The General Questions thread - for quick questions, recipe requests, help.

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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Wroughtirony: May 14, 2007

Also, in scallop-speak, the really big ones are called "U-10s" (as in less than ten to a pound.) I see dry U-10s pretty fairly often in the grocery stores around here, but they're spendy. Don't give up.

# ? Jul 30, 2012 00:00

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# ? May 11, 2024 12:38

me your dad: Jul 25, 2006

This recipe for browned sugar cookies says to "...cream a half cup of dark brown sugar and a teaspoon of vanilla together with the chilled butter until light and silky smooth."

How does one cream some things? A furious whisking?

# ? Jul 30, 2012 01:13

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

me your dad posted:

How does one cream some things? A furious whisking?

Yeah, just beat the poo poo out of it. I usually warm the butter up a little, you don't want it hot but enough that it's flexible. Then beat until it's not gritty, it'll feel kind of like cake frosting. I think it is basically just butter frosting at that point. I usually use a good solid fork to do it.

# ? Jul 30, 2012 01:21

RazorBunny: May 23, 2007; Sometimes I feel like this.

I'm lazy, I always cream stuff in my mixer instead. Just turn it on low and walk away for a little while.

# ? Jul 30, 2012 02:44

Slifter: Feb 8, 2011

me your dad posted:

This recipe for browned sugar cookies says to "...cream a half cup of dark brown sugar and a teaspoon of vanilla together with the chilled butter until light and silky smooth."

How does one cream some things? A furious whisking?

Generally you cream things with a paddle or wooden spoon. One sign that you are doing things right is when the color lightens in color.

__

Thanks for the help on the Whiskey, just scraping together the bottles and waiting ~six months for the ageing until I can report the results.

# ? Jul 30, 2012 03:37

oTHi: Feb 28, 2011; This post is brought to you by Molten Boron.
Nobody doesn't like Molten Boron!.; Lipstick Apathy

I've been curious about making Korean Glazed Potatoes for a while, and I found a recipe on Epicurious that looks pretty simple and tasty, but I thought it might be worthwhile getting suggestions for improving the recipe from here before I try. Any tasty tips?

# ? Jul 30, 2012 04:04

Liquid Communism: Mar 9, 2004

Grand Fromage posted:

Yeah, just beat the poo poo out of it. I usually warm the butter up a little, you don't want it hot but enough that it's flexible. Then beat until it's not gritty, it'll feel kind of like cake frosting. I think it is basically just butter frosting at that point. I usually use a good solid fork to do it.

Yeah, you're essentially making simple buttercream frosting with the wrong sugar.

# ? Jul 30, 2012 04:13

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

oTHi posted:

I've been curious about making Korean Glazed Potatoes for a while, and I found a recipe on Epicurious that looks pretty simple and tasty, but I thought it might be worthwhile getting suggestions for improving the recipe from here before I try. Any tasty tips?

Looks about right. They've been super sweet when I've had them, think french fries dipped in honey. Potatoes here tend to be rather small, I don't know what variety because everything's just labeled "potato". No big Russet kind of potatoes exist here though.

# ? Jul 30, 2012 04:14

tarepanda: Mar 26, 2011; Living the Dream

When I have them here in Japan, they're usually red potatoes.

# ? Jul 30, 2012 04:37

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

tarepanda posted:

When I have them here in Japan, they're usually red potatoes.

That'd probably be pretty good. I've never seen red potatoes in Korea, sadly.

# ? Jul 30, 2012 04:54

Mercedes Colomar: Nov 1, 2008; by Jeffrey of YOSPOS

RazorBunny posted:

I'm lazy, I always cream stuff in my mixer instead. Just turn it on low and walk away for a little while.

Exactly this. Just don't leave it creaming for like, an hour. It's got a wide margin of error and you're far more likely to under-cream rather than overwork it.

# ? Jul 30, 2012 07:51

SubG: Aug 19, 2004; It's a hard world for little things.

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.

I like Chef Knives To Go alright. Their selection is skewed toward Japanese kitchen knives (and Chinese cleavers), so if you prefer heavier German cutlery they might not be a good option. Their prices are decent but not spectacular, but they tend to regularly stock blades from popular knifemakers that can be difficult to find elsewhere (Tanaka and Takeda, for example). They also carry a pretty good selection of more common brands (Moritaka, Tojiro, and Dojo, for example). And they're one of the few places that you can buy CCK online.

# ? Jul 30, 2012 11:16

me your dad: Jul 25, 2006

Thanks for the tips. I'm going to cream the poo poo out of it in my mixer.

# ? Jul 30, 2012 13:59

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

You fancy people and your mixers.

# ? Jul 30, 2012 14:01

me your dad: Jul 25, 2006

Grand Fromage posted:

You fancy people and your mixers.

Get married and someone will probably buy you one!

# ? Jul 30, 2012 14:49

THE MACHO MAN: Nov 15, 2007; ...Carey...

draw me like one of your French Canadian girls

Going food shopping after work tonight and I'd like to make a stew of some sorts for the week. I generally leave work and go right to soccer, so I usually make a big pot of something that reheats well. My go-tos thus far are red beans and rice, chili (I've been using ironleg's from the thread), or a soup of some kind (chicken, barley, escarole and bean, etc)

Basically, I am really in a stew mood this week and I'm tossing it out to GWS what to make. I was thinking of trying out doro wat, but seeing if anyone had some recommendations to add to my list of stuff to try.

# ? Jul 30, 2012 15:29

RazorBunny: May 23, 2007; Sometimes I feel like this.

Grand Fromage posted:

You fancy people and your mixers.

I actually don't use mine all that much, I hand mix most everything. But it's a workhorse, and if something says it needs to be beaten for five minutes, I'm going to let the machine do it.

Plus it's got all kinds of cool attachments

Way cheaper and easier to get the meat grinder attachement than to go out and buy a stand-alone meat grinder.

# ? Jul 30, 2012 15:58

Beep Street: Aug 22, 2006; Chemotherapy and marijuana go together like apple pie and Chevrolet.

THE MACHO MAN posted:

Going food shopping after work tonight and I'd like to make a stew of some sorts for the week. I generally leave work and go right to soccer, so I usually make a big pot of something that reheats well. My go-tos thus far are red beans and rice, chili (I've been using ironleg's from the thread), or a soup of some kind (chicken, barley, escarole and bean, etc)

Basically, I am really in a stew mood this week and I'm tossing it out to GWS what to make. I was thinking of trying out doro wat, but seeing if anyone had some recommendations to add to my list of stuff to try.

Beef and cauliflower is a pretty tasty stew. I usually throw in some chick peas as well.

http://www.cauliflowerrecipes.co.uk/cauliflower-and-beef-stew-moroccan-style-recipe/

# ? Jul 30, 2012 16:10

HClChicken: Aug 15, 2005; Highly trained by the US military at expedient semen processing.

me your dad posted:

Get married and someone will probably buy you one!

I got an awesome gift card when we got married and picked up my stand mixer. So this is very true,

# ? Jul 30, 2012 17:41

Very Strange Things: May 21, 2008

The grinding attachment. Oh god, the grinding attachment.

# ? Jul 30, 2012 17:42

An observer: Aug 30, 2008; where the stars are drowning and whales ferry their vast souls through the black and seamless sea

Local butcher shop has squab. I hear you make that on a grill. Is there anything you could do with it using a lovely 20 year old electric stove? I have a cast iron if it matters.

# ? Jul 30, 2012 17:59

7 Bowls of Wrath: Mar 30, 2007; Thats so metal.

So I am going to try to make C� ri g� tonight (http://www.goonswithspoons.com/Vietnamese_Chicken_Curry_(C%C3%A0_ri_g%C3%A0)) tonight with some chicken legs we need to use up, however I don't have any potatoes on hand. Can I substitute Jicama for them since I've already got a bunch of that? how well do they hold up to cooking?

Still new to using jicama and I am not sure what else to do with this weird root vegetable besides pickling it or eating it raw

# ? Jul 30, 2012 19:42

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

You can make a kimchee out of jicama

# ? Jul 30, 2012 19:48

Macichne Leainig: Jul 26, 2012; by VG

Alright, this should be rather straightforward.

Tonight I'm cooking one of the meals on FoodWishes that really caught my eye. Most of my cooking experience before has been with ground beef or diced chicken, which is pretty easy as far as cooking goes. The meal in question is the Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy:

http://foodwishes.blogspot.com/2012/07/crispy-pork-cutlets-with-creamy.html

I'm not worried about the gravy, I've made roux before and dicing vegetables is not particularly hard. My question basically stems to, well, I have pork chops that are about twice as thick as the flattened tenderloin he used. How should I adjust the cooking? How do I tell when it's time to flip the pork chop in the skillet? Or should I skip the skillet altogether and bake the pork chops?

# ? Jul 30, 2012 21:08

RazorBunny: May 23, 2007; Sometimes I feel like this.

Steve Yun posted:

You can make a kimchee out of jicama

You can make a kimchi out of just about anything, as far as I can tell.

# ? Jul 30, 2012 21:22

Slifter: Feb 8, 2011

7 Bowls of Wrath posted:

So I am going to try to make C� ri g� tonight (http://www.goonswithspoons.com/Vietnamese_Chicken_Curry_(C%C3%A0_ri_g%C3%A0)) tonight with some chicken legs we need to use up, however I don't have any potatoes on hand. Can I substitute Jicama for them since I've already got a bunch of that? how well do they hold up to cooking?

Still new to using jicama and I am not sure what else to do with this weird root vegetable besides pickling it or eating it raw

I think you can, just cut it a little smaller and don't brown them first.

# ? Jul 30, 2012 21:23

PokeJoe: Aug 24, 2004; hail cgatan

Protocol7 posted:

Alright, this should be rather straightforward.

Tonight I'm cooking one of the meals on FoodWishes that really caught my eye. Most of my cooking experience before has been with ground beef or diced chicken, which is pretty easy as far as cooking goes. The meal in question is the Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy:

http://foodwishes.blogspot.com/2012/07/crispy-pork-cutlets-with-creamy.html

I'm not worried about the gravy, I've made roux before and dicing vegetables is not particularly hard. My question basically stems to, well, I have pork chops that are about twice as thick as the flattened tenderloin he used. How should I adjust the cooking? How do I tell when it's time to flip the pork chop in the skillet? Or should I skip the skillet altogether and bake the pork chops?

Do you have a meat thermometer? Cook till it's 145 F internally at the lowest.

# ? Jul 30, 2012 21:25

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

RazorBunny posted:

You can make a kimchi out of just about anything, as far as I can tell.

I thought it had to be vegetables that didn't contain a whole lot of water. Can you kimchee fruit?

# ? Jul 30, 2012 21:40

Macichne Leainig: Jul 26, 2012; by VG

PokeJoe posted:

Do you have a meat thermometer? Cook till it's 145 F internally at the lowest.

I don't think we have one handy, no.

I did come across a good idea while searching - letting the meat simmer, covered, for a good 10-15 minutes after both sides have been "cooked." Unless anyone has better ideas, I'm probably just gonna have to do that.

# ? Jul 30, 2012 21:42

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Steve Yun posted:

I thought it had to be vegetables that didn't contain a whole lot of water. Can you kimchee fruit?

I kimchee cucumbers all the time and they have lots of water. So does cabbage. I mean, cabbage is mostly water.

# ? Jul 30, 2012 21:55

GrAviTy84: Nov 25, 2004

Cucumbers are also fruits :science:

# ? Jul 30, 2012 21:56

PokeJoe: Aug 24, 2004; hail cgatan

You could always just cut it open if you aren't sure it's done.

# ? Jul 30, 2012 21:57

GrAviTy84: Nov 25, 2004

PokeJoe posted:

You could always just cut it open if you aren't sure it's done.

Yes, you could do this. I would only do it if you really really like dry meat though.

# ? Jul 30, 2012 21:59

Macichne Leainig: Jul 26, 2012; by VG

PokeJoe posted:

You could always just cut it open if you aren't sure it's done.

That's very true. Pork that's cooked correctly should be juuuuust barely pink in the center, right?

# ? Jul 30, 2012 22:01

Real Name Grover: Feb 13, 2002; Like corn on the cob; Fan of Britches

I have 2 lbs of 80/20 ground beef left over from Saturday evening, and I don't want to grill hamburgers because it's like 100 F outside.

Thinking meatloaf. Not particularly enamored with the recipes in the GWS wiki.

Help me out, amigos.

# ? Jul 30, 2012 22:06

RazorBunny: May 23, 2007; Sometimes I feel like this.

Steve Yun posted:

I thought it had to be vegetables that didn't contain a whole lot of water. Can you kimchee fruit?

I've seen recipes for pineapple kimchi and pear and apple kimchi, so I guess so. Haven't tried it myself.

# ? Jul 30, 2012 22:07

THE MACHO MAN: Nov 15, 2007; ...Carey...

draw me like one of your French Canadian girls

Beep Street posted:

Beef and cauliflower is a pretty tasty stew. I usually throw in some chick peas as well.

http://www.cauliflowerrecipes.co.uk/cauliflower-and-beef-stew-moroccan-style-recipe/

Gonna take a stab at this tonight, thanks!

# ? Jul 30, 2012 22:11

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

RazorBunny posted:

I've seen recipes for pineapple kimchi and pear and apple kimchi, so I guess so. Haven't tried it myself.

Well, poo poo. Time to experiment some more.

Steve Yun fucked around with this message at 22:27 on Jul 30, 2012

# ? Jul 30, 2012 22:25

7 Bowls of Wrath: Mar 30, 2007; Thats so metal.

Slifter posted:

I think you can, just cut it a little smaller and don't brown them first.

Yeah I was going to substitute alot of it with eggplant also since I have a ton to use up before it goes bad. why wouldn't I brown it first though?

# ? Jul 30, 2012 23:05

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# ? May 11, 2024 12:38

Slifter: Feb 8, 2011

For one I'm not sure how well they would brown given they have a lot less starch than potatoes. The other reason is you don't need to develop the flavor of the jicama like you do the potato, just putting in at the end will help keep the fresh flavor.

# ? Jul 30, 2012 23:23

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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