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I made the rendang and it was fantastic. Incredibly easy, too, it just took a really long time. Cooking time was about half what the recipe said but between grinding the paste and being confronted for the first time with a slab of beef like that I spent half the day in the kitchen. So worth it. I wasn't sure how much fat and silverskin to trim off the meat and in the end just went, gently caress it, this stuff is gonna be in the pot for five hours, left everything on and it worked extremely well. I usually do vegetables and pulses so I feel I learned something today. Zerilan posted:The Rendang turned out pretty well, but now I have a decent amount of ginger, galangal, lemongrass, lime leaves, and chilies left over, and not sure what else to cook with them while they're still good, since I'm kind of poor and can't afford decent meat very often.
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Apr 12, 2014 15:22
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Food safety question: I made a stew type thing yesterday with onions, garlic, kale, kidney beans (canned, salted), mushrooms, veggie stock cube, water. I was planning on taking it to work, so I put it in a glass container with a lid while it was hot and put it on the shelf. Then I forgot to take it with me, and put it in the fridge when I got home, roughly 11 hrs later. Ok to eat or toss it?
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Apr 12, 2014 15:33
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angor posted:Food safety question: Give it a sniff and if it seems fine then I should think you'll be ok.
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Apr 12, 2014 17:02
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Casu Marzu posted:Guys, I think this recipe my friend asked me to make is broken. I tried this a couple times this week and it's just not good. this is some kind of beat poetry right
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Apr 12, 2014 18:10
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Sjurygg posted:this is some kind of beat poetry right Mince Surprise Serves 3 You will need: 4 lamb chops 130g mince 4 leeks 1 cucumbers Instructions: pre-heat the oven to 200 C fry the mince put the cucumbers in the saucepan bring the cucumbers to the boil whisk the cucumbers add the mince put the mince in the fridge for 2 minutes mix the mince in put the leeks in the saucepan bring the leeks to the boil eat the lamb chops bake for 50 minutes and serve hot Yum.
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Apr 12, 2014 18:22
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Someone read a couple of these and sell it as Naked Lunch, provided that's not trademarked.
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Apr 12, 2014 18:25
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Can't forget dessert. Apple Sauce Creme Brulee Serves 2 You will need: 120ml essence of vanilla 130ml apple sauce Instructions: sauté the apple sauce add the apple sauce to the saucepan barbeque the essence of vanilla put everything in the blender Yum.
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Apr 12, 2014 18:47
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"barbeque the essence of vanilla" will be my next album title.
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Apr 12, 2014 18:55
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Casu Marzu posted:Can't forget dessert. I dunno I'd eat it
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Apr 12, 2014 19:00
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So I got these gorgeous blue and gold oyster mushrooms. I have no idea what to do with them. Ideally I'd like to not have them covered in a thick cream sauce so I can show off the colors, but that's kind of what I tend to do with oyster mushrooms. Something light and simple for spring seems appropriate, but I'm drawing nothing but blanks. Also if anyone has a good recipe for an asparagus tart that'd be fantastic as well.
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Apr 12, 2014 19:06
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Sautee them with a touch of butter, a pinch of pepper flake, a crushed clove of garlic, and a minced shallot. Deglaze with a bit of vermouth or white wine and stock, whisk in a knob of cold butter, pour over a good toasted slice of sourdough and sprinkle with salt and pepper and shove in your face with a glass of white wine.
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Apr 12, 2014 19:12
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That sounds decadent. Lucky me, I just picked up some good sourdough this morning.
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Apr 12, 2014 20:06
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I'm making some standard Nathitoches Louisiana meat pies, but I'd like to accompany with a sauce. I try to not make them not to spicey, but I was thinking of something really simple to make to accompany them. Any suggestions? I was leaning towards maybe a BBQ or BBQ w/ Horseradish or possibly a Mayo based sauce.
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Apr 13, 2014 04:25
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I cooked a pork tenderloin. I did it at 450 for 15 minutes (oven thermometer confirmed the temperature) and the meat thermometer read 130 (internet suggested it should have been 140-145 by then) so i stuck it in for another 5. It then read 145 and I expected it to rise on standing but it didn't, and it wasn't even slightly pink when I cut into it after 10 minutes. Is my meat thermometer messed up, or what else might be wrong? I was taking the temperature at the thickest part though since a pork tenderloin is quite thin a lot of the meat thermometer was exposed.
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Apr 13, 2014 05:11
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toe knee hand posted:I cooked a pork tenderloin. I did it at 450 for 15 minutes (oven thermometer confirmed the temperature) and the meat thermometer read 130 (internet suggested it should have been 140-145 by then) so i stuck it in for another 5. It then read 145 and I expected it to rise on standing but it didn't, and it wasn't even slightly pink when I cut into it after 10 minutes. Is my meat thermometer messed up, or what else might be wrong? I was taking the temperature at the thickest part though since a pork tenderloin is quite thin a lot of the meat thermometer was exposed. Why don't you boil some water and see what your thermometer says? It could be decalibrated, or it may not have been deep enough like you supposed. Did you check multiple places on the meat, or just one part? You could also try going in through the side of the cut, rather than from the top in order to completely sheath the thermometer in meat.
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Apr 13, 2014 06:12
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Also, pork tenderloins are pretty small so you won't get much carryover.
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Apr 13, 2014 11:45
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Recommended food blogs? I enjoy Chow, but there's a lot of California specific articles that are less interesting to myself.
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Apr 13, 2014 16:19
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Invisible Ted posted:Recommended food blogs? I enjoy Chow, but there's a lot of California specific articles that are less interesting to myself. Serious eats is interesting whenever Kenji posts. Also if you're just looking for recipe inspiration, I really dig flipping through Tastespotting.
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Apr 13, 2014 16:47
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Invisible Ted posted:Recommended food blogs? I enjoy Chow, but there's a lot of California specific articles that are less interesting to myself. I like http://smittenkitchen.com/. For the recipes, not for whatever they write about.
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Apr 13, 2014 17:04
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Casu Marzu posted:Serious eats is interesting whenever Kenji posts. This is what I'm interested in mostly, thanks for the suggestion!
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Apr 13, 2014 17:07
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Invisible Ted posted:Recommended food blogs? I enjoy Chow, but there's a lot of California specific articles that are less interesting to myself. Closetcooking and foodporndaily
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Apr 13, 2014 20:36
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I poked around and couldn't find this: do we have a homemade sushi thread, active or archived? I wanted to take a stab at, but reading through threads about this stuff first makes it so much easier.
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Apr 13, 2014 23:46
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Best way to cook beets to be added to salads?
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Apr 14, 2014 00:37
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PRADA SLUT posted:Best way to cook beets to be added to salads? Quarter and roast?
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Apr 14, 2014 02:50
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just roast them skin-on and rub then with a clean dishtowel afterwards to skin them. (dishtowel will be slightly red afterwards)
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Apr 14, 2014 02:57
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My mom actually freezes the beets before she roasts them, and I've never had anything but delicious sweet beets from her. Might just be the beets she buys, but man, they're so good roasted.
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Apr 14, 2014 06:50
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I'm about to be in the market for a new wok (somebody's moving out of the house) and I was wondering what I should look for in a new wok. I'm a completely new to this kind of thing, I just ate the food he cooked with it. Should I get a stick or nonstick (Sidenote, I have seasoned castirons)? What sorta price range makes for a good wok? What the hell else should I look at about getting one? For usage, I guess it's mostly used for stirfry and basic frying.
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Apr 14, 2014 09:46
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Go to the Asian market, find their home goods section, locate the woks, pick one. Resist the urge to buy a crazy big one for next to nothing. I think I got mine for $15. It's thin carbon steel with a wooden handle and it was solid black sitting on the self. The black is a lacquer you need to strip off with barkeepers friend. Don't get a non-stick or thick stainless steel "stir-fry" pot from a cooking store or online. Woks are designed to cook on super high heat, so Teflon is a no go, and those stainless steel ones are too thick. Season your wok like you would a cast iron.
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Apr 14, 2014 13:38
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Anyone know what the best place to shop for a vitamix would be? I want one, but I don't want to drop $600.00 on a blender.
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Apr 14, 2014 13:51
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Cornuto posted:Anyone know what the best place to shop for a vitamix would be? I want one, but I don't want to drop $600.00 on a blender. I always see them on sale at Costco for like $400, maybe even cheaper.
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Apr 14, 2014 15:07
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Yeah costco always has them for like 375 here.
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Apr 14, 2014 15:36
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Any tips for saving ramps/wild leeks? The season is nearly over but I'd like to try to freeze some for use in soups and pesto.
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Apr 15, 2014 09:20
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Not a question, but didn't know where else to put this. Cat Cora just did an AMA on Reddit. It's pretty cool! http://www.reddit.com/r/IAmA/comments/2316dq/i_am_the_first_female_iron_chef_cat_cora_ask_me/
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Apr 15, 2014 10:33
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PiratePing posted:Any tips for saving ramps/wild leeks? The season is nearly over but I'd like to try to freeze some for use in soups and pesto. Line a sheet pan with parchment, and throw it in the fridge. Make sure the sheet pan and the parchment are bone dry. Rinse (very thoroughly) the ramps. Chop into small pieces. Lay out onto a couple of thicknesses of paper towel to dry. Air-dry for like 10 minutes or so. You're not going to get them bone dry, but you want them not dripping wet. Pull the parchment-lined sheet pan out of the freezer. Sprinkle on the chopped ramps in as even and thin a layer as you can. Toss back in the freezer. The whole thing should be frozen in less than an hour or so, depending on how finely you chopped them all. Lift off the parchment, and gently knock off the frozen onion from the edges to the middle. Use a clean, dry spoon to transfer to individual ziplock bags. Lay flat in the freezer to maintain as thin a layer as possible.
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Apr 15, 2014 12:01
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Lately I've been obsessed with my friends mandoline so I'm looking at a few online and Amazon has the Benriner Japanese mandoline slicer for $24, over 50% off. It looks great but should I save $15 and get a cheap $10 one? Also thanks to Amazon I'm looking at a French fry potato slicer, the progressive gpc-2549. Two things on that: is it relatively easy to make decent fries in a big cast iron Dutch oven? Should I stop being a lazy bitch and spend a minute cutting my own? I've always loved French fry or curly fry cutters I have a usable knife set and pans, what other fun things can I waste my money on that I'll use regularly? Amazon prime is dangerous! Edit: my housemate just bought a vitamix, I'm thinking of making soups with it, anyone have anything they'v made with one they love? Harry Potter on Ice fucked around with this message at 16:49 on Apr 15, 2014 |
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Apr 15, 2014 16:46
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The Benriner is way better than a $10 mandolin. Get the Benriner.
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Apr 15, 2014 16:51
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DO NOT buy a french fry cutter. Curly fry cutter? Sure why not. The french fry cutters are all for poo poo. Avoid avoid avoid.
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Apr 15, 2014 16:54
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Doesn't your mandolin have an extra blade thingy you can add for french fries? You really don't want to cut them by hand because it's a big pain in the rear end and they will be really inconsistent in size.
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Apr 15, 2014 16:57
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angor posted:Not a question, but didn't know where else to put this. Cat Cora just did an AMA on Reddit. It's pretty cool! http://www.reddit.com/r/IAmA/comments/2316dq/i_am_the_first_female_iron_chef_cat_cora_ask_me/ Thanks, that was a fun read! and @Harry Potter on Ice get yourself a mandoline, they ROCK!...they also make you french fries. My mandoline is a cheapie and it works well, but if I had stepped back and done some research before buying, I'd probably have gone for the more expensive one (it's still not that expensive and these things will last you a lifetime)
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Apr 15, 2014 17:09
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Chemmy posted:The Benriner is way better than a $10 mandolin. Get the Benriner. +1 to this but make sure you get the slightly larger one.
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Apr 15, 2014 17:20
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