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Gratinated mussels? Very labour intensive but oh so delicious. Any suggestions what to make with blood sausages, of the boudin noir variant? I can bake them normally and eat with bread but I wonder if there's anything else to do with them.
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Jan 3, 2012 18:20
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Any cheesemakers in here? I have been reading up on making my own mozzarella, because that seems to be the easiest. Is there a thread or a good beginner site? Best place to buy the citric acid and tablets?
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Jan 3, 2012 18:35
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ScaerCroe posted:Any cheesemakers in here? I have been reading up on making my own mozzarella, because that seems to be the easiest. Is there a thread or a good beginner site? Best place to buy the citric acid and tablets? This is the cheese thread. I've been eyeing this thing about making mozarella but I have no idea if it is actually a good resource or not because I haven't gotten around to trying anything yet.
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Jan 3, 2012 18:45
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Turkeybone posted:Also you'll be fine without porcinis. Just use some well roasted brown (not flabby steamed grey) mushrooms and just use water or w/e. Thanks, it did work out fine  Anyways, I'm having 2 friends over tomorrow for dinner, and I have 4 chicken drum sticks I need to use up. Does anyone have any ideas for a simplish starter I can make using them? I'd rather make something with the meat cut off the bone, but I could just prepare the drumsticks themselves in some way I suppose.
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Jan 3, 2012 18:53
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I am making a pork belly on pork loin roast for the boyfriend's mother's birthday, and I have no clue what to do for vegetables. If I was at home, I'd boil mustard greens and top it with oyster sauce, but I'm not keen on serving bitter vegetables to people that haven't had it before. Any suggestions, please? The sides will be potato pancakes and applesauce with Alton Brown's recipe. Most people at the table will not be keen on sauerkraut.
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Jan 3, 2012 20:32
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taqueso posted:This is the cheese thread. I've always liked this page: http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm
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Jan 3, 2012 21:07
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Is there a reason chicken in a crock pot would come out more gummy than chicken cooked over slow heat in a stew pot? The chicken I cooked in a stew in my crockpot is much gummier and less flavorful than the chicken I cook over low heat in a stewpot, despite using the same recipe.
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Jan 3, 2012 22:08
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Schroedinger posted:Is there a reason chicken in a crock pot would come out more gummy than chicken cooked over slow heat in a stew pot? The chicken I cooked in a stew in my crockpot is much gummier and less flavorful than the chicken I cook over low heat in a stewpot, despite using the same recipe. It's being overcooked a lot.
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Jan 3, 2012 22:27
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I'm wanting to make this recipe http://www.seriouseats.com/recipes/2011/01/grilling-stout-barbecue-sauce-recipe.html but am wondering if there are any non-mustard substitutes for the dijon? I haven't made the recipe before, but I'm guessing its there mostly to add tang and maybe a little heat. My first guess is to use a bit of horseradish, but that's just a guess.
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Jan 3, 2012 23:21
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Mustard also acts as an emulsifier... not sure how important that is to BBQ sauce, but if the BBQ sauce is having trouble staying together I think you can use egg yolk or honey as substitute emulsifiers.
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Jan 3, 2012 23:44
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So I'm trying to make a recipe, and I want the final product (chocolate balls) to be coated in a hardened shell of eggnog. Nothing crunchy or anything like that, but I'd like the shell to be fairly firm so that it won't drip off. Is this possible to do, and is it possible with store-bought eggnog? If so, how?
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Jan 3, 2012 23:56
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Morpheus posted:So I'm trying to make a recipe, and I want the final product (chocolate balls) to be coated in a hardened shell of eggnog. Nothing crunchy or anything like that, but I'd like the shell to be fairly firm so that it won't drip off. Is this possible to do, and is it possible with store-bought eggnog? If so, how? Not unless you like rotten eggnog. You're going to probably want to flavor white chocolate like eggnog, temper it, and then coat it. This is not the easiest task for someone who's never tempered before. If you'd be happy with a glaze that you could then roll in powdered sugar and nutmeg perhaps that would be a way to go. baquerd fucked around with this message at 00:01 on Jan 4, 2012 |
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Jan 3, 2012 23:59
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squigadoo posted:I am making a pork belly on pork loin roast for the boyfriend's mother's birthday, and I have no clue what to do for vegetables. If I was at home, I'd boil mustard greens and top it with oyster sauce, but I'm not keen on serving bitter vegetables to people that haven't had it before. Braised sweet and sour red cabbage Butter lettuce salad with satsumas and pomegranetes Broccolini with lemon and garlic Swiss chard with currants and pine nuts and a splash of sherry vinegar Green beans with balsamic vinegar and grainy mustard Give em something with a little acid to cut that pork. edit: oooh! roasted parsnips with balsamic vinegar and thyme. Yum yum. kiteless fucked around with this message at 03:36 on Jan 4, 2012 |
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Jan 4, 2012 00:03
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baquerd posted:Not unless you like rotten eggnog. You're going to probably want to flavor white chocolate like eggnog, temper it, and then coat it. This is not the easiest task for someone who's never tempered before. If you'd be happy with a glaze that you could then roll in powdered sugar and nutmeg perhaps that would be a way to go. Nuts! I actually already roll them in sugar (at first it was just so I could transport them without them all sticking together, but it ended up tasting pretty good), but I'll try adding a dash of nutmeg too. \/\/\/\/ That stuff looks really cool, but is a bit beyond the scope for me. I don't even know where, beyond online stores, I'd be able to pick it up. Morpheus fucked around with this message at 00:27 on Jan 4, 2012 |
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Jan 4, 2012 00:12
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Morpheus posted:So I'm trying to make a recipe, and I want the final product (chocolate balls) to be coated in a hardened shell of eggnog. Nothing crunchy or anything like that, but I'd like the shell to be fairly firm so that it won't drip off. Is this possible to do, and is it possible with store-bought eggnog? If so, how?
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Jan 4, 2012 00:23
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since i've managed to land an intership at a charity/non profit org, i've discovered i actually need to bring my own lunch. this has led to me purchasing a tiffin/bento lunchbox (http://www.amazon.co.uk/Aladdin-Bento-Lunch-Insulated-Containers/dp/B0047N0WPE) i need awesome and easy recipes for this! i've already given https://www.simpleindianrecipes.com a good look, but i'd also want the good ol' goon recommendation/thread advisory.
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Jan 4, 2012 00:31
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I've always made shrimp stock EXCLUSIVELY with shells-- roast them until rust colored and papery,then separately caramelized onion carrot fennel celery and tomato paste,deglaze w w wine and brandy, load up with tarragon bay leaf and peppercorn and coriander. Sorry for smartphone grammar.
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Jan 4, 2012 00:45
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Which wine should I pair with a truffle/mushroom risotto? The same wine as is in the dish? PRADA SLUT fucked around with this message at 02:46 on Jan 4, 2012 |
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Jan 4, 2012 02:28
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PRADA SLUT posted:Which wine should I pair with a truffle/mushroom risotto? The same wine as is in the dish? That's I like to do but that's just me.
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Jan 4, 2012 02:48
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If I'm making a heap of stew to freeze in single-serve portions can I freeze it with rice or pasta? Or would it be better to make the rice / pasta fresh when I'm defrosting the stew?
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Jan 4, 2012 04:04
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cyberia posted:If I'm making a heap of stew to freeze in single-serve portions can I freeze it with rice or pasta? Or would it be better to make the rice / pasta fresh when I'm defrosting the stew? I'm sure it is better to make it fresh, but you can freeze the rice at least. A Japanese friend told me to make rice balls and wrap them in cling-wrap before freezing. Then microwave to reheat. It comes out pretty nice that way. Dunno about pasta.
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Jan 4, 2012 05:26
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I freeze single servings of rice all the time, so convenient.
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Jan 4, 2012 07:02
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I never bought fish before. I usually go food shopping at 7 or 8pm because of work and it avoids the soccer moms, but the seafood counter is closed by then. The refrigerator case has store-packaged cuts of fresh salmon that look fine. Is there anything wrong with buying those? I obviously can't smell them, but that wouldn't do much for me anyway since I can't tell bad from good. Options B and C are clearly to go earlier or to a fish store, but hoping for convenience. If it helps, I'm about 30 minutes from NYC, so it's near the ocean and this place is fairly busy, so nothing really sits around long.
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Jan 4, 2012 08:39
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cyberia posted:If I'm making a heap of stew to freeze in single-serve portions can I freeze it with rice or pasta? Or would it be better to make the rice / pasta fresh when I'm defrosting the stew? I have not tried it but according to the internet, don't even bother freezing just pasta. Freezing it in soups works, but apparently you shouldn't cook it all the way through when doing so (because when you reheat it, the pasta will get overcooked). I'm super lazy though and even I don't think it's THAT much work to make some pasta to go with your frozen yummy stuff. Might as well, but if you do try freezing it, let me know if the internet lied to me.
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Jan 4, 2012 08:49
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geetee posted:I never bought fish before. I usually go food shopping at 7 or 8pm because of work and it avoids the soccer moms, but the seafood counter is closed by then. The refrigerator case has store-packaged cuts of fresh salmon that look fine. Is there anything wrong with buying those? I obviously can't smell them, but that wouldn't do much for me anyway since I can't tell bad from good. Frozen is also good, but keep in mind the cheaper frozen fish will have sodium tripolyphosphate as a preservative, which kind of degrades the flavor and texture. Not a deal killer on a weeknight, but not something you'd use if you're cooking to impress someone. Everything I read says to avoid anything that's not frozen but says "previously frozen"
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Jan 4, 2012 10:50
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So basically frozen or unfrozen, but never both?
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Jan 4, 2012 12:24
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I made fresh pasta for the first time a few days ago. I just used AP flour and eggs. The dough came together just fine and was very easy to work with. Sine this was a first attempt I rolled it as thin as I could (somewhere between office paper and card stock using a rolling pin) and cut into strips. From there I laid the strips onto a cooling rack to dry for about 10 min and then added to boiling salted water. The only thing was that they expanded to an unappetizing thickness when cooked. The texture was fine and the flavor was fine (could have used a touch of salt, maybe) but the density was just wierd. Should I be rolling out even thinner? Was I using too much flour when rolling (each piece was well coated to prevent sticking)? Is it because I used AP flour instead of semolina? I want to make ravioli eventually, but I think my technique needs work before I move onto that. And since ravioli doubles the thickness of any dough you are using, getting it as thin as possible is probably an important step.
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Jan 4, 2012 17:40
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I find that it's really difficult to get pasta to the proper thinness when rolling by hand. The only way I've managed to get it as thin as I want is with a machine. Hand rolling is good for lasagna where I want the noodles thick, but for everything else I prefer a pasta roller.
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Jan 4, 2012 17:48
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I want to make a mole-type sauce for dinner this weekend, and one of the ingredients in most of the recipes I've looked at is almonds. However,a friend of mine is allergic to tree nuts. I was thinking of replacing the almond with peanuts, as she is not allergic to those. Does anyone have a better idea for this?
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Jan 4, 2012 17:58
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Thanks for the fish tips! I am very excited to make something entirely new (to me).
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Jan 4, 2012 18:02
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Skavoovee posted:I want to make a mole-type sauce for dinner this weekend, and one of the ingredients in most of the recipes I've looked at is almonds. However,a friend of mine is allergic to tree nuts. I was thinking of replacing the almond with peanuts, as she is not allergic to those. Does anyone have a better idea for this?
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Jan 4, 2012 19:19
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bartolimu posted:Peanuts would be an okay substitute as long as it didn't make the mole taste weird. A lot of traditional moles (especially mole verde) use pumpkin seeds, and I'm pretty fond of them. Mexican markets sell them ("pepitas" in Spanish), as do a many regular grocery stores these days. Get the hulled ones, they should be green in color. I've seen mole recipes with peanuts as well, though, so you'd probably be okay either way. I would also double check with your friend that peanuts specifically are OK, unless you're 100% sure on it. It's such a common allergy, especially in those with other sensitivities. Pepita mole is awesome too
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Jan 4, 2012 19:43
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My bread always tastes the same regardless of the recipe I use, what is up with that? I always end up with a bread that just tastes like plain, white bread except slightly sweet, from dinner rolls, to loaves of bread, to pretzels to bannock and naan! Has this happened to anyone else?
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Jan 4, 2012 21:29
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Toriori posted:My bread always tastes the same regardless of the recipe I use, what is up with that? I always end up with a bread that just tastes like plain, white bread except slightly sweet, from dinner rolls, to loaves of bread, to pretzels to bannock and naan! Well plain white flour isn't going to give much flavor other than what you mention, unless you do long slow fermentations, or use something like a sourdough starter. You can also, of course, incorporate other flavors into your bread, or experiment with rye, whole wheat, oat flour, etc.
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Jan 4, 2012 21:42
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Could someone tell me the name of the sausage they are talking about at 7:12? Something like "Fuggia"? http://www.youtube.com/watch?v=495DYJf4Uzk&feature=related
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Jan 4, 2012 22:40
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Anyone know anything about gas cook tops? Mine is a pain in the rear end, the heat adjustment is not very linear at all and it varies a lot from burner to burner. The middle of the dial on one burner is high on another and low on another. It's about 20 years old, and I'm thinking about replacing it but that's expensive. Anyone know of anything else that could be causing the problem?
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Jan 4, 2012 22:42
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AxeBreaker posted:Anyone know anything about gas cook tops? Mine is a pain in the rear end, the heat adjustment is not very linear at all and it varies a lot from burner to burner. The middle of the dial on one burner is high on another and low on another. It's about 20 years old, and I'm thinking about replacing it but that's expensive. Anyone know of anything else that could be causing the problem? They may be designed that way, gas stoves will frequently have one or more "Simmer" spots where high setting will put most things at a simmer, while the others go much higher.
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Jan 4, 2012 22:48
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Modern gas cooktops have different size caps on them so that you know which ones are stronger or weaker, maybe they didn't do that for older ones
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Jan 4, 2012 23:05
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midnightclimax posted:Could someone tell me the name of the sausage they are talking about at 7:12? Something like "Fuggia"? Pigsfeet on Rye fucked around with this message at 23:57 on Jan 4, 2012 |
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Jan 4, 2012 23:53
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Pigsfeet on Rye posted:Just a reasonable guess: based on the description, it seems to be a spicy, spreadable Italian salami called Nduja: http://en.wikipedia.org/wiki/%27Nduja Cool, thanks! I think that's it. Hopefully I'll find a store that carries it over here.
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Jan 5, 2012 00:09
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