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The only cookbook thread seems long dead so I thought I'd try asking here. I'm looking for recommendations for cookbooks on traditional/authentic Mexican cuisine. I know that Rick Bayless's stuff is pretty popular but I wasn't sure if there was anything else that I should be looking at. Is there a Mexican equivalent of The Joy of Cooking or The Silver Spoon?
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Oct 11, 2013 01:33
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| # ? May 12, 2024 12:46 |
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I bought a stalk of brussel sprouts. The sprout at the top is very large and is opening up a bit. Is that any worse than the tightly curled sprouts?
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Oct 11, 2013 02:39
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Is there a recipe randomization program, like pandora but for cooking. Where you vote good or bad on recipes and it gives you more of the same type?
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Oct 11, 2013 02:56
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ShadowMoo posted:Is there a recipe randomization program, like pandora but for cooking. Where you vote good or bad on recipes and it gives you more of the same type? http://www.whatthefuckshouldimakefordinner.com/
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Oct 11, 2013 03:15
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Scott Bakula posted:I'm going to be doing some travelling in the US next year and want to visit a couple of Michelin starred restaurants while I'm there since I've never been to one. Momofuku Ko looks great at $125 per head for food and I'm looking for that $100-200 price range ideally for food per head with maybe another $100 on drinks split between me and a friend at the higher end. Cheaper would be better wherever possible. What do people recommend? I think we can afford to eat at around 3 places without it being an issue. Where they're located is less of an issue since the plan is to spend 3 months or so (what a visa will let us) to travel as many places as possible. If I were you, I'd do Le Bernardin for dinner for the blow-out, Seasonal for lunch, and an Italian resto - probably Babbo or Del Posto (I haven't been to either), with an eye towards the lunch menus. I like Marea a lot too but I don't see it as that much of a value even at lunch, and it feels a little more corporate than luxurious (IMO). No Wave fucked around with this message at 03:29 on Oct 11, 2013 |
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Oct 11, 2013 03:24
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I've got a lot of vermicelli (The pasta sort, not the rice noodle), spinach, potato and mid-range parmesan cheese that I need to use up. Any recipe suggestions?
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Oct 11, 2013 04:06
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FedoraDefender420 posted:I've got a lot of vermicelli (The pasta sort, not the rice noodle), spinach, potato and mid-range parmesan cheese that I need to use up. Any recipe suggestions? Vermicelli cacio e pepe. Or carbonara. Or algio e olio. Spinach and potato tortilla espanola.
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Oct 11, 2013 04:33
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Scott Bakula posted:I'm going to be doing some travelling in the US next year and want to visit a couple of Michelin starred restaurants while I'm there since I've never been to one. Momofuku Ko looks great at $125 per head for food and I'm looking for that $100-200 price range ideally for food per head with maybe another $100 on drinks split between me and a friend at the higher end. Cheaper would be better wherever possible. What do people recommend? I think we can afford to eat at around 3 places without it being an issue. Where they're located is less of an issue since the plan is to spend 3 months or so (what a visa will let us) to travel as many places as possible. It's been mentioned already, but I will also endorse Babbo; it just got its star back and is probably my favorite restaurant ever.  Get the tasting menu if you can afford it, but even a 2-3 course dinner is worth the visit. I also really enjoyed Daniel, for what it's worth.
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Oct 11, 2013 04:43
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I feel like barbecuing chicken this weekend but the salmonella outbreak, the lack of a recall, and the USDA not being staffed has me worried. Is it only Foster Farms brand chicken that have been linked?
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Oct 11, 2013 07:00
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Oae Ui posted:The only cookbook thread seems long dead so I thought I'd try asking here. I'm looking for recommendations for cookbooks on traditional/authentic Mexican cuisine. I know that Rick Bayless's stuff is pretty popular but I wasn't sure if there was anything else that I should be looking at. Is there a Mexican equivalent of The Joy of Cooking or The Silver Spoon? A lot of it is pretty inexact. I learned Mexican cooking from a nice lady from Baja who didn't have a single recipe written down. I don't own a lot of cookbooks, but I love this one: https://www.amazon.com/Tamales-101-Beginners-Making-Traditional/dp/1580084281/ Yes, it's about tamales, but it's packed with restaurant-tested sauce recipes and the pictures are gorgeous.
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Oct 11, 2013 12:55
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Oae Ui posted:The only cookbook thread seems long dead so I thought I'd try asking here. I'm looking for recommendations for cookbooks on traditional/authentic Mexican cuisine. I know that Rick Bayless's stuff is pretty popular but I wasn't sure if there was anything else that I should be looking at. Is there a Mexican equivalent of The Joy of Cooking or The Silver Spoon? http://www.amazon.com/000-Mexican-Recipes/dp/0764564870 I read this one in a library a few years back and found it to be really comprehensive. Like Squashy said, Mexican food is really more done by touch and taste. You'll likely get better results by watching someone make a dish (and youtube is great for this) than by attempting it with a recipe, because there's a fair few ingredients that don't behave consistently. However! The 1,000 Mexican Recipes covers a /lot/ of ground. Mind you, a fair few recipes are influenced by Northern Mexico. If that isn't your bag, I'd say go with something else. XD
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Oct 11, 2013 13:19
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Is it possible to over-marinate a leg of lamb? The recipe I'm using called for marinating it in a yogurt curry sauce for 24 hours but with my work schedule I'll probably have to do more like 40.
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Oct 11, 2013 15:11
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Fish sauce: refrigerate or no?
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Oct 12, 2013 00:36
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I don't. It's so salty I assume it's pretty stable. I could be totally wrong, I've never really bothered to find out or even read the label.
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Oct 12, 2013 00:44
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/\/\ I don't either and have never had an issue. Squid brand, all the way.
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Oct 12, 2013 01:00
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ChetReckless posted:Fish sauce: refrigerate or no? Got Squid and Red Boat, never refrigerate either ever, no issues
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Oct 12, 2013 01:02
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are you worried your rotten fish juice is gonna rot?
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Oct 12, 2013 01:38
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Entropic posted:Is it possible to over-marinate a leg of lamb? The recipe I'm using called for marinating it in a yogurt curry sauce for 24 hours but with my work schedule I'll probably have to do more like 40. Should be fine if you keep it in the fridge. Am I right in assuming that if you've marinaded a meat in say turmeric, you have to have faith while browning it? It just looks yellow to me.
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Oct 12, 2013 01:38
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So I got a question: On this bag of popcorn it lists 1 bag unpopped as 240 calories and and 1 bagged popped 220, is there a reason why there was a 20 calorie decrease?
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Oct 12, 2013 01:55
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Mr. Squishy posted:Should be fine if you keep it in the fridge. You can't sear something properly if it has a sauce on it. Rinse and dry your meat if you want to maillard it up.
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Oct 12, 2013 02:02
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Senior Scarybagels posted:So I got a question: Guessing that about 20 k/cal of butter ends up on the inside of the bag rather than the popcorn? Don't lick the bag you goon
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Oct 12, 2013 02:09
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Is there a good place to buy weird, exotic fruit online? I sort of want a "let's eat weird food"-themed birthday party.
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Oct 12, 2013 02:30
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Save me jeebus posted:Guessing that about 20 k/cal of butter ends up on the inside of the bag rather than the popcorn? But I don't lick the bag, I eat it. Waste not want not after all, but really I was kinda baffled as to how 20 calories just disappear but I guess that makes sense.
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Oct 12, 2013 02:31
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Anyone here tried nixtamalizing at home? Things other than maize?
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Oct 12, 2013 08:37
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Squashy did it for ICSA Battle: Effort. That's probably why I got second place. Also he husbanded his own crickets. It was a Good ICSA. Wiggles killed some poo poo. It's in the 'chives – look around October/November 2011.
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Oct 12, 2013 09:04
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 Holy poo poo
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Oct 12, 2013 09:27
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Anyone got a good recipe for iced tea?
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Oct 12, 2013 10:47
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Steve Yun posted:
LOL. I made a little girl eat BUGS! (actually she liked them and ate four) It takes a little practice, cook time/soak time will vary by the corn, which can vary a lot. It's not rocket science, though, so try it a few times and you'll be fine. That book I linked to higher up on the page has a story about the author's elderly, blind grandmother testing the corn by touch and smell to determine when it was done. You absolutely CAN nishmuh other grains, but I've never done it. The blog post that inspired me to fool around with process had sucess with something other then corn.
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Oct 12, 2013 12:27
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What are the rules for leftover rice?
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Oct 12, 2013 13:11
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Cool, thanks for the suggestions everyone. I think I'll do the muffin tin experiment and figure this cake out.
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Oct 12, 2013 14:54
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Mr. Squishy posted:What are the rules for leftover rice? Toss it in the fridge, fry it up with some kimchi the next day?
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Oct 12, 2013 15:10
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You can nuke it under a wet paper towel too, it's about the same as fresh that way.
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Oct 12, 2013 15:14
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Grand Fromage posted:You can nuke it under a wet paper towel too, it's about the same as fresh that way. That is the worst opinion I've heard in like, 3 days man. 
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Oct 12, 2013 15:17
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Casu Marzu posted:That is the worst opinion I've heard in like, 3 days man. But it's true? It's not exactly the same as fresh but it's not much different. I do it all the time for lunch at work. As long as there's some moisture in it from a wet paper towel or drizzling a bit of water in before you microwave it the rice comes right back to life. Or if I have curry I cover the rice with the curry, and it provides the moisture. And I mean basic white sticky rice here, nothing special.
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Oct 12, 2013 15:21
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I dimly remember some health scare where it could kill you, though maybe "health scare" should tip me off not to worry too much.
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Oct 12, 2013 15:23
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Mr. Squishy posted:I dimly remember some health scare where it could kill you, though maybe "health scare" should tip me off not to worry too much. If you leave it out at room temperature for a long time bacteria will grow in it, and it was an issue for like Chinese restaurants that would have that rice cooker full sitting on the buffet table forever. That's what you're remembering. Just put it in the fridge. Or wrap it tightly in saran wrap and freeze it, then microwave. That's a pretty common lunch thing here, I've never actually done it though.
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Oct 12, 2013 15:24
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I made the dough and filling for some cinnamon rolls two afternoons ago and I ended up having to refrigerate. I was unable to prepare them the nextmorning and now I check and the dough (cut into rolls) is flatter and a bit hard. If I just let it warm for 30 minutes and bake will it be pretty good overall or am I going to get a weird texture?
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Oct 12, 2013 15:34
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I leave rice out overnight all the time. I'm not dead yet.
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Oct 12, 2013 15:48
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You got all those maggots in you, though.
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Oct 12, 2013 15:50
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| # ? May 12, 2024 12:46 |
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I've left rice out way longer than overnight and I'm fine. Smell it and look for grossness.
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Oct 12, 2013 16:33
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