/kitchen/ - tasty morsels & delights

These thingies are probably my favourite candy.
Come in mango (very yummy) and peppermint flavour as well. Lemon and orange too, but I've never seen those in stores. The base flavour is still ginger just to be clear.
They're really chewy though, wouldn't recommend if you have dental fillings.
Supposedly you can make ginger tea with them as well, but I haven't tried that out yet.

I don't really get why they would be good for scuba divers though? The vehicle travel makes sense since ginger should be good for nausea. For singers makes sense, it being good for a sore throat. But scuba diving?

>>1156
I think it's more about the boat ride out to the dive site, apparently seasickness is a common problem for divers. A lot of scuba divers don't want to take dramamine or other pharmaceuticals because they can cause drowsiness, and you need to be alert when diving.
Kind of redundant with the boat icon though.

I've been meaning to make ginger beer for a while already. I've made a few bugs but they always overflow or autolyse. I should try again one of these days.

Ginger syrup is easy to make and can be a great addition to many cocktails. Peel and dice fresh ginger, and blend with a small amount of water until pulverized. Strain through a cheese cloth, measure your juice, and add to a pot. Bring to a boil, and add 1.5x as much sugar as juice you measured. Reduce to a simmer, stirring constantly with a non-metal spoon. Once the juice has reduced to a think syrup, add to a sterilized bottle and allow to cool. Now you can add 10-15ml of this syrup to soft drinks or cocktails to give it a sweet and spicy kick. Also adds well to tea!

Tried making the ginger tea from >>1156
Kinda meh honestly, not nearly as good as just eating the candies like they are. Takes like 5-7 minutes of stirring to get them completely dissolved too.

Better to get some instant ginger tea packets made of ginger extract, then you can decide how sweet you want it yourself. Can use them in stews/soups as well since they're unsweetened, for a different flavour than ground ginger.

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

>>1116 back, finally got it done!
Cooked them as described. No sqeezing, soaking or anything like that, just shredded straight into the pan. Keep in mind my scale might not be very accurate, take as rough numbers.

Started out with 334g of potatoes.
After peeling, 284g. Another 6g didn't end up in the pan as well, the stumps you end up with after shredding. Another 3g stuck to the shredder.
So 275g goes into the pan.
Ended up with 163g of hash browns, though about 40g of that is oil. If my math isn't off that means 55% of the (prepped) potato weight is turned into steam.

End result is that only 37% of starting potato weight ended up in the finished hash browns.
The hash browns were delicious.

Also to make a fair comparison, you'd have to weigh the factory made ones before/after cooking as well.

>>1148
>Ended up with 163g of hash browns, though about 40g of that is oil.
>about 25% oil by weight
no wonder those things taste so good

I love a good Cuban sandwich or muffuletta. Hard to top those for me I think.

>>1143
Oh and I almost forgot, a banh mi is top tier as well

Rye bread with peanut butter and banana slices on top is really good.
Brie cheese sandwich made in a sandwich iron (I think that's what it's called? Like a waffle iron, but for sandwiches.) is delicious.
Another good one to make in a sandwich iron is mozarella and tomato.
It's a bit more effort, but I like frying an egg onto a bread slice. Mess the bread up a bit with a fork so it has lots of cracks. Put into hot pan with cooking fat of your choice, crack the egg on top and get it into the cracks a bit with fork. Cover with a lid and and flip after a while.

>>1141
A fried chicken cutlet with lettuce, tomatoes and sharp cheddar topped with some ranch or caesar dressing on a bun, roll or maybe some Cuban bread.

Sardines on soft bread with olive oil and spicy mustard

>What's your favourite vegetable?
Parsnips is the first to come to mind.
They have a very distinct yet subtle taste, along with a soft comforting way of breaking apart when cooked in stews, which makes for a nice texture contrast to other root veggies.

>>883
Cabbage is way rougher than something like a head of lettuce, even if you've cut out a piece it lasts at least several days just left out at the counter (YMMV depending on your ambient temps).
Can also turn leftovers into sauerkraut, just add salt, some heavy handling, and time. Haven't tried myself yet but looked through a couple of instruction vids, seems simple enough.
>629
It's good to keep in mind though, even if some nutrients may be destroyed by the heat in many cases absorption is still higher or equivalent cooked because the food is easier to digest.
>623
If you want a healthier alternative there's always steaming.
Better than boiling since water soluble vitamins don't leach out into the cooking water (not relevant if soup since you eat the broth anyway), better than frying cause no created carcinogens and no need for any cooking grease.

I tried to roast some swede (rutabaga) but it came out kinda nasty and bubbly. Anyone know how to do this without fucking it up?

>>884
Parsnips are so good. I like to cut them into discs and put black pepper on them.

I eat a lot of frozen veggies - I read that they are still as valuable as fresh and in some specific cases even better.
I love cauliflower and brussel sprouts and brocolli and spinach, as a supplementary to my meat. Also beans, onions, cabbage but those make my stummy hurt. Maybe not the healthiest way, but my favorite way to make them is just a stir-fry.

Recently tried something I've been curious about since I was a kid seeing them at the store. I'm not really sure what they're called in english though. We call them rättika, essentially just very large radishes, like an entire forearm. Maybe it's daikon? Or that might just be some particular asian variety. Quite unclear. Translate just says black radish, which is obviously wrong.
Really good in a veggie stew actually. Not as sharp tasting as the small radishes raw.

>>628
Rutabagas are much more rough than a potato raw, slightly different texture when cooked. Not really like carrot but closer to that than potato.
>>888
I haven't had much luck roasting them, they're much better suited for stews and soups in my experience. Or just steamed plain with some herb salt.
>>889
>cabbage makes tummy hurt
Have you tried sauerkraut? The real fermented stuff, not just pickled. IIRC there's sugars in cabbage your gut can't break down which can lead to gas and discomfort, fermenting it breaks those down.
>>236
I especially like slightly steamed pointed cabbage with noodles, it's not as thick and rough as regular cabbage so the strips can be spun onto the fork with the noodles. Usually smaller heads as well, easier to make use of the whole thing before going bad.
>>665
I suspect that lots of the dislike for them is because people don't know how to cook them properly. Just boiling them with a lid or not makes a huge difference, if you keep a lid on they get much more bitter. It's really good to roast them together with diced beetroot.
>>330
Garlic is delicious. The time I tried roasting a bulb of garlic (you cut off the top, slather in olive oil, put in oven about half an hour) I devoured the entire thing in one evening by spreading on top of buttered toast. The garlic cloves turn completely soft and spreadable. Haven't roasted one since because I can't trust myself not to do itPost too long. Click here to view the full text.

Update to >>1138 >>628 response
Hadn't had rutabaga in a while when I wrote that post, just had some now again. Raw it's kinda crunchier/crispier than a carrot, not as tough. Tastes a bit like cabbage but milder, doesnt have that sharp flavour cabbage can have. Very yummy to munch on.
Boiled they get very soft, still a bit of mild cabbage flavour but also get vaguely buttery and sweet.

>>295
>potato sandwich
carb overload

I toast my hamburger buns in mayo, though, I will admit. It works alright as a butter substitute. I always put mayo in my sandwiches anyway, so I might as well put it on when I toast the buns. It works well.

>>296
>carb overload
Tastes damn good though. You ever have a chip butty? You put chips in a breadcake and smother it in ketchup/butter, maybe even throw a fried egg on top. It's piff.

>>287
Coffee & Dessert is a nice combo.

>>779
*tea and dessert

The other day I had some leftover cut cucumber, and was eating (roasted & salted) peanuts. Tried them together, and it was really delicious actually. Reminded me of something else but can't place it. Really satisfying to have two kinds of crunch at once too.

Pancakes (large thin ones without baking powder) pair really well with beer, something light and crisp. Had a radler with pancakes with sugar and cardamom once, one of my finest pancake experiences ever. Might be cause of the same reason, bitterness of the beer to the sweetness of the pancakes.

this is just a worse version of girldinner!!

>>1018
exactly. that's where the term came from! :)

Canned beans, chopped onion, any green vegetable, pan fry 5-7 minutes, stir in chicken bullion for flavor.
reasonably easy, decent nutrition profile, filling.

This was supposed to be my lunch today, but I fell asleep after turning off the alarm and therefore didn't have enough time in the morning.

Bibimbap for dinner is fine too.

M E A T

>>833
It's 1am, I'm visiting family, they have paperthin walls so I'm making spaghetti with a meat sauce in the laundry room.

>>1079
What did you mix into the rice? Looks delicious!

>>1129
cucumber, spring onions, bamboo stripes, kimchi, red cabbage, seasoned and cooked minced meat, egg, roasted sesame oil and korean chili bean paste

What even is matcha?

>>1120
Japanese instant green tea

doll is drinking matcha

plain matcha

>>1121
Does it have a different flavor of a normal green tea?

>>1124
It's a much more concentrated brew than you get by steeping. "Proper" matcha is also a luxury product that is traditionally used in tea ceremonies and is only made from certain types of green tea, so calling it instant green tea isn't wrong but it's also kind of misleading. Nowadays it's mostly used as a coloring/flavoring ingredient in other stuff though, like desserts.

I made tuna cakes with onion and celery and roasted carrots and potatoes on the side. It was okay. I dipped it in ketchup.

>>129
I made fried rice
First I seared marinaded beef chuck with some butter
Then I tried to use that butter to fry some rice, it was not a coordinated effort. Constructive criticism welcome

>>1075
Looks good! The butter looks a little burned though. Be careful with butter as a frying oil, since it burns very easily. Keep the pan on low heat.

i made some oven roasted chickpeas with lemon zest yogurt!
roasting a batch chickpeas in the oven can take a while, but you can use them for some tasty dishes for the next days

>>1109
looks delicious! And gorgeous plating and presentation and everything <3

Looks delicious! What wood did you smoke with?

>>1106
I only used charcoal this time…couldn't find the cherry wood in time