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Nothing says Chinese cleaver like MESSERMEISTER! (kidding aside I assume it's at least decent)
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May 22, 2012 20:33
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Flash Gordon Ramsay posted:Not sure how good it is, but home.woot.com has a 8" Chinese knife for $25 that costs $65 on Amazon. I hope its this one: https://www.youtube.com/watch?v=8FntD3KgIaY
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May 22, 2012 20:33
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I'll let you know what I think. I ordered one because...well, I'm not sure.
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May 22, 2012 20:39
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Phummus posted:I hope its this one: This. This cannot be real.
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May 22, 2012 20:57
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Phummus posted:I hope its this one: That is a good knife!
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May 22, 2012 21:02
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Golbez posted:
Yellow onions are a general purpose onion, and fit into most recipes White onions are milder and can be served raw or cooked, generally they benefit from a short cooking time (Stir Fry, Fajitas) Red Onions are typically served raw and seem to have more bite to them. Not often used in hot applications. Vidalia onions are 'sweet', and have a very mild flavor. Makes good onion rings. EDIT: What a surprise. The internet doesn't agree on the general strengths of onions. You can use onions interchangeably for the most part, but red onions are typically used raw and to add color to a dish.
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May 22, 2012 21:33
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Phummus posted:I hope its this one: Eh. Well. I'mmmmmmmooouaaawwrr 
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May 22, 2012 21:36
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Red onions are the most likely to cause "bubbly stomach", whatever's in them isn't as easily altered by heat.
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May 22, 2012 21:36
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Flash Gordon Ramsay posted:Not sure how good it is, but home.woot.com has a 8" Chinese knife for $25 that costs $65 on Amazon.  
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May 22, 2012 21:51
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It's a wootoff. The knives sold out, now they're on ... what might well be the opposite of knives.
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May 22, 2012 21:58
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It's easy and fun!
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May 22, 2012 22:19
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Phummus posted:I hope its this one: WHAT AMAZING KNIFE ... "fun"?? I ended up burning the foie, unfortunately. Looks like the hottest pan I could muster was actually a bit too hot. Still ended up really tasty though. Had it on some grilled buttermilk quick bread with caramelized apples and brussels sprouts. 
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May 22, 2012 23:22
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Happy Abobo posted:I ended up burning the foie, unfortunately. Looks like the hottest pan I could muster was actually a bit too hot. Still ended up really tasty though. Had it on some grilled buttermilk quick bread with caramelized apples and brussels sprouts. Speaking of which, are there any standard references on plating? Mostly I just wing it and steal ideas I like from other people. Seems like there ought to be something like Larousse (or at least Prochef) just on the presentation end (and I mean on a everyday working level, outside of crazy Haute cuisine poo poo).
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May 23, 2012 01:57
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SubG posted:I'm not really a plating snob, but drat that plate needs some colour. I'm sure it tasted fine, but it looks like a grease trap emptied onto a burnt household sponge. That's what it looked like! Definitely reminded me of something, but I couldn't quite place it. Yeah, it was ugly as hell. I'm a terrible photographer, and the dish was ugly to begin with.
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May 23, 2012 02:05
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I'm sure someone who reads this thread lives in the Denver metro area. Where do y'all buy fish? I've had okay luck with Pacific Ocean in Broomfield but a more consistent source would be cool (outside of moving back west).
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May 23, 2012 02:39
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Okay, so I'm turning to you food geniuses for an answer here because I can't get a straight one via Google. Is there a negative reason why Basa fish is so cheap? Meaning, to the vast knowledge of the people assembled here, is there some kind of lore to avoid this stuff, or is it edible?
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May 23, 2012 02:56
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olylifter posted:Okay, so I'm turning to you food geniuses for an answer here because I can't get a straight one via Google. well, it's definitely edible. no problem there. I find basa really bland, though, and texturally, not very exciting. If all you care for is a cheap, lean source of protein it should fit the bill just fine. But if you want something more culinarily exciting, basa is pretty forgettable.
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May 23, 2012 03:15
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The oatmeal of fish.
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May 23, 2012 03:25
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To make me feel better about my failing brain/health, my family surprised me with Modernist Cuisine. WHAT DO I MAKE FIRST?????? Re:grocery chat- I go through phases where I solely extensively plan meals versus just buying what's on hand at the butcher and grocery. In the past few months, I've now settled on 50/50. I try to make at least 3 new dinners per week (new with respect to ingredient or technique) and really plan lists around then, and then for the rest I let availability guide me. The latter has led to lots of mashed potatoes, soups and stews, and various grilled meat. Having parents who rarely cooked growing up, most stuff qualifies as "new" to me; it's kind of fun trying to decide what to try making next since the options are limitless! Example: I never roasted (or even tried) a pork tenderloin until a few months ago, somehow. But now I freaking love that cut, and make a yummy pan sauce out of dry sherry and my (sadly dwindling) supply of duck stock. I didn't make my first loaf of bread until last December, how messed up is that?
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May 23, 2012 04:25
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Please help me, GWS. Tomorrow is the semi-official retirement date of the owners of our company. They are both Korean immigrants. We're having a food day for the celebration, and rather than bring another jello "salad" or 7 layer bean dip, I'd like to bring an authentic Korean dish. What can I prepare tonight with no Korean cuisine knowledge and few specialty ingredients? Complication #1: one of them is a vegetarian.
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May 23, 2012 11:35
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Namul should be very easy and cheap to make, though it's more of a side dish than anything.
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May 23, 2012 12:22
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Bindaetteok are delish.
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May 23, 2012 12:49
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You could make vegetable mandoo with a filling made of egg, tofu, bean sprouts, napa cabbage, onion, and vermicelli noodles. Also Kimbap if you can find the yellow daikon pickles.
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May 23, 2012 13:51
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Thanks all. I think Skujunamul is going to be on the menu.
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May 23, 2012 14:25
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I have 8oz of soaked cannellini (white) beans. What should I make for dinner with them?
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May 23, 2012 15:48
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Doh004 posted:I have 8oz of soaked cannellini (white) beans. What should I make for dinner with them? the smallest batch of cassoulet ever. white bean bruschetta. some version of fabada where lima beans are replaced with cannelinis.
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May 23, 2012 15:54
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Saw this asked once in an older version of the thread but can't find it: I've got some prosciutto in the fridge. I'd hoped to make a nice melon and prosciutto salad, but the melons I've found have been awful lately. What else can I do with the prosciutto besides making awesome caprese sandwiches with bonus cured ham?
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May 23, 2012 17:35
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Prosciutto waffle with mustard seeds, gruyere and chives and a little syrup
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May 23, 2012 18:06
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edit: wait, new idea, and it's in season: Asparagus Wrapped in Crisp Prosciutto http://allrecipes.com/recipe/asparagus-wrapped-in-crisp-prosciutto/ paraquat fucked around with this message at 18:18 on May 23, 2012 |
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May 23, 2012 18:12
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I think you should probably make this. It sounds excellent, and there's definitely prosciutto in there somewhere.
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May 23, 2012 19:15
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I made some acidulated butter for a risotto recipe from "Heston Blumenthal at home". I used some of it and put the rest in the freezer. The recipe said "store in a freezer for up to a month". It's been about 1,5 months now and I haven't had time to make risotto lately. Is it still worth using, or should I toss it?
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May 23, 2012 19:20
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It'll be absolutely fine.
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May 23, 2012 19:21
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Doh004 posted:I have 8oz of soaked cannellini (white) beans. What should I make for dinner with them? I like to make a shrimp/fish scampi etc, except I take the seafood out and then heat the beans up in the liquid (wine oil garlic etc) for 5-10 minutes, then I put the seafood back in and serve it allnover slices of toasted, crusty bread.
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May 23, 2012 19:31
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gravity I think linked a guide to the taste/shapes of chilli peppers. Does anyone know which it was?
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May 23, 2012 19:37
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Phummus posted:I hope its this one: Those dudes love manufuckuring ceramic knives.
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May 23, 2012 19:53
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Scott Bakula posted:gravity I think linked a guide to the taste/shapes of chilli peppers. Does anyone know which it was? yeah, he posted it in the chili thread http://www.foodsubs.com/Chiledry.html
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May 23, 2012 20:07
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speaking of dried chilies I have a huge pile (cayenne, datil, jalepeno and serrano) I just got done drying and would like to make various powered blends of these. What is the smartest way to powder these without macing myself?
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May 23, 2012 20:20
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Delicious Sci Fi posted:speaking of dried chilies I have a huge pile (cayenne, datil, jalepeno and serrano) I just got done drying and would like to make various powered blends of these. What is the smartest way to powder these without macing myself? old, clean, coffee grinder, magic bullet with flat blade base, or food processor. Just don't open it right away after grinding so that the pepper dust can settle.
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May 23, 2012 20:45
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GrAviTy84 posted:magic bullet with flat blade base Reminds me of another question I had: What are the general rules for which blade to use in the magic bullet?
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May 23, 2012 20:55
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Golbez posted:Reminds me of another question I had: What are the general rules for which blade to use in the magic bullet? regular blade: Blending, pureeing. flat blade: grinding, pulverizing.
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May 23, 2012 21:02
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