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captkirk posted:Haven't tried their CSA yet but I just found out about them and did a one time order. Got a couple of frozen hens, 3 lbs of chicken skins for gribenes, some ground chicken, and a pair of duck breasts. The duck breasts were great. I was surfing food on there today, and I was thinking 'what the heck do you need an order full of chicken skins for'? Now that I have googled Gribenes, I want to try them... I LOVE chicharrones, why not chicken version?
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Jul 25, 2021 01:19
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I just purchased a plastic bucket for my sous vide stick. Do I need to insulate it anyway so it doesn't lose too much heat? This bucket will only be used when I use my sous vide stick thing.
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Jul 25, 2021 02:13
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obi_ant posted:I just purchased a plastic bucket for my sous vide stick. Do I need to insulate it anyway so it doesn't lose too much heat? This bucket will only be used when I use my sous vide stick thing.
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Jul 25, 2021 02:25
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Same Great Paste posted:Thank you for the reply. Apologies, but I'm afraid I have misphrased my question. Ah I understand better now. I think it would be pretty hard to get the ratio wrong, try something like 1 cube per cup of water and see how it comes out. You can heat this up on the stove or in the microwave and have a taste to see if its got enough flavor for you. If it tastes good plain, its good to cook with.
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Jul 25, 2021 02:32
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obi_ant posted:I just purchased a plastic bucket for my sous vide stick. Do I need to insulate it anyway so it doesn't lose too much heat? This bucket will only be used when I use my sous vide stick thing. You'll have to test. I do my sous vide stick in a stockpot so I can use the stove if necessary (or just to speed up getting to temp initially), but I find I have to put a top on the stockpot if I want to maintain vegetable (183F) temps. Below that the stick can handle it.
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Jul 25, 2021 03:33
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Arkhamina posted:I was surfing food on there today, and I was thinking 'what the heck do you need an order full of chicken skins for'? Now that I have googled Gribenes, I want to try them... I LOVE chicharrones, why not chicken version? I hadn't heard of gribenes before last year when I was describing how I used left over chickens skins from breaking down whole hens to make chicken skin crackers (season the skin, place it between two sheet pans and toss it in the oven) and one of my Jewish friends told me about gribenes. You'll also end up with some schmaltz from the process! Which is handy for any food you'd like to make much less healthy.
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Jul 25, 2021 04:16
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Anne Whateley posted:Chopping first means they may toast quicker, which is convenient but you do have to keep an eye out. Toasting makes them more brittle, so if you chop after, the bits are more likely to shoot everywhere. I ended up leaving them whole so I'd have more time to react when they were done. Afterwards I ended up putting them into a ziplock and beating them up with a meat tenderizer, that showed them who's boss
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Jul 25, 2021 04:21
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Arkhamina posted:Ooh, that looks interesting. I use allspice in a sausage recipe I do (boerwors, from S. Africa) but I really don't tend to think of it otherwise for meat. Boerewors is awesome.  Allspace also works in its British cousin Cumberland sausage, and additionally its an important ingredient in jerk seasoning.
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Jul 25, 2021 11:11
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Just want to thank you guys for the suggestion to make french toast out of my costco brioche buns, it's some of the best French toast I ever made and I get 4 slices out of each roll.
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Jul 25, 2021 18:31
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You shouldnt make pressure cooker risotto because the nursing and stirring of a risotto is an inherent part of the process, and the reason you make a risotto should not be because you want your guests to enjoy it, its because you enjoy making it.
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Jul 25, 2021 22:05
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love to slave over a stove to make hot wet rice
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Jul 25, 2021 22:12
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Casu Marzu posted:love to slave over a stove to make hot wet rice Have you found that it's significantly faster with a pressure cooker vs stovetop? I didn't but am wondering if there's a method that I am missing. Did a Serious eats pressure cooker one iirc and it was like... 5-10 mins faster in total but not as easy to adjust texture and liquid vs stovetop.
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Jul 25, 2021 23:09
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I think risotto sucks so I've never bothered
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Jul 26, 2021 00:57
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Orzo is basically the same thing but an hour quicker anyway
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Jul 26, 2021 01:00
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Mister Facetious posted:Orzo is basically the same thing but an hour quicker anyway Risotto takes 30 mins
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Jul 26, 2021 01:06
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That Works posted:
Yeah but I can ignore it in the pressure cooker which is worth quite a lot.
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Jul 26, 2021 01:08
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That Works posted:Risotto takes 30 mins You're not adding enough wine/grappa 
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Jul 26, 2021 01:14
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So this is just the talk poo poo and post hot takes instead of answer questions thread then.
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Jul 26, 2021 01:14
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Yep
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Jul 26, 2021 01:24
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ive never bothered making risotto without the pressure cooker idk it's pretty loving great that way
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Jul 26, 2021 01:39
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That Works posted:So this is just the talk poo poo and post hot takes instead of answer questions thread then. Takes as hot as my rice (which is delightfully wet) though, so it's fine
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Jul 26, 2021 01:42
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Casu Marzu posted:I think risotto sucks so I've never bothered  i was with you until you said this, how darePersonally I like pressure cooker risotto because I do not feel like cooking a drat thing on weekday evenings after work and that's times one loving million during all this covid poo poo. All recipes that can be converted into "throw poo poo into a pot and turn it on, go play video games" with minimal changes in quality are my jam.
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Jul 26, 2021 04:09
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Hawkperson posted:Personally I like pressure cooker risotto because I do not feel like cooking a drat thing on weekday evenings after work and that's times one loving million during all this covid poo poo. All recipes that can be converted into "throw poo poo into a pot and turn it on, go play video games" with minimal changes in quality are my jam. 
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Jul 26, 2021 04:14
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Pressure cooker risotto wins because I don't need to have a second pot of heated stock. Like as an end product it's very close so I usually choose to stress out about other things in my life.
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Jul 26, 2021 05:59
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Post your gluten free keto friendly vegan risotto recipes itt.
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Jul 26, 2021 07:18
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I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical.
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Jul 26, 2021 07:34
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. I don't think it will make all 40 pounds last, but if you want to set aside a portion for fresh use, I have had some good luck using perforated paper bags to extend the shelf life of the yellow onions (and potatoes) I keep in my pantry. also, username/post combo
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Jul 26, 2021 11:23
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. I have the worst time with fermented onions. It works okay on red onions, but the texture of white onions gets slimy and it's unpleasant to eat them even when you mix it into sauerkraut. They're good vinegar pickled though, and they keep pretty well forever. I like to add a few sliced jalapenos into the pickle because the onions end up slightly spicy and the jalapenos get super oniony. I buy 20lbs of onions on purpose 5 times a year to make huge batches of caramelized onions to freeze. I'm never more then 5 minutes away from an ersatz french onion soup.
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Jul 26, 2021 12:44
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. Story time: My dumb rear end dehydrated a bunch of onions I'd sliced super thin on a mandolin once and basically tear gassed my apartment. So, if you're going to dry them, I'd advise doing it outdoors.
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Jul 26, 2021 14:55
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I'm looking to buy a blender for making smoothies/shakes. I've never purchased a blender before, and I'm kind of amazed at the price range. I feel like my needs are pretty basic (I just want to make post workout shakes), but I'm concerned about buying something unreliable if I cheap out too much. Does anyone have a recommendation for something that's relatively cheap but still reliable and constructed well?
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Jul 26, 2021 17:29
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Yoshi Wins posted:I'm looking to buy a blender for making smoothies/shakes. I've never purchased a blender before, and I'm kind of amazed at the price range. I feel like my needs are pretty basic (I just want to make post workout shakes), but I'm concerned about buying something unreliable if I cheap out too much. Does anyone have a recommendation for something that's relatively cheap but still reliable and constructed well? Ninja if your budget is $$, Vitamix if your budget is $$$$.
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Jul 26, 2021 17:48
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Arkhamina posted:I was surfing food on there today, and I was thinking 'what the heck do you need an order full of chicken skins for'? Now that I have googled Gribenes, I want to try them... I LOVE chicharrones, why not chicken version? A couple years ago I raised some turkeys on a whim and once the necessary deed was done, I broke down the carcasses for parts - boneless breast, thighs, legs, wings, etc. But they were so fatty (way fattier than store bought Butterball or whatever) that I decided to try rendering down the skin and fat for turkey schmaltz. Best decision ever, and the turkey "cracklings" were beloved by human and dog alike over the next couple days. The schmaltz was absolutely wonderful to drizzle over potatoes before roasting and use when making biscuits or cornbread.
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Jul 26, 2021 19:40
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Anybody tried this? https://www.youtube.com/watch?v=YARtbdvklDc&t=279s TL;DW, he puts his cast iron tortilla press directly on the stove in order to flatten and cook the tortilla at the same time. I got an identical tortilla press as a gift and have been less than impressed with the results; pressing rather than rolling the dough makes the tortillas shrink up in the time between pressing and hitting the hot pan. The method above looks like it solves this issue, but it's definitely not how you're supposed to do it. If you cook it the whole way on the press, you miss out on the puff you get from the traditional method, but you could "set" it on the press and transfer it to a hot pan after 30 seconds.
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Jul 26, 2021 23:42
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. It sounds ridiculous, but when I used to get onions in bulk, I'd go buy three pairs of nylon pantyhose. Cut the legs off, and add onions to the leg, one at a time, stretching the hose and tying the hose off above the onion, repeat until full, hang in a dry dark place. My grandma's hall closet had hooks on the back wall to hang onions on. I tend to hang them from the rafters in my garage.
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Jul 27, 2021 00:18
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Lester Shy posted:Anybody tried this? Most I've seen are coated with zinc to prevent rusting which makes this a bad idea
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Jul 27, 2021 00:25
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Flash Gordon Ramsay posted:Ninja if your budget is $$, Vitamix if your budget is $$$$. Thanks. I'll check out some ninjas. 
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Jul 27, 2021 01:04
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. I think you know what you have to do.
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Jul 27, 2021 15:04
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I recently was gifted what seems to be very high quality honey (it's certainly way better then any I've ever bought), a small container about a cups worth. I'm looking for suggestions on how to best use it in a way that showcases it. Any suggestions?
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Jul 28, 2021 00:50
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On a biscuit with some butter
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Jul 28, 2021 00:52
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Casu Marzu posted:On a biscuit with some butter  Would in a heartbeat.
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Jul 28, 2021 00:57
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