|
scuz posted: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 Tuna/Chicken salad style things. Throw some sriracha in it and make it spicy mayo for... anything really I guess. Deviled eggs. Potato salad.
|
#
?
Nov 29, 2012 00:02
|
|
|
|
| # ? May 11, 2024 15:50 |
|
|
aioli for fries
|
|
#
?
Nov 29, 2012 01:59
|
|
|
scuz posted: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 Chipoltle, powdered or whole-in-adobo. Wasabi powder. Unless I need it for a recipe, I only ever make 1 cup at a time of mayo... it only lasts 2 days! Well, I guess you could still eat it after 3-4 days in the fridge, but it loses all that magical freshness.
|
|
#
?
Nov 29, 2012 02:05
|
|
|
How long does bacon grease stay good in the fridge?
|
|
#
?
Nov 29, 2012 02:17
|
|
|
Jmcrofts posted:How long does bacon grease stay good in the fridge? You're supposed to keep it in the fridge?
|
|
#
?
Nov 29, 2012 02:18
|
|
|
mich posted:Here are a few: Thank you! Ended up doing some oyster, fish, soy, sugar, and garlic. I wish I had scallions or lemongrass, I would have done the first one.
|
|
#
?
Nov 29, 2012 02:20
|
|
|
FishBulb posted:You're supposed to keep it in the fridge? No idea but I figured better safe than sorry.
|
|
#
?
Nov 29, 2012 02:21
|
|
|
Jmcrofts posted:No idea but I figured better safe than sorry. Well I leave mine on the counter for a long time and nobody is dead yet.
|
|
#
?
Nov 29, 2012 02:26
|
|
|
Jmcrofts posted:How long does bacon grease stay good in the fridge? Forever. Cover it with some plastic wrap so it doesn't soak up odors.
|
|
#
?
Nov 29, 2012 04:11
|
|
|
BlueGrot posted:So I have a moose heart in the freezer. What should I do with it? Maybe Anticuchos? I've had it at Peruvian restaurants with beef heart. Should work for moose. Garlic (a lot) Soaked, deseeded Chiles (or aji panca if you can get it) Vinegar Oil Salt Blend into a paste, apply to thinly sliced heart, marinate. Meanwhile prepare bamboo skewers for kebabs and charcoal for grilling. Thread heart onto skewers. Grill. Baste with the extra (or leftover if you're not squeamish) marinade thinned with oil. I would go medium to med-rare. Serve with grilled corn and potatoes. I haven't made it myself, but this Google recipe looks about right.
|
|
#
?
Nov 29, 2012 04:17
|
|
|
What's the best mortar & pestle I can get for <$40? I want to get my roommate a christmas gift that'll last.
|
|
#
?
Nov 29, 2012 04:30
|
|
|
CuddleChunks posted:Forever. Cover it with some plastic wrap so it doesn't soak up odors. I have it in a mason jar so I think it'll be ok. Thanks!
|
|
#
?
Nov 29, 2012 04:36
|
|
|
I'm out of extra virgin olive oil so it's time to buy more. Apparently 99% of the olive oil sold in stores is adulterated with motor oil by the Italian mafia or something? In any case I live in California and I've heard that Californian olive oils are better, or maybe just not awful, or they don't enrich the Godfather or something. Assuming I don't want to spend $800, are there any brands I should be buying or is my whole "just buy whatever's on sale" strategy more or less fine?
|
|
#
?
Nov 29, 2012 04:40
|
|
|
Internet Meme posted:What's the best mortar & pestle I can get for <$40? I want to get my roommate a christmas gift that'll last. http://www.amazon.com/Stone-Granite-Mortar-Pestle-capacity/dp/B000163N6G/ref=sr_1_4?ie=UTF8&qid=1354160359&sr=8-4&keywords=mortar+pestle Check local Asian grocery stores to avoid the shipping cost.
|
|
#
?
Nov 29, 2012 04:41
|
|
|
PatMarshall posted:Maybe Anticuchos? I've had it at Peruvian restaurants with beef heart. Should work for moose. This is the best thing, by the way.
|
|
#
?
Nov 29, 2012 04:48
|
|
|
Are there any cheeses similar to goat cheese other than, well, goat cheese? EDIT: Or some goat cheese recommendations? TastyLemonDrops fucked around with this message at 05:17 on Nov 29, 2012 |
|
#
?
Nov 29, 2012 05:04
|
|
|
scuz posted: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 Mix in a bit of miso, coat a fillet of fish with it and stick it under the broiler, but on the lowest rack in the oven. This is my new favourite thing to make and eat. It sounds weird and kind of gross, but it's amazing.
|
|
#
?
Nov 29, 2012 06:01
|
|
|
So I done gots me a hunk of chuck roast and no idea what I should do to slow cook it. I've been doing slow cooked beef recently that has amounted to "throw in garlic, onion, carrot, potatoes, sear meat with a ton of the herbs on the outside, deglaze pan with red wine, put all in slow cooker and cook" It's great but I want to try something new. Any ideas?
|
|
#
?
Nov 29, 2012 06:39
|
|
|
TychoCelchuuu posted:I'm out of extra virgin olive oil so it's time to buy more. Apparently 99% of the olive oil sold in stores is adulterated with motor oil by the Italian mafia or something? In any case I live in California and I've heard that Californian olive oils are better, or maybe just not awful, or they don't enrich the Godfather or something. Assuming I don't want to spend $800, are there any brands I should be buying or is my whole "just buy whatever's on sale" strategy more or less fine? If you're just looking for general olive oil recommendations not specifically for California olive oils, I like Columela, Lucini Italia, and Colavita, with Colavita more or less being the low end of the `better than what you'll find in every supermarket' olive oils (for reference, you can get Colavita extra virgin for around US$30/litre from amazon). If you're really on a budget and you're not trying to get hired or laid out of the meal, I wouldn't blush to use Bertolli, Filippo Berio, Carapelli, Pompeian, or Da Vinci, but I really consider all of them just `eh'. TastyLemonDrops posted:Are there any cheeses similar to goat cheese other than, well, goat cheese?
|
|
#
?
Nov 29, 2012 06:44
|
|
|
Mr. Wiggles posted:Just wait until you break down your first goat in there. I'm on the slippery slope toward that, aren't I? This summer I learned to debone chickens and ducks. Lamb is the next progression.
|
|
#
?
Nov 29, 2012 06:48
|
|
|
Lots of butcher paper.
|
|
#
?
Nov 29, 2012 07:47
|
|
|
TychoCelchuuu posted:I'm out of extra virgin olive oil so it's time to buy more. Apparently 99% of the olive oil sold in stores is adulterated with motor oil by the Italian mafia or something? In any case I live in California and I've heard that Californian olive oils are better, or maybe just not awful, or they don't enrich the Godfather or something. Assuming I don't want to spend $800, are there any brands I should be buying or is my whole "just buy whatever's on sale" strategy more or less fine? Consumer reports did an article on this a few months ago. I think Kirkland (Costco) and trader joes ranked high. I've been meaning to check them out because the stuff I have is poo poo and was ranked near the bottom.
|
|
#
?
Nov 29, 2012 08:09
|
|
|
Aldi has whole frozen lobsters for 9.99 this week and I figured I would grab a few to experiment with. I've never cooked anything but tails that I shelled and sousvided with butter. How would I go about cooking whole frozen lobsters? Can I somehow thaw/quickboil/shell and then cook sousvide? I also want to make lobster rolls after I figure out how to cook the lobster.
|
|
#
?
Nov 29, 2012 09:05
|
|
|
Pubic Lair posted:Aldi has whole frozen lobsters for 9.99 this week and I figured I would grab a few to experiment with. I've never cooked anything but tails that I shelled and sousvided with butter. How would I go about cooking whole frozen lobsters? Can I somehow thaw/quickboil/shell and then cook sousvide? I also want to make lobster rolls after I figure out how to cook the lobster. Is this regional or is it all Aldis? Cuz if it's everywhere I'm gonna have to get in on this.
|
|
#
?
Nov 29, 2012 09:46
|
|
|
Jmcrofts posted:Is this regional or is it all Aldis? Cuz if it's everywhere I'm gonna have to get in on this. I think it's all aldi stores in the US. They are 18oz maine lobsters. Just check the bags, one of the ones I grabbed didn't have the heat seal at the top of the bag.
|
|
#
?
Nov 29, 2012 10:53
|
|
|
So if I were to make a big pot of beef stew (about 3-4 lunches worth) and freeze it, generally how long could I freeze it before it turns bad? I'd like to spread it out so I'm only eating it every 3 days (preferably a week) so I'm wondering if that's possible or if I would have to make smaller batches. Same question goes for soups (potato leek, chicken noodle, etc.)
|
|
#
?
Nov 29, 2012 12:42
|
|
|
horchata posted:So if I were to make a big pot of beef stew (about 3-4 lunches worth) and freeze it, generally how long could I freeze it before it turns bad? I'd like to spread it out so I'm only eating it every 3 days (preferably a week) so I'm wondering if that's possible or if I would have to make smaller batches. Same question goes for soups (potato leek, chicken noodle, etc.) I've eaten frozen soups months later with no ill effects. Make as much as you have freezer space for.
|
|
#
?
Nov 29, 2012 14:12
|
|
|
Make sure all the meat is covered by the broth, or it will freezer burn. Generally you want to fill containers as much as possible to keep air out, but not so much that they pop open as the liquid expands while freezing. I like screw tops and snap-lock containers for freezing. I dug a single-serve container of tortilla soup out of the back of my freezer a couple of months ago that was a year old, and it reheated just fine. No noticeable difference from a fresh batch.
|
|
#
?
Nov 29, 2012 15:30
|
|
|
Thanks for the mayo suggestions, dudes. I ended up using a small amount of the large amount I have in a glaze for meatloaf last night which ended up pretty darned good. Looking forward to trying out all the other things too 
|
|
#
?
Nov 29, 2012 15:39
|
|
|
My tip is to expand the things you think of. Things that seem gross to put mayo on usually will actually work with good homemade mayo. Like that fish thing, if you were squeezing a bottle of mayo out for that it'd be horrifying but with a nice tangy homemade mayo I bet it's good.
|
|
#
?
Nov 29, 2012 15:45
|
|
|
Homemade french fries with home made mayo is pretty awesome.
|
|
#
?
Nov 29, 2012 15:46
|
|
|
Frozen lobster? As a native New Englander, that seems totally wrong.  Where are all of our bakers? I was hoping to get some feedback on my pizza dough question: quote: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?
|
|
#
?
Nov 29, 2012 16:01
|
|
|
It's pretty hard to overwork gluten in a dough. I would try increasing your hydration and baking hotter if possible. I am guessing your crust is tough because by the time you get the nice char on your crust, it has dried out. If you are baking on tile just on the bottom rack, try moving the tiles to the top rack. Crank your oven as hot as it will go, then once it has gotten very hot, switch to broil. Once the broiling element is heated up all the way, slide in your pizza. If you are already doing this, you will probably need to experiment with the hydration level of your dough until you hit a sweet spot for the heat of your oven.
|
|
#
?
Nov 29, 2012 16:18
|
|
|
Grand Fromage posted:My tip is to expand the things you think of. Things that seem gross to put mayo on usually will actually work with good homemade mayo. Like that fish thing, if you were squeezing a bottle of mayo out for that it'd be horrifying but with a nice tangy homemade mayo I bet it's good. My mom's family puts mayo on just about any green vegetable that isn't salad - asparagus, broccoli, artichokes - and it's really gross with regular storebought mayo, but with a good mayo it can be pretty yummy.
|
|
#
?
Nov 29, 2012 17:37
|
|
|
TychoCelchuuu posted:I'm out of extra virgin olive oil so it's time to buy more. Apparently 99% of the olive oil sold in stores is adulterated with motor oil by the Italian mafia or something? In any case I live in California and I've heard that Californian olive oils are better, or maybe just not awful, or they don't enrich the Godfather or something. Assuming I don't want to spend $800, are there any brands I should be buying or is my whole "just buy whatever's on sale" strategy more or less fine? California Olive Ranch. They're house blend is great, their Miller's blend also great, and they will seasonally release single varietals. Depending on where you live you can head to a We Olive, an olive oil specialty store, and taste/buy a shitton of single varietal oils. http://www.weolive.com/oliveOils/listOliveOils.php
|
|
#
?
Nov 29, 2012 17:38
|
|
|
mich posted:dough info Thank you! Will try for a little hotter, the dough was pretty thin. RazorBunny posted:My mom's family puts mayo on just about any green vegetable that isn't salad - asparagus, broccoli, artichokes - and it's really gross with regular storebought mayo, but with a good mayo it can be pretty yummy. Is your mom's family British? In the UK, they sell this vile poo poo called "Salad Cream", and it's basically sweet, runny mayo.
|
|
#
?
Nov 29, 2012 17:42
|
|
|
Squashy Nipples posted:Is your mom's family British? In the UK, they sell this vile poo poo called "Salad Cream", and it's basically sweet, runny mayo. We have some British ancestry, but it's way far back. They use full-fat regular ole Hellman's mayo. Which, by the way, my grandmother still thinks is not as good as Best Foods, despite the fact that they're exactly the same and just sold under different labels on opposite coasts.
|
|
#
?
Nov 29, 2012 18:13
|
|
|
After making my own mayo, the only store-bought mayo that tastes like anything to me is Kewpie (Japanese brand). It's kind of weird though, it tastes extremely savory, as if it had msg dumped in, but it doesn't have msg according to the ingredients. Anyone tried this?
|
|
#
?
Nov 29, 2012 18:29
|
|
|
Steve Yun posted:After making my own mayo, the only store-bought mayo that tastes like anything to me is Kewpie (Japanese brand). It's kind of weird though, it tastes extremely savory, as if it had msg dumped in, but it doesn't have msg according to the ingredients. Anyone tried this? Kewpie is the only storebought mayo I use for precisely this reason. It's a combination of rice vinegar they use instead of distilled white (giving it a slightly more fragrant and sweeter taste) and "Flavour Enhancer 621" which most definitely is MSG. Nothing wrong with MSG though. Like the fight against nitra(i)tes and "funny sounding words" most of the fearmongering is pseudoscience at best stupidity at worst.
|
|
#
?
Nov 29, 2012 18:38
|
|
|
|
| # ? May 11, 2024 15:50 |
|
|
Hey spoon-goons, I need some help. My boyfriend is really into cooking and his birthday is coming up so I want get him some cool kitchen-gear, but I'm also kind of on a budget because he had the gall to be born in mid-December. Any ideas for must-have items for an amateur-chef? I was looking at kitchenaid-type machines but they really don't seem to be worth their money if it's not the real thing. So I want to get him several, less expensive, items like a good cast-iron pan and a real wok. I like cooking just fine but it's not really my area of expertise, what else should I be looking at? Tia.
|
|
#
?
Nov 29, 2012 19:44
|
|
