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OFFICIAL THREAD: General Cookery and Discussion

venividivicibj

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Damn, King Arthur flour wont ship until like May. Not down to buy a 25lb bag at costco either, would just end up wasting
 

gettoasty

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Split the cost?
 

javyn

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Need an opinion or two....bought a 2 lb chuck roast I'm going to be using to make Japanese Curry, but got home and realized I'm out of beef stock.

Think demi would be a good substitute? Or would that interfere with the flavor of the Japanese roux packets too much?
 

beargonefishing

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In some recipies I like substituting vegetable stock, usually chili.
 
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edinatlanta

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Other than the company mentioned in the article from @Omega Male are there any other gourmet food service companies trying to offload inventory
 

javyn

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I'm some recipies I like substituting vegetable stock, usually chili.
If it was any other recipe, subbing demi for beef stock would be a no brainer. But in this case, probably best to play it safe. Have no veggie stock, but I will use chicken stock tonight.

I don't want to risk having the demi overpower the sweet flavor of the Japanese roux.
 

Beckwith

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Did some homemade pasta, ordered a pasta machine before the great lockdown after doing a course at eatly. Was very good and kids loved it. I will get pics, but highly recommend. Now have to perfect the pizza dough once the 00 flour comes for the rock box
 

Van Veen

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I made a double batch of meat sauce (5.5 qts) plus 4 lbs of shredded chicken yesterday. That should get me through a few days without cooking. (It's not the cooking I don't like... it's the cleaning.)

The shredded chicken is for stir fries, salads, etc.

Hopefully this will get me better at batching meals so stop eating out so much when I go back to work.
 

gettoasty

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I thought everyone on SF used dish washing machine, hmmmmm??

Meal prepping in general is a good idea IMO.
 

venividivicibj

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Making Marcella Hazan's bolognese right now. Really don't want to wait 3 hours while it simmers...
 

brokencycle

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I simmer my sauce for 8+ hours, honestly. I also find adding garlic at two different points -- typically with all the other ingredients and then about an hour or two before I finish simmering -- adds to it.
 

venividivicibj

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I simmer my sauce for 8+ hours, honestly. I also find adding garlic at two different points -- typically with all the other ingredients and then about an hour or two before I finish simmering -- adds to it.
I don’t even see garlic in the recipe, am I missing something?
 

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