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Casu Marzu posted:Someone give me a rib rub. Wanna smoke some ribs this weekend. fivespice ribs!
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May 21, 2013 09:36
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7 Bowls of Wrath posted:Same here. Grocery stores can't sell alcohol, except for one in the entire county (and the county executive had to break the law to allow this store the liquor license, he's SOL now that they caught him, but the store still sells), which is stupid. a cheap bottle of wine can be gotten though, in one of those huge jugs for maybe 11-12 bucks. I've found that this works out OK in the long run for cooking wine. I've seen those too, and I don't know much about wine, but doesn't it go pretty bad after you first crack it open unless you use it in the next few days?
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May 21, 2013 14:42
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That's why I use a goon cask. IE box wine.
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May 21, 2013 14:44
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Polish goons, does Winiary liquid seasoning taste anything like Maggi? They certainly look like they're trying to be the same thing. Never had Maggi but I just bought a bottle of Winiary. Tastes like liquid MSG. Food storage question: do cut, "fresh" herbs keep longer in the sealed packet or standing in some water?
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May 21, 2013 15:30
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Well maggi seasoning tastes like liquid MSG, so if winiary does... Cut herbs last longer in a jar with a bit of water in it with an appropriately sized zip lock bag up-ended on top. I cut my own herbs, and coriander or parsley is limp the next day just wrapped up in the fridge, but lasts 4+ days or so in a jug with water and a loose zip lock bag on top. I knew a guy ages ago that worked in a produce section of a supermarket, they often gave overnight water baths to limp leafy veg to get them good for the next days shelf display. Fo3 fucked around with this message at 15:49 on May 21, 2013 |
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May 21, 2013 15:47
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Save me jeebus posted:I want to try using invert sugar in a baking recipe. Is there a conversion rate or rule of thumb for substituting invert sugar for table sugar? Not sure on a conversion rate, but check out some of the Momofuku Milk Bar cookie recipes, a lot of them use it. Any of the ones I've baked at home have turned out awesome and chewy with slightly crunchy edges!
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May 21, 2013 16:53
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I've got some chicken stock in the fridge I want to use for soup but can't think of what soup. I'd planned on doing ham and pea since I've left over ham but it turns out I've not got any peas. Recommendations?
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May 21, 2013 17:02
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I love me some corn chowder.
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May 21, 2013 17:04
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Scott Bakula posted:I've got some chicken stock in the fridge I want to use for soup but can't think of what soup. I'd planned on doing ham and pea since I've left over ham but it turns out I've not got any peas. Recommendations? what about a simple mushroom soup? I bet leftover ham wouldn't be bad in that!
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May 21, 2013 17:34
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Scott Bakula posted:I've got some chicken stock in the fridge I want to use for soup but can't think of what soup. I'd planned on doing ham and pea since I've left over ham but it turns out I've not got any peas. Recommendations? Ham and any lentil or bean would be good too. Or ham + pumpkin/sweet potato.
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May 21, 2013 17:36
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In need of plating ideas and ideas in general; I'm making a salad, with greens, soybeans and carrot, a teriyaki dressing and a mixture of sesame seeds/coconut/crushed baked onions to sprinkle over it. That's going into a bowl, next to a plate of: salmon and rice with some spring onions on top. the actual question is: How do I present the salmon? Any additions? Should I serve the rice in a little bowl on top of the plate, or on the plate itself? I think there's something missing?
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May 21, 2013 17:39
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So I'm working on a 'citrus' chiffon cake. This was in part inspired from a Japanese Kit Kat bar (don't judge me!). I want to include orange, lemon, and lime. I'm looking to answer a simple, basic (I think it's basic) question...you balance the acidity with sugar, right? I was asked to make this by a friend I owe a favor to, and I want to make a practice cake first. Edit: Zest is the primary part of the plan. The juices are probably going to play around in my frosting...or something. There's a job for that somewhere. ThatSinkingFeeling fucked around with this message at 19:32 on May 21, 2013 |
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May 21, 2013 19:18
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Yes, but too much acidity can throw off your leavening. If there's a decent amount of acid in there, then you would want to sub baking soda for the baking powder (assuming the recipe includes that). But don't forget that you can get citrus flavor without the acidity by using zest. Lots and lots of zest. edit: thats not to say you don't want juice in there too, but don't forget the zest.
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May 21, 2013 19:27
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Scott Bakula posted:I've got some chicken stock in the fridge I want to use for soup but can't think of what soup. I'd planned on doing ham and pea since I've left over ham but it turns out I've not got any peas. Recommendations? if you aren't married to doing the ham, I had a fixin for escarole bean and turkey meatball soup and I am making it tonight. If you want ham, maybe some kind of borscht??
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May 21, 2013 20:23
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paraquat posted:In need of plating ideas and ideas in general; I would do it all on one large plate with a mound of rice, salmon leaned onto rice like a ramp, and then the salad on top over the salmon and spilling towards the back. Present with salmon facing the diner. Personally im not a fan of multiple plates for one dish, pretty much the only time I do it is if there's like a baked gratin or something like that where the extra dish is an inetgral part of the item itself. Also blah to a bowl of rice sitting next to a bowl of salad next to a plate of fish at every setting. and who wants to wash all that stuff? What you are missing (to me) in that dish is a sauce for the fish/rice and dropping your teriyaki salad on top should fix that as well. If your plates are big enough finish with a drizzle of the salad dressing around the food. edit:  laptop keypad mspaint sketch of what i mean pile of brown fucked around with this message at 21:12 on May 21, 2013 |
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May 21, 2013 20:56
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Saint Darwin posted:I've seen those too, and I don't know much about wine, but doesn't it go pretty bad after you first crack it open unless you use it in the next few days? The box is a bit of a better idea, but I have not noticed a big problem. It tastes about the same to me (lovely wine), and I will use it over the course of a few months. I just use it mostly to deg-laze pans and don't see a problem. Maybe someone out there has a definitive answer to the shelf life of cheap white wine, but for me, it doesn't taste like vinegar, and that is "good enough."
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May 21, 2013 21:19
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Ended up not using the ham and did a sort of spiced cauliflower/fennel/broccoli soup. Thanks for the suggestions though
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May 21, 2013 22:22
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Drimble Wedge posted:I've seen many recipes which call for chicken, fish etc. to be soaked in buttermilk before being breaded. What does the extra acidity (?) do to improve the breading? I'm not a food scientist so I can't give you a technical answer but I made buttermilk fried chicken for the first time last week and it made the batter noticeably more crisp and crunchy than normal fried chicken.
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May 22, 2013 04:32
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My local supermarket just vastly improved it's fruit & veg selection, and I picked up some red chicory because it was cheap. What's the best way to cook it, and what does it go well with?
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May 22, 2013 07:36
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pile of brown posted:
Thanks so much, I can't believe I forgot about sauce, and I love the salad idea!
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May 22, 2013 07:45
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As per the advice in here and a couple of friends, I bought a slow cooker! Thanks everyone! I put my results in the pics of your food thread if anyone gives a poo poo.
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May 22, 2013 09:33
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Red pasta sauce is a great place to start with a slow cooker. Leave it on all day and it gets nice, dark red color, and when you get home from work your house smells delicious! And then you have a base sauce for at least a few meals. Pulled pork might be a good place to go next.
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May 22, 2013 13:37
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Are canned oysters already cooked?
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May 22, 2013 13:59
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SERPUS posted:Are canned oysters already cooked? Yes. Any canned meat is going to be cooked.
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May 22, 2013 16:51
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Anyone know what this delicious candy is, and maybe where I can find it? Mystery Candy by Ghost Cactus, on Flickr It tastes earthy and spicy, like tasty grass. A lady at the grocery store gave me some and said "for energy!" I was there after work and I must have looked pooped. Edit: I should have mentioned that it did not come from the grocery store it I was at, the lady just had some in her purse. I take candy from strangers. Ghost Cactus fucked around with this message at 17:44 on May 22, 2013 |
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May 22, 2013 16:56
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Red ginseng.
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May 22, 2013 18:05
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Semprini posted:My local supermarket just vastly improved it's fruit & veg selection, and I picked up some red chicory because it was cheap. What's the best way to cook it, and what does it go well with? I've never used it. Someone mentioned Ramsey's Ultimate Cooking Course today. In the first ep he does pan fry chicken with chicory and marsala wine. No recipe on their site though that I could find, so a video will have to do http://youtu.be/N9iWedik8hw?t=8m10s Fo3 fucked around with this message at 18:17 on May 22, 2013 |
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May 22, 2013 18:15
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Slavvy posted:I bought a slow cooker! The brand label looks different but otherwise looks identical to mine. Well done.
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May 22, 2013 18:46
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midori-a-gogo posted:Red ginseng. Yum yum! Thanks.
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May 22, 2013 19:11
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Squashy Nipples posted:Red pasta sauce is a great place to start with a slow cooker. Leave it on all day and it gets nice, dark red color, and when you get home from work your house smells delicious! And then you have a base sauce for at least a few meals. No way, pulled pork for sure.
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May 22, 2013 19:26
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Osso bucco is an easy slow-cooker dish. It's peasant food that seems fancy, and it's ridiculously delicious for what it is. The ingredients list might look a little scary, but really you're just chucking it all in and letting it simmer. I usually chop my veggies the night before and stick them in a ziploc in the fridge, so in the morning I can just pile everything in and set the cooker. 1 1/2 – 2 lbs beef shanks 3 cups beef broth 2 cups white wine 3/4 cups tomato sauce 2 cups chopped carrots 1 1/2 cups chopped celery 1 cup diced onion 1 fresh rosemary sprig 1 bay leaf Salt and pepper (That will easily make two meals, and it's just as good the next day.) Beef shanks are usually wicked cheap. Make sure you eat the marrow out of the bones. Serve over rice or with some nice crusty bread.
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May 22, 2013 20:25
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I've only seen the veal shanks sliced in 1-2" inch thick pieces (2 in a package) at the store. Where do I get those monster ones I see on Lidias Italy, the butcher?
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May 22, 2013 20:45
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Iron Lung posted:Not sure on a conversion rate, but check out some of the Momofuku Milk Bar cookie recipes, a lot of them use it. Any of the ones I've baked at home have turned out awesome and chewy with slightly crunchy edges! Oooh, thanks! 
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May 22, 2013 20:47
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Slavvy posted:As per the advice in here and a couple of friends, I bought a slow cooker! Thanks everyone! A small slow cooker is great for dips too. I picked up a mini that was on sale at target for $8 and we routinely use that for dips at parties.
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May 22, 2013 21:02
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My father, sister and I are flying into San Francisco on Saturday to spend several days visiting family. I'm sure that they'll have lots of ideas on good places to eat, but I'd love to have the GWC opinion on what absolutely shouldn't be missed around there. I'd prefer places with entrees <$15 so as to not break the bank but if there's something absolutely phenomenal that's up around $25 I could certainly be convinced to check it out. 
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May 23, 2013 01:39
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LorrdErnie posted:My father, sister and I are flying into San Francisco on Saturday to spend several days visiting family. I'm sure that they'll have lots of ideas on good places to eat, but I'd love to have the GWC opinion on what absolutely shouldn't be missed around there. I'd prefer places with entrees <$15 so as to not break the bank but if there's something absolutely phenomenal that's up around $25 I could certainly be convinced to check it out. When I was in SF a few months ago a friend took me here: http://www.yelp.com/biz/yamo-san-francisco . It's amazing Burmese food, staffed entirely by grumpy old ladies who begrudgingly served me one of my most favorite meals ever. Its a tiny place with a fairly small menu, but everything we got was amazing and my coat smelled like fry oil for at least 2 days. Totally worth it. The line can get pretty long since it's so small, but they move fairly quick and its totally worth the wait. Or just try to go a little early!
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May 23, 2013 01:51
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Is there a Michelin Star thread anywhere? I'm thinking about going to a starred restaurant in Tokyo somewhere this weekend but I'm not really sure if the stars are all that worth it, etc.
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May 23, 2013 01:54
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So, I recently (yesterday) picked up around 10# of spareribs for a cookout this weekend that's going to run friday-monday. I'm scheduled to do dinner on Friday, and had planned on slow-smoking them for some lip-smackin' BBQ rib goodness. I discovered today that the couple doing dinner on Sunday had already been planning on doing ribs, and I'd really rather everybody not eat BBQ ribs two out of three days this weekend. Is there anything else I can turn these ribs into, besides just straight BBQ'd ribs? They're St. Louis cut, if it matters (rib tips removed). I have access to a full kitchen, a smokehouse, and a large wood fire grill.
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May 23, 2013 01:58
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Ghost Cactus posted:Yum yum! Thanks. And it's Korean, though I imagine if you found some Chinese or Japanese kind it'd be the same.
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May 23, 2013 02:23
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LorrdErnie posted:My father, sister and I are flying into San Francisco on Saturday to spend several days visiting family. I'm sure that they'll have lots of ideas on good places to eat, but I'd love to have the GWC opinion on what absolutely shouldn't be missed around there. I'd prefer places with entrees <$15 so as to not break the bank but if there's something absolutely phenomenal that's up around $25 I could certainly be convinced to check it out. Burma Superstar, Z&Y Szechuan, Tommy's Mexican.
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May 23, 2013 02:31
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