Cooking a Good Everything Else - Page 235 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

The Sweethome (and The Wirecutter for electronics) are generally very very solid in their recommendations and analysis.

http://thesweethome.com/reviews/best-blender/

I bought a Versa blender based on thesweethome and I'm not a big fan. Our old blender was much better. I think the wide jar doesn't work very well unless you are blending a large volume all of the time.

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06-23-2016 , 06:10 PM

#5852

I_AM_EVIL

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 13,268

Quote:

Originally Posted by El Diablo

Cooks,

How many of us are gonna be making this soon?

I'm not a fan of clove but I might have to try out that recipe.

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06-23-2016 , 07:03 PM

#5853

skillgambler

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 11,730

lol deep frying over the open fire seems risky

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06-23-2016 , 09:08 PM

#5854

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,701

Love how the cookbook has no measurements. Salt, pepper, clove, use your brain.
Does that marinade do anything to kill bacteria? Maybe a marinade by necessity? People's gut flora back then must have been really strong.

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06-23-2016 , 10:13 PM

#5855

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,219

Quote:

Originally Posted by thethethe

Love that guy's channel!

me too, very clever concept on his part

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06-23-2016 , 11:55 PM

#5856

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Cooks,

Nothing special at all here, and I posted pretty much this identical dish recently. Just posting because I liked the colorful picture.

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06-24-2016 , 12:27 AM

#5857

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I haven't had pasta in forever. Was thinking about getting that spiralizer to make zucchini noodles? I've heard the texture if you cook them briefly is very similar to regular noodles. Anyone try that before?

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06-24-2016 , 12:37 AM

#5858

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,219

Quote:

Originally Posted by gobbo

yes, all the time, I like it better than pasta which makes me feel tired and groggy for some reason

I nuke the zucchini and drain off the water and then leave them in a paper towel to absorb more water while waiting to sauce them. The only drawback is the amount of water that ends up coming out.

I served the following and they couldn't even tell it wasn't pasta until I pointed it out

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06-24-2016 , 12:55 AM

#5859

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

1) By nuke do you mean microwave?

2) What spiralizer do you use?

3) Why would you sauce the noodles that way!?

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06-24-2016 , 12:58 AM

#5860

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Quote:

Originally Posted by El Diablo

Cooks,

Nothing special at all here, and I posted pretty much this identical dish recently. Just posting because I liked the colorful picture.

Looks amazing!!!
And making me hungry!

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06-24-2016 , 01:04 AM

#5861

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

For pasta substitutes I'm still shocked how underappreciated spaghetti squash is. Cheap, easy, tastes great.

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06-24-2016 , 01:05 AM

#5862

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,153

Zoodles are fantastic.

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06-24-2016 , 01:07 AM

#5863

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,153

I have two spiralizers: the hand held double cone one works fine but the crank stand paderno is faster and has the changeable blades for more variety of slices.

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06-24-2016 , 01:07 AM

#5864

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,219

1. Yes sir

2. This one:

3. Don't know, I dont cook a lot of italian, I assume this isn't the way to do it?

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06-24-2016 , 01:14 AM

#5865

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

You put the sauce in a pan then add the noodles into the pan and cook them together for a minute and add any cheese or butter there and combine. Then plate it.

Also thanks for all the advice guys! I'm excited to try it.

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06-24-2016 , 01:39 AM

#5866

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,219

Quote:

Originally Posted by gobbo

You put the sauce in a pan then add the noodles into the pan and cook them together for a minute and add any cheese or butter there and combine. Then plate it.

thats probably a better way to manage the excess water, looking forward to see what you do with it, bring us some pics amigo

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06-24-2016 , 08:35 AM

#5867

bip!

Slow Pony

Join Date: Oct 2012 Posts: 14,205

^ I always mess up fish (relative to when I eat it cooked by others). Caught this Wednesday, brought home on dry ice (never knew you could walk through TSA with a cooler full of fillets

). Looking to cook it this weekend. What is there is black fin tuna and a variety of small snapper. Any recommendations? Fwiw - I like simple seasoning on fish and am mostly looking for prep/cook methods.

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06-24-2016 , 08:36 AM

#5868

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,219

Vacmaster is having another sale on their VP215, I have this unit and it will pay for itself over time in reduced spoilage and being able to buy in bulk and freeze, not to mention its myriad of other uses

used code "summer25" to get 25% off = $674.25 shipped

This is my favorite, most used kitchen appliance and the support from Vacmaster is fantastic (on the rare occasions I've needed it)

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06-24-2016 , 08:14 PM

#5869

I_AM_EVIL

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 13,268

El D,
Why is the pasta in the 2nd pic covered in baby spiders?

gobbo,
You don't need a spiralizer. Scraping the zucchini with a fork works just fine.

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06-24-2016 , 09:52 PM

#5870

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Iae,

Protein. Didn't have any sausage.

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06-24-2016 , 11:21 PM

#5871

mullen

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 17,644

I don't nuke the zucchini - just spiralize, toss with kosher salt and let drain in a colander for ~20 min. Squeeze out excess water (a good amount will drain as well) & finish in the pan with sauce like you would normal pasta

Comes out great as I like it a bit more al dente

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06-25-2016 , 02:19 PM

#5872

Randiek

veteran

Join Date: Sep 2007 Posts: 3,101

Made chicken breast at 60c today in my anova. It was amazing, thanks for the tips guys!

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06-25-2016 , 05:38 PM

#5873

lacticacid

adept

Join Date: Feb 2005 Posts: 783

Quote:

Originally Posted by brrrrr

For pasta substitutes I'm still shocked how underappreciated spaghetti squash is. Cheap, easy, tastes great.

I find spaghetti to have an off taste sometimes. Spiralized zucchini tastes much closer. I make a spicy beef with fennel, tomatoes, and kale that is very good with the zucchini.

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06-26-2016 , 07:57 AM

#5874

Labax

veteran

Join Date: Jan 2015 Posts: 2,164

Here's my version of a full english breakfast, not sure how many British people are on here but maybe some of you know some stuff about it.

So there would be ketchup and brown sauce on the plate without question but I'd also like some black pudding if I had some at the time. Not really a fan of some overcooked tomato or beans on the plate. I feel having a poached eggs, bacon and some rosti is a pretty nice change up from the usual stodgy full english a lot of people are used too.