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Sounds close to the sauce that goes onto korean fried chicken. It is vaguely ssamjang in nature, that is chili and black bean sauce with garlic, sesame oil, and some brown sugar.
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Nov 12, 2011 01:16
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I'm re-seasoning a rescued cast iron skillet. So far it is going well but then I decided to give a coat of oil on my old skillet too. Smoke everywhere! The smoke was coming from a good 2mm or so of caked on carbon on the bottom (burner side) of the skillet (this skillet is from my great-grandmother). Would there be any hard in wire brushing it off? I don't think that I need to re-season the whole thing, but the carbon was the source of the smoke and I can't see what good it is doing.
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Nov 12, 2011 01:18
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Nope, a wire wheel on a drill will work well too.
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Nov 12, 2011 01:22
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Yeah that's what's going on. I've been going at it for 10 minutes and am starting to see iron. The stuff is really on there. edit: I have uncovered family deception! edit2: This is what is all over the skillet:  Unless my great-grandmother is a time lord this is actually one of the pans my parents got when she got married, 1960s-ish. 
Shifty Pony fucked around with this message at 02:20 on Nov 12, 2011 |
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Nov 12, 2011 01:35
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Has anyone ever used marrow bones in chili before? Thinking about trying it tomorrow, maybe throwing it in to simmer with the beef. Thoughts?
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Nov 12, 2011 02:25
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GWSers Tomorrow I will attempt to make Shawarma. This will be my second attempt. My first attempt the marinade was pretty good; I used some spices from two bags I bought in a market in Tel Aviv (noooo idea what are in them...one is reddish orange, and the other is deep red). In addition to the spices I used squeezed lemon juice, chopped tomatoes and onions, and plain yogurt. I spread it on a baking sheet and cooked it in the oven. The tray was full of juices, but the chicken seemed overcooked. It had a pretty decent flavor it was just a little bit tough. I know shawarma should be cooked on a spit, but I have absolutely no access to anything resembling a spit. I plan on using the same marinade/spices I used last time. I DESIRE SUCCULENT TENDER CHICKEN SHAWARMA. My question is what would be a good technique to cook chicken shawarma? Should I bake it slowly, and then finish it off with a quick fry? Am I an idiot? Any good recipes for shawarma for future reference? THANKS!
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Nov 12, 2011 02:25
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Casu Marzu posted:Sounds close to the sauce that goes onto korean fried chicken. It is vaguely ssamjang in nature, that is chili and black bean sauce with garlic, sesame oil, and some brown sugar. Cool, I'll scope this out. Thanks!
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Nov 12, 2011 02:28
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SKEET SKEET posted:Has anyone ever used marrow bones in chili before? Thinking about trying it tomorrow, maybe throwing it in to simmer with the beef. Thoughts? Presumably you're using a certain amount of beef stock in your chili. Just simmer the bones with the stock for an hour or two to extract all manner of beefy deliciousness.
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Nov 12, 2011 02:34
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Crusty Nutsack posted:I wouldn't call them cakey. They're much more of a classic chewy middle with a crisp ring around the outside. Here's a picture of mine:
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Nov 12, 2011 02:48
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Crusty Nutsack posted:For our winning brand of chocolate chips, see related tasting.  I'll see how much poo poo I have -- I think I'll do one batch as written there and then one with the coconut lard and some dried cherries.
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Nov 12, 2011 03:56
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Iron Chef Ricola posted:These are p. sexy cookies. Yeah uh my craving for cakey cookies just went away and now I need those cookies like right now.
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Nov 12, 2011 05:19
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Turkeybone posted:
The best readily available chocolate chips I have found are Ghiradelli.
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Nov 12, 2011 05:20
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Randomity posted:The best readily available chocolate chips I have found are Ghiradelli. Yeah I went with semi sweet and milk.. pics will be coming soon. I did the standard recipe w/ semi sweet and theyre really really great. Currently cooling are ones with XV coconut oil, milk chocolate, and dried cherries. unnggggh the coconut oil ones are sooo greezy, so good. Turkeybone fucked around with this message at 06:23 on Nov 12, 2011 |
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Nov 12, 2011 06:14
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Seconding the rec for the CI recipe. I've made them and they are pretty awesome. In fact next batch of cookies I make will be those, except with Oatmeal mixed in.
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Nov 12, 2011 06:47
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Hi, GWS! I've had no experience with slow cooking but I've been wanting to give it a go so I picked up a 4-quart crock pot. For our first try we were going to make simple pulled pork based on this recipe that I found linked in a thread here, but we underestimated the size of the cooker and got a piece of meat that's only 2.27 lbs and looks like it should've been like two or three times bigger to fit properly in the cooker. The original recipe for 5-7 pounds called for 8 hours on low, so what would be recommended for my tiny pathetic little pork roast? Does a crock pot need to be filled to a certain capacity to be used? Will I gently caress it up if I don't put enough food in there? My roommate is also going to be gifted a few elk roasts, so if anyone has general advice on slow cooking wild game (another thing we don't have any experience with) it would be welcome.
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Nov 12, 2011 07:33
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You can use the same timeframe. It's the time that the collagen breaks down. you can probably third or whatever the recipe, too, as long as you have at least a little bit of liquid covering the bottom of the crockpot. At that long of a cooking time, it's going to be shredded pork whether it's 2lbs or 10lbs.
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Nov 12, 2011 07:41
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Luminous Cow posted:I have three whole chicken breasts thawed, and no idea what kind of seasoning to put on them. http://bbq.about.com/od/rubrecipes/r/bl50617d.htm ~45 minutes @ 425d
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Nov 12, 2011 09:20
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I have half a bottle of red wine I want to use up, and I found this recipe for chicken in red wine sauce, that looks pretty simple to do. http://allrecipes.com/Recipe/chicken-and-red-wine-sauce/detail.aspx The thing is, the recipe wants me to saute garlic on a medium high heat, then fry the chicken (presumably on the same heat) for ten minutes on each side. It sounds like complete overkill, won't this just burn the chicken and garlic? It looks to me like I should be doing this on a low or medium-low heat instead... Drinking alone is no fun  vvvvvvvv Gerblyn fucked around with this message at 18:18 on Nov 12, 2011 |
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Nov 12, 2011 17:39
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Alternately, you could just drink the wine.
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Nov 12, 2011 18:15
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Gerblyn posted:
You're never alone, on the internet.
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Nov 12, 2011 18:54
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Looks like you guys were right, I probably would have been better off drinking the wine. The sauce was actually quite nice, though I needed to use corn starch to thicken it, but the chicken was just dry and tasted overcooked. I also had to keep messing about scraping bits of burnt garlic out of the pan... Oh well, live and learn!
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Nov 12, 2011 19:17
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I'm looking for some simple cheese snack/hors d'oeuvres type recipes. Something a bit fancier than cheese and crackers, not but not a full meal. Anything that incorporates roasted peppers or sun dried tomatos would be great.
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Nov 12, 2011 20:40
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Gerblyn posted:I made my first reduction last night, and the recipe called for minced shallots. I ended up using a garlic crusher, but the results were pretty messy. Is there an easy way to mince them by hand, or should I just try and use a blender or something? mincing is chopping them very small with a knife. do the same steps you would to chop an onion only smaller, and then run your knife back your your pile of chopped shallots until they are minced shallots putting them in a blender and making a paste might work for your sauce as long as you are very careful not to burn them when you saute them but its not the same as mincing
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Nov 12, 2011 22:29
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Yeah, minced shallots pretty much require chopping with a (very sharp) knife, no real shortcuts around it unless you want puree.
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Nov 12, 2011 22:37
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Gerblyn posted:I have half a bottle of red wine I want to use up, and I found this recipe for chicken in red wine sauce, that looks pretty simple to do. I know this is late but if you want to revisit this in the future, I would salt and pepper my chicken, sear it on medium high until just cooked through, then set the chicken aside. Turn heat down, add a little oil to the pan if it needs it, add garlic and sautee till softened and fragrant. Deglaze with the wine, scrape up all the bits left from cooking the chicken, then add the rest of the sauce ingredients except salt and pepper. Let that simmer until reduced to where you want it, season at this point. Stir in a couple tablespoons of cold butter, then add the chicken back to the pan with the sauce until warmed through. Eat! You're right, that recipe has the chicken cooking for way too long.
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Nov 12, 2011 22:52
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We had Thanksgiving early this year because I'm actually hoping to be on the road for the actual holiday, and we've had our fill. So now I'm working on making stock. With a 12 pound bird, that made a whole lot more bones than I expected. And I just sort of dumped whatever was left in the pan right into the stock pot. Can I split one carcass into two pots? It BARELY fits inside the pot I used. Was dumping all the crap ok? There was probably some stuffing stuck in the really finicky parts of the carcass so I'm guessing there's always going to be some gunk in there. Just wondering, first time I've used the WHOLE turkey carcass and it seems hella daunting.
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Nov 12, 2011 22:59
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Randomity posted:I know this is late but if you want to revisit this in the future, I would salt and pepper my chicken, sear it on medium high until just cooked through, then set the chicken aside. Turn heat down, add a little oil to the pan if it needs it, add garlic and sautee till softened and fragrant. Deglaze with the wine, scrape up all the bits left from cooking the chicken, then add the rest of the sauce ingredients except salt and pepper. Let that simmer until reduced to where you want it, season at this point. Stir in a couple tablespoons of cold butter, then add the chicken back to the pan with the sauce until warmed through. Eat! You're right, that recipe has the chicken cooking for way too long. Thanks! I still have some wine left, so maybe I'll give that a try. Just one question: What do you mean by deglazing? Edit: Never mind with the question, found the answer on Google. Gerblyn fucked around with this message at 23:27 on Nov 12, 2011 |
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Nov 12, 2011 23:16
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This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online.
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Nov 12, 2011 23:23
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Jose posted:This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online. I have two of these in the No. 4 blade size. They're cheap as hell and own bones.
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Nov 13, 2011 00:02
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Jose posted:This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online. This cleaver is amazing: http://www.chefknivestogo.com/cckcleaver2.html
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Nov 13, 2011 01:21
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Not that it means anything but I'm looking to buy this in the UK if it causes problems.
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Nov 13, 2011 01:51
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Would a photo "how to re-season your cast iron skillet" thread be of interest to anyone?
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Nov 13, 2011 04:06
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Cyril Sneer posted:I'm looking for some simple cheese snack/hors d'oeuvres type recipes. Something a bit fancier than cheese and crackers, not but not a full meal. Anything that incorporates roasted peppers or sun dried tomatos would be great. I'd love some ideas too, but the first thing that comes to mind is bruschetta. Also, bacon wrapped X (where X is uh pretty much anything, let's be honest here). Also, what's wrong with a cheese plate? I used to live near this awesome cheese shop and the people there just adored assembling gourmet cheese platters for parties. They were the kind of awesome people where I could walk in with a bottle of wine, show it to them, and get five different cheese samples with comments on how each would pair with the wine. Find a place like that and never make hors d'oeuvres again. 
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Nov 13, 2011 06:23
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Cyril Sneer posted:I'm looking for some simple cheese snack/hors d'oeuvres type recipes. Something a bit fancier than cheese and crackers, not but not a full meal. Anything that incorporates roasted peppers or sun dried tomatos would be great. what kind of cheese? and is this for a pre-meal appetizer or just a walk around and munch on things type situation? herbed shortbread cookies pair really nicely with creamy (or creamy blue) cheeses, then you can stick a third component into the cheese and it wont fall off. the other night for a passed appetizers event we did orange zest shortbread with smoked blue cheese whipped with enough cream to pipe out of a bag, then stuck into the cheese was a quarter of a roasted fig and a walnut candied with clove and cayenne, and then I drizzled red wine reduction everywhere because the squeezebottle was right there at the same event we also learned that grilled shrimp skewers are not a great passed app if the guests are carrying wineglasses and don't have plates and the shrimp have tails on them the best way to make small bites is to think of a food you like and then find a way to make one of the components into a crispy bowl or flat thing Dolmas are pretty awesome as well and can be made 100% ahead of time pile of brown fucked around with this message at 09:27 on Nov 13, 2011 |
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Nov 13, 2011 09:12
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CaptBubba posted:Would a photo "how to re-season your cast iron skillet" thread be of interest to anyone? Eeeeeeeeeeh we had a really long cast-iron pan thread pre-peas. You could or not, but there's not all that much to say about it after. Feel free to make it though.
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Nov 13, 2011 09:28
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Jose posted:This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online. Just for veggies or are we talking about a meat cleaver? Cause I think asian veggie cleavers are thinner and meat cleavers are heavier
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Nov 13, 2011 10:01
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Kenning posted:Eeeeeeeeeeh we had a really long cast-iron pan thread pre-peas. You could or not, but there's not all that much to say about it after. Feel free to make it though. Maybe it would be a better idea to put it into the GWS wiki instead, then?
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Nov 13, 2011 11:20
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Gerblyn posted:Drinking alone is no fun I know I'm late to comment, but this is a myth. Drinking alone is perfectly fine. A good glass of wine at the end of a hard day of work is one of the greatest pleasures imaginable, and it doesn't matter if you're alone.
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Nov 13, 2011 11:28
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Same with a chilly glass of stout or nip of bourbon.
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Nov 13, 2011 11:30
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Steve Yun posted:Just for veggies or are we talking about a meat cleaver? Cause I think asian veggie cleavers are thinner and meat cleavers are heavier A meat cleaver. I looked at santoku knives but he's definitely after a meat cleaver
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Nov 13, 2011 12:20
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