagine. Even alone. Nom nom.
Beer-battered Avocado Slices
2 firm avocados (you can keep them in the fridge for storage and easier slicing)
Oil for frying (vegetable or grapeseed works)
1 cup flour
Salt & pepper to taste
Beer of your choice
Slice avocados in medium-large pieces, remove rind.
Combine flour, salt, pepper in a bowl. Drizzle in beer until a thick, pancake-like batter forms.
Heat 1 inch oil in a large enameled cast iron skillet until it hits 375 degrees.
Dip avocado slices in batter and fry until light golden brown. Remove pieces to a paper-towel lined plate. If you want, hit them with another sprinkle of salt.
They are best eaten immediately but can also be wrapped and stored in the fridge for a few days without getting soggy. Just make sure they are totally cool before wrapping.
Great in tacos! Or anything else you can imagine. Even alone. Nom nom.
MichaelinChina
Cybergypsy
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Probably go well with beer battered fish. Same recipe!
Randy_Random
Really Really Experienced
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The thing about the situation in the middle east is that most people don't cite credible resources and instead proceed with their arguments based on information availability biases.
MichaelinChina
Cybergypsy
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Are you lost? This is about food!
LadyFunkenstein
Photoshopped
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Bone Broth
I make homemade broth every couple of weeks which I freeze and use for cooking. It is a great way to get calcium and other trace minerals. In addition to bones I add gelatinous parts such as feet, necks and backs for the collagen and glucosamine. I eat a LOT of collagen because I know our body loses it as we age and I want my skin to remain looking as youthful as possible due to admitted vanity and an extreme (possibly unhealthy) dislike of the aging process. Whether it helps I don't know, although there is a collagen supplement that recently tested as being effective. Being relatively slender I don't have an excess fat on my face so I have to supplement!
First I do the Asian method of bringing the bones to a boil, then I discard the water, rinse everything off and start anew. At this point I put the bones into a crockpot, add a shot of apple cider vinegar which helps to leech the minerals out of the bones, and I usually throw in a big carrot, a bulb of garlic, a whole onion and whatever I have around.
I cook on low for 24 hours... and go to up 48 hours if I am doing huge bones like beef.
Your bone should be disintegrating when the broth is ready:
Strain it and you are done. Here is what my last pork broth looked like:
When it is cold, you should be able to scoop it up with a fork. That's the collagen that makes it like a thick jelly:
This is extremely healthy stuff, I have 3/4 of a cup every day and as a result my nails are definitely thinker, hair is healthier and of course there is that calcium... I need as much as I can get since I don't eat dairy. As for my skin, I think it looks pretty good though I could be delusional, like a guy with a comb over or those dorks on dating sites who claim "I look 10 years younger than I am" when in fact they don't. Here is a selfie from yesterday:
I make homemade broth every couple of weeks which I freeze and use for cooking. It is a great way to get calcium and other trace minerals. In addition to bones I add gelatinous parts such as feet, necks and backs for the collagen and glucosamine. I eat a LOT of collagen because I know our body loses it as we age and I want my skin to remain looking as youthful as possible due to admitted vanity and an extreme (possibly unhealthy) dislike of the aging process. Whether it helps I don't know, although there is a collagen supplement that recently tested as being effective. Being relatively slender I don't have an excess fat on my face so I have to supplement!
First I do the Asian method of bringing the bones to a boil, then I discard the water, rinse everything off and start anew. At this point I put the bones into a crockpot, add a shot of apple cider vinegar which helps to leech the minerals out of the bones, and I usually throw in a big carrot, a bulb of garlic, a whole onion and whatever I have around.
I cook on low for 24 hours... and go to up 48 hours if I am doing huge bones like beef.
Your bone should be disintegrating when the broth is ready:
Strain it and you are done. Here is what my last pork broth looked like:
When it is cold, you should be able to scoop it up with a fork. That's the collagen that makes it like a thick jelly:
This is extremely healthy stuff, I have 3/4 of a cup every day and as a result my nails are definitely thinker, hair is healthier and of course there is that calcium... I need as much as I can get since I don't eat dairy. As for my skin, I think it looks pretty good though I could be delusional, like a guy with a comb over or those dorks on dating sites who claim "I look 10 years younger than I am" when in fact they don't. Here is a selfie from yesterday:
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