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you ate my cat posted:Help me buy food, please. Is there a rule of thumb for people to potatoes for mashed potatoes? How about people to amount of meat for something like a rib roast? I can wing portioning for everything else, but I'm cooking for 9 this weekend and I'd rather not end up with way too many potatoes or way too little roast. For mashed potatoes, I've seen that a 5 lb bag comfortably will feed a family of 12, with leftovers (not many leftovers, but leftovers).
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Dec 1, 2011 13:02
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lefolieadeux posted:My uncle made pickled apples from the tree in his backyard and gave me a jar. He added a cinnamon stick and they taste like...pickled apple pie. A strong and almost overwhelming vinegar aroma while the apples have the perfect texture and go great with the cinnamon. You could also stick em in salads, or eat them as a condiment to meat.
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Dec 1, 2011 13:49
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Sjurygg posted:Eat them with head cheese and bread. Eat them with head cheese and sweetbreads.
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Dec 1, 2011 16:25
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I want me some fukkin sweetbread action next spring. Breaded, deep fried, mushrooms sautéed with lemon and parsley. Yessssssss
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Dec 2, 2011 00:24
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I've got a hankering for some ground beef tacos, but can't find any of those spice packets I always used in America. I live in Poland now. Besides the salt and pepper what can I throw at the meat to recreate that grocery store brand taco spice mix? I know I should use a nicer cut of meat to make proper tacos, but I'm so insanely homesick I just want some lovely loving tacos. Promise to make some real food after I satisfy this hunger.
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Dec 2, 2011 01:04
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Hussar posted:I've got a hankering for some ground beef tacos, but can't find any of those spice packets I always used in America. I live in Poland now. Besides the salt and pepper what can I throw at the meat to recreate that grocery store brand taco spice mix? Garlic, onion, cumin, chili powder, oregano. That's the stereotypical texmex spice mix.
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Dec 2, 2011 01:23
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dis astranagant posted:Garlic, onion, cumin, chili powder, oregano. That's the stereotypical texmex spice mix. One part each and go for it? I think I'm covered except for cumin and chili powder, awesome.
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Dec 2, 2011 01:29
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Probably not just one part each. I dunno, make some and taste it and adjust. And cumin is incredibly common/popular, you'll be able to find it. I dunno about chili powder though.
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Dec 2, 2011 01:35
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Yeah after running cumin through google translate I realized it's a fairly common spice here and I'm pretty sure I can get my hands on some generic chili powder easily. gently caress yeah, canceling all plans in favor of nostalgia taco night!
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Dec 2, 2011 01:55
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Hussar posted:Yeah after running cumin through google translate I realized it's a fairly common spice here and I'm pretty sure I can get my hands on some generic chili powder easily. gently caress yeah, canceling all plans in favor of nostalgia taco night! Careful. You want kmin rzymski and not kminek. Kminek is caraway.
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Dec 2, 2011 02:36
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They're both definitely available but yeah that's a good point to be aware of! Caraway is Different.
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Dec 2, 2011 02:42
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Hussar posted:One part each and go for it? I think I'm covered except for cumin and chili powder, awesome. There are lots of recipes for this on the net, should give you a good guideline for ratios. ex: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx
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Dec 2, 2011 02:43
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dis astranagant posted:Careful. You want kmin rzymski and not kminek. Kminek is caraway. Whoa. You just blew my mind. I will search accordingly. You Polish or just a master of spices?
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Dec 2, 2011 02:48
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Hussar posted:Whoa. You just blew my mind. I will search accordingly. You Polish or just a master of spices? Wikipedia fu. I remembered reading that a lot of Europe uses similar names for the 2.
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Dec 2, 2011 02:51
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dis astranagant posted:Wikipedia fu. I remembered reading that a lot of Europe uses similar names for the 2. drat, I was hoping to meet a Polish culinary guide. Thanks for the help, tomorrow is tacos.
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Dec 2, 2011 02:54
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Hussar posted:drat, I was hoping to meet a Polish culinary guide. Thanks for the help, tomorrow is tacos. If it helps, there's two polish cookbooks in the free cookbook post I made. I haven't had a lot of time to really get into them but they seem pretty decent. http://forums.somethingawful.com/showthread.php?threadid=3451507
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Dec 2, 2011 05:09
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Decided to make pizza this weekend and that chorizo sausages would be the main ingredient. Now I need few suggestions what else should I use? Onions, blue cheese, olives or…?
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Dec 2, 2011 10:13
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varjoankka posted:Decided to make pizza this weekend and that chorizo sausages would be the main ingredient. Now I need few suggestions what else should I use? Onions, blue cheese, olives or…? spanish or mexican chorizo? If mexican (admittedly, most likely): crumbled chorizo, salsa de guajillo, oaxaca cheese, fire roasted sliced poblano chile, topped with fresh chopped cilantro and crumbled cotija right out of the oven. If spanish, light drizzle of olive oil, a blend of 75% manchego 25% mozz, sliced chorizo, roasted leeks, topped with chopped fresh parsley a light drizzle of homemade aioli, and a bit of fresh grated lemon zest right out of the oven.
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Dec 2, 2011 10:53
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GrAviTy84 posted:If spanish, light drizzle of olive oil, a blend of 75% manchego 25% mozz, sliced chorizo, roasted leeks, topped with chopped fresh parsley a light drizzle of homemade aioli, and a bit of fresh grated lemon zest right out of the oven. I think I'll go with this one, with the expection of leek, I hate leek, everybody should hate leek.
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Dec 2, 2011 13:34
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varjoankka posted:I think I'll go with this one, with the expection of leek, I hate leek, everybody should hate leek. Nay. Potato and leek soup with crumbled blue cheese and bacon is the food of the gods.
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Dec 2, 2011 13:54
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varjoankka posted:I think I'll go with this one, with the expection of leek, I hate leek, everybody should hate leek. leeks are amazing you have bad opinions also I have done pizza with caramelized onion, crumbled chorizo, havarti cheese and then crack some eggs right onto it and throw it in the oven. Eggs should come out sunny side up, you can throw some arugula or spinach or something on top after if you want for some greenery. I would definitely stay away from blue cheese + chorizo that sounds bizarro to me pile of brown fucked around with this message at 17:11 on Dec 2, 2011 |
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Dec 2, 2011 17:06
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pile of brown posted:leeks are amazing you have bad opinions How do you crumble chorizo? What kind of chorizo are you getting over there? Your cheeseless pizza sounds bizzaro to me, you gotta at least put some sliced bocconcini on there
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Dec 2, 2011 19:34
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Does anyone have that Hot Wing Sauce recipe that has been thrown around GWS? I made some a while ago, it was really delicious and I want to make some more. It was in the Hot Wings thread but I don't have archives to look it up. It's also not on the wiki. I think Iron Chef Ricola was the last person to post it- anyone care to help me out on this?
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Dec 2, 2011 19:36
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Hi food people. Food poisoning question! Apparently I left my leftovers on the counter last night instead of putting them in the fridge. My boyfriend found them this morning and just put them in the fridge without notifying me. I ate them - it was a chicken caesar salad. The fact that eating salad+dressing mushy leftovers is gross aside, what's my likelihood of puking uncontrollably today? Thanks!
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Dec 2, 2011 19:38
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5:3 against
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Dec 2, 2011 19:39
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drat Bananas posted:Hi food people. Food poisoning question! Apparently I left my leftovers on the counter last night instead of putting them in the fridge. My boyfriend found them this morning and just put them in the fridge without notifying me. I ate them - it was a chicken caesar salad. The fact that eating salad+dressing mushy leftovers is gross aside, what's my likelihood of puking uncontrollably today? Thanks! If it's store-bought dressing, then there's 0 chance of actually hurting you. It's processed "mayo" full of preservatives and cooked chicken, you'll be fine. Unless you made the dressing yourself, then you have raw eggs sitting outside all night, you should probably stock up on TP.
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Dec 2, 2011 19:52
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MAJOR STRYkER posted:Does anyone have that Hot Wing Sauce recipe that has been thrown around GWS? I made some a while ago, it was really delicious and I want to make some more. It was in the Hot Wings thread but I don't have archives to look it up. It's also not on the wiki. I think Iron Chef Ricola was the last person to post it- anyone care to help me out on this? If they're just basic buffalo wings, then you probably are looking at melting down about a stick of butter with a cup of Frank's Red Hot. I think the ratio I have written down somewhere for mild wings is 3oz butter :: 1/4 cup hot sauce. Scale to the amount of wings you're making, taste, and then adjust the hotness. Oh and add a pinch of salt + as much minced garlic as you find bearable (and then add more garlic) while that poo poo is simmering.
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Dec 2, 2011 19:55
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Thanks GWS, the tacos were just as Tex-Mexy as I remembered them.
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Dec 2, 2011 20:11
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Cowcatcher posted:If it's store-bought dressing, then there's 0 chance of actually hurting you. It's processed "mayo" full of preservatives and cooked chicken, you'll be fine. Nah, from a restaurant (The Cheesecake Factory anyone happens to know if they make their own dressing which I doubt). I was mostly worried about the chicken, but yes it was cooked so I guess I'm good to go.
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Dec 2, 2011 20:27
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varjoankka posted:I think I'll go with this one, with the expection of leek, I hate leek, everybody should hate leek. You are wrong. Leeks are awesome. Without the leek, that pizza will be unbalanced. Maybe grilled scallions? The idea is to be reminiscent of a calçotada. You are getting Spanish chorizo, not mexican chorizo right? Cowcatcher posted:How do you crumble chorizo? What kind of chorizo are you getting over there? Depends on the chorizo. Spanish chorizo is a dry cured spiced sausage similar to peperone and soppressata. Mexican chorizo is a fresh sausage, like a generic italian sausage you would get at a store. If you are in America and are casually perusing a grocery store, I'm about 95% sure you're talking about Mexican chorizo. GrAviTy84 fucked around with this message at 21:25 on Dec 2, 2011 |
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Dec 2, 2011 21:22
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GrAviTy84 posted:Depends on the chorizo. Spanish chorizo is a dry cured spiced sausage similar to peperone and soppressata. Mexican chorizo is a fresh sausage, like a generic italian sausage you would get at a store. If you are in America and are casually perusing a grocery store, I'm about 95% sure you're talking about Mexican chorizo. Ahh I see. I'm in Canada, because of tons of Portuguese people in my area we only get (Portuguese-made) Spanish style chorizo, I've never seen the uncooked one for sale but now that you've mentioned it I do remember burrito shops use the softer variant
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Dec 2, 2011 21:28
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Cowcatcher posted:Ahh I see. I'm in Canada, because of tons of Portuguese people in my area we only get (Portuguese-made) Spanish style chorizo, I've never seen the uncooked one for sale but now that you've mentioned it I do remember burrito shops use the softer variant I am jealous. Spanish/Portuguese style chorizo something you have to go out of your way to find here in Southern California. Mexican chorizo on the other hand is more prevalent than "breakfast" sausage.
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Dec 2, 2011 21:31
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Cowcatcher posted:How do you crumble chorizo? What kind of chorizo are you getting over there? Usanian chorizo is basically spiced sausagemeat, it's not the cured Spanish sausage.
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Dec 3, 2011 00:15
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If I want to make something like a traditional gravy when I'm doing poultry in the puddle machine, could I get away with using cold rendered duck fat instead of schmaltz off a roasted bird? I'm think something like roasting mirepoix in duck fat, adding flour to make a roux, cooking off the flour flavour, adding stock, simmer to reduce to the correct consistency. Thing I'm worried about is that fat off a roasted bird will presumably contain a shitload of flavour from the roasting that cold rendered fat won't. What I'm wondering is if this is a make or break sort of thing, or if it'll still work. I mean I'm sure it'll mechanically work in the sense I'll get something that looks like a gravy. I'm just worried about the flavour. When I'm smoking poultry and want traditional gravy I usually get a bunch of necks or something and roast them with the mirepoix and get the fat that way. But this past Thanksgiving I got to thinking that I pretty much always have a tub of duck fat in the fridge and I just can't get enough of fuckin' cooking in the puddle machine, so....
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Dec 3, 2011 00:35
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Chicken's on sale this week, and I wish to make chicken with 40 cloves of garlic. Does anyone have a recipe for it they think is awesome? else, I'm divided between Ina Garten's recipe, or Smitten Kitchen. And, what does one eat it with? Bread? Egg noodles? Also taking suggestions for chicken based meals. I will be making curry and picatta for sure.
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Dec 3, 2011 03:39
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Cowcatcher posted:How do you crumble chorizo? What kind of chorizo are you getting over there? pile of brown posted:havarti cheese some charred broccoli sounds awesome on there. honestly though the cheese was only even on there for the "MUST HAVE CHEESE ON PIZZA" effect, all the egg yolk all over everything made it plenty rich and moist edit: just noticed that doesnt say broccolini, i'm tired. 40 cloves sides: chicken and garlic sounds like its begging for some kind of potatoes to sit on and drip garlicky juice into. other than that I'd want something pretty fresh and vegetable-y, light and green but still goes well with garlic, raw or lightly steamed veggies with a light, acidic dressing, like green beans with a squeeze of lemon or an arugula and radish salad with a light vinaigrette. pile of brown fucked around with this message at 05:23 on Dec 3, 2011 |
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Dec 3, 2011 05:06
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Terribly stupid question ahead: how do I saunté onion correctly? They are either barely translucent or burnt and I can't figure out why. I am fairly sparse with oil or butter and I tend to cut them into larger pieces. Is it maybe the temperature?
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Dec 3, 2011 06:40
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What texture are you after? If you want caramelized, that will take the better part of an hour to do correctly, with a lot of fat and low medium heat. If you want "sweated" then low medium heat and a bit of salt is what you need (the translucent ones you're getting).
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Dec 3, 2011 06:45
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squigadoo posted:Chicken's on sale this week, and I wish to make chicken with 40 cloves of garlic. Does anyone have a recipe for it they think is awesome? else, I'm divided between Ina Garten's recipe, or Smitten Kitchen. I've only ever used Alton Brown's 40 Cloves and Chicken recipe. http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html and everyone has always enjoyed it. I've had others do 40 Cloves and Chicken before and they forget to serve the garlic cloves / bread. The roasted garlic is the best part about the dish!
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Dec 3, 2011 07:17
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SubG posted:If I want to make something like a traditional gravy when I'm doing poultry in the puddle machine, could I get away with using cold rendered duck fat instead of schmaltz off a roasted bird? I'm think something like roasting mirepoix in duck fat, adding flour to make a roux, cooking off the flour flavour, adding stock, simmer to reduce to the correct consistency. When I was playing with smoking and gravys and sauces I'd just take a little bread and dip it in the drippings/fat and taste it that way to get an idea of what it would do to the gravy. With a simple gravy (fat/flour/liquid) that always gave me a great idea of what the main flavor would be. But when I do more complex veggie gravies (in my head I call these british gravies) I've always found the fat to make way less of a difference in the final dish since all the caramelized carrots and onions and such are the main players. To more directly answer your question, I've made many a gravy or sauce from roasted birds and they are delicious and I don't think they particularly overpower the gravy. They just add some of the meaty flavor to the gravy party. But speaking of Tepid Water Machines My wife says I can have one for Christmas. I've just been toying with the idea for a year now and I'll bring it up every so often but I always shoot it down because of the cost. Well now I have to decide if I want to get the Polyscience Immersion Circulator or the Sous Vide Supreme. My kitchen isn't huge and counterspace is a premium. So if I go SVS I'll have to put it away and pull it out and that doesn't appeal to me. With the Circulator I can easily put that on the slide out drawer and the empty tub I can easily stash way up high. The vast majority of the time I'll be cooking for 2 adults and 2 kids, a lot of the time (once a week) I'll be cooking for 4 adults and 2 kids. But a few times a year I may be cooking for large parties. I'm having a hard time figuring out, for example, how many steaks you can cook in an SVS. Can you do a whole (chopped) turkey in an SVS? PS - The Immersion is $800 - 20% off Dec 1-4 @ Williams-Sonoma. http://www.fatwallet.com/static/attachments/135143_williamssonomaff2011.jpg and it comes with a tub and a stock pot and I need a new stock pot. So I'm looking at a $200 difference and I think that even if I just need the increased capacity once a year then that is worth it. rosewood fucked around with this message at 07:30 on Dec 3, 2011 |
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Dec 3, 2011 07:22
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