The General Questions thread - for quick questions, recipe requests, help.

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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maskenfreiheit: Dec 30, 2004

What a good beginner's cookbook for your typical bachelor?

I started cooking to eat healthier, but the problem is, I know jack about cooking, so I've mostly lived off of salads and chicken breasts. Preferably with a focus on simple recipes. I can splurge a bit on ingredients, but I don't have a lot of equipment.

# ? Feb 6, 2012 01:58

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# ? May 10, 2024 18:13

TychoCelchuuu: Jan 2, 2012; This space for Rent.

GregNorc posted:

What a good beginner's cookbook for your typical bachelor?

I started cooking to eat healthier, but the problem is, I know jack about cooking, so I've mostly lived off of salads and chicken breasts. Preferably with a focus on simple recipes. I can splurge a bit on ingredients, but I don't have a lot of equipment.

Mark Bittman's How to Cook Everything.

# ? Feb 6, 2012 02:07

Fleta Mcgurn: Oct 5, 2003; Porpoise noise continues.

Tsurupettan posted:

Also, I've been trying to find Shirataki noodles in the Tampa Bay area with zero drat luck. I want to try using it to replace spaghetti and having spaghetti and meatballs. It will never be the same, but I can try.

gently caress shirataki, kelp noodles are way, way better.

EDIT: To clarify- my husband hates konnyaku and shirataki with a passion. Kelp noodles are odorless and look somewhat like glass noodles, and I feel like they're a better fit in a lot of recipes. You can also toss them with cucumber, sesame seeds, sesame oil, soy sauce, and a bit of ginger, and have yourself a very nice, cooling noodle salad. Shirataki would funk up something like that.

My only caveat is that I don't like their crunch right out of the package, so I tend to cook them for a while and soften them up. My husband is all about the crunch, though, and you might like it, too.

Fleta Mcgurn fucked around with this message at 02:55 on Feb 6, 2012

# ? Feb 6, 2012 02:46

Dr Jankenstein: Aug 6, 2009; Hold the newsreader's nose squarely, waiter, or friendly milk will countermand my trousers.

What happened to the "is this safe to eat" thread?

Basically, I realized that the idiot bagger at the grocery store had left two of my steaks and a package of chicken in a bag with a whole bunch of dry goods. Needless to say my lazy rear end tossed the bag of dry goods in the pantry and ignored it until today.

I'm not going to bother with the chicken, but the steaks are both red and the one I opened still smells good. Will the other one keep til tomorrow now that I've thrown it in the freezer? I'm figuring i just wet-aged it 24 hours.

# ? Feb 6, 2012 04:52

EAT THE EGGS RICOLA: May 29, 2008

AA is for Quitters posted:

What happened to the "is this safe to eat" thread?

Basically, I realized that the idiot bagger at the grocery store had left two of my steaks and a package of chicken in a bag with a whole bunch of dry goods. Needless to say my lazy rear end tossed the bag of dry goods in the pantry and ignored it until today.

I'm not going to bother with the chicken, but the steaks are both red and the one I opened still smells good. Will the other one keep til tomorrow now that I've thrown it in the freezer? I'm figuring i just wet-aged it 24 hours.

Wet aging is done at a temperature of 0-1 degrees. If a meat spends more than 4 hours in the danger zone (which this obviously has), then it is a bad idea to consume it.

If you're going to eat any of that, at least don't feed it to any kids or anyone that is immunodeficient.

# ? Feb 6, 2012 05:10

taqueso: Mar 8, 2004

Fozzy The Bear posted:

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.

Looks like it did go to archives: http://forums.somethingawful.com/showthread.php?threadid=3219174

# ? Feb 6, 2012 05:15

Nephzinho: Jan 25, 2008

dis astranagant posted:

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"

I actually throw a good deal of garlic in with the onion while it cooks, and after removing the pork I take a stick blender to the whole mix so the onion and garlic stays in. Turn the crock pot up to high, throw in a can of tomato paste, some red pepper, some salt, some pepper, and a little cider vinegar. Let it reduce a pit and then ladle a bit over the pork in a shallow baking dish to throw into a 200-250 oven for 5-10 minutes to give the pork some crispness and the sauce some stickiness.

# ? Feb 6, 2012 05:17

Toast: Dec 7, 2002; GoonsWithSpoons.com Generalissimo

Cyril Sneer posted:

Sounds good - whats the wiki you're looking at?

Seriously? :bang:

# ? Feb 6, 2012 10:07

Turkeybone: Dec 9, 2006

Iron Chef Ricola posted:

Wet aging is done at a temperature of 0-1 degrees. If a meat spends more than 4 hours in the danger zone (which this obviously has), then it is a bad idea to consume it.

If you're going to eat any of that, at least don't feed it to any kids or anyone that is immunodeficient.

If things were vacuumed sealed Im sure its all fine, especially if you cooked the poo poo out of that chicken. But theres the gross factor that you cant turn back from. Warm raw chicken for a day, yummmm.

# ? Feb 6, 2012 10:08

Kenning: Jan 11, 2009; I really want to post goatse. Instead I only have these🍄.

Anybody have a good cabbage soup recipe?

# ? Feb 6, 2012 12:11

Jose: Jul 24, 2007; Adrian Chiles is a broadcaster and writer

Can anyone recommend a good dressing for salad? I'm getting a bit bored by vinaigrettes. I normally make something like olive oil, 50/50 cider/balsamic vinegar, salt, pepper, dijon mustard and soemtimes crushed garlic. I don't want a caesar dressing though

# ? Feb 6, 2012 13:25

Tig Ol Bitties: Jan 22, 2010; pew pew pew

Kenning posted:

Anybody have a good cabbage soup recipe?

http://veganyumyum.com/2007/10/hot-and-sour-cabbage-soup/

I really like this soup! It's tangy and spicy and loaded with veggies.

# ? Feb 6, 2012 14:41

Socratic Moron: Oct 12, 2003; *sigh*

dino. posted:

Vegan Turnip Green Recipe

I made this last night. You weren't kidding about the need for the splash guard! Hahah. I think I burned the seeds a little, but it was still great (I used vodka). Unfortunately, my wife still didn't like the greens (she picked around them) as they were too bitter for her despite me adding sugar like you suggested. I think I have to resign myself to no turnip greens but I can use your recipe for my swiss chard that should be ready soon. Thanks again!

# ? Feb 6, 2012 15:44

Cowcatcher: Dec 23, 2005; OUR PEOPLE WERE BORN OF THE SKY

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.

Sweet goons, do any of you have a tasty way to prepare turnip greens for a vegetarian?

Thank you!

Have you considered pickled turnips?

# ? Feb 6, 2012 19:11

Very Strange Things: May 21, 2008

I'll be in Cancun, Mexico soon for a few days. Should I avoid seafood?

Perhaps I can get more info in the a/t stupid questions thread, but it's food related?

# ? Feb 6, 2012 23:16

Voodoofly: Jul 3, 2002; Some days even my lucky rocket ship underpants don't help

After going to a nice steakhouse, I have a few bones I'm going to use for stock. However, one of the bones in question is a rib about 2 inches in diameter and over a foot in length. I think I can fit it in my largest pot as is, but I really don't want gallons of stock.

Will cutting the bone down have any negative consequences (and if not, is there a good method for cutting the thing)? Should I just fill half the pot and flip the bone after a couple of hours? Am I over-thinking the whole thing?

Any suggestions are appreciated.

# ? Feb 7, 2012 01:22

taqueso: Mar 8, 2004

Cutting the bone is good, it will let the marrow out. I don't really know what the good way to do it is, I've bashed bones with the spine of a heavy knife to break them.

# ? Feb 7, 2012 01:27

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Very Strange Things posted:

I'll be in Cancun, Mexico soon for a few days. Should I avoid seafood?

Perhaps I can get more info in the a/t stupid questions thread, but it's food related?

Why would you avoid seafood?

# ? Feb 7, 2012 02:03

redreader: Nov 2, 2009; I am the coolest person ever with my pirate chalice. Seriously.; Dinosaur Gum

My girlfriend bought some beef steak at safeway. I froze half and we had half for supper. I did it like I do normal steak: butter, steak and a cast iron pan so it was brownish on the outside and slightly pink in the middle.

We had to chew every mouthful for about 30+ seconds, it was stringy as hell and was hard to cut with the steak knives. I had something to spit out after every mouthful, it was just stringy and tough. It looked entirely normal! It's like I got the ligament section of the meat or something.

What can I do with the rest in the freezer? I'm thinking I have to marinade it or something. I have Teriyaki sauce. Good plan? how long do I immerse it for?

# ? Feb 7, 2012 02:04

Very Strange Things: May 21, 2008

Mr. Wiggles posted:

Why would you avoid seafood?

Because Cancun is on the Gulf. I just assume that a large proportion of the seafood would be taken from there. That's why I'm asking so generally; I don't know if that's true or if the Gulf seafood is even unsafe now, then, or ever.

The FDA says it's fine. Repeatedly. Which worries me.

# ? Feb 7, 2012 02:09

Kenning: Jan 11, 2009; I really want to post goatse. Instead I only have these🍄.

Why would you trust strangers on the internet instead of the FDA?

# ? Feb 7, 2012 02:29

dino.: Mar 28, 2010; Yip Yip, bitch.

Socratic Moron posted:

I made this last night. You weren't kidding about the need for the splash guard! Hahah. I think I burned the seeds a little, but it was still great (I used vodka). Unfortunately, my wife still didn't like the greens (she picked around them) as they were too bitter for her despite me adding sugar like you suggested. I think I have to resign myself to no turnip greens but I can use your recipe for my swiss chard that should be ready soon. Thanks again!

I guess some folk just aren't going to like everything, eh? I never thought of turnip greens as being all that bitter. Mustard greens on the other hand. Yipes! It's why I started cooking my greens in that manner--because the bitterness can get overwhelming. Either way, I'm pleased that you've found a different way to make greens that doesn't involve boiling the heck out of them for hours.

One final thing to try. Boil your turnip greens in water for about 5 minutes, then rinse in cold water and drain well before cooking them in any other way. If that still doesn't take out the bitterness, consider it a lost cause.

# ? Feb 7, 2012 02:33

NinjaDebugger: Apr 22, 2008

redreader posted:

My girlfriend bought some beef steak at safeway. I froze half and we had half for supper. I did it like I do normal steak: butter, steak and a cast iron pan so it was brownish on the outside and slightly pink in the middle.

We had to chew every mouthful for about 30+ seconds, it was stringy as hell and was hard to cut with the steak knives. I had something to spit out after every mouthful, it was just stringy and tough. It looked entirely normal! It's like I got the ligament section of the meat or something.

What can I do with the rest in the freezer? I'm thinking I have to marinade it or something. I have Teriyaki sauce. Good plan? how long do I immerse it for?

You want to cook it low and slow. I don't work with teriyaki, but if you've got any tomato paste, sear it off, throw it in a slow cooker with some tomato paste, water until it reaches a marinara consistency, salt, pepper, garlic, oregano, and basil, and cook it for eight hours or so, then serve the result over rice or thick egg noodles, like kluski.

# ? Feb 7, 2012 02:45

EAT THE EGGS RICOLA: May 29, 2008

redreader posted:

My girlfriend bought some beef steak at safeway. I froze half and we had half for supper. I did it like I do normal steak: butter, steak and a cast iron pan so it was brownish on the outside and slightly pink in the middle.

We had to chew every mouthful for about 30+ seconds, it was stringy as hell and was hard to cut with the steak knives. I had something to spit out after every mouthful, it was just stringy and tough. It looked entirely normal! It's like I got the ligament section of the meat or something.

What can I do with the rest in the freezer? I'm thinking I have to marinade it or something. I have Teriyaki sauce. Good plan? how long do I immerse it for?

What cut of beef?

Also: Can you explain your butter + steak + cast iron method in more detail?

# ? Feb 7, 2012 02:45

EAT THE EGGS RICOLA: May 29, 2008

Very Strange Things posted:

I'll be in Cancun, Mexico soon for a few days. Should I avoid seafood?

Perhaps I can get more info in the a/t stupid questions thread, but it's food related?

If the Red Tide Warning is in effect, then yes.

# ? Feb 7, 2012 02:47

dj_stopdancing: Feb 20, 2004

I want to make some biscuits with peppers and cheese (asiago or cheddar). I was going to use banana peppers (because I love them), but decided to use Pasilla peppers instead, to decrease the acidity and increase the heat. I figured I'd use 2 peppers for a batch of 12 biscuits.

I don't know much about cooking, so I'm looking for advice on this. Should I roast and skin the peppers, or just chop them and throw them in? Is it better to use dried peppers? Will I need to decrease the dry goods or fats? How much of which? And should I throw the cheese into the mix, or just sprinkle a bit on top a few minutes before they're done baking?

Now that I've typed up all of these questions, I feel like it might be better just to experiment, but I'll throw it on here anyway, in case someone has an awesome answer.

# ? Feb 7, 2012 03:28

Cyril Sneer: Aug 8, 2004; Life would be simple in the forest except for Cyril Sneer. And his life would be simple except for The Raccoons.

Toast posted:

Seriously?

GWS does not pop into my head as being a wiki.

# ? Feb 7, 2012 03:45

Kenning: Jan 11, 2009; I really want to post goatse. Instead I only have these🍄.

The Goons With Spoons wiki, of which Toast is the host and administrator, is definitely a wiki. It's also a great resource � there's piles of good food on there.

# ? Feb 7, 2012 03:52

Conduit for Sale!: Apr 17, 2007

Anyone know where I can find some really good quality chocolate and/or chocolate powder online, or some good brands to look for on Amazon or wherever?

# ? Feb 7, 2012 05:21

Kenning: Jan 11, 2009; I really want to post goatse. Instead I only have these🍄.

Scharffen Berger makes really excellent chocolate that has pretty good distribution. Should def. be available online, and you could probably find it locally, assuming you don't live in the sticks.

# ? Feb 7, 2012 06:22

Ghost of Reagan Past: Oct 7, 2003; rock and roll fun

dj_stopdancing posted:

I want to make some biscuits with peppers and cheese (asiago or cheddar). I was going to use banana peppers (because I love them), but decided to use Pasilla peppers instead, to decrease the acidity and increase the heat. I figured I'd use 2 peppers for a batch of 12 biscuits.

I don't know much about cooking, so I'm looking for advice on this. Should I roast and skin the peppers, or just chop them and throw them in? Is it better to use dried peppers? Will I need to decrease the dry goods or fats? How much of which? And should I throw the cheese into the mix, or just sprinkle a bit on top a few minutes before they're done baking?

Now that I've typed up all of these questions, I feel like it might be better just to experiment, but I'll throw it on here anyway, in case someone has an awesome answer.

I would roast them. I usually put my oven at about 350 and check them every 20 minutes or so. As for cheese, you can throw cheese in the batter or on top, whichever you're going for. Throwing cheese in the batter will make every bite cheesy, but if you throw cheese on top you can then throw them under the broiler briefly and get some delicious brown cheese. I'm not sure if topping them with cheese and throwing cheese in the batter will be too much cheese, but that's always an option. Good luck!

# ? Feb 7, 2012 06:28

SuBeCo: Jun 19, 2005; Amazing... Simply amazing...

I want to make stew. Normally I'd use a crappy chewy cut of beef and it would turn into awesome, but I currently only have "lean diced beef". If I stew it will it turn to crap? Should I brown it and then just chuck it in at the end?

# ? Feb 7, 2012 10:36

thehandtruck: Mar 5, 2006; the thing about the jews is,

Hey guys,

1) Last time I used Boston Pork Butt in my dutch oven it turned out amazing, but kept really poorly. The meat ended up being really tough and rubbery and when I reheated it it smelled like latex. What should I do when it finishes cooking so it keeps better?

2) I still have a lot of fat left over from last time and I'm sure I'll have a lot this time too. Any ideas on what to use it for?

# ? Feb 7, 2012 17:07

Casu Marzu: Oct 20, 2008

thehandtruck posted:

2) I still have a lot of fat left over from last time and I'm sure I'll have a lot this time too. Any ideas on what to use it for?

carnitas

# ? Feb 7, 2012 18:01

Cowcatcher: Dec 23, 2005; OUR PEOPLE WERE BORN OF THE SKY

I have nice thick pork chops with the bone thawing for dinner, and I have to use up my avocados before they spoil. Any suggestions? Grilled chops + guacamole + something something?

# ? Feb 7, 2012 19:09

thehandtruck: Mar 5, 2006; the thing about the jews is,

Casu Marzu posted:

carnitas

But that's where the fat came from!

# ? Feb 7, 2012 20:06

taqueso: Mar 8, 2004

thehandtruck posted:

But that's where the fat came from!

Saute some asparagus in the fat. Actually, saute everything in it.

# ? Feb 7, 2012 20:20

GrAviTy84: Nov 25, 2004

thehandtruck posted:

But that's where the fat came from!

Confit! Rillettes! P�t�!

# ? Feb 7, 2012 20:26

Schmeichy: Apr 22, 2007; 2spooky4u; Smellrose

Does anyone know if brining a whole chicken overnight to 24 hours will end in disaster? I want to roast it tomorrow and try brining for the first time, but I don't think I'll be able to brine for less than 9 hours due to working times. Does a long brining time negatively affect taste/texture?

# ? Feb 7, 2012 20:40

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# ? May 10, 2024 18:13

Socratic Moron: Oct 12, 2003; *sigh*

dino. posted:

One final thing to try. Boil your turnip greens in water for about 5 minutes, then rinse in cold water and drain well before cooking them in any other way. If that still doesn't take out the bitterness, consider it a lost cause.

I'll give that a try, thanks! I live in a very warm environment which may play a big part in the bitterness. I think I'll also try planting a few different varieties of turnips to see if that plays a role.

# ? Feb 7, 2012 21:47

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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