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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. Potatoes with duck fat are God's way of showing he loves us a lot.
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Dec 8, 2011 20:03
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Junior G-man posted:Potatoes with duck fat are God's way of showing he loves us a lot. Oh I thought that was the prostate orgasm.
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Dec 8, 2011 20:56
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Yeah duck fat potatoes are god's way of killing us deliciously.
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Dec 8, 2011 20:57
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Casu Marzu posted:Oh I thought that was the prostate orgasm. It's what I use the leftover spuds for 
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Dec 8, 2011 22:33
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With recipes like Chili, Lentil stuff, curry etc. I always put an extra onion and if it calls for Garlic, an extra clove or two. Am I ruining everything? I would just stop but I can't taste the garlic and I just goddamn love onions. maybe I should start making delicate tasting stuff?
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Dec 8, 2011 23:16
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You are doing nothing wrong.
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Dec 8, 2011 23:40
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I don't think I've ever not added at least an extra clove of garlic to something calling for garlic. Don't feel bad.
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Dec 8, 2011 23:44
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Mofette posted:With recipes like Chili, Lentil stuff, curry etc. I always put an extra onion and if it calls for Garlic, an extra clove or two. Am I ruining everything? I would just stop but I can't taste the garlic and I just goddamn love onions. I'd actually go a little further and say that you should fiddle around with it. With aromatics like garlic, onions, celery and so on, as wells as with most spices, the amount of `oomph' in them will depend on a lot of things---growing conditions, age of the ingredient, how it was stored, and so on. So no two cloves of garlic are going to have the same amount of `garlicness' in them. So you should pretty much always be willing to sample and adjust as you're cooking to get the flavour you're going for.
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Dec 9, 2011 00:10
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Mofette posted:With recipes like Chili, Lentil stuff, curry etc. I always put an extra onion and if it calls for Garlic, an extra clove or two. Am I ruining everything? I would just stop but I can't taste the garlic and I just goddamn love onions. What they said, but I'm going to throw this out there, at the risk of offending you. Sometimes the reason one couldn't taste the spices or aromatics in food, even though there is plenty in there, is because it's under-seasoned. I used to be guilty of drastically under-seasoning; I thought that salt was somehow beneath good food -just because so much lovely food is oversalted. I still under-season a little though.
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Dec 9, 2011 00:22
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quote:I don't think I've ever not added at least an extra head of garlic to something calling for garlic. Don't feel bad.
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Dec 9, 2011 00:32
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Very Strange Things posted:What they said, but I'm going to throw this out there, at the risk of offending you. Sometimes the reason one couldn't taste the spices or aromatics in food, even though there is plenty in there, is because it's under-seasoned. No offending me, I never ever ever add salt, other than to lovely pasta packets for some texture, or to risotto for the same or when seasoning steak/beef/pork. I will start and see if it has any impact. It has been ingrained in us that SALT. IS. BAD.
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Dec 9, 2011 00:37
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Mofette posted:No offending me, I never ever ever add salt, other than to lovely pasta packets for some texture, or to risotto for the same or when seasoning steak/beef/pork. I will start and see if it has any impact. It has been ingrained in us that SALT. IS. BAD. Woah what now? Not eating salt will kill you really dead. We need salt. Always use salt. Edit: You add salt for texture? I am so confused.
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Dec 9, 2011 00:49
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Flash Gordon Ramsay posted:Woah what now? Not eating salt will kill you really dead. We need salt. Always use salt. I think that person believes that salt is one of those packs of silica beads put in many things to keep them dry. For texture.
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Dec 9, 2011 00:52
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Mofette posted:No offending me, I never ever ever add salt, other than to lovely pasta packets for some texture, or to risotto for the same or when seasoning steak/beef/pork. I will start and see if it has any impact. It has been ingrained in us that SALT. IS. BAD. Packets of pasta have more salt than a whole big giant meal of not-processed food though!
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Dec 9, 2011 00:55
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The Midniter posted:I think that person believes that salt is one of those packs of silica beads put in many things to keep them dry. For texture. Well gently caress, that's where I've been going wrong. Seriously though, my grinders always seem to put rocks on stuff rather than a dusting, I will look into this and start seasoning properly. Thanks for the hints!
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Dec 9, 2011 01:00
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PSA: Grant Achatz's opinions on salt: http://www.youtube.com/watch?v=j1lnmHMplmg#t=1m55s
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Dec 9, 2011 01:02
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For anyone curious about the effect of salt on flavour, make a sauce or a soup or something---something easy to mix together after you adjust an ingredient. Start out with no salt and taste it. Add a little tiny pinch of salt and taste it again, add another little pinch and taste, and so on. What you'll notice is that it goes something like bland, bland, bland, bland, getting better, better, really loving good, too salty. And until the `too salty' stage you really don't notice the salt. Unless you're making salt water or something. Soups with greens in them---like a broccoli soup or something like that---are really good to try this with. It's like a loving magic trick the first time you do it.
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Dec 9, 2011 01:15
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I heard about doing that with salt and vinegar. It was a four-part thing. Take 4 containers, ABCD, of sauce X. Add salt, a little at a time, to container B, until it's too salty. Add the amount of salt just before "too salty" to container D. Then add vinegar, a little at a time, to container C. Then add the amount just before "too sour" to container D. Then taste D against A. It's supposed to teach you the value of salt and acid in making food actually taste good.Mofette posted:Well gently caress, that's where I've been going wrong. Unless you have a pre-existing medical condition, your body will pass any excess salt you consume in your urine. Eat salt! Eat lots of salt! The only reason people have convinced you that salt is unhealthy is to sell you low-sodium poo poo food! Also if you mostly make your own food and stay away from poo poo like Slim Jims and Chef Boyardee and stuff your salt intake is pretty negligible, even if you salt your food generously. Kenning fucked around with this message at 01:20 on Dec 9, 2011 |
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Dec 9, 2011 01:16
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Tiny little thing, but - tips for frying eggs? Specifically, how to stop the egg white spreading out so much in the pan?
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Dec 9, 2011 02:21
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The higher the heat of the pan the less the egg will spread. How long you leave them in depends on how you like your eggs fried, though. vv a ring mold would work too, yeah, just make sure you oil it beforehand Caitlin fucked around with this message at 02:37 on Dec 9, 2011 |
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Dec 9, 2011 02:31
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use a smaller pan.  Edit: or fry it in a ring mold.
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Dec 9, 2011 02:35
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Dear Mindphlux, Please start another Atlanta dining thread. Please and thank you. Actually if anyone that lives in the area would start a new thread, that would be fantastic. I would do it, but I make awful threads, so there's that.
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Dec 9, 2011 03:35
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LittleBob posted:Tiny little thing, but - tips for frying eggs? Specifically, how to stop the egg white spreading out so much in the pan? The older your egg the more it is going to spread. The only way to stop this is to do as others have mentioned and cook it in a ring mold or in a smaller pan. Another option is to crack the egg in and tilt the pan over the flame with the egg nestled in the side of the pan. It will set up a bit and then you can level out the pan and it will cook nice and tight.
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Dec 9, 2011 05:05
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This might be a dumb question but I googled and couldn't find anything. I made whipped butter tonight out of heavy cream and the result smelled strange, a bit sweet/sour but tasted fantastic. Is it okay? Is this what it's supposed to smell like? I've never used heavy cream for anything before. If there's the slightest hint of doubt from the internet masses though I'll toss it and make more butter as I'm serving this to people...
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Dec 9, 2011 05:12
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Psychobabble posted:The older your egg the more it is going to spread. Do you know why this is? The science side of cooking is fascinating.
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Dec 9, 2011 05:35
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Chard posted:Do you know why this is? The science side of cooking is fascinating. Somethig to do withthe bonds starting to break down, amending a little less county.. so that's why its easy to whip old eggs and peel older hb eggs, but new eggs are best for poached
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Dec 9, 2011 05:47
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How long can I leave cookie dough in the fridge? I've made this recipe several times and normally chill it for a few hours before rolling it out and cutting it, but it'd be nice if I could whip it up tonight and do the actual baking tomorrow evening. The most questionable ingredient is 1 egg yoke.
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Dec 9, 2011 06:46
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Mr. Wiggles posted:Ok, here you guys go: Thanks Mr. Wiggles, I'm going to give this a shot and report back later on today! quote:How long can I leave cookie dough in the fridge? I'd be comfortable with a week or so in the fridge. But it will keep in the freezer for as long as you keep it sealed. I've eaten frozen cookie dough that was made six or so months ago.
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Dec 9, 2011 08:59
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Cookie dough actually improves with time.. I'm too lazy to  but it's a NYT recipe/article.
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Dec 9, 2011 09:20
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Turkeybone posted:Cookie dough actually improves with time.. I'm too lazy to Most do, yeah. Allowing the dough to rest does something with moisture distribution and rests the gluten formation and it makes a better textured cookie. Edit: I'd only fridge a dough for a day or two. Anything more than that I would double wrap and freeze.
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Dec 9, 2011 09:24
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I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course?
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Dec 9, 2011 10:15
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Steve Yun posted:I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course? Depends on your family tastes, how many you're serving etc. I'm a fan of a nice dish with beef tenderloin personally when I host, but I have a pretty good butcher nearby who has "utility" tenderloin that's as good as anything the supermarket proper has so it doesn't cost me much.
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Dec 9, 2011 10:20
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Mofette posted:With recipes like Chili, Lentil stuff, curry etc. I always put an extra onion and if it calls for Garlic, an extra clove or two. Am I ruining everything? I would just stop but I can't taste the garlic and I just goddamn love onions.
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Dec 9, 2011 10:26
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Steve Yun posted:I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course? Goose. Or a rib roast. A big bowl of curry is also nice instead of the normal dishes.
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Dec 9, 2011 10:33
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Steve Yun posted:I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course? I'm a big fan of Christmas ham for the big centerpiece of the table/main course. Though I think I'm just going to make like 4 lasagnas for the real bulk of the food this year.
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Dec 9, 2011 15:44
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Hey guys! I'm making pizza tonight, and I'm using a frozen lump of pizza dough that my local bakery sells. It's good stuff, but I don't usually defrost frozen lumps of pizza dough and I don't want to mess it up by having it over/under rise. I've been told to just leave it on the counter on a metal pan while I'm at work and it should be ready when I get home; is that about right? Help me, you culinary goons.
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Dec 9, 2011 15:45
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Pretty much. And frankly, if it does overrise, you're not going to notice it with pizza dough like you would with a loaf of bread.
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Dec 9, 2011 15:47
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Steve Yun posted:I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course? Crown. loving. Roast.
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Dec 9, 2011 15:49
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I'm tasked with making some polish food for Christmas and I am unfamiliar with the cuisine. Especially regarding what would be palatable for a majority of people. Would most people find a beat based vegetarian borscht with uszka good or should I not make authentic polish and just use common Polish ingredients like a sauerkraut and whatever sausage dumpling and sour cabbage and meat stew. ^^^^ Duck, always duck.
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Dec 9, 2011 17:05
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Potato pancakes (placki ziemniaczane, not latkes)
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Dec 9, 2011 17:08
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