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I'm looking for a good and easy recipe for chicken pot pie. So help me out goons! I am located in SE Asia so there are some things that may be unavailable so don't get too fancy. I think I can find most ingredients though.
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Sep 3, 2012 07:07
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Make delicious yellow chicken curry, add into pie crust. Bake.
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Sep 3, 2012 16:55
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What can I do with a shitload of blackberries? There are only so many you can eat with cream before you get bored. Me and baking don't mix, so a pie/tart is out unfortunately. I was thinking blackberry vodka but I'd just guzzle it early and disgustingly like the burgeoning alcoholic that I am. Seems like a waste. Similarly - culinary uses for kiwi fruit? They're delicious but a pain in the arse to eat. The only thing that comes to mind is fruit salsa. Anyone got a favourite recipe? I usually just make something that's basically pico de gallo but with, y'know, fruit.
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Sep 3, 2012 18:10
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Make jam
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Sep 3, 2012 18:38
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Myopic posted:What can I do with a shitload of blackberries? There are only so many you can eat with cream before you get bored. Me and baking don't mix, so a pie/tart is out unfortunately. I was thinking blackberry vodka but I'd just guzzle it early and disgustingly like the burgeoning alcoholic that I am. Seems like a waste. Make crisps/crumble. I you said that baking and you don't mix, but it is very simple. Toss the berries with some sugar (don't need much) put in pan. Topping is just melted butter, flour, some oats, and whatever spices you like on berries. Cook for a while until browned.
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Sep 3, 2012 18:41
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Does anyone have a good, as non-sweet as possible, courgette/zucchini pickle recipe?
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Sep 3, 2012 19:08
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I have dried brown rice, dried black beans, full kitchen set, a rice cooker, spices, onions and garlic. How can I turn this into food? Cook the rice separately and mix it in with spicy beans of some kind? Edit: I can pick up other ingredients pretty easily as well.
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Sep 3, 2012 19:50
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Does anyone have any fun ideas on what to do with a puffball mushroom? Found one of these things in the front yard this morning after some heavy rain. I've cooked puffball mushroom once before (and really enjoyed it), but it was a much smaller variety than this. The whole thing is roughly the size of a volleyball. Most preparations I found on the internet were pretty uninspired and I have a whole lot of mushroom to cook up before it goes bad. I'm definitely tossing some in miso soup and will probably fry some and add it to an Alfredo pasta. I still think I'm going to have a ton left over though after that, so any fun suggestions are more than welcome!
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Sep 3, 2012 20:38
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Casu Marzu posted:Make jam This is a good idea, but I haven't had a crumble in forever so Dirty Phil's suggestion is happening. Thanks both.
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Sep 4, 2012 00:09
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Fraction posted:Thank you so much for this recipe, dino. I made it tonight (half of the recipe as I didn't want to use all my channa dal at once) and it was delicious. I served it with naan bread, as I wasn't sure whether it'd go with basmati rice or not, and I added a couple cloves of garlic, some tomatoes and a handful or so of peas. I'll definitely be making it again. quote:Do you (or anyone!) know of any good websites/blogs that have similiar recipes to this? I really don't know where to begin to find stuff, but this was so good that I want to be able to make more meals like it in the winter. If there is anything you want more specifics on, just poke me in the vegan thread or in here, and I'll eventually get to it. Or shoot me an email to altveg at me dot com, and I'll reply.  EVG posted:Thanks, Dino! I would like to purchase your book. Is there a preferred Amazon link, or do you get more out of it if I send you PayPal or something? Nah, just get it wherever they offer you free shipping/best price. I have Amazon Prime, so I tend to use Amazon and get their free shipping, but if you're not in the USA, or don't want to spend $25 on Amazon, just go to Book Depository and get it there: http://www.bookdepository.com/Alternative-Vegan-Dino-Sarma/9781604865080 They actually had the book before Amazon when it first came out, so my friend in Australia was all "I got it already, Dino. Everyone else is waiting." with his smug face on. Econosaurus posted:I have dried brown rice, dried black beans, full kitchen set, a rice cooker, spices, onions and garlic. How can I turn this into food? Cook the rice separately and mix it in with spicy beans of some kind? My favourite mix of spices are cumin seeds and coriander seeds, popped in hot fat, and about 3 cloves of garlic added with the onions. If you'd like something EXTREMELY delicious, I'd suggest Jamaican Rice and Peas: http://www.jamaicatravelandculture.com/food_and_drink/rice_and_peas.htm Oh my god it changed my life. I personally don't add the coconut milk with the rice. Instead, I like to add it at the end, when everything is cooked through, and give the whole dish a more creamy texture. Especially in the case of brown rice, this will improve the taste exponentially. Please search for fresh thyme, as it really makes all the difference in this dish. I'm guessing you can tell which dish I really want you to attempt.
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Sep 4, 2012 01:32
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Hey guys, I wanna make mashed potatoes but seems like a lot of recipes use a lot of heavy cream or butter to get good consistency and flavor. Is it possible to make great-tasting mashed potatoes without a lot of added fat? I'm cooking for my family and they're pretty calorie-conscious.
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Sep 4, 2012 03:40
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Half turnips or radishes, half potatoes, rice, add a touch of butter, salt and pepper. Edit: run them through a ricer, don't add rice
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Sep 4, 2012 03:46
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dino. posted:
While I work on getting fresh Thyme, roughly how much corriander and cumin do you put in?
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Sep 4, 2012 03:47
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Econosaurus posted:While I work on getting fresh Thyme, roughly how much corriander and cumin do you put in? Y'know what? Make daal. Make all the daal. Then combine it with rice, cook together, and you're set. http://goonswithspoons.com/Daal_Tarka Start with about 1 cup of the black beans to get 2 cups of cooked beans, and go from there. I've got all the proportions for spices calibrated to those amounts. The one time I try to not tell someone to daal, I realise that I'm being an idiot. Always tell someone to make daal. It's the right choice.
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Sep 4, 2012 03:53
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Casu Marzu posted:Half turnips or radishes, half potatoes, rice, add a touch of butter, salt and pepper. What if, hypothetically, I didn't own a ricer?
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Sep 4, 2012 04:11
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dino. posted:Y'know what? Make daal. Make all the daal. Then combine it with rice, cook together, and you're set. But I already prepped to make Gallo pinto 
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Sep 4, 2012 04:28
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I have been brining my own corned beef for the last few days for the first time ever and tomorrow I am going to cook it. Generally I just cook it on the stove in a pot of water, but theres gotta be a better way right? Maybe a slow braise? A very long low roast? Anyone have a suggestion?
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Sep 4, 2012 04:32
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FishBulb posted:I have been brining my own corned beef for the last few days for the first time ever and tomorrow I am going to cook it. I put mine in the crock pot with Guinness and let it go all day on low, and it's fabulous.
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Sep 4, 2012 04:36
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Hi all, my grandmother has been canning hot peppers in an incredible sweet brine for as long as I can remember. The batch she made most recently however, by her own admission, sucks. The brine is just not very tasty. I was wondering if I could dump out the brine and put something else in there to make them taste a bit better? Any suggestions? Not to all of them at once mind you, just as I open them haha
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Sep 4, 2012 05:13
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Jmcrofts posted:Hey guys, I wanna make mashed potatoes but seems like a lot of recipes use a lot of heavy cream or butter to get good consistency and flavor. Is it possible to make great-tasting mashed potatoes without a lot of added fat? I'm cooking for my family and they're pretty calorie-conscious. Or, alternatively, make sweet potato mash. Tons of flavor without needing sugar or fats! Honestly, gently caress potatoes.
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Sep 4, 2012 05:47
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Jmcrofts posted:Hey guys, I wanna make mashed potatoes but seems like a lot of recipes use a lot of heavy cream or butter to get good consistency and flavor. Is it possible to make great-tasting mashed potatoes without a lot of added fat? I'm cooking for my family and they're pretty calorie-conscious. I've had good results with light (I'm sorry "Lite") sour cream. A while ago, I bought two hams on sale. One I froze, and one I cooked. The one I cooked, I washed twice, but in the end was still inedibly salty. Now it's time to cook ham #2 - so how can I get rid of all that salt? I thought about soaking the ham in a tub of water, but I don't want it to be waterlogged.
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Sep 4, 2012 07:09
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Yogurt also works really well. I was out of sour cream once and substituted with some Greek yogurt, now that's how I always do it.
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Sep 4, 2012 07:11
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Jmcrofts posted:What if, hypothetically, I didn't own a ricer? Buy a ricer. Seriously. My ricer is one of the best things I use in the kitchen. If you don't want to add loads of fat, but still want mashed potato without any parsnip adulteration, you can use semi-skimmed milk or crème fraîche.
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Sep 4, 2012 11:40
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I'm probably some kind of barbarian here, but I generally just do salt, pepper, a pat of butter, and if I didn't cook the potatoes long enough, maybe a tiny bit of potato water. I love the taste of potatoes, though.
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Sep 4, 2012 11:53
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Different kinds of potatoes will give you different textures, too. If you can't get the texture you want without a lot of dairy, switch to a different potato variety.
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Sep 4, 2012 15:45
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Grand Fromage posted:Yogurt also works really well. I was out of sour cream once and substituted with some Greek yogurt, now that's how I always do it. This sounds pretty good actually, since I have a tub of greek yogurt in the fridge. Also thanks everyone else for the tips. I think I'm going to go with a mix of Russet and red potatoes with a little yogurt and see how that goes.
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Sep 4, 2012 16:41
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Jmcrofts posted:What if, hypothetically, I didn't own a ricer? I'd get a food mill instead. 
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Sep 4, 2012 19:06
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After moving out of home I am now about to start a dreaded and scary to me challenge. Cooking something not in a microwave. My first question is to go somewhere I have never been before. The egg isle of the supermarket. What kind of egg should I buy, or ones to avoid? How long can I keep them in the fridge before use? Does it matter where in the fridge I put them - should I leave them in the egg casket or put them in the side of the door where the traditional location is?
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Sep 4, 2012 19:11
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I'm a safety and sanitation conscious cook and I have to ask an odd question. I have a -horrible- allergy to bleach (Even a cap full in the laundry breaks me out in a rash.  ) and can't use it.Can I sanitize and clean cutting boards and surfaces with an alternate type of cleaner or substance? Such as antibacterial DAWN or another option. I.E Vinegar.
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Sep 4, 2012 19:31
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Economy Clown Car posted:I'm a safety and sanitation conscious cook and I have to ask an odd question. Just use soap and warm water.
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Sep 4, 2012 19:32
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Flash Gordon Ramsay posted:Just use soap and warm water. I guess that proves occam's razor is a fine kitchen implement as well. Now I feel silly. 
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Sep 4, 2012 19:35
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Economy Clown Car posted:I guess that proves occam's razor is a fine kitchen implement as well. Now I feel silly. someone posted th elink either in this thread or the GWS product thread, but basically wood and plastic clean up pretty well with soap and water. You can put most plastic cutting boards in the dishwasher as well.
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Sep 4, 2012 19:36
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Is soap okay on bamboo?
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Sep 4, 2012 19:42
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Jmcrofts posted:Is soap okay on bamboo? it's what I use. Just remember to oil the board periodically, and never put it in the dishwasher.
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Sep 4, 2012 19:44
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Comstar posted:After moving out of home I am now about to start a dreaded and scary to me challenge. Cooking something not in a microwave. You want to be sure to get match-grade eggs or else you might jam your fridge. They're the ones in the black cartons next to the cereals. Typically you want to age them a bit before you use them, a month or two is good enough, but you have to be sure to keep them in the dairy drawer of your fridge. Anywhere else and the embryos will start developing. (USER WAS PUT ON PROBATION FOR THIS POST)
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Sep 4, 2012 19:50
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Comstar posted:My first question is to go somewhere I have never been before. The egg isle of the supermarket. What kind of egg should I buy, or ones to avoid? How long can I keep them in the fridge before use? Does it matter where in the fridge I put them - should I leave them in the egg casket or put them in the side of the door where the traditional location is? Eggs last for several weeks in the fridge. It shouldn't matter if you put them in the door or not; they're fairly resistant to spoiling so the slight difference in temperature won't affect anything.
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Sep 4, 2012 19:54
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Economy Clown Car posted:I'm a safety and sanitation conscious cook and I have to ask an odd question. I dunno about on cutting boards, but using 50/50 vinegar/water is great for a general spray bottle cleaner.
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Sep 4, 2012 20:06
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Economy Clown Car posted:Can I sanitize and clean cutting boards and surfaces with an alternate type of cleaner or substance? Such as antibacterial DAWN or another option. I.E Vinegar. As a homebrewer, I use a properly diluted star san solution in a spray bottle. Tasteless, odorless, works well on all surfaces including cutting boards.
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Sep 4, 2012 20:10
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Eggs really don't need to be kept in the fridge.
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Sep 4, 2012 21:10
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Scott Bakula posted:Eggs really don't need to be kept in the fridge. That's a bit of a  in the US because our eggs tend to be washed off to the point that it strips away a coating that helps keep germs out. At least, that's the usual reason given why our eggs are in the refrigerated section and the USDA recommends refrigeration at home.
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Sep 4, 2012 21:32
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