Culinary, Arts, Thread.

#34,005
#34,005
Random but currently relevant (to me): As far as store-bought French Onion dip goes, I think FritoLay (in the can) is the best one. It's better than the ones in the dairy case around here.
 
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#34,008
#34,008
Behr said:
These are 4oz pieces. I had one earlier and one is for breakfast in the morning. 390° for 9 minutes.

View attachment 356163
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And what are those interesting-looking chunks on the top? There’s not any bacon there, is there?

I need to work up my courage to air-fry fish. My air fryer is actually an Instant Pot with an air fryer lid, and with the heating elements and fan in the lid, I’m still working out how to minimize the spray and be able to clean the lid part.
 
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#34,020
#34,020
@Behr and others, do you cook Indian? I’m getting ready to take on that spicy complexity. Any tips from experienced cooks would be greatly appreciated, especially as I don’t have much experience with takeout etc Indian food. As in I don’t have any benchmarks for “yes, I want that flavor.”
 
#34,021
#34,021
PEPPERJAX said:
Looks good. At first glance I thought it looked like melted peppermint ice cream on the fish. Ha!
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Pink peppercorn is one of those things not many people know about that are difference makers. I use them in bbq when I have some, and they're excellent on chocolate ice cream. Melted or not.

They're fruity/spicy and obviously colorful and they're soft enough to eat whole unlike other peppercorns. They're actually not technically a peppercorn they're a seed and I've read they are in the cashew family, however that works, and if you are allergic to cashews these things can kill you. Tifwiw.

Anyway, They're not available at Publix or Walmart you have to get them at a specialty store or online AND it's important to get as fresh as possible. Target carries a brand, but they suck. You can't put them in a pepper mill because they're too delicate. You either have to use a spice grinder or just "break" them up with a sharp knife.

I haven't made that particular sauce, but I'm bout too.
 
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#34,022
#34,022
VolNExile said:
@Behr and others, do you cook Indian? I’m getting ready to take on that spicy complexity. Any tips from experienced cooks would be greatly appreciated, especially as I don’t have much experience with takeout etc Indian food. As in I don’t have any benchmarks for “yes, I want that flavor.”
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I used to when I lived in Tennessee. I'd kill me a deer or buffalo with just my arrow and hickory bow from a hunert yards dontcha know I did it all the time. They'd all gather round my teepee late at night tryin to catch a peek at me in nothing but my buffalo briefs I had'em standin in line.
 
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