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I saw a marinara recipe a while back that called for a lot of garlic, but had just a couple ingredients (something like 5 total things). Does anyone know what I'm looking for or have a good similar recipe?
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Jan 30, 2014 21:14
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| # ? Jun 7, 2024 20:43 |
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Here's a very simple recipe I've made a ton of times and added a lot of garlic to every time and it comes out wonderful. I've also made it vegan with olive oil instead of butter, as well as with no added fat at all and it's always delicious. You can blend it to your desired chunkiness if a true marinara is what you're after - I like mine completely smooth. I also blend the onion with the rest of it rather than discard it.
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Jan 30, 2014 21:17
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Nub question here. If I find my food and fond burning quicker than it should on, say, medium heat, that's a problem of not adding enough fat to the pan, right?
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Jan 30, 2014 21:20
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It's possible your stove is still too hot. Even with the same stove, different pans will react differently. Just ease back on the heat there, tiger.
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Jan 30, 2014 21:35
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Also thin, cheap pans conduct heat straight through rather than retaining and distributing it.
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Jan 30, 2014 21:39
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Revol posted:I recently moved out on my own for the first time. For Christmas, I got a crock pot, mostly so I can cook the family spaghetti sauce on my own. (I'll be the third generation now, if not more.) but I want to do more with it, especially a dish I fell in love with when I worked in the dining room of a nursing home: beef burgundy. I do a sort of beef burgundy in the slow cooker all the time, It's pretty much made up as I go but I've never fed it to anyone who didn't really like it (professional actual cooks included!) This is basically what I do, but it's very flexible like all stews. quote:Sort-of Beef Bourgignon
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Jan 31, 2014 13:10
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pr0k posted:Also thin, cheap pans conduct heat straight through rather than retaining and distributing it. THIS. You don't have to buy obscenely expensive ones (as they are only marginally better then the middle-of-the-road stuff), but cheap pans suck.
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Jan 31, 2014 13:36
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Yes, that's probably the #1 killer for newbie cooks. Those cheapass poo poo pans they sell at WallyWorld. To paraphrase Tony Bourdain: "IF you bring the pan down strongly on someone's head, and there is any doubt about which will be damaged - throw that cheap piece of poo poo in the trash." I don't have the energy to do all kinds of pans, so here's just a basic 12" nonstick skillet. This is what I use; professional quality, $50:  http://www.webstaurantstore.com/12-.../936EZ4012.html Here is top of the line fancypants quality, $180  http://www.williams-sonoma.com/products/3899549/?catalogId=8&sku=3899549 This is cheap poo poo. $20 for THREE PANS WOW! SUCH DEAL!:  http://www.walmart.com/ip/Farberware-3-Piece-8-10-12-Open-Skillet-Set/22984344 They really screw you with this bundle of little pans you will never use along with the big one that is cheap, cheap, cheap, lovely, light, chinese made poo poo with plastic handles. Your pancakes will come out burnt in the middle and pasty on the edges because the pan will retain no heat. It will warp the first time you use it. If you hit someone with it you had better plan on them hitting you back. Do not use. Discard. If given as a present, hit the gift-giver with them as a joke. In short, don't buy cheap, lovely pans. If you can't swing $50 for your main pan, go cast iron instead. That's the original nonstick pan. I have one of these too. Good quaity, great price $20. Even at WallyWorld. And made in the good'ol USA.  http://www.walmart.com/ip/Lodge-Logic-12-Cast-Iron-Skillet/5969633 Plus it comes with this awesome care and usage guide: CuddleChunks posted:A cast iron pan is a huge lump of tough metal. You don't have to baby it like other pans, you can attack it with steel spatulas, use it for hand-to-hand combat, get a good wrist workout moving it around and generally not give two shits about the pan because it's cast IRON. It's not some sissified ultraslick polymer carefully bonded to a laser ground surface that's been vapor-deposited because if you do it any other way you end up with a sad, unattractive pan. pr0k fucked around with this message at 17:01 on Jan 31, 2014 |
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Jan 31, 2014 16:57
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If I'm doing anything that involves double-frying, can I do the first fry ahead of time and then do the second fry just before serving? And if yes, about how far in advance can I do the first fry with out needing to freeze things.
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Jan 31, 2014 17:15
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I have quality cookware. Cook mainly in sturdy stainless steel pans, one coated in enamel, and cast iron pans older than I am.
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Jan 31, 2014 17:22
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pr0k posted:Yes, that's probably the #1 killer for newbie cooks. Those cheapass poo poo pans they sell at WallyWorld. To paraphrase Tony Bourdain: I have to make do with cheaper pans, cause I don't have the money to pay $50 for a single pan, and $50 for each pot.
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Jan 31, 2014 18:33
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As a fellow poor person I sympathize, but it is worth it to save up and get one eventually. A good quality heavy pot/pan will last for a very long time, and cast iron cookware will outlive you if you aren't a complete moron. For all the cheap pans I've replaced over the years I could've just gotten a couple good ones that I'd still be using, live and learn.
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Jan 31, 2014 18:41
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I have a 10" non stick restaurant pan I got for 20 bux, most of the 10" ones seem to be around there on supply websites. I use it for eggs pretty much only. My 12" cast iron sees the bulk of use around my house and was about 20 dollars. I have a Calphalon 12" saute pan that I use every now and then I got on clearance for 20 dollars. I would be perfectly happy using my cast iron pan for pretty much everything though. I use it so much the seasoning is pretty much always perfect on it.
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Jan 31, 2014 18:42
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.Z. posted:If I'm doing anything that involves double-frying, can I do the first fry ahead of time and then do the second fry just before serving? And if yes, about how far in advance can I do the first fry with out needing to freeze things. Can you be more specific? In general the answer to your question is that you have four hours for your food to be between 40F and 135F, total, before it's unsafe. If you're talking raw chicken, I would advise two hours max in that temperature zone, but that's pretty conservative.
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Jan 31, 2014 18:43
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Grand Fromage posted:As a fellow poor person I sympathize, but it is worth it to save up and get one eventually. A good quality heavy pot/pan will last for a very long time, and cast iron cookware will outlive you if you aren't a complete moron. For all the cheap pans I've replaced over the years I could've just gotten a couple good ones that I'd still be using, live and learn. I guess I will see if I can get the $50 I need for a good one, I just need to find a good restaurant supply store that isn't designed for foodies (The foodie store has like $200 pans and I don't want to spend that much).
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Jan 31, 2014 18:43
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Senior Scarybagels posted:I have to make do with cheaper pans, cause I don't have the money to pay $50 for a single pan, and $50 for each pot. Did you read the part about cast iron? Read that part again. You do not have to spend $50 per pan / pot. And you don't need 12 different sizes of pots and pans either. You really only need 2 total pans for most basic cooking tasks: one big fuckoff (preferably cast iron) skillet for searing and sauteeing and sauce-making, which will be cheap as free and if you don't have one you are just lazy; and one decent large heavy-bottomed pot (preferably one that can hold 8 quarts so you can make a whole lot of something and preferably one that is oven-safe so you can do braises and roasts in it--this can also be cast iron if you want to be super hardcore, but steel is also fine). Look at your local thrift store and buy the heavy poo poo. You also might want a little lovely teflon frying pan for eggs; mine is $2 and is from Ikea, but unless you plan to baby it and ONLY cook eggs in it, then it's probably not worth your time.
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Jan 31, 2014 18:45
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I've heard quite a few people on SA say that they picked up some very nice high quality used cookware in thrift shops, so maybe check out whatever is in you area? Personally,I've never seen anything decent where I live but that is because it is Ireland and people do not give away nice pots to charity shops (possibly because up until around 1985 no one had anything better than a dented aluminium pan, so we're still pretty stoked about getting cast iron.)
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Jan 31, 2014 18:45
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Get a wok too when you can, that has a huge range of uses beyond stir frying and a decent wok is like thirty bucks max.
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Jan 31, 2014 18:47
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If there's a TJ Maxx / Marshalls / Homegoods wherever you are, those are all great places to pick up quality cookware heavily discounted.
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Jan 31, 2014 19:06
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rj54x posted:If there's a TJ Maxx / Marshalls / Homegoods wherever you are, those are all great places to pick up quality cookware heavily discounted. THIS! I bought my cast iron at full price at Walmart ($18 and $24 I think?), but everything else I've picked up one piece at a time at discount stores. So, nothing matches in my collection, but it's quality stuff that I didn't pay much for. The problem with discount stores is that it's hit or miss; you never know what they have in stock. So instead of going there specifically to buy XYZ, you just have to see what they have. And sometimes they have nothing worth buying.
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Jan 31, 2014 19:15
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If you live in the South and have a Grandmother then chances are you have a free cast iron something as well.
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Jan 31, 2014 19:41
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Thanks for all the advice I will look into all these options. I will check the local DAV first.
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Jan 31, 2014 20:16
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Wroughtirony posted:Can you be more specific? In general the answer to your question is that you have four hours for your food to be between 40F and 135F, total, before it's unsafe. If you're talking raw chicken, I would advise two hours max in that temperature zone, but that's pretty conservative. I'm just wanting to get some fries and chicken wings in for a first frying ahead of time before a party. And the chicken wings would have already been pre-cooked before the frying. 4 hours is plenty of time to work with.
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Jan 31, 2014 21:20
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Could I get some recommendations for food around the Himalayan region? To clarify, I'm not in the area, but going to a restaurant that specializes in food from Tibet, Bhutan and Nepal.
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Jan 31, 2014 22:32
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It's a pretty basic yak-and-potato diet up there.
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Jan 31, 2014 23:09
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TastyLemonDrops posted:Could I get some recommendations for food around the Himalayan region? To clarify, I'm not in the area, but going to a restaurant that specializes in food from Tibet, Bhutan and Nepal. Momos! Eat all the momos. Also depending on region they specialize in you may be able to get some awesome Burmese influenced salads. If you see la phet (fermented tea leaf) salad get it.
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Jan 31, 2014 23:31
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I've been making some fresh pasta recently as its quick easy and rather tasty. Anyone have some ideas for what to stick in pasta to give it some flavor? I've done: Salt and pepper in a chicken noodle soup Siracha in a stuffed pepper Spinach (and other leafy greens)with cheese and some oil I was thinking maybe the siracha noodles as a lasagna with kale, beef, cottage cheese. Looking forward to seeing some noodle recipes.
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Feb 1, 2014 03:49
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rj54x posted:If there's a TJ Maxx / Marshalls / Homegoods wherever you are, those are all great places to pick up quality cookware heavily discounted. Hell yes. Even the higher end stuff, I've started collecting all-clad because they're cheap compared to gun collecting and I use them more often. One piece I bought directly from the all clad factory seconds sale, a 12" stainless tri ply pan for like $80. Two I've gotten from TJ Maxx, an 8 qt copper core stock pot for $150, and a 10" copper core pan for $60. They all work beautifully, even on an electric cooktop, to the point that my cast iron pan isn't in heavy rotation anymore.
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Feb 1, 2014 06:01
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Is there a good vegetarian substitute for ground turkey? I am looking to replace it in a chili I make as I will be making it for vegetarian friends. Of course, just leaving it out is a possibilty, but I find just bean chilis to be a tad boring and would like to add a high-protein substitute in if possible.
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Feb 1, 2014 06:39
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MarquisDeCarabas posted:Is there a good vegetarian substitute for ground turkey? I am looking to replace it in a chili I make as I will be making it for vegetarian friends. Of course, just leaving it out is a possibilty, but I find just bean chilis to be a tad boring and would like to add a high-protein substitute in if possible. TVP.
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Feb 1, 2014 06:39
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Does anyone have any particularly good recipes for Cornish pasties, or other hand meat pies? I want to make a couple dozen and freeze them for when I want a food but don't want to effort.
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Feb 1, 2014 07:12
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Found bacon in my fridge, still sealed with an expiration date of 9/13. Still useable?
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Feb 1, 2014 07:25
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GobiasIndustries posted:Found bacon in my fridge, still sealed with an expiration date of 9/13. Still useable? Does it look okay or is it going grey/green? If you open it how does it smell? Like bacon or like something else? I'll push bacon past its expiry date a lot because it's a cured food but you may be close to its limits there.
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Feb 1, 2014 07:28
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GobiasIndustries posted:Found bacon in my fridge, still sealed with an expiration date of 9/13. Still useable? Unless it was frozen, it's probably off. Open it up. If it smells weird (you know what bacon smells like, I assume) or it's slimy, it's bad. If it's turning gray (or god forbid, green) it's bad. E:f;b by a whole two minutes.
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Feb 1, 2014 07:30
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Thank you for the suggestion! I've never cooked TVP or anything similar. I am not what I would call a "cook." Any recommendations on how to prepare it? I should have clarified that I cook the chili in a slow cooker for 6-7 hours after browning the seasoned turkey in oil in a pan.
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Feb 1, 2014 18:04
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MarquisDeCarabas posted:Thank you for the suggestion! Once it's reconstituted, you can cook it pretty much like you would for ground beef. However, for a chili, I wouldn't recommend rehydrating it separately, just dump it in the pot, and make sure you've got enough fluid in the chili. This way, you are rehydrating it with FLAVOR. Flavor is the key thing here, it has a slight beany flavor, and that's it. It needs A LOT of seasoning.
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Feb 1, 2014 18:17
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Thanks for the replies. The coloring looks totally fine, which is why I asked since that seemed curious, but like you mentioned, it's a cured food so I figured I had some time. I'll open tomorrow and see what it smells/feels like. Another expiration date question: vinegars. My roommate has a ton of various vinegars with use-by dates back in '10/11 that are stuffed in the back of the pantry. I don't want to toss his stuff out, but if it isn't edible I'd like to talk to him about it and make some space.
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Feb 1, 2014 18:33
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Vinegar can't go bad because it already went bad
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Feb 1, 2014 18:49
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Just ate the first PB+J sandwich in my life. I had heard wonderful things about those, however I ended up slightly underwhelmed. Maybe I just expected too much, but it didn't cause me to think more than "Ok, this is alright I guess." I made the sandwich myself. I used organic strawberry marmalade and crunchy peanut butter. I drank coke (diet) with it. Maybe I didn't use enough peanut butter? Is it better with more peanut butter? Are there any typical mistakes to be made when preparing a PB+J?
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Feb 1, 2014 19:11
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| # ? Jun 7, 2024 20:43 |
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It's fuckin peanut butter and jelly/jam, dude. I'm not sure what you were expecting.
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Feb 1, 2014 19:15
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