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Tig Ol Bitties posted: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! You'll likely be able to get one or two re-growings tops (get the pun haha) from it, before it's spent.
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Mar 22, 2012 20:06
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dino. posted: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.
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Mar 22, 2012 20:26
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thank you, am on my way out to buy bread, olive oil, and coldcuts, and am looking into that white chicken chili slow cooker recipe on the wiki.GrAviTy84 posted:Street tacos. How are baluts good for hot weather? They scare me like no other food product can.
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Mar 22, 2012 20:33
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Cowcatcher posted: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 Don't worry, I cook almost exclusively with wild game because I don't like to support factory farming. I've just never had a wild hog before so didn't know what to get! Shoulder, you say? I've already convinced my friend to hack off some cheek meet for me. He looked at me a little weird but whatever.
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Mar 22, 2012 23:56
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squigadoo posted:How are baluts good for hot weather? They scare me like no other food product can. You consume them while drinking large quantities of cheap beer. More points if that cheap beer is San Mig. No reason to be scared if you eat eggs and you eat chicken, it's just he midpoint. Gordon Ramsay ate some on Gordon's Great Escape and liked it, once he got over how it looked. razz posted:Don't worry, I cook almost exclusively with wild game because I don't like to support factory farming. I've just never had a wild hog before so didn't know what to get! Shoulder is probably the most versatile cut on the whole beast. If you can get some, for sure, get some.
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Mar 23, 2012 01:48
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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. Enoki mushrooms? Saute them in some oil and then finish with a touch of oyster sauce. You can thank me later. Mach420 fucked around with this message at 02:06 on Mar 23, 2012 |
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Mar 23, 2012 01:53
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Tig Ol Bitties posted: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! I've got a lot of green onions growing outside in Utah weather (shaded but desert-y, lovely sandy/clay soil.) I water them occasionally and they get huge and drop seeds. They grow perfectly fine in this weather. If they can handle this, they should do good in most any well drained soil. They'll grow to about 3-4 feet and then grow a bulb at the top, which will sprout a 2 inch pom pom of flowers and then seed pods. At that point, the flavor suffers and the shoots start drying out and getting a bit woody. Use them while the shoots are about 1 foot for the best flavor, but if you want to grow some more, let some longer shoots grow and get pollinated. Save the seeds. You will never be short of green onion again in your life. Mach420 fucked around with this message at 02:02 on Mar 23, 2012 |
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Mar 23, 2012 01:57
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I found a raw milk farm and bought 2 gallons. God this stuff is good. Any cheese style recommendations for using this? I plan on making farmers cheese at least.
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Mar 23, 2012 07:31
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Make a triple cream.
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Mar 23, 2012 07:59
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yeah, camembert types are the best raw milk cheeses. They're not too hard. Bring milk to temp, inoculate with culture, add rennett, stir, allow to set, cut curds, scoop curds into molds, flip every few hours for 12 hrs or so, transfer to box of ample humidity with adequate ventilation and place box in the fridge, flip once a week until cheese is covered with white. Eat. if it gets spots of black, wipe off with a sterile towel dipped in a heavy saline solution. GrAviTy84 fucked around with this message at 08:21 on Mar 23, 2012 |
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Mar 23, 2012 08:18
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I don't think that this fits in the smoker thread, so I wanted to drop this here for advice: I recently bought a 4 burner infrared grill, which I love, but I'm still getting used to the cooking process. As such, I tend to over/under estimate cooking times (I'll get there, just need some more trial runs). I'm making BBQ ribs for a party this weekend and, since I'm not confident in my ability to adjust the grill just yet, I want to start the ribs in the oven and finish on the grill. However, I'm not finding any consistent cooking times/temps for the oven bit - does anyone have any general suggestions? Should I be looking at 275 or 300 F? For how long? Does it make a difference? Should I put yellow mustard on the ribs before applying the dry rub, or is that only useful for true smoking? I'm making 4 racks of babyback ribs (dry rubbed and rested in the fridge overnight) if that helps. I'm thinking probably 15-20 minutes on the grill to finish (and to let the sauce caramelize) with a smoker box. I'm open to any and all advice - I'm still very much a rib (and BBQ) newbie.
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Mar 23, 2012 14:53
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Cthulhumatic posted:I don't think that this fits in the smoker thread, so I wanted to drop this here for advice: I've done this. The last, best, results I had doing this was to - do a dry rub with flour and let it harden on them in the fridge. - braise the ribs in a foil packet at 275 for about 2 hours, - finish on a really hot grill while painting on sauce that was made from the braising liquid. I really just adapted this Alton Brown's oven/broiler method. A broiler is an upside-down grill for all intensive porpoises. http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html (his says 250 for 2.5 hours) I put mustard in my sauce, but not my rub. That's just a taste thing.
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Mar 23, 2012 15:48
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So I'm getting into the habit of cooking up some couscous and taking it in to work for lunch, but I'm growing tired of simple garlic, butter/olive oil, salt & pepper seasonings I've been doing. What are some more traditional middle eastern spices I can use to bolster this? What about if I want to throw in some chicken or beef? I know it's a little vague, but I'm slowly learning to try new flavors.
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Mar 23, 2012 18:53
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CzarChasm posted:So I'm getting into the habit of cooking up some couscous and taking it in to work for lunch, but I'm growing tired of simple garlic, butter/olive oil, salt & pepper seasonings I've been doing. If you put salt and pepper on your (not to large) pieces of meat, and cook them and set them aside for a little. You could add a little extra olive oil to the pan, heat it up again, and sweat your onions or shallots, add some garlic, whatever you want to add to your couscous (BIG HIT: orange zest!!!! yum). Then dump in the meat, add the couscous and liquid, prepare as usual... (I seriously love orange zest in my couscous, it's such a nice surprise :-) )
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Mar 23, 2012 19:18
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You can also add dried apricots sliced up, roasted almonds, parsley, cumin, clove, coriander, allsipce, cinnamon, cardomom, green and red chiles (SPICY!!) coconut... Just google Moroccan Couscous, learn the spice combinations of northern Africa. They will blow your mind with their goodness.
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Mar 23, 2012 19:26
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Well, the (liquid) mustard doesn't really add any mustard taste. It's more for helping the rub stick than anything else.
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Mar 23, 2012 19:34
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Mach420 posted:Well, the (liquid) mustard doesn't really add any mustard taste. It's more for helping the rub stick than anything else. I eventually started making my rubs into a thick paste rather than a straight dry rub because I'm too lazy for this step.
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Mar 23, 2012 19:46
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I'm going to cook scallops for the first time tonight. Here's the twist, I'd like to make some sort of beer sauce. I have some nice Domaine Dupage French country ale, any tips on turning that into something I could use on the scallops?
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Mar 23, 2012 23:33
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Drink the ale while you prepare a lemon/butter/white wine sauce for the scallops. I've never been happy with cooking nicer beers because much of their character gets lost in the other ingredients. Make the scallops the star. If you insist on the beer sauce, I'd personally try something like: 2-3 shallots small dice 1/2 apple medium dice 1/4 c ale Heavy cream to taste Cook shallot a bit, add apple for maybe 3 minutes (don't let it get too mushy), deglaze with ale, whisk in some cream to make it saucy. If the apples are firm enough they'll give some textural contrast to the scallop, and would mellow out the ale enough (I'm guessing, I have never had that specific one).
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Mar 24, 2012 04:00
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Anyone familiar with hemp seeds? I saw them at Costco and the founder write some copy on the bag about how he used to be fat but now he has energy, but it says a serving (3 Tbs) is 170 calories and 20% daily fat, mostly saturated
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Mar 24, 2012 04:42
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They taste really good in granola.
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Mar 24, 2012 11:25
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I got a metric ton of various chili peppers from my csa today, too many to use before they start to turn. I think I've heard that freezing them whole doesn't hurt the taste and texture too much but I wanted to check first with someone who's done it before.
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Mar 24, 2012 20:19
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Safety Engineer posted:I got a metric ton of various chili peppers from my csa today, too many to use before they start to turn. I think I've heard that freezing them whole doesn't hurt the taste and texture too much but I wanted to check first with someone who's done it before. I like to roast, stem, and seed em. Then just toss em in freezer bags, freeze compact, and just pull em as I need em.
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Mar 24, 2012 21:36
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The texture will suffer but the taste will be fine.
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Mar 24, 2012 21:37
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What do you guys use for vacuum sealing for sous vide? I am going to do the ziplock thing tomorrow but apparently this isn't good for long-term puddling. Costco has a few food saver i believe and I looked at a few on amazon. How do you handle fluids that wouldn't freeze? In Under Pressure the author talks about some sweet sounding professional kitchen units but I'm sure those are 10 grand, I haven't really looked at them. I just want to be able to seal and perhaps integrate some neat things, not keeping track of 10 bag sizes would be nice.
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Mar 25, 2012 04:02
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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. I mince some garlic, a little ginger & small red chilis, maybe a shallot & mix with minced pork. Stuff the melon with it then cook for an hour or so in water* with a splash of soy sauce & fish sauce in it. Serve over rice. * or even better some chicken stock.
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Mar 25, 2012 04:15
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For years, I've known that I have a weaker sense of smell than average, and I also am worse at remembering specific smells and being able to recognize them later. I never really minded. However, I am now realizing (obviously) that works for taste as well. What tips or exercises can you think of to help me improve my sense of taste both in absolute terms and also in being able to recognize tastes?
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Mar 25, 2012 04:19
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branedotorg posted:I mince some garlic, a little ginger & small red chilis, maybe a shallot & mix with minced pork. Stuff the melon with it then cook for an hour or so in water* with a splash of soy sauce & fish sauce in it. Serve over rice. That sounds a lot like Rellenong Ampalaya, a Filipino stuffed bittermelon dish. Good stuff.
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Mar 25, 2012 06:09
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Hed posted:What do you guys use for vacuum sealing for sous vide? I am going to do the ziplock thing tomorrow but apparently this isn't good for long-term puddling. http://www.sousvidesupreme.com/product.aspx?productid=54&deptid=4& is an $800 chamber sealer if you're serious about it, otherwise I cut off a fair bit of extra room on your foodsaver bags and seal them 2-3 times on each end. You can't reliably use liquids that won't freeze with that style of vacuum sealer.
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Mar 25, 2012 06:22
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Nifty posted:For years, I've known that I have a weaker sense of smell than average, and I also am worse at remembering specific smells and being able to recognize them later. I never really minded. However, I am now realizing (obviously) that works for taste as well. I have the same problem, and the only thing I found that really helps me is tasting things side by side for immediate comparison. I'll buy two different kinds of olive oil and taste them side by side, for example, in order to identify the nuances and differences between the two.
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Mar 25, 2012 06:22
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I've got a tin of chipotle chili's in adobo sauce and was wondering if I use them for something whats a good way of storing them. Getting them requires me going out of my way a bit. I'm guessing there is a decent mark up compared to getting them in the US, they were around £3.50 here. Any recommendations what I can use them in other than chilli?
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Mar 25, 2012 22:15
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I find myself with a fresh rainbow trout for dinner. What's a good way to cook this? I've never had one before.
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Mar 25, 2012 22:45
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I have a big veggie platter left over from a party this weekend (stuff like carrots, celery, grape tomatoes etc) and I'm trying to figure out how to eat them. I haven't used my crockpot in a while so I was thinking of making a stew or something like it using all those veggies. Seems like the obvious call is something like a chicken noodle soup, but those usually have too much broth for my taste (I like my soup a little more thick). Does anyone here have a favorite chicken noodle / veggie-[Meat] stew they could share with me? E: Would I be crazy for chopping up all the veggies, throwing them with a few chicken breasts into my cooker, and covering them with beer? Because I suddenly had a flash of inspiration. VV Just like chicken broth or something? C-Euro fucked around with this message at 23:36 on Mar 25, 2012 |
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Mar 25, 2012 23:20
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I would probably add a little broth of some sort too, so it's not just beer. But that sounds pretty tasty.
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Mar 25, 2012 23:33
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Jose posted:I've got a tin of chipotle chili's in adobo sauce and was wondering if I use them for something whats a good way of storing them. Getting them requires me going out of my way a bit. I'm guessing there is a decent mark up compared to getting them in the US, they were around £3.50 here.
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Mar 26, 2012 00:37
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In regards making popcorn, is there any reason why one couldn't just pour a suitable amount of kernels (and butter) in a regular bowl with a fitting plate on top and then cook it in the microwave?
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Mar 26, 2012 01:23
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Toss a handful of kernels into a small brown paper lunch bag and microwave it.
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Mar 26, 2012 01:31
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Casu Marzu posted:Toss a handful of kernels into a small brown paper lunch bag and microwave it. Oh I know and thank you for taking the time to reply, I guess I'm just wondering in general, but also, what would be the benefit of a paper bag over a bowl and a plate? 
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Mar 26, 2012 01:33
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Hed posted:What do you guys use for vacuum sealing for sous vide? I am going to do the ziplock thing tomorrow but apparently this isn't good for long-term puddling. By "the ziplock thing" do you mean a regular recloseable bag, or the Ziplock brand vacuum seal bags? The latter are a good compromise for ocassional puddling. They're regular bags with a one-way valve. They're sold with a little hand pump that you can use to suck the air out of the bag. No worrying about freezing your liquids. I puddle maybe six times a year and I would have little other use for a vacuum sealer, so it's a good system for me.
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Mar 26, 2012 02:03
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Jose posted:I've got a tin of chipotle chili's in adobo sauce and was wondering if I use them for something whats a good way of storing them. Getting them requires me going out of my way a bit. I'm guessing there is a decent mark up compared to getting them in the US, they were around £3.50 here. I like to put any leftovers in a little ziploc freezer bag and store it in the freezer. Any time I want to add some delicious smokiness and heat to something, I take it out and use it on my box grater like a block of cheese. The little shreds basically melt into whatever I'm cooking and I find it helps to liven up a lot of different recipes.
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Mar 26, 2012 02:17
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