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Would English Breakfast work for tea eggs?
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Jan 6, 2013 19:43
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I did some frying yesterday (non-meat) in an enameled Dutch oven and, being lazy/anticipating doing more today just lidded it up and stowed it in the back burner. A. Is it kosher to just fire it up again in a bit and B. how long can I get away with keeping that oil and re-using it?
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Jan 6, 2013 20:03
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Until it smells rancid If you want it to last longer, pour it through a paper towel filter between each frying session If it stays really dark even after filtering, I'd toss it as well
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Jan 6, 2013 21:11
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Steve Yun posted:Until it smells rancid Thanks. Frying meat will accelerate that process/make filtering mandatory, correct?
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Jan 6, 2013 21:27
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King Bahamut posted:Thanks. Frying meat will accelerate that process/make filtering mandatory, correct? Yes. Meat will drop a lot of proteins in its liquid which will turn brown and burn. So will frying breading, especially if you use a dry flour dredge. Batters tend to keep the oil cleaner.
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Jan 6, 2013 22:43
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Scientastic posted:Fantastic! I have some new dinosaur-shaped cutters, so this is perfect. Infuse some vodka and/or brandy with it.
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Jan 6, 2013 23:12
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A couple of days ago in Barcelona, I went to this african restaurant and had a dish called "thieby djeuné" or something. Emphasis on "or something", because Google brought up nil. It was basically white rice cooked in some brown liquid, plus vegetables and fish. Didn't really taste that mind-blowing, but I couldn't figure out the spices used for that rice, so I'd like to see a recipe. By african I mean sub-Sahara, not sure if it's regional or tied to a specific country.
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Jan 6, 2013 23:19
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midnightclimax posted:A couple of days ago in Barcelona, I went to this african restaurant and had a dish called "thieby djeuné" or something. Emphasis on "or something", because Google brought up nil. That's pretty vague. I mean, what is it that makes you say it was sub-Saharan rather than north Africa? Do you know what kind of fish was in it?
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Jan 7, 2013 00:14
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Thei posted:That's pretty vague. Because the names of the dishes reminded me of what little I know about sub-saharan french-based creole languages. I'll keep trying different combinations, maybe I'll just google the rice.
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Jan 7, 2013 00:49
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midnightclimax posted:A couple of days ago in Barcelona, I went to this african restaurant and had a dish called "thieby djeuné" or something. Emphasis on "or something", because Google brought up nil. Which african place did you go to? I live in bcn, and am always looking or new things to try! I've tried the Sengal place and also the ethiopian place in gracia.
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Jan 7, 2013 00:54
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DreddyMatt posted:Which african place did you go to? I live in bcn, and am always looking or new things to try! I've tried the Sengal place and also the ethiopian place in gracia. It was in Raval. I tried googling "african restaurant raval", but don't think it's one of those featured here: http://www.tripadvisor.de/Restaurants-g187497-c1-Barcelona_Catalonia.html EDIT: Found it. It's "Thiébou Djeun" from Senegal. Apparently the rice is cooked in fish stock and then fried (plus at some point they add tamarind). midnightclimax fucked around with this message at 01:29 on Jan 7, 2013 |
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Jan 7, 2013 01:03
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Scientastic posted:Can anyone think of any uses for loose tea (English Breakfast), other than making tea with it? You could try Earl Grey Tea Muffins with the English Breakfast, I bet they'd be great! Another good thing is that they freeze really well so you could have a weekend of muffining then just grab them as needed.
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Jan 7, 2013 01:39
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I tend to make impulse buys when I see stuff on sale... So, saw a package of beautiful prepped Smelts for $4. I don't have a drat clue what to do with them other than the obvious, which is apparently to put a light batter on them and pan fry them, then spritz some lemon. Maybe the simplest option is the best? I've been poking around for stuff to do with Smelts and haven't found much else.
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Jan 7, 2013 02:48
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Scientastic posted:Fantastic! I have some new dinosaur-shaped cutters, so this is perfect. You could make simple syrup with it, I bet that would be kind of yummy. Or frosting. And try drinking it iced, I find I drink much more tea when it's iced tea. Oooh, and make some arnold palmers with fresh lemonade. I've always wanted to do that with some good tea. edit: Adagio Teas hosts a site about cooking with tea: http://www.teachef.com/ No English Breakfast recipes that I saw, but I'm sure at least some of the ideas would apply. Hawkperson fucked around with this message at 03:03 on Jan 7, 2013 |
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Jan 7, 2013 03:00
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So, because google doesn't really tell me much - I bought some hamburger meat probably last week (sell by date of 12/31). It was frozen well before then. I took it out this morning (probably 10am ish), and just opened it to make hamburgers (it's 6:30 pm here). No strong odors, but the inside is brown/gray. Google says something about oxygen and that it should be good, however the government website said that it could be starting to go bad. I'm sure I'm just paranoid, but it's still good to eat, correct? ETA: It's about 50 something here, and the heat isn't on, so it's been cool enough to not have to worry about cooking/heating up. Lullabee fucked around with this message at 03:40 on Jan 7, 2013 |
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Jan 7, 2013 03:38
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Lullabee posted:So, because google doesn't really tell me much - I bought some hamburger meat probably last week (sell by date of 12/31). It was frozen well before then. I took it out this morning (probably 10am ish), and just opened it to make hamburgers (it's 6:30 pm here). No strong odors, but the inside is brown/gray. Google says something about oxygen and that it should be good, however the government website said that it could be starting to go bad. I'm sure I'm just paranoid, but it's still good to eat, correct? It's fine. Most meat is unnaturally red anyway.
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Jan 7, 2013 03:40
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tarepanda posted:It's fine. Most meat is unnaturally red anyway. Figured, thank you! 
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Jan 7, 2013 03:40
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The shop didn't have any cheesecloth so I ended up cutting a square out of a white t-shirt I'd never worn, it worked well enough and the ravioli went down a treat. In relation to the tea discussion my friend made some tea smoked duck which was delicious.
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Jan 7, 2013 03:53
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So I find myself with five pounds of frozen pollock ready for dredging and cooking. What's the best way to go about this? I'm okay at cooking but lack a deep fryer.
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Jan 7, 2013 14:17
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BlueGrot posted:Yes, the city of towers, baguettes and all things equally phallic. I'm spending over a week there in July and was wondering if anybody knows some must-eats there. Looking for both casual french food and some nicer places to take my gf who paid for the entire trip. Yesterday I saw an episode of The Layover with Anthony Bourdain on the Travel Channel and he spent the whole time in Paris. It was an amazing episode and you have until July to track it down - do it! Seriously! Some of those places he went to look ridiculous.
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Jan 7, 2013 17:35
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Lord Psychodin posted:So I find myself with five pounds of frozen pollock ready for dredging and cooking. What's the best way to go about this? I'm okay at cooking but lack a deep fryer. If you have a pot you have a deep fryer.
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Jan 7, 2013 18:04
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Lord Psychodin posted:So I find myself with five pounds of frozen pollock ready for dredging and cooking. What's the best way to go about this? I'm okay at cooking but lack a deep fryer. I'm a big fan of this episode of Good Eats: https://www.youtube.com/watch?v=2n9lOkli_gw I made some catfish like that and it was delicious.
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Jan 7, 2013 18:15
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I was trying to blacken some catfish filets the other day, and I'm not sure if I'm cooking them for too long or not long enough. Each filet is maybe a little less than half a pound and its got quite a thickness going on further up the filet. I was using an aluminum pan up on medium-high heat with a bit of canola oil and the filets slathered in blackening seasoning. I did maybe three minutes a side, a minute longer than I did on my test run. The test run I've done at my house could be cut easily with a fork at the thinner end but got a little tougher up to the thicker part but not much so. When I went to my friend's house, I tried to do a minute longer and some filets came out even tougher than I had them before. Someone said I've might of made them overcooked, so on my own filet I did it a minute shorter and mine came out what I thought was undercooked. Maybe I've been undercooking them, but how can I tell I get them right? Should I use high heat? Four or five minutes a side? Does catfish even get tough if I overcook them? I'm new to cooking really so bear with me please 
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Jan 8, 2013 04:58
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This is a bit of an emergency. Lets see how many of you guys are on this late. I bought a crockpot a week ago and have been loving it. I modified an online recipe to come up with this: 2 potatos slice, salted and peppered Bunch of chopped garlic Some cheese on top 1 Large chicken breast wrapped in 5 slices of bacon. I cooked it on high for 6 hours. Its cooking for additional time now because while the chicken is fully cooked the bacon looks only maybe halfway there. I may just pull the bacon off and finish it in a frying pan. How does this even happen though? Everything is wrapped in aluminum foil. EDIT the bacon looks kinda half cooked, or rubbery. Definitely not crispy.
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Jan 8, 2013 07:49
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Black Cat posted:This is a bit of an emergency. Lets see how many of you guys are on this late. Bacon requires high heat with not much moisture to crisp. Like in a frying pan or in an oven. If you're shoving uncooked bacon in a crockpot, you're never gonne get the bacon dry enough or hot enough to crisp properly. 
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Jan 8, 2013 07:52
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Casu Marzu posted:Bacon requires high heat with not much moisture to crisp. Like in a frying pan or in an oven. If you're shoving uncooked bacon in a crockpot, you're never gonne get the bacon dry enough or hot enough to crisp properly. Its crisped up before when I've broken it apart and put the bits all over the potatoes. I'm going to take it out and fry the bacon part. But yes at the moment its very
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Jan 8, 2013 08:03
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So...you are using the crock pot without liquid? Kind of like a countertop oven? I've never heard of using it that way. It crisped up when you put it on the potatoes because that part is exposed to air and lets the moisture evaporate. When you wrap it up in foil all the moisture just chills out on the foil and then drips back down into the bacon. This is why foil-wrapped fish is a thing, because fish can dry out easily.
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Jan 8, 2013 08:22
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What can I prepare in 1 or 2 days that will have some variety and last me 4 or 5 days?
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Jan 8, 2013 08:38
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whole roasted chicken or braised pork shoulder. season either very simply with salt pepper onion garlic and use the cooked meat for sandwiches, pasta, fried rice, enchiladas, burritos, tacos, savory pies, etc.
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Jan 8, 2013 10:32
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Momofuku's pulled pork is amazingly easy and tasty. It's simple but not bland and works great with a lot of different flavors (but tacos are obviously the best so just make a ton of tacos).
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Jan 8, 2013 15:57
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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Can you cook bacon in a toaster bag? I tried google but it gave me conflicting advice, and none from a decent source.
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Jan 8, 2013 18:51
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No. Use a pan.
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Jan 8, 2013 19:04
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What...what the hell is a toaster bag?
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Jan 8, 2013 19:38
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I think it's a bag that you put sandwiches in so you can cook them in the toaster without dripping cheese and stuff onto the coils. But a pan on the stove is pretty good at cooking those too.
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Jan 8, 2013 19:47
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Yeah, don't cook bacon in anything covered like a bag. Pan fry it if you are just doing a few pieces or if you want to cook a lot at once, you can line a baking sheet with foil and bake the bacon. Anywhere from 350-400 F will work, I think it usually takes 15-25 minutes with my oven, just keep an eye on it and pull it when it is as crisp as you like. No need to preheat the oven, just stick the bacon in and turn the oven on. No need to flip.
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Jan 8, 2013 20:18
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Also, microwave bacon is doable, but time and power level really vary depending on the microwave. I used to do use it all the time growing up, but now I'm strictly an oven guy. Cook it like mich said and never look back. Also, by starting it in a cold oven you reduce the curling, so not only do you save time, you improve it.
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Jan 8, 2013 20:30
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The nice thing about cooking a pound of bacon in the oven is that you can freeze all the leftovers you have in a ziploc bag. When you just want a couple of pieces for a sandwich or something you can just wrap them in paper towel and nuke them for 20-30 seconds. I'd rather have freshly cooked, but if I'm just making up a quick sandwich I don't necessarily want to take up the time/dirty pan to cook two pieces of bacon.
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Jan 8, 2013 20:34
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Would someone care to give the recipe for their favorite pizza sauce please?
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Jan 8, 2013 21:22
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Good fresh summer tomatoes, sliced thin. Failing that, blitz some good canned San Marzanos in a blender and top with salt and oregano after it's on the dough.
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Jan 8, 2013 21:24
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Wow thanks. I used to pan fry them but as ChetReckless said dirtying a frying pan for 2 pieces is a bit much and often I'm stretched for time, so I guess baking in foil in the oven and freezing is the way to go. Never would have thought of cooking from a cool oven. Cheers. Toaster bags are basically a bag made out of baking parchment so you can put anything in the toaster without making a mess. works for sandwiches but also pizza slices and such like. The manufacturer recommends salmon but I've never tried it.
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Jan 8, 2013 21:40
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