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blowingupcasinos posted:a) Should I do multiple seasonings, if so how many? If it was black when you bought it, you don't need to season it as it came pre-seasoned. You just need to cook with it and the seasoning will gain non-stick properties. I bought several cast irons and found that just cooking regularly with oil/fat really does magically turn it into a non-stick pan over time. Vegetable oil is all you need. edit: any neutral oil, actually. So canola, corn, vegetable or any other high temperature oil We've discussed the article several times, and even if flaxseed works it seems like overkill and unnecessary. Steve Yun fucked around with this message at 22:23 on Nov 27, 2012 |
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Nov 27, 2012 20:24
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Since Christmas is approaching I was considering making a Christmas party recipe bonanza thread here but now I'm not super sure if this would be mod approved. I just want people to have a place to trade their best holiday (or not holiday) party recipes. Sorta like a gigantic vault of everyone's top recipe that people always beg them to make. Would this be acceptable as a thread you think? Or wanted? Otherwise, give me your best holiday recipes here please!
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Nov 27, 2012 21:21
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Any advice for cooking a massive head of Bok Choy? It probably grew a little too long in the garden (it's freakin' huge), but it smells good when breaking off the leaves that had opened up away from the center. I was thinking of chopping up enough to fill a 5 quart pot, cooking it down with some bacon, and then... make some sort of soup? I assume it's kind of similar to green cabbage, but I've never used bok choy before and don't really know what ingredients should work well with. Representative photo: 
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Nov 27, 2012 21:37
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That looks like a head of napa cabbage and not bok choy...? Can you post a photo of what you have?
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Nov 27, 2012 21:46
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zeroprime posted:Any advice for cooking a massive head of Bok Choy? It probably grew a little too long in the garden (it's freakin' huge), but it smells good when breaking off the leaves that had opened up away from the center. That photo is Napa Cabbage, if that is what you have, make kimchi! You can also shred it and make slaw. For bok choy, I just like it stir fried with some chinese bacon in a sauce of oyster sauce loosened with chicken broth.
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Nov 27, 2012 21:49
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JibbaJabberwocky posted:Since Christmas is approaching I was considering making a Christmas party recipe bonanza thread here but now I'm not super sure if this would be mod approved. I just want people to have a place to trade their best holiday (or not holiday) party recipes. Sorta like a gigantic vault of everyone's top recipe that people always beg them to make. I think that is pretty much this thread: http://forums.somethingawful.com/showthread.php?threadid=3516203 It is more along the lines of "holiday feasts/meals" but I'm sure any holiday party foods are welcome.
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Nov 27, 2012 22:13
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Steve Yun posted:That looks like a head of napa cabbage and not bok choy...?  Click to embiggen It certainly looks more like Nappa Cabbage after looking through google image search. zeroprime fucked around with this message at 22:29 on Nov 27, 2012 |
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Nov 27, 2012 22:24
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Yeah, that looks like Napa. The stuff on the bottom right looks like bok choy. So yeah, kimchee! My mom also used to use it in soups Sometimes she would make some sort of spring roll/wrap/taco with the leafy part. Rice, kimchee paste, some other random veggies and eat.
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Nov 27, 2012 22:34
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I have a giant hambone from Thanksgiving that I've frozen for stock. How do I cut it in half to fit in the pot? I'd saw at with a knife but I'm afraid I'd ruin my blade.
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Nov 28, 2012 00:37
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Do you have a sawzall or a band saw or a hacksaw? Think workshop tools for this job, not kitchen implements.
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Nov 28, 2012 00:39
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Flash Gordon Ramsay posted:Do you have a sawzall or a band saw or a hacksaw? Think workshop tools for this job, not kitchen implements. I have a hacksaw, I guess just go to town on it with that?
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Nov 28, 2012 00:44
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Rand alPaul posted:I have a hacksaw, I guess just go to town on it with that? Pretty much. Maybe wash the blade first.
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Nov 28, 2012 00:46
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Rand alPaul posted:I have a hacksaw, I guess just go to town on it with that? Pretty much. Just be mindful of the bone being slippery and you're good to go.
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Nov 28, 2012 00:47
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Flash Gordon Ramsay posted:Pretty much. Maybe wash the blade first. Yeah the blade is sappy from when a storm knocked down a tree in my backyard. I will wash it in hot water and get it ready for kitchen use. Mach420 posted:Pretty much. Just be mindful of the bone being slippery and you're good to go. Yeah I was thinking I'd hold the bone with a towel so I don't lose my grip. Thanks guys you're a big help 
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Nov 28, 2012 00:50
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Similar question, I've never cut up pigs feet. Can I crunch through those with a knife or am I going to need a saw? My knife isn't anything special so if it got hosed up it wouldn't be a big loss.
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Nov 28, 2012 01:20
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edit: nevermind, googling
Steve Yun fucked around with this message at 03:36 on Nov 28, 2012 |
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Nov 28, 2012 03:33
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I just sawed the pig bone and it was really quite easily. Thanks for the advice, everyone, it was hilarious using a hacksaw in the kitchen.
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Nov 28, 2012 03:44
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Rand alPaul posted:I just sawed the pig bone and it was really quite easily. Thanks for the advice, everyone, it was hilarious using a hacksaw in the kitchen. Just wait until you break down your first goat in there.
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Nov 28, 2012 05:18
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Steve Yun posted:edit: nevermind, googling
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Nov 28, 2012 06:14
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Haha ok, so my mom's centrifugal juicer has carrot stains all over the metal shredding disc. I'm looking up how to get the stains out, but all the online stuff I found just talks about getting stains out of plastic. The disc doesn't seem to just be stained but has some sort of plaque buildup. Anyone got experience with this? Steve Yun fucked around with this message at 06:49 on Nov 28, 2012 |
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Nov 28, 2012 06:46
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They're just stains - not a big deal. Do a bunch of kale and they'll probably go away.
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Nov 28, 2012 07:33
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I bought a bag of dried pigeon peas but it has no preparation instructions. The internet suggests anything from a few minutes soak to overnight, or that it's not needed at all. I'm interested in slow cooking them.
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Nov 28, 2012 07:37
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I want to make a Christmas-themed mustard, and I'm going to infuse it with cinnamon, cloves and orange-zest. The two liquid components are vinegar and champagne. Which of those two would be best as the vehicle into which the flavours are infused? Is the vinegar too acidic? Edit: To clarify, the mustard is made of mustard seeds, vinegar and champagne. I don't want to put any of the spices into the mustard itself, but want to infuse one of the liquids with the spices before I make it. Scientastic fucked around with this message at 15:58 on Nov 28, 2012 |
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Nov 28, 2012 15:42
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I would say go with the vinegar, but I'm a vinegar slut. Yesterday I bought 3 bucks worth of clay tiles at Home Depot to make some pizza. The tiles worked great, and the yeast-risen dough baked up nicely. Only one issue: the crust was just a little tough. What did I do wrong? Maybe I worked the glutens too much? Didn't let it sit long enough/too long?
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Nov 28, 2012 15:46
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Is there a thread somewhere in here with an OP that recommends certain pieces of gear? E.g. this pressure cooker was recommended a while ago by several goons, and I'm planning on putting it on my Christmas wishlist. I'd be interested in other things that people praise highly. Nothing specific at the moment, just in general. Advice like 'buy 18/10 silverware, not 18/0' might also be the kind of information I'm looking for.
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Nov 28, 2012 15:55
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So I have a moose heart in the freezer. What should I do with it?
BlueGrot fucked around with this message at 16:01 on Nov 28, 2012 |
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Nov 28, 2012 15:56
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the littlest prince posted:Is there a thread somewhere in here with an OP that recommends certain pieces of gear? E.g. this pressure cooker was recommended a while ago by several goons, and I'm planning on putting it on my Christmas wishlist. I'd be interested in other things that people praise highly. Nothing specific at the moment, just in general. Advice like 'buy 18/10 silverware, not 18/0' might also be the kind of information I'm looking for. Here ya go. I don't think silverware is covered, but you can ask in there and someone will surely answer.
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Nov 28, 2012 15:57
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Scientastic posted:I want to make a Christmas-themed mustard, and I'm going to infuse it with cinnamon, cloves and orange-zest. The two liquid components are vinegar and champagne. Which of those two would be best as the vehicle into which the flavours are infused? Is the vinegar too acidic? I will strongly suggest that you steep everything separately, in the event that the colour goes south on you. I've never steeped cinnamon or clove before, but I have steeped allspice berries in booze. It does not discolour, and the flavour is gentle. I would suggest skipping the champagne, and going with a cheaper Kosher wine (which with a 12% alcohol content), because its natural sweetness and heavy booze content will stand up to the spices steeping in it. Do the orange in vinegar. Apparently, orange vinegar Is A Thing: http://cookesfrontier.blogspot.com/2012/03/orange-vinegar.html
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Nov 28, 2012 15:58
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I went to the shady grocery store last night late to get some dog food and only ran into two people that were really obviously meth heads. But that's not why I'm posting here. I'm posting because they had true cinnamon, not cassia, in the produce section. I don't think I've ever actually come across it before, or if I have I didn't realize it. I feel like I should buy some, but I have no goddamn clue what I should do with whole cinnamon. Anything in particular that I should try out to highlight the flavor of this stuff, maybe making a version with the more common cassia too, to compare them?
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Nov 28, 2012 16:00
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dino. posted:I will strongly suggest that you steep everything separately, in the event that the colour goes south on you. I've never steeped cinnamon or clove before, but I have steeped allspice berries in booze. It does not discolour, and the flavour is gentle. I would suggest skipping the champagne, and going with a cheaper Kosher wine (which with a 12% alcohol content), because its natural sweetness and heavy booze content will stand up to the spices steeping in it. That's exactly what I was looking for, thanks! I've made champagne mustard before and really liked it, and it fits the Christmas theme, which is why I've gone for that.
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Nov 28, 2012 16:00
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I like turtles posted:I went to the shady grocery store last night late to get some dog food and only ran into two people that were really obviously meth heads. The cassia will have a milder, sweeter flavour than cinnamon. Toast the cassia with whole peppercorns, a few allspice berries, and some cardamom pods. You want like 3 parts cassia to 1 part allspice, 1 part cardamom, and 1/2 part pepper. Do this over medium heat, shaking the pan constantly to keep the spices moving. As soon as they're toasted to your liking, transfer the whole works to a cold bowl, so that they stop cooking. Grind in a coffee grinder until powdered. You have just made yourself a most delicious chai masala. This also goes great with hot chocolate. This goes even better with piping hot coffee. If you have some pumpkin, cut it into quarters, and rub this spice blend on the cut sides. Roast until tender. You won't even need sugar, because the natural pumpkin sugars will come to the surface and mingle with the spices.
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Nov 28, 2012 16:08
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dino. posted:The cassia will have a milder, sweeter flavour than cinnamon. Toast the cassia with whole peppercorns, a few allspice berries, and some cardamom pods. You want like 3 parts cassia to 1 part allspice, 1 part cardamom, and 1/2 part pepper. Do this over medium heat, shaking the pan constantly to keep the spices moving. As soon as they're toasted to your liking, transfer the whole works to a cold bowl, so that they stop cooking. Grind in a coffee grinder until powdered. You have just made yourself a most delicious chai masala. This also goes great with hot chocolate. This goes even better with piping hot coffee. That sounds amazing. Wait, does the cassia have a milder, sweeter flavor, or does the true cinnamon? Or am I mixed up on my terms - as I recall the stuff most commonly sold in the US as cinnamon is actually cassia, and the real deal cinnamon is relatively uncommon. Is that right?
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Nov 28, 2012 16:42
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I've been zesting lemons for Christmas limoncello. My house smells delicious, but I now have 6 naked lemons that I need to use up. We're going to have lemon garlic chicken tonight, but does anyone else have a favourite lemon recipe? Savoury for preference, but I'll certainly look into something sweet if it sounds tasty enough.
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Nov 28, 2012 17:25
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I've got about 2 lbs of beef shoulder London broil. What's a good Asian marinade that I can use thin slices of the steak with fried rice or ramen throughout the week.
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Nov 28, 2012 18:55
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BlueGrot posted:So I have a moose heart in the freezer. What should I do with it? Midwinter sacrifice ritual, gotcha! I was figuring I'd make a stew with it, but can't find any decent recipes. Do I do a game stew and just replace deer/moose meat with the heart?
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Nov 28, 2012 20:02
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Bollock Monkey posted:I've been zesting lemons for Christmas limoncello. My house smells delicious, but I now have 6 naked lemons that I need to use up. We're going to have lemon garlic chicken tonight, but does anyone else have a favourite lemon recipe? Savoury for preference, but I'll certainly look into something sweet if it sounds tasty enough. Marcella Hazan's lemon chicken is my go-to roast chicken recipe. It will use two up for you! Don't see any reason why a naked lemon wouldn't work. http://acozykitchen.com/how-to-roast-a-chicken/
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Nov 28, 2012 20:06
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Daedalus Esquire posted:I've got about 2 lbs of beef shoulder London broil. What's a good Asian marinade that I can use thin slices of the steak with fried rice or ramen throughout the week. Here are a few: 2 parts oyster sauce 1 part fish sauce 2-4 parts minced lemongrass (I like a lot) 1 part sugar (or caramelized sugar) Garlic chili paste to taste optionally, 1 part scallion oil (heat up some neutral oil until sizzling and then throw in a bunch of chopped scallions) -- 2 parts soy sauce 1 part sesame oil 1 part rice vinegar 1 part minced aromatics (garlic and ginger or one of either) 1 part sliced scallions can add some sugar if you want it a bit sweet -- 3 parts soy sauce 2 part vegetable oil 1 part brown sugar 1 part fish sauce 1 part lime juice or vinegar aromatics and spices depending on your mood: some combination of garlic, ginger, curry powder
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Nov 28, 2012 20:47
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Bollock Monkey posted:I've been zesting lemons for Christmas limoncello. My house smells delicious, but I now have 6 naked lemons that I need to use up. We're going to have lemon garlic chicken tonight, but does anyone else have a favourite lemon recipe? Savoury for preference, but I'll certainly look into something sweet if it sounds tasty enough. Oh man make some lemon curd!
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Nov 28, 2012 21:37
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I asked this last year but I think I wasn't detailed enough; the answers I got were nice but not really useful for the situation. Each Christmas, my family hosts an open-house type party that attracts a LOT of people. Last year we had roughly 130 visitors in a single day. We make tons of food for them, but we always like trying new recipes that may become favorites of our friends. So... Can anyone recommend good foods for feeding large quantities of people? I'm talking easily doubled, tripled, or quadrupled recipes. They can be from any culture (we love foreign foods and have some good international stores nearby) and don't have to be Christmas themed, and they can either be made ahead of time and stored for as much as a month or the sort we make the day before/day of. Samples of foods we serve: Filipino Egg Rolls Wings Meatballs Cornmeal Rolls w/ cold cuts All sorts of cookies, bars, cakes, snacks, etc. Brownies and Fudge Chili (veg and non-veg) Hot cider Anything interesting and new would be fun, but we do have a lot of sweet stuff already, so any kind of pastries or cookies would have to be really new to be worth adding. Heartier side dishes or even dips would be nice. I appreciate any ideas! If I make any I might post them
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Nov 28, 2012 22:42
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Successfully created my first batch of mayo and now I have 2 cups' worth of the stuff and no idea what to do besides a bunch of sandwiches. It's got chili powder in it, but the chili part is pretty mild (not much heat, a little smokey). Tempura-type shrimp would be awesome to dip it in, but after that, I'm clueless 
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Nov 28, 2012 23:50
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