Food fleeting thoughts

Apparently, people like to eat.

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PAstrychef
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Re: Food fleeting thoughts

Postby PAstrychef » Tue Jan 02, 2018 2:42 pm UTC

Angua wrote:Would lemon and raspberry make a good combination for cake flavours?

It’s a classic!
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Re: Food fleeting thoughts

Postby Angua » Tue Jan 02, 2018 6:21 pm UTC

I will show this confirmation to my fiance for cake. He wants lemon. I like raspberry. Thought it would be a nice compromise.
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Re: Food fleeting thoughts

Postby doogly » Tue Jan 02, 2018 6:23 pm UTC

Oh yeah it totally works really well.
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Re: Food fleeting thoughts

Postby Ginger » Wed Jan 03, 2018 11:02 am UTC

Chiming in as like the other person to say raspberry and lemon cake would be yummy-yummy good delicious. <3

Spoiler:
I don't like eating/drinking in my house anymore. The animals watch me eat/drink and are waiting for me to get close to their mouths so they can just lunge and steal my food or drinks. I'd rather go hide somewhere no one can see me and eat or drink. In general I prefer not to even touch the stuff unless I'm ravenous and sometimes I play little games with it--Can I afford to purge today a bit, or eat/drink less for a while or eat/drink something I hate-hate so I don't feel tempted anymore? I'm not anorexic though just bulimic. And I weigh a lot for a girly-girl of my body type. A lot-A lot. I feel really fat and bloated around most foods or drinks.
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Re: Food fleeting thoughts

Postby AngrySquirrel » Mon Jan 08, 2018 1:37 pm UTC

Why is it that every time I try to find dinner tips that are a) quick b) cheap and c) somewhat healthy, I get all these sites that give me recipes that are none of those things and also contains a bazillion ingredients I've never heard of?

I just want someone to tell me what to make for dinner and be able to follow through on it without taking out a mortgage.
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Re: Food fleeting thoughts

Postby sardia » Mon Jan 08, 2018 2:17 pm UTC

AngrySquirrel wrote:Why is it that every time I try to find dinner tips that are a) quick b) cheap and c) somewhat healthy, I get all these sites that give me recipes that are none of those things and also contains a bazillion ingredients I've never heard of?

I just want someone to tell me what to make for dinner and be able to follow through on it without taking out a mortgage.

What are you trying to make? And what equipment do you have?( Full kitchen? Microwave and a tin pot?, Blender? Pressure cooker?)
Some stuff is a luxury, and not actually required, like fish sauce which is a flavor enhancer, or some herbs to add depth. Unfortunately, recipes rarely tell you that, and rely on your personal experience in order to customize or strip down the recipe.

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Re: Food fleeting thoughts

Postby AngrySquirrel » Mon Jan 08, 2018 2:41 pm UTC

sardia wrote:
AngrySquirrel wrote:Why is it that every time I try to find dinner tips that are a) quick b) cheap and c) somewhat healthy, I get all these sites that give me recipes that are none of those things and also contains a bazillion ingredients I've never heard of?

I just want someone to tell me what to make for dinner and be able to follow through on it without taking out a mortgage.

What are you trying to make? And what equipment do you have?( Full kitchen? Microwave and a tin pot?, Blender? Pressure cooker?)
Some stuff is a luxury, and not actually required, like fish sauce which is a flavor enhancer, or some herbs to add depth. Unfortunately, recipes rarely tell you that, and rely on your personal experience in order to customize or strip down the recipe.

a) Dinner
b) a kitchen
c) single person small-kitchen stuff (no pressure cookers, fancy kitchen machines or big things that take up space, but the basics are all there)

I have a experience with cooking, I can strip a recipe as well as anyone, things being "complicated" or "difficult" is not a problem. But I am a single person with limited funds. If there's more than one type of meat required it is too expensive (I prefer vegetarian food as that tends to be cheaper, but if it's things I can get cheaply I'll allow it). And if I have to buy ingredients with severely limited shelf-life it's an annoyance (I hate throwing away food and I'm only one person so there will be leftovers).
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Re: Food fleeting thoughts

Postby speising » Mon Jan 08, 2018 2:45 pm UTC

I'd like to have a website that takes a list of everything in my kitchen (food, condiments, but maybe even equipment) and then makes recipe recomendations with minimum required shopping.

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Re: Food fleeting thoughts

Postby AngrySquirrel » Mon Jan 08, 2018 2:48 pm UTC

speising wrote:I'd like to have a website that takes a list of everything in my kitchen (food, condiments, but maybe even equipment) and then makes recipe recomendations with minimum required shopping.

That would be sweet.

Come to think of it, I recall there being a page like that back in the day, but it shut down about 5 years ago due to uhm, don't remember. Something about spam.
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Re: Food fleeting thoughts

Postby sardia » Mon Jan 08, 2018 4:18 pm UTC

*shrugs* I thought you had a question about a particular recipe. My mistake.
AngrySquirrel wrote:
speising wrote:I'd like to have a website that takes a list of everything in my kitchen (food, condiments, but maybe even equipment) and then makes recipe recomendations with minimum required shopping.

That would be sweet.

Come to think of it, I recall there being a page like that back in the day, but it shut down about 5 years ago due to uhm, don't remember. Something about spam.

NPR used to have a series about pantry leftovers, but the ingredients they had were so stereotypical of public radio, the resulting recipes were disappointing.

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Re: Food fleeting thoughts

Postby Liri » Mon Jan 08, 2018 7:00 pm UTC

A neighbor was out of the country and said we were free to pick up their CSA and use it. I attempted to convince the turnips they'd be acceptable in a curry. They were not to be reasoned with.

The real disappointment is that the curry was incredibly delicious prior to my foolish addition.
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Re: Food fleeting thoughts

Postby cephalopod9 » Thu Jan 25, 2018 10:19 pm UTC

There were a couple weeks, a while ago*, the google had a "Recipe" search, and I deeply miss what that could have been.

Recipes are a weird intersection of mathematical precision, and arbitrary feelings and preferences.
One of the recipe archive sites tries to splice in shopping recommendations, and added a "where to buy" link for the ingredient "boiling water".

I'm specifically looking at lemon curd** recipes at present. As usual there's a lot of agreement between recipes, eggs, butter, lemon juice and sugar, but a lot of variation, 1 c or 1/2 c sugar, 1/2 a stick*** or 3/4 stick of butter...
Why are Martha Stewart recipes huge? Her "easy lemon curd" calls for 8 Large Egg Yolks. I find that to be a high number of eggs.

*I'm almost completely incapable of putting Internet Things in any kind of chronological context
**got a lemon tree, and it made a bunch of lemons
***1 stick is 1/2 Cup or 4 fluid oz, or 8 TBs or 24 tsp or r 118.294 ml or 1/4 Lb or 4 weight oz, 113.4 grams

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sardia
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Re: Food fleeting thoughts

Postby sardia » Sat Feb 10, 2018 5:05 pm UTC

I have chicken pot pie filling, but I'm not sure what crust to use. Should I go only seal the top of a baking dish? Or should I add a crust that is on the bottom and the top? Lastly, Puff pastry shell or storebought pie crust? Or both?

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PAstrychef
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Re: Food fleeting thoughts

Postby PAstrychef » Sat Feb 10, 2018 10:02 pm UTC

The bottom crust tends not to bake properly, I would skip it. As for which crust, how fancy do you want to be? A regular pie crust is very nice, but puff pastry looks more impressive. If using a puff pastry case, bake it and heat the filling separately, then put the filling in when it’s hot. Sealing a crust to the top of the pan is the easiest way to go.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

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Re: Food fleeting thoughts

Postby sardia » Sun Feb 11, 2018 2:57 am UTC

PAstrychef wrote:The bottom crust tends not to bake properly, I would skip it. As for which crust, how fancy do you want to be? A regular pie crust is very nice, but puff pastry looks more impressive. If using a puff pastry case, bake it and heat the filling separately, then put the filling in when it’s hot. Sealing a crust to the top of the pan is the easiest way to go.

I made both, using premade crusts. I like the flakiness of the puff pastry, but the ease of use of the standard pie crust is pretty nice. It's also more filling. I'm going to try to make a hybrid pot pie with my last batch of chicken filling.
I may try one more time with an actual home made crust recipe. Bravetart had a simple recipe that I would like to use.
The bottom crust was a little pale, but I think if I preheated my oven to 450 then lower to 400 to bake, and brushed the crust with eggwash, it should brown up nicely in a hot cast iron.
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