|
also for future reference loin is not really the preferred cut for pulled pork since it does not have nearly as much connective tissue and fat as other cuts like shoulder/butt/ribs and that is where pulled pork magic comes from. Usually with a loin I'd cut it into chops for grilling or pan-frying, or roast the whole loin whole.
|
#
?
Oct 6, 2012 21:12
|
|
|
|
| # ? May 26, 2024 20:18 |
|
|
Wroughtirony posted:Your eggs are old and/or lovely, or you could be cooking them way too long. You can see how eggs deteriorate over time here: http://recipehut.homestead.com/fresheggtest.html
|
|
#
?
Oct 6, 2012 21:34
|
|
|
What kind of stock goes in tom yum, or Thai food in general? Made some today with a really simple seafood stock, just onion & mussel shells. While the end result was fine (kinda hard to gently caress up something so simple and delicious), I think better stock would've added something.
|
|
#
?
Oct 7, 2012 01:49
|
|
|
A lot of people make pulled pork with a splash of some sweet drink like orange juice or coke. Would it be a terrible idea to use something similar to Malta instead? Feels like it could bring a slightly interesting malty twist.
|
|
#
?
Oct 7, 2012 02:50
|
|
|
pile of brown posted:also for future reference loin is not really the preferred cut for pulled pork since it does not have nearly as much connective tissue and fat as other cuts like shoulder/butt/ribs and that is where pulled pork magic comes from. Usually with a loin I'd cut it into chops for grilling or pan-frying, or roast the whole loin whole. Ya I usually use shoulder, but loin was on sale this week and the shoulder selection wasn't the greatest. I find it can get the job done most of the time, but it does feel like a waste anytime I've pulled tenderloin. I ended up turning it down to low and letting it cook for a few more hours after dinner, then stuck it in the fridge. Going to get it going again in the morning, then pull and sauce it for lunch. Not a complete waste, just going to have lots more leftovers for the week (I'm excited to see what all I can try pulled pork on, I've fallen in love with Pulled Pork Poutine). Nachos maybe? Additional layer on a burger? Crackers even I suppose?
|
|
#
?
Oct 7, 2012 03:50
|
|
|
I have an enormous amount of fresh dill, any suggestions on what to do with it?
|
|
#
?
Oct 7, 2012 04:41
|
|
|
I live in an area that is pretty lovely in terms of food and I find that prices are way too steep for me. I can get different deals at various locations but none is better than the other on average. My local and monopolistic grocery store charges 79c per lime and 2$ per bunch of cilantro, as an example. It's hard for me to tell if I am just being whiny or if there is something seriously wrong with their pricing. I can generally find produce on sale or at different locations for cheaper, but meat always seems very expensive to me (as a college student). This is a broad question, but what can I expect to pay for the cheaper cuts of meat and seafood? I get a respectable 2.50$/lb for pork shoulder which I am happy with, but I want to vary my meats and I'm having trouble finding much that competes. There must be cheap seafood out there that is of comparable price, but I just cannot find it. Any recommendations for what I should look for and what it should cost?
|
|
#
?
Oct 7, 2012 05:08
|
|
God I fucking love Diablo 3 gold, it even paid for this shitty title
|
I have a bottle of ras el hanout and I have about 4 oz. harissa left over from a Tunisian dish, but aside from the dish I just cooked I've never made or eaten Moroccan or Tunisian food in my life. Aside from Googling recipes (which I've been doing), do you guys have any resources (preferably Kindle books or "normal" recipes of famous dishes in the region) to get me started understanding the underpinnings of Moroccan or Tunisian cuisine? I speak a tiny bit of Arabic, if that'll help.
|
|
#
?
Oct 7, 2012 06:30
|
|
|
pogothemonkey0 posted:I live in an area that is pretty lovely in terms of food and I find that prices are way too steep for me. I can get different deals at various locations but none is better than the other on average. My local and monopolistic grocery store charges 79c per lime and 2$ per bunch of cilantro, as an example. It's hard for me to tell if I am just being whiny or if there is something seriously wrong with their pricing. I can generally find produce on sale or at different locations for cheaper, but meat always seems very expensive to me (as a college student). As far as I've seen, most meat is fairly expensive, unless it's on sale. It seems to me that beef is the most expensive, followed by pork, then followed by chicken. For beef, I only ever buy chuck roasts when they're on sale since that's about the cheapest I can buy beef, but it's still ~$2-3 / lb or something like that. Pork shoulder tends to be cheaper, so it's usually a good buy. Sometimes big groceries will sell those vacuum packed whole pork loins for real cheap, but requires a different cooking technique. Chicken thighs can be really inexpensive (compared to pork/beef) at like $1 / lb or something. Chicken breasts are more expensive and the whole bird is usually a good way to go if you know how to roast it and make stock out of the bones, or split it up before cooking. Just watch for sales, that's the only way to buy meat in my (frugal) opinion. Sometimes hams can be really cheap too, I bought one for like $.50 / lb once. Of course all this goes out the window if you want non-factory farmed meat. So basically, there's a lot of variance in meat prices, and you'll only really get cheap meat out of a few of the cuts of an animal. Look for the roasting/long cooking time meats as they tend to be less expensive. The real answer is to just convert to rice and beans!
|
|
#
?
Oct 7, 2012 07:03
|
|
|
Learn what places are most likely to have short dated meat marked down and check them 2 or 3 times a week. Most of the time you can find meat around half price if you're willing to cook it in the next day or 2 (in the next week for cryovac'd roasts).
|
|
#
?
Oct 7, 2012 07:58
|
|
|
Jenkin posted:I have an enormous amount of fresh dill, any suggestions on what to do with it? Infuse it in a bunch of vodka and then throw a Scandinavian food party and drink lots of snaps! Seriously though dill-infused vodka is pretty tasty. Pair it with chicken or seafood it is great.
|
|
#
?
Oct 7, 2012 10:17
|
|
|
Alternatively buy some salmon and make gravlax! And then...get this, you can drink your snaps while you eat the gravlax. That sounds awesome.
|
|
#
?
Oct 7, 2012 10:17
|
|
|
Hey thread, I've got a question but I'm not sure it deserves its own thread. Basically, I live on my own in a converted garage, and it isn't fitted with a hob or oven. All I've got is a kettle, a toaster, a microwave, and 2 George Foreman grills, one large one small. I was just wondering if anyone else was in a similar situation and could recommend any particularly good recipes for these things, or any other tips on cooking using mainly a George Foreman? Any workarounds or handy little bits of advice would be good. Thanks! Edit: poo poo, did I ask this in here before? I remember I asked it somewhere. Oh well, if anyone has any more great recipes that'd be cool anyway. Jakabite fucked around with this message at 14:11 on Oct 7, 2012 |
|
#
?
Oct 7, 2012 14:00
|
|
|
Can anyone suggest a decent jambalaya recipe that can be prepared in a rice cooker? Preferably lower sodium: It doesn't even have to be low sodium, just better than the box mix poo poo.
|
|
#
?
Oct 7, 2012 16:15
|
|
|
I like throwing a bunch of vegetables and crap into a pot and cooking for a few hours on a low heat. The result is often delicious but half of the time I find that there is too much water in the resulting mixture. What can I do to reduce the water content? I am guessing I need to make the water evaporate more but I am not sure what the best way to accomplish this is. My experiments so far have not yielded any conclusive results.
|
|
#
?
Oct 7, 2012 16:33
|
|
|
Put in less water.
|
|
#
?
Oct 7, 2012 16:49
|
|
|
Jenkin posted:I have an enormous amount of fresh dill, any suggestions on what to do with it?
|
|
#
?
Oct 7, 2012 17:33
|
|
|
EssOEss posted:I like throwing a bunch of vegetables and crap into a pot and cooking for a few hours on a low heat. The result is often delicious but half of the time I find that there is too much water in the resulting mixture.
|
|
#
?
Oct 7, 2012 17:40
|
|
|
EssOEss posted:I like throwing a bunch of vegetables and crap into a pot and cooking for a few hours on a low heat. The result is often delicious but half of the time I find that there is too much water in the resulting mixture. No vegetables require multiple hours of cooking. Cook them until tender, strain them, and then eat them.
|
|
#
?
Oct 7, 2012 17:40
|
|
|
I got a $500 travel voucher from American Airlines, and I'm thinking about going balls out and doing ~2 weeks in SE Asia. Figure I can do it all for ~$2000 out of pocket. Probably hit Singapore, Chiang Mai, then Bangkok and home. Has anyone done any cooking schools out there? If so, any recommendations on schools, what to look for, what to avoid, etc? This looks like a hell of a lot of fun, for instance: http://www.thaifarmcooking.net/home/
|
|
#
?
Oct 7, 2012 18:39
|
|
|
CloseFriend posted:I have a bottle of ras el hanout and I have about 4 oz. harissa Not really a traditional anything but Ive made a ras al hanout beer batter for frying onions in, it was pretty awesome. probably be good to dip in harissa mayo too. 1c corn starch 2c flour 2 eggs <3c mild beer I used pilsner ras al hanout and salt to taste mix everything but the beer and slowly whisk it in until the batter is thin but coat your finger. dip onion rings or slice onions long ways and fry in little clusters until golden brown
|
|
#
?
Oct 7, 2012 19:23
|
|
|
Jenkin posted:I have an enormous amount of fresh dill, any suggestions on what to do with it? Make pickles! - Add to a hearty potato soup or clam chowder - Add to a mix of sour cream, mayo and chives and turn it into a dip - Combine with lemon slices and some butter. Wrap up a salmon steak in parchment paper and tin foil and do some packet cooking. - Hang a bunch upside down to dry out so you'll have dried dill for the next year - Sprinkle across scrambled eggs - Mix with greek yogurt, cucumber chunks and a few odds and ends to make your own superfly Tzatziki sauce. Dill is useful stuff, have fun!
|
|
#
?
Oct 7, 2012 20:52
|
|
|
EssOEss posted:I like throwing a bunch of vegetables and crap into a pot and cooking for a few hours on a low heat. The result is often delicious but half of the time I find that there is too much water in the resulting mixture. May I ask what the end goal of this is, specifically? Are you trying to make soup? What sort of vegetables? This will guide our guidance.
|
|
#
?
Oct 7, 2012 21:08
|
|
|
There's a thing I'd like to cook, which among other ingredients uses okra. Where I live, it's very uncommon and I'm having a hard time looking for it. What would you suggest as a replacement, in case I ultimately fail to find it?
|
|
#
?
Oct 8, 2012 00:19
|
|
|
I am making mussels in wine tomorrow, and to save myself time, I scooped up the mussels now. Should I stick them in the fridge or freezer?
|
|
#
?
Oct 8, 2012 00:25
|
|
|
THE MACHO MAN posted:I am making mussels in wine tomorrow, and to save myself time, I scooped up the mussels now. Should I stick them in the fridge or freezer? Fridge fridge fridge.
|
|
#
?
Oct 8, 2012 00:31
|
|
|
Thanks!
|
|
#
?
Oct 8, 2012 00:33
|
|
|
Jenkin posted:I have an enormous amount of fresh dill, any suggestions on what to do with it? Make corn fritters and top with a sour cream, dill and lime juice mix.
|
|
#
?
Oct 8, 2012 00:47
|
|
|
Jenkin posted:I have an enormous amount of fresh dill, any suggestions on what to do with it? No need to freeze some for a rainy day?
|
|
#
?
Oct 8, 2012 00:51
|
|
|
Question on using a whirly pop popcorn maker. I made some tonight (1/3 cup popcorn and 1 tbsp canola oil). Everything went fine, but when I went to use the usual seasonings I use for microwave popcorn (garlic powder/salt/cayenne/pepper), it didn't coat the popcorn like it normally does with the microwave stuff. Any idea why and how to correct this?
|
|
#
?
Oct 8, 2012 02:44
|
|
|
pile of brown posted:Not really a traditional anything but Ive made a ras al hanout beer batter for frying onions in, it was pretty awesome. probably be good to dip in harissa mayo too. EDIT: How much fat should I use for the frying? Half a cup per onion? CloseFriend fucked around with this message at 04:41 on Oct 8, 2012 |
|
#
?
Oct 8, 2012 03:19
|
|
|
I've always been curious, but how much does the beer in the batter matter, and what specifically matters? The grains? Alcohol content? Color?
|
|
#
?
Oct 8, 2012 03:27
|
|
|
Jakabite posted:Hey thread, I've got a question but I'm not sure it deserves its own thread. Basically, I live on my own in a converted garage, and it isn't fitted with a hob or oven. All I've got is a kettle, a toaster, a microwave, and 2 George Foreman grills, one large one small. I was just wondering if anyone else was in a similar situation and could recommend any particularly good recipes for these things, or any other tips on cooking using mainly a George Foreman? Any workarounds or handy little bits of advice would be good. Thanks! If it was me, I'd also pick up a sous vide machine like an SVS Demi, as about three quarters of the meat I prepare that isn't in a stew or braise I do in the puddle machine and then sear off on a skillet. Assuming you can get a good sear out of a George Foreman grill (I've never actually used one), picking up those three things would let me do an awful lot of the kind of cooking I do in the normal course of things---the major exceptions being stir fry and smoking.
|
|
#
?
Oct 8, 2012 03:57
|
|
|
Crossposting this from the chili thread for lack of response and my general cluelessnessdis astranagant posted:What's a "caribe pepper" and is it worth tossing some in a pot of chili? They're wide, pale yellow peppers about 2 or 3 inches long.
|
|
#
?
Oct 8, 2012 04:03
|
|
|
dis astranagant posted:Crossposting this from the chili thread for lack of response and my general cluelessness I think a Caribe pepper is the same as a Santa Fe Grande pepper aka Guero Chili Peppers. These guys?  Certainly wouldn't hurt a pot of chili, but I don't think they pack a lot of heat if that's what you're into.
|
|
#
?
Oct 8, 2012 04:15
|
|
|
Jmcrofts posted:I think a Caribe pepper is the same as a Santa Fe Grande pepper aka Guero Chili Peppers. These guys? Yeah, those are them. What kind of flavor do they bring to the party? Picked up a handful at the store with the rest of my peppers (2/3 pound each of poblanos and anaheims, just shy of half a pound of serranos, 3 of those little guys since I didn't really know what I was getting myself into). Kinda went overboard, but it's gonna have plenty of rice and cheese to calm it down as needed.
|
|
#
?
Oct 8, 2012 04:34
|
|
|
7 Bowls of Wrath posted:
This sounds horrendously amazing. I have some pierogi left in the freezer so will have to try. Do you mix the sour cream in with the delicious fat? My brief googling of salt pork makes me think that in the UK it would be called streaky bacon - can anyone confirm/refute this?
|
|
#
?
Oct 8, 2012 10:33
|
|
|
SubG posted:I'm not sure if this is the kind of advice you're looking for, but if it was me I'd replace the toaster with a toaster oven and get a crockpot. A halfway decent toaster oven will do pretty much anything a regular oven will do, limited only by the interior capacity. But you can do `real' baking in one. And you can use a crockpot to make stews, soups, and braises. Alright, thanks man, I'll look into getting one of them. I actually just got hold of a crockpot, so halfway there already!
|
|
#
?
Oct 8, 2012 10:44
|
|
|
It seems I'm pathologically incapable of making nice flat bread, other than farls. Does anyone have a decent recipe for flat bread, like Roti etc?
|
|
#
?
Oct 8, 2012 11:18
|
|
|
|
| # ? May 26, 2024 20:18 |
|
|
Aramoro posted:It seems I'm pathologically incapable of making nice flat bread, other than farls. Does anyone have a decent recipe for flat bread, like Roti etc? https://www.youtube.com/watch?v=jD4o_Lmy6bU
|
|
#
?
Oct 8, 2012 12:42
|
|
