|
fletcher posted:I thought it was a delightful play on Car Talk, my brain automatically read it with that thick Boston accent. Why all the haters  ...
|
#
?
Mar 27, 2012 07:15
|
|
|
|
| # ? May 12, 2024 03:29 |
|
|
Mother in law accidentally defrosted a venison roast and pushed it on me, but it's hot as hell, and I don't feel like doing anything like a traditional game roast. Any suggestions?
|
|
#
?
Mar 27, 2012 14:07
|
|
|
Dane posted:Mother in law accidentally defrosted a venison roast and pushed it on me, but it's hot as hell, and I don't feel like doing anything like a traditional game roast. Any suggestions? Chili. It's always time for chili.
|
|
#
?
Mar 27, 2012 14:34
|
|
|
I'm looking through the other threads currently for ideas but I just got a 6 quart crockpot and am eager to use it for something besides briskets. Any suggestions for a bean dish, stew, or otherwise simple recipe to start out with?
|
|
#
?
Mar 27, 2012 15:00
|
|
|
Alien Teacher posted:I'm looking through the other threads currently for ideas but I just got a 6 quart crockpot and am eager to use it for something besides briskets. Any suggestions for a bean dish, stew, or otherwise simple recipe to start out with? Scientastic posted:Chili. It's always time for chili.
|
|
#
?
Mar 27, 2012 15:04
|
|
|
Turkeybone posted:I don't know if you're aware, but for the most part trichinosis is pretty much dead in major pork factories. You should try cooking pork to 145 at least once. I've had medium pork before and been happy with it (though this was from a frou frou local food restaurant), but try cooking pork to 145 instead of 245, you'll probably be much happier. Yeah I actually 'undercook' my pork chops but I don't generally talk about it because I don't want the feds cracking down on me or something. Honestly every time I try to cook pork for anyone else they freak out if it isn't super overcooked. It makes me sad 
|
|
#
?
Mar 27, 2012 15:39
|
|
|
"Noni posted:car talk This was awesome, and you're awesome.
|
|
#
?
Mar 27, 2012 15:44
|
|
|
What's the best way to keep morel mushrooms for long-term storage? I found a crapload yesterday and am hopefully going to be getting a whole lot more. I've been reading up online and it seems that everyone has a different suggestion. Here are my top 3 ideas and I might actually try all three just to see what works. - Dehydrate them in a food dehydrator, keep them in dry storage, and reconstitute them when you need them - Freeze them in a single layer on a cookie sheet, then vacuum-seal in bags in a single layer and store in the freezer - Freeze them solid in a block of ice Any input or other suggestions?
|
|
#
?
Mar 27, 2012 16:23
|
|
|
razz posted:
I think this is the best option, mushrooms don't freeze all that great.
|
|
#
?
Mar 27, 2012 16:27
|
|
|
silversiren posted:Can I get an authentic Thai sweet potato curry recipe? 1. Heat up some oil in a pan. 2. Add your aromatics. Stir for 30-60 seconds or until they smell nice. 3. Add some premade Thai curry paste (your desired flavor and spiciness and vegetarian-friendliness), stirring well. 4. Add a bit of coconut milk, incorporate the curry paste, then add the rest of the can of coconut milk. 5. Add cubed sweet potato, simmer until done. 6. Optional: add soy sauce, fish sauce, cilantro, basil, and/or diced peanuts to taste
|
|
#
?
Mar 27, 2012 16:45
|
|
|
Ron Jeremy posted:This was awesome, and you're awesome. Agreed. Free Noni.
|
|
#
?
Mar 27, 2012 17:00
|
|
|
Alien Teacher posted:I'm looking through the other threads currently for ideas but I just got a 6 quart crockpot and am eager to use it for something besides briskets. Any suggestions for a bean dish, stew, or otherwise simple recipe to start out with? I'm caramelizing onions in mine right now. When they are done sometime later tonight I'll be making French Onion Soup!
|
|
#
?
Mar 27, 2012 17:02
|
|
|
razz posted:What's the best way to keep morel mushrooms for long-term storage? I found a crapload yesterday and am hopefully going to be getting a whole lot more. I've been reading up online and it seems that everyone has a different suggestion. Here are my top 3 ideas and I might actually try all three just to see what works. I have only dehyrdated them, but I have heard of people sauteing them and then freezing them, then when you use them, you put them straight into the pan from the freezer, no defrosting or they turn to mush.
|
|
#
?
Mar 27, 2012 17:30
|
|
|
dms666 posted:I have only dehyrdated them, but I have heard of people sauteing them and then freezing them, then when you use them, you put them straight into the pan from the freezer, no defrosting or they turn to mush. Yeah, I read that suggestion also. A few others online said that you can just dredge them in flour (or whatever coating you want to fry them in) and freeze them that way. Then you just cook them frozen. I really just don't want to cook all of these things at once though, I'm lazy. Plus I'd probably eat them before they ever made it to the freezer.
|
|
#
?
Mar 27, 2012 17:37
|
|
|
Then why not just eat them all? Why not revel in the joy that is a bountiful harvest of morels rather than eat a modest amount and leave the rest to a mediocre fate?
|
|
#
?
Mar 27, 2012 18:19
|
|
|
Because I picked over 4 pounds in about 45 minutes yesterday, and only took a fraction of what was in that spot  If I ate them all I'd probably die, haha. Or possibly...gasp...get sick of them!!!
|
|
#
?
Mar 27, 2012 19:03
|
|
|
razz posted:Because I picked over 4 pounds in about 45 minutes yesterday, and only took a fraction of what was in that spot Add more butter.
|
|
#
?
Mar 27, 2012 19:04
|
|
|
CuddleChunks posted:Add more butter. I'm eating about a half pound of them cooked with at least a half stick of butter right now, no lie. I may have to sell some. They go for about $25/lb around here, people already have ads up on Craigslist. My roommate's got morel fever now too, she was so excited yesterday when we found them.
|
|
#
?
Mar 27, 2012 19:07
|
|
|
One of my local stores just posted a picture of "Fresh Organic Curry Leaves" so what do I make? The Macaroni?
|
|
#
?
Mar 27, 2012 19:35
|
|
|
Got a million morels? Butter, salt, diced garlic, minced capers, and diced fresh parsley. Cut the morels in quarters until you fill a deep casserole dish. Mix in everything else and cut the butter into chunks on the top. Bake that bitch at 350 until everything's awesome, then eat until you have to make more. To fancy up the delivery, serving bowl it and spread cold fresh sliced mozzarella and/or tomato on top. Include a ladle. Serve with bread, preferably good sourdough or sesame baguette, for sopping up the juice. Goes well with witbiers, pale ales, ruby port or sweet white wine (Yellowtail Moscato is perfect). It is impossible to get sick of this.
|
|
#
?
Mar 27, 2012 19:44
|
|
|
Mr. Wiggles posted:Agreed. Free Noni. Agreed! That post, while hokey, was full of information. You gave him three days for that? 
Turkeybone fucked around with this message at 21:32 on Mar 27, 2012 |
|
#
?
Mar 27, 2012 19:58
|
|
|
^^^ Easy, brah. I don't want to see you probated too. Very Strange Things posted:One of my local stores just posted a picture of "Fresh Organic Curry Leaves" so what do I make? The Macaroni? But if you reaaaaaly want to use them: they're strictly a seasoning ingredient, like kaffir lime leaves in Thai cuisine. (In other words: making a salad out of them would probably not be very tasty.) South Indians use them a lot more than North Indians, but you could add a pinch or two of the leaves to pretty much any curry dish and have them contribute flavor. It's not a bad flavor--like many spices in an Indian masala mix, you can't quite describe its taste but you know when it's there or not. The Macaroni fucked around with this message at 20:51 on Mar 27, 2012 |
|
#
?
Mar 27, 2012 20:49
|
|
|
razz posted:I'm eating about a half pound of them cooked with at least a half stick of butter right now, no lie. Yessss, buttery morels are marvelous. Selling them is a fantastic idea since they don't store well. Then you can recover a bit before using up that next half-stick of butter.
|
|
#
?
Mar 27, 2012 21:13
|
|
|
So I'm making potato wedges in the oven. My red potatoes have been in a dark and dank place for too long I guess, and they're starting to develop small eyes. Can I still cut them into wedges upeeled and bake them or do I need to peel and cut the eyes out.
|
|
#
?
Mar 27, 2012 21:35
|
|
|
Wild turkey: the meat, not the Bourbon. I've got a (frozen) dressed bird with two breasts, deboned, with bone-in thighs and wings, no carcass or organs. Breasts in one freezer bag, other cuts in another. Any recipe you'd recommend that would highlight the "wildness" of the meat? I imagine it's quite a bit different from the domesticated giant-breasted, can't fly monstrosities. I've never had it, and I'm tasked with cooking it for the guy who gave it to me. Suggestions?
|
|
#
?
Mar 27, 2012 22:21
|
|
|
Eat This Glob posted:Wild turkey... Suggestions?
|
|
#
?
Mar 27, 2012 22:31
|
|
|
Did you use the Wild Turkey in place of the wine?
|
|
#
?
Mar 27, 2012 22:53
|
|
|
I'm picturing him replacing the coq with Wild Turkey
|
|
#
?
Mar 27, 2012 23:31
|
|
|
Why not just make Wild Turkey au Wild Turkey
|
|
#
?
Mar 28, 2012 00:36
|
|
|
The Macaroni posted:^^^ Easy, brah. I don't want to see you probated too. Thanks. I looked at some pictures and it seemed to be used as a garnish too. I think I'll make a regular curry and throw in a couple as though they are bay leaves, then garnish with a bit of it -they are pretty at least.
|
|
#
?
Mar 28, 2012 03:33
|
|
|
Eat This Glob posted:Wild turkey: the meat, not the Bourbon. I've got a (frozen) dressed bird with two breasts, deboned, with bone-in thighs and wings, no carcass or organs. Breasts in one freezer bag, other cuts in another. Simple pan roast might do that bird well. Simple and to keep that 'wild' edge on perhaps serve it on a bed of wild rice. If you don't like wings you could use them to make broth and cook the wild rice in that to infuse some of that game bird flavor.
|
|
#
?
Mar 28, 2012 05:55
|
|
|
Splizwarf posted:It's always possible the produce guy at my local grocery is In Australia at least, spring onions/green onions/scallions are also called shallots. Are we talking long green things or little brown/yellow/purple bulb onion things?
|
|
#
?
Mar 28, 2012 07:26
|
|
|
Since UK and US cuts of beef are different, what specifically do I want when trying to get american brisket? I know that its not a totally different cut but I'm after the kind of thinner cuts that seem standard in the US. The cut I bought was round if any of this makes sense
|
|
#
?
Mar 28, 2012 12:17
|
|
|
branedotorg posted:little brown/yellow/purple bulb onion things? This, usually purple. Scallions is the term in this area for little green onion shoots. I had a thought, it may be that the cooler racks are configurable by section (or even shelf, it would just be a matter of ball valves I assume), and thus the section with the shallots and peppers and stuff wouldn't have to be actively cooled.
|
|
#
?
Mar 28, 2012 13:37
|
|
|
(I'm not American.) What exactly is meant by "sodium" when it comes to nutritional info? I know it's what we call natrium, but we never talk about stuff containing natrium. Is it just regular salt (NaCl)?
|
|
#
?
Mar 28, 2012 17:00
|
|
|
Per posted:(I'm not American.) Yes, it's about "regular salt", and if you eat too many things that have nutritional information on them in the first place, you're bound to ingest too much salt on a daily basis, and develop a high blood pressure, kidney issues, and it'll kill you dead. edit to add some figures: -A person needs about 2 grams of salt (NaCl) per day. -It is adviced to not eat more than 6 grams of salt (NaCl) a day....this is comparable to 2.4 grams of sodium/natrium (Na) per day -Most people eat a lot more salt than this on a daily basis. paraquat fucked around with this message at 17:18 on Mar 28, 2012 |
|
#
?
Mar 28, 2012 17:12
|
|
|
paraquat posted:if you eat too many things that have nutritional information on them in the first place, you're bound to ingest too much salt on a daily basis  Is this a joke, or a goony "Do your body good, eat unpackaged foods!" pitch?No offense intended but your information about the wicked dangers of salt is pretty outdated. It's been de-demonized in the last couple years, along with eggs and a lot of dietary fats.
|
|
#
?
Mar 28, 2012 17:48
|
|
|
I have some homemade kimchi that ended up way, way too salty to eat by itself. Is there anything I can use it in that might mitigate the salt (like a soup or something), or should I just toss the batch and start over again?
|
|
#
?
Mar 28, 2012 17:55
|
|
|
Splizwarf posted:
No, no, I wasn't making a joke. I'm Dutch, and it's a fact that the average Dutch person consumes 10 to 12 grams of salt a day, even though consuming more than 6 grams a day is adviced against, and that is mainly because of the intake of bread and ready made products (jars, packages, pizza's, whatever)
|
|
#
?
Mar 28, 2012 17:56
|
|
|
|
| # ? May 12, 2024 03:29 |
|
|
Voodoofly posted:I have some homemade kimchi that ended up way, way too salty to eat by itself. Is there anything I can use it in that might mitigate the salt (like a soup or something), or should I just toss the batch and start over again? Kimchi jjigae it up
|
|
#
?
Mar 28, 2012 18:00
|
|
