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Weigh your flour, make salt 2% of the weight of the flour. Enjoy good bread for the first time ever.
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Jul 3, 2012 15:07
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I've got some fresh side pork from my meat CSA. What are some easy things I can do with it beyond just "fry in a pan"?
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Jul 3, 2012 16:29
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http://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/ make hong shao rou!! gravity posted a recipe in the chinese thread too
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Jul 3, 2012 17:21
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I got a jar of piri piri peppers in oil, what should I make? Any tried and tested Moroccan recipes?
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Jul 3, 2012 19:29
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I'm curious... can someone make harissa with piri piri in oil instead of using dried piri piri?
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Jul 3, 2012 19:39
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Steve Yun posted:I'm curious... can someone make harissa with piri piri in oil instead of using dried piri piri? Why wouldn't they be able to?
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Jul 3, 2012 19:41
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Harissa's a good idea, I just got a bag of quinoa... But I'm worried about the spice level. Besides piri piri, I have fresh thai chilies and some spicy dried indian chilies, would it still be edible?
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Jul 3, 2012 19:47
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GrAviTy84 posted:Why wouldn't they be able to?
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Jul 3, 2012 19:56
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Steve Yun posted:It seems all hot sauce recipes call for dried chiles. I was wondering if there was something about chiles in oil that prevented them from being used in hot sauce, but I guess not? I think they recommend dried because of ease of sourcing. Fresh is always better, fresh preserved next, then whole dried. Harissa is a fairly oily sauce. Chilies and oil would work fine, just cut back on the oil component.
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Jul 3, 2012 20:16
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GrAviTy84 posted:I think they recommend dried because of ease of sourcing. Fresh is always better, fresh preserved next, then whole dried. Harissa is a fairly oily sauce. Chilies and oil would work fine, just cut back on the oil component. I don;t think you can make a sweeping statement like "fresh is always better," really. Drying peppers changes the flavor. Sometimes you want that change.
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Jul 3, 2012 21:48
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dino. posted:For that amount of flour, you'd be safe with anywhere between 3 - 4 teaspoons, actually. Unless you're one of those who is terrified of the horrors of salt. I don't think anyone in my family has ever used that much salt ever. In anything. I'm very curious to try it with that much salt now. Thanks.
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Jul 3, 2012 22:04
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pork never goes bad posted:I don;t think you can make a sweeping statement like "fresh is always better," really. Drying peppers changes the flavor. Sometimes you want that change. I personally don't think that there is any ripening nor otherwise beneficial change from desiccation. The only difference could be an oxidation process or an evaporative process which is analogous to staling or loss of flavor. As with all other spices, fresh is always better. Unless you like the papery oxidized flavor drying adds. I don't.
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Jul 3, 2012 22:17
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What should I do with some cod filets?
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Jul 3, 2012 22:31
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I know indoor electric grills aren't highly recommended, but what's the best one I could purchase? I'm not planning on doing more than grilling chicken and maybe a steak or two on it. My budget is ~$200. Thanks!
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Jul 3, 2012 22:48
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Induction hob? http://www.amazon.com/gp/aw/d/B000MVN1M6
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Jul 3, 2012 23:08
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Anyone have a good recipe for baked beans that would be edible tomorrow evening if I started it around 10:00am?
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Jul 3, 2012 23:19
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GrAviTy84 posted:As with all other spices, fresh is always better. Anyway, I strongly disagree that fresh is always better. Flavours change with drying or smoking or pickling and so on, and there are situations when you want the different flavour, consistency, texture, or whatever. Do you seriously never use a dry rub?
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Jul 3, 2012 23:44
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SubG posted:You use black peppercorns that haven't been dried? Or sichuan peppers? And chipotles are by definition not fresh. Are tien tsins ever used fresh? I've only seen dried. As with all things cooking it's a give/take, I think. Form/function vs flavor benefit and intended use. In a rub, you sacrifice peppery flavor for ease of application and so that you can later develop a pellicle. A pepper paste, although having better pepper flavor, would inhibit pellicle and therefore inhibit adequate bark and smoke ring formation. Since the point of barbecue isn't to make a chile tasting meat, but to make a smoke tasting meat, this is an acceptable trade off because the pepper is only there to balance the flavor of smoke. Fresh peppercorns do taste better than dried, but this is not feasible for everyday cooking because not everyone has a pepper plant. A lot of those examples in your rebuttal were originally dried or otherwise preserved not because they they taste better that way but because they need to last for a period of time beyond harvest, be it for shipping (most common) or even just because a growing season is short and you want to have the ingredient year round, or they were dried to fit a function, like sichuan peppercorns, to easily remove the hard dark seed. tl;dr the flavor of *blank* is always better fresh. Not all circumstances warrant or even require such strong presentation of *blank*. In some circumstances, the form or technique required of an ingredient is greatly hindered by its fresh form. In these circumstances it is acceptable or sometimes preferred to use a modified or otherwise adulterated *blank*. These are to be evaluated on a case by case basis. fake edit: Yay pedantic arguments!
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Jul 4, 2012 00:22
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GrAviTy84 posted:tl;dr the flavor of *blank* is always better fresh. It is certainly true that a fresh spice and a dried (or smoked or pickled or whatever) spice will be different, but that doesn't entail `better', particularly if you're not trying to argue that one should always prefer one over the other. Which is good, because that would be asinine.
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Jul 4, 2012 01:42
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I just bought 3lbs of coffee and I have heard conflicting ideas on how to store it. I have always kept it in the freezer, but I have read that you shouldn't do that. What is the right way to keep it fresh? 2lbs are whole and 1lb is ground if that makes a difference.
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Jul 4, 2012 02:20
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The Dregs posted:Anyone have a good recipe for baked beans that would be edible tomorrow evening if I started it around 10:00am? Bring dried navy beans to a boil, then put in a 275 degree oven for about an hour and a half. Follow with any garden variety baked beans recipe. Bacon, molasses, onions, ketchup, mustard, Worcestershire, etc. You don't even have to start it at 10 am, the boiling and oven technique will restore any dried beans pretty quickly.
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Jul 4, 2012 03:43
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GrAviTy84 posted:
I prefer dried bay leaves and dried figs. This argument isn't pedantic.. this argument about "pedantic" is, though.
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Jul 4, 2012 05:13
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Turkeybone posted:I prefer dried bay leaves and dried figs. Everyone's entitled to an opinion, but that one is just weird.
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Jul 4, 2012 05:29
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I like lots of dried fruit as much or more than fresh, it concentrates the flavor and makes it a different experience.
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Jul 4, 2012 05:32
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GrAviTy84 posted:Everyone's entitled to an opinion, but that one is just weird. I'd probably eaten hundreds of fig newtons before I had a real fig. 
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Jul 4, 2012 05:45
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As an original defender of dried things (and I still think that in many contexts dried chilies are unequivocally superior to fresh when evaluating taste alone, though in many of these contexts you would also want some fresh chili), I don't get the dried bay leaf comment. Dried figs are good, and I could see preference going either way, but dried bay leaves are so sad compared to fresh.
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Jul 4, 2012 05:50
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I don't know if I've ever seen a fresh bay leaf. I use them so rarely I've never looked, and it was a minor miracle even finding dried ones around here.
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Jul 4, 2012 05:55
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Dry bay is depressing. Fresh bay is fantastic. Makes a great liquor
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Jul 4, 2012 07:11
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Casu Marzu posted:Makes a great liquor I'm doing this. Tomorrow.
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Jul 4, 2012 07:54
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Grand Fromage posted:I don't know if I've ever seen a fresh bay leaf. I use them so rarely I've never looked, and it was a minor miracle even finding dried ones around here. This seems like a sad little existence. Casu Marzu posted:Dry bay is depressing. Fresh bay is fantastic. Makes a great liquor Do you mean bay leaf liqueur or a vodka infusion (or some other neutral spirit)? Sounds interesting.
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Jul 4, 2012 08:09
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close to toast posted:This seems like a sad little existence. They aren't used in Korean cuisine so it's always a challenge. I might get some fresh ones shipped over, I just hate knowing that I'm only going to use a couple before they dry out on their own.
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Jul 4, 2012 09:47
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Grand Fromage posted:They aren't used in Korean cuisine so it's always a challenge. I might get some fresh ones shipped over, I just hate knowing that I'm only going to use a couple before they dry out on their own. so use them all you unimaginative shitsucker
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Jul 4, 2012 10:39
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Make a wreath and proclaim yourself Praetor.
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Jul 4, 2012 11:15
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I just did two pounds of chicken thighs in chicken broth in my pressure cooker for 15 minutes. Poured in two jars of salsa, a bunch of taco spices, and a (drained) can of kidney beans, simmered til there wasn't much liquid left and stirred/mashed til the chicken came apart. It's oh so tender. What did I just make?
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Jul 4, 2012 13:24
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A huge mistake
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Jul 4, 2012 13:32
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Maybe I'll think that tomorrow on the toilet, but right now, it's so delicious.
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Jul 4, 2012 13:41
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Technically you made salsa chicken, which is one of the most polarizing dishes this forum has seen.
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Jul 4, 2012 13:44
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You should've used 30 (fresh) bay leaves.
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Jul 4, 2012 13:49
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I was happy that I found chicken for 34 yen/100 grams at Hanamasa tonight, but now I've found that I've made one of the most polarizing dishes this forum has ever seen! Who am I kidding... what do I care? Chicken at 34 yen/100 grams and it's delicious.
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Jul 4, 2012 13:56
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| # ? May 11, 2024 13:55 |
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Awesome, apparently google can convert ¥/100g to $/lb (The answer is $2/lb). Anyway, I'd say it kind of sounds like a cross between chicken chili/stew/pulled pork (but with chicken). You've got beans & tomato (chili) Chicken stock (good for a chicken stew) and you pulled everything apart after cooking off a bunch of liquid (kind of like pulled pork). Did the beans get mashed? Then you've got some refried beans in there too! I'd suggest using your own spice blend, you could probably make it better that way. Less salt, since you should correct the seasoning at the end, and you can add spices you like and leave out ones you don't. Then instead of salsa you could add some good, fresh tomatoes and peppers and onions, although I don't know if you can get those in japan. If not, I guess there's really no way to improve on salsa. Since you have a pressure cooker, definitely cook the beans yourself next time. I've always heard its easier in a pressure cooker, and it's definitely cheaper and tastier when you make them yourself. I don't know if they sell dry kidney beans in japan, but you could probably use azuki beans instead, they're from Japan.
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Jul 4, 2012 16:34
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