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where is gazpacho located on the grocery store? Or do you have to make it?
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Apr 6, 2013 00:54
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So I've been making a pretty tasty buffalo wing dip for parties/game nights/whatever for a while and I absolutely love it. It's basically just the entire "buffalo wing" experience in a single dip. I've been wondering if there was a way to make it vegetarian friendly by swapping out the chicken I usually roast and put in it with something that will keep the texture/flavor that the chicken brings to the table. My first thought is to just use some faux-chicken stuff from the freezer aisle but I never use that sort of thing to make vegan/vegetarian dishes.
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Apr 6, 2013 04:29
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TVP (textured vegetable protein) is the only thing that comes close texture-wise, and it's the only meat substitute that I really enjoy. Buy it plain though, the stuff that's made up to "taste like" chicken is kind of gross.
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Apr 6, 2013 14:41
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This is
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Apr 6, 2013 16:17
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I'm looking for a Boston butt roast. I used to find them all the time in the south, but oddly enough I can't find one in NY. I'm guessing they call them something different here (maybe because they really hate Boston up here? I don't know.) If so, anyone know the name they use?
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Apr 6, 2013 17:41
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MinionOfCthulhu posted:This is Buy powdered citric acid?
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Apr 6, 2013 17:58
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If the recipe calls for extra sugar, that's the first thing to reduce. Adding more lime juice is possible up to a point, but eventually the liquid will throw off the ratio and it won't come together very well. You could mix condensed and sweetened condensed milk, instead of just using sweetened. Also key limes are more tart than regular limes, it's possible the place cheaped out and was using regular limes.
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Apr 6, 2013 18:06
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MinionOfCthulhu posted:This is The zest wouldn't really add any tartness, but adding more lime juice might work. Key lime pies have a bunch of sweetened condensed milk/other things so the lime juice might not add too much extra liquid. It might mess it up though, I can't say for sure. Something you make yourself might be more sour than the purchased pie so taste it before adding more stuff. That said, I much prefer meringue pies over key lime pies, and they are tarter in my experience. They are totally different though, but as far as citrus pies are concerned they're my favorite. It has a lemon (or lime I guess) curd topped with a meringue in a basic pie shell.
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Apr 6, 2013 18:09
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This is going to sound ridiculous, but add a bit of lemon-lime kool aid. I've only done this when experimenting at making alcoholic (generally mojito) pies, so I'm probably not the best person to consult about things of taste. However, it's essentially 10 cents of citric acid and vitamin C in an envelope.
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Apr 6, 2013 18:20
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MinionOfCthulhu posted:This is Zest would be better out of those two, since adding liquid will screw up your ratios. Get citric acid or malic acid if you want to do it right though.
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Apr 6, 2013 18:47
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Mojito pie?? That's a thing? That is edible...?
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Apr 6, 2013 20:29
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I made curry powder about a year ago (ground up: chili pods, coriander seeds, curry leaves that I dried, cumin seeds, turmeric, some other stuff I can't remember but the same basic seed or dried good). I stored it in a tupperware and put it in my fridge. I smelled it today: still extremely fragrant and spicy. Can I eat this without food poisoning???
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Apr 6, 2013 20:48
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Yehudis Basya posted:I made curry powder about a year ago (ground up: chili pods, coriander seeds, curry leaves that I dried, cumin seeds, turmeric, some other stuff I can't remember but the same basic seed or dried good). I stored it in a tupperware and put it in my fridge. I smelled it today: still extremely fragrant and spicy. I uh, yeah. You'll be fine.
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Apr 6, 2013 20:52
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It's just so old that I feel weirded out about it... I am being silly then?
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Apr 6, 2013 21:05
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EAT THE EGGS RICOLA posted:Zest would be better out of those two, since adding liquid will screw up your ratios. Get citric acid or malic acid if you want to do it right though. Zest won't make it sour though, just add more lime flavor.
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Apr 6, 2013 21:11
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Yehudis Basya posted:It's just so old that I feel weirded out about it... I am being silly then? A wee bit. Dry spices & herbs, as long as they haven't touched anything that would contaminate them (like raw meat) shouldn't go bad. They'll lose pungency however.
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Apr 6, 2013 22:07
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Marinating some chicken legs in the aforementioned curry powder, yogurt, lime juice, salt, garlic, ginger and some more toasted cumin. Hopefully the spice hasn't lost a lot of pungency and that chicken tastes spicy after I cook it! Thanks for the reassurances; I had hoped I was being silly but then, you know, food safety paranoia 
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Apr 6, 2013 22:38
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Fenrir posted:I'm looking for a Boston butt roast. I used to find them all the time in the south, but oddly enough I can't find one in NY. I'm guessing they call them something different here (maybe because they really hate Boston up here? I don't know.) If so, anyone know the name they use? I rarely see it called that here. Look for pork shoulder.
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Apr 6, 2013 23:17
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I have both white and black truffle oil (along with truffle salt). I know it's been over used, so I'm not looking to make truffle fries with shaved parmesan (although it is tasty). I know to use it in moderation, but the flavor bible isn't helping me too too much here. Any suggestions?
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Apr 7, 2013 00:11
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Doh004 posted:I have both white and black truffle oil (along with truffle salt). I know it's been over used, so I'm not looking to make truffle fries with shaved parmesan (although it is tasty). I know to use it in moderation, but the flavor bible isn't helping me too too much here. Any suggestions? I love it as a garnish on certain risottos and blended vegetable soups (especially roasted red pepper).
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Apr 7, 2013 03:15
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So we just got some awesome Lego salt/pepper shakers in at work, and I want to put every spice possible in them, because holy gently caress Lego spice shakers (that stack, so it's a space saver too!)! They're table shakers, so what spices/dried herbs can I put in there without running the risk of them going stale/bad/not good? Also, is there a good Low Carb resource that isn't in W&W? I tried using the thread a couple years ago, and while the diet actually did work, I feel like it would have worked better if I wasn't all about just stuffing my face with things that had no carbs in them, and tried to actually balance poo poo out with veggies and legumes and what not.
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Apr 7, 2013 03:37
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Yeah, the low carb thread in YLLS is actually dead now due to insane people with diets consisting of butter and bacon. I don't know where to find a good one, but there is a "quick start guide" in the general thread in YLLS that may be able to guide you. As for the spices, everything is going to go stale eventually. Put whatever you want in there. Unless it gets wet or something it's not going to rot, it will just eventually stop being so tasty.
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Apr 7, 2013 03:56
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What are some things I can do with one turkey's worth of wings, legs and boned thighs? My wife bought a whole bird for a decent price, but it's just the two of us so as of today I've just cooked the breasts (take as much skin off the bird in one piece as possible, lay breasts head to tail, wrap in skin and tie) and vacuum sealed everything else. I'm going to smoke or confit the legs, but I've never used turkey wings besides picking them off a roast bird and I have no idea if the thighs (boned and unrolled) will grill well.
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Apr 7, 2013 07:06
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Doh004 posted:I have both white and black truffle oil (along with truffle salt). I know it's been over used, so I'm not looking to make truffle fries with shaved parmesan (although it is tasty). I know to use it in moderation, but the flavor bible isn't helping me too too much here. Any suggestions? Im not a huge fan of truffle oils in general since they usually contain 0% truffle related ingredients and to me tend to taste plastic-y as well. All that said, they are ok in cream sauce or mashed potatoes. Its just a fine line because its usually in evoo and the fake truffle compound seems pretty volatile so if you cook it too much you kill it but as a top garnish I think its too strong snd also sometimes has this faux-salty thing going on that makes stuff seem overseasoned.
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Apr 7, 2013 07:46
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King Bahamut posted:What are some things I can do with one turkey's worth of wings, legs and boned thighs? My wife bought a whole bird for a decent price, but it's just the two of us so as of today I've just cooked the breasts (take as much skin off the bird in one piece as possible, lay breasts head to tail, wrap in skin and tie) and vacuum sealed everything else. I'm going to smoke or confit the legs, but I've never used turkey wings besides picking them off a roast bird and I have no idea if the thighs (boned and unrolled) will grill well. smoke the wings too, then make bean soup
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Apr 7, 2013 07:48
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If I'm an incredibly lovely cook who really wants to improve but has no idea about cooking at all, what are some good threads to dive into? My cooking experience thus far has been * ramen * pasta * rice * bacon * mince (with chopped garlic if I was feeling fancy) I can also operate a stovetop without setting myself on fire. I really am entry-level. I've got a decent budget. I would like to no longer be a terrible goon who can only make student food. n.b: I live in Indonesia. Recipes that involve pig products or alcohol are pretty much a no-go (they're haraam). A lot of Western food like cheese is available but also very expensive, since they have to import it. Stuff that involves lots of spices, fish, chicken, rice, noodles and/or fresh fruit is probably the way to go. I'm looking for threads to bookmark and start following, rather than specific recipes: those are welcome but that's not my main question. oh god I'm terrible I'm sorry I just don't want to be poo poo at cooking any more 
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Apr 7, 2013 10:39
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Casu Marzu posted:smoke the wings too, then make bean soup Turkey stock is nice, don't throw out any scraps. I always grabbed the carcass at Thanksgiving for a couple weeks of turkey soup. 
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Apr 7, 2013 13:27
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SurreptitiousMuffin posted:If I'm an incredibly lovely cook who really wants to improve but has no idea about cooking at all, what are some good threads to dive into? Wok this way, the Chinese food thread http://forums.somethingawful.com/showthread.php?threadid=3401971 help! I'm poor but want to cook good food. Good thread for anyone starting out cooking properly for any cuisine/taste. http://forums.somethingawful.com/showthread.php?threadid=3442278 Vegan thread It's all spices, veg, beans and rice etc. No dairy so it seems to suit you for ideas on meals, add what you want to the basic meals with regard to making them non vegan I guess. http://forums.somethingawful.com/showthread.php?threadid=3413016
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Apr 7, 2013 13:47
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SurreptitiousMuffin posted:If I'm an incredibly lovely cook who really wants to improve but has no idea about cooking at all, what are some good threads to dive into?
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Apr 7, 2013 17:05
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Gerblyn posted:If you like Indian Food then Naan Breads are made using yoghurt. Seconding this. Also raita (Indian yoghurt salad), and also yoghurt is great for marinades (tandoori or pretty much anything else, doesn't need to be Indian)
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Apr 7, 2013 17:45
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If you want other sources of info besides SA threads to read, on youtube look up Luke Nguyen and Ching-he Huang since you are mostly after " Stuff that involves lots of spices, fish, chicken, rice, noodles"
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Apr 7, 2013 18:11
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[quote="Yoshifan823" post=""414169384"] Also, is there a good Low Carb resource that isn't in W&W? I tried using the thread a couple years ago, and while the diet actually did work, I feel like it would have worked better if I wasn't all about just stuffing my face with things that had no carbs in them, and tried to actually balance poo poo out with veggies and legumes and what not. [/quote] I don't want to get in trouble for suggesting this, but the reddit subforum r/keto is a great low carb resource. There is a ton of info available in the sidebar.
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Apr 7, 2013 18:33
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SurreptitiousMuffin posted:If I'm an incredibly lovely cook who really wants to improve but has no idea about cooking at all, what are some good threads to dive into? If you're in Indonesia, you could get some tempeh pretty easily. I've made sandwiches with tempeh before and they're pretty tasty. You basically par-cook the tempeh for like ~10 minutes at a simmer in water (this is supposed to remove some of the bitterness), then marinate it for ~10-30 minutes. Then you just fry them in a pan and put them on some bread with whatever toppings suit your fancy. You could make the bread yourself assuming wheat flour isn't too expensive. Here is the bread thread for more reading on bread. I'm sure there are lots of more traditional Indonesian tempeh recipes out there too, but I know nothing of those.
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Apr 7, 2013 18:42
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Anything I should be aware of substituting lactic acid for other acids in food, other than the relative concentration?
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Apr 7, 2013 19:29
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Doh004 posted:I have both white and black truffle oil (along with truffle salt). I know it's been over used, so I'm not looking to make truffle fries with shaved parmesan (although it is tasty). I know to use it in moderation, but the flavor bible isn't helping me too too much here. Any suggestions? Truffle oil over a mushroom and rosemary omelette/scrambled egg is really good.
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Apr 7, 2013 22:44
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Flash Gordon Ramsay posted:Zest won't make it sour though, just add more lime flavor. You're right. Lime flavour rules though so add more zest and citric acid.
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Apr 7, 2013 23:28
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I got some fresh picked morels for FREE! The basket had been super picked over, with all the ones of size already gone, and there were just a couple handful of tiny ones left in the basket. When I went to check out, the grocer told me that she was glad I appreciated how special they were, even if it was just the last ones, and that I could have them for free since she needed to clear out that area anyway. But I've never cooked them before! I think you are supposed to cut them in half to rise the dirt out of them? Whats the best, simplest single person dish I can make with these two small handfuls? I was thinking of sauteeing them with garlic, and serving them on with caramelized onions on top of some pasta and olive oil. Does that seem reasonable? Should I add some basil or rosemary or pepper or something? Is there something else I should do? I want to make sure I really want to appreciate them....
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Apr 7, 2013 23:54
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Quick question, I've got some precooked linguica. I want to cut a few links up and toss them onto a pizza, since it is precooked is it safe to throw it straight onto the pie as it cooks or should I cook up the linguica first and then add it?
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Apr 8, 2013 02:19
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SurreptitiousMuffin posted:If I'm an incredibly lovely cook who really wants to improve but has no idea about cooking at all, what are some good threads to dive into? I have a standard post I've saved up against just this occasion. It has 3 simple, solid recipes that are hard to gently caress up. The ingredients are fairly common too, so you should be able to make them in Indonesia pretty easily.
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Apr 8, 2013 06:41
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Leal posted:Quick question, I've got some precooked linguica. I want to cut a few links up and toss them onto a pizza, since it is precooked is it safe to throw it straight onto the pie as it cooks or should I cook up the linguica first and then add it? Just put it on the pizza. In fact you can eat it as a snack while you're making the pizza.
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Apr 8, 2013 07:16
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