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Don't listen to dino (sorry dino!).. use the whole root, the thin stringy parts included but wash them very well then trim the parts that remain brown. If the thicker part of the root is woody you may need to peel it a bit.
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Oct 10, 2012 02:09
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mich posted:Don't listen to dino (sorry dino!).. use the whole root, the thin stringy parts included but wash them very well then trim the parts that remain brown. If the thicker part of the root is woody you may need to peel it a bit. The root is edible?! Freaking awesome. Learn something new every day.
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Oct 10, 2012 02:12
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Yeah, you'll find them in a lot of Thai recipes. They're great ground up into a paste and used as a marinade or to stir fry. Grind up some cilantro root with garlic, black pepper, chiles, fry that up, add your protein/veg, then some combo of fish/soy/oyster sauce, bit of sugar to balance.
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Oct 10, 2012 02:24
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So, my dad has scar tissue in his intestines from surgery and can't have any fiber (including no brown rice, which he always ate). I found a list of low fiber ingredients, but do you guys have any idea what good low fiber dishes would be?
Steve Yun fucked around with this message at 03:47 on Oct 10, 2012 |
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Oct 10, 2012 03:44
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Steve Yun posted:So, my dad has scar tissue in his intestines from surgery and can't have any fiber (including no brown rice, which he always ate). I found a list of low fiber ingredients, but do you guys have any idea what good low fiber dishes would be? Anything meaty, mm. Stews, pot roasts, maybe curries?
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Oct 10, 2012 03:59
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Is there a bread thread? I want to bring a loaf of fresh baked bread (challah, specifically) to work in the morning but I don't want to get up at the crack of dawn to start it. Would it work to refrigerate it after the first rise and then let it sit at room temp for about an hour before baking? Any other suggestions?
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Oct 10, 2012 06:30
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Looking for a Chick-fil-a chicken sandwich copycat recipe. I'm desperate for some Chick-fil-a but we don't get any love here north of the border  Found this: http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches Anyone have any other leads? Going to try to make the best copycat candidate this weekend. some kinda jackal fucked around with this message at 06:53 on Oct 10, 2012 |
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Oct 10, 2012 06:51
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I've heard they brine the breasts in pickle juice but the comments on that article say they only do that for the grilled sandwiches. It looks like it might be a decent reproduction, just give it a try.
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Oct 10, 2012 07:02
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e: bother.
Force de Fappe fucked around with this message at 08:53 on Oct 10, 2012 |
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Oct 10, 2012 08:38
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Martytoof posted:Looking for a Chick-fil-a chicken sandwich copycat recipe. I'm desperate for some Chick-fil-a but we don't get any love here north of the border I haven't tried it, but I remember seeing this one in a lot of the Chick-fil-a hates the gays threads. Looks like a decent enough reproduction.
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Oct 10, 2012 09:04
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Otm Shank posted:Is there a bread thread? There isn't but I want to start one. Your idea would work but it would need a bit more time to come to room temp.
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Oct 10, 2012 10:30
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What does tossing pasta with water it was boiled in do? Can I use just pasta water to toss the pasta with grated parmesean in lieu of something like olive oil or butter?
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Oct 10, 2012 15:39
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Martytoof posted:Looking for a Chick-fil-a chicken sandwich copycat recipe. I'm desperate for some Chick-fil-a but we don't get any love here north of the border Cooking one will be better than Chick-fil-a, or what I am about to suggest, but, if you happen to be driving by one at lunch some time, try Dairy Queen's chicken sandwich. It's one of the best fast food sandwiches I've had and, from my vague recollection of Chick-fil-a, it's quite similar. Very Strange Things fucked around with this message at 17:55 on Oct 10, 2012 |
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Oct 10, 2012 15:41
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squigadoo posted:What does tossing pasta with water it was boiled in do? Can I use just pasta water to toss the pasta with grated parmesean in lieu of something like olive oil or butter? Well the super awesome way to do pasta and sauce is to cook the pasta 90-95% done, and then toss it in the sauce to finish cooking all the way. This really fuses the flavors of pasta and sauce together. Keeping a bit of the pasta water handy helps counteract the evaporation from when you heat the sauce and pasta together, so that the sauce is the right consistency. There's also some starch in the water so it helps things cling, too. I guess you could do pasta with only water and cheese, but that sounds kinda sad.
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Oct 10, 2012 17:15
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dino. posted:The root is edible?! Freaking awesome. Learn something new every day. Yeah next time try eating a leaf and then a root-- the roots( perhaps obviously) taste a lot more like coriander seeds.
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Oct 10, 2012 17:16
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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... So you only have access to electric plug-in kind of stuff? You could get a decent induction burner for about $80 off Amazon, a cast iron/induction friendly pan, and then you would have access to most "traditional" stovetop cooking.
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Oct 10, 2012 17:20
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Turkeybone posted:Well the super awesome way to do pasta and sauce is to cook the pasta 90-95% done, and then toss it in the sauce to finish cooking all the way. This really fuses the flavors of pasta and sauce together. Keeping a bit of the pasta water handy helps counteract the evaporation from when you heat the sauce and pasta together, so that the sauce is the right consistency. Oh. I had wondered if it was supposed to be some sort of sauce-sticker or flavored... thing. So many recipes tell you to save 1/2 a cup and use it, but never said why. Thanks!
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Oct 10, 2012 17:26
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Anyone recommend a good hors d’œuvre/finger food that could survive an hour long trip? I was thinking of doing some fried plantains with some kinda dipping sauce but not sure if they'd still be good after an hour or so.
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Oct 10, 2012 18:29
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Ugh. I seared some steak to make a beef stew, poured in my stock, which was cloudy and smelled a bit off. I immediately dumped everything into a collander and rinsed off the meat and onions, can I still use them, or is everything ruined?
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Oct 10, 2012 18:34
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squigadoo posted:Oh. I had wondered if it was supposed to be some sort of sauce-sticker or flavored... thing. So many recipes tell you to save 1/2 a cup and use it, but never said why. Often you'll save a bit of the pasta water because if the drained pasta sits, it will start to stick together and tossing it with a bit of the water will help it loosen up again. 
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Oct 10, 2012 18:45
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HookShot posted:Ugh. I probably would, but I am lax about the whole food safety thing.
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Oct 10, 2012 18:50
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HookShot posted:Ugh. I would use it and not even feel concerned about it. If you want to be extrasure, sear the beef again now.
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Oct 10, 2012 18:53
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This isn't really a question. I just wanted to thank GWS for teaching me more about food and cooking. I mosltly just lurk and have learned a lot by reading this thread and others then going and trying it out in the kitchen.
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Oct 10, 2012 18:58
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Sweet, thanks guys, I'm not super concerned about food safety either so back into the pot it goes!
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Oct 10, 2012 19:27
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HookShot posted:Sweet, thanks guys, I'm not super concerned about food safety either so back into the pot it goes! Just make drat sure you bring everything up to a boil before dropping down to a low simmer. Hopefully you'll be fine. If the end product smells weird then ditch it.
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Oct 10, 2012 19:36
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Bollock Monkey posted:I am lax about the whole food safety thing. HookShot posted:I'm not super concerned about food safety either Voted Alligator posted:This isn't really a question. I just wanted to thank GWS for teaching me more about food and cooking.
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Oct 10, 2012 19:54
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Steve Yun posted:food safety Yeah, it should probably be said that for the most part those of us who are a bit cavalier about food safety rules at home are that way because we know those rules inside outside and backwards, have a firm understanding of how food-borne illness are spread and we understand the risks associated with choosing the less-safe option. When in doubt, throw it out. Or pop into the "will this kill me" thread and ask.
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Oct 10, 2012 20:45
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I know, I just thought it looked funny
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Oct 10, 2012 20:48
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The olive tree at work is bearing fruit, and I've decided to pick them and do some olive curing. I'm going to do some salt-cured olives, but I'd also like to experiment with lye curing since it's something I've never done before. Ranch 99 and related markets sell a product called "lye water" which is heavily labeled with NOT FOR DRINKING warnings, but I'm curious: is that lye water intended for use as a curing agent, or some other inscrutable purpose? Could I use that stuff instead of handling flake lye and dissolving it in water myself?
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Oct 10, 2012 21:35
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Yeah, it's definitely going back to a boil. I also cleaned off the pot and re-seared the meat just to be safe. Now it's got a brand new can of beef stock and should be good! And yeah if it's still off I'm ordering pizza.
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Oct 10, 2012 21:36
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bartolimu posted:The olive tree at work is bearing fruit, and I've decided to pick them and do some olive curing. I'm going to do some salt-cured olives, but I'd also like to experiment with lye curing since it's something I've never done before. Ranch 99 and related markets sell a product called "lye water" which is heavily labeled with NOT FOR DRINKING warnings, but I'm curious: is that lye water intended for use as a curing agent, or some other inscrutable purpose? Could I use that stuff instead of handling flake lye and dissolving it in water myself? I've used that lye water for noodles and similar applications. I'm sure it'll work for olives, but you might want to verify with someone more certain.
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Oct 10, 2012 22:15
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Lichtenstein posted: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? Hey this was a while back, but what are you cooking? If you're looking for a vegetable replacement, I don't know of anything that really replicate's okra's texture/shape. If you're just cooking gumbo or something and are using it for thickening, then you might just be able to use another thickener like file powder or roux. If I knew what exactly you wanted to cook, I might be able to offer an alternative, though.
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Oct 11, 2012 00:33
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Turkeybone posted:Well the super awesome way to do pasta and sauce is to cook the pasta 90-95% done, and then toss it in the sauce to finish cooking all the way. Anyone who hasn't done this, you absolutely have to try it next time. The pasta will suck in a bit of the sauce and the starch on the pasta seems to thicken the sauce up a little more and it's so good.
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Oct 11, 2012 01:15
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So, around this time last year I pioneered my own recipe for Caramel Apple cookies. Basically the cookies had chunks of dried apple and bits of caramel, along with a splash of apple cider in the dough (that's the secret!) to achieve a really almost apple-pie like dough with caramel hidden inside.  As you can see, I also dipped half of each cookie in melted caramel. I was short on time when I did this, so I just used standard caramel cubes melted in a saucepan. This led to a delicious truly caramel-apple esque cookie, but I felt the caramel was a little too hard and chewy for the soft base of a cookie. Anyone got a better idea for the outside caramel coating? Should I just use a standard caramel recipe for a caramel apple? I don't want it to be tough and chewy, but at the same time I'd like for it to not be TOO goopy and sticky.
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Oct 11, 2012 02:07
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Are there any standard references for plating? Or maybe some general rules? I'd like to make my food more visually appealing.
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Oct 11, 2012 03:38
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Basic Beater posted:So, around this time last year I pioneered my own recipe for Caramel Apple cookies. Basically the cookies had chunks of dried apple and bits of caramel, along with a splash of apple cider in the dough (that's the secret!) to achieve a really almost apple-pie like dough with caramel hidden inside. http://www.pauladeen.com/recipes/recipe_view/caramel_frosting/ http://allrecipes.com/recipe/caramel-frosting-i/
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Oct 11, 2012 05:37
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mahill posted:Are there any standard references for plating? Or maybe some general rules? I'd like to make my food more visually appealing. Look at preferably a fuckton and no less than a shitton of food blogs whose platings you like. You shall be rewarded/inspired or just kinda make your own poo poo up. Platings usually look better on white dinnerware. I love my flower prints, but if you put the wrong thing on 'em it looks like you're eating throw-up.
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Oct 11, 2012 05:58
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mahill posted:Are there any standard references for plating? Or maybe some general rules? I'd like to make my food more visually appealing. Standard compositional rules from art as a basis, study sculpture, painting, photography composition. Then also utilitarian stuff like "well then how am I going to comfortably put this in my mouth". Depending on how edgy you want to get, Thomas Keller books own, Modernist Cuisine is like pornography.
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Oct 11, 2012 06:16
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Pretty much thinking of grabbing this now: http://www.amazon.com/Essential-Thomas-Keller-Cookbook-Hardcover/dp/1579654371/ref=la_B001JRZFQM_1_6?ie=UTF8&qid=1349965535&sr=1-6
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Oct 11, 2012 15:28
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GrAviTy84 posted:Standard compositional rules from art as a basis, study sculpture, painting, photography composition. Then also utilitarian stuff like "well then how am I going to comfortably put this in my mouth". Depending on how edgy you want to get, Thomas Keller books own, Modernist Cuisine is like pornography. The current trend is to put little piles of things everywhere with flowers and teeny little herbs on top. Ten years ago, you just stacked everything in the middle of the plate. Before that, a big 'ol sperm of Balsamic reduction or chile oil. And before that, a lemon crown on every plate.
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Oct 11, 2012 15:33
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