Just got this beautiful beast today and will be christening it with a first attempt at cauliflower soup!
Poorfag here, got a 9 piece steel nonstick Kitchenaid set on sale for $100 Canadian.
Made some Singapore noodles and they turned out pretty good, also got a streamer so I can buy some noodles and not have to worry about burning my hand to get the water out.
I think I chopped too much carrot and onion for the amount of cauliflower I have so I'm only gonna use part of each. I'll start with the carrots since they should take longer than the onion.
Oops on the carrots just a smidgeon too hot. Turned back down low and added onion to carmelize and some salt and pepper in there too. Little butter coming also
Don't have any. Throwing some random cheesy garlic bread in the oven while this summers. Gotta use it some time and might as well be now. Would make my own but rarely if ever eat bread. This was left over from having my brother for dinner. (He hates veggies)
Done! This whole post and cook thing definitely leads to inattentive burning....
just take the pictures and post them when you dont need to be attentive. doesnt need to be real time. looks good but
ALDI CUTTING BOARDS FTW
I always buy them when they come around.
Unfortunately, the last one I got was kind of "rough". Splinter-y is the word I'm looking for. Didn't find out until it was too late to exchange, now I'm waiting for them to come around again
>I always buy them when they come around.
>I'm waiting for them to come around again
wat. Why does
1. It sound like this is a seasonal cutting board
2. It sound like you buy a new one every year
I've had the same cutting boards for 8 years. WTF are you doing that you seemingly fly through them?
bought 1 nearly a year ago. 3 months ago I bought another.
First one split in half after a rough fall.
Second one has a lot of micro-splinters; couldn't find receipt to exchange for a different one after I had obviously opened the package.
Therefore, I need to buy 2 new ones.
I'm not sure if you are familiar with Aldi, but they don't carry kitchenware year round. Instead, they have rotating "special buys" every so often with random shit. And that is why I am waiting for them to come around at Aldi so I can pay $9 for a very large bamboo cutting board instead of $50 for one which is comparable in size.
Since this thread is still here...today I shall attempt to make a cheese sauce! Never done this either but seems not too bad.
One cup milk and just under half a stick of butter. Let's warm it up! (Grated all the cheese pictured before)
Just beginning to bubble nicely. Will start adding cheese in large pinches at a time. Pic is now halfway through adding cheese. .
Nope. Just someone who has never been trained in any cooking trying shit after little to no information is taken in on the subject. I like learning by trial and error. Lessons stick and I learn a lot more generally.
"Tell me, I forget.
Show me, I remember.
Involve me, I understand."
No one to teach me and I have fun this way. Have literal shit else to do with my life so why not. I do hope enjoyment reaches yall from my hilariously failed exploits
yes. I'm not really sure what the secret of adding cheese to soup is. I remember I made potatoe bacon soup once with like 5 pounds of various leftover cheese and it came out perfect despite me being a 15 year old computer nerd and I was basically just tossing food in a pot. I didn't even bother cutting up the cheese into chunks.
I also made a cheesy mess cauliflower soup recently. I just stirred the shit out of it until it was more or less even. It was still pretty oily but at least I didn't have to throw away like 10,000 cals worth of food.
My best guess is that you need some kind of dirt or natural enzyme to allow the cheese to break down as it's melting. Some people use a dash of Worcestershire, cooks generally shred the cheese and add corn starch.
Probably had the heat too high and added too much cheese too quickly.
Whenever I make cheese sauce I always add the cheese slowly over low heat and whisk the fuck out of it to make sure it well incorporated and smooth before adding the next round of cheese. Basically just whisk it constantly and add the cheese slowly.
I've made soups just by throwing in entire blocks of cheese into the pot and have it came out perfect with just a bit of casual stirring. using "clean" ingredients like butter or flour and trying to build a sauce never works for me, it's only when I add cheese to something substantial (like potato, onion, milk, bacon) that it seems to work without any troubles.
There's plenty of rules for what not to do, but nobody seems to have a definitive solution for what works.
>don't stop stirring
I can don't do things all day, but I'll never have soup.