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Mr. Wiggles posted:Aguaschiles is the only answer here. Aguachile is something I will get at literally the sketchiest restaurant because I figure if they put it on the menu they'll do it right. Have never been disappointed. Including at the restaurant that vaguely smells like sewage in a strip mall next to the Greyhound station here in Kentucky. I look over the smell because they're capable of the second greatest intensity of spice I've ever had (behind a pombazo from a truck outside the Irving station down the road). Now I'm craving aguachile bad
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Oct 8, 2023 17:11
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Doom Rooster posted:Nice! About to start experimenting with this in our house. Motivation was mostly price. Seemed way overpriced for the ingredients so I decided to give it a try. I use 4 cups water, 1 cup rolled “old fashioned” oats, 1/4 tsp vanilla extract, 1-2tsp sugar or honey, 1 tsp neutral oil, 2 dashes salt, combine quickly and blend for 40s. Let sit for 5 mins, strain then reblend with 1/4 tsp xanthan gum. Without the gum its fine, settles out faster and is a bit thinner but tastes good. Other than a bit of dishes cleanup it takes almost no time. Not paying 8-10$ per gallon of oat milk now.
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Oct 8, 2023 21:00
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Does anyone have a good chocolate pie recipe? I have the crust already (leftover from a different pie) so I just need the filling.
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Oct 9, 2023 21:01
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That Works posted:Out of curiosity, what's your starting vs final volume for milk to final greek yogurt? You got me curious so I decided to measure this time. One gallon of 2% milk, ~20 hour ferment and then strained for 1 hour in the fridge results in almost exactly 3 quarts of yogurt (93 ounces). So I figure I'm saving about $4.5 per quart vs. buying Chobani or whatever.
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Oct 10, 2023 00:51
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Lester Shy posted:You got me curious so I decided to measure this time. Yeah that’s a good amount of returns. Thanks!
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Oct 10, 2023 11:29
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Looking for menu help/suggestions/inspiration. We're hosting a large (50-75 people) family gathering the Saturday after thanksgiving. Current plan is large salad, some sort of baked pasta thing or other casserole which can be pre-assembled (and ideally frozen), and then a vegetable of some sort, probably has to be stovetop due to limited oven space from all the baked pasta things. No dietary restrictions, but some of our family don't have the most enlightened palettes so trying to stay away from alot of spice or exotic flavors. Other main requirement is that everything needs to be easily eaten off one's lap on a sofa or whatever with only a fork. Budget not a huge issue, but like I'm not buying 10# of Belgian endives or something. Vegetables Readily Available At Costco are ideal. Any ideas? Especially for a large quantity of vaguely Italian stovetop vegetable to go with a lasagna or w/e.
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Oct 10, 2023 15:25
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Kaiser Schnitzel posted:Looking for menu help/suggestions/inspiration. We're hosting a large (50-75 people) family gathering the Saturday after thanksgiving. Current plan is large salad, some sort of baked pasta thing or other casserole which can be pre-assembled (and ideally frozen), and then a vegetable of some sort, probably has to be stovetop due to limited oven space from all the baked pasta things. No dietary restrictions, but some of our family don't have the most enlightened palettes so trying to stay away from alot of spice or exotic flavors. Other main requirement is that everything needs to be easily eaten off one's lap on a sofa or whatever with only a fork. Budget not a huge issue, but like I'm not buying 10# of Belgian endives or something. Vegetables Readily Available At Costco are ideal. I always default to tailgate foods so for me this would be make a big rear end pot of gumbo, redbeans and rice or jambalaya with potato salad, cornbread and a green salad. Those are all easy to make and the redbeans and gumbo are better reheated and made in advance. If you are going with a pasta bake kind of deal then maybe some type of greenbean almondine or peas with lemon and mint (can use frozen peas easily for this).
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Oct 10, 2023 15:32
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Having made large salads to feed a similar amount of people while working all summer at a hotel/campground in a Turkish beach resort, I can suggest çoban salatası (shepherd's salad), which involves diced onions, çarliston green peppers (also known as banana peppers I think?), tomatoes and cucumber with finely chopped parsley, tossed in lemon, olive oil and salt. It goes with basically everything and is relatively quick and easy to prep. I would prep everything apart from the tomatoes and dressing a few hours before, and then chop the tomatoes and dress/toss everything before serving.
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Oct 10, 2023 15:39
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That Works posted:I always default to tailgate foods so for me this would be make a big rear end pot of gumbo, redbeans and rice or jambalaya with potato salad, cornbread and a green salad. Those are all easy to make and the redbeans and gumbo are better reheated and made in advance.
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Oct 10, 2023 15:57
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Kaiser Schnitzel posted:Looking for menu help/suggestions/inspiration. We're hosting a large (50-75 people) family gathering the Saturday after thanksgiving. Current plan is large salad, some sort of baked pasta thing or other casserole which can be pre-assembled (and ideally frozen), and then a vegetable of some sort, probably has to be stovetop due to limited oven space from all the baked pasta things. No dietary restrictions, but some of our family don't have the most enlightened palettes so trying to stay away from alot of spice or exotic flavors. Other main requirement is that everything needs to be easily eaten off one's lap on a sofa or whatever with only a fork. Budget not a huge issue, but like I'm not buying 10# of Belgian endives or something. Vegetables Readily Available At Costco are ideal. I'd be thinking tabbouleh and some sort of tagine
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Oct 10, 2023 16:11
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Just make baked ziti and garlic bread and a green salad, think Olive Garden but with actual food. A bunch of midwestern grandmas aren't eating frigging tabouleh and babaganoush.
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Oct 10, 2023 16:57
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Torquemada posted:Just make baked ziti and garlic bread and a green salad, think Olive Garden but with actual food. A bunch of midwestern grandmas aren't eating frigging tabouleh and babaganoush. My 96 year old grandma, raised in a subsistence farming family in Appalachia, loves Babaganoush 
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Oct 10, 2023 16:59
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Annath posted:My 96 year old grandma, raised in a subsistence farming family in Appalachia, loves Babaganoush Would she "gag at the thought of an oyster (…) terrified of seafood"?
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Oct 10, 2023 17:07
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Torquemada posted:Just make baked ziti and garlic bread and a green salad, think Olive Garden but with actual food. A bunch of midwestern grandmas aren't eating frigging tabouleh and babaganoush. I'm with you on this, that or a chili bar? Basic chili with lots fun toppings?
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Oct 10, 2023 17:17
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Torquemada posted:Would she "gag at the thought of an oyster (…) terrified of seafood"? Actually she taught me how to make oyster stuffing for Thanksgiving.
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Oct 10, 2023 17:41
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bake up a shitload of brussels sprouts with bacon on it.
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Oct 10, 2023 17:42
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Torquemada posted:Just make baked ziti and garlic bread and a green salad, think Olive Garden but with actual food. A bunch of midwestern grandmas aren't eating frigging tabouleh and babaganoush. Seafood is the only real major hangup. I'd thought about making a batch of beef bourguignon every weekend for the next few weeks and freezing it, and I know they would love that. They're not total hot dogs and chicken fingers ONLY people. Scientastic posted:I'd be thinking tabbouleh and some sort of tagine
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Oct 10, 2023 17:53
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Kaiser Schnitzel posted:They're not total hot dogs and chicken fingers ONLY people. My apologies, not trying to be a dick.
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Oct 10, 2023 18:57
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Kaiser Schnitzel posted:Looking for menu help/suggestions/inspiration. We're hosting a large (50-75 people) family gathering the Saturday after thanksgiving. Current plan is large salad, some sort of baked pasta thing or other casserole which can be pre-assembled (and ideally frozen), and then a vegetable of some sort, probably has to be stovetop due to limited oven space from all the baked pasta things. No dietary restrictions, but some of our family don't have the most enlightened palettes so trying to stay away from alot of spice or exotic flavors. Other main requirement is that everything needs to be easily eaten off one's lap on a sofa or whatever with only a fork. Budget not a huge issue, but like I'm not buying 10# of Belgian endives or something. Vegetables Readily Available At Costco are ideal. Top of my head, if you're doing lasagna, I would do an antipasto selection, marinated mushrooms and artichoke hearts, some nice Italian cheeses, etc. I'd do an arugula salad with a little asiago and a light vinaigrette. Everything can be made in advance except the salad, which means you can devote more time beforehand to prep and have less to do day of. Alternatively, homemade Mac and cheese, braised collards or green beans, pickle plate, and banana pudding for dessert. If they're heavy meat eaters, add pulled pork or a ham. Again, everything can be prepped in advance and makes day of prep much easier.
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Oct 10, 2023 20:54
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Mintymenman posted:Top of my head, if you're doing lasagna, I would do an antipasto selection, marinated mushrooms and artichoke hearts, some nice Italian cheeses, etc. I'd do an arugula salad with a little asiago and a light vinaigrette. Everything can be made in advance except the salad, which means you can devote more time beforehand to prep and have less to do day of. Even the salad can be made in advance as long as you don't dress it until the last minute.
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Oct 10, 2023 21:32
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A salad like a coleslaw could also be made day-before without much issue.
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Oct 10, 2023 22:39
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Anyone got a good recipe for some sort of bacon/onion/pepper relish? I need a better sauce for my breakfast egg sandwiches than just mayonnaise and gochujang. Up for any kind of suggestion.
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Oct 11, 2023 15:26
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null_pointer posted:Anyone got a good recipe for some sort of bacon/onion/pepper relish? I need a better sauce for my breakfast egg sandwiches than just mayonnaise and gochujang. Up for any kind of suggestion. I like Ajvar to sauce my sandwiches. It is a base of roasted and pureed bell pepper and eggplant. Optionally with garlic, hot red pepper, tomatoes or onions.
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Oct 11, 2023 15:47
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null_pointer posted:Anyone got a good recipe for some sort of bacon/onion/pepper relish? I need a better sauce for my breakfast egg sandwiches than just mayonnaise and gochujang. Up for any kind of suggestion. The bodega classic is the shittiest yellow mustard you can find. If you're feeling more highbrow, I love an olive salad like you get on a muffaletta with a handful of arugula
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Oct 11, 2023 19:17
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Anyone have any experience getting cornbread to hold a shape? I’m doing a thing and having cornbread in the shape of a hockey mask would be a great addition, but my cornbread has always been a super wet dough in a cast iron pan so I don’t think that’d work. The closest I have to a plan now is just bake it normally in a vaguely ovoid form and then do the shaping with a knife/some metal straws when it’s done, but I’m happy to take ideas.
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Oct 11, 2023 19:37
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Xiahou Dun posted:Anyone have any experience getting cornbread to hold a shape? I’m doing a thing and having cornbread in the shape of a hockey mask would be a great addition, but my cornbread has always been a super wet dough in a cast iron pan so I don’t think that’d work. I feel like trying to re-shape it after the fact, might be a lot easier. Cut out the bits you need/decorate it, from a oval shaped pan or just a round pan that you cut the shape out of? Your question made me think of this Chef John monstrosity: https://www.allrecipes.com/recipe/261198/chef-johns-zombie-meatloaf/ It didn't go very well for him.
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Oct 11, 2023 20:16
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Rawrbomb posted:I feel like trying to re-shape it after the fact, might be a lot easier. Cut out the bits you need/decorate it, from a oval shaped pan or just a round pan that you cut the shape out of? I watched the video, it looked fine to me 
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Oct 11, 2023 20:29
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Xiahou Dun posted:Anyone have any experience getting cornbread to hold a shape? I’m doing a thing and having cornbread in the shape of a hockey mask would be a great addition, but my cornbread has always been a super wet dough in a cast iron pan so I don’t think that’d work.
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Oct 11, 2023 20:49
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Whatever you do please post pics. I gotta see this spooky cornbread.
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Oct 11, 2023 21:04
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null_pointer posted:Anyone got a good recipe for some sort of bacon/onion/pepper relish? I need a better sauce for my breakfast egg sandwiches than just mayonnaise and gochujang. Up for any kind of suggestion. This one here is pretty good https://www.seriouseats.com/hot-and-smoky-cheeseburgers-bacon-pickled-cherry-pepper-relish-recipe
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Oct 11, 2023 21:13
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Xiahou Dun posted:Anyone have any experience getting cornbread to hold a shape? I’m doing a thing and having cornbread in the shape of a hockey mask would be a great addition, but my cornbread has always been a super wet dough in a cast iron pan so I don’t think that’d work. Structurally, cornbread isn't going to hold its shape. I'd suggest making your oval cornbread and then making cornmeal crackers that you can shape pre baking to use for the mask. If you really want to go nuts, make a positive mold of the mask out of aluminum foil, then drape your cracker dough over it and bake. Here's the dough I use 1 cup cornmeal ¾ cup all-purpose flour 1 tsp salt 1 tsp baking powder 5 TB butter ½ cup heavy cream salt to sprinkle Cornmeal to dust Mix together, chill for at least a couple of hours, then roll to approximately 3mm thick. Cut into desired shapes, dock, sprinkle with salt, chill for thirty minutes, then bake at 350 until lightly browned. If you're doing 3d shapes, sub half and half for the cream, and knead the poo poo out of it to develop the gluten.
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Oct 12, 2023 01:14
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Mintymenman posted:Structurally, cornbread isn't going to hold its shape. I'd suggest making your oval cornbread and then making cornmeal crackers that you can shape pre baking to use for the mask. If you really want to go nuts, make a positive mold of the mask out of aluminum foil, then drape your cracker dough over it and bake. Here's the dough I use That looks amazing. What does "dock" mean in this context?
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Oct 12, 2023 01:21
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Arsenic Lupin posted:That looks amazing. What does "dock" mean in this context? There are also special-purpose dough docking tools, but most people just use a fork.
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Oct 12, 2023 01:39
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Definitely don't use the other definition of docking on your food.
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Oct 12, 2023 01:50
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They're a nice little cracker, but if you're making them in large quantities, I recommend a variable width pastry cutter and a docking wheel. It gets old cutting them by hand. You can toss some dried herbs or spices to tweak the flavor (Black cardamom is excellent, as is caraway)
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Oct 12, 2023 01:52
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Mintymenman posted:Structurally, cornbread isn't going to hold its shape. I'd suggest making your oval cornbread and then making cornmeal crackers that you can shape pre baking to use for the mask. If you really want to go nuts, make a positive mold of the mask out of aluminum foil, then drape your cracker dough over it and bake. Here's the dough I use Ah hell yeah. This was just a side thing but, screw it, my tomorrow was free anyway. I wish I had time to experiment with the recipe, but I can just do multiple attempts in parallel. Thanks a mill, this sounds like it’ll work perfectly. In case people are curious I’m doing a rewatch of all of the Friday the 13th movies for the October Challenge over in CineD, and to celebrate I’m making chili as a reference to Part III. Chili naturally wants cornbread, hence me wondering if there was a way to get cornbread to stay in the shape of a hockey mask.
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Oct 12, 2023 02:37
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Alternative that is much easier to adjust on the fly: oval cornbread with piped whipped butter. You can season as above. If you're serving it hot, then maybe science it up with methocel and/or cheese.
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Oct 12, 2023 02:50
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Ah! I have a lefse rolling pin that might work. It's also to keep crackers from putting.
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Oct 12, 2023 05:01
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Can't you just shape the beans and noodles into the hockey mask?
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Oct 12, 2023 10:23
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Yeah that cornmeal cracker worked perfectly ; thanks Mintymenman! If I'd had more time I''d have done a better job and there wouldn't be that crack by the eye but enh... it plays. The "mask" was supposed to be damaged so it works great. Total joy to work with, easy to shape, minimal mess, tastes good. Stealing the hell out of that recipe. Really can't thank you enough!
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Oct 12, 2023 18:40
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