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That's kind of what I was thinking. The expiration date on my carton was like 6 days ago but it still smells and looks exactly the same.
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Feb 12, 2012 20:49
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Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal?
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Feb 12, 2012 21:52
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LashLightning posted:Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal?
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Feb 12, 2012 22:21
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So...I want to make Filet Mignon for my girlfriend for Valentine's Day. Should I pair it with broccolini or asparagus? I bought both from the market, but I feel that broccolini would probably be more in season in my area (Ohio) and more flavorful.
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Feb 12, 2012 22:38
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mahill posted:So...I want to make Filet Mignon for my girlfriend for Valentine's Day. Should I pair it with broccolini or asparagus? I bought both from the market, but I feel that broccolini would probably be more in season in my area (Ohio) and more flavorful. Yes broccolini is more in season and more flavorful, but that flavor is going to overpower the filet. Also Id say filet and asparagus is more "classic" steakhouse kind of stuff. But asparagus makes things smell funny so if youre looking to get lucky you may want to skip it.
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Feb 13, 2012 01:26
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Iron Chef Ricola posted:London Broil means different things in different places. Take a picture of it. It was a big hunk of flank. I just did it on the cast iron. Tasted pretty good, even if it wasn't the most tender thing in the world.
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Feb 13, 2012 02:05
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Mach420 posted:I could almost swear that Alton Brown had mentioned on a show (lasagna?) that having salt crystals in the dough is a recipe for disaster because of holes. Maybe it has something to do with that? This was pretty spot on. Had a lot more success today doing this
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Feb 13, 2012 03:22
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Susical posted:I've got a shitload of pulled pork I made the other day, but for some weird reason, I haven't been in the mood to eat plain pork. 1/2 head cabbage, thinly sliced 1 large yellow or sweet onion, thinly sliced Couple cups of pulled pork Soy sauce sriracha hoisin sesame seeds green onion cilantro rice In a wok or very large skillet, fry the pork in a little oil until warm and crispy in spots. Set aside. Now saute the onion with a little oil until translucent and maybe a little brown in spots. Add the cabbage, and cook until starting to wilt. Add the pork, mix well, and add soy sauce, sriracha, and hoisin to taste. Serve over rice and garnish with sesame seeds, green onions, and cilantro. Shovel into your greedy maw because goddamn if that isn't delicious and stupid easy. Also, carnitas. Tortilla, radish, cilantro, onion, hot sauce, maybe avocado if you're feeling frisky.
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Feb 13, 2012 06:22
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LashLightning posted:Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal? The Cooks Illustrated book is good starter book - http://www.amazon.com/Cooks-Illustrated-Cookbook-Americas-Magazine/dp/1933615893/ref=sr_1_1?s=books&ie=UTF8&qid=1329116688&sr=1-1 Lots of tips on technique and explaining how the recipes work.
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Feb 13, 2012 08:06
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SatoshiMiwa posted:The Cooks Illustrated book is good starter book - http://www.amazon.com/Cooks-Illustrated-Cookbook-Americas-Magazine/dp/1933615893/ref=sr_1_1?s=books&ie=UTF8&qid=1329116688&sr=1-1 Lots of tips on technique and explaining how the recipes work. I'll second that as someone who is probably a lot less experienced that you and most anyone who is kindly answering questions in this thread. Heck, anything by America's Test Kitchen is decent. They have a Slow-Cooker book that's excellent and appropriate for someone who would like to concentrate on ingredient combinations without risking ruining a dish by actually cooking it with a stove. This is like learning how to play music by buying Rocksmith as opposed to just getting a guitar. I picture that the Cooks Illustrated/America's Test Kitchen gang are all a bunch of clones of Alton Brown, only with slight genetic variations and while wearing corny bow ties. This is much like their process for perfecting recipes, which involves doing the same dish 50 different ways and refining the recipes with scientific precision.
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Feb 13, 2012 08:32
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I bought a bag of 44 uncooked tortillas from costco the other day. besides chicken fajitas, what can i make with this many tortillas? Breakfast burritos?
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Feb 13, 2012 09:39
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I'm really in the mood to make Turkish UK takeaway style lamb shish kebabs, but in my kitchen. Anyone who lives here knows what I mean - big, tender chunks of marinated lamb cooked on a hot grill. Does anyone know of a good receipe for that marinade? I've had a couple of looks on Google and I've found a couple, but I'm not sure how, er, authentic they are to the proper UK shish kebab experience. The good kind. Dache fucked around with this message at 12:40 on Feb 13, 2012 |
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Feb 13, 2012 12:37
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Hey GWS! I'm looking for an old fashioned southern fried chicken recipe. Most recipes I'm seeing is basically flour and spices to coat the chicken and then frying them in lard. Just wondering if anyone has some tricks/tips for me! Thanks!
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Feb 13, 2012 15:05
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SEC posted:Hey GWS! I'm looking for an old fashioned southern fried chicken recipe. Most recipes I'm seeing is basically flour and spices to coat the chicken and then frying them in lard. Just wondering if anyone has some tricks/tips for me! Thanks! Use a cast iron skillet if you can so you can get that nice caramelization/whatever it's called on the crust when you first put them in skin side down.
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Feb 13, 2012 15:19
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Soak the chicken in buttermilk onion parsley and spices for a day prior to frying .
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Feb 13, 2012 15:38
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Dache posted:I'm really in the mood to make Turkish UK takeaway style lamb shish kebabs, but in my kitchen. Anyone who lives here knows what I mean - big, tender chunks of marinated lamb cooked on a hot grill. I don't know a good recipe for this, but I hope you find out and tell us how it goes. I would love to make some shish like I had in Turkey.
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Feb 13, 2012 16:14
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SEC posted:Hey GWS! I'm looking for an old fashioned southern fried chicken recipe. Most recipes I'm seeing is basically flour and spices to coat the chicken and then frying them in lard. Just wondering if anyone has some tricks/tips for me! Thanks! Just made fried chicken last night. 2nd-ing cast iron and buttermilk soak. Go for a shallow fry, where the chicken is only covered halfway in oil. You need a good frying thermometer to make sure your oil is not too cold (food will get super greasy) or too hot (food will burn, oil will get funky) Also, make sure the spices are under the flour dredge. LashLightning posted:Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal? How to Cook Everything is a popular one (got it for x-mas, haven't really gone over it yet). Personally I got Ratio and fell in love. If you learn how to do these basics, you can make almost anything.
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Feb 13, 2012 17:30
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Turkeybone posted:But asparagus makes things smell funny so if youre looking to get lucky you may want to skip it. I think that effect takes more then a few hours to kick in. Maybe being wary the next morning.
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Feb 13, 2012 18:22
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bunnielab posted:I think that effect takes more then a few hours to kick in. Maybe being wary the next morning. I don't know about other bodily secretions, but asparagus can change the smell of urine within an hour or two.
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Feb 13, 2012 19:08
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Does anyone have an idea why egg is such a staple ingredient in fried rice? Why not just have all the other ingredients, rice and skip the egg? What does the egg add?
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Feb 13, 2012 20:18
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Awesomesauce posted:Does anyone have an idea why egg is such a staple ingredient in fried rice? Why not just have all the other ingredients, rice and skip the egg? What does the egg add? Cheap protein, you have to remember that most fried rice in America is actually really dumb. Fried rice is what you do with leftovers in various Asian countries. If you have leftover rice but no leftover meats and you still want protein, an egg is the cheapest way to add that. Cooking raw meat just for the sake of fried rice is a very western thing. GrAviTy84 fucked around with this message at 20:31 on Feb 13, 2012 |
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Feb 13, 2012 20:28
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Thanks for the chicken help everyone!
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Feb 13, 2012 21:01
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I'm trying to bake something with chicken thighs over rice and would like some help figuring out what to put in it  I was thinking of putting red wine (or a red wine vinegar), butter, shallots, chicken stock, and maybe garlic in the rice. Is there anything else I should put into a dish like that? I'm also trying to figure out what kind of wine to use, or if I should be using a malt vinegar instead. My instinct would tell me something dry and tangy but I don't know anything Roargasm fucked around with this message at 21:36 on Feb 13, 2012 |
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Feb 13, 2012 21:33
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Thanks for all the help earlier guys. Last weekend I got a big bundle of broccoli from the farmer's market. I can't seem to find a good recipe to cook it in, what do you guys suggest? I was thinking something to do with chicken. On that note: I have a bag of uncooked brown rice that also needs to be cooked. I don't have a rice cooker or the funds to get one. How do you guys cook your rice on the stove? I followed the directions and it still came out bad.
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Feb 13, 2012 21:46
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Roargasm posted:I'm trying to bake something with chicken thighs over rice and would like some help figuring out what to put in it That sounds fine but it needs more spices, you could throw in some cracked peppercorns (or green ones if you have any), make the sauce separately and thicken it, then pour over chicken and rice
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Feb 13, 2012 21:53
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Use some thyme in there, also.
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Feb 13, 2012 21:56
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hokiehokiehokiehigh posted:I bought a bag of 44 uncooked tortillas from costco the other day. besides chicken fajitas, what can i make with this many tortillas? Breakfast burritos? Breakfast burritos for sure but also enchiladas, quesadillas, regular burritos, chimichangas, sopapillas (fry in oil till they puff and drizzle with cinnamon and sugar and a bit of honey), use for sandwich wraps or fry them up and make some seriously greasy (and wonderful) tacos. 44 tortillas? That's a good start.
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Feb 13, 2012 22:33
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GrAviTy84 posted:Cheap protein, you have to remember that most fried rice in America is actually really dumb. Fried rice is what you do with leftovers in various Asian countries. If you have leftover rice but no leftover meats and you still want protein, an egg is the cheapest way to add that. Cooking raw meat just for the sake of fried rice is a very western thing. Yeah -- it's kind of a big deal to get chicken.. it's like they're sacrificing their egg supply to honor you. Well.. I mean not anymore really, but you get the idea.
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Feb 13, 2012 22:35
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I have a bluefish! I'm probably going to do the butter, herbs and foil thing, but do any of you have other awesome ideas? I remember having bluefish with a balsamic sauce, that was fun.
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Feb 13, 2012 22:52
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Does anyone have a pra ram recipe?
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Feb 13, 2012 23:18
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dino. posted:Hari Chatni: This recipe calls for something called Hing, which wikipedia tells me is another name for asafoetida. Since I've never seen either of those in stores where I live (although I've also not looked that hard), what could work as a substitute for a chutney like this? Wikie says it is similar to leeks, I was thinking that or some onion powder (  ) might fit.
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Feb 13, 2012 23:18
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Chard posted:This recipe calls for something called Hing, which wikipedia tells me is another name for asafoetida. Since I've never seen either of those in stores where I live (although I've also not looked that hard), what could work as a substitute for a chutney like this? Wikie says it is similar to leeks, I was thinking that or some onion powder ( It took me forever to find a store that sells hing. That said, it smells/tastes vile as poo poo and even though most recipes call for a teeny tiny bit, I've left it out ever since the first mistake of adding a tad too much in and I haven't missed it.
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Feb 13, 2012 23:22
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GrAviTy84 posted:Cheap protein, you have to remember that most fried rice in America is actually really dumb. Fried rice is what you do with leftovers in various Asian countries. If you have leftover rice but no leftover meats and you still want protein, an egg is the cheapest way to add that. Cooking raw meat just for the sake of fried rice is a very western thing. Turkeybone posted:Yeah -- it's kind of a big deal to get chicken.. it's like they're sacrificing their egg supply to honor you. Well.. I mean not anymore really, but you get the idea. Cool, that makes perfect sense. Thanks guys.
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Feb 13, 2012 23:42
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hokiehokiehokiehigh posted:I bought a bag of 44 uncooked tortillas from costco the other day. besides chicken fajitas, what can i make with this many tortillas? Breakfast burritos? Corn tortillas ? Fry them up in some oil until they are crispy and have a tostada party. Heat them up in oven to make them extra crispy. Get two big giant cans of pinto beans and cook them until they start to fall apart (about 45 minutes) with bacon grease, salt, pepper, and a little chili powder. Mash them and then put a big rear end spoonful on each crunchy tortilla, then top with cheese followed by lettuce, tomato, avocado, hot sauce... Just set a potato masher on top of the tortilla so it stays flat while you fry it. And if you have any chorizo, cook it up and mix it in with the beans for an extra greasy treat. Don't put hamburger or chicken on them, it's supposed to be all about the beans. Don't put sour cream on them either, poor mexicans don't eat sour cream. Serve with Coca-cola, it usually turns into a contest between my brother and I to see who can eat ten first.
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Feb 14, 2012 00:39
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So I bought a steamed lobster, to prepare tomorrow for Valentine's day, but I'm not sure what to do with it. My SO recently told me she's never had lobster so that's my motivation. On the one hand, I'd like to let it stand on its own, with lemon and butter over a bed of greens. On the other hand, she can be a picky eater, so I'm also considering "disguising" it a bit with lobster ravioli. Any other suggestions? Something in between these extremes maybe?
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Feb 14, 2012 00:41
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theDoubleH posted:So I bought a steamed lobster, to prepare tomorrow for Valentine's day, but I'm not sure what to do with it. My SO recently told me she's never had lobster so that's my motivation. On the one hand, I'd like to let it stand on its own, with lemon and butter over a bed of greens. On the other hand, she can be a picky eater, so I'm also considering "disguising" it a bit with lobster ravioli. Any other suggestions? Something in between these extremes maybe? Let it shine and have a backup plan unless she doesn't like it? It's already steamed and you bought it not the day of? Hmmm, well hopefully its ok
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Feb 14, 2012 00:52
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theDoubleH posted:So I bought a steamed lobster, to prepare tomorrow for Valentine's day, but I'm not sure what to do with it. My SO recently told me she's never had lobster so that's my motivation. On the one hand, I'd like to let it stand on its own, with lemon and butter over a bed of greens. On the other hand, she can be a picky eater, so I'm also considering "disguising" it a bit with lobster ravioli. Any other suggestions? Something in between these extremes maybe? when was it steamed and is it fresh or frozen? It's probably out of season and therefore hard shelled and a bit flavorless but with lots of meat. Is it whole or just a tail/claws? Don't mean to be obnoxious, but I can say that I'm a subject matter expert when it comes to lobster. I want to help. Wroughtirony fucked around with this message at 01:34 on Feb 14, 2012 |
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Feb 14, 2012 01:30
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It was steamed fresh in the supermarket a few hours ago (been in the fridge since I got home). It was an impulse buy as it was fairly cheap for lobster (and I was in a supermarket that won't be feasible to return to tomorrow); if I really shouldn't eat it the next day I could prepare it tonight - I haven't started on dinner yet. It's whole.
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Feb 14, 2012 01:34
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theDoubleH posted:It was steamed fresh in the supermarket a few hours ago (been in the fridge since I got home). It was an impulse buy as it was fairly cheap for lobster; if I really shouldn't eat it the next day I could prepare it tonight - I haven't started on dinner yet. It's whole. Cool. if it's a whole steamed lobster eat it tonight! reheat it gently in the oven. You can reheat it tomorrow but it won't be as good. Assuming it's whole the guts and entrails are included, which causes the lobster to get gross, fast.
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Feb 14, 2012 01:38
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Wroughtirony posted:Cool. if it's a whole steamed lobster eat it tonight! reheat it gently in the oven. You can reheat it tomorrow but it won't be as good. Assuming it's whole the guts and entrails are included, which causes the lobster to get gross, fast. OK, thanks for the tip! We'll eat it tonight.
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Feb 14, 2012 01:49
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