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Mr. Wiggles posted:Romano could never last that long in my house I just eat it strait it's so good. That's why I could never buy a wheel. You would probably constipate yourself to death if you did end up buying one.
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Apr 25, 2012 19:30
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RazorBunny posted:You would probably constipate yourself to death if you did end up buying one. That's what all the olive oil is for. 
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Apr 25, 2012 21:38
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We're having an office potluck tomorrow and everyone has already snagged up the easy salad and desert options. In addition to which, gently caress that, I'm cooking something. However, I don't know what to make. I'm looking to feed about 12 people tops, no pork, main-dish-esque in the savory side of things. I also don't want to drop a ton of money on this if I can avoid it. I have access to an oven with a range, lots of spices, and big ol' microwaves at work for heating things up. Right now I'm leaning towards something like a chicken'n'veggies kebab, maybe one and a half for each person? I can't grill these which is making me hesitate. Leftovers will just become dinner. Any ideas?
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Apr 25, 2012 21:40
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Chard posted:We're having an office potluck tomorrow and everyone has already snagged up the easy salad and desert options. In addition to which, gently caress that, I'm cooking something. I would think about what's going to fare okay in the microwave or cold. How about a pasta dish, if you are trying to be cheap? Or maybe a quiche?
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Apr 25, 2012 22:39
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Chard posted:We're having an office potluck tomorrow and everyone has already snagged up the easy salad and desert options. In addition to which, gently caress that, I'm cooking something. http://www.exclusivelyfood.com.au/2008/11/mini-caramelised-onion-and-tomato.html I've made these many times, and they're great warm, lukewarm and cold. Also, if you have a cupcake tray big enough, it'll serve 12. Oh, I made an easier version (my onions were done a lot sooner than what is described in this blog, because ... I have other things to do).
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Apr 25, 2012 22:45
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Chard posted:We're having an office potluck tomorrow and everyone has already snagged up the easy salad and desert options. In addition to which, gently caress that, I'm cooking something. Mac and Cheese!
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Apr 25, 2012 22:46
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paraquat posted:http://www.exclusivelyfood.com.au/2008/11/mini-caramelised-onion-and-tomato.html Awwww yayer, those look super tasty. I've even got most of that stuff at home already. Thanks everyone, I'm going with this 
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Apr 26, 2012 00:14
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This might be stupid... I've been told to save the spices for later in sautees and such because spices burn, but most recipes call for salt and pepper before meat meets heat. Does the pepper not burn? Is it more durable wrt other spices?
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Apr 26, 2012 01:11
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Pepper can definitely burn and many people pepper their steaks post-cooking for that very reason.
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Apr 26, 2012 01:25
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I was looking at this recipe today: http://www.seriouseats.com/recipes/2011/10/pasta-with-smothered-cauliflower-saffron-recipe.html It looks awesome, but I'm a vegetarian, and I HATE fish. If my husband makes a tuna sandwich, he has to do it when I'm not home, because the smell makes me want to die. Is there anything I could put in this to replace the anchovy fillets and still get that salt bomb/umami thing? I don't mind a small amount of fish sauce, but I feel like that won't be quite enough to pack the same punch. I was thinking maybe I could do dried porcini that I've reconstituted in some really flavorful soaking liquid, but I'd like to hear any other possible suggestions.
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Apr 26, 2012 01:37
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bringmyfishback posted:I was looking at this recipe today: http://www.seriouseats.com/recipes/2011/10/pasta-with-smothered-cauliflower-saffron-recipe.html I'd urge you to just try putting the anchovies in.. once its blended up, you can't even tell that there's fish bodies in it. If you are fine with fish sauce that is really the same thing anyway, they're just further fermented / dissolved. Also, it is a completely different thing than canned tuna which I totally agree with you about having a gross smell.
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Apr 26, 2012 02:22
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I made steamed asparagus for the first time, adding a bit of cayenne pepper to... you know- kick it up a notch  , after watching the Good Eats episode.After taking it out, I simply served them up with butter next to a BLT, in lieu of a real main. It's also the first time I've eaten asparagus in maybe fifteen or sixteen years, as my mother isn't that great a cook (mostly because she never cooks with salt), turning me off a lot of different greens.  (of joy)I... I never realized asparagus could taste good. Anyways, bullshit aside, what's a good sauce for asparagus? Butter, spices, and salt doesn't exactly stick to asparagus the way it does to pasta. Mister Facetious fucked around with this message at 03:48 on Apr 26, 2012 |
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Apr 26, 2012 03:45
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Mister Macys posted:Anyways, bullshit aside, what's a good sauce for asparagus? Asparagus with hollandaise is pretty common, and for good reason.
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Apr 26, 2012 03:53
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Honestly my favorite way to cook asparagus is just toss it in a little olive oil and roast it in a pan or the toaster oven. Don't cook it until it's limp, just until it's soft enough to stick a fork into without too much effort and is blackened up a bit. It's fantastic. Also great in stir fry.
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Apr 26, 2012 04:00
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Yeah, I think less is more is good for asparagus. I like mine tossed in a bit of neutral oil and grilled. Peel the thick bottom part of the stem. It's also good cooked in browned butter.
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Apr 26, 2012 04:05
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Another thing I do for asparagus when I'm feeling ambitious is to reduce a bit of balsamic and drizzle it over roasted asparagus with some parm tossed on. Though the quality of ingredients really shows, (un)fortunately.
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Apr 26, 2012 04:29
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I like to just squeeze a little fresh lemon juice onto mine right before eating it.
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Apr 26, 2012 04:31
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This probably doesn't ascribe to less is more, but at the restaurant we had this killer app of blanched, grilled asparagus, candied walnuts, a goat cheese "fondue" (goat cheese, hot cream, and a pinch of salt blended in a vitamix until smooth and saucy), and the tiniest most unobtrusive drizzle of balsamic redux. Pure loving awesome.
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Apr 26, 2012 04:44
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I have a quick question: I plan on cooking Rick Stein's recipe for carbonara on the weekend but I may have a problem acquiring pecorino cheese. It seems my alternative options are parmesan (too pungent?), manchego (too nutty?) or asiago (I've tried it before, but can't remember too much about it. I think it's more tangy and fruity so may be the best option). Any guidance is welcome.
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Apr 26, 2012 14:05
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Quickie question. I have to cook for 15 guys so I picked up 4 boneless sirloin top roasts, two around 3.5 lbs and two around 2.5 lbs. I need to cook these in one oven. I was planning on 450 for 20 min then down to 325 and pulling out at around 125 on the bigger ones, which should give me around medium-well done on the smaller two (not by my choice). For a single roast I'm looking at around 18 min / lb, right? How much will having four roasts, three in one pan and one in the other, affect this timing?
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Apr 26, 2012 14:43
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Not really sure where to ask this but, I'd like to grow my own chilli plants. A few different varieties I guess. How important is the time of year (am I too late?) and what sort of conditions do they generally need? I'm in England so they would definitely be grown indoors
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Apr 26, 2012 15:34
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Scott Bakula posted:Not really sure where to ask this but, I'd like to grow my own chilli plants. A few different varieties I guess. How important is the time of year (am I too late?) and what sort of conditions do they generally need? I'm in England so they would definitely be grown indoors I used to live with a vietnamese family that just grew their chilis in pots indoors year round. You could do that if you have the space. Edit: I use the following: 1 cup ground corn (grits or polenta, though purists will argue) 2 cups water 1 cup whole milk Salt Simmer and whisk until very thick. About 20-25 minutes Stir in a couple ounces of grated parm, herbs of your choice and cracked black pepper Pour into a rectangular vessel and sit on the counter for 10-15 minutes. Turn it out, slice it and saute in olive oil. VVVVVVVVVVVVV Phummus fucked around with this message at 17:03 on Apr 26, 2012 |
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Apr 26, 2012 15:35
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What's the trick to making polenta worth eating. do I mix stock, magic beans, what?
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Apr 26, 2012 16:55
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Didion posted:What's the trick to making polenta worth eating. do I mix stock, magic beans, what? Gross. I just bury mine in the yard and plant a rose bush or tree over it.
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Apr 26, 2012 17:20
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This is a very specific and odd request. I am looking for a certain meatballs and spaghetti recipe entitled "Meatballs and Spaghetti" in the cook book "Beyond Grits and Gravy." It's on page 144 of that book and I have it, but I can't find it. I want that god drat recipe, it's f-ing delicious. Does anyone have that cook book and/or could find that recipe and post it for me? Until then, I will continue to try to Google it.
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Apr 26, 2012 17:51
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I read a recipe that I'd like to try, and it's simple, but I guess it's a bit too simple to actually be good. It's salmon, and the recipe is simple: carve it a couple of times, and stick in some anchovy and garlic. Then bake it in butter until it's done. Okay, fine, I want to try that, but.... the recipe suggests serving it with either rice or potatoes and broccoli. And I'm thinking: wouldn't my rice or potatoes be awfully dry? Any suggestions to pimp this thing up?
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Apr 26, 2012 18:06
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paraquat posted:I read a recipe that I'd like to try, and it's simple, but I guess it's a bit too simple to actually be good. more butter or make a beurre blanc to smother over everything.
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Apr 26, 2012 18:12
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Phummus posted:I used to live with a vietnamese family that just grew their chilis in pots indoors year round. You could do that if you have the space. Owing to pretty crappy weather most of the year due to being in North England I think I'm going to buy pre-grown plants rather than try to germinate myself
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Apr 26, 2012 18:24
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Scott Bakula posted:Owing to pretty crappy weather most of the year due to being in North England I think I'm going to buy pre-grown plants rather than try to germinate myself Pretty sure it's impossible to germinate yourself.
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Apr 26, 2012 18:31
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GrAviTy84 posted:more butter or make a beurre blanc to smother over everything. Thank you!...I guess I'll try the more butter thing then, as I'm not looking for smothering everything, and I guess the garlic and especially the anchovies will take care of the taste of the butter. :-)
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Apr 26, 2012 18:55
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Drink and Fight posted:Pretty sure it's impossible to germinate yourself. You'll go blind trying.
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Apr 26, 2012 19:25
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I feel kind of weird, but there used to be a barbecue/etc thread in GWS, I thought? Did it get gassed or something? I was looking to buy a new grill in the near future and was looking for somewhere to hear some opinions and experiences with different brands, etc.. Preferably with less "charcoal vs propane" and "bbq vs barbecue vs grilling" arguments than more.
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Apr 26, 2012 21:41
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coyo7e posted:I feel kind of weird, but there used to be a barbecue/etc thread in GWS, I thought? Did it get gassed or something? I was looking to buy a new grill in the near future and was looking for somewhere to hear some opinions and experiences with different brands, etc.. Preferably with less "charcoal vs propane" and "bbq vs barbecue vs grilling" arguments than more. There's the Slow Smoking Meat thread. The old one was closed during whirled peas.
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Apr 26, 2012 21:44
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coyo7e posted:I feel kind of weird, but there used to be a barbecue/etc thread in GWS, I thought? Did it get gassed or something? I was looking to buy a new grill in the near future and was looking for somewhere to hear some opinions and experiences with different brands, etc.. Preferably with less "charcoal vs propane" and "bbq vs barbecue vs grilling" arguments than more. There are pros and cons to both charcoal and propane grills. Can you tell us what you hope to do with one and then we can offer advice?
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Apr 26, 2012 21:46
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Phummus posted:There are pros and cons to both charcoal and propane grills. Can you tell us what you hope to do with one and then we can offer advice?  .I've been using an old rustbucket propane grill that came from my family's beach rental for the last couple years, but I just bought a house with a nice little covered patio/deck, which just begs to have a decent-looking grill set up on it. I'm specifically interested in a propane grill (I'd love to get a smoker but not for a while off, yet,) probably in the 45k BTU range, with a side burner for pots of corn/crab, etc. At my local hardware stores, there are a lot of grills in the $180-$220 range, and while they look a bit flimsy they'd still be a major upgrade from my current travesty of barbecue tech (this is after it'd been gone over with a wire brush attached to a power drill... Twice!  ):  (also, storebought radishes suck dick on shishkabob, and it took some fuckery to get the grill to heat up past 200 that day..!.) Mostly I was curious if anybody has any horror or success stories from lower-end propane grills, recommendations about brands, etc. I've seen Char-Broil, Aussie, and a couple other brands in my area.. I could afford a nicer option but I'm not a massive grillsperg, I don't throw a lot of huge parties so the cheaper ones should be more than nice enough for my needs over the next couple years, and I'm hoping that my dad will give me his old, $800ish grill when he convinces the wife to let him buy one.. So I don't want to sink 500 bucks into a grill and then get a used one that's easily as nice or better.
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Apr 26, 2012 22:21
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Appl posted:I'd urge you to just try putting the anchovies in.. once its blended up, you can't even tell that there's fish bodies in it. If you are fine with fish sauce that is really the same thing anyway, they're just further fermented / dissolved. Also, it is a completely different thing than canned tuna which I totally agree with you about having a gross smell. It's just not an option for me. When I say I'm fine with fish sauce, I mean that I can't really taste the fishiness if it's in a curry or something- but I've tried anchovies before, and ended up retching from the fishy taste. Sigh. Lame.
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Apr 27, 2012 00:21
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I haven't been following the anchovy/fish conversation, but if you just want umami, try some MSG?
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Apr 27, 2012 01:19
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bringmyfishback posted:I was looking at this recipe today: http://www.seriouseats.com/recipes/2011/10/pasta-with-smothered-cauliflower-saffron-recipe.html edit: after thinking about it some more I think MSG would probably be best. Worchestershire and soy would change the flavor significantly. Maybe an additional dusting of nutritional yeast. Steve Yun fucked around with this message at 02:30 on Apr 27, 2012 |
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Apr 27, 2012 02:07
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bringmyfishback posted:It's just not an option for me. When I say I'm fine with fish sauce, I mean that I can't really taste the fishiness if it's in a curry or something- but I've tried anchovies before, and ended up retching from the fishy taste. Sigh. Lame. But you don't eat the whole anchovy. One or two dissolved in a sauce is exactly the same as a couple squirts of fish sauce.
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Apr 27, 2012 02:09
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There might be a problem with handling the anchovy in the first place.
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Apr 27, 2012 02:16
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