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Colier is chuck/neck, and paleron is shoulder/blade (I think) https://www.google.com.au/search?q=...iw=1231&bih=710
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Jul 19, 2013 20:17
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Beef shin is amazing for stews. Use that if you can.
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Jul 19, 2013 20:36
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What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible.
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Jul 19, 2013 20:40
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Pinkerton posted:What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible. Salads A cheese/smoked meat/fresh fruit plate Good sandwiches Gazspacho (though if using fresh tomatoes you may need boiling water) From your description though, it sounds like you maybe don't have a lot of ingredients on hand at the moment.
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Jul 19, 2013 20:50
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Pinkerton posted:What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible. Hah! What's up heatwave buddy? I have been making sandwiches and salads for the last few days because the thought of running the oven is just too much.
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Jul 19, 2013 20:54
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Pinkerton posted:What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible. Cook anyway and drink three bottles of water while the window is wide open and there's a fan cocked up in it. What you're experiencing in New England is what's normal for summer around here. I also tend to make long-cooking stuff in the mornings and just microwave it if need be later on for dinner. That may not help for tonight, but maybe you can whip something up tomorrow morning? Also, my crockpot doesn't really emit any heat while it's cooking so that gets used a good bit because I like cold soup.
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Jul 19, 2013 21:06
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Pinkerton posted:What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible. That is, like, 99% of the summer days here in Inland Southern California. We cook on the grill a lot so that it doesn't heat up the house. I have and outdoor wok burner which I use a lot in the summer with the same intent. You can make pizzas on the grill, too. If you're looking for some great dishes to keep nice and cool in the summer that require minimal cooking: Gazpacho, cobb salad, any entree salad really, chilled soba with julienned cucumbers, thin omelette, and boiled and chilled shrimps are good, too. You can go chinese with some chilled dan dan mian or zha jiang miann. Vietnamese bun thit nuong is very refreshing. A quick stir fry of chicken or pork with some bean sprouts, woodears, shiitake, onions, water chestnuts, and/or bamboo shoots with a sauce of hoisin, oyster sauce, thinned with a bit of soy, and a dash of sesame oil is great served in bibb lettuce cups.
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Jul 19, 2013 21:06
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Pinkerton posted:What do you all do for dinners on days (like today in New England) where the temperature is so hot hot that the thought of turning on the oven / standing over a cooktop is nauseating? I'm planning on boiling some frozen Ballpark hotdogs I found in the freezer. This is terrible. I've been avoiding the oven, too. If you don't mind a little heat, I've been frying thin meat quickly. Yesterday, I put the slow cooker on low for a few hours, but that added more heat to the apartment than I expected. edit: The frying adds some heat, but I don't mind it. The people I live with do, so they just stay out of the kitchen. As long as they don't feel the heat in the living room, they don't mind.
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Jul 19, 2013 21:08
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contrapants posted:I've been avoiding the oven, too. If you don't mind a little heat, I've been frying thin meat quickly. Yesterday, I put the slow cooker on low for a few hours, but that added more heat to the apartment than I expected. Put the slow cooker on your patio. 
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Jul 19, 2013 21:09
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GrAviTy84 posted:Put the slow cooker on your patio. I wish I had one. I'd just grill during the heat wave and wouldn't have to hear any complaints. The outside door leads to a driveway that goes around the building with parallel parking. I have no place to set up.
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Jul 19, 2013 21:13
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Fluffy Bunnies posted:Cook anyway and drink three bottles of water while the window is wide open and there's a fan cocked up in it. What you're experiencing in New England is what's normal for summer around here. No grill allowed near my place. Dumb fire codes around my part of Somerville  Stir fry is a good idea though. I've already been doing the crockpot route on the weekends for my lunches during the work week.
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Jul 19, 2013 21:15
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squigadoo posted:I don't think they are, but I'm not sure. The doners I had in Germany had the meat on a spit, and the meat was shaved off and stuffed into a flat bread. Gyros are fried strips of meat, right? I think the sauce is similar though. I've seen gyros sold where they had the exact spit setup as doners. That's what made me think they were basically the same food. Turks and Greeks like to pretend they are polar opposites but they are the same in many ways. Btw, Germany (Koln) is where I fell in love with doners too. They are absolutely the best drunk food possible. It's why I used that recipe to recreate them for a party.
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Jul 19, 2013 21:37
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I'm going to bake a crostata alla Nutella tomorrow and would like to use homemade Nutella (http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/). Does anyone foresee any problems with baking this stuff? Should I worry that it will break and leak oils everywhere or something? 
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Jul 20, 2013 01:59
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Terrormisu posted:Any suggestions for a white sangria recipe? Its for a byo sangria party on Saturday and I'd like to do something different than the traditional red wine version. Thanks! I make mine in a 4L jug so adjust based on that. 3.5L cheap dry resling 2 peaches, ripe as hell 1/2 apple 1/2 pear Handful of chopped strawberries 3oz Grand Marnier 3-4oz good dark rum Tablespoon bitters Chop up the fruit, really finely cutting one of the peaches. Stick them in the jug and add the liquor. Cap it and shake the poo poo out of it to bruise the fruit. Add the wine to like half way and shake like crazy again. Then fill it to the top and stick in the fridge for at least 10-12 hours.
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Jul 20, 2013 05:15
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The in-laws are having us up to a cabin on the beach in a few weeks, and everybody's doing dinner a different night. I think for my night I might do a shrimp boil, because shrimp and sausage are both awesome, I don't have to rely on unknown kitchen equipment (I have a stockpot and propane burner, but I have no idea what the cabin will have), it should easily feed all 12 of us, and it appears to be easy as hell to make. Any tips or suggestions I can use to make sure this stuff turns out great?
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Jul 20, 2013 16:38
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Going to have an engagement party on a roofdeck in Boston, middle of a heatwave so cold drinks and food that go with that are what I'm looking at. So far I am considering making cuban sandwiches (off an Alton Brown recipe) and having cold pickles and some chips and salsa as something for people to graze on. For drinks there will be mojitos and I'm making up a pitcher of Kir for the hell of it (because it's a nice cold drink thats cheap and I can make beforehand.). Any good suggestions to go along with this for sides / drinks / better cuban sandwich recipes?
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Jul 20, 2013 17:14
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Breaky posted:Going to have an engagement party on a roofdeck in Boston, middle of a heatwave so cold drinks and food that go with that are what I'm looking at. If it's horrible and hot, get thee a watermelon. I know that it's not exactly fancy, but it's incredibly hydrating. Years ago, my family was going on a road trip that was long and arduous. I made my chickpea and everything but the kitchen sink salad that I like to make (red onions, olives, cherry tomato, cilantro, English cucumber, lemon juice, diced boiled potatoes, bell peppers, green peas, corn, carrots, celery, chives, julienned daikon radish, broccoli florets, roasted mushrooms, etc etc etc). However, we also had a giant watermelon that was chilling away in the fridge. I chopped up the watermelon into bite sized pieces, and put them into boxes for us to take. While I had a small portion of the salad, I had a huge portion of the watermelon. Rest of the fam grazed on the watermelon a bit, and then switched to potato chips, crackers, and soda. By the end of the trip, I was looking refreshed and clear-headed while my sister and dad were looking a bit peaky. Seriously. Don't underestimate the importance of hydrating yourself when it's hot out. It's well worth the effort.
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Jul 20, 2013 17:23
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dino. posted:If it's horrible and hot, get thee a watermelon. I know that it's not exactly fancy, but it's incredibly hydrating. Years ago, my family was going on a road trip that was long and arduous. I made my chickpea and everything but the kitchen sink salad that I like to make (red onions, olives, cherry tomato, cilantro, English cucumber, lemon juice, diced boiled potatoes, bell peppers, green peas, corn, carrots, celery, chives, julienned daikon radish, broccoli florets, roasted mushrooms, etc etc etc). However, we also had a giant watermelon that was chilling away in the fridge. I chopped up the watermelon into bite sized pieces, and put them into boxes for us to take. While I had a small portion of the salad, I had a huge portion of the watermelon. Rest of the fam grazed on the watermelon a bit, and then switched to potato chips, crackers, and soda. By the end of the trip, I was looking refreshed and clear-headed while my sister and dad were looking a bit peaky. Great idea, we had mentioned this before and forgotten about it. Will definitely include.
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Jul 20, 2013 17:28
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bunnielab posted:I make mine in a 4L jug so adjust based on that. Perfect, thanks!
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Jul 20, 2013 20:05
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Little late for the doner kebeb chat...but this is our recipe if it can still be used. This is the closest we have been able to find to the stuff my husband grew up on in England. He says that they are REALLY close taste-wise to what he used to get in the chippy shops, and they aren't cooked like the elephant legs are. Basically, take: 1 lb ground lean lamb (you do want some fat! They tend to add tail fat in England to theirs from what I was told.) 2 cloves crushed garlic 1.5 tsp ground oregano 1 tsp onion powder 1 tsp salt 3/4 tsp fresh ground black pepper Add 1-2 tsp marjoram (to taste) and 1-2 tsp mint (to taste) Mix them all together well in a medium bowl, and then let sit covered in the fridge for 12-24 hours. The trick is to let them marinate like sausages to get the maximum flavor. Shape into patties about 1/2 thick, then broil 8-10 mins till no longer pink. Slice thinly and then serve with pita bread, sliced tomatoes, thinly sliced onion and cucumber-garlic sauce (tzatziki).
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Jul 20, 2013 23:46
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GrAviTy84 posted:Great advice. Thanks to you and others for the great advice. I think I'm going to have to start taking the weather into consideration when making my weekly grocery list.
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Jul 21, 2013 02:07
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I'm going to slow grill a lamb breast today, but I'm at a loss as to what I want to brush on it during cooking. Not really feeling BBQ sauce, but it would work in a pinch.
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Jul 21, 2013 17:25
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Mr. Wiggles posted:I'm going to slow grill a lamb breast today, but I'm at a loss as to what I want to brush on it during cooking. Not really feeling BBQ sauce, but it would work in a pinch. Red wine, garlic, black pepper blended into a paste and then thinned with more wine.
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Jul 21, 2013 19:08
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So to make use of the mangos I am now buying on the regular because they are so awesome, I am following advice given here and tossing some on some vanilla ice cream. I wanted to really make it awesome by making some homemade chocolate syrup. I saw a couple recipes that seemed decent enough. Any reason most recommend water instead of milk, and unsweetened powder vs unsweetened bars? I figured the later in both instances would have way more flavor. if anyone has a preferred recipe, that would be awesome too! I half wanted to make to screw around with it and make it a tiny bit spicy too with cayanne or sriracha, but then I think it would only be useful as an ice cream spread and not in milkshakes or anything else fun. Also, how long will this stuff hold? I rarely eat sweet, so I don't wanna make a big batch if it will only last a few weeks
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Jul 21, 2013 20:21
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Chiles and chocolate are cool, but sriracha would definitely add idk garlic and fermented things and would make it savory and weird (in my mind).
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Jul 21, 2013 21:03
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bunnielab posted:Red wine, garlic, black pepper blended into a paste and then thinned with more wine. A good suggestion. They're looking good.
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Jul 22, 2013 01:20
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Mr. Wiggles posted:A good suggestion. They're looking good. Excellent. This fall i want to build a rotisserie pit thing to go with my grill and smoker. I have some ideas but I want to make it useful for both a small pig and like just a leg of whatever so it is going to take more thinking.
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Jul 22, 2013 01:38
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http://localfoods.about.com/od/condiments/r/aioli.htm If I were to use this recipe, would it still be okay to use a blend stick? I would think it would be okay, but just asking before I waste tasty eggs and garlic! (also is this a good recipe for aioli? Looking to roast some artichokes.
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Jul 22, 2013 09:03
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THE MACHO MAN posted:So to make use of the mangos I am now buying on the regular because they are so awesome, I am following advice given here and tossing some on some vanilla ice cream. I wanted to really make it awesome by making some homemade chocolate syrup. I saw a couple recipes that seemed decent enough. Any reason most recommend water instead of milk, and unsweetened powder vs unsweetened bars? I figured the later in both instances would have way more flavor. Water is probably preferred over milk because it will keep longer, and it also has fat and proteins that would give it a different flavor/texture/consistency than what chocolate sauce normally has. Cocoa powder is fat free. Cocoa bars are not. That fat is solid at room temperature, so a sauce made out of it would be hard to pour and would need to be emulsified into your other sauce ingredients, which may not be easy. So for a traditional, free flowing chocolate syrup, you need to do it the way you see in the recipes.
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Jul 22, 2013 12:52
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Boiling chocolate bars with milk, I think, would give you a ganache. Which is definitely a stronger, better chocolate flavor, and it would be tasty with the icecream and mango, but it would be a totally different topping.
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Jul 22, 2013 13:59
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Also, if you're going to put mangos on vanilla ice cream, I would suggest a topping other than chocolate. I recommend buckwheat honey.
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Jul 22, 2013 14:22
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Arnold of Soissons posted:Boiling chocolate bars with milk, I think, would give you a ganache. Which is definitely a stronger, better chocolate flavor, and it would be tasty with the icecream and mango, but it would be a totally different topping. Typically it's hot heavy cream poured over chocolate at some ratio to get the consistency you want. Usually boiling chocolate isn't a good thing.
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Jul 22, 2013 14:33
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Search isn't helping me out here. I'm looking for a thread where a goon built a backyard brick over.
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Jul 22, 2013 15:09
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I had a thread in the DIY forum but its long archived. There have been a couple, mine was for a super-cheap cinder block and brick square oven I built at my parents. Around $150 (way less if you have bricks/blocks lying around) to build. The most expensive part was the large piece of flagstone used for the top, then covered in bricks to retain heat. It pulled around 750-800 degrees. If you want I'll try and find the build pics.
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Jul 22, 2013 15:26
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XmasGiftFromWife posted:Search isn't helping me out here. I'm looking for a thread where a goon built a backyard brick over. This guy is currently building one: http://forums.somethingawful.com/showthread.php?threadid=3553893 Anyone have a good cheesecake recipe? I've never made one before and have been having a hankering for some delicious delicious cheesecake.
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Jul 22, 2013 16:04
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Daedalus Esquire posted:I had a thread in the DIY forum but its long archived. There have been a couple, mine was for a super-cheap cinder block and brick square oven I built at my parents. Around $150 (way less if you have bricks/blocks lying around) to build. The most expensive part was the large piece of flagstone used for the top, then covered in bricks to retain heat. It pulled around 750-800 degrees. If you want I'll try and find the build pics. If you had any general build plan that would be great. I assume the idea is significantly different from a bbq pit due to in/direct heating.
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Jul 22, 2013 16:38
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Basically I just used the cinder blocks to build a raised platform, covered the bottom in bricks, built 3 walls with each layer offset by half a brick, then built a front wall with an open "door" and dropped the flagstone square on top. Then I covered the flagstone with additional bricks for heat retention. I had a oven thermometer I kept near the front and would build a fire inside, once the temp got high enough I'd push all the logs to one side and use a peel to put pizzas in on the other side. It generally took 2-3 minutes per pie. :Edit: if you can get "fire bricks" do that. They are usually yellow and a bit smaller, I couldn't find any at Lowes or Home Depot so I had to use regular bricks. I also covered the outside of the bricks in concrete so there wouldn't be airflow between the bricks and to increase insulation.
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Jul 22, 2013 18:01
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Turkeybone posted:
I stand corrected, glad I was at least kind of on the right track, though.
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Jul 22, 2013 21:36
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Crock pot question: When my new job starts, I'll be out the door by 7 AM and home by 3 PM each day. I prefer eating dinner between 6 and 7 PM. So if I make a recipe in a crock pot with a cook time of 8 hours and start it as I'm leaving for work, would it ruin the food if I come home and reduce the crock pot setting to "Keep Warm" and leave it there until we want dinner? I'm kinda worried about it drying out too much. Or, if the recipe calls for 4 hours on high, could I do 8 hours on low instead? I can't come home at lunch time to start it later, nor can my husband. Blah. But I've become really obsessed with crock pot cooking lately.
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Jul 22, 2013 23:59
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Hip Hoptimus Prime posted:Crock pot question: It all depends on the recipe in the end but most of the stuff I make would work within this time frame just fine. Edit: For example, I just put in a bunch of yams and pork roast with a mirepoix and lime juice, garlic, thai chilis in the crockpot and am just gonna let it go on low all night then part it out for lunches in the morning.
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Jul 23, 2013 00:05
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