|
windwaker posted:I am literally so naïve about steak that I really couldn't tell any cuts apart. I suppose the answer to this is just, "buy random steaks until you find one you like?" Look up some steak charts on the internet: http://en.wikipedia.org/wiki/Steak#Types_of_beef_steaks http://www.chigourmetsteaks.com/steak_guide.php Once you identify a cut that you like, then pay a few more bucks and try out the USDA Select grade of that steak. Once you get a handle on those, you can try out USDA Choice grade steaks. Myself, I don't have a favorite cut, I just get different ones every time I go shopping
|
#
?
Nov 16, 2011 09:43
|
|
|
|
| # ? May 11, 2024 20:26 |
|
|
windwaker posted:I am literally so naïve about steak that I really couldn't tell any cuts apart. I suppose the answer to this is just, "buy random steaks until you find one you like?" Honestly, I'll have to refer to season 1, episode 1. http://www.youtube.com/watch?v=7KrjeJDNKUA Honestly I dont think Ive ever said "hmm do I feel like ribeye or NY strip?" but I base a lot of it on whats available, what looks good, whats on sale. When I say "what looks good" Im a sucker so I look for bright red, good marbling, not too much gristle/fatty/weird poo poo on the edges.. though honestly I do enjoy gnawing on some gristle from time to time. From years in restaurants I am accustomed to having a hot oven always available to finish cooking -- so generally I sear to the color that I want and throw the meat into a 450 degree oven until it's just below the temperature I want. Turkeybone fucked around with this message at 09:52 on Nov 16, 2011 |
|
#
?
Nov 16, 2011 09:50
|
|
|
physeter posted:Girlfriend decided to do turkey her way, which in accordance with her amazing chicken cooking skills means lots of turkey meat well-brined in soy sauce and perfectly scented with the flavors of lemongrass and onion. Firstly, I would suggest this BBC Recipe. I have tried it before and has lots of flavor offering a fusion of traditional Christmas(traditional in my house at least) and Asian influence. On the stuffing specifically, I have not tried a rice based stuffing other than for peppers (chorizo etc) and that is normally pre-boiled. If you just wanted to serve the stuffing on the side then pre-cooked would work, if you wanted to cook it inside the turkey then it would end up being over cooked. Whether you could get enough moisture inside the bird so the rice was not dry at the end would be difficult. Options that come to mind include: 1. A lemon based rice dish, with halved lemons adding moisture to steam the rice. 2. Ensuring that the rice cannot dry out by sealing inside something like a stomach lining (like haggis). 3. Going for arborio rice and starting with an over moist stuffing in the hope that there is just enough moisture for the rice to soak up during the cooking. A final option if you want the texture but are willing to move away from rice is barley. As barley will survive a longer cooking process.
|
|
#
?
Nov 16, 2011 10:50
|
|
|
I'm making food for this next Thursday. I'd like to make a dessert that my father can partake of according to his doctor's advice- so nothing with sugar or excessive oil/fat. Something fruit-based would be best. Any ideas?
|
|
#
?
Nov 16, 2011 12:06
|
|
|
QuentinCompson posted:I'm making food for this next Thursday. I'd like to make a dessert that my father can partake of according to his doctor's advice- so nothing with sugar or excessive oil/fat. Something fruit-based would be best. Any ideas? #2 If you put frozen bananas in a blender you get something close to ice cream #3 If honey is okay for your dad you can also make this fruit compote topping for the "banana ice cream" http://www.foodnetwork.com/recipes/alton-brown/dried-pear-and-fig-compote-recipe/index.html Steve Yun fucked around with this message at 12:15 on Nov 16, 2011 |
|
#
?
Nov 16, 2011 12:10
|
|
|
QuentinCompson posted:I'm making food for this next Thursday. I'd like to make a dessert that my father can partake of according to his doctor's advice- so nothing with sugar or excessive oil/fat. Something fruit-based would be best. Any ideas? I dont know where you are posting from but now is a good time of year things like apples, quinces and even pomegranates, so if you are wanting local fresh ingredients then this is a place to start. For a simple healthy dish with flavor you can start with a low-fat yoghurt add your favorite nuts (preferably toasted) and then stir in some pomegranate seeds and a little pomegranate syrup (made by heating pomegranate juice with some honey). The problem is a sweet taste normally indicates sugar and hence more calories, i personally do not use sweeteners so something like the above will at least give you a few vitamins and minerals with your sugars. Your other option is to reduce the portion size. You can make something visually impressive which is little more than amuse bouche. For example a small amount of top quality Cornish style ice cream, macadamia nuts and a really nutty olive oil can make a very interesting and delicate dish without needing to be huge.
|
|
#
?
Nov 16, 2011 12:23
|
|
|
What would be a fun Thanksgiving dessert using pomegranate? Any thoughts? edit: Other than the yogurt idea above which looks delicious, but more like breakfast. I'm pondering making some sort of very dense pomegranate jelly with some arils intact and then...puff pastry? I dunno.
|
|
#
?
Nov 16, 2011 12:44
|
|
|
This has most likely been asked a million times but yeah: So I was asked to make food and that is usually not a problem, but now there is a vegetarian girl in the mix and I'd like to make an all vegetarian meal instead of a "real one" and one alibi etc. However, I don't know any vegetarian meal that can be enjoyed by up to 7 people and at the same time is something special, savory and "full" so to say. What is your goto vegetarian meal for 6-8 people when you want something impressive?
|
|
#
?
Nov 16, 2011 12:46
|
|
|
Root vegetables are a great idea, since they're nice and hearty and make you feel full. Check out this roasted root vegetable recipe. It looks amazing. I'd say something like that, combined with a squash soup of some sort (such as the much-celebrated peanut butternut squash soup that's been making the rounds), some mashed potatoes of course, and perhaps an egg/cheese-based tart of some sort, if she's cool with that, would make for a very approachable and incredibly delicious vegetarian meal. Throw in some homemade cranberry sauce and a pie of some sort and Bob's your uncle. Beans would also be appropriate, and are good and filling, though I can't think of any particularly Thanksgiving-ish bean recipes off the top of my head right now. gently caress me that sounds good.
|
|
#
?
Nov 16, 2011 12:52
|
|
|
Doesn't have to be thanksgiving since I am in Europe. The soup is booked. I'll be trying it today.
|
|
#
?
Nov 16, 2011 14:13
|
|
|
BagelMaster posted:If my bread dough is too wet and sticky when I make it in bulk, can I just incorporate more flour before I bake it when I separate a ball from the bulk dough? yes BUT: if your dough is different but the recipe is not then you probably need to knead it more, especially if you are making a larger than normal batch ALSO: if you add flour you have to knead the dough again or it will taste like raw flour youre not getting out of kneading that dough
|
|
#
?
Nov 16, 2011 14:13
|
|
|
Kenning posted:I'm pondering making some sort of very dense pomegranate jelly with some arils intact and then...puff pastry? I dunno. orange and thyme shortbread thumbprint cookies with the pom jam in them? maybe get a nut in there somewhere too, either a candied nut all chopped up on top of the jam or maybe toasted nuts in the shortbread?
|
|
#
?
Nov 16, 2011 14:28
|
|
|
Boner Slam posted:This has most likely been asked a million times but yeah: I quite like doing a stuffed cob, I have done it before with meat dishes but could work will in veggy form. A little research through up this one: http://www.taste.com.au/recipes/8171/spinach+and+ricotta+dip The advantage is that everyone is digging into the same loaf (or loaves if you go for a few different options) so it creates a talking point. Works as a great sitting room starter if you dont want the meal to be too formal. An alternative is to head down the indian route, there is a lot of variety to choose from but things like a dal, a vegetable curry or saag aloo are all going to give heartiness and avoid that feeling that you have just a collection of sidedishes.
|
|
#
?
Nov 16, 2011 14:43
|
|
|
Indian is not an alternative, several people there don't like Indian (or so they say)
|
|
#
?
Nov 16, 2011 15:11
|
|
|
Boner Slam posted:Indian is not an alternative, several people there don't like Indian (or so they say) It is impressive that they can discount an entire subcontinent. It took me two weeks in September to see only a fraction of the country and it that time I experienced huge variety in the food. Starting in Kashmir and travelling through Srinegar, Delhi and down to Jaipur the contrast in spicing, in presentation and theme was bigger than between french and italian cooking.
|
|
#
?
Nov 16, 2011 15:54
|
|
|
Emo Rodeo posted:Tried to make peanut butter heath cookies with this recipe: Just a couple of quick questions: Is the peanut butter you used a regular style, or was is organic/natural with the oil floating on top? If it is the one with the oil it may be causing the batter to be too lose, could cause the flatness and gummy texture. When you measure flour, are you doing it with "dry" measuring cups or liquid? Was it particularly humid when you made these? Did you use real sugar or a truvia/splenda blend? Were the cookie racks warm at all when you put the cookies on? The recipe calls for shortening instead of butter, which is a little odd to me, but not unheard of.
|
|
#
?
Nov 16, 2011 15:56
|
|
|
CzarChasm posted:Just a couple of quick questions: I used Reduced fat creamy peanut butter, didn't realize it was reduced fat, but the texture seemed the same. I used dry measuring cups, it wasn't particularly humid, I used brown sugar that the recipe called for, I switched between two cookie racks so that they wouldn't get too hot. Although, I didn't use shortening exactly, but "Imperial" which is, I guess, a vegatable oil spread. This could be the culprit.
|
|
#
?
Nov 16, 2011 16:39
|
|
|
Emo Rodeo posted:Although, I didn't use shortening exactly, but "Imperial" which is, I guess, a vegatable oil spread. This could be the culprit. That's likely it. "Spreads" tend to contain water, while shortening is 100% fat. Water would make the cookies spread out more than they should and be softer than normal. Edit: yep - http://www.dietfacts.com/html/nutrition-facts/imperial-52percent-vegetable-oil-spread-br-1-3-less-fat-similar-to-margarine-20512.htm quote:INGREDIENTS: bartolimu fucked around with this message at 16:50 on Nov 16, 2011 |
|
#
?
Nov 16, 2011 16:43
|
|
|
LikeFunOnlyBoring posted:So, I'm going to culinary school (at a tech college, mind you) and one of my classes is American Regional Cooking. Each week we've been doing different regions of the US. Next week we're doing a Native American thanksgiving. Hey, I'm a little late here perhaps but I happen to know that the Native Americans in New England ate seafood AND they tapped maple trees so you really have a chance to be a hero here and make a delicious, traditional lobster clambake-based stew and some sort of delicious maple syrup dessert. The hoe cake thing from earlier would be awesome with maple syrup if you don't mind fusing tribal recipes. edit: christian scientists posted:Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used – cornmeal, as wheat flour wasn't available. Very Strange Things fucked around with this message at 17:57 on Nov 16, 2011 |
|
#
?
Nov 16, 2011 17:53
|
|
|
Dangphat posted:It is impressive that they can discount an entire subcontinent. It took me two weeks in September to see only a fraction of the country and it that time I experienced huge variety in the food. Starting in Kashmir and travelling through Srinegar, Delhi and down to Jaipur the contrast in spicing, in presentation and theme was bigger than between french and italian cooking. I am not going to risk it, especially as I don't know poo poo about Indian cooking myself. I am pretty sure they want to say "I don't like curry" and I am sure there are lots of things in Indian cuisine that are nothing like currys, but this is not really the occasion to challenge their palates I guess.
|
|
#
?
Nov 16, 2011 19:58
|
|
|
Dangphat posted:
I spent last night experimenting and I've decided that since I can't make acorn squash light and asiany, I can at least make it loving awesome. Gonna roast the halves in smem, sea salt and ras al hanout, then stuff in the last five minutes with couscous, toasted pistachios, and dried cherries/figs that have been rehydrated with duck fat and merlot. gently caress her stupid lemongrass turkey 
|
|
#
?
Nov 16, 2011 20:02
|
|
|
physeter posted:I spent last night experimenting and I've decided that since I can't make acorn squash light and asiany, I can at least make it loving awesome. Gonna roast the halves in smem, sea salt and ras al hanout, then stuff in the last five minutes with couscous, toasted pistachios, and dried cherries/figs that have been rehydrated with duck fat and merlot. asian acorn squash? Roast small slices that have been tossed in some star anise and sichuan peppercorn. I remember going to the farmer's market and this guy was growing japanese squash -- the sushi people in the stall across from him loved it, and they said they would roast it and drizzle it with soy and rice wine vin and eat it like that.
|
|
#
?
Nov 16, 2011 20:28
|
|
|
physeter posted:I spent last night experimenting and I've decided that since I can't make acorn squash light and asiany, I can at least make it loving awesome. Gonna roast the halves in smem, sea salt and ras al hanout, then stuff in the last five minutes with couscous, toasted pistachios, and dried cherries/figs that have been rehydrated with duck fat and merlot. Good god I had to read that three or four times. What is smem?
|
|
#
?
Nov 16, 2011 20:45
|
|
|
I like turtles posted:Good god I had to read that three or four times. What is smem? That was a typo, it's actually called smen. It's North African sheep or goat fermented butter...has an underlying cheesy sour taste to it. But if she keeps throwing lemongrass into our shared Thanksgiving I may very well roast some vegetables in my own semen. I love lemongrass but I find it's a bitch to pair with anything. I'll try soy & vin tonight. Maybe stuff with brussel sprouts and bacon. I love cutting fatty stuff with vinegars.
|
|
#
?
Nov 16, 2011 21:23
|
|
|
It's from the Natural Harvest cookbook, isn't it
|
|
#
?
Nov 16, 2011 21:33
|
|
|
His Divine Shadow posted:If I can't find brisket and I want to make my own pastrami, is there another cut that could work? Short ribs supposedly.
|
|
#
?
Nov 16, 2011 22:20
|
|
|
CuddleChunks posted:I'll mail you a box of that if you send me all the Nanaimo bars in the city. All of them! I can make some and ship them out for that, sure. Never made them before (Yes I suck) but it seems simple enough (god I'll probably goof up in some horrid way) Drimble Wedge posted:Never used it, but here you go: http://gallowaysfoods.com They're in Richmond. These guys might have it too http://www.sloanvalley.com or at least be able to tell you where their stuff is sold. It seems that it's also used in making soap and body products, so also check out places which cater to those sorts of enterprises. I wonder if the Bulk Barn would have it? I'll have to check them out when I head to Richmond next, or just online order it. No Bulk Barn in Nanaimo, though Victoria might have one.
|
|
#
?
Nov 17, 2011 02:53
|
|
I loves me some Nanaimo bars.
|
I'm on a massive shabu shabu kick and would really like to copy the experience at home. I have no problem with picking up a $17.95 tabletop burner from the restaurant supply store and I already have a slicer, so I think it's more about the software at this point. Advice about recreating the broth or the soy accoutrements (scallion, garlic, maybe thai peppers, maybe red miso) is most needed but any general suggestions would be great
|
|
#
?
Nov 17, 2011 03:02
|
|
|
Turkeybone posted:Honestly I dont think Ive ever said "hmm do I feel like ribeye or NY strip?" but I base a lot of it on whats available, what looks good, whats on sale.
|
|
#
?
Nov 17, 2011 04:02
|
|
|
I'm making roasted vegetables tomorrow morning for a thing at work, and the recipe includes butternut squash. I've never done anything with butternut squash before, and it looks like you need a vegetable peeler, which I don't have. If I cut up the squash tonight, will it keep okay in the fridge overnight until I start cooking? I only ask because I tried that with potatoes some years back, and they got weird and fuzzy looking (I read that I could have prevented it by leaving the potato chunks in water, lesson learned). Edit: Google tells me it'll keep under plastic for a day or two, so I should be good. I went ahead and peeled it myself without too much trouble, and with the help of this Youtube. Apparently popping the squash in the microwave for a minute or two softens it up, helping the cutting process. Beef Hardcheese fucked around with this message at 05:59 on Nov 17, 2011 |
|
#
?
Nov 17, 2011 05:30
|
|
|
My boss just read about the Trinidad Scorpion peppers and has a friend that is growing some. He's wanting to make a salsa out of them, but isn't sure how to go about it. Any suggestions?
|
|
#
?
Nov 17, 2011 05:50
|
|
|
at 1.5 million scoville you probably arent going to be eating chunks of it so puree it with with a bunch of vinegar and add a drop at a time to your regular salsa?
|
|
#
?
Nov 17, 2011 08:31
|
|
|
If you wanna try it undiluted for fun, dip a toothpick in it and scrape the toothpick on your tortilla chips. Steve Yun fucked around with this message at 10:49 on Nov 17, 2011 |
|
#
?
Nov 17, 2011 10:34
|
|
|
Greggorian posted:My boss just read about the Trinidad Scorpion peppers and has a friend that is growing some. He's wanting to make a salsa out of them, but isn't sure how to go about it. Any suggestions? I have made this using some dried naga chillis on top of the fresh habaneros and it packed a delicious punch. So maybe this will work for your scorpions?
|
|
#
?
Nov 17, 2011 10:57
|
|
|
pile of brown posted:at 1.5 million scoville you probably arent going to be eating chunks of it so puree it with with a bunch of vinegar and add a drop at a time to your regular salsa? Ha, at 1.5 million scoville, I will not be eating it at all.  I will pass this information along though, thanks guys.
|
|
#
?
Nov 17, 2011 14:46
|
|
|
King Bahamut posted:I'm on a massive shabu shabu kick and would really like to copy the experience at home. I have no problem with picking up a $17.95 tabletop burner from the restaurant supply store and I already have a slicer, so I think it's more about the software at this point. Advice about recreating the broth or the soy accoutrements (scallion, garlic, maybe thai peppers, maybe red miso) is most needed but any general suggestions would be great Hypnobeet does hot pot at home, and last winter she did some experimenting with making her own version of that herbal/medicinal tasting one. I'll email her and ask for her recipe. My favorite broth is the tom yum, which is very similar to hot and sour soup. SubG posted:I'd amplify this and say that this isn't just how I buy steaks, it's how I buy food in general. True, but you are at a very high level of cooking skills... when you've got a full quiver of go-to recipes, it's easy to make meals out of the best available. Most cooks need a little more planning then that.
|
|
#
?
Nov 17, 2011 16:54
|
|
|
Not sure if there was a better specific thread to ask this in, so I'm asking it here. Last year I followed these instructions to make clarrey (spiced white wine with honey). It says right there that for best results you should leave it to sit for a month. Well, I put it away and completely forgot about it so I suppose now it's been sitting for about twelve months. If I attempt to drink this, will it make me very sick?
|
|
#
?
Nov 17, 2011 17:44
|
|
|
marlowe can you go posted:Not sure if there was a better specific thread to ask this in, so I'm asking it here. Probably not. Is there anything floating in it, or does it smell/taste horrid? If not, you're good to go.
|
|
#
?
Nov 17, 2011 18:41
|
|
|
marlowe can you go posted:Not sure if there was a better specific thread to ask this in, so I'm asking it here. When wine goes off, it turns into vinegar, so you'll notice very fast if there's anything wrong with it. Otherwise, it's got so much alcohol and sugar in it, it would probably keep for years without going bad.
|
|
#
?
Nov 17, 2011 20:01
|
|
|
|
| # ? May 11, 2024 20:26 |
|
|
SatoshiMiwa posted:I can make some and ship them out for that, sure. Never made them before (Yes I suck) but it seems simple enough (god I'll probably goof up in some horrid way) In the meantime, I recommend upgrading your Nanaimo-bar cooking vessel to the next level:
|
|
#
?
Nov 17, 2011 21:32
|
|
