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You must visit Hot Doug's. If not for you, then for me. I...I need this.
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Mar 13, 2013 16:04
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ShadyNasty posted:Got that meal coming up tomorrow. I'm cooking at my girl's place and I'd like to prep a few things here earlier on in the day to make the process smoother over there. Cooking the sauce/glaze is the main time-waster so ideally I'd like to do that before. There's no emulsion or anything that's gonna break down with that sauce so that should probably work. I'd be careful to use only just enough heat to bring it to whatever consistency / temp you want though as a lot of the flavors in the sauce are pretty volatile and if you brought it up to a boil or anything they would cook off.
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Mar 13, 2013 17:27
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Yeah, I'll probably warm it in a water bath or something as I'm doing other stuff. Just enough to bring it back. I'll make it early tomorrow and maybe give one little batch a test run - if it doesn't work then I'll just resign myself to doing it there.
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Mar 13, 2013 17:36
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warheadr posted:There's doesn't seem to be a Chicago dining thread, so I'll ask here unless someone thinks a standalone one should be made. Go to Alinea or Next for your bankbreaking dinner. Alternatively go to Aviary and smash the manhattan egg.
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Mar 13, 2013 17:51
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Thanks for the bread answers, ya'll.  I made a weird thing with it for dinner and it'll be in the appropriate thread.
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Mar 13, 2013 18:33
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Steve Yun posted:I've been using a Dutch oven along those lines as well You do the 2nd rise and the baking in the dutch oven? Any changes you have to make for cooking temp / time?
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Mar 13, 2013 18:40
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I have been tasked to make lasagna for easter this year, and have family with gluten sensitivities (read: not celiac). The thought occurred to me to try to make the lasagna gluten free. Besides the bechamel sauce (which arguably can be left out/approximated some other way) and pasta, I can make all of the ingredients gluten free. For pasta, I was thinking about using multiple sheets of rice paper roll (the clear ones that need to be hydrated), but my main concern is that they will fall apart into mush when I actually cook them in the lasagna. Does anyone have any experience doing any long-term wet cooking with rice-based sheet products, or any possible ideas?
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Mar 13, 2013 18:42
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7 Bowls of Wrath posted:For pasta, I was thinking about using multiple sheets of rice paper roll (the clear ones that need to be hydrated), but my main concern is that they will fall apart into mush when I actually cook them in the lasagna. Does anyone have any experience doing any long-term wet cooking with rice-based sheet products, or any possible ideas? That's going to get way too slimy, use sheets of zucchini/sweet potato instead.
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Mar 13, 2013 18:45
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Or just cut out the middleman and make Moussaka!
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Mar 13, 2013 18:49
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EAT THE EGGS RICOLA posted:That's going to get way too slimy, use sheets of zucchini/sweet potato instead. My fear exactly, but the zucchini is a brilliant alternative. Noted.
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Mar 13, 2013 19:02
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warheadr posted:I'm going to Chicago for a long weekend getaway next month. kuskus fucked around with this message at 19:11 on Mar 13, 2013 |
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Mar 13, 2013 19:05
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EAT THE EGGS RICOLA posted:Go to Alinea or Next for your bankbreaking dinner. Alinea is one of the restaurants I've been saying one day I'll go to no matter what as one of those meals I just have to do at some point. However I was under the impression that just a few weeks away from my trip there's no possible way I'd score a table? Especially with the new ticketing system they use? Maybe I need to look into this further, if I can get in that's absolutely where I want to go...
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Mar 13, 2013 19:12
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warheadr posted:Alinea is one of the restaurants I've been saying one day I'll go to no matter what as one of those meals I just have to do at some point. However I was under the impression that just a few weeks away from my trip there's no possible way I'd score a table? Especially with the new ticketing system they use? Maybe I need to look into this further, if I can get in that's absolutely where I want to go... You might be able to grab a last minute cancellation since they have a harder time filling those. When appl went to aviary they offered him a table at next which he had to decline because he had not yet consumed all the cocktails.
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Mar 13, 2013 19:14
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warheadr posted:There's doesn't seem to be a Chicago dining thread, so I'll ask here unless someone thinks a standalone one should be made. Post in the Chicago Thread if you haven't already: http://forums.somethingawful.com/showthread.php?threadid=3032498
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Mar 13, 2013 19:22
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Follow Alinea and Next on Twitter. They tweet about tables opening up day of/day before. For one of your not break the bank meals go to Sun Wah BBQ and get the roasted duck dinner. It will be way too much food for two people but it's like ~$30. Call ahead. http://sunwahbbq.com/
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Mar 13, 2013 19:23
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EAT THE EGGS RICOLA posted:You might be able to grab a last minute cancellation since they have a harder time filling those. When appl went to aviary they offered him a table at next which he had to decline because he had not yet consumed all the cocktails. It was more because I had consumed most of the cocktails, and was too drunk and full to eat 10 courses. One day I will go and eat food there though!
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Mar 13, 2013 20:03
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Just wanted to say thanks to Casu Marzu. His mixture was a lot better then the usual mixture I get from supermarkets.
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Mar 13, 2013 20:58
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Breaky posted:You do the 2nd rise and the baking in the dutch oven? Any changes you have to make for cooking temp / time? Naw, just baking. I preheat the Dutch oven to 500, plop in the dough, cover and bake 30 mins at 500, 15 mins at 450
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Mar 13, 2013 21:08
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7 Bowls of Wrath posted:I have been tasked to make lasagna for easter this year, and have family with gluten sensitivities (read: not celiac). The thought occurred to me to try to make the lasagna gluten free. Besides the bechamel sauce (which arguably can be left out/approximated some other way) and pasta, I can make all of the ingredients gluten free. Thinly slice eggplant and roast it for 10 minutes or so to remove sliminess. Or use corn tortillas. Those things are magic.
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Mar 13, 2013 21:23
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dino. posted:Thinly slice eggplant and roast it for 10 minutes or so to remove sliminess. Or use corn tortillas. Those things are magic. Eggplant is another good option, maybe both to make it interesting. I know that eggplant is relatively neutral tasting so it might be the better choice in this case. It might hold up a little better and be more pasta-like when its sliced. I don't know why I didn't think of it sooner. Tunnel vision in pasta-land. oh, and unrelated: The eggplant roasting method you shared with me months ago has proven to be instrumental in my family's weight loss, so thank you dino. 
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Mar 13, 2013 23:28
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Steve Yun posted:Naw, just baking. I preheat the Dutch oven to 500, plop in the dough, cover and bake 30 mins at 500, 15 mins at 450 I must be messing up somewhere. If I moved my dough much on a second rise it would just deflate
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Mar 14, 2013 01:28
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7 Bowls of Wrath posted:oh, and unrelated: The eggplant roasting method you shared with me months ago has proven to be instrumental in my family's weight loss, so thank you dino. Can you repost this? I'm thinking about roasting eggplant for a big Italian dinner Saturday.
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Mar 14, 2013 01:47
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Breaky posted:I must be messing up somewhere. If I moved my dough much on a second rise it would just deflate
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Mar 14, 2013 02:47
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7 Bowls of Wrath posted:Eggplant is another good option, maybe both to make it interesting. I know that eggplant is relatively neutral tasting so it might be the better choice in this case. It might hold up a little better and be more pasta-like when its sliced. I don't know why I didn't think of it sooner. Tunnel vision in pasta-land. The only reason I mention it is because I've made it before a bunch of times. There's a recipe on this Italian site: http://prontointavola.tgcom24.it/lasagne-alle-melanzane/ The recipe calls for fresh pasta, so I tried it by just skipping the pasta all together, and just using the eggplant. It worked out great. The recipe calls for you to fry the eggplant slices, but I just roasted them in an oven. It worked out just fine. I've made it more times than I can count, because our restaurant caters to gluten free folk on the regular basis. Cool part about the sliced eggplant? Is that it actually /sticks together/ as if it were pasta. It's freaking awesome. Also, if it's the summer, you can even grill or smoke the eggplant slices to give it even more flavour. It's so tasty that I tend to make my lasagne this way when I get good eggplant at the market. Also, I have no idea which eggplant roasting technique, but I'm intrigued at how it managed to help your family lose weight!
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Mar 14, 2013 04:44
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Now that I have a baby in the house, I don't really have time to cook when I get home. There are dozens of sites selling recipes/plans for cooking a week a head of time, but is there a free one or a paid one that would be recommended?
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Mar 14, 2013 06:00
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Tai-Pan posted:Now that I have a baby in the house, I don't really have time to cook when I get home. A free one would be a pad of paper/Evernote and some googling. There are a lot of people in similar situations in here and it gets asked frequently. One thing you can do is cook planning to use leftovers in something else. For instance, a roast chicken can be eaten alone, then leftovers can be used in soups, salads, with pasta, sandwiches, etc, then the carcass can go into stock which can make risotto, soups, sauces, etc. Another thing you can do is learn to stir fry. It takes like 10 min to prep the food and cook it. In general, building up a list of quick, low effort, easy to prepare meals will help fill in the gaps a lot. I have a lazy thing I love to eat and it's stupid easy. Angry lady sauce, sesame paste, black vinegar, and soy sauce mixed with spaghetti and topped wiht scallions and maybe leftover shredded chicken or something. Not the most glamorous thing, but it takes, like 15 minutes to make and I usually have everything I need to make it stocked. Learning which foods freeze and can well can help a lot too, since then you can use the time you do have to cook, to cook large quantities and freeze/can the leftovers. Stews, beans, and soups all can and freeze well, casserole type things, braised meats, ragus, etc can freeze well.
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Mar 14, 2013 06:26
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7 Bowls of Wrath posted:For pasta, I was thinking about using multiple sheets of rice paper roll (the clear ones that need to be hydrated), but my main concern is that they will fall apart into mush when I actually cook them in the lasagna. Does anyone have any experience doing any long-term wet cooking with rice-based sheet products, or any possible ideas? I have been using tofu skin sheets with great success. Larger Asian grocery stores should carry them with the rest of the tofu.
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Mar 14, 2013 07:22
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Terrormisu posted:I have been using tofu skin sheets with great success. Larger Asian grocery stores should carry them with the rest of the tofu. Part of the fun of lasagna is that soft-but-firm chewiness of the noodle -- I can't imagine tofu doing that well? Does it?
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Mar 14, 2013 08:33
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tarepanda posted:Part of the fun of lasagna is that soft-but-firm chewiness of the noodle -- I can't imagine tofu doing that well? Does it? I think he means yuba, not tofu.
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Mar 14, 2013 09:56
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Tai-Pan posted:Now that I have a baby in the house, I don't really have time to cook when I get home. http://www.hillbillyhousewife.com/ Maybe not exactly what you're looking for, but plenty of free info on meal planning and grocery shopping to support said meal planning.
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Mar 14, 2013 10:00
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In an effort to not be so hungry at work in the mornings I've started getting into making eggs for breakfast. Any of you goons have a favorite way of doing eggs in the morning? All I can really think of is scrambling them mixed with some Sriacha and shredded cheese, I had a couple of slightly-stale tortillas laying around too so I've tried making some sort of really bare-bones breakfast burrito with those, to mixed success (mostly due to stiff tortillas). I'm more interested in various ways to season or flavor said eggs, I could obviously just throw some chopped veggies in when I make them for a bigger meal.
C-Euro fucked around with this message at 17:12 on Mar 14, 2013 |
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Mar 14, 2013 17:08
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C-Euro posted:In an effort to not be so hungry at work in the mornings I've started getting into making eggs for breakfast. Any of you goons have a favorite way of doing eggs in the morning? All I can really think of is scrambling them mixed with some Sriacha and shredded cheese, I had a couple of slightly-stale tortillas laying around too so I've tried making some sort of really bare-bones breakfast burrito with those, to mixed success (mostly due to stiff tortillas). I'm more interested in various ways to season or flavor said eggs, I could obviously just throw some chopped veggies in when I make them for a bigger meal. Poached, on rice with sriracha and soy sauce. porkface fucked around with this message at 17:21 on Mar 14, 2013 |
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Mar 14, 2013 17:17
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C-Euro posted:In an effort to not be so hungry at work in the mornings I've started getting into making eggs for breakfast. Any of you goons have a favorite way of doing eggs in the morning? All I can really think of is scrambling them mixed with some Sriacha and shredded cheese, I had a couple of slightly-stale tortillas laying around too so I've tried making some sort of really bare-bones breakfast burrito with those, to mixed success (mostly due to stiff tortillas). I'm more interested in various ways to season or flavor said eggs, I could obviously just throw some chopped veggies in when I make them for a bigger meal. Almost every morning my breakfast has been 2 eggs fried, sunny side up with the yolks runny and half of a baked sweet potato. Decent complex carbs and protein, mix the runny yolks into the sweet potato. Cooks up in the time it takes me to make my coffee for the day and is cheap as hell.
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Mar 14, 2013 17:32
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If you're not one of those "EEWWW, raw eggs always equal salmonella!" types, take some fresh cooked rice, crack an egg over it with some soy sauce and mix that fucker up. Sriracha, green onions, and katsuobushi/bonito flakes are always nice thrown in too.
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Mar 14, 2013 18:01
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dino. posted:I think he means yuba, not tofu. He is talking about yuba, but tofu skin sheet is an acceptable synonym since that's basically what it is. As to the other question, it could do what you're thinking of admirably, but you'd want to fold it a couple of times on a layer - it's very, very thin. C-Euro posted:In an effort to not be so hungry at work in the mornings I've started getting into making eggs for breakfast. Any of you goons have a favorite way of doing eggs in the morning? All I can really think of is scrambling them mixed with some Sriacha and shredded cheese, I had a couple of slightly-stale tortillas laying around too so I've tried making some sort of really bare-bones breakfast burrito with those, to mixed success (mostly due to stiff tortillas). I'm more interested in various ways to season or flavor said eggs, I could obviously just throw some chopped veggies in when I make them for a bigger meal. I like lightly scrambled eggs with aged provolone, sriracha, diced green onions and copious black pepper.
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Mar 14, 2013 18:04
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C-Euro posted:In an effort to not be so hungry at work in the mornings I've started getting into making eggs for breakfast. Any of you goons have a favorite way of doing eggs in the morning? All I can really think of is scrambling them mixed with some Sriacha and shredded cheese, I had a couple of slightly-stale tortillas laying around too so I've tried making some sort of really bare-bones breakfast burrito with those, to mixed success (mostly due to stiff tortillas). I'm more interested in various ways to season or flavor said eggs, I could obviously just throw some chopped veggies in when I make them for a bigger meal. I like to make a large, thick frittata with a bunch of veggies and maybe some bacon or sausage in my cast iron pan, then cut it into slices and bring it to work for breakfast. It reheats well and is always tasty. If you want, you could even do a breakfast quiche instead of a frittata.
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Mar 14, 2013 18:23
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mediaphage posted:He is talking about yuba, but tofu skin sheet is an acceptable synonym since that's basically what it is. As to the other question, it could do what you're thinking of admirably, but you'd want to fold it a couple of times on a layer - it's very, very thin.
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Mar 14, 2013 19:56
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I normally make delicious Alton Brown style steak ala cast iron pan and a bajillion degrees, but I normally use sirloin or something else with no bone. I got a couple really nice porterhouse steaks that I'm going to make tonight, and this might be a very stupid question... but does the same method apply for something with a bone?
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Mar 14, 2013 20:48
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triskadekaphilia posted:I normally make delicious Alton Brown style steak ala cast iron pan and a bajillion degrees, but I normally use sirloin or something else with no bone. I got a couple really nice porterhouse steaks that I'm going to make tonight, and this might be a very stupid question... but does the same method apply for something with a bone? You can, it won't work quite as well since there is a bone in the middle and silverskin around the edge. You might get some curling due to the latter, you might not get good contact when the meat starts to contract due to the former, etc. One thing you can do to help is to cut the silverskin if there is any. You can completely remove if you want, or you can just sever it in such a way that you don't get curling when it contracts. You can prevent the loss of contact by adding a lipid. The best ones to use for a steak are animal based. If you can get tallow, that would be best, but clarified butter or unrefined lard works well. If you have a grill or a very hot broiler, that would be better, but most broilers aren't really that powerful. Finish with a pat of herb compound butter (or just butter) and some maldon or other coarse flake salt. GrAviTy84 fucked around with this message at 20:57 on Mar 14, 2013 |
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Mar 14, 2013 20:54
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dino. posted:The only reason I mention it is because I've made it before a bunch of times. There's a recipe on this Italian site: http://prontointavola.tgcom24.it/lasagne-alle-melanzane/ The recipe calls for fresh pasta, so I tried it by just skipping the pasta all together, and just using the eggplant. It worked out great. The recipe calls for you to fry the eggplant slices, but I just roasted them in an oven. It worked out just fine. I've made it more times than I can count, because our restaurant caters to gluten free folk on the regular basis. Cool part about the sliced eggplant? Is that it actually /sticks together/ as if it were pasta. It's freaking awesome. All awesome ideas, thanks for the link. Oh and we lost weight because we started eating vegetables that don't taste like boring mushy poo poo instead of crappy food. You'd be surprised at how fast you lose weight when you eat healthy for a change. I never tried eggplant before you mentioned your recipe to me, it was my "gateway vegetable" Correct me if I am wrong, but I think the recipe goes something like this: Thinly slice eggplant, brush with a little olive oil, sprinkle with spices (I think cardamom, cinnamon, nutmeg, pepper, salt were all tried at some point). Roast in the oven at about 350-375 until the eggplant is tender. Tastes sort of exotic and new, makes a big difference from the usual bland-ness, and really brings out the sweetness of some good eggplant.
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Mar 14, 2013 20:56
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