|
Has anyone hollowed out half an apple, filled the hollow with graham crackers and butter and brown sugar, then baked it? Like a reverse apple pie but made like a baked pear. If so, please provide some guidance. Googling "baked half apple reverse pie" leads to some sketchy rear end Mongolian porn sites and normal weed-laced pie recopies. I'm inventing this if necessary. Edit: something easier than this: http://www.manusmenu.com/baked-apples-en-croute-with-butterscotch-sauce But that is a good idea. BigHead fucked around with this message at 08:01 on Mar 14, 2014 |
#
?
Mar 14, 2014 07:52
|
|
|
|
| # ? May 24, 2024 18:57 |
|
|
Drifter posted:Since there's no bone to have to compensate for and it's pretty thin I'd say around 350 F for maybe 12-15 minutes (probably closer to 15). Check it every minute or two after that. You probably won't have to go over 20 minutes. A Thermapen is the 1st thing on my list to get. 400 for 45 minutes worked good, if a little too crispy. Fresh habanero slices really heated it up at the end.
|
|
#
?
Mar 14, 2014 07:53
|
|
|
BigHead posted:Has anyone hollowed out half an apple, filled the hollow with graham crackers and butter and brown sugar, then baked it? Like a reverse apple pie but made like a baked pear. If so, please provide some guidance. Googling "baked half apple reverse pie" leads to some sketchy rear end Mongolian porn sites and normal weed-laced pie recopies. Yes, though I've always referred to them as a baked apple. Though the way I've had it, the apple is left whole and cored. Either way would work, I suspect. http://www.thekitchn.com/weeknight-recipe-oatmealbrown-75752
|
|
#
?
Mar 14, 2014 09:32
|
|
|
goodness posted:A Thermapen is the 1st thing on my list to get. Jesus Christ, I was waaaay off. I'm sorry about that. I was going kinda by recipes for chicken tenders.
|
|
#
?
Mar 14, 2014 09:50
|
|
|
Drifter posted:Jesus Christ, I was waaaay off. I'm sorry about that. I was going kinda by recipes for chicken tenders. Yours might have worked, they just would not have been crispy.
|
|
#
?
Mar 14, 2014 10:01
|
|
|
Thanks to whoever suggested bar keepers friend for my wok. Got all that black poo poo off with some long soaking and serious elbow grease. Got it seasoned a bit and made some drat good pork and broccoli in brown sauce.
|
|
#
?
Mar 14, 2014 12:57
|
|
|
SymmetryrtemmyS posted:Yes, though I've always referred to them as a baked apple. Though the way I've had it, the apple is left whole and cored. Either way would work, I suspect. A good tip is to score the skin around the middle of the apple, because I've had them explode on me when I forget.
|
|
#
?
Mar 14, 2014 13:01
|
|
|
Goddamn now I want baked apples.
|
|
#
?
Mar 14, 2014 20:00
|
|
|
Doh004 posted:Goddamn now I want baked apples. Same here...I will probably make some this weekend since I have a craving for them now.
|
|
#
?
Mar 14, 2014 21:28
|
|
|
Aw, man, me too, and I just threw out all my apples because they had gone soft 
|
|
#
?
Mar 14, 2014 23:14
|
|
|
SymmetryrtemmyS posted:Yes, though I've always referred to them as a baked apple. Though the way I've had it, the apple is left whole and cored. Either way would work, I suspect. Thanks dude. That looks super yummy.
|
|
#
?
Mar 15, 2014 01:46
|
|
|
Anybody have a baklava recipe to share? A guy at work brought some in from a bakery a couple months ago and I've been craving more ever since. It had a really diabeetus-inducing bottom and crispy top. To reproduce I'm guessing I should pour the honey/syrup over the nut layer and then build up more layers with just butter? I never worked with phyllo dough so not sure if that'll burn or not. Any guess on how many layers the bottom should have? I figure I can try counting the top layers to get close enough for that part. 
|
|
#
?
Mar 15, 2014 02:22
|
|
|
I've never had brussels sprouts before in my life. I decided to rectify that by buying some last week. They're frozen. The kind that steams in a bag in a microwave. It comes with REAL BUTTER SAUCE. Do you recommend I do exactly that, or is there some way I can make them better? Help me not hate them! Before anyone recommends "Not buying them frozen", that's not really an option, unfortunately.
|
|
#
?
Mar 15, 2014 06:28
|
|
|
You can't buy them fresh?
|
|
#
?
Mar 15, 2014 06:30
|
|
|
kinmik posted:I've never had brussels sprouts before in my life. I decided to rectify that by buying some last week. They're frozen. The kind that steams in a bag in a microwave. It comes with REAL BUTTER SAUCE. Do you recommend I do exactly that, or is there some way I can make them better? Help me not hate them! Alternately, cut them in half, toss them with just a hint of oil, then put them in a pan or on a sheet and roast them at like 450 until they're browning, then toss them with a pinch of salt and some balsamic, shave some pecorino or p. reggiano, done. If those don't catch your fancy, you can switch it up; these two basic approaches---sauté in fat or roast---work with pretty much any flavour combinations that'll work with greens. So instead of salt and balsamic, maybe some fish sauce and sambal, like that. Brussels sprouts rock, rock all the Brussels sprouts.
|
|
#
?
Mar 15, 2014 11:45
|
|
|
Thanks, that sounds great. I would most likely have to defrost them first, so would they get mushy?bowmore posted:You can't buy them fresh? 
|
|
#
?
Mar 15, 2014 14:56
|
|
|
I...may have gone a bit overboard buying broccoli. There's not a goddamned way I could eat these in a normal time frame. I'd like to know a good way to store them for the long term. Should I blanch them and then freeze them or something? Is it better to chop them up or keep them whole? Just freeze them? Saute then freeze? I'll be using them as food and not plating decoration, so how they look is less important than how well they retain their nutrition and taste.
|
|
#
?
Mar 15, 2014 15:45
|
|
Drifter posted:I...may have gone a bit overboard buying broccoli. There's not a goddamned way I could eat these in a normal time frame. I'd like to know a good way to store them for the long term. Should I blanch them and then freeze them or something? I've made roast broccoli puree before and that would freeze alright in addition to fresh freezing. For me that was toss cut broccoli in a tiny bit of olive oil and some Garam Masala, brown at 425F on a cooking sheet, puree in a pot with my immersion blender adding a little coconut milk. I've tossed in a few toasted / chopped pecans as well with this. I froze a batch of it and reheated later and it came out good as a side for some protein.
|
|
|
#
?
Mar 15, 2014 16:23
|
|
|
geetee posted:Anybody have a baklava recipe to share? The recipe I use is on an index card in another state, but here's what I've learned after making it for years, in no particular order:
|
|
#
?
Mar 15, 2014 17:20
|
|
|
Are there any websites where I could enter my own recipes and keep an handy lists ?
|
|
#
?
Mar 15, 2014 17:47
|
|
|
Le0 posted:Are there any websites where I could enter my own recipes and keep an handy lists ? Everyone talks about Evernote, that I've seen.
|
|
#
?
Mar 15, 2014 17:52
|
|
|
I'm making ghormeh sabzi and I can't seem to find fresh fenugreek. Can I omit them or replace them with something else?
|
|
#
?
Mar 15, 2014 19:29
|
|
|
Boris Galerkin posted:I'm making ghormeh sabzi and I can't seem to find fresh fenugreek. Can I omit them or replace them with something else? No.
|
|
#
?
Mar 15, 2014 23:01
|
|
|
Specialist posted:The recipe I use is on an index card in another state, but here's what I've learned after making it for years, in no particular order: Thanks! I was going to make with just walnuts, but I know deep inside I want pistachios too. I'll report back with results!
|
|
#
?
Mar 15, 2014 23:25
|
|
|
Cooking goons, as part of an effort to teach myself how to cook, I ended up buying a shitload of white rice. Please give me some suggestions on a simple recipe I can use.
|
|
#
?
Mar 16, 2014 02:07
|
|
|
Rinse thoroughly (I put my rice in a bowl, add cold water, agitate, then carefully drain off the water, don't worry about getting every drop out. Repeat about 3 times). Add to a covered pot with 1.5 times water as rice (so for 1 cup of rice, use 1.5 cups of water). Note that different rice varieties need different amounts of water, but 1.5/1 works pretty well for the basmati or calrose I usually use. Salt. Drizzle some oil if you want, I'm not sure this does anything though. Cover, bring to a boil, cut the heat to low and steam for 10-15 minutes, until all of the water is absorbed. take off the heat and allow to stand for 5 minutes. Don't touch the lid at any point. After 5 minutes, uncover and fluff gently with a fork, being careful not to mash the grains. If you have a rice cooker, then just use that, its a lot easier. Properly cooked rice goes well with pretty much any meal. I like it with pot roast, stir-fry, beans, chile verde, etc.
|
|
#
?
Mar 16, 2014 02:35
|
|
|
NuclearPotato posted:Cooking goons, as part of an effort to teach myself how to cook, I ended up buying a shitload of white rice. Please give me some suggestions on a simple recipe I can use. Rice doesn't really tell us much. Is it sushi rice? Basmati? Grocery store long grain? What did you buy?
|
|
#
?
Mar 16, 2014 02:51
|
|
|
NuclearPotato posted:Cooking goons, as part of an effort to teach myself how to cook, I ended up buying a shitload of white rice. Please give me some suggestions on a simple recipe I can use. How new are you to cooking? Are you consistent in your cooking outcomes (is rice always nice and fluffy/proper, can you scramble eggs correctly?). which means technique and getting used to moving around the kitchen. No matter what you do, I'd recommend always setting aside a space on your counter to create the mis en place, don't keep running back and forth scrounging and scavenging for the next ingredient. I've made this quiche, and it's super easy and tasty. You can substitute a shitton of stuff for the filling, but start out simple. http://scandifoodie.blogspot.com/2010/09/rice-crusted-vegetable-quiche.html This is an easy rice gratin and the things I've made that are similar to this have been delicious. http://www.canadianliving.com/health/__get_enough_milk_products_every_day/roast_chicken_and_rice_gratin_with_apples.php You could also make a delicious soup of lemon, chicken, spinach and rice (instead of lentils). http://forums.somethingawful.com/showthread.php?threadid=3607263&userid=0&perpage=40&pagenumber=3#post425752447 edit: actually, I kinda love this entire site. Here's their collection of rice recipe stuff. http://www.thespicespoon.com/blog/category/recipes/rice/ Drifter fucked around with this message at 03:45 on Mar 16, 2014 |
|
#
?
Mar 16, 2014 03:29
|
|
|
fixed that for MESubG posted:Cut your sprouts in half. Fry up some bacon (awesome) or pancetta (whatever). Save the pork, put the sprouts in the pan in the fat. Cover them and put them on a medium heat until they're nice and vivid green, remove the lid, turn up the heat to high, and sauté them until they're starting to brown up. quote:Serve with crumbles of the pork. quote:Brussels sprouts rock, rock all the Brussels sprouts. pr0k fucked around with this message at 05:19 on Mar 16, 2014 |
|
#
?
Mar 16, 2014 05:17
|
|
|
Boris Galerkin posted:I'm making ghormeh sabzi and I can't seem to find fresh fenugreek. Can I omit them or replace them with something else? I've seen dried fenugreek leaves sometimes, could that be used? Some recipes I've googled seem to suggest that it can be substituted. I think that would be your only other option instead of fresh, but the dried is usually much less flavorful than fresh. Fenugreek definitely has a distinctive taste, so it may be fairly important to the recipe. I've seen the dried stuff in boxes, instead of the traditional bag for herbs. You might have your best shot if you can locate an Indian grocer somewhere near you, but some place that has an Indian section or a bunch of international stuff might have it.
|
|
#
?
Mar 16, 2014 05:39
|
|
|
I've used dried and it's okay. The defining flavour is really the dried limes.
|
|
#
?
Mar 16, 2014 15:03
|
|
|
Alright, does anyone have advice on how to start eating vegetables? The only vegetables I eat are potatoes and beans if you count them. Of course I eat Bell Pepper, Onion, Tomatoes and stuff but only finely chopped and in sauces. I just find almost every form of vegetable disgusting so my diet is grains and meats basically.
|
|
#
?
Mar 16, 2014 15:09
|
|
|
How have they been cooked in the past? Is there a specific off-putting flavor?
|
|
#
?
Mar 16, 2014 15:13
|
|
|
GreyPowerVan posted:Alright, does anyone have advice on how to start eating vegetables? The only vegetables I eat are potatoes and beans if you count them. Of course I eat Bell Pepper, Onion, Tomatoes and stuff but only finely chopped and in sauces. I just find almost every form of vegetable disgusting so my diet is grains and meats basically. I struggled with this for a long time and then discovered stir fry. You can make a stir fry that also has meat in it to help ease you in. Something about the fresh, sweet veggies cooked quickly so they retain their crunch was a real turning point for me in terms of making myself eat vegetables, plus the fact that you can flavour it however you like (using a packet of stir fry sauce if you're a novice cook). Broccoli (especially purple sprouting) transforms if you roast it. Toss it in some olive oil, salt and pepper and then roast at about 200°C for 15 minutes - holy gently caress, it's good. You could also try garlicy green beans. Steam some green beans (you can look up how to use a microwave for this if you want) and then fry them in some olive oil with chopped garlic for a couple of minutes. Take them out and sprinkle some freshly-grated parmesan/pecorino cheese on them. A great side dish that is veggie and tasty. It does take a degree of self-discipline though. You have to be at the stage where you realise that you are an adult and adults (healthy adults, anyway) eat the loving veg. So even if you're not loving it, stick with it. It took me a little while but now I get cravings for vegetables if I've not eaten something with a whole bunch in for a while. Bollock Monkey fucked around with this message at 15:24 on Mar 16, 2014 |
|
#
?
Mar 16, 2014 15:21
|
|
|
Grand Fromage posted:How have they been cooked in the past? Is there a specific off-putting flavor? I mean I don't really remember because I haven't eaten any in so long. I've tried bites here and there since I was a kid and it was disgusting is all I remember. I also hate the texture of raw vegetables, so that may be part of it. Bollock Monkey posted:I struggled with this for a long time and then discovered stir fry. You can make a stir fry that also has meat in it to help ease you in. Something about the fresh, sweet veggies cooked quickly so they retain their crunch was a real turning point for me in terms of making myself eat vegetables, plus the fact that you can flavour it however you like (using a packet of stir fry sauce if you're a novice cook). I'll try something with green beans I guess. I really like the green sweet peas, any recommendations of healthier versions of those? (I don't even know if those are good for you)
|
|
#
?
Mar 16, 2014 15:32
|
|
|
GreyPowerVan posted:I also hate the texture of raw vegetables, so that may be part of it. Hm, no raw veg is harder for me to suggest things to work around. I much prefer a less-cooked vegetable on both taste and texture grounds. Try roasting things - roasted peppers are lovely and sweet, carrots roasted with honey are enjoyed by a lot of people, and roasting sprouts has made many a convert (someone was posting about this not so long ago in the thread, go look it up!) Garlic makes everything better. I hated cabbage until my dad tried out a new recipe in which you sweat the cabbage with a shitload of garlic. It steams and goes all lovely and tender, and the garlic taste detracts very well from the bitterness I associated with eating cabbage. Just eat the peas! I'm not sure what you mean by a 'healthier version' unless I'm misunderstanding. You do mean sugar snap peas, right? Honestly, though, if you try then you can make yourself like (or at least not hate) the taste of vegetables. Just forcing some down as often as possible is a good start.
|
|
#
?
Mar 16, 2014 15:39
|
|
|
GreyPowerVan posted:I mean I don't really remember because I haven't eaten any in so long. I've tried bites here and there since I was a kid and it was disgusting is all I remember. Oh, man. Yes, broccoli is really good roasted, or steamed. It may help initially to salt your vegetables (within reason) to give an extra bit of sweetness. Otherwise, do what parents with finicky kids do - bury them in baked goods. Look for a good potpie recipe, empanada recipe, or even puree and add them to mashed/baked potatoes or sauces (like a spaghetti meat sauce). Onions that are cooked, like caramelized, or corn have a really nice natural sweetness that you can take advantage of. You can also make sandwiches and create a mirepoix to use as a spread. So sweat out some finely chopped onions, celery and carrots (and eventually other things that peak your interest) and mix in a little mustard and then spread that poo poo over some bread.
|
|
#
?
Mar 16, 2014 15:47
|
|
|
Curries are also a great way to hide the taste of vegetables, and you can eat it with rice to produce a more homogeneously-textured mouthful. I'm a fan of the sweet potato and chickpea combo, but there are lots of good vegetable curry recipes out there. Hopefully dino will see this and help us out...
|
|
#
?
Mar 16, 2014 15:52
|
|
|
Bollock Monkey posted:Hm, no raw veg is harder for me to suggest things to work around. I much prefer a less-cooked vegetable on both taste and texture grounds. Try roasting things - roasted peppers are lovely and sweet, carrots roasted with honey are enjoyed by a lot of people, and roasting sprouts has made many a convert (someone was posting about this not so long ago in the thread, go look it up!) Yeah, I mean those peas. Those things are delicious but I wasn't sure if they were actually good for you  . Are there any other veggies that are similar, because I feel that would be a good starting point.Also, this week I plan on making some hamburgers and I'll try to cook some green beans in some tasty way and eat them. I guess a week before my 20th birthday is the right time to start eating correctly. Thanks for the help guys.
|
|
#
?
Mar 16, 2014 15:52
|
|
|
|
| # ? May 24, 2024 18:57 |
|
|
My favorite way to do green beans is stir fried. If you're willing to make it a small project, Sichuan dry fried green beans are the best green bean. Example recipe: http://food52.com/recipes/20767-fuchsia-dunlop-s-sichuanese-dry-fried-green-beans And don't get canned vegetables other than tomatoes, that'll gently caress you up. If they're not in season, frozen green beans are the best option.
|
|
#
?
Mar 16, 2014 15:56
|
|