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RazorBunny posted:Any recommendations for something interesting to do with grits (besides just eating them as grits I mean)? I've had something like this before several times and liked them, the bland creamy grits go well with spicy foods. http://www.foodnetwork.com/recipes/spicy-low-country-shrimp-and-grits-recipe/index.html
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Feb 4, 2012 04:37
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RazorBunny posted:Any recommendations for something interesting to do with grits (besides just eating them as grits I mean)? Cajun fuckin' grits
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Feb 4, 2012 06:46
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Shrimp makes me throw up  Maybe I'll just give them to a friend who likes grits, I'm really not that keen on the texture of them. I guess I was hoping for a dish that incorporated them instead of just having them on the side.
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Feb 4, 2012 16:34
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mich posted:Fair enough on using Shiritaki wish Asian ingredients, though I must strongly discourage using them to make bún thịt nướng, bún bò Huế, phở, hủ tiếu, mì xào dòn, bun rieu, bánh canh, mì Quảng, bánh hỏi, or bánh tằm cà ri. MICH THIS IS YOUR GRANDMA! WHY DID YOU HACK MY WEBVIEWER? YOU MAKE IT CRASH MICH! I AM VERY DISAPPOINTED IN YOU FOR USING HACKERS TALK TO CRASH MY WEBZONE! PLEASE WRITE OR CALL OR VISIT, I MISS YOU!!! ps: aren't rice noodles relatively low carb? They seem like they would be since they're just little bundles of fluff compared to the thick girth of a Italian-style noodle. PPS: I looked them up, turns out they are basically the same as italian pasta. Oh well, sucks to be on a restrictive diet, I guess.
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Feb 4, 2012 17:07
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Anyone know a realiable site I can buy matcha powder for a reasonable price? I want to make bubble tea and matcha cookies but only Davids Tea sells it in town and the prices are crazy. Also trying my hand at cutting carbs a little more. Laaaaaaaame. 54 40 or fuck fucked around with this message at 19:41 on Feb 4, 2012 |
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Feb 4, 2012 19:38
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I moved into a new apartment, and I need some advice on kitchen tools. Can anyone recommend a decent widely available knife set? I know poo poo-all about knives but I'd like a set that won't fall apart/rust. Or instead of a brand, tell me what to look for in a good knife set?
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Feb 4, 2012 19:59
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I wouldn't bother with a set; you're probably only going to want a chef's knife, a paring knife and a boning knife right off the bat anyway. Victorionox seems to be the go-to cheap and decent brand according to the GWS hivemind. I've only used crappier knives, but I can say without a doubt that the crappiest knife I've ever used was a Kitchenaid, or this weird mysterybrand titanium knife. Flexible santoku = NO WHAT WHO THOUGHT THIS WAS A GOOD IDEA.
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Feb 4, 2012 20:05
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CombatMedic posted:I moved into a new apartment, and I need some advice on kitchen tools. I work in a knife store, and we tend to recommend the Victorinox brand for beginners as well. Decent knives, chefs seem to love them for the quality to price ratio. The only thing that bothers some customers is the handle. I have Wusthof knives, and I love them, but they are an investment. When you look for knives, know the difference between forged and stamped. We get people all the time telling us that they can find a Henckels set at Walmart for 3/4 the price! Stamped knives are way lower quality than forged. Make sure the handle feels good to you, the weight feels nice, and it doesn't look like total junk. Don't buy Chefmate or OXO knives (although OXO is great for almost everything else).
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Feb 4, 2012 20:17
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I use this Oxo as a paring knife and I love it. Also this bread knife is great.
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Feb 4, 2012 20:26
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Drink and Fight posted:I use this Oxo as a paring knife and I love it. Also this bread knife is great. Really? I have only heard bad things, especially about the santoku. I'll check out the bread knife, thanks!
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Feb 4, 2012 20:40
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Drink and Fight posted:I use this Oxo as a paring knife and I love it. Also this bread knife is great. I bought that cheap Henckels bread knife on DnF's recommendation last week or so and it works great. 
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Feb 4, 2012 20:56
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What about knives that claim to never need sharpening? On that note, what would I need to sharpen knives?
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Feb 4, 2012 22:10
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CombatMedic posted:What about knives that claim to never need sharpening? Knives that claim to never need sharpening (like Miracle Blades) usually are serrated instead of having an actual edge, these knives are garbage. The only knives that should be serrated are your bread knife and maybe a small utility/tomato style knife, but that one isn't really necessary. Home sharpeners aren't really good for your knives either, you should buy a honing rod which will help your blades keep their edge. It's best to either get your knives professionally sharpened or you could ear how to use a whetstone. You really shouldn't need to sharpen more than once a year. http://www.amazon.com/Smith-Abrasives-Oval-Ceramic-Sharpening/dp/B001GW9FW0/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1328391171&sr=1-3
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Feb 4, 2012 22:35
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Tig Ol Bitties posted:Really? I have only heard bad things, especially about the santoku. I'll check out the bread knife, thanks! I don't know about any of their other knives, but that paring knife is great. I'm not sure I'd get a Oxo chef's knife though.
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Feb 4, 2012 22:38
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Mach420 posted:I don't understand most of that post. Guess it's I who should expand my horizons. Your first post was just funny when you told an Asian to try eating Asian food.
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Feb 4, 2012 22:52
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Iron Chef Ricola posted:Your first post was just funny when you told an Asian to try eating Asian food. And now it's even better because it's an Asian telling another Asian to eat try eating Asian food. I've run into a couple people who have only tried tomato or alfredo sauces with shirataki, which ends up in the uncanny valley of foods.
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Feb 5, 2012 01:27
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I searched but can't find it, what happened to that wonderful thread were the goon raised rabbits for meat? Did it fall into the archives? I'm researching to start doing it as well.
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Feb 5, 2012 01:38
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Mach420 posted:And now it's even better because it's an Asian telling another Asian to eat try eating Asian food. Actually, with how the consistency came out from me boiling the shirataki for ten minutes, I'm going to try it with tomato or alfredo sauce next time. Just out of curiosity. Gotta try everything once.  It really was surprisingly delicious (after I added some soy sauce this morning to the leftovers).
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Feb 5, 2012 03:42
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My garden has tons of turnips coming in. However, every recipe I've tried results in rather bitter turnip greens. And 80% of the recipes I've found begin with, "Add 2 cups of turnip greens and 1 pound bacon...". My wife is a vegetarian, so that won't work. Sweet goons, do any of you have a tasty way to prepare turnip greens for a vegetarian? Thank you!
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Feb 5, 2012 03:44
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Socratic Moron posted:My garden has tons of turnips coming in. However, every recipe I've tried results in rather bitter turnip greens. And 80% of the recipes I've found begin with, "Add 2 cups of turnip greens and 1 pound bacon...". My wife is a vegetarian, so that won't work. Would vegan work too? Start with about 1 kg (2 lbs, I think) of your turnip greens. Chop them into about 2 cm long pieces. Soak them in cold water for about five minutes, to remove the dirt and such. Lightly salt the soaking water, so as to get that last clingy bit of dirt off. Thoroughly drain your greens, and blot lightly with a towel. Start with a deep~ish skillet, preferably cast iron. If you have a splatter guard, have it ready. If you don't, just get the lid for the skillet ready. Add about 3 TB of fat (preferably high-heat fat, like Canola or peanut oil). Crank up your heat to high. Add about 2 tsp of white or black mustard seeds (black if you can find them/have them on hand, but white will do in a pinch). When the fat gets hot enough, it will cause the mustard seeds to crack and pop. They will try to get all over your stove, so as soon as you hear the cracking, slam on the splatter guard or lid, and lift the skillet off of the heat for about 30 - 45 seconds. When the popping subsides, put the skillet back on heat, and dump in around 1 1/2 tsp of cumin seeds, and 1 TB of sesame seeds. Again, slam on the splatter guard or lid. Wait for about 20 seconds (at the most) and the popping should increase and then subside. Add about 5 cloves of garlic, roughly chopped, 2 medium Spanish or white onions, chopped finely, and 1/2 tsp of turmeric. Sautee the onions and garlic in the fat and spices until they're just softened. When the onions are soft, add the chopped greens, and 3 medium Roma tomatoes, diced. Tinned is OK, as long as the ingredients do not contain calcium chloride. You want the tomatoes to break down a bit. I find that the imported brands tend to be just tomatoes and water. Add a splash of vodka, white wine, hard cider, or vermouth. Depending on whichever you have, the flavour will be altered. Let the greens cook until they're tender. Season with salt and black pepper, and a good squeeze of lime juice. Finish the dish with either chopped basil or cilantro. It'll be lovely and balanced. You'll get the sweetness of tomato and onion, the sourness of the lime, the spices, and the bitterness of the greens. If after cooking, the greens are too bitter, stir through about a scant 1/2 tsp of sugar to round all the flavours out.
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Feb 5, 2012 04:37
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No idea if I'll get a response in time but its worth a shot. I need to go shopping and wondering what to get to make breakfast. I want something reasonably involved but fairly healthy before I go see a football match and sit in freezing cold snow for 2 hours
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Feb 5, 2012 11:21
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Jose posted:No idea if I'll get a response in time but its worth a shot. I need to go shopping and wondering what to get to make breakfast. I want something reasonably involved but fairly healthy before I go see a football match and sit in freezing cold snow for 2 hours
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Feb 5, 2012 11:34
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Jose posted:No idea if I'll get a response in time but its worth a shot. I need to go shopping and wondering what to get to make breakfast. I want something reasonably involved but fairly healthy before I go see a football match and sit in freezing cold snow for 2 hours Steel cut oats and make oatmeal. Not as involved but is great for a cold day and fills you up.
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Feb 5, 2012 15:41
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Beans and eggs, lots of toast. Black pudding. Combined with all the bovril you're sure to drink, you'll be fine. And really that's pretty healthy food if you think about it.
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Feb 5, 2012 15:53
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dino. posted:Would vegan work too? This sounds magical. I need to have it in my stomach as soon as possible. On the off chance that my local lovely grocery store doesn't have turnip greens, what can I substitute?
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Feb 5, 2012 16:38
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dino. posted:Would vegan work too?
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Feb 5, 2012 17:07
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Can pork tenderloin be used for the infamous goon pulled pork recipe or is shoulder/butt the best way to go?
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Feb 5, 2012 17:07
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Lackadaisical posted:Can pork tenderloin be used for the infamous goon pulled pork recipe or is shoulder/butt the best way to go? It'd be a waste of tenderloin. The whole point of the process is to take a fairly tough hunk of meat and make it tender and delicious through hours of slow heat.
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Feb 5, 2012 17:09
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Slow cooked meat recipes rely on breaking down connective tissue to get them moist and delicious. Pork tenderloin is lean and doesn't have any of that. Use shoulder, it's dirt cheap.
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Feb 5, 2012 17:11
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Yeah -- it would just be weird. Boneless shoulders or even "country style ribs" are cheap and easy to make awesome. If you wanted to like, glaze a tenderloin with bbq sauce and grill it and make sandwiches that way, that would be good too, but a completely different kind of thing. e;f,b
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Feb 5, 2012 17:11
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Turkeybone posted:Yeah -- it would just be weird. Boneless shoulders or even "country style ribs" are cheap and easy to make awesome. If you wanted to like, glaze a tenderloin with bbq sauce and grill it and make sandwiches that way, that would be good too, but a completely different kind of thing. What are country-style ribs anyway? I've made them a bunch of times in my slow cooker and they're delicious without fail, but what makes them country-style, and are they even ribs?? (kind of like how a boston butt is, surprisingly, not a butt)
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Feb 5, 2012 17:35
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The Midniter posted:What are country-style ribs anyway? I've made them a bunch of times in my slow cooker and they're delicious without fail, but what makes them country-style, and are they even ribs?? (kind of like how a boston butt is, surprisingly, not a butt) There seems to be 2 kinds of them: the kind I see most often are basically a butt cut into strips (shoulder) and sometimes I see some that are some cut of loin, usually in shorter but wider pieces than the shoulder kind. The shoulder ones are fatty and have several different muscles loosely held together, while the loin ones tend to have just 2 muscles, one surrounded by the other, the inner one usually a much paler color than the outer one. dis astranagant fucked around with this message at 18:08 on Feb 5, 2012 |
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Feb 5, 2012 18:03
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sporkupine posted:This sounds magical. I need to have it in my stomach as soon as possible. On the off chance that my local lovely grocery store doesn't have turnip greens, what can I substitute?
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Feb 5, 2012 18:18
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The Midniter posted:What are country-style ribs anyway? I've made them a bunch of times in my slow cooker and they're delicious without fail, but what makes them country-style, and are they even ribs?? (kind of like how a boston butt is, surprisingly, not a butt) It's the poo poo between the ribs and the chuck, kind of like a club steak, but the other side, and on a pig not a cow.
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Feb 5, 2012 20:32
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zerox147o posted:* 1 can whole peeled tomatoes, drained Thanks, it turned out very well! It was perfect with lobster ravioli.
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Feb 5, 2012 21:15
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I'm just about to finish up cooking some pulled pork. What can I do with the leftover slow cooker juices and soggy onions? Use it in stew? Chili?
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Feb 5, 2012 23:39
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Cyril Sneer posted:I'm just about to finish up cooking some pulled pork. What can I do with the leftover slow cooker juices and soggy onions? Use it in stew? Chili? Discard the onion, make a sauce out of the juices. The recipe on the wiki suggests adding ketchup, liquid smoke, garlic powder, cayenne pepper, salt, black pepper and cornstarch to achieve this and it turns out pretty decent.
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Feb 5, 2012 23:49
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dis astranagant posted:Discard the onion, make a sauce out of the juices. The recipe on the wiki suggests adding ketchup, liquid smoke, garlic powder, cayenne pepper, salt, black pepper and cornstarch to achieve this and it turns out pretty decent. Transfer it to a saucepan and reduce it with some extra flavours imo... I always make the carolina red or peach habanero sauces to go with mine though so other people mostly use that sauce.
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Feb 5, 2012 23:51
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dis astranagant posted:Discard the onion, make a sauce out of the juices. The recipe on the wiki suggests adding ketchup, liquid smoke, garlic powder, cayenne pepper, salt, black pepper and cornstarch to achieve this and it turns out pretty decent. Sounds good - whats the wiki you're looking at?
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Feb 5, 2012 23:54
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http://www.goonswithspoons.com/Pulled_pork Short version: Cider vinegar + ketchup + other poo poo = BBQ sauce. The juices from the hunk of pig make for some drat fine "other poo poo" dis astranagant fucked around with this message at 23:58 on Feb 5, 2012 |
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Feb 5, 2012 23:56
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