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regulargonzalez posted:Well either way, just tired of my standard oatmeal and was wondering if there were any amazing Oatmeal LifeHacks I need to be aware of My favorite mix-ins are cocoa powder/grated pear, peanut butter, grated apple/cinnamon or chopped up dried figs. Sometimes I use coffee as the cooking liquid instead of milk/water.
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Mar 23, 2014 11:07
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regulargonzalez posted:Well either way, just tired of my standard oatmeal and was wondering if there were any amazing Oatmeal LifeHacks I need to be aware of You could try something savory; I've had mine with caramelized onions and bacon and it was awesome. I was thinking of prosciutto and found this: TUSCAN OATS WITH BASIL AND PROSCIUTTO
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Mar 23, 2014 15:10
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I was just thinking about the possibilities of savoury oatmeal the other day when I was making chao ga (vietnamese rice porridge). I'd say it could be extremely delicious and probably a lot better for you than porridge made from white rice.
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Mar 23, 2014 17:53
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For whatever reason I saw alligator meat at my grocery store in Bumblefuck, IL the other day, so now I have a pound of alligator meat. Any idea what I should do with it?
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Mar 23, 2014 19:44
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C-Euro posted:For whatever reason I saw alligator meat at my grocery store in Bumblefuck, IL the other day, so now I have a pound of alligator meat. Any idea what I should do with it? Paula Deen has a lovely Fried Gator recipe for blahahahawahahaha. Start out making Kabobs or something. Semi-isolate its particular taste. Here's one of the first few hits off google for alligator kabob recipe. http://voices.yahoo.com/alligator-meat-healthy-exotic-florida-favorite-3107588.html?cat=22
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Mar 23, 2014 20:14
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regulargonzalez posted:Well either way, just tired of my standard oatmeal and was wondering if there were any amazing Oatmeal LifeHacks I need to be aware of If you make it runny it can replace yogurt or milk in a smoothie
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Mar 23, 2014 20:23
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Any suggestions for stuff I can make quick and easy that's not pasta or rice? I'm not a zealot about it but I try to minimize those things as much as I can. I'm just looking for something I can make for myself for those nights when my family has 20 different things going on and my wife whips up pasta for the kids.
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Mar 23, 2014 22:09
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vulturesrow posted:Any suggestions for stuff I can make quick and easy that's not pasta or rice? I'm not a zealot about it but I try to minimize those things as much as I can. I'm just looking for something I can make for myself for those nights when my family has 20 different things going on and my wife whips up pasta for the kids. Quinoa and lentils are really good. Squash is also super easy to deal with and I like them. They're all super fast to prepare. Spaghetti squash is fantastic if you just want to volumize. Plain with a little bit of salt and it's seriously delicious - but is a very good base for anything. You could also eat broccoli/cauliflower, or make a slaw out of it and saute it quickly alongside some onions. I suppose you could even shred cauliflower in a food processor to make a decent rice substitute. Why don't you just make the family switch to brown rice or whole grain wheat noodles? Drifter fucked around with this message at 22:17 on Mar 23, 2014 |
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Mar 23, 2014 22:14
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I was about to try Kenji's "reverse sear" pork chop method here, but something threw me for a loop. Basically, it's slowly roasting the chops in the oven up to an internal of 110f or so, then searing them to finish. Fine. But at the end he says "What's more, the exterior of your chop will dry out significantly during its stay in the warm oven, leading to faster searing." Does that really mean that I roast them uncovered for an hour or whatever? They're 1.5" thick, nice chops, if that matters but it just seems wrong to me not to cover them. I feel like they would get too dry -not just surface dry. Trust Kenji, right?
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Mar 23, 2014 23:33
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That's the right idea, you roast them low and uncovered to bring the core up to temperature and dry off the surface.
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Mar 23, 2014 23:44
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vulturesrow posted:Any suggestions for stuff I can make quick and easy that's not pasta or rice? I'm not a zealot about it but I try to minimize those things as much as I can. I'm just looking for something I can make for myself for those nights when my family has 20 different things going on and my wife whips up pasta for the kids. Bag of frozen veg, coconut milk, tomato paste and curry powder.
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Mar 23, 2014 23:54
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Chemmy posted:That's the right idea, you roast them low and uncovered to bring the core up to temperature and dry off the surface. It worked really well. Perfect chops.
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Mar 24, 2014 02:49
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I really love murgh makhani (Indian butter chicken) and I've tried a couple times to make it at home but it keeps turning out wrong. I tried this recipe and another one that was pretty similar. The sauce keeps turning out way too acidic and tomato-y, or at least much more acidic and tomato-y than any butter chicken I've had from an Indian restaurant. Any ideas/tips? I'm a lousy cook and have no experience making Indian food so there are probably lots of things I could have done wrong.
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Mar 24, 2014 07:55
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HondaCivet posted:I really love murgh makhani (Indian butter chicken) and I've tried a couple times to make it at home but it keeps turning out wrong. I tried this recipe and another one that was pretty similar. The sauce keeps turning out way too acidic and tomato-y, or at least much more acidic and tomato-y than any butter chicken I've had from an Indian restaurant. Any ideas/tips? I'm a lousy cook and have no experience making Indian food so there are probably lots of things I could have done wrong. What a coincidence, I just made butter chicken yesterday. I know roughly how it is supposed to taste but we don't have many Indian restaurant over here so maybe it won't be to your taste. Anyway the recipe I used was very tasty from here: http://ekantcookcurry.com/murgh-makhani/ I think it is a simplified recipe so bare with me. As for your curry turning too acidic, I think it must come from the tomatoes. Where they not ripe enough maybe? He has all the other common curries on there as well.
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Mar 24, 2014 08:55
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Le0 posted:What a coincidence, I just made butter chicken yesterday. I know roughly how it is supposed to taste but we don't have many Indian restaurant over here so maybe it won't be to your taste. Anyway the recipe I used was very tasty from here: http://ekantcookcurry.com/murgh-makhani/ That recipe doesn't even have fenugreek! That is like the one thing that makes butter chicken taste like butter chicken. Doesn't look terrible though. Be sure to add copious amounts of hot peppers. It also seems to be missing ghee. The best butter chicken dishes I've had always have been a big greasy mess. I hate ordering butter chicken at a place and getting chicken tikka instead.
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Mar 24, 2014 13:00
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Bob Morales posted:That recipe doesn't even have fenugreek! That is like the one thing that makes butter chicken taste like butter chicken. Doesn't look terrible though. Be sure to add copious amounts of hot peppers. So what about the one I posted? Is that pretty close? If so, how do I avoid it tasting too acidic and tomato-y?
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Mar 24, 2014 13:06
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Bob Morales posted:That recipe doesn't even have fenugreek! That is like the one thing that makes butter chicken taste like butter chicken. Doesn't look terrible though. Be sure to add copious amounts of hot peppers. Hehe ok, I'm no expert at this. If you find a good recipe not too complicated I'd love to give it a try. 
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Mar 24, 2014 13:19
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HondaCivet posted:So what about the one I posted? Is that pretty close? If so, how do I avoid it tasting too acidic and tomato-y? Didn't see that one until just now but that looks more like I'm familiar with - you could add sugar or baking soda to make it less acidic, and don't add the skins/seeds of the tomato.
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Mar 24, 2014 13:33
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I'm making the slow cooked chicken tomatillo tacos tomorrow, from Serious Eats. I plan on making the tomatillo sauce in advance this evening. Would there be any harm in throwing the chicken in with the sauce to marinate overnight, or do I risk some reaction from the lime juice? (or is it just plain not needed since it'll be slow cooking anyway?)
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Mar 24, 2014 15:13
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Bob Morales posted:I hate ordering butter chicken at a place and getting chicken tikka instead. Both of these dishes are usually made for non-Indians, so they vary enormously. Chicken Tikka is the #1 takeout dish in London, and I remember reading about a survey they did of London restaurants that serve it, where they got a list of the ingredients. Across like 50 restaurants, the ONLY ingredient that was common to every recipe was chicken. That's it, just chicken. That said, I certainly wouldn't make either dish at home without fenugreek.
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Mar 24, 2014 15:41
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Squashy Nipples posted:Both of these dishes are usually made for non-Indians, so they vary enormously. Chicken Tikka is the #1 takeout dish in London, and I remember reading about a survey they did of London restaurants that serve it, where they got a list of the ingredients. Across like 50 restaurants, the ONLY ingredient that was common to every recipe was chicken. That's it, just chicken. It seems like around here, we only have a few Indian restaurants, and they almost all use the same sauce mix. I suspect they order all their stuff from the same place, like Chinese restaurants when I see those same copper-colored serving dishes.
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Mar 24, 2014 15:58
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me your dad posted:I'm making the slow cooked chicken tomatillo tacos tomorrow, from Serious Eats. No harm, but not necessary.
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Mar 24, 2014 19:14
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Does anyone know of a good recipe book for chicken wings (particularly buffalo and other hot varieties)? My best friend is a huge wing lover and I'd like to get him one as a gift. Bonus points if it focuses on fried wing recipes as he recently acquired a deep fryer.
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Mar 24, 2014 19:49
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I just discovered a Mediterranean deli in my neighborhood. I'm in the store currently, and it is seriously stocked with all sorts of interesting bags and jars in a foreign language. What are the best/most essential raw ingredients/goods to buy to start making some medi-delicacies? My urge to buy pickled everything is rising. obliviums fucked around with this message at 20:32 on Mar 24, 2014 |
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Mar 24, 2014 20:27
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spregalia posted:Does anyone know of a good recipe book for chicken wings (particularly buffalo and other hot varieties)? My best friend is a huge wing lover and I'd like to get him one as a gift. Bonus points if it focuses on fried wing recipes as he recently acquired a deep fryer. The recipe for cooking the wings is going to be the same in every case. Maybe consider getting him a book on making and canning hot sauces/barbecue sauces instead? That's really the only thing that changes from recipe to recipe.
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Mar 24, 2014 20:33
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EAT THE EGGS RICOLA posted:The recipe for cooking the wings is going to be the same in every case. Maybe consider getting him a book on making and canning hot sauces/barbecue sauces instead? That's really the only thing that changes from recipe to recipe. Yea, other than coatings (or not using a coating) and the sauce there's not much to it. Flour vs cornstarch, fry once vs fry twice... Then there's Franks or Louisiana hot sauce + butter vs trying to be BWW's and making your own garlic-thai-butter-parmesean-jerk sauce.
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Mar 24, 2014 20:52
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Crystal+ butter. Crystal beats Franks by a mile. 
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Mar 24, 2014 21:00
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Does anyone have an opinion on what the best brand of nam prik pao is? I finally got the actual name of what my local restaurants call "hot oil" and now I'm dying to have it in my fridge. Also if the "best brand" is like $20 for a 1oz jar or something ridiculous, what is the best brand for the money? I assume that they'll all taste similar since it's just chili flakes in sesame oil but what do I know
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Mar 24, 2014 21:17
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Tusen Takk posted:Does anyone have an opinion on what the best brand of nam prik pao is? I finally got the actual name of what my local restaurants call "hot oil" and now I'm dying to have it in my fridge. http://shesimmers.com/2011/01/nam-prik-pao-thai-chilli-jam-secret.html
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Mar 24, 2014 21:31
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Excellent, cheers!
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Mar 24, 2014 21:40
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Bob Morales posted:It seems like around here, we only have a few Indian restaurants, and they almost all use the same sauce mix. I suspect they order all their stuff from the same place, like Chinese restaurants when I see those same copper-colored serving dishes. Ug, tough luck. In Boston we are have a good selection of Indian restaurants that do everything from scratch, including the paneer. The woman and I have our three favorites in regular rotation, and the flavors vary from place to place in good ways.
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Mar 24, 2014 22:43
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EAT THE EGGS RICOLA posted:The recipe for cooking the wings is going to be the same in every case. Maybe consider getting him a book on making and canning hot sauces/barbecue sauces instead? That's really the only thing that changes from recipe to recipe. That's probably a more accurate way to describe what I want to get him. I've already explained the basics of buffalo sauce, but figured a list of other wing sauces couldn't hurt.
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Mar 24, 2014 22:51
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I saw a bit in an episode of Louie where he goes on a date at Russ and Daughters in NYC (a Jewish appetizing store, sells salted/smoked/pickled fish, caviar, etc). It all looked incredibly tasty and I was wondering if this kind of place exists outside of NYC. Is there anything like this on the west coast?
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Mar 25, 2014 01:46
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I made this with shiitakes and it was fantastic: http://joythebaker.com/2013/10/mushroom-and-brussels-sprout-hash/ I was worried the lemon was going to be weird, but it really made the dish.
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Mar 25, 2014 01:57
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geetee posted:I made this with shiitakes and it was fantastic: http://joythebaker.com/2013/10/mushroom-and-brussels-sprout-hash/ Holy poo poo, that looks really good. I'd probably put a little cheese because I'm a fatass, though. THanks for the link.
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Mar 25, 2014 02:30
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canoshiz posted:I saw a bit in an episode of Louie where he goes on a date at Russ and Daughters in NYC (a Jewish appetizing store, sells salted/smoked/pickled fish, caviar, etc). It all looked incredibly tasty and I was wondering if this kind of place exists outside of NYC. Is there anything like this on the west coast?
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Mar 25, 2014 03:02
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obliviums posted:I just discovered a Mediterranean deli in my neighborhood. I'm in the store currently, and it is seriously stocked with all sorts of interesting bags and jars in a foreign language. What are the best/most essential raw ingredients/goods to buy to start making some medi-delicacies? Follow your urge. My local Med market is the only place I go for for kalamatas and good feta anymore.
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Mar 25, 2014 05:03
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What's the best way to store whole or cut roots (like ginger)? I try and keep ginger root around all the time for my stomach, but it seems to go soft and unimpressive pretty fast in the fridge, and I'd like to be able to buy more than a few days' worth at a time.
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Mar 25, 2014 06:24
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Grrl Anachronism posted:What's the best way to store whole or cut roots (like ginger)? I try and keep ginger root around all the time for my stomach, but it seems to go soft and unimpressive pretty fast in the fridge, and I'd like to be able to buy more than a few days' worth at a time. Put ginger in the freezer. It'll keep forever and anything you want to use ginger in probably involves cutting it into small bits and heating it, so it being frozen isn't an issue. I peel it before freezing it but I'm not sure that's necessary.
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Mar 25, 2014 06:26
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toe knee hand posted:Put ginger in the freezer. It'll keep forever and anything you want to use ginger in probably involves cutting it into small bits and heating it, so it being frozen isn't an issue. I peel it before freezing it but I'm not sure that's necessary. I'm actually eating most of it raw, peeled, and cut into matchsticks or thin slices. I don't enjoy the taste of cooked ginger or ginger tea much but it's a lifesaver for nausea. Would it suffer if I cut it before putting it in? I imagine it might be a little difficult to cut once it freezes solid.
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Mar 25, 2014 06:52
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