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Grand Fromage posted:Agreed. Oyster po boys are great. I like them in jambalaya too, and Korean oyster pancakes (guljeon) are awesome. Raw's good but you need really good oysters I think, cooked can be good even if they're not quite as high class. Chances are pretty good that I'll eat at least some of them while in my boxers, so being high class isn't a big concern.
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Mar 16, 2013 05:23
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Ron Jeremy posted:They're pretty good in the smoker too. Never had them that way but smoked things are always amazing. Never thought of that.
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Mar 16, 2013 05:33
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dino. posted:It's hella delicious in miso soup. Do eet. Okay. I have wakame but I might use the kale to replace it anyway, just to be contrary.
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Mar 16, 2013 05:39
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Big Centipede posted:Chances are pretty good that I'll eat at least some of them while in my boxers, so being high class isn't a big concern. Taste I mean. The oysters around where I live aren't that great raw but are just fine cooked.
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Mar 16, 2013 06:54
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Big Centipede posted:And please do make an oyster thread. EAT THE EGGS RICOLA posted:OFFICIAL GWS OYSTER THREAD: Open this rock and eat whatever weird mushy poo poo is inside k. http://forums.somethingawful.com/showthread.php?threadid=3538702
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Mar 16, 2013 08:21
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Kenning posted:You really don't need to vent the pressure in the bottle. If it's very firm, then it's done carbonating. The reason you need to use the airlock with beer is that you need the yeast to metabolize the right amount of sugar during the primary fermentation to get the desired level of alcohol. That's not the point in yeast-carbonated ginger brews. Instead, never vent the bottle. That way pressure builds up and more carbon dioxide dissolves into the liquid, which is where your carbonation comes from. Just use plastic bottles and give them a squeeze. When they're as firm as unopened soda bottles in the grocery store, pop them in the fridge. That's good to know. Like I said I haven't done it myself, so I looked up AB's recipe on the foodnetwork and the last line of the recipe said " Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation. Read more at: http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html?oc=linkback" What's all that about then, opening it at least once per day?
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Mar 16, 2013 14:47
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That's for when it's done it doesn't wind up blowing up in your fridge.
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Mar 16, 2013 16:18
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Why does a breadknife seem to go through a loaf of bread way easier and with less unsightly tearing and crushing when it's slightly damp versus a completely dry breadknife that crushes the poo poo out of the loaf instead and ruins your whole sandwich? I can't find any evidence to back this up on the internet but my grandmother swore by running the blade under the tap and shaking off the excess water before slicing the bread and it's always worked for me, and my fiancee thinks I'm just some kind of retard who has a psychological block when it comes to slicing bread unless I've made the knife wet first. Please tell me I'm not crazy 
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Mar 16, 2013 16:24
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Uh, I've never heard of that. A lot of times I don't even use a bread knife.
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Mar 16, 2013 17:01
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Grab Meatcastle posted:Why does a breadknife seem to go through a loaf of bread way easier and with less unsightly tearing and crushing when it's slightly damp versus a completely dry breadknife that crushes the poo poo out of the loaf instead and ruins your whole sandwich? Lubricates? Same reason diamond core drillers run water I suppose, or you oil when cutting a thread with a tap or die, or drilling heaps of stuff. Never done it with bread, but do it when cutting nori rolls. Shouldn't need to do it with bread if the knife is good enough.
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Mar 16, 2013 17:11
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I'd be curious to know what kind of bread you are cutting and how many different knives you have tried. If I had to guess a reason I'd say the opposite of Fo3 and suggest maybe the knives you are using are a bit dull the water helps the cutting edge gain purchase and the bread and prevent it from sliding along the crust.
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Mar 16, 2013 17:47
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Fo3 posted:Lubricates? First person to use a diamond core drill on a loaf of bread wins some kind of prize.
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Mar 16, 2013 19:00
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I'm sure it will do a nicer job than using a hilti or kango with a masonary bit. What about using a tap and olive oil and threading a loaf? I'm an average cook but was just equating it to something I do know, likewise the wet knife when slicing up nori rolls. Edit: heh, it's just a little dry diamond core drill I use for tiles... 
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Mar 16, 2013 19:10
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I got a 2.5 lb boneless chuck roast that I'm going to throw in my slow cooker to have some protein this week to put over the salads I've been having for dinner. Suggested seasoning and cooking time?
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Mar 16, 2013 20:26
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Booties posted:Never had them that way but smoked things are always amazing. Never thought of that. I had smoked oysters in New Orleans, pretty tasty.
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Mar 16, 2013 23:29
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I have turmeric in my spice cabinet and I don't remember why I bought it. Suggestions for where to use it?
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Mar 17, 2013 01:06
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C-Euro posted:I have turmeric in my spice cabinet and I don't remember why I bought it. Suggestions for where to use it? Burmese curry.
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Mar 17, 2013 01:44
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C-Euro posted:I have turmeric in my spice cabinet and I don't remember why I bought it. Suggestions for where to use it? Chicken soup
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Mar 17, 2013 04:50
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C-Euro posted:I have turmeric in my spice cabinet and I don't remember why I bought it. Suggestions for where to use it? It's not a very flavorful spice but it will dye the heck out of anything. It has a lot of nice health benefits, as well as being antibacterial, but if you add too much it gives your food a noticeable tingly/numbing sensation. I mostly use it in curry, and I'll add a little bit to ginger tea if my throat is feeling terrible. But like I said, it will dye EVERYTHING so don't use it in plastics or anything that'll hold a stain unless you want it to be yellow. Edit: I used it recently in this recipe which has been delicious. I have used catfish and also swai. I also don't use anywhere near the amount of oil it says to, only using enough oil to liberally coat the onions while sauteing. I generally add a can of tomatoes and green chiles too before the fish. Comic fucked around with this message at 07:48 on Mar 17, 2013 |
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Mar 17, 2013 07:43
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Chemmy posted:I had smoked oysters in New Orleans, pretty tasty. There's a restaurant near my house that does an oven-roasted oyster with fresh corn and andouille sausage, and it's amazing. Sadly their supply isn't as good now, so they took it off the menu and only offer it as a special from time to time.
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Mar 17, 2013 09:16
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Comic posted:It's not a very flavorful spice but it will dye the heck out of anything. It has a lot of nice health benefits, as well as being antibacterial, but if you add too much it gives your food a noticeable tingly/numbing sensation. I mostly use it in curry, and I'll add a little bit to ginger tea if my throat is feeling terrible. Turmeric has an awesome flavour when bloomed in fat. You've never noticed it, because you've never cooked it by itself. There's a reason that the Burmese curries use it so much. They tend not to use any other spice at all. It'll be a lot of oil, a lot of turmeric, then shallots/scallion/onion (whichever is around), garlic, ginger, and sometimes a bit of chilies. The next time you make a food, heat the oil, add a bit of turmeric (let's say around 1/2 tsp when you need enough food for 2 people), let it cook for about 10 - 20 seconds, THEN add the onions, garlic, and other aromatics. The aroma will be amazing.
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Mar 17, 2013 13:51
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dino. posted:Turmeric has an awesome flavour when bloomed in fat. You've never noticed it, because you've never cooked it by itself. There's a reason that the Burmese curries use it so much. They tend not to use any other spice at all. It'll be a lot of oil, a lot of turmeric, then shallots/scallion/onion (whichever is around), garlic, ginger, and sometimes a bit of chilies. The next time you make a food, heat the oil, add a bit of turmeric (let's say around 1/2 tsp when you need enough food for 2 people), let it cook for about 10 - 20 seconds, THEN add the onions, garlic, and other aromatics. The aroma will be amazing. Will do, I think I get a bit of the aroma with the aforementioned curry so I know what you mean. I just haven't used it in such a way that I can pick out the flavor yet.
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Mar 17, 2013 15:16
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Comic posted:Will do, I think I get a bit of the aroma with the aforementioned curry so I know what you mean. I just haven't used it in such a way that I can pick out the flavor yet. I guess you could sort of compare it to paprika, which does the same thing when bloomed in hot fat. (I don't mean the smoked paprika, which has an intense flavour, or the hot paprika, which is spicy, but rather the sweet paprika, which most people just think of as "red".) You won't necessarily pick out specific flavours, but you'll know when it's missing.
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Mar 17, 2013 15:36
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Chemmy posted:I had smoked oysters in New Orleans, pretty tasty. Between weddings and drinking I only had time for one touristy meal, and I went straight for the fried catfish poboy.
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Mar 17, 2013 17:17
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Listen to dino. Turmeric is amazing. It gives everything a really great earthy flavour. I use it, completely inauthentically and terribly, in samosas.
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Mar 17, 2013 20:55
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So I cooked the chuck roast I mentioned earlier in the crock pot and it's now fork tender and amazing. I seasoned it with just salt and pepper, and put enough water in to come halfway up the ~1.5 in. thick roast. Now that it's done, the volume of liquid has almost doubled. What are some good ways to use this jus?
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Mar 17, 2013 21:37
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The Midniter posted:So I cooked the chuck roast I mentioned earlier in the crock pot and it's now fork tender and amazing. I seasoned it with just salt and pepper, and put enough water in to come halfway up the ~1.5 in. thick roast. Now that it's done, the volume of liquid has almost doubled. What are some good ways to use this jus? Pour on beef. Consume. Alternatively, add a bit of wine, salt, pepper, rosemary, and thyme, simmer on stovetop until volume has been reduced by 2/3. Then pour on beef and consume.
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Mar 17, 2013 23:52
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Comic posted:It's not a very flavorful spice but it will dye the heck out of anything. It has a lot of nice health benefits, as well as being antibacterial, but if you add too much it gives your food a noticeable tingly/numbing sensation. I mostly use it in curry, and I'll add a little bit to ginger tea if my throat is feeling terrible. That sounds delicious, thanks for this (and to the rest of you for your turmeric tips)
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Mar 18, 2013 00:56
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Alright, So we recently found out that an italian deli near my mom's work sells pizza dough so we've started making our own pizza I asked her to buy a pizza stone and she did so when she found one for 15 buck's. My question is, how do most of you guy's do the pizza stone thing? After having purchased the thing she started reading the instructions of heat up the stone, then put the pizza she asked me how we're supposed to spread the pizza dough out on the stone, spread the pizza sauce and put on the topping's. I suggested we use one of our perforated pizza stone's but she shot that down because it would probably be too hard. I'm interested in using the pizza stone, but I'd rather not need to go out and buy one of those giant wooden spatula thing's just for pizza.
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Mar 18, 2013 11:15
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I used a wooden cutting board until I got a paddle.
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Mar 18, 2013 11:27
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Heat up the oven and stone, dust a cookie sheet with flour, make your pizza on the cookie sheet, open the oven, shuffle the pizza off the cookie sheet, close the oven.
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Mar 18, 2013 11:31
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dino. posted:Turmeric has an awesome flavour when bloomed in fat. You've never noticed it, because you've never cooked it by itself. There's a reason that the Burmese curries use it so much. They tend not to use any other spice at all. It'll be a lot of oil, a lot of turmeric, then shallots/scallion/onion (whichever is around), garlic, ginger, and sometimes a bit of chilies. The next time you make a food, heat the oil, add a bit of turmeric (let's say around 1/2 tsp when you need enough food for 2 people), let it cook for about 10 - 20 seconds, THEN add the onions, garlic, and other aromatics. The aroma will be amazing. Looks like that's a cuisine I need to look into because that sounds loving wonderful.
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Mar 18, 2013 13:55
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tarepanda posted:Heat up the oven and stone, dust a cookie sheet with flour, make your pizza on the cookie sheet, open the oven, shuffle the pizza off the cookie sheet, close the oven. This, but I use corn meal. One thing - regardless of what you're using, cookie sheet, peel, whatever, you need to give it a jerk periodically to prevent the pizza dough from sticking to the surface and just folding in on itself when you try and deposit it onto the stone. :V
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Mar 18, 2013 13:56
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What is the French word for putting a pan on only half the eye of the stove?
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Mar 18, 2013 15:59
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Did the CSA thread die off over the winter? I finally have a CSA available near me and wanted to post asking if it's a good deal. 
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Mar 18, 2013 16:24
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mediaphage posted:This, but I use corn meal. Yeah, to be really safe, especially for a first pizza before you get a feel for how well the pizza will slide, shape your dough, place it on your peel or sheet with plenty of cornmeal or flour, then give it a little shake back and forth to see that the dough by itself slides back and forth. Carefully lift an edge and add more cornmeal if it looks to be sticking. Put on your sauce, then give another shake. Cheese and another shake. Other toppings and another shake. Alternatively, if you form your pizza on parchment paper (you still want a tiny bit of flour on it though), you can slide the pizza on the paper onto the stone, then once the crust sets you can just pull the paper out from under the pizza.
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Mar 18, 2013 18:45
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Renzuko posted:I'm interested in using the pizza stone, but I'd rather not need to go out and buy one of those giant wooden spatula thing's just for pizza. BB&B sells cheap paddles for 8bux. They're not the best things ever, but they get the job done. I use cornmeal, preheat my oven to 550F, and aim for a 7minute cook time. Modernist Cuisine guys, and bloggers who follow them, have been touting the praises of thick metal slabs, since they conduct heat better and are better suited to home oven temperatures for pizzamaking. Ceramics are only really well suited to woodburning and commercial ovens which can get over 850F. Since it takes forever to heat up my oven to 550F and it just ends up heating my house anyway (which in the summer, in Riverside, doesn't need any help), I was thinking about switching to the metal slab but on the grill. Anyone try this? GrAviTy84 fucked around with this message at 18:54 on Mar 18, 2013 |
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Mar 18, 2013 18:48
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Get cookie sheets like this (Amazon link) if you'd rather have something multipurpose you can also use as a pizza peel. I used my airbake ultra (or whatever knockoff I may have) as a peel until my brother got a real one and I still honestly kind of prefer the cookie sheet because it's less unwieldly in my small kitchen.
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Mar 18, 2013 19:25
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mich posted:Alternatively, if you form your pizza on parchment paper (you still want a tiny bit of flour on it though), you can slide the pizza on the paper onto the stone, then once the crust sets you can just pull the paper out from under the pizza. Now I no longer have to eat mangled pizzas or fish toppings off the bottom of my oven!
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Mar 18, 2013 19:39
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I'm thinking of cooking either some kind of pot roast or ribs this weekend depending on how expensive stuff is. I want to cook whatever it is in the oven for a long time though. Anyone got good recipes for both? They're more likely to be pork ribs. I also ate some onion straws the other night and would like to try making those myself. Any recommendation on spices to add to the flour for battering them?
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Mar 18, 2013 21:20
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