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SubG posted:Does pla duk pad ped count as `fried catfish'? If it doesn't, then pla duk pad ped. If it does, reconsider your requirements. This was pretty good. I botched it by making my catfish slices way too small and they all broke apart when they went back in the work  Red curry paste is tasty and quite spicy
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Aug 4, 2012 01:16
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Steve Yun posted:Olive oil Holy poo poo I had no idea the olive oil in my cup board was fraudulent...never had any reason to second guess it. Thanks for the info!
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Aug 4, 2012 01:29
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RazorBunny posted:I actually made this same recipe the other day, and I just used the paddle beater. I'm sure the dough hook would do just fine. My naan turned out terrible, but still delicious. When I went to heat up my grill, I realized the propane was super low. By the time I went to put the naan on the grill, the flame was out. I ran inside, and turned on the broiler on high. 5 naan were burned in the process, leaving 5 pieces salvageable. They're about an inch high, and about five inches in diameter  . I essentially made biscuits with some butter and garlic slathered on top. This was my first time baking any type of bread from scratch, and it was a lot of fun. I'll try again with my next Indian meal. This naan will not defeat me. me your dad fucked around with this message at 01:40 on Aug 4, 2012 |
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Aug 4, 2012 01:37
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My brother is having a dinner tomorrow and asked me to bring a side dish. I am looking for some suggestions on super easy dishes that somewhat go with what they are making. So far what they have planned is: -Korean seafood pancake -Vietnamese asparagus crab meat with quail eggs soup -Egg rolls -Roasted pork rolls -Hawaiian leaf beef with thin woven vermicelli -Combination fried rice -Grill/bake chicken -Thai assorted fruits desert So it is mostly Asian of some sort. I prefer something that isn't sweet, and if it uses meat I much prefer beef, though I am flexible.
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Aug 4, 2012 06:04
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I am looking to recreate my favorite "Mexican" dish from local chains - Chile Colorado. I have tried a dozen recipes, from Rick Bayless' to Internet recipes without getting close. I think the biggest difference is that all the recipes are braises or stews where the meat (beef, although in Austin the dish was made with pork) is actually cooked in the sauce, whereas the restaurant version is a separate sauce served over seared small-diced beef. Some places claim that the Colorado sauce is merely enchilada sauce from a can (it isn't). The sauce as presented is a deep brownish red with the primary flavor being commercial chili powder and tomato rather than a more authentic mix of dried chili powders. The thing is, I don't really care about authenticity - I just want to recreate that specific taste if I can - served with refried beans with melted queso fresco or queso blanco and Spanish rice is something I crave, especially since the only decent restaurant near me must have changed cooks since for the last year or so the dishes have been way oversalted. Also, If anyone is familiar with a dish called steak tanchero (not ranchero) which was a thin sliced ribeye steak served in an awesome red sauce (not spicy) I'd love a recipe for that as well. Никогда не доверяйте толстому полицейскому или тощему повару LongSack fucked around with this message at 06:12 on Aug 4, 2012 |
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Aug 4, 2012 06:08
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Sorry, quote != edit
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Aug 4, 2012 06:10
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Have a question about freezing bechamel/cheese sauce: Should I even bother? Will it remain stable and not get too grainy when reheated? Or should I just make small batches and use up what I make at that time?
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Aug 4, 2012 06:11
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dalstrs posted:My brother is having a dinner tomorrow and asked me to bring a side dish. I am looking for some suggestions on super easy dishes that somewhat go with what they are making. . . . So it is mostly Asian of some sort. I prefer something that isn't sweet, and if it uses meat I much prefer beef, though I am flexible. How about namul?
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Aug 4, 2012 06:37
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tarepanda posted:How about namul? Ugh. If you're going to go with a Korean side dish and have beef, make japchae. Leave out the sugar/corn syrup, almost all Korean recipes are improved by that.
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Aug 4, 2012 06:40
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I was just thinking that it seems like there's a lot of grease on the menu, so something tart and cold like namul might be a nice complement.
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Aug 4, 2012 07:13
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I just hate most namul and don't think anyone should be subjected to it. If you do it, be very careful with the quantity of sauce and the cooking time in the recipe. Koreans like their vegetables cooked into mush and covered with enough sauce that you can't taste anything. Some of the recipes might be good if you avoided these problems. I have had good namul but it's rare.
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Aug 4, 2012 07:27
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Are we on the same page? http://wenitasya.files.wordpress.com/2011/01/namul.jpeg is what I'm thinking of.
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Aug 4, 2012 07:31
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tarepanda posted:Are we on the same page? That's one kind, yeah. Usually the vegetables are massively overcooked. I don't know the name of it, but there's one with garlic stems. It's usually the best one on the table, if I were making any namul it'd be that one.
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Aug 4, 2012 07:34
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Maybe the Japanese versions are different or I like lovely namul or something; it's usually pretty firm, tangy bordering on vinegary, and cold cold cold.
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Aug 4, 2012 07:36
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tarepanda posted:Maybe the Japanese versions are different or I like lovely namul or something; it's usually pretty firm, tangy bordering on vinegary, and cold cold cold. Probably adjusted for Japanese tastes. In Korea it's usually mushy and no tang, sometimes sweet, sometimes just kind of rancid like old sesame oil. Could be a regional thing too, when I go to Seoul or somewhere I never eat Korean food since I can get that poo poo here. To me the vegetables are the worst part of Korean cuisine.
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Aug 4, 2012 07:41
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I've been making cheese dip for years using Velveeta, and I'm looking for an alternative. Any suggestions on what type/brand of cheese makes for a good white or yellow cheese dip?
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Aug 4, 2012 08:24
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From a quick google it looks like it is cold seasoned beansprouts, is that accurate, and is really tasty? I have never been a fan of bean sprouts (maybe I have just never had good ones). For some reason brussel sprouts sound kinda good to me, any asian type side dishes made with them?
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Aug 4, 2012 08:42
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Brussels Sprouts are not in season. What is in season that would be lovely is zucchini. If you know anyone who grows it, you'll get some rather happy people, because you'll be taking some. Knock up a sunomono. It's relatively simple and can be served as a counterpoints to the greasier stuff. Barring that, I'd say so some kind of Texas caviar (blacked eyed peas, tomatoes, peppers, etc etc) just because it takes advantsnge of all the summer vegetables, and will be refreshing on a hot day.
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Aug 4, 2012 12:04
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 You are so loving wrong, Fromage. I didn't know someone could be so loving wrong.
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Aug 4, 2012 13:29
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Casu Marzu posted:
Well, for perspective I live in Korea and there's not exactly a lot of variety here, so I eat it constantly and would be happy to never see another plate of namul in my life. Korean food doesn't have much diversity and gets old after a couple months. And I always found Korean vegetable preparations to be largely terrible. I would still happily eat samgyeopsal or galmeggisal until I literally exploded, though.
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Aug 4, 2012 13:36
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Grand Fromage posted:Well, for perspective I live in Korea and there's not exactly a lot of variety here, so I eat it constantly and would be happy to never see another plate of namul in my life. Korean food doesn't have much diversity and gets old after a couple months. And I always found Korean vegetable preparations to be largely terrible. I completely understand where Fromage is coming from; good, traditional Korean food is rapidly disappearing on the peninsula itself because people don't give a poo poo anymore and the vast majority of people have grown up with horrid mass-produced versions of traditional food. In an ironic twist, first generation immigrants who left the country during the 80's (like my mom) have kept up the old school recipes because that was the only way they could eat it, whereas Koreans in Korea have pretty much all abandoned home-made namul, kimchi, bean paste, etc, for the sake of convenience. It's really telling what Grand Fromage is going through when he says to avoid sugar/corn syrup in japchae; that is loving disgusting, and it's just an example of how Western sugar creep is infiltrating Korean cuisine on the peninsula.
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Aug 4, 2012 13:52
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pnumoman posted:It's really telling what Grand Fromage is going through when he says to avoid sugar/corn syrup in japchae; that is loving disgusting, and it's just an example of how Western sugar creep is infiltrating Korean cuisine on the peninsula. Do you think you could get some of those old recipes? I'd love to try them. Especially hearing this--in my experience, virtually all Korean food is sweet, and Korean versions of any kind of foreign food are usually sweet to the point of being inedible. I've never actually made japchae (don't know why since it's awesome) but I've never seen a Korean recipe that wasn't loaded with sugar and syrup.
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Aug 4, 2012 13:57
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Grand Fromage posted:Do you think you could get some of those old recipes? I'd love to try them. Especially hearing this--in my experience, virtually all Korean food is sweet, and Korean versions of any kind of foreign food are usually sweet to the point of being inedible. I've never actually made japchae (don't know why since it's awesome) but I've never seen a Korean recipe that wasn't loaded with sugar and syrup. I personally hate japchae so I don't have the recipe on hand, but I'll ask my ma for you. And I completely understand about the horrid sweetness everywhere; last time I was in Korea, I went to Paris Baguette for some breakfast, and I got what I thought was garlic toast. It turned out to be a thick slice of white bread smeared with buttery garlic spread, sure, but they didn't tell you it was then coated with thick layer of granulated SUGAR. 
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Aug 4, 2012 14:12
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pnumoman posted:I personally hate japchae so I don't have the recipe on hand, but I'll ask my ma for you. And I completely understand about the horrid sweetness everywhere; last time I was in Korea, I went to Paris Baguette for some breakfast, and I got what I thought was garlic toast. It turned out to be a thick slice of white bread smeared with buttery garlic spread, sure, but they didn't tell you it was then coated with thick layer of granulated SUGAR. The classic Korean experience! Oh yes I would like some garlic bread, thank you. Wait why is there an inch thick layer of honey on this? There are also the "corn dogs" which are a hot dog dipped in pancake batter and rolled in sugar. My personal favorite was Paris Baguette "rye bread", which was just regular no-rye bread that was purple, super sweet, and had chunks of apple in it.
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Aug 4, 2012 14:17
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me your dad posted:My naan turned out terrible, but still delicious. When I went to heat up my grill, I realized the propane was super low. By the time I went to put the naan on the grill, the flame was out. I didn't want to fuss with the grill when I did mine because it was raining, so I just heated up a skillet on the stove and used that. It worked pretty well as an alternative.
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Aug 4, 2012 15:17
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I'm trying to get to like eggplant. It's always tasted like cardboard to me, but I'm pretty sure that's because I've always had crap eggplant from the supermarket. The dude I get my veg from at the farmer's market is selling eggplants now, so I'm going in with the assumption that, like most things, eggplant is better when it's fresh, local, and hasn't been stored in an icy warehouse for a month. What applications or other ingredients bring out the good flavors of an eggplant best? I don't want to just use it as a vehicle for cheese, sauce, or breading, but try to make something that actually brings out the eggplant flavor.
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Aug 4, 2012 17:56
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My mother's friend, who is korean, visited Korea a bit ago and brought back some candies. One of them was green tea chocolate and it was actually decent. Another one was a garlic candy, and it was possibly the foulest candy I've ever placed in my mouth. It was a gel-like consistency and fairly sweet, but it had an overwhelming flavor of garlic in it. That candy must be a microcosm for contemporary korean cuisine or something. Speaking of korean cuisine, how does home-made kimchi compare to commercial stuff I can buy at the grocery? I bought some a while ago, but it had a really strange and off-putting flavor to it so I didn't eat very much of it. The best way I can describe it is that it reminded me of the taste inhalers (like for asthma or lung stuff). Was it just weird preservatives they put in it, or a bad brand or something? Or does kimchi just have a strange taste I don't like.
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Aug 4, 2012 19:10
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My home-made kimchi is a lot more funky and powerful than store brands, but that might just have to do with how much paste I put in. There's a sweet spot when it's about a month old where the sourness is refreshing and bright, but then after that it turns way too sour.
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Aug 4, 2012 19:24
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Show Me A Chicken posted:I'm trying to get to like eggplant. It's always tasted like cardboard to me, but I'm pretty sure that's because I've always had crap eggplant from the supermarket. The dude I get my veg from at the farmer's market is selling eggplants now, so I'm going in with the assumption that, like most things, eggplant is better when it's fresh, local, and hasn't been stored in an icy warehouse for a month. Eggplant generally is not overly flavorful. I mean, I like eggplant but I dont think Ive ever caught myself saying "godDAMN I loves me some eggplant!" That being said, I like a good eggplant dip or baba ghanouj.. authenticity may vary, but it's nice to cut in half and grill, let it get nice and dark and smoky, put it in an oven to finish cooking if you have to (it should be totally soft), then scoop out the flesh and blend it with like, good poo poo: roasted garlic, cayenne, xvo, herbs, and some pomegranate or sumac or lemon etc for some sourness. e: well I wouldnt say not overly flavorful, thats true of your generic big purple eggplant wizard eggplant. I enjoy many kinds, though the little orange ones (I forget if theyre turkish or indian), they are pretty bitter and horrible.
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Aug 4, 2012 20:50
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Grand Fromage posted:The classic Korean experience! You should write a thread on this, Big Cheese. It's...certainly something 
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Aug 4, 2012 20:50
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Short version: How should I cook frozen breaded tilapia fillets? Long version: Until last week, my friend owned a Mexican restaurant. When it closed, he distributed the contents of the restaurant's freezer between his friends; among other things, I got a plain plastic bag full of frozen breaded tilapia fillets that look like this:  As near as I can tell, the batter is partially cooked and the fish is raw. I tried baking them following the instructions for Gorton's fish fillets-- frozen fish on a baking sheet, 425 degrees for ~25 minutes, turning once-- the fish was cooked to perfection, but the breading was a little mushy and only slightly brown. I think they need to be fried, but I'm not sure how to do it. I've batter-fried fresh fish before; it's the par-cooked batter and frozen nature of the tilapia that's tripping me up. Should I thaw it first? Pan-fry or deep fry? Suggestions for oil temperature?
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Aug 4, 2012 21:56
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My cakes never rise. The baking powder I use is fresh, as are the rest of my ingredients. What's going on?
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Aug 4, 2012 22:32
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RoeCocoa posted:Short version: How should I cook frozen breaded tilapia fillets? Looks like you just need to deep fry them, or experiment with your oven settings if you like. Usually you just throw those straight from the freezer into the fryer.
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Aug 4, 2012 22:42
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Eeyo posted:Speaking of korean cuisine, how does home-made kimchi compare to commercial stuff I can buy at the grocery?  .Turkeybone posted:Eggplant generally is not overly flavorful. I mean, I like eggplant but I dont think Ive ever caught myself saying "godDAMN I loves me some eggplant!"
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Aug 4, 2012 22:44
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cranky pomme posted:My cakes never rise. The baking powder I use is fresh, as are the rest of my ingredients. What's going on? Do you live at high altitude?
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Aug 4, 2012 22:55
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Ok, I partially took the zucchini idea and made a zucchini/squash gartin, it doesn't match the theme and is kinda heavy but whatever. I also saw some fresh local green beans that I blanched and am giving a quick saute in sesame oil and a garlic vinaigrette (no idea if it is going to be good). I can post pictures if anyone wants to see.
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Aug 4, 2012 23:48
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cranky pomme posted:My cakes never rise. The baking powder I use is fresh, as are the rest of my ingredients. What's going on? Post your recipe.
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Aug 5, 2012 00:13
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Flash Gordon Ramsay posted:Do you live at high altitude? About 2,000 feet, so no. Thumposaurus posted:Post your recipe. Sure, it's Sweetapolita's Lemon-Blueberry Cake. recipe posted:Ingredients When I make cupcakes they generally rise just fine, if a bit flat every now and then. Cakes just... don't. I've switched pans, ingredient brands--everything but the oven, really.
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Aug 5, 2012 02:19
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Looks awful acidic. Maybe the acid balance is off and it needs a little baking soda to even it out?
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Aug 5, 2012 02:34
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You might also be overmixing the batter, especially at the egg part. Or the blueberry part. Try to treat it as gently as possible and don't worry about a few streaks of flour or egg that aren't mixed in all the way.
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