BCM_00's recent activity

  1. Comment on Warner Bros.’ quest to build a better ‘Aquaman’ sequel: Three reshoots, two Batmans and non-stop test screenings in ~movies

    BCM_00
    Link Parent
    That's part of the problem. According to the article, one of the reshoots involved bringing in Keaton as a sort of Nick Fury type character, but after flash was delayed, they brought in Affleck to...

    That's part of the problem. According to the article, one of the reshoots involved bringing in Keaton as a sort of Nick Fury type character, but after flash was delayed, they brought in Affleck to reshoot Keaton's scenes. Now that Aquaman was delayed, and they are planning on rebooting the whole thing makes me curious what direction they went.

    2 votes

  2. Comment on Warner Bros.’ quest to build a better ‘Aquaman’ sequel: Three reshoots, two Batmans and non-stop test screenings in ~movies

    BCM_00
    Link
    Aquaman has been my favorite DC movie so far, so I'm excited for the sequel. I hope the reshoots downplay or remove Batman, though. I just want a fun movie without having to break out the...

    Aquaman has been my favorite DC movie so far, so I'm excited for the sequel. I hope the reshoots downplay or remove Batman, though. I just want a fun movie without having to break out the continuity chart. And fingers crossed they don't kill his parents or brother.

    2 votes

  3. Comment on What are your favourite bean recipes? in ~food

    BCM_00
    Link Parent
    The Tupperware that I pack this in is 2 cups or 500 ml, and I can usually get four or five portions out of this recipe, depending on how full I fill it. That keeps me full enough to tide me over...

    The Tupperware that I pack this in is 2 cups or 500 ml, and I can usually get four or five portions out of this recipe, depending on how full I fill it. That keeps me full enough to tide me over until dinner, but I'm at a sedentary workplace, so I don't typically eat a huge lunch. Back when I was a bachelor, I would eat this whole thing over 2 or 3 dinners instead.

  4. Comment on What are your favourite bean recipes? in ~food

    BCM_00
    Link
    I've recently been on a veggie chili kick, but that's arguably soup, so I'll share my go-to cheap meal prep option: 1 can black beans 1 can corn 1 can Rotel (diced tomatoes and green chiles) 1 cup...

    I've recently been on a veggie chili kick, but that's arguably soup, so I'll share my go-to cheap meal prep option:

    1 can black beans
    1 can corn
    1 can Rotel (diced tomatoes and green chiles)
    1 cup rice
    1 can of water or broth (just refill the can of beans or corn to measure)

    Dump everything in a rice cooker until done.

    Lunch for a week for $3 US.

  5. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    That's good to know! I use carrots in most of my red sauces, so having a trick to up that flavor is a good thing to keep in the back of my mind.

    That's good to know! I use carrots in most of my red sauces, so having a trick to up that flavor is a good thing to keep in the back of my mind.

  6. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    I'm building up the courage to try habanero. This sauce was intentionally milder since I wanted to focus on the ginger, and I normally include Serrano in my green sauce or arbol in my red sauce,...

    I'm building up the courage to try habanero. This sauce was intentionally milder since I wanted to focus on the ginger, and I normally include Serrano in my green sauce or arbol in my red sauce, but I've never taken the leap to habanero. I want to because I've had so much about their fruity and floral flavor.

    1 vote

  7. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    (edited )
    Link Parent
    Are you particularly looking for ginger-forward sauces? Because while I had fun making this one, if you're looking at getting started with hot sauces, I've got some less experimental recipes and...

    Are you particularly looking for ginger-forward sauces? Because while I had fun making this one, if you're looking at getting started with hot sauces, I've got some less experimental recipes and notes.

    Here are my thoughts on this batch:
    Definitely will do next time:
    Roast peppers and veggies instead of sauté: deeper flavor, soften texture for easier blending, natural sweetness
    Increase salt: next time I'll start with a full tsp, and go up from there until it tastes right
    Helpful, but not necessary:
    MSG: after tasting both in different samples, I preferred msg over Worcestershire sauce. Glutamate or umami are definitely good, but I normally just get that from the food I put the hot sauce on, rather than relying on the sauce to deliver that component.
    Lime juice or some other second acid: normally I like lots of vinegar in my hot sauce, using all vinegar and almost no water, but I think the ginger gives plenty of punch, so I didn't feel the need to overdo it with straight vinegar. The lime juice was good, but I don't think it was necessary.
    Blend of peppers: I used straight jalapeño because they're cheap at the store and a great "baseline" pepper, but I might try something more fruity or floral next time.
    More herbs: I've never thought "hmm, too much cilantro." I've got a great lemon basil plant this season, so I'm going to try that in a future batch.
    I wouldn't bother next time:
    Honey or sugar: especially if you roast your peppers and veg, you'll have plenty of sweetness already, and I don't want to mask the peppers and veg.
    Didn't try this time:
    Nuts or fat: I didn't have any on hand, but I'll have to look at some recipes to see how they're used.

    1 vote

  8. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Great suggestion! My original thought was that the onions and carrot would give enough sweetness on their own, but I don't think I cook them long enough to really develop those sweet notes. Adding...

    Great suggestion! My original thought was that the onions and carrot would give enough sweetness on their own, but I don't think I cook them long enough to really develop those sweet notes. Adding a dash of Honey really helped to bring some fullness to the sauce.

  9. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    That's a great idea! I'll have to give that a try.

    That's a great idea! I'll have to give that a try.

  10. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Those Thai herbs sound great! I'll have to keep them in mind as I get more exotic with my creations. And I didn't know that about the various types of pepper. That's a good thing to know!

    Those Thai herbs sound great! I'll have to keep them in mind as I get more exotic with my creations. And I didn't know that about the various types of pepper. That's a good thing to know!

  11. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Thanks for the suggestion! I had never considered using fats or nuts in my hot sauces before. I'll have to look for some recipes that use them to get an idea on how that works.

    Thanks for the suggestion! I had never considered using fats or nuts in my hot sauces before. I'll have to look for some recipes that use them to get an idea on how that works.

    1 vote

  12. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Thanks for your input. I really wanted to be careful about adding too much sugar since the onions and carrots already brought some of those flavors. I ended up adding just a dash of honey, but not...

    Thanks for your input. I really wanted to be careful about adding too much sugar since the onions and carrots already brought some of those flavors. I ended up adding just a dash of honey, but not enough to make the sauce seem sweet.

    Great point about the tasting, by the way. I was using crackers and corn chips, although admittedly that's not something I would actually use this sauce on, so I should probably consider different applications in the future.

    At first I was hesitant about using MSG or Worcestershire sauce because I've never had to use it on my other sauces. But after testing a small sample with a Sprinkle of msg, it really did make a difference. But I'm certainly not going to add that as a staple in my future hot sauces.

    Thanks again for your great insight!

    1 vote

  13. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Great suggestions I included an edit in the original post with the modifications I made. Thank you!

    Great suggestions I included an edit in the original post with the modifications I made. Thank you!

  14. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Great idea! I definitely wanted to thicken it, and it really improved the overall experience.

    Great idea! I definitely wanted to thicken it, and it really improved the overall experience.

    1 vote

  15. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Thanks for the suggestion! Increasing the sky definitely helped.

    Thanks for the suggestion! Increasing the sky definitely helped.

    1 vote

  16. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Great suggestions! I've roasted my peppers and veggies in the past and I think you're right about it being preferable. I'll do that next time. And upping the salt and adding MSG and a dash of...

    Great suggestions! I've roasted my peppers and veggies in the past and I think you're right about it being preferable. I'll do that next time.

    And upping the salt and adding MSG and a dash of honey made a huge difference.

    You're also right about time. It's amazing how the flavors develop after a day or 2.

    Thank you!

    2 votes

  17. Comment on My ginger carrot hot sauce is missing something, but I can't tell what in ~food

    BCM_00
    Link Parent
    Thank you! I didn't have fish sauce on hand, but MSG definitely made a difference. And I'll definitely try roasting next time.

    Thank you! I didn't have fish sauce on hand, but MSG definitely made a difference. And I'll definitely try roasting next time.

    1 vote

  18. My ginger carrot hot sauce is missing something, but I can't tell what

    ~food Ask (advice)
    Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat....

    Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat.

    It tastes good, and the ginger is very apparent, but my SO and I feel it's missing something. Of course you can't taste it through the internet, but based on the recipe, can you provide any suggestions for what can help round it out or take it from good to great?

    Ingredients:

    • 3 carrots, 4 oz
    • 1 knob of ginger, peeled, 2.5 oz
    • 4 jalapeños, 8 oz
    • 4 cloves garlic
    • 1/4 of a red onion, didn't weigh
    • 1/2c apple cider vinegar
    • 1/2c water
    • 1/2 tsp kosher salt
    • 1/2 bunch of cilantro, maybe a couple of tsp after chopping

    Method:

    1. Thinly sliced carrots, ginger, peppers, onion, and garlic
    2. Sautee until brown around the edges (carrots and ginger took longer, garlic was just for a minute to avoid burning)
    3. Blend with salt, water, vinegar, and cilantro.
    4. Strain solids

    Any ideas on what it's missing? Some kind of tomato product? Something earthy like cumin? More garlic or onion? Something else entirely?

    EDIT: Thanks for all the great feedback! I poured a few small samples to test various additions based on your suggestions, and I ended up adding another 1/2 tsp of salt (for a total of 1 tsp), 1/2 tsp MSG, the juice of half a small lime, 1 squeeze of honey (estimated just shy of 1 tsp) and then thickened with 1/8 tsp of xanthan gum since it was really thin.

    Next time, I definitely want to try roasting the peppers and veggies, and I'll try a blend of peppers. I'm curious about other ginger preparation methods, too, such as raw, roasted, or powder. But for a mildly hot ginger sauce, I'm calling this experiment a success!

    29 votes

  19. Comment on DMing my first session of D&D 5e tomorrow night in ~games.tabletop

    BCM_00
    Link Parent
    Great point. Personally, I use set damage for all enemies, and I don't let my monsters crit until level 3, so the PCs don't die to one bad roll on their first session. (I learned this from...

    Great point. Personally, I use set damage for all enemies, and I don't let my monsters crit until level 3, so the PCs don't die to one bad roll on their first session. (I learned this from experience when 2 PCs died before their first long rest in my very first game).

  20. Comment on DMing my first session of D&D 5e tomorrow night in ~games.tabletop

    BCM_00
    Link Parent
    That's why I love using Dungeon World style fronts. I don't use all the noodly tags and impulses, but tracking what the BBEG and other factions are doing while the party is doing something else...

    That's why I love using Dungeon World style fronts. I don't use all the noodly tags and impulses, but tracking what the BBEG and other factions are doing while the party is doing something else really makes a difference to me.

    1 vote