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Is anyone else familiar with the term "Super Burger" to refer to a a burger stuffed into a hero (kind of like a chop cheese but with patties)? And if you are, are two ovulate patties cooked seperately or is a regular patty fried up and cut in half?
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Aug 17, 2021 00:09
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The former. Or you be badass and do a full length one  drat it, now I want a footlong kafta wrap.
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Aug 17, 2021 00:59
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Is there an outdoor/camp cooking thread? I can't find one here or in the outdoor forum.
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Aug 17, 2021 18:27
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poo poo POST MALONE posted:Is there an outdoor/camp cooking thread? I can't find one here or in the outdoor forum. I know I've seen cooking questions come up in this thread along w/ the Hiking thread in the outdoor forum, but I don't think there's a dedicated thread.
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Aug 17, 2021 19:21
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i don't camp or cook outdoors but i would follow that thread just for the cool pictures of cast iron pans cooking tasty food on a fire. i love that poo poo (from a distance, gently caress sleeping outside)
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Aug 17, 2021 21:07
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Yeah okay I'll look at authoring a thread then. Don't know which forum it's a better fit for. I often just pack my camper full of whatever is in my fridge at home so I've been working in a technique to reheat pizza on a camp stove by heating up the pan AND a lid (on the second burner) and then capping it once you get a crispy bottom and killing the heat. I'm looking for more stuff like that. Quick meals or fun ways to make stuff like nachos (especially when there is a burn ban for 50-60% of the season).
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Aug 17, 2021 21:58
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poo poo POST MALONE posted:Yeah okay I'll look at authoring a thread then. Don't know which forum it's a better fit for. It's a question of which goons do you want to attract to which forum; GWS to The Great Outdoors, or vice versa? Do you plan to include tips on storage and transportation of food in the OP? Will you differentiate between foot travel and moto-camping? There's a lot of variety that can be expanded upon, really. Good luck with the first draft.
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Aug 17, 2021 22:04
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Is carbon steel ok for searing fish? I don't own any stainless steel
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Aug 20, 2021 17:57
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prom candy posted:Is carbon steel ok for searing fish? I don't own any stainless steel If it has a decent cure, just let it get up to temp first, and it should be fine.
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Aug 20, 2021 18:03
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Would also be curious about an outdoor cooking thread. Planning meals for hiking trips is always a pain in the rear end since whatever it is has to be light- weight and able to last several days without refrigeration.
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Aug 21, 2021 11:45
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Basic cooking question: I have some bone-in chicken thighs and breasts, some little potatoes, some baby carrots, pantry/fridge stuff, and a 12in cast iron skillet. I want to roast all these things up together, what's the best approach? I was thinking: season the chicken and prep/oil the veg, preheat the skillet in a 450 degree oven, pull the skillet out and sear the chicken on both sides, remove the chicken, add the veg, add the chicken back on top of the veg, roast until the chicken is cooked through (30 mins-ish). Does this sound about right? I almost always just make stovetop or bbq boneless skinless chicken breast, trying to expand my staple meals a bit.
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Aug 21, 2021 14:23
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prom candy posted:Basic cooking question: I have some bone-in chicken thighs and breasts, some little potatoes, some baby carrots, pantry/fridge stuff, and a 12in cast iron skillet. I want to roast all these things up together, what's the best approach?
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Aug 21, 2021 14:36
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fizzymercury posted:I start the pan on the stove to sear the chicken and I cook it at 400f, but I do exactly that all the time and it's great. About half the time I leave the chicken on the bottom, pour in a glug of wine and some stock, and just chuck the seasoned veg on top. Sweet, thanks!
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Aug 21, 2021 19:52
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I'm looking for some guesses on making a "pepper-forward" habenero sauce. We have these habanada varietals that are habeneros without all the heat. We're trying to figure out how to use them in a sauce. I was going to default to what I do with green sauce (same as below with jalapenos), which is: 1. Blister a pound of them on the grill to loosen the skins 2. Peel off the skins 3. Blend with a third of a cup of neutral oil and four cloves of garlic I'm thinking it would do to be a little sweeter than green sauce so I might incorporate some pineapple juice. I also hope the bromeliads in the juice would help keep it from turning into a solid block in the fridge like my green sauce.
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Aug 21, 2021 22:21
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Rocko Bonaparte posted:I'm looking for some guesses on making a "pepper-forward" habenero sauce. We have these habanada varietals that are habeneros without all the heat. We're trying to figure out how to use them in a sauce. I was going to default to what I do with green sauce (same as below with jalapenos), which is: A couple of things I do for mine. Char your garlic. Do half your peppers roasted, half raw. Cooked carrot is excellent in habanero sauces. Adds sweetness and some vegetal depth without adding too many other flavors. I've added saffron as well, and if it wasn't for the cost, I'd always add it. Bloom 15-20 threads in 2TBS of water. If you want to avoid pineapple flavor, a pinch of meat tenderizer will have the same effect with no real flavor change.
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Aug 21, 2021 23:45
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When I'm in sandwich eating mode, I go through a lot of pickles. Can I put pickling cucumbers in the leftover brine from store bought cukes, and do I want to? Alternatively, anyone have a good recipe for bread and butter pickles?
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Aug 22, 2021 01:10
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Happiness Commando posted:When I'm in sandwich eating mode, I go through a lot of pickles. Can I put pickling cucumbers in the leftover brine from store bought cukes, and do I want to? Bring the brine to a boil for two minutes first, but yes you can, if you like what a particular company uses (I really want the brine that restaurant pickles use; I can't get enough of those spears).
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Aug 22, 2021 01:34
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Happiness Commando posted:When I'm in sandwich eating mode, I go through a lot of pickles. Can I put pickling cucumbers in the leftover brine from store bought cukes, and do I want to? You could probably get away with reusing brine once if you brought it to a boil. The problem is that pickling works by two mechanisms, lowering the pH of the food in the brine, and soaking it with salt. Those two things inhibit the growth of nearly anything that can hurt a person. But every time you add new cukes, you'll be raising the pH a little, and depleting the salt in the brine as it soaks into your pickles. Honestly making a whole new brine isn't tough and after a few times you'll tweak the recipe to be exactly what you want. Here's my recipe for quick bread and butters for starters: 1lb cucumbers, cut into chips 1/2lb onion, julienned 1 heaping tablespoon of pickling salt (if you're using kosher salt, use 2 Tbs) 1 large clove of garlic, sliced thin 1 tsp whole allspice berries 1 tsp whole mustard seed 1/2 tsp celery seed 3/4 cup cider vinegar (white works too, if that's your flavor pref.) 3/4 cup white sugar 2 pint jars with lids, cleaned and sterilized 1 saucepan 1 large mixing bowl 1 ladle -In a large mixing bowl, toss the sliced cukes, and onion until evenly mixed, then sprinkle the salt over the top and toss it some more until everything's evenly coated. Cover and let that sit for 15 minutes. -In a saucepan on the stove, dissolve the sugar into the vinegar over medium heat. Once it's dissolved, bring it to a simmer and let that go for 5 minutes. -While the brine is simmering, split the cuke/onion mixture between the two jars. Split the spices between the two jars (so 1/2 tsp allspice berries in each jar, etc). - If you have a canning funnel, pop it on a jar. If not then just be careful moving on to the next step. - Carefully ladle the brine into each jar, leaving about 1/2" (1cm) headspace at the top. Jiggle the jars a little so bubbles come to the top and recheck the fluid level. - Tighten the lids down on each jar and let sit on the counter for 15 minutes. Then transfer to the refrigerator. - Wait 24 hours, then enjoy your pickles.
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Aug 22, 2021 01:45
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Rocko Bonaparte posted:I'm looking for some guesses on making a "pepper-forward" habenero sauce. We have these habanada varietals that are habeneros without all the heat. We're trying to figure out how to use them in a sauce. I was going to default to what I do with green sauce (same as below with jalapenos), which is: Ive done the emulsified salsa thing with them and they work fine for that. I char everything, include a little chunk of onion, a little lime juice and some salt. I dont peel them but after charring I split them in half and scrape out the seeds and veins, only so that I can put more habaneros while keeping it edible, but if youre using habanadas then I guess its not needed. It does tend to come out whitish in color, but maybe with enough habanadas and/or fewer ingredients itll turn out orange?
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Aug 22, 2021 03:03
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I tried making Greek fries tonight by tossing deep fried french fries with chopped parsley and feta but none of it adhered to the fries at all. Should I add something else to the feta/parsley before I toss it with the fries? I don't want to alter the flavor too much.
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Aug 22, 2021 04:56
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I'm going to see Harry Connick Jr in concert with my gf soon, and I was thinking of making some red beans and rice for the occasion. I saw the goons with spoons recipe, but I'd rather not use liquid smoke. Anyone have a recipe they like, with what I'm guessing are smoked ham hocks instead? I don't live in Louisiana, so I only have access to your typical grocery store for the occasion. I also would like to add some shrimp to go with it, but I don't know enough about New Orleans recipes to know where to start there. Maybe the red beans and rice are enough?
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Aug 22, 2021 18:10
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Fwiw, good liquid smoke is literally smoke + water. It shouldn't have any artificial colors or flavorings or anything but smoke and water.
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Aug 22, 2021 18:44
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i like nice words
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So far, the habanada emulsion is too vegetal. It was like that before adding carrots or anything. My wife has some specific ideas of how it should taste so I am leaving it to her to decide since it's turning into a cooking-by-committee kind of thing. What I wanted to do was skip regular carrots and use a can of pickled carrots with jalapenos, and just fish out the peppers simple due to color.
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Aug 22, 2021 20:33
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Anything interesting I can do with a handful of chipotle meco, the super smoky desiccated ones? I tried adding a few to my regular Hatch enchilada sauce recipe, but I honestly couldn't tell any difference and got no smoke flavor in the final product. I could try making some sauce entirely from chipotles.
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Aug 22, 2021 21:40
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GordonComstock posted:I'm going to see Harry Connick Jr in concert with my gf soon, and I was thinking of making some red beans and rice for the occasion. I saw the goons with spoons recipe, but I'd rather not use liquid smoke. Anyone have a recipe they like, with what I'm guessing are smoked ham hocks instead? I don't live in Louisiana, so I only have access to your typical grocery store for the occasion. I also would like to add some shrimp to go with it, but I don't know enough about New Orleans recipes to know where to start there. Maybe the red beans and rice are enough? imo you don't need the hock and save the shrimp for another occasion the serious eats recipe is a good one. don't use canned beans. https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe
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Aug 23, 2021 00:17
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Tangentially related to the outdoor cooking questions earlier on the page, but I just moved into an apartment and I want something that will let me do searing and other high-heat/messy stuff outside. I'm guessing what I want is a propane grill, then? I'd want something that would work in all weather conditions (hot, cold, etc.) so I don't think something open like a wok is exactly what I'm looking for. But I'm open to suggestions! If what I am looking for is a propane grill, then . . . what, if anything, do I need to look out for related to it? I don't actually know what makes "good" ones good, or "bad" ones bad.
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Aug 23, 2021 02:11
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So do you have a little porch/balcony, or is there some kind of common area you can use for cooking? Like, is this a permanent fixture on your own private balcony area, or is this something you want to be able to move around? Or do you want a small thing you can set on a table or park bench?
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Aug 23, 2021 02:56
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Zarin posted:Tangentially related to the outdoor cooking questions earlier on the page, but I just moved into an apartment and I want something that will let me do searing and other high-heat/messy stuff outside. Just check what your lease says about grills. Mine proscribes them (we have wooden balconies).
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Aug 23, 2021 04:34
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Eeyo posted:Just check what your lease says about grills. Mine proscribes them (we have wooden balconies). lol, a bunch of apartment companies here prohibit them too, but the balconies are all concrete slab
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Aug 23, 2021 04:50
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They make those electric grills too right? I think some people get those when their leases don't allow gas. Couldn't tell you if they're any good though
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Aug 23, 2021 04:52
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zachol posted:So do you have a little porch/balcony, or is there some kind of common area you can use for cooking? Like, is this a permanent fixture on your own private balcony area, or is this something you want to be able to move around? Or do you want a small thing you can set on a table or park bench? It's my own balcony, so it can be as big/heavy as it wants to be. I have an assortment of large cast iron pans, so I was thinking about even using the grill to just heat those things up hot as hell. I've been cooking with sous vide for years now, and my plan here is to kinda just take the sear/crust game to the next level, especially if I don't need to worry about excess heat in the dwelling and/or mess (to some extent anyway). Eeyo posted:Just check what your lease says about grills. Mine proscribes them (we have wooden balconies). My lease and what I'm allowed to have are two different things. The building appears to be concrete, and the balconies are definitely steel/concrete. I was really tempted to get a smoker or something and just go all in on learning how to smoke, but I'm not sure if that would make so much smoke that neighbors would find it bothersome. I don't want to annoy anyone with it  So, I figured I can spend the two years or whatever here playing with perfecting searing, then when I buy a house again/move/whatever, look at getting a place that's more smoker-friendly and work on that then. Hauki posted:lol, a bunch of apartment companies here prohibit them too, but the balconies are all concrete slab It's real dumb, yeah. It sounds like the building owners had to get a special exemption to allow grills at all. prom candy posted:They make those electric grills too right? I think some people get those when their leases don't allow gas. Couldn't tell you if they're any good though There is an electric outlet on the balcony as well, but I was thinking gas would be "better" for what I'm trying to do. Probably?
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Aug 23, 2021 05:28
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I generally trust Kenji and this video would convince me to get that third (smallest) wok burner if I was in the market for one. It looks like it could also hold a large cast iron pan or griddle securely. In terms of a propane grill, like a big rectangular one with a tilting lid, my personal buying process would be to sit on Craigslist and research what's available as they get listed. I think the main selling point for those kinds of grills would be efficiency and insulation, and temperature management if you wanted to do smoking, but all the grills that do well on those points are going to be pretty expensive; cheaper options sort of fall into a "they're all equally bad" kind of zone where Craiglist or big sales at local stores are the best choice, and you need to research what's available as they come up. I personally use charcoal for grilling, but I also have plenty of room and no neighbors to complain about smoke, and I tend to do lower temperature grilling and smoking. I guess my last question would be, have you noticed any neighbors also cooking and grilling outside? This seems like the kind of thing where a complaint could lead to a lot of hassle regardless of what's in the lease.
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Aug 23, 2021 05:51
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Are you willing to pay a heavy premium, and wait 2 months to get a pizza oven? You mention mostly searing and high heat. I had a gas grill at my old house, but couldn't move it cross country. Instead of a new one, I got this last week: It does this in ~70 seconds:  but it also does this better than any other method I've tried:  Skins came right off like Grave of the Fireflies. I hear say you can basically do any grilling you'd want, using preheated cast iron, with two caveats: 1) nothing low and slow, and 2) nothing too tall. I'll report back in the equipment thread once I try this out. The aforementioned 2 month wait was annoying. Not sure if their wait time is any less now. It deserves a proper cart to get it further off the ground but haven't got one yet. Budget some money for one wood peel for "launching" and one metal for retrieving, and an IR thermometer doesn't hurt: 
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Aug 23, 2021 06:06
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Youre the second person Ive seen organically mention that this week, and I know two other people who have one and love it. Either theyre great or theyre the worlds best marketers.
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Aug 23, 2021 07:24
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BrianBoitano posted:Skins came right off like Grave of the Fireflies. Hah Jesus Christ that's a reference.
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Aug 23, 2021 07:33
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I've made spatchcocked chicken successfully maybe a dozen times. I love the result but I hate dealing with a whole bird. Is there any reason why I couldn't part the chicken while raw, and do everything else the same (rub with olive oil, season, place skin down on hot pan, wait, flip, wait)? Are there any hidden tricks or problems with this that I'm failing to predict?
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Aug 24, 2021 01:32
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This sounds like youre asking if you can cook chicken in a pan.
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Aug 24, 2021 08:21
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Cooking chicken in pieces is perfectly fine - better even, since there's less finickiness about balancing cooking the breasts and the thighs, you can pull the breasts right at 150 and let the thighs cook a little more. Do you do the entire thing in a pan over the stovetop when you spatchcock? I'm sure that can work, but I feel like it would be tricky to get the center done without overcooking the outside. I'd personally do it all in the oven, or sear and finish in the oven.
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Aug 24, 2021 09:06
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Hi, long time food consumer, first time poster I got a bad report card on my bloodwork and now have to find a way to maintain my sanity on a low cholesterol/Mediterranean diet I want to eat a lot of lentils. When I cook lentils myself, they become mush, which is okay if I do the spices right. But when I've had lentils at restaurants they are not mush, they are little yummy lentils with some structural integrity. So I need a crash course on how to properly prepare lentils (I'm thinking specifically of how they're made in Indian food, but whatever); I'm also hoping the answer doesn't involve adding any cream or butter or I'm totally hosed tia
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Aug 24, 2021 16:03
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There is not one way to make lentils. There are many ways. If you don't want them to be mush, then don't boil them as long. Basically all lentils except black lentils and brown/green lentils turn to mush when cooked through, though, so you'll want to limit yourself to those types. (Chana dal/split chickpeas, if that counts as a lentil, also does not necessarily turn to mush, nor do yellow split peas, if those count. So those are two other options.) I'm interested in what Indian dishes you had with non-mushy lentils - the typical Indian preparations turn them into mush. The Indian thread has plenty of lentil recipes.
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Aug 24, 2021 16:35
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