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Thread: The Cooking Thread

  1. #2401
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    I've read a few shootouts between the top selling aerators and the results are always mixed. In the end it's just an expensive gadget.

    I have the Vinturi (got in a white elephant gift exchange and NOBODY stole it) and I'd say it's more hassle than it's worth. The only real value to it is when you're already drunk and laughing at the duck quack sounds it makes. But by then you're not tasting the wine anyway.

  2. #2402
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by jackstraw94086 View Post
    a blender may perhaps have some negative effect on a quality wine, but if it does it certainly has nothing to do with breaking molecular bonds. A blender can mess with cell walls at best.
    I'm not a chemist, so maybe my terminology is off (intermolecular bonds?). But any VOCs that are present in wine I could see being disrupted.
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  3. #2403
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Having an aerator help a lot with cheap wines. But I've tried it with nicer wines and I really didn't see much of a difference between aerated and not.
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  4. #2404
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    I'm not a chemist, so maybe my terminology is off (intermolecular bonds?). But any VOCs that are present in wine I could see being disrupted.
    Perhaps, but I still find it somewhat implausible from the mechanical blending itself. Blenders can break up long glucose chains. Not sure this would necessarily affect how one perceives any taste from any VOCs. Now if you blended for a while I can perhaps believe that the heat transfered from the blender may have the most significant effect (still if any).

  5. #2405
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    Having an aerator help a lot with cheap wines. But I've tried it with nicer wines and I really didn't see much of a difference between aerated and not.
    The price of a wine is not a determining factor A decanter is not some magical vessel that turns an uninteresting wine into something more interesting.

    All wines can use a bit of coaxing to open up.

    Two general rules for decanting are 1) a young wine that is tight 2) if it's an older wine with sediment you want to remove or an unfiltered wine with sediment. Otherwise just aerate in the glass. No need for a venturi, they do work but you can do the same by swirling the wine in glass. Oxygen is both the best friend and worst enemy of wine. When decanting there is a point of no return in which the wine starts to deteriorate, it will lose it's firm fruit and start to get flabby. If you have a tight wine and dont have a decanter, cover the top of your glass and give it a hard shake.

    I don't see blending breaking up glucose chains because glucose is the first sugar attacked by the yeast and is turned into alcohol. Will putting a wine in a blender aerate it? Absolutely. Faster? Sure. Better? I don't think so. It won’t make a bad wine magically good, and a very delicate older wine might have only a brief period, a matter of minutes, when the wine is in full bloom, as opposed to a younger wine, which could show it's true potential for hours. Hyperdecanting could miss that magic moment, just as decanting it too soon would.

    In short, pour yourself a glass and enjoy tasting it evolve over time.
    Last edited by disgustipated; 02-23-2013 at 06:47 AM.
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  6. #2406
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    The pernil was marinated for several hours last night, got rubbed then went in the oven at 475 at 11 pm. At 11:45 I turned the oven down to 270 and covered the pork with aluminum foil. I woke up at 5 am and checked it; the pork was at 195 F. The corners were a little warmer. I moved it to a plate and let it set for a bit then grabbed a knife to cut it apart... which was entirely unnecessary. The fat cap just came right off, the meat just fell apart. The bones stuck to nothing. I wasn't expecting pork for breakfast at 5 am but damn was it tender and delicious. Some of the outer bits were a little overdone and dry but the vast majority of it was fantastic.

    Before I started into it:

    Quote Originally Posted by getbetter View Post
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  7. #2407
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    The pernil was marinated for several hours last night, got rubbed then went in the oven at 475 at 11 pm. At 11:45 I turned the oven down to 270 and covered the pork with aluminum foil. I woke up at 5 am and checked it; the pork was at 195 F. The corners were a little warmer. I moved it to a plate and let it set for a bit then grabbed a knife to cut it apart... which was entirely unnecessary. The fat cap just came right off, the meat just fell apart. The bones stuck to nothing. I wasn't expecting pork for breakfast at 5 am but damn was it tender and delicious. Some of the outer bits were a little overdone and dry but the vast majority of it was fantastic.

    Before I started into it:



    Yumm, I'll make home made mashed potatoes (garlic mp's are way over pushed) ... cr****
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  8. #2408
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    John are you often up at 5am on a saturday? i mean that's worse than me even.

  9. #2409
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by disgustipated View Post
    In short, pour yourself a glass and enjoy tasting it evolve over time.
    sanity.

    tonight i am having a Ridge zin, not exactly 1er cru territory but still very nice nonetheless. and some stilton. this is very good. and feeling it soften over time is fun. that's definitely not what she said.

  10. #2410
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I made some soft camels (no reference Tom's earlier remark). I want to cover them with chocolate but I don't have enough to cover them all. I also have a bag of butterscotch morsels. Should I cover half of them with one kind of dip and one half with the other or should I just mix both of them together for the simplicity and have butterscotch chocolate? cr****
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  11. #2411
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    I would imagine it taking a lot of chocolate to cover a camel
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  12. #2412
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    Default Re: The Cooking Thread

    Can you still smoke it after you douse it in chocolate?
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    Remember Hitler? I don't but here we are again .. cr****

  13. #2413
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    fuck I did it again grrrrrr..... anyway..... off to the kitchen after this flick. What a waste. It's a flick with Freddie Printz. He was ok I thought anyway. cr****
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  14. #2414
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    John are you often up at 5am on a saturday? i mean that's worse than me even.
    Not anymore. I went to be thinking about the pork in the oven plus the entire place smelled like roasting pork so.
    Quote Originally Posted by getbetter View Post
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  15. #2415
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I didn't know if this paste should go in the food or camping thread haha ...... Now back to the other board. They fucking don't know what CHESS pie is. cr****

    You may want to consider ditching those organic, nutritional Clif energy bars in favor of good, old-fashioned Cheetos on your next hiking trek or off-piste ski expedition. Lifehacker has picked up on a Reddit thread that expounds on the virtues of chips (Fritos, Cheetos, Doritos — anything greasy) not merely as tasty snacks but also as excellent makeshift fire kindling. The (armchair) science behind it: The oil in the chips is quick-igniting, while the carbohydrates provide further fuel. Works as well as birch bark to start a roaring blaze, apparently. And much, much better than PowerBar Gels.


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  16. #2416
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Lunch .... bread homemade, rest bought buy yummy .... cr****

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  17. #2417
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Looks tasty Ron.
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  18. #2418
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I'm going over to my daughters and her fiance for dinner. Humm let you know how it goes ......
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  19. #2419
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Why is this in the cooking thread? You are not cooking. This is why the Default Thread exists.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  20. #2420
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    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    Why is this in the cooking thread? You are not cooking. This is why the Default Thread exists.
    I did dessert. A turtle cream pie so Miss C, is it still ok if I post. Pretty please.
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  21. #2421
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    It is never ok for you to post.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  22. #2422
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Why are there 2 pieces of chocolate on the same plate of lasagna?
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  23. #2423
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by fatbastard View Post
    Why are there 2 pieces of chocolate on the same plate of lasagna?
    It was just my dessert so I put it in the pic. Just had meatloaf tonight so I didn't take pics. Pretty good ... cr****
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  24. #2424
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by canexplain View Post
    Lunch .... bread homemade, rest bought buy yummy .... cr****

    ...Your lunch involves massive sticks of butter?

  25. #2425
    Member Y0UNGBL00D's Avatar
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    Default Re: The Cooking Thread

    4 sticks.

  26. #2426
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Just wait til you see the butter for dinner.

  27. #2427
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    On an unrelated note, does anyone have suggestions for good things to do with slow cookers beyond the standard chili, pot roast, carnitas, beef stew, ragu, pulled pork type classics?

  28. #2428
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Caramelized onions?

    Cook black/red/white/whatever beans?

    Cut-up sweet potatoes go nicely in a slow cooker. You can mash 'em or eat as is. I've also seen recipes that call for adding cubed apples.

    This chickpea and lentil stew turned out fantastic.
    Quote Originally Posted by getbetter View Post
    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  29. #2429
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    In slightly related news yesterday I made Vegetable Pumpkin Turkey Chili again (though this time I made it entirely on the stove because I increased the batch size too much to fit in the slow cooker) and it turned out delicious and there is so much of it. I love how well it freezes. I also doubled the pumpkin.

    Today I am making something like Manx Broth, a variation of Beef and Barley Soup from the Isle of Man. Though that turns out a rather thin soup (the "broth" in the title is no joke) so I increased some of the vegetables and added a pound of cubed chuck. And it is now ready!

    Update: It is very tasty! The cubed chuck was cooked perfectly and is fantastic; the meat from the shank is tougher and gristly and nothing special. It either needs to be cut into very small pieces, kept very selectively (or possibly not used at all, though it is supposed to be helping flavor the broth).
    Last edited by mountmccabe; 03-10-2013 at 03:32 PM. Reason: Tried the soup!
    Quote Originally Posted by getbetter View Post
    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  30. #2430

    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    On an unrelated note, does anyone have suggestions for good things to do with slow cookers beyond the standard chili, pot roast, carnitas, beef stew, ragu, pulled pork type classics?
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