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SassafrasGumipants posted:I'm looking for a new potato masher. I have this. And it's AMAZING. Throw away mashers, get a ricer, never look back. 
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May 3, 2014 21:33
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| # ? Jun 8, 2024 01:45 |
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I use a beer bottle (empty) to mash potatoes.
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May 3, 2014 21:43
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I use a fork.
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May 3, 2014 22:51
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Sure you can use these unrefined tools for mashing potatoes. You can also make your mayonnaise with a fork and open cans with a church-key. Cavemen would probably use a stone club to mash. Gentlemen rice.
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May 3, 2014 23:43
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I need help with a slow cooker, because mine is tiny and ancient. Is it worth it getting one of the digital ones? I want a massive one, and remember a friend used to use a turkey roaster oven as a slow cooker. Has anyone tried that? Any recommended slow-cooker models?
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May 3, 2014 23:50
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Meatwave posted:I need help with a slow cooker, because mine is tiny and ancient. Is it worth it getting one of the digital ones? I want a massive one, and remember a friend used to use a turkey roaster oven as a slow cooker. Has anyone tried that? I dunno about specific models but unless you really want specific time control / cutoffs on top of the regular slow cooker applications, digital is not necessary unless the cost difference is just negligible. I have an analog kitchenaid one with just a warm / low / high setting range on a dial and it works admirably. I ended up getting a temp controller (thanks NICSA!) from a competition here and that made it even more useful for sous vide applications.
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May 4, 2014 00:18
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What can I do with kale that is not roasted kale chips or kale salad?
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May 4, 2014 00:19
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Boris Galerkin posted:What can I do with kale that is not roasted kale chips or kale salad? Colcannon for one, but lots more than that.
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May 4, 2014 00:27
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Boris Galerkin posted:What can I do with kale that is not roasted kale chips or kale salad? Throw it in pretty much any chowder.
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May 4, 2014 00:44
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Scientastic posted:I have this. And it's AMAZING. Throw away mashers, get a ricer, never look back. I have a ricer and it's great for mush that behaves like a fluid, but things with a lot of fiber seem to clog and resist. But I haven tried strawberries in it so maybe I'll test that out tomorrow just out of curiosity. Steve Yun fucked around with this message at 00:51 on May 4, 2014 |
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May 4, 2014 00:48
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Steve Yun posted:I have a ricer and it's great for mush that behaves like a fluid, but things with a lot of fiber seem to clog and resist. If you ever want to make potato Gnocchi it definitely helps.
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May 4, 2014 00:55
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Scientastic posted:I have this. And it's AMAZING. Throw away mashers, get a ricer, never look back. Boris Galerkin posted:What can I do with kale that is not roasted kale chips or kale salad?
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May 4, 2014 01:00
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My girlfriend has inherited a garden with a ton of horseradish, apparently. What... what do we do with a ton of horseradish?
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May 4, 2014 19:14
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I'm considering making some catfish recipes (Alton Brown's ceviche and soup) pretty soon. Since the catfish is going to be cut into small pieces, should I just buy (the cheaper) catfish nuggets? Or are catfish nuggets inferior in some way besides shape?
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May 5, 2014 00:15
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Faraday make mohinga. Get the cheap stuff.
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May 5, 2014 00:26
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dino. posted:Faraday make mohinga. Get the cheap stuff. Link a good, easy Mohinga recipe.
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May 5, 2014 00:42
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goodness posted:Link a good, easy Mohinga recipe. http://www.sbs.com.au/food/recipes/mohinga
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May 5, 2014 00:55
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Mohinga is loving delicious.
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May 5, 2014 01:21
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A friend of mine promised to bring me a fresh sea bass, so I was thinking about planning a 5 course menu around it. Going full on asian influenced for most of this. Any thoughts? Spicy Shredded Cabbage Salad with Miso Dressing; Pairing: Gerwuhtz Asian Style Creamy Corn Soup; No Pairing Pan roasted Sea Bass with Asparagus on Rutabaga Puree in a thin Miso Broth; Pairing: NZ Sauvignon Blanc Lychee Panna Cotta; Pairing: Some Dessert Wine? Idk. Cheese and Nuts with Coffee (with Irish Cream or Red Bull) I don't know if I should have stick another course in there since the cheese and nuts is kind of a cop out and doesn't really go and I only put it in there because I feel like every formal meal ends with coffee. Not sure what I'd do though? I don't want to do another seafood dish (although scallops are tempting). Maybe a citrus duck confit? Rurutia fucked around with this message at 02:09 on May 5, 2014 |
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May 5, 2014 02:05
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My girlfriend left me with some left over radishes that failed to make it into her posole and I was looking for some ideas on what I could do with them. I've never actually used radishes in a dish before so any handling/cooking tips anyone has would be helpful too.
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May 5, 2014 02:27
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net work error posted:My girlfriend left me with some left over radishes that failed to make it into her posole and I was looking for some ideas on what I could do with them. I've never actually used radishes in a dish before so any handling/cooking tips anyone has would be helpful too. Roast with other root veg, oil, s + p = p. good. Also braise with whatever. Pickled radishes own too.
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May 5, 2014 02:46
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net work error posted:My girlfriend left me with some left over radishes that failed to make it into her posole and I was looking for some ideas on what I could do with them. I've never actually used radishes in a dish before so any handling/cooking tips anyone has would be helpful too. Julienne. Add a fair bit of salt. Let sit for five minutes. Wash off salt. Eat in all the things.
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May 5, 2014 02:54
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Rurutia posted:A friend of mine promised to bring me a fresh sea bass, so I was thinking about planning a 5 course menu around it. Going full on asian influenced for most of this. Any thoughts? You could do a digestif with the panna cotta. Also, I feel like you could use a meat course in there. A duck confit would be nice, or maybe a carpaccio with a light dressing and greens? Small amount of braised short rib?
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May 5, 2014 05:34
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net work error posted:My girlfriend left me with some left over radishes that failed to make it into her posole and I was looking for some ideas on what I could do with them. I've never actually used radishes in a dish before so any handling/cooking tips anyone has would be helpful too. Well I guess now the answer is kkakdugi, which is what you call radish kimchi. But if I said kkakdugi you'd probably be all like what the gently caress is that instead of making it which is what you should be doing.
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May 5, 2014 11:32
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Casu Marzu posted:You could do a digestif with the panna cotta. Also, I feel like you could use a meat course in there. A duck confit would be nice, or maybe a carpaccio with a light dressing and greens? Small amount of braised short rib? Ooh. Yes, a brandy or bitter liquer would contrast the panna cota nicely. Thinking about it, I agree with you on the meat choose. I'm not sure my friend will go for raw meat, but I'll have to think about confit vs short rib. The short rib is enticing because the rest of the meal is so light, a bit of heartiness would be nice.
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May 5, 2014 12:55
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net work error posted:My girlfriend left me with some left over radishes that failed to make it into her posole and I was looking for some ideas on what I could do with them. I've never actually used radishes in a dish before so any handling/cooking tips anyone has would be helpful too. Slice them paper-thin and place on a bit of chewy bread with some good butter. Sprinkle with crunchy salt and go to town. Alternatively, radishes make excellent fridge pickles. Toss some slivered carrots in there for a do chua kind of thing. Hell yeah.
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May 5, 2014 18:22
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Is shrimp paste supposed to smell awful? Like, gag because you almost threw up in the middle of the kitchen just opening the jar awful?
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May 6, 2014 04:23
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BrosephofArimathea posted:Is shrimp paste supposed to smell awful? Yes. Depending on the variety, that can be the worst kitchen smell you will ever encounter in your life. It sticks around in your nose for like a day.
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May 6, 2014 04:48
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BrosephofArimathea posted:Is shrimp paste supposed to smell awful? Yeah pretty much. Little bit goes a long way.
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May 6, 2014 04:54
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Anyone have any favorite combinations for glazing flank steak fajitas on the grill? I've got a beautiful flank steak in the puddle at 131 right now for fajitas tonight. Going to toss it on the grill after chilling it down a little bit, and am looking for ideas for a glaze of some sort. Was thinking just a little canola oil, lime juice, salt and pepper. Anything else? Maybe a little bit of honey, or would that be too likely to burn really quickly on the super hot grill?
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May 6, 2014 17:47
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Others will probably have great ideas for a glaze, but all i can say is: yes, honey will burn quick, so if you want to add that, give them a quick brush a minute before they're done
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May 6, 2014 18:20
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Doom Rooster posted:Anyone have any favorite combinations for glazing flank steak fajitas on the grill? I usually just do it different every time. Lots of garlic, lime zest, crushed red pepper if you want some heat, cumin. Tequila? Brown sugar? Soy sauce? Worcestershire? Try it out.
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May 6, 2014 18:21
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Hey all, longtime lurker checking in. I came up empty on googling, anybody have a good idea for how much culantro should be used in a recipe that calls for cilantro? An equivalence between the two is largely what I'm looking for. All I ever get is, "culantro is like cilantro but stronger". It certainly smells that way, but I don't want to culantro my meal to death.
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May 6, 2014 21:59
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Just taste it?
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May 6, 2014 22:04
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EAT THE EGGS RICOLA posted:Just taste it? Seriously. Tasting what you're cooking and adjusting on the fly instead of just mechanically following a recipe is like the number one thing you can do to improve your cooking when you're first starting out.
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May 6, 2014 22:35
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Thanks for the suggestions, I was just curious if there was a hard/fast rule for it, in the way dried to fresh herb ratios exist. I basically want to replace all my recipes that have cilantro in them to culantro, because I'm going to be planting an herb garden and I doubt the cilantro plants would survive how much I need to harvest for some of my recipes (space being limited).
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May 6, 2014 23:55
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Start with like half the cul vs cil and see if you need to bump it up. Especially in cases where you're growing it yourself, you might end up with varying strengths when compared to the store bought.
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May 7, 2014 00:14
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Bought your average everyday pork butt to make into delicious carnitas. Upon cutting it up, the fattier portions smell like a filthy hairy pig rather than your standard inoffensive pork. It's in date, looks fine, feels fine, and the leaner bits even smell fine. Cook it or pitch it? Edit: Googling suggested boar taint but everything claimed it was undetectable in raw meat. Y/N? Molten Llama fucked around with this message at 01:21 on May 7, 2014 |
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May 7, 2014 01:17
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Heh. Taint. If it smells rotten, pitch it. If it is just a bit gamey, cook it.
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May 7, 2014 01:27
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Probably came from a hog that wasn't cut properly. Testosterone flavor is different from rot flavor - you'd know if it was rot, because it would smell like a nasty wet garbage can left out in the sun for a month, or like a durian. Cook it, it will be fine.
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May 7, 2014 01:33
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