Cholo Molester
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Post by Cholo Molester on Sept 25, 2022 14:43:33 GMT -5
patdog I’ve been spending more time in my kitchen and I’d like your expert advice on a few things: What’s the best way to remove the stains from the bottom of stainless steel pans? Does washing your chicken really spread E. coli? What’s your apinion on induction cooktops vs gas cooking? How often should I sharpen my knives? What’s your go to recipe for a quick dinner at home?
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Hungry Like The Wolf
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Post by Hungry Like The Wolf on Sept 25, 2022 14:45:25 GMT -5
not a patdog but washing chicken is a problem because if the water splashing the bacteria off the chicken and onto everything in the area. I feel like it's cool as long as you are going to actually clean up your mess.
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patdog
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Post by patdog on Sept 25, 2022 14:53:43 GMT -5
patdog I’ve been spending more time in my kitchen and I’d like your expert advice on a few things: What’s the best way to remove the stains from the bottom of stainless steel pans? Does washing your chicken really spread E. coli? What’s your apinion on induction cooktops vs gas cooking? How often should I sharpen my knives? What’s your go to recipe for a quick dinner at home? 1) vinegar, baking soda and a scouring pad. It may seem like an uphill battle but it works I tells ya. 2) no, but it does denature the proteins in a way that makes it lose flavour, changes how it cooks and generally halves it’s time of being usable. Washing chicken is dumb. 3) so I’ve actually had my mind changed on this as for years I was anti-induction, but they work super well and heat things for consistently. I find they’re better if you need to control your heat. But gas will always be my favourite because you can’t simulate the taste of fire, you need that hay baby. 4) a good corrective sharpen should happen bi-weekly but I also use a polishing stone and pass my knives every day, but that’s also in the capacity of work. At home, I’ll pass those knives maybe once a month and correct em with honing blade (the steel rod thing). 5) my go to strategies are I always keep tortillas and cheese or rice and I’ll make big batches of stuff (braised meats, fish stews or wtv) and I’ll find some way of either turning it into fried rice or some kind of quesadilla. That’s also when I have time, other than that it’s just a spoonful of peanut butter and a dart Edit homie above me also had a valid “washing chicken is dumb” point. |
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Mr. Dingle Foot
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Post by Mr. Dingle Foot on Sept 25, 2022 14:55:53 GMT -5
What's the most underrated or overlooked kitchen utensil or gadget?
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patdog
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Post by patdog on Sept 25, 2022 14:57:55 GMT -5
What's the most underrated or overlooked kitchen utensil or gadget? The maryse (or the rubber spatula). A good heat resistant one make or break a good service. They’re referred to as the million dollar utensil as the first year McDonald’s started using them to scrape sauces and whatnot, they saved a million dollars in food loss. |
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patdog
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Post by patdog on Sept 25, 2022 14:58:33 GMT -5
This thread makes me really happy, I hope I help you guys :)
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Ⓝ𝒶𝓇匚𝐊ηĮ𝐟ᗴᖇ
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Post by Ⓝ𝒶𝓇匚𝐊ηĮ𝐟ᗴᖇ on Sept 25, 2022 15:21:42 GMT -5
recommended fish stew and/or braised meat recipes? Thanks!
My quick but “real” meals lately have been a pasta or flatbread with some sort of canned fish and something involving tomato paste. But anything other than a two pot/pan meal pretty much destroys my tiny kitchen, so I’m trying to think of things I can make in bulk!
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patdog
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Post by patdog on Sept 25, 2022 15:41:46 GMT -5
recommended fish stew and/or braised meat recipes? Thanks! My quick but “real” meals lately have been a pasta or flatbread with some sort of canned fish and something involving tomato paste. But anything other than a two pot/pan meal pretty much destroys my tiny kitchen, so I’m trying to think of things I can make in bulk! I’d invest in a good Dutch oven! At least 8 litres (which I’m uncertain of its’ imperial conversion) and it makes big batches easier. As far as braised meats go, there are SO many things you can do. Anything from a Cantonese style pork belly to a boeuf bourgingon. Really the recipes themselves are on you but if yer ever hurting for inspiration there are a lot of really dope channels on YouTube! |
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Pat
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Post by Pat on Sept 25, 2022 15:51:29 GMT -5
How often are you setting up a station and sharpening your knives vs just hitting them with a steel?
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patdog
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Post by patdog on Sept 25, 2022 15:55:13 GMT -5
How often are you setting up a station and sharpening your knives vs just hitting them with a steel? Well, at work I use a stone every day because that’s my Janet and she’s gonna stay sharp. At home it’s generally once every two weeks. Though comparatively I also use a steel pretty much anytime I have to do anything knife related. |
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Deleted
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Post by Deleted on Sept 25, 2022 15:56:55 GMT -5
What are you thoughts on Emeril Lagasse?
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patdog
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Post by patdog on Sept 25, 2022 16:24:04 GMT -5
What are you thoughts on Emeril Lagasse? Love him! Anyone who makes a point of showcasing different cuisines (in his case southern) and demonstrates how they can be elevated deserves all the props. Plus James Beard winners are fuckin badasses all around. Not to mention “BAM” is some king shit. Really I only have disdain for a few celebrity chefs: Jamie Oliver, Bobby Flay and Richard Blais Edit: power rankings of celebrity chefs are as follows 1. Julia Child (queen) 2. Marco Pierre White (personal hero) 3. Anthony Bourdain 4. the Ordinary Sausage guy |
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Post by 𝕄𝔼👁𝕎𝔽𝕌ℕℂ𝕋𝕀👁ℕ on Sept 25, 2022 16:40:10 GMT -5
i bought a cheap knife when i moved a year ago and its starting to prove that a dull knife is more dangerous than a sharp one. it was also like $6. should i just get a new one or should i figure out how to sharpen cheap things
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patdog
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Post by patdog on Sept 25, 2022 17:07:48 GMT -5
i bought a cheap knife when i moved a year ago and its starting to prove that a dull knife is more dangerous than a sharp one. it was also like $6. should i just get a new one or should i figure out how to sharpen cheap things Both. I’d say ditch it, start fresh with a new cheap knife (I recommend Kiwi brand knives, super cheap super sharp and excellent for practicing technique and maintenance) and teach yourself to sharpen/polish Edit: for context an 8-inch kiwi gyuto-style knife costs 8 bucks at my local Asian grocery store. My first knife was a kiwi knife like this and it lasted me 10 years before the handle fell apart. 10/10 would recommend |
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face of a pervert
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Post by face of a pervert on Sept 25, 2022 17:31:26 GMT -5
Patdog I have about 35 pounds of smoked salmon how long will this last in my fridge (it was previously blast froze but is now thawed) and what can I do with it aside from eating it as is
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Tstigz
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Post by Tstigz on Sept 25, 2022 17:35:49 GMT -5
Is it problematic to profit from cooking food from a culture you’re not a part of? Aka Rick Bayless
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patdog
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Post by patdog on Sept 25, 2022 17:35:58 GMT -5
Patdog I have about 35 pounds of smoked salmon how long will this last in my fridge (it was previously blast froze but is now thawed) and what can I do with it aside from eating it as is Make a dill cream sauce with lots of capres and acidity (my vote goes to lemon juice and white wine) to it, the acid should prevent issues with refreezing (taste wise and all that jazz). Here’s the kicker: when you refreeze it, package it into more manageable parcels (I.e one or two portions per parcel) just to make things easier. I do that kinda shit a lot anytime I’m freezing stuff. |
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patdog
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Post by patdog on Sept 25, 2022 17:37:57 GMT -5
Is it problematic to profit from cooking food from a culture you’re not a part of? Aka Rick Bayless Absolutely not. If you’re appropriating anything you’re appropriating techniques which can give you a much wider perspective on the grand scheme of cooking. It’d be bad if you were marketing it as authentic when it isn’t even remotely close. But inherently I think it isn’t toxic if you pay homage and respect to whoever taught you that style by way of doing it properly. |
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patdog
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Post by patdog on Sept 25, 2022 17:54:22 GMT -5
Btw it feels like a crazy amount of love that you guys are throwin questions my way that are fully in my wheelhouse. Makes a guy feel appreciated, and I love you all.
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Pat
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Post by Pat on Sept 25, 2022 17:55:43 GMT -5
Patdog I have about 35 pounds of smoked salmon how long will this last in my fridge (it was previously blast froze but is now thawed) and what can I do with it aside from eating it as is I been avoiding chiming in, but dude re freeze what you're not immediately eating |
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patdog
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Post by patdog on Sept 25, 2022 18:00:10 GMT -5
Patdog I have about 35 pounds of smoked salmon how long will this last in my fridge (it was previously blast froze but is now thawed) and what can I do with it aside from eating it as is I been avoiding chiming in, but dude re freeze what you're not immediately eating Legit. Refreezing stuff only degrades the taste and only marginally. If you’re really concerned transform it as I suggested if not shove that shit back in yer coldbox |
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pbcookies
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Post by pbcookies on Sept 25, 2022 18:02:57 GMT -5
I use a Chinese cleaver as my only kitchen knife
Why is this correct to do and why am I very smart for doing it?
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patdog
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Post by patdog on Sept 25, 2022 18:06:34 GMT -5
I use a Chinese cleaver as my only kitchen knife Why is this correct to do and why am I very smart for doing it? I mean it is the standard practice in a lot of Chinese culinary schools. If I was less of a lil bitch I’d adopt a similar practice (tho I got my Janet and were very happy together). Really I only use other knives more intricate projects (cleaning fish, breaking down large animals, etc). To answer your question, you’re smart for doing it because you’ve found a system that works and you aren’t the kind of megalomaniacal fuck who feels the need to improve a system that already works for em :) |
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pbcookies
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Post by pbcookies on Sept 25, 2022 18:09:28 GMT -5
post Janet please
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patdog
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Post by patdog on Sept 25, 2022 18:18:23 GMT -5
This is the love my life, my Janet <3  And this is a nood ;)  |
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patdog
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Post by patdog on Sept 25, 2022 18:27:37 GMT -5
Btw if anyone in this thread ends up in Montreal, come over for drinks and I will cook you a meal :)
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Pat
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Post by Pat on Sept 25, 2022 18:28:16 GMT -5
Btw if anyone in this thread ends up in Montreal, come over for drinks and I will cook you a meal :) Would sous. |
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Cholo Molester
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Post by Cholo Molester on Sept 25, 2022 21:05:27 GMT -5
 Thanks for the tip, it worked out. ✨ |
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Cholo Molester
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Post by Cholo Molester on Sept 25, 2022 21:06:39 GMT -5
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pbcookies
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Post by pbcookies on Sept 25, 2022 23:02:22 GMT -5
Sometimes I think about how posters here change their display names frequently but are usually referred to by their original usernames, or their Christian names in the case of Sean.
Must be confusing for lurkers and really reveals the depths of their depravity imo
You sickos
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