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I got about 4 lbs. of boneless country style ribs that I'd like to put in the slow cooker to eventually make some shredded pork for tacos etc. What should I throw in there to make them delicious? Also, approximate cook times?
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Nov 20, 2011 00:58
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I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week.The Midniter posted:I got about 4 lbs. of boneless country style ribs that I'd like to put in the slow cooker to eventually make some shredded pork for tacos etc. What should I throw in there to make them delicious? Also, approximate cook times? Garlic, cumin, oregano, onion, salt, and pepper. Give them a good 8 hours on low.
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Nov 20, 2011 04:10
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Iron Chef Ricola posted:How many people, grav? 8, two of them are kids. I am aware that is a lot of food for 6 adults and two kids.
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Nov 20, 2011 04:32
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dis astranagant posted:I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week. Garlic/onion powder or the real thing? Any water to add, or just a dry rub and throw them in there?
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Nov 20, 2011 06:13
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The Midniter posted:Garlic/onion powder or the real thing? Any water to add, or just a dry rub and throw them in there? Preferably real but you can probably get by with powder. And yeah, just dry rub and go. While you're at it, cut up some of your favorite peppers and throw them in . dis astranagant fucked around with this message at 06:19 on Nov 20, 2011 |
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Nov 20, 2011 06:16
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If I make arancini with gruyere in the middle instead of mozarella, will it melt if I fry them?
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Nov 20, 2011 06:16
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dis astranagant posted:I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week. You could try making Spekkoek: http://www.food.com/recipe/spekkoek-thousand-layer-spice-cake-144748 I don't think you can freeze it, but as a cake I think it should last a month or so in the fridge, if you wrap it tightly in cling film.
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Nov 20, 2011 11:55
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fatherdog posted:I did the entire thing, meringue and all, and stuck it in the freezer for a day before I brought it out and set it on fire, it didn't seem to produce any problems. So yeah I'd say you can do the whole thing the day before, stick it in the freezer, and then bring it out and brown it right before serving. Awesome. Thanks again!
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Nov 20, 2011 16:03
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Fagtastic posted:If I make arancini with gruyere in the middle instead of mozarella, will it melt if I fry them? I doubt it -- I would consider mozz to be more melty than gruyere. Whenever we made arancini at the restaurant we would always fry them frozen to combat general melting concerns.
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Nov 20, 2011 18:56
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dis astranagant posted:I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week. Spanish tortilla de papas freezes reasonably well, and is an easy reheater.
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Nov 20, 2011 21:09
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I recently roasted a bunch of peppers and stored them in oil, to flavor it. As far as I understand, kept in a cold refrigerator, the peppers will be good for 4 days up to a week or so, but once I use them all, how long will the oil last after I strain all the remaining solids out (I put the peppers in with a little rosemary, oregano and parsley)?
Devoyniche fucked around with this message at 21:50 on Nov 20, 2011 |
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Nov 20, 2011 21:47
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Any advice on incorporating yellow squash into a beef/veggie soup? Toss it in at the beginning or closer to the end?
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Nov 21, 2011 00:12
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dis astranagant posted:I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week. Whenever my mom has a lot of eggs, she'll bake a pan of a really good, rich cake stuffed with almonds and currants called Mor Monsen (Mother Monsen) and freeze. 1 lb softened butter 1 lb sugar 1 lb sifted wheat flour 10 eggs (about 1 lb), separated, whites whipped stiff 2 ts baking powder zest of two lemons Cream the sugar and butter with zest. Whisk inn egg yolks alternately with wheat flour and baking powder. Fold in egg whites. 12x15" greased and papered baking pan. Top with two big handfulls each chopped almonds, currants and sanding sugar/pearl sugar. 350F/175C 30-40 minutes in bottom of oven. Eat the next day at the earliest, it benefits from a good rest. Safety Engineer posted:Any advice on incorporating yellow squash into a beef/veggie soup? Toss it in at the beginning or closer to the end? Big chunks, let simmer along for at least half hour. That way they won't boil to bits and you still get tender, succulent bits of squash.
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Nov 21, 2011 00:47
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dis astranagant posted:I need some ideas for something easy that uses a ton of eggs and freezes well. I just came into possession of 4 dozen eggs dated 2 weeks from now and I'm leaving town for most of the week. Aside from the suggestions that have been posted, I'd just like to point out that eggs keep for WAY longer than what's printed on the carton. If you refrigerate them they can last upwards of a month with no problem. Four dozen eggs is definitely a lot, but if you don't use them all in 2 weeks, you've still got at least another 2 before you even need to consider spoilage. That being said, I think after a couple weeks the quality of the egg deteriorates a bit, but I only ever notice it if I'm using the eggs for an egg-only dish, like scrambled or fried. And I think the conventional wisdom is that older eggs are actually preferable for boiling because the shell is easier to peel.
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Nov 21, 2011 03:06
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Sjurygg posted:Big chunks, let simmer along for at least half hour. That way they won't boil to bits and you still get tender, succulent bits of squash. That's the route I was leaning towards, much appreciated.
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Nov 21, 2011 03:13
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The past few months, I've been trying to make a point of trying something new in the kitchen, whether it's a new ingredient, or just a new technique, every week. This week, I've finally bought my first hunk of pork belly... now I have no idea what to do with it. What would be a good, versatile recipe for my first go at cooking this? It's a bit intimidating, what with it's... nipple and hair and poo poo.
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Nov 21, 2011 03:25
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Happy Abobo posted:The past few months, I've been trying to make a point of trying something new in the kitchen, whether it's a new ingredient, or just a new technique, every week. This week, I've finally bought my first hunk of pork belly... now I have no idea what to do with it. What would be a good, versatile recipe for my first go at cooking this? It's a bit intimidating, what with it's... nipple and hair and poo poo. There's a ton of great things you can do with it, I'd start with bacon. http://forums.somethingawful.com/showthread.php?threadid=3438423
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Nov 21, 2011 03:54
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Happy Abobo posted:The past few months, I've been trying to make a point of trying something new in the kitchen, whether it's a new ingredient, or just a new technique, every week. This week, I've finally bought my first hunk of pork belly... now I have no idea what to do with it. What would be a good, versatile recipe for my first go at cooking this? It's a bit intimidating, what with it's... nipple and hair and poo poo. Eat the nipple. I made pork nipple skewers for an ICSA a while ago. http://leitesculinaria.com/34750/writings-confit-of-pork-belly.html is a great straightforward Keller recipe for belly that I would absolutely recommend.
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Nov 21, 2011 04:26
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taqueso posted:I do have a whipper, but I am having trouble locating chargers in my small town and it is too late to order online. I haven't tried the porn shop yet, though. I know that this is from a while back, but if anyone runs into a similar problem, just find a Starbucks. They use chargers for their whipped cream containers and if you speak to the manager they'd probably be willing to part with one for cheap to free. Probably most any other coffee shop would have them as well. Also (and I just know I'm going to regret asking) why would the porn shop have CO2 chargers? I would think that a dildo powered by CO2 would function very poorly.
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Nov 21, 2011 04:45
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CzarChasm posted:I know that this is from a while back, but if anyone runs into a similar problem, just find a Starbucks. They use chargers for their whipped cream containers and if you speak to the manager they'd probably be willing to part with one for cheap to free. Probably most any other coffee shop would have them as well. The air in the chargers is the same stuff as laughing gas and some people like to inhale it to get high.
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Nov 21, 2011 05:15
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CzarChasm posted:I know that this is from a while back, but if anyone runs into a similar problem, just find a Starbucks. They use chargers for their whipped cream containers and if you speak to the manager they'd probably be willing to part with one for cheap to free. Probably most any other coffee shop would have them as well. It's NO2 not CO2, so it gets you high (for a few seconds) as Randomity said. I found out that my relative had an electric hand-held mixer, so I used that and the pies were a great hit. A neighbor was convinced to make whipped cream instead of using cool-whip this thanksgiving.  Thanks for the Starbucks tip, great idea.
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Nov 21, 2011 05:24
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I've been asked to make a few loaves of no-knead sourdough for Thanksgiving, but the dutch oven I have has no lid. Do I need to change the preparation so I can still have a good crust, or will it be okay without the lid? Also because of the long prep time, I'm going to make the bread a few days in advance. what's the best way to maximize freshness between the time I make the bread and Thanksgiving?
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Nov 21, 2011 19:00
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Dane posted:Spanish tortilla de papas freezes reasonably well, and is an easy reheater. To make sure I'm not utterly retarded: I cut up some taters, fried them over low heat til they were soft, covered them with beaten egg and turned up the heat, shaking the pan so it wouldn't stick and turning it over when I started to smell something burnt cuz I don't know the timing yet. That sound about right? dis astranagant fucked around with this message at 19:39 on Nov 21, 2011 |
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Nov 21, 2011 19:37
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dis astranagant posted:To make sure I'm not utterly retarded: I cut up some taters, fried them over low heat til they were soft, covered them with beaten egg and turned up the heat, shaking the pan so it wouldn't stick and turning it over when I started to smell something burnt cuz I don't know the timing yet. That sound about right? That's pretty much it, yeah. The difficulty is usually in flipping it.
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Nov 21, 2011 20:54
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Dane posted:That's pretty much it, yeah. The difficulty is usually in flipping it. I cheat and put a big plate over the pan, turn it over, put another big plate on top, take off the top plate, put the pan on upside down again and then back on the stove. I know that sounds incomprehensible, but it's quite sensible if you think of it.
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Nov 21, 2011 21:23
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I've got a bag of herbs de provence sitting around in my cabinet and want to use it. I've bought about 6lbs of Turkey Breast to roast for me and the lady, since a full turkey would be overkill. Any good recipe recommendations for those herbs and turkey?
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Nov 21, 2011 21:26
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I don't know if you'd need to brine the turkey, but you could scoop some of it in the brining liquid. Otherwise, just rub that dirty, dirty bird with olive oil, salt, pepper and herbs de provence. Sautéeing parboiled and sliced potatoes in olive oil and a little chopped garlic is nice, sprinkle over some more. Might want to be careful with the amounts used; some HdP mixes have a ton of oregano in, which overpowers a lot of dishes.
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Nov 21, 2011 21:30
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Thank you for the warning. I'm also looking for a good stuffing recipe, as I've never made any before. Is there a Thanksgiving thread I'm missing?
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Nov 21, 2011 21:44
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Zeitgueist posted:Thank you for the warning. I'm also looking for a good stuffing recipe, as I've never made any before. Is there a Thanksgiving thread I'm missing? Yes.
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Nov 21, 2011 21:52
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I grew a bunch of habaneros and jalapenos this summer, and most of my friends/family don't like spicy dishes. Now I have 40+ perfect little habaneros with no idea what to do with them. I have a couple ideas... Someone gave me a mortar and pestle as a gift that I've never used, would it be possible to dry these out and make my own spices? Or with the holidays coming I was thinking of trying to make my own habanero hot sauce and labeling it nicely and giving those out as gifts, gonna MAKE these people like heat! Any ideas?
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Nov 21, 2011 22:39
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I want to try my hand at breadmaking again after a more than 10 year (possibly closer to 15 years or longer) break because I just couldn't get the hang of it when I was like 10 years old. I found this seemingly simple recipe for french bread: - 2 packages active dry yeast - 2 1/2 cups water (105F to 115 F) - 1 tablespoon salt - 1 tablespoon melted butter - 7 cups all-purpose flour which makes 2 loaves. If I wanted to make only 1 loaf, can I just halve the recipe or will that totally mess up the interaction of the yeast with the other ingredients?
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Nov 21, 2011 22:56
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It would work but then you're going to be pissed that you didn't make a second loaf. But two packets of yeast is way too much yeast for that amount of bread.
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Nov 21, 2011 22:57
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Make two loaves of dough up, oil and wrap the second in plastic wrap and freeze for the next time you want bread. Edit: what FGM said too. That's aloooot of yeast.
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Nov 21, 2011 22:58
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Harry Potter on Ice posted:I grew a bunch of habaneros and jalapenos this summer, and most of my friends/family don't like spicy dishes. Now I have 40+ perfect little habaneros with no idea what to do with them. I have a couple ideas... Sweet pepper jelly with habs.
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Nov 21, 2011 23:03
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I'm cooking fennel for the first time tonight. Just for me and the wife so if I gently caress it up and it tastes horrible no big deal. I generally like my vegetables to be more tender, but the texture of the fennel confuses me as to what it will be like once cooked. If I'm going for tender and delicious, which would be better: saute then deglaze with white wine and braise, or just roast with olive oil etc?
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Nov 21, 2011 23:21
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Honestly, both methods are delicious. However, if you're in possession of a pan with grill marks you an slice it very thin and grill it like you would a courgette. They're delicious with those big black grill marks and a little olive oil drizzled over as a salad.
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Nov 21, 2011 23:36
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I'm trying my hand at shucking oysters tonight because 1) I love oysters and paying $3/each is a loving crime when a dozen cost $8.99 at the fishmongers and 2) I hope to impress the hell out of the guy I invited over for dinner. I have some champagne vinegar at home, and some shallot. Is that all I should need for a nice vinaigrette for these lovely bivalves? Any other tips you'd like to throw in about oysters, or shucking them, etc?
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Nov 21, 2011 23:51
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Kalista posted:I'm trying my hand at shucking oysters tonight because 1) I love oysters and paying $3/each is a loving crime when a dozen cost $8.99 at the fishmongers and 2) I hope to impress the hell out of the guy I invited over for dinner. http://www.epicurious.com/recipes/food/views/Mignonette-Sauce-15405 I like the tiniest bit of horseradish and a few drops of lemon on mine. Do you have an oyster knife? If not, get one, and use a towel. Remember that excessive force isn't your friend and will likely get you injured. You'll likely notice after a few that once you embed the tip in the right place (  ) it won't really require that much torque to pop open. Protect your free hand with a doubled up towel, and you should be good to go! Good luck with both the shucking and the gently caressing!
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Nov 21, 2011 23:56
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(Bored and at home means I lurk this thread like a  )First things first; you want to keep the oyster firmly in place; cover most of it with a folded towel and press down firmly to prevent it escaping and lodging the oyster knife in your mitts. Start at the thick and pointy end; they look kind of like a wonky fan, you want to start at the base of it. There should be a (maybe not quite) obvious line between the 'straight' lid and the curved one. Put the tip of the knife at the base of the fan, insert your knife there and get it in properly. Now, twist the knife and the lid should pop open. Run your knife along the top edge of the oyster to cut it cleanly off the top half. Remove the top half and toss it. Run your knife under the tap, or dip it in a bowl of water to remove any loose flecks of shell that may be on it. Now, careful not to tip it and lose half that juice, use the knife to cut the oyster clean from the shell. Here is a decent video. For bonus presentation marks, put them on a little crushed ice seconds before serving. Leaving them on too long reduces the flavour. For a vinaigrette, that would do, but if you put some very thinly sliced shallots, or even chopped, in a small bowl with (if you have them), a little finely chopped cucumber, and drizzle over a little of that vinegar. A very little sugar sprinkled on top and toss to combine. Wait a few minutes and you have an instant shallot/cucumber pickle. be sure to drain a bit, and don't put a lot on; even half a teaspoon will do fine. You don't want to overpower the oyster. Junior G-man fucked around with this message at 00:12 on Nov 22, 2011 |
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Nov 22, 2011 00:00
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ThriceBakedPotato posted:I just keep my main skillet *gasp* on the stovetop all of the time.
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Nov 22, 2011 00:02
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