Message from Deleted User in MacGuyver - Skills & Academics #cooking


2017-07-30 02:59:22 UTC  

I'll be honest, it's difficult for me to get moist chicken these days unless I've 🅱️rined it

2017-07-30 03:00:06 UTC  

That's why Ive been doing the pseudo-meatloaf thing with the ground turkey

2017-07-30 03:01:00 UTC  

I don't usually like chicken, but your chicken looks amazing.

2017-07-30 04:25:26 UTC  

#healthyboy snack time

2017-07-30 04:25:51 UTC  

Easy and relatively healthy. Stove top cooked popcorn

2017-07-30 04:26:31 UTC  

Veggie oil on the bottom of a saucepan. Just enough to coat the base + a little

2017-07-30 04:26:49 UTC  

Add 3 kernals of popping corn

2017-07-30 04:26:54 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/341074149646532619/IMG_20170730_002342030.jpg

2017-07-30 04:27:04 UTC  

Medium high heat

2017-07-30 04:27:28 UTC  

Wait till kernals pop

https://cdn.discordapp.com/attachments/338763700750123009/341074292022444043/IMG_20170730_002401246.jpg

2017-07-30 04:28:17 UTC  

Do some curls in your kitchen while you wait

https://cdn.discordapp.com/attachments/338763700750123009/341074497950056458/IMG_20170730_002756766.jpg

2017-07-30 04:30:16 UTC  

Once they pop it signifies the oil is hot enough

2017-07-30 04:30:22 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/341075024939057152/IMG_20170730_002925211_BURST001.jpg

2017-07-30 04:30:55 UTC  

Add the rest of your kernals. Pictured here is alot. Multiple servings worth

2017-07-30 04:30:59 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/341075177951592460/IMG_20170730_002949645.jpg

2017-07-30 04:32:02 UTC  

Put lid on of course lol

2017-07-30 04:37:56 UTC  

If you keep shaking the saucepan as you cook as well as dump out the popped kernals into a large serving bowl when they push the lid up you will end up with 0 wasted kernals and 0 burned popcorn

https://cdn.discordapp.com/attachments/338763700750123009/341076927437733898/IMG_20170730_003538493.jpg

2017-07-30 04:38:13 UTC  

Season with salt in moderation

2017-07-30 04:47:03 UTC  

I just use a hot air popper to avoid using oil. But fresh popped popcorn is one of my favorite snacks.

2017-07-30 05:34:36 UTC  

@Erika im not a fan personally of single use appliances.

2017-07-30 05:34:48 UTC  

but even so ive always wanted one

2017-07-30 10:29:27 UTC  

Is that butter I see in the unpopped kernel picture? Also the only single-use appliance I will advocate for is an Egg Cooker. Huge timesaver and conveniance and it's tiny.

2017-07-30 12:21:15 UTC  

Veggie oil. No butter.

2017-07-30 12:21:50 UTC  

Oh I see it now. It was the three test kernels that had already popped.

2017-07-30 15:32:35 UTC  

@Deleted User same. I hate single use appliances, but I make so much popcorn that it's worth it. And most thrift stores have a hot air popper in their appliance section, so you can usually get one for like, $5.

2017-08-02 02:58:26 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/342139052033835029/image.jpg

2017-08-02 02:58:27 UTC  

Are Brussel sprouts trad

2017-08-02 02:59:00 UTC  

You jest. They are the tradest.

2017-08-02 02:59:23 UTC  

They're really good I've discovered

2017-08-02 02:59:43 UTC  

Never had them growing up, but just sautéed in olive oil with salt and pepper they're great

2017-08-02 03:15:27 UTC  

I love brussel sprouts

2017-08-02 03:15:47 UTC  

That looks delicious. What's the protein? Chicken?

2017-08-02 03:19:19 UTC  

Pork chops!

2017-08-02 03:55:25 UTC  

ugh. I could go for a nice thick cut fried pork chop right now

2017-08-02 03:55:34 UTC  

with mashed potatos

2017-08-02 04:00:50 UTC  

Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil

2017-08-02 04:29:36 UTC  

this is a public channel. don't talk like that ☺

2017-08-02 15:38:57 UTC  

Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!

https://cdn.discordapp.com/attachments/338763700750123009/342330439467532308/unknown.png

2017-08-02 16:00:14 UTC  

That looks great @Marlow sourdough is the best bread!

2017-08-02 16:00:56 UTC  

I let it proof overnight at room temperature... I think long proofing time is the secret to great bread

2017-08-02 16:02:32 UTC  

it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it