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Deus Mortus

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Everything posted by Deus Mortus

  1. Well the way I see it, almond lacks gluten, which is necessary for chewiness, puff pastry largely lacks this, going more for crisp. It won't be perfect, but it might just be good enough. That said I burned my hand on a scalding pan yesterday, so I won't be baking until the bandages are off. Is there a place where you can find this info easily? I have found some nutritional data sites, but none tell how much fiber is in the products, if they even have entries about some of the obscurer foods like almond meal.
  2. You might want to keep in mind that almonds are a bit over 21% carbohydrate, and half of that is in the form of sugars or starches. Well damn, I did not know that, it's better than flour, but I'll have to keep that in mind when I want to stay under 20g of carbs per day. Thanks for that, I totally missed that.
  3. That looks pretty good, however I haven't been able to get my hands on flax meal yet, is there anyway to substitute for it? I suppose I should also see about importing some splenda, for whatever readon all the sweeteners here in Holland contain carbs.
  4. I have recently started dieting again, because, well I like eating good food and it shows. However in a twist on previous attempts to lose weight, I have decided on a ketosis diet, which means, no carbs at all. Now i got some almond flour to experiment with, but I figured I would check around here and see if anyone has already done some testing with the stuff, or perhaps that there are other ways to get some baked goods without carbs. Currently I mostly want the ability to make something like crackers (which seems doable), make some rough puff pastry (which I think I should be able to do) and see if I can make bread and pizzacrusts with the stuff (though that might not be possible). I'll update the topic when I get around to testing, but in the mean time, I would love to hear if anyone here has any experience with this.
  5. Deus Mortus

    Ribs in the oven

    I'll have to try that next time, in the end I went with the Alton Brown method of braising and then broiling, I really liked the way the glaze came together, though I wasn't really a fan of the old bay and onion powder in the cry rub. I did try a small two rib piece with only salt and pepper and I have to say it was pretty good!
  6. Deus Mortus

    Ribs in the oven

    Oh sweet lord Carolyn, that sounds great, but I think ribs is already pushing the bounds of my diet, so while deep fried ribs sound great (like really really, I'm tempted to break my diet great). I think I'll have to save that recipe until I lose these extra pounds. I am however a bit surprised that you braise them after frying, is there any reason for that?
  7. Deus Mortus

    Ribs in the oven

    I've actually steamed lamb chops like that before (though with added white wine instead of vinegar), might be worth experimenting with when I have a bit bigger budget and can afford to ruin a few cuts.
  8. Deus Mortus

    Ribs in the oven

    I'll try that! I can order it, but no it won't be in tomorrow. I'll need to remember to order it next time to have in my pantry though.
  9. Deus Mortus

    Ribs in the oven

    It's a completely different product: it's like comparing a smoked pork shoulder to a pan-fried pork chop. Both have their own merits. If you like the taste of pork ribs (as opposed to just the taste of BBQ seasoning, etc.) then yes, you can make great-tasting ribs in the oven. Hell, you can go ahead and season them up as for BBQ if you want, you're just missing the smoke flavor. Different, but still tasty. I have had some good ribs from an oven in germany, but never without any seasonings, I have two racks here right now for tomorrow, so I'm definitely trying the salt and pepper on one of them. Any good idea's for the dry rub? My dry rub is mostly flavors that reinforce the smoke flavor, so on their own they probably won't work very well. Sounds good, but I'm really in the mood for the primal joy of gnawing some meat of some bones, but I'll reserve the idea for another time, because it sounds great.
  10. Deus Mortus

    Ribs in the oven

    Hmm I've actually never had ribs without seasonings, does it really stack up to a well marinated rack?
  11. Deus Mortus

    Ribs in the oven

    Well I was planning on buying some liquid smoke later on (I'm waiting for the webshop who sells them to restock their smoked shallots), but I'm fine going with just a marinade or rub to get some taste on the meat. I didn't expect to be able to get some real smoke flavor without a smoker. BBQ really isn't that popular in the Netherlands, while we have enough people firing up a charcoal grill in the summer, we don't have a culture of well done BBQ and as such any BBQ we can get from restaurants is generally really bad, greasy, under seasoned crap.
  12. Lately I have been getting an increased hankering for some quality ribs, but sadly I find myself without a backyard to make my normal smoked ribs recipe, nor a good BBQ place to get some. So what recipes and tricks do you have for making the perfect spareribs or baby back ribs in the oven?
  13. That´s good to know, I haven´t had much practice with baking breads yet, but I´m getting pretty excited about making my first starter. I doubt I´ll go months without baking any new breads, but it seems like this is a good way to create a backup in case the one in the fridge dies. Is there anything you need to look out for when defrosting it? That is more or less what I'm doing now, but I'm a sucker for the smell of bread baking and lovely warm bread to munch on!
  14. Well, I didn't think it would be so easy, I figured the yeast would die, guess I'll get started! Though while I am on this tangent, can you also freeze a starter? That might just mean I will never buy bread again!
  15. I finally got the room for a large freezer and I am now going about stocking it. Now I love fresh baked bread, but I simply do not have the time to make fresh bread every day. As such I wondered whether it is possible to freeze dough or perhaps half-baked breads for later and if so, at what point do you freeze it and why?
  16. Heh, I love crazy caffeine cocktails like that, my own personal version is dropping guarana tablets in strong coffee made with caffeinated water, then boiling it all down until it starts to be rather viscous at that point I either gel it with some gelatine or rehydrate it with some more caffeinated water. Almost every geek I know has a weird ass recipe like this for surviving 24 hour lan-parties or night time coding.
  17. I assume they get them frozen.
  18. I am a real sucker for these things, my personal mainstay being Monster Ripper, though I will try out any energy drinks I come across I haven't tasted yet. Most of them taste like overly sugared ass, but it is weird obsession for me. That said a small comment on Daniel Rogov's piece, the idea that sugar will give you energy is bull, sugar can function as a fuel, but it has been disproven to have any effects on the psyche, which is what you are talking about when you're discussing a "(mental) boost". Though I agree with the rest of his article, the stuff is horrible crap, but then again it really isn't the worst thing I'm putting in my body.
  19. I'm speaking with experience, I have rarely seen a person satisfied with the commercial product, especially not the little guys. If you have the IT knowhow to choose, install and maintain a commercial product, good on you! However most of those products are terrible and without inner knowledge of the market, you have no real way to know, especially seeing how with one update, a good product might turn in a complete disaster. This is the reason why larger companies hire an IT department, not for maintenance of good products, but to salvage things constantly of stuff like that. Now I'm not saying this can't happen to you when you hire someone to do it for you, there are off course a couple of bad programmers among the crowd, but these are much easier to spot out then a crappy product. Also it isn't that expensive, a management system will cost you 100 to 200 bucks, though you may be tempted to simply license a product for a lower price per year and end up paying even more. Either way you will also be likely buying in support and when the time comes, they'll make you bleed for the updates. The kinda people who sell software are the kind of people who would get fired from a second hand car-shop for being immoral salesmen. You can get a programmer for around 300 to 400 bucks, a bit more if he is very experienced, but with systems like this you don't need a magician, you need someone who will connect a nice gui with a well built database, while it is still hard work when you want to do it right, it isn't exactly the top of the game. For that money, that person will make sure the damn thing works and generally when you sign the agreement it includes a clause about fixing the bugs in the program. In the end you will have a very solid, well documented piece of software that will last you a long time and will have formatted the data in such way that if you ever need to move it down the line, it'll be a piece of cake. I have rarely seen anyone disappointed with hiring a programmer to code a custom system like this, yet I have seen a lot of people disappointed in off the shelve packages that end up costing them an arm and a leg and hardly function the way they ought to.
  20. Right about the time he learns to drive. That sentence instantly brings images of disaster to my mind, perhaps a wiser tactic is to teach him/her one of the two first, so (s)he is fully aware of all the subtlety's of at least one of the two... Though I have to agree, that is one badass present to get, perhaps you could even get a special barrel to fill from one of your other favoritism drinks, like a barrel from your favorite brand of sherry, though maybe I am over thinking and over complicating this.
  21. As a programmer I can give you a quick tip on this, don't go for ready made solutions, hire a programmer (If you don't know where, freelancer is a nice place to start). True they may be a bit cheaper, but if you get a custom package, not only do you get something truly tailored to your needs and are you supporting a profession as filled with craftsmanship and artistic fervor as a chef, but if you treat your programmer with some respect, you also get pretty much unlimited support (though make sure not to take advantage of this) and someone who makes sure everything works!
  22. Well I went in and explained what happened, they had a few more complaints yesterday and realized the batch of mussels they had was bad. He was rather jumpy seeing how the other people were demanding financial restitution, but once I explained I wasn't looking for that we had a nice chat and offered to make me some lunch. I really wasn't up to a warm lunch yet, but all in all I have to say it wasn't as uncomfortable as I imagined it to be. I suppose next time I get poisoned I won't hesitate to call!
  23. True I have no direct way to know it was the mussels, but there are no other real suspects, the two days before that I have been living on bread because of exams for school and not having the time to cook. And I think I would be the first one to get sick of bread from the local megamart, especially considering all those lovely additives they dump in the things. Also I was served the mussels out of their shell, which really should have been a warning sign when I think about it. So I really can't think of anything else what could have had that impact. That said I am really not that pissed and not in the want for a boon from the restaurant, this is just the first time I have had the chance to revisit a restaurant after food poisoning, the last few times this happened to me, I was on vacation and got it from street vendors (Pro Tip: Don't buy oysters from a street vendor with no cooling equipment). That said, I'm off for groceries, which means walking past the establishment in question and I'll walk in and tell them what happened, just in case there is a problem with their supplier.
  24. Yesterday I was poisoned, in a most malicious attempt to end my grand life, I was served a bad mussel. Now part of this was perhaps my fault, getting mussels in the summer is a risky gamble any way you do it. In the end I only spend a evening puking and was luckily spared from worse by evacuating my stomach so soon. My question here is really what to do? Should I call the establishment and tell them what happened, should I be angry at them? Or should I just let it pass as it really wasn't that big of a deal. I am really at a loss here, on one hand I'm feeling a lot better today and don't really feel it as such a traumatizing experience people always make it out to be (this wasn't my first time getting food poisoning and I have never found it really bad) on the other hand, I am somewhat pissed of that the cook in the restaurant didn't take the time to check for bad mussels, even though there were only two other party's eating there at the time. So what would you do?
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