-
5 votes
-
Priya Krishna, Rick Martinez, Sohla El-Waylly exit Bon Appétit Test Kitchen
15 votes -
“Hot-dog salad” is not a phrase that naturally ignites the appetite, but please hear me out
5 votes -
Twilight of the imperial chef: For decades, the notion of the lone genius in the kitchen has fostered culinary creativity — and restaurants marred by abuse. This may be the time for change
6 votes -
The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10 votes -
The history of the automatic rice cooker
18 votes -
The rise, fall, and rise of the status pineapple
9 votes -
From AP to 00: A comprehensive guide to common wheat flours found in grocery stores
8 votes -
Want to create your own breakfast burrito? Here are the keys to success
8 votes -
Perfecting roast chicken, the French way, using "poach-and-roast"
6 votes -
Bread, how did they make it? Part I: Farmers!
4 votes -
KFC will test lab-grown chicken nuggets made with a 3D bioprinter this fall in Russia
10 votes -
Yelp says more than half of restaurants temporarily closed are now permanently shuttered
9 votes -
The cost of reopening a restaurant in a pandemic
5 votes -
How bouillon cubes became an international pantry staple
12 votes -
For a $69/month fee, the nonprofit Safe Eats will help restaurants with coronavirus health guidelines and reassure customers. But so far, there’s no guarantee that members will follow the rules
3 votes -
Favorite cocktail recipes and unnatural drink experiments?
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.
Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.
2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.
[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]
Feel free to share what's working for you.
11 votes -
Short documentary about the avocado and its natural impact
3 votes -
How to keep my cake from getting crumbly
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the...
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.
The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.
I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?
6 votes -
The history of cryogenic ice cream, aka Dippin' Dots
6 votes -
The history of Nespresso's disposable coffee pods
5 votes -
The oldest restaurant in (almost) every country
8 votes -
New York's hungry rats torment outdoor diners after lockdown famine
12 votes -
Our ghost-kitchen future
5 votes -
Farmers and animal rights activists are coming together to fight big factory farms
4 votes -
How Neapolitan cuisine took over the world
7 votes -
UK food standards hang in balance ahead of crucial Lords vote
7 votes -
David Atherton's recipe for Swedish crown cake – this ‘kronans kaka’ is made with potato for a gluten-free sweet treat
2 votes -
What's a dish you've made that you're most proud of?
Right now I'm making pizza for me and bae. Thought I'd spring the question. I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey. Something...
Right now I'm making pizza for me and bae. Thought I'd spring the question.
I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey.
Something that I came across on yt was cheese potato pancakes... so easy and delicious! I recommend this guy, the closed caption is *chef's kiss: https://youtu.be/10MDo9o_wrY
21 votes -
Can Sweden's 'vertical farms' solve global food shortages?
4 votes -
Magic Hat leaves behind a transformed craft beer industry in Vermont
5 votes -
The history of popcorn
13 votes -
Reclaiming Indian food from the white gaze
19 votes -
J. Kenji López-Alt pays homage to an unusual and delicious combination: vanilla ice cream, Sichuan chile crisp, and peanut streusel
4 votes -
These physicists finally figured out why microwaved grapes ignite
18 votes -
Ballpark peanuts, a classic summer pleasure, have been benched
7 votes -
Nutritional yeast: Savory, “cheesy,” and not just for vegans
9 votes -
In Canada, Gold Rush-era garbage reveals a history of Chinese immigrant cuisine
6 votes -
She was furloughed from her job. So she became ‘Lasagna Lady’ and made 1,200 pans of free lasagna for those in need
6 votes -
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities
7 votes -
Lessons from an organic garlic farmer on how to grow, harvest and cure garlic at home
5 votes -
Petition to rename Columbus, Ohio, 'Flavortown' to honor native resident Guy Fieri attracts thousands of signatures
14 votes -
Cook a classical feast: Nine recipes from ancient Greece and Rome
7 votes -
Food Escapades & Curry Fridays ! Classic Indian Green Curry / Chicken Handi
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time,...
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time, anyways :P Since I missed the writeup for last week, I'll be putting both on the same post for extra goodies for the fellow readers of this !
June 5th:
this week for my curry dish I have prepared a green indian curry ! Which, frankly, I didn't know existed in this form before.... If you know me, you know there are two foods that I really hate the most when raw, those being cilantro and yoghurt. So, when my dad sent me a green curry based on cilantro and yoghurt, I was a bit skeptical at first. I mean, surely combining both of my least hated ingredients together would make for a sensory disaster ! But, to my surprise, eating this was not as much of a pain as I thought it was going to be. No no, instead of being an awful pile of green mush, it ended up being quite nice chicken with a rich and tasty green sauce on top. Honestly, one of the most confusing and fun times of my life ! Cooking it was a bit of a hassle tho, since it did smell awful for me. But it was well worth it ! :P
Picture of the dish: https://imgur.com/a/LNV3nAl
Recipe: https://www.scrambledchefs.com/classic-indian-green-curry/June 12th:
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time, anyways :P
This week, I have prepared a dish I found on the channel Get Curried: Chicken Handi! It's a dish traditionally made in a special pan called a Handi, which I do not own! So I just used my trusty dutch oven pot. The recipe was a pretty simple curry, consisting of a mostly cream/yoghurt based sauce with a little tomato, varied spices, onion, and of course, chicken ! I think by it's own it was a pretty good recipe, but for me, what made it stand out was the fact that I used ghee for the first time in one of these. Took me 6 months to finally do it, but I bought a tub of ghee for this just to try it out. And...
Oh My God.Ghee was an absolute game changer !!! The nutty, creamy flavour really propelled this dish into fantastic territories I didn't even know were possible ! I haven't been this ecstatic for a single ingredient in a while, but god damn. I truly believe ghee to be irreplaceable after this experience, I'll have to see if it impacts other dishes I've made a lot or not. But safe to say, this was such a great addition to my cooking ingredients. Will have to use again.
On another note, here's a little anecdote about the whole cooking process from that day. Dad and I went to buy some yoghurt to make naan (which turned out quite amazing in the end), and he saw a tub of yoghurt that was on sale. Quite cheap, too. So without hesitation, he bought it. Once we got back home, he realized it was skim yoghurt, which wouldn't make for the best naan, but it's alright anyways. Once he started kneading the dough, he soon quickly realized that he had gotten... Vanilla yoghurt. So now, we had a whole batch of sugary naan dough which would definitely not work well with our curry and no yoghurt left for anything. In retrospect that was quite funny, lol.
He did end up going for some yoghurt, though. We ended up making some pretty great naan, as I said before :PAnyhoo, great recipe that I'd REALLY recommend doing, especially if you're using ghee! But maybe don't use too much, we made the mistake of adding a bit much, which made a really big grease pool on top, which could be unappetising. But hey, you ain't hearing me complain about it :P
Picture of the dish: https://imgur.com/a/uEi00Q9
Recipe: https://www.youtube.com/watch?v=IO0issT0Rmc
Question of the day: what foods have had a "click" in your lifetime? Perhaps something you have once hated, but then suddenly just finally understood. It's happened to me a few times, curious to see if anyone else has gotten that feeling hahahah.Have a great day and STAY SAFE ! <3
Tomi, your friendly neighbourhood marshmallow~7 votes -
Save your vegetable scraps, make stock
5 votes -
Oldest cookbook in the West | Ancient Roman mussels
6 votes -
The great cheese emergency
6 votes -
Uniquely spatchcocked dry rubbed smoked chicken recipe
3 votes -
Bon Appetit editor-in-chief Adam Rapoport resigns after controversy over treatment of staff members of color and insensitivity to racial issues
21 votes -
Black pepper ice cream recipe
4 votes