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toplitzin posted:Anyone got some easy/quick Swedish Meatballs recipe? https://www.youtube.com/watch?v=C8Wu3Bps9ic
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Jan 17, 2020 17:12
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EVG posted:I’ve been wanting to try to replicate the delicious lentil soup made at my local Lebanese restaurant, but had no idea where to start. Does anyone have a recipe? shoutout to Qubee for introducing me to shorbat adas in the last thread, but this has always been my go-to recipe, reducing the cumin to 1 tsp., since other recipes I found had the turmeric and cumin more-or-less in equal proportions
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Mar 2, 2020 05:17
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Is an oven-safe metal casserole pan generally stovetop safe? Like if I want to apply some gentle heat from a gas burner to make a pan sauce? It seems to have an enamel exterior. edit: Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" pound flat, dredge in flour, egg, and Progresso Italian breadcrumbs or panko and grated parmesan and shallow fry DasNeonLicht fucked around with this message at 01:57 on Mar 20, 2020 |
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Mar 20, 2020 01:46
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My Ozeri Touch Professional has served me well for 7 years and stores well sideways in a cupboard. It takes watch batteries, but I don't have a problem going out and getting new batteries when I need them every couple of years.
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Apr 14, 2020 18:02
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Schmeichy posted:Speaking of pupusas, anyone got a good recipe? https://www.youtube.com/watch?v=o2XpKKAx5yo I cannot vouch for this recipe, but I watched this video out of curiosity to find out what they were and how they were made about a year ago, and I think Rick does a pretty good job at breaking them down. He makes a beans and cheese pupusa. There seems to be a bit of technique involved in handling the dough, but they seem somewhat forgiving. For added flavor, I think you'd traditionally fry them in lard.
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Apr 18, 2020 13:12
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Xander77 posted:is there a reason to use a whole smashed clove instead of (say) cutting it up into several thin slices than can be easily removed? one reason could be it doesn't burn as easily, so you can leave it in the pan longer. it still continues to flavor a dish, and you end up with a roasted/pan-roasted garlic clove as a little snack after. I'm basically regurgitating what Melissa Clark says in this video
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Apr 19, 2020 03:09
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Head Bee Guy posted:I got a hankering for Nashville style hot chicken. What are the preferred frying oils? Any recipes folks recommend? I think lard is traditional. Bon Appetit and Babish both have good videos.
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Apr 20, 2020 19:06
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Anyone have any favorite canned salmon recipes? Salmon cakes seem to be the only thing worth using it for.
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Apr 23, 2020 18:10
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Hawkperson posted:What's a decent seasoning/easy prep method for chicken breast tenders? I'm cleaning out the freezer and these are up. They're super thin so I was just gonna do em in the pan, but for some reason my chicken is always bland when I pan sear it. Too much trouble to brine them? That would ensure they are seasoned all the way through and would let you roast them and have them still come out juicy
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Apr 24, 2020 09:54
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Hawkperson posted:For some reason I had it in my head that you could only brine whole chickens? Anyway I've never actually tried brining things so it seemed like it was time. Kitchn article suggested that the best brine is 1/4 cup kosher salt, 4 cups warm water, and then whatever whole spices I might have, so the tenders are sitting in some rosemary, black peppercorns, and mustard seeds because why not. If you want to go the distance, to fully season your brine, I would simmer your desired seasonings along with the salt (and sugar if you choose) in water for a few minutes to fully extract the flavor of the herbs and spices and then pour the solution over ice to cool it down before submerging your chicken in it. Also, I'm not sure what the Kitchn article recommended, but I think good food-safe practice if you're just doing a salt and sugar brine (two tbsp. of sugar for every 1/4 cup salt) would be to use tap-cold water and stick the meat and brine in the fridge while it's doing its thing. Brining is such a quick and easy (imo) way to season lean meat that has a reputation for being tough, bland, and dry like chicken breasts and pork chops and make it more resilient to grilling, searing, and roasting by raising its water content and relaxing its proteins. Hope the chicken turned out well
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Apr 25, 2020 00:31
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The more you leave meat to brine, the looser it will get, and you can definitely overdo it, but my experience has been you can brine something up to eight hours in the fridge and it will turn out fine
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Apr 25, 2020 01:14
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Omne posted:Dumb question... while there are slight differences in flavor between onions, I would generally treat them as interchangeable in recipes, and while I think onion makes every recipe better, the risotto would probably be fine without it
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Apr 26, 2020 03:58
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should I defrost this bag of frozen Brussels sprouts before roasting them? How, and for how long? Room temperature or fridge? Should I take them out of the bag if there's a bit of ice in it so they are not just sitting in water?
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Apr 29, 2020 16:55
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Why is Trader Joe's Irish breakfast tea so drat good? Can any internet sleuths out there help me figure out which brand they are contracting to sell under the Trader Joe's label? The tea comes in an 8 oz. box with two clear plastic (used to be foil) sleeves of 40 round tea bags. I sound like a crazy person typing this all out, but hopefully one of you Trader Joe's fanatics out there understand.
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May 7, 2020 17:01
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Oh yeah, I used to order CTC breakfast tea from Upton and Harney and Sons all the time, and I may do so again for something different, and maybe I'm getting old, but the cost and convenience of bags (bolstered by the quality of whatever brand this is Trader Joe's sells)
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May 7, 2020 20:19
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Sopa de ajo is one of my very favorite comfort foods, hangover remedies, and pantry meals. I love it. 1 tbsp olive oil, 1 tbsp. smoked paprika (I like to mix sweet and spicy), four fat cloves of garlic, two eggs, and two cups of chicken stock is my preferred ratio. I don't really have anything to add other than to basically I think you are gonna have to basically make croutons and save them until you are ready to eat the soup. Personally, I can't be bothered and just cube a slice of whatever bread I happen to have handy, though anything too refined or crummy tends to make the broth a little too gloopy for my taste.
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May 13, 2020 05:34
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I did not know that about yogurt — thanks for the knowledge
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Jun 6, 2020 17:31
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please to invite
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Jun 24, 2020 16:29
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What are some of folks' favorite applications for those preserved roasted red peppers that come in a jar? I'm thinking sandwiches, but I could use some ideas.
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Jul 9, 2020 15:14
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I used to roast potatoes and onions with smoked paprika and garlic all the time. The garlic always burned, but I didn't care / know any better. I kind of want to do it my way for purposes of nostalgia, but beyond that, what are people's tricks for doing this correctly? So far I've seen 1) toss in garlic halfway through roasting or 2) infuse your oil with crushed garlic and strain before using. Any other tips? Should I just use garlic powder?
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Aug 11, 2020 16:04
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My dad gave me a very nice gift for Christmas last year of a Kamikoto kanpeki knife set, containing a vegetable knife, a slicing knife, and a utility knife, all single bevel. I tried to use the vegetable knife (a nakiri?) to make a mirepoix for a stew last night, and completely mangled the carrots and celery before switching to my trusty Victorinox chef's knife for the onion before I ended up in the emergency room. These knives are brand new, and unless Kamikoto is running a racket, I am sure they are plenty sharp — there just must be some technique I do not understand, because pretending the vegetable knife was a chef's knife just didn't work. Can anyone knifesplain how I should be using these knives or point me towards a good resource?
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Oct 16, 2020 17:52
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Weltlich posted:Are you left handed, or right handed? Right handed — the flat side of the knife faces me if I hold it in my right hand, which Wikipedia tells me is correct
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Oct 16, 2020 18:16
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Steve Yun posted:Kamikoto is a giant scam selling garbage pig steel knives on Facebook, saying they’re worth $1200 and that you’re getting a bargain at $300 when they’re actually worth negative dollars. It’s a Chinese company pretending to be Japanese with a misleading name and vague marketing. I wouldn’t even use them to cut off a toxic relationship thanks for this — I had no idea. my dad loves his catalogs and splashing money around on "deals" in his retirement, so I guess I'm not surprised someone had his number. I will try playing around with them a bit more, but this makes me feel better about parting with them in the future if I can't get any use out of them.
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Oct 23, 2020 23:31
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vuk83 posted:Anyone have a good goulash recipe, preferably too the simple side? late with this, but I've always enjoyed this one.
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Nov 10, 2020 17:33
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McCracAttack posted:If a tex-mex recipe calls for chile powder (not chili powder) which of these would be most correct? If it's a Tex-Mex recipe, I would just cut to the chase and use up the chili powder, which is probably a mysterious blend of indeterminate powdered chilis, oregano, cumin, and garlic. I think this is what all one-bottle chili powders are. If you want to be fancy, I would use a combination of ancho, chipotle, and cayenne pepper powder in a ratio of 12:4:1 (for example, 1 tbsp. ancho, 1 tsp. chipotle, 1/4 tsp. cayenne/ground red pepper). If the recipe doesn't call for cumin, oregano, or garlic, I'd probably also add that in the same amounts as the chipotle powder (I'm following the rations outlined in this template) and throw in as much garlic or garlic powder as you like. Just ancho chili (chile?) powder would probably also be just fine? Maybe a little one note. Do not use only chipotle powder or ground red pepper unless you want to burn the gently caress out of your mouth. edit: I think "chile" is just the Spanish spelling of chili?
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May 18, 2021 20:26
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I have also read that cast iron users should prefer oils mostly comprised of unsaturated fats. I just use canola oil.
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May 23, 2021 18:58
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Bluedeanie posted:I have a recipe that calls for one 15-oz can of crushed tomato. In my pantry I have a 15-oz can of diced tomato. Can I crush them by hand as I would whole tomato or would the ratio of fruit to fluid come out too fucky? if I were you and buying a different 15 oz. can of tomato product is in any way in convenient, I would just use it — especially if you can blend/crush it yourself. Maybe add some tomato paste if you're concerned it won't be tomato-rich enough?
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May 25, 2021 01:35
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somewhat urgent question: context: making avgolemono soup can I gently heat or slow-cook a sauce with egg that has been tempered, or will the egg eventually curdle over time? I am fairly certain I have diluted the egg well enough. My concern is just whether a gentle simmer will cause it to settle or fall out edit: I added it to the pot and am trying to heat it gently — will report back DasNeonLicht fucked around with this message at 23:36 on Jun 23, 2021 |
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Jun 23, 2021 21:57
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minus a bit of a skin that formed, the broth is still creamy 
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Jun 24, 2021 04:31
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Stupid Decisions posted:Going to make my own pasta for the first time this weekend. Recommendations for a simple sauce to go with? Nothing too complicated in case I mess up the pasta. My favorite: https://www.seriouseats.com/easy-italian-amercian-red-sauce-recipe
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Jul 7, 2021 23:31
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one of my favorite things — I don't know why I don't make this more often — better texture and taste than sauteed spinach with garlic
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Jul 10, 2021 17:58
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stinkypete posted:I am about to be gifted 40 pounds of white onions other than digging a root cellar in my back yard to store them. I have never fermented onions and I don't know if they have enough sugar to complete the ferment. I have 4 gallons of white vinegar to go that route. Right now I am thinking of drying them since that seems the most economical. I don't think it will make all 40 pounds last, but if you want to set aside a portion for fresh use, I have had some good luck using perforated paper bags to extend the shelf life of the yellow onions (and potatoes) I keep in my pantry. also, username/post combo
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Jul 26, 2021 11:23
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cow and bug in perfect harmony  https://www.dailymotion.com/video/x2squ75
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Jul 28, 2021 23:02
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Scientastic posted:My vote is for kippers. I love kippered herring on toasted pumpernickel with a poached egg for breakfast I call it the Baltic Harbourmaster
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Aug 2, 2021 03:38
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Butterfly Valley posted:If you're doing all what's the point of buying sauce in the first place? Just get some much cheaper tinned tomatoes, the treatment you're giving them is making your own sauce anyway I agree with this. There's no shame in a traditional Italian American gravy/red sauce, but if you're going to leave something that long on the stove, I'd try to get a little closer to scratch. What is it you like about the jarred sauce? Does it use red wine? mushrooms? You can still add those things! That said, I love onion, so I definitely used to brown an onion in a pan before dumping out a jar of tomato sauce and letting it thicken before refrigerating it for lunch for the week, so I get it. Starting with canned tomatoes is just kind of the logical conclusion. tl;dr: there is nothing wrong with what you're doing, but try making it from scratch and see if it's any more fun or rewarding
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Aug 16, 2021 00:46
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black.lion posted:Hi, long time food consumer, first time poster 50% of my posts are me posting the same recipes over and over again (but they're good recipes, bront). Anyway, this levantine red lentil dish slaps. Certainly a bit stodgy, but the lemon juice brightens it up. It's cheap, quick to make, and easy to customize.
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Aug 24, 2021 18:57
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The other day, I was roasting something and my (very old) mechanical oven thermometer didn't come up to temperature until well after my fairly new electric oven told me it was up to temperature. Is the thermometer slow or is my oven fast? Should I buy a new oven thermometer? Is it good practice to wait 10 minutes after preheating no matter what your oven says?
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Aug 25, 2021 15:09
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DildenAnders posted:I have 1.4 lbs of ground beef, and an excess of onions and carrots. I'd like to make some meat sauce. How much carrot, onion, and tomato sauce should I add to that amount of ground beef? I would choose a big onion (or as much onion as you want, I'd say up to a pound), then half the onion's weight in carrots. Celery is not essential, and using celery salt would be a good workaround.
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Aug 26, 2021 19:15
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hyper from Pixie Sticks posted:I'm attempting risotto tonight, but what other dishes would folk recommend? (wife is gluten intolerant and I have a peanut allergy, but all other dietary stuff is fine) Chicken cacciatore!
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Aug 27, 2021 12:38
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Skyarb posted:I have started using stainless steel pans more. Whenever I do high heat cooking my pans get very dark colored stains on them, I think its baked in oil or something. However just scrubbing with soap and water doesn't always seem to get those stains off. I kinda ignore it because it doesn't seem to effect much but I guess I should check if A) is that ok to do, or B) how can I properly clean those pans if soaking an scrubbing isn't enough. baking soda and simmering water has always gotten any gunk Barkeeper's Friend wasn't able to remove for me
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Aug 30, 2021 19:08
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