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Not sure if this is the place to ask, but I'm trying to understand the fish industry in the United States (or specifically West Coast). Like when I go to a sushi restaurant, how long ago was it caught? Does it vary depending on the restaurant? Do different restaurants buy from different sources that are "closer" to the fishermen? Or does everyone pretty much buy from the same purveyors? Things of that nature. Any links or reading material would be great. I just wanna know as much as I can because it's fascinating to me for some reason.
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Dec 18, 2012 22:17
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I've got another mystery ingredient question (because I know you love them oh so much). I bought a little baggie of mystery spice at an international grocer in the mexican section labled "Tilo Estrella" or "Tilo Star". It smells faintly of dried chilis. Any idea what to use it in? Google suggests it's supposed to be a medicinal herb for helping sleep, but I can't find any mention of culinary uses. It looks like this: http://img1.etsystatic.com/000/0/6894788/il_170x135.334771449.jpg. Anyone know of a culinary use, or is it just a mexican sleep herb, or should I just put the whole bag in a cup of water and sleep for a few days straight?
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Dec 18, 2012 23:00
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CzarChasm posted:The last time I made fresh pasta I just dried it briefly and then froze it. Still cooks up in about 2-3 minutes. if it's only for a day or two just toss in rice flour or semolina and cover with a sheet of parchment in the fridge just make sure that they don't get wet. (if you use regular whet flour the pasta will soak it up and stick)
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Dec 18, 2012 23:10
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Golbez posted:I grated some ginger on Friday, today is Tuesday. What we didn't use has been in the fridge since. How long will that be good? You've got maybe a day before the ginger is pretty worthless. Ginger is cheap, use fresh stuff.
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Dec 18, 2012 23:39
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Kenning posted:You've got maybe a day before the ginger is pretty worthless. Ginger is cheap, use fresh stuff. Really, even unpeeled stuff? I've had a root for nearly 2 weeks in the fridge, I just used it and it's fine. Also like many things price isn't the problem, it's the travel time. If I could throw a dollar into my fridge and pull out a piece of ginger I'd pay the extra.
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Dec 18, 2012 23:51
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Kenning posted:You've got maybe a day before the ginger is pretty worthless. Ginger is cheap, use fresh stuff. Yeah that's rubbish. Ive been working on a 1 lb bag in my crisper drawer that is a month old and is just as firm and fresh as the day I bought it. Edit: so yeah use fresh. There's no reason not to. Edit2: derp context. Yeah. Already grated ginger dies fast. Prep fresh. GrAviTy84 fucked around with this message at 23:55 on Dec 18, 2012 |
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Dec 18, 2012 23:53
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Quick question on lowest-common denominator deserts; i.e. chocolate + booze. Usually for brownies I usually bake them at a slightly lower heat and longer for dense fudginess, and either just make them with bacon grease in place of oil, or mashing the crust and pouring a good half-cup or more of fruit-infused hard liquor over them in the last five minutes of baking. I want to do something with slightly more effort this time for a dinner party, but not much harder since I'm cooking more dishes. What say I make regular brownies, and after they're done mash up the crust a bit and pour over it a reduction of red wine and dried cherries? Something kind of like this: http://www.davidlebovitz.com/2010/07/cherries-in-red-wine-syrup-fresh-cherry-recipe/ But I don't think I'll need added sugar (or not much) because of the sugariness of the dried ones. Does that seem a reasonable method, or am I going to be spending forever and a day getting the wine reduced enough to be syrupy-oozy and not too watery so as to get the brownies gooey but not watery as I pour the liquid on them?
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Dec 19, 2012 02:15
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Just a quick question, I have a recipe that requires Heath Bars, however I am in Australia and they do not sell them here. Is there a rough Australian equivalent? I dont need an exact, a rough estimate will do.
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Dec 19, 2012 04:03
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They're basically toffee. edit: If you can't find pre-made toffee in stores, this is basically a recipe for a Heath bar: http://candy.about.com/od/carameltoffee/r/englishtoffee.htm Hawkperson fucked around with this message at 04:10 on Dec 19, 2012 |
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Dec 19, 2012 04:06
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Thanks Hawkgirl! I had thought they were flavoured or had extra bits inside or something.
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Dec 19, 2012 04:17
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I don't know what recipe you're using, but I'm willing to wager that using Violet Crumble would be loving delicious.
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Dec 19, 2012 04:24
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Hello GWS. I'm making some mayonnaise soon, and I'd like to be able to store it for later. Are there any special procedures I need to go through to make sure I'm being sanitary in my storage? Obviously, using an airtight container and keeping it refrigerated. Is there any particular container material I should use - plastic or glass? If I use glass, should I boil my containers and lids first to disinfect them? I would ask the jamming/canning thread, but 1) I'm not sure if my question really applies to their thread and 2) it seems to have disappeared - I can't find it, at least. vvv - thanks! I'm still new to actually making my own stuff from scratch, so I just wanted to check in case I'm at massive risk of killing myself or something. The Narrator fucked around with this message at 07:03 on Dec 19, 2012 |
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Dec 19, 2012 05:49
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Don't worry about it so much. I just use tupperware and wash it. It's fine.
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Dec 19, 2012 05:52
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thehandtruck posted:Not sure if this is the place to ask, but I'm trying to understand the fish industry in the United States (or specifically West Coast). Like when I go to a sushi restaurant, how long ago was it caught? Does it vary depending on the restaurant? Do different restaurants buy from different sources that are "closer" to the fishermen? Or does everyone pretty much buy from the same purveyors? Things of that nature. Any links or reading material would be great. I just wanna know as much as I can because it's fascinating to me for some reason. This book might help: http://www.amazon.com/The-Sushi-Economy-Globalization-Delicacy/dp/1592403638/ref=sr_1_1?ie=UTF8&qid=1355893322&sr=8-1&keywords=sushi+economy All of your sushi fish should be frozen at some point to kill parasites.
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Dec 19, 2012 06:02
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Any quick suggestions for meals that I can make a big batch of once a week, to take to work? I've been doing linguine with beef, chili, stew, shake and bake chicken, beef with rice and beans. I was thinking of something with lentils, but I don't really care for soup... A few more ideas would be great! I don't have a slow cooker, but I do have a dutch oven.
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Dec 19, 2012 06:20
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Lasagna. Make a big tray, cut into single serve amounts and refrigerate/freeze.
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Dec 19, 2012 06:24
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Saint Darwin posted:Really, even unpeeled stuff? I've had a root for nearly 2 weeks in the fridge, I just used it and it's fine. GrAviTy84 posted:Yeah that's rubbish. Ive been working on a 1 lb bag in my crisper drawer that is a month old and is just as firm and fresh as the day I bought it. Oh for sure whole, unpeeled ginger lasts quite a while. It's just the grated stuff that becomes sawdust quick-like.
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Dec 19, 2012 06:32
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lentils are really versatile! you can cook them until just cooked in seasoned water, strain the liquid, and add chopped vegetables and dressing for a cold or warm salad. you can also use more liquid and cook them a little longer, and serve them in a style similar to baked beans; microwave and serve hot as a side. I also like curries as a big-batch meal, it reheats well and you can even preportion rice and sauce into microwaveable containers to take to work/reheat single portions. You should also look into cooking off large(ish) batches of a protein with fairly neutral seasoning (salt pepper onion garlic) then you can use them in lots of other stuff. Easy examples are slow-cooked pork shoulder or whole roasted chickens. Both can be thrown into the dutch oven inside the big oven and roasted at 320F, the chicken for 90-120 minutes, pork for more like 5-8 hours. You can shred the meat and use it in sandwiches, add a handful to pasta/sauce, make tacos/burritos/enchiladas etc. It's a good way to buy a large portion of something (usually a better value) and use it all without getting bored of it.
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Dec 19, 2012 06:33
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JD posted:Any quick suggestions for meals that I can make a big batch of once a week, to take to work? I've been doing linguine with beef, chili, stew, shake and bake chicken, beef with rice and beans. I was thinking of something with lentils, but I don't really care for soup... Could do daal with the lentils, then serve over rice for a more curry-ish meal than soup-ish. Also, I feel you are missing generic Asian stir fry thing (for huge batches, just saute everything separately in neutral oil, then make the sauce, then combine), generic curry thing with meat in it, pot roast (I guess that's essentially stew), risotto, and more pasta dishes. And salads including potato and meat (chicken/tuna) salads, although I guess those don't have quite the shelf life.
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Dec 19, 2012 06:38
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You guys are awesome thanks. All those ideas sound amazing right now. The shredded meat in the dutch oven is going to be especially useful!
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Dec 19, 2012 06:45
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I'm trying to prep as much stuff for my Christmas dinner in advance. One of the items I'm making is a bacon-onion-cream sauteed green bean dish. Would I be able to blanch and shock these green beans in advance and just bag em in the fridge for a few days? It would save a lot of hassle the day of if I could just toss em into a hot pan right away instead of having another burner taken up with a pot of water.
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Dec 19, 2012 10:06
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Casu Marzu posted:I'm trying to prep as much stuff for my Christmas dinner in advance. One of the items I'm making is a bacon-onion-cream sauteed green bean dish. Would I be able to blanch and shock these green beans in advance and just bag em in the fridge for a few days? It would save a lot of hassle the day of if I could just toss em into a hot pan right away instead of having another burner taken up with a pot of water. Do it the day before, any longer and they're going to degrade.
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Dec 19, 2012 18:33
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Can someone recommend a a simple and cheap vacuum sealing system for trying out sous vide? I'm interested in trying this out but not enough to drop $100 on it right out of the gate. Also, does anyone have a suggestion for a basic cooking techniques book that emphasizes general principles and methods over specific recipes? I am trying to get our household away from strict adherence to recipes because, well, I find shopping for and preparing them boring. Bass Concert Hall fucked around with this message at 19:28 on Dec 19, 2012 |
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Dec 19, 2012 19:24
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Bass Concert Hall posted:Can someone recommend a a simple and cheap vacuum sealing system for trying out sous vide? I'm interested in trying this out but not enough to drop $100 on it right out of the gate. Reynolds Handi vac or equivalent. Or a used foodsaver. I got mine off craigslist for 25bux with 3 rolls of bags. Ruhlman's Ratio and Modernist Cuisine GrAviTy84 fucked around with this message at 19:38 on Dec 19, 2012 |
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Dec 19, 2012 19:31
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Bass Concert Hall posted:Can someone recommend a a simple and cheap vacuum sealing system for trying out sous vide? I'm interested in trying this out but not enough to drop $100 on it right out of the gate. Take a heavy ziploc bag, put your ingredients in and seal everything but the very end. Use a straw to suck out the air, pressing the bag tightly around the straw, and sealing the bad very quickly. With practice, it will get you 95-98% of the way to a vacuum sealer's level for less than $0.25. There's also the water method, where you dunk the ziploc into water and the water presses out the air for you.
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Dec 19, 2012 20:17
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Bass Concert Hall posted:Can someone recommend a a simple and cheap vacuum sealing system for trying out sous vide? I'm interested in trying this out but not enough to drop $100 on it right out of the gate. Very cheap and works well enough. http://www.amazon.com/Ziploc-Vacuum...acuum+seal+bags
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Dec 19, 2012 20:23
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What would you guys say is a good cheese for refried black beans? Cotija? Cheddar? Monterey Jack?
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Dec 19, 2012 22:34
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I like queso fresco for that.
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Dec 19, 2012 22:39
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CloseFriend posted:What would you guys say is a good cheese for refried black beans? Cotija? Cheddar? Monterey Jack? Cotija.
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Dec 19, 2012 23:27
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Someone posted a recipe here a while ago for chicken marinated in a mint sauce and grilled on skewers for a sandwich. I think it was in a local foods thread from NY. Anybody know what I'm talking about?
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Dec 20, 2012 03:10
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Stupid questions ahoy! Whats the best way to cook boneless skinless chicken breasts which I intend to chop into thin slices? Simplicity is key here. Tomorrow I'll probably slice one up before I cook it, throw it in a frying pan on medium heat and see how that plays out. I'll be mostly using them for alfredo pasta if that means anything. For spices, I've heard here that grocery store spice racks are a taboo. I live in Austin TX so I should be able to find some decent fresh spices somewhere. How long can tilapia fillets last in a freezer in the original sealed package? I FORGOT ABOUT THEM OK.
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Dec 20, 2012 03:30
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Black Cat posted:Stupid questions ahoy! Pan fry the entire chicken breast first, then cut into slices. A bit of salt, sugar, pepper, thyme, oregano, rosemary, basil, and garlic should taste pretty good. The fish will keep for a couple of years at least. As long as the bag is sealed tight and didn't allow for freezer burn.
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Dec 20, 2012 03:47
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GrAviTy84 posted:Cotija.
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Dec 20, 2012 04:02
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Black Cat posted:Stupid questions ahoy! I prefer to rub the breast in seasoning (salt and pepper at the very least) then sear both sides in a hot oven proof pan to get some color on. Finish it bake in a 350 degree oven, remove when it hits 165. Let it sit a few minutes before slicing.
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Dec 20, 2012 04:08
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Question about berries: Today I bought blueberries, raspberries, mulberries, strawberries to use in a trifle I'm making for Christmas day. Will they still be okay to be used by Tuesday or will I need to freeze them? And if I need to freeze them, what is the best method to freeze them without them losing their shape? Art for the sake of making art.
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Dec 20, 2012 04:36
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loopsheloop posted:Someone posted a recipe here a while ago for chicken marinated in a mint sauce and grilled on skewers for a sandwich. I think it was in a local foods thread from NY. Anybody know what I'm talking about? Probably chicken spiedies? Unfortunately I don't have a recipe I can vouch for, but this one looks fairly standard.
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Dec 20, 2012 04:43
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Placenta_Souffle posted:Question about berries: Depends on the freshness and the berries. I'd say probably not great by Tuesday. Typically when I freeze berries I lay them out on a cookie sheet and freeze them, then put them in a freezer bag once they're frozen. Seems to work okay.
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Dec 20, 2012 05:09
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I've... not liked the way berries looked after being frozen and thawed. They're mushy and bleh looking. That's fine if it's going inside the trifle, but if you're using it as topping I suggest buying the berries fresh closer to the date that you're using them. edit: You have a few days, why don't you try freezing them and seeing for yourself Steve Yun fucked around with this message at 09:39 on Dec 20, 2012 |
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Dec 20, 2012 08:27
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I'm thinking about getting my dad a meat grinder and sausage maker for christmas (I've left it a bit late). If I get them separately what size grinder is needed for sausages?
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Dec 20, 2012 12:16
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Scott Bakula posted:I'm thinking about getting my dad a meat grinder and sausage maker for christmas (I've left it a bit late). If I get them separately what size grinder is needed for sausages? Most sausages would use about a 3/16" plate. I'd also suggest getting him a coarser one as you'd probably want to do your grinding in two passes, probably either a 1/2" or 3/8".
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Dec 20, 2012 13:09
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