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Does anyone have a reliable falafel recipe and technique? My problem is that my ball/patties don't hold up when I cook them. I've tried baking in cast iron with oil (turned into one mushy pile), pan frying in non-stick (works the best but still not great at all), and deep frying (abject failure and shame*). Is my problem that I've been using canned chickpeas? What's the secret to these delicious things? *Many moons ago someone asked if a deep frying thread made sense and was told no, but both I and my parents (drat hippies) have literally zero experience and could use some pointers. It's not as easy as y'all seem to think.
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Jun 21, 2012 06:12
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Vlex posted:BAM! Thank you, Vlex. Made it and it was bomb! Seared/roasted up some Moroccan spiced chicken thighs and brown rice to go along with it. The roomie and her boyfriend loved it so much they offered to clean up the kitchen, which is great because that's a messy dish to make! Sevryn fucked around with this message at 17:16 on Jun 21, 2012 |
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Jun 21, 2012 17:12
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Sevryn posted:I'm looking for a recipe that was posted here earlier this year. It was like sweet potato and peanut butter stew with tomatoes, ginger and cilantro I believe. I've tried searching for it but haven't had any luck. Made it once before and it was really good, was going to try and make it again tonight. Was it the Butternut Squash Peanut Stew that I posted? It IS delicious.  http://forums.somethingawful.com/showthread.php?threadid=3445761
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Jun 21, 2012 17:24
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I'm looking for a cheese ravioli filling recipe. In my head it goes a little something like this: Ricotta Grated parmesean salt pepper roasted garlic egg for binder parsley Is there anything that I've omitted that would really make these better, or is there anything that I should remove? EDIT:VVV Allergic to lobster (all shellfish)  . Thanks to everyone who chimed in
CzarChasm fucked around with this message at 19:28 on Jun 21, 2012 |
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Jun 21, 2012 19:22
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Yes, you seem to be missing lobster.
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Jun 21, 2012 19:23
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Ricotta is gross.
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Jun 21, 2012 19:25
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You're gross
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Jun 21, 2012 19:26
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CzarChasm posted:I'm looking for a cheese ravioli filling recipe. In my head it goes a little something like this: Cheese raviolis should be fluffy so you don't want to bind it up, and the Parma is salty enough.
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Jun 21, 2012 19:26
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Drink and Fight posted:Ricotta is gross. Flash Gordon Ramsay posted:You're gross +1, ricotta owns.
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Jun 21, 2012 19:53
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Is it a big deal that a pressure cooker maxes out at 13 psi instead of the US standard of 15 psi? How much of a difference will it make? Should I hold out for a 15 PSI unit?
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Jun 21, 2012 20:26
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So I've been put on bed rest for a few days, and Mr. Lullabee is a horrid cook. What are some simple easy recipes he can cook rather quickly, doesn't cost an arm and a leg, and is simple enough that someone who can only cook bacon/scrambled eggs make?
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Jun 21, 2012 20:28
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Lullabee posted:So I've been put on bed rest for a few days, and Mr. Lullabee is a horrid cook. What are some simple easy recipes he can cook rather quickly, doesn't cost an arm and a leg, and is simple enough that someone who can only cook bacon/scrambled eggs make? Awesome recipes with few ingredients !!
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Jun 21, 2012 20:36
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Sorry, I didn't see it. Thank you.
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Jun 21, 2012 20:37
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Canuckistan posted:Is it a big deal that a pressure cooker maxes out at 13 psi instead of the US standard of 15 psi? How much of a difference will it make? Should I hold out for a 15 PSI unit? Personally I find adjusting for a pressure cooker can be hit or miss simply because you can't see the food for reference (I'm the worst for peeking at cooking food). If you need to cook something for more time, you have to bring it back up to pressure, which is annoying and still doesn't necessarily nail down the time. (Assuming what you're cooking can handle a quick release of pressure, otherwise you'll be there a while.) Once you get it figured out, though, you'd probably be okay. This guy suggests that certain chemical effects won't happen until 15 psi, but that seems fairly limited to specific applications even if true. I have a 6 QT Presto and like it just fine. It gets to 15 psi, and is fairly inexpensive.
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Jun 21, 2012 21:48
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Doh004 posted:Hey, I can't remember the steak cooking method of slowly cooking it while spooning butter over the steak in a cast iron pan. Degasse or something method! Help! Ducasse is a person and certainly not the first loving Frenchie to spoon butter over food. The real word you want is arroser (arrow-ZAY); pay no mind to the thread-poopers. edit: See it in action in one of the most  youtubes I've seen in awhile, courtesy of fat internet celebrity Josh Ozersky:http://www.youtube.com/watch?v=RxSlo2oBaoQ Turkeybone fucked around with this message at 22:47 on Jun 21, 2012 |
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Jun 21, 2012 22:42
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Turkeybone posted:Ducasse is a person and certainly not the first loving Frenchie to spoon butter over food. The real word you want is arroser (arrow-ZAY); pay no mind to the thread-poopers. Turkeybone posted:See it in action in one of the most
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Jun 21, 2012 23:08
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So I got some arugula today and it is bitter as gently caress. Anyone has any tips on how to mitigate that? A quick Google search reveals that this is a result of the leaves being grown too long or in too hot conditions, and since the leaves are about as big as my fingers (I have small hands), I assume it's the latter? I've tried rubbing them with salt, but it doesn't seem to help much. Arbitrary Coin fucked around with this message at 01:19 on Jun 22, 2012 |
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Jun 22, 2012 01:17
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Arbitrary Coin posted:So I got some arugula today and it is bitter as gently caress. Anyone has any tips on how to mitigate that? Use an acid in either their dressing or their otherwise preparation to cut it's bitterness. Or serve it with something really fatty and rich like pork belly.
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Jun 22, 2012 01:21
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GrAviTy84 posted:Use an acid in either their dressing or their otherwise preparation to cut it's bitterness. Or serve it with something really fatty and rich like pork belly.
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Jun 22, 2012 01:35
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Are there different things you do with different types of whey? I had about a liter of whey from my yogurt making and tried to make ricotta, but there was no curdling at all. Did I do it wrong or is yogurt whey different somehow?
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Jun 22, 2012 03:34
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GrAviTy84 posted:Use an acid in either their dressing or their otherwise preparation to cut it's bitterness. Or serve it with something really fatty and rich like pork belly. SubG posted:Or both. A pork belly (or thinly shaved jamn00200073errano or jamn00200069br0069co if you want to be crazy about it) sandwich with arugula, a sharp cheese, and a bit of vinegar dressing is pretty awesome. There's actually a name for this, right? Thanks you two! It's nice to hear that I can use some vinegar or acidic fruit i have lying around instead of something too fancy.
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Jun 22, 2012 05:12
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Lullabee posted:So I've been put on bed rest for a few days, and Mr. Lullabee is a horrid cook. What are some simple easy recipes he can cook rather quickly, doesn't cost an arm and a leg, and is simple enough that someone who can only cook bacon/scrambled eggs make? Lots of awesome egg burritos! Sausage one day, bacon the next, then ham, then veggies, then a supreme...
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Jun 22, 2012 05:37
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I hope it's okay to ask for this here.  Does anyone have a link to the thread here about cool recipes using Top Ramen/Instant noodles? It was basically a bunch of ways to use the noodles with ingredients more exciting than powder. I looked through the archives (assuming I understand how to use them correctly), and searched the forum and I couldn't find it.
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Jun 22, 2012 06:53
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there was an ICSA battle noodles, that's a good place to look for noodle ideas. threads about microwave ramen are usually trolled into oblivion pretty quickly
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Jun 22, 2012 07:42
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Barbecue issue here, I am going camping with a group of 30,we are taking a large barbecue (which is the barrel type where the lid can come over for roasting/smoking or opened out to make two open air cooking surfaces). We let the non-cook (but big eater) do the shopping and he has come back with pork belly. I love pork belly, but normally slow roasted in my oven at home, maybe finishing off on a barbecue but not on it the whole time. We will be time limited as we are not getting to the camp site till 7 pm so anything more than an hour an a half will end up with the group eating me out of hunger. I have considered using the lid closed and piling the coal oneside and cooking the pork indirectly with the smoke and residual heat, but this would take a while and I am worried about heat control. I would also reduce the barbecue space by half for the other more traditional barbecue meat. The other option is I cook directly over the coals but I am worried that I would not get a nice texture in the meat with pork belly as it would be cooked to quickly. Anyone had any experience of cooking pork belly on the barbecue without the aid of an oven before hand?
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Jun 22, 2012 15:12
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Dangphat posted:Barbecue issue here, I am going camping with a group of 30,we are taking a large barbecue (which is the barrel type where the lid can come over for roasting/smoking or opened out to make two open air cooking surfaces). We let the non-cook (but big eater) do the shopping and he has come back with pork belly. If you can, roast it in an oven beforehand and bring it in a cooler pre-roasted so you just need to crisp it up/finish it on the grill. Otherwise, slice it thin raw beforehand, then grill the slices. It's a pain in the rear end depending on how narrow or wide the grill grates are, but I doubt you'll get a pork belly done on a grill in less than 30 minutes otherwise.
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Jun 22, 2012 15:27
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So I have come into a pasta machine and have as a result fallen in love with fresh, homemade pasta. However, making fresh pasta every few days is more work than I have time for. is there a/what is the best way to preserve it? I've read about forming it into "nests" and freezing it; but when I recooked them they were all stuck together lumpy tangles. Is there a way to dry it out and make it shelf-stable? Would this work with a dough recipe with eggs? Or, barring that, what am I loving up in the freezing process? Secondary question: any good, simple, vegetarian slow cooker recipes? As it turns out, any dry bean on 'low' in water for 10 hours turns out silky and delicious, but I want to broaden our horizons from plain beans.
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Jun 22, 2012 16:04
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Micomicona posted:So I have come into a pasta machine and have as a result fallen in love with fresh, homemade pasta. However, making fresh pasta every few days is more work than I have time for. is there a/what is the best way to preserve it? I've read about forming it into "nests" and freezing it; but when I recooked them they were all stuck together lumpy tangles. Is there a way to dry it out and make it shelf-stable? Would this work with a dough recipe with eggs? Or, barring that, what am I loving up in the freezing process? I'm sorry but at that point isn't it no longer fresh? I don't really see the advantage of turning fresh stuff into the stuff you buy at the store. Also, stop carbo loading eating pasta every other day.
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Jun 22, 2012 16:38
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Micomicona posted:So I have come into a pasta machine and have as a result fallen in love with fresh, homemade pasta. However, making fresh pasta every few days is more work than I have time for. is there a/what is the best way to preserve it? I've read about forming it into "nests" and freezing it; but when I recooked them they were all stuck together lumpy tangles. Is there a way to dry it out and make it shelf-stable? Would this work with a dough recipe with eggs? Or, barring that, what am I loving up in the freezing process? I just started making/freezing fresh pasta myself and haven't run into any problems yet. How long are you letting the cut pasta rest before you freeze it? I let mine air dry in a single layer for maybe 15 minutes, then bag and freeze. It dries just enough that the noodles don't stick too badly.
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Jun 22, 2012 17:22
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So I just got back from vacation in Prague and I have two questions related to things I ate that I need to eat again. There was a steak that came out in an "apple cream sauce". Cream was white/yellow and fairly fluid, but didn't flood the plate. Bits of apple were floating around in it. Did not seem to have any visible specs of spices. I'm thinking that the simple answer here was just butter + cream + apples simmered on low for a while? Anyone have something along those lines or think there may have been something else added before I start experimenting? Then there was a piece of lamb that was amazing. I've had lamb kabobs and occasionally a bit of rack, but this was a simple shoulder chop that delicious. I'd imagine that the best way to cook a shoulder chop would be to season lightly in a good olive oil, salt/pepper, and cook pretty similarly to a steak but just the adjusted time? e; http://www.klubarchitektu.com/KA_menu_black_07_web.pdf Absurdly cheap and awesome food. It all seemed so simple and looking at the menu again they really must be. We had dinner for 8 there with drinks and 3 courses for like $150. I want to go back So, wtf is apple cream sauce and what is the preferred method of cooking a lamb shoulder chop to perfection? Nephzinho fucked around with this message at 17:38 on Jun 22, 2012 |
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Jun 22, 2012 17:27
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zerox147o posted:So I just got back from vacation in Prague and I have two questions related to things I ate that I need to eat again. Garlic ,rosemary and, olive oil is traditional. But some red wine vinegar and oregano can't hurt.
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Jun 22, 2012 18:12
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I've recently started using eggs more. How long do eggs last hardboiled(shell still on) as compared to raw in the refrigerator?
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Jun 22, 2012 21:43
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Hard boiled eggs last maybe a week, raw ones last a good month past the expiration date.
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Jun 22, 2012 21:47
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What the hell do you do with bay leaves? A few recipes that I've tried lately call for them but I can't tell what I'm supposed to do with them, or what effect they're having. I throw a leaf or two in whole when I'm told to, and when it's done I still have this hard-rear end piece of plant matter that look unchanged and wholly not for consumption, nor can I pick out any sort of flavor that might be leaf-flavor. What's up with them? Is it better to crush them up before use? Toss them once the dish is finished?
C-Euro fucked around with this message at 00:17 on Jun 23, 2012 |
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Jun 23, 2012 00:07
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they add a good taste contrast in rich dishes
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Jun 23, 2012 00:10
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C-Euro posted:What the hell do you do with bay leaves? A few recipes that I've tried lately call for them but I can't tell what I'm supposed to do with them, or what effect they're having. I throw a leaf or two in whole when I'm told to, and when it's done I still have this hard-rear end piece of plant matter that look unchanged and wholly not for consumption, nor can I pick out any sort of flavor that might be leaf-flavor. What's up with them? Is it better to crush them up before use? Toss them once the dish is finished? Smell a fresh one. Taste it. Funny thing, that smell and taste, that's what it adds to your dish. That is generally how cooking works. Hth. Add them whole, cook dish, pick out and discard before serving
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Jun 23, 2012 00:22
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C-Euro posted:What the hell do you do with bay leaves? A few recipes that I've tried lately call for them but I can't tell what I'm supposed to do with them, or what effect they're having. Bay leaves are great but really really lovely dried leaves get sold at the stores. Buy better quality in small quantities from somewhere else.
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Jun 23, 2012 01:44
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GrAviTy84 posted:Smell a fresh one. Taste it. Funny thing, that smell and taste, that's what it adds to your dish. That is generally how cooking works. Hth. On the other hand if your bay leaves are really old, they will do jack poo poo. So buy new spices.
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Jun 23, 2012 01:47
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Drink and Fight posted:On the other hand if your bay leaves are really old, they will do jack poo poo. So buy new spices. Yeah; when you open that jar of bay leaves, and you aren't assaulted by the herbaceous aroma of bay leaves, you have old as poo poo leaves that might as well be cardboard. Get good bay leaves and I guarantee you won't be confused as to what they bring to the table.
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Jun 23, 2012 01:56
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What are these old, stale bay leaves you're all talking about? Any time I need bay leaves I just go out to my herb garden and pick some fresh.  Plant cost me 8 bux. Clamshells of "fresh" bay leaves at the store cost 2-3bux. It was a worthwhile investment.
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Jun 23, 2012 02:42
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