whenever i roast a clove of garlic, it seems like i cant squeeze out most of the roasted pulp and i end up loosing most of it to the insides of the husks, how do i remedy this? do i need to roast for a shorter amount of time?
literally just squeeze it out retard. and don't roast a clove, cut the tip of a bulb off and roast the whole bulb. just scale up your production retard
Idk wtf sat is but j have a q4u:
Why do eggplants do this weird shit where if you stream it boil them they turn grey-brown but if you deep-fry them, they either retain their dark purple hue or, at worst, turn a lighter-but-not-quite-lavender shade?
What's the food science behind that?
Still nothing, eh?
Well I've a second question:
What would you do with leftover yellow pumpkin? I've got about a pound left after putting three into the stock pot to cook for dinner and I'm at a loss with what to do with the remainder. I would be considering yellow pumpkin hot sauce if I could still easily find yellow chillies but they disappeared from my area years ago
I just fried eggplants to make terong balado tomorrow, picrel, which is why I asked
Idk wtf sat is but j have a q4u:
Why do eggplants do this weird shit where if you stream it boil them they turn grey-brown but if you deep-fry them, they either retain their dark purple hue or, at worst, turn a lighter-but-not-quite-lavender shade?
What's the food science behind that?
I called chicken enchiladas "roti isi ayam Meksiko balado" literally "chicken-stuffed Mexican flatbread in chilli sauce" so some FOB Javanese people I met would understand wtf they were, lol.
Balado is essentially Indonesian enchilada sauce.
I agree. Despite speaking Indonesian, I'm from Italy and Mexican food of any kind is simply not very well known to Italians. There are a few Mexican restaurants, but they're not nearly as popular as Japanese food, which I find really rather bland.
I think Mexican doner, whatever it's called (tacos al pastor, i think) would be quite popular if other Italians even knew it existed.
And when you do see "Mexican" outside of the Americas it's mostly just local food wrapped in tortillas
Last time I went back to France to visit my dad I got a Real Authentic Mexican BurritoTM and it was kebab meat, french fries, rice, and I guess what could have been salsa and crema (probably creme fraiche) in a weird non-tortilla sandwich wrap it was pointless
Meanwhile I think a pozoleria or street taco joint would clean house, Europeans eat drunk food, too
2 months ago
Anonymous
my mexican cousins opened up a mexican resturuant in france many years ago and it was a hit. i thnk its high end stuff, tho, not cheap burritos
2 months ago
Anonymous
I think the key would be resisting French cuisine's influence while embracing French sensibilities, whether it's greasy casual, fine dining, or American-style Mexican
Essentially, keep it authentic to its origins and market it right, just don't try to frenchify it, that doesn't work, especially since it's already French colonial food
Are garlic scapes any good or just a lightly garlic flavored green? I’m thinking about growing some garlic for the scapes.
They look great, I absolutely would have one.
>Culinaly is /misc/ taking a break
Fuck! you got me.
Cooking is my last refuge of wholesomeness. Good Food Good Life.
Thanks, I like to make both real green chili (most authentic version is with smoked turkey, try it!) and Denver green chili which is more of a sauce, they each have their uses
Garlic scapes are delicious and I stock up annually when they're in season, blanch them, cut them and freeze them for use the rest of the year. They're garlicky asparagus, essentially, though they can sometimes be a tad more fibrous than you might like. Tender ones are straight up tits, tho.
That's not how Culinaly works.
You pick out an anime picture and start a new thread if you have a question.
SQT threads suck the life out of every board they're posted on.
I make sirloins in a cast-iron pan pretty frequently. I use a premade Hispanice-mix from the store, and notice that a lot of the Hispanices are falling off the meat and burning in the bottom of the pan. Is there an easy way to ensure they stay attached?
We'd only have one thread
OH!
whenever i roast a clove of garlic, it seems like i cant squeeze out most of the roasted pulp and i end up loosing most of it to the insides of the husks, how do i remedy this? do i need to roast for a shorter amount of time?
literally just squeeze it out retard. and don't roast a clove, cut the tip of a bulb off and roast the whole bulb. just scale up your production retard
>literally just squeeze it out retard
so a significant portion is gonna get stuck to the husk and unused no matter what?
are you using chinese garlic? that shit seems to stick to the skin much more than regular non-chinkified garlic
Posters on this board feel less inhibited about creating absolutely inane threads than on other boards
Which is really saying something
Basically this, except that Culinaly is a slow board as is so we actually rely on the terrible questions and shitty ragebait to keep the board moving.
Because you're all lazy fags looking to be spoonfed information.
what is SQT qtddtot
Idk wtf sat is but j have a q4u:
Why do eggplants do this weird shit where if you stream it boil them they turn grey-brown but if you deep-fry them, they either retain their dark purple hue or, at worst, turn a lighter-but-not-quite-lavender shade?
What's the food science behind that?
>sat
SQT, rather.
Right? wtf is it?
Stupid Question Thread
Questions That Don't Deserve Their Own Thread
Oh. I knew what qtddtot means, but not sqt
Thanks for explaining that one.
I hope you have a nice day tomorrow.
Still nothing, eh?
Well I've a second question:
What would you do with leftover yellow pumpkin? I've got about a pound left after putting three into the stock pot to cook for dinner and I'm at a loss with what to do with the remainder. I would be considering yellow pumpkin hot sauce if I could still easily find yellow chillies but they disappeared from my area years ago
try making a thread for this question
or craigslist forum, they have some of the finest trolling ive read
because this board isn't Culinaly, fuckwit
>basically every other board does?
this isn't true
This is literally the worst board on the site other than pol. No one here knows how to cook.
I just fried eggplants to make terong balado tomorrow, picrel, which is why I asked
Culinaly is /misc/ taking a break
I made smothered green chili chimichangas do you want to try them?
I called chicken enchiladas "roti isi ayam Meksiko balado" literally "chicken-stuffed Mexican flatbread in chilli sauce" so some FOB Javanese people I met would understand wtf they were, lol.
Balado is essentially Indonesian enchilada sauce.
Nice
I'm surprised both real Mexican and Tex-Mex haven't spread farther, it's comfy
I agree. Despite speaking Indonesian, I'm from Italy and Mexican food of any kind is simply not very well known to Italians. There are a few Mexican restaurants, but they're not nearly as popular as Japanese food, which I find really rather bland.
I think Mexican doner, whatever it's called (tacos al pastor, i think) would be quite popular if other Italians even knew it existed.
And when you do see "Mexican" outside of the Americas it's mostly just local food wrapped in tortillas
Last time I went back to France to visit my dad I got a Real Authentic Mexican BurritoTM and it was kebab meat, french fries, rice, and I guess what could have been salsa and crema (probably creme fraiche) in a weird non-tortilla sandwich wrap it was pointless
Meanwhile I think a pozoleria or street taco joint would clean house, Europeans eat drunk food, too
my mexican cousins opened up a mexican resturuant in france many years ago and it was a hit. i thnk its high end stuff, tho, not cheap burritos
I think the key would be resisting French cuisine's influence while embracing French sensibilities, whether it's greasy casual, fine dining, or American-style Mexican
Essentially, keep it authentic to its origins and market it right, just don't try to frenchify it, that doesn't work, especially since it's already French colonial food
Thanks, I like to make both real green chili (most authentic version is with smoked turkey, try it!) and Denver green chili which is more of a sauce, they each have their uses
Are garlic scapes any good or just a lightly garlic flavored green? I’m thinking about growing some garlic for the scapes.
They look great, I absolutely would have one.
Garlic scapes are delicious and I stock up annually when they're in season, blanch them, cut them and freeze them for use the rest of the year. They're garlicky asparagus, essentially, though they can sometimes be a tad more fibrous than you might like. Tender ones are straight up tits, tho.
>Culinaly is /misc/ taking a break
Fuck! you got me.
Cooking is my last refuge of wholesomeness. Good Food Good Life.
Looks like you were totally wrong and btfo
That's not how Culinaly works.
You pick out an anime picture and start a new thread if you have a question.
SQT threads suck the life out of every board they're posted on.
We used to have one up at basically all times but I guess people got bored with it or forgot
is there any foods with a significant amount of alcohol in them? like a single portion would have a single serving of alcohol or more?
I make sirloins in a cast-iron pan pretty frequently. I use a premade Hispanice-mix from the store, and notice that a lot of the Hispanices are falling off the meat and burning in the bottom of the pan. Is there an easy way to ensure they stay attached?