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The Midniter posted:Remove and
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Apr 23, 2013 16:34
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| # ? May 23, 2024 12:18 |
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This is most definitely the correct thing to do. 
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Apr 23, 2013 16:44
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Saint Darwin posted:Thanks dino, I actually didn't know about the proper way to do those spices; all the recipes I've been reading say to either leave them whole or completely grind them. Ugh, ginger garlic paste. That stuff is foul. Instead, just sub out a knob of ginger, and a generous few cloves of garlic, and give 'em a whiz in the mini chopper, food processor, blender, or chop them finely by hand. Then, towards the end of your cooking, throw it in. It'll be hella fragrant, and the ginger and garlic will have a good strong taste. If you do use any of those basic spice techniques, they will be improved greatly with the addition of lots of freshly grated ginger, but that's strictly up to you.
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Apr 23, 2013 16:45
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dino. posted:Ugh, ginger garlic paste. That stuff is foul. Instead, just sub out a knob of ginger, and a generous few cloves of garlic, and give 'em a whiz in the mini chopper, food processor, blender, or chop them finely by hand. Then, towards the end of your cooking, throw it in. It'll be hella fragrant, and the ginger and garlic will have a good strong taste. That's actually exactly what I did, but my small processor is terrible and I added some water for some reason, so it was probably too diluted.
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Apr 23, 2013 16:56
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dino. posted:Ugh, ginger garlic paste. I make mine in a mortar and pestle. knob of ginger, peeled and sliced against the grain thinly (so you don't have long ginger fibers) and a couple of cloves of garlic. Pulverize with the pestle. Works well. Also great for making garlic compound butter.
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Apr 23, 2013 17:27
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Anyone got a good rule of thumb for dried pasta weights for hungry people? I'm going to make a big spaghetti dinner after my brother's move on Saturday. Also how much is the right amount for sides. (We're talking hungry in shape people not all you can eat buffet terrorists.)
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Apr 23, 2013 18:17
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keygen and kel posted:Anyone got a good rule of thumb for dried pasta weights for hungry people? I'm going to make a big spaghetti dinner after my brother's move on Saturday. Also how much is the right amount for sides. 1 lb. box/4 people. If you have a big thumb, that's actually about right per person.
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Apr 23, 2013 18:24
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Wife bought a small copper pot from the thriftstore and I was just wondering what type of pot it was. Got some tapered walls and is pretty heavy. The walls are more slanted than the pic makes them look. Can't wait to clean it up and start using.
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Apr 23, 2013 18:29
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keygen and kel posted:Anyone got a good rule of thumb for dried pasta weights for hungry people? I'm going to make a big spaghetti dinner after my brother's move on Saturday. Also how much is the right amount for sides. Alton Brown is my homeboy https://www.youtube.com/watch?v=FR9ccleVCh0
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Apr 23, 2013 18:32
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dino. posted:Ugh, ginger garlic paste. That stuff is foul. Instead, just sub out a knob of ginger, and a generous few cloves of garlic, and give 'em a whiz in the mini chopper, food processor, blender, or chop them finely by hand. Then, towards the end of your cooking, throw it in. It'll be hella fragrant, and the ginger and garlic will have a good strong taste. I do that but usually cook it first after adding the spices (otherwise I find the ginger particularly doesn't cook through and stays a bit firm). When making Thai or similar I make that paste but also use shallots, chillies and lemongrass. It smells so good when it's cooking.
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Apr 23, 2013 19:33
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I made this beer mustard recipe, but it turned out extremely watery. I'm trying to find a way to salvage it - maybe make another batch with half the liquid and combine them in the blender for the final step? I also considered just reducing it, but I'm not sure what effect that much heat would have on the flavor.
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Apr 23, 2013 20:16
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Saint Darwin posted:Alton Brown is my homeboy https://www.youtube.com/watch?v=FR9ccleVCh0 What he cooks in that clip, for four, is usually what I consider to be one serving for me.
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Apr 23, 2013 20:25
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I've been playing around with simple variants of cooked beans in tortillas. Taste is really good, but I'm unhappy about texture. I usully take a can of kidney beans and cook them for a few minutes in the pan together with spices etc. The beans have the right texture in the pan, but get tiny cores of hard-to-chew bits when I take it out. Any thoughts?
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Apr 23, 2013 22:09
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Try mashing lightly with a spoon or potato masher before tortilla action.
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Apr 23, 2013 22:48
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I need a recipe for two that I can take on a short hiking trip / picnic. No refrigeration, carrying it in a backpack for probably 3 hours from packing.
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Apr 23, 2013 23:53
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PRADA SLUT posted:I need a recipe for two that I can take on a short hiking trip / picnic. No refrigeration, carrying it in a backpack for probably 3 hours from packing. charcuterie, cheese, pickles, bread.
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Apr 23, 2013 23:54
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I recently got an enameled cast iron grill press (http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13780&catId=8) specifically, and the instructions associated with it say 'doesn't need pre-heating', but my understanding was that the entire point was to heat it up along with your pan and then basically create an environment where heat doesn't escape and you're basically cooking something on both sides. So two questions: 1. Am I retarded for thinking the above? 2. Any chance of causing damage to this thing by tossing (well, setting) it on a burner or in the oven to heat it up?
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Apr 24, 2013 01:19
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Falcon2001 posted:I recently got an enameled cast iron grill press (http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13780&catId=8) specifically, and the instructions associated with it say 'doesn't need pre-heating', but my understanding was that the entire point was to heat it up along with your pan and then basically create an environment where heat doesn't escape and you're basically cooking something on both sides. So two questions: I toss mine on a burner for a bit. Be careful with how tight the press is though, depending on how it heats up and cools it might expand and get completely stuck.
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Apr 24, 2013 01:39
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Anyone have a great recipe for a broccoli cheddar quiche? Also, I bought a ton of besan/chickpea flour to make pakoras, but I'm not sure what else to try. Suggestions?
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Apr 24, 2013 01:49
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Anybody have advice about cleaning a silpat mat? I've just been using sponges, but it still looks like it has cookie imprints and feels slightly greasy. Should I just not care? Also I'm paranoid my roommates will think it's a chopping mat and go to town on it.
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Apr 24, 2013 03:07
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GrAviTy84 posted:charcuterie, cheese, pickles, bread. Don't forget the wine and maybe some fruit such as figs, grapes and a pear.
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Apr 24, 2013 03:09
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I've got space wine in the slot for my camelback and those little camping wine glasses. 
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Apr 24, 2013 03:17
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PRADA SLUT posted:I've got space wine in the slot for my camelback and those little camping wine glasses. Oh my god what is space wine, it sounds delicious?
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Apr 24, 2013 03:38
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Eeyo posted:Anybody have advice about cleaning a silpat mat? I've just been using sponges, but it still looks like it has cookie imprints and feels slightly greasy. Should I just not care? Also I'm paranoid my roommates will think it's a chopping mat and go to town on it. I have put mine in the dishwasher and it comes out fine, but it always feels slightly greasy for whatever reason.
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Apr 24, 2013 05:19
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Adrinidad posted:I made this beer mustard recipe, but it turned out extremely watery. I'm trying to find a way to salvage it - maybe make another batch with half the liquid and combine them in the blender for the final step? I also considered just reducing it, but I'm not sure what effect that much heat would have on the flavor. Not sure how that'd work, but most mustards will thicken with time. If you're just straight-up using it the day after making it then yeah it's going to be crazy liquid. Just keep it somewhere nice and dark and check back in a couple of weeks, if it hasn't thickened noticeably after that period of time then at that stage it's time to think about thickening it.
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Apr 24, 2013 06:16
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Appl posted:Oh my god what is space wine, it sounds delicious? Dehydrated for zero gravity.
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Apr 24, 2013 06:47
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PRADA SLUT posted:I need a recipe for two that I can take on a short hiking trip / picnic. No refrigeration, carrying it in a backpack for probably 3 hours from packing. pemmican, hard tack, tennessee sour mash, and beechnut 
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Apr 24, 2013 06:53
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^^ I'm so old that we used to take pemmican with us hiking in the Boy Scouts.Shnooks posted:Also, I bought a ton of besan/chickpea flour to make pakoras, but I'm not sure what else to try. Suggestions? Flat breads. Make them like a large crepe in a hot pan, and use them like tortillas or naan. We also do this sometimes for quick and easy Ethiopian food, when we didn't plan a day(s) ahead to make proper injera.
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Apr 24, 2013 12:56
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Aaronicon posted:Not sure how that'd work, but most mustards will thicken with time. If you're just straight-up using it the day after making it then yeah it's going to be crazy liquid. Just keep it somewhere nice and dark and check back in a couple of weeks, if it hasn't thickened noticeably after that period of time then at that stage it's time to think about thickening it. I'll give it a week or two in the fridge and see if it's thickened, thanks.
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Apr 24, 2013 15:44
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Drink and Fight posted:I have put mine in the dishwasher and it comes out fine, but it always feels slightly greasy for whatever reason. Allahu Snackbar posted:pemmican,
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Apr 24, 2013 16:19
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Shnooks posted:Also, I bought a ton of besan/chickpea flour to make pakoras, but I'm not sure what else to try. Suggestions? http://forums.somethingawful.com/showthread.php?threadid=3413016&pagenumber=10&perpage=40#post400978247 I haven't made it myself, still going through all the dried beans I bought, but sjurygg's post made me go out and by some besan. Squashy Nipples posted:^^ I'm so old that we used to take pemmican with us hiking in the Boy Scouts. Just flour and water (and some fire), down here. http://en.wikipedia.org/wiki/Damper_%28food%29 Flat breads would have been better, same ingredients, but then you would have needed a pan. Hmm, maybe the bread tossed straight into the coals is why a lot of kids never liked crusts at home, as they were covered in ash when done at scouts making damper. Fo3 fucked around with this message at 16:49 on Apr 24, 2013 |
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Apr 24, 2013 16:36
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PRADA SLUT posted:I need a recipe for two that I can take on a short hiking trip / picnic. No refrigeration, carrying it in a backpack for probably 3 hours from packing. Shooter Sandwich
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Apr 24, 2013 16:36
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Holy poo poo. Has anybody tried this with a much leaner cut of beef? Or with other meats? I seriously hate fat, but this looks amazing.
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Apr 24, 2013 16:42
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Zenzirouj posted:Holy poo poo. Has anybody tried this with a much leaner cut of beef? Or with other meats? I seriously hate fat, but this looks amazing. Sure, use a nice lean cut, but make sure to add enough moisture back in so it isn't dry (like with mayo or something). I'd probably prefer a leaner cut myself, because it's no fun to bite into a chunk of room temperature ribeye fat in a sandwich.
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Apr 24, 2013 17:07
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Could someone give me a quick rundown on how to properly care for my cast iron pan i just bought? I've been told to never wash it, to wash it, to use soap, not use soap, just wipe it down, ect. Some non bullshit would be nice.
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Apr 24, 2013 17:09
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Captainsalami posted:Could someone give me a quick rundown on how to properly care for my cast iron pan i just bought? I've been told to never wash it, to wash it, to use soap, not use soap, just wipe it down, ect. Some non bullshit would be nice. It depends on how sturdy your seasoning is. You definitely don't want to use steel wool or scouring pads on your cast iron unless there is rust and you are committing to reseasoning. You should wash it if it's grody, though depending on dirtiness you may just be able to give it a wipe down with a wet paper towel and some tongs while it is still hot. If looking at the cleanliness of the pan challenges your willingness to eat something that was cooked on it, wash it. If you do wash with soap, dry it thoroughly and give it a rubdown with neutral oil before putting it away.
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Apr 24, 2013 17:15
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Depends on how well seasoned. Some times a bit of water and a wipe with a sponge will do. Other times, like if you cooked fish or a saucy dish, water and scrub with a soft nylon brush and dry immediately with a paper towel is the most that is needed. If seasoning isn't sticking well to the pan, and then dry immediately with paper towels and re-oil, and then re-wipe with paper towel, you can't go wrong. Edit: Worst thing for is detergent, scrubbing them with harsh abrasives, and leaving them wet afterwards. Fo3 fucked around with this message at 17:31 on Apr 24, 2013 |
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Apr 24, 2013 17:26
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Ha was looking for something on youtube and ran across this lady. http://www.youtube.com/user/dinnerwithmariah
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Apr 24, 2013 18:02
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Saint Darwin posted:Alton Brown is my homeboy https://www.youtube.com/watch?v=FR9ccleVCh0 I like to do the simple olive oil and garlic based sauces, right now I'm on a simple tomato sauce kick though something i was never really excited about before. The trick there being to finish the last minute or 2 of the pasta cooking in the tomato sauce. The flavors then soak into the noodles and the starches from the noodles thicken the sauce. 3-4 oz seems about right though.
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Apr 24, 2013 18:23
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Amazing. Those Edwardians loved their beef, goddamn. Seems like a missed opportunity, not tossing a couple nice slices of cheese in the bottom, though.
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Apr 24, 2013 18:40
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