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I'm not a big curry fan, either, but there are a decent number of Indian dishes I love that are not curry based. I make a huge pot of these lentils/beans all the drat time (minus the curry powder). We love aloo bhaji (for some reason this recipe doesn't include jeera seeds, but I use a teaspoon of them, too, crackled with the mustard seeds), and you can make vegan vegetable tikka masala, too. I like to use roasted cauliflower and cubed zucchini in mine.
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Dec 6, 2013 18:35
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I bought a Panasonic microwave a few years back and it just poo poo the bed on me. It seems to be a widespread problem with Panasonic and I didn't bother to check before I bought it because microwaves last forever, right? So goons with chickencheese, what do you recommend for reheating said chickencheese using ~12.2 centimeter long radio waves?
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Dec 6, 2013 19:43
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Scott Bakula posted:Looking at this again, do I really use a whole nutmeg? That seems an awful lot I knew a dude who ground up a whole nutmeg into some boiling water and then drank the resultant tea. He was high for 2 days. Go for it.
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Dec 6, 2013 20:53
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Phone posted:I bought a Panasonic microwave a few years back and it just poo poo the bed on me. It seems to be a widespread problem with Panasonic and I didn't bother to check before I bought it because microwaves last forever, right? Personally, I've been a big fan of Sharp microwaves. Had a carousel version that lasted from the time I was born up through my early 20s.
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Dec 6, 2013 21:40
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Edit: having a look it seems its fine
Jose fucked around with this message at 21:46 on Dec 6, 2013 |
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Dec 6, 2013 21:42
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Hey my mozzarella has air bubbles. Toss? Edit: as in, blisters of air coming out of the mozz balls Steve Yun fucked around with this message at 07:05 on Dec 7, 2013 |
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Dec 7, 2013 06:51
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Steve Yun posted:Hey my mozzarella has air bubbles. Toss? No; you invented Swizzerella. Rejoice.
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Dec 7, 2013 06:58
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Very Strange Things posted:No; you invented Swizzerella. Rejoice. Didn't pr0k's mom star in that?
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Dec 7, 2013 07:43
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I've never used a mandolin. Reviews for the things make it sound like they're trying to cut your fingers off. Are they really that dangerous?
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Dec 7, 2013 14:06
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me your dad posted:I've never used a mandolin. Reviews for the things make it sound like they're trying to cut your fingers off. Are they really that dangerous? Yes and no: some people just shouldn't be allowed to use sharp objects, ever... and mandolins are one of the sharpest kitchen implements you can buy. But yeah, use it with care and they are as safe as anything else we do in the kitchen.
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Dec 7, 2013 14:12
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me your dad posted:I've never used a mandolin. Reviews for the things make it sound like they're trying to cut your fingers off. Are they really that dangerous? They can be if you don't take safety precautions. If you are worried about cutting yourself, use a kevlar glove. otherwise use make sure you have a good grasp on the Holder and make sure it has a good grip on the food.
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Dec 7, 2013 14:12
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So one of the things I asked for Christmas is a food dehydrator to make beef jerky with. What kind of cuts of beef should I be looking for deals for so I can stock up now?
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Dec 7, 2013 15:09
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me your dad posted:I've never used a mandolin. Reviews for the things make it sound like they're trying to cut your fingers off. Are they really that dangerous? I just throw away the last inch or so of food and work carefully.
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Dec 7, 2013 16:22
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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? Agar Clarification 4 Lyfe. http://www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/
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Dec 7, 2013 16:30
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Any tried and true recipes for sauerkraut? I'd like it to be as authentic as possible and to be able to make small batches at a time, if possible. EDIT: There's a NICSA thread. 
internet inc fucked around with this message at 17:27 on Dec 7, 2013 |
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Dec 7, 2013 17:21
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Hey all, I'm currently soaking some red beans for some spicy (Louisiana?) style red beans and rice. The recipe calls for adding pretty much all the ingredients in one go (save the rice), and simmering for three to four hours. I've got two issues with this, as one, it calls for adding salt right at the onset. I've always heard this ruins, or at least makes the beans take that much longer to cook. The other is the length, as four hours seems way too long to cook beans. Here is the recipe: http://www.food.com/recipe/spicy-red-beans-and-rice-48913 I was going to hold off the salt until the end originally, but now I'm wondering if the length of the cooking is to fully break down the goodiness of the ham hock, and adding salt will keep the beans from getting mushy at that length of cooking. Appreciate any help, thanks! And it just occurred to me the hot sauce is probably acidic, which I think has the same effect on beans, so same question there.
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Dec 7, 2013 18:15
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You're kinda overthinking it; salt and acid do result in longer cooking times, but I've only had problems with black beans taking forever to get creamy. I've never had a problem with red beans. They're usually finished in less than four hours though. I guess if you wanted to get finicky with it you could make a pork stock with the ham hock, then add beans and cook until creamy before adding seasoning and hot sauce. The recipe you're using looks decent, but I would definitely add some sliced andouille sausage with the beans. It looks like its also missing green pepper from the trinity. This is the recipe I usually use and its always come out amazing: http://www.gumbopages.com/food/red-beans.html
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Dec 7, 2013 19:28
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Squashy Nipples posted:Yes and no: some people just shouldn't be allowed to use sharp objects, ever... and mandolins are one of the sharpest kitchen implements you can buy. It's not just that they're sharp, they basically work like a vegetable reverse guillotine-the momentum of the object you're sliding down the mandolin does a lot of the work. That's what happens in my head anyway.
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Dec 7, 2013 19:40
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GordonComstock posted:Hey all, I'm currently soaking some red beans for some spicy (Louisiana?) style red beans and rice. The recipe calls for adding pretty much all the ingredients in one go (save the rice), and simmering for three to four hours. I've got two issues with this, as one, it calls for adding salt right at the onset. I've always heard this ruins, or at least makes the beans take that much longer to cook. The other is the length, as four hours seems way too long to cook beans. Here is the recipe: http://www.food.com/recipe/spicy-red-beans-and-rice-48913 I'm a big proponent of cooking beans with salt, it hasn't ever affected the end product for me. It's the conventional wisdom that salted beans are supposed to take longer to finish, but I haven't experienced that yet. The amount of hot sauce probably won't be enough to affect the acidity that much either so don't worry about that. Bean cooking time depends on a lot of different factors, so it's good to just check occasionally and stop cooking them when they're done. It's also good to check a couple of beans since some individual beans will finish before the rest of the beans. That said, it looks like the recipe you linked has you put the dry beans directly into the pot. In that case, 4 hours may be necessary. Since you're soaking them though, it's going to be way less than that. Edit: I'd also like to add that I salt my soaking water as well, enough that I can taste that it's salty. Then I cook the beans in salty water. Eeyo fucked around with this message at 19:56 on Dec 7, 2013 |
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Dec 7, 2013 19:41
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fizzymercy posted:Um, cilantro is the best herb there is and I have heard tales of savory coconut sticky rice, but never trusted the sources talking about it (vegans that think Boca burgers are food Hey! I think I promised this recipe / method to you Thursday night but here it is now, hope you're still here to see it. If not, welp, this recipe is still awesome and everyone should make it because oh my god sticky rice oh my god. A NOTE ON EQUIPMENT: I personally use a regular American vegetable steamer basket with the little pole and ring in the middle unscrewed, plus a mesh-bottomed steamer thing from my local korean market. I honestly have no idea what the thing is called, but it looks like a springform ring with a mesh bottom. I'm sure there are other methods but this is what I use, and it works perfectly. That's honestly the only weird bit of equipment I need, and the thing cost maybe $3 at the market so it makes sense to buy one, given how often I use it. Soak 1.5 cups sweet rice / sticky rice (it's a medium grain rice, I've only ever bought it at the local korean market so I'm not sure how hard it is to find?) in water for at least one hour. Many recipes dictate it should be several hours but I found that, if you use warm water, an hour is totally sufficient. Once it's soaked, just dump the whole thing, water and all, into the mesh-bottomed steamer to strain the rice. Rinse it thoroughly, til the water runs clear. Once that's done, put it the mesh-bottom steamer above some water in your regular steamer basket to steam for about 20-25 minutes. While the rice is steaming, get the sauce ready. The basic idea is that you create a cup or so of some super-flavorful sauce with salt, sugar, and coconut milk. Full fat is super tasty, but lo fat works too. I typically use one can and some grated ginger, garlic, soy sauce or salt, and a bit of some kind of sweetner (agave nectar or brown / palm sugar). I like to sometimes put a bunch of siracha, and / or some toasted sesame oil. I've also taken the coconut milk and thrown in a bunch of cilantro stems, pureed, and then used that--it ends up super flavorful. Once it's reduced some and the rice is done, I add lime juice to the sauce and kill the heat. If you use the low-fat coconut milk, I sometimes make a cornstarch slurry with the lime juice and let it cook a little longer just to thicken it up a bit at the end. I also (and this is not vegan) sometimes poach shrimp in the sauce until just under done and then remove to the bowl to combine with the hot rice where it finishes cooking. Honestly, you can kinda do anything with the sauce, as long as it's super flavorful. Once the rice is done, remove it to a bowl and add half to two-thirds of the sauce and combine with any other fresh veggies you want. I like scallions, fresh cilantro, and mango. Bean sprouts or shredded cabbage are also really good. I even served this with salted-down julienned zucchini and it was great. And that's it! if you want it to be pretty throw that third of sauce on top, and some fresh cilantro on top of that. If you don't care how pretty it is, gently caress that noise and dig in. I like to keep more lime juice and siracha at the table so people can season to taste. I have no idea how traditional this is--probably not very, since I cobbled it together from a handful of various recipes, but I know for certain it comes out tasty. I swear to god one of these days I'm gonna make a full-on thread with pictures in it about this stuff. One of these days. (Maybe over xmas if I can con my well-done-steak-eating, don't-eat-chinese-food-ever in-laws to eat some sticky rice.)
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Dec 7, 2013 19:46
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). Yes please and a lot of thank yous!
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I'm looking for a really tasty protein bar/energy bar recipe to make for a friend who does a lot of intense cycling. I've found plenty online but I wanted to know if anyone had some great success with another recipe.
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Dec 7, 2013 19:48
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Does anyone know what makes Okinawan spinach leaves purple on one side?
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Dec 7, 2013 20:14
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EAT THE EGGS RICOLA posted:Agar Clarification 4 Lyfe. That's pretty cool! Seems foolproof.
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Dec 7, 2013 20:18
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Speaking of red beans and rice... I was planning on making it today, so I soaked the beans this morning before I went to work. Well, work went a bit longer than I had planned, so now it will be impossible to serve it tonight and the beans have been soaking for 12 hours. So, the red beans I was soaking-are they good to soak another night? Total soaking time will be about 36 hours? It's only a buck a bag, so if I have to scrap em, no huge loss, but just wanted to check. Thanks!
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Dec 7, 2013 23:23
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nwin posted:Speaking of red beans and rice... I was planning on making it today, so I soaked the beans this morning before I went to work. Dump the water off and toss em in the fridge. Should be fine.
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Dec 8, 2013 02:46
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I might be crazy, but I let my dry cannelini beans soak for at least 36 hours, frequently 48, sometimes even 72. (Longer than that and you'll get soup when you didn't necessarily want soup.)
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Dec 8, 2013 06:11
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I usually end up soaking 12 hours minimum. I've done it a couple days before, not intentionally but just didn't have time to get around to it. Never noticed anything weird. You're going to be boiling them for like five hours, I doubt any bacteria will be hanging around.
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Dec 8, 2013 06:16
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Well this isn't about cooking per se, but something I suspect happens to a lot of people while cooking... I was slicing yams and cut through my fingernail. The cut underneath the fingernail isn't deep but I'm wondering if it'll heal better if I take the cut part of the fingernail off (it's near the top and connected by only about 20% of the width of the fingernail) or if I should leave it on. For now I've left it on and just put a Bandaid over it.
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Dec 8, 2013 06:22
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People who soak beans are weird as hell.
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Dec 8, 2013 09:01
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Kenning posted:People who soak beans are weird as hell. No. They just fart less than you
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Dec 8, 2013 09:29
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I could have sworn there was a dedicated thread for crock pot / slow cooker recipes but I can't seem to find it no matter where / how I search. Am I delusional? (I mean yes, I am, but in this specific thing)
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Dec 8, 2013 15:55
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Got a quantity of frozen venison backstrap. Inspire me, goons. edit: Also, frozen bluefish.
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Dec 8, 2013 20:45
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I'm following this: http://www.goonswithspoons.com/Carnitas for my first ever slow cooker recipe. It says to keep it in the slow cooker on high for 5 hours, but I set mine on probe until internal temperature is 160. Do I need to do anything else? Will this not cook it long enough?
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Dec 8, 2013 21:50
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Petey posted:I'm following this: http://www.goonswithspoons.com/Carnitas 160 isn't enough for butts. To get the shredability that you want you are looking for the 190-205 range. I've found it best on those meats to use the probe as a guide then insert a skewer to test for doneness. It should go in like it was going into butter.
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Dec 8, 2013 23:06
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QuarkJets posted:Does anyone know what makes Okinawan spinach leaves purple on one side?
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Dec 8, 2013 23:28
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I'm going to try my hand at making some mushroom royales to go in a consommé: Does anyone have any tips to make them work first time? I have a feeling I will otherwise have to attempt them a few times to get them anywhere close to good.
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Dec 9, 2013 00:15
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toe knee hand posted:Well this isn't about cooking per se, but something I suspect happens to a lot of people while cooking... You don't want to expose the quick if you don't have to. Just keep it plastered down so the loose nail doesn't catch on stuff.
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Dec 9, 2013 00:18
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I've made pulled pork a few times with good success, but I've found many of the recipes to be a tad too sweet. Does anyone have a good low sweetness pulled pork recipe?Drimble Wedge posted:Get a stick blender maybe? Also known as immersion blenders. They are fairly inexpensive. From waaaay back, but thanks, they are indeed less expensive than I thought.
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Dec 9, 2013 01:16
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Shnooks posted:I'm looking for a really tasty protein bar/energy bar recipe to make for a friend who does a lot of intense cycling. I've found plenty online but I wanted to know if anyone had some great success with another recipe. Ask HungryJack over in the Triathlon megathread in YLLS about his coconut date ball recipe. It's good.
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Dec 9, 2013 01:54
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Cyril Sneer posted:I've made pulled pork a few times with good success, but I've found many of the recipes to be a tad too sweet. Does anyone have a good low sweetness pulled pork recipe? Just use an east Carolina style sauce instead of KC: heat some apple cider vinegar with some crushed red pepper (grind your own dried chiles for better flavor), a little cayenne pepper, and a few generous grinds of black pepper. Add a little salt, a very little brown sugar (1-2 teaspoons for a quart sized batch), a few dashes of worcestershire sauce and or ketchup, just enough for a little color and body. Heat until it comes together, cool, add to mason jars and refrigerate for a at least a day, shaking once a day. Cook your pork as you usually would (ideally you would smoke for 10+ hours, but if you can't use a grill, cook in oven/slowcooker, whatever) then pull and serve with the sauce, coleslaw, and your favorite buns.
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Dec 9, 2013 02:20
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