Top products from r/iamveryculinary

I'm a big fan of Mousseline buttercream if I'm doing something fancy and I want to achieve a really smooth surface. If you're an avid baker you probably have it, but I love Susan Purdy's A Piece of Cake. She has some pretty great icing recipes in there as well as almost every kind of cake you can imagine.

I haven't made a marshmallow buttercream but I need to learn, that sounds really good. I can see pairing that with a chocolate cupcake and sprinkling graham cracker crumbs over the top...

Oh, for sure. It's all about the right tool for the right job. Slow cookers are better for braising type applications. Chicken breasts don't braise well.

> And also, just because I like being contrary, all you need to do sous vide is a styrofoam cooler, a thermometer and a zip top bag.

Speaking of right tool for the right job, this is like hammering a nail with a rock. It's possible, but so time and attention consuming, it's hardly worth it.

I have one of these which works great with my slow cooker. They don't work with the fancy programable slow cookers, but who needs one of those anyway. lol

I've been reading up on curry for the last hour and it's truly a fascinating tale of culinary history. It's so crazy that we have this word, that everyone thinks is a word from India that refers to their food and spice, yet is actually a western word to describe said food and spice. And somehow it spread all over the world. Then we have places like Thailand where their word for curry is one thing and we call it curry, and in neighboring Indonesia they have dishes that are literally called curry/kare.

Thanks, British empire!

BTW I absolutely agree American chili could fall under curry. I guess it depends on how you define curry though. I have a friend who claims to hate Indian food, but loves chili and this stuff: https://www.amazon.com/Tasty-Bite-Indian-Lentils-Microwaveable/dp/B0007R9L4M

She actually calls it chili and I always make it a point to remind her it's Indian food. :D

>I can't taste the peanut in peanut oil and I can't taste the olive in olive oil, it all just tastes like oil.

At least in terms of peanut oil, this is because the peanut flavor has been refined out during processing. Spectrum does a really good unrefined peanut oil, however, that has quite a noticeable peanut flavor. I like using it for peanut chicken!

As for olive oil, most tend to be blends - the best I've personally found is California Olive Ranch brand, their EVOO - while it doesn't taste like OLIVES - has a very distinctive, spicy flavor.

> What they are are trying to prevent is things like Americans semantically broadening the meaning of the word "goulash".

Pretty much. However they might be unable to, considering it's a natural linguistic process.

>And when it does, it usually has close associations with the original. This isn't the case for American "goulash".

Nope! Here are some examples.

• Ragoût... and ragù. Close association, right? Not really, one is a stew and another a sauce. (They're literally as close as goulash and American goulash! B-but muh Murricans!)
  
• Parmegiana... parmesana. Close association, right? As much as chickens and eggplants.
  
• for Roman polenta, grind this... and for modern polenta, grind this. Close association, right? Well, then might say both are closely related to any gruel.
  
• Oh, here's a spicy one. Cotoletta alla milanese... and banana à milanesa.
  
  Should I go on? Granted, you might say those names got adapted... but so did gulyás into goulash.

Alright so I've always been in love with shitty box mac n cheese, the cheaper the better. But now I can't eat gluten and the gluten free boxes are all stupid expensive and kind of shit besides, so here's my copycat recipe:

gluten free macaroni (preferably Barilla but whatever)

2 tbsp butter

3 tbsp milk

1 egg

1/2 cup grated parmesan

3-4 tbsp cheese powder

1/2 tsp modified tapioca starch (optional)

hot sauce to taste

Salt the shit out of your pasta water. Mix together the milk, egg, parm, cheese powder, tapioca starch and hot sauce. Cook and drain the pasta, then return it to the pot and mix in all the other stuff. Cook over medium low heat until the sauce gets as thick and creamy as you like, stirring and scraping the bottom with a spatula the whole time so the egg doesn't scramble.

I've never actually measured any of these ingredients so take them with a grain of salt.

Why would you need to take a scrub brush to it? It's non-stick! If it's sticking, you need to replace the pan!

Generally, a non-stick pan, without the non-stick property, is just a not-very-good pan (unless, of course, you're Bezos rich and are buying All-Clad nonstick).

https://www.classico.com/product/00041129001509/Basil-and-Tomato-Bruschetta

https://www.shoprite.com/pd/Hannahs/Bruschetta/16-oz/768183160262/

https://www.amazon.com/Trader-Joes-Giottos-Bruschetta/dp/B008BPC1XA?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-fpas-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B008BPC1XA

These were literally the first three I found.