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I have a bunch of fresh bird's eye chilies and a fuckload of dried chilies (some ring of fire and some random ones.) I want to make the birds eye into a paste. Any suggestions? Also, I've been adding the dried ones to random things and that seems to be working ok, but not giving enough heat, and I KNOW these things are lethal. I made a stew the other day and fried them with my oil. They got a bit lost, but if you take one and squeeze out the chili oil it's amazing. Can I chop these up, steep them in olive oil (over low heat?) and then strain it for a good chili oil?
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Mar 1, 2013 15:00
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angor posted:I want to make the birds eye into a paste. Any suggestions? Cut the stems off, briefly blanch them in boiling water (about 30 seconds, tops), and then grind to a paste in your food processor. If you want juice, you can squeeze it though a cheesecloth, or if you want paste you can strain it through a sieve to remove the remaining seed pieces. Add a little salt and tiny pinch of sugar.
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Mar 1, 2013 15:57
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Hollis posted:What's a good recommended method for Brussel Sprouts. I had some the other day that I honestly don't know how it was prepared it was seared black but had a bacon flavor to it. I made these in my cast iron pan and even though I undercooked mine a bit (I don't really ever fry anything), they were AMAZING. Squashy Nipples posted:Cut the stems off, briefly blanch them in boiling water (about 30 seconds, tops), and then grind to a paste in your food processor. If you want juice, you can squeeze it though a cheesecloth, or if you want paste you can strain it through a sieve to remove the remaining seed pieces. Add a little salt and tiny pinch of sugar. I would split the peppers and deseed them, rather than have to put them through a sieve at the end. Also, reserve some of the water you blanch them in so when you process them, if the paste gets too dry/unworkable, you can just add a little bit to thin it out.
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Mar 1, 2013 16:15
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The Midniter posted:I made these in my cast iron pan and even though I undercooked mine a bit (I don't really ever fry anything), they were AMAZING. Thank you for this I've been trying to find a way to cook Brussels that my kid will like for awhile now and I think this might work.
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Mar 1, 2013 16:23
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The Midniter posted:I would split the peppers and deseed them, rather than have to put them through a sieve at the end. Also, reserve some of the water you blanch them in so when you process them, if the paste gets too dry/unworkable, you can just add a little bit to thin it out. Yeah, but then you lose some heat! Best not to gently caress with the innards until after you've ground it up. Besides, deseeding tiny peppers is a pain in the rear end.
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Mar 1, 2013 16:31
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I've developed carpal tunnel, which is destroying both the strength and dexterity in my hands. Consequently, chopping vegetables has become slow, difficult and occasionally kind of dangerous. I was wondering if buying a food processor or a mandoline would help with the process. Food processors seem like there would be a lot of cleanup and parts to wash, but I've never had one, so I have no idea. Mandolines seem like a better choice since it looks like one piece that I could just toss in the dishwasher, but again, I've never used one. Any suggestions?
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Mar 1, 2013 19:53
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If you have trouble with your hands, using a mandoline will solve that problem by removing your hands. Seriously, even with strong, stable hands those things are a nightmare.
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Mar 1, 2013 20:00
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I only use my V-slicer (like a mandolin) with the grip provided; otherwise I'd wear protective gloves of some kind. I can't even watch someone use a mandolin.
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Mar 1, 2013 20:15
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Yeah, I'd definitely advocate a food processor if you can't manually chop stuff. The tip of my right middle finger has moved on to a better life since I acquired a v-slicer. It's been about two months or so and it still hasn't fully healed. (I do have some gross pictures if anyone wants to see)
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Mar 1, 2013 21:03
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Mnemosyne posted:I've developed carpal tunnel, which is destroying both the strength and dexterity in my hands. Consequently, chopping vegetables has become slow, difficult and occasionally kind of dangerous. I was wondering if buying a food processor or a mandoline would help with the process. Food processors seem like there would be a lot of cleanup and parts to wash, but I've never had one, so I have no idea. Mandolines seem like a better choice since it looks like one piece that I could just toss in the dishwasher, but again, I've never used one. Any suggestions? Have you tried one of those ergonomic knives made specifically for people with your problem? They look like this:   Apparently those upright handles are also called "Swedish knives", which seems kind of insulting. I wonder if they make upright handles that can clip onto non-lovely kitchen tools. My hands are fine, but I wouldn't mind pretending I'm a fighter pilot who is flying a goddamn cheese slicer around the kitchen and then right into a brick of gruyere, which will be caught entirely unaware of my surprise attack, thanks to the dexterity that the joystick provides me.
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Mar 1, 2013 21:06
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I have a family gathering coming up, and for the meat I was going to grill some chicken leg quarters. I want the meat to just fall off the bone, but I only have an hour to hour and a half to prepare them. I was thinking to braise them in some flavorful liquid the night before, until they are tender, put them in the refrigerator, then throw them on the grill for 20 minutes the next day to heat them up. Does this sound like a good idea?
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Mar 2, 2013 04:11
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Fozzy The Bear posted:I have a family gathering coming up, and for the meat I was going to grill some chicken leg quarters. I want the meat to just fall off the bone, but I only have an hour to hour and a half to prepare them. Yes. Do them in a honey soy thyme lemon black pepper thing, finish them with cilantro after they come off the grill.
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Mar 2, 2013 04:26
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Help me identify some things. We just signed up with a local farming group to get fresh fruits and vegetables delivered to our door. The box is only $30, well worth it in my opinion, and it will force us to use more fruits and vegetables. I decided to glue a bunch of the fruits to my wall, check it out:  I'm having difficulty identifying the things in the back-right corner. Are those papayas? And rhubarb? I didn't think that rhubarb had bulbs on the end, and the stalks look a little thin. Everything else I'm already familiar with 
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Mar 2, 2013 04:37
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Yes, it's green papaya. Make Thai Green Papaya Salad. The stalky things are beets. They're just longer than usual beets.
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Mar 2, 2013 04:57
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I am making mung dal tonight. I've hot bok choi in the fridge that I need to use. What would be a good way of preparing them so that they work as a side? Quick and easy preferred! I've also got some carrots but the need to use them is less pressing. I might still roast them with ginger, garlic and cumin.
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Mar 2, 2013 09:43
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therattle posted:I am making mung dal tonight. I've hot bok choi in the fridge that I need to use. What would be a good way of preparing them so that they work as a side? Quick and easy preferred! I like to steam the bok choi and then glaze the veggies with a mix of oyster sauce and a bit of minced garlic, crushed red pepper, stock and sugar.
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Mar 2, 2013 14:34
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therattle posted:I am making mung dal tonight. I've hot bok choi in the fridge that I need to use. What would be a good way of preparing them so that they work as a side? Quick and easy preferred! Put the kettle on and boil about a litre of water. Pour over greens, and let sit three to five minutes. Drain and toss with sesame oil, salt, and pepper. Grate the carrots coarsely, and do the mustard and cumin thing in a bit of peanut oil. Add the carrots, and a generous bit of salt. Fry around until carrots are tender. Turn off the heat and squeeze on some lime juice or vinegar. Instant carrot pickle. Or make gaajar ka halva.
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Mar 2, 2013 14:34
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dino. posted:The stalky things are beets. They're just longer than usual beets. To add to this, beets come in a very wide range of sizes, shapes and colors, but they all roast up yummy. I had some beets roasted in a balsamic glaze last night at a friggen' Bertucci's (mid priced pizza and pasta chain) that were every bit as good as what I make at home; it's just that hard to screw them up.
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Mar 2, 2013 14:46
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A question about(not in season) fresh vs frozen vs canned Sometimes it isn’t possible to get local/fresh produce and you are stuck buying a) Imported from across the country b) Frozen c) Canned For example, I like fruit in the morning, but since it is still winter and I live in Canada, there isn’t much growing. Should I buy the fruit imported from Mexico, or the bags of frozen berries? What if I want to make spaghetti sauce or tomato soup? Do I pick the “fresh” tomatoes in the grocery store or buy a can? These are just a few examples. What are your opinions on the advantages/disadvantages of (not in season) fresh vs frozen vs canned. I already assume the best answer is "buy when in season then can yourself," but I did not do that last summer 
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Mar 2, 2013 16:36
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Frozen vegetables are almost always as good if not better than what you can buy fresh, main difference is texture after unfreezing. Frozen vegetables are in my opinion better than canned. Fruit I'm less certain on because I think texture is even more important a lot of the times but if a fruit isn't in season and local frozen will probably be better. Maybe canned fruits are okay I really probably don't eat enough fruit but tomatoes are a fruit and... You can always use canned tomatoes, canned tomatoes are like a zillion times better than most grocery store ones, especially for stuff like sauce. Most tomatoes at a grocery store suck rear end.
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Mar 2, 2013 16:44
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The texture suffers a fair bit on most things, but most of the vegetables you get canned/frozen have decent flavor. Frozen peas are always very good, frozen fruits have awful texture but are fantastic for desserts where you're making a sauce/smoothies. Canned tomatoes are better than fresh for 11 months of the year.
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Mar 2, 2013 17:03
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I put 3 1lb chuck steaks in my sous vide machine for 48 hrs at 132F. The first I made for dinner one time and it was tender and delicious. This next one I am going to deep fry. I took it out of the sous vide bag and dried it with paper towels a few hours ago. Salt and pepper are going to have to go on *after* the whole process, tho. Then I'm going to deep fry that fucker. Is there anything I should look out for? I won't get the perfect temperature because it was cooked, icechilled, and then its been sitting in my fridge for a day, but I think it should work. The steak wouldn't have gotten tough again because it was refridgerated, would it?
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Mar 2, 2013 18:11
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Anyone know which department stores sell bistro aprons? Totally forgot I need one for my shift tonight. I'm in Northern California and have a big rear end Mall at my disposal.
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Mar 2, 2013 19:07
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Thanks guys! dino, I thought I'd get a response from you! I've already made the carrots, which are delicious. Just editing to reiterate how amazing those carrots are! Main wife is loving them too. Pak choi is good but not close to the deliciousness of the carrots. SO GOOD! (Much better than my stupid bitter dal. )
therattle fucked around with this message at 21:31 on Mar 2, 2013 |
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Mar 2, 2013 20:44
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My dal is bitter, I think from the turmeric. Could it be stale? Anything I might do to salvage it?
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Mar 2, 2013 20:57
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Sorry, tech-related double-post gently caress up. Also just realised that Awful app now allows editing again.
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Mar 2, 2013 21:01
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blowingupcasinos posted:I put 3 1lb chuck steaks in my sous vide machine for 48 hrs at 132F. The first I made for dinner one time and it was tender and delicious. This next one I am going to deep fry. I took it out of the sous vide bag and dried it with paper towels a few hours ago. Salt and pepper are going to have to go on *after* the whole process, tho. Then I'm going to deep fry that fucker. The inside needs to be at least 120F if you want it to not taste cold. I would heat it back up in your puddle until it reaches temp, then dry it extremely well and fry it from there. I'd personally probably just sear it in fat in a ripping hot pan but deep frying will do too.
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Mar 2, 2013 22:40
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I tried spicing up and cooking a whole chicken in a crock pot. I put the chicken in, set it on low, and let it cook overnight. In the morning I tried it, and it was delicious. Less than an hour later, I felt really sick and puked out what was left in my stomach. The chicken was several days before the sell-by date, and hadn't been frozen/left out to thaw. My only guess as to what happened was the fact that the chicken was in a warm, moist environment for quite some time before it hit cooking temperature. Did setting the crock pot on low make me sick? I've cooked many whole chickens in more conventional ways, and that was the first time anything like that had happened.
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Mar 3, 2013 03:16
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klosterdev posted:I tried spicing up and cooking a whole chicken in a crock pot. I put the chicken in, set it on low, and let it cook overnight. In the morning I tried it, and it was delicious. Less than an hour later, I felt really sick and puked out what was left in my stomach. The chicken was several days before the sell-by date, and hadn't been frozen/left out to thaw. My only guess as to what happened was the fact that the chicken was in a warm, moist environment for quite some time before it hit cooking temperature. Did setting the crock pot on low make me sick? I've cooked many whole chickens in more conventional ways, and that was the first time anything like that had happened.   Jesus loving christ
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Mar 3, 2013 03:27
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You done hosed yourself, guy. Get to a doctor.
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Mar 3, 2013 04:37
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Casu Marzu posted:
Recipe said 8 hours for a whole chicken on low. I started it before I went to bed and took it out after I woke up. What did I do wrong?
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Mar 3, 2013 04:40
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klosterdev posted:Recipe said 8 hours for a whole chicken on low. I started it before I went to bed and took it out after I woke up. What did I do wrong? It took longer than 4 hours to get out of the danger zone. Low on a lot of crock pots is like 150-180F. Way too low to cook a raw hunk of meat.
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Mar 3, 2013 04:41
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No, that's the warmer. Low is more like 200-225 and gets used for pseudo-bbq poo poo all the time.
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Mar 3, 2013 04:42
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Regardless, it probably took way too long to get over 140F, letting all the bacteria breed like well...bacteria.
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Mar 3, 2013 04:44
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So as a general rule don't use the low setting when cooking large chunks of meat? Are smaller cuts ok?
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Mar 3, 2013 04:52
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Also, slow-cookers and chicken aren't really meant for each other. Slow-cooking is great for meats with lots of connective tissue - roasts, stewing meat, and so on - but not so great for things like chicken. Go to a doctor.
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Mar 3, 2013 04:55
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Vagueabond posted:Go to a doctor. Seriously, even if you're not continuing to poo poo and/or vomit your guts out, going to the doctor would be a smart move when you can get an appointment, just in case.
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Mar 3, 2013 05:26
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Pretty much, dude. Don't want to risk getting botulism or something. Next time you want to cook chicken, you'll want to make sure it's out of the danger zone before you slow cook that poo poo. My favorite thing to do is take the chicken, stuff it, put it in the oven at around 375 or so for about an hour/hour and a half, as long as it takes before the juices run clear and you can pop off a leg or wing real easy, then do whatever with it. Also, wash the everliving gently caress out of the crock pot as soon as you can.
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Mar 3, 2013 05:43
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Sociopastry posted:Pretty much, dude. Don't want to risk getting botulism or something. Next time you want to cook chicken, you'll want to make sure it's out of the danger zone before you slow cook that poo poo. How exactly would he get botulism? From chicken in a crock pot?? You have no idea what you are talking about.
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Mar 3, 2013 06:29
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They said "or something"
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Mar 3, 2013 08:49
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