|
Grrl Anachronism posted: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. Nope, cut it and freeze it it'll be fine. You could also store it in some sort of liquor in the fridge, if that's your thing. Brandy/vermouth/sherry infused ginger sticks. This is also an idea for ease of use, from here: Freeze: When I have one of those moments at the store and forget I that I already have 2 pounds of ginger in the refrig…and end up with ginger overload, I use a the handy microplane grater to grate the entire root. Lay a sheet of plastic wrap on your counter and spoon the ginger on top in a nice even line. Roll up tightly, twist the ends (hmmm….reminds me of something i used to to do when i was in college) like a piece of candy and freeze. When you need, just unwrap, snap off a chunk and it defrosts quickly. Drifter fucked around with this message at 07:08 on Mar 25, 2014 |
#
?
Mar 25, 2014 07:06
|
|
|
|
| # ? May 25, 2024 02:23 |
|
|
Grrl Anachronism posted: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. it cuts okay frozen. not easily or neatly but okay. it grates quite well frozen. you'd just have to leave it out a bit to thaw afterwards. freezing it in pieces might not work as it's quite susceptible to freezer burn. e: or maybe it will work frozen in pieces! I've never tried that.
|
|
#
?
Mar 25, 2014 07:07
|
|
|
I usually freeze some whole knobs and freeze minced ginger pre-portioned into tablespoon and half tablespoon quantities. Just toss em in a sauce that way. I've never noticed anything wrong about it. You're gonna want to wrap the minced stuff in like four layers of bags though, unless you love everything in your freezer being gingery. E: What's a good way to do saffron rice in a basic rice cooker? Basmati is super expensive here so I'd just be using basic short grain Asian sticky rice. Grand Fromage fucked around with this message at 12:40 on Mar 25, 2014 |
|
#
?
Mar 25, 2014 12:08
|
|
|
Grrl Anachronism posted: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. If you're doing matchsticks, do a whole bunch of them, lay them on a plate or baking sheet lined with parchment, and then freeze it hard. BigCheese: I'm guessing there's /no/ long grain of any other sort, like jasmine or just long grain rice in general? If not, you're going to end up with a sticky mess. Save the saffron for the occasions when you can get the expensive rice. Come to think of it, saffron is pretty drat expensive too. o_O How can you afford the one but not the other? Is Basmati that expensive out there? :O
|
|
#
?
Mar 25, 2014 13:29
|
|
|
dino. posted:BigCheese: I'm guessing there's /no/ long grain of any other sort, like jasmine or just long grain rice in general? If not, you're going to end up with a sticky mess. Save the saffron for the occasions when you can get the expensive rice. Come to think of it, saffron is pretty drat expensive too. o_O How can you afford the one but not the other? Is Basmati that expensive out there? :O Basmati is the only long grain I've seen, it's like $13 for a half kilo bag. Saffron's expensive (which is why I don't want to waste it experimenting) but it goes a long way; it's not like I can't afford basmati at all but it's just a waste of money. The stickiness would change the flavor?
|
|
#
?
Mar 25, 2014 13:38
|
|
|
Grand Fromage posted:Basmati is the only long grain I've seen, it's like $13 for a half kilo bag. Saffron's expensive (which is why I don't want to waste it experimenting) but it goes a long way; it's not like I can't afford basmati at all but it's just a waste of money. The stickiness would change the flavor? It really does. Basmati cooks up really fluffy and separate. It's also got that aroma that goes really well with saffron. THAT BEING SAID. The Spaniards use saffron in their paella all the time, and they're using a medium grain (or is it short grain) rice to make that, so what the hell do I know. Throw a few threads in with your next pot, see how it tastes, and go from there.
|
|
#
?
Mar 25, 2014 13:44
|
|
|
dino. posted:It really does. Basmati cooks up really fluffy and separate. It's also got that aroma that goes really well with saffron. THAT BEING SAID. The Spaniards use saffron in their paella all the time, and they're using a medium grain (or is it short grain) rice to make that, so what the hell do I know. Throw a few threads in with your next pot, see how it tastes, and go from there. Do you have to grind it up into a paste or can you just let the threads sit in the water a while to bloom? I see both ways mentioned and have never tried either before.
|
|
#
?
Mar 25, 2014 13:45
|
|
|
Grand Fromage posted:Do you have to grind it up into a paste or can you just let the threads sit in the water a while to bloom? I see both ways mentioned and have never tried either before. I bloom a big pinch in whatever broth I'm adding to the paella You want to use valencia or bomba rice to be authentic but you can do it with regular short or medium-grain white rice. Just make sure you rinse the crap out of it, you don't want any of the starch or thickness.
|
|
#
?
Mar 25, 2014 14:09
|
|
|
Is there a grill recommendation/ general grilling thread? Looking to purchase a (probably natural gas) grill in the next couple of months and don't really know what I need other than hearing good things about Weber and Holland.
|
|
#
?
Mar 25, 2014 14:30
|
|
|
The Bunk posted:Is there a grill recommendation/ general grilling thread? Looking to purchase a (probably natural gas) grill in the next couple of months and don't really know what I need other than hearing good things about Weber and Holland. I've been using this for about 4 years, and I really like it, I get to use iether charcoal or gas, and could attach a smoke box to it if I wanted: http://www.lowes.com/pd_5050-49769-5050_0__?productId=1245537&Ntt=char+griller&pl=1¤tURL=%3FNtt%3Dchar%2Bgriller&facetInfo=
|
|
#
?
Mar 25, 2014 15:02
|
|
|
Grrl Anachronism posted: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. Have you considered using candied ginger?
|
|
#
?
Mar 25, 2014 15:29
|
|
|
Didn't Alton keep ginger in sand on an episode of Good Eats?
|
|
#
?
Mar 25, 2014 15:45
|
|
|
Like a whole root of ginger? Why?
|
|
#
?
Mar 25, 2014 15:50
|
|
|
It wards off the gingerbeasts.
|
|
#
?
Mar 25, 2014 17:09
|
|
|
Lucy Heartfilia posted:Like a whole root of ginger? Why? The spice must flow.
|
|
#
?
Mar 25, 2014 17:20
|
|
|
TychoCelchuuu posted:It wards off the gingerbeasts. Which is important. 
|
|
#
?
Mar 25, 2014 17:21
|
|
|
Bob Morales posted:Didn't Alton keep ginger in sand on an episode of Good Eats? There was an old Victorian era practice of storing root vegetables in boxes of sand over winter. Might work for ginger.
|
|
#
?
Mar 25, 2014 17:32
|
|
|
Bob Morales posted:Didn't Alton keep ginger in sand on an episode of Good Eats? Dunno about rhizomes like ginger, but he keeps root veggies in sand: quote:Of course, I don't have a root cellar, and I can't exactly leave them in the ground in which they grew, can I? But I can simulate those conditions. Check this out. [from the refrigerator he produces a container filled with sand and with beets buried in it] Pretty smart, huh? It's play sand. From the hardware store? Don't you remember what Deb said?
|
|
#
?
Mar 25, 2014 18:39
|
|
|
Modernist mac & cheese - anyone have favourite cheese combos? Suggestions? The mac and cheese thread has disappeared. 
|
|
#
?
Mar 25, 2014 19:19
|
|
|
spregalia posted: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. Print this out and give it to him. http://www.goonswithspoons.com/Buffalo_Wings_with_Blue_Cheese_Dressing Other sauces? Pfui. The Bunk posted:Is there a grill recommendation/ general grilling thread? Looking to purchase a (probably natural gas) grill in the next couple of months and don't really know what I need other than hearing good things about Weber and Holland. Don't get a two-burner Weber. Not enough power. Webers are nice though. People give 'em away all the time on Freecycle and such. You just have to poke the spiderweb out of the jets or replace a line or some other ten dollar part. I have three right now. Waiting for some decent weather to fix two up and sell.
|
|
#
?
Mar 25, 2014 20:33
|
|
|
Spadoink posted:Modernist mac & cheese - anyone have favourite cheese combos? Suggestions? The mac and cheese thread has disappeared. I've done a modded version trying to get close to a local restaurant's 'Mexican Mac'. It's basically just half sharp cheddar, half pepper jack, saute & mix in chorizo and onion.
|
|
#
?
Mar 25, 2014 20:51
|
|
|
Cream cheese, cheddar, whole cream, w/ scallions & bacon.
|
|
#
?
Mar 25, 2014 21:23
|
|
|
My question is when people say "modernist" anything and mac and cheese in particular, is it some GWS forum injoke or..?
|
|
#
?
Mar 25, 2014 21:26
|
|
|
Modernist Cuisine - http://modernistcuisine.com/
|
|
#
?
Mar 25, 2014 21:28
|
|
|
Mr. Squishy posted:My question is when people say "modernist" anything and mac and cheese in particular, is it some GWS forum injoke or..? specifically, this recipe: http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
|
|
#
?
Mar 25, 2014 21:34
|
|
|
Are there non-dairy variants of that worth checking out? I don't think I ever tried mac & cheese, but tbh all that cheese makes me go eugh.
|
|
#
?
Mar 25, 2014 21:36
|
|
|
midnightclimax posted:Are there non-dairy variants of that worth checking out? I don't think I ever tried mac & cheese, but tbh all that cheese makes me go eugh. Non-dairy macaroni and cheese? I mean, I'm all for substitutions for food preferences/etc, but that's not happening in this case.
|
|
#
?
Mar 25, 2014 21:38
|
|
|
Kenji alt-lopez did a vegan mac n cheese for his vegan month: http://www.seriouseats.com/2014/02/vegan-stovetop-style-macaroni-and-cheese-recipe.html
|
|
#
?
Mar 25, 2014 21:41
|
|
|
EAT THE EGGS RICOLA posted:Non-dairy macaroni and cheese? Kenji disagrees. http://www.seriouseats.com/2014/02/vegan-stovetop-style-macaroni-and-cheese-recipe.html E:F,B
|
|
#
?
Mar 25, 2014 21:43
|
|
|
BraveUlysses posted:Kenji alt-lopez did a vegan mac n cheese for his vegan month: It uses vegan nacho cheese sauce. Heh. I mean potatoes, cashews and vegetable shortening are probably fine, but that still sounds ridiculous.
|
|
#
?
Mar 25, 2014 21:44
|
|
|
that's poo poo
|
|
#
?
Mar 25, 2014 21:45
|
|
|
Lucy Heartfilia posted:It uses vegan nacho cheese sauce. Heh. I mean potatoes, cashews and vegetable shortening are probably fine, but that still sounds ridiculous. I've never tried it and probably wouldn't but I remembered reading it.
|
|
#
?
Mar 25, 2014 21:50
|
|
|
Well that "nacho sauce" looks interesting, I'll give it a try, thanks.
|
|
#
?
Mar 25, 2014 21:54
|
|
|
EAT THE EGGS RICOLA posted:Non-dairy macaroni and cheese? Whole foods has some kind of good mac and cheese that's gluten free or dairy free or something on the buffet.
|
|
#
?
Mar 25, 2014 22:00
|
|
|
Looking for a wing sauce recipe...trying for something sweet/hot like either a honey/hot sauce recipe or mango habanero. Any suggestions? I'll be using Kenji's baking method for the wings themselves.
|
|
#
?
Mar 26, 2014 01:01
|
|
|
^^^ - I've had something similar to this and it was fuckin' delicious. http://blogs.food24.com/bitsofcarey/2010/06/08/mrs-balls-chutney-chicken-wings/ I've been tasked with making peanut butter fudge; I've never made fudge before. I see two main variants, one with milk and one without. Some have flour in the recipe as well, that seems weird, though. Am I better just going PB, butter & sugar (and chocolate bits), or does the milk add something more spectacular into the texture and flavor? I'm almost tempted to just go with a peanut butter smore cookie bar instead, but I don't want to get yelled at. 
Drifter fucked around with this message at 01:43 on Mar 26, 2014 |
|
#
?
Mar 26, 2014 01:40
|
|
|
I'm going to a big ol' potluck on Sat and I've volunteered to bring chips and dip. I'm confident I can make good guacamole, but I'm pondering supplementing it with the modernist queso (http://modernistcuisine.com/recipes/melty-queso-dip/). Thing is that I haven't made it before. Is it pretty much foolproof? Does it stay liquid at room temp once blended together? I already have some sodium citrate, so that's not a worry.
|
|
#
?
Mar 26, 2014 01:48
|
|
|
It gets harder the cooler it gets. It will gel.
|
|
#
?
Mar 26, 2014 01:53
|
|
|
Is modernist mac and cheese really that good? Everything I've read and seen makes it look like it's just barely dressed up kraft. I feel like mac and cheese would lose out on something without the butter, and I've never had any problems with graininess when making it the old fashioned way.
|
|
#
?
Mar 26, 2014 01:57
|
|
|
|
| # ? May 25, 2024 02:23 |
|
|
door Door door posted:Is modernist mac and cheese really that good? Everything I've read and seen makes it look like it's just barely dressed up kraft. I feel like mac and cheese would lose out on something without the butter, and I've never had any problems with graininess when making it the old fashioned way. Modernist Mac&Cheese sounds like it's dumb. Sodium Citrate.  It's totally gussied up Kraft. http://foodriot.com/2013/05/02/the-10-best-macaroni-and-cheese-recipes-i-found-on-the-internet http://smittenkitchen.com/blog/2008/05/marthas-macaroni-and-cheese/ http://detoxinista.com/2011/01/move-over-kraft/ I've made this vegan 'cheese' sauce before for other things, but it tastes really good and would probably be a good vege mac&cheese version.
|
|
#
?
Mar 26, 2014 02:07
|
|