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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. Should still be good, just rinse the outside (mighe be starting to get a bit slimey) give it a sniff to make sure it's fine and cook away. I'd make some pulled pork delisciousness and be  about my $1.34 worth of awesome.
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Nov 18, 2012 16:42
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Does anyone have a good recipe for butternut squash soup? I'm hoping to make some tomorrow, as I got a couple of cheap squashes.
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Nov 18, 2012 16:48
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Fraction posted:Does anyone have a good recipe for butternut squash soup? I'm hoping to make some tomorrow, as I got a couple of cheap squashes. There's this stew recipe, I made it a while ago and it turned out okay: http://www.goonswithspoons.com/Peanut-Butternut_Squash_Stew It makes a shitload of stew. I can't find the chickencheese thread, anyone have a direct link?
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Nov 18, 2012 16:51
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Does that work without the peanut butter? I hate peanuts  Chickencheese.
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Nov 18, 2012 16:53
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Squashy Nipples posted: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. Calamari is made from squid. I'm not sure if it's a specific type of squid (I'd assume generally smaller ones), but they are squid. Wikipedia has some more details. Perhaps your friend was thinking of these guys? Fraction posted:Does that work without the peanut butter? I hate peanuts It would work but it wouldn't be as good. Peanut butter really ties flavours like those together and adds a lot to the texture of the soup as well.
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Nov 18, 2012 17:01
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I've had battered fried octopus that was labeled as calamari as well, although I don't know if that's technically correct.
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Nov 18, 2012 17:04
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Squashy Nipples posted: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 17:05
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Fraction posted:Does anyone have a good recipe for butternut squash soup? I'm hoping to make some tomorrow, as I got a couple of cheap squashes.
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Nov 18, 2012 17:06
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Could he be thinking of there being a difference between squids and octopus' (octopi?) ?
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Nov 18, 2012 18:05
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No, but he spent some time in Korea while growing up, so I'm assuming they have a slightly different species there. Either way, he was under the impression that calamari was the Italian version, so I'm guessing he doesn't realize the effect that Italian food had on US cuisine/language.
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Nov 18, 2012 18:10
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Happy Hat posted:Could he be thinking of there being a difference between squids and octopus' (octopi?) ? I'm not sure why I've known this for so long but http://en.wikipedia.org/wiki/Octopus#Etymology_and_pluralization
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Nov 18, 2012 18:54
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mediaphage posted:Roast or microwave (microwaving is super easy) the squash, and blend it with coconut milk, your broth of preference, and some curry spices. Delicious. You can microwave squash? Is that just like a speedy version of roasting it? By broth do you mean like those broth packets that are sold, or just veg & liquid?
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Nov 18, 2012 18:56
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RazorBunny posted:There are a dozen bottles of Miller Lite in there. WOOO Shrimp boil! WOOO beer bread! Hooray! Marinade! Double-hooray boiled brats and beer! WOOOOO We all gonna get hammered and cook us up some victuals! (There you go, some ideas on how to use a 12 pack of lame beer)
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Nov 18, 2012 19:03
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I'm allergic to shrimp, but a crab boil might happen...
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Nov 18, 2012 19:25
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It's been a while since I've been in here, so I don't know if there's a cutlery thread, I couldn't find one. I got a Spiderco sharpening system, and have been really happy with it. Here's the thing - last time I went to the local sharpening shop, they recommended a strop to keep the knives sharp once they had an edge on them. However, stropping seems to have dulled up my knife when I tried it, so I had to resharpen it. Am I doing something wrong?
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Nov 18, 2012 19:39
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Fraction posted:You can microwave squash? Is that just like a speedy version of roasting it? Yeah, you can, just like almost any vegetable. Just cut it in half, scrape out the schmutz (or wait and do it later, whatever), and put it face down in a pan or something. Cover it with plastic wrap (it's fine in the microwave) and microwave for something like ten minutes or until fork soft. Then you can use it however you want. I use the microwave a lot as a short cut to speed up cooking other veg, too - like for roasted sweet potato, I'll cut things up, microwave them a bit, then toss them in oil and roast. Or when cubing potatoes for skillet breakfast hash, etc. I used broth and stock interchangeably, which is perhaps a bad idea. I mean whatever stock you want. I would use veggie stock, but I don't eat meat.
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Nov 18, 2012 20:04
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Aaronicon posted: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. That shocked me the first time I made blackberry syrup, I think it was something like 1kg sugar to 2kg berries? Still, when you consider a 330ml can of coke contains ~35g of sugar, I don't think it's that much. Edit: In case anybody was wondering the results of me trying to make suet, after consulting with my Grandmother I ended up literally pushing half a pound of raw cow fat through a cheese grater. It looked foul, but it seems to have done the job 
Gerblyn fucked around with this message at 20:12 on Nov 18, 2012 |
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Nov 18, 2012 20:09
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I bought a duck for thanksgiving (the oven is too small for turkey). What sides should I make to go with it? Also, is it worth it to brine duck? I brine chicken and turkey, but I've never had a problem with duck being dry.
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Nov 18, 2012 20:15
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M42 posted:I bought a duck for thanksgiving (the oven is too small for turkey). What sides should I make to go with it? Do not brine the duck - slow roast it! Your sides should be caramelized fingerling potatoes, cream based sauce, pickled red cabbage, baked apples with jelly and rice pudding for dessert.. Edit: Traditional Danish christmas fare!
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Nov 18, 2012 20:36
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Squashy Nipples posted: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. He may be confusing calamari for another "c" word: cuttlefish, which to my knowledge is a different species. Not a biologist though.
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Nov 18, 2012 21:00
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Yep, although closely related. I've never seen it on a menu, but I believe you can eat them as well.
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Nov 18, 2012 21:45
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Skrill.exe posted:Does anyone have a favorite borscht recipe? I made the borscht from this thread a few years ago and it was really good. Unfortunately the pictures are gone: http://forums.somethingawful.com/showthread.php?threadid=3079824 If you don't have archives: quote:So without a lot of hoopla grab: Some beef and using beef stock would be good if you want a beef version. If you need some numbers, then here's a recipe to use as a guideline: http://www.simplyrecipes.com/recipes/borscht/
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Nov 18, 2012 22:43
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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. Ginger beer isn't hard to make at all. Well, okay, so grating the ginger and pressing the pulp to render the juice is a total bitch, but you shouldn't be afraid of the fermentation carbonation. All you do is use re-purposed plastic soda bottles for your fermentation, and throw them in the fridge when they're too firm to squeeze. Also, an important note about ginger syrup and ginger beer and all that: it won't last forever. It will last for a couple weeks at most. Ginger is a super volatile flavor that goes flat with a quickness. I made up a bunch of ginger beer on Monday, and I could already taste the ginger bite mellowing out last night. Even infusing spirits with ginger will make it last a month or so before the flavor eventually just poops out. Anyway, good luck gingering!
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Nov 18, 2012 23:04
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There used to be an Italian thread but I don't see it anymore. I'm just looking for a simple recipe for spaghetti sauce (with meat).
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Nov 18, 2012 23:12
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Boris Galerkin posted:There used to be an Italian thread but I don't see it anymore. I'm just looking for a simple recipe for spaghetti sauce (with meat). What you want good sir is a Bolognese. Try this on for size: http://www.goonswithspoons.com/Bolognese_Meat_Sauce
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Nov 18, 2012 23:15
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RazorBunny posted:Yep, although closely related. I've never seen it on a menu, but I believe you can eat them as well. Yeah, you can. They taste about the same as squid and are definitely eaten in Korea. Italy too.
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Nov 18, 2012 23:20
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Jmcrofts posted:What you want good sir is a Bolognese. Try this on for size: Looks great but, quote:Leave for 3 hours, adding a little for water if need be. Got anything that doesn't take an eternity to cook? At the moment I'm at work 12+ hours a day (yes, including weekends) and don't have time to stand around my kitchen for 3 hours.
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Nov 18, 2012 23:21
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You don't HAVE to cook it that long, it'll just taste a lot better if you do. Give the veggies more time in the pan before you add the other stuff and you can probably get a passable sauce in 30 minutes or so.
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Nov 18, 2012 23:24
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A lot of places serve cuttlefish soup. Here is a stunning episode of Nova about cuttlefish, who are related but very distinct from squid and octopus - http://video.pbs.org/video/1150618835 There are about 300 species of Octopus with a huge variance in size and diversity in traits and behaviors.
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Nov 18, 2012 23:40
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mediaphage posted:Yeah, you can, just like almost any vegetable. Just cut it in half, scrape out the schmutz (or wait and do it later, whatever), and put it face down in a pan or something. Cover it with plastic wrap (it's fine in the microwave) and microwave for something like ten minutes or until fork soft. Then you can use it however you want. I use the microwave a lot as a short cut to speed up cooking other veg, too - like for roasted sweet potato, I'll cut things up, microwave them a bit, then toss them in oil and roast. Or when cubing potatoes for skillet breakfast hash, etc. I exploded a spaghetti squash in the microwave once. Had deep holes poked in it all over and everything. Won't be doing that without cutting it in half first again.
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Nov 18, 2012 23:46
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Speaking of microwaves, does anyone know a decent (American-style) biscuit recipe? I'd like to make some biscuits for Thanksgiving, but the (tiny) Japanese oven I'll be using for the turkey is going to be overtaxed as it is...
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Nov 18, 2012 23:56
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I don't have a recipe but I suggest checking those rice cooker baking sites. I suspect a biscuit might be doable that way and it'd solve the oven problem.
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Nov 19, 2012 00:07
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Would a rice cooker get hot enough? Most biscuit recipes I've seen call for a lot of heat, usually around 230 C.
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Nov 19, 2012 00:43
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I'm planning on making a stuffing recipe (specifically this one) for Thanksgiving that requires a pound of chanterelle mushrooms. Chanterelles are really expensive (our nearby Whole Foods has them at $25/lb). Would the recipe be horribly marred by using half a pound of the chanterelles and half a pound of something a little less expensive. Alternatively is there a cheaper place in Northern Virginia/DC to get chanterelles?
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Nov 19, 2012 01:26
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Sub it.
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Nov 19, 2012 01:47
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Agreed, sub it. But mushrooms are usually much cheaper at Wegmans than at Whole Foods. I bought porcini mushrooms there for half the price I saw at WF. Edit: So hey, only putting on one oven mitt and then realizing the pan is really heavy, then supporting your mitted hand with your other hand and accidentally touching the metal tip at the end of the handle with the meat of your unmitted thumb? Hurts. But this was worth it. The rendered fat is sitting in a coffee filter right now 
RazorBunny fucked around with this message at 03:29 on Nov 19, 2012 |
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Nov 19, 2012 02:43
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I've been put in the unenviable position of making the Turkey this thanksgiving. I've never cooked a turkey before. What's the most fool proof newbie way of cooking the turkey so that it isn't dry as hell? I came across this recipe http://allrecipes.com/recipe/a-simply-perfect-roast-turkey/ I have a 22 pound turkey so i figure i'd have to add some time to it. What do you guys think? Or do you have a better suggestion? Thanks!
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Nov 19, 2012 03:36
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At the grocery store they sell these plastic bags you can put the turkey in to cook it. Buy that. Do what it says.
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Nov 19, 2012 03:43
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How about something smaller, like a four-pound turkey?
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Nov 19, 2012 03:58
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Happy Hat posted:Do not brine the duck - slow roast it! This sounds perfect. I will do it! Thanks! (my country already copies Danish cuisine for breakfast. I will carry on this legacy!) Mister Fister posted:I've been put in the unenviable position of making the Turkey this thanksgiving. I've never cooked a turkey before. The best way to get a juicy turkey in my experience, is to brine the poo poo out of it. Best turkey I ever had was brined.
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Nov 19, 2012 04:23
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