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C-Euro posted:A few weeks ago I got my blood pressure checked (no, this was not motivated by the blood pressure thread in GBS) and one of my numbers was high. Since I'm in pretty good shape and going through a stressful job change + move I think I know why it's high, but just in case do you all have any advice for things I should/shouldn't cook with in order to keep my blood pressure at an OK level? Yes, they did tell me to watch how much salt I eat. Avoid cheese, salt (and all the other not really salt things that have sodium), and fried food. I had an insane headache for a week so I went to get checked out, 185/120, not cool. Prescribed me a 2 week blood pressure medication and they gave me a shot and let me go home when it was back to 150. Ate like a bird all weekend and it's back to 118 in my left arm and 135 in my right, so I'm not sure if it was the 4-day weekend away from work or what. No more large pizzas for lunch etc. 31 and in good shape so it's kind of a letdown to not be able to pig out every meal anymore.
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May 28, 2013 15:07
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signalnoise posted:What's the secret sauce on making ice cream? I have an ice cream maker I got for my wedding and summer's coming and god damnit I want some ice cream/sorbet/whateverthefuckyoucanmake Make this. The instructions are spread out through the original post. If you want to make it, and don't have archives, I can go through and consolidate all of the steps here. Pears Foster with Homemade Pear and Honey Ice Cream Pear and Honey Ice Cream: 3 lbs Anjou Pears, peeled, cored and chopped 3 cups Heavy Cream (Must be Heavy cream, or possibly "Double Cream?") 6 Egg Yolks 3/4 cup Pear Nectar 1/2 cup Pear Brandy 3/4 cup White Sugar 1 Vanilla Bean 1 1/2 Tbsp Lemon Juice 1/2 cup Clover Honey
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May 28, 2013 15:18
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You're 31 and you'd pig down for every meal and you are in good shape? I wish I could do that 
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May 28, 2013 15:19
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Doom Rooster posted:Make this. The instructions are spread out through the original post. If you want to make it, and don't have archives, I can go through and consolidate all of the steps here. Please do
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May 28, 2013 15:22
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Bob Morales posted:Please do Find/replace in Word turning the images into timgs was actually super easy, so here is the entire post. Doom Rooster for his Newbie ICSA posted:
Doom Rooster fucked around with this message at 16:05 on May 28, 2013 |
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May 28, 2013 16:02
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Slavvy posted:My boss, who seems to be somewhat of an expert on slow cookery, has repeatedly urged me to make macaroni and cheese in my recently acquired cooker. However, in the instructions that came with the cooker it specifically tells you not to cook pasta in it because x y z will happen and it'll come out like poo poo. Who's right here? Is macaroni and cheese possible in a slow cooker? There's an America's Test Kitchen cookbook for slow cookers, Slow Cooker Revolution. It has a lot of pasta recipes so it seems to be a thing that's entirely possible. However, it appears that the mac and cheese recipe they have is accomplished through a few tricks, such as using a tinfoil lining in the cooker and doing some precooking of ingredients.
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May 28, 2013 17:43
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Best way to reheat pork belly? I'm a bit afraid to microwave it. 
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May 28, 2013 23:35
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Doh004 posted:Best way to reheat pork belly? I'm a bit afraid to microwave it. Deep fry it. Or pan sear it.
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May 28, 2013 23:38
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GrAviTy84 posted:Deep fry it. Or pan sear it. If the skin isn't puffed yet you can roast it on low until warm through then crank up the broiler to puff the skin.
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May 28, 2013 23:46
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just let it come up to room temp and eat it
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May 29, 2013 01:14
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put it in stand mixer and make rillettes
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May 29, 2013 01:20
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Slavvy posted:My boss, who seems to be somewhat of an expert on slow cookery, has repeatedly urged me to make macaroni and cheese in my recently acquired cooker. However, in the instructions that came with the cooker it specifically tells you not to cook pasta in it because x y z will happen and it'll come out like poo poo. Who's right here? Is macaroni and cheese possible in a slow cooker? A couple years ago, this topic came up, and I did it for science's sake. Don't do it, it's a retarded idea and makes a nice bowl of mushy starchwater.
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May 29, 2013 03:18
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I bought a can of butter beans without having a specific plan for them. How can I use them? I vaguely remember some tv chef using them for a type of salad, but I can't remember how.
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May 29, 2013 03:30
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YEAH DOG posted:A couple years ago, this topic came up, and I did it for science's sake. Don't do it, it's a retarded idea and makes a nice bowl of mushy starchwater. Really? I was curious and googled for recipes and it looks like there are a ton in the 2-3 hour range... it made me want to get a slow cooker.
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May 29, 2013 03:31
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There are loads of things a slow cooker is good for, just not macaroni.
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May 29, 2013 05:06
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Kenning posted:There are loads of things a slow cooker is good for, just not macaroni. Of course. But I also have a pressure cooker and slow cookers are pretty expensive here, so it seemed kind of redundant at best.
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May 29, 2013 05:24
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Oil question: is grapeseed oil good for general cooking? I bought some on sale and have yet to open it since I've been using corn oil for my cooking needs. It apparently has a high smoke point, but I don't know how strongly flavored it is. It's also very green.
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May 29, 2013 06:51
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Eeyo posted:Oil question: is grapeseed oil good for general cooking? I bought some on sale and have yet to open it since I've been using corn oil for my cooking needs. It apparently has a high smoke point, but I don't know how strongly flavored it is. It's also very green. I use it a lot at home. It doesn't have much of a flavor, pretty light and mild. I've actually used it in salad dressings where I didn't want the oil flavor to influence things too much. And yeah, you can get it wildly hot before it starts to smoke.
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May 29, 2013 07:14
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Quick venison marinade question! I recently acquired half a springbok and am planning on roasting the leg for some friends over the weekend. This springbok seems to be particularly gamey. I was planning on marinading it in the fridge over two days in a dry red wine-based marinade. Does anyone have any other suggestions that I could try in order to minimise the gameyness?
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May 29, 2013 08:07
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I think marinading with milk is an old trick to reduce the game taste.
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May 29, 2013 08:24
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DekeThornton posted:I think marinading with milk is an old trick to reduce the game taste. Yeah, I saw buttermilk popping up in Google. Seems like a weird thing to do, but I'm inclined to look into it. Thanks!
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May 29, 2013 11:30
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Any suggestions for how to use a ton of potatoes? Preferably without using cheese or herbs because I don't have any other than some pecorino pepato and shallots. I have half a litre of unflavoured yoghurt too, which will end up rotting in my fridge if left unused, but I don't want to force it in a potato recipe if it'll taste weird or gross.
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May 29, 2013 12:09
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Fall posted:Any suggestions for how to use a ton of potatoes? Preferably without using cheese or herbs because I don't have any other than some pecorino pepato and shallots. I have half a litre of unflavoured yoghurt too, which will end up rotting in my fridge if left unused, but I don't want to force it in a potato recipe if it'll taste weird or gross. Make some Bombay Aloo? Or something like this maybe: http://honestcooking.com/creamy-indian-potatoes-dahi-ke-aloo/ VVV fyi I haven't made it myself yet, so I can't vouch for the tastiness  Also one of the comments below did say to not boil the yoghurt as it can curdle and start tasting really sour VVV
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May 29, 2013 12:30
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Looks delicious and the ingredients list is startlingly simple (a Good Thing). Thanks!
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May 29, 2013 13:04
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I have come into possession of a bag of baby spinach the size of a throw pillow. What should I do with it? It's a lot of goddamned spinach.
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May 29, 2013 17:34
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Semisponge posted:I have come into possession of a bag of baby spinach the size of a throw pillow. What should I do with it? It's a lot of goddamned spinach. Send it to me. Alternatively, it goes into most bean/rice dishes. Some off the cuff suggestions: Risotto with mushrooms, Indian style curry with lentils or chickpeas, a feta and spinach pie or pizza, or chuck it into a fritatta. Did you even watch popeye? Have you ever made a salad with spinach being the greens instead of iceberg lettuce? Spinach is the best leafy green. Edit: Wasn't that Pepin crazy deboning chicken video just to wrap up spinach and mushroom? Fo3 fucked around with this message at 17:54 on May 29, 2013 |
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May 29, 2013 17:44
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Semisponge posted:I have come into possession of a bag of baby spinach the size of a throw pillow. What should I do with it? It's a lot of goddamned spinach. what about a green smoothie? ...or two... (and no, I've never made one myself, as I detest spinach in general, but the internet is exploding with "green smoothie" recipes, trying to make you live forever and everything, and they all feature spinach...ugh)
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May 29, 2013 17:48
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Semisponge posted:I have come into possession of a bag of baby spinach the size of a throw pillow. What should I do with it? It's a lot of goddamned spinach. Saute it, it will reduce to a puny, puny amount. Take a big handful of it and saute it with a little oil and salt and pepper and a squirt of lemon and eat it as a side.
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May 29, 2013 17:51
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Yeah, the GF makes herself green smoothies, and they often feature spinach. My first suggestion was going to be Saag (a family of Indian dishes based on spinach), but that's best made with frozen spinach.
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May 29, 2013 18:00
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What temperature do I bake fish (salmon) to and do I need to rest it like meat?
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May 29, 2013 18:23
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Bob Morales posted:Saute it, it will reduce to a puny, puny amount. Kind of this. One of my favourite things is spinach fai dang (I think that's right - I cribbed it from my favourite Thai place.) Essentially, stir fry that entire bag of spinach in the wok after you've stir fried two heads of garlic, a thumb of ginger, and a handful of bird chiles. Finish with fish sauce and a bit of sugar. It is fantastic.
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May 29, 2013 18:52
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I just opened a can of coconut milk. I noticed right away a dent in the side before I shook and opened it. 'It probably fell' was my first thought. When I pierced the lid, it popped out. The contents (probably because I agitated them) seem to be fine, there was no off smell, and against my better judgement, I tasted a tiny bit. Save for that small indent, it seems to be perfectly okay. Should I toss it anyway?
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May 29, 2013 19:00
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Squashy Nipples posted:Yeah, the GF makes herself green smoothies, and they often feature spinach. Couldn't Semisponge just throw the throw pillow in the freezer?
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May 29, 2013 19:01
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kinmik posted:I just opened a can of coconut milk. I noticed right away a dent in the side before I shook and opened it. 'It probably fell' was my first thought. When I pierced the lid, it popped out. The contents (probably because I agitated them) seem to be fine, there was no off smell, and against my better judgement, I tasted a tiny bit. Save for that small indent, it seems to be perfectly okay. Should I toss it anyway? That indent has put very bad JuJu into the coconut milk. You will anger the god of pristine cans if you eat it and get even more bad JuJu. Can you spare that much good JuJu to cancel it out?
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May 29, 2013 20:18
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Can't you make some sort of pesto with spinach and some nuts, oil and garlic? Maybe walnuts,
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May 29, 2013 20:27
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kinmik posted:I just opened a can of coconut milk. I noticed right away a dent in the side before I shook and opened it. 'It probably fell' was my first thought. When I pierced the lid, it popped out. The contents (probably because I agitated them) seem to be fine, there was no off smell, and against my better judgement, I tasted a tiny bit. Save for that small indent, it seems to be perfectly okay. Should I toss it anyway? Dented cans are not what you need to worry about (as long as they aren't leaking, and don't have an off smell when you open them). It's BULGING cans that are bad news.
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May 29, 2013 20:42
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Skrill.exe posted:Couldn't Semisponge just throw the throw pillow in the freezer? It is so much spinach it would not fit in my freezer.
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May 29, 2013 22:01
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Semisponge posted:It is so much spinach it would not fit in my freezer. You must have a really big head.
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May 29, 2013 23:03
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Boris Galerkin posted:What temperature do I bake fish (salmon) to and do I need to rest it like meat? "Until it's done." But really just until it's opaque (or just barely opaque), so idk 130, maybe? And you shouldn't really have to rest it much.
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May 30, 2013 00:00
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Semisponge posted:I have come into possession of a bag of baby spinach the size of a throw pillow. What should I do with it? It's a lot of goddamned spinach. I add spinach to nearly everything I make (nutrition, and I just like the way it tastes). Toss it into a stir fry, shred it and use it instead of lettuce or cabbage for tacos, put it on a pizza, shred it up and use it as a filling for Vietnamese summer rolls, put it on your sandwiches...the possibilities are endless.
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May 30, 2013 04:35
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