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 What does one really mean, when one says "sandwich?"
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Oct 22, 2012 20:38
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GrAviTy84 posted:An open faced sandwich fails this, too. Yeah, as a Scandinavian this post is somewhat dubious. Explain!
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Oct 22, 2012 20:41
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I'm really sorry to have brought about this philosophical derail 
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Oct 22, 2012 20:41
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I am used to the convention that an open faced sandwich is basically a knife and fork sandwich. also, for those not aware of the joke, there was a longwinded debate as to what constitutes a "sandwich" in GWS a few months ago which started sane and then spiraled out into ridiculousness.
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Oct 22, 2012 20:50
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Is a hot turkey sandwich with gravy a sandwich?
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Oct 22, 2012 20:53
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EAT THE EGGS RICOLA posted:Is a hot turkey sandwich with gravy a sandwich? By gravy do you mean tomato sauce?
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Oct 22, 2012 21:06
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I was wondering if anyone can give me some tips on cooking with tofu and eggs? I tried googling it and all I was getting were links to replace eggs with tofu, instead of cooking with the two of them  Actually I'd like some tofu recipes in general, the main things in my diet are linguica, chicken, rice, eggs and jalapenos.
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Oct 22, 2012 23:27
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Leal posted:I was wondering if anyone can give me some tips on cooking with tofu and eggs? I tried googling it and all I was getting were links to replace eggs with tofu, instead of cooking with the two of them Fried rice, fried tofu, scrambled eggs? Alternately cube and then bread the tofu with an egg wash? I imagine the texture of outright combining eggs and tofu to not be too appealing.
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Oct 22, 2012 23:46
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Speaking of tofu, I have a bunch of soft tofu that I buy for using in mapo tofu and egg drop soups, but I don't always want either of these things. What else can I do with this stuff? Stir-fries, clearly, are right out.
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Oct 23, 2012 00:06
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Ghost of Reagan Past posted:Speaking of tofu, I have a bunch of soft tofu that I buy for using in mapo tofu and egg drop soups, but I don't always want either of these things. What else can I do with this stuff? Stir-fries, clearly, are right out. Smoothies, dressings, custards. Deep fried and then stirfried is good Topped with shrimp and steamed with ginger and scallions and topped with soy, sugar, sesame oil.
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Oct 23, 2012 00:10
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GrAviTy84 posted:I am used to the convention that an open faced sandwich is basically a knife and fork sandwich.
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Oct 23, 2012 01:10
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Anyone for a Hot Brown?
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Oct 23, 2012 01:15
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Leal posted:Actually I'd like some tofu recipes in general, the main things in my diet are linguica, chicken, rice, eggs and jalapenos. My fave tofu is salt & pepper tofu. Cube it, egg wash it, then roll it in heavily salted and peppered flour before deep frying. Serve it in good broth with finely sliced spring onion on top (there may be a proper name for this dish, I had it in a restaurant once and then made my own version at home.) Also: best winter sammich - thick sliced crusty sourdough, toasted and brushed with olive oil, topped with canellini beans that have been warmed through and tossed with fresh rosemary, then mushrooms fried in butter, garlic and parsley. Crumble goats cheese or feta on top. Needs to be eaten with a knife and fork. My question: I made spaghetti and meatballs for dinner the other night. The meatballs were really dry in the middle. I used minced beef, some finely diced onion and parsley and seasoning, browned them off in a pan before adding them to the tomato sauce. What did I do wrong? I'm guessing it was either not enough fat or they were overcooked?
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Oct 23, 2012 01:22
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Emmjay posted:My fave tofu is salt & pepper tofu. Cube it, egg wash it, then roll it in heavily salted and peppered flour before deep frying. Serve it in good broth with finely sliced spring onion on top (there may be a proper name for this dish, I had it in a restaurant once and then made my own version at home.) The eggwash+flour is unnecessary if you deep fry hot enough. Toss in salt and minced chilies, garlic, scallions, and a few sichuan peppercorns after frying.
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Oct 23, 2012 01:44
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I can't find the "is this safe to eat??" thread and I am pretty sure it's not, so I'm more interested in what went wrong - I bought a container of goat's milk feta in brine yesterday, and when I went to make my lunch for today I reached into the brine and the cheese was... goopy - almost like a chevre texture. I tasted a little of the goop thinking it was just sort of particles making a sludge on the surface, and it had a very strong taste of bleu cheese. Not revolting, just not what you would expect from feta. I'm still alive, so I guess my way of thinking is that this cheese must have been colonized by a strain of something in the factory. I didn't have time today but I plan to e-mail the company (Silani) with the lot number and all. I don't know, has this happened to anyone? I'm kind of miffed to be out the money and an incomplete salad.
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Oct 23, 2012 03:10
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angerbrat posted:I don't know, has this happened to anyone? I'm kind of miffed to be out the money and an incomplete salad. If this happened with something you bought from a grocer, my guess would be either it was improperly prepared cheese (as in the feta wasn't aged properly before brining or a poorly prepared brine was used) or perhaps the brine got jiggered somehow during transport or storage (e.g., by getting extra moisture added by condensation or something). In any case, almost certainly safe, just gross.
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Oct 23, 2012 03:42
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When making paneer, how much lemon juice would I need for 1 litre of milk?
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Oct 23, 2012 03:54
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SubG posted:The brine has leached calcium from the cheese. This common in all brined cheeses, not just feta---it's also the reason fresh mozzarella can get slimy, for example. The solution (so to speak) is to use a brine that already contains calcium in solution. A common approach if you're doing your own cheesemaking is to use leftover whey in the brine. Commercially I assume they just add calcium chloride to the brining solution. So a helvetica scenario for cheese, but how does that explain the taste?
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Oct 23, 2012 04:07
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angerbrat posted:So a helvetica scenario for cheese, but how does that explain the taste? Have you tried this variety before and found it to taste differently?
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Oct 23, 2012 04:27
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No, this was a "dithering over which type to buy" moment and I went with a new one - it tasted exactly like a bleu cheese which is why I wonder if there was a fungus introduced. I couldn't even tell you if it was salty from the brine, it was overwhelming. It wasn't a taste I would ever have associated with feta, from cow, sheep or goat.
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Oct 23, 2012 05:11
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angerbrat posted:No, this was a "dithering over which type to buy" moment and I went with a new one - it tasted exactly like a bleu cheese which is why I wonder if there was a fungus introduced. I couldn't even tell you if it was salty from the brine, it was overwhelming. It wasn't a taste I would ever have associated with feta, from cow, sheep or goat.
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Oct 23, 2012 05:30
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I bought a pork shoulder on Saturday to make braised carnitas; however, I discovered I need to clean my oven first. Being the lazy rear end in a top hat that I am, I haven't done that yet. How long will the raw shoulder stay good in my fridge? Should I throw it in the freezer? Realistically I'd like to cook it within the next day or two but who knows when I'll get off my lazy rear end to clean the oven.
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Oct 23, 2012 17:02
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On Halloween we're having a potluck here at work, and I'm not sure what to make. The problem is, I'm assigned to desserts. I don't even eat desserts, much less make them. I'm going to try to see if I can get reassigned because I am seriously at a loss as to what I can even do, but if I'm stuck, what's a simple fallish dessert that isn't a pie? I say not a pie because everyone makes pie.
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Oct 23, 2012 17:13
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Why not pie?  Spiced cookies. Pumpkin rolls. Anything with apples in it.
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Oct 23, 2012 17:18
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Splizwarf posted:Why not pie? I actually got the OK to bring something besides dessert, so I'll probably do some kind of chuck roast or onion-based soup, and see if I can't scare up one of my friend's most excellent pumpkin pie.
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Oct 23, 2012 17:23
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Doh004 posted:I bought a pork shoulder on Saturday to make braised carnitas; however, I discovered I need to clean my oven first. Being the lazy rear end in a top hat that I am, I haven't done that yet. You generally want to use meat within 3-5 days, I usually assume that whatever I bought has been sitting out for at least a day or two so I err closer to three days than five. Check the meat, if its tacky and smells kind of like a maxi-pad its already off. If its fine though, cook it tonight, otherwise it should probably go in the freezer.
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Oct 23, 2012 18:35
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Saint Darwin posted:On Halloween we're having a potluck here at work, and I'm not sure what to make. Go through the first 10 or so pages of tastespotting, this time of year it's filled with recpies for cool Halloween type things like cupcakes with ghosts made from meringue on top, that sort of thing.
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Oct 23, 2012 19:05
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Saint Darwin posted:On Halloween we're having a potluck here at work, and I'm not sure what to make. It might be a bit pie-ish, but what about a classic Tarte Tatin?
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Oct 23, 2012 19:14
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Robo Boogie Bot posted:if its tacky and smells kind of like a maxi-pad its already off. Uhhh. Got anything else to compare it to? I can't say I'm in the smelled a maxi-pad club...
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Oct 23, 2012 19:33
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I like to make mayo the stick blender way, but its always a little thinner than is like. What's the best way to thicken it? Use less oil? Cornstarch? Use lard/shortening?
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Oct 23, 2012 19:40
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FishBulb posted:I like to make mayo the stick blender way, but its always a little thinner than is like. What's the best way to thicken it? Use less oil? Cornstarch? Use lard/shortening? Make sure your eggs are at room temperature before you start mixing. Also, don't overblend (stick the stickblender all the way in, then sloooowly pull upward. The mayo should be almost done when you reach the surface.
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Oct 23, 2012 19:49
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Ah I do pretty much always use cold eggs. Thanks.
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Oct 23, 2012 20:07
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More oil will make it thicker though.
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Oct 23, 2012 20:34
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Flash Gordon Ramsay posted:More oil will make it thicker though. I'll try that too then.
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Oct 23, 2012 20:39
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Additionally, upping the lemon juice or vinegar or whatever acid a tad can make a big difference, too, surprisingly.
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Oct 23, 2012 21:27
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But that will make it thinner? When I make mayo that's too thick, I add fresh lemon juice or vinegar. When it's too thin, I add oil. You know when you have too much oil because it starts to look a little translucent, like mayo thats been left in the sun.
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Oct 23, 2012 21:44
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I have never had a too thin problem. My mayo/aioli is usually stupidly thick and I thin with lemon juice. Then again, I never do the stick blender thing, I do the stand mixer thing.
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Oct 23, 2012 21:48
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Wusses. I do it with a whisk. But I never measure anything, so when I have enough I always have to adjust for thickness and flavor.
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Oct 23, 2012 21:49
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GrAviTy84 posted:I have never had a too thin problem. My mayo/aioli is usually stupidly thick and I thin with lemon juice. Then again, I never do the stick blender thing, I do the stand mixer thing. I can't imagine that making it in a stand mixer would produce anything other than tremendous quantities?
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Oct 23, 2012 21:55
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| # ? May 10, 2024 21:23 |
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FishBulb posted:I can't imagine that making it in a stand mixer would produce anything other than tremendous quantities? use the smaller bowl, whisk attachment.
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Oct 23, 2012 21:56
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