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just bring a cast iron and fry them in butter on onions over the bbq like this but ghetto:  sliders aren't grilled pile of brown fucked around with this message at 09:50 on Oct 29, 2011 |
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Oct 29, 2011 09:47
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| # ? May 9, 2024 21:41 |
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heeebrew posted:Would it be easier to take the skin off of a butternut squash before or after cooking? After. If you are roasting squash and you want some extra flavor, this method takes a little longer, but the results are awesome. Instead of putting them cut side down, fill the cavity where the seeds were with some butter and seasonings of your choice. Personally I love to throw in either brown sugar or maple syrup as well. Deep scores in the flesh will help lessen the cook time and will allow the butter and such to soak in. SO GOOD.
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Oct 29, 2011 15:42
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How do I not gently caress up brown rice? vvvv Sounds good, I'll give it a shot. Cheers! angor fucked around with this message at 16:24 on Oct 29, 2011 |
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Oct 29, 2011 16:11
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angor posted:How do I not gently caress up brown rice? Cook it like pasta. Boil it for ~30 minutes in a large amount of water until it's cooked through and then strain the water out.
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Oct 29, 2011 16:20
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dino. posted:Yes. Thanks!
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Oct 29, 2011 18:06
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I haven't made stock in a while, I forgot how amazing it makes the house smell 
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Oct 29, 2011 19:11
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angor posted:How do I not gently caress up brown rice? This method has never failed me.
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Oct 29, 2011 20:27
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So, are we done with the whirled peas thing yet?
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Oct 29, 2011 22:11
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Shut up shut up shut up.
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Oct 29, 2011 22:17
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Kenning posted:Shut up shut up shut up. that's rude
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Oct 29, 2011 22:46
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For the next while I will be living in a fairly remote part of the world (Dutch Caribbean). Since I am nowhere near an Asian or Indian market I'm looking to start ordering things in. Any good site reccomdations? As long as they can ship through the US I can get it sent here.
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Oct 29, 2011 23:06
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I was told this was the proper thread, so here goes: I've really started to enjoy the taste of horchata. So far my favorite is made by Cacique, but even the less creamy horchata at local restaurants is delicious. Is there a quick and easy way to make it at home? Or should I just keep buying the bottles?
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Oct 29, 2011 23:20
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How well would hot sauce work as a salad dressing, say on a typical garden salad?
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Oct 29, 2011 23:52
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Went to shabu shabu tonight and got beef tongue thinking it would be good. I like tongue, but the thin slices in hot soup were too tough and chewy. I brought it home, but does anyone have suggestions about what to do with it? I only know how to cook tongue whole. :|
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Oct 30, 2011 00:01
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Jive One posted:How well would hot sauce work as a salad dressing, say on a typical garden salad? I reckon it might, but use it very, very sparingly (I'm referencing my own extremely spicy sriracha here); maybe a drop or two with a little lemon or lime juice and olive oil. I'd say that there's no need to use the fancy/expensive olive oil when you're doing a dressing with sriracha or other hot sauce, as it will just destroy those delicate flavours. I'm curious about the results though! Let us know.
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Oct 30, 2011 00:04
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Tsioc posted:I was told this was the proper thread, so here goes: Hahah the first recipe hit for rice-based horchata has someone talking about how lovely the posted recipe is. Here is their modification that sounds like it should work pretty nicely for home preparation: quote:This is gooey and a waste of time. Soak a cup of uncooked rice in water overnight. Discard water and place the rice, a can of evaporated milk and about 4 cups of water in a blender. Mix. Add 1/2 cup sugar, 1 tsp vanilla and 1/2 tsp cinnamon and blend well. Strain through a cheesecloth a few times and serve over ice. Easier and way better, i promise. Someone later in the thread mentioned adding a little almond extract. Sounds tasty, I might give it a try.
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Oct 30, 2011 01:33
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Every Christmas I make candies to bring to my boyfriend's family thing. They are always a big hit, because my family's traditional spread is awesome. But I feel bad because his grandpa is lactose intolerant and has heart disease, so the usual business isn't so great for him. I know the feeling, since I am allergic to wheat and holidays are a pain in the rear end. There are a few things that he can have in moderation or with modification, but I would really like to find a recipe or two that is awesomely good for him without major alteration. I would like to surprise him with a box just for him, since the ones that he can eat are generally gobbled super fast by everyone else, and some variety in there would be awesome. So, does anyone have some good heart-healthy lactose-free candy recipes, or know of a good source? I tried google and all I found was DON'T EAT CANDY! or horrible vegan nut clumps. I mostly do dipped candies, so good fillings would be appreciated.
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Oct 30, 2011 03:40
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Jive One posted:How well would hot sauce work as a salad dressing, say on a typical garden salad? Dressing isn't just about flavor. It would be fine but you want some fat like olive oil or even just drawn butter -which, with some vinegar would make a "Buffalo" flavor dressing.
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Oct 30, 2011 04:47
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Jive One posted:How well would hot sauce work as a salad dressing, say on a typical garden salad? I do a sriracha vinaigrette with sriracha, extra virgin olive oil, seasoned rice wine vinegar, toasted sesame seeds, honey, minced shallot and chopped cilantro, it's pretty good.
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Oct 30, 2011 08:48
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Asstro Van posted:So, does anyone have some good heart-healthy lactose-free candy recipes, or know of a good source? Some kind of nut brittle? Almonds in particular are very heart-friendly, but I suppose they should be raw to keep the healthy nut oils intact. How about fruit jellies? Made with fresh fruit juices? Sugar in itself isn't a poison, like some would have us believe.  (gently caress people who say "don't eat candy".)
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Oct 30, 2011 10:05
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In the past, raw almonds were toxic. Cooking destroyed such toxins. And besides, roasted nuts taste way better than raw.
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Oct 30, 2011 16:05
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Hiii, So my roommate has got all of these Rainbow Trout filets... Any suggestions on how to cook, marinate, ceviche-ate, do-some-thing-other-than breadin' em and fryin' em? Thanks gooons
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Oct 30, 2011 21:01
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I had a few newbie cookware questions regarding roasting pans. I was interesting in preparing beef brisket for the first time using my conventional oven. Out of the many ways to prepare brisket in the oven I read a few preparations used roasting pans. The roasting pan seems ideal for me since I could use it for other slow-cooked dishes besides brisket. Should I buy a stainless-steel roaster with a rack, and without a cover? I noticed most of the gourmet-style roasting pans on Amazon did not have covers. I assume if I needed to cover something I would use aluminum foil.
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Oct 30, 2011 21:28
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SnakeParty posted:Hiii, One of my favourite ways with trout is this. It's easy, delicious and done under 30 minutes if you've got a little knife skill: Preheat your oven to 180 Celsius 1. Make a square of foil large enough to make a 'packet' at the end. 2. Rub a little sunflower/olive oil on the bottom. 3. Thinly slice some vegetables; leeks, carrots, fennel, onion will do well. Add in some herbs (chili/ginger for an asian style, thyme/oregano/rosemary for a mediterranean). 4. Lightly score the skin of the fish (this will work skinless too) and lay one fillet on top of the vegetables. If you have two fillets, put a few slices of lemon skins and a bay leaf if you have one(mediteranean) or chili (asian) in between. Salt and pepper. Pour over a touch of white wine (med.) or soy sauce (a sprinkling, asian) 5. Crimp up your packet, and ensure it's closed. About 15 minutes in the oven should do. Serve with rice or new potatoes. Junior G-man fucked around with this message at 21:41 on Oct 30, 2011 |
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Oct 30, 2011 21:38
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I cooked a pot roast on Thursday night but then unexpectedly went out of town and didn't get around to eating it  . I now have a few tupperware containers in the fridge. I'll be out of town again this week for work, so I don't think I'll get to it. Is it okay to freeze it now even though it's been sitting in the fridge since Thursday? Or do I need to throw it out?
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Oct 30, 2011 21:42
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Junior G-man posted:One of my favourite ways with trout is this. It's easy, delicious and done under 30 minutes if you've got a little knife skill: Definitely going to try this out, thanks so much. I think we will use all those veggies, and try out both "asian" and "mediteranean"
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Oct 30, 2011 22:40
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Making steak fajitas tonight. Doing a quick marinade on on the steak and I'm just unsure as to the order of cut then cook or cook then cut? I'm used to making chicken fajitas where I cut it up raw before cooking. Also, I'm cooking with stainless steel pans, should I cook high heat or what? General tips appreciated
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Oct 31, 2011 00:14
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So I made an Autumn vegetable soup tonight. It was delicious, but I had problems with the texture. Specifically, I soaked a bunch of split yellow peas in water for, like, two days. Despite almost an hour of boiling in the soup (all other veggies apart from some stubborn bits of roasted parsnip had disintegrated) the peas remained unpleasantly solid, with an undercooked mouthfeel. I know these little shits can be made soft, because the local Indian joint does a dansak curry with them instead of the usual lentils. What the hell am I doing wrong? I guess the salt in my stock might be loving with them softening?
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Oct 31, 2011 00:38
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SnakeParty posted:Definitely going to try this out, thanks so much. My Chinese grandmother makes a variation of this, which I really like. The differences in the recipe include a teaspoon of sugar in addition to the salt and pepper, and the finishing technique after steaming it. She takes 2 or 3 parts cilantro, 1 part of some roughly cut green onion, and a bit of thinly sliced ginger and lays it in a thick layer of about 1 to 2 cm on top of the fish. Then she takes about two or three tablespoons of very hot, almost smoking, oil and pours it into the vegetables to give it a quick fry. Looks impressive, smells even better. Serve immediately, and give each serving a healthy amount of the oil-blanched garnish as well as a spoonful of some of the fish juice/soy sauce at the bottom of the foil/steaming dish. She tends to add the soy sauce after it's cooking, and before doing the above with the garnish. She says that cooking the fish with the soy sauce changes the flavor into something she doesn't like. Also, soy sauce really needs a bit of sugar to round out the taste into something of beauty. Straight salt and soy sauce tends to give food a noticable bitter and bad taste. Mach420 fucked around with this message at 02:32 on Oct 31, 2011 |
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Oct 31, 2011 01:23
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Mach420 posted:My Chinese grandmother makes a variation of this, which I really like. The differences in the recipe include a pinch of sugar in addition to the salt and pepper, and the finishing technique after steaming it. Boy am I glad I checked this before we finished the trout. I will definitely try this. Any oil will do? I am gonna use olive oil...
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Oct 31, 2011 01:31
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SnakeParty posted:Boy am I glad I checked this before we finished the trout. I will definitely try this. Any oil will do? I am gonna use olive oil... Olive oil works fine if you like the flavor with Asian ingredients. Some do, some don't. I think it's great.
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Oct 31, 2011 01:50
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I made a pumpkin pie and it's pretty alright (I have a feeling there's something important I didn't put in that would make it mindblowing). Now that I made it, I have two things left over: 1. A container of excess pumpkin pie filling. I could make a second pie, sure, but is there something a little more interesting I can do with this? 2. About two cups of pumpkin-pulp-puree-mush. I know I could whip up a pumpkin soup, but surely it has other uses too.
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Oct 31, 2011 02:12
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Sjurygg posted:Some kind of nut brittle? Almonds in particular are very heart-friendly, but I suppose they should be raw to keep the healthy nut oils intact. How about fruit jellies? Made with fresh fruit juices? Sugar in itself isn't a poison, like some would have us believe. I have never made brittle before, but that sounds like a great idea. Thanks!
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Oct 31, 2011 03:17
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Junior G-man posted:One of my favourite ways with trout is this. It's easy, delicious and done under 30 minutes if you've got a little knife skill: God it was delicious, thaaaaaaaaaaaank you for the great ideas. I did the hot oil thing over cilantro and green onions as a garnish... it was stellar. I also ground up the ginger, chilli, cilantro, lemon juice, and olive oil into a paste. It was delicious. Thank you all!
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Oct 31, 2011 04:13
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Glad to see that it was a hit!
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Oct 31, 2011 04:30
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Trout is an awesome fish.
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Oct 31, 2011 04:43
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So... roasted pumpkin seeds. It's that time again, right? I carved two pumpkins tonight and one of them had ALL THE SEEDS, so I've got something like two and a half cups' worth, washed, picked over, and spread out on paper towels to dry. This year, I thought that I would try following the online recipes that say to let them dry overnight, then coat them lightly in oil and roast them for an hour at 250, low and slow. Haven't tried that temp/time combination yet. How do you guys usually roast yours? Skillet, oven? Medium temp, low temp? And what oils/spices/coatings do you prefer?
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Oct 31, 2011 06:48
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Asstro Van posted:I have never made brittle before, but that sounds like a great idea. Thanks! I just thought of something, if it's not an insult....old people sometimes have trouble chewing really hard stuff. Just sayin'
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Oct 31, 2011 09:14
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CrystalRose posted:For the next while I will be living in a fairly remote part of the world (Dutch Caribbean). Since I am nowhere near an Asian or Indian market I'm looking to start ordering things in. Any good site reccomdations? As long as they can ship through the US I can get it sent here. 1) Penzeys and the Spice House are my go-to spice vendors 2) there are an awful lot of East Indian people (and people with East Indian ancestors) in the Caribbean, and a fair share of Chinese folks as well. You may be surprised at what you can find locally. *** On another note, instead of making sliders or burgers for our Halloween party, I just made a fuckton of Satay chicken and some (Caribbean-style) coconut rice. It was a huge hit, and folks were practically drinking the peanut sauce I made on the side. Satay makes a pretty awesome main course, not just an appetizer.
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Oct 31, 2011 14:44
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| # ? May 9, 2024 21:41 |
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Does anyone have a link to Alton Brown's (I think it was his..) meatloaf recipe? All I can find is the Good Eats one with croutons and cayenne pepper and whatnot. This one was similar to that (with the almost pureed veggies), but I can't seem to find it anymore, and someone was asking me about it. Thanks 
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Oct 31, 2011 15:24
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