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Sarkimedes posted:Are Polish grocery stores particularly good for anything other than sauerkraut? There's a couple near me, and I'm wondering if they might be better than Aldi/Lidl for certain foods. Anything pickled? Any kind of sausage? Perogies?
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Sep 23, 2013 04:14
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Sarkimedes posted:Are Polish grocery stores particularly good for anything other than sauerkraut? There's a couple near me, and I'm wondering if they might be better than Aldi/Lidl for certain foods. The one where I live had very good bacon and sausages. Especially polish raw sausages, those are the best thing that can happen to a stew.
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Sep 23, 2013 15:33
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neogeo0823 posted:I'm really hating how the recipes megathread finally fell off the board. Anyone have any good and cheap recipes that use ground turkey? We have 2lbs of it from the food pantry, and our bank accounts are at $0 for the next 2 days. late to this party, but if you stock soy sauce and ginger/ginger powder, I'd make a ground turkey soboro with about 0.5 lbs (for 2 people), and eat it on rice. Normally, I'd use mirin in it, but a little extra sugar and some cooking wine will do fine too.
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Sep 24, 2013 16:05
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Sarkimedes posted:Are Polish grocery stores particularly good for anything other than sauerkraut? There's a couple near me, and I'm wondering if they might be better than Aldi/Lidl for certain foods. Get some unsmoked, fresh kielbasa. That poo poo is so good I will eat it until it's all gone, doesn't matter how much is in front of me.
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Sep 24, 2013 18:46
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Is there a slow-cooker thread? I figure this could go in here. I have a bunch of frozen chicken thighs/breasts/legs and I want to just throw them in a slow-cooker, bones and all, with some broth and other things like spicy things and make something I can pour over rice/pasta/a tortilla for when I get home and don't want to cook, which is often. I have looked online for "bone-in" slow-cooker chicken recipes to no avail.
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Sep 24, 2013 19:29
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Chinatown posted:Is there a slow-cooker thread? I figure this could go in here. There was. Must have gotten archived. Check the wiki for recipes for starters. I've also made something adapted from this for my crockpot which was good: http://www.tastespotting.com/features/crispy-braised-chicken-thighs-with-olive-lemon-and-fennel-from-ad-hoc-at-home-recipe-we-ate-olive-it
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Sep 24, 2013 19:33
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Don't put frozen things in a slow cooker, they take too long to get up to temp and can be dangerous.
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Sep 24, 2013 19:34
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EAT THE EGGS RICOLA posted:Don't put frozen things in a slow cooker, they take too long to get up to temp and can be dangerous. Oh yeah, I was going to thaw everything out first. I believe things should all be at the relatively same initial temperature when combined in the pot. Gracias.
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Sep 24, 2013 19:35
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Chinatown posted:Is there a slow-cooker thread? I figure this could go in here. There's a super-simple Mexican chicken soup recipe I've been trying to find for you that I think is what you're kind of aiming at here. I've torn my house apart trying to find it to no avail because I wanted it for myself too, but in absence of my miraculously remembering where I saw it, maybe you can get the effect by frying down onions and peppers and slowly stewing the chicken in that plus broth and whatever seasonings seem relevant. I did something like a couple weeks ago in a cast-iron Dutch oven; I finished the stew by roasting it in the oven for a few hours at 275F. It came out with the meat melting off the bones and I feasted in lazy delight for days. I'd really suggest frying the onions/peppers first and the meat as well to caramelize it, but you probably don't absolutely have to do that. The nice thing about slow cookers is that you can do whatever you want and you'll come out with something generally edible. Smothered chicken also sounds like it'd do what you want (make a chicken-stuff you can pour over things or stuff into things). ETA: Has anybody talked about making their own bread? I began doing that in response to being plunged into poverty, and it's saved me god knows how much money on groceries. I use a long-fermented recipe ("My Bread" - 12-16 hour rise, 4 ingredients, very forgiving) and put it to rise before I go to bed. A 10-pound sack of flour makes an awful lot of bread, and since it only uses like 1/4tsp of instant yeast and a smidge of salt, the loaf's other costs are negligible. Whatever I don't eat in time, I cut into cubes and freeze for stuffings (this bread makes absolutely perfect turkey stuffing), Mediterranean bread salads, and croutons later. It tastes every bit as good as artisan breads you buy for like $5 at the grocery store but I think the cost works out to like 75c/loaf. GlyconsCat fucked around with this message at 21:27 on Sep 24, 2013 |
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Sep 24, 2013 21:20
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GlyconsCat posted:There's a super-simple Mexican chicken soup recipe I've been trying to find for you that I think is what you're kind of aiming at here. I've torn my house apart trying to find it to no avail because I wanted it for myself too, but in absence of my miraculously remembering where I saw it, maybe you can get the effect by frying down onions and peppers and slowly stewing the chicken in that plus broth and whatever seasonings seem relevant. I did something like a couple weeks ago in a cast-iron Dutch oven; I finished the stew by roasting it in the oven for a few hours at 275F. It came out with the meat melting off the bones and I feasted in lazy delight for days. I'd really suggest frying the onions/peppers first and the meat as well to caramelize it, but you probably don't absolutely have to do that. The nice thing about slow cookers is that you can do whatever you want and you'll come out with something generally edible. Smothered chicken also sounds like it'd do what you want (make a chicken-stuff you can pour over things or stuff into things). Thanks. I have been looking at a number of chicken slow-cooker recipes and I think I will just kinda freestyle something with rice, chicken broth, and various veggies, peppers, and spices.
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Sep 24, 2013 21:54
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I've found it's incredibly hard to gently caress up with a slow cooker, as long as you have very basic understanding of taste and flavours* then you'll be golden. I also cook chicken on the bone in there all the time, works fine and the meat just slides off the bone. * As in knowing that mixing custard, all spice and mashed potatoes is a bad idea kind of levels.
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Sep 25, 2013 18:32
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I have no idea about flavors. I bought a lot of the spices mentioned but have no idea how to mix/use most of them. Salt/pepper is easy. If I want some kick I usually just add cayenne to it. Past that making poo poo with this stuff without recipes is all greek to me. I usually only eat 1 meal a day, well 2 but breakfast is usually just oatmeal or a bagel if I remember to grab some when I am at the store. I also don't really get tired of the same food(hell I've been eating hotdogs, spaghetti, and chicken for the last who knows). I'm looking for slow cooker recipes or a guide to spice combos. Figure I'd just buy cheap meat throw it in the crockpot with spices and have enough for the week. Secondly, this is more of a general question but is there a difference between a saucepan and a skillet? I found some cheap recipes that look decent and say to use both but I don't usually use stovetop stuff. I feel like an idiot for not knowing this stuff at 25.
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Sep 25, 2013 19:13
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CanUSayGym posted:I have no idea about flavors. I bought a lot of the spices mentioned but have no idea how to mix/use most of them. Salt/pepper is easy. If I want some kick I usually just add cayenne to it. Past that making poo poo with this stuff without recipes is all greek to me. I usually only eat 1 meal a day, well 2 but breakfast is usually just oatmeal or a bagel if I remember to grab some when I am at the store. I also don't really get tired of the same food(hell I've been eating hotdogs, spaghetti, and chicken for the last who knows). I'm looking for slow cooker recipes or a guide to spice combos. Figure I'd just buy cheap meat throw it in the crockpot with spices and have enough for the week. CanUSayGym posted:Secondly, this is more of a general question but is there a difference between a saucepan and a skillet? I found some cheap recipes that look decent and say to use both but I don't usually use stovetop stuff. I feel like an idiot for not knowing this stuff at 25.
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Sep 25, 2013 21:28
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AceClown posted:I've found it's incredibly hard to gently caress up with a slow cooker, as long as you have very basic understanding of taste and flavours* then you'll be golden. I also cook chicken on the bone in there all the time, works fine and the meat just slides off the bone. It's shocking easy to dry out things with a slow cooker though. If something says cook for 6-8 hours do it for 8 at the very most and then turn it off and eat it or freeze it; I thought that keeping it on Warm would be fine for a few more hours but it's dried the hell out of things in the past.
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Sep 25, 2013 21:33
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This might be extra easy and extra poor, but someone said they eat the same stuff over and over and I felt a kinship. If you are poor and well and truly don't mind eating the same thing for days on end, here's what I've had for lunch 4 days a week for about a year now, just some super simple pintos. Soak 3 cups of dry beans for 8 hours (during the day Sunday), then before bed drain and put in the slow cooker with a good-sized, whole piece of fatback (good-sized meaning four inches long, an inch wide and a half-inch thick). Add a few hearty shakes of salt, and a tablespoon of red-pepper flakes. Cover it all in an inch of water and cook it on low overnight. Fish out and discard the fatback in the morning and split into servings, keeping as much or as little liquid as you want. Alternately you can fish out about a cup of cooked beans, mash them up good, and mix them back in. Gives you a thicker meal, but it's a bit less appetizing looking. Learn to make decent cornbread. There are a million ways to do it, but your big options are sweet (sugar to taste) vs spicy (a small tin of peppers out of your Mexican food section) and pure (all cornmeal) vs white (maybe 1/3 flour). Fix that up sometime Sunday night and put a couple of cornmuffins in a sandwich bag, so you can just grab them and roll out. Another good cornbread trick is to replace the milk in the ingredients with a can of creamed corn. Moistens it up and gives you little corn nuggs in there. Very classy. Anyway, all that together makes for a tasty, filling meal that will feed you all week for about a buck (not counting tinned corn or peppers in your bread) and takes roughly 5 minutes of kitchen time total.
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Sep 25, 2013 22:09
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Sarkimedes posted:Are Polish grocery stores particularly good for anything other than sauerkraut? There's a couple near me, and I'm wondering if they might be better than Aldi/Lidl for certain foods. Horseradish cream. Pickled anything.
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Sep 26, 2013 18:15
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Chinatown posted:Is there a slow-cooker thread? I figure this could go in here. ...salsa?.... 
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Sep 27, 2013 07:51
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It's in the OP http://forums.somethingawful.com/showthread.php?threadid=2775050&userid=0&perpage=40&pagenumber=1  The other more recent slow cooker thread seems to have vanished into the archives though. They always end up poo poo because of people putting chicken in them, so we can't have nice things I guess. I use a slow cooker for sinewy, tough and cheap cuts of beef, pork and lamb that would take 2-3 hrs on the stove top or in the oven anyway, and I'm not afraid to admit it. I did a ragu and a massaman curry with chuck beef in the slow cooker this week, and may do chili or lamb shanks in it next week  Cheaper than running the stove top or oven anyway, as mine are ancient, inefficient and just plain poo poo.e:But we can't have nice things because some people want to cook $2 cheap yellow megamart chickens in it without any prep or browning, using cream of mushroom soup and salsa etc, when it would be quicker to cook them on the stove or in the oven anyway. So no one ever bother about a slow cooker thread again please. Fo3 fucked around with this message at 09:06 on Sep 27, 2013 |
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Sep 27, 2013 08:56
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Why would anyone want to cook a whole chicken in a crock pot? I guess if you don't have access to an oven, but I think I'd rather just skip whole chickens until I had an oven anyway. Oven Chicken Pull out bag of giblets Salt and pepper inside and outside (and whatever else, but these two for sure, feel free to just go crazy with a jug of Italian seasoning) Truss it if you're feeling fancy but who cares Put in a pan deep enough to catch an inch or two of fat (stainless steel fry/sauté pan is perfect) 425 degrees, 20 minutes a pound
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Sep 27, 2013 14:39
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Crock pot chicken is fine, the reason to do it is so that it's ready when you come home I've never had an issue with it, just shoved a ton of garlic under the skin, s+p, etc edit: But yeh, the thread did kind of get bad when it turned into "the laziest possible food" instead of "good food in a slowcooker" or even "cheap food in a slowcooker"
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Sep 27, 2013 14:41
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Huxley posted:Why would anyone want to cook a whole chicken in a crock pot? I guess if you don't have access to an oven, but I think I'd rather just skip whole chickens until I had an oven anyway. There's nothing with a short-term braise or poach for chicken, what happens every time is that people start cooking it in a slow cooker for 8h and then it just turns to mush. Braised chicken legs that are then seared to crisp up the skin are awesome.
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Sep 27, 2013 14:42
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Huxley posted:Why would anyone want to cook a whole chicken in a crock pot? I guess if you don't have access to an oven, but I think I'd rather just skip whole chickens until I had an oven anyway. Brine the chicken 8-12 h then do this. Just had one almost exactly like this last weekend and it was amazing.
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Sep 27, 2013 14:43
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EAT THE EGGS RICOLA posted:There's nothing with a short-term braise or poach for chicken, what happens every time is that people start cooking it in a slow cooker for 8h and then it just turns to mush. Braised chicken legs that are then seared to crisp up the skin are awesome. OK, I apparently have some kind of slow cooker superpower because I've never had an issue at all.
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Sep 27, 2013 14:43
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Breaky posted:Brine the chicken 8-12 h then do this. Just had one almost exactly like this last weekend and it was amazing.
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Sep 27, 2013 14:49
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Dead Inside Darwin posted:edit: But yeh, the thread did kind of get bad when it turned into "the laziest possible food" instead of "good food in a slowcooker" or even "cheap food in a slowcooker" I will admit, most of what I have to contribute revolves around doing things with low prep time and/or with very few ingredients, mostly because I prefer things to taste very simple and straightforward. So take my opinions with that grain of salt.
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Sep 27, 2013 14:51
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tonberrytoby posted:How do you brine your chicken? I did around 1 tbls of salt per cup of water and added just enough to completely cover the chicken in a stock pot. Tossed in a small handful of peppercorns then put the whole thing in the fridge for about 8h. I have read that you can add more salt if you brine for less time, but I have not personally tried this. Took the chicken out, let drain on a rack in the sink for a few minutes then shook it and dried out the rest of the surface water with a paper towel, salted the inside, threw some bay and thyme into the cavity, brushed a little olive oil on the outside of the chicken, salt and pepper, placed into a deep skillet with a chopped onion and a few ribs of celery and baked at 425 for 20m per lb as directed above.
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Sep 27, 2013 14:53
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Huxley posted:I will admit, most of what I have to contribute revolves around doing things with low prep time and/or with very few ingredients, mostly because I prefer things to taste very simple and straightforward. So take my opinions with that grain of salt. There's nothing wrong with that, just seems odd to need so much processed food to make your own dinner.
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Sep 27, 2013 14:58
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Dead Inside Darwin posted:There's nothing wrong with that, just seems odd to need so much processed food to make your own dinner. I'm not sure what you mean by processed, unless you're talking about that other slow-cooker thread that devolved into laziness. I could imagine that going the way of, "just dump some chicken breasts in a crock with a block of velveta cheese and eat it straight out of the pot like a trough so you don't have to stop playing video games for even 2 seconds." Pretty much everything I make for my family is ≤3 actual-food ingredients then spices, cooked in one step. Dino's dal is probably the most complicated thing I ever cook, and I always tend to forget one ingredient or another in that as it is (usually ginger). I wasn't talking about Hungry Manning it or anything, just that anything I shared on this page is going to be real food cooked and spiced as simply as it can be, because that's what I enjoy and how I feed my family. Sorry for any confusion.
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Sep 27, 2013 15:29
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Huxley posted:I'm not sure what you mean by processed, unless you're talking about that other slow-cooker thread that devolved into laziness. I could imagine that going the way of, "just dump some chicken breasts in a crock with a block of velveta cheese and eat it straight out of the pot like a trough so you don't have to stop playing video games for even 2 seconds." It's fine, I look forward to getting more slow cooker recipes. I culled a few from that thread but a lot seemed to be the Velveeta situation you're talking about.
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Sep 27, 2013 15:33
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Dead Inside Darwin posted:It's fine, I look forward to getting more slow cooker recipes. I culled a few from that thread but a lot seemed to be the Velveeta situation you're talking about. Now I'm trying to figure out if that would actually work or just scorch the cheese. You might have to cube it and add cream or something. Please, nobody actually do this. I made a loaf of bread one time in the crockpot. It's pretty perfect if you have 8 hours and hate crust.
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Sep 27, 2013 15:43
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Huxley posted:Now I'm trying to figure out if that would actually work or just scorch the cheese. You might have to cube it and add cream or something. Post the recipe, that sounds interesting as hell edit: Does this look good? http://blog.hostthetoast.com/rosemary-olive-oil-crock-pot-bread/ Adult Sword Owner fucked around with this message at 16:01 on Sep 27, 2013 |
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Sep 27, 2013 15:46
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Dead Inside Darwin posted:Post the recipe, that sounds interesting as hell As far as dough, I (obviously by now) went as simply as I could, using this recipe: http://allrecipes.com/recipe/amish-white-bread/ Then I followed this for the cooker: http://www.thekitchn.com/how-to-make-bread-in-the-slow-cooker-cooking-lessons-from-the-kitchn-192421 It took my cooker closer to 3 hours to cook the dough through and I skipped the broiler step. Without direct oven heat your crust turns out very light, almost nonexistent. I also remember it not having quite as much rise. The upside is it uses less power (and doesn't heat up your kitchen) and gives bread a totally different texture you may enjoy. I haven't tried it again, but that's mostly because I prefer my bread not to require kneading.
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Sep 27, 2013 16:03
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I am aware that I may be asking too many things, but I'm not very picky, and any advice would do. So I am poor and want to eat
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Sep 27, 2013 16:07
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Dunno your situation, but the best thing broke college student me did back in the day was getting a george forman grill.
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Sep 27, 2013 16:13
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Get a rice cooker from the salvation army, put rice and cheap meat and veggies in it, push button. You can put raw meat in it and it'll be cooked by the time the rice is done, so it's seriously the easiest way to make a decent meal.
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Sep 27, 2013 16:45
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Ron Jeremy posted:Dunno your situation, but the best thing broke college student me did back in the day was getting a george forman grill. Pharmaskittle posted:Get a rice cooker from the salvation army, put rice and cheap meat and veggies in it, push button. You can put raw meat in it and it'll be cooked by the time the rice is done, so it's seriously the easiest way to make a decent meal. These are both really good bits of advice. I don't know what a "water cooker" is, I'm assuming a hotpot? My advice, if you have a plug somewhere where random people won't wander over and gently caress with it, is to get yourself a slow cooker. Even a small one can work wonders. In the most basic sense, take meat, season it, brown it on all sides in a pan real quick. Toss into slow cooker with veggies and more herbs and spices, turn on low. Go to class, come back 8 hours later, enjoy tons of amazing food that you can portion out into containers and store in the fridge for the next few days. I'm going to be making some slow cooker chili either tomorrow or the day after. I'll try to do a write-up for it. My other bit of advice is, along with a big bag of rice, keep some bags of dried beans handy. Soak a portion overnight(most bags also list a quick-soak method), drain, rinse, simmer in a pot for a while with salt, pepper, bay leaf, and a few other seasonings. Add to rice, or eat as a side. Very filling, high in protein and fiber.
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Sep 27, 2013 17:07
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Pharmaskittle posted:Get a rice cooker from the salvation army, put rice and cheap meat and veggies in it, push button. You can put raw meat in it and it'll be cooked by the time the rice is done, so it's seriously the easiest way to make a decent meal. Okay this owns, thanks a lot. neogeo0823 posted:These are both really good bits of advice. I don't know what a "water cooker" is, I'm assuming a hotpot? No, what I mean with water cooker is a thing with a heating element in it, where you put water in, push button, wait 5 minutes, and then pour hot water out. I use it to make tea. And I don't have access to a stove, so a slow-cooker isn't an option unfortunately. Thanks tho! Edit: oh wait a slow-cooker is stand-alone. The browning the meat in a pan isn't an option tho. Could I do without? Dancer fucked around with this message at 17:22 on Sep 27, 2013 |
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Sep 27, 2013 17:20
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Dancer posted:Okay this owns, thanks a lot. Slow cookers are their own thing, they plug in and don't need another heating source. Also known as crock pots. [EDIT] Oh, you got that. Yeah, the browning isn't essential, just makes it taste better. If you get a rice cooker, getting one that pressure cooks too will open up a lot more things you can cook with. Even the plain rice cooker has a lot of uses though, Ebert loved them: http://www.rogerebert.com/rogers-journal/the-pot-and-how-to-use-it You can probably find a lot more recipes online that use rice cookers to make things other than rice.
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Sep 27, 2013 17:32
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Dancer posted:No, what I mean with water cooker is a thing with a heating element in it, where you put water in, push button, wait 5 minutes, and then pour hot water out. I use it to make tea. Oh, I get it. I'm guessing you're in a dorm and literally only have access to a microwave, mini fridge, and water heater. Ok then. As you've figured out, the slow cooker advice still stands. Definitely get yourself a George Forman grill. Also look into trying to find a small electric stove, if your dorm allows it. That, a medium sauce pot, and a nice big skillet should cover all your basic cooking needs. It won't be ideal, but you can get it done.
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Sep 27, 2013 17:44
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Dancer posted:I am aware that I may be asking too many things, but I'm not very picky, and any advice would do. Made lots of casserole, works well in this kind of thing. Put something starchy, something meaty and shredded cheese in a casserole pot. Traditionally (dry) noodles and ham and mozzarella. Drop on some spices. Salt, pepper, paprika and umani is my favorite combo here. Pour over enough cream and water to cover the ingredients. 2:1 mixing ration, but you might want to change it if you subbed something for the noodles. Stir enough to distribute the spices, then cover with more cheese. Put in your oven-combi thing then bake for about 30-45 minutes at around 180°C.
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Sep 27, 2013 17:51
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