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I have a recipe here that calls for "frozen bell pepper and onion mix". I've never seen such a thing in the store. I know it sounds self-explanatory, but how might I go about making it from scratch? To clarify: what sort of onion:pepper ratio am I looking at? Finely diced, or coarsely chopped? Cyril Sneer fucked around with this message at 23:10 on Nov 9, 2012 |
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Nov 9, 2012 23:06
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tarepanda posted:Oh, two hours. I must have missed that, sorry. I didn't mention it. Sorry! Yeah, that's what I was thinking of doing. Either maybe a mango honey or an apple honey salsa to go with it. Most likely mango, jalapeno, onion, bell pepper, tomato, cilantro, lime, and the local honey. Cyril Sneer posted:I have a recipe here that calls for "frozen bell pepper and onion mix". I've never seen such a thing in the store. I know it sounds self-explanatory, but how might I go about making it from scratch? What are the quantities of the other ingredients? Thats probably referring to those flash frozen veggie bags you get at Kroger and the like which usually have two or three cups of veggies. Can probably get by with a nice dice on a large onion and a couple of bell peppers.
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Nov 9, 2012 23:12
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What's the difference between black and white truffle oil / butter? I want to make this recipe: http://www.epicurious.com/recipes/food/views/Parsnips-with-Black-Truffle-Butter-236379 Can I sub white truffle oil for the black butter it calls for?
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Nov 10, 2012 00:47
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Ron Jeremy posted:What's the difference between black and white truffle oil / butter? I want to make this recipe: You can, but start with a teaspoon of oil. Supplement it with regular butter.
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Nov 10, 2012 01:44
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Cyril Sneer posted:I have a recipe here that calls for "frozen bell pepper and onion mix". I've never seen such a thing in the store. I know it sounds self-explanatory, but how might I go about making it from scratch? What kind of recipe is it? You should know that bell peppers and onions are two veggies that turn really mushy when frozen fresh. That means that they will likely need to be cooked longer than frozen if you need to get rid of the crisp, crunchy texture of them for that recipe.
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Nov 10, 2012 02:46
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The Midniter posted:Tonight I am going to cook some bulk ground sausage to have with pasta. Every time I cook ground sausage, it ends up turning into more of a patty than the nice crumbles I'm looking for. Is there a trick to get results like that? Crumbles just means you've whacked it apart with your stirring device while cooking it. It's not magic. If you don't have a metal pot and metal cookware then you can do the same thing wooden utensils on non-stick cookware. Just whack the hell out of that meat to break it up into smaller chunks. Met posted:What's the orange rice called that you generally find at Mexican restaurants and does anyone know any good ways to produce it at home? Brands, recipes, etc? Cyril Sneer posted:To clarify: what sort of onion:pepper ratio am I looking at? Finely diced, or coarsely chopped?
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Nov 10, 2012 03:40
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This thread (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 10, 2012 10:09
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Psychobabble posted:You can, but start with a teaspoon of oil. Supplement it with regular butter. A teaspoon of truffle oil is way way too much. Just use the same amount of regular butter and add a couple of drops of truffle oil. You can always add more if it's not enough.
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Nov 10, 2012 18:28
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I'm making bbq style chicken tonight, boneless/skinless thighs and a breast for a whiney friend. Any input/comments on my base recipe? 8 tablespoons light brown sugar, tightly packed 2 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon chile de arbol 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Let sit for an hour or two then braise with juicy goodness Juicy Goodness: 1 cup apple cider 2 tablespoons Cider/red wine vinegar (Thoughts on this? too much cider or no?) 2 tablespoons Worcestershire sauce 1 tablespoon honey 3 cloves garlic, chopped The braise in the oven for an hourish at 225 or i'll stick my probe in and set it for 160. reduce the liquid, glaze and broil til cripsy bubbly good.
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Nov 10, 2012 21:41
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Can anyone point me in the right direction for a good Steak Mac & Cheese recipe?
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Nov 11, 2012 00:43
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How do I get garlic flavors out of my granite mortar? Salt and vinegar? I'd like to use it for cocktails, blah.
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Nov 11, 2012 02:15
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I made Pho using a recipe that got really good reviews online. I did everything the way that they said to do it and it seemed to be going okay but now, when I taste it, it's really one dimensional. It's kind of like when you know that food needs salt and is so lacking but this is salty. It's missing the sweet spice hit that comes after the salty brothy taste. how the gently caress do I fix this? I'm letting it sit right now. It has a poo poo ton of anise in it, I added more cloves, I added a bit more sugar... I just don't know where the second hit of flavour is.
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Nov 11, 2012 05:03
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luscious posted:I made Pho using a recipe that got really good reviews online. I did everything the way that they said to do it and it seemed to be going okay but now, when I taste it, it's really one dimensional. It's kind of like when you know that food needs salt and is so lacking but this is salty. It's missing the sweet spice hit that comes after the salty brothy taste. How much fish sauce did you use? I find that if you don't add enough fish sauce the broth is really lackluster. I like to go really heavy on the cardamom, too.
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Nov 11, 2012 05:12
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RazorBunny posted:How much fish sauce did you use? I find that if you don't add enough fish sauce the broth is really lackluster. I like to go really heavy on the cardamom, too. Thanks. I asked someone else and they said fishsauce, cinnamon, and brown sugar. I think that I might have added too much water at first too.
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Nov 11, 2012 05:24
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luscious posted:Thanks. I asked someone else and they said fishsauce, cinnamon, and brown sugar. I also use a couple star anise
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Nov 11, 2012 05:28
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Steve Yun posted:I also use a couple star anise There is very, very much star anise in there. I'm going to add the fish sauce and brown sugar and then let you guys know! Okay so I got the brown sugar, cinnamon, and added that and fish sauce. The good news: it started tasting similar to Pho. The bad news: in trying to 'make it right' I ended up messing around with it to the point that I stopped being able to figure out what was tasting like what. So I'm heating it up again, letting it sit, and then I'll try again. edit: I managed to get it tasting good. I'm letting it sit overnight either way. I accidentally broke the glass in my fridge though. gently caress this Pho. luscious fucked around with this message at 07:10 on Nov 11, 2012 |
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Nov 11, 2012 05:30
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Usually I do ginger, shallots, star anise, coriander seed, black cardamom, cinnamon, fennel seed, cloves, fish sauce and brown sugar. It seems like a lot of ingredients, but the complexity is worth it.
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Nov 11, 2012 07:25
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RazorBunny posted:Usually I do ginger, shallots, star anise, coriander seed, black cardamom, cinnamon, fennel seed, cloves, fish sauce and brown sugar. It seems like a lot of ingredients, but the complexity is worth it. The next batch will be better, hopefully. I put in ginger, onion, cinnamon, close, fish sauce, brown sugar, star anise, cloves, pepper... I don't mind a lot of ingredients. Spices make the world better.
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Nov 11, 2012 07:47
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What's your way of making stock? Specifically chicken? I was talking with my mother and she suggested boiling a whole chicken and then using that water, as well as getting a meal out of the process. I also saw the process on the GWS wiki. But I was wondering is the whole chicken, or three carcasses really necessary? I would rather cut off the meat for using in multiple recipes, but three whole chickens is a bit much considering I am by myself and poor.
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Nov 11, 2012 08:23
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I use leftover bones. Roast a chicken, save the bones/extra skin/drippings/etc in the freezer. Typically I'll use two or three chicken carcasses but if I only have one and need stock, whatever. Just make a smaller batch. Keep the bones in the freezer until you have enough, it doesn't affect the flavor. And don't boil, simmer. It's more like making a meat tea. Ideally there should just be a couple occasional bubbles and you keep it right on the line below boiling.
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Nov 11, 2012 08:29
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On the topic of stock-making I have a whole bunch of frozen chicken gizzards that I've been too lazy to make into cat treats. Would it end up tasting weird if I throw them in with my chicken bones for stock?
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Nov 11, 2012 08:50
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wheatpuppy posted:On the topic of stock-making I have a whole bunch of frozen chicken gizzards that I've been too lazy to make into cat treats. Would it end up tasting weird if I throw them in with my chicken bones for stock? Not at all. Do it.
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Nov 11, 2012 09:17
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hearts and necks, yes. livers, no.
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Nov 11, 2012 11:26
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luscious posted:The next batch will be better, hopefully. I put in ginger, onion, cinnamon, close, fish sauce, brown sugar, star anise, cloves, pepper... I don't mind a lot of ingredients. Spices make the world better. Did you char the onion and ginger? That adds a good depth of flavor. Use both fish sauce and salt as well, you don't want to use so much fish sauce that you taste fish sauce, you want just enough to give some savoriness and then after that, any additional saltiness needed should come from regular salt. I also add the spices in two batches, at the beginning to flavor any meats I simmer in the broth, and then at the end of boiling the bones I add a second batch of spices. Since you need to simmer the bones for a very long time, I find that for whatever reason the spices have really dulled by the end and so after straining the broth I simmer some new spices in the broth for about half an hour. Also, raw onion right at the end will really bring the flavor together. So when you prepare your bowls with noodles and toppings, don't forget the thin slices of raw onion. When the hot broth hits that, it will add that last flavor note needed.
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Nov 11, 2012 16:30
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Nasgate posted:What's your way of making stock? Specifically chicken? Roast a chicken for dinner. Freeze the bones and anything left over. Repeat until you have three carcasses. I also save the little wing tips from when I make chicken wings. You want three carcasses because it'll take the same time as one carcass but give you more stock.
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Nov 11, 2012 17:02
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Chemmy posted:Roast a chicken for dinner. Freeze the bones and anything left over. Repeat until you have three carcasses. I just did this last night and it looks like I made a pretty concentrated stock. Would it be unheard of to use it like a concentrate and add water to it to make it last a bit longer?
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Nov 11, 2012 17:24
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No. I do that all the time. I have limited space in my freezer, so I try and concentrate stock as much as possible, then dilute it later.
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Nov 11, 2012 18:49
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Doh004 posted:I just did this last night and it looks like I made a pretty concentrated stock. Would it be unheard of to use it like a concentrate and add water to it to make it last a bit longer? You can make stock and then reduce it down to a pretty small amount then freeze it in ice cube trays. Once they're frozen you can just throw them all into a ziploc bag then add them and some water/booze/other liquid to a pan whenever you need stock.
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Nov 11, 2012 18:53
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I (think) I screwed up- I made pumpkin creme brulee a few weeks back, and only needed 1/2 of a vanilla bean. Not knowing anything about using a vanilla bean, I sliced the thing in half, stuck the other half into a baggie, sealed it and stored it in my spice cabinet. I'm about to make another brulee, but I'm thinking I screwed the bean up by slicing the pod in half and storing the pod already opened... is it safe to use, or should I use a fresh unopened pod?
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Nov 11, 2012 21:59
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Saint Darwin posted:I like cilantro, lime juice, honey, garlic, olive oil, s+p That sounded really good so I went out and bought some for some oven roasted chicken breast, and then I realized I don't have any clue what proportions to use. Ideas?
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Nov 11, 2012 22:04
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Does anyone have a link to the original spaghetti carbonara recipe from the thread from a while back? There's this recipe here in the GWS wiki but I remember the other one being a bit more step-by-step with tons of great photos.
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Nov 11, 2012 22:10
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Bluedeanie posted:That sounded really good so I went out and bought some for some oven roasted chicken breast, and then I realized I don't have any clue what proportions to use. Ideas? Give this one a try http://www.myrecipes.com/recipe/cilantro-chicken-10000001157819/
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Nov 11, 2012 22:13
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Anyone have any good home made vinaigrette/other salad dressing recipes that will keep in the fridge for a week or two? Doing the gluten free thing and getting sick of the store bought stuff.
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Nov 11, 2012 22:13
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I have a quick recipe request: I have a 2.5 lb hunk of top round ("london broil"), what's something interesting I can do to it beyond just slapping seasoning on it and throwing it in the oven?
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Nov 11, 2012 22:14
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Saint Darwin posted:Give this one a try Thanks. I know the flavors will favor grilling, but I'm still excited to taste how it turns out oven roasted.
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Nov 11, 2012 22:45
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okay so I let the "Pho" sit overnight, cleaned the fat off the top, and am now letting it simmer with a new bunch of spices and fresh sliced onions. I tasted it before I added all that and it isn't bad. It wasn't what I was hoping it to be but for a first time it could have been a lot worse.
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Nov 11, 2012 22:45
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Miss Indy posted:I (think) I screwed up- I made pumpkin creme brulee a few weeks back, and only needed 1/2 of a vanilla bean. Not knowing anything about using a vanilla bean, I sliced the thing in half, stuck the other half into a baggie, sealed it and stored it in my spice cabinet. It's fine.
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Nov 11, 2012 22:58
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I was invited to my friends Thanksgiving dinner this year and he asked everyone to bring a dish to pass. Well the host can't consume gluten, soy, or dairy which takes away every ingredient I normally cook with. Does anyone have any suggestions for me or recipes for any dishes that would/could go with a Thanksgiving dinner? Thanks!
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Nov 12, 2012 00:57
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Greens?
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Nov 12, 2012 00:58
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Jetfire posted:Does anyone have a link to the original spaghetti carbonara recipe from the thread from a while back? There's this recipe here in the GWS wiki but I remember the other one being a bit more step-by-step with tons of great photos. http://forums.somethingawful.com/showthread.php?threadid=2978332
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Nov 12, 2012 01:05
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