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MY GIRLFRIEND really likes those flavored coffee creamers, but they're pretty much water, sugar, palm oil, and artificial flavoring (not even milk or cream in them). Is there a way to make flavored coffee creamer but with actual cream or half-and-half? I was considering trying something like making a cream cocktail (with simple syrup and cocktail bitters) and seeing if that would give the right flavor to it, but has anyone tried something in the past? Alternately, if it's not possible (or just way too difficult), is there a boxed coffee creamer that's not as bad as the others? PRADA SLUT fucked around with this message at 15:37 on Sep 11, 2012 |
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Sep 11, 2012 15:32
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| # ? May 10, 2024 02:51 |
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I don't see why you couldn't gently steep half and half with some sugar and a vanilla bean, or any other flavorings you wanted. It wouldn't keep as long as the fake stuff, obviously, but you could make it taste a lot better.
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Sep 11, 2012 15:37
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I also could mix in some vanilla sugar, should I just steep a vanilla bean pod in the cream or chop it up?
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Sep 11, 2012 15:38
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There's always Irish Cream.
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Sep 11, 2012 15:40
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If you split it or otherwise chop it, you'll have vanilla tiny seeds in your creamer, which your SO might object to. You'll get better flavor extraction if you split it though. Or just use vanilla sugar. Or use the whole bean pod, then rinse it off and make more vanilla sugar.
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Sep 11, 2012 15:44
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Thanks for the leg meat suggestions. I will try slow roasting tonight.
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Sep 11, 2012 17:07
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Happy Abobo posted:Admittedly I haven't actually tried it, but I'm always on the lookout for pork shoulder recipes, and I grabbed this one off of CHOW that looks pretty drat good.
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Sep 11, 2012 18:09
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scuz posted:Sweet frickin' deal. I don't have a blender or any of those spices but that really gives me a good start. Thanks! On the other hand, I wasn't looking for the recipe but I have all of those spices by chance. Cooking this, thanks Abobo
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Sep 11, 2012 18:23
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scuz posted:I have 1 pound of pork butt and a lot of pork fat. If I had more than 1 pound I'd have more of a clue what to do with it, but I'm looking for other things to do than 225f for 12 hours. I have used this recipe in the past when I want to make pork shoulder and not cook the entire thing. It's pretty good but I would be sure to have *all* of the ingredients on hand because it's not a flavor powerhouse so omissions would leave it lacking. Also make sure to add roasted garlic and water chestnuts (if available) because that poo poo is awesome.
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Sep 11, 2012 19:31
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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PRADA SLUT posted:Alternately, if it's not possible (or just way too difficult), is there a boxed coffee creamer that's not as bad as the others? http://naturalbliss.coffee-mate.com/  Ingredients: Nonfat milk, heavy cream, sugar, natural flavor. Because sometimes you just want that jug'o'creamer for your coffee.
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Sep 11, 2012 19:32
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We have a Datil pepper plant that has virtually exploded with peppers this season, more than I can use right away before they start going bad. Does anyone have a suggestion on how to keep them other than throwing them in the freezer? I normally use these making a couple of batches of salsa, Minorcan chicken pilau which uses it as a staple ingredient or pretty much anything else I can cook up that uses peppers for heat. I just have more than I can handle this go around. TIA
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Sep 11, 2012 21:31
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Pickled peppers!!
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Sep 11, 2012 22:05
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This is in an old movie from 1970, it takes place in Portugal or Spain. We've been trying to figure out what it is they're eating. They are drinking hot chocolate in the coffee cups, and supposedly milk in the glasses. But we cannot figure out what those blocky white things are! They each grab one, so they are firm enough to grab (as opposed to say cotton candy). Then they each dunk it in the milk, leaving it in the glass, even stirring the 'milk' with it. But we don't see them actually eat it. The brown log things are some biscuit or something they do eat, not concerned so much with those. Guessing some cinnamon biscuit sort of thing, but if you knew that too, also appreciated. Any ideas??? 
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Sep 11, 2012 22:16
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CombatCupcake posted:This is in an old movie from 1970, it takes place in Portugal or Spain. We've been trying to figure out what it is they're eating. Could be sobaos, Spanish sponge cakes which are often dunked into coffee?
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Sep 11, 2012 22:42
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I'm a reasonably new cook, and was thinking of doing a pot pie. I just made chicken stock, so I'm pretty well set for the filling. The problem is every recipe I have found needs a food processor. We have a Magic Bullet and a hand mixer. How does this recipe look: http://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe/index.html and can I make my own piecrust without a food processor, or should I just suck it up and buy frozens?
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Sep 11, 2012 23:12
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Daemoxx posted:I'm a reasonably new cook, and was thinking of doing a pot pie. I just made chicken stock, so I'm pretty well set for the filling. The problem is every recipe I have found needs a food processor. We have a Magic Bullet and a hand mixer. You can use a pastry blender if you have one:  You can also use a fork, a whisk, two knives and you use to cut it in or your hands. Basically, you're trying to keep the butter/lard from melting while also getting it blended with the flour into tiny little balls.
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Sep 11, 2012 23:15
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Food processors are just a way of making pie crust preparation easier. You can cut in the butter by hand. Try to keep things cold. This list of helpful tips should make things pretty easy.
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Sep 11, 2012 23:16
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How difficult is it to make homemade ravioli without any special tools? I never hear about homemade ravioli.
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Sep 11, 2012 23:16
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tarepanda posted:How difficult is it to make homemade ravioli without any special tools? I never hear about homemade ravioli. Super easy, especially if you use wonton wrappers :X
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Sep 11, 2012 23:17
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tarepanda posted:How difficult is it to make homemade ravioli without any special tools? I never hear about homemade ravioli. It's a bit of a pain to roll out the dough thinly enough by hand without a roller, so just use wonton wrappers 
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Sep 11, 2012 23:18
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Really? I always thought wonton wrappers were a lot different in composition for some reason. It's super easy for me to get those since I live in Japan... How do you seal them for that ravioli look?
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Sep 12, 2012 00:55
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tarepanda posted:Really? I always thought wonton wrappers were a lot different in composition for some reason. It's super easy for me to get those since I live in Japan... The wrappers are squares, so just fold corner to corner for triangle ravioli. A light brush of egg where the sides touch together will keep them from loosening up.
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Sep 12, 2012 01:06
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I always just use a wet fingertip to seal wonton wrappers when I make rangoons.
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Sep 12, 2012 01:11
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I just found out about foodpairing.be today. Do any of you have a subscription? Do you consider it worth the money? I already have a copy of The Flavor Bible (albeit the unwieldy Kindle edition, not the physical book), so I don't know if I could justify $20 American a month on the site's Pro version.
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Sep 12, 2012 01:41
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tarepanda posted:Really? I always thought wonton wrappers were a lot different in composition for some reason. It's super easy for me to get those since I live in Japan... It's definitely not exactly the same, but it's probably cheaper to just get the wonton wrappers too soooooo CloseFriend posted:I just found out about foodpairing.be today. Do any of you have a subscription? Do you consider it worth the money? I already have a copy of The Flavor Bible (albeit the unwieldy Kindle edition, not the physical book), so I don't know if I could justify $20 American a month on the site's Pro version. gently caress the kindle edition of the flavor bible. It's beyond useless.
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Sep 12, 2012 01:42
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EAT THE EGGS RICOLA posted:It's definitely not exactly the same, but it's probably cheaper to just get the wonton wrappers too soooooo Yea, the skin is thinner and you won't be able to get a good al dente feel out of it, but it should still taste great. Hell, some of the cheaper Chinese restaurants over where I live will use spaghetti instead of proper lo mein noodles. I witnessed this at my last job. Not quite the same, but close enough to where the customers don't complain (the customers were pretty much all white folks).
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Sep 12, 2012 01:48
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Mach420 posted:Hell, some of the cheaper Chinese restaurants over where I live will use spaghetti instead of proper lo mein noodles. I witnessed this at my last job. Not quite the same, but close enough to where the customers don't complain (the customers were pretty much all white folks). I've seen that done in China too. Feel no guilt.
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Sep 12, 2012 01:55
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CombatCupcake posted:This is in an old movie from 1970, it takes place in Portugal or Spain. We've been trying to figure out what it is they're eating. The brown thing is probably turron which is a typical dessert for that region. My father's family has roots back in the Canary Islands whose heritage is of Spain. We had a lot of the desserts around especially on the holidays. Your mysterious white item is a form of meringue. Not the typical fluffy creamy stuff on pies, but something tougher and we would dip it in hot chocolate or cocoa where it would eventually melt in and sweeten it. That along with churros or torrejas which is similar to French toast. I am getting a sugar high just thinking about all that again. The meringue, I have seen them in a lot of spanish or latin markets. Now off to find something sweet because all this dessert talk did a number on me.
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Sep 12, 2012 03:52
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demonR6 posted:The brown thing is probably turron which is a typical dessert for that region. My father's family has roots back in the Canary Islands whose heritage is of Spain. We had a lot of the desserts around especially on the holidays. THANKS! Its been bugging us for 2 weeks! I thought for sure it wasn't meringue cause it seemed too stiff (and not in a cookie form), and figured why would you put meringue in milk? Which is the other thing I didn't get... why would they be served hot chocolate (we're pretty sure its not coffee), AND a glass of milk?
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Sep 12, 2012 05:06
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What's the cheapest meat you can get that won't kill you?
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Sep 12, 2012 06:37
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As long as it isn't rotten it's not going to kill you. What meat is cheap depends entirely on where you are. You might be able to pick up a big beef roast for next to nothing, whereas where I am even $10 a pound would be incredibly cheap for beef. Chicken tends to be one of the cheapest everywhere, so, chicken I guess? Organ meats, if you're in a place those aren't commonly eaten?
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Sep 12, 2012 06:40
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Omp posted:What's the cheapest meat you can get that won't kill you? Chicken is generally the cheapest, yes. Especially if you buy wigglessad chickens on sale and break them down yourself. I've seen them regularly go as low as $0.79/lb. But even the happiest chickens ever can go for about $2.49/lb
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Sep 12, 2012 06:46
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GrAviTy84 posted:Chicken is generally the cheapest, yes. Especially if you buy wigglessad chickens on sale and break them down yourself. I've seen them regularly go as low as $0.79/lb God I miss American food prices. The lowest I've ever seen chicken (which is almost always the cheapest here) was a little over two bucks a pound for whole ones. And the chickens here are smaller/less meaty so you're paying for a lot more bone.
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Sep 12, 2012 06:48
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GrAviTy84 posted:Chicken is generally the cheapest, yes. Especially if you buy wigglessad chickens on sale and break them down yourself. I've seen them regularly go as low as $0.79/lb. But even the happiest chickens ever can go for about $2.49/lb Do you mean limp chickens? I didn't even know that was a bad thing, but I've never bought whole chickens before (well, dead ones at any rate)
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Sep 12, 2012 06:55
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Omp posted:Do you mean limp chickens? I didn't even know that was a bad thing, but I've never bought whole chickens before (well, dead ones at any rate) I think "wigglessad" may be code for "Costco".
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Sep 12, 2012 10:50
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Omp posted:Do you mean limp chickens? I didn't even know that was a bad thing, but I've never bought whole chickens before (well, dead ones at any rate) Factory farm chickens aka chickens that make wiggles sad.
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Sep 12, 2012 11:12
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CombatCupcake posted:THANKS! Its been bugging us for 2 weeks! I thought for sure it wasn't meringue cause it seemed too stiff (and not in a cookie form), and figured why would you put meringue in milk? Which is the other thing I didn't get... why would they be served hot chocolate (we're pretty sure its not coffee), AND a glass of milk? No prob! It looked familiar and when you mentioned the movie origin it hit the mark. PM me if you are interested and I can pick up a package (or six) and get it out to you if you are interested in trying it. I can throw a rock and find a Hispanic market or even hit one of the pastry shops and see if they have something similar. Pretty much every Hispanic culture has some form of it or another by what I have seen when I stop in at the one of the bakeries. I used to dip them in Café con leche bypassing adding sugar to it as a sweetener. Those days are over since I am no spring chicken anymore and it goes right to my butt.
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Sep 12, 2012 11:42
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Omp posted:What's the cheapest meat you can get that won't kill you? In addition to chicken, pork is often very cheap, if you like the rough 'n tough cuts that take some braising/BBQing to break down. I see pork shoulder go for anywhere between .99-1.39/lb 'round my neck of the woods. Chicken leg quarters are also absurdly cheap most of the time. I see them usually for .49-.79/lb.
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Sep 12, 2012 13:29
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noblesse posted:In addition to chicken, pork is often very cheap, if you like the rough 'n tough cuts that take some braising/BBQing to break down. I see pork shoulder go for anywhere between .99-1.39/lb 'round my neck of the woods. Pork shoulder is pretty inexpensive as well and you can make a really tasty roast with it. Leftovers shredded in and made into a nice pork sandwich are amazing too. I have to get out of this thread, every time I stop in I leave hungry.
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Sep 12, 2012 13:38
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| # ? May 10, 2024 02:51 |
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Any reasonably priced all you can eat sushi places in downtown Minneapolis?
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Sep 12, 2012 16:40
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