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ZetsurinPower posted:so my wonderful girlfriend bought me this Burmese cookbook and it looks great, but I have no experience with Burmese food. I'm a bit overwhelmed, this is the thickest niche-cuisine cookbook I own (350 pg). Does anyone have a recommendation for a starting point? What are the home run Burmese recipes? Cock scratchings.
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Aug 10, 2013 15:27
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If hot sauce is fine ground red pepper in a vinegar suspension with a pH of ~3.5 And Sour Cream has a pH of ~4.5 Can I mix 10 tablespoons powdered cayanne pepper with one quart cream, mix, then add in SC starter culture? Will this create the ultimate Tex-Mex super-condiment, or a disgusting mess? Spicy Sour Cream (SSC?) Hadlock fucked around with this message at 06:09 on Aug 11, 2013 |
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Aug 11, 2013 06:07
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Interesting question. I know that any chilli sauce to good for ages if it's at or under 4.4pH. In fact I know I'm not reading your post right , because I don't play around with cultures at all, just chilli sauce with vinegar/lemon/lime. Edit: you can ferment chilli sauces just like beer/wine just fine though if thats where you're heading. Fo3 fucked around with this message at 18:25 on Aug 11, 2013 |
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Aug 11, 2013 18:13
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Does anyone know of a Chrome extension that automatically converts recipes using the imperial system to the metric system? Would save a lot of time for me, as well as reducing the chance of making silly mistakes with the converting.
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Aug 11, 2013 18:39
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I've got a bunch of chicken legs and a mango. How can I combine these into something delicious?
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Aug 11, 2013 19:24
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Mango jerk chicken with scotch bonnets, habanero or yellow 7 pot chillies, coriander, salsa etc
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Aug 11, 2013 19:53
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PokeJoe posted:I've got a bunch of chicken legs and a mango. How can I combine these into something delicious? Blend up the mango, mix it with some honey and mustard and apply as a marinade? --- I have radishes. I like radishes. I don't know what you can do with radishes. Frying them is fine, I can eat 'em raw but that's a bit dull...what are good things you can do with radishes? Is there a legendary radish recipe?
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Aug 11, 2013 19:53
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Salads or slice them and chuck them in a stir fry.
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Aug 11, 2013 19:56
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Butter poached radishes
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Aug 11, 2013 19:56
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BottledBodhisvata posted:Blend up the mango, mix it with some honey and mustard and apply as a marinade? Slice thin and marinate in lime juice and a little salt for an hour or so; nice refreshing side. Or just eat them the french way with good, room temperature butter and salt.
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Aug 11, 2013 20:11
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I bought a French press. I tried three times and I can't seem to make good, strong coffee. The directions say 1 scoop per 4oz cup. I have normal size mugs. So my question is, French press users, how many scoops would you suggest to make this all worth it?
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Aug 11, 2013 20:19
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alf_attack posted:I bought a French press. I tried three times and I can't seem to make good, strong coffee. The directions say 1 scoop per 4oz cup. I have normal size mugs. So my question is, French press users, how many scoops would you suggest to make this all worth it? What's your grind like? What size scoop? The best way to dose coffee is by weight not by volume. May I suggest reading the coffee thread OP? Some random dude wrote it, he's alright I guess 
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Aug 11, 2013 20:27
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BottledBodhisvata posted:Blend up the mango, mix it with some honey and mustard and apply as a marinade? Sounds good. Pickle your radishes.
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Aug 11, 2013 20:33
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GrAviTy84 posted:What's your grind like? What size scoop? The best way to dose coffee is by weight not by volume. May I suggest reading the coffee thread OP? Some random dude wrote it, he's alright I guess Thanks! I'll check it out!
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Aug 11, 2013 20:39
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How bad for my moka pot is it to use it on a gas stove? I'm told that aluminium models like mine can melt if you expose them to too much heat. I also want to avoid damaging the finish if it can be avoided.
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Aug 12, 2013 00:51
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Aluminum needs 1200 degrees to melt, and your home gas stove is never going to reach those temperatures, especially with water inside them Don't ever throw it in a dish washing machine though
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Aug 12, 2013 01:06
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Steve Yun posted:Aluminum needs 1200 degrees to melt, and your home gas stove is never going to reach those temperatures, especially with water inside them Are dish washing machines really hotter than a gas range on high? 
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Aug 12, 2013 12:58
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No, they're not. However, dishwashering those things tends to make them discolour horribly, and look like 50 years old in one fell swoop.
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Aug 12, 2013 16:42
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dino. posted:No, they're not. However, dishwashering those things tends to make them discolour horribly, and look like 50 years old in one fell swoop. Also it will gently caress up the seals.
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Aug 12, 2013 16:50
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Arnold of Soissons posted:Are dish washing machines really hotter than a gas range on high? Dishwashers use really harsh detergents which will chemically cause aluminum to oxidize, except instead of red like iron rust, it's some nasty black poo poo
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Aug 12, 2013 17:18
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That all makes a lot of sense, thanks for the explanations.
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Aug 12, 2013 17:45
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I made spring rolls this morning with the intention to eat them for lunch. They kind of fell apart. My need to cut back on the filling and roll them tighter notwithstanding, is there a way to not make the skins stick to each other, or do I need to plastic wrap them individually?
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Aug 12, 2013 18:21
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I bought some rhubarb last month and ate it straight. Because I realised I had no idea how it tasted when not in a pie with strawberries. It was literally just red celery. How badly will I gently caress up my strawberry pie if I put celery in it? I have so much celery. edit: I was originally going to word it, "why won't my girlfriend let me put celery in her strawberry pie" but I thought better of it
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Aug 12, 2013 23:03
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ante posted:I bought some rhubarb last month and ate it straight. Because I realised I had no idea how it tasted when not in a pie with strawberries. There is something wrong with that rhubarb. It should not really taste like celery. Rhubarb is normally intensely sour. Nothing like celery.
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Aug 12, 2013 23:09
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Whenever I soffriggere celerey I've noticed it comes out amazingly sweet. I guess it could be the combination of the sugars in the carrots and onion, too, from the soffrito, but either way, softly sweating it before adding it to the strawberries would make it taste delicious, I would think.
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Aug 13, 2013 00:17
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I just got my first apartment and have little to no experience cooking beyond throwing frozen poo poo in oven and waiting awhile. What are some basic ingredients/tools/resources/whatever I should buy/look at to not live off toast for the rest of my life?
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Aug 13, 2013 01:30
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Crock pot, cast iron, sandwich press/foreman grill, sautee pan, stock pot is a nice mix that you can do pretty much everything with, and you build off of that (like more pots and pans so you don't just have one of each!). Also on the last page or two, there is a poor eating thread, a recipes with just a few ingredients thread and a cooking/food website and resources thread that would do you well! Stores usually have one of those 10 piece cooking sets or whatever that would do you well. Someone more knowledgeable could give you something more your skill and price range.
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Aug 13, 2013 02:50
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THE MACHO MAN posted:Crock pot, cast iron, sandwich press/foreman grill, sautee pan, stock pot is a nice mix that you can do pretty much everything with, and you build off of that (like more pots and pans so you don't just have one of each!). Also on the last page or two, there is a poor eating thread, a recipes with just a few ingredients thread and a cooking/food website and resources thread that would do you well! I was skimming through the poor food thread earlier and there are definitely some helpful stuff in there I am learning from, but I'm not necessarily looking for the cheapest meal I can find, just maybe some fundamentals/cooking common sense that I lack.
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Aug 13, 2013 03:38
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ImPureAwesome posted:I just got my first apartment and have little to no experience cooking beyond throwing frozen poo poo in oven and waiting awhile. What are some basic ingredients/tools/resources/whatever I should buy/look at to not live off toast for the rest of my life? Watch "good eats" with alton brown. I think hes probably the best starter course for nerds and cooking. I think it's still up on YouTube. In the mean time, a George foreman grill is pretty useful. Trader Joe's is also pretty good for bachelor food. Try their ready to go sautee sauces. Brown some chicken, add sauce, serve over rice.
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Aug 13, 2013 04:48
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So, I'm stuck at my parent's place for the week and there's no non-junk carbs in sight. Which isn't much of a problem, especially since I don't eat much bread anyways. The problem is that there's almost no seasoning on anything because my dad and brother are picky assholes. I've only been here for two days and I'm already sick of eating raw, plain, cauliflower. As much as I'd like to sautee some veggies, its very rude for me to get up in the middle of a family dinner and cook my own meal. What can I do aside from put siracha on everything? They do have a well stocked fridge/pantry, but the thing is that it's completely stuffed full. I can't really make a batch of fridge pickles without playing fridge tetris for an hour. I'm able to make my own breakfasts/lunches, but I'd like to know some way to deal with overcooked, bland, pork and raw cauliflower. Without just putting sugar-free barbecue sauce all over it. I've found a bottle of chimmichurri, at least.
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Aug 13, 2013 05:17
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I don't know if the yeast I used in some pizza dough is alive or not, won't be able to tell until I come home from work. It was kind of old. If it's not, can I just get new yeast and add it to the dough later? And if there's no yeasting going on is having it sit out in a hot room for eight hours a problem?
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Aug 13, 2013 05:41
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I like roasted cauliflower. Cut into pieces, toss with olive oil, salt and pepper, roast on a pan til golden brown. Top with parm
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Aug 13, 2013 05:43
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How long and at what temperature should I cook duck legs for? The recipe simply asks for BBQ duck and doesn't specify on details. It's for a cold Asian salad. The quicker method the better too. Thanks!
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Aug 13, 2013 05:55
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ImPureAwesome posted:I just got my first apartment and have little to no experience cooking beyond throwing frozen poo poo in oven and waiting awhile. What are some basic ingredients/tools/resources/whatever I should buy/look at to not live off toast for the rest of my life? Get a good knife or two is pretty important. Using good knives when cooking increases the enjoyment of it, and makes it easier to make things and also reduced the chance that you'll cut yourself badly. Check out the knives thread for more information.
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Aug 13, 2013 07:05
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Grand Fromage posted:I don't know if the yeast I used in some pizza dough is alive or not, won't be able to tell until I come home from work. It was kind of old. If it's not, can I just get new yeast and add it to the dough later? And if there's no yeasting going on is having it sit out in a hot room for eight hours a problem? I tried adding yeast once when I realized I had killed it by using water that was too hot but it ended in failure. In the future, when in doubt proof your yeast in an ounce or two of warm water. Mix it in, and come back a few minutes later. If it's not bubbling, it's probably dead.
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Aug 13, 2013 11:22
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Jyrraeth posted:As much as I'd like to sautee some veggies, its very rude for me to get up in the middle of a family dinner and cook my own meal. Yeah, it is. So instead, head the problem off at the pass and cook yourself something BEFORE the meal. That way you can still eat with the family, but not be the cooks way.
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Aug 13, 2013 11:23
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Flash Gordon Ramsay posted:I tried adding yeast once when I realized I had killed it by using water that was too hot but it ended in failure. In the future, when in doubt proof your yeast in an ounce or two of warm water. Mix it in, and come back a few minutes later. If it's not bubbling, it's probably dead. Fortunately I came home to a near overflowing bowl of bubbly yeast farts so problem avoided.
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Aug 13, 2013 13:28
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Red_Fred posted:How long and at what temperature should I cook duck legs for? It's probably asking you for char siu, which is kind of a pain and not fast at all to make at home. Duck legs need to be cooked at a low temperature for a large amount of time to break down the connective tissue into something more edible/delicious.
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Aug 13, 2013 13:53
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Ron Jeremy posted:Watch "good eats" with alton brown. I think hes probably the best starter course for nerds and cooking. I think it's still up on YouTube. It's still around. Ron Jeremy posted:I like roasted cauliflower. Cut into pieces, toss with olive oil, salt and pepper, roast on a pan til golden brown. Top with parm Same, but I also add a little chili powder and cumin when roasting. No cheese though. I've also taken the roasted cauliflower, mashed it a little with a fork, and put it on some toast with a little garlic oil to make a quick bruschetta.
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Aug 13, 2013 15:41
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If you had a friend that just told you he has about 40lb of striped bass in his freezer, how would you cook it? Doesn't have to be all at once. I assume these are not fillet, gutted then frozen whole fish.
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Aug 13, 2013 17:28
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