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Recently, when I don't feel like cooking anything, I've taken to throwing together a quick veggie dinner/salad. It goes like: 1 large avocado 2 tomatoes 1 large red bell pepper A couple of big handfuls of rucula Chop everything, add olive oil, balsamico, salt and herbs and an appropriate amount of garlic dressing. Eat. I'm wondering if I'm missing some essential nutrients for a full dinner, or if I should add even more greens. I'm a pretty small guy, but I run a lot, so I want to make sure I'm eating the right stuff and enough of it. Black Griffon fucked around with this message at 21:06 on Aug 23, 2012 |
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Aug 23, 2012 21:04
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You might want to throw something in there for more protein. Possibly some toasted nuts or chick peas.
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Aug 23, 2012 21:27
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When a recipe calls for brown sugar, does it mean that raw sugar stuff, or the light brown sugar with molasses?
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Aug 23, 2012 22:48
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The second
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Aug 23, 2012 22:49
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Phummus posted:You might want to throw something in there for more protein. Possibly some toasted nuts or chick peas. Sounds like a plan, I love me some cashews.
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Aug 23, 2012 23:12
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Does anyone know the approximate weight of a fresh cayenne pepper? All I can find via Google is bullshit about fad diets.
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Aug 23, 2012 23:30
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Achmed Jones posted:Does anyone know the approximate weight of a fresh cayenne pepper? All I can find via Google is bullshit about fad diets. They can vary greatly in size. Why do you need to know?
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Aug 23, 2012 23:33
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So far with baking I've got a Victorian sponge cake and a chocolate cake recipe that turn out awesomely delicious. I tried my hands at some scones and while they were passable, they didn't really pop for me like my cakes have. Does anyone have a really good scone recipe? Also, I really want to try a mint (buttercream) icing for my aforementioned chocolate cake but I can't find mint extract/essence anywhere. Does anyone know any supermarkets or something in the UK that sell it?
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Aug 23, 2012 23:38
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Mr. Wiggles posted:They can vary greatly in size. Why do you need to know? I'm making a hot sauce, and the recipe calls for 20 fresh cayenne peppers. I'm replacing it with a bevy of other peppers, and I'm trying to get a handle on balancing the heat. I know the Scoville ratings of the various peppers, of course, but those measure the capsaicin content of the pepper's flesh (e: well, I guess the oil or whatever, but you know what I mean), and don't say anything about the overall heat of the entire pepper. If I knew the weight of the peppers, I could say that the recipe is (spitballing 30g peppers) 600g of 40k SHU pepperflesh. I'm not really planning on following the recipe, but I'd like to have a good understanding of its heat before I start following my heart. Achmed Jones fucked around with this message at 23:58 on Aug 23, 2012 |
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Aug 23, 2012 23:54
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Yuriy posted:If I was planning to make a pizza with like two crust layers with a layer of cheese in between, how would I go about cooking it/the toppings on the second crust without burning the poo poo out of the bottom crust-layer? I've done something similar to this using tortillas as the base. Tortilla, grated cheese, second tortilla, pizza sauce, cheese, and then your other toppings. Just put the whole stack in the oven at once, and it seems too work pretty well. I think that if you used a thin pizza crust and just cooked the whole thing at once it should be fine. How do I teach someone to cook with spices? My husband's family cooks very boring food with no spices at all, including basics like salt and pepper (mashed potatoes = potatoes+milk, done). My family is from a lot of interesting places, like the Middle East and the Caribbean, and cooks accordingly (brown some beef = beef+salt+pepper+lime+garlic, minimum). Husband likes my cooking a lot better than his, but I don't know what I'm doing half the time, and am having trouble teaching him. My family's recipes tend to list only half the ingredients and none of the amounts, so that's no help either.
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Aug 24, 2012 01:11
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I plan to make this tonight, but since I live in the middle of loving nowhere I don't have access to galangal. Can I substitute it with regular ginger (I know they don't taste the same) or should I just give up on the recipe entirely? EDIT: Well, I did it, so never mind. CloseFriend fucked around with this message at 03:04 on Aug 24, 2012 |
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Aug 24, 2012 01:52
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Achmed Jones posted:I'm making a hot sauce, and the recipe calls for 20 fresh cayenne peppers. I'm replacing it with a bevy of other peppers, and I'm trying to get a handle on balancing the heat. I know the Scoville ratings of the various peppers, of course, but those measure the capsaicin content of the pepper's flesh (e: well, I guess the oil or whatever, but you know what I mean), and don't say anything about the overall heat of the entire pepper. If I knew the weight of the peppers, I could say that the recipe is (spitballing 30g peppers) 600g of 40k SHU pepperflesh. I'm not really planning on following the recipe, but I'd like to have a good understanding of its heat before I start following my heart. As a guy who makes a lot of hot sauce, please listen to my advice when I tell you that your calculations will be pointless. Peppers vary greatly in heat, even multiple peppers on the same plant. Just use a bunch of peppers - you'll be fine.
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Aug 24, 2012 03:42
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Mr. Wiggles posted:As a guy who makes a lot of hot sauce, please listen to my advice when I tell you that your calculations will be pointless. Peppers vary greatly in heat, even multiple peppers on the same plant. Just use a bunch of peppers - you'll be fine. Done! I started with a bunch of things written down, and abandoned my plans halfway through for the "use every fresh pepper I have, fix later with dilution or reconstituted dried peppers" method. Turned out great!
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Aug 24, 2012 05:23
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Hey guys, I recently had an idea pop into my head. Last Sunday I slow cooked a 'classic' chuck roast in a cast iron pot, a process that took about 5-6 hours (Starches added towards the end). Needless to say it turned out absolutely delicious, with the meat being fall apart tender and the veggies absorbing all the flavor. We ended up having a sizeable amount of drippings left (Which I thickened slightly)..Now I saved those drippings and was kind of wondering, what if I reused them in the next round of slow cook and mixed it in with the beef stock to make an even richer base for the beef to slow cook in? I know it's common in some French cuisine to reuse the drippings, but I haven't seen it in a slow cook recipe. Just wanted to ask for advice before I took the dive here in the next two days.
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Aug 24, 2012 08:44
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Fraction posted:So far with baking I've got a Victorian sponge cake and a chocolate cake recipe that turn out awesomely delicious. I tried my hands at some scones and while they were passable, they didn't really pop for me like my cakes have. Does anyone have a really good scone recipe?
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Aug 24, 2012 16:03
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Bollock Monkey posted:I've seen it in both Sainsbury's and Asda, maybe you need to go to a big one? I've tried the ones near me, they're both big but no go. It'd be with vanilla extract and stuff in the baking aisle right?
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Aug 24, 2012 17:06
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Fraction posted:I've tried the ones near me, they're both big but no go. It'd be with vanilla extract and stuff in the baking aisle right?
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Aug 24, 2012 18:01
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I was looking for almond flour and couldn't find that, but I found "finely ground almonds" in the baking section next to all the other toppings like coconut flakes and so on. Are these the same thing?
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Aug 24, 2012 19:14
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Boris Galerkin posted:I was looking for almond flour and couldn't find that, but I found "finely ground almonds" in the baking section next to all the other toppings like coconut flakes and so on. Are these the same thing? Yep. It's the same. Sometimes you'll see two bins, one called something like "almond flour" and another "almond meal" or "finely ground almonds." The difference is that one of them was probably made without skin. That'll be the darker, speckled one that looks like whole wheat flour. Ah, here's an image: 
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Aug 24, 2012 19:55
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I have this habit of coming up with silly cooking ideas around my coworkers, but sometimes I think it'll work with a few tweaks. For instance, I had this idea of making banana sloppy joes. I'm thinking something like Thai seasonings with ground beef/pork/turkey, chilis, ground peanuts, and banana slices on top of a pillowy bun. But I'm not 100% on my made up recipe. http://foodwishes.blogspot.com/2010/04/cooking-with-grass-fed-beef-episode-6.html That's what I'm basing the seasonings on! I love Chef John! But it's obviously not a banana sloppy joes recipe. Anyways, I have come here to enlist you culinary goons to help me figure it out! My friend is having a party on Sunday, and I'd really like to bring these guys and show him up.
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Aug 24, 2012 21:53
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I'm doing my best to live out of the pantry this weekend while Phumwife is away. I have little in the way of protiens other than a can of black beans and a bag of dried garbanzos. I have a can of coconut milk, some pickled artichoke hearts, some kalamata olives, and a jar of roasted red peppers as well as some brown rice and some arborio. I also have 4 or 5 fresh peaches on the counter and a full compliment of spices in the cabinet. Help me be creative!
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Aug 25, 2012 15:58
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Phummus posted:I'm doing my best to live out of the pantry this weekend while Phumwife is away. Black beans and rice with grilled peach salsa. Grill some onions with the peaches too if you have them. I just make a quick pasta dish with the olives, artichokes, and red peppers. Toss some anchovies and maybe some capers with that and call it a meal. Chug the coconut milk like a boss.
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Aug 25, 2012 20:42
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Grand Fromage posted:Where's a good place to start learning to cook Japanese food? I've seen a billion pages of advice on sushi but not much for everything else. Seconding Just Hungry, he has a lot of good info on Japanese cooking basics in addition to the recipes. The perfect rice in a frying pan article is miraculous. If you make anything good, post in the dinner thread, I've just started experimenting with cooking Japanese food myself. (I can't believe I've never seen Cooking With Dog before.)
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Aug 25, 2012 22:06
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Last week I made this and it was great but now it's all gone. Can someone recommend me some more meaty, high-in-protein stews, soups or chilis? I know it's summer but I don't care, who wants to wait for cold weather for this stuff?
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Aug 25, 2012 22:34
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HondaCivet posted:Last week I made this and it was great but now it's all gone. Can someone recommend me some more meaty, high-in-protein stews, soups or chilis? I know it's summer but I don't care, who wants to wait for cold weather for this stuff? I'm in Bergen, Norway, and the weather is pure autumn poo poo here, so I have got to try that stew. Do you know if it works as well with regular Guinness? I don't think we have any extra stout bottles around. On a slightly related note: Bergen is the only place in Norway I've found Murphy's Stout on tap. I am so god drat happy right now.
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Aug 25, 2012 23:52
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HondaCivet posted:Last week I made this and it was great but now it's all gone. Can someone recommend me some more meaty, high-in-protein stews, soups or chilis? I know it's summer but I don't care, who wants to wait for cold weather for this stuff? My mom's family has a recipe for beef stew. It's not your traditional gravy-based stew, it is very tomato-y. I don't have a recipe as such, but here is how I make and serve it: Ingredients: 2 pounds of beef for stew (usually 2 "packets" of stew beef from the grocery store) trimmed of fat and cut into bite-size pieces (I usually quarter the approx. 1" pieces from the grocery store) 1 8-ounce can of tomato sauce 1 10-3/4 ounce can of Campbell's tomato soup 1 28-ounce can of tomatoes (I use crushed, choose whatever makes you happy) 4 beef boullion cubes Some taters (my grocery store sells packs of 4 large russet [Idaho] potatoes which I like because they help thicken the stew) I usually end up using 3 of them. Frozen vegetables (I use corn and peas, because I don't really like Lima beans and green beans, use whatever veg you like [adjust cooking times below if you use fresh]) Preparation: In a large Dutch oven (I use an an enameled cast iron one) heat some oil over medium-high heat Salt and pepper the diced meat and brown it in the dutch oven until browned Add the tomatoes, plus an equal amount of water, the tomato sauce and an equal amount of water, the tomato soup and an equal amount of water, and the boullion cubes (if you prefer to not use the cubes, substitute beef broth for water but you may have to add salt) Simmer the above uncovered for an hour Peel, dice and add the potatoes to the mix and simmer for another hour Add the vegetables and simmer for another 45 minutes (adjust if using fresh veg) I serve it with biscuits smothered in butter/margarine. This falls into the comfort food category for me since I was raised on it. YMMV. Edit: you should stir occasionally while simmering to keep stuff from burning on the bottom of the pan. Никогда не доверяйте толстому полицейскому или тощему повару LongSack fucked around with this message at 06:35 on Aug 26, 2012 |
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Aug 26, 2012 06:18
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LongSack posted:My mom's family has a recipe for beef stew. It's not your traditional gravy-based stew, it is very tomato-y. I don't have a recipe as such, but here is how I make and serve it: Are you proud of this recipe? The only ingredients are beef, cans of relatively cheap garbage, saltcubes and pre-prepared vegetables. This isn't cooking, this is assembling a saltbomb. It would be so easy to make this recipe not suck by adding actual beef stock, real vegetables (frozen vegetables can be alright, especially <3 FROZEN PEAS <3), onion, garlic and any sort of legume as well as actual spices (there are none at all in your recipe). Gah. I understand enjoying food that you liked as a kid, but this is just a pile of combined canned nonsense. Why would you post this on a cooking forum for food sperglords?
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Aug 26, 2012 06:37
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Black Griffon posted:I'm in Bergen, Norway, and the weather is pure autumn poo poo here, so I have got to try that stew. Do you know if it works as well with regular Guinness? I don't think we have any extra stout bottles around. It wouldn't be quite the same but I'm pretty sure it'd be fine. The recipe says you can use other stouts too, just to skip the brown sugar if they're sweeter.
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Aug 26, 2012 09:52
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HondaCivet posted:Last week I made this and it was great but now it's all gone. Can someone recommend me some more meaty, high-in-protein stews, soups or chilis? I know it's summer but I don't care, who wants to wait for cold weather for this stuff? Swedish Kalops is a very nice stew. Not spicy but very flavourful. This seems like a fairly typical recipe. Personally I don't add potatoes directly to the stew and instead serve it with boiled potatoes and pickled beets and normally I'd let it simmer for half an hour longer compared to that recipe. You can make it just fine with stock from cubes but it is naturally better if you have access to proper home made beef stock. The allspice is what sets it apart, flavour wise, from similar stews. It freezes really well, so make a large batch.
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Aug 26, 2012 11:25
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LongSack posted:My mom's family has a recipe for beef stew. That is a terrible "recipe". Stew of any kind is seriously easy to do and there is no need to resort to such lovely shortcuts and nauseating convenience food. Recipes aren't really right for this sort of thing, just guidelines: Flour some beef, brown it, throw in some vegetables that you happen to have lying around, cover with beef stock and red wine, cook until done. I just got back from France, and we had a chicken stew like this, where we decided on what vegetables to use by going into the garden and digging them up, and because we didn't have any chicken stock knocking about, just poured in a bottle of red wine. And it was great.
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Aug 26, 2012 11:35
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DekeThornton posted:Swedish Kalops is a very nice stew. Not spicy but very flavourful. Sounds easy and tasty, I'll have to try this one sometime . . . Probably not right away though since I just ate beef stew for a week, heh. Scientastic posted:That is a terrible "recipe". Stew of any kind is seriously easy to do and there is no need to resort to such lovely shortcuts and nauseating convenience food. Yes, pretty much, but I'm not much of a cook yet so I'm not very good at just winging it.  Also for non-European dishes like curries and such I'd have no idea which spices to use without a recipe.
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Aug 26, 2012 11:52
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blowingupcasinos posted:I have this habit of coming up with silly cooking ideas around my coworkers, but sometimes I think it'll work with a few tweaks. For instance, I had this idea of making banana sloppy joes. I'm thinking something like Thai seasonings with ground beef/pork/turkey, chilis, ground peanuts, and banana slices on top of a pillowy bun. But I'm not 100% on my made up recipe. Any help? Right now the plan is to fry up some ground chicken and beef, soy, fish sauce, garlic, onions, sriracha, sugar, and maybe some tamarind? Chop up some cilantro and nuts to throw in at the end with some squeezed lime. The bananas have been in a tightly wrapped paper bag all night, and I'm hoping to just mash them and transport in a tupperware. I don't want the bananas to brown, though!
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Aug 26, 2012 14:37
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Scientastic posted:That is a terrible "recipe". Stew of any kind is seriously easy to do and there is no need to resort to such lovely shortcuts and nauseating convenience food. Agree and disagree. While I agree with the idea that you can and should just as easily make a stew using fresh ingredients rather than processed soup, bullion, etc., I think that claiming you shouldn't use a recipe is a matter of skill level. I've worked alongside guys in a woodshop that have patterns in their heads and just measure and cut. I've also worked along side guys who refer to prints and sketches. Neither approach is 'right', its all a matter of experience and skill. To claim that recipes aren't right for a stew is plain hubris.
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Aug 26, 2012 15:19
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Phummus posted:Agree and disagree. I didn't mean to claim that there is never any need for a recipe for stew, more that you don't need a recipe to make something delicious. My point wasn't that a recipe MUST NEVER BE USED, more that good quality ingredients and a bit of care will always taste better than a recipe of rubbish.
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Aug 26, 2012 15:24
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HondaCivet posted:Yes, pretty much, but I'm not much of a cook yet so I'm not very good at just winging it. If you want a veggie-heavy, tomato-y beef stew, and need a precise recipe, here you go: 2 tbsp olive oil 2-4 tbsp minced oregano 2 cloves minced garlic 8 oz celery, diced 8 oz leeks, diced Half a medium onion, minced 1 6-oz can of tomato paste 1 lb chuck, cut into 1" cubes 4 cups liquid (vegetable broth or beef stock, or you can sub in a cup or two of beer or wine) 8 oz French/green/wax beans (these are all essentially the same thing) 8 oz mushrooms 3 small (around 6") zucchini Salt and pepper to taste Brown the beef and set aside. Sweat the celery, leeks, and onion for a few minutes with the olive oil and then add everything on the list before the break. Allow to simmer for an hour or so or until the beef starts to fall apart. Then add in the remaining ingredients - these veggies cook up much faster and will turn to mush if you cook them too long. Simmer for just a few minutes more until the later additions are cooked, then serve. I normally serve this with just the vegetables, and sprinkle a little pecorino romano on top. It's faster that way, because the beef needs to simmer a lot longer than the rest. But it's really good as a beef stew too, and it's not loaded down with salt. You can also prepare it as a veggie soup and then add shredded, pre- cooked chicken at the end and warm it through. Very versatile combination of vegetables. (I don't really like cooked carrots, but I guess you could add some carrots  )
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Aug 26, 2012 15:29
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Hey. Hey. Who has a tried and true pozole verde recipe for me? I'm working through my giant batch of pork green chili stew (which is great with hominy), and I figured I might like to try making a good pozole. Pozole around here is available, but not terribly consistent and I haven't found a place I like yet that is anywhere nearby. Plus instead of $5 a bowl or whatever, I can make a huge batch for $15-$20 probably.
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Aug 26, 2012 20:56
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Is there any special techniques to making meatballs? I made some Pork/Leek meatballs the other night, and I found them delicious despite under spicing them. Though they were a little bit hard to make them meatballs instead of little patties in the pan. I know they won't be perfectly round unless I get a special pan, but just 'roundish' is good enough for me. Are breadcrumbs necessary? I eat bread maybe once every 3 weeks or so and I never have crumbs handy.
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Aug 26, 2012 21:48
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Jyrraeth posted:Is there any special techniques to making meatballs? I made some Pork/Leek meatballs the other night, and I found them delicious despite under spicing them. Though they were a little bit hard to make them meatballs instead of little patties in the pan. I know they won't be perfectly round unless I get a special pan, but just 'roundish' is good enough for me. I find that kneading the meat for about 5 minutes helps the texture some.
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Aug 26, 2012 23:26
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Jyrraeth posted:Is there any special techniques to making meatballs? I made some Pork/Leek meatballs the other night, and I found them delicious despite under spicing them. Though they were a little bit hard to make them meatballs instead of little patties in the pan. I know they won't be perfectly round unless I get a special pan, but just 'roundish' is good enough for me. I've never put breadcrumbs into meatballs, so nope.
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Aug 26, 2012 23:51
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Can anyone tell me what the deal is with Indian style rice? I mean the kind you'd get at an Indian buffet or restaurant. Orangish hue, not sticky at all compared to normal long grain rice, and very firm. I've tried to look up recipes but I've found an insane amount of variation. Is saffron worth going to? Should I add other spices? I usually make rice in a rice cooker, will this work for this style of rice? Thanks a lot!
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Aug 27, 2012 07:43
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