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Slifter posted:A booze related question. I'd probably go with a cheap-but-quality bourbon, but I wouldn't spend more than $30 on something you're going to mix. Buffalo Trace would be my go-to but prices in your area will vary. Maker's Mark is very neutral and nothing special but is widely available without being prohibitively expensive. Don't bother going too nice since that's a waste, so blended whiskey at best. If you go too cheap on it, it'll be terrible because cheap whiskey ruins everything it touches. Don't be tempted to buy a $8 Kentucky Gentleman or something just because the eggnog will mask subtleties of nicer bourbons- because the eggnog will not mask the terror. Comic fucked around with this message at 08:40 on Jul 27, 2012 |
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Jul 27, 2012 08:30
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I love Maker's Mark and find it eminently drinkable... and I don't even like alcoholic beverages. It's not as harsh as other whiskeys and has a nice, caramel-like aftertaste.
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Jul 27, 2012 08:47
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tarepanda posted:I love Maker's Mark and find it eminently drinkable... and I don't even like alcoholic beverages. It's not as harsh as other whiskeys and has a nice, caramel-like aftertaste. Yeah I'm not knocking it, it just doesn't have a lot of nuance that other whiskeys do, and I'll usually recommend it to people who are just starting out or have only had much worse whiskeys. It makes it a fairly reliable cocktail whiskey due to it.
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Jul 27, 2012 09:14
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Solkanar512 posted:So I'm looking at a recipe that calls for roasting garbonzo beans in an oven with various seasonings. I like the general idea, but I want to play around with the beans and am not used to cooking with them outside of making hummus.
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Jul 27, 2012 10:50
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Evan Williams is the best cheap whiskey you'll find for this...great mixed and better straight than many other bourbons.
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Jul 27, 2012 14:33
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Evan Williams is my cheap go-to.
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Jul 27, 2012 15:21
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Just chiming in with a third for E.W.. You can get a half-gallon of it for less than a fifth of Maker's Mark. I actually prefer it to Maker's Mark -or most any other Bourbon until you get up to the $30+ bottles like Woodford Reserve. It's definitely good for eggnog. Oddly, I don't like the Evan Williams single barrel very much.
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Jul 27, 2012 15:38
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Solkanar512 posted:So I'm looking at a recipe that calls for roasting garbonzo beans in an oven with various seasonings. I like the general idea, but I want to play around with the beans and am not used to cooking with them outside of making hummus. I recently made a recipe that called for roasting chickpeas in the oven - I was dubious, but it worked and they got crispy and delicious! I used the canned ones, rinsed to get the "canned goo" sliminess off, and they worked great. I'm sure you could do the same. In my recipe, we mixed spices with oil and then tossed the chickpeas and other items with the spiced oil, and then roasted on a sheet pan for 20 mins at 450. They didn't burn, so maybe if you tried the same thing (mix whatever seasoning in oil, and toss)? (This is the recipe if you are interested - it was delicious: http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113)
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Jul 27, 2012 15:47
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dino. posted:Yes, it makes a huge difference. In hummus, or any kind of ground chickpea apocation, you really need to cook your beans from scratch. The taste and texture need to be very smooth, and you're only going to get that when you cook from dried. For this application, where you need all the beans to be separate, and you will be cooking the hell out of them, tinned will work just fine, because tinned chickpeas tend not to fall apart. Taste wise, and $$$wise, you're better off making from scratch. Thanks for the advice. I just realized I could pressure cook them and save a ton of time. I have a bunch of cans at home, but when I run out I'll try the dried. My research is saying that if I skip soaking I can have them cooked in 30-40 minutes at high pressure. Though I may ask about this in the pressure cooker thread to be sure. EVG posted:I recently made a recipe that called for roasting chickpeas in the oven - I was dubious, but it worked and they got crispy and delicious! I used the canned ones, rinsed to get the "canned goo" sliminess off, and they worked great. I'm sure you could do the same. Glad to know this really works, I've been looking for something interesting and filling for my lunches. Solkanar512 fucked around with this message at 21:36 on Jul 27, 2012 |
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Jul 27, 2012 21:31
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CuddleChunks posted:Solution: shoot yourself. Randomity posted:Holy poo poo it would suck to be on that diet. Yah no kidding dude. poo poo suuucks, losing gluten in particular. she is a stoic personality, I had no idea it was this bad until I got the specifics so I could plan dinner. There's the potential that this will get better & some carbs and dairy will come back, sooner than later if she's strict about the diet. dunno about onions or garlic. Anyway appriciate the advice guys, gonna stir fry tonight & maybe do some rice noodles.
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Jul 27, 2012 22:26
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So. I've got ~2lbs of fresh red habeneros out of my garden, and I'm trying to decide how to preserve 'em, since they're too drat hot to eat in bulk. I was thinking of pickling them, but it's been a long time since I last pickled anything. I've looked up the proper vinegar ratios, but I'm stumped as to what would make good pickling spices for hot peppers. Throwing a shot in the dark here based on what I remember and have in the spice cupboard, how does this sound? mustard seed black peppercorn whole clove whole allspice juniper berry dill seed dried ginger bay leaf
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Jul 28, 2012 02:13
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Well if they're habeneros, maybe go for a jerk kind of spice? Traditionally jerk uses scotch bonnets, but habaneros are supposed to be similar. I'd say go for allspice (most important), and cloves (use very sparingly, cloves are incredibly powerful). I don't know if jerk flavors would translate that well to a pickle, but maybe it will be great. Only one way to find out.
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Jul 28, 2012 06:57
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Keept it really simple, LC. Mustard seed, coriander seed, crushed garlic, salt, whole black peppercorns (like two or three, for the flavour, not the heat). When you get too many spices battling each other for supremacy, you end up with something that you tend not to reach for as frequently (in my personal experience). Who knew the Indian dude would counsel fewer spices!? Tomorrow: pigs fly.
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Jul 28, 2012 12:55
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I bought some honeycomb from the farmers market, my fiance's mom tells me it goes rancid if you leave it on the comb for too long, but I was under the impression it has an impressive shelf life. How long will it be okay if it's in a glass jar but not submerged in honey?
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Jul 28, 2012 15:52
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2,000 year old edible honey has been found in Egyptian tombs. I'm not sure if the comb makes a difference. The honey itself might crystallize, but it doesn't expire.
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Jul 28, 2012 16:00
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I have about 3 lbs of pork rillette left over and have already preserved an assload. Anything I can do with it? Any interesting sandwiches or things to do? Really don't want it to go to waste...
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Jul 28, 2012 18:13
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Toriori posted:I bought some honeycomb from the farmers market, my fiance's mom tells me it goes rancid if you leave it on the comb for too long, but I was under the impression it has an impressive shelf life. How long will it be okay if it's in a glass jar but not submerged in honey? Honeycomb is made of wax, both it and the honey last forever. I wonder if the honey turned solid and she thought it went bad.
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Jul 28, 2012 18:19
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Anyone have a recipe for some good eggplant parmesan? I've been craving it for a few weeks and it's always been one of my favorite meals.
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Jul 28, 2012 22:25
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Steve Yun posted:Honeycomb is made of wax, both it and the honey last forever. I wonder if the honey turned solid and she thought it went bad.
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Jul 28, 2012 23:12
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Other than pesto that I already have what can I do to use masses of basil?
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Jul 28, 2012 23:57
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Scott Bakula posted:Other than pesto that I already have what can I do to use masses of basil? Muddle into cocktails, make a basil oil, chiffonade and put in stir frys, use instead of mint in ice cream or other desserts, put in gazpacho, put in salads.
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Jul 29, 2012 00:00
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What kind of cocktails?
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Jul 29, 2012 00:15
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Make basil vodka. Put basil in vodka, wait, drink.
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Jul 29, 2012 00:35
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Make a gin smash with basil instead of mint. Edit: I came into just under 10 pounds of white button mushrooms. Gimme ideas. Thanks. Casu Marzu fucked around with this message at 03:25 on Jul 29, 2012 |
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Jul 29, 2012 03:18
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Casu Marzu posted:Edit: I came into just under 10 pounds of white button mushrooms. Gimme ideas. Thanks. Chicken cacciatore. A small tasty steak absolutely covered in sauteed mushrooms and onions. Pickle a pound or two for future snacking. Make a mushroom duxelle and fill some omelettes or crepes.
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Jul 29, 2012 04:04
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Beef wellington and mushroom pate and stuffed mushrooms. edit: Horse wellington. DO IT.
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Jul 29, 2012 05:12
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Make proper cream of mushroom soup. Use leftovers to make cassarole for irony purposes.
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Jul 29, 2012 05:40
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Does anyone have a 'goto' webstore for knives? I currently working as a butcher, but since I float between stores I carry my own knives with me. Since I'm in the market for some new knives, I figured I might try to see what websites can offer vs brick and mortar stores. So far, with s&h Amazon seems to be right around the same price range.
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Jul 29, 2012 09:16
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Casu Marzu posted:Make a gin smash with basil instead of mint. Maybe a ketchup?
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Jul 29, 2012 09:54
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What're some 'essential' food / cooking / recipe blogs that people find themselves browsing consistently? I check SeriousEats whenever I get a chance and it's great for inspiration and ideas but I find it's a bit food-hipster and American focused. I don't mind generalised ones or cuisine-specific ones either, just the best of whatever they're the best of.
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Jul 29, 2012 11:55
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https://www.cookpad.com All in Japanese, though. It's my go-to site.
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Jul 29, 2012 12:02
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If I'm stuck for ideas, I tend to use BBC food for inspriration. It's got quite a lot of dross from Ready, Steady, Cook, but it's also got a lot of fantastic recipes. And it never uses "cups" as a measurement.
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Jul 29, 2012 12:22
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So I think I know the answer to this, but I have some pork I crock potted to make carnitas. It didn't produce nearly as much liquid as it was supposed to and the top half is pretty dry. Is there any way I can moisten it when I reheat it, or do I just need to cover up the dryness as best I can with sauce?
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Jul 29, 2012 12:37
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timmo posted:Does anyone have a 'goto' webstore for knives? I currently working as a butcher, but since I float between stores I carry my own knives with me. Since I'm in the market for some new knives, I figured I might try to see what websites can offer vs brick and mortar stores. So far, with s&h Amazon seems to be right around the same price range. Pretty much Amazon.
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Jul 29, 2012 16:42
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Goons, I have questions regarding scallops. I'm a huge sushi/sashimi fan and recently I've attempted to prepare them myself. I found a great fish shop near my place and bought some tuna and scallops. I tried the tuna both in a tataki and as a sort of tartare (cut the raw fish in cubes and mix with spicy mayo), and they both turned out great. But the scallops...  . At the restaurant, I love raw scallops (with a spicy sauce or not), so I tried the same sort of tartar as above, but with scallops. They ended up having this really weird aftertaste, which I can only describe as "seawater". Admittedly, I'm a complete noob when it comes to cooking, and to cooking seafood in particular, so I'm sure I did something wrong. The ones I bought were baby scallops. Scallops in sushi restaurants are usually bigger, so I don't know if that factors into the taste. I'm also not sure if I missed some special washing step.
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Jul 29, 2012 20:56
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Bloody Mayhem posted:Goons, I have questions regarding scallops. Unless you specifically buy 'dry' scallops, you are getting 'wet' scallops that have been treated with STP, a preservative. Dry scallops, ones untreated with STP, are expensive and hard to find unless you know someone in the restaurant biz and can toss in your order with theirs. So unless you're willing to seek out and pony up for dry scallops, I wouldn't suggest eating them raw. Hell, even cooked wet scallops aren't that great.
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Jul 29, 2012 22:39
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pnumoman posted:Unless you specifically buy 'dry' scallops, you are getting 'wet' scallops that have been treated with STP, a preservative. Dry scallops, ones untreated with STP, are expensive and hard to find unless you know someone in the restaurant biz and can toss in your order with theirs. So unless you're willing to seek out and pony up for dry scallops, I wouldn't suggest eating them raw. Hell, even cooked wet scallops aren't that great. Thanks for the info  :. It's too bad that good raw scallops can only be had in restaurants.
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Jul 29, 2012 23:27
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Tip from America's Test Kitchen: dunk stp-treated scallops in a quart of water, quarter cup of lemon juice and 2tbs of salt for half an hour. Sodium triployphosphate binds to protein and won't come out, but at least you can mask the chemical taste. Edit: typo Steve Yun fucked around with this message at 00:43 on Jul 30, 2012 |
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Jul 29, 2012 23:47
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Find a god fishmonger (if you are as lucky as I) Most of them carry, or can get diver (dry) scallops for you. Treated scallops are basically seafood flavored gum depending on a 15 second window.
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Jul 29, 2012 23:59
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Steve Yun posted:Tip from America's Test Kitchen: dunk stp-treated scallops for half an hour in a quart of water, quarter cup of lemon juice and 2tbs of salt for half an hour. Sodium triployphosphate binds to protein and won't come out, but at least you can mask the chemical taste. So two half hours total? 
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Jul 29, 2012 23:59
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