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The Midniter posted:I don't know if this is helpful but honestly, beef jerky is very expensive for what you get and especially if you're looking for large quantities, it would be much more economical to make your own. This is the method I use already, and 2 things 1) It's still really loving expensive overall. $20 of beef dries to a pitifully small amount 2) The filters are good for 2 or 3 passes and then start to get really really nasty. Recommend keeping many refills on hand if you plan to do this A Lot. Honestly due to time required (slicing takes for frigging ever even with a mandolin) and the only slightly lower cost, I will be buying a few pounds of GoonJerky for upcoming trips.
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Apr 29, 2013 19:38
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| # ? May 25, 2024 19:48 |
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If I throw some lentils in with rice into my rice cooker and let it go, will it all cook properly? I feel like it should but I don't want to mess up dinner.
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Apr 30, 2013 01:34
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If they're red lentils, yes. Otherwise, probably not.
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Apr 30, 2013 01:47
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apparently all of the dals have uneven cooking times so like wiggles said, only some of 'em work like that. Of course I occasionally do not give a gently caress and will just add whatever lentils I want to my rice and if a few of 'em are just shy of al dente, it doesn't bother me.
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Apr 30, 2013 02:40
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Saint Darwin posted:So I put some meat in a slow cooker last night to do its thing. I was dumb and forgot to remove it before leaving for work today. By my estimates it's been in complete Off mode (Warm turns to Off after 4 hours) for about 4 hours. In other slow-cooking news, I'm looking to break in my electronic Fagor slow cooker. I'd like to make http://wholesome-cook.com/2011/09/10/bigos-a-sauerkraut-sausage-and-meat-stew; does anybody have suggestions for how to convert the simmering portion into pressure cooker terms?
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Apr 30, 2013 03:23
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Zenzirouj posted:Whenever I make spaghetti sauce I always make a ton of it so that I can freeze most of it. I also don't get home until around 8pm, so this inevitably means that I'm going to be simmering it in an enameled cast iron pot until 10 or 11 and then leaving it out all night before putting the whole thing into the fridge the next morning. Then I repeat the pattern for 2 or 3 nights. I'm pretty sure this will not kill me, but I will be sure to have my next of kin come post here if I do. Braising meat to fork tenderness generally takes anywhere from 2-4 hours depending on cut and temperature. Tougher cuts like shank, oxtail, cheek, etc are on the longer end, shoulder, etc are on the shorter end. Pressure cookers, in general divide that by about 1/4-1/3 depending on pressure. I know for me, shoulder takes about 30 min once the whole thing is brought up to pressure (follow instructions of the particular cooker)
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Apr 30, 2013 05:28
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My boss got a smoker and is encouraging me to use it for anything as long as I do a hot smoke that doesn't last a long time. What should I do?
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Apr 30, 2013 05:50
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tarepanda posted:My boss got a smoker and is encouraging me to use it for anything as long as I do a hot smoke that doesn't last a long time. quantify "long time" in the world of smoke, 6 hours is the low end...
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Apr 30, 2013 05:57
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GrAviTy84 posted:quantify "long time" I have no clue about smoking -- those were his words.
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Apr 30, 2013 06:25
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GrAviTy84 posted:Braising meat to fork tenderness generally takes anywhere from 2-4 hours depending on cut and temperature. Tougher cuts like shank, oxtail, cheek, etc are on the longer end, shoulder, etc are on the shorter end. Pressure cookers, in general divide that by about 1/4-1/3 depending on pressure. I know for me, shoulder takes about 30 min once the whole thing is brought up to pressure (follow instructions of the particular cooker) Did you maybe mean to say that it will multiply the time by 1/4 - 1/3? Or alternatively, divide by 4 - 3? Basically I'm taking this to mean I can generally go with a pressure cooking taking about 30% of the time that a regular cook takes.
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Apr 30, 2013 07:22
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Zenzirouj posted:Did you maybe mean to say that it will multiply the time by 1/4 - 1/3? Or alternatively, divide by 4 - 3? Basically I'm taking this to mean I can generally go with a pressure cooking taking about 30% of the time that a regular cook takes. yes, sorry. it takes less time.
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Apr 30, 2013 07:25
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I have most of a tin of coconut milk that needs using up. I've eaten far too much curry lately. Any other suggestions? Possibly for something sweet, though I don't really mind!
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Apr 30, 2013 10:43
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Coconut rice is a thing. Normally it's served with Mango but at least in my area the strawberries and cheap and good.
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Apr 30, 2013 11:49
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Bollock Monkey posted:I have most of a tin of coconut milk that needs using up. I've eaten far too much curry lately. Any other suggestions? Possibly for something sweet, though I don't really mind! https://www.youtube.com/watch?v=1KqPqEZiLYI Enjoy the righteous guitar playing, and ignore the really REALLY bad dad jokes. No, seriously. It's a solid recipe. Every time I've made it, I've had them finish really quickly.
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Apr 30, 2013 14:45
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Bollock Monkey posted:I have most of a tin of coconut milk that needs using up. I've eaten far too much curry lately. Any other suggestions? Possibly for something sweet, though I don't really mind! This coconut rice pudding is absolutely delicious. If you can get mango, reduce the sugar and eat with mango. http://www.guardian.co.uk/lifeandstyle/2013/feb/01/coconut-milk-recipes-fearnley-whittingstall
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Apr 30, 2013 15:07
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tarepanda posted:My boss got a smoker and is encouraging me to use it for anything as long as I do a hot smoke that doesn't last a long time. If you have access to it for overnight, smoke some turkeys with hickory or pecan wood. Best Turkey ever. If you have it for 8-10h you can do a brisket or thick cut sirloins or chicken leg quarters etc. In fact the sirloins and leg quarters can probably be done closer to 4-6h.
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Apr 30, 2013 15:18
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Is there some combination of spices I can throw in a rice cooker with some rice and get savory tasty rice out of it? I like curry if that helps. I checked out the goonswithspoons.com thing and didn't see precisely what I'm looking for. I just want to throw spices in there and have it make something good. Maybe chicken broth too? I don't know....
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Apr 30, 2013 15:28
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Mean Bean posted:Is there some combination of spices I can throw in a rice cooker with some rice and get savory tasty rice out of it? I like curry if that helps. I checked out the goonswithspoons.com thing and didn't see precisely what I'm looking for. I just want to throw spices in there and have it make something good. Maybe chicken broth too? I don't know.... Chicken stock or similar would help. Otherwise I'd personally go with cumin, paprika, allspice, salt, black pepper and a tiny bit of cayenne. If you wanted to branch out any more I'd sautee some onions, celery, garlic and throw that in with a little chopped parsley also. There's a million good ways to do this though, kinda looking forward to seeing how other people would do it.
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Apr 30, 2013 15:31
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Mean Bean posted:Is there some combination of spices I can throw in a rice cooker with some rice and get savory tasty rice out of it? I like curry if that helps. I checked out the goonswithspoons.com thing and didn't see precisely what I'm looking for. I just want to throw spices in there and have it make something good. Maybe chicken broth too? I don't know.... There are lots of ideas in here from dino and other people! http://forums.somethingawful.com/showthread.php?threadid=3413016
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Apr 30, 2013 15:32
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That's a good start, thanks! 
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Apr 30, 2013 15:37
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My question and the latest topic got me wondering: is there such a thing as a pressure smoker? It seems like something you'd have to be insane to build, but cooking has no shortage of loonies.
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Apr 30, 2013 16:13
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Zenzirouj posted:My question and the latest topic got me wondering: is there such a thing as a pressure smoker? It seems like something you'd have to be insane to build, but cooking has no shortage of loonies. What would be the point of a pressure smoker? A pressure cooker works because it raises the boiling Point of water, but I can't imagine that there really is a practcal limit to the temperature you could get in some form of unpressirized smoker.
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Apr 30, 2013 17:10
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What is a good blender to work with? I know the Nutri Bullet is all the rage these days, but I want to be sure what I get is going to be worth my money. Stealth edit: I'm looking to use it primarily for things like Smoothie drinks, hummus, etc. The last blender I had (an old magic bullet from ~ 7 years ago) burned out.
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Apr 30, 2013 18:19
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Get a vitamix
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Apr 30, 2013 18:35
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My grill has decided that rust has gotten the better of it and it needs to retire. I have been interested in the Charcuterie and smoking for a while and want to take the plung with a smoker and grill or smoker/grill. I'm currently considering buying the Big Green Egg(BGE) to be both a smoker and grill or purchasing a Weber Smokey Mountain Cooker and another grill. I ask you Goons, what are you opinions on these two? I figure the prices will be about the same no matter which way i go.
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Apr 30, 2013 18:41
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^^^^ After several goons posted success stories about it I got a Weber kettle grill and will be getting a Smokenator attachment for it soon to use as a smoker.
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Apr 30, 2013 19:03
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Casu Marzu posted:Get a vitamix These are the ultimate smoothie maker. Expensive, though. We have one and it's just sick. Still make hummus in a food processor, though. I've seen the Ninja for half the price and it has good reviews on Amazon but I haven't personally used one.
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Apr 30, 2013 20:21
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Today I made my first pickle: Jalapenos, a small Hab, and garlic. I did 50/50 water/vinegar with 2 teaspoons of salt, one of sugar, and some black peppercorns for the brine. I still have a pile of jalapenos I want to use up and two big poblanos I want to use up. Any options other to change up my brine? I did the first batch as rings and want to do the rest as spears.
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Apr 30, 2013 22:24
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Bob Morales posted:These are the ultimate smoothie maker. Expensive, though. We have one and it's just sick. Still make hummus in a food processor, though. Consumer Reports liked the Ninja more then the Vitamix, which is crazy bullshit. Vitamix FOR LIFE! (maybe they just compared the consumer model, I dunno)
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Apr 30, 2013 23:08
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Im looking for som good tapas dish recipes, any reccomendations?
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Apr 30, 2013 23:24
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Monteunicorn posted:Im looking for som good tapas dish recipes, any reccomendations? What kind of tapas have you had before that you liked? This is basically like asking for recipes for curry or soup cake in that it's so general that we can't really help you out with a bit more detail.
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Apr 30, 2013 23:36
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I made EVG's peanut butternut squash soup, it's good but it isn't as peanuty as I'd like. In this soup in particular and in peanut dishes in general how do you bring it's flavor forward?
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May 1, 2013 02:48
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Monteunicorn posted:Im looking for som good tapas dish recipes, any reccomendations? Like ricola said, tapas are quite varied. If you take a modern stance on the category it's even broader, encompassing everything from dumplings to tacos to some pub fare.
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May 1, 2013 02:59
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GrAviTy84 posted:Like ricola said, tapas are quite varied. If you take a modern stance on the category it's even broader, encompassing everything from dumplings to tacos to some pub fare. Yeah, we've got a mexican tapas place in town here. I was expecting finger food, and got this:  That said, he probably wants to start with the basic spanish stuff, paprika almonds, stuffed olives, stuffed tomatoes, that sort of thing?
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May 1, 2013 03:06
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DekeThornton posted:What would be the point of a pressure smoker? A pressure cooker works because it raises the boiling Point of water, but I can't imagine that there really is a practcal limit to the temperature you could get in some form of unpressirized smoker. I have no idea  . I guess I was envisioning a high pressure environment that would somehow shove smoke more efficiently into meat.
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May 1, 2013 03:39
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Allahu Snackbar posted:Yeah, we've got a mexican tapas place in town here. I was expecting finger food, and got this: What is that? A boat of Mexican? Did it taste good?
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May 1, 2013 04:14
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Doh004 posted:What is that? A boat of Mexican? Did it taste good? One was like a mexican chicken kiev full of epazote and ouaxaca, another was some pork dish I forget but not because it wasn't awesome I was just incredibly drunk, another was a lobster taco which was probably the weakest of the four, and the last was the best loving camarones ala diabla I've ever eaten in my life.
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May 1, 2013 05:09
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Allahu Snackbar posted:That said, he probably wants to start with the basic spanish stuff, paprika almonds, stuffed olives, stuffed tomatoes, that sort of thing? Ok, so standard tapas that come to mind when I think of tapas are: Tortilla Espanola https://www.youtube.com/watch?v=NOkk6xRvTHc Mussels Escabeche https://www.youtube.com/watch?v=yavUNZltdw0 Pulpo a la gallega (  )https://www.youtube.com/watch?v=bOeih49iWME *something* al ajillo - you can do shrimp, chicken thigh, or even mushrooms. https://www.youtube.com/watch?v=l28gpBFWwM8 You can always start with a gazpacho of some sort. Classic tomato gazpacho is really great, but there are white and green gazpachos that are very very awesome Andaluz http://www.delish.com/recipes/cooking-recipes/jose-andres-gazpacho-recipe green http://www.bonappetempt.com/2012/07/green-gazpacho.html White http://foodwishes.blogspot.com/2012/07/white-gazpacho-i-make-this-all-timelike.html And of course some olives, sliced jamons and chorizos, and some crusty bread with tapenade and/or aioli. And also, you could tack on a paella of some kind, or fideua. edit: hmmmm, tapas thread could be fun.
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May 1, 2013 06:14
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Yes. Make a tapas thread. Albondigas!
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May 1, 2013 07:13
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I donated my spice cabinet to friends before I moved recently. Now I have an empty spice cabinet. Literally. I'm considering just ordering a gift set from Penzey's to set my cabinet right again. I was looking at the (aptly named) Spice Replacement set or the Two Hearts set in particular. My pepper mill died as well, so that part of the box sets wouldn't be a waste. Is this a terrible idea? Can better deals be had elsewhere? e: link to sets http://www.penzeys.com/cgi-bin/penzeys/c-Gift_Boxes.html
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May 1, 2013 07:41
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