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That Works posted: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. Smash them. It does recommend an overnight chill, but it's not labor intensive at any point. https://www.allrecipes.com/recipe/277312/roasted-smashed-potatoes/ In short, boil them until just tender, chill them, then smash and roast them. Top with garlic herb butter. This recipe makes 16 servings, but you can probably do a smaller portion.
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Feb 6, 2024 17:17
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Gold taters to go with short ribs? I'd probably boil them a bit and then quarter them and bake with olive oil, salt, pepper, rosemary. Twice cooked tater wedges.
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Feb 6, 2024 17:22
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CzarChasm posted:Smash them. It does recommend an overnight chill, but it's not labor intensive at any point. Why bother doing that kind of math, when you can instead just turn it into 2 portions by eating 2lbs of potatoes per person?
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Feb 6, 2024 17:23
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Doom Rooster posted:Why bother doing that kind of math, when you can instead just turn it into 2 portions by eating 2lbs of potatoes per person? Hell yeah. Thanks for the suggestions all
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Feb 6, 2024 17:23
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CzarChasm posted:Smash them. It does recommend an overnight chill, but it's not labor intensive at any point. This looks amazing. Thank you!
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Feb 6, 2024 17:27
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MadFriarAvelyn posted:8 hours total, flipping and mixing things up every couple hours. Mix some za’atar into yogurt with some lemon juice for an easy sauce to go with your lamb. Kind of a deconstructed/reconstructed gyro situation. Don’t use leftover marinade for this, you aren’t cooking it. Also, for plating, you might try putting the yogurt sauce under the seared lamb so as not to ruin the nice crust you made. If you try this, I hope it turns out well! I don’t even like lamb. One of the only meats I just never care for, and it saddens me. I would love to enjoy a beautiful rack of lamb, but it just tastes gnarly to me. Probably doesn’t help that I ate plenty of ground lamb and lamb chops growing up - nobody forced me, but I almost never put up any resistance to what was offered for dinner so little me didn’t really even realize he could say “no, I don’t think I’m ever going to care for this and should just stop trying it.”
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Feb 6, 2024 18:41
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CzarChasm posted:Smash them. It does recommend an overnight chill, but it's not labor intensive at any point. I do something similar regularly and have never chilled them. Seems to work fine? I'll give chilling a shot to see if it's better but I assure you it works without that step.
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Feb 6, 2024 19:48
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What can I use the vegatables/aromatics I throw into the soup stock liquid for afterwards? Fry it up in a pan and eat separately? Seems like a waste of a whole onion to throw it out.
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Feb 6, 2024 21:17
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I'm in the beginning stages of a kitchen redesign, and one of the challenges is that the space is rather small. We currently have a 30" range, but looking at replacing it with a wall oven and a cooktop. One of the considerations for the cooktop is a 24" vs 30". Is a 24" cooktop serviceable? It looks like some of the 24" tops only have 3 burners, but I can't really remember ever using more than 3 burners at once. Our range is a 5 burner, and we have definitely never used the middle 5th burner.
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Feb 6, 2024 21:30
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The point of putting vegetables in when making the stock is that all the good stuff in the veggies is in the stock now.
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Feb 6, 2024 21:30
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Yeah if the veg you used to make your stock still tastes of anything, you have undercooked your stock.
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Feb 6, 2024 21:38
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As for what to do with the spent scraps, compost 'em.
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Feb 6, 2024 21:43
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Also, just use onion scraps to make stock if you're worried about using every part
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Feb 6, 2024 21:56
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Honestly I just slowly eat them as the stock is being made and I taste test. It's very similar to eating soup. If a veggie chunk is too small to spoon up it's too small for me to care.
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Feb 6, 2024 22:01
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Alrighty, what I did was use them to basically sponge up the residue in my pan where I was stir frying/seasoning my shiratake noodles in.
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Feb 6, 2024 22:09
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The Slack Lagoon posted:I'm in the beginning stages of a kitchen redesign, and one of the challenges is that the space is rather small. We currently have a 30" range, but looking at replacing it with a wall oven and a cooktop. One of the considerations for the cooktop is a 24" vs 30". Is a 24" cooktop serviceable? It looks like some of the 24" tops only have 3 burners, but I can't really remember ever using more than 3 burners at once. Our range is a 5 burner, and we have definitely never used the middle 5th burner. What kind of range do you have now? 24" is going to be really cramped. I just completed (well ok, I still have a few things to finish) a kitchen remodel in a tiny rear end kitchen (100sqft or so), and went from a 30" radiant electric POS with the crappy metal heating elements to a 30" induction with a glass (ceramic? idk) top. The induction is wonderful but also the glass surface makes it extremely functional even when I am not using the range. It's like I also added 30" of counter space. Even if you aren't cooking more than 3 things at a time, the burners are going to be very close together so you might not be able to use more than two at once.
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Feb 6, 2024 22:13
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Trying to recreate a bar nachos recipe from my younger days which, among other things, used (I think) fried wonton wrappers as "chips". What do you think is the most efficient way to get a bunch of cut-up wonton wrappers fried into chip-like pieces? I doubt they took the time to deep-fry them all unless they were frying huge batches during prep. Think I could brush them with oil and bake them instead?
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Feb 7, 2024 05:52
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C-Euro posted:Trying to recreate a bar nachos recipe from my younger days which, among other things, used (I think) fried wonton wrappers as "chips". What do you think is the most efficient way to get a bunch of cut-up wonton wrappers fried into chip-like pieces? I doubt they took the time to deep-fry them all unless they were frying huge batches during prep. Think I could brush them with oil and bake them instead? Worked at a place in the 90's that did an appetizer of those fried wontons as a tortilla chip sub. We would fry a ton per shift and hold them in a bread warmer lined until service. Good news is they hold for a day or two in a sealed container after they cool. Bad news is you won't get the flavor or texture you remember without deep frying them. Pan frying doesn't get them as crispy and requires a ton of attention for very mixed results.
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Feb 7, 2024 06:06
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You can buy a bag of wonton chips but they won't be the same, but everything mintymenman said is the right answer. We make our own tortilla chips every day at work and even the most lazy braindead loser cooks on staff can pump out a huge cambro full in about 5 minutes.
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Feb 7, 2024 12:49
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They're thin, they fry fast
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Feb 7, 2024 12:55
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Fair enough! No problem with deep frying them beforehand if it's quick, thanks for confirming. E: drat y'all weren't kidding, these things go quick. C-Euro fucked around with this message at 03:41 on Feb 8, 2024 |
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Feb 7, 2024 20:05
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Just made beef jollof rice and it turned out really good! It’s a relatively dry dish though, since the recipe was very strict about cooking the rice so that there isn’t any juice left and the rice grains are separate and not mushy. What should it be served with? Google tells me Nigerian coleslaw (?) or poached eggs. I know absolutely nothing about west African food beyond this recipe e: this recipe and accompanying video https://cheflolaskitchen.com/basmati-jollof-rice-recipe/ Fruits of the sea fucked around with this message at 21:33 on Feb 7, 2024 |
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Feb 7, 2024 21:08
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I have made this exact dish from this exact recipe and had exactly the same experience as you. Tastes good, too dry.
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Feb 8, 2024 03:56
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Is there a baking thread? I had a cake stuck in my mind(chocolate chip with cookie butter frosting), and I made it, and the cake didn't rise very well and the buttercream was too dense. I think I'm not putting enough air into either so that's a start.
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Feb 8, 2024 07:30
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Alright, cards on the table. I grew up as an extremely picky eater and haven't grown out of that yet. A majority of my meals each week are some variety of fried chicken and fries. The other go-tos are cereal, pizza, burgers, philly cheesesteaks, and pork tenderloin sandwiches. I only venture out of this very narrow zone a couple of days per month. I guess it's fortunate that I have absolutely no issue with repetition in my diet. Over the past five years, I've tried a few new foods each year based on friend recommendations, most recently sushi. The hit rate for enjoying those new foods has been like 60%, which really should encourage me to experiment much more, but I haven't. I think it might be because I've also made a lot of other changes over these past five years. I started calorie counting in 2019 and dropped from 230 pounds to 175. I changed very little about the composition of what I ate (outside of cutting desserts/snacks), but I started being careful about the volume of what I ate. I also began walking regularly two years ago and weightlifting regularly one year ago. I think that the main thing that has blocked me from food experimentation is the calorie counting. I usually eat one meal a day, and I'm rigid enough about my weekly calorie limit that I rarely want to take a risk on something I might not like. But I'm feeling a little more motivated to work on the composition of my diet now that I think it's my biggest blocker for better health. I'm planning to meet with a registered dietitian this year to get a sense of where my biggest nutritional deficiencies are with my current diet, but I have a simpler question for this thread: Does anyone have recommendations for foods to try that are... - Relatively low in calories, - Easy to buy or prepare for one person rather than family-sized, - Relatively high in protein, - and appealing to a generic Midwestern American palate? Those four attributes are listed in descending priority order. There are a fair number of snack options out there that meet these criteria, but a big part of my weight loss was no longer snacking, so I'm really looking for meal ideas. I also have virtually no cooking skills; I've learned how to cook a steak and that's about it. So that's a big impediment, but I'm willing to try to learn some basics if needed. Sorry, that's a lot of backstory for a general questions thread! Thank you for any recommendations you can provide, I appreciate it.
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Feb 9, 2024 04:07
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Omelettes and other egg based dishes?
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Feb 9, 2024 04:18
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You might want to try that question here: https://forums.somethingawful.com/forumdisplay.php?forumid=179 Edit: specifically this thread: https://forums.somethingawful.com/showthread.php?threadid=3876241
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Feb 9, 2024 04:19
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surf rock posted:Sorry, that's a lot of backstory for a general questions thread! Thank you for any recommendations you can provide, I appreciate it. I don't have any specific recommendations for you off the top of my head, but I just want to say that I'm excited for you to open your horizon a bit and try new things. I don't think it has to be as rigid as you're describing, but whatever works for you. I'm excited for you and the new experiences and tastes you're talking about pursuing. It really is one of life's greatest pleasures. Good luck in your journey and keep at it! Internet Explorer fucked around with this message at 04:44 on Feb 9, 2024 |
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Feb 9, 2024 04:40
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Never mind
Steve Yun fucked around with this message at 04:48 on Feb 9, 2024 |
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Feb 9, 2024 04:42
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surf rock posted:
I do have one recommendation! It's somewhat adventurous, but I think it meets your criteria and may take one of two practice rounds, but should be easy enough to learn how to cook. One of my favorite things recently. Sometimes I'll add some sliced avocado on top. https://www.thekitchn.com/chili-crisp-fried-eggs-recipe-23557417#post-recipe-555221455
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Feb 9, 2024 04:48
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Steve Yun posted:I made coconut shrimp
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Feb 9, 2024 04:49
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alnilam posted:Omelettes and other egg based dishes? Oh, I've never tried eggs before; they're a lot fewer calories than I would've guessed. There's a diner I like nearby; I'll try them there and if I like the taste, I'll put in the time to learn how to cook them. Great tip, thank you! Internet Explorer posted:I do have one recommendation! It's somewhat adventurous, but I think it meets your criteria and may take one of two practice rounds, but should be easy enough to learn how to cook. One of my favorite things recently. Sometimes I'll add some sliced avocado on top. I'll try this specific preparation too, probably after trying a plainer version first. Thanks!
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Feb 9, 2024 04:53
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surf rock posted:Oh, I've never tried eggs before; they're a lot fewer calories than I would've guessed. There's a diner I like nearby; I'll try them there and if I like the taste, I'll put in the time to learn how to cook them. Great tip, thank you! Eggs are a versatile food that easily picks up flavors from spices or other foods it's mixed with. I would guess that the diner will probably just give you eggs with salt and pepper, but you can do just about anything with them, really.
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Feb 9, 2024 04:58
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surf rock posted:Does anyone have recommendations for foods to try that are... It’s time some CHILLI!
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Feb 9, 2024 05:12
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Scientastic posted:It’s time some CHILLI! Good, actual chilli wouldn't be low calorie. Stews incorrectly called chilli might, though.
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Feb 9, 2024 05:17
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surf rock posted:Oh, I've never tried eggs before; they're a lot fewer calories than I would've guessed. There's a diner I like nearby; I'll try them there and if I like the taste, I'll put in the time to learn how to cook them. Great tip, thank you! For sure! Eggs cook easily in butter, salt, and pepper. Just know that they are one of those easy to learn, hard to master foods. Incredibly versatile, in fact legendarily so! On rice, for this type of meal it works best if the rice is a day or two old and you heat it up in a non-stick pan with some oil. Like a lightly fried rice. So if you just put eggs cooked with butter with salt and pepper on top of the lightly friend rice, that's a great base! If there are any condiments you like, pour them on top. Even if it's something as simple as ketchup. From there you can adjust over time as you get used to new flavors.
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Feb 9, 2024 05:21
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surf rock posted:Alright, cards on the table. I grew up as an extremely picky eater and haven't grown out of that yet. A majority of my meals each week are some variety of fried chicken and fries. The other go-tos are cereal, pizza, burgers, philly cheesesteaks, and pork tenderloin sandwiches. I only venture out of this very narrow zone a couple of days per month. I guess it's fortunate that I have absolutely no issue with repetition in my diet. While in general I would recommend trying new foods too, I wonder if for the time being you would have better results by simply trying to shift to slightly healthier foods that aren't that far off from what you're eating. E.g. if you don't mind plain chicken breast, using that in place of some of the fried stuff and find any vegetable you can stand and just eating that with every meal might work for you if you don't have that much of a need for variety I would probably go crazy that way but if you can tolerate it, that might be the easiest thing for you for the moment. Seeing a dietitian is a great idea and maybe they can suggest foods for you as well. If you want to try more new foods that might be easier if you reach a point where you can ease up on your dietary restrictions a little more. mystes fucked around with this message at 05:28 on Feb 9, 2024 |
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Feb 9, 2024 05:22
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Find a salad dressing you like, say ranch, then make big gently caress off salads. You get tremendous volume for low calories. If you like the dressing, you'll like the salad. Then add what you like to your greens: hard boiled eggs, tomatoes, croutons, green onion, and so on.
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Feb 9, 2024 05:24
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surf rock posted:Oh, I've never tried eggs before; they're a lot fewer calories than I would've guessed. There's a diner I like nearby; I'll try them there and if I like the taste, I'll put in the time to learn how to cook them. Great tip, thank you!
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Feb 9, 2024 05:26
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i like nice words
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I guess I thought that they were asking for foods to open up their tastes and not just healthier foods. If you can lose weight while eating fried chicken and french fries, I don't think cutting calories or satiation is the problem.
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Feb 9, 2024 05:28
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