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That's why I've never tried it. I mostly drink green tea, I don't think you could salt it without it standing out. Something stronger it'd be worth trying though.
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Jun 23, 2021 05:13
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Lester Shy posted:Tonkatsu. Slice loin into quarter inch pieces. Dredge in seasoned flour -> beaten egg -> Panko. Deep fry for 3-4 minutes. Ding ding ding we have a winner! Prolly gonna slow cook the other half for taco meat as suggested. Saving the Chinese recipes for later, thank you my good goons!
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Jun 23, 2021 06:23
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BBQ Dave posted:Ding ding ding we have a winner! Prolly gonna slow cook the other half for taco meat as suggested. Saving the Chinese recipes for later, thank you my good goons! You may already have a recipe but this one is good https://www.youtube.com/watch?v=aASr5x0d3Ys
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Jun 23, 2021 07:04
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A nice average size schnitzel in Vienna. I like their unveiled contempt for anything green. Not even a tiny sprig of parsley is allowed to taint it.
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Jun 23, 2021 09:02
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Ideas for canned tuna, mackerel or sardines? Ive been gifted a big box of fancy ethical canned fish. Some in olive oil, water, thyme, spicy, tomato etc. I do like tuna salads but not enough to make 12 of them.
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Jun 23, 2021 15:37
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Fruits of the sea posted:Ideas for canned tuna, mackerel or sardines? I like making canned tuna into patties with bread crumbs and a bit of egg and pan frying it, but I have not tried it with other fish. Alex (the French guy who's got a solid following on YouTube) did a bunch of dishes with canned fish in response to one of the bigger hurricanes a few years ago, and I'd recommend checking that out. (I'm phone posting, otherwise I'd dig up a link.)
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Jun 23, 2021 16:16
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I like the mackerel and sardines with bread and maybe some sour cream, capers and onions. A good lunch. Same with smoked herring, sprats (my fav) and lots of other fish.
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Jun 23, 2021 16:41
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Fruits of the sea posted:Ideas for canned tuna, mackerel or sardines? Kimchi jjigae
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Jun 23, 2021 16:59
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this thing put between a regular sized burger bun with some pickles is the state specialty cuisine of Indiana, every family style and burger joint has them. Awful garbage in almost every case.
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Jun 23, 2021 17:41
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For deep fried cutlets like that what is the trick to the breading that doesn't slide off? Is it oil temp or am I loving up the dredging? Any time I make katsu or fried chicken it's fine until I cut it up and then the breading separates and doesn't stay with the meat.
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Jun 23, 2021 17:58
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poo poo POST MALONE posted:For deep fried cutlets like that what is the trick to the breading that doesn't slide off? Is it oil temp or am I loving up the dredging? How are you doing the breading? I shake it in AP flour, shake off the excess, then egg, then panko and never have an issue with anything separating. Are you double-dipping the flour and egg step? I tried that once and remember it not sticking well.
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Jun 23, 2021 18:11
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So like put it in a ziploc bag and shake it in flour? I've only ever done it in a shallow bowl.
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Jun 23, 2021 18:12
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Mr. Wiggles posted:I like the mackerel and sardines with bread and maybe some sour cream, capers and onions. A good lunch. Same with smoked herring, sprats (my fav) and lots of other fish. Yeah one of my favorite simple meals is canned sardines in flavorful stuff on toast with lots of salt and pepper, maybe a squeeze of lemon and some green onions. They ARE canned, you probably have a few years to eat them before they go bad
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Jun 23, 2021 18:12
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poo poo POST MALONE posted:So like put it in a ziploc bag and shake it in flour? I've only ever done it in a shallow bowl. Either way works fine. Shaking it in a bag is lazier, plus I dump all the excess gunk in there after for easy disposal. The important thing is to give the porks a good shake to get off all the excess flour, if there's too much it'll peel right off the meat. If you're not doing that I'd guess that's the problem.
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Jun 23, 2021 18:17
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poo poo POST MALONE posted:So like put it in a ziploc bag and shake it in flour? I've only ever done it in a shallow bowl. Dredging is fine as well, ya just gotta make sure you get good, but light coverage. Also, letting em hang out on a rack in the fridge a while before frying can help keep the breading adhered to the meat.
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Jun 23, 2021 18:19
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Fruits of the sea posted:Ideas for canned tuna, mackerel or sardines? Where does one get ethical canned fish, and how expensive is it? I'm not very concerned about mercury fwiw.
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Jun 23, 2021 18:23
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Casu Marzu posted:Dredging is fine as well, ya just gotta make sure you get good, but light coverage. Oh interesting. I've always air dried chicken in the fridge overnight before frying but I'd never thought about doing a second rest after breading. I will try that next time.
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Jun 23, 2021 18:38
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Fruits of the sea posted:Ideas for canned tuna, mackerel or sardines? I've recently come up with fairly trashy but deefuckinglicious way to eat ordinary canned tuna - drain it, add a couple of spoons of laogsnma chili crisp, couple of teaspoons of mayonnaise and mix it all up. It's so good - the lgm is crunchy and spicy, and the mayo adds enough fat to carry the rich flavour through. I've tried it without the mayo and it's just not as tasty.
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Jun 23, 2021 18:46
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Thanks, Ive got a bunch of different ideas to work with now!DildenAnders posted:Where does one get ethical canned fish, and how expensive is it? I'm not very concerned about mercury fwiw. Its honestly a roll of the dice because fishing fleets like to play fast and loose with where they go and what they call the fish they catch. The ASC and MSC marks (farmed and wild respectively) are your best bet. There are lots of other green certifications but some of them are maintained by the industry and dont mean poo poo, while ASC and MSC are nominally independent and occasionally bamboozled. My country has its own certification for fish that arent caught by methods that are harmful for the environment such as trawling. So maybe research that as well? Fruits of the sea fucked around with this message at 18:58 on Jun 23, 2021 |
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Jun 23, 2021 18:56
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This may help. No direct experience but I've heard it on a couple podcasts https://www.seafoodwatch.org
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Jun 23, 2021 19:13
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Salted pourover coffee owns bones ya'll. Made my morning, thanks for the tip. 
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Jun 23, 2021 19:44
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Should I buy an air fryer or deep fryer? I'm more concerned with delicious results then healthiness. (I won't be using it every day) Any specific things/manufacturers to look for or avoid?
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Jun 23, 2021 21:41
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somewhat urgent question: context: making avgolemono soup can I gently heat or slow-cook a sauce with egg that has been tempered, or will the egg eventually curdle over time? I am fairly certain I have diluted the egg well enough. My concern is just whether a gentle simmer will cause it to settle or fall out edit: I added it to the pot and am trying to heat it gently will report back DasNeonLicht fucked around with this message at 23:36 on Jun 23, 2021 |
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Jun 23, 2021 21:57
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Spalec posted:Should I buy an air fryer or deep fryer? I'm more concerned with delicious results then healthiness. (I won't be using it every day)
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Jun 23, 2021 22:02
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Spalec posted:Should I buy an air fryer or deep fryer? I'm more concerned with delicious results then healthiness. (I won't be using it every day) Deep fryer, and like Mystes said; use a cast-iron pan or a dutch oven if you already have one. Just get a fry/candy thermometer, and monitor the heat while you cook. To reuse the oil, use a funnel and coffee filters, or a mesh strainer and paper towel. And I would avoid the smallest Cuisinart model (which I own); not because it can't do the job, but because it's just too small for some foods (schnitzel/tonkatsu), and necessitates separating cooking into batches (e.g. only 6-8 wings per). Mister Facetious fucked around with this message at 22:42 on Jun 23, 2021 |
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Jun 23, 2021 22:30
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DasNeonLicht posted:somewhat urgent question: If you are really gentle in your summer, you might be OK. Ive made avgolemono a couple of times and had enough leftover to reheat it the next day. Once it was OK, the second time I was less careful and it was hosed.
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Jun 23, 2021 22:35
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DildenAnders posted:Any good and easy recipes for a beer cheese sauce? Buy some spreadable "pub cheese" (the kind in the plastic tub) and put it in a double boiler or crock pot with some dark beer (Guinness), a little cream cheese, and some spices (garlic powder, mustard power, a pinch of cayenne). Stir it occasionally until it all melts good and then blend it with a stick blender. It should look soupy but will thicken up considerably upon blending so add more beer or cheese depending on your preference.
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Jun 24, 2021 03:43
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minus a bit of a skin that formed, the broth is still creamy 
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Jun 24, 2021 04:31
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We've been buying a lot of white mushrooms for salads lately, and keeping them on the counter (not fridge), but they still get grotty after a few days. Are there any tricks to making them last longer, or is this just mushroom life? Would another variety, like criminis, last longer?
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Jun 24, 2021 21:29
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Keep them in the fridge
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Jun 24, 2021 21:35
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i like nice words
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Most fresh mushrooms keep best in a ziplock or delitainer lined with a damp (not dripping wet) paper towel. They'll keep 1-2 weeks that way, depending on type. Storing them in the fridge in an open container will also work, but they'll slowly shrivel and dry out when kept this way.
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Jun 24, 2021 21:48
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Thanks for the replies; any advantage to putting them in a paper bag?
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Jun 24, 2021 22:10
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The excitement of not knowing if you get to have mushrooms for dinner until you open the bag. Sometimes the surprise is grosser than you'd like.
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Jun 24, 2021 22:48
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Casu Marzu posted:It's usually taking a slice and pounding it out, but if you have a pan or fryer big enough to flatten an entire loin and fry it whole, well... I'm just curious about the grain mostly. I presume I can just take a 2" hunk off of the loin and (as if I were slicing a giant hot dog for my son) and then turn it 90 degrees and wail on it with a cast iron skillet to make it thin as heck, right?
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Jun 24, 2021 23:48
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poo poo POST MALONE posted:I'm just curious about the grain mostly. Yes. That's pretty much how to do a schnitzel/breaded pork chop, and it used to be my dad's preferred cut for it.
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Jun 25, 2021 00:14
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Further: is the only difference between tonkatsu and schnitzel the side offerings? Maybe the bread crumbs too?
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Jun 25, 2021 00:43
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poo poo POST MALONE posted:Further: is the only difference between tonkatsu and schnitzel the side offerings? Maybe the bread crumbs too? Like if you took some schnitzel and sliced it up, put it on a rice bowl, and served it with Bulldog sauce then yeah I guess you might notice that the breading isn't panko but it would be pretty close. But if you ordered tonkatsu and you got a whole fried cutlet on a plate with a couple boiled potatoes and a bunch of lemon wedges then you would have a pretty strong case that you didn't get what you ordered.
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Jun 25, 2021 01:39
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I know its probably not what you want to hear, but the best thing is to buy fewer mushrooms at once, only buying what you need when you need it. If you are going to bulk buy mushrooms, Id suggest the best thing to do is to make duxelles and freeze it, but thats not really going to work for a salad.
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Jun 25, 2021 07:19
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It could be worth looking into growing your own mushrooms so that you always have a fresh supply.
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Jun 25, 2021 07:49
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fizzymercury posted:The excitement of not knowing if you get to have mushrooms for dinner until you open the bag.
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Jun 25, 2021 09:02
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