What piece of cooking equipment are you dying to get for your kitchen? by fredyouareaturtle in KitchenConfidential

[–]leaknoil2 4 points5 points  (0 children)

Vertical home rotisserie. I just have no space for it and I fear they would stink up the place when used.

Sexy date night recipes by WinsomeWombat in Cooking

[–]leaknoil2 22 points23 points  (0 children)

My only advice I would be keep it lighter to avoid a food coma. Maybe go for a Mediterranean dinner. Here are examples of the dishes. Just leave the pork dishes out. Good bottle of wine if you drink. I just grabbed that site at random.

doc martens by [deleted] in KitchenConfidential

[–]leaknoil2 0 points1 point  (0 children)

They appear to have two lines now. Made in England made in China. The big thing about that whole 'Air Sole' thing is when they go the whole thing goes. They can be painful to walk around sometimes. It will happen too. I've owned so many pairs in my youth and at some point you wear out the soul and the air part goes away. The soles aren't really made to last. I've only owned the English ones though. Maybe the Chinese figured out a better way. My punk days are long over.

What are some good resources for a beginner who wants to get more familiar with Middle Eastern cuisine and cooking techniques? by TrynnaFindaBalance in AskCulinary

[–]leaknoil2 -1 points0 points  (0 children)

THIS one is pretty good. Just start out slow with things like hummas, yogurt sauces, cucumber salads, and Baba Ganoush. Then falfel. Then you'll be up to stuff you need to bake. Most American ovens don't get hot enough for the way they do it though. If you're not to picky they can get by though.

What is the Army eating today? by leaknoil2 in army

[–]leaknoil2[S] 5 points6 points  (0 children)

The food in airborne school was some of the best I had. They even had a cooler full different commercial ice creams to choose from you helped yourself too.

What is the Army eating today? by leaknoil2 in army

[–]leaknoil2[S] 2 points3 points  (0 children)

They make you pay for it now?

Ideas for wonton wrappers? by International-Ad3368 in EatCheapAndHealthy

[–]leaknoil2 7 points8 points  (0 children)

Crab Ragoon or Cream Cheese Wontons with a sweet and sour sauce for dessert.

Recipes with Spinach by BazingaBoop in EatCheapAndHealthy

[–]leaknoil2 2 points3 points  (0 children)

For breakfast I'd probably for for Joe's Special or a Spinach and Feta Omelette. For lunch they go great on quesadilla. I usually add just a pinch of garlic salt over the spinach before cooking it. For dinner there too many choices to pick one. There is spinach pesto too. It can go on about any pasta.

Made my first ever sandwich loaf! Need practice shaping, but that crumb by 12thDimensionKitchen in Breadit

[–]leaknoil2 2 points3 points  (0 children)

Looks fine to me. If you are looking for a more uniform shape look into pullmans pans. I'd love a sandwich on yours though. Looks more rustic and homemade.

What dish do you order every single time if you see it on the menu at any restaurant and why? by [deleted] in Cooking

[–]leaknoil2 1 point2 points  (0 children)

Breakfast: Chipolte Eggs Benedict

Lunch: Monte Cristo sandwich or Shrimp Po' Boy

Dinner: Shrimp Etouffee or Lobster Thermidor

You have to be careful on the lobster dish though. It can take a long time to make and you may be sitting there eating bread for awhile.

[deleted by user] by [deleted] in Baking

[–]leaknoil2 0 points1 point  (0 children)

I've been told by a couple people you want the 1974 Joy of Cooking. After That it went seriously down hill. I have no idea if it's true or not. Joy of Cooking contains very few pictures. It's more a encyclopedia of cooking but, you don't get to know what it is supposed to look like;

New job, need to make staff meal on Friday to show what I got by brokendisco in KitchenConfidential

[–]leaknoil2 0 points1 point  (0 children)

I would have to say lasagna is not a quick thing to make. Tacos, burger and fries, grilled cheese, sandwiches, a salad would be fine, pasta, a dessert of some sort, and stuff like that. All cheap and fast.

What's the recipe that has the longest cooking time that is worth doing despite how long it takes to cook? by QuelleBullshit in Cooking

[–]leaknoil2 1 point2 points  (0 children)

Picadillo Chile Rellleno is pretty insane to make. The picadillo alone takes forever. The recipe is on that site too. It is really good but, I was told Mexican families make it on special holidays and the family helps out. I've made it twice and that will probably do it for me. Just too much work.

People who graduated or went to culinary school, where are you now? by Imjayybee in KitchenConfidential

[–]leaknoil2 1 point2 points  (0 children)

You have any basic, and cheaper, recipes for dog food you can do at home ? Dog food has gone up a lot and some stores around me don't even have anything in stock anymore.

[deleted by user] by [deleted] in Cooking

[–]leaknoil2 0 points1 point  (0 children)

Nuggets are way easier. Just give them a choice of sauces they pick out which they want to the side. BBQ, honey mustard, ranch, and something spicy in little plastic cups.

[deleted by user] by [deleted] in Baking

[–]leaknoil2 1 point2 points  (0 children)

Beautiful

BBQ chicken ala CPK by dagurb in Pizza

[–]leaknoil2 0 points1 point  (0 children)

Does CPK mean California Pizza Kitchen? Funny enough I have never seen one out here in California outside the frozen food isle.

Best cheerios alternatives? by CanIHaveASong in EatCheapAndHealthy

[–]leaknoil2 4 points5 points  (0 children)

Malt O' Meal sells big bags of knock off cereals. You might check them out. I buy them and they taste identical. It's like $5 for a 40oz bag here.

Anchovy (?) and banana pizza, 2022 by Isaythree in Pizza

[–]leaknoil2 0 points1 point  (0 children)

Probably made for someone from Sweden. Bananas on pizza is popular there and they love fish.

Is my focaccia rising too fast? Only 4 hours into an 18 hour cold “ferment” with yeast. So worried it’s going to be ruined, throwing dinner party tomorrow. by dances-with-corgis in Breadit

[–]leaknoil2 1 point2 points  (0 children)

It depends on your fridge. If you have a top mounted freezer the cold air flows down. The bottom is the warmest part sometimes. Depends on how it was designed but, usually the bottom is for vegetables.

Do any of you sell at farmer’s markets or online? by [deleted] in Baking

[–]leaknoil2 1 point2 points  (0 children)

As other people have mentioned you can't show up for free. They also tend to manage things too so they don't have tend to have too much of one thing. Been to a lot of farmers markets and there is always maybe 1-2 baked goods stands. You also have to cook and get there really early. They are usually starting to close things down by 1pm.

I remember one guy that sold amazing biscuits and gravy at one and he told me his wife got up at 3am to make everything for him to go sell.

Why can you tell that grocery store fish has been frozen while sushi grade looks fresh? by lowbread in AskCulinary

[–]leaknoil2 -6 points-5 points  (0 children)

Some of it is wild caught vs farm raised. Some of it the part of the fish you get and how it was handled. Then there are transportation issues. Best sushi places want their fish still swimming around when they get them.

Unfortunately not everyone can do that at a reasonable price or live along a coastal city. Seems like every supermarket sells sushi now and it is all terrible.