I eat healthy so fat goes farther. A little olive oil tastes like a lot very quickly. I stopped eating beef jerky for awhile and now it just tastes like pepper and preservatives, all kinds. I don’t want to taste that.
If I give you my spouse’s cell number could you please call and explain this to her?
mmm
There’s sort of a happy medium actually. You just keep going past the European ideal to the point where everything’s fully solid and not runny, but don’t go further. That’s where I like them- not rubbery, not dried up, but not runny or half-raw either. They’re actually kind of fluffy, for lack of a better term.
The concern is that someone will over-mix their pancake batter and actually get gluten into play, making them rubbery and tough. I imagine there’s some leeway in how much you can do it without actually messing them up like that, but Alton Brown is probably just erring on the side of caution.
“Bruising” the gin is just a stupid concept. However overdiluting it by shaking it is a real concern for a pro bartender. Plus, shaking it aerates it and can leave the finished drink with a bunch of little ice shards as well, neither of which lend themselves to the archetypical crystal-clear martini appearance.
But if you like it that way, don’t let anyone tell you you’re wrong. I personally prefer whiskey in drinks like Manhattans or Old Fashioneds, or if I have to have it straight, I like it on the rocks, not neat and room temperature.
I guess the one thing I prefer “wrong” is coffee. I like it sweet and with half and half. Black coffee strikes me as one of those micro-macho things that many people get caught up in, like neat whiskey.
It may feel that way, but I doubt it’s true for most. My wife has always taken her coffee black; I worked at a coffee shop thirty years back (wow—has it been that long)— probably about half the women there drank it blank. Some people like bitter flavors, like me. Unsurprisingly, my wife also loves tonic water, and didn’t even flinch the first time she had a shot of Malort (Chicagoans will know what I’m talking about.)
I like bitter fine, I just am not that wild about black coffee. Or phrased differently, I prefer it with cream and sugar.
It’s more the mild mockery/disdain I get for it that annoys me- as if somehow I’m less manly for not drinking it black.
Yeah. Preferences that align with the ‘right’ way to do a thing (or indeed preferences that do not align) are fine, but they don’t make us better or worse people for having them.
I do like coffee with milk in the morning sometimes, and my Turkish coffee I take sweet.
I like my PB&J sandwiches warmed up in the microwave. The PB being a little runny means it’s the perfect temperature.
See what you’ve done! Now trying Malort, which I had never heard of, is on my bucket list.
Right, particularly when some people are on a salt-restricted diet and others are not.
I tried it once, with a guy who had some experience with it, which was a good idea, otherwise I would have thought it had gone bad.
A quick Google suggests that Malort is available in Ohio now, having been illegal until 2023. I’ll be in the Cleveland area for a family reunion/eclipse viewing in April. Can anyone verify that you can buy Malort there now?
Amen, brother. I really dislike whipped potatoes, as the people who do it that way can’t seem to find the off switch on the damn mixer, nor do they use any caution in the addition of milk. A ricer is the perfect tool for mashed potatoes, IMO.
While you should try OG Malort, if you can find Leatherbee Distiller’s Besk, it’s a more complex take on the drink.
@Chefguy You can cook eggs for me any time you choose! I do NOT like dry rubbery eggs. Soft, fluffy and a little moist is perfect for scrambled. I want fried eggs to have a runny yolk. Poached eggs? The more runny the yolk the better!
When I visit my brother I won’t allow him to make eggs for me or bacon. His scrambled eggs are brown (burned) on the outside and nasty. His bacon is similarly over cooked and crumbles to dust when touched. Yuck.
@CairoCarol Edited to add that Malort is vile. I describe it as tasting like every mean thing ever done to you in junior high school. And the aftertaste stays for an offensively long time. If you want bitter follow what pulykamell says above and try Besk. Or an Amaro.
Frying with olive oil is another one. I really like it.
There are people who say you shouldn’t, because they have swallowed whole an internet myth about ‘smoke point’ being related to the oil breaking down into carcinogens (this is false - olive oil is one of the most heat-stable oils in this regard)
And there are people who say you shouldn’t, because they presumably don’t like the taste of things fried in olive oil. I do.
And there are people who say you shouldn’t use olive oil in this or that recipe, because it’s not authentic to that style of cuisine. Don’t care. I like it.
Oh, absolutely. I use olive oil for the frying/sauteing step of almost anything I cook, especially if it’s somewhat in the Mediterranean tradition. There are a few things (like Indian cuisine) where it doesn’t really fit, but those are a different case…
I think even the cases where people say it doesn’t fit are up for challenge. A lot of recipes stand a bit of remapping to different palates - this happens naturally in cases where people move to different regions and try to adapt their own recipes to whatever ingredients happen to be available in the new locale, but I don’t see any reason not to play with that on purpose
I love blue rare steak; if it is room temperature it is overcooked.
Hamburgers, however, need a hard sear and no hint of pink in the middle.
I get that cooked in the pan is overcooked on the plate (not that I mind overcooked scrambled eggs) and you should let carryover temperature do your work for you, but yeah, that dollop of creme fraiche o make the eggs slimy is disgusting.
An instant-read kitchen thermometer is your friend: 160F for burger is safe.