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Vlex posted: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. Always boil split peas separately. They don't play well with anything else.
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Nov 6, 2011 05:15
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Hi goons, quick question - I lost power for the past 6 days, and I had some bacon in the fridge. I hadn't opened the vacuum seal yet, and we kept the door closed, plus it was fairly cold in the house because we lost heat (around 50 F). Could is still be okay, or should i not take the risk and just toss it?
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Nov 6, 2011 05:49
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How long will lightly used and filtered deep fryer oil (canola in this case) last in the refrigerator? It's been sealed off from light and air. I haven't deep fried in at least 6 months.
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Nov 6, 2011 07:30
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Thalamus posted:Hi goons, quick question - It'll be fine. Your nose will be a good guide. When you open the package if it smells weird or has any strong ammonia or other sharp odors then chuck it. Otherwise what the hell were you thinking? Grab a propane torch, heat up your favorite cast iron pan and sit in the dark feasting on bacon strips! What kind of goon are you?
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Nov 6, 2011 10:11
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I was recently in Egypt, and we had Fool (Ful, Fuul?) for breakfast sometimes. It was quite nice. A mashed fava-bean thing that was served with pitas. Would this recipe be the most like eating it back in Egypt (with the knowledge that some places will make theirs different, I want to know if this is the 'basic') http://www.food.com/recipe/fooll-mudammes-fava-bean-egyptian-breakfast-1601-1608-1604-1605-1583-1605-1587-18236 posted:3 tablespoons oil Also, I found out my local grocery store does not sell fig jam =( That stuff is great.
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Nov 6, 2011 16:16
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Anyone have a generally accepted guide to roast chicken? Bought a chicken on a whim today and realise that I"ve never done one before.
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Nov 6, 2011 17:41
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Pantsmaster Bill posted:Anyone have a generally accepted guide to roast chicken? Bought a chicken on a whim today and realise that I"ve never done one before. There's lots of good roasting recipes, but make sure you brine it before you roast it.
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Nov 6, 2011 17:56
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Oxford Comma posted:There's lots of good roasting recipes, but make sure you brine it before you roast it. Or not. I've brined maybe one chicken in my time, and I've never thought "hey, this roast chicken of mine really should have been brined" while eating my non-brined chickens. Edit: I made this chicken last week. It's simple and delicious.
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Nov 6, 2011 17:58
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I'm attempting ribs in an oven since my grill is too small to smoke the amount I'm doing. I have a roaster pan with about an inch of water for heat moderation but it's still fluctuating between 190 and 250 and I'm aiming for a temp of 225. Do I want to average the min/max to find the desired temp? If so, it's currently averaging 220 and I'd be happy with 227 which would mean 195-260.
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Nov 6, 2011 17:59
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Oxford Comma posted:There's lots of good roasting recipes, but make sure you brine it before you roast it. Brining is overrated. Just don't overcook it, and you'll be fine.
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Nov 6, 2011 19:33
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As a follow-up to the roast chicken question, what stupid thing am I doing wrong that I sometimes have red/pink liquid pooled in my chicken's cavity when it's supposedly done? I've only had this happen 2 or 3 times. The thermometer always says it's fine (I even bought a new one to make sure it wasn't a faulty thermometer), and the juice running out of the meat itself is clear. We still ate it since the thermometer said it was OK, and it tasted fine (It was good, actually). Once I tried tipping the chicken and letting the stuff pour into the roasting pan in the hopes it would cook off, but it kinda "gelled" instead and I didn't want to risk making gravy from the drippings because it looked gross. I've tried google and I've seen conflicting answers ranging from the bird's simply not done, or it's a harmless colored liquid leeching from the bones, and a suggestion this is caused by not letting the meat come to room temperature before putting it in the oven. Is that it? I confess I've gone directly from fridge to hot oven before, not knowing any better. I'd like to cook a chicken soon, any suggestions on preventing this would be great. Did I eat undercooked chicken? Or maybe I just don't know any better, and this happens all the time and it's my ticket to flavor-town. All I know is my meat-phobic husband saw it and started ranting that if I ate the chicken, I'd surely die.
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Nov 6, 2011 20:16
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Brining isn't essential but I've noticed a definite improvement in the quality of my chicken when I brine it. Also, if you throw in some herbs and spices, it imparts a nice flavor to the meat.
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Nov 6, 2011 21:07
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I don't like the texture of brined poultry, personally. I prefer a firmer meat, so when I have time to cure a chicken or turkey I dry-rub it instead. Coarse salt by itself is good, but I usually add a little granulated garlic as well. Usually when I cook a chicken whole, though, it's more of a "I bought this and I'm cooking it in ten minutes," in which case I rub with either oil and herbs or oil blended with citrus juice and stuff the cavity with herbs or halved/quartered lemons.
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Nov 6, 2011 21:46
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Pantsmaster Bill posted:Anyone have a generally accepted guide to roast chicken? Bought a chicken on a whim today and realise that I"ve never done one before. Don't cover it. Dry the skin off and rub it with salt and pepper. Stick whatever you want in the cavity, I usually use an onion and a few garlic cloves, lemon's good too. Put it on a wire rack over a pan to catch the drippings, and roast it at 450 for about an hour. It's hard to gently caress up and by using high heat and not covering it, you should get nice crispy skin and juicy meat. You could rub a little butter on the skin too to help it crisp, I've done it both ways. Never found the butter to be essential.
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Nov 7, 2011 02:18
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Grand Fromage posted:Don't cover it. Dry the skin off and rub it with salt and pepper. Stick whatever you want in the cavity, I usually use an onion and a few garlic cloves, lemon's good too. Put it on a wire rack over a pan to catch the drippings, and roast it at 450 for about an hour. It's hard to gently caress up and by using high heat and not covering it, you should get nice crispy skin and juicy meat. You could rub a little butter on the skin too to help it crisp, I've done it both ways. Never found the butter to be essential. Listen to this man, but depending on your setup there may be a fair amount of smoke. But yeah, high heat is incredibly important to a good bird. That sonuvabitch is going to look like you can carve mahogany.
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Nov 7, 2011 02:30
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I made some wonderful red beans and rice. After I come out of my food coma, I was gonna store the rice separately from the beans... is this the proper way of doing it? by proper I mean will my rice be a soggy mess or really yummy?? THE MACHO MAN fucked around with this message at 02:41 on Nov 7, 2011 |
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Nov 7, 2011 02:37
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So I'm going to make some proper chilli tomorrow largely using the OP of the closed threads recipe but due to who I'm making it for I'm thinking of altering it slightly. As I've never made it like this before I'd like some adivce on things in case I ruin it. I'm going to use Guinness since I've made quite a few beef stews and find stouts are good for it. Going to add onions and maybe a green pepper or 2 finely diced in addition and also possibly some Chipotle chili's in adobo sauce. Now, I've got a close approximation to blackstrap molasses but I'm wondering if that and the onions will make the chili too sweet? Also whether the Chipotle chili's in adobo sauce (I've never used these, bought them from a new shop thats opened and it says its a tomato and vinegar sauce) will go badly with the molasses? Everything else I intend to keep the same. As an aside, I'm going to cook this later today for consumption tomorrow. I assume this is better than having it all prepared and just setting my oven to cook at the correct time for it to be ready?
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Nov 7, 2011 03:18
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What are good ways to eat canned beans? I have a different variety of beans. I have ate them in a salad which was good.
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Nov 7, 2011 05:02
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THE MACHO MAN posted:I made some wonderful red beans and rice. After I come out of my food coma, I was gonna store the rice separately from the beans... is this the proper way of doing it? Well, if you store the rice separate in the fridge, it will probably dry out and get a little hard; not the end of the world, but you'll probably get better results by mixing it with the beans. On the other hand, day old refrigerated rice makes the best fried rice the next day.
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Nov 7, 2011 07:12
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Jasmine rice tends to last better in the fridge. When I make red beans and rice, I just store the red beans part of it and make fresh rice, then combine. I found it works better, there's just no way to keep rice from going weird in the fridge.
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Nov 7, 2011 07:20
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Mr. Wiggles posted:I've got a bunch of pork spareribs I need to use up. I'm a little bbq'd out, and I'd like something that I can throw in the crockpot all day on Sunday while I wrench on cars. Any ideas? Late and you've probably cooked them, but bakuteh! Oh my god, I miss bakuteh. http://en.wikipedia.org/wiki/Bak_kut_teh Wikipedia gets complicated about it, but if you are near an Asian market, try looking for pre-portioned boxes of herbs for Buk kut teh. My family just makes the soup (with extra herb packets because we like it strong) and dips baguette slices in it. So good. Some times my family used lamb instead of pork. And there's also chikuteh, which is the same thing but with chicken. Dammit, I need to get to a market.
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Nov 7, 2011 15:25
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Hawkeye posted:I was recently in Egypt, and we had Fool (Ful, Fuul?) for breakfast sometimes. It was quite nice. A mashed fava-bean thing that was served with pitas. Also, look for fig jam at Trader Joe's, I remember them having some fantastic stuff.
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Nov 7, 2011 16:31
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geetee posted:How long will lightly used and filtered deep fryer oil (canola in this case) last in the refrigerator? It's been sealed off from light and air. I haven't deep fried in at least 6 months. If it's been 6 months, just dispose of it and get some fresh oil. Canola is pretty unsaturated which means it goes rancid faster than saturated fats like butter or coconut oil. Even if it's been filtered and sealed away it's not like canola oil is that expensive, just replace it.
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Nov 7, 2011 19:34
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Pantsmaster Bill posted:Anyone have a generally accepted guide to roast chicken? Bought a chicken on a whim today and realise that I"ve never done one before. Just wanted to add that the most important thing besides maybe high heat for a crisp skin is really thoroughly drying the skin before you stick it in the oven. If I have time I like to let it sit uncovered in my fridge to really dry out.
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Nov 7, 2011 20:14
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Had grilled lamb heart that was insanely tender. What would they have done prior to grilling to keep that thing deliciously supple?
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Nov 7, 2011 20:56
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I have 3 cups of whole milk in the fridge that is about to go bad. I have no idea what to do with it. Help please. 95% of my meals are rice and beans. The other 5% are things I eat at work. Rice + beans + milk?
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Nov 7, 2011 21:08
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IfIWereARichMan posted:I have 3 cups of whole milk in the fridge that is about to go bad. I have no idea what to do with it. Help please. 95% of my meals are rice and beans. The other 5% are things I eat at work. I would just drink it, but I loves me some milk. Eat the rice and beans with a tall glass of milk, I say. (I'm not terribly clever though) vvv Do that. AllTerrineVehicle fucked around with this message at 21:56 on Nov 7, 2011 |
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Nov 7, 2011 21:47
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IfIWereARichMan posted:Rice + beans + milk? Rice+milk = rice pudding. Very nice if you get some cinnamon and raisins in. Plus, there's a thousand styles to try out.
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Nov 7, 2011 21:52
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Longinus posted:What are good ways to eat canned beans? I have a different variety of beans. I have ate them in a salad which was good. Salads are a good start, and depending on the kind of beans you are talking about you could do a lot with them. Black or Pinto beans could be used in Mexican style dishes. I don't think you could make good refried beans from canned, but I haven't tried. Bean dip on the other hand should be a possibility. Kidney beans are traditional for chilis (that use beans) Canolini(sp?) beans are large white beans used traditionally in Itallian soups and could probably be used in pasta dishes as well. Green and wax beans can be used in applications like 3 bean salad, but I usually can't stand the texture of them canned myself.
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Nov 7, 2011 23:22
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What can a man do with (freely acquired) pork belly and some basic vegetables?
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Nov 8, 2011 00:05
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A jargogle posted:What can a man do with (freely acquired) pork belly and some basic vegetables? Braise it. Turn it into crackly bits. Eat it.  (brine for 12h, braise on super low heat, cool, slice, score fat, reheat in low temp oven, cook on high heat, broil for good skin)
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Nov 8, 2011 02:05
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Hi GWS, I would really appreciate some suggestions on what to do with the lovely Kabocha Squash I've got my hands on. I've never dealt with one before and would like to serve it when my parents are over to help me move. I'm fairly new to cooking so I probably shouldn't attempt anything too fancy. Any ideas?
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Nov 8, 2011 06:41
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I've never cooked with Kabocha, but I imagine it would amazing in this: http://forums.somethingawful.com/showthread.php?threadid=3445761
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Nov 8, 2011 07:22
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Pantsmaster Bill posted:Anyone have a generally accepted guide to roast chicken? Bought a chicken on a whim today and realise that I"ve never done one before. I recommend butterflying. It's very easy, cooks quicker and more evenly. http://www.youtube.com/watch?v=l-8tMEwBnSA or quicker pictorial guide http://deliciouslyorganic.net/how-to-butterfly-a-chicken/ Longinus posted:What are good ways to eat canned beans? I have a different variety of beans. I have ate them in a salad which was good. This is really ghetto but canned northern beans and cubed spam is better than it should be. Not as good as homemade bean soup w/smoked ham hocks but works for a quick meal. Canned black beans go well with a surprising variety of foods from rice, pasta, salad, dips, salsa, nachos, soups/stews/chilies, corn, anything with hamburger, and egg rolls.
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Nov 8, 2011 10:44
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Can anybody go back to the fauxgras thread in archives and repost the parsley gelee recipe here? I have a fuckton of leftover parsley so it seems like a good investment.
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Nov 8, 2011 12:19
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Make falafel instead!
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Nov 8, 2011 12:23
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Mutter posted:Hi GWS, I would really appreciate some suggestions on what to do with the lovely Kabocha Squash I've got my hands on. I've never dealt with one before and would like to serve it when my parents are over to help me move. I'm fairly new to cooking so I probably shouldn't attempt anything too fancy. Any ideas? If you haven't the wherewithal to tackle that sucker with your knives (because kabocha can be a rather hard pumpkin to tackle), just roast it whole for two hours. It'' cook all the way through, and the skin and seeds will come right out. Then, combine it with sauteed onions, your favourite pumpkin pie spices, and a bit of coconut milk & apple juice (to thin it out), and puree it for the silkiest, creamiest pumpkin soup you've ever had. If you'd like, feel free to sprinkle in a bit of cinnamon, maple syrup, and cardamom. It's quite lovely on its own, but the addition of the spices brings something else out all together.
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Nov 8, 2011 13:19
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Restaurant questions seems to be ok to ask, and this isn't worthy of a thread so I'll put it here. I seem to be headed to Barcelona for a few days, any suggestions on a do not miss restaurant? I'm not looking for where is the 5 star stuff, more the these people run an amazing place with really good food (preferably Spanish oriented) kind of thing that you won't find as easy by google or guide books.
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Nov 8, 2011 15:01
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dino. posted:If you haven't the wherewithal to tackle that sucker with your knives (because kabocha can be a rather hard pumpkin to tackle), just roast it whole for two hours. It'' cook all the way through, and the skin and seeds will come right out. Speaking of squash, how long can a hard-skinned squash last? I've got an acorn squash that's nearly a year old, but has no soft spots or discoloration. If I cut it open, will it be full of mold and eldritch horrors?
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Nov 8, 2011 17:29
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So I've got 3 pork loin steaks and a bunch of bacon. Any recipe ideas for this? Maybe some sort of sauce, I'm probably going to wrap the loin in bacon and serve it with mashed potato and some green veg, unless anyone has any sweet suggestions.
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Nov 8, 2011 19:46
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