NG Club for Cooks, Bakers & Eaters.

Prinzy2

Member since: Dec. 7, 2006

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-13 20:33:59

At 2/11/20 05:09 AM, Cyberdevil wrote:
At 2/11/20 04:57 AM, Ronald-McDonald-LoL wrote:I figure you guys will know better than me. I have a chicken recipe that calls for olive oil. All I could find at the store is extra virgin olive oil. Is there a big difference? I hope it doesn't change how the dish tastes.

Extra virgin does generally taste more than regular oil. It's also not as good to use in cooking since it doesn't handle heat as well - works better for salads and cold food. Way more nutritious there since it's not heated/refined already.

Should still work here but yes, taste will probably differ.

It's all about the oil's smoke point. I've seen way too recipes that call for extra virgin olive oil for high heat cooking to place any value on what oil they say to use, plus I've started my fair share of kitchen fires by adding oil to a pan that's way too hot.

Best to use an oil with a higher smoke point than what you need. Peanut oil is my favorite for high heat cooking.

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-14 00:25:32

At 2/13/20 01:59 PM, Cyberdevil wrote:
At 2/13/20 12:38 PM, Kiwi wrote:Sometimes you just have to flex the sandwich making skills.

French bread, mayo, aoilo, mustard, lettuce, tomato, turkey & salami, pickles & sun chips on the side

Wonder how the post would handle something like this hmm...

the who

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-14 09:10:52

At 2/14/20 12:25 AM, Kiwi wrote:
At 2/13/20 01:59 PM, Cyberdevil wrote:
At 2/13/20 12:38 PM, Kiwi wrote:Sometimes you just have to flex the sandwich making skills.

French bread, mayo, aoilo, mustard, lettuce, tomato, turkey & salami, pickles & sun chips on the side

Wonder how the post would handle something like this hmm...

the who

That establishment which sends the mail? Or maybe you mean time travel/instant transportation as per sci-fi series with similar name may solve such issues hmm...

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-14 09:14:38 (edited 2020-02-14 09:19:10)

At 2/13/20 08:33 PM, Prinzy2 wrote:It's all about the oil's smoke point. I've seen way too recipes that call for extra virgin olive oil for high heat cooking to place any value on what oil they say to use, plus I've started my fair share of kitchen fires by adding oil to a pan that's way too hot.

Oh damn what kind of stove do you have?! I usually heat up the pan as fast as possible but have yet to actually set anything on fire there. Doesn't seem like you ever get to that point with a normal stove.

This one time I was trying to hard fry some old oily bits of bread in the oven though...

Best to use an oil with a higher smoke point than what you need. Peanut oil is my favorite for high heat cooking.

Nice. Don't think I've ever tried that one. As far as I know coconut oil has the highest smoke point/health benefit correlation, but maybe some of the more professionally used varieties aren't bad either...

And coconut's not that fun to use. Very neutral. Doesn't give much of either taste or color, just really takes the heat without going all carcinogenic.

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Prinzy2

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-14 20:24:09

At 2/14/20 09:14 AM, Cyberdevil wrote:Oh damn what kind of stove do you have?! I usually heat up the pan as fast as possible but have yet to actually set anything on fire there. Doesn't seem like you ever get to that point with a normal stove.

Usually it was at the bar I worked at, doubled as a bartender/cook. One time I threw butter in a pan that was on a natural gas stove on high heat for a few minutes. Instant fire, made me giggle. I use to be bad for turning up the heat to high and walking away from the stove. The smells man, the smells.

Nice. Don't think I've ever tried that one. As far as I know coconut oil has the highest smoke point/health benefit correlation, but maybe some of the more professionally used varieties aren't bad either...

And coconut's not that fun to use. Very neutral. Doesn't give much of either taste or color, just really takes the heat without going all carcinogenic.

Coconut is awesome for frying, especially since it has a long shelf life.

Avocado oil might interest you. Refined, it has an even higher smoke point.

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-15 09:34:30 (edited 2020-02-15 09:35:10)

At 2/14/20 08:24 PM, Prinzy2 wrote:Usually it was at the bar I worked at, doubled as a bartender/cook. One time I threw butter in a pan that was on a natural gas stove on high heat for a few minutes. Instant fire, made me giggle. I use to be bad for turning up the heat to high and walking away from the stove. The smells man, the smells.

Ah gas stove, I guess normal ones have some kind of overheating fail safe built in these days...

Coconut is awesome for frying, especially since it has a long shelf life.

You're OK with the taste and texture it gives too though? Do you maybe mix it with other oils/butter/something to get it right?

Avocado oil might interest you. Refined, it has an even higher smoke point.

Interesting, so many oils I've never tried there, wonder what mustard oil tastes like... and Safflower oil was pretty high too hmm...

I feel like I might not ever need to go so high that olive oil/butter isn't good enough for the everyday stuff, but deep frying: this could be handy.

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-15 19:32:13

some BBQ I had today. Pulled chicken w slaw + more slaw lol

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-16 06:34:54

At 2/15/20 07:32 PM, Kiwi wrote:some BBQ I had today. Pulled chicken w slaw + more slaw lol

Nice. :) Reminds me it's been a while since I made some of that kind of salad...

Have you ever tried kimchi? Or similar stuff?

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-16 18:32:16

Chocolate covered marshmallows 😌

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-16 18:32:38

At 2/16/20 06:34 AM, Cyberdevil wrote:
At 2/15/20 07:32 PM, Kiwi wrote:some BBQ I had today. Pulled chicken w slaw + more slaw lol

Nice. :) Reminds me it's been a while since I made some of that kind of salad...

Have you ever tried kimchi? Or similar stuff?

no, what is that?

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Ronald-McDonald-LoL

Member since: Jun. 9, 2006

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 05:05:27

At 2/11/20 05:11 AM, Ronald-McDonald-LoL wrote:
At 2/11/20 05:09 AM, Cyberdevil wrote:Should still work here but yes, taste will probably differ.

Thanks for the reply. I'll just go light on the oil, then. The first serving will have to be an experiment.

Alright, here's your update. I went ahead and found some regular-ass olive oil at the store. It worked perfectly, tasted good in the recipe, everything went smoothly.

What do I use this extra bottle of extra virgin olive oil for now?

Interview with The-Great-One

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 06:20:38 (edited 2020-02-17 06:22:50)

At 2/16/20 06:32 PM, Kiwi wrote:Chocolate covered marshmallows 😌

Oooh you're living the life! Meanwhile trying to get on a diet over here, no sugar. :/

At 2/16/20 06:32 PM, Kiwi wrote:no, what is that?

Regarding kimchi it's a bit like coleslaw but sour/spicy, and not grated the same way. Adding in a Google pic here for lack of local ones...

IMO really good stuff, and healthy. Maybe also helps that I'm a fan of pretty much anything Asian...

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 06:22:15

At 2/17/20 05:05 AM, Ronald-McDonald-LoL wrote:Alright, here's your update. I went ahead and found some regular-ass olive oil at the store. It worked perfectly, tasted good in the recipe, everything went smoothly.

Awesome to hear. :)

What do I use this extra bottle of extra virgin olive oil for now?

I'd vouch for salads, or any kind of cold meals. Sprinkled over some mozzarella and tomato, or on fresh bread. Any Italian recipes will probably have some. :P

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 21:09:58

At 2/17/20 06:20 AM, Cyberdevil wrote:
At 2/16/20 06:32 PM, Kiwi wrote:Chocolate covered marshmallows 😌

Oooh you're living the life! Meanwhile trying to get on a diet over here, no sugar. :/
At 2/16/20 06:32 PM, Kiwi wrote:
no, what is that?

Regarding kimchi it's a bit like coleslaw but sour/spicy, and not grated the same way. Adding in a Google pic here for lack of local ones...

IMO really good stuff, and healthy. Maybe also helps that I'm a fan of pretty much anything Asian...

interesting interesting...what does it taste like?

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Gimmick

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 21:47:51

At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?

Really, really sour. Probably sourer than vinegar. It's fermented.

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 05:32:14

At 2/17/20 09:47 PM, Gimmick wrote:
At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?

Really, really sour. Probably sourer than vinegar. It's fermented.

Sounds like you've been eating the wrong kind of kimchi. :/ It's more spicy than sour I think. Great stuff.

Maybe you do need to be used to fermented foods to appreciate it though...

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Gimmick

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 12:33:03

At 2/18/20 05:32 AM, Cyberdevil wrote:
At 2/17/20 09:47 PM, Gimmick wrote:
At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?

Really, really sour. Probably sourer than vinegar. It's fermented.

Sounds like you've been eating the wrong kind of kimchi. :/ It's more spicy than sour I think. Great stuff.

Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 13:12:07

At 2/18/20 12:33 PM, Gimmick wrote:Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.

Oh damn straight from the source too! Seems like it shoulda been legit. Maybe I'm the one eating the milder less authentic Europeanized variant of it over 'ere...

Would be interesting to hear your take on it now if you ever get a chance to have some.

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Gimmick

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 13:22:05

At 2/18/20 01:12 PM, Cyberdevil wrote:
At 2/18/20 12:33 PM, Gimmick wrote:Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.

Oh damn straight from the source too! Seems like it shoulda been legit. Maybe I'm the one eating the milder less authentic Europeanized variant of it over 'ere...

Would be interesting to hear your take on it now if you ever get a chance to have some.

Yeah, I might try it out again sometime.

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 18:04:38

At 2/18/20 01:22 PM, Gimmick wrote:Yeah, I might try it out again sometime.

Awesome. :)

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Prinzy2

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-04 20:54:33

Y'all don't cook anymore!?!

I've finally been able to relax and do a little creative cooking.

Pan fried salmon and steamed broccoli. Coated the salmon in a mixture of flour, Tony Chachere's creole seasoning, clubhouse Cajun mix, and old bay. The outside was crunchy and the inside was a little overcooked, but still moist. The broccoli I coated with copious amounts of butter, lemon pepper, and a little lemon juice, my new favorite vegetable sauce.

Could have ate all the salmon, but I wanted to save some for a salmon salad sandwich tomorrow.

Didn't snap a picture, so here's a fish head.

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-05 05:55:20

At 3/4/20 08:54 PM, Prinzy2 wrote:Y'all don't cook anymore!?!

No time...

Pan fried salmon and steamed broccoli. Coated the salmon in a mixture of flour, Tony Chachere's creole seasoning, clubhouse Cajun mix, and old bay. The outside was crunchy and the inside was a little overcooked, but still moist. The broccoli I coated with copious amounts of butter, lemon pepper, and a little lemon juice, my new favorite vegetable sauce.

Though that sounds awesome. Inspiring.

Could have ate all the salmon, but I wanted to save some for a salmon salad sandwich tomorrow.

Didn't snap a picture, so here's a fish head.

lmao. XD Back in the day fish eyes used to be a delicacy, can't say I feel tempted to try some though.

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-07 18:19:55

At 3/4/20 08:54 PM, Prinzy2 wrote:Y'all don't cook anymore!?!

I was on vacation in New York eating there good food 😂

But today I was back in my kitchen. Taco pizza made w venison + black beans for extra protein

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 18:06:30

Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 18:07:26

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 19:38:16

Crockpot buffalo chicken subs w/ ranch dressing

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-09 00:31:21

At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit

Awesome. :) Just saw his perfect-scrambled-eggs session on Hot Ones last week - not the same inspiration source by any chance?

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 11:34:35

At 3/9/20 12:31 AM, Cyberdevil wrote:
At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit

Awesome. :) Just saw his perfect-scrambled-eggs session on Hot Ones last week - not the same inspiration source by any chance?

Nah, but still, so delicious!

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Cyberdevil

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 11:57:00

At 3/10/20 11:34 AM, Kiwi wrote:Nah, but still, so delicious!

Some other cooking show?

Gotta try that too. Experimented with oat milk scrambled eggs the other day but it turns out pretty gray, so much better with butter/cream.

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Kiwi

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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 22:56:37

another salad pic. avocado chicken bacon salad

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