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Saint Darwin posted:So as an example, you'd call the Boston Market cornbread "southern" because it's sweet as hell, right? I reckon I wouldn't call it anything because I've never eaten there.
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Nov 16, 2012 20:16
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I need some filling recommendations for vol au vent I'm making for Thanksgiving dinner appetizers. Going to do escargot with thyme for a set of 8--other ideas?
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Nov 16, 2012 20:47
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The South has both. Often the unsweetened cornbreads are fried as johnny cakes and the sweetened ones are baked and may be eaten with just some butter and/or honey. It's not a strict rule though.
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Nov 17, 2012 01:31
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c0ldfuse posted:I need some filling recommendations for vol au vent I'm making for Thanksgiving dinner appetizers. Mushroom. mich posted:The South has both. Often the unsweetened cornbreads are fried as johnny cakes and the sweetened ones are baked and may be eaten with just some butter and/or honey. It's not a strict rule though. Yes.
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Nov 17, 2012 01:35
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I bought some super thin steaks on sale, and am not sure of the cut. They are very lean and have little fat. With normal steaks I would just sear them on high heat, but for these I was looking for some ideas? Stir fry? Country fried steak?
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Nov 17, 2012 02:36
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dino. posted:I wouldn't ordinarily know about this thing, but I had JUST gotten done listening to an America's Test Kitchen podcast where Chris Kimball explained this very thing. wikipedia posted:In the United States, Northern and Southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs.[5] A preference for sweetness and adding sugar or molasses can be found in both regions, but salty or savory tastes are sometimes more common in the South, and thus favor using buttermilk in the batter or such additions as cracklins. Cornbread is occasionally crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.
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Nov 17, 2012 02:52
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I want to make some Mince pies, but I live in the Netherlands so I can't buy pots of suet from the store. I did some research, and now I have about a kilo of cow fat in the fridge, and this is where I'm a bit confused. According to everything I've read, this cow fat (from around the kidneys) IS suet, you can grate it up and make pastry and mince meat from it... Is that right? I really thought that I'd have to render it down before I could use it.
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Nov 17, 2012 11:12
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What happened to the chickencheese thread? I was enjoying it. Forums search yields no results for the term chickencheese 
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Nov 17, 2012 18:34
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RazorBunny posted:What happened to the chickencheese thread? I was enjoying it. Forums search yields no results for the term chickencheese http://forums.somethingawful.com/showthread.php?threadid=3498320&pagenumber=21
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Nov 17, 2012 18:35
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At what temperature is Bad Stuff That's Apprently In Pork™ gone? I'm asking because I'm gonna make some, and the steak thermometer I've got suggests 79 degrees celsius for pork which seems a bit... overkill to say the least. VVV Huh. Thanks. Mymla fucked around with this message at 19:01 on Nov 17, 2012 |
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Nov 17, 2012 18:47
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I cook pork to 140ish
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Nov 17, 2012 18:53
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Flash Gordon Ramsay posted:http://forums.somethingawful.com/showthread.php?threadid=3498320&pagenumber=21 Weird that it didn't show up in a search. Thanks!
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Nov 17, 2012 19:09
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Traveling threads are my favorite. Seeing loads of neat posts from the other forums. Hahah, good times with chickencheese.
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Nov 17, 2012 19:19
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Mymla posted:At what temperature is Bad Stuff That's Apprently In Pork™ gone? I'm asking because I'm gonna make some, and the steak thermometer I've got suggests 79 degrees celsius for pork which seems a bit... overkill to say the least. The safe temperature is actually a function of temperature and time held at that temperature. That 79C is the safe "instantaneous" temperature. The USDA recently amended their whole meat (non-ground) pork guidelines to 145F, rested for 3 minutes. I don't have the exact charts, but you can get the same level of safety from 140F pork, just held at that temperature for a longer time (15 minutes is a very conservative estimate). That steak thermometer of yours likely was printed before the guidelines were changed.
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Nov 17, 2012 19:22
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I won't kid those lower guidelines make people feel better about the rare pork shoulder steaks I like to eat.
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Nov 17, 2012 19:37
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I have the opposite problem with my meat thermometer - it doesn't go high enough! I really loved the one I had before, because you could set the alarm to any temperature, but the probes kept breaking. The heavy-duty one I got to replace it only has a few alarm settings, based on the type of meat and your "taste" (rare, medium, etc.). When I'm smoking pork shoulder or brisket I want a higher temperature than any of those. It still reads the higher temperature, but when the temp gets above the highest setting the alarm goes off every few minutes.  Unfortunately the nice tough reinforced probe on this one won't work with the box on the old one, or I'd just swap them. Eventually I'll replace it with something that does everything I want, I guess.
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Nov 17, 2012 20:40
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Mr. Wiggles posted:I won't kid those lower guidelines make people feel better about the rare pork shoulder steaks I like to eat. Are there still parasitic problems with pork? Edit: Trichinosis... and apparantly yes! Happy Hat fucked around with this message at 20:59 on Nov 17, 2012 |
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Nov 17, 2012 20:57
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In the US we get a dozen cases a year.
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Nov 17, 2012 21:43
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I'm trying to clear out the small fridge downstairs so it can fit the bucket I'm brining the Thanksgiving turkey in. There are a dozen bottles of Miller Lite in there. I have no idea how they got there - I'm sure someone brought them to a party at my house, but I don't know who. Should I just throw them away? I can't imagine they're good for any cooking applications, and on the very rare occasions I drink beer, it's better stuff than this.
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Nov 17, 2012 22:32
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Steve Yun posted:In the US we get a dozen cases a year. So basically there's no real reason to eat your pork well done?
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Nov 17, 2012 22:36
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Happy Hat posted:So basically there's no real reason to eat your pork well done?
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Nov 17, 2012 22:47
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Is there a magic ratio of potatoes butter and half n half to make awesome mashed potatoes or should I just dump a bunch in like I usually do?
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Nov 17, 2012 23:41
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RazorBunny posted:I'm trying to clear out the small fridge downstairs so it can fit the bucket I'm brining the Thanksgiving turkey in. There are a dozen bottles of Miller Lite in there. I have no idea how they got there - I'm sure someone brought them to a party at my house, but I don't know who. Should I just throw them away? I can't imagine they're good for any cooking applications, and on the very rare occasions I drink beer, it's better stuff than this. You could use the beer to make beer bread, I've usually used cheep beer in the past when I've made it. I've only ever used the non-light macro beers though. Although that might be a waste of flour and butter, since you might gain a lot by using a better beer. However I think you should just drink the beer. You could polish off a dozen bottles yourself no problem right? With Miller Lite, I suggest shotgunning them so that you avoid the actual taste of the beer and proceed straight to inebriation so that you can actually enjoy drinking Miller Lite. However, it's a bit trickier with a glass bottle, so you'll need to get a bendy straw so that you can get airflow into the bottle. Bend the straw and put the long end into the bottle with the bend hanging over the side. When you start drinking the beer, the straw will allow air to flow into the bottle, thus allowing you to maximize your beer throughput. You should only need to do this one or two times before you can stand the taste of Miller Lite by itself.
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Nov 17, 2012 23:55
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I can't drink more than two or three of anything fizzy or I have horrific indigestion for days 
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Nov 18, 2012 00:20
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Ginger Beer Belly posted:The safe temperature is actually a function of temperature and time held at that temperature. That 79C is the safe "instantaneous" temperature. The USDA recently amended their whole meat (non-ground) pork guidelines to 145F, rested for 3 minutes. I don't have the exact charts, but you can get the same level of safety from 140F pork, just held at that temperature for a longer time (15 minutes is a very conservative estimate). I usually use 140 as a target when I'm cooking pork in a pan or in the oven, but if I'm doing it in the puddle machine I'll cook at 55 C (for at least a couple hours) and then sear it off in a pan.
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Nov 18, 2012 00:28
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Okay, this is apparently my night for silly questions. This one courtesy my mother in law. What is this? It's some kind of pickle. My in laws helped clean out an old lady's house after she died and these were in it, and they ate them and love them. Personally I'd be wary of unknown pickled things in a dead lady's house, but hey. They're running out, and they want to know what it is so they can make more. It looks too dark to be watermelon rind. I thought maybe some kind of cactus pad? Any ideas?
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Nov 18, 2012 03:00
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Long Francesco posted:Is there a magic ratio of potatoes butter and half n half to make awesome mashed potatoes or should I just dump a bunch in like I usually do? You cook it slowly* with the butter and cream. The key is that you are replacing the water in the potatoes with the fat in the butter and cream. Taste it as you go, adding more and more butter and cream, and adding salt slowly, until it tastes spectacular. Then a little pepper. Cook some garlic in some butter separately and fold that deliciousness into it is another good thing. *I mean after you've boiled the potatoes and strained them. In fact, cook the potatoes a little bit, dry, after you've boiled them, to get a little bit more of the water out before you add the fat. Very Strange Things fucked around with this message at 03:53 on Nov 18, 2012 |
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Nov 18, 2012 03:51
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RazorBunny posted:I can't drink more than two or three of anything fizzy or I have horrific indigestion for days Pour them out, keep them refrigerated, pound at will. Also, don't eat a dead woman's pickles. I get angry enough at my friends eating my pickles. I can't imagine what a wraith might do.
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Nov 18, 2012 05:11
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Today I got a 16.5 lb vacuum-sealed pork shoulder from Sam's Club for $1.34 because they forgot to put a weight on it and it rang up at the per-pound value. Unfortunately, due to a series of distractions that arose this afternoon, I accidentally left it out on the counter for about 6 hours (still vacuum-sealed). I probably need to throw it out, right? This seems like karmic retribution for gaming the Sam's Club system or something.
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Nov 18, 2012 05:21
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I'm not going to lie, I would cook it anyway. I wouldn't re-refrigerate though.
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Nov 18, 2012 05:25
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Vegetable Melange posted:Pour them out, keep them refrigerated, pound at will. My in-laws live in Oregon, I'm staying 3,000 miles away from those pickles. I don't know. Maybe the dead lady would be glad they didn't go to waste? Also, I missed the most important part of my MIL's email...they cleaned out this lady's house seven years ago. I realize that pickles can last that long, but it just makes the whole thing seem worse to me. "Bright green food item of unknown provenance? At least seven years old? Yum!" My other guess was maybe some kind of sweet pepper, since she says they're very sweet but doesn't mention any heat. The thin strip lying crosswise looks like it could be a slice of bell pepper. But the two thick pieces are bigger than any slice of pepper I've ever seen.
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Nov 18, 2012 05:26
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Mons Hubris posted:Today I got a 16.5 lb vacuum-sealed pork shoulder from Sam's Club for $1.34 because they forgot to put a weight on it and it rang up at the per-pound value. Unfortunately, due to a series of distractions that arose this afternoon, I accidentally left it out on the counter for about 6 hours (still vacuum-sealed). I probably need to throw it out, right? This seems like karmic retribution for gaming the Sam's Club system or something. No! It's fine (smell it damnit)
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Nov 18, 2012 11:50
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So I have a fistful of ginger left over from buying a root for gyoza. It's coming into the arse-kicking days of summer here, so why not make ginger ale? I've never made it before and grating up a few slivers of it really made me want more. Does anyone have a nice ginger ale recipe / process? I'd like something that's a good all-rounder that'll last me forever (a syrup base that I can top up with soda water on a per-glass basis?) and doesn't object to me throwing in some lime or whatever when I feel like a bit of variety. fake edit: ^^man I don't know how your parents aren't dead or something
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Nov 18, 2012 11:53
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I know I already posted about this, but does anybody have any specific recommendations for a great side dish and/or salad to go with this dish: https://www.youtube.com/watch?v=wSrR0CsbGWs For an at home dinner date. ish.
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Nov 18, 2012 11:55
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RazorBunny posted:My in-laws live in Oregon, I'm staying 3,000 miles away from those pickles. 7 years? gently caress dude!
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Nov 18, 2012 12:00
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Aaronicon posted:So I have a fistful of ginger left over from buying a root for gyoza. It's coming into the arse-kicking days of summer here, so why not make ginger ale? I've never made it before and grating up a few slivers of it really made me want more. Does anyone have a nice ginger ale recipe / process? I'd like something that's a good all-rounder that'll last me forever (a syrup base that I can top up with soda water on a per-glass basis?) and doesn't object to me throwing in some lime or whatever when I feel like a bit of variety. I know it's not what you asked for, but I've followed this recipe a few times to make ginger beer: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/ It's really good and pretty easy, though the fermentation times take a bit of experimentation. I would also really recommend you use a plastic bottle instead of a glass one, since they're far less likely to explode if you make a mistake (I spent a productive half hour cleaning ginger beer from the walls at once point). For making a ginger ale syrup, it looks like the process is similar to making a syrup out of berries (i.e. boil the ginger in sugar and water, then strain): http://joythebaker.com/2011/06/homemade-ginger-syrup-for-ginger-ale/
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Nov 18, 2012 12:27
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Yeah, I dunno. My in-laws are crazy. I'm guessing no one has any idea what that stuff is? (or was when it was originally pickled but has now mutated into this weird green stuff) These are folks who saw my fried green tomato recipe on my blog and decided they would make it at home, and called me to ask what I put on it. Nothing, I told them. Obviously that was boring, so they put ranch dressing on fried green tomatoes.  They were also outright astonished when I got their son to eat squash. Guess how I did that? By not cooking it into complete slime and actually using seasoning on it. Who knew?
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Nov 18, 2012 13:26
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According to my ~sources~ it might be some kind of pickled seaweed. e: Gerblyn posted:I know it's not what you asked for, but I've followed this recipe a few times to make ginger beer: Thanks! I've heard some horror stories from a friend about making ginger beer - either exploding too much or not enough - that I think I'll start with ale. The syrup recipe looks pretty standard no matter where you go. Lots of sugar, though. Aaronicon fucked around with this message at 13:53 on Nov 18, 2012 |
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Nov 18, 2012 13:46
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Does anyone have a favorite borscht recipe? I bought some enormous beets from the farmer's market and it sounds really tasty. Unfortunately every recipe I look up has a 1-star review from this guy claiming that the recipe is inauthentic. Please give me a borscht recipe, with meat or without, that would impress this Seinfeld character.
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Nov 18, 2012 16:30
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Solve a stupid argument for me? A friend of mine and I were discussing the different methods of cooking squid, and he told me that squid and calamari are two different animals? I always thought that they were the same thing.
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Nov 18, 2012 16:41
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