|
If you have the time and the means to do so.. cook them on the BBQ grill. I marinate in Franks Red Hot then while grilling it is a combination of whatever sauce and crushed red pepper.
|
#
?
Jan 11, 2013 20:02
|
|
|
|
| # ? May 10, 2024 03:40 |
|
|
making spinach & mozzarella stuffed chicken breasts for dinner tonight, any idea of some good side dishes to have with it?
|
|
#
?
Jan 11, 2013 21:49
|
|
|
Hit a deer not to long ago and still have some meat. Instead of making a stew yet again I thought I would ask if anyone had a good recipe for venison. I would prefer to make something with noodles or rice but hey if it's good I will try it out.
|
|
#
?
Jan 11, 2013 22:31
|
|
|
LTBS posted:Just in case anyone else is looking for steel cut oats recipes or something like I was last week, I found and also made my own. This sounds like a great idea and I've been looking for something to throw in the crockpot before bed and wake up to. My morning cereal is both lacking in substance and extremely expensive for what it is (I spend 40 bucks a month on wheat, sugar, and milk  ) Where is the best place to acquire steel cut oats?Oh also thanks to everyone for the pepper advise. I'm going to be getting pretty S&M about the pepper consumption either tonight or tomorrow. I hope I don't poo poo liquid 
Black Cat fucked around with this message at 23:08 on Jan 11, 2013 |
|
#
?
Jan 11, 2013 22:42
|
|
|
Goodpancakes posted:Any one have some amazing deviled egg recipes? I had my first deviled egg at a very old age (25ish) and now I must perfect this delicacy. Mash yolk with yellow mustard, mayo, salt, pepper, splash of Worcestershire sauce and some turmeric. You should have a mostly yellow finished product that you can then pipe back into the egg halves (or straight in yo mouf). Sprinkle the tops with smoked paprika as a final touch.
|
|
#
?
Jan 11, 2013 23:27
|
|
|
Black Cat posted:This sounds like a great idea and I've been looking for something to throw in the crockpot before bed and wake up to. My morning cereal is both lacking in substance and extremely expensive for what it is (I spend 40 bucks a month on wheat, sugar, and milk I haven't had any trouble finding various brands of steel cut oats in a regular grocery store.
|
|
#
?
Jan 11, 2013 23:31
|
|
|
Black Cat posted:This sounds like a great idea and I've been looking for something to throw in the crockpot before bed and wake up to. My morning cereal is both lacking in substance and extremely expensive for what it is (I spend 40 bucks a month on wheat, sugar, and milk Yeah, what Doh004 said. I got mine at Target and I've seen them in Kroger. This is the brand I got. It was like 6 bucks and I've made a few batches and have a ton left.
|
|
#
?
Jan 11, 2013 23:35
|
|
|
Quick question: Got my gf a fondue set for Christmas and she wanted to use some gloucester or asiago (or both together) for a fondue. Any recommendations on liquids or seasonings?
|
|
#
?
Jan 12, 2013 00:00
|
|
|
THE MACHO MAN posted:Quick question: I hate to be such an Alton Brown fanboy, but his episode on fondue is pretty solid https://www.youtube.com/watch?v=FlgeiDgrVZE Personally I grew up using kirschwasser
|
|
#
?
Jan 12, 2013 00:57
|
|
|
I have a family visit dinner coming up two days from now. I have some braised lamb shoulder steaks with risotto (gremolata's done as well) on the menu so far but have hit a wall thinking of what to offer on the side. The lamb has been braised with white wine and veal stock. The dinner is for two days from now. Figured a good braise will only be helped by some saturation time. And maybe use the fond for the sauce. Pretty much everything I have right now is on the soft side, so I wager something with some bite is best. Any suggestions for a good side offering? Thanks.
|
|
#
?
Jan 12, 2013 01:09
|
|
|
Roasted Brussels sprouts. Always a good choice.
|
|
#
?
Jan 12, 2013 02:58
|
|
|
Bo-Pepper posted:I have a family visit dinner coming up two days from now. I have some braised lamb shoulder steaks with risotto (gremolata's done as well) on the menu so far but have hit a wall thinking of what to offer on the side. The lamb has been braised with white wine and veal stock. The dinner is for two days from now. Figured a good braise will only be helped by some saturation time. And maybe use the fond for the sauce. Pretty much everything I have right now is on the soft side, so I wager something with some bite is best. Any suggestions for a good side offering? Thanks. Some kind of bread? Not excessively hard/crunchy, though. Tearing up your gums is the worst.
|
|
#
?
Jan 12, 2013 03:01
|
|
|
Anyone here own or have access to a rouet? I'm wondering how thinly they slice
|
|
#
?
Jan 12, 2013 05:21
|
|
|
I just made kimchi for the first time. According to the recipe, it has a shelf life of a month, and I'm supposed to let it sit and ferment "one to seven days." I like it sour, but I'm not sure even I could get through three full, big jars in a month. Should I start eating it tomorrow, after it's been left for technically 1 day, so that I get it all down? Does kimchi actually go bad?
|
|
#
?
Jan 12, 2013 07:08
|
|
|
Kimchi just gets super sour. Leave it on the counter if you want it to ferment faster, put it in the fridge to slow it down. I think you'll have more than a month in the fridge. There's no day when it suddenly "goes bad" it just slowly gets more and more sour. With 3 big jars, yeah might as well start now. Steve Yun fucked around with this message at 07:21 on Jan 12, 2013 |
|
#
?
Jan 12, 2013 07:15
|
|
|
It does go bad eventually. Fresh kimchi is a thing, you can start eating it immediately. In the fridge it will last months, it'll probably get too sour to eat before it goes bad.
|
|
#
?
Jan 12, 2013 07:26
|
|
|
IMO, kimchi has a usable period of < 3 days then > 2 weeks. Anything inbetween is weird. In the < 3 days time, you get good crunch, fresh cabbage flavor with the spice and funk, etc. > 2 weeks its sour and the longer you wait, the less it's good for eating as banchan and the better suited it is for cooking in jjigae or fried rice or pajeon or whatever. I have the remainders of a big batch of kimchi in the fridge from 1 year ago. It's super sour, but still good, great for cooking with.
|
|
#
?
Jan 12, 2013 07:36
|
|
|
Thanks, guys, that's awesome news! I don't mind it getting ridiculously sour, and I make kimchi doenjang jigae all the time. I might be able to kill this batch.
|
|
#
?
Jan 12, 2013 08:48
|
|
|
Got quite drunk last night, and made some very sloppy mashed potatoes (among other things), that you'll probably all laugh at me for. Boiled little red potatoes (with skin) in water and the fluid from rehydrating dried morel mushrooms. Then mashed them in a hot mixture of sour cream, heavy cream and butter, plus salt and pepper. Anyway, any ideas for turning the leftover potatoes into something different? I've never done anything with leftover mashed potatoes other than warm them and eat them... what are my options?
|
|
#
?
Jan 12, 2013 16:25
|
|
|
Oh, and I forgot, shredded jarlsberg, too, in case that makes a difference.
|
|
#
?
Jan 12, 2013 16:47
|
|
|
Shepherd's pie! Or bubble and squeak.
|
|
#
?
Jan 12, 2013 17:03
|
|
|
criscodisco posted:Got quite drunk last night, and made some very sloppy mashed potatoes (among other things), that you'll probably all laugh at me for. I really like to fry them up for breakfast. Crunchy on the outside and smooth inside. Cayenne pepper and green onions are good additions too.
|
|
#
?
Jan 12, 2013 17:05
|
|
|
criscodisco posted:Got quite drunk last night, and made some very sloppy mashed potatoes (among other things), that you'll probably all laugh at me for. Bread them, fry them, and make some mashed potato croquettes! If you have a bit of marinara for dipping they'd be especially wonderful.
|
|
#
?
Jan 12, 2013 17:54
|
|
|
criscodisco posted:Oh, and I forgot, shredded jarlsberg, too, in case that makes a difference. Stuffed mushrooms! Just clean out the mushroom cap, glob in some potatoes, and bake for about 20 minutes. If you use big portobellos, you can make a little well in the top and crack an egg in. Also crumbled bacon or pancetta.
|
|
#
?
Jan 12, 2013 17:54
|
|
|
Random grocery question...if I buy some fish today (salmon, cod, tilapia...I dunno yet), will it be ok to hang out in the fridge and cook tomorrow? Ill be buying it from a grocery store in houston, so it's in no way completely fresh and has been frozen before (I know all fish is frozen on the boat or whatever for parasites). I swear I remember hearing only buy fish the day you want to cook it.
|
|
#
?
Jan 12, 2013 20:18
|
|
|
nwin posted:Random grocery question...if I buy some fish today (salmon, cod, tilapia...I dunno yet), will it be ok to hang out in the fridge and cook tomorrow? Ill be buying it from a grocery store in houston, so it's in no way completely fresh and has been frozen before (I know all fish is frozen on the boat or whatever for parasites). Bring a cooler packed with ice for the trip. If you can buy them frozen (since they're assumed frozen anyway), buy them frozen. Keep them as frozen as you can manage and then thaw in the fridge overnight when you get home and you should be fine.
|
|
#
?
Jan 12, 2013 20:30
|
|
|
Drink and Fight posted:Stuffed mushrooms! Just clean out the mushroom cap, glob in some potatoes, and bake for about 20 minutes. If you use big portobellos, you can make a little well in the top and crack an egg in. Also crumbled bacon or pancetta. Now that sounds like a plan! Have a pound of mushrooms in the fridge just waiting to get eaten, plus some sausage I can mix in. Would topping with a little bread crumbs or panko be a good or bad idea?
|
|
#
?
Jan 12, 2013 21:22
|
|
|
criscodisco posted:Got quite drunk last night, and made some very sloppy mashed potatoes (among other things), that you'll probably all laugh at me for. Colcannon. Mix with lightly steamed sliced cabbage, top with grated cheese, bake/grill in the oven until the cheese is golden.
|
|
#
?
Jan 12, 2013 21:47
|
|
|
criscodisco posted:Now that sounds like a plan! Have a pound of mushrooms in the fridge just waiting to get eaten, plus some sausage I can mix in. Would topping with a little bread crumbs or panko be a good or bad idea? I never have, but try it for science. You can also toss some fresh chopped chives on after baking.
|
|
#
?
Jan 12, 2013 21:47
|
|
|
In my quest for pasta substitutes I found this: http://lowcarbdiets.about.com/od/lowcarbpasta/r/Zucchini-Pasta.htm Tried it today with carbonara. It is pretty good! Edit: next time I'm gonna peel the zucchinis, the skin kinda ruins the pastalike texture. Sweet As Sin fucked around with this message at 21:59 on Jan 12, 2013 |
|
#
?
Jan 12, 2013 21:52
|
|
|
criscodisco posted:Now that sounds like a plan! Have a pound of mushrooms in the fridge just waiting to get eaten, plus some sausage I can mix in. Would topping with a little bread crumbs or panko be a good or bad idea? Melt a little butter, stir it into the panko, and mash it right on top.
|
|
#
?
Jan 12, 2013 22:42
|
|
|
I found a recipe for scrapple that I want to make, and one of the ingredients is "roasted cornmeal". Is this a special kind of cornmeal that I can buy or do I literally just roast some cornmeal myself? If so, how do I do it? Just throw cornmeal in a pan and cook it for a bit over low heat?
|
|
#
?
Jan 12, 2013 23:51
|
|
|
Any tips on how to break my wife of being a total and complete spoiled brat about food? She grew up in a household where she was allowed to say "no" to anything she didn't like. It stuck. Perfect example: I asked about smelts in here earlier. I ended up frying them, which produced excellent results. She normally likes fried fish, but said the smelts were "too fishy," whatever the hell that means. She eats catfish and tilapia and they have that earthy flavor to them...sigh...
|
|
#
?
Jan 13, 2013 00:05
|
|
|
Powdered Toast Man posted:Any tips on how to break my wife of being a total and complete spoiled brat about food? You can't really. She has to want to herself. My mom is the same way and she's like 55. My dad totally caters to her so whenever I cook, it's like I'm trying to get her to eat raw fish eyeballs or something. Examples: I made lasagna with deer meat which she ate and liked. Then she found out it was deer and not beef and REFUSED to eat it again, or anything else I cooked with deer meat. My fiance and I were making a dish with anchovies in it, and she commented on how good it smelled. As soon as I told her it was anchovies, she got "grossed out" and refused to try the finished dish. Some people are just food babies. Whenever my mom comes over I just pick up a rotisserie chicken and some potato salad from Wal-Mart. 
|
|
#
?
Jan 13, 2013 00:39
|
|
|
razz posted:I found a recipe for scrapple that I want to make, and one of the ingredients is "roasted cornmeal". Is this a special kind of cornmeal that I can buy or do I literally just roast some cornmeal myself? If so, how do I do it? Just throw cornmeal in a pan and cook it for a bit over low heat? It is a special kind of cornmeal, but in something like scrapple you can get away with toasting cornmeal or using regular cornmeal without a substantial difference in the flavor. If you want to toast cornmeal, yeah, I'd go with either a low heat on the stovetop or a low heat on a sheet pan in the oven. The trick is that roasted cornmeal isn't (roasted) (cornmeal), but (roasted corn) (meal). The corn itself is roasted before milling it into meal and gives you all that tasty goodness of roasted corn. Toasting and a pinch of sugar should get you in the ballpark for anything short of grits or cornbread. Or if you want to be lazy, the spices and fats in most scrapple and casseroley things will be taking front stage anyway.
|
|
#
?
Jan 13, 2013 00:44
|
|
|
Thanks for the info! I was hoping it was something I could make myself because I already have cornmeal and I'm lazy. Have you made scrapple before? What are some good seasonings/spices to use? I looked at various recipes and some call for sage, some call for nutmeg, some call for other stuff.
|
|
#
?
Jan 13, 2013 00:52
|
|
|
Powdered Toast Man posted:Any tips on how to break my wife of being a total and complete spoiled brat about food? Threaten divorce. Failing that, get a divorce. I'm just kidding, I wish I had advice. I love my bf, but he's picky about food (mostly stuff that I like a lot, too) and I feel like it's going to drive me crazy eventually.
|
|
#
?
Jan 13, 2013 01:22
|
|
|
razz posted:You can't really. She has to want to herself. My mom is the same way and she's like 55. My dad totally caters to her so whenever I cook, it's like I'm trying to get her to eat raw fish eyeballs or something. I can occasionally get away with this if I'm crafty. She hates onions; I cook them down until they're unnoticeable but you still get the flavor. 
|
|
#
?
Jan 13, 2013 01:22
|
|
|
Powdered Toast Man posted:I can occasionally get away with this if I'm crafty. She hates onions; I cook them down until they're unnoticeable but you still get the flavor. I will eat literally everything but onions. I hate onions. My fiance LOVES onions. It's probably the main thing we fight about, haha. One time I told him I would start eating onions if he stopped smoking. So he forced me to eat a grilled piece of onion and I cried. At the dinner table, in front of my parents. He thought it was hilarious. Yes I realize I am a huge baby, but in my defense onions are honestly the only food I refuse to eat. They have the worst texture that triggers my vomit reflex. I want to like them but I can't  We've come to an uneasy truce where I will allow onions in whatever he cooks as long as they are big enough pieces that I can pick them out. And yes, he did stop smoking. I guess eventually I'll have to hold up my end of the bargain!
|
|
#
?
Jan 13, 2013 01:35
|
|
|
|
| # ? May 10, 2024 03:40 |
|
|
razz posted:I will eat literally everything but onions. I hate onions. My fiance LOVES onions. It's probably the main thing we fight about, haha. One time I told him I would start eating onions if he stopped smoking. So he forced me to eat a grilled piece of onion and I cried. At the dinner table, in front of my parents. He thought it was hilarious. Yes I realize I am a huge baby, but in my defense onions are honestly the only food I refuse to eat. They have the worst texture that triggers my vomit reflex. I want to like them but I can't Same way. The only time I can deal is when I'm making a sauce or soup and using the immersion blender on it. If I can puree it and not taste onion chunks while I'm eating I'm fine. I think it's more of a texture thing for me.
|
|
#
?
Jan 13, 2013 02:59
|
|