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Steve Yun posted:For the same money you can get a blender that crushes ice and also does other stuff We have a blender. I suppose it wouldn't damage the blades then?
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Jan 19, 2012 02:53
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I made cookies today but added to much brown sugar. They're too crumbly and soft now and I feel quite stupid. I probably need to get a new scale, the one I picked up shuts off way to quickly and is annoyinh. (Yeah, venting...but ruining cookies makes me sad. Especially since I actual got flat bread done properly this week  )
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Jan 19, 2012 02:56
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Ebay appears to have plenty of manual ice crushers in the $10-20 range.
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Jan 19, 2012 02:58
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Fluffy Bunnies posted:We have a blender. I suppose it wouldn't damage the blades then?
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Jan 19, 2012 03:18
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CzarChasm posted:Didn't have the recipe on hand, just knew I needed tahini and decided to check out local shops at lunch. Will review recipe when I get home, if I'm going to use 1/4 cup or better at a stretch then maybe a big jar is worth the investment, even if I only make it a few times a year. For what it's worth, if you take your favorite peanut butter cookie recipe, swap the PB for tahini, and add some sunflower or pumpkin seeds, you have a pretty great cookie. Or dates, mm. Or dried apricots, diced up. You'll use the big jar up.
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Jan 19, 2012 03:20
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lifts cats over head posted:Ingredient surplus question. I happen to have a bunch of really good cinnamon bread. Thanks to my girlfriend working at the bakery it's from I will probably continue to have a bunch on hand. I've already made cinnamon french toast with it a few times but I'm trying to come up with alternative uses. Anyone have any creative suggestions? I generally prefer savory over sweet and would love to know any savory dishes it could be used for as well, but all are welcome. Thanks! I had some cinnamon rolls that had gone stale so I ground them up into bread crumbs and used them to bread porkchops. They came out pretty good, not over powerfully sweet mixed salt and pepper in with the bread crumbs before dipping the pork chops in them.
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Jan 19, 2012 03:28
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I'd imagine Cinnamon bread would probably go great in a breakfast strata.
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Jan 19, 2012 03:50
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Fluffy Bunnies posted:I want an ice crusher. A manual ice crusher. Get an old one. One that's heavy and metal and enamel before everything was flimsy plastic. Here are some. Plus, how loving cute are these!? http://www.etsy.com/listing/85272859/vintage-swing-a-way-ice-crusher-olive http://www.etsy.com/listing/90197925/vintage-chrome-1950s-vogue-ice-o-mat-ice http://www.etsy.com/listing/87118416/lemon-yellow-vintage-ice-crusher http://www.etsy.com/listing/76547613/vintage-eames-era-ice-o-mat-ice-crusher
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Jan 19, 2012 04:08
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Fluffy Bunnies posted:I want an ice crusher. A manual ice crusher. I bought a Metrokane ice crusher from goodwill for $5. It is one of the old ones where all the ice-crushing bits are solid metal. It works really well for just getting crunchy ice. Keep a lookout. I think nearly thrift store is required by law to have one hanging around somewhere. So, I have a sealed mason jar of beef broth in the back of the fridge. It has a good seal but wasn't pressure canned and I think is about a month and a half old. I'm assuming I should just toss it? Shifty Pony fucked around with this message at 04:28 on Jan 19, 2012 |
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Jan 19, 2012 04:25
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Thanks for the help with roasting the chicken guys! Skin turned out nice and crispy too. Was a lot less intimidating than I thought it would be, although my carving skills definitely need improvement. Practice time!
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Jan 19, 2012 12:29
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CrystalRose posted:Refreezing Question How did you thaw it? If you thawed it in the fridge, you can refreeze it raw. If not, you definitely can't and have to cook it up before you freeze it again.
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Jan 19, 2012 15:57
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Hey guys, me again. Looks like the only greek yogurt the supermarket carries comes in a small container and is very expensive, so I'm going to want to strain normal yogurt. What are my best options? I know cheesecloth works, but I'm not exactly sure how I would.. 'set it up' I guess you could say, to where it can drain for a long time without the cloth slipping or anything. Here are the products I've been looking at: http://www.amazon.com/Regency-Natural-Ultra-Fine-Cheesecloth/dp/B001B14ODG http://www.amazon.com/Euro-Cuisine-Yogurt-Cheese-Strainer/dp/B001D1SD3G The second one is a cheesecloth bag which seems perfect for my purposes, but if there's an easy way to do it with just the normal cheese cloth I'd rather do that since it's a better value. I know there's ways to do this outside of cheese cloth as well. I'd be happy to hear any suggestions once more.
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Jan 19, 2012 16:17
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Benjamin Black posted:What are my best options? I know cheesecloth works, but I'm not exactly sure how I would.. 'set it up' I guess you could say, to where it can drain for a long time without the cloth slipping or anything. Couldn't you put the yogurt in a mason jar, then screw the top (I think you could do this with just the band, or punch holes in the flat lid) on to hold the cheesecloth in place?
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Jan 19, 2012 16:22
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ulmont posted:Couldn't you put the yogurt in a mason jar, then screw the top (I think you could do this with just the band, or punch holes in the flat lid) on to hold the cheesecloth in place? What's the trick to suspending a mason jar above something that will catch the drainage?
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Jan 19, 2012 16:34
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Just line a strainer with cheesecloth, dump your yogurt in and set it over a deep bowl and refrigerate.
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Jan 19, 2012 16:36
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Benjamin Black posted:What's the trick to suspending a mason jar above something that will catch the drainage? I was suggesting the mason jar would catch the drainage. So the yogurt in cheesecloth is in the middle of the mason jar, with the band holding the cheesecloth in place. Flash Gordon Ramsay's strainer / bowl suggestion is even easier, though.
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Jan 19, 2012 16:39
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Honestly, the way I do it is just dump it into a clean dish towel, tie it together with some butcher's twine and then tie it to something to hang over my sink for an hour or so.
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Jan 19, 2012 16:40
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Or, like I said before, just line a colander with paper towels, put it in a bowl to catch the whey, and dump the yogurt in there. Toss in the fridge overnight, and you're done. It doesn't even have to be a thick layer of paper towels either, just one layer works for me. If you have cheesecloth on hand, use it. If you want an excuse to buy cheesecloth, buy it. Otherwise, paper towels work just fine.
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Jan 19, 2012 17:28
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Yeah, I just got my yogurt to... yogurtify (water bath in a rice cooker set on warm works great) and strained it with paper towels in a colander. It's nice and thick and tangy. You don't have to get fancy. Paper coffee filters work better if you have them lying around, I found the yogurt tends to stick to the paper towel a bit and you lose some, but it slides right off the coffee filter.
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Jan 19, 2012 17:44
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Grand Fromage posted:Yeah, I just got my yogurt to... yogurtify (water bath in a rice cooker set on warm works great) and strained it with paper towels in a colander. It's nice and thick and tangy. You don't have to get fancy. Oh yeah, forgot about those. I snagged a bunch of the extra huge coffee filters for those giant urns when my local church was doing a bit of spring cleaning. Those things are great, but maybe not so easily available. Regular coffee filters, however, are just as awesome as Grand Fromage says, even though you won't be able to strain as much yogurt at one time as I can with my 1 foot diameter coffee filters.
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Jan 19, 2012 17:58
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I have two tea-related questions: (1) What cheeses would pair well with orange pekoe? (2) Is there any booze I can spike my orange pekoe with? edit: Hrrm, I somehow missed the tea thread.
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Jan 20, 2012 02:15
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Splizwarf posted:I still don't appreciate getting called an idiot repeatedly. Misinformed and stupid aren't the same thing. You were giving people wrong information about whether or not they would be safe if they ate brake cleaner. I'd hope no takes your advice on an internet comedy board but good lord.
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Jan 20, 2012 03:44
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Chemmy posted:You were giving people wrong information about whether or not they would be safe if they ate brake cleaner. I'd hope no takes your advice on an internet comedy board but good lord. What? I was telling people it wouldn't work for cleaning pots. Good lord. The chemical that I thought made up brake cleaner, isopropyl alcohol, is poisonous and will kill you, and says so on the containers it does come in. For the record, you should not eat it.
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Jan 20, 2012 03:58
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Cyril Sneer posted:I have two tea-related questions: (2): Galliano Straight up delicious. Vanilla makes so many teas better.
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Jan 20, 2012 05:44
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Just cleaned my cabinets out. Turns out I have several pounds of linguine and spaghetti that I did not know I had. Anything unusual I can do with these? Maybe some desserts or breakfasty type things?
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Jan 20, 2012 06:05
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Fuzzy Pipe Wrench posted:Just cleaned my cabinets out. Turns out I have several pounds of linguine and spaghetti that I did not know I had. Anything unusual I can do with these? Maybe some desserts or breakfasty type things? Do you have hot dogs
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Jan 20, 2012 06:27
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So this Saturday, I'm going to make some chicken cutlets, for a potluck. They're going to be pretty simple; S&P, then flour --> eggs --> panko --> frying pan. I was hoping for some suggestions about what kind of sauce to make to go with it. I was thinking some kind of miso sauce because I have a lot of it in the fridge, and a tomato based sauce for the less adventurous. Does anyone have suggestions on what to do for the sauces, or maybe something I hadn't thought of?
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Jan 20, 2012 08:18
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I've been poking around my favorite recipe sites, and nothing has quite seemed right so I'm coming to you fine folks. I need a Valentine's Day meal that will rock my boyfriend's world. We're long distance, we only see each other just about once a month, and I have not gotten to cook for him so far (been together for about six months). I'm a pretty decent cook, and for this Valentine's Day we're getting a hotel room with a kitchen in it so I'll finally have a chance to substantiate my claims of culinary capability. I want to make something that is labor-intensive (or at least looks like it is), delicious, and looks fantastic when plated. I'm leaning toward chicken or seafood as the main ingredient, and vegetables are a must, whether as part of the main dish or just as a side. His food hangups are: nothing with cheese, and can't be spicy. Personally, I'll eat anything. Main dishes, sides, appetizers, desserts... anything or everything. I am in it to impress, so the more grandiose the better. edit: I've also been leafing through the GWS wiki and there have been some close matches, but nothing just right yet.
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Jan 20, 2012 09:57
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ExtraFox posted:I've been poking around my favorite recipe sites, and nothing has quite seemed right so I'm coming to you fine folks. Ok, so you said that you were in it to impress and that you want something that is labor intensive, the following may be a bit too much on the labor intensive, but I'm going to suggest it anyway because, well, you asked for it. Appetizer: Thomas Keller's Oysters and Pearls http://www.epicurious.com/recipes/food/views/Oysters-and-Pearls-105859 First Course: Uova da Raviolo http://www.foodnetwork.com/recipes/mario-batali/uova-da-raviolo-ravioli-with-an-egg-inside-recipe/index.html Second Course: Beef Wellington, Port Wine Demiglace. http://www.youtube.com/watch?v=KfM_7uwH_Jw For the demi, just take a rich gelatinous veal or beef stock add some tomato paste and a cup or so of ruby port and reduce down until it coats the back of a spoon. warning, will take the better part of a day, not exaggerating and you need to start with something like 1 gal of stock to make something like half a cup of demi. Sides: Pommes Paves http://www.recipebinder.co.uk/recipe.aspx?rid=32011 and some sort of green sauteed in brown butter, kale or haricots verts would work well. Dessert: Butterscotch Budino with rosemary and pine nut cookies http://www.jamesbeard.org/index.php?q=recipes/show/butterscotch_budino_with_caramel_sauce_and_rosemary_pine_nut_cookies If you'd rather make something that is actually very easy but appears hard so that you can actually spend parts of that weekend with your boyfriend instead of cooking the whole time: Appetizer: Crostini Toscane http://www.foodnetwork.com/recipes/mario-batali/tusca-crostini-crostini-toscane-recipe/index.html First Course: Seared scallops, bearnaise, watercress Cheat with the bearnaise by building it in a blender: http://www.foodnetwork.com/recipes/tyler-florence/filet-mignon-with-blender-bearnaise-recipe2/index.html sear the scallops in butter. plate bearnaise first, then water cress, top with scallops. ---or--- Seared sesame crusted ahi tuna, sesame ponzu, arugula roll the tuna in sesame seeds and sear in a very hot (not nonstick) pan, very quickly on all sides. Slice thin, and against the grain. Mix ponzu and toasted sesame oil with a bit of sugar to taste. Toss some arugula in the dressing, serve the tuna on top with a little drizzle of more dressing. Second Course: Braised shortribs http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe/index.html Hasselback Potatoes http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html Creamed Spinach http://www.foodnetwork.com/recipes/emeril-lagasse/creamed-spinach-recipe2/index.html Dessert: Chocolate pots de creme http://mymadisonbistro.com/archives/chocolate-pots-de-creme Brown butter shortbreads http://julytomato.tumblr.com/post/13160554081/in-depth-browned-butter-sugar-cookies A lot of this stuff requires things like food processors, blenders, etc. Might want to call the hotel and ask what kinds of things the kitchen will be equipped with, before you finalize a menu. GrAviTy84 fucked around with this message at 11:08 on Jan 20, 2012 |
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Jan 20, 2012 11:06
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I have the bone from a jamon iberico that I intend to make some kind of stew with. Any suggestions?
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Jan 20, 2012 12:30
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My girlfriend and I are making each other gifts for our anniversary, and the only gift I ultimately thought would be practical (for her), feasible (for me to make), and romantic is... delicious heart shaped cookies. I've never baked anything before ever so that makes it all the more thoughtful if I can pull it off. I'm searching the thread for a great chocolate chip cookie recipe but if anybody has any favorites I'd love to see it (I need to be able to do it within like 4 hours as I have class in the morning and then I'm going to dinner with her in the evening). Also I am curious as to how to make the cookies maintain a heart shape as they bake. Thanks! *Not the right thread but anybody have any experience with love letters, that usually work out well? I'm generally not nearly as romantic as I think I am, but it seems appropriate.
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Jan 20, 2012 13:56
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BRJohnson posted:My girlfriend and I are making each other gifts for our anniversary, and the only gift I ultimately thought would be practical (for her), feasible (for me to make), and romantic is... delicious heart shaped cookies. I've never baked anything before ever so that makes it all the more thoughtful if I can pull it off. I'm searching the thread for a great chocolate chip cookie recipe but if anybody has any favorites I'd love to see it (I need to be able to do it within like 4 hours as I have class in the morning and then I'm going to dinner with her in the evening). Also I am curious as to how to make the cookies maintain a heart shape as they bake. Thanks! My chocolate chip cookies: * 2 sticks butter * 1 cup brown sugar * 1/2 cup sugar * 2 eggs * 2 tsp vanilla * 2 1/4+ cups flour * 1+ tsp baking soda * 1 1/2 tsp salt * 2 cups chocolate chips Cream butter and sugar until light and fluffy. Add eggs and vanilla, stirring well. Whisk together dry ingredients in a separate large bowl. Begin adding dry ingredients to wet, adding about 1/4 of the dry ingredients at a time while slowing mixing with the wet to form a nice dough. Mix only as much as needed to combine ingredients, avoid over stirring. Once all dry ingredients are incorporated into the dough, add chocolate chips and gently fold them throughout the batter. Cover bowl and leave in fridge a minimum of 30 minutes, up to overnight. Spoon out 1 tbsp size balls of dough onto a baking sheet and bake for 10 minutes at 375F. They do expand a bit while baking, though. If you want to get something that will stay a pretty uniform shape that might better suited for hearts, you could try to make these: http://julytomato.tumblr.com/post/13160554081/in-depth-browned-butter-sugar-cookies They stayed pretty much the same shape through baking, and went over pretty well when I made them last week. Would probably lend themselves to some icing well, too.
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Jan 20, 2012 15:51
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Steve Yun posted:Do you have hot dogs Nope, why?
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Jan 20, 2012 16:03
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http://2.bp.blogspot.com/_uYLeGaENxug/SfcsCqSiqYI/AAAAAAAAAvA/q_WP0r3SB5E/s400/SpaghettiDogs.jpg
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Jan 20, 2012 16:10
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I bought a piece of ginger that apparently was too large. I don't want to waste it so I was thinking about dehydrating it to prolong its life. Should I just slice it really thin and put it on the same temperature in my dehydrator that I would for fruits/veggies?
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Jan 20, 2012 19:02
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zerox147o posted:My chocolate chip cookies:  ).
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Jan 20, 2012 19:13
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Anyone have a go to red beans and rice recipe?
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Jan 20, 2012 19:32
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Toriori posted:I bought a piece of ginger that apparently was too large. I don't want to waste it so I was thinking about dehydrating it to prolong its life. Should I just slice it really thin and put it on the same temperature in my dehydrator that I would for fruits/veggies? Just wrap it tightly and freeze it.
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Jan 20, 2012 19:38
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http://julytomato.tumblr.com/post/13160554081/in-depth-browned-butter-sugar-cookies I decided to try this one too, but I'm having an issue with part of the recipe "This is a stick and a half of butter that was heated over a medium fire until the milkfat caramelized and turned an amazingly deep nutty brown." I'm then asked to cream the sugar with the 'chilled butter'. I don't understand the process he's describing of melting (separating?) the butter but then being able to cream it (after hours of refrigeration?). Is this necessary to complete the recipe or can I cream it the same way I did with the first (start chilled, cut it into small pieces and stir until it was workable to cream).
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Jan 20, 2012 20:21
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What do Chinese century eggs taste like?
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Jan 20, 2012 20:30
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