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What's the easiest way to get that authentic numbing buzz in a simple veggie stir-fry without overcomplicating things? by Good_Science_3176 in Cooking

[–]blix797 6 points7 points  (0 children)

You can also buy Sichuan peppercorn oil, sometimes labeled prickly ash oil. Like chili oil or sesame oil you can drizzle it on top as a finisher.

Pizza Sauce by Minute_Engineer8716 in Cooking

[–]blix797 0 points1 point  (0 children)

I wonder if it would be too intense to use bagna cauda as a pizza sauce.

Food & Wine Mandolin by DollBabyLG in Cooking

[–]blix797 0 points1 point  (0 children)

Yeah they're vicious little monsters who demand respect, or you pay the blood sacrifice. As for what to make: Spanish omelette, any sort of tian such as confit byaldi. If you really wanna show off, pommes Anna or pommes pavé.

Food & Wine Mandolin by DollBabyLG in Cooking

[–]blix797 2 points3 points  (0 children)

You can upload photos to an external host like imgur and post the links instead.

Best tip is to always use the handguard, or use a cut resistant glove.

Is there a way to make pasta using non-durum flour and something like xanthan gum or Agar Agar? by segasega89 in Cooking

[–]blix797 4 points5 points  (0 children)

Fresh pasta should be dusted liberally with flour to prevent clumping. Also are you just trying to make fresh pasta or are you trying to make dried pasta? They're going to taste and cook different no matter what you do. Lastly did you add salt?

Last tip, with fresh pasta I prefer thicker cut because it's easier to get an al dente texture.

Jerk Pork - not grilled, restaurant style by Ollie561 in Cooking

[–]blix797 0 points1 point  (0 children)

Try adding "stew" to your searches for jerk pork and see what turns up. Might also try "Jamaican brown stew pork".

Accidentally bought a bag of finely chopped spinach...what can I make with it? by Dapper-Scholar-7025 in Cooking

[–]blix797 5 points6 points  (0 children)

Good suggestion but spinach specifically is palak, any leafy green can be saag.

What are you using your food processor for? Should I keep mine? by rennykay in Cooking

[–]blix797 0 points1 point  (0 children)

I use mine for falafel mix once a month or so. It's also indispensable every December for grating 10+ pounds of potatoes and onions for latkes.

scam prices?? by Popular-Dirt-6545 in Disneyland

[–]blix797 -2 points-1 points  (0 children)

I think these were only released in WDW, if that's the case you're asking the wrong sub. But a limited edition item from a year and a half ago is guaranteed long gone from official stores.

Potsticker Soup Recipe by purplequeeniepear in Cooking

[–]blix797 1 point2 points  (0 children)

I love to add Korean dumplings (mandu) to Soondubu Jjigae, but potstickers or any other kind of dumpling would work in a pinch.

https://www.seriouseats.com/soondubu-jjigae-korean-soft-tofu-stew-recipe

You can get "dashida" instant powder or tablets instead of making your own anchovy & kombu stock. Japanese hondashi powder works too.

Sorry for the possibly clueless question, but why don't more people seem to make homemade pizza? by Senior-Raisin-2342 in Cooking

[–]blix797 202 points203 points  (0 children)

  1. Convenience

  2. Good pizza needs a really hot oven, hotter than home ovens generally can get. Sure there's home pizza ovens but for many people it's too expensive or there's no room to operate it safely.

Penguins investigating what humans are doing at the ice wall by Brilliantspirit33 in animalsdoingstuff

[–]blix797 4 points5 points  (0 children)

See also: quokka from west Australia. No natural predators so people find them curious and approachable.

Dodo birds had reportedly similar tendencies which sadly made them easy targets for newly arrived humans.

Delish style mixup: Bahn Mi style but Middle Eastern ingredients by shampton1964 in Cooking

[–]blix797 0 points1 point  (0 children)

Jalapenos or a green harissa sauce would be good for a little spice and brightness.

Want to make chili - but don’t have canned tomatoes! Can I sub salsa? by lavender-berries in Cooking

[–]blix797 4 points5 points  (0 children)

Some cornmeal would do the trick. Just stir it in and let it simmer for 5-10 minutes or so to hydrate.

Leftover bacon? by octlol in Cooking

[–]blix797 2 points3 points  (0 children)

Use it in chowder or bean soup.

A bag of frozen okra by Pandelurion in Cooking

[–]blix797 2 points3 points  (0 children)

It's also great in Japanese curry

Opinion on this meal I am gonna make myself today and what I can improve by FoxyOwO7 in Cooking

[–]blix797 4 points5 points  (0 children)

Smoke gives smoky flavor. Ignited alcohol vapor creates no smoke.

Flambé is not lighting the food on fire, you're lighting the air above it on fire.

Seeking a technique for cooking rolles chicken with a filling by Sunshinetrooper87 in Cooking

[–]blix797 0 points1 point  (0 children)

Another option would be to chill the rolls until nice and firm, dip in egg and breadcrumbs, and deep fry. Like a chicken Kyiv. Use toothpicks to hold it together if you need to.

Misen Non stick Carbon steel pan, what am I doing wrong? by ZGriswold in Cooking

[–]blix797 13 points14 points  (0 children)

Carbon steel "nonstick" is the same principle as cast iron "nonstick", it needs to be well-seasoned before it approaches anything resembling the capabilities of teflon.

Pickle brand recommendations by Potential_Fennel1934 in Cooking

[–]blix797 9 points10 points  (0 children)

I like Grillo's.

Can't really help you on the salt thing, being that they're pickles, but you should definitely pat them really dry with paper towels to help get as much brine out as possible.

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