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NotNut posted:I've got a 1lb 8z can of beef chunks with juice. Does anyone have a good recipe for stew I could make with it? Preferably that I could serve over mashed potatoes. I did this one once with a can of Guinness and it was incredible, I really should make it again https://www.recipetineats.com/irish-beef-and-guinness-stew/
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Jan 26, 2024 13:34
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Kaiser Schnitzel posted:A neighbor works as a distribution outlet for the local food bank and had an entire pallet of cheese and nothing else delivered for her to give out...so now I have 36 pounds of the finest Wisconsin mild cheddar. Any suggestions for cheese-heavy stuff? Sell by date is not till July and I have fridge space for it so I don't need like an emergency cheese soup recipe or anything. Be sure to cold smoke some of it
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Jan 28, 2024 04:39
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Sirotan posted:I did this one once with a can of Guinness and it was incredible, I really should make it again drat that sounds good. I don't drink much but guinness is my favorite common beer. Thanks.
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Jan 28, 2024 08:24
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I underestimated the vegetables and ended up with too much liquid in a braised meat dish. Is the best choice to just take the time to reduce it? Are there faster options?
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Jan 28, 2024 10:07
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AreWeDrunkYet posted:I underestimated the vegetables and ended up with too much liquid in a braised meat dish. Is the best choice to just take the time to reduce it? Are there faster options? I would take the time to reduce but you should drain the liquid and turn it into gravy. Suck it up with a turkey baster.
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Jan 28, 2024 10:29
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Desert Bus posted:I would take the time to reduce but you should drain the liquid and turn it into gravy. Suck it up with a turkey baster. Meaning reduce the liquid in a a separate pan to speed up the process?
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Jan 28, 2024 10:36
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Pretty much. If you reduce with the solid stuff it may break down more than you want it to and if you do it separately you can play with thickeners and maybe seasonings?
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Jan 28, 2024 10:47
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AreWeDrunkYet posted:Meaning reduce the liquid in a a separate pan to speed up the process? I do this with pot roast, and will in fact do it today. At the end of the cooking process, I remove the solids and adjust the gravy accordingly. Either reduce it, increase it if there's not enough, season it etc.
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Jan 28, 2024 11:58
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That Works posted:Be sure to cold smoke some of it I have never smoked anything except making some of Alton Brown's bacon a decade ago-is there an easy way to do this without a smoker?
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Jan 28, 2024 18:02
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Kaiser Schnitzel posted:I have never smoked anything except making some of Alton Brown's bacon a decade ago-is there an easy way to do this without a smoker? https://www.amazon.com/Breville-BSM...06462007&sr=8-4 Been using this before Breville bought it from Polyscience a decade ago. Results seem to be best if you let it sit for a day or two in the fridge after smoking. It’s a little bitter for the first day
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Jan 28, 2024 18:16
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Steve Yun posted:. Results seem to be best if you let it sit for a day or two in the fridge after smoking. It’s a little bitter for the first day Yeah definitely this.
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Jan 28, 2024 19:44
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Dang my free cheese is gonna turn into $100 cheese. What else does one use a cold smoking gun for?
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Jan 28, 2024 19:47
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Cold case evidence
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Jan 28, 2024 19:49
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Hard cheeses freeze well, don't they? Or make a giant pot of cheese sauce and freeze it in batches.
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Jan 28, 2024 19:50
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Kaiser Schnitzel posted:Dang my free cheese is gonna turn into $100 cheese. What else does one use a cold smoking gun for? The question is what “don’t “ you use it for. Salt, cheese are good starts imo
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Jan 28, 2024 19:50
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Clarification required: that little smoke gun just adds flavour right, it's not actually capable of preserving anything?
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Jan 28, 2024 20:37
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Torquemada posted:Clarification required: that little smoke gun just adds flavour right, it's not actually capable of preserving anything? I’m not aware of anyone testing it for that so I can’t say one way or another Kaiser Schnitzel posted:Dang my free cheese is gonna turn into $100 cheese. What else does one use a cold smoking gun for? Cocktails Salt Meats Fish Roe Eggs
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Jan 28, 2024 20:52
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Steve Yun posted:Cocktails Picturing this as a single thing.
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Jan 28, 2024 22:26
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Grand Fromage posted:Picturing this as a single thing. Six courses
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Jan 28, 2024 22:29
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Steve Yun posted:Cocktails
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Jan 28, 2024 22:30
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The bloodiest mary
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Jan 28, 2024 22:42
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Grand Fromage posted:Picturing this as a single thing. If you have enough aspic, all foods can be combined.
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Jan 28, 2024 23:51
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DasNeonLicht posted:somewhat related — a dairy in Southwest Virginia has 3.5-lb wheels of washed-rind cheese priced to move ($57.50) Thanks for sharing this. This creamery is about 20 miles from where I grew up and I had no idea they were doing this sort of thing in that part of the Blue Ridge.
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Jan 29, 2024 05:28
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I have a double brie that's about 9 months over the use by. It smells funky, but maybe it's delicious? Is it safe? I haven't opened the wrapper yet.
Bald Stalin fucked around with this message at 05:00 on Jan 30, 2024 |
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Jan 30, 2024 04:55
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Open it up and let us see
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Jan 30, 2024 05:04
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but I'm scared
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Jan 30, 2024 05:36
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fear is the... food killer?
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Jan 30, 2024 05:38
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It's probably safe. Open it and see. Does it look like brie? Good. Is it covered in pink mold or something out of the ordinary? Bad.
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Jan 30, 2024 05:41
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K I'll go look and report back
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Jan 30, 2024 05:45
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Desert Bus posted:fear is the... food killer? Many have tried the 9 month old Brie Tried and failed? Tried and died
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Jan 30, 2024 05:48
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There's some sorta wet orangey bits 
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Jan 30, 2024 05:54
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Bald Stalin posted:There's some sorta wet orangey bits All the best food has those.
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Jan 30, 2024 05:57
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I think the official food safety advice would be dont, and that's probably the best advice. But honestly chances are high I'd eat it. I wouldn't feed it to my young children but I'd probably try it if it didn't revolt me. Maybe I'd discard the rind. But that's a personal choice. Listen to your body, if it rebels then turn back.
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Jan 30, 2024 06:05
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The texture was very firm inside despite being a double brie so I tossed it all.
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Jan 30, 2024 06:12
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DasNeonLicht posted:somewhat related — a dairy in Southwest Virginia has 3.5-lb wheels of washed-rind cheese priced to move ($57.50) Also thank you for this tip. I ordered my wheel over the weekend. I'm going to have to find all kinds of things to do with cheese (already plan on cold-smoking) and I'm gonna be backed up for a few weeks, but this is the way to do it.
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Jan 30, 2024 16:44
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Accipiter posted:Also thank you for this tip. I ordered my wheel over the weekend. I'll see myself out.
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Jan 30, 2024 19:13
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I'm going to make chicken fajitas, beef tacos, or chili tonight. How long do I boil the lettuce?
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Jan 30, 2024 20:30
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Desert Bus posted:I'm going to make chicken fajitas, beef tacos, or chili tonight. How long do I boil the lettuce? Wtf, you don’t boil lettuce for those. You grate on a cheese grater, then freeze for at least 2 hours. Alternatively, blanch and shock the lettuce, then Vitamix, strain through cheesecloth, run through a centrifuge, pour the resulting liquid into a shallow tray and freeze for 4 hours before shaving it into a granita.
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Jan 30, 2024 20:55
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Doom Rooster posted:Wtf, you don’t boil lettuce for those. You grate on a cheese grater, then freeze for at least 2 hours. Thanks! I was feeling lost.
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Jan 30, 2024 20:59
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If you start now, you can get a nice mezcal-soaked lettuce cake aged and conditioned in time for Cinco de Mayo
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Jan 30, 2024 21:25
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