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Iron Chef Ricola posted:Shellfish stock would probably be better with fennel, leek, carrot, celery, a tiny bit of tomato paste, garlic, peppercorn, orange rind, and white wine. If you're not sure what to do and want an adventure, go find Julia Child's bouillabaisse recipe. Ok, I'll try that when I make the stock. Bouillabaisse sounds like a good idea, thanks! Edit: That recipe calls for saffron, and I'm not sure if I can get real saffron anywhere around here. Will the fake poo poo work or can it just be omitted? Big Centipede fucked around with this message at 03:51 on Feb 2, 2012 |
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Feb 2, 2012 03:37
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Big Centipede posted:Ok, I'll try that when I make the stock. Bouillabaisse sounds like a good idea, thanks! Take a look first, it's often behind the counter at some places because of the price for a small amount.
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Feb 2, 2012 04:50
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Generalissimo
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And if you can't find it, it wouldn't hurt to use Mexican saffron in place in that recipe, I don't think.
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Feb 2, 2012 04:59
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How wet should drop dumpling mixture/dough be? I made stew tonight and the dumpling mixture quickly became a moist dough and not something I could really spoon into the soup. I just tore off pieces and dropped them in. They turned out ok but dry in the middle. The smaller ones seemed to cook best. Should I add more milk, mix it in slower so it's better integrated, or just make smaller dumplings? Recipe I used posted:1 c Flour
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Feb 2, 2012 08:30
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Vegan girl bought me some Teff, and now I want to make Injera. I thought Wiggles' recipe was on the Wiki? I couldn't find it... maybe it got goldmined? Linkage, please.
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Feb 2, 2012 15:55
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Squashy Nipples posted:Vegan girl bought me some Teff, and now I want to make Injera. I got this one instead of Mr Wiggles' When I made injera last time I couldn't get the dough to look right until I mixed in some white flour, despite what the site says
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Feb 2, 2012 16:15
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Has anyone ever used "Palermo" brand balsamic vinegar? I have a coupon to get it for $1.50 for a 17 oz. bottle, I can get up to 6 of them, and I wonder if I should. I guess I could just get one and try it, but if anyone is familiar with the brand...
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Feb 2, 2012 16:26
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Very Strange Things posted:Has anyone ever used "Palermo" brand balsamic vinegar? I can guarantee you the 17oz of balsamic for $1.50 means it's not "good" balsamic. Whether it's good enough for you is a matter of personal taste. Here's some good balsamic. 3.5 ounces for $35. The difference between the two will be night and day.
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Feb 2, 2012 16:34
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UltimoDragonQuest posted:How wet should drop dumpling mixture/dough be? I use similar proportions and they turn out well so size may be the culprit. I also warm the milk before mixing. Here are the approximate measurements I use for six dumplings: 2/3 cup flour 1 tsp baking powder 1/4 tsp or a bit more salt 1/3 cup milk 1 tablespoon fat drippings or butter I whisk together the dry ingredients then I heat up the milk with the fat in a small pan. Once warm I mix in the dry ingredients with a wooden spoon until the dough is smooth, kind of like making pate a choux. Let them simmer in the stew for 15-20 minutes.
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Feb 2, 2012 17:00
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Flash Gordon Ramsay posted:I can guarantee you the 17oz of balsamic for $1.50 means it's not "good" balsamic. Whether it's good enough for you is a matter of personal taste. Let me get this straight. You don't think 9¢/oz. vinegar will be as good as 1000¢/oz. vinegar?
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Feb 2, 2012 17:00
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I think what he's trying to say is "$1.50 for 17oz" isn't really balsamic vinegar. Its White vinegar with grape flavor added. When you go to buy it look in the bottle, can you shake it around like water? It would probably make a fine substitute for red wine vinegar (albeit even more discoloring) but I wouldn't plan on that sweet syrupy goodness you can expect from actual balsamic. http://www.cooksillustrated.com/tastetests/overview.asp?docid=10133
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Feb 2, 2012 17:42
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Very Strange Things posted:Let me get this straight. You don't think 9¢/oz. vinegar will be as good as 1000¢/oz. vinegar? There are something like two types of balsamic and one of them (the expensive one) is made completely differently than the cheap one that is commonly available. I don't know if, among the cheap ones, price really matters that much.... but definitely the two above are completely different.
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Feb 2, 2012 17:45
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Gotcha. I was thinking it was more like the difference between a $6 bottle of wine and an $80 bottle -but it sounds like it's the difference between maple syrup and maple-flavored corn syrup. I do have a small amount of decent balsamic, but I hate to use it; I was hoping to have something "close enough" to use liberally.
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Feb 2, 2012 18:19
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There are three levels of balsamic vinegar There's "balsamic vinegar" (cheap grocery stuff) There's "balsamic vinegar of Modena" that's made in the correct region but not with the traditional process. It's pretty good and what I use most of the time. It should have some yellow/blue sticker that looks like the Obama logo on it that says it's from a protected region. Although it's not the real stuff it's at least made with some quality control. Then there's "balsamic vinegar tradizionale" which is the real poo poo. It's aged, it's expensive, and tastes so good that I just sip it straight like a scotch instead of wasting it on my salad. Steve Yun fucked around with this message at 19:34 on Feb 2, 2012 |
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Feb 2, 2012 19:29
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Irish Revenge posted:Whenever I buy crumbled feta cheese, like President or Athenos, it is always dry. However every time I go to a restaurant and get a salad with feta on it, it is always very moist, almost like cottage cheese, and it tastes 10 times better. What are they doing differently with their feta and how can I get mine to taste like that? Don't buy it pre-crumbled. If you go to an upmarket grocery store you can probably find either some variety of feta in a block in brine, or this stuff - http://www.dedrickscheese.com/images/Cheese/MixedMilk/MtVikosFeta.JPG which is probably my favourite feta.
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Feb 2, 2012 20:36
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I'm making some chili, planning to stick it in the slow cooker tomorrow morning so it's ready for dinner tomorrow evening. Problem is, I'm not a morning person at all, so I want to keep the prep for tomorrow morning as minimal as possible. Ideally it would just be "chuck poo poo into slow cooker, turn on" and nothing else. Is it an issue at all if I chop my veggies and brown my meat (probably stew beef and sausage) tonight, toss them in the fridge overnight, then just drop them in tomorrow? I honestly can't think of why this would be a bad idea but I'm not a food safety guru, and since I just plan to brown, not fully cook the meat, I'm wondering if there's anything to worry about. If I want to be REALLY lazy, is it feasible to actually throw everything together in the slow cooker dish tonight, store it in the fridge, then simply move it back to the slow cooker base and turn it on in the morning?
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Feb 2, 2012 20:56
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Nibble posted:I'm making some chili, planning to stick it in the slow cooker tomorrow morning so it's ready for dinner tomorrow evening. Problem is, I'm not a morning person at all, so I want to keep the prep for tomorrow morning as minimal as possible. Ideally it would just be "chuck poo poo into slow cooker, turn on" and nothing else. Cook it the night ahead then fridge it and warm it up tomorrow, it will actually taste better than cooking it right the same day.
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Feb 2, 2012 21:09
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Squashy Nipples posted:Vegan girl bought me some Teff, and now I want to make Injera. He posted this recipe/method in the Doro Wat thread.
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Feb 3, 2012 01:26
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Is this a decent recipe? I'm getting fed up with spending ages cooking and cleaning up and then doing it all over again the next day because there are never any leftovers. So I decided to make a huge pot of something. Ginger and beans and beef sounds good.
1. Chop onions, grind cumin seeds, peel ginger, remove seeds and such from tomatoes, peel and desprout garlic. Put beans in water (hoping to take off surface starch without losing much else). 2. Bloom cumin, turmeric, and asafoetida in hot oil in small pan. Transfer to pot and add onions and bay leaves. Add more oil if necessary. 3. Dice carrots and celery, chop garlic, mince ginger. Add to pot, plus the gooshy bits from the bottom of the pot roast. Drain and rinse the beans and add those. 4. Deseed and devein peppers, cut roughly. Add to pot, and also add the tomatoes. Add water if necessary. 5. Cook until beans are almost done and then add shredded beef. I'm kind of new to the whole cooking thing. The things I make turn out pretty well, but doing a recipe from scratch is very different from finding a recipe online and tweaking the amounts.
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Feb 3, 2012 02:41
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Sutremaine posted:ginger This sounds kind of terrifying me. It looks like you were going in the direction of chili but then added a bunch of disparate ingredients to it.
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Feb 3, 2012 05:45
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I made beans that were heavy on the ginger (I like ginger) and beef goes pretty well with those two things. Parents liked the beans as well. The fish sauce is there if I want to add some umami, but I wouldn't expect to be using very much at all. Asafoetida is a 'why not' ingredient, since it cooks into something that tastes a little like onion / garlic and there's plenty of that in there. I guess the asafoetida could be taken out.
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Feb 3, 2012 09:53
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Does anyone have a good jerk chicken recipe? I've had a look at a few online and they all vary by quite a bit
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Feb 3, 2012 10:49
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Jose posted:Does anyone have a good jerk chicken recipe? I've had a look at a few online and they all vary by quite a bit I found online recipes so inconsistent that I asked my Jamaican step-grandmother. This is my recipe, with which you must play fast and loose. It's not set in stone by any means, and I usually use more or less of each ingredient depending on my mood and who I'm cooking it for. 2 spring onions, chopped 4 chillies, minced 1 tbsp white wine vinegar 1 clove garlic, minced ½ tsp ground allspice ½ tsp ground ginger ½ tsp ground cinnamon 2 chicken legs Blend all the ingredients together, and rub onto the chicken: Leave for at least 20m, up to a few hours. Roast at 180 for 45m.
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Feb 3, 2012 12:30
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I'm going to use a scotch bonnet I think so I'll only use a single one. Otherwise that looks good thanks. No reason I can't leave it over night right?
Jose fucked around with this message at 12:40 on Feb 3, 2012 |
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Feb 3, 2012 12:37
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Good call with the scotch bonnet. If/when I can get my hands on them, I usually use one per two chicken legs, so you're bang on as far as I'm concerned. There's really no need to leave it overnight, as it's more of a rub than a marinade, but as long as you keep it refrigerated I don't see a problem.
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Feb 3, 2012 12:38
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Other than rice can you suggest anything to eat it with?
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Feb 3, 2012 12:41
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I usually just eat it with rice and peas, but sometimes I'll make deep fried plantain chips to go with it. The last time it was cooked for me, it was also served with callaloo, but I have no idea how to cook that! EDIT: Actually, most of the time the only accompaniment I have with it is a bottle of beer.
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Feb 3, 2012 12:54
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Going to make some eggs and bacon for breakfast. I went out and bought some 'real' bacon last night, rather than the precooked crap I'm used to eating. Obviously I have to cook it in the pan, so my question is this: I want to cook two strips or so of bacon in the pan, then drain off the grease and cook the eggs in the same pan for a bit of bacon-y flavor. Is this going to cause any problems? I don't think I've ever used the same pan to cook two things in a row before.
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Feb 3, 2012 14:20
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Cowcatcher posted:Cook it the night ahead then fridge it and warm it up tomorrow, it will actually taste better than cooking it right the same day. Ended up doing this, started it up before I went to bed, and just now finished it up and parted it into containers for the fridge/freezer. The only problem is it looks and smells delicious but I have to wait til tonight to eat it 
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Feb 3, 2012 14:31
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Tsurupettan posted:Going to make some eggs and bacon for breakfast. I went out and bought some 'real' bacon last night, rather than the precooked crap I'm used to eating. Obviously I have to cook it in the pan, so my question is this: That's how I make breakfast. Shouldn't be a problem.
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Feb 3, 2012 15:01
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Tsurupettan posted:Going to make some eggs and bacon for breakfast. I went out and bought some 'real' bacon last night, rather than the precooked crap I'm used to eating. Obviously I have to cook it in the pan, so my question is this: Not only will this not cause any problems, but this is exactly how you SHOULD be cooking your eggs every single time.
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Feb 3, 2012 15:50
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Thanks you two, this was the most delicious breakfast. I love this low carb diet (in moderation). The eggs had a nice bit of bacon-y taste, they cooked extremely fast, and came out perfect. The residual grease also took the place of the bit of butter I'd normally add to make sure things don't stick. Since I've gone on this diet, I've been cooking for myself a lot more. It just feels so rewarding.
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Feb 3, 2012 16:02
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Tsurupettan posted:Thanks you two, this was the most delicious breakfast. I love this low carb diet (in moderation). The eggs had a nice bit of bacon-y taste, they cooked extremely fast, and came out perfect. The residual grease also took the place of the bit of butter I'd normally add to make sure things don't stick. Since I've gone on this diet, I've been cooking for myself a lot more. It just feels so rewarding. I usually don't empty any of the bacon grease from the pan. I like to cook the top of the egg by tipping the pan up a little so there is a pool of boiling fat and repeatedly spooning that on top of the egg when I think the bottom is nearly done. I also save my bacon grease to cook other things in. When the fat has cooled and is congealed a little I spread it on my toast, then lick it off and throw the toast away except I don't really do that.
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Feb 3, 2012 16:31
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I have a shitload of chicken breasts and was thinking about turning some of them into cold cuts. However I don't have a clue how to cook them in such a way that they can be used that way. I can always just cook them and stick them on bread but I was hoping for something you can properly slice and sandwich up. Help?
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Feb 3, 2012 16:47
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Grand Fromage posted:I have a shitload of chicken breasts and was thinking about turning some of them into cold cuts. However I don't have a clue how to cook them in such a way that they can be used that way. I can always just cook them and stick them on bread but I was hoping for something you can properly slice and sandwich up. Help? Deli "chicken breast" is made by wrapping a log of chicken tightly in plastic wrap/cheesecloth and poaching it, then letting it cool like that before unwrapping. You could try that I guess to see if it turns out how you like.
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Feb 3, 2012 17:04
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Really in the mood for latkes tonight but I'm having trouble thinking of a main dish. Normally I'd pan sear pork chops but the wife isn't crazy about them, and now I'm drawing a blank. Any suggestions?
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Feb 3, 2012 18:29
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The Midniter posted:Not only will this not cause any problems, but this is exactly how you SHOULD be cooking your eggs every single time. And asparagus, and refried beans, and greens, and hamburgers... My grandma just kept this perpetual pan of bacon grease on the stove all the time. My grandpa died of a heart attack when he was 54.
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Feb 3, 2012 18:39
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I had butter the other night that just didn't taste right. It tasted almost minty? But not quite. Ate it anyway because butter is expensive, etc, figured I might've been imagining it as no one else mentioned it (I later found out this was because I was the only one to have eaten it). Just opened up another stick of butter from the same package and immediately noticed the yellow color was slightly off (as had been on the last one), and again there is a distinct weird taste present. Either someone is playing a wonderfully elaborate joke on me or this butter may have gone bad at some point? I'm confused.
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Feb 3, 2012 19:06
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It's probably old and picked up flavors from something stored with it.
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Feb 3, 2012 19:10
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Flash Gordon Ramsay posted:It's probably old and picked up flavors from something stored with it. There was some mint ice cream in the freezer that melted a few weeks ago. Guess it must've seeped in. Never thought about that. Memory loss is slightly better than going insane/catastrophically losing my taste for butter/dying.
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Feb 3, 2012 19:17
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