QTDDTOT - Questions That Don't Deserve Their Own Thread.

Where's the King Edwards? Maris Piper? Jersey Royals?

>>8492523
I just buy the cheap potatoes and use them for everything

>>8492523
>What kind of potatoes for what kind of dish?
Waxy potatoes hold up better for potato salads, starchy are great for baking or for mashing. Yukon golds are somewhere in the middle and thus very versatile. Cute little fingerlings, peruvian, etc are good for boiling or roasting and serving skin on as is.

Idaho Golds for everything.

Russets 5eva

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>>8492523
choose your poison /ck/

wich one would you eat straight from the fish tank?

Best slow cooker?

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>>8492610
which one I wouldn't?

waxy potatoes are good for putting in a pillow sack and beating people. they are not good for eating in any form.

>>8492549
Can you bake Yukon golds like you can russets? I have a big bag of them

What the hell is scientific notation for? Like, why write 5.6357*10^4, why not just write 56357? How is that easier?

Also every time I cook something and freeze the leftovers I get a shit ton of ice form in the box so the food just comes out really watery when I defrost it. How can I stop that happening?

>>8492702
Freeze it more quickly.
Fully cool in the fridge first. Stir in the moisture. Then freeze.
Limit the amount of air or void space in your container of choice.

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>>8492610
None because fuck seafood

Doesn't deserve it's own thread? This is more productive that most.

My question. Id Thai cooking sauce a necessary ingredient?

>>8492742
>goldfish
>sea

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>>8492754
Nigger you know what I mean

>>8492746
What the fuck is thai cooking sauce? If you mean fish sauce, then yes it adds an extra layer of umami depth. You can achieve the same with anchovy/clam juice or Worcestershire sauce.

>>8492702
Are you talking about freezer burn?

>>8492702
the specific example of scientific notation you cite is wasteful, but in a lot of other cases it is actually easier to just look at like 3 essential numbers

>>8492702
Scientific notation is more useful for really large or really small numbers. For instance, instead if writing 56,890,000,000,000, you could write 5.689 x 10^13. Or instead of 0.0000000000000001, you could write 1.0 x 10^-16.

>>8492746
the idea for the thread came from /fit/ actually, but I thought /ck/ could benefit from some simple Q&A

>>8492766
No it's actually the name, retardedly vague like a lot of thai stuff.

It's one of the main ingredients in Thai cooking and it works worders and is amazing according to them. But when I looked it up it just seems to be sweet soy sauce. I must be missing something.

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the last time i was here i saw a thread talking about this curry, and everyone said the recipe on the box was shit, and to use an alternative recipe. any that anyone recommends?

>>8492826
java or kokumaro box curries have more flavor

its not hard to just make one yourself though with some japanese curry powder

also instead of water use dashi and brown meat and melt down/caramelize onions

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tortillas: is there a big difference in heating them on a pan or in the microwave? is the oven also good?

Can you make oatmeal in any rice cooker? Should I shell out more for one with a porridge setting?

>>8492826
>>8492854
I personally think Golden is fine. Some of them go better with different ingredients though. Like Golden definitely goes with onions, but not mushrooms.

>>8492944
for flour tortillas? all methods are the same, tightly wrap to retain moisture and warm up to soften.
The pan is great for corn, but if you intend to use a pan for flour, you need to oil it to prevent sticking and it will indeed brown somewhat. Think quesadilla level browning.

How can I make sure my bread gets a good brown crust? It seems like no matter how high I make my oven, no matter if I spray with water or wipe with egg wash/oil, the bread never hets a good crust.

Is it the oven itself, is it the placement of the pan/loaf?

>>8492610
>choose your poison
Don't you mean "poisson"?

>>8493164
For fuck's sake.

>>8492523
Look up which types are starchy and which types are waxy. Starchy ones for baking, waxy for most anything else. Some varieties are tastier than others, I'm partial to Yukon Gold myself, especially as hash browns.

>>8493155
It could be the recipe. Try increasing the oil in the dough

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>>8493164
Hawhaw, mais OUI!

>>8493155
I've tried everything you're mentioning. Countless recipes, too. The only thing that did the trick was finally getting a cast iron pot (I think it's called a dutch oven?) and cooking the bread in it. Viola, perfect, crunchy crust that remained crunchy for 3 days.

>>8492721
This

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>>8493201
>oil in the dough
>>8493155
>How can I make sure my bread gets a good brown crust?

this works for me:

no oil, just flour water salt and tiny captured yeasts

putting the bread into a hot! hot! dutch oven, cooking with lid on then take it off

http://cooking.nytimes.com/recipes/1016277-tartines-country-bread

How do I get fries to turn out like Macca's fries?

I think those red potatoes go great in stews

>>8492780
or, for a better example, instead of writing 56,891,456,267,801 you could just write 5.689 x 10^13 because the smaller digits are not particularly significant in the grand scheme of things

>>8493715
>because the smaller digits are not particularly significant in the grand scheme of things

People like you are why we haven't developed time travel yet. You just fucking sit there on your high horse, ignoring the peasant numbers for not being significant enough for your liking. Every goddamned number is important.

>>8493375
Don't wash off all the starch and double fry them

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>>8493164
nicely done

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>>8493164

>>8493739
off with your numeral communism you Bolshevik