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Is this what you're looking for? I know this says beef instead of pork. http://thai-laos-food.blogspot.com/2006/04/lap-lao-beef.html
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Jul 16, 2012 03:20
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The other day I had a really awesome burrito. The tortilla wrap was very thin and pliable/stretchy. Is it like a certain kind? It wasn't like anything I've found in stores.
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Jul 16, 2012 03:42
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An observer posted:The other day I had a really awesome burrito. The tortilla wrap was very thin and pliable/stretchy. Is it like a certain kind? It wasn't like anything I've found in stores. It was likely fresh made. Storebought flour tortillas tend to have weird texture (and flavor) due to all the stabilizers and preservatives that make them shelf stable and transportable. They've started to make raw tortillas that you just separate and cook fresh that are significantly closer to the fresh ones, though.
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Jul 16, 2012 04:09
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Yep, I thought it might be that. They were delicious, a far cry from all the ones I have that have a bitter aftertaste. Gonna have to try and make em at home.
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Jul 16, 2012 04:35
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Chemmy posted:Is this what you're looking for? I know this says beef instead of pork. Not quite - the salad I had included cooked rice, not just the ground powder, and it looked as if the rice had been stir-fried. The flavors sound right, though - lime, lemongrass, mint, and fish sauce were definitely in there. I'll start here and experiment. Oh, the flour tortilla thing - homemade plus probably used a tortilla steamer. It makes the tortilla really stretchy. Never you mind fucked around with this message at 05:09 on Jul 16, 2012 |
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Jul 16, 2012 05:07
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I've been cooking large amounts lately, throwing veggies and chuck steak in a big pot to stew. Last time I did it, though, the bottom burned and kind of ruined the taste due to the smoke. However, there was still tons of water left in the pot. Why did it burn? How can I prevent it from burning in the future? I did have it turned up fairly high.
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Jul 16, 2012 09:41
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I'd guess cruft and other stuff falling to the bottom. Stir more often.
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Jul 16, 2012 10:01
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Hydrolith posted:I've been cooking large amounts lately, throwing veggies and chuck steak in a big pot to stew. Last time I did it, though, the bottom burned and kind of ruined the taste due to the smoke. However, there was still tons of water left in the pot. Why did it burn? How can I prevent it from burning in the future? I did have it turned up fairly high. It sounds as though you were cooking it on a burner, and as such had all the heat very close to the bottom of the pan. In this case, you need to stir semi-frequently to avoid having the same part of your dish right over the flame/heating element. If you're doing a stew, brown your meat in an oven safe pot, take it out and sweat your aromatics (onion, garlic, leeks, etc), then add your liquid, scraping the brown from the bottom of the pot. Add your veggies in, then your browned meat. Stir it all up and put it in the oven at a relatively low (250F or so) heat. The heat from this method will be more distributed and prevent burning on the bottom.
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Jul 16, 2012 12:41
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Phummus posted:It sounds as though you were cooking it on a burner, and as such had all the heat very close to the bottom of the pan. In this case, you need to stir semi-frequently to avoid having the same part of your dish right over the flame/heating element. I guess I'll just have to use less heat and/or stir more. Hydrolith fucked around with this message at 12:54 on Jul 16, 2012 |
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Jul 16, 2012 12:51
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Is Johnsonville a lovely company at all? I like an occasional bratwurst and, with the exception of some I got at a butcher in Ohio, I can not find one locally that is anywhere as good as the commonly-found Johnsonville brand. I would hate to support a company that was anything like Smithfield or some of the other large meat companies. I've been thinking about making my own but in the meantime should I feel bad about an occasional Johnsonville brat? I can't seem to find much info online, other than a couple rave reviews that might be shills. I remember hearing something bad recently about Hebrew National hot dogs but I eat those even more rarely. https://www.youtube.com/watch?v=pmLpSY5w6u0
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Jul 16, 2012 19:26
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Hydrolith posted:An oven does make sense. Unfortunately, I don't have one big enough. I've only got an electric cook top, and a microwave/oven combo. The pot I'm using is way too big for the microwave, though. At a guess, it's about five or six litres. Using a thick-bottomed pot will help too if you have been using a thin one.
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Jul 16, 2012 22:18
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Very Strange Things posted:I remember hearing something bad recently about Hebrew National hot dogs but I eat those even more rarely. I believe that was just that they're not technically Kosher, so if you're not an observant Jew it doesn't matter.
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Jul 17, 2012 00:06
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Randomity posted:Using a thick-bottomed pot will help too if you have been using a thin one.
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Jul 17, 2012 01:30
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That sounds like a good way to ruin your butter knives.
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Jul 17, 2012 01:38
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What can I do with about 2.5 cups of couscous cooked with chicken stock, garlic and some cilantro mixed in, which came out really, really, really salty?
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Jul 17, 2012 02:00
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Toss it in some water with broccoli, tomatoes, and onions and try to make a soup, I guess?
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Jul 17, 2012 02:06
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Very Strange Things posted:Is Johnsonville a lovely company at all? I'm pretty sure it isn't the best meat, similar to ball park hot dogs (mass produced). Still they are so dirty good, boil some original style (not beer) in beer before yourself before you cook them, they grill faster and taste great
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Jul 17, 2012 03:16
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I like to boil mine in beer, onions and peppercorns before grilling (you can add green peppers if you desire) then you have onions (and peppers) for your brats, or else I strip them from their casings and make brat burgers.
Никогда не доверяйте толстому полицейскому или тощему повару
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Jul 17, 2012 03:44
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What is up with that in Ohio anyway? I'm from there too, Ohio is German as all gently caress but you can't get a decent bratwurst anywhere. My city published its newspaper in German until like 1917 and there's hardly any German food to be found.
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Jul 17, 2012 04:48
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Maybe they all gave up and moved back to Pennsylvania.
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Jul 17, 2012 04:49
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I have a question regarding cakes, but also storage/spoilage. I have a big party planned this Saturday, and want to make a rainbow cake in layers (red layer, buttercream, yellow layer, and so on) but the only time I have to make it is tomorrow. If I froze the layers (unfrosted), would they defrost well? Does defrosted cake come out gross and soggy? If I do freeze/defrost, should I defrost the cake in the fridge or the open air? Also, does anyone have a decent/failsafe vanilla cake recipe? Nothing fancy, but I don't want to use gross boxed crapola. Thanks!
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Jul 17, 2012 14:44
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Grand Fromage posted:What is up with that in Ohio anyway? I'm from there too, Ohio is German as all gently caress but you can't get a decent bratwurst anywhere. My city published its newspaper in German until like 1917 and there's hardly any German food to be found. You could always make your own brats. Mine turned out to have a great flavor, but they were a bit dry because I trimmed out too much fat. Nothing a fat blob of brown mustard didn't cure, though. Making your own sausage is just enough of a challenge and has such good results.
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Jul 17, 2012 15:04
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I want to buy some pink salt (prague powder) when I get back home, not sure where to look, not grocery stores right? Penzey's? Bass Pro Shop? uh... Not sure, help me out here?
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Jul 17, 2012 15:24
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I found pink salt in a butcher shop. My regular grocery stores do not carry it at all.
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Jul 17, 2012 15:52
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Charmmi posted:I found pink salt in a butcher shop. My regular grocery stores do not carry it at all. Yeah regular grocery stores dont have it, in my experience. I'll try a butcher shop when I get home I guess.
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Jul 17, 2012 15:57
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 The university meat lab saves the day again: $2.50 a pound sweetbreads.SBBLT here I come.
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Jul 17, 2012 16:04
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I like turtles posted:
Sweetbreads from the university meat lab. That's, uh, I mean just say that to yourself a couple times. Sweetbreads from the university meat lab.
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Jul 17, 2012 16:08
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Eh, the lab produces better quality, cheaper meat than anywhere else in town, plus they're the only ones that do custom orders on stuff like this. It's actually a really neat facility, and if I ever decide to switch from computer professional to food professional I'd definitely consider doing their program to learn to be the best drat butcher I could be  http://ag.arizona.edu/ans/meat_sci_lab.html Unfortunately they don't offer any one off weekend courses or anything, just the full blast "learn to cut up animals for 18 months" track.
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Jul 17, 2012 16:21
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Rurutia posted:And yes, butter doesn't go on everything? http://restauranteugene.blogspot.com/2011/10/ode-to-butter.html
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Jul 17, 2012 18:46
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Good News Everyone posted:I have a question regarding cakes, but also storage/spoilage. I have a big party planned this Saturday, and want to make a rainbow cake in layers (red layer, buttercream, yellow layer, and so on) but the only time I have to make it is tomorrow. You might have better luck checking in on the cake thread here. There's a lot of friendly bakers in there and they would probably have some good tips for you. http://forums.somethingawful.com/showthread.php?threadid=3002878 EDIT:VVVVV If you use bad wine (or any ingredient for that matter) in your cooking, it will come through in your final result. If you don't like drinking wine, don't waste extra money on anything fancy for cooking, but use something that has good flavor. CzarChasm fucked around with this message at 18:57 on Jul 17, 2012 |
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Jul 17, 2012 18:51
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I'm not much of a wine drinker, but I like the taste of it in cooking. Can anyone recommend a decent cheap cooking wine or should I stick with sherry and two buck chuck?
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Jul 17, 2012 18:54
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What's the optimum time to S-V a 3/4" thick ribeye?
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Jul 17, 2012 19:01
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Ron Jeremy posted:I'm not much of a wine drinker, but I like the taste of it in cooking. Can anyone recommend a decent cheap cooking wine or should I stick with sherry and two buck chuck? No, buy actual drinkable wine and just use that in your cooking. If you buy "2 buck chuck" and put it in your food then your food will taste like "2 buck chuck". You don't have to spend $100 or anything, just get drinkable wine.
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Jul 17, 2012 19:07
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Unless something has changed, 2 buck chuck is plenty drinkable. But it hasn't been 2 bucks for a long time.
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Jul 17, 2012 19:08
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Flash Gordon Ramsay posted:Unless something has changed, 2 buck chuck is plenty drinkable. But it hasn't been 2 bucks for a long time. Yeah. It depends on the winemaker. I'm  so the cheapest wine I can find is like $8, and a lot of those are not drinkable. Some are fine.
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Jul 17, 2012 19:10
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Wroughtirony posted:What's the optimum time to S-V a 3/4" thick ribeye? Until it's done.
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Jul 17, 2012 19:23
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I like turtles posted:Eh, the lab produces better quality, cheaper meat than anywhere else in town, plus they're the only ones that do custom orders on stuff like this. I love university meat labs; when I was in Champaign, I'd get most of my meats, eggs and bbq supplies from the awesome U of I meat lab. It was pretty easy to actually check out the farms where the livestock were raised and the whole system was very transparent.
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Jul 17, 2012 19:29
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Flash Gordon Ramsay posted:Unless something has changed, 2 buck chuck is plenty drinkable. But it hasn't been 2 bucks for a long time. Its 3 bucks everywhere but California (where its still 2 bucks) and yeah, its plenty drinkable and fine for cooking wine. Appl posted:Yeah. It depends on the winemaker. I'm "2 Buck Chuck" is Trader Joe's house brand Charles Shaw wine. Its alright for 3 bucks.
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Jul 17, 2012 19:33
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Lodge's enameled dutch ovens seem to be at a pretty good price on amazon. Not whether to go for 6qt or 7.5qt? I'm terrible at gauging quantity for small groups (Potatoes for four people?? ...better get a 10# bag we go through tons at work!!  )the 7.5 quart is only $15 more than the 6, but I'm kind of thinking that 7.5 quarts might be overkill for someone who tends to cook for two at home. I haven't had the opportunity to get to use one of these yet, but I definitely plan to throw some no-knead bread, roasts, and stew type things in there primarily.
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Jul 17, 2012 19:56
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Appl posted:No, buy actual drinkable wine and just use that in your cooking. If you buy "2 buck chuck" and put it in your food then your food will taste like "2 buck chuck". You don't have to spend $100 or anything, just get drinkable wine. I get the idea, I just don't like to drink it and don't want to spend $20 on an ingredient. Is there a middle ground somewhere?
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Jul 17, 2012 20:07
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