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His Divine Shadow posted:I'm looking for a long lasting dairy delivery method for my coffee at work. I've tried bringing a small coffee cream package and keep it in the company fridge, but it gets pilfered by coworkers (apparently they drink it black but if I bring cream they'll use it) so I've been thinking about powdered creamer that I can keep in my desk drawer instead. Is there any such product that is not vile? I actually was looking at whole milk powder on Amazon the other day, and a lot of the reviews mentioned using it in coffee: http://www.amazon.com/Peak-Whole-Milk-Powder-900-Grams/dp/B004K0862K
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Oct 31, 2013 16:26
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Hello old friends, So I'm flying out to Boulder for a weekend right before Thanksgiving. I've never stepped foot in Colorado before. Where should I eat? I'll have transportation and such.
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Oct 31, 2013 18:14
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https://www.amazon.com/Land-OLakes-Mini-Moos-Half/dp/B003S6ONQA/ The half and half in the little sealed containers stays fresh without refrigeration. You can usually find them at the supermarket.
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Oct 31, 2013 19:03
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Gonna roast me a chicken this weekend. Normally I've done keller's brine from ad hoc and cooked it that way but his ingredient list for the brine seems pretty ridiculous. Anyone got suggestions for an easier brine?
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Nov 1, 2013 00:31
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nwin posted:Gonna roast me a chicken this weekend. Normally I've done keller's brine from ad hoc and cooked it that way but his ingredient list for the brine seems pretty ridiculous. 1. Salt 2. Water
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Nov 1, 2013 00:39
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Turkeybone posted:Hello old friends,
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Nov 1, 2013 01:54
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nwin posted:Gonna roast me a chicken this weekend. Normally I've done keller's brine from ad hoc and cooked it that way but his ingredient list for the brine seems pretty ridiculous. Per gallon of cold water, I like 1c kosher salt, and 3/4c of brown sugar--dissolved in about two cups of (additional) hot water first. To the hot water you can add whatever kind of flavorings float your boat--peppercorns, bay leaves, ginger, orange peel, any herbs--whatever. Pick a couple flavors you want to highlight. I like to let them steep in the hot water for a little while before mixing with the cold water, so the flavors come out. Cut out the sugar entirely and use a gallon of apple cider instead of water if you want something a little fruitier and different. Use maple syrup instead of sugar and pair it up with peppercorns and orange peel. Or use honey and pair it with ginger and orange peel. Do a traditional bird and use the Simon and Garfunkel herbs. Brines cam be as simple or as complicated as you want them to be, but even if you just stick to water, salt, and a sugar product, your bird will still be delicious.
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Nov 1, 2013 02:27
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^Thanks Alistair.Casu Marzu posted:1. Salt That's loving awesome. Is that a pound of salt to 1/4 cup of water or what?
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Nov 1, 2013 03:28
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nwin posted:^Thanks Alistair. Clearly you misread the instructions It's 1 lb of salt to 1 teaspoon of water. Senior Scarybagels fucked around with this message at 04:37 on Nov 1, 2013 |
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Nov 1, 2013 04:31
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I was doing some shopping today and I noticed something strange. Does anyone know why every shape of pasta has 16oz of pasta in the standard box but farfalle only has 12oz for most of the major brands? The only theory I have is that maybe there is a more complicated process involved in making farfalle and that's how they even up the costs.
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Nov 1, 2013 04:39
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Behold! A Elk! posted:I was doing some shopping today and I noticed something strange. Does anyone know why every shape of pasta has 16oz of pasta in the standard box but farfalle only has 12oz for most of the major brands? The only theory I have is that maybe there is a more complicated process involved in making farfalle and that's how they even up the costs. Really? I seem to remember farfalle being the same weight as regular pasta, but the tri-color rotini being 12oz. But maybe I'm not remembering right. I really do love farfalle though. I admit I usually buy the store brand pasta so maybe that's why? Edit: I had to go to the store for some medicine so I stopped by the pasta to see and it looks like you were right. The store brand was in 12 oz, but the name-brand (barilla) was in 16 oz, so maybe I've been duped the whole time! Eeyo fucked around with this message at 06:21 on Nov 1, 2013 |
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Nov 1, 2013 05:16
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I want to make Foie Gras Royale. Does anyone know if using canned foie versus lobes will impact the results? Also there seems to be dozen variations, does anyone have a particular recipe they recommend? I am looking on that is on the more delicate side.
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Nov 1, 2013 06:43
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Five Spice posted:I actually was looking at whole milk powder on Amazon the other day, and a lot of the reviews mentioned using it in coffee: This looks like the best solution yeah, thanks I'll go looking for some of that.
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Nov 1, 2013 07:54
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Turkeybone posted:Hello old friends, The long pig out in boulder is pretty good. Free range, sustainable and usually fed an organic diet. Best part is, most of it comes already smoked. Might be difficult to find a place that serves it, though.
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Nov 1, 2013 12:59
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I'm categorizing some recipes in an app and need some help on their taxonomy. I'm trying to keep things accurate but not too overly specific. Pancakes: Griddle cakes? Dutch Babies aren't really griddle cakes because they're baked. Is there something that covers pancakes, crepes, and Dutch babies, or are Dutch babies in some other category with things like popovers? Is a lasagna a casserole? Are tortillas a bread? I don't feel like it they're a bread, but I could be wrong. Are they in the same category as something like dumplings? Are dumplings in their own category, like biscuits, or can they be breads?
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Nov 1, 2013 18:41
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Yeah, lasagna is a casserole. Tortillas are bread. Dumplings, I would classify more as a pasta. Biscuits are bread.
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Nov 1, 2013 18:44
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I would say tortillas are a flatbread, yes. Unleavened flatbread, like matzo, lavash, and roti. (note, this makes tacos a sandwich) pancakes are quick breads. biscuits are also quick breads. One can tell by the use of baking soda/powder as leavening. lasagna is a casserole. Dumplings are not breads nor sandwiches. The wrapper was never intended to be eaten by itself, and in some cases isn't even eaten at all.
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Nov 1, 2013 18:55
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What about chicken and "dumplings"? I would argue those dumplings qualify as quick breads. Then you have steamed dumplings, which in some degenerate forms have no filling so are closer to yeast bread while still being derived from dumplings. I guess what I'm arguing is that there is always a food you can go say "yeah but..." when you try to categorize things. So I would say tortillas are dumplings (since a lot of the time we fill them) Lasagna would then obviously be a large dumpling, since it's a wrapper filled with stuff, but the topology is different from classical dumplings. Just eat more dumplings I guess.
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Nov 1, 2013 19:10
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How do I make mustard greens tasty? I tried cooking them last night with red onions and it just came out really bitter. I cooked them in a skillet using olive oil, cooking them until they wilted, but they still came out pretty drat nasty.
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Nov 1, 2013 19:12
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You gotta cook hardy greens longer. Also use acid.
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Nov 1, 2013 19:14
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Casu Marzu posted:You gotta cook hardy greens longer. Also use acid. When you're watching your shadow melt upward off the ground and become a laughing fire hydrant that's shooting rainbows into a bleeding unicorn-wolf, mustard greens just taste better?
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Nov 1, 2013 19:31
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Dutch Babies are popovers then?
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Nov 1, 2013 19:32
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Yes Dutch babies are popovers
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Nov 1, 2013 19:35
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Eeyo posted:What about chicken and "dumplings"? I would argue those dumplings qualify as quick breads. Then you have steamed dumplings, which in some degenerate forms have no filling so are closer to yeast bread while still being derived from dumplings. I guess what I'm arguing is that there is always a food you can go say "yeah but..." when you try to categorize things. Dumplings are filled raw then cooked which tortillas are not. Tortillas are also eaten as a side accompanying dishes like a bread. They are most certainly flatbreads not dumplings. Dumplings are also enclosed. Wherein I can see the argument of a coordinate transform for sandwiches to wraps, one of the traits of dumplings is the full enclosure and since there is no such thing as an infinite lasagna, one cannot make the transform from spherical to Cartesian so lasagna is not a dumpling. GrAviTy84 fucked around with this message at 19:43 on Nov 1, 2013 |
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Nov 1, 2013 19:40
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But once you fry a tortilla and make a taco with it it becomes a sandwich.
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Nov 1, 2013 19:44
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Drifter posted:When you're watching your shadow melt upward off the ground and become a laughing fire hydrant that's shooting rainbows into a bleeding unicorn-wolf, mustard greens just taste better? I just snorted out loud in a meeting. Also, someone answer my question about Foie, please.
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Nov 1, 2013 19:58
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Now that I have a good cast iron pan I am definitely making a dutch baby tomorrow morning
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Nov 1, 2013 20:05
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Was PRADA SLUT referring to dumplings as in the filled kind, like gyoza, or in the "chicken and dumplings" kind, which are basically strips of dough? I assumed the latter, which is why I lumped them in with pasta.
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Nov 1, 2013 20:09
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GrAviTy84 posted:Dumplings are filled raw then cooked which tortillas are not. Tortillas are also eaten as a side accompanying dishes like a bread. They are most certainly flatbreads not dumplings. They're not talking about Asian filled dumplings. They're talking about Southern throw-it-in-some-soup dumplings. The sort that are just dough, and which get flavor by absorbing broth. Those are probably a quickbread. E: 
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Nov 1, 2013 20:09
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I have two sheet pans worth of pumpkin seeds, ive dried them for 24 hrs but I wanted to ask if anyone has a good recipe/method for roasted pumpkin seeds before i give it a go. The last time I tried making some they were just dissapointing.
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Nov 1, 2013 22:24
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Toss them with sesame oil and sea salt, and whatever spices suit your fancy. Toast in the oven at 300 until they just start to brown. This year I did cinnamon, cloves, allspice, and paprika on my pumpkin seeds and they are awesome.
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Nov 2, 2013 03:09
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I found chicken livers and want to make pate. Anyone have a good recipe?
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Nov 2, 2013 03:41
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I like to think that they were in between the couch cushions or under the bed.  I've always seen them in the normal grocery store, but never tried them.
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Nov 2, 2013 22:01
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Grand Fromage posted:I found chicken livers and want to make pate. Anyone have a good recipe? http://www.gourmet.com/recipes/diaryofafoodie/2007/01/chicken_faux_gras http://frombellytobacon.com/2010/08/20/charcuterie-chicken-liver-mousse/ http://www.davidlebovitz.com/2013/01/chicken-liver-pate-recipe-schmaltz-michael-ruhlman/ http://smithratliff.com/2012/03/26/julia-childs-chicken-liver-mousse/ GrAviTy84 fucked around with this message at 22:32 on Nov 2, 2013 |
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Nov 2, 2013 22:28
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What are some good ideas for a non-traditional thanksgiving meal? I'd like to stray away from turkey/goose/duck. Birds in general and see if I can't "wow" some people with something different this time around.
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Nov 2, 2013 23:28
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An amazing leg of lamb?
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Nov 2, 2013 23:31
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Make green bean casserole but make it with fresh beans, mushroom béchamel, and deep fried onion rings.
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Nov 3, 2013 00:26
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Volume posted:What are some good ideas for a non-traditional thanksgiving meal? I'd like to stray away from turkey/goose/duck. Birds in general and see if I can't "wow" some people with something different this time around. By far the best Thanksgiving I've had was a big pile of Indian food.
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Nov 3, 2013 00:28
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Volume posted:What are some good ideas for a non-traditional thanksgiving meal? I'd like to stray away from turkey/goose/duck. Birds in general and see if I can't "wow" some people with something different this time around. http://woodsidekitchen.wordpress.com/2013/01/09/river-cafes-slow-roasted-shoulder-of-pork/ This is great. Adjust cooking time based on weight and if its bone in though. Do it for less people with a standard pork shoulder/butt that doesn't take as long to cook first for practice though
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Nov 3, 2013 01:14
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Scott Bakula posted:http://woodsidekitchen.wordpress.com/2013/01/09/river-cafes-slow-roasted-shoulder-of-pork/ Oh, that reminds me, you should do a porchetta. Now that is an impressive hunk of meat to place on a Thanksgiving/Christmas dinner table. http://www.jamieoliver.com/recipes/pork-recipes/gennaro-s-stuffed-porchetta edit: or this one http://www.seriouseats.com/2011/12/the-food-lab-how-to-make-all-belly-porchetta-the-ultimate-holiday-roast-italian-roast-pork.html Casu Marzu fucked around with this message at 01:20 on Nov 3, 2013 |
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Nov 3, 2013 01:17
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