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squigadoo posted:Would someone care to give the recipe for their favorite pizza sauce please? 1 tsp olive oil 1 small onion, very finely diced 1 small carrot, peeled and very finely diced 2 cloves garlic, minced 1 tin diced tomatoes 2 tbsp fresh basil leaves, picked and torn ½ tbsp dried oregano Salt and pepper Fry the onion, garlic and carrots in olive oil over a medium heat until softened (~5m) Stir in the tomatoes and increase the heat to bring to the boil Reduce the heat to medium and cook until thickened (~10m) Stir in the basil and oregano and simmer for about 5m Season and blend with an immersion blender
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Jan 8, 2013 21:54
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Not in foil, just line your pan with foil for easier cleanup.
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Jan 8, 2013 21:55
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Looking for a good source to stalk for beginner sous vide stuff. Preferably a website/blog that is updated and maybe attached to a good forum, but I'll get a book if it's the right book.
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Jan 8, 2013 22:48
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Does anyone have a recipe for carnitas? Love me some carnitas and sometimes I don't want to wait for the weekend to get some.
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Jan 9, 2013 02:10
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I'm making honey roasted chicken with baked sweet potato fries. What kind of vegetable side would go well with that? ^^^ try this! http://www.goonswithspoons.com/Carnitas
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Jan 9, 2013 07:46
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Does anyone know what makes Australian sausages taste different to sausages in other countries? I've tried sausages (the cheap supermarket ones, fancy ones with herbs, and everything in between) in: USA, England, Switzerland, France, and Norway. To me, all of these sausages taste extremely distinct to the cheap $10/kg sausages that you can buy 8, 12, 16, and 24 packs of in Woolworths/IGA in Australia. There is just something about the Australian sausages (the ones that everyone puts in sausage sizzles) that tastes extremely different to any sausage that I've ever tasted in a different country. At first I thought it was because the Australian ones were cheap, so it must be the cheap sausages that taste as they do - so I bought the cheap sausages in all those countries, and they all tasted different. I tried again with more expensive ones - no luck. So... I have no idea. I've literally tried between 5-10 different types of sausages in 5 different countries, and nothing tastes even remotely similar. If anyone has any idea as to what makes the Australian sausages taste so different (and how I can recreate this taste) I would be very grateful! I'm considering buying http://www.mightyape.com.au/product/Book/Bangers-to-Bacon-A-New-Zealand-Guide-to-Making-Cooking-and-Using-Sausages-and-Cured-Meats/20254866/images/ but I don't know if NZ sausages taste the same as Australian sausages... Womens Jeans fucked around with this message at 08:08 on Jan 9, 2013 |
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Jan 9, 2013 07:57
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I had a spontaneous craving for cotija nachos, so I worked out the ingredients: tortilla chips (obviously), refried black beans, cotija, corn, diced tomatoes, chipotle peppers, green bell peppers, cayenne, salt & pepper to taste, and a lime to garnish. I haven't had the chance to test it yet. Cotija aside, this seems like a somewhat humdrum nacho recipe, so I was thinking of adding something unexpected that goes well with corn. Maybe thyme or celery or chives or garlic? What do you guys think?
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Jan 9, 2013 08:25
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Womens Jeans posted:Does anyone know what makes Australian sausages taste different to sausages in other countries? I've tried sausages (the cheap supermarket ones, fancy ones with herbs, and everything in between) in: USA, England, Switzerland, France, and Norway. To me, all of these sausages taste extremely distinct to the cheap $10/kg sausages that you can buy 8, 12, 16, and 24 packs of in Woolworths/IGA in Australia. There is just something about the Australian sausages (the ones that everyone puts in sausage sizzles) that tastes extremely different to any sausage that I've ever tasted in a different country. At first I thought it was because the Australian ones were cheap, so it must be the cheap sausages that taste as they do - so I bought the cheap sausages in all those countries, and they all tasted different. I tried again with more expensive ones - no luck. So... I have no idea. I've literally tried between 5-10 different types of sausages in 5 different countries, and nothing tastes even remotely similar. If anyone has any idea as to what makes the Australian sausages taste so different (and how I can recreate this taste) I would be very grateful! Well I am not at all personally familiar with Australian sausages I think you are looking for Cabanossi sausage. A dry smoked beef and pork mixed sausage loaded with garlic. Couldn't really find a recipe casually searching for one though. Hopefully this helps a little.
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Jan 9, 2013 08:25
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M42 posted:I'm making honey roasted chicken with baked sweet potato fries. What kind of vegetable side would go well with that? That's kind of a weird question since it depends a lot on what you like. My instinct is to go with something green though. Adds color to the plate, and that not only makes it prettier but improves the nutritional profile of your meal. I think you should go with kale, mostly because I love kale but also because it's pretty versatile depending on what you're looking for. It will make a hearty and delicious salad - maybe with a honey vinaigrette to tie it in with the chicken. Or you can cook it with aromatics (garlic, bacon, etc) to have a heartier version of spinach. I'm lazy so I usually sautee garlic in oil until fragrant, then add the kale and a splash of water and put a lid on the pan until the kale turns bright green. Then toss to cover with garlicky oil, salt, serve. Or make haricots vert, which I also love and I feel like they look classy with little effort. I steam mine in the microwave and then finish them by sauteeing in butter. One time I added sliced almonds and it looked great and tasted great.
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Jan 9, 2013 08:38
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Goodpancakes posted:Well I am not at all personally familiar with Australian sausages I think you are looking for Cabanossi sausage. A dry smoked beef and pork mixed sausage loaded with garlic. Couldn't really find a recipe casually searching for one though. Hopefully this helps a little. Thanks, but it's not this. The best picture I have found is on the wikipedia page for sausages  It just looks like a fairly normal sausage, without herbs or any additives, yet tastes very different to sausages from other countries.
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Jan 9, 2013 10:24
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Womens Jeans posted:It just looks like a fairly normal sausage, without herbs or any additives, yet tastes very different to sausages from other countries. I've never had a sausage that didn't contain herbs/spice of some kind. A lot of US sausages (especially breakfast ones) use a lot of sage and/or marjoram, sometimes molasses. A quick google seems to indicate that those aren't used in Australian sausages. Recipes I can find tend to be blends of meat -- beef and pork or beef and pork and lamb. Additionally, the only spices that they all have in common are black pepper and garlic.
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Jan 9, 2013 10:36
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Womens Jeans posted:It just looks like a fairly normal sausage, without herbs or any additives, yet tastes very different to sausages from other countries. If the Wikipedia entry is to be believed then it seems they're a blend of beef, pork and chicken, with no mention of additional spices or cereals. Looking at some articles (http://au.news.yahoo.com/today-tonight/health/article/-/6456038/sausage-test/) and Woolworths (http://www2.woolworthsonline.com.au...arch%3Dsausages), it would seem that Aussie sausages may have a high or solely beef content, which would account for why they taste nothing like European offerings as they mostly use pork.
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Jan 9, 2013 13:26
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Mr. Wiggles posted:Good fresh summer tomatoes, sliced thin. The first one is the  answer but I wholeheartedly agree with #2. I totally just put a stick blender in a can of good tomatoes with basil, oregano, and salt.
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Jan 9, 2013 20:09
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Turkeybone posted:The first one is the Yeah, I do this, too. don't forget to add a clove of garlic as well.
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Jan 9, 2013 20:18
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I use crushed tomatoes, fresh basil, dried oregano, red pepper flake, black pepper,salt, fresh garlic. Mix it up, then pour into a strainer and stir until it's the right consistency.
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Jan 9, 2013 20:20
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I bought a bag of Masoor Dal at the indian grocer on a whim, and am looking for good recipes to make with it. I winged it the other night, cooked some up with curry leaves, chilis (whole chopped and powder), coriander, turmeric and some other spices, and finished with about half a can of coconut milk. It was ok, but not very interesting. I also bought some yellow split peas, which I've never cooked with before either. Any recipes? Dino? 
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Jan 9, 2013 20:49
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I went low carb and I'm really craving carbonara pasta. I can't eat pasta. Does anyone know about a good substitute?
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Jan 9, 2013 21:22
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No. Eat the pasta.
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Jan 9, 2013 21:25
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Well...squash, or shiritaki noodles. Both of those combined with carbonara make me feel queasy, though. Honestly if I were in your situation I might be more inclined to just make bacon and eggs and dip the bacon in the yolk.
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Jan 9, 2013 21:29
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Flash Gordon Ramsay posted:No. Eat the pasta. Seriously, just have a small portion, that's what it's meant to be anyway.
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Jan 10, 2013 03:10
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Is whole wheat pasta much better for you? I keep telling myself that so that I can still eat pasta.
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Jan 10, 2013 03:39
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Maybe, but it tastes like poo poo. Just eat less good pasta.
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Jan 10, 2013 04:37
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GrAviTy84 posted:Yeah, I do this, too. don't forget to add a clove of garlic as well. Only one clove? 
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Jan 10, 2013 06:12
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The very first time I cooked with actual garlic (instead of powder or paste or something), I was stumped. What the gently caress was a clove? I gave up and just concluded that the entire drat thing was a clove. The recipe called for three cloves. It was the most inedible bullshit I have ever had the shame of making.
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Jan 10, 2013 06:14
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I've been looking for some sort of recipe organization program, I can't really find anything that seems decent. Does anyone have any recommendations? preferably for windows OS.
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Jan 10, 2013 07:25
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Allright I'll eat the pasta! Haha thanks.
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Jan 10, 2013 07:30
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Just have a little bit of pasta and a lot of chicken and bacon! I'm getting hungry just thinking about it.
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Jan 10, 2013 07:32
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tarepanda posted:The very first time I cooked with actual garlic (instead of powder or paste or something), I was stumped. What the gently caress was a clove? The first time I made garlic mashed potatoes, I thought you were supposed to add the garlic at the end. Raw. Well, they were zingy.
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Jan 10, 2013 07:49
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Sweet As Sin posted:I went low carb and I'm really craving carbonara pasta. I can't eat pasta. Does anyone know about a good substitute? Spaghetti squash, as someone suggested earlier, or black bean pasta. Leave the shirataki and kelp noodles for non-European dishes. EDIT: Ooops, sorry, didn't see that you were down with eating the pasta. Still. Advice for next time.
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Jan 10, 2013 07:50
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I want to make corned beef! That said, is it worth making the cured style like this Alton Brown recipe: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html Or is the baked style just as tasty? http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/ Alternatively, if anyone else has a recipe they love, I'm all ears!
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Jan 10, 2013 08:30
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Steve Yun posted:The first time I made garlic mashed potatoes, I thought you were supposed to add the garlic at the end. Raw. This is what my mom does. It's not bad actually, as long as you mince it really fine and spread it out in the potatoes. And she does it while the potatoes are still super hot, so it probably cooks the garlic a little bit as well.
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Jan 10, 2013 12:50
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Shooting Blanks posted:I want to make corned beef! The second recipe you posted calls for a corned beef, so it's already been cured. The Alton Brown recipe has you creating the corned beef yourself before cooking it via boiling. As far as boiling vs. baking goes, baking a corned beef is going to provide a much saltier end product.
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Jan 10, 2013 12:57
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I completely boiled corned beef the only time I've made it and it ended up boiling pretty much all of the salt out of it which I was disappointed by. I used Ruhlman's brine. I'd recommend boiling for some of the time and baking it the rest of the way to avoid it being too salty. Be careful with the cloves too because that was what mine mostly tasted of afterwards.
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Jan 10, 2013 13:05
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RazorBunny posted:This is what my mom does. It's not bad actually, as long as you mince it really fine and spread it out in the potatoes. And she does it while the potatoes are still super hot, so it probably cooks the garlic a little bit as well. I've always roasted my garlic before mashing it in at the end, I might try this as I like the taste of raw garlic.
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Jan 10, 2013 13:36
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Adding the garlic in with the potato while they're boiling and mashing it in with the potatoes is nice too
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Jan 10, 2013 14:02
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EVG posted:I bought a bag of Masoor Dal at the indian grocer on a whim, and am looking for good recipes to make with it. I winged it the other night, cooked some up with curry leaves, chilis (whole chopped and powder), coriander, turmeric and some other spices, and finished with about half a can of coconut milk. It was ok, but not very interesting. It wasn't very exciting because you didn't pop whole spices in fat. It's /required/ for it to taste nice. http://goonswithspoons.com/Daal_Tarka Use either recipe, but use the masoor daal, and it will be brilliant. If you have curry leaves, make sure you bloom them in hot fat as well. You add them after popping the whole spices. Trust me, the taste will be completely awesome. Also, you need some grated ginger, garlic, and onion if you want to bring out a bit of sweetness.
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Jan 10, 2013 14:44
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Actually, I did cook the spices in the oil, along with the chiles, curry leaves and garlic (which I forgot to mention) I didn't use whole coriander, not a fan of biting into them later. Maybe I should have added more/ different spices? Normally when I'm making a 'random stuff Indian dish' I add whole cumin, mustard seeds, and cardamom to the oil first, but never having eaten this kind of dal before I went with a rough approximation of recipes online. Next time I could add ginger too... Was kinda hoping for a better base recipe to work from. Thanks, I always forget about the wiki. I'll try that! Think the same will work for the yellow split peas, or something else? EVG fucked around with this message at 15:06 on Jan 10, 2013 |
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Jan 10, 2013 15:02
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Scott Bakula posted:Adding the garlic in with the potato while they're boiling and mashing it in with the potatoes is nice too I like using the pan from the potatoes while the potatoes are draining to melt some butter in which I gently fry the crushed garlic for a minute or two, then add the remaining butter and milk to heat. Once hot, the potatoes are added for mashing.
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Jan 10, 2013 15:26
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EVG posted:Actually, I did cook the spices in the oil, along with the chiles, curry leaves and garlic (which I forgot to mention) I didn't use whole coriander, not a fan of biting into them later. Maybe I should have added more/ different spices? With the yellow split peas, go ahead and soak them for like 3 - 6 hours or so. They take a lot longer than the red lentils. Yeah, that recipe on the wiki is specifically for the sort of daal you're working with. If you want a bit more oomph, I'd suggest the North Indian variation, and use the ginger, onion, garlic, and tomato. And seriously? Don't be afraid of quite how much onion ends up in there. The more the merrier.
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Jan 10, 2013 16:41
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TacMan posted:I've been looking for some sort of recipe organization program, I can't really find anything that seems decent. Does anyone have any recommendations? preferably for windows OS. It's not just for recipes but having a notebook in Evernote specifically for recipes is nice. It is easy to grab recipes off the internet using the Evernote browser plugins, you can embed pictures if you like that kind of thing (I do), and you can access it from your phone if you have one (good for when you're shopping and need to pick up the ingredients). You can also add tags to your notes like "dinner" or "beef" or "thai" or whatever, which is kind of nice when you want to narrow things down for inspiration. It's free, as well.
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Jan 10, 2013 17:16
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