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pintxo posted:I think I ruined my french press. Maybe try soaking in hot water with little bleach before attempting to scrub it?
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Nov 9, 2011 21:30
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pintxo posted:I think I ruined my french press. You could soak it in vinegar, but if that doesn't work, the mesh is easy to replace.
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Nov 9, 2011 21:32
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Experto Crede posted:Huh, I thought single cream was about 18%... According to wikipedia it's 35, maybe the stuff in your country is different though?
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Nov 9, 2011 21:35
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These are probably really dumb questions, so I apologize in advance. Anyways, I've been doing typical house mom cooking stuff for the past year+ (regularly, ~5-6 nights per week). But it's stuff like steak, grilled chicken/fish, chili, etc. I feel really comfortable with that kind of stuff, and have grown to really love cooking. So I want to take it to the next level. I just ordered Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. Any other book recommendations for a novice looking to learn and not just follow recipes? Beef stock question: I made some by roasting beef bones the butcher gave me, and dumping them in a pot with water, veggies, and a bay leaf for ~5 hours. Let it cool to room temp, then put it in the fridge. Went to take off the fat, and underneath the fat was no liquid. It looked like Jello! I guess that's a lot of gelatin? Or did I just gently caress it up horribly, and you don't want a lot of gelatin? Before this, I had only previously bought stock from a box in the store, and that stuff was much less fragrant and much more liquidy... Now some questions about braising as well as crockpots: 1) Is crockpot cooking considered distinct from braising, or is it just a form of braising where the cooking vessel is a crockpot instead of a dutch oven? Probably just semantics, but I can't figure it out, and I'd like to be able to make a judgement call on which vessel to use and understand why.  2) What is the deal with liquid level, whether dutch oven or crockpot? Do you really need enough liquid to cover the meat? Because I tried that last week with beef stew in a crockpot, and it was revolting and tasted like a lovely soup. But when I braised beef cheeks in a dutch oven with liquid that maybe went up to 25% of the meat's height, it was delicious. So that makes me think that all the billion of recipes I see that require 4 cups+ liquid for maybe 2 lbs of meat is just bullshit... but then why are there so many recipes written with that large volume? I was trying to reason it out, and it seems like the smaller the volume, the better, because you'll increase the concentration (and thus flavor) of all the yummy things in the liquid. 3) When do you brown meat versus when do you don't? It seems like the more Maillard reactions are happening, the better the flavor should be, so why do some recipes not include a browning step? 3) Finally, if the GWS consensus could braise only 3 more meats in your life, what would they be? Because I would like to make those.
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Nov 9, 2011 21:49
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I'd recommend browsing the cookbook thread for some really good recommendations. Ask in there if nothing catches your eye as perfect. Beef stock: you did it perfectly, beef jell-o is what you're looking for. At cooking temps it will liquify, but still have some texture so it won't be like water. Good job!
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Nov 9, 2011 21:56
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Gerblyn posted:According to wikipedia it's 35, maybe the stuff in your country is different though? From what I've gleaned, 18% is the average for real single cream in the UK, except for buttermilk cream, which is a bit higher.
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Nov 9, 2011 22:18
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I hope this isn't too big a question, but I didn't think it worth a new thread as I'd make a lovely OP. Anyways, I'm going to Las Vegas in January. I went there a few years ago and had one of the best meals of my life at Le Cirque. My knowledge of what are the truly worthwhile destinations there is somewhat spotty and likely informed via bullcrap touristy sources. Where would you recommend someone go in Vegas? We will likely do one night where we'll drop some real money with another night to someplace hopefully less costly but still great. We have no compunction against leaving the strip.
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Nov 9, 2011 22:19
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Bo-Pepper posted:I hope this isn't too big a question, but I didn't think it worth a new thread as I'd make a lovely OP. If you like thai the usual recommendation is Lotus of Siam, personally I'm partial to Bouchon from brunch as well. One of the other perennial recommendations has sadly closed down.
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Nov 9, 2011 22:32
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Generalissimo
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Experto Crede posted:From what I've gleaned, 18% is the average for real single cream in the UK, except for buttermilk cream, which is a bit higher. Yeah, I looked again and you're right, it seems I was looking at the definitions for Australia 
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Nov 9, 2011 22:37
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Yehudis Basya posted:Now some questions about braising as well as crockpots: We use our crockpot all the time, and I can tell you that you really don't want/need to add a lot of liquid, because whatever you're cooking (meat, veg, whatever) will release its own liquid, which...doesn't go anywhere. If you're using the crockpot with a recipe which assumes you're using a dutch oven or other method, try using 1/3 the amount of liquid and keeping an eye on it. You can always add; it's harder to take away.
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Nov 9, 2011 22:48
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Toast posted:If you like thai the usual recommendation is Lotus of Siam, personally I'm partial to Bouchon from brunch as well. One of the other perennial recommendations has sadly closed down. All of this is true. For lunch (or a low-key dinner) I'd recommend Burger Bar, Hubert Keller's burger place. They have a Nutella milkshake.  Just avoid the turkey burgers, last I heard they were pretty nasty.Andre's (Monte Carlo) is very good, even if it's in one of the older properties. The Pub (also Monte Carlo) is trying to change from Bro Sports Bar Central into a beer nerd destination; they're about halfway there now and I like them, probably worth a stop if you're looking for a wide beer selection without much attitude. The Cosmopolitan has a ton of great places as well; Comme Ca and Jaleo both come highly recommended, as well as the casual sorta-sports bar Holstein's, which has some interesting milkshake concoctions and surprisingly good beers on tap. I'm also a big fan of Nobu in the Hard Rock. Their quality isn't quite as high as it used to be, but it's still a great restaurant. The main problem with it now is the Hard Rock has become some kind of permanent Jersey Shore Casting Call Reject Convention. For Indian, one of the better places in town is Namaste, next door to Lotus of Siam. Aside from the very good food, the main attraction is the owner - she sings karaoke during dinner, and doing credible versions of Celine, Bette Midler, etc. classics. The only thing you can't really get here is atomically spicy. I'm working on a Vegas dining thread and wiki entry, hopefully I'll have that fleshed out in the near future. I have a ton of other suggestions both on-Strip and out in the suburbs.
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Nov 9, 2011 22:57
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The restaurant in the Stratosphere observation level (Top of the World I think) was very good, although I felt like it didn't quite earn the price tag. Beautiful view, though. Les Artistes at the Paris was quite nice. Trying to think which other fancy-type places I've been in Vegas...808 in Caesars was very good, but it's been ten years since I ate there. And the best value for the dollar, in my opinion, is the restaurant at Ellis Island (off the Strip, kind of a locals' casino), where you can get a decent steak, two sides, and a microbrew (or really excellent root beer that they brew there if you're not a drinker) for $5. You could always go to the Burger Brasserie at Paris and order the 777 Burger. My husband ordered it last time he was in Vegas (sans the bottle of Dom, which saves you about $755 off the price tag) and raved about it. I hear really good things about all the high-end restaurants in Bellagio, but I haven't tried them myself.
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Nov 9, 2011 22:58
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RazorBunny posted:And the best value for the dollar, in my opinion, is the restaurant at Ellis Island (off the Strip, kind of a locals' casino), where you can get a decent steak, two sides, and a microbrew (or really excellent root beer that they brew there if you're not a drinker) for $5. Yeah I forgot this one. It's nothing super amazing but is miles above all the other steak specials out there. Everytime I'm in vegas I end up there at least once. If you're doing the late night thing they also have a ridiculously cheap steak and eggs or ham and eggs special overnight, or a bit more expensive (though still super cheap) for breakfast. Basically I follow any recommendation Bart gives for vegas as he hasn't steered me wrong yet.
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Nov 9, 2011 23:14
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Gerblyn posted:Yeah, I looked again and you're right, it seems I was looking at the definitions for Australia Australia has crazy high fat content in milk/cream/etc. In Canada we have skim, 1% and 2% milk. I was amazed to find that the LOW FAT version of milk in Australia was 2%.
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Nov 9, 2011 23:26
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I really liked this little joint right off the strip called Well Being In a Box, I got 2 sushi rolls, miso soup and an appetizer and salad for like $15. Plus if you go after 6:00, it's all you can drink free sake 
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Nov 9, 2011 23:46
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HookShot posted:Australia has crazy high fat content in milk/cream/etc. In Canada we have skim, 1% and 2% milk. Don't forget 3.25%, most delicious of all milks.
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Nov 10, 2011 00:16
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Australian milk sounds gross to me, I was raised on the most watery milk the stores carried and now I really don't like anything above 2%. Talking straight in a glass, not in a recipe. Ew.
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Nov 10, 2011 00:26
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Chard posted:Australian milk sounds gross to me, I was raised on the most watery milk the stores carried and now I really don't like anything above 2%. Talking straight in a glass, not in a recipe. Ew. I'm sorry to inform you that you are broken. Whole milk (3.25% in the US) is delicious. I was also raised on skim.
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Nov 10, 2011 00:29
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Low-fat milk is an abomination. Milk contains fat. If it doesn't have its fat, it's not milk anymore, it's just vaguely impure water.
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Nov 10, 2011 01:22
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Kenning posted:Low-fat milk is an abomination. Milk contains fat. If it doesn't have its fat, it's not milk anymore, it's just vaguely impure water. Raised on 0.1% skim milk here in Denmark as well. Most people drink a 0.5% one though, but if it gets fatter than that, I think it gets too cream-like to just drink. Edit: Also have a question actually. I've just chopped up some parsnip, beatroot, sweet potato, onion and celery root, and mixed it with a whole glass of garlic cloves in chilli oil, and salt and pepper. I was gonna pop it in the oven straight away for some lunch and reheating later, but I'd forgotten it's a "Morten's Aften" here in Denmark, which is a silly excuse for eating duck or goose. tl;dr, the oven won't be available for many many hours, will my veggies suck/be dry after being marinated in salt for so many hours when I bake them later? Darval fucked around with this message at 12:16 on Nov 10, 2011 |
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Nov 10, 2011 09:56
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Experto Crede posted:Two questions I hope I can get help with... Here's a repost of the peppercorn recipe from my old French cooking thread, which is now in the archives. quote:So, the sauce.
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Nov 10, 2011 12:24
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Lacolo posted:Raised on 0.1% skim milk here in Denmark as well. Most people drink a 0.5% one though, but if it gets fatter than that, I think it gets too cream-like to just drink. You poor cheerful bastards.
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Nov 10, 2011 13:16
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I wanted to get some help making dry buffalo wings that are similar to the ones Pizza Hut used to make in the late 90's (the best I've been able to emulate is baking them with Shake-and-Bake, then adding the sauce in a few thin layers), but this seems like a topic that would have come up before- any ideas/ links to a thread?
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Nov 10, 2011 13:29
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Thanks for the Vegas suggestions so far, guys. I had forgotten about Lotus of Siam. We'll hit that one for sure. Any particular menu items not to be missed?
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Nov 10, 2011 15:10
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Bo-Pepper posted:Thanks for the Vegas suggestions so far, guys. I had forgotten about Lotus of Siam. We'll hit that one for sure. Any particular menu items not to be missed? General advice: go for things you've never heard of, because they're going to be very tasty and you'll learn something besides. If you like spicy food, be aware Lotus has a reputation for extreme heat (special challenge: when asked where on a 1-10 scale you want it, say 15); if not, don't worry because they only rarely delight in inflicting pain. Plan to order (n/2)±1 appetizers, a soup, and n or n+1 main courses (where n is number of diners) - none of the plates are huge, so you can try a range of stuff without exploding. Also, avail yourself of Banq the sommelier and their excellent German Riesling selection if wine interests you at all. The pairing with Thai food is exceptional and Banq is an awesome guy who needs more lovin'. In addition to ordering wine, I usually let Banq choose one of my dishes. He hasn't disappointed on either front. Specific recommendations: App: Nam Kao Tod, #14. Crispy rice with sour sausage. One of their signature dishes, and nearly every professional review of Lotus mentions this dish with good reason. Koong Char Num Plar, #54. Not technically and appetizer but it fits the meal best there. Raw shrimp marinaded in fish sauce, served with tamarind paste and sliced fresh garlic. Garlic Prawn, Chef's Choice menu. Whole prawns deep fried shell and all. The meat is moist and has that special crunch that perfectly-cooked crustacean gets. The shell is completely edible, crispy, and satisfyingly salty. Soup: Tom Kah Kai, #23. Coconut milk-based soup with lemongrass, galangal, and tons of other good stuff. This is the one thing I order without fail every time I go. I've never tried any of their other soups. It's that good. Mains: Koi Soy, #59. Issan (Northern Thai) style beef tartare. Strongly spiced with a pleasantly tart chili-spice concoction. Delicious at any level of heat; if you order this on the spicy end of the spectrum, expect to know pain. Plar Dook Yang Num Tok, #62. Sliced catfish on a bed of thinly-sliced cabbage, covered with a chili- and lemongrass-based powder and sprinkled with vinegar and some other stuff. Any whole catfish dish, #63/64/65. It's literally a fresh whole catfish, fried and topped with the appropriate sauce. Makes for a spectacular centerpiece to the table. Kra Phao Moo Krob, #87. Crispy pork belly strips with Thai basil. When I ordered this super-spicy it came about 50/50 pork and habanero, and it was glorious. Any of the curries, but their Green Curry (130) is especially great. The Crispy Duck with Panang (on the Chef's Choice menu) is also amazing. Northern Thai: Lotus has a special Northern menu featuring dishes that are hard to find in most Thai restaurants. They're all good, but I especially recommend: A: Khao Soi. Probably the best noodle dish on the menu, thin egg noodles served in a soupy red curry. Comes with its own side plate of pickled vegetables and other delights. D: Thum-ka-noon. Shredded green jackfruit, ground pork, and spices in a dish that shares a lot texturally with pulled pork. It's a fascinating little dish featuring an underused fruit. G: Kha-Nom-Jean-Nam-Ngyow. Noodles with thin red curry, tomato, ground pork, and optional (but highly recommended) pork blood cubes. H: Nam-Prik-Noom. Green chili dip. Ostensibly the spiciest thing on the menu if ordered at extreme levels. This is basically green chiles and cilantro, distilled down to perfection, served with blanched vegetables. Dessert: Coconut ice cream with sticky rice. Maybe it's the warm rice with the cold ice cream, maybe it's the chunky and smooth textures co-mingling. This to me is the perfect dessert combination. Many people recommend the mango with sticky rice, which is also good, but the coconut ice cream here is phenomenal and pairs so well with the rice I can't order anything else on the rare occasions I have room for dessert.
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Nov 10, 2011 16:22
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razz posted:Oh I LIVE for deer jerky. Here's my recipe. I've never had anyone say anything other than "This is AWESOME GIVE ME MORE" Oops forgot to check the thread for a few days. Thanks for posting this.
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Nov 10, 2011 16:58
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I think my earlier question may have gotten lost, so I'm going to give it another go. If I'm making pot pies with leftover turkey from Thanksgiving (so pre-cooked) to freeze, how would I go about it? Parbake the crust a bit, load it, top it with raw dough?
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Nov 10, 2011 17:28
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razz posted:3/4 cup soy sauce (Use low sodium!! Or it will be too salty!) Razz, I'm currently marinating some beef with your recipe, to be dried tonight. I had one question...why do you use low sodium soy sauce and then add salt? What am I missing here?
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Nov 10, 2011 17:29
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soap. posted:I think my earlier question may have gotten lost, so I'm going to give it another go. Definitely blind bake the crust first; your turkey is already done so all it needs is a reheat, and you don't want the gravy to make the pastry all soggy, especially if you're going to freeze it.
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Nov 10, 2011 17:47
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Junior G-man posted:Definitely blind bake the crust first; your turkey is already done so all it needs is a reheat, and you don't want the gravy to make the pastry all soggy, especially if you're going to freeze it. Thanks! And what about the top crust? Leave it raw? Bake it flat for a bit?
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Nov 10, 2011 18:12
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bartolimu posted:I hope you've got a big party because I've got more recommendations than you can shake a fork at. This is what happens when work is slow in the morning. God Bart, die... you have gotten me so damned hungry and I seriously can't afford a trip to vegas for at least 6 months. >< I've asked before, but can anyone point me towards a really good Vodka sauce recipe? Every single one I've tried comes out more pure tomato-ish that I'd like. I'm trying to replicate a spicy vodka penne with pancetta from a favorite restaurant out in the boonies here.
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Nov 10, 2011 18:30
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I just made the Chicken Alfredo described in the GWS wiki, but I have enough for another bowl tomorrow. What's the best way to reheat it? Should I add some oil and heat it in a pan for a couple of minutes, or should I try and use the microwave somehow (I have a microwave, but I almost never use it)?
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Nov 10, 2011 19:39
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Stirring in a little bit of milk/cream/water in a pot over low heat works pretty well if it's become a solid mass.
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Nov 10, 2011 19:44
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SYFY HYPHY posted:Stirring in a little bit of milk/cream/water in a pot over low heat works pretty well if it's become a solid mass. Well, it's more how I can reheat the chicken properly without burning the sauce or pasta, but that sounds like it's worth a try.
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Nov 10, 2011 20:30
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ulmont posted:Razz, I'm currently marinating some beef with your recipe, to be dried tonight. I had one question...why do you use low sodium soy sauce and then add salt? What am I missing here? I don't know, that's just what I came up with I think that if you use low sodium soy sauce and don't add salt, it wouldn't be salty enough. But I know for a fact that if you use regular soy sauce AND add salt, it's so salty that even a salt hound like me thinks it's too salty. Although my dad ate it and thought it was awesome but I don't think he has taste buds. I guess you could use regular soy sauce and not add salt and see how it goes! Maybe I'll do an experiment next time I make jerky and see.
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Nov 10, 2011 20:36
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Gerblyn posted:Well, it's more how I can reheat the chicken properly without burning the sauce or pasta, but that sounds like it's worth a try. Ahh okay. I've been without a microwave for a long time, so I'm used to heating everything back up on the stove. A non-stick pan over medium-low and covered would be my choice.
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Nov 10, 2011 20:37
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soap. posted:Thanks! And what about the top crust? Leave it raw? Bake it flat for a bit? Just put that on at the end, otherwise it won´t seal properly with the other parts.
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Nov 10, 2011 20:59
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SYFY HYPHY posted:Ahh okay. I've been without a microwave for a long time, so I'm used to heating everything back up on the stove. A non-stick pan over medium-low and covered would be my choice. Gotcha, thanks!
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Nov 10, 2011 21:27
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Got an answer 3 DONG HORSE fucked around with this message at 00:08 on Nov 11, 2011 |
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Nov 10, 2011 23:54
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Anyone have a good recipe for a cheese or cream sauce for some pasta? I have some tortellini and ravioli that I need to use up (one of them at least), and I'd love to eat something rich and delicious tonight! I was thinking just some milk, a little butter, cheddar cheese and some nutmeg, then flour to thicken up?... no idea really!
Harry Potter on Ice fucked around with this message at 00:01 on Nov 11, 2011 |
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Nov 10, 2011 23:59
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