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Made a double batch of red beans and rice today, eyed out the hot sauce additions and put in too much. I googled how to decrease spice, and I think adding some shredded Mexican cheese will help a bit - any other advice please?
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Jul 18, 2012 22:15
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cereal eater posted:Made a double batch of red beans and rice today, eyed out the hot sauce additions and put in too much. I googled how to decrease spice, and I think adding some shredded Mexican cheese will help a bit - any other advice please? How much did you over do it by? A teaspoon or two? A quarter cup? Has it come to the point where it is inedible due to the spice level? Did you cook all of your rice that you had on hand? If not, you can maybe cook up a little bit more and mix it in to the main batch, which should spread the heat around a little bit. Same with beans, if you have some left over, cook them up and add them in. Otherwise cheese will help mellow it out, you can serve it with a little sour cream on the side to ease the burning. If it is to the point however where it can't even be eaten, there's not a hell of a lot you can do.
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Jul 18, 2012 22:32
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CzarChasm posted:If it is to the point however where it can't even be eaten, there's not a hell of a lot you can do. Throw it all into a blender and serve it as spicy bean dip with chips. Edit: lol that was pretty  of me to recommend.
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Jul 18, 2012 22:34
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Thanks for replies guys. I'm using a variation of the goon recipe that I've been using for years. I usually throw half the beans in a blender when it's done, to help it thicken. I have canned kidney beans I could add at some point as well? Not sure if that'd be a good idea. Anyways it's in the simmering stage now where it's pretty brothy, flavor is solid but you can definitely feel spice in throat. Not inedible, but my girlfriends mom is kinda sensitive to spice. I eyed out a good amount of siracha, and some habanero Tabasco. I dumped in some cider vinegar, diced tomatoes, and a small cann of tomato sauce; seems to have helped a bit. I'm thinking continue cooking, and adding shredded cheese towards the end should help
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Jul 18, 2012 22:44
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I'm late to bean chat but the last post reminded me. Is the reason I've always found beans to have a kind of chalky texture because they've been canned? I sort of notice it with fresh broad beans but its been ages since I've had some so can't say I remember very well
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Jul 18, 2012 23:11
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Has anyone tried cooking char siu on a charcoal grill?
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Jul 19, 2012 01:32
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What's the trick to making soft chocolate chip cookies? Cold butter, melted butter, put the dough balls in the fridge right before the oven?
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Jul 19, 2012 01:40
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nwin posted:What's the trick to making soft chocolate chip cookies? Cold butter, melted butter, put the dough balls in the fridge right before the oven? Brown sugar instead of white.
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Jul 19, 2012 01:43
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Shortening instead of butter helps too.
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Jul 19, 2012 02:00
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Are there any varieties of cheese with a similar texture but different taste than Parmesan? I'm looking for more gnawable cheeses, but most of these sites I'm finding on google interpret "hard cheese" as "non-soft cheese".
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Jul 19, 2012 02:18
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The Moon Monster posted:Are there any varieties of cheese with a similar texture but different taste than Parmesan? I'm looking for more gnawable cheeses, but most of these sites I'm finding on google interpret "hard cheese" as "non-soft cheese". Grana Padano, pecorino Romano, manchego, very long aged cheddars and goudas.
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Jul 19, 2012 02:54
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Filboid Studge posted:Has anyone tried cooking char siu on a charcoal grill? It comes out better than restaurant offerings, where natural gas ovens are normally used. Medium heat, bank the coals on one side, and have the meat on the other. Having the coals directly underneath may burn the hell out of the meat because of all the sugar in the marinade. You'll have to flip the meat every so often so it doesn't char badly. About 5-8 minutes before they're done, brush some honey on and allow it to caramelize a bit.
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Jul 19, 2012 03:41
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GrAviTy84 posted:Grana Padano, pecorino Romano, manchego, very long aged cheddars and goudas. Romano is not very gnawable but the rest of these are delicious.
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Jul 19, 2012 03:42
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nwin posted:What's the trick to making soft chocolate chip cookies? Cold butter, melted butter, put the dough balls in the fridge right before the oven? I guess this is rather obvious, but don't overbake them. When they start to brown a little on top is a good starting point to pull them. If they're well brown on top they might be too done and will be less soft.
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Jul 19, 2012 05:08
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So I made some spaghetti bolognese over the weekend by following this recipe. I thought it turned out pretty good but the meat tended to stick together in larger clumps than I would have liked. Any way to avoid this?
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Jul 19, 2012 07:22
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cereal eater posted:Made a double batch of red beans and rice today, eyed out the hot sauce additions and put in too much. I googled how to decrease spice, and I think adding some shredded Mexican cheese will help a bit - any other advice please? more volume in general, by adding beans or rice or more sauteed veg. also the spicy is soluble in fat, so adding oil, meat fat or cream will disperse the heat most effecively. nwin posted:What's the trick to making soft chocolate chip cookies? Cold butter, melted butter, put the dough balls in the fridge right before the oven? the stuff everyone else said, also kneading the cookie dough like bread for a minute or two will make them more chewy, but can also make them tough.
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Jul 19, 2012 07:39
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THE RED MENACE posted:So I made some spaghetti bolognese over the weekend by following this recipe. Longer answer: put the portion of Bolognese you're planning on using in a pan with a little oil, bring it up to temperature, add a little pasta water, raise the heat, add the pasta to the pan when it's almost but not quite done, finish it in the pan. Much longer answer: see GrAviTy84's thread.
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Jul 19, 2012 08:05
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Please recommend me a feta based pizza. One that doesn't involve spinach  (no way of getting it today)
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Jul 19, 2012 13:27
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Didion posted:Please recommend me a feta based pizza. One that doesn't involve spinach I'm a big fan of a basil-pesto sauce, feta, red onion. Toss a bit of fresh tomato on after you pull it from the oven. Very salty but ever so delicious.
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Jul 19, 2012 13:38
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GrAviTy84 posted:Grana Padano, pecorino Romano, manchego, very long aged cheddars and goudas. Don't forget asiago.
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Jul 19, 2012 14:06
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I started marinating some chicken in yogurt for curry on Monday night. I've forgot about it until just now. Is it still worth cooking?
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Jul 19, 2012 14:23
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what does it smell like?
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Jul 19, 2012 18:48
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pile of brown posted:what does it smell like? I haven't checked it yet. I'll let you know when I get home, I was concerned it may have not even been worth smelling.
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Jul 19, 2012 18:58
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I have roughly a pound of chicken livers. I do not want to fry them (although I do love deep-fried livers). Any recommendations?
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Jul 19, 2012 20:10
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RHIN0002 posted:I have roughly a pound of chicken livers. I do not want to fry them (although I do love deep-fried livers). Any recommendations?
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Jul 19, 2012 20:20
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Tomorrow i'm planning to cook a 3 kg leg of lamb, and i want it to end up at about 60 degrees or so inside. should 8 hours at about 70 degrees be good?
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Jul 19, 2012 20:29
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What is the best way to store baked goods? I make biscuits and scones and muffins and the like, but every time I try to store them the get a gummy texture to them and lose some of their appeal. I have tried plastic wrap, tupperware, foil and ziploc bags, all have this same issue? How can I store these items to keep them at their best?
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Jul 19, 2012 20:42
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CzarChasm posted:What is the best way to store baked goods? I make biscuits and scones and muffins and the like, but every time I try to store them the get a gummy texture to them and lose some of their appeal. tupperware or any other airtight storage is perfect, but you got to be sure they're completely cooled down after baking (and that takes way longer than you'd think...)
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Jul 19, 2012 20:49
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paraquat posted:tupperware or any other airtight storage is perfect, but you got to be sure they're completely cooled down after baking (and that takes way longer than you'd think...) To be on the safe side, leave them out over night. That way you can also get up late at night and have a tasty snack already laid out. And no, food safety is not an issue unless you both live in a cesspit and have an immunodeficiency disease.
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Jul 19, 2012 21:00
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Oh god, don't do that, they'll dry out so bad.
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Jul 19, 2012 21:03
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DekeThornton posted:Tomorrow i'm planning to cook a 3 kg leg of lamb, and i want it to end up at about 60 degrees or so inside. should 8 hours at about 70 degrees be good? It depends a lot on the thickness of your leg, whether it's boned, etc. But personally I would go with a higher temperature for a shorter amount of time. Doing it the way you posted will result in very dry and not very tasty lamb unless you're braising it.
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Jul 19, 2012 21:38
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well, the bone is still in. how about 200 degrees, centigrade, until it hits 60? should take about an hour and a half, i guess? also, i'm thinking of serving it with a risotto made from stock left from when i made lambshanks mixed with white wine and chicken stock. would that pose any issues? DekeThornton fucked around with this message at 21:48 on Jul 19, 2012 |
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Jul 19, 2012 21:42
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pile of brown posted:what does it smell like? After several deep sniffs, it smells like chicken, spices, and yogurt. Dinner is on!
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Jul 19, 2012 23:09
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What's a good light pasta recipe to go alongside fish?
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Jul 20, 2012 01:34
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I just bought a bunch of figs at Trader Joe's. Aside from just snarfing them, what are some ideas I could use them for? Savoury dishes a plus. All I can think of is combining them with goat cheese...
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Jul 20, 2012 01:35
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Figs pair beautifully with strong and/or salty cheeses, particularly blues. They're great in appetizers, though I'm drawing a bit of a blank for savoury main dishes. Maybe a fig and grilled Haloumi salad?
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Jul 20, 2012 02:40
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bringmyfishback posted:I just bought a bunch of figs at Trader Joe's. Aside from just snarfing them, what are some ideas I could use them for? Savoury dishes a plus. Split em and grill em and serve em with pork or lamb or a really rich beef thing. One of the best dishes I've ever put in my mouth was like this. Was a sous vide wagyu beef cheek with grilled figs and stonefruit, fresh spring peas, and demi glace at Jose Andres' Tres in Bev Hills. So good.
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Jul 20, 2012 02:50
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homerlaw posted:What's a good light pasta recipe to go alongside fish? Toss some angel hair in a little lemon butter, that's all you need.
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Jul 20, 2012 03:20
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DekeThornton posted:well, the bone is still in. how about 200 degrees, centigrade, until it hits 60? should take about an hour and a half, i guess? That would probably work a lot better, and would get you a much nicer crust. Still watch for drying, though - maybe wrap it with some caul fat if you can get any. quote:also, i'm thinking of serving it with a risotto made from stock left from when i made lambshanks mixed with white wine and chicken stock. would that pose any issues? Not at all, and in fact it sounds tasty. Use extra butter.
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Jul 20, 2012 06:58
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Bit of an odd question, but does anyone know where I can order/purchase perlette grapes? I live in the Northeast, and my mother has been insisting that those were the variety she loved as a child. I would like to get her some, but cursory Googling has failed me.
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Jul 20, 2012 07:25
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