I've read this many times, but I've never found a parmesan in stores that still has a rind.
Any variety that’s cut in the traditional “pie wedge” shape will have a hard outer rind. It’s just part of the cheese that’s dried out more than the interior, it’s not always obvious.
This is very helpful thanks! So just cutting off the outer edge will work? How thick is the "rind" portion of it's not obvious?
It’s quite thin, only about a centimetre or so. But typically, you would wait until you’ve used up all of the cheese by cutting or grating it down to the hard rind, then you’d toss that in your soup, as opposed to cutting it off after buying a fresh wedge.
I love cheese, but I find some brie to have a strong ammonia aroma. That's kind of gross.
That means you’re eating expired Brie. Good Brie-style cheeses should have an earthy, creamy smell.
Where people draw the line between ripe and gone off for brie seems to vary. I certainly know people who insist that the brie is too young if it doesn't develop this ammonia smell.
I mean, to each their own. The creamy interior of the brie is less affected even if the rind has gone off, but I always find once the smell starts to develop, the texture of the cheese just turns into slimy mush.
I recall an episode of “Chopped” where a contestant added some thinly shaved raw red onion to a dish, and one of the judges blatantly said “the dish was good, but I don’t like red onion”. Next round, a different contestant added raw onion to their dish, and the judge was like “wtf, I told you last time that I don’t like red onion. You need to listen to what your patrons are telling you”. It seemed weird for him to make such a big deal about a pretty innocuous ingredient, but he made a good point about not becoming too cocky or rigid as a chef.
Doesn't Marcella herself explicitly say that they are different products and should not be compared, but used for different applications?
True that she does differentiate the different types are better for different things, but she also states explicitly that there’s a marked difference when comparing boxed pasta to fresh pasta that takes better to being handmade (e.g. fettuccine), stating that it’s less chewy, has a lighter mouthfeel, and absorbs sauces a lot better. Don’t get me wrong, I love pasta in all forms. But since I’ve started making my own fettuccine and spaghetti, I haven’t looked back.
There’s nothing wrong with store bought pasta if you get the right brand. Dry pasta is in no way inferior to fresh pasta, they’re different and each work better for different applications.
To each their own, I personally notice an enormous difference. Homemade noodles have a far better texture and capacity to absorb sauces, two of the best meals I’ve eaten in the past year have been simple sauces with my own homemade pasta.
Because it’s fun to be intimate with a partner, and usually more satisfying. If you’re single that’s one thing, but if you are dating someone you’re attracted to but aren’t “supposed” to interact with in an intimate way, it makes things tougher.
Yeah but wouldn't you want to get better faster over feeling better instantly?
Some people would rather have the instant relief of their fever being lifted over the assurance that the fever is helping them fight off an infection. But additionally, running a fever is dangerous not just for the virus but for your own body’s cells; if it’s fighting a particularly tough infection and keeps your temperature up for too long a time, your cells start to die off as well, and you can get even sicker or even die. Children are particularly susceptible to this, which is why you usually try to immediately reduce their fever rather than let the immune system run its course.
Bear with me, because this probably sounds like heresy for a Cooking subreddit but: -1can black beans -1can baked beans -1 can kidney beans -1/4 cup brown sugar -1 small onion, diced -1 tbsp Worcestershire -1/2 cup cubed cheddar cheese -1 cup ketchup
Combine everything and put it in a casserole, cover and bake at 350° for about 45 minutes. You get a ton of bean casserole that is fantastic on its own or goes really well with BBQ meat or roasted veggies
The French Chef is a fantastic series hosted by Julia Child with a ton of in-depth cooking tutorials for French food. A lot of them can be found on YouTube, too. I’d recommend trying her bœuf bourguignon, as someone else mentioned. Coq au Vin is also amazing, as well as her Chicken Fricassée. For stuff that isn’t quite as labour intensive try her quiche recipes, or even the Bœuf à la Catalane. Really, anything out of Mastering the Art of French Cooking is to die for.
One tip I've seen is to roast the bones in the oven before making the stock.
Interesting...the bones I’m using came from an already-roasted chicken, so should I be roasting the bones again once I remove the meat from the carcass?
How do carrots become nice and straight like in the supermarket? All that I have grown end up being deformed stumps.
Carrots can be finicky if they don’t have the right conditions. I managed to grow a good batch this year of great looking “supermarket quality” carrots, but I gave them loose soil with lots of organic matter, and plenty of space so they didn’t run into each other. They start branching/twisting/stunting if they encounter soil that’s too hard or clumps or other carrots along the way.
Veganism is more about avoiding consuming products that promote animal abuse or exploitation than never killing an animal, i.e. not consuming meat/animal byproducts, not wearing animal skins or furs, etc. Getting rid of lice is not exploiting or harming an animal for your own consumption, it’s ridding yourself of a parasite for the sake of your personal health. I doubt they’d take umbrage with killing lice, it’d be akin to not wanting to take de-worming medication if you got intestinal parasites.
American/North American coffee tends to be prepared at a much weaker strength than European or middle eastern varieties. It’s also often not made from particularly good quality beans, so you end up with a rather bitter, weak cup of the stuff. I almost always have to add milk and sugar to my coffees when I get them at a chain coffee shop, but I’ll drink it straight black at home when I make it with my press.