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I have some chicken pieces that have been soaking in buttermilk for friend chicken since 10 AM EST on Sunday. They have been in my fridge in one of those plastic zip lock sealed containers. Will this still be okay if I cook it tonight (56 hours later)?
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Dec 6, 2011 21:02
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Yes, should be absolutely fine.
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Dec 6, 2011 22:32
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Soulex posted:I have a potato soup recipe that I am proud of. It's nothing fancy, and or original, but it is cheap, easy, healthy, and a good cold weather food. I was curious on how I can submit it to the wiki, and if it is too generic a recipe to bother with it's own thread. If you can't figure out the wiki, let me know and I'd be happy to help. 
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Dec 6, 2011 23:10
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I like to make this http://www.elliemay.com/soups/VegetarianPho.html vegetarian pho a lot. Recently I've been taken with the idea of making pho hot dogs and would like to turn the broth into a sauce with the consistency of ketchup. Do I just make the broth and then reduce it down like crazy? Should I use corn starch or some other thickener? Any other tips? I've been cooking for myself for a few years now but I still have hilarious disasters and I'd like to get this right Thanks.
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Dec 7, 2011 00:30
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How do you care for a mortar and pestle?
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Dec 7, 2011 01:40
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standard owl posted:How do you care for a mortar and pestle? It's a chunk of rock. Really, all you have to do is wash it once in a while, and if you are doing particularly fragrant things like cumin that you don't want to spread to other things you're pulverizing, put a bit of baking soda and water in it, let it sit, and then rinse.
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Dec 7, 2011 01:45
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Cool, I was just worried that I might accidentally do something akin to soaping up cast iron or taking a metal scrubber to a nonstick pan 
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Dec 7, 2011 01:49
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standard owl posted:Cool, I was just worried that I might accidentally do something akin to soaping up cast iron or taking a metal scrubber to a nonstick pan Just don't soak it in acidic stuff for long periods, but yea, it's easy as hell to take care of, and it's way better than any bladed spice grinder for the purpose.
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Dec 7, 2011 01:52
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Wachepti posted:I like to make this http://www.elliemay.com/soups/VegetarianPho.html vegetarian pho a lot. Recently I've been taken with the idea of making pho hot dogs and would like to turn the broth into a sauce with the consistency of ketchup. Do I just make the broth and then reduce it down like crazy? Should I use corn starch or some other thickener? Any other tips? I've been cooking for myself for a few years now but I still have hilarious disasters and I'd like to get this right http://www.modernistpantry.com/ultra-tex-8.html
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Dec 7, 2011 02:15
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Semprini posted:I have to make the soup for the family's christmas dinner, since it was popular last time. It's butternut squash and sweet potato, would it benefit from roasting either or both of them beforehand? I think this gives the soup some depth, but whether this is important depends on what other flavours are in the soup that might step on it, and how good the squash itself is.
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Dec 7, 2011 02:31
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I've always liked mead, the times that I've drank it. I thought it would be nice to try out some mead from different meaderies and really get to know the drink a bit better. I live in the Finger Lakes Region of New York State so Earle Estates Meadery is pretty much the staple around here. They seem pretty good, but the problem is I don't have much of a baseline. The local liquor stores pretty much only stock that so it's pretty much all I've drank. Just one variety of their mead is all that's available and that is what I believe they call their Honey Mead Contemporary. I like this mead a lot it's very drinkable, but I want to know what else is out there. I want to see if this is really a good mead or not. Tonight I also discovered that the Pennsylvania liquor store near me (I'm right on the border.) carries some abomination that I could have avoided if I'd read the bottle. Coming home from work tonight I figured I'd check out their selection to see if I could find a different brand to try. I asked the lady at the counter and she pointed me to the only "mead" they have in stock. I look it over briefly as I wanted to get home and noticed it was spelled Meade, instead of the normal spelling. It also said imported from Ireland on it which I didn't really care about one way or the other as I figured it was just a cheap marketing ploy to make it seem more authentic or some crap. I took it home, and drank one glass and it was vile. Then I actually read the label and realized this was not mead in fact it was some sort of weird infusion of white wine, honey and "herbs" who the hell knows what herbs or why they were chosen. All this led me to wanting to know what the hell I should actually be looking for when I'm trying to buy this stuff and what brands are worth considering. I'm thinking I'm going to have to either make a road trip to Ithaca and check out some of their liquor stores or possibly see if I can order anything decent online. I looked for a thread on mead and either I missed it or it doesn't exist. I didn't really know if the wine thread would be an appropriate place to ask either. So, I figured I'd just ask here and see if any of you could point me towards a thread or just make some recommendations. I'm not above spending a bit of money if it's going to be something enjoyable to drink. I would probably balk at anything over $30 though. The Earle Estates stuff runs $18 just as a comparison.
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Dec 7, 2011 03:05
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Mortley posted:Can I have a suggestion for a venison chili recipe/style? I only have ground venison. I used to put tomato and beans in my chili, but I'd like to try one of the styles that doesn't include either this time. My overall method is to brown the venison in a cast iron then move it to the slow cooker, adding liquid, spices and chile, where it'll cook for many hours. Any thoughts? Just a ratio or a technique hint would make me feel confident enough to start
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Dec 7, 2011 03:29
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Mr. Wiggles posted:MY GIRLFRIEND just made a whole bunch of cranberry orange marmalade which is a fantastic idea you should probably copy. This sounds great, do you happen to have a recipe for this?
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Dec 7, 2011 03:45
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Mortley posted:Any thoughts? Just a ratio or a technique hint would make me feel confident enough to start So you want to make chili, but you don't want to use tomatoes or beans? I don't get it.
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Dec 7, 2011 04:02
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Does anyone have a tryed and true coconut macaroon recipe? I found a whole bunch but I dont have the time to try them all out.
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Dec 7, 2011 05:11
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oRenj9 posted:This sounds great, do you happen to have a recipe for this? I'll see if I can get it. In the meantime I think I'm going to have some more of it because yum yum yum I'm like Paddington Bear with this stuff.
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Dec 7, 2011 05:12
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Mortley posted:Any thoughts? Just a ratio or a technique hint would make me feel confident enough to start Can you adapt a chile con carne recipe? Mine is for a roast, though. What part of the ratio do you need? Just add chile spices, onions, maybe peppers and carrots. Some water or stock. Cook it down.
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Dec 7, 2011 05:23
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What can I do with a beef knuckle? I would estimate that its around 5 lbs (although I'm horrible at estimating weights) and has very little meat on the bone? Is this something I could make beef stock with? Also, I picked up a large, Fred Flinstone style beef bone for my dog. Should I boil/roast it ahead of time or is it ok to give to him raw? Edit: A basic search shows that it is better for the bone to be raw so I guess that answers that question. What It Dooski fucked around with this message at 22:33 on Dec 7, 2011 |
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Dec 7, 2011 22:09
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Make stock with that knuckle immediately. Then make beef bourguignon immediately thereafter.
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Dec 7, 2011 22:35
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My 17-year-old sister said she wants a chef hat, checkered pants, shirt and apron for Christmas. She loves cooking and baking, so it's not some weird whim or costume. I mean it is, because as a hobby chef she could just wear sweats, but it's Christmas. I think she's planning on attending the culinary arts program at her votech/community college/etc. next year. I was just going to get the ChefWorks stuff from amazon, but reviews say that they fit fine but aren't comfortable. Is there an online place and/or company that's recommended? She doesn't need chef Prada, but I'd like to get her something good that won't fall apart or feel like burlap. I'm looking for $80 or less abouts total, but since I have no idea, feel free to laugh at my arbitrary budget. EDIT: The clothes are for class/competition, so I guess she does need them and I'm a jerk. The Aphasian fucked around with this message at 22:51 on Dec 7, 2011 |
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Dec 7, 2011 22:40
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Sooooooooooo...I picked up a jackfruit today on a whim and I realized I have no idea what to do with it. It is frozen, and I think it is a mature ripe one. Although, I'm not entirely sure how to tell. Anyway, wtf do I do with the thing?
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Dec 8, 2011 00:59
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Casu Marzu posted:Sooooooooooo...I picked up a jackfruit today on a whim and I realized I have no idea what to do with it. It is frozen, and I think it is a mature ripe one. Although, I'm not entirely sure how to tell. Anyway, wtf do I do with the thing? eat it
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Dec 8, 2011 01:49
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GrAviTy84 posted:eat it hate you
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Dec 8, 2011 01:51
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Pretty awesome in Thai curries. Also BBQed believe it or not.
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Dec 8, 2011 03:43
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Casu Marzu posted:Sooooooooooo...I picked up a jackfruit today on a whim and I realized I have no idea what to do with it. It is frozen, and I think it is a mature ripe one. Although, I'm not entirely sure how to tell. Anyway, wtf do I do with the thing? Curry with lots of mustard seed, chiles and coconut/coconut milk. And coriander. And red lentils.
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Dec 8, 2011 03:51
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Mr. Wiggles posted:I'll see if I can get it. In the meantime I think I'm going to have some more of it because yum yum yum I'm like Paddington Bear with this stuff. I would also like this recipe if it's water bath cannable (can-able? cannibal?). Please. Pretty pretty please.
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Dec 8, 2011 04:14
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yes, Wikipedia sez that chili is "minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef" so I guess I'm doing a minimalist version. taqueso, I think you're right. I need to search for chili con carne to find the right recipes, but mostly I just need to go for it.
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Dec 8, 2011 04:46
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Anyone have an easy Kimchi recipe? I've never made it before so I'm not sure about the fermentation process.
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Dec 8, 2011 10:43
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PRADA SLUT posted:Anyone have an easy Kimchi recipe? I've never made it before so I'm not sure about the fermentation process. Here's a basic one: http://www.maangchi.com/recipe/easy-kimchi There are various other kimchi on that same site.
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Dec 8, 2011 10:51
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Knives! I'm kinda collecting Global Knives. I'm not very knowledgeable about knives, so I just kinda started somewhere. http://www.global-knife.com/products/global_g.html I've currently got a G-2, and a G-5 which I enjoy using a lot. I only recently learned how to fillet a fish, which was a lot easier than I thought. My dad taught me, they have a G-21 I think it was. I sometimes have access to fresh fish for cheap/free, so I think I'd like a deboning knife as my next knife. I also want to learn to debone a chicken, cheap eats So my question is, which one should I get? The G-21 seemed a little short, don't know if it gets harder to control if you get a longer knife.
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Dec 8, 2011 11:18
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I have been tasked this Yule to make Turducken. (Yes, I cringed too.) Incredibly, the internet has failed me on this one. I need potato side dish ideas, please! All I'm finding is "standard thanksgiving dishes are fine", but I cannot agree to serving mashed potatoes next to a turkey stuffed with cornbread, stuffed with duck, stuffed with ... you get the idea. An SA search turned up exactly what I expected, goons making fun of turducken, and I felt all was right with the world once again. Which still leaves me clueless as to what actually to serve with this fowl beast. The side menu so far is tossed salad, cranberry sauce, roasted winter squash, sauteed broccoli and brussels sprouts, and an as yet undecided biscuit/bread type thing. The fiance insists on a potato dish, last year we did gnocchi and he wishes not to repeat. Would a gratin be as heavy next to the meat stuffed meat as I think it would be? Would a pommes anna be acceptable? Or would it be too simple or for that matter too pretentious? When making a turducken should one even care that a side dish may upstage it? Thank you!
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Dec 8, 2011 12:54
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Latkes maybe, with sour cream and chunky applesauce? I may be biased, I love them with everything.
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Dec 8, 2011 15:03
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Grilled chicken hearts with a lemon-parsley dressing, good idea or not? Mostly wondering if you can grill chicken hearts without problem, or if they need a longer preparation time.
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Dec 8, 2011 16:36
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Does anyone have a good enchilada recipe? It's my girfriend's favourite dish, and I'm looking to make up for the fact I accidentally took the car keys to work with me this morning (so she was late for work, and is now grumpy). I've only ever cooked them the same way my mum did (make chilli, wrap in tortillas, cover in salsa and cheese, bake). It's a step up from El Paso, but I figure it's a long way from authentic. slavedaeva posted:I have been tasked this Yule to make Turducken. (Yes, I cringed too.) Incredibly, the internet has failed me on this one. I need potato side dish ideas, please! All I'm finding is "standard thanksgiving dishes are fine", but I cannot agree to serving mashed potatoes next to a turkey stuffed with cornbread, stuffed with duck, stuffed with ... you get the idea. An SA search turned up exactly what I expected, goons making fun of turducken, and I felt all was right with the world once again. Which still leaves me clueless as to what actually to serve with this fowl beast. I'd just do goose-fat (or lard, if you prefer) roast potatoes. Boil until they threaten to fall apart, shake the colander like crazy so that the edges break up and become fluffy, and then roast, basting now-and-again until done (45 mins, maybe an hour?). The fluffy edges make the roasties much more delicious when roasting, as they become super crispy.
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Dec 8, 2011 17:18
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A quick grilling should be fine. Anticuchos are made with beef heart, but they grill up pretty fast. Chicken hearts should be pretty similar to boneless thighs in texture, and they grill fine.Death of Rats posted:Does anyone have a good enchilada recipe? It's my girfriend's favourite dish, and I'm looking to make up for the fact I accidentally took the car keys to work with me this morning (so she was late for work, and is now grumpy). This recipe for the sauce looks fantastic, but also calls for pumpkin seeds. You'd probably do okay without the pumpkin seeds but then adding some flour (or a roux) to thicken up the sauce. Once you've got enchilada sauce, traditionally you fry the tortilla in oil until it softens up, dunk it in the sauce, then put the saucy tortilla in a baking pan with whatever filling you want. Top with onions and cheese and bake until bubbly. The Macaroni fucked around with this message at 17:24 on Dec 8, 2011 |
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Dec 8, 2011 17:18
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kiteless posted:I would also like this recipe if it's water bath cannable (can-able? cannibal?). Please. Pretty pretty please. Ok, here you guys go: 8 Oranges 12 ounces fresh cranberries 4 cups sugar Extra pectin depending on your confidence level. Zest 4 of the oranges at least (or more if you like, this sort of depends on how sweet/sour/bitter the oranges you ended up with are). Peel the oranges, reserving the peels from the non-zested ones. Combine peeled oranges, zest, and cranberries in food processor until fine. Put mixture in pot along with sugar and bring to a boil, then simmer for three hours or so. Taste, and if you like (that is, if it's not too bitter or what have you), add some reserved orange peel that you've sliced up real thin. Do a gel test at this point, and if it sets up all right, ladle into sterilized jars and process for 15 minutes.
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Dec 8, 2011 17:23
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Wahad posted:Grilled chicken hearts with a lemon-parsley dressing, good idea or not? Mostly wondering if you can grill chicken hearts without problem, or if they need a longer preparation time. Definitely fine, in fact grilling is one of my favorite ways to prepare heart. I'd add some garlic to that dressing, but it should be fine with just lemon and parsley if that's your thing.
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Dec 8, 2011 17:25
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slavedaeva posted:I have been tasked this Yule to make Turducken. (Yes, I cringed too.) Incredibly, the internet has failed me on this one. I need potato side dish ideas, please! All I'm finding is "standard thanksgiving dishes are fine", but I cannot agree to serving mashed potatoes next to a turkey stuffed with cornbread, stuffed with duck, stuffed with ... you get the idea. An SA search turned up exactly what I expected, goons making fun of turducken, and I felt all was right with the world once again. Which still leaves me clueless as to what actually to serve with this fowl beast. Honestly, I'd recommend just making the best drat mashed potatoes you can.. something "normal" but really excellent as a backdrop to all the foodie MADNESS. Or.. you can harvest some duck fat and render it and just roast some potato wedges/quarters. Make at least ONE item a no brainer, make it easy on yourself.
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Dec 8, 2011 17:40
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Chicken hearts are tougher than chicken livers. I've always marinated even if it just for 15 minutes or so in the dressing to help break the meat down a bit. Enchiladas: I flavor based on who I'm cooking for - normal humans or my fiance who I swear killed his taste buds for spice, so no food is ever "hot" enough. 2oz fire roasted tomatoes, diced ~1c tomato sauce cayenne, cumin, oregano, S&P They don't have to be fire roasted tomatoes, I just really like the flavor. Any diced tomato will do, even just salsa is fine if you aren't picky. Bring the tomatoes up to heat on high, let them get nice and tender. Smoosh them up. Lower temp to medium and add in spices. Generally, a tsp of each will suffice, more or less depending on your taste. Add in the tomato sauce, kick up the heat to high and let it thicken up. That's your basic meat sauce base, I use this for enchiladas, tacos, taquitos, you name it. If you do like spice I suggest adding in a diced jalapeno, it's a nice subtle kick. I tend to roast off meats with mass amounts of garlic and slices of onion, so I don't put either in the sauce. The meat is then shredded and added to the sauce. You can also just cook up some ground beef, just make sure to add the garlic and onion to something. Treat this meat sauce concoction as you would your chili. You can also make double the sauce, use only half for the meat and half on top. Turkeybone posted:Or.. you can harvest some duck fat and render it and just roast some potato wedges/quarters. Make at least ONE item a no brainer, make it easy on yourself. I thought everything else was pretty no brainer.  Mashed potatoes I'm nixing because I can't physically imagine eating meat stuffed meat with a side of soft starch no matter how nummy they are. Already planned to harvest the duck skin (if it's not crispy it's just being wasted), so using it for roasting sounds like an excellent idea. And the colander smashing to make extra crispy definitely needs to be tried. Thanks! slavedaeva fucked around with this message at 18:06 on Dec 8, 2011 |
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Dec 8, 2011 17:52
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I rarely freeze stock, because I usually only make it for something specific. I keep cans on hand for other occasions. Anyway, I cooked down a hambone last night for Ham And Corn Chowder, but didn't have time to make the soup. Now I have to leave for the weekend, and won't be back until Sunday night. Stock is strained, skimmed, and sealed in a tupperware in the fridge. Question: should I bother freezing it? Or just leave it in the fridge until Sunday? Finally, I know I've asked about food processors before, but this time I actually have someone that wants to buy me one. Any recomendations? After a quick perusal online, I think I like this one: Cuisinart DFP-14 14-Cup Food Processor
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