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MrSaturn posted:I recently bought a himalayan salt block, mostly out of curiosity, and I'm looking for some tips on cooking indoors with it. I don't have access to a grill, and I've got an electric range, so I'm limited to heating the thing in my oven. I've never cooked on salt before but remember that heating something is asymptotic. If you want it to heat up to 400 F it will never actually get there in a realistic amount of time in a 400 F oven and it won't get there very fast in a 450 F oven. 400 F isnt very sizzly anyway. I would put it under the broiler or directly on a burner. Again, I've never cooked on salt so I don't know if that would crack it or whatever, but based on thermodynamics I would try that. Edit: some youtubing suggests you preheat it in the oven then transfer to the burner and heat it further. Do the eventual cooking on the burner as well. GrAviTy84 fucked around with this message at 08:52 on Jan 14, 2014 |
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Jan 14, 2014 08:45
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Just throw it on the stovetop like a frying pan. Watch the heat http://www.saltnews.com/heating-using-cleaning-storing-your-himalayan-salt-block/
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Jan 14, 2014 08:48
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I'd like to blow some money that I don't really have on some homeless people around me. How can I give them the most in a easy way thats easy to give to them? Its cold out here! Just sandwiches? my plan is just buy a few loafs of bread, some cheese and some meat. better ideas? I'm just really tired of giving out a few bucks here and there and thought I could spend a night going around with some sandwiches Harry Potter on Ice fucked around with this message at 11:19 on Jan 14, 2014 |
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Jan 14, 2014 11:16
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Harry Potter on Ice posted:I'd like to blow some money that I don't really have on some homeless people around me. How can I give them the most in a easy way thats easy to give to them? Its cold out here! Just sandwiches?
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Jan 14, 2014 12:16
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Not to mention there's no telling if they have food allergies or aversions and stuff. Help out an organization that does this every day.
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Jan 14, 2014 12:57
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Agreed with the above. Plus, they can buy their food in bulk at wholesale prices and feed more people per dollar. If you really want to get into handing people food personally, they probably would love to have another set of hands to serve.
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Jan 14, 2014 16:11
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Plus_Infinity posted:What do you guys like to do with daikon other than pickle it? It's a really delicious addition to soup. I like potatoes, daikon, savoy cabbage, carrots, grated ginger, and mushrooms, all diced up into even little pieces. Cook the potatoes in water until half cooked, then add the daikon and carrots. Let them cook until mostly tender, and add the ginger and cabbage. Sauté mushrooms in a little oil, and dump into your pot of soup. Once that's all sorted, dump in a bit of miso paste to taste, a few drops of sesame oil, and salt. Cracked black pepper is good too. If you want a more Indian~ish thing, do the same, but add a few fenugreek seeds at the beginning of the process along with the potatoes. Let the whole thing cook as normal. At the end, add either freshly grated coconut, or coconut milk. Skip the miso. Instead, heat up a small pot with some oil, and pop some mustard seeds, cumin seeds, and coriander seeds. Add a bit of turmeric, and some diced onions. Cook until the onions are browned, and dump that into the soup pot. Let the whole works boil for about a minute, and adjust seasoning with salt. I love daikon stir-fried with some peanut oil, with a bit of miso paste at the end. It's really simple, and really tasty. It's also quite good when it's steamed, tossed in some sesame oil, sesame seeds (lightly crushed), and red pepper flakes.
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Jan 14, 2014 16:56
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dino. posted:It's a really delicious addition to soup. I like potatoes, daikon, savoy cabbage, carrots, grated ginger, and mushrooms, all diced up into even little pieces. Cook the potatoes in water until half cooked, then add the daikon and carrots. Let them cook until mostly tender, and add the ginger and cabbage. Sauté mushrooms in a little oil, and dump into your pot of soup. Once that's all sorted, dump in a bit of miso paste to taste, a few drops of sesame oil, and salt. Cracked black pepper is good too. Thank you! Those are all really good suggestions!
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Jan 14, 2014 17:49
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Is corn pudding casserole an abomination?  I'd like to make one for the goodness of warm sweet corn cake and savory extras, but I think the recipes I've followed before are not too creative. One recipe called for adding mashed squash to the pudding mixture, then pouring it on top of onions and ground sausage, which was nice but probably could've had more effort than gaining spice flavors from the spicy sausage I picked out.
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Jan 14, 2014 19:02
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I am a first year hunter and recently caught my first deer and some geese and ducks. All the animals are now resting happily in my freezer awaiting their cooking days. I am looking for a good recipe for 2 goose breast that have already been put in salty water for 24 hours and washed down. Most of the goose recipes I've found online are for store bought goose or whole goose. One of my friends from work said to soak it in Worcestershire sauce for 24 hours then butterfly it and stuff it with cream cheese and jalapeno then wrap it in bacon and cook it low and slow for about an hour until it was done medium. While this sounds fantastic I'm looking for a recipe to still taste the meat this sounds mostly like salt with some heat mixed in it. Any ideas for this fresh caught game? Also who knew freshly killed geese resembled old steak?!
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Jan 14, 2014 22:30
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What are some good mexican vegetable sides? I'm trying to make a better effort at having more veggies with every meal and mexican cuisine is usually lacking when it comes to this.
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Jan 14, 2014 22:30
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BraveUlysses posted:What are some good mexican vegetable sides? I'm trying to make a better effort at having more veggies with every meal and mexican cuisine is usually lacking when it comes to this. You didn't say it had to be healthy!
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Jan 14, 2014 22:32
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My wife described something to me that she grew up eating that she just called "Texas Style Hominy". Does anyone know what this could be and how I could make it? I have some dried peruvian hominy I was thinking of using. I've never cooked dried hominy before. Do I just boil it? Does it need a soak? Can I pressure cook it?
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Jan 14, 2014 23:32
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Haha, I already have it bookmarked. I'd be all over that if it were summer 
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Jan 14, 2014 23:47
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GrAviTy84 posted:My wife described something to me that she grew up eating that she just called "Texas Style Hominy". Does anyone know what this could be and how I could make it? I have some dried peruvian hominy I was thinking of using. I've never cooked dried hominy before. Do I just boil it? Does it need a soak? Can I pressure cook it? Isn't it just boiled hominy served with butter? Sometimes with chiles and tomatoes?
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Jan 15, 2014 01:11
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Mr. Wiggles posted:Isn't it just boiled hominy served with butter? Sometimes with chiles and tomatoes? Depends. Kraft seems to have what looks like a pretty horrible recipe up in their community: quote:what you need
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Jan 15, 2014 01:30
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Minclark posted:I am a first year hunter and recently caught my first deer and some geese and ducks. All the animals are now resting happily in my freezer awaiting their cooking days. I am looking for a good recipe for 2 goose breast that have already been put in salty water for 24 hours and washed down. Most of the goose recipes I've found online are for store bought goose or whole goose. Whenever I have fresh game and no inspiration, I always check out http://honest-food.net/
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Jan 15, 2014 01:59
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GrAviTy84 posted:My wife described something to me that she grew up eating that she just called "Texas Style Hominy". Does anyone know what this could be and how I could make it? I have some dried peruvian hominy I was thinking of using. I've never cooked dried hominy before. Do I just boil it? Does it need a soak? Can I pressure cook it? That said, I'd save dried hominy to make grits, tortillas, or whatever, and just get canned hominy to make a `wet' hominy dish.
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Jan 15, 2014 02:02
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GrAviTy84 posted:My wife described something to me that she grew up eating that she just called "Texas Style Hominy". Does anyone know what this could be and how I could make it? I have some dried peruvian hominy I was thinking of using. I've never cooked dried hominy before. Do I just boil it? Does it need a soak? Can I pressure cook it? You can soak your hominy overnight in the fridge and drain it the next day. Texas style is with sauteed onions, sour cream, green chiles and monterey jack added.
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Jan 15, 2014 02:07
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Breaky posted:You can soak your hominy overnight in the fridge and drain it the next day. Texas style is with sauteed onions, sour cream, green chiles and monterey jack added. drat, that sounds pretty good.
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Jan 15, 2014 02:43
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Stringent posted:drat, that sounds pretty good. To be fair (insert any here) is probably pretty good with onions, sour cream, chiles and jack 
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Jan 15, 2014 03:14
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Casu Marzu posted:Whenever I have fresh game and no inspiration, I always check out http://honest-food.net/ This is exactly what I was looking for! Have you by chance used their books and know if they are nay good?
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Jan 15, 2014 05:25
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Minclark posted:This is exactly what I was looking for! Have you by chance used their books and know if they are nay good? I haven't used any of his books. I have met him twice now though, and he is a real cool dude. I've thumbed through Hunt, Gather, Cook at the store before, and if you want to get into that sort of thing it is pretty nice.
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Jan 15, 2014 05:56
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So I finally got a pressure cooker that I have always wanted and now I need to figure out yummy things to make in it, I tried a risotto tonight and that came out pretty tasty. Has anybody cooked beef heart in one before or has any good recipes or web sites that you love for pressure cooker goodness?
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Jan 15, 2014 06:23
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Rythe posted:So I finally got a pressure cooker that I have always wanted and now I need to figure out yummy things to make in it, I tried a risotto tonight and that came out pretty tasty. Has anybody cooked beef heart in one before or has any good recipes or web sites that you love for pressure cooker goodness? I had a buddy who made a beef tongue with a pork shoulder in a slow cooker with some onions in there. It tasted and had the texture of a hotdog when it was finished. I was contemplating doing the same thing to a beef heart. I think the pressure cooker just reduces the amount of time it takes to cook right? If you find anything good or decide on something let me know how it turns out.
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Jan 15, 2014 19:13
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Craving borscht. Preferably vegan. Any recipe ideas before I go all Slavic grandmother and toss beets in a pot with whatever the gently caress is in the larder and potatoes like I usually do?
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Jan 15, 2014 20:58
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I just made borscht this past week. It is beef but you can make it vegetarian by skipping the beef stock part and using veggie stock and vegan by using oil instead of butter. I've made it vegetarian before and it is great. This borscht had the veg chopped up in larger chunks rather than grated but you could grate it too. 1 tablespoon butter 1 medium onion, chopped medium 5 cloves garlic, minced 2 tablespoons tomato paste 2 quarts beef stock 4-6 tablespoons lemon juice or red wine vinegar 2 tsp salt bay leaf 2-4 tablespoons sugar to taste 2 lbs beets, peeled and sliced into bite sized pieces 2 medium carrots, peeled and sliced into bite sized pieces 1 lb potatoes, peeled and sliced into bite sized pieces Optionally, more onions, chopped into larger pieces 3/4 cup chopped dill + more for garnish 1/2 cup chopped parsley Beef from the beef stock, shredded 5 cups shredded cabbage Sour cream (The day before simmer some beef shanks with onion, celery, carrot to make 2 quarts of beef stock. Reserve the meat and shred or chop up) 1. Heat butter over medium heat and soften onions, 5-7 minutes 2. Add garlic and stir until aromatic 3. Add tomato paste and let brown 4. Stir in beef stock slowly to dissolve the tomato paste and bring to a simmer 5. Stir in lemon juice/vinegar, salt, sugar, bay leaf 6. Add beets, carrots, and potatoes, more onions if using, chopping each item and adding sequentially. Then add in 1/2 cup dill and 1/4 cup parsley. Simmer for about 30-35 minutes or until beets are tender to your liking. At some point in process add the beef 7. Add cabbage, 1/4 cup dill and parsley, simmer another 15 minutes or so until cabbage is tender. 8. Remove bay leaf. Adjust seasoning with salt and pepper, more lemon juice/vinegar if needed. 9. Serve topped with sour cream and chopped dill Edit: after reading your post again that is probably similar to what you usually do :p mich fucked around with this message at 23:08 on Jan 15, 2014 |
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Jan 15, 2014 23:01
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I hosed up recently when cutting up chicken breast and freezing for future use. I've got a breast worth of cubed chunks now. Can't think of anything other than to cube em further for a caeser salad or bread crumb them. Any suggestions?
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Jan 15, 2014 23:14
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Pot pie?
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Jan 15, 2014 23:15
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That sounds great actually thanks.
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Jan 15, 2014 23:37
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mich posted:I just made borscht this past week. It is beef but you can make it vegetarian by skipping the beef stock part and using veggie stock and vegan by using oil instead of butter. I've made it vegetarian before and it is great. This borscht had the veg chopped up in larger chunks rather than grated but you could grate it too. Sounds like a very solid recipe. Got a good one for white borscht??
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Jan 16, 2014 02:04
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Im looking for a link or just a quick recipe for preparing about 2 dozen oysters for a dinner. Have never really done oysters before but If anyone could link me what they consider a good recipe for Oysters Rockefeller I would be grateful.
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Jan 16, 2014 02:26
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mich posted:Edit: after reading your post again that is probably similar to what you usually do :p Thanks  It is similar, but I've never used tomato or lemon juice and will give them a try. I have always used whatever vinegar I have handiest/feel like using and never thought to use tomato paste despite all the people I see use catsup.
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Jan 16, 2014 06:49
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THE MACHO MAN posted:Sounds like a very solid recipe. Got a good one for white borscht?? Sorry, I've never even had white borscht!
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Jan 16, 2014 08:19
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Minclark posted:I am a first year hunter and recently caught my first deer and some geese and ducks. All the animals are now resting happily in my freezer awaiting their cooking days. I am looking for a good recipe for 2 goose breast that have already been put in salty water for 24 hours and washed down. Most of the goose recipes I've found online are for store bought goose or whole goose. I'm way too late with this but that sounds pretty bad. Well-cooked goose tastes like dog food and there's a whole lot of elements going on there. Soaking in Worcerstershire is good. I'd just pat it dry and grill it medium, slice against the grain, and put it in a tortilla with jalapeno and whatnot. Last time I had a wild goose breast I just hit it with a dry rub and grilled it medium. It was okay, but now I know I'm not really wild about goose.
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Jan 16, 2014 22:08
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Casu Marzu posted:I haven't used any of his books. I have met him twice now though, and he is a real cool dude. His smoked mussels look like sex. http://honest-food.net/2013/12/16/smoked-mussels-recipe/
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Jan 16, 2014 22:28
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Yeah goose isn't very good. I don't know why it seems to have an exotic appeal these days, but in A Christmas Carol, all Tiny Tim wanted for Christmas was a turkey, but all they could afford was goose. Well that, and not dying. And turkey sucks.
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Jan 16, 2014 22:29
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Also, "eating crow" is an expression for a reason. Crow is fuckin gross.
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Jan 16, 2014 22:30
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Is Goose different from duck? I had duck and it was really yummy, and kind of tasted like red meat.
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Jan 16, 2014 22:32
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pr0k posted:Also, "eating crow" is an expression for a reason. Crow is fuckin gross. Crow isn't the worst. Edit: Wild goose isn't great. Farmed goose is alright.
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Jan 16, 2014 22:35
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