Swamp Cooking Thread

BSF21 · Post by **BSF21** » Tue Aug 15, 2017 11:56 am

So the futurewife does model home decorating for her company on occasion, and we racked up almost 1000$ in rewards to Crate and Barrel, so on Sunday we went ham. Did some registry stuff, and used the credit we had. She got a lot of decorations and other stuff she wanted and she left the other half to me.

I bought knives. Real knives. Knives I can use for the next 20 years. Japanese steel.

I'm so excited to cook.

mister d · Post by **mister d** » Tue Aug 15, 2017 12:18 pm

Hell yeah. If I had to give up everything for shit versions except one thing, my chef's knife is what I'd keep.

(The good dutch oven is 2nd.)

P.D.X. · Post by **P.D.X.** » Tue Aug 15, 2017 12:22 pm

BSF21 wrote:I bought knives. Real knives. Knives I can use for the next 20 years..

I lol'd at the pre-edit version.

BSF21 · Post by **BSF21** » Tue Aug 15, 2017 12:22 pm

mister d wrote:Hell yeah. If I had to give up everything for shit versions except one thing, my chef's knife is what I'd keep.

(The good dutch oven is 2nd.)

Dutch Oven went on the registry. Including some of the lesser knives out of the same set. I got a chef, santoku, and small paring knife on Sunday and registered for a 5" utility and a boning knife.

BSF21 · Post by **BSF21** » Tue Aug 15, 2017 12:23 pm

P.D.X. wrote:
BSF21 wrote:I bought knives. Real knives. Knives I can use for the next 20 years..

I lol'd at the pre-edit version.

AB texted me and told me I bought shitty knives. :D

govmentchedda · Post by **govmentchedda** » Tue Aug 15, 2017 12:25 pm

Bon Appetit has a new site (?), Instagram feed called Basically. I made the strawberry galette from there a few weeks ago and other than my crust leaking more than I would have liked, it was effing delicious.

Post by **Sabo** » Tue Aug 15, 2017 1:13 pm

govmentchedda wrote:Bon Appetit has a new site (?), Instagram feed called Basically. I made the strawberry galette from there a few weeks ago and other than my crust leaking more than I would have liked, it was effing delicious.

Looks delicious.

http://www.bonappetit.com/recipe/free-f ... aham-crust

govmentchedda · Post by **govmentchedda** » Tue Aug 15, 2017 1:27 pm

Sabo wrote:
govmentchedda wrote:Bon Appetit has a new site (?), Instagram feed called Basically. I made the strawberry galette from there a few weeks ago and other than my crust leaking more than I would have liked, it was effing delicious.

Looks delicious.

http://www.bonappetit.com/recipe/free-f ... aham-crust

My fatal crust flaw was in not flouring the bottom more during the rolling out process. The dough stuck to the parchment paper more than I would have liked, and led to more leaks in my crust than are shown in that video. As a result, a lot of the liquid interior seeped out, that would have otherwise made a nice thick jam-like consistency to the center. Also, I had to whip my cream in the mixer. I couldn't come close to whipping my cream into any type of thickness with a whisk. The lime zest that was added to the whipped cream was fucking boss. It really elevated the flavors.

Also, we didn't have regular sugar, so I substituted powdered sugar and some organic brown stuff (not brown sugar) that we had in the pantry.

Rush2112 · Post by **Rush2112** » Tue Aug 15, 2017 2:12 pm

A Basically article for BSF.

DSafetyGuy · Post by **DSafetyGuy** » Tue Aug 15, 2017 2:22 pm

BSF21 wrote:Dutch... went... In... some... I got a... 5"... boning.

P.D.X. · Post by **P.D.X.** » Tue Aug 15, 2017 2:25 pm

They're correct of course in terms of preparation but disingenuous that they're lumping in steak knives (which comprise half of the knives in their photo) as being superfluous.

P.D.X. · Post by **P.D.X.** » Wed Sep 13, 2017 5:08 pm

Do I need a fucking convection oven? (Answer quick. Sale ends today.)

Post by **Sabo** » Wed Sep 13, 2017 6:00 pm

P.D.X. wrote:Do I need a fucking convection oven? (Answer quick. Sale ends today.)

If you do a lot of baking and roasting, it would come in handy. But I don't think it's necessary.

mister d · Post by **mister d** » Wed Sep 13, 2017 6:46 pm

Our range is a fan convection and so far I love it. Much more even.

P.D.X. · Post by **P.D.X.** » Wed Sep 13, 2017 6:52 pm

Yeah its only like +$100 over the non-convection one so I'm gonna go for it.

mister d · Post by **mister d** » Wed Sep 13, 2017 6:55 pm

Worth it. What kind of burner setup? What if we got the same one???

P.D.X. · Post by **P.D.X.** » Wed Sep 13, 2017 7:01 pm

mister d wrote:What kind of burner setup?

Black?

mister d · Post by **mister d** » Wed Sep 13, 2017 7:07 pm

Dammit, different one. No stove buddies.

P.D.X. · Post by **P.D.X.** » Wed Sep 13, 2017 7:15 pm

We could be hood buddies. What you got?

mister d · Post by **mister d** » Wed Sep 13, 2017 10:22 pm

A fucking microwave. I don't want to talk about it. Fight lost long ago.

govmentchedda · Post by **govmentchedda** » Fri Sep 29, 2017 5:30 pm

Anyone ever tried to make a bagel? Wondering how difficult it is.

A_B · Post by **A_B** » Fri Sep 29, 2017 6:34 pm

govmentchedda wrote:Anyone ever tried to make a bagel? Wondering how difficult it is.

I'd recommend steaming it

mister d · Post by **mister d** » Fri Sep 29, 2017 6:50 pm

govmentchedda wrote:Anyone ever tried to make a bagel? Wondering how difficult it is.

It's not difficult but I've never come close to duplicating a top notch bagel. Don't over boil (even though every recipe will say boil longer for chewy and chewy is good) and go the ball-then-poke-a-hole method over the snake-and-join method unless you want a bunch of bagel sticks. Worth it, just don't expect the world.

Johnny Carwash · Post by **Johnny Carwash** » Fri Sep 29, 2017 7:40 pm

Make sure to add the cinnamon and raisins.

BSF21 · Post by **BSF21** » Sat Sep 30, 2017 7:44 am

A_B wrote:
govmentchedda wrote:Anyone ever tried to make a bagel? Wondering how difficult it is.

I'd recommend steaming it

I had one of those sammiches last weekend and it was fucking delicious.

DSafetyGuy · Post by **DSafetyGuy** » Sat Sep 30, 2017 8:19 am

Johnny Carwash wrote:Make sure to add the cinnamon and raisins.

This elicited a chuckle.

mister d · Post by **mister d** » Sat Sep 30, 2017 8:23 am

Was at a bagel shop, legit Jewish one not just some dopey generic one, on Friday and a woman ordered tuna on a cinnamon raisin.

Moreta · Post by **Moreta** » Sat Sep 30, 2017 4:24 pm

Get some non-diastatic malt powder if you're going to make bagels. Some in the dough, some in the boiling water. That gives you the nice chewy bagel texture.

Post by **Sabo** » Sun Oct 01, 2017 1:26 am

DSafetyGuy wrote:
Johnny Carwash wrote:Make sure to add the cinnamon and raisins.

This elicited a chuckle.

Same here.

Pruitt · Post by **Pruitt** » Sun Oct 01, 2017 5:50 am

Moreta wrote:Get some non-diastatic malt powder if you're going to make bagels. Some in the dough, some in the boiling water. That gives you the nice chewy bagel texture.

You make bagels? That's amazing!

mister d · Post by **mister d** » Wed Nov 08, 2017 11:17 am

Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

Post by **brian** » Wed Nov 08, 2017 11:19 am

mister d wrote:Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

I think this about hummus. Why isn't hummus used as a spread on a variety of sandwiches instead of aioli or mayo, etc.

Giff · Post by **Giff** » Wed Nov 08, 2017 11:20 am

mister d wrote:Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

I thought this same exact thing the other night whilst stuffing my fatass at McDonald's (it keeps the girls entertained).

P.D.X. · Post by **P.D.X.** » Wed Nov 08, 2017 11:23 am

brian wrote:
mister d wrote:Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

I think this about hummus. Why isn't hummus used as a spread on a variety of sandwiches instead of aioli or mayo, etc.

It's pretty common here in hippy land. I'm a fan.

A_B · Post by **A_B** » Wed Nov 08, 2017 11:36 am

Giff wrote:
mister d wrote:Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

I thought this same exact thing the other night whilst stuffing my fatass at McDonald's (it keeps the girls entertained).

The fish sandwich is about the only non-breakfast item I can tolerate from McD's anymore. Luckily my kids are grown past the stage of McD's being a fallback option.

Giff · Post by **Giff** » Wed Nov 08, 2017 11:39 am

A_B wrote:
Giff wrote:
mister d wrote:Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.

I thought this same exact thing the other night whilst stuffing my fatass at McDonald's (it keeps the girls entertained).

The fish sandwich is about the only non-breakfast item I can tolerate from McD's anymore. Luckily my kids are grown past the stage of McD's being a fallback option.

I still like the McDouble and their fries.

A_B · Post by **A_B** » Wed Nov 08, 2017 11:41 am

Yeah the fries are fine.

Rush2112 · Post by **Rush2112** » Wed Nov 08, 2017 12:14 pm

A_B wrote:Yeah the fries are fine.

Bring back the tallow!

BSF21 · Post by **BSF21** » Wed Nov 08, 2017 12:16 pm

Rush2112 wrote:
A_B wrote:Yeah the fries are fine.

Bring back the tallow!

https://store.epicbar.com/collections/frontpage/products/beef-tallow-animal-oil-single-jar

I want this to get off backorder. I love the products from this company and I want to fry some shit in that stat.

Rush2112 · Post by **Rush2112** » Wed Nov 08, 2017 12:19 pm

BSF21 wrote:
https://store.epicbar.com/collections/frontpage/products/beef-tallow-animal-oil-single-jar

I want this to get off backorder. I love the products from this company and I want to fry some shit in that stat.

The elk we got last week did well last summer, I could've sent you some elk tallow.