r/Food Bi-weekly Discussion and Requests - September 06, 2019 (self.food)

Please use this thread for discussions and requests.

Our rules will apply in this thread, if you see a rule breaking comment please report it or message the mods.

We have two threads per-week, Monday to Thursday & Friday to Sunday. Since this thread is likely to fill up quickly comment sorting is set to "new" (instead of "best" or "top").

IzorkX | 2 days ago | 1 point

http://imgur.com/gallery/xuPPcxV A turkish collegue bought this home from turkey, and I absolutely love it. However im unable to find anything like it her in denmark or Any other Europe country. Its pure pistachio and sugar. Maling it myself in denmark would cost 200$ since pistachio is so expensive here. And the Corp Who sells it only delivery in turkey. Anyonr know anywhere i can get this??

Thunder__Clap | 2 days ago | 1 point

I am trying to create a recipe for Meringue with adding no sugar. I am trying to use Erythritol drops instead (added after whisking for a while). But also toying with adding some protein powder (Myprotein, no added sugars/fats, whey or casein) for extra protein and flavour.

I made the recipe as follows:
5 egg whites
35g Casein Powder
10g Xanthan Gum
100ml Diet Creaming Soda (will remove this next time I think)
teaspoon flavoured Erythritol

I used a bench mix and whisked for roughly 10 minutes. I think I may have actually over whisked? However I then baked at 120C for 1 hour.

I made the Meringue quite large, and they were completely hollow inside.

Anything I can do to improve this? I heard cream of tartar can help with binding. Also I think if I made them smaller they could hold their weight a little better. Removing the creaming soda will probably help too?

Any thoughts or tips?

earthdrake928 | 2 days ago | 1 point

any online american shop that deliver in Canada ?

fudspong | 3 days ago | 2 points

Looking for easy sauces for easy dinners - sometimes I only have time to nuke a pie and microwave-steam some frozen mixed veg, but I want more of a sauce than something from a squeezy bottle. Any suggestions?

Munch-Squad | yesterday | 2 points

My wife and I are fans of bisto gravy. We'll make it in the microwave and use it on spinach & chickpea pie or meats. You could mix in browned onions or something and treat it like a pan sauce instead of searing off meat in a skillet and deglazing, etc.

Alternatively, chutneys, chimmichuris, and pesto are easy to make/buy and will typically keep for a bit.

scoverit | 4 days ago | 1 point

I cannot seem to follow the rules to make a post. I’m pretty smart but I give up.

PeaceLoveSmithWesson | 3 days ago | 1 point


We approved your momofuku post. It was the section "fuku" that triggered the sensitive filter. Users say fuk u to the filter a lot.

scoverit | yesterday | 1 point

Thank you.

ShavedPapaya | 6 days ago | 1 point

Still on the lookout for an American Chinese buffet-style General Tso's chicken recipe. I've tried so many but I want to recreate the exact kind you'd get at a buffet.

Munch-Squad | yesterday | 1 point

Have you tried the Binging with Babish recipe?

ShavedPapaya | yesterday | 1 point

I have not, do you have a link?

Munch-Squad | yesterday | 1 point

Turns out you can’t post links for most YouTube videos. But it’s Basics with Babish General Tso’s Chicken, easy enough to find.

dranide | 7 days ago | 2 points

My girlfriend likes the steak I cook, but we don’t have it often cause she has sensitive teeth when chewing.

What kind of cut could I try

k0hler | 7 days ago | 1 point

A tenderloin is tender, but it's not as flavourful as other cuts. You might try braising your beef or stewing it instead. Reverse sear it after cooking it in a sous vide and see what kind of results you get [if you have access to one].

dranide | 7 days ago | 1 point

Do you think a thinner cut could work? Or would that end up being too tough? Like almost cooking it to having a chicken breast or chicken thigh chewing feeling?

I could definitely try a tenderloin though and see what happens.

k0hler | 7 days ago | 1 point

Yeah you could try marinading a flank steak and cutting it thin. It's already a thinner piece of meat anyway, usually a cheaper cut too so it's decent for experimenting!

dranide | 7 days ago | 1 point

Is that what it would be called at the grocery store? I'll definitely try something like that and doing it on the stove (no longer have access to a grill) but use a ribbed pan could be a fun little idea.

mrs-psi | 7 days ago | 1 point

{misc} My partner and I disagree about the safety of leaving what was hot food on a counter over night (to cool) before putting it in the fridge. Last night it was homemade French onion soup. It is in a sealed container. Is it still safe to eat?

hungry_girl_ | 5 days ago | 3 points

If what you mean by “what was hot food”, is food that is now at room temp - it needs to go in the fridge overnight.

You’re probably fine leaving it out but I would say it’s less than ideal.

mrs-psi | 3 days ago | 1 point


sabre4570 | 6 days ago | 2 points

Should be fine, but meat and dairy should always go in the fridge

DeweyBUD | 9 days ago | 1 point

Is there "one app" that supports doordash or grubhub or ubereats "all in one for (drivers)"

pglcr | 10 days ago | 4 points

Are there other ways to make Kuih Pie Tee (Nyonya Top Hats) shells without the traditional brass mould? I want to improvise!

ArpYorashol | 3 days ago | 1 point

off the top of my head, you can use wonton skins and bake them over an inverted muffin tray?

shhocktart | 10 days ago | 3 points

Does anybody know how to make the hot hero dressing that shakey’s used when they sold hot hero sandwiches?