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It's more like velveeta over noodles, how much you like it really depends on how much you like the cheese you use because it will be more cheese tasting than a roux based sauce. It's good but I still do a baked mac too depending I like it for nacho cheese sauce and green chile queso dip/topping though.
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Mar 26, 2014 02:08
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Drifter posted:Modernist Mac&Cheese sounds like it's dumb. Sodium Citrate. Some of these look great. The Beecher's mac and cheese is also incredibly good, but that's due to the quality of Beecher's cheese. Made a baked mac tonight with monterey jack and aged cheddar, and a little cayenne, paprika, worcestershire sauce, and deli mustard in the sauce. Used bacon fat for the roux which turned out well, but next time I'd probably do 50/50 bacon fat and butter or use more flavorful cheese to balance out the bacon taste.
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Mar 26, 2014 04:01
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^ oh man, a good cheddar is so good. I will pass that website on to my dad, he will probably order several bricks of cheeses. Yeah, bacon fat has a REALLY strong taste sometimes. I made fried mashed potato balls for lunch and used bacon fat and holy god it was so good. Drifter fucked around with this message at 04:30 on Mar 26, 2014 |
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Mar 26, 2014 04:28
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Chutney and mayonnaise? You have got to be making GBS threads me.
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Mar 26, 2014 14:53
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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. Here is the BBQ/smoking thread, lot of crossover talk about grilling though. http://forums.somethingawful.com/showthread.php?threadid=3460953 In my experience, Weber is pretty much always worth the extra dollars, especially at the budget end of things. If you grill regularly as I do the cheaper stuff just wears out too drat fast. Big thing to look at with grills is surface area and BTUs.
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Mar 26, 2014 16:00
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I like aged cheddar and smoked gouda for my modernist mac. The sodium citrate not only allows you to make a smooth sauce, but it allows you to make it much cheesier than a traditional roux based sauce. If that's not your thing, so be it. But sodium citrate has become a pantry staple for me. I use it when making gratins, alfredo style sauces, nacho cheese sauce, etc.
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Mar 26, 2014 16:41
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Flash Gordon Ramsay posted:I like aged cheddar and smoked gouda for my modernist mac. The sodium citrate not only allows you to make a smooth sauce, but it allows you to make it much cheesier than a traditional roux based sauce. If that's not your thing, so be it. But sodium citrate has become a pantry staple for me. I use it when making gratins, alfredo style sauces, nacho cheese sauce, etc. I'm a big gouda fan so I might give this combo a go first. I like all the ideas - I ended up buying 400g of sodium citrate, so I'll be trying just about every cheesy food iteration over the next few months.
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Mar 26, 2014 17:05
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just bought a new spatula.
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Mar 26, 2014 23:58
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Drifter posted:^^^ - I've had something similar to this and it was fuckin' delicious. erm...mayonnaise kinda turns me off and chutney isn't available at the grocery store from what I've seen. Here's a mango habanero recipes I've dug up...what do you guys think? quote:2 tablespoons canola oil
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Mar 27, 2014 00:23
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Steak trip report: fuckin delicious. The center was just a touch cooler than I'd ideally like so next time I'll probably do about a minute twenty on each side, or see if I can get the pan even hotter. I preheated it in a 500 degree oven for a while and let it sit on a full blast burner for a few minutes, but it wasn't really smoking much so I bet I could get it hotter. Thanks for the advice, guys. e: as an aside, french onion soup is still drat tasty even if you don't buy enough beef stock and have to use half beef, half chicken as a result. door Door door fucked around with this message at 03:14 on Mar 27, 2014 |
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Mar 27, 2014 03:11
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A hotter pan keeps the center cooler for a given amount of sear.
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Mar 27, 2014 03:13
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SuppressdPuberty93 posted:just bought a new spatula. https://www.youtube.com/watch?v=yCR85u9QngQ
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Mar 27, 2014 04:08
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I really thought you were going to link this: https://www.youtube.com/watch?v=4BUDwj_mXKE
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Mar 27, 2014 13:46
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I would unironically go to Spatula City. I'm tired of spatulas that are thicker than War And Peace with beefy handles that probably work better as marital aids than getting under some eggs or whatever.
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Mar 27, 2014 18:18
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BerkerkLurk posted:I would unironically go to Spatula City. I'm tired of spatulas that are thicker than War And Peace with beefy handles that probably work better as marital aids than getting under some eggs or whatever. I know what you mean. I found a calphalon spatula that has just the right size and flexibility to do almost everything I need and I love it. I've gone looking time and again, and I haven't found anything near as good.
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Mar 27, 2014 18:50
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door Door door posted:Steak trip report: fuckin delicious. The center was just a touch cooler than I'd ideally like I know what other people upthread said, but throw the drat thing in a 500 degree oven for a minute or two after searing. There aren't many cuts I can stomach with a less-than-hot rare center. You can also keep it on the pan longer but turn it several times every 30 seconds for an even cook. Also whichever way you cook it, I don't think it was mentioned before, let it rest for at least 5 minutes before cutting into it.
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Mar 27, 2014 19:27
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phthalocyanine posted:I know what other people upthread said, but throw the drat thing in a 500 degree oven for a minute or two after searing. There aren't many cuts I can stomach with a less-than-hot rare center. You can also keep it on the pan longer but turn it several times every 30 seconds for an even cook. Also whichever way you cook it, I don't think it was mentioned before, let it rest for at least 5 minutes before cutting into it. I'll give that a shot too. I don't mind a cool center but I prefer warmer so I think I'll try both cooking longer in the pan and oven finishing. Yeah, I let it rest under foil for five minutes which seemed to have an effect because I didn't lose too much juice when I cut it up.
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Mar 27, 2014 21:26
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Any recommendations for an introductory Japanese cookbook? I'm getting more and more into Japanese flavours so I'm looking to try out a wide variety of recipes. Is there a go to 'bible' for Japanese cooking? I would rate myself as an intermediate level cook and I'm looking for everyday meals rather than very complicated special occasion stuff. I live in Australia which might limit availability.
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Mar 28, 2014 00:45
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http://www.amazon.com/dp/1558321772/ - The Japanese Kitchen by Hiroko Shimbo That's the one people recommend on these forums more often than not.
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Mar 28, 2014 01:21
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There's also https://en.cookpad.com/ which are translations of recipes from cookpad which is the big recipe website in Japan.
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Mar 28, 2014 02:36
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Thanks for those! The Hiroko Shimbo book looks to be everything I want apart from one small niggle: it only uses American measuring units so extra effort needed to convert everything to metric which is used exclusively over here. Cookpad looks interesting and I've bookmarked that for a proper browse later.
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Mar 28, 2014 05:15
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Not a book, but fits what you want: Cooking with Dog on Youtube has many traditional Japanese everyday meals. Most are easy and some are a bit laborious, so you should be able to cook everything they do.
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Mar 28, 2014 08:14
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I really like Maki's site http://justhungry.com/ Her book is great as well, but focused on more lunch stuff. I think it compares favourably to quite a few of the books out there.
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Mar 28, 2014 09:04
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We've got another cooking contest coming up at work and I'm at a loss for ideas. Three categories - App, side, dessert. I was thinking of making a SV roast beef and slicing really thin and making a cheese sauce with horseradish cheese and making roast beef sliders. I've looked at some other types of modernist style things and thought about maybe a foam soup. Side I have no clue. I've done the mac&cheese but these are mostly meat and taters kind of people, so anything weird icks them out. Dessert I'm thinking I might try making french macarons. I've tried before and they didn't turn out too well, but I think that might have had to do with the humidity in my house at the time (late summer in the south). The only thing is that we have to use a few ingredients from our company in each, which is easy considering we make spices and baking ingredients and stuff like that.
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Mar 28, 2014 16:57
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LTBS posted:Side I have no clue. I've done the mac&cheese but these are mostly meat and taters kind of people, so anything weird icks them out. How about something with purple potatoes?
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Mar 28, 2014 18:40
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LTBS posted:We've got another cooking contest coming up at work and I'm at a loss for ideas. Three categories - App, side, dessert. May I suggest small fish?
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Mar 28, 2014 18:53
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I need some recipe ideas for boneless chicken breast. I never buy them, hell I don't even buy anything apart from whole chickens anymore but my fiancee picked up a bunch because they were on a really good sale. Ideally these would just be for lunches for work / post workout, etc. I can do just a standard marinade and grill with a couple of things I am sure but I wanted to see if you guys had any interesting preparations for such a bland and boring thing.
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Mar 28, 2014 19:37
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marinate in pickle juice. bread. fry. eat on bun with mayo.
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Mar 28, 2014 19:46
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pr0k posted:marinate in pickle juice. bread. fry. eat on bun with mayo. and chutney.
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Mar 28, 2014 19:47
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After workouts the other day one guy ran into the kitchen and started devouring hummus right out of the tub, using a chicken breast as a utensil.
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Mar 28, 2014 19:48
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Breaky posted:I need some recipe ideas for boneless chicken breast. chicken cordon bleu chicken fajitas chicken bacon swiss sandwiches stirfry chicken kebabs Indian takeaway-style butter chicken
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Mar 28, 2014 19:50
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Drink and Fight posted:After workouts the other day one guy ran into the kitchen and started devouring hummus right out of the tub, using a chicken breast as a utensil. Seriously, don't knock it til you've tried it. Or a butterflied chicken breast as a glorified edible sriracha spoon.
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Mar 28, 2014 20:05
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pr0k posted:marinate in pickle juice. bread. fry. eat on bun with mayo. Oooh. Neat! I'll definitely try this one along with some of the others just above. Thanks guys!
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Mar 28, 2014 20:42
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I recently picked up a bunch of chicken breasts to eat throughout the week as well. I just plan on grilling and marinade. For a side I was thinking some kind of spinach salad? Is there a healthy dressing besides oil and vinegar?
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Mar 28, 2014 23:06
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goodness posted:I recently picked up a bunch of chicken breasts to eat throughout the week as well. I just plan on grilling and marinade. Do you like it creamy or liquidy or what? Do you mean healthy like low calorie, or just not like a Kraft dressing? I'm not big on fruity dressings so I wouldn't know the first thing about those. A bit of xantham gum or greek yogurt/cottage cheese/blended nuts(or some type of seed) makes a good thickener instead of oil, so you could try that. Citrus instead of vinegar is also a good substitute. -You could go do toasted garlic/ginger, citrus juice, avocado, a scoot of mustard and salt. -You could try soy sauce, honey, vinegar, olive/sesame oil(or xantham gum etc), garlic/pepper et cetera. -I've made this with no mayonnaise because I ran out of oil once. It was still great. The anchovies add a nice little meaty zing. -You could mix Pesto with vinegar and citrus and go to town. edit: This looks really good and so does this. Drifter fucked around with this message at 05:44 on Mar 29, 2014 |
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Mar 29, 2014 05:34
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Drifter posted:Do you like it creamy or liquidy or what? Do you mean healthy like low calorie, or just not like a Kraft dressing? I'm not big on fruity dressings so I wouldn't know the first thing about those. Those are some good suggestions. I really like any dressings, so a variety is definitely better as it would break up the monotony.
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Mar 29, 2014 05:45
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I've got a bit of a glut of carrots from my veggie box. I've thought of carrot soup and carrot risotto (not sure how well that'd work but I'm willing to try) and carrot cake. And of course roasted as a side for things. Any other ideas? Cooked, please, and ideally things that would stand more or less on their own (plus a starch).
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Mar 29, 2014 06:46
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In the past when I had carrots and not much else I've basically stir fried julienned carrots with ground spices (I eyeballed some cumin, tumeric, cayenne, a clove, some garlic) in butter and added some water, making some kind of pseudo curry out of it and eating it with rice. I'm sure there's a dish that does more with it but I found it kind of sweet and spicy. I imagine an actual carrot curry would be pretty good but I don't have a recipe for it.
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Mar 29, 2014 07:00
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That sounds pretty good and simple. To expand a bit on what I have: vegetables: broccoli green onions / scallions yams romaine lettuce frozen spinach green pepper (this is old and looks okay but might be a rotten mess when I cut into it) green cabbage meat/dairy: parmesan (real) bacon sausages eggs buttermilk and yea not normal milk i've run out starches: potatoes rice (arborio and jasmine) quinoa couscous pasta rolled oats and the standard spices, condiments and baking staples And whatever it is, it has to use a shitload of carrots toe knee hand fucked around with this message at 07:14 on Mar 29, 2014 |
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Mar 29, 2014 07:12
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edit: ^^^ - You could probably make a solid quiche out of a lot of that. I also love to make mashed potatoes but also mix in sauteed carrots and onions and chopped broccoli (and then pan fry them into crispy little cakes, eaten with bacon  ).Make carrot burfi, just be sure to cut the sugar by at least half unless you are a freak. Mix in some coconut as well because coconut is good. I still make carrot salad, but also pretty much use all the suggested additions beneath that standard recipe, like adding apples and nuts and broccoli and substituting yogurt. Add them to pancakes. I ate this salad/appetizer in Turkey and it was good. Look up Carrot Lasagna, it looks pretty crazy. This Feta and Carrot looks tasty. Just plain roasted carrots (twice roasted - once to brown after) is drat delicious. Look through this list of carrot dishes, too. Drifter fucked around with this message at 07:17 on Mar 29, 2014 |
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Mar 29, 2014 07:12
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