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AlistairCookie posted:The sangria from Steve Raichlen's Barbeque Bible is the only (red) sangria you ever need to make. Ever. I will fight to the death anyone who says they have a better recipe. Awesome. Definitely going to try this and the other one posted earlier. I will say I didn't know there was anything but red sangria. May have to find white sangria recipe for after I make these 2, unless this one ends up being the only one I need
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Jan 24, 2014 04:35
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Sjurygg posted:Chicken soup is method, not really recipe. Cut up some suitable veggies - carrots, onions, leek, garlic, celeriac, fennel, celery and parsley are all good, bring to boil with carcass, turn down heat and simmer for a couple of hours. Seasonings that are good include bay leaf, thyme, black pepper and clove spikes or allspice berries (go easy!). Like dumplings in there? Stir together some flour, salt, eggs and maybe baking powder to an almost fluid but just firm dough and place gently with wet spoons on top of simmering soup. Toss in noodles of choice as applicable. Check for seasoning. If it's "missing" something, try a few drops of vinegar or lemon juice. I usually do my stock in my crockpot...nothing fancy or anything, just 4 celery stalks with leaves, 3 carrots, a fuckton of chicken bones and feet, 2-3 tbsps apple cider vinegar, and onions. (I get chicken feet from the Asian market near us. They are marketed as chicken paws!!! Makes me laugh every time!) Then I add maybe about 3-3.5 qts of water then let it cook for 12-24 hours on low, and add any salt needed. Then strain out the solids, then you portion it, and freeze. I get a lovely bowl of chicken jello goodness and its so fantastic! Better than anything I can get at the store  And according to what my grandma told me years ago...the vinegar in the water helps leach out the calcium and minerals etc from the bones of the bird so that its in the liquid, and therefore much better for us to absorb. Who am I to argue with her? The question I have is the bay leaves, allspice berries etc...I assume they are for after cooking the stock? Or, are they for adding to the stock while it is being made? I love the idea of the allspice, or star anise etc...just not sure when I would add them.
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Jan 24, 2014 04:53
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Recently, I've been having date nights with my boyfriend where we cook dinner together at my house. It's a lot of fun, we both really enjoy it, and it's cheaper than going out to dinner all the time. The problem is that I am vegetarian leaning towards vegan, and he eats meat. When I cook for myself, I usually just do REALLY bland to most people, boring, easy stuff like steamed veggies with rice or quinoa, salads with no dressing, plain wheat toast and oatmeal, etc. Obviously, none of that is really appealing to him or fun for us to cook. I've made him vegetable potpies with parmesan cheese sauce, mushroom ravioli with pesto, garlic mashed potatoes, spicy chili roasted sliced potatoes, breaded and fried marinated tofu (actually,he made this one and it was SO GOOD), baked mac and cheese, little mini 'pizzas' with naan bread as the crust, fancy cheese and veggie quesodillas...He even ate bbq'd garden burgers and vegetarian baked beans and thought it was pretty okay(I think the beans are waaay too sweet, are the kind with pork a little more savory?). Usually we'll have salad or seasoned veggies and bread on the side. He LOVES everything I've made him so far, but I'm already starting to run outta ideas for what else we can cook together since my cooking knowledge is pretty limited. Googling vegetarian recipes usually turns up weird meat replacement stuff (ChikN nuggets? Soysage? Fakeon strips???) which is entirely unappealing to both of us, or mega healthy low fat granola hippy stuff which is unappealing to him. Basically, I'd like some home-style comfort food type recipes that are going to taste good to him but still going to be vegetarian.
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Jan 24, 2014 07:59
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This book is by our very own forums vegan expert Dino: http://www.amazon.com/Alternative-Vegan-International-Straight-Produce/dp/1604865083 edit: VVV do both! Steve Yun fucked around with this message at 08:21 on Jan 24, 2014 |
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Jan 24, 2014 08:11
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Here is a book I think you should read by a fellow goon. http://lbveg.com/freebook.php drat beaten sorta. Stupid phone 
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Jan 24, 2014 08:12
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copen posted:Here is a book I think you should read by a fellow goon. I had no idea that was written by a goon. What's their forum handle, do you know?
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Jan 24, 2014 08:24
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SymmetryrtemmyS posted:I had no idea that was written by a goon. What's their forum handle, do you know? Look above my post one.
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Jan 24, 2014 08:32
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Vouching for Alternative Vegan. I get a lot out of it and am not remotely vegan. His kale soup sorta changed my entire perspective on the versatility of greens and also cumin seeds.
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Jan 24, 2014 08:38
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copen posted:Look above my post one. Unless I'm missing something, Dino wrote Alt Veg not LB Veg. e: also, Alternative Vegan is an amazing book. It will teach you how to cook again.
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Jan 24, 2014 09:06
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Thanks everyone for the input on "Modernist Cuisine at Home"! I just realized that it'd be 220$ incl shipping to Australia (bit too high for our small group), and that I probably can't get it organised and shipped fast enough, so I'll probably skip it for now. Maybe I'll ask a friend from the US to haul it over when she visits next  ...
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Jan 24, 2014 09:42
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plasmoduck posted:Thanks everyone for the input on "Modernist Cuisine at Home"! I just realized that it'd be 220$ incl shipping to Australia (bit too high for our small group), and that I probably can't get it organised and shipped fast enough, so I'll probably skip it for now. Maybe I'll ask a friend from the US to haul it over when she visits next Check book depository. Free shipping to Aus and usually same price as everyone else in the world pays. IIRC mc@h is like $140 usd on there.
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Jan 24, 2014 11:09
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My grocery store has whole chickens on sale - as in, really whole, heads and feet included. Is there anything cool I could do with these chicken parts?
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Jan 25, 2014 04:23
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toe knee hand posted:My grocery store has whole chickens on sale - as in, really whole, heads and feet included. Is there anything cool I could do with these chicken parts? Scare your friends, stare at the bird and think about how much it really does like a dinosaur. If you're ambitious you could try to make a chicken feet dish, but I'd probably throw them in with the rest of the carcass for stock.
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Jan 25, 2014 06:21
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Can anyone throw some good beginner recipes at me? Open to just about anything, but I'd prefer things that are cheap. Maybe homemade macaroni? Something with beans?
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Jan 25, 2014 09:06
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I don't think a chicken head is worth much but feet are good for stock. Or you can eat them, lots of Asian cultures have recipes. I'm not a huge fan and would just keep them with your stock bits.
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Jan 25, 2014 09:35
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What can I do with a goat? It looks like stew is the name of the game, is there anything else where goat particularly shines?
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Jan 25, 2014 10:05
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I like turtles posted:What can I do with a goat? It looks like stew is the name of the game, is there anything else where goat particularly shines? Curry. Also makes fantastic dry cured ham but that is probably more effort than most people are willing to do.
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Jan 25, 2014 10:16
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I accidentally bought a big can (16oz?) of coconut water+lime when I was at the store. I can't think of anything that needs both of those. Maybe a marinade for fajitas? I've no idea.
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Jan 25, 2014 10:23
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Sounds like a good thing to pour rum in to me.
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Jan 25, 2014 10:34
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I like turtles posted:What can I do with a goat? It looks like stew is the name of the game, is there anything else where goat particularly shines? Birria. Still a goat stew, but the best of them, and I feel it deserves particular mention.
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Jan 25, 2014 10:39
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Grand Fromage posted:Sounds like a good thing to pour rum in to me. Not to empty quote but.. this.
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Jan 25, 2014 14:04
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Elderbean posted:Can anyone throw some good beginner recipes at me? Open to just about anything, but I'd prefer things that are cheap. Maybe homemade macaroni? Something with beans? Yo. http://forums.somethingawful.com/showthread.php?threadid=3592735 http://forums.somethingawful.com/showthread.php?threadid=3413016 https://www.youtube.com/watch?v=tf3yN39L8hM https://www.youtube.com/watch?v=-Le1XUPnaL4 https://www.youtube.com/watch?v=RXcsHj1l-Pc <-- Make this one first omg.
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Jan 25, 2014 15:46
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Making some short ribs and need advice for an easy side. Normally it's mashed potatoes, but trying to healthy it up a bit.
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Jan 25, 2014 15:55
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nwin posted:Making some short ribs and need advice for an easy side. Normally it's mashed potatoes, but trying to healthy it up a bit. /\/\ Are you braising them in a traditional, French-ish way with stock and wine? Make mashed parsnips or mashed sweet potatoes (minus additional sugar, just salt and a bit of butter and milk), or roasted parsnips. Mmmm....parsnips. If you're doing Korean braised shortribs, Korean food is full of side dishes and condiments if you consult with Professor Google.
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Jan 25, 2014 16:15
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Sorry-sous vide. Roasted parsnips sound good though! Maybe some kale to go with it. Thanks!
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Jan 25, 2014 16:16
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Elderbean posted:Can anyone throw some good beginner recipes at me? Open to just about anything, but I'd prefer things that are cheap. Maybe homemade macaroni? Something with beans? What do you like to eat? This question comes up a lot so there's a lot of different directions to run with it. The Help! I'm poor and I want to make good food! thread is a great place to start, and there are lots of bean and cheap meat ideas in there. There's also this bean megathread which has lots of good, detailed info on beans. If you look around for foods you like (cuisines, ingredients, methods you feel comfortable with) there's a whole hell of a lot more to look for. Epicurious.com also has a solid library to pull from as well and a great search engine to specify ingredients and stuff, though some of the recipes you come upon in there are Bon Appetit recipes that call for weird expensive poo poo and labor-intensive methods.
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Jan 25, 2014 17:13
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I need help, I got like over 2 cups of Yogurt that I want to use by February 19th, but I'm a vegetarian at the moment so I need good vegetarian recipes involving Yogurt. One of the only conditions is that I live in the middle of Kansas so a lot of the really exotic ingredients (or really a lot of ingredients) would either be really expensive or hard to find.
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Jan 25, 2014 17:40
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nwin posted:Sorry-sous vide. Roasted parsnips sound good though! Maybe some kale to go with it. Thanks! If you still like mash, parsnip and butternut squash mash is really nice or similar root veg
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Jan 25, 2014 18:15
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Strain it, Scarybagels. Then you'll have 1/2 cup of yoghurt cheese.
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Jan 25, 2014 18:33
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How about eating the yoghurt with some fruit or honey or cereals? Jam is also good.
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Jan 25, 2014 18:45
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I eat my yogurt with just flax seeds spooned in.
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Jan 25, 2014 18:50
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I whipped up a banana and some yogurt and used that in cornbread once instead of milk. It was really good.
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Jan 25, 2014 18:51
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After spending five years in Canada, the one thing I brought back with me is that there's a huge difference between lovely and amazing maple syrup. I also learned that it's amazing in my morning coffee, and therefore always have a ton of quality maple syrup in the house. That's pretty much all I use it for though. What are some good uses for maple syrup other than the traditional pancake slathering?
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Jan 25, 2014 19:13
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GrAviTy84 posted:Curry. Interesting. I wonder why pretty much every single goat recipe is a stew/sauce heavy affair? I suppose I've seen sausage too, which practically is just another thing to do with heartier meat and/or scraps. Is it because they're tiny little buggers that move around a lot compared to pigs and cows? If they're not all stew meat, what cuts on goat are worth working with? I mean, I like stew as much as anyone, but I'm somewhat hesitant to process a goat if I'm getting the entire cut weight in stew meat. I've got a little ham, a coppa and a lomo dry aging right now in a spare fridge, so a ham may not be a bad idea.
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Jan 25, 2014 19:18
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Pour it over nuts you're roasting in a pan for a nice snack. Adding chili powder is also an option.
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Jan 25, 2014 19:18
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Senior Scarybagels posted:I need help, I got like over 2 cups of Yogurt that I want to use by February 19th, but I'm a vegetarian at the moment so I need good vegetarian recipes involving Yogurt. One of the only conditions is that I live in the middle of Kansas so a lot of the really exotic ingredients (or really a lot of ingredients) would either be really expensive or hard to find. You can use yogurt instead of sour cream for a lot of things. Although be careful since yogurt can curdle. I put yogurt in my mashed potatoes, it gives it a nice tangy flavor. There's also Gāteau au Yaourt, a yogurt cake. You really don't taste the yogurt too much, maybe a little, but it's definitely mostly cakey and a pinch of yogurt.
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Jan 25, 2014 19:22
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dino. posted:Strain it, Scarybagels. Then you'll have 1/2 cup of yoghurt cheese. Lucy Heartfilia posted:How about eating the yoghurt with some fruit or honey or cereals? Jam is also good. Boris Galerkin posted:I eat my yogurt with just flax seeds spooned in. Eeyo posted:You can use yogurt instead of sour cream for a lot of things. Although be careful since yogurt can curdle. I put yogurt in my mashed potatoes, it gives it a nice tangy flavor. There's also Gāteau au Yaourt, a yogurt cake. You really don't taste the yogurt too much, maybe a little, but it's definitely mostly cakey and a pinch of yogurt. Thanks I will think through these, I will look for some sour cream entrees and replace that with yogurt to see how it goes.
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Jan 25, 2014 19:33
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I have a 20 lb bag of flour and a 20 lb bag of rice, neither of which are easily resealable or anything. What's the best way to store this stuff?
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Jan 25, 2014 21:00
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I bought buckets at Home Depot. They sell kids you can hammer on that twist on/off that are really air tight or whatever. Needed 2 for a 50lb bag of bread flour.
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Jan 25, 2014 21:19
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FishBulb posted:I bought buckets at Home Depot. They sell kids you can hammer on that twist on/off that are really air tight or whatever. are those food safe? I use similar buckets but ones I got from restaurant supply stores.
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Jan 25, 2014 21:33
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