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Scott Bakula posted:I'm going to cut the meat off the shoulder bone for the stew
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Dec 1, 2013 07:03
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I feel like there is an obvious solution that I'm missing but how do you get the sesame seeds to stick to the top of a bun? I just hit the dough with egg wash before adding the seeds and while it looks line as soon as you try to pick one up the seeds scatter everywhere.
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Dec 1, 2013 08:28
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Does anybody have a few good recipes for a variety of gallantine stuffing?
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Dec 1, 2013 09:45
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Now that its defrosted and I've had a better look at it I'm not going to. I'm just going to cut it through the ribs instead and keep everything for the stew
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Dec 1, 2013 10:35
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I have a pound of ground lamb, onions, carrots, celery, tomato sauce, sweet potatoes, chickpeas and stock. I was thinking I'd make a mirepoix, then fry up the lamb and add some tomato sauce and thyme(other spices?) and then add cubed sweet potatoes, chickpeas and stock and have some sort of stew. I dunno about tomato mixed with sweet potato though. Anyone have any other ideas I could do with these ingredients and spices?
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Dec 1, 2013 18:58
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ashgromnies posted:I dunno about tomato mixed with sweet potato though. Anyone have any other ideas I could do with these ingredients and spices? Sweet potatoes are delicious in Midwest style chili or curries that have tomato sauce.
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Dec 1, 2013 20:17
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Is there any good food/cooking blogs that update often enough? I used to like following The Kitchn, but whenever a holiday comes around it gets twee as gently caress, and I'm sick of it. Besides, my mom still doesn't like me making food on holidays so I normally don't cook for more than just me an my boyfriend so things like "how to make thanksgiving enjoyable for 20 people where there's a spread of vegan, vegetarian, paleo and picky people!!!!" are not interesting to me. I just kind of want blogs that talk about interesting or different things, not really needing any sort of cohesive theme. Something in the same tone as Budget Bytes, just with other/no theme.
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Dec 2, 2013 01:44
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Jyrraeth posted:Is there any good food/cooking blogs that update often enough? I used to like following The Kitchn, but whenever a holiday comes around it gets twee as gently caress, and I'm sick of it. Besides, my mom still doesn't like me making food on holidays so I normally don't cook for more than just me an my boyfriend so things like "how to make thanksgiving enjoyable for 20 people where there's a spread of vegan, vegetarian, paleo and picky people!!!!" are not interesting to me.
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Dec 2, 2013 01:47
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Jyrraeth posted:Is there any good food/cooking blogs that update often enough? I used to like following The Kitchn, but whenever a holiday comes around it gets twee as gently caress, and I'm sick of it. Besides, my mom still doesn't like me making food on holidays so I normally don't cook for more than just me an my boyfriend so things like "how to make thanksgiving enjoyable for 20 people where there's a spread of vegan, vegetarian, paleo and picky people!!!!" are not interesting to me. Smitten Kitchen is absolutely my favorite cooking blog. Consistently good content, and a huge backlog of searchable recipes. They are a bit twee, but that's just part of cooking blogs. Otherwise I also follow Food Wishes, Chow, a few on The Fresh Loaf, and Serious Eats.
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Dec 2, 2013 01:49
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We have a ton of cans of tomato paste in the back of the pantry and I'd like to use them. Can I make anything with them and chicken breasts (that can be made in bulk and reheated)?
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Dec 2, 2013 01:51
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I hate that the standard cooking blog style that everyone follows for whatever reason requires me to scroll down 10+ pages of bullshit no one cares about to get to a recipe.
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Dec 2, 2013 01:54
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TychoCelchuuu posted:I very much like smitten kitchen. 101 Cookbooks is also pretty good. And you can't go wrong with Simply Recipes. SymmetryrtemmyS posted:Smitten Kitchen is absolutely my favorite cooking blog. Consistently good content, and a huge backlog of searchable recipes. They are a bit twee, but that's just part of cooking blogs. Thanks, I forgot about Smitten Kitchen. Its pretty hard to find a food blog that isn't a bit twee, that I can handle. Some of my friends are really into the "THIS IS HOW YOU loving MAKE A MICROWAVE COOKIE" type things which is... worse. Grand Fromage posted:I hate that the standard cooking blog style that everyone follows for whatever reason requires me to scroll down 10+ pages of bullshit no one cares about to get to a recipe. If I really want a recipe I usually crtl+f and search like "Tsp" or something. Doesn't make it less frustrating, though. Some people attempt to make it seem like their lives are just as important as the recipe to the people that follow the blog. Ughn.
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Dec 2, 2013 02:11
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Jyrraeth posted:Is there any good food/cooking blogs that update often enough? I used to like following The Kitchn, but whenever a holiday comes around it gets twee as gently caress, and I'm sick of it. Besides, my mom still doesn't like me making food on holidays so I normally don't cook for more than just me an my boyfriend so things like "how to make thanksgiving enjoyable for 20 people where there's a spread of vegan, vegetarian, paleo and picky people!!!!" are not interesting to me. I like Food52. They update almost as often as The Kitchn but are less twee. 
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Dec 2, 2013 02:32
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I used to follow Closet Cooking (TON of recipes), and I recently found Just One Cookbook (Japanese cooking) - both have nice no-fuss recipes that are not too hard to follow.
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Dec 2, 2013 03:06
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It's not a blog exactly, but Tastespotting can be really nice at times for inspiration.
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Dec 2, 2013 04:15
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I've used this recipe a couple times to make beer ice cream: http://billybrew.com/beer-ice-cream The main problem I'm running into is that the intense beer flavour that I love is derived from a very high ABV beer (think 15%) which works great...until the high ABV makes the freezing point of the ice cream drop to the point where it melts practically as soon as I drop it in the bowl. Is there a way I can stabilize the ice cream without getting rid of the intense, wonderful flavour?
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Dec 2, 2013 05:10
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Very Strange Things posted:I'd probably brown that and then braise it in a foil package. Leave the fat if you're slow cooking. That hair is not coming out by just rinsing it. Do you have a small torch? I'm serious; just singe it right off. Ended up braising in a dark lager with potatoes, celery, garlic, onions, and minced anchovies. I think I slightly overcooked it but it came out amazing. I've only had deer jerky before but this meat has the texture of beef but a rich iron-ey flavor like an organ. The same guy left a raccoon a week earlier and that tasted straight up like a greasy turkey leg.
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Dec 2, 2013 11:42
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crazyfish posted:I've used this recipe a couple times to make beer ice cream: http://billybrew.com/beer-ice-cream I've never made beer ice cream before but could you cook down the beer first to reduce the alcohol content?
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Dec 2, 2013 13:18
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The thing is that cooking might dramatically alter the taste of the beer. An alternative could be freeze distillation. When you discard the still liquid high alcohol fraction, you'll surely lose some parts of the aromatics. But at least the frozen watery part won't be altered by heat.
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Dec 2, 2013 13:49
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Lucy Heartfilia posted:The thing is that cooking might dramatically alter the taste of the beer. An alternative could be freeze distillation. When you discard the still liquid high alcohol fraction, you'll surely lose some parts of the aromatics. But at least the frozen watery part won't be altered by heat. Freeze distillation is the opposite of what he wants to do- it would keep the alcohol and beer flavor in the liquid, and the ice would be just h2o. Cooking the beer down a bit would work fine, just keep it at a gentle simmer until it doesn't smell too boozy. I've made whiskey ice cream this way (though I also set it on fire because, well, fire!) and it held up well.
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Dec 2, 2013 14:12
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Oh, I see. Sorry.
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Dec 2, 2013 14:20
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Smitten Kitchen isn't overly twee, and always has great recipes. Love that site
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Dec 2, 2013 15:08
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THE MACHO MAN posted:Smitten Kitchen isn't overly twee, and always has great recipes. Love that site the gently caress is 'twee'?
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Dec 2, 2013 15:38
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Bob Morales posted:the gently caress is 'twee'? From the OED: quote:twee, a. (and n.3) colloq.
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Dec 2, 2013 15:47
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Bob Morales posted:the gently caress is 'twee'? I never heard of the word before today either!
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Dec 2, 2013 16:00
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Now I want to start calling things mawkish. What an odd word.
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Dec 2, 2013 16:22
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So I'm reheating some leftover pizza tonight and I want to have fried egg on it to spruce it up a bit. What's my best bet to get the egg to set into the pizza some without burning the pizza by reheating it too long? Should I just fry the egg separately and add it after?
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Dec 2, 2013 16:33
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Bob Morales posted:the gently caress is 'twee'? For a real life example, see Zooey Deschanel. There's a thread about it in NMD, I believe.
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Dec 2, 2013 19:59
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Bob Morales posted:the gently caress is 'twee'? It's like you've never listened to Belle & Sebastian or the Apples in Stereo.
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Dec 2, 2013 23:02
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Slifter posted:I feel like there is an obvious solution that I'm missing but how do you get the sesame seeds to stick to the top of a bun? I just hit the dough with egg wash before adding the seeds and while it looks line as soon as you try to pick one up the seeds scatter everywhere. Personally I'd stick with egg wash, but instead of sprinkling the seeds on top, I'd gently press the bun into a bowl of seeds. Arnold of Soissons posted:Now I want to start calling things mawkish. What an odd word. Tannin posted:So I'm reheating some leftover pizza tonight and I want to have fried egg on it to spruce it up a bit. What's my best bet to get the egg to set into the pizza some without burning the pizza by reheating it too long? Should I just fry the egg separately and add it after? I imagine you're looking to re-heat the pizza in the oven and have a soft cooked egg on top of that, right? It would be infinitely simpler to fry the egg first and then just put it on top of the reheated pizza. I suppose you could partially fry the egg until it just barely set, then get it onto the pizza and let it finish setting to desired doneness in the oven. That seems like a lot of guess work and trial and error for me though. What kind of pizza, out of curiosity? I could maybe see a nice runny yolk over a good fresh margarita pizza. drat, now I want a runny fried egg.
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Dec 2, 2013 23:10
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Finishing off the last of my Thanksgiving stuffs. My girlfriend requested cream of turkey soup. I've never had. I've looked at some recipes, but any recommendations?
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Dec 4, 2013 04:03
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I have the flu and was boiling some water on the gas range (medium heat) to make a cup of tea for myself when I kind of zoned out. Around 30-40 minutes later, I got up to go make a cup of tea- forgetting I had already set water on to boil- and found the pot still on the burner but with all the water evaporated. There was a bit of white residue on the bottom, but there didn't seem to be any melting or cracking or anything. Is it unsafe to keep using this pot? It's a Chefmate cookware pot with a non-stick surface, and I've read up about the toxic chemicals that can be released but most people talk about that in terms of leaving an empty pot out for several hours. I think between the water completely evaporating and my discovery it couldn't have been more than 20 minutes. Should I be worried about there being some chemical residue that will make me sick?
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Dec 4, 2013 05:13
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That white stuff is just minerals from your water, it's totally fine. I dunno about the nonstick surface but if it wasn't at a high enough heat to burn it then nothing bad should've happened.
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Dec 4, 2013 06:01
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If I use an eggwhite raft to clarify chicken stock, is skimming still recommended? Will not doing so cause any bitterness or adverse flavors?
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Dec 4, 2013 13:45
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SymmetryrtemmyS posted:If I use an eggwhite raft to clarify chicken stock, is skimming still recommended? Will not doing so cause any bitterness or adverse flavors? You can't really skim if you're using a raft- the raft is there to catch all the stuff that would cause an off flavor. Just keep it at a LOW simmer so as not to break up the raft.
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Dec 4, 2013 17:09
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CronoGamer posted:I have the flu and was boiling some water on the gas range (medium heat) to make a cup of tea for myself when I kind of zoned out. Around 30-40 minutes later, I got up to go make a cup of tea- forgetting I had already set water on to boil- and found the pot still on the burner but with all the water evaporated. There was a bit of white residue on the bottom, but there didn't seem to be any melting or cracking or anything. Is it unsafe to keep using this pot? It's a Chefmate cookware pot with a non-stick surface, and I've read up about the toxic chemicals that can be released but most people talk about that in terms of leaving an empty pot out for several hours. I think between the water completely evaporating and my discovery it couldn't have been more than 20 minutes. Should I be worried about there being some chemical residue that will make me sick? Personally, I wouldn't use it again. If you were boiling water it would have been on high heat and nonstick surfaces shouldn't ever be on high heat anyway. Its even worse if you had it on high heat with nothing in it.
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Dec 4, 2013 17:39
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BraveUlysses posted:Personally, I wouldn't use it again. If you were boiling water it would have been on high heat and nonstick surfaces shouldn't ever be on high heat anyway. Its even worse if you had it on high heat with nothing in it. I had it on medium heat though; I never use high heat on my stove. Does that make a difference?
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Dec 4, 2013 18:34
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Yeah, medium is much better if you were using a nonstick pan. you're probably okay then.
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Dec 4, 2013 18:39
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Can anyone recommend a good beef curry recipe? Ideally something that takes a long time to cook
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Dec 4, 2013 19:52
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Scott Bakula posted:Can anyone recommend a good beef curry recipe? Ideally something that takes a long time to cook rendang http://www.saveur.com/article/Recipes/Beef-Rendang
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Dec 4, 2013 19:54
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