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The texture will be hosed most likely. Edible but it's just tilapia, I wouldn't bother trying to salvage it.
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Apr 4, 2013 13:49
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Yeah, the texture will be totally screwed and it will most likely fall apart no matter how carefully you handle or cook it. If you want to salvage it somewhat, once it's thawed again I'd make this whitefish salad. No, it's not traditional smoked whitefish, but it's probably the best you're going to get out of the tilapia.
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Apr 4, 2013 15:12
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I guess it'd be fit for some kind of seafood stew then? I don't think anything she had planned for the fish required it to be a solid piece either.
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Apr 4, 2013 15:19
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Tilapia is good for croquettes, you can just mash up the raw fillets and glue them back together in cake form with bread crumbs and egg. I like to use horseradish mustard in the binder.
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Apr 4, 2013 15:40
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RazorBunny posted:Tilapia is good for croquettes, you can just mash up the raw fillets and glue them back together in cake form with bread crumbs and egg. I like to use horseradish mustard in the binder. Second that one. My mom makes them on occasion and drat they are good. She throws them in the processor for a quick shred vs. mashing them up but the end product is similar. Also she uses Panko bread crumbs and egg for her croquettes.
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Apr 4, 2013 15:56
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Saint Darwin posted:My girlfriend bought a bag of individually frozen tilapia fillets and left it in the fridge for a few days; they consequently thawed. I threw them back into the freezer as soon as I noticed what horrible deed she wrought, will they still be good? As long as the food hasn't been sitting around outside the fridge for an hour or two, it should be safe. If you have food that's defrosted and been brought back to room temperature, then you should never refreeze it because it could contain horrible bacteria and stuff: http://www.fsis.usda.gov/factsheets/focus_on_freezing/#14
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Apr 4, 2013 17:26
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So its getting close to spring here up in the great north, and the cheeses are tasty. Looking foreward to rhubarb season for some hot brei and rhubarb sammitches. Does anyone know of some miracle fruit and cheese combos like that?
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Apr 4, 2013 18:26
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In Tokyo I ate a dish that was a bowl of sushi rice covered by a tuna tartar, with an egg on top. Loved it, but I can't seem to find a recipe for it. Since o saw it at at East two place I assume its somewhat typical. Anyone has a recipe and or the name ?
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Apr 4, 2013 20:17
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Captainsalami posted:So its getting close to spring here up in the great north, and the cheeses are tasty. Looking foreward to rhubarb season for some hot brei and rhubarb sammitches. Does anyone know of some miracle fruit and cheese combos like that? To hijack this, I'd love ideas for what to do with rhubarb, besides pie.
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Apr 4, 2013 20:28
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Spatule posted:In Tokyo I ate a dish that was a bowl of sushi rice covered by a tuna tartar, with an egg on top. Loved it, but I can't seem to find a recipe for it. Since o saw it at at Sounds like tekkadon. Cook rice top with tuna. Saint Darwin posted:My girlfriend bought a bag of individually frozen tilapia fillets and left it in the fridge for a few days; they consequently thawed. I threw them back into the freezer as soon as I noticed what horrible deed she wrought, will they still be good? Ironically it probably would have been fine to cook as it was once thawed. You could always make some sort of fish ball with it. GrAviTy84 fucked around with this message at 21:12 on Apr 4, 2013 |
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Apr 4, 2013 21:08
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Arnold of Soissons posted:To hijack this, I'd love ideas for what to do with rhubarb, besides pie. Wash and eat raw.  I've only ever seen it used in pie and pie-like things (jam, cobbler, etc). I like it over my morning oatmeal, make into a fruit reduction. I can imagine if you pureed it,, it would make some pretty good cocktail flavoring. I still will eat it raw, picked out of the ground in the backyard, occasionally dipping the end into sugar. If you have access to Saskatoons they go really well together.
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Apr 4, 2013 21:36
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I've got a pork tenderloin thats about 2" in diameter that I'm going to cook tonight. I plan on searing it in a skillet and finishing it in the oven, but I can't find my thermometer. About how long will it take to get to 150 in a 400 degree oven?
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Apr 4, 2013 23:28
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I have some chicken leftover that had a pesto marinade. Would it taste horrible if I cubed it up for chicken casserole? Does cream sauce + cheese + leftover pesto flavor = nasty or decent?
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Apr 5, 2013 00:05
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What are some good things to cook with yogurt. I bought a lot of yogurt.
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Apr 5, 2013 00:05
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divx posted:I've got a pork tenderloin thats about 2" in diameter that I'm going to cook tonight. I plan on searing it in a skillet and finishing it in the oven, but I can't find my thermometer. About how long will it take to get to 150 in a 400 degree oven? 2" diameter is a pretty small tenderloin. You should just puddle it and sear it after. Put a dutch oven filled with very hot but not scalding and not boiling water in an oven set to 140F. Put the tenderloin in a ziploc with everything you want to flavor it with, some butter and sage would be nice, and put it in the dutch oven. Put the lid on and let it go in the oven for 3 hours. Remove from bag and sear off. You can use the drippings from the bag to make a pan sauce. That or just cook it all on the stovetop, it won't take very long. Use the thumb and finger method to check for doneness (https://www.youtube.com/watch?v=O8YQX-QgbXc) You should cook tenderloin conventionally to about medium. Don't forget to rest the meat before cutting!
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Apr 5, 2013 00:07
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Ron Jeremy posted:I have some chicken leftover that had a pesto marinade. Would it taste horrible if I cubed it up for chicken casserole? Does cream sauce + cheese + leftover pesto flavor = nasty or decent? Nothing wrong with cream and pesto in my mind. It's primarily basil, garlic, salt, oil and cheese. None of those things sound gross paired with a cream sauce to me.
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Apr 5, 2013 01:02
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GrAviTy84 posted:Sounds like tekkadon. Cook rice top with tuna. Yup. Bear in mind that the Japanese will some times throw an egg on top of nearly anything. Arnold of Soissons posted:To hijack this, I'd love ideas for what to do with rhubarb, besides pie. Cobbler. A lot faster and easier then pie, no need to make a crust. Pizza Dude posted:What are some good things to cook with yogurt. I bought a lot of yogurt. Make tatziki and serve with Greek/Mediterranean food. Marinate some chicken in yogurt and spices and grill. Mango Lassis.
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Apr 5, 2013 01:11
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I like cobbler but I think crisps are even better, more of a texture contrast and they generally have more spices/flavor. I have a problem, I impulse bought five pounds of pork shoulder blade steak and I'm not sure what I want to do with it. I live alone so preferably something that can be divided into smaller portions, maybe something to put in tortillas?
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Apr 5, 2013 02:49
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I am back on the diet/exercise. I actually really enjoy chicken breasts anyway, so having them as my main source of protein doesn't bother me. Even less so now that I have discovered the joy that is chipotle paste. I just put 2 bigass cans of chipotles in adobo in the blender until it was smooth. It has the consistency of soft serve ice cream. I salt/pepper a split breast, toss it on the stove at med/high until both sides are nicely browned, then a add a dollop of chipotle onto each side of each breast, kick the burner to high and give both sides just long enough to brown the chipotle a little and then toss it on a warm plate in a warm oven to rest. The whole process takes less than 15 minutes, and tastes absolutely awesome. Now, my question. How fridge-stable would pure, blended chipotles be? I can obviously freeze a portion of it, but wanted to know how long it would last in the fridge, and if there was anything easy that I could do/add to increase its longevity.
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Apr 5, 2013 03:35
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Pizza Dude posted:What are some good things to cook with yogurt. I bought a lot of yogurt. There's french yogurt cake (Gâteau au Yaourt), which isn't too bad and fairly simple. I like just eating it plain, but I bet it could work for cupcakes as well. I've put yogurt in mashed potatoes and it works fairly well. Also you can serve some alongside some curry, or even in some curry depending on the recipe. Kadhi Pakora (fritters in a gram flour and yogurt sauce) is the first one that comes to mind.
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Apr 5, 2013 03:55
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Pizza Dude posted:What are some good things to cook with yogurt. I bought a lot of yogurt. If you like Indian Food then Naan Breads are made using yoghurt. I also used to make a really easy pasta dish with yoghurt, until my girlfriend announced she didn't like prawns: - Mix a cup of yoghurt with salt, a crushed clove of garlic, chopped fresh parsley, a couple of teaspoons of lemon juice and a couple of teaspoons of olive oil. - Boil water and start cooking spaghetti. Chop up half a red bell pepper and some asparagus (the original recipe used peas instead, but I don't like them). - About 2-3 minutes before the pasta is done, dump the pepper, asparagus/peas and a handful of prawns into the water to cook with it. - Drain and dump the whole lot into the yoghurt mixture, mix it and serve immediately Edit: I used Greek yoghurt for this, but I assume it would work with normal yoghust as well...
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Apr 5, 2013 08:14
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Doom Rooster posted:I am back on the diet/exercise. I actually really enjoy chicken breasts anyway, so having them as my main source of protein doesn't bother me. Even less so now that I have discovered the joy that is chipotle paste. I just put 2 bigass cans of chipotles in adobo in the blender until it was smooth. It has the consistency of soft serve ice cream. I salt/pepper a split breast, toss it on the stove at med/high until both sides are nicely browned, then a add a dollop of chipotle onto each side of each breast, kick the burner to high and give both sides just long enough to brown the chipotle a little and then toss it on a warm plate in a warm oven to rest. Ive put half used can contents from these in a small Tupperware in the fridge and used them for well over six weeks
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Apr 5, 2013 15:16
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Doom Rooster posted:I am back on the diet/exercise. I actually really enjoy chicken breasts anyway, so having them as my main source of protein doesn't bother me. Even less so now that I have discovered the joy that is chipotle paste. I just put 2 bigass cans of chipotles in adobo in the blender until it was smooth. It has the consistency of soft serve ice cream. I salt/pepper a split breast, toss it on the stove at med/high until both sides are nicely browned, then a add a dollop of chipotle onto each side of each breast, kick the burner to high and give both sides just long enough to brown the chipotle a little and then toss it on a warm plate in a warm oven to rest. The second ingredient after chipotle peppers is vinegar so I would imagine it could be stored in the fridge pretty much indefinitely.
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Apr 5, 2013 15:24
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Like the little tiny cans from Goya, or simmilar? Several times my wife has lost a half can in the back of the fridge, only to rediscover months later. We always toss them, but that's because the can gets all rusty, the peppers seem fine.
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Apr 5, 2013 15:57
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Wouldn't blending the peppers mean they spoil much faster? I was under the impression that grinding up food makes it spoil faster because a greater surface area is exposed to the air (hence minced beef going off much faster than a steak).
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Apr 5, 2013 16:22
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Not when something is preserved by smoking and pickling. In an airtight container, chipotle in adobe keeps forever in the fridge, regardless of whether you grind it up or not.
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Apr 5, 2013 16:27
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Gerblyn posted:Wouldn't blending the peppers mean they spoil much faster? I was under the impression that grinding up food makes it spoil faster because a greater surface area is exposed to the air (hence minced beef going off much faster than a steak). That applies to beef, but doesn't really apply to something that's basically submerged in a pickling solution.
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Apr 5, 2013 16:36
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I'm going to try and make some refrigerator pickles tonight, which I've never done before. I found a recipe online and it calls for 1 teaspoon of dill seed/jar. I don't have dill seed, but I do have fresh dill at home that I need to use up. Can I substitute? If not, I've got to go buy pickling salt anyway, but I'd like to get rid of this dill before it goes bad.
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Apr 5, 2013 17:28
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This might be a dumb question, but why is there no beef bacon? Does the curing not translate? Or is it just corned beef?
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Apr 5, 2013 17:33
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Ron Jeremy posted:This might be a dumb question, but why is there no beef bacon? Does the curing not translate? Or is it just corned beef? There is beef bacon.
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Apr 5, 2013 17:38
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Schmeichy posted:Picked up a lamb shoulder for dirt cheap in an after-Easter sale. I'm planning on butchering it into steaks, stew meat, etc. Anyone have suggestions on dishes to make? I've only ever roasted lamb whole and made lamb chops before, and it's usually too expensive for me to make at home. Love lamb in Indian and Middle Eastern food, though. I haven't cooked meat for a while but I seem to remember that shoulder was quite sinewy; I used to make stew with it, and tossed the bone in too for added flavour and goodness. Arnold of Soissons posted:To hijack this, I'd love ideas for what to do with rhubarb, besides pie. Slice it, and bake it in the oven at around 160C in a covered container with some chopped stem or crystallised ginger (optional) and a bit of sugar. You keep all the flavour (as opposed to stewing it), and it also retains some shape and the lovely pink colour. Be careful to not overcook. It's delicious on its own, as a topping for ice cream, or mixed with good, creamy yoghurt. Rhubarb and apple crumble is also a classic - I also add ginger to that, which really works.
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Apr 5, 2013 18:17
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I've had some pretty good beef bacon here, since pork is illegal. It's much better than the turkey crap.
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Apr 5, 2013 18:19
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Lamb shoulder won't make very good steaks. You can stir fry, braise, and roast, though. It's great sliced thin and stir fried with some fish sauce and palm sugar, ginger, garlic, onions, thai bird peppers, mint, and thai basil,
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Apr 5, 2013 18:20
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Crap, I meant leg. Skewered chunks for kebabs last night, cut stuff into chunks for future curry and stew, and was planning on cooking two steaks tonight. Is leg meat good for steaks? I saved the bone for stew, and removed the shank for braising.
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Apr 5, 2013 18:25
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GrAviTy84 posted:There is beef bacon. Kiss me now, you fool.
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Apr 5, 2013 19:56
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Ron Jeremy posted:Kiss me now, you fool. pork belly bacon is way better.
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Apr 5, 2013 19:57
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GrAviTy84 posted:There is beef bacon. I tried beef bacon in Malaysia. It wasn't very bacony.
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Apr 5, 2013 20:00
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The halal market across the street from my old place had beef bacon, and I was always kind of curious but never tried it
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Apr 5, 2013 20:52
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GrAviTy84 posted:Lamb shoulder won't make very good steaks. You can stir fry, braise, and roast, though. It's great sliced thin and stir fried with some fish sauce and palm sugar, ginger, garlic, onions, thai bird peppers, mint, and thai basil, Disagree. I cut shoulder steaks from my lambs and they're fantastic.
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Apr 5, 2013 21:25
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therattle posted:Slice it, and bake it in the oven at around 160C in a covered container with some chopped stem or crystallised ginger (optional) and a bit of sugar. You keep all the flavour (as opposed to stewing it), and it also retains some shape and the lovely pink colour. Be careful to not overcook. It's delicious on its own, as a topping for ice cream, or mixed with good, creamy yoghurt. Rhubarb and apple crumble is also a classic - I also add ginger to that, which really works. That sounds amazing.
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Apr 5, 2013 22:16
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