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Doom Rooster posted:it's not one that you want to sit and crush 4 of in a sitting You're not my dad.
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Feb 1, 2024 21:56
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I am already examining my bacon supply and interrogating my mother as to which is the best chocolate chip cookie recipe in her dessert box. Right now my big issue is that if I do this I will cut deeply into her chocolate chip supply. I love my mom, I don't want to deprive her. She doesn't buy candy like a normal person she just eats chocolate chips. So this is all pushed back until I can get to the store.
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Feb 1, 2024 22:00
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Does anyone have a good dairy-free cornbread recipe? I don't need it immediately, more for future use/passing on.
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Feb 1, 2024 22:23
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I really like to make black cod marinated in sake, miso, and sugar. I sear it on both sides then throw the whole pan in the oven for 10 min. But apparently there is no black cod to be had in Oregon right now due to rough ocean conditions. Fish market guy said that rockfish would be an imperfect but passable substitute. So my first question is should I cook it about the same amount of time? Or will rock fish get tough if I throw it in the oven for 10 minutes? Or undercook? I know some fish really just want to be seared on each side and that's about it, others need a little more. Second question: I'm now the proud owner of a big cast iron griddle with grill things on one side and flat on the other side. I'm thinking of using it for this recipe since I'm making too much for my usual pan. I've never actually used the side with grilly things... is now the time??
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Feb 2, 2024 01:49
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I have been the victim of a cooking fuckup when a certain sous-chef who will remain nameless decided to help make my peanut sauce thicker by adding about a tablespoon of cornstarch to it. This sauce was not cooked. How long until my abdomen no longer hurts? It's been 2 days, with slight improvement.
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Feb 2, 2024 03:18
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 Thanks for the advice guys
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Feb 2, 2024 03:21
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Shooting Blanks posted:Does anyone have a good dairy-free cornbread recipe? I don't need it immediately, more for future use/passing on. Dairy free, but not vegetarian in case that's important. 2 cups cornmeal 1 tbs baking powder 1/2 tsp soda 1 tsp salt 1/4 cup plus two tbs bacon grease (divided) 2 eggs 1 tbs white vinegar Preheat your oven to 450. Mix the dry ingredients well. Melt 1/4 cup of bacon grease in a cast iron skillet and stir in. In the pan you just melted the fat, add the rest of the bacon grease and get it hot on the stove top. Beat the eggs, stir in. Add enough water to form a batter, then add vinegar. Quickly pour the batter into the hot greased skillet - it should pop and skitter a bit in the pan. Into the oven for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
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Feb 2, 2024 03:44
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Steve Yun posted:
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Feb 2, 2024 03:57
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Shooting Blanks posted:Does anyone have a good dairy-free cornbread recipe? I don't need it immediately, more for future use/passing on. Preheat oven to 350 degrees. 2 cups almond or soy milk 2 tsp vinegar Whisk those together. 2 cups cornmeal 1 cup flour 2 tsp baking powder .5 tsp salt, or more to taste Whisk those together. 1/3 cup canola oil or other neutral oil 2 Tbsp maple syrup Add those to milk, then whisk for a while. Add wet to dry, mix, pour into cast iron skillet, and bake 30 to 35 minutes.
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Feb 2, 2024 04:14
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alnilam posted:I really like to make black cod marinated in sake, miso, and sugar. I sear it on both sides then throw the whole pan in the oven for 10 min. But apparently there is no black cod to be had in Oregon right now due to rough ocean conditions. Fish market guy said that rockfish would be an imperfect but passable substitute. Results: Rockfish was still super yummy with miso/sake/sugar marinade I erred on the shorter side and did 6 minutes in the oven, it was real good I used the flat side and given how much things were already almost falling apart, i think grill side would have been a disaster
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Feb 2, 2024 06:11
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TychoCelchuuu posted:Preheat oven to 350 degrees. Can you use any kind of milk alt?
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Feb 2, 2024 06:25
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alnilam posted:So my first question is should I cook it about the same amount of time? Or will rock fish get tough if I throw it in the oven for 10 minutes? I'd expect a fishmonger to be able to clarify what kind of rockfish they're selling if asked. Most of the fishmongers these days that care about certifying origin, method of catch, and so on will generally sell "rockfish" as something slightly more specific—chilipepper rockfish, canary rockfish, or whatever. None of this helps if you've already cooked and eaten it, just throwing it out there for next time.
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Feb 2, 2024 08:09
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Mr. Wiggles posted:Dairy free, but not vegetarian in case that's important. TychoCelchuuu posted:Preheat oven to 350 degrees. Excellent, thanks, I'll give both of these a try! Had a get together with friends tonight that turned into an impromptu potluck - I wanted to bring cornbread to go along with the chili someone brought, but one person in the group is severely lactose intolerant.
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Feb 2, 2024 08:23
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DR FRASIER KRANG posted:Can you use any kind of milk alt?
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Feb 2, 2024 12:12
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 I got some oyster and king oyster mushrooms. What are good recipes I can make with them I got too much food to eat now. If I want to freeze these guys for later is there a recommended process or can I just chuck them in a vacuum bag
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Feb 4, 2024 04:41
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Someone rec me a Sriracha brand sauce that: Is on the spicer side Isn't particularly sweet Isn't just Sambal I'm going to use it mainly to top some Hawaiian plate lunch, loco moco, etc, and maybe use it as a base for some tofu marinades. Nothing exotic but I want it to fit in with tropical/island flavor. I'm thinking almost something more like a roja, but specifically identifiable as Sriracha (not like a variation of a salsa). No homemades because I already have a recipe for them but want something I can just grab.
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Feb 4, 2024 06:27
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PRADA SLUT posted:Someone rec me a Sriracha brand sauce that: The ones I use have a bird on the front, either a goose or a chicken.
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Feb 4, 2024 10:19
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Steve Yun posted:
I like these two a lot https://thewoksoflife.com/soy-butter-glazed-king-oyster-mushrooms/ http://allthatsplatters.blogspot.com/2009/12/mushroom-ragu-on-crostini.html maybe not the second one if you have heart problems
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Feb 4, 2024 10:59
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Steve Yun posted:
https://www.seriouseats.com/vegan-carbonara-pasta-recipe I’ve frozen the mushrooms before by parboiling first and then quickly freezing them in a freezer bag.
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Feb 4, 2024 15:52
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Good place for green cardamom? Ones off amazon have been not great.
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Feb 4, 2024 16:45
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Charlatan Eschaton posted:Good place for green cardamom? Ones off amazon have been not great. Penzeys if you don't have an Indian or east African market nearby.
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Feb 4, 2024 20:11
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Cool, haven't tried Penzey's before, I had a jar from "Spice House" where I only had to use 2 or 3 pods to get good flavor in my oatmeal but these cheap ones I'm throwing in a whole handful and not getting much at all. There's a roti shop/market not too far away that looks pretty good too, thanks.
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Feb 4, 2024 21:25
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Penzeys not only tastes great but somehow they have processes that ensure that your spices will have the most gorgeous color
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Feb 4, 2024 21:43
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I have a bunch of galbi frozen in a bag. Would it be better simply defrost it all and throw it in the oven, or should I sous vide the whole bag? If I do sous vide it, how long do you guys think I should be cooking it for?
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Feb 5, 2024 00:10
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obi_ant posted:I have a bunch of galbi frozen in a bag. Would it be better simply defrost it all and throw it in the oven, or should I sous vide the whole bag? If I do sous vide it, how long do you guys think I should be cooking it for? How thick is the thickest part of the bag
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Feb 5, 2024 01:57
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Steve Yun posted:How thick is the thickest part of the bag They were all laid flat, so the thickest part of the bag would be no larger than a half an inch?
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Feb 5, 2024 06:17
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Oh then like 90 mins should be fine If you got an instant thermometer, use it to make sure
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Feb 5, 2024 06:20
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I made this beef bulgogi recipe to eat for lunch this week:quote:Ingredients It's straightforward, the first 8 ingredients all go into a bag together (you slice up the beef first) to marinate and then you just stir-fry it. No idea if it's authentic, although something like a grated pear is pretty specific if it isn't. It's tasty, but I'd like it to be spicier, it isn't very spicy. I've seen Korean recipes that call for Korean chili flakes, I'm sure I can track some down but right now I don't have any. Is that the best way to increase the heat? (I was a bit surprised how little gochujang it calls for.) Is the flavor noticeably different if I just use "regular" crushed red pepper?
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Feb 5, 2024 22:26
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guppy posted:I made this beef bulgogi recipe to eat for lunch this week: Korean chili flakes (Gochugaru) have a very distinct, great fruity chili flavor. Highly recommend you track some down and use them. That being said, they are not very spicy at all. If you want more spice, I’d just add some cayenne in addition, for some pretty neutral straight heat.
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Feb 5, 2024 23:09
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Doom Rooster posted:Korean chili flakes (Gochugaru) have a very distinct, great fruity chili flavor. Highly recommend you track some down and use them. Thanks! I will try to find some. Any suggestions on somewhere online to order them? I'm not seeing a lot from anywhere I've heard of besides Amazon; I'm always a little leery of ordering foodstuffs from Amazon, but I've done it before and I could do it again if necessary.
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Feb 6, 2024 01:17
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guppy posted:Thanks! I will try to find some. Any suggestions on somewhere online to order them? I'm not seeing a lot from anywhere I've heard of besides Amazon; I'm always a little leery of ordering foodstuffs from Amazon, but I've done it before and I could do it again if necessary. Amazon IMO. I normally go in person to an Asian market, and my usual online sources Mala market and Penzey’s don’t carry Gochugaru. The top result on Amazon is Nongshim Taekyung, which is what I always buy in person, so should be legit. Just make sure to get flake, not powder.
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Feb 6, 2024 01:31
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Doom Rooster posted:Amazon IMO. Perfect, thanks! I just ordered this, which I think is what you recommended.
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Feb 6, 2024 01:39
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guppy posted:Perfect, thanks! I just ordered this, which I think is what you recommended. Yup! Sorry, I had my terminology wrong. They are all powder, you just want flake instead of fine, which you got. Enjoy! One of my legit favorite (food-related) things is smelling a fresh bag after opening it. They really are a super unique flavor and aroma.
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Feb 6, 2024 01:42
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So I think I messed up dinner tonight. I had some lamb chops from my farm share I wanted to use, and some za'atar I wanted to use more of, so I figured "Let's marinade these chops in a greek yogurt + za'atar mixture and then sear them off." The end result was kind of underwhelming. The marinade was fan loving tastic and really delivered the awesome blend that was the za'atar. But the final lamb chops lacked much of any of it at all, or if it did it was incredibly subtle. Suggestions for giving that another shot? I am totally game to trying entirely different preparations if it means really brings the aroma and flavor of the za'atar up front in the end. MadFriarAvelyn fucked around with this message at 03:10 on Feb 6, 2024 |
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Feb 6, 2024 02:59
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MadFriarAvelyn posted:So I think I messed up dinner tonight. I had some lamb chops from my farm share I wanted to use, and some za'atar I wanted to use more of, so I figured "Let's marinade these chops in a greek yogurt + za'atar mixture and then sear them off." Za'atar is all dried herbs, which is fine when you're rubbing it on pita with some oil, but in a marinade, unless you reapply the za'atar (which is what I would recommend) very little of it is on the meat, so little/no za'atar flavor in the final product. After you pull your protein out of your marinade, roll each piece in za'atar, then sauté as normal. Alternatively, mix a liberal amount of za'atar with some panko, toss in a paper bag, add marinated meat, shake to coat, then pan fry or bake to your desired doneness.
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Feb 6, 2024 03:32
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I always finish with a hefty sprinkle of za’atar at the end. The marinade still sounds great, just sprinkle more spice on at the end too.
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Feb 6, 2024 03:32
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In addition to all of the above, how long did you marinade? I find yoghurt marinades don’t do very much unless you leave them for many hours, if not overnight
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Feb 6, 2024 03:37
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Scientastic posted:In addition to all of the above, how long did you marinade? I find yoghurt marinades don’t do very much unless you leave them for many hours, if not overnight 8 hours total, flipping and mixing things up every couple hours. I'll try just applying some extra za'atar at the end of the preparation next time. I'm also curious how a quick sauce made with the za'atar applied at the end might go?
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Feb 6, 2024 03:45
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Ive got some beef short ribs coming out of a long sousvide tonight and was going to use them along with a red wine pan sauce. Ive got lots of gold potatoes for the starch but other than just mashing them does anyone else have some fun way to prep them that’s not super time intensive?
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Feb 6, 2024 14:15
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If it's prep time, not overall time, confit them in butter for a couple hours in a low oven, then crack and flatten them with a fork before browning them in their own butter in a saute pan. If it's overall time, boil them instead of confit them brown them the same way
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Feb 6, 2024 14:47
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