|
Dohaeris posted:I bought a bottle of Frank's Red Hot, unwrapped the little seal thing today and the bottle cap had apparently leaked a bit of hot sauce out. The black pop up cap is broken and there's a little dried sauce on the cap. Is this thing still safe to use? Probably, I've never heard of a hot sauce ever turning bad before. I have hot sauces that have changed in flavor, gotten weaker over the years maybe, but never unsafe.
|
#
?
Aug 15, 2013 00:27
|
|
|
|
| # ? May 11, 2024 08:24 |
|
Dohaeris posted:I bought a bottle of Frank's Red Hot, unwrapped the little seal thing today and the bottle cap had apparently leaked a bit of hot sauce out. The black pop up cap is broken and there's a little dried sauce on the cap. Is this thing still safe to use? That stuff is vinegar based iirc, if so you're fine.
|
|
|
#
?
Aug 15, 2013 00:45
|
|
|
Steve Yun posted:Probably, I've never heard of a hot sauce ever turning bad before. My parents once kept a giant bottle of Tapatio on the kitchen counter for so long that it grew cloudy grey mold deep in its center. YMMV (I happened to be visiting and they hadn't noticed, it was still in use  )
|
|
#
?
Aug 15, 2013 00:55
|
|
|
Chard posted:My parents once kept a giant bottle of Tapatio on the kitchen counter for so long that it grew cloudy grey mold deep in its center. YMMV
|
|
#
?
Aug 15, 2013 01:18
|
|
|
I got some 90/10 ground bison and some enormous marrow bones on super discount. I want to use them in concert to approximate this recipe: http://aht.seriouseats.com/archives/2010/02/the-burger-lab-presenting-the-flood-burger.html?ref=search My line of thinking is that the marrow will contribute moisture and flavor to an otherwise dry ground buffalo patty. Are my instincts off here? Do you guys have any other good ideas?
|
|
#
?
Aug 15, 2013 03:47
|
|
|
Dohaeris posted:I bought a bottle of Frank's Red Hot, unwrapped the little seal thing today and the bottle cap had apparently leaked a bit of hot sauce out. The black pop up cap is broken and there's a little dried sauce on the cap. Is this thing still safe to use? Stop stealing my hot sauce. That is the exact description of the bottle of franks that sits on the shelf behind me at work. I get the costco size so it lasts months.
|
|
#
?
Aug 15, 2013 06:36
|
|
|
Stalizard posted:I got some 90/10 ground bison and some enormous marrow bones on super discount. I want to use them in concert to approximate this recipe: So that guy squished up some cooked patties in order to make his Flood-style burger? What do you do with the crushed meat from the sacrificial patties? Are you just supposed to eat the meat like peanuts or add it to a taco salad or something?  By the way, that sounds amazing and I'm going to go pulverize some patties next week to try it. FLOOD!
|
|
#
?
Aug 15, 2013 07:41
|
|
|
I did a butchery course and I now have a shoulder of pork sitting in my fridge. What should I do with it? I've never cooked a big bit of meat before.
|
|
#
?
Aug 15, 2013 10:22
|
|
|
by.a.teammate posted:I did a butchery course and I now have a shoulder of pork sitting in my fridge. What should I do with it? I've never cooked a big bit of meat before. I like to make a faux pulled pork with those. Caramelize a ton of onions and put it on the bottom of a Dutch oven, set the (peppered) pork butt on top of it, add some stock and put it on low heat covered for a few hours until you can shred it apart. I just shred it in the sauce/stock and then let it reduce/absorb a bit and I get some kind of stew. It's easy and freezes for days worths of meals. I also toss a couple of dried ghost peppers into the stock while it's cooking and throw them away when I'm shredding because I like spicy food.
|
|
#
?
Aug 15, 2013 11:05
|
|
|
Boris Galerkin posted:I like to make a faux pulled pork with those. Caramelize a ton of onions and put it on the bottom of a Dutch oven, set the (peppered) pork butt on top of it, add some stock and put it on low heat covered for a few hours until you can shred it apart. I just shred it in the sauce/stock and then let it reduce/absorb a bit and I get some kind of stew. It's easy and freezes for days worths of meals. I also toss a couple of dried ghost peppers into the stock while it's cooking and throw them away when I'm shredding because I like spicy food. mmm that sounds amazing, thanks!
|
|
#
?
Aug 15, 2013 11:20
|
|
|
Can anyone think of a mass-quantity*, appetizer-type dish — preferably vegetarian and preferably not involving velveeta — that I could prepare and bring to a potluck? *Up to 20 people. I have an 8-quart crock pot, for what it's worth.
|
|
#
?
Aug 15, 2013 15:11
|
|
|
Real Name Grover posted:Can anyone think of a mass-quantity*, appetizer-type dish — preferably vegetarian and preferably not involving velveeta — that I could prepare and bring to a potluck? Maybe one of these? http://forums.somethingawful.com/showthread.php?threadid=3560976 Panzanella is always good.
|
|
#
?
Aug 15, 2013 15:24
|
|
|
Real Name Grover posted:Can anyone think of a mass-quantity*, appetizer-type dish — preferably vegetarian and preferably not involving velveeta — that I could prepare and bring to a potluck? Make a shitload huge amount of fancy guacamole and homemade tortilla chips.
|
|
#
?
Aug 15, 2013 15:32
|
|
|
dino. posted:Honestly, by the time you've added all the spices that I do (and I do!) the flavour of butter is really not going to add much to the party. Like, if I'm making a roux with which to make a cream sauce, I'll generally use coconut milk as the creamy ingredient. The power of the coconut is going to override any subtle olive oil flavour big time. Sorry Dino, but I disagree; furthermore only a vegan would say such a thing. And I cook with an OBSCENE volume of spices! Even if the dairy flavors get drowned out a little, butter ALWAYS adds richness and flavor to a dish. The GF has tried to convince me that coconut products are an acceptable replacement for ghee and lard. I 50% agree/disagree with this: it makes an excellent replacement for consistency and texture, but you just can't hide that distinct coconut flavor. To me, that flavor really stands out in vegan baked goods, but I suppose if you don't mind everything tasting like coconut, it's not a problem. gently caress beer, Butter is proof that god loves us and wants us to be happy. Squashy Nipples fucked around with this message at 15:56 on Aug 15, 2013 |
|
#
?
Aug 15, 2013 15:51
|
|
|
Aramoro posted:Panzanella is always good. Bingo — that's a great idea. Thanks 
|
|
#
?
Aug 15, 2013 16:00
|
|
|
Squashy Nipples posted:Sorry Dino, but I disagree; furthermore only a vegan would say such a thing. And I cook with an OBSCENE volume of spices! Even if the dairy flavors get drowned out a little, butter ALWAYS adds richness and flavor to a dish. I'm South Indian, papi. Everything tastes like coconut to begin with. XD
|
|
#
?
Aug 15, 2013 16:28
|
|
|
Sous vide question-any suggestions for marinading meat? Can I mix up a batch of marinade and freeze in ice cubes and add one to each bagged piece of meat? I'm trying to get better about buying bulk meat and individually packaging it up for quick and easy weeknight s-v meals.
|
|
#
?
Aug 15, 2013 17:01
|
|
|
BraveUlysses posted:Sous vide question-any suggestions for marinading meat? Can I mix up a batch of marinade and freeze in ice cubes and add one to each bagged piece of meat? That's actually the preferred method of adding liquid to the bag if you don't have a chamber sealer.
|
|
#
?
Aug 15, 2013 17:02
|
|
|
dino. posted:I'm South Indian, papi. Everything tastes like coconut to begin with. XD LOL, fair enough. And I was perhaps a BIT harsh on coconut fat; I have eaten vegan baked goods that were just as good as the very best dairy ones. In other foods, though, it's a lot harder to hide.
|
|
#
?
Aug 15, 2013 17:09
|
|
|
I have a 10lb pork shoulder in my freezer. How do I defrost this big ol' thing?
|
|
#
?
Aug 15, 2013 19:20
|
|
|
I am about to embark on making a DIY sous vide and was just wondering if anyone has done this before. I am looking to use http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/ as my base but want to make it modular to avoid having to rewire if I blow out a heating element or something. Does anyone know of a good resource to check to see if this has been done before? I figure my first electronics project should involve outlet strength electricity and water so this seems a good candidate.
|
|
#
?
Aug 15, 2013 19:29
|
|
|
PaganGoatPants posted:I have a 10lb pork shoulder in my freezer. How do I defrost this big ol' thing? Put it in the fridge in a bowl, covered, for 2 days.
|
|
#
?
Aug 15, 2013 19:31
|
|
|
Squashy Nipples posted:gently caress beer, Butter is proof that god loves us and wants us to be happy. I have a sudden urge to made beer butter. Reduce the beer, maybe mix into some onions and breadcrumbs, cool and blend into butter maybe?
|
|
#
?
Aug 15, 2013 19:52
|
|
|
baquerd posted:I have a sudden urge to made beer butter. Reduce the beer, maybe mix into some onions and breadcrumbs, cool and blend into butter maybe? Make butter beer instead. Use less sugar, though, if you actually do this. 
|
|
#
?
Aug 15, 2013 20:12
|
|
|
GrAviTy84 posted:Put it in the fridge in a bowl, covered, for 2 days. Would this work for frozen ham too??
|
|
#
?
Aug 15, 2013 20:30
|
|
|
Drifter posted:Make butter beer instead. Use less sugar, though, if you actually do this. This recipe seriously add a cup of brown sugar to 4 12-oz bottles of cream soda. Holy gently caress.
|
|
#
?
Aug 15, 2013 20:32
|
|
|
Kenning posted:This recipe seriously add a cup of brown sugar to 4 12-oz bottles of cream soda. Holy poo poo hahahaha. That's like that pad thai recipe that was on the gws wiki 
|
|
#
?
Aug 15, 2013 20:38
|
|
|
THE MACHO MAN posted:Would this work for frozen ham too?? Works well with anything frozen. Water bath will thaw anything much much faster than doing so on the counter or just sitting in the fridge due to thermal conductivity of water.
|
|
#
?
Aug 15, 2013 20:53
|
|
|
BraveUlysses posted:Works well with anything frozen. Water bath will thaw anything much much faster than doing so on the counter or just sitting in the fridge due to thermal conductivity of water. yes, but the problem with a water bath is that unless its vacuum packed the result is waterlogged meat. Also thawing slowly helps the meatjuices equilibrate through the muscle.
|
|
#
?
Aug 15, 2013 21:11
|
|
|
Stupid question about stew meats and flavor. I made a stew using a chuck roast that I cubed and browned beforehand and the broth and whatnot tastes great but the meat is kinda flavorless on its own. The meat is nice and tender but seems to just be missing its 'meatiness'. Is there a way to prevent that? I just figured stew beef was stew beef and chuck was a decent type of it.  Should I have flavored and spiced it while I was browning the meat, instead of just adding the spices directly to the broth?
|
|
#
?
Aug 15, 2013 21:21
|
|
|
Drifter posted:Stupid question about stew meats and flavor. I made a stew using a chuck roast that I cubed and browned beforehand and the broth and whatnot tastes great but the meat is kinda flavorless on its own. The meat is nice and tender but seems to just be missing its 'meatiness'. Did you let the stew cool and rest before serving? Similar to steak, when you braise/stew things a lot of poo poo happens such that if you eat it right away it will just end up sad. If you let it rest overnight, the gelatin re sets and the liquids equilibrate through the meat and when you reheat it all it is super delicious. This is why stews and soups are "better the next day" or so everyone likes to say. Another added bonus of this is that serving temperature is lower than gelatin melting temperature so if you braised your oxtails, shortribs, whatever and served right away they would just disintegrate, but if you braise them chill them in their liquid then reheat, they will be fork tender but hold their shape on the plate. Works great for braised then seared stuff.
|
|
#
?
Aug 15, 2013 21:28
|
|
|
Grav you used the word "equilibrate" twice in two posts, and I didn't even think it was a real verb. Props.
|
|
#
?
Aug 15, 2013 21:37
|
|
|
The Midniter posted:Grav you used the word "equilibrate" twice in two posts, and I didn't even think it was a real verb. Props. Equilibrate is a perfectly cromulent word.
|
|
#
?
Aug 15, 2013 21:42
|
|
|
Flash Gordon Ramsay posted:Equilibrate is a perfectly cromulent word. Well there's a word I haven't heard in a long time 
|
|
#
?
Aug 15, 2013 21:45
|
|
|
Doh004 posted:Well there's a word I haven't heard in a long time He embiggened you with knowledge.
|
|
#
?
Aug 15, 2013 22:05
|
|
|
GrAviTy84 posted:yes, but the problem with a water bath is that unless its vacuum packed the result is waterlogged meat. Also thawing slowly helps the meatjuices equilibrate through the muscle. Uh, do people regularly put meat straight into the fridge without first putting it into a ziploc bag? I realize not everyone vacuum packs everything but...
|
|
#
?
Aug 15, 2013 22:11
|
|
|
Is a round eye beef roast the same cut as a top side beef roast? The round eye being American and Top side being English
|
|
#
?
Aug 15, 2013 22:25
|
|
|
The Midniter posted:Grav you used the word "equilibrate" twice in two posts, and I didn't even think it was a real verb. Props. I'm a physicist, lol. We use that word all the time. BraveUlysses posted:Uh, do people regularly put meat straight into the fridge without first putting it into a ziploc bag? I realize not everyone vacuum packs everything but... Nah I use plastic wrap sometimes, if its a big enough piece of meat, the direct contact with the meat really helps fight off freezer burn. Also, I still get holes and leaks with even heavy duty freezer bags so...shrug.
|
|
#
?
Aug 15, 2013 22:36
|
|
|
Scott Bakula posted:Is a round eye beef roast the same cut as a top side beef roast? The round eye being American and Top side being English
|
|
#
?
Aug 15, 2013 22:37
|
|
|
|
| # ? May 11, 2024 08:24 |
|
|
SubG posted:Kinda. They're from the same area of the animal (the rear end), but the fabrication is different. Topside and silverside are basically front to back vertical sections through the rearmost portion of the rear end (the rump being just fore of them, roughly around the pelvic girdle), while US fabrication basically bisects the rear end top to bottom with the bottom becoming the `tip' cuts, and the upper part becoming the rump and round cuts. Thats fine, means my cooking plan is good for it. Thanks
|
|
#
?
Aug 15, 2013 22:42
|
|