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14 votes
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What is the simplest possible marinade recipe?
I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat. My plan is to use that as a base and learn to modify it based on the...
I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat.
My plan is to use that as a base and learn to modify it based on the meat, dish, and flavor profile I'm going for.
15 votes -
Taco Bell's iconic Crunchwrap goes vegan
40 votes -
Any espresso enthusiasts here?
What kind of setup/equipment do you have? Preferred roasts? Maybe you don't have equipment, but a favorite drink or place? My setup isn't anything special, but it works for me. I have an Expobar...
What kind of setup/equipment do you have? Preferred roasts? Maybe you don't have equipment, but a favorite drink or place?
My setup isn't anything special, but it works for me. I have an Expobar Office Lever that I bought in 2017. Daily use and a bit of minor maintenance along the way, and it's been a solid machine. Paired with a Quamar M80E grinder.
Also have a second, more entry-level machine at our cabin - Gaggia Classic Pro (which is having some issues right now) and a DF64P grinder.
For beans, I've been using a subscription from Bottomless for the last 1.5 years and have been super happy with it. I enjoy trying different roasters from all over the country and the service has been super reliable and not all that expensive for the fact that you get just-in-time freshly roasted beans at your doorstep.
Anyway, what are you guys drinking?
33 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
13 votes -
Found a hole-in-the-wall gem and wanted to share
Was looking for the best club house sandwich in Vancouver, BC. Found “Green’s and Beans Deli” across from Royal Colombian Hospital in New West. Not only were their sandwiches priced as if it was...
Was looking for the best club house sandwich in Vancouver, BC. Found “Green’s and Beans Deli” across from Royal Colombian Hospital in New West.
Not only were their sandwiches priced as if it was still 20 years ago, but the owner new everyone’s preferences and their urgency to go back to work (“Sorry, let me take her order first - she’s only got 15 minutes.”). When it came time to pay (credit card tap), there was NOT TIP SCREEN. If you’re from the area you’ll know what I mean and probably fall out of your chair.
Oh, and the sandwiches were obviously amazing. Highly recommend.
Any places you recently found worth raving about?
12 votes -
What whisky/whiskey have you been enjoying, and what's your opinion on them?
What have you been drinking, sipping and enjoying, in the world of whisky/whiskey spirits lately? Discussion about Scotch whisky, Irish whiskey, international whiskey, bourbon, etc. are all...
What have you been drinking, sipping and enjoying, in the world of whisky/whiskey spirits lately? Discussion about Scotch whisky, Irish whiskey, international whiskey, bourbon, etc. are all welcome. Please don't just make a list of titles, give some thoughts, reviews, and tales about the spirits if you like!
I myself was thoroughly surprised at a whisky bar today with the Hatozaki 12. I went to the bar to try out my first Japanese whiskey's and found Hatozaki 12. It was absolutely lovely, bottled with integrity and at a fair price ($8/oz). I was not expecting such fruity and floral notes. I tried out a few from Nikka and Suntory and was not impressed. The Nikka Yoichi tasted off and a wee bit musty. The Suntory felt too light and like it belongs in a highball. I am looking forward to continuing the journey of exploration with Japanese whisky in the future. It is a stark change from the Islay Scotch whisky I drink regularly.
- Hatozaki 12 - Small Batch - Umeshu Cask: 87/100
Owner: Akashi Sake Brewery LTD
Region: Kaikyo Distillery, Akashi City, Hyogo, Japan
Nose: Vanilla, honey, floral, cream, red apple, fresh fruit
Palate: Vanilla, toffee, cherry blossom, peaches in cream, lavender
Finish: Vanilla, floral, lavender, cream linger for several minutes after
Note: Non-chill filtered, Natural Color, 46% ABV, speyside feel with some added bonus
My grading chart:
- 98 – 100 (A+) = Booze Nirvana.
This is the promised land where every sense is satisfied and, unless it’s a perfect 100, you have to search and nit-pick for what’s wrong instead of what’s right about this whiskey because it’s so on point. - 93 – 97 (A) = Exceptional – Superior in every way
These are the best of the best and within spitting distance of Nirvana. They embody everything that category is about and then elevate it to another level. These are ones I HIGHLY recommend. - 90 – 92 (A-) = Excellent – want to buy a case
Whiskeys that hit this rating are extra awesome. They’re delicious and complex Daily Drinkers and even though they are not quite best-in-class, they’re among my favorite whiskeys and I would wholeheartedly recommend them to anyone at any time. - 87 – 89 (B+) = Great – always want to have a bottle
These are whiskeys that as soon as you taste them you say, “I want to own a bottle” and if you already own the bottle, you just smile because it’s yours. It’s not a record breaker by any means, just a good solid delicious whiskey. - 83 – 86 (B) = Good – not a “must”, but a nice-to-have
The majority of my baselines are found here. This range is where the “daily drinker” status starts to emerge and where I find whiskies that’re good to drink but may rotate in and out of my collection. They’re not something you’d miss when it’s out, but good enough to give a moment’s consideration when at the liquor store. - 80 – 82 (B-) = Not-too-bad – no major flaws, worth tasting
This is the stuff I’d recommend you try at the bar or at a friend’s house before buying a bottle. There’s nothing really wrong with it, it’s just not… quite… there. - 77 – 79 (C+) = Average – not good, not bad, just is
There might be some minor flaws, all-in-all it’s not offensive, but it might be boring. There’s just nothing at all noteworthy about this whiskey. Would recommend to starters. - 73 – 76 (C) = Below average – drinkable, but better as a mixer / party booze
It’s not like you or I actually WANT to drink this stuff, but sometimes you’re at a wedding or a shitty bar and it just happens to be there, and a beer just doesn’t sound great, so you grin and bear a glass or, when possible, ask for it in a cocktail. If the bartender sucks, you might even take a bit of solace in the knowledge that they didn’t ruin a good whiskey with their terrible cocktail. - 70 – 72 (C-) = Not good – nearly undrinkable, wonder why the hell they made it
When I drink this stuff, I wonder if the Master Distiller is actually proud of what they’ve put out or if it’s something they just shove out to make a quick buck. I then wonder about the person who habitually buy it and wonder what admirable qualities they find in it that I can’t. - 60 – 69 (D) = The only thing this should be used for is making Jungle Juice, and even then, Seriously, I start to wonder if it’s even safe for human consumption at this point. - It’s just plain vile.
- 59 – 0 (F) = Horrifically flawed – the worst
This is when I call the FDA because I’m pretty damn sure it’s not safe to drink this swill.
35 votes - Hatozaki 12 - Small Batch - Umeshu Cask: 87/100
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For backpackers and campers, here's a delicious lightweight dehydrated lentil curry recipe
4 votes -
Feeding a Greek Hoplite - Ancient rations
21 votes -
Coffee roasting explained
12 votes -
Inside Big Beef’s climate messaging machine: Confuse, defend and downplay
8 votes -
Brad Leone - I'm on the Youtubes | Channel trailer
19 votes -
I’m heading to Provincetown, MA for a week next month. Any vegetarian friendly spots I should check out?
Like the post title says, I’ll be in Provincetown with a vegetarian for a week. We’re starting to scope out some fun restaurants but I’m curious if any of y’all have any rep recommendations!
7 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
23 votes -
"Kraft Singles, the standard for American cheese, cannot legally be called American cheese, or even 'cheese food'"
23 votes -
Is the egg market collapsing?
I just saw eggs at $3.06 for a 36 pack at my local Walmart. Not too long ago a 12 pack was pushing close to $7.00 in my area. What’s up with that? Is the greedy egg price gouging catching up with...
I just saw eggs at $3.06 for a 36 pack at my local Walmart. Not too long ago a 12 pack was pushing close to $7.00 in my area.
What’s up with that? Is the greedy egg price gouging catching up with the farms or something?
Wasn’t sure where to put this one.
21 votes -
Jeff Varasano's famous New York pizza recipe
4 votes -
The many pizzas and pizza-like foods you can find in Rome
3 votes -
Hunting the extraordinary nipa palm fruit (and the strange ways that you eat it) | Weird Fruit Explorer
4 votes -
Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?
12 votes -
Why it took thirteen years to engineer the Taco Bell Crunchwrap
8 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
3 votes -
I opened a ramen pop-up restaurant for just one night, and all 300 tickets sold out in 40s. It's one thing to cook for youtube videos, but it is another to cook for real customers.
5 votes -
Meat juice is not blood, and the difference matters
8 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
4 votes -
How two friends sparked LA’s sushi obsession — and changed the way America eats
4 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
5 votes -
The history of the Hawaiian Luau
6 votes -
How they saved the holes in Swiss cheese
6 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
6 votes -
Japanese Jidori chicken is perhaps the world's best, but how good is it? We'll visit a Jidori "free range" chicken farm and then visit my favorite restaurant in Miyazaki
4 votes -
Easiest dal recipe for the lazy cook
6 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
5 votes -
How Somali food in the diaspora holds the history of forced migration
4 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
7 votes -
Absolut Vodka will stop exporting its products to Russia after a backlash in its home country, Sweden
4 votes -
The French restaurant they don’t want you to find
2 votes -
Stink beans - All about this smelly fruit (raw, cooked & fermented petai) | Weird Fruit Explorer
1 vote -
The bean that could change the taste of coffee
8 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
5 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
4 votes -
Bear meat vending machine is a first for Japan
10 votes -
A taste of Brazil: How guaraná soda became a national icon
4 votes -
America doesn't know tofu
11 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
2 votes -
German monks create world's first powdered beer
7 votes -
Teaching myself how to cook - where to begin?
I have a reputation for being an atrocious cook. No one wants me to cook for them (I've had outright refusals), and my 'meals' have been the butt of jokes. Having had so many kitchen disasters I...
I have a reputation for being an atrocious cook. No one wants me to cook for them (I've had outright refusals), and my 'meals' have been the butt of jokes. Having had so many kitchen disasters I fear trying anything new or complicated. I try my best to follow a recipe, but things often start to derail and I don't know what I've done wrong. I have zero intuition then I can get into a spiral where things turn from bad to inedible.
Much I can attribute to how I grew up around food. The parent with the cooking duties didn't like to cook and didn't get to grips with it, but I didn't know any better. For most of my life, the dinner meal fit the same template: over-cooked (but not charred or burnt) plain meat, a carbohydrate (usually a root vegetable plain or mashed, but without any other ingredients), and over-boiled vegetables (soggy and tasteless). Table salt, pepper, and commercial tomato sauce were available for seasoning on plate - nothing was ever seasoned prior to being plated. We had no gravy, mayo/aoli, marinades, chutneys, dressings or the like, except for the Christmas day meal. Fresh herbs and whole spices did not exist in this reality, but some packet ground herbs and spices were kept and only to be used for the Christmas Day meal.
Needless to say, leaving home has been a bit of a revelation for me. I love flavorful food, and eating herbs and spices every day, but I struggle with cooking and don't have much confidence. I would like to learn how to cook, with an emphasis on health and nutrition. I know plenty about those topics, the problem is with the execution! I need to go back to the basics - learn techniques, experiment and fail, but still somehow improve over time. My primary motivation is to do this for myself, but it would be nice to one day be able to offer to cook for someone! I'm not very ambitious, I'd be happy with just doing a few things very competently and am patient and ready to work on this for the next few years.
I've hunted around on this site and found a discussion about the 'Salt, Fat, Acid, Heat' book/series, which I'm currently reading/watching and have learned a lot so far. I also found an old thread about culinary theory, but I think that's a bit over my head! (https://tild.es/6pc).
So, Tildes, has anyone taught themselves successfully as an adult? Any advice on how to start or any resources you can point me in the direction of? Ideally, I'd like to learn about the 'why' as well as the 'how', because I am just so clueless! Also, are there any food channels/blogs etc. that you follow that have an emphasis on healthy and fresh food? Very open to all cuisines. Thanks all!
19 votes -
What’s the real cost of mezcal?
9 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
3 votes -
New meat alternative comes from mushrooms
5 votes