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Dane posted:In our CSA boxes these weeks we're getting a lot of sunchokes/jerusalem artichokes, and I'm thoroughly uninspired. I don't really know how to get them to shine, they've never really appealed to me and have been relegated to random_filler_veg in soups etc. I really love just roasted sun chokes. Cut them up, oil, season and roast just like you would fingerling potatoes.
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Dec 10, 2011 06:10
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When I'm browning butter, is it normal for it to form brown particles in a yellow liquid, or is the liquid part supposed to get brown with no solid particles forming?
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Dec 10, 2011 10:49
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Nicol Bolas posted:Sooooo . . . . I have fatback in my freezer. It's a big, flat piece of stuff, skin on, minimal meat on. It comes to me thanks to our meat CSA (so, local humane pig) and will probably be delicious if I do something with it. Trouble is, I have no idea what to do with it. The two times I have failed to take skin off of pork (both times with braising pork shoulder) it has wound up edible but weird in texture. Those instances had meat attached that made it okay. This is mostly skin and fat. I've googled extensively and the best idea I've gotten so far is to try out cracklings, but I can't help but feel like there's got to be some obvious, amazing, crazy work-intensive GWStastic thing I can do with this stuff. I have a meat grinder and a bunch of other appliances, and I'm not averse to work or long projects at all, so: if anyone has any ideas, hit me? I want to do this big weird flat pig justice. You might take a lean toward cajun or creole dishes with this problem. But while they tend to use fatback, it's not generally the centerpiece of the dishes. But, my friend, there is one thing that rises to the top of my mind where fatback can be the featured ingredient: loving boudin rouge. The word, "loving" is near-mandatory here. If you said you were making boudin rouge, most Louisiana folks would say "what's that?" And then you'd say, "You know. Some loving boudin rouge." and they would say, "Oh, why didn't you say so." Boudin rouge is cajun blood sausage, also known as "red boudin." Paul Prudhomme has a recipe, but it's a little upscale. There are many varieties of this cajun blood sausage, but I'm specifically talking about the sort that is centered on blood, rice, and fatback. Hell, I think loving boudin rouge is borderline illegal in some places, which might explain why it's so rare even though a lot of people know what it is. If it isn't illegal, then just pretend it is so that it tastes like rebellion. The blood might be hard to come by, but you wanted a challenge. It's been a while since I've bought the stuff, but if you're more than a few minutes from the butcher you be smart to take a bucket of ice. Your butcher might automatically pack it in ice, for that matter. Jesus, I can't find a recipe for this stuff besides that Prudhomme one. So you might use only the non-meat parts from that recipe and combine them with this, which I'm recalling from the half-dilapidated deep structures of my brain: -About a quart of pig blood -A pound of that pork fatback -Salt, pepper, red pepper, and fresh garlic in amounts that I forget. -Cooked rice. Wild rice will work, but you might need to break it up after cooking. In either case, the amount you use will depend on how well it soaks up the fat and blood. -About 3 onions cut up real small-like. Make that 4 onions. Well, it depends on the onion. -Some other crap that I can't remember. You'll want to fry the aromatics first, and then mix everything together. Before filling the casings, fry a bit of the sausage to test it. You're not just testing the flavor, but the texture, as I think blood sausage is particular on that issue.
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Dec 10, 2011 10:58
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Steve Yun posted:When I'm browning butter, is it normal for it to form brown particles in a yellow liquid, or is the liquid part supposed to get brown with no solid particles forming? Yep, normal. Caught me by surprise the first time too.
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Dec 10, 2011 11:02
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Nicol Bolas posted:Sooooo . . . . I have fatback in my freezer. It's a big, flat piece of stuff, skin on, minimal meat on. It comes to me thanks to our meat CSA (so, local humane pig) and will probably be delicious if I do something with it. Trouble is, I have no idea what to do with it. The two times I have failed to take skin off of pork (both times with braising pork shoulder) it has wound up edible but weird in texture. Those instances had meat attached that made it okay. This is mostly skin and fat. I've googled extensively and the best idea I've gotten so far is to try out cracklings, but I can't help but feel like there's got to be some obvious, amazing, crazy work-intensive GWStastic thing I can do with this stuff. I have a meat grinder and a bunch of other appliances, and I'm not averse to work or long projects at all, so: if anyone has any ideas, hit me? I want to do this big weird flat pig justice. Check out my liver pate recipe in the "Vetinarian's Midnight Snack" thread.
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Dec 10, 2011 12:38
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I can't think of a feature for fatback but it really is the ideal filler when making sausages. I agree with Ruhlman that the sausage should be 30%-45% pure fat and I pretty much always use fatback to get it there (after trimming the skin off to make some cracklins of course).
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Dec 10, 2011 16:54
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Some meat that I wrapped up in freezer paper leaked before it got fully frozen. It was also in a ziploc bag so the liquid was contained but I am wondering if this will affect the meat or somehow make freezer burn more likely.
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Dec 10, 2011 17:29
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I'm looking for suggestions of a good cookbook with sweet pie/fruit pie recipes, preferably with British/European measurements - Celsius baking temperatures at the least. I've got a British friend who came and stayed with me in the States for a while earlier this year. While here, she had sweet pies for the first time - to her, "pie" had always been pasties and the like, savory dishes. She decided she quite like sweet pie, as would any rational human being, so she's started experimenting with baking them herself. She says she's having trouble finding British cookbooks that have sweet pie recipes, though, so this sounds like a perfect Christmas present opportunity if anyone knows of a likely book or two.
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Dec 10, 2011 17:32
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Capsaicin posted:How the gently caress do I cook rice without a rice cooker? Every single type of rice has different needs. Some rice should be cooked at 2:1, whatever kind you have shouldnt be. If its turning out watery check the bag instructions and use less water.
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Dec 10, 2011 19:42
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Rocket Man posted:I'm looking for suggestions of a good cookbook with sweet pie/fruit pie recipes, preferably with British/European measurements - Celsius baking temperatures at the least. I've got a British friend who came and stayed with me in the States for a while earlier this year. While here, she had sweet pies for the first time - to her, "pie" had always been pasties and the like, savory dishes. She decided she quite like sweet pie, as would any rational human being, so she's started experimenting with baking them herself. She says she's having trouble finding British cookbooks that have sweet pie recipes, though, so this sounds like a perfect Christmas present opportunity if anyone knows of a likely book or two. The Williams-Sonoma baking books have metric conversions. I have the general Baking one, which is an extremely solid baking book that I like very much; if it gives any indication of the quality of their books, their Pie and Tart one would be good, too (http://www.amazon.com/Tart-Williams-Sonoma-Collection-Carolyn-Beth/dp/0743243161) There are others, but that's the one I can think of off the top of my head. However, I wouldn't worry about the temperature conversion. It's the weight conversions that are tricker since there are several per recipe, but Celsius conversion isn't hard, there are a finite number of conversions, and so many baked goods are baked at 350 anyway. If you find one that does weights in grams but not temperatures in celsius, you could always put a sticker on the inside front or back cover with handwritten conversions of 300 through 450 degrees, that would be a nice thoughtful touch, too.
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Dec 10, 2011 20:07
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Can anyone recommend a fairly cheap (sub $75) roller pasta machine? Sorry if this has been addressed previously in the thread.
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Dec 10, 2011 21:25
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kiteless posted:The Williams-Sonoma baking books have metric conversions. I have the general Baking one, which is an extremely solid baking book that I like very much; if it gives any indication of the quality of their books, their Pie and Tart one would be good, too (http://www.amazon.com/Tart-Williams-Sonoma-Collection-Carolyn-Beth/dp/0743243161) There are others, but that's the one I can think of off the top of my head. Glancing through the pages available on Amazon, it appears that both Williams-Sonoma books have temperatures and measurements listed in both systems. Looks great, thanks!
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Dec 10, 2011 21:35
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CerebralDonut posted:Can anyone recommend a fairly cheap (sub $75) roller pasta machine? Sorry if this has been addressed previously in the thread. This one is good and usually on sale
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Dec 10, 2011 21:37
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So I tried courgette for the first time ever (don't judge me!). Followed a recipe cooking it for 20 minutes at 200C (400F), and flip it once. The recipe said it would turn crispy, but they were rather mushy, not that I'm complaining, it was fantastic. Did I cook them too little or did I cut them too thick? Does anyone have an advice on how to cook these lovely, cheap things to make it taste even better?
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Dec 10, 2011 22:01
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daani posted:So I tried courgette for the first time ever (don't judge me!). Zucchini has too high of a water content to really turn crispy. To me it looks like you did it right. Zucchini are also good: Finely diced and tossed with corn, briefly sauteed, tossed with lime juice and salt and topped with parmesan and cilantro; Shredded and made into Korean zucchini cakes; Seared on the grill with mild chiles and put into tacos with Mexican sour cream and your choice of beans for excellent veggie tacos; Stuffed with... lots of other things (like sausage and tomatoes)
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Dec 10, 2011 22:36
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I'm at Sur La Table and they're having a 1/3 off sale on Staub Dutch ovens. Which one should I get? 5 qt round, 5 qt oval or 7 qt round? Will a 5 qt hold an average grocery chicken? Edit: ended up with the 5 quart Round Steve Yun fucked around with this message at 23:58 on Dec 10, 2011 |
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Dec 10, 2011 23:02
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To attempt to get zucchini crispier, you can sprinkle the slices with salt and let em rest in a strainer for a half an hour or so.
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Dec 10, 2011 23:05
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Casu Marzu posted:To attempt to get zucchini crispier, you can sprinkle the slices with salt and let em rest in a strainer for a half an hour or so. Make sure to rinse well afterwards, or be prepared for a SALT EXTRAVAGANZA. I know because I didn't rinse once 
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Dec 10, 2011 23:15
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I like to just take the ends off of zucchini, split them long-wise, and coat with olive oil and pepper. Broil skin-side-up for a few minutes, then sprinkle the cut side with Parmesan and broil again so they cheese gets brown. Delicious; you can also do this on a BBQ if you really want.
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Dec 10, 2011 23:57
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Chard posted:I like to just take the ends off of zucchini, split them long-wise, and coat with olive oil and pepper. Broil skin-side-up for a few minutes, then sprinkle the cut side with Parmesan and broil again so they cheese gets brown. Delicious; you can also do this on a BBQ if you really want. Replace parmesan with feta and oregano for a more greek-y zucchini
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Dec 11, 2011 00:02
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What's the sourest sour candy in existence? The sourest I've had is probably super lemon and that just isn't sour enough. Also, are there any sour candies that remain sour for the entire experience rather than having the sourness dissipate after the first few seconds? e: Warheads are barely sour. Sour skittles not bad denzelcurrypower fucked around with this message at 00:20 on Dec 11, 2011 |
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Dec 11, 2011 00:11
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MoosetheMooche posted:What's the sourest sour candy in existence? The sourest I've had is probably super lemon and that just isn't sour enough. Also, are there any sour candies that remain sour for the entire experience rather than having the sourness dissipate after the first few seconds? Most of the candy is made from citric acid. The more sour, the more citric acid they used. So, just buy a Jolly Rancher, lick the thing, and dip it in this like it's a Fun Dip. Wait. You might want to cut it with something first if you want to be able to speak normally the rest of your life. It won't just taste sour, but burn. There are some youtube videos of people eating citric acid that I wouldn't suggest that you copy. An old chemist prank is to sprinkle that poo poo on someone's sandwich or in their coffee.
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Dec 11, 2011 00:32
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You know you can just buy little packs of ascorbic acid and sprinkle them on stuff if you really want.
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Dec 11, 2011 00:33
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Eat some alum.
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Dec 11, 2011 00:36
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Cowcatcher posted:Replace parmesan with feta and oregano for a more greek-y zucchini That's a great idea and I'll try it next time.
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Dec 11, 2011 00:52
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kiteless posted:Shredded and made into Korean zucchini cakes; Definitely will have to try that. Hopefully I can find some good recipe in the GWS wiki. Thanks a bunch for the other ideas, too, guys!
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Dec 11, 2011 01:02
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daani posted:Definitely will have to try that. Hopefully I can find some good recipe in the GWS wiki. http://www.maangchi.com/recipe/hobakjeon Maangchi owns. Hobakjeon owns.
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Dec 11, 2011 01:17
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For Christmas this year instead of the traditional Christmas Pudding I'm intending to make a Brandy Panna Cotta with bits sprinkled over to remind people of Christmas Pudding. Having never made an alcoholic Panna Cotta, are there any potential curdling issues I should be aware of?
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Dec 11, 2011 01:41
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Brace yourselves for some possibly stupid questions! What's the best way to give rice and beans more flavor? Is there a sauce that goes well with them? I eat alot of rice and beans but they're getting kinda bland I use a lot of garlic but I loving hate mincing it. Would I be sacrificing much in the way of quality if I used this stuff:  I'm looking for a good cookbook for beginners. How would this one do? 
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Dec 11, 2011 02:36
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Douche Bag posted:What's the best way to give rice and beans more flavor? Is there a sauce that goes well with them? I eat alot of rice and beans but they're getting kinda bland Re: beans and rice Use tabasco or any other hot sauce you may like. Re: jarred minced garlic 
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Dec 11, 2011 02:39
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Douche Bag posted:Brace yourselves for some possibly stupid questions! quote:I'm looking for a good cookbook for beginners. How would this one do? If you want to learn how to cook rather than find a few recipes you like, go with Ratio instead.
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Dec 11, 2011 02:43
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What goes with rice and beans? This poo poo right here: http://www.foodnetwork.com/recipes/george-duran/guasacaca-sauce-recipe/index.html I know food network is kind of frowned on around here but this recipe is the tits. It's like a guacamole and chimichurri all in one.
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Dec 11, 2011 03:17
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Douche Bag posted:Brace yourselves for some possibly stupid questions! If you're going to be that lazy, just buy a garlic press. At least then it won't taste so much like rear end.
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Dec 11, 2011 04:14
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Jarred minced garlic is sacrificing ALL of the quality.
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Dec 11, 2011 05:26
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The worst part about jarred minced garlic is that if you leave it in your fridge for a while, it ferments, which makes it taste even grosser. If I'm mincing a ton of garlic, I toss it in the Cuisinart. I used a full bulb in a pound of meatballs the other night, they were amazing,
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Dec 11, 2011 06:30
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Ya know astronaut ice cream? The freeze-dried, crumbly stuff? That's basically what you'll be tasting if you use pre-minced garlic in a jar. Nothing. Take the extra three minutes out of your life to peel and mince some fresh garlic.
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Dec 11, 2011 06:49
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The Midniter posted:Ya know astronaut ice cream? The freeze-dried, crumbly stuff? That's basically what you'll be tasting if you use pre-minced garlic in a jar. Nothing.  Astronaut ice cream is awesome.But you should mince your own garlic, come on son.
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Dec 11, 2011 06:54
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Is there a surefire way of finding yellowfin tuna fresh enough to sear medium-rare or rare and not getting horribly sick from eating raw fish? It just seems kind of risky doing that kind of stuff if you aren't a trained sushi chef or whatever
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Dec 11, 2011 07:05
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If you live in America, anything marked "sushi grade" must be frozen to kill all the bad stuff anyway. (edit: It's my understanding that the main danger from undercooked fish is parasites, not bacteria, which freezing for a certain amount of time will kill dead. And since it's frozen anyhow, it doesn't matter quite as much that you didn't get it fresh off the boat.)
Hawkperson fucked around with this message at 07:22 on Dec 11, 2011 |
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Dec 11, 2011 07:19
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Its holiday season and I'm breaking out my candy making "skills." I grabbed my bottle of Karo Syrup and it says "Best By Oct 29 2011." Is it still good/safe to use? I'm pretty sure "best by" doesn't mean expired, but I wanted to check with more knowledgeable goons that it was good to use. If not, I can pick up some more, but I didn't check the bottle before I went to the grocery store earlier and I'm itchin' to make some peanut brittle 
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Dec 11, 2011 07:34
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