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CuddleChunks posted:Holy poo poo, don't do this.  seems so obvious now. Thanks, I'll try that.
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Mar 22, 2012 00:23
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ejstheman posted:I got some onions and potatoes on sale last week, foolishly forgetting that I was going on a trip from tomorrow until Tuesday. Is there some casserole or something that I can use to soak them all up? I've got 3lbs of onions and 9lbs of potatoes. I have to burn through some milk also, so I was thinking of making a roux and then cheese sauce from that, and then making some kind of baked onion/potato casserole. Basically, substituting potato for pasta in macaroni and cheese. You know onions and potatoes will stay good for like, weeks, right?
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Mar 22, 2012 00:28
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When I go to the Asian grocer for stuff, I always browse the veggies but the labels are all in Vietnamese, so unless I can recognize them clearly, I'm lost. Seeing as I can't read Vietnamese, I'm trying to find a way to identify the veggies, especially if I'm in the store. Ideas? I sometimes ask the employees, but they're woefully understaffed and not all of them know the English names.
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Mar 22, 2012 00:42
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CuddleChunks posted:Trying to cool it down rapidly can do Very Bad Things to the element. Specifically, the glass can explode catastrophically, as in it will travel as much as 20 feet. Ask me how I know. For your issue, get an all-metal wire trivet (rounded wire so it can't scrape up the glass) for putting between the pot and the element. Lift the pot and put that underneath until the element cools a bit. Alternatively, just get in the habit of pulling your pots and pans halfway off the burner and rotating them often so they continue to heat evenly while you wait for conditions to become ideal (don't leave pot handles overtop of a hot element).
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Mar 22, 2012 00:44
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Ghost of Reagan Past posted:When I go to the Asian grocer for stuff, I always browse the veggies but the labels are all in Vietnamese, so unless I can recognize them clearly, I'm lost. Seeing as I can't read Vietnamese, I'm trying to find a way to identify the veggies, especially if I'm in the store. Buy one of each, take a picture, and post them? That way you get to try delicious new vegetables.
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Mar 22, 2012 01:34
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Ghost of Reagan Past posted:When I go to the Asian grocer for stuff, I always browse the veggies but the labels are all in Vietnamese, so unless I can recognize them clearly, I'm lost. Seeing as I can't read Vietnamese, I'm trying to find a way to identify the veggies, especially if I'm in the store. Google Goggles will do it if you have a smartphone.
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Mar 22, 2012 01:43
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Both of those are good ideas. Thanks!
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Mar 22, 2012 02:15
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I think I need an iron chef CSA box edition. What is this other than phallic? 
Proust Malone fucked around with this message at 04:11 on Mar 22, 2012 |
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Mar 22, 2012 02:28
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Daikon? Maybe a mummified baguette.
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Mar 22, 2012 02:39
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My friend is going to go shoot some wild pigs (hopefully) this weekend and asked if I wanted some meat. What parts do I want?
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Mar 22, 2012 03:36
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Ron Jeremy posted:What is this other than phallic? Table-breaking huge for one thing.
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Mar 22, 2012 03:54
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Chard posted:Table-breaking huge for one thing. See my user name.
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Mar 22, 2012 04:10
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Ron Jeremy posted:I think I need an iron chef CSA box edition. looks like daikon. razz posted:My friend is going to go shoot some wild pigs (hopefully) this weekend and asked if I wanted some meat. the nice thing about pig is that every part of it is delicious. It depends on what you want to do. Sausages? Shoulder meat. Bacon, pancetta? Belly. Guanciale, flavorful braises? Cheeks, jowl. You can also make aspics, stocks, etc with the neckbones and the hocks. You can make pate from the liver. Slice the heart thin and grill hot and fast with some sea salt and sesame oil. Make the most delicious trippa alla romana ever. Ribs, well, make ribs. Loin and tenderloin are quite possibly the most boring cuts of this animal, and your friend will probably want dibs, so let him have em. Other parts? well you can make sisig, or andouillette if you're brave. If he feels like the effort of saving it, you can make dinuguan and/or boudin noir from the blood.
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Mar 22, 2012 04:23
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ejstheman posted:I have to burn through some milk also, so I was thinking of making a roux and then cheese sauce from that, and then making some kind of baked onion/potato casserole. Basically, substituting potato for pasta in macaroni and cheese. This is exactly what potatoes au gratin is. Most recipes don't seem to mention onions but I've always had them included, I'm sure you could find/make a recipe that works with what you have.
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Mar 22, 2012 04:46
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Hydrolith posted:Well, take cooking rice. I turn it up to get the water boiling, then I need to turn it down and simmer it. It's electric, so it takes a good few minutes to cool down, in the meantime I still need the rice simmering. I can't take it off and I can't leave it on or it'll just boil the hell out of it. Only alternative I've come up with is to use two hotplates at once, a big one to boil it and a smaller one to simmer. Except I keep getting the setting wrong on the smaller hotplate and making it too hot as well, so I end up with the same problem. Hence the water to cool the hotplate. Rice is not so finicky that it will be ruined by the few extra moments at high temperature. Electric isn't as good at temperature change as gas, but these aren't cast-iron burners we're talking about – you can go from high to low in 30 seconds.
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Mar 22, 2012 06:15
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Kenning posted:Rice is not so finicky that it will be ruined by the few extra moments at high temperature. Electric isn't as good at temperature change as gas, but these aren't cast-iron burners we're talking about – you can go from high to low in 30 seconds. I think my particular system takes longer than 30 secs to cool. That said, I haven't actually timed it...
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Mar 22, 2012 06:49
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You're boiling away, like, less than a teaspoon of water. Your rice will be fine.
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Mar 22, 2012 06:52
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I have a quick question, does anyone happen to know the best places to get food in Fresno, California? Any hole-in-the-wall places, or general best food. The type of food is negotiable, I don't know what I want quite yet.
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Mar 22, 2012 08:39
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Dr. Not A Doctor posted:I have a quick question, does anyone happen to know the best places to get food in Fresno, California? Any hole-in-the-wall places, or general best food. The type of food is negotiable, I don't know what I want quite yet. My understanding from my sister-in-law (who lives there) is that the majority of the good non-chain places in Fresno/Clovis have gone under  The economy there is worse than most.
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Mar 22, 2012 13:25
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Has anyone else regrown storebought chives in a glass of water? It works like magic, but after a few weeks with regular water changes, the roots were soggy and falling apart. Is this only a temporary technique? I was under the impression that you could keep them indefinitely.
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Mar 22, 2012 16:08
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It's so hot, and our apartment has crap air circulation. The vent over the stove/oven is similarly crap. What do you guys make when it's too hot to turn on the stove? I'm hoping for ideas beyond my default salad, pasta salad, noodle salad.....
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Mar 22, 2012 17:05
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squigadoo posted:It's so hot, and our apartment has crap air circulation. The vent over the stove/oven is similarly crap. What do you guys make when it's too hot to turn on the stove? I'm hoping for ideas beyond my default salad, pasta salad, noodle salad..... Sandwiches
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Mar 22, 2012 17:10
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Delivery
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Mar 22, 2012 17:15
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Virginia Hams. Seriously, though, crock pot food. Good crock pots are insulated as gently caress, which benefits a too-hot apartment as much as it does the food. Make things on the weekend that will be delicious served cold all week. Cold sweet BBQ pulled pork on kaiser rolls with lettuce, a slab of aged cheddar and horseradish mayo for example. 
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Mar 22, 2012 17:29
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squigadoo posted:It's so hot, and our apartment has crap air circulation. The vent over the stove/oven is similarly crap. What do you guys make when it's too hot to turn on the stove? I'm hoping for ideas beyond my default salad, pasta salad, noodle salad..... Traditional greek salad (horiatiki) with extra ripe tomatos, drizzle generously with olive oil Buy a french bread, eat the salad and dip the bread into the tomato juice/olive oil/feta/spices mix on the bottom
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Mar 22, 2012 17:41
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I love eating kovbassa/garlic sausage/whatever cured meat with cheese and nice bread on a hot day. With a light salad, or just chopped up raw veggies. Its kind of finger food, but I like putting together a little open faced sandwich which is slightly different each time. I also eat that for breakfast often, because I get tired/grossed out by eggs every so often. Nice and quick.
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Mar 22, 2012 17:57
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Cowcatcher posted:Traditional greek salad (horiatiki) with extra ripe tomatos, drizzle generously with olive oil This, or charcuterie and paté with baguettes, and get drunk off some red wine. Pretend you're in southern France  Works with the heat as well.
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Mar 22, 2012 17:58
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squigadoo posted:It's so hot, and our apartment has crap air circulation. The vent over the stove/oven is similarly crap. What do you guys make when it's too hot to turn on the stove? I'm hoping for ideas beyond my default salad, pasta salad, noodle salad..... Street tacos. or Balut.
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Mar 22, 2012 18:02
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Darval posted:This, or charcuterie and paté with baguettes, and get drunk off some red wine. Pretend you're in southern France Du pain, du vin, du Boursin 
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Mar 22, 2012 18:09
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GrAviTy84 posted:looks like daikon. Excellent. So basically tell him "give me the parts that nobody else wants". I doubt there will be any saving of the internal organs or blood, as they'll be out in the bush and likely will field-dress the animals on the spot. I want some cheeks and jowls so bad though. Will be requesting those.
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Mar 22, 2012 18:33
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Tig Ol Bitties posted:Has anyone else regrown storebought chives in a glass of water? It works like magic, but after a few weeks with regular water changes, the roots were soggy and falling apart. Is this only a temporary technique? I was under the impression that you could keep them indefinitely. I have never seen storebought chives with roots. Are you sure you aren't confusing them with green onions like some other poster I saw recently?
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Mar 22, 2012 18:40
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Drink and Fight posted:I have never seen storebought chives with roots. Are you sure you aren't confusing them with green onions like some other poster I saw recently? Yes, I did. I am an idiot, but my question still stands.
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Mar 22, 2012 18:42
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razz posted:Excellent. So basically tell him "give me the parts that nobody else wants". Whatever you do with it, make sure you cook the hell out of it, not just because of parasites but also wild game tends to be tough I made slow roasted boar shoulder recently, if you get a nice fatty or marbled part tie it up with string and cook at 225 for 4-5 hours
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Mar 22, 2012 18:44
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TychoCelchuuu posted:Buy one of each, take a picture, and post them? That way you get to try delicious new vegetables.  What is that, and how do I cook it? EDIT: what should I do with enoki mushrooms? Ghost of Reagan Past fucked around with this message at 18:59 on Mar 22, 2012 |
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Mar 22, 2012 18:53
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Tig Ol Bitties posted:Yes, I did. I am an idiot, but my question still stands. So that leads to the question, why are you trying to keep green onions for weeks and weeks? If you're trying to actually grow them like that for some reason, you would have to put them in dirt after a bit.
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Mar 22, 2012 18:57
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Ghost of Reagan Past posted:I can't buy one of each, because they pack them at the grocery, but here's one item from the haul. quote:EDIT: what should I do with enoki mushrooms? Eat them
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Mar 22, 2012 19:07
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Cowcatcher posted:Du pain, du vin, du Boursin Oh hell yes.
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Mar 22, 2012 19:27
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Hell, one of my favorite meals is a baguette with some cultured butter. Or fresh butter. Or a bar of chocolate. gently caress me, I love bread.
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Mar 22, 2012 19:46
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Ghost of Reagan Past posted:I can't buy one of each, because they pack them at the grocery, but here's one item from the haul. That, my friend, is bitter gourd. And holy gently caress is it bitter as all get-out. It's called Karela in Hindi. Split it in half lengthwise, and remove the seeds. They're pretty bitter as hell too. Slice it into 2 cm pieces. Salt them well, and let it sit for half an hour. Then, wash off the salt, and rinse the karela in plenty of cold running water. This will reduce the bitterness. In a skillet, heat some fat (peanut, canola, corn, whatever). Add in about 2 tsp of cumin seeds. They will pop and crackle, and smell amazing. Add in a medium onion (diced), and as much green chilie as you can take. Add some salt, and turmeric (if you have it). Sautee until the onions are just softened. Add the sliced karela, and stir-fry until it's tender. Turn off the heat, and stir through some tamarind paste, and a pinch or two of sugar. Just a tiny bit, no more. Then, eat it in small doses with whatever other stuff you're eating. For bonus points, add in lots of freshly grated coconut towards the end of cooking, and stir through. dino. fucked around with this message at 20:03 on Mar 22, 2012 |
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Mar 22, 2012 20:00
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Drink and Fight posted:So that leads to the question, why are you trying to keep green onions for weeks and weeks? If you're trying to actually grow them like that for some reason, you would have to put them in dirt after a bit. Because I like fried rice every day. That was my question, whether I could indefinitely grow them in a cup of water or eventually have to plant. I obviously need to do some reading on growing plants... Thanks!
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Mar 22, 2012 20:05
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