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Breaky posted:He asked if it was absolutely essential to let them thaw first. It's not. They stay within the danger zone for longer than the acceptable amount of time if you put too much frozen chicken into a slow cooker on low. Telling people in a new foodist thread that it's fine without qualifying that statement is a bad thing to do.
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Dec 16, 2013 02:10
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Edit: forget it
That Works fucked around with this message at 02:46 on Dec 16, 2013 |
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Dec 16, 2013 02:40
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Nicol Bolas posted:Reality check: How horrible of an idea is it to make risotto with sushi rice? They're both short-grain and chow.com indicates it should be fine, but I also saw someone suggesting that calrose was fine for sushi rice, which seems deeply wrong to me. I trust goons more. Terrible idea or genius idea? I wouldn't call it genius, but it will work fine.
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Dec 16, 2013 03:07
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I make  risotto with calrose all the time. Works fine.
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Dec 16, 2013 03:26
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I've been called on to cook Christmas Eve dinner for part of the extended family this year. I have everything pretty well laid out, but I still need a main, and it has to be meat. Complicating matters more, the patriarch of the family doesn't like poultry. My first thought was to do a large beef rib roast, but when I did that a few years ago half of the (extremely white, extremely midwestern) family asked for medium-well to well done, and I refuse to ruin expensive meat like that again. Any other suggestions for meat dishes suitable for a group of 11-12?
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Dec 16, 2013 14:49
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Pork! Hard to go wrong with a spiral ham, easy prep, no rare vs well-done conflict, crowd pleasing. If you actually want to cook some pork, roast a pork loin; most people who eat overcooked beef can't recognize rare pork.
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Dec 16, 2013 15:01
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Braise short ribs? Or do this?
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Dec 16, 2013 15:04
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So I accidentally left a whole chicken (one of those young roasters) at room temperature (in its original plastic casing) for like.. most of a day. Garbage, right?
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Dec 16, 2013 16:01
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Me in Reverse posted:So I accidentally left a whole chicken (one of those young roasters) at room temperature (in its original plastic casing) for like.. most of a day. Garbage, right? Yes
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Dec 16, 2013 16:22
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Trying to make my family some gluten-free biscotti for Christmas, but all the recipes* call for almond flour/meal. Can I directly substitute gluten-free AP flour for the almond meal? *specifically these http://alldayidreamaboutfood.com/2013/10/cinnamon-roll-biscotti-low-carb-and-gluten-free.html http://www.elanaspantry.com/cranberry-chocolate-biscotti/
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Dec 16, 2013 18:32
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Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain.
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Dec 16, 2013 20:12
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. I just chop mine?
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Dec 16, 2013 20:14
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. Hammer and chisel? Seriously. If you don't have those, meat mallet (or rolling pin) and a nail will work.
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Dec 16, 2013 20:27
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. Wrap it up and throw it from a high building?
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Dec 16, 2013 20:39
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Will Zeus smite me if I use lime juice in this tzatziki sauce? I'm out of lemons.
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Dec 16, 2013 20:45
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chunkles posted:Will Zeus smite me if I use lime juice in this tzatziki sauce? I'm out of lemons. Do you want to eat lime flavoured yogurt? If so then go for it.
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Dec 16, 2013 21:43
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chunkles posted:Will Zeus smite me if I use lime juice in this tzatziki sauce? I'm out of lemons. Use some apple cider vinegar instead.
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Dec 16, 2013 21:54
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I need a recipe for a main dish to take to a work potluck. Ideally, it has to taste decent, be cheap, and feed a bunch of people. Being able to transport is a plus. Anyone have any ideas? I brought pulled pork before, but I'd like to avoid repeating dishes.
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Dec 16, 2013 22:46
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I like me a zesty pickle, one that has some spice and a little heat to it. The 'zesty' store-bought ones I get are a little weak. The flavor's fine; they're just not spicy enough. Can I add something to the store-bought jar brine, like red pepper flakes or peppercorns to make 'em like I want 'em?
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Dec 16, 2013 23:19
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Sexual Aluminum posted:I need a recipe for a main dish to take to a work potluck. Ideally, it has to taste decent, be cheap, and feed a bunch of people. Being able to transport is a plus. Pulled pork is one of my go to's for that too. If not that, a big pot of jambalaya or gumbo. Easy to make a lot of and you can use really cheap meats with good effect.
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Dec 17, 2013 00:36
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onionradish posted:I like me a zesty pickle, one that has some spice and a little heat to it. The 'zesty' store-bought ones I get are a little weak. The flavor's fine; they're just not spicy enough. Yes. Consider going and picking up a giant bag of Korean chile powder. This stuff: http://www.maangchi.com/ingredient/hot-pepper-flakes
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Dec 17, 2013 00:39
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I'm making pinto beans. The recipe calls for salt pork simmered with the beans. I put the recipe amount in and I'm left with a little nub. Is there anything I can do with it in the beans? I'm thinking of dicing it up and fryig it with onion and throwing it in with the cooked beans. Good idea? Bad idea?
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Dec 17, 2013 00:51
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Pretty much the best of ideas.
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Dec 17, 2013 01:44
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Sexual Aluminum posted:I need a recipe for a main dish to take to a work potluck. Ideally, it has to taste decent, be cheap, and feed a bunch of people. Being able to transport is a plus.
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Dec 17, 2013 02:45
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onionradish posted:I like me a zesty pickle, one that has some spice and a little heat to it. The 'zesty' store-bought ones I get are a little weak. The flavor's fine; they're just not spicy enough. I add red pepper flakes sometimes, and I add dried jalapeño sometimes. That Korean dried pepper looks tasty.
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Dec 17, 2013 04:32
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It's delicious, but it's not terribly hot. Indian hot pepper powder is hotter.
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Dec 17, 2013 05:16
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. Spice grinder. (Little 15 dollar coffee grinder, but use it for palm sugar.) That, or one of those weird twisty things potheads have?
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Dec 17, 2013 05:28
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Very Strange Things posted:Spice grinder. (Little 15 dollar coffee grinder, but use it for palm sugar.) That, or one of those weird twisty things potheads have? Burr grinders, and home espresso people use them too (allegedly).
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Dec 17, 2013 06:14
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. I always break off a chunk and bash it up with my mortar and pestle.
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Dec 17, 2013 09:53
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This may be a ridiculous question but here goes: my sister's girlfriend expressed an interest in baking and was thinking of getting a marble board and marble rolling pin. I've decided to get her both for Christmas, but in looking around it seems that the prices of them vary wildly. Is there any particular thing I should look for in a pastry board and rolling pin?
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Dec 17, 2013 12:34
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xcdude24 posted:Can anyone suggest a way to efficiently break apart palm sugar? Grating it is a major pain. Heavy pestle and mortar. Make sure you store it airtight so the moisture doesn't leak out or it'll be brick hard.
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Dec 17, 2013 15:49
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I made pork chop pilaf last night but I think it's missing something. I browned some pork chops, set them aside, added Cinnamon Turmeric Cumin seed Ground coriander seed Onion Garlic Diced chile to the pan. Fried that, added rice, fried more, then added water and finally peas and the chops. I liked it well enough but it seems bland. Any suggestions?
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Dec 17, 2013 16:49
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Salt? Acid (vinegar/lemon juice)?
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Dec 17, 2013 16:59
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Chemmy posted:Salt? Acid (vinegar/lemon juice)? I can't believe I forgot salt. Is there a good ratio to keep in mind when using vinegar with rice dishes?
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Dec 17, 2013 21:29
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Julio Cesar Fatass posted:I can't believe I forgot salt. It's the same as with salt, you really need to just try it a bunch of times to get good at it. A really good way to figure out how to do the salt thing is to make unseasoned stock, split it up into 10+ little 1 oz containers, then salt them with increasing amounts of salt. You'll reach a point where it's super awesome, then the next one will be too salty. Just always salt everything with that second-to-last one. Do the same thing with acid.
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Dec 17, 2013 21:48
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GWS, can you solve my salmon mystery? This past summer, I had hot-smoked salmon fillet for the first time, and it was one of the tastiest dishes I've ever had. Granted this was in New Zealand with fresh salmon and so on ('Hot manuka smoked Ora King Salmon, potato roesti, herb salad, mustard dressing & poached egg' was the whole dish), but I've been searching for something to equal it back here in the UK ever since. I've had hot smoked salmon in a couple of restaurants in London, and it just isn't the same. Mostly, hot smoked salmon seems to be very dry and flaky. Having searched for recipes around the internet, that seems to be the case generally. The thing is, the dish I had above (twice) was incredibly moist, almost like I was eating a nice poached salmon fillet, but with a very rich smoked taste... I don't even know what the gently caress. Can anyone who knows about smoking salmon shed any light on this? I'd love to try smoking a fillet or two myself one day (if I can find somewhere to rig up a make-shift smoker), but given how different that starter I had in NZ was to what I've had since, I'm wondering if they're using some unconventional cooking method. e: for anyone curious, this is the restaurant in Nelson, NZ. All round fantastic place: http://www.harbourlightbistro.co.nz/
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Dec 17, 2013 22:25
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Julio Cesar Fatass posted:I made pork chop pilaf last night but I think it's missing something. My guess? Stock. A pilaf needs to be boiled in stock, the rice absorbs heaps of flavour. Cubed is fine. Also you have to use a lot more spice than you might otherwise go with. Also butter 
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Dec 17, 2013 22:53
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How can I turn this vegan chocolate pie recipe into a coconut or vanilla pie or something entirely different that won't cost me $10+ in vegan chocolate alone? I want to make a nice dessert that my vegan coworker can eat, because I know no one else I work with will even attempt to accomodate him. But I also don't want to spend a ton of money in ingredients because I don't have a lot of money. So...suggestions?
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Dec 18, 2013 05:02
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El Grillo posted:GWS, can you solve my salmon mystery? There's something about Manuka smoke generally that just works incredibly well in these applications. We had fresh (as in literally just pulled out of the lake) rainbow trout hot smoked on the beach up in the North Island and with just salt, sugar, and manuka smoke, it was the nicest smoked anything I'd ever had. If you can find Manuka wood or chips to smoke with, that's good, otherwise there's one South Island company that manufactures a Manuka liquid smoke that might be worth investigating.
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Dec 18, 2013 06:04
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Oxtail is finally in loving season, whats a quick and dirty Ragu recipe to make with it? It's literally one of my favorite meat cuts. I just made a kick rear end Beef Shank and Oxtail stew, that is amazing and delicious. I'd like to make maybe a ragu but I've never made it with oxtail before.
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Dec 18, 2013 07:05
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