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Annath posted:OH! It's a separate compartment! I thought it meant that the bottom element just heated up... You mean that drawer isn't just for storing pans?! 
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Aug 11, 2014 14:37
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Am I alone in thinking honey mustard is absolutely foul?
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Aug 11, 2014 15:49
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Scientastic posted:Am I alone in thinking honey mustard is absolutely foul? Definitely not alone. Anyone have a recipe for carne de chinameca? I saw a blog post about veracruz cuisine and this looks amazing: 
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Aug 11, 2014 16:11
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Anyone have a good recipie for something with dumplings and a heady sauce? Something similar to Chicken Parikash?
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Aug 12, 2014 06:14
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nwin posted:So are you putting the pizza on the tiles or using them to maintain the heat in the oven? Rats, you are already doing most of the important stuff. Sorry I couldn't be of more help. nwin posted:So are you putting the pizza on the tiles or using them to maintain the heat in the oven? Yes and yes. The tiles live in the oven for the purposes of heat ballast (also because I'm lazy and don't bother taking them out), and I bake pizza directly on them. Makes great pizza. Edit: I always let the pizza cool on a bamboo cutting board, that probably absorbs some moisture that steel would not. If you are really having trouble with that, maybe you could try cooling it on a wire cooling rack? Squashy Nipples fucked around with this message at 11:52 on Aug 12, 2014 |
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Aug 12, 2014 11:50
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Travelling next week so I'll only have a microwave, mini fridge, and a nearby grocery store for 6 days. What are some cool ideas? So far I have Breakfasts - Instant oatmeal w/ fruit Lunches - Meat sandwiches, peanut butter sandwiches Dinners - Grocery-cooked chicken and salad, microwavable rice Snacks - Bananas I can bring a small number of kitchen things with me (salad spinner, etc.), and I'd like to avoid eating out or eating ready-made grocery store things.
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Aug 12, 2014 15:10
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reflex posted:Travelling next week so I'll only have a microwave, mini fridge, and a nearby grocery store for 6 days. What are some cool ideas? So far I have If you have a salad spinner that could double as a colander you could probably cook some sort of pasta in the microwave for lunch/dinner.
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Aug 12, 2014 16:29
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Just subsist on bread, cheese, olives, and wine. Edit: Coffee and yogurt in the morning.
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Aug 12, 2014 16:35
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Yeah definitely work some yogurt into that. Also bagels.
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Aug 12, 2014 17:27
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Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top.
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Aug 12, 2014 19:41
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BisonDollah posted:Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top. yeah, there's a gardening thread, too. http://forums.somethingawful.com/showthread.php?threadid=3376974 I mostly grow peppers, tomatoes, chard, basil, mint, and squash.
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Aug 12, 2014 19:48
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Mr. Wiggles posted:Just subsist on bread, cheese, olives, and wine. Let's do this properly, please.
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Aug 12, 2014 20:02
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BisonDollah posted:Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top. This time of year, it's basically all we eat. Greens of all sorts, peppers, tomatoes, all of our herbs, green beans, squash, cucumbers, radish, eggplants, potatoes, carrots, onions, melons, etc. Pears are coming in, and we just finished plum season. We always have excess that we trade for things like eggs and whatnot. All fall/winter/spring we eat the produce of our garden that we've preserved by canning or fermenting (kimchi/kraut/etc). We also raise pigs, goats, and sheep for meat (may not be doable in your situation but is great if you can), and we keep bees for honey. We also occasionally mess with chickens and turkeys. If you have even a little space, you can grow an amazing amount of your own food. Your spelling and use of the word "allotment" leads me to believe you're in the UK. If so, your soil is perfect for growing the most beautiful cabbages, kales, carrots, peas, and other traditional British vegetables with next to zero effort.
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Aug 12, 2014 20:10
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Is rhubarb naturally sweet or do you have to cook it with sugar? What does it taste like normally?
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Aug 12, 2014 20:12
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Drifter posted:Is rhubarb naturally sweet or do you have to cook it with sugar? It's kind of tangy/bitter.
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Aug 12, 2014 20:15
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Drifter posted:Is rhubarb naturally sweet or do you have to cook it with sugar? I'm pretty sure it's quite sour. Speaking of homegrown, I used homemade tomatoes to make a caramelized onion and balsamic ketchup this weekend. Had some heat in it to offset the sweetness a tad. It was baller. The only disappointment was how little I had when all was said and done.
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Aug 12, 2014 20:15
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BisonDollah posted:Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top. Grow a salsa garden. Jalapenos, onions, tomatoes, habanero, cilantro, etc.
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Aug 12, 2014 20:45
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Drifter posted:Is rhubarb naturally sweet or do you have to cook it with sugar? Raw, it is mouth-puckeringly sour. Once you cook it, it is still pretty sour. The best thing to do with it is to stew it with a little sugar, and make a rhubarb crumble, and have it with custard. Part of the joy of rhubarb is the sourness, so don't add too much sugar.
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Aug 12, 2014 21:02
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BisonDollah posted:Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top. If you PM me your address, I can send you a cutting of my bay tree. That's just about the easiest thing to grow ever, and a source of fresh bay leaves really is the best thing. Edit: Assuming you're in the UK.
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Aug 12, 2014 21:03
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Drifter posted:Is rhubarb naturally sweet or do you have to cook it with sugar? You can eat it raw---just pressing the end into some sugar or dipping it in honey or syrup and then munching on it is a thing people do. If you want a better presentation you can take off the ends, pull off any tough strings, chop, then make a compote with a syrup (sugar, water, maybe other poo poo) and just let it sit for awhile. Rhubarb is pretty much a sponge and will take any flavours you soak it in. Don't eat the leaves, as they're poisonous.
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Aug 12, 2014 21:37
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BisonDollah posted:Does anybody grow their own foodstuffs to use in their cooking? Recently got an allotment & wondering what the most useful/easy fruit or veg to grow would be although after having a wander through the neighbouring allotments it seems that rhubarb is up there at the top. Yeah check the linked garden thread. Will be easier to answer once we know your growing environment. Just this year I've started sustenance gardening and it's gone quite well so far but I definitely have things that just don't grow great in my climate that other goons have tons of (mostly peppers).
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Aug 12, 2014 21:43
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Flash Gordon Ramsay posted:I'm pretty sure it's quite sour. That sounds awesome. Recipe?
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Aug 13, 2014 03:57
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I found some locally grown San Marzanos yesterday and I'm pretty pumped. My first thought is to make a ragu bolognese, but does anyone have any other tomato-centric recipes I should do instead? Should I just buy a fuckton and can them?
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Aug 13, 2014 04:32
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Can you guys recommend a jerk chicken recipe? I want a good one but something like this this is really too much
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Aug 13, 2014 05:30
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memento mori posted:Can you guys recommend a jerk chicken recipe? I want a good one but something like this this is really too much Too much heat or too much work?
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Aug 13, 2014 05:44
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SymmetryrtemmyS posted:I found some locally grown San Marzanos yesterday and I'm pretty pumped. My first thought is to make a ragu bolognese, but does anyone have any other tomato-centric recipes I should do instead? Should I just buy a fuckton and can them? Since it's pepper season and I have a fuckload of habaneros in the garden right now I'd probably rock some loving arrabbiata too.
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Aug 13, 2014 06:12
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memento mori posted:Can you guys recommend a jerk chicken recipe? I want a good one but something like this this is really too much Don't use a recipe, just grab spices: A few scotch bonnets, finely chopped A handful of spring onions, finely sliced A bulb of garlic, minced Lots of ground cinnamon Slightly less lots of ground ginger A reasonably big lot of ground paprika A much smaller lot of ground allspice A tiny bit of ground nutmeg A tiny bit of inauthentic turmeric Quite a lot of dried thyme Salt and pepper A healthy glug of white wine vinegar An unhealthy glug of vegetable oil of some kind Chicken THIGHS Mix everything up, smear over and into the thighs, leave for as long as you can bear, barbecue on a warmish grill for about forty minutes A little char on the spring onions is desirable Serve with rice and beans, fried plantain, Bell's pepper sauce and Red Stripe Source: Jamaican grandmother
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Aug 13, 2014 09:06
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Thanks, I'll give it a shot.
memento mori fucked around with this message at 11:30 on Aug 13, 2014 |
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Aug 13, 2014 11:28
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SymmetryrtemmyS posted:I found some locally grown San Marzanos yesterday and I'm pretty pumped. My first thought is to make a ragu bolognese, but does anyone have any other tomato-centric recipes I should do instead? Should I just buy a fuckton and can them? Do a Bruschetta Diced Tomatoes Garlic Basil Olive Oil Scallions Salt Serve over toasted slices of Italian bread
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Aug 13, 2014 14:51
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Scientastic posted:Don't use a recipe, just grab spices: What do you call this... set of instructions for making food?
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Aug 13, 2014 15:04
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bacon brewed beer posted:That sounds awesome. Recipe? I just winged it, but I can give you an idea of what I did. I split and removed the stems of the tomatoes and roasted them under the broiler until I could slide the skins off. These (tomatoes, not the skins) went into the pot with anchovy paste, L&P, red pepper flake, cayenne, onion powder (because I was caramelizing all my other onions), a little garlic (went light on this), black pepper and a spoonful of brown sugar (I later added some white sugar too. I'm not sure if brown sugar was the right call here, but the end product worked so). Once it had cooked down a fair amount, I added a big dollop of caramelized onion (that had been cooked it until it was basically jam) and balsamic vinegar and blitzed it with the stick blender. This I cooked down until it was the right consistency for ketchup, then I passed it through a chinois (completely optional, a lot of folks would prefer the more rustic consistency of the ketchup without having done that). I then added more balsamic til the sweetness was right, as well as some white wine vinegar and some cider vinegar (which I used because I ran out of white wine vinegar). Plain white vinegar would have worked just fine if I had had some around. But I didn't. Also this is where I salted it. And kept tasting and adjusting salt and vinegar until it was just right. The bottom line is, tomato ketchup is just tomatoes, vinegar, sugar and spices. There's lots of directions you can go with it, and it isn't hard to make something that's better than anything you can buy in a store. So don't use a recipe, just experiment and adjust until it tastes good. For example, I had originally intended just to use balsamic as the main sweetness, but since I was caramelizing onions as a burger topping it occurred to me I could use those too. It turned out to be a fantastic choice. And as always, because you're reducing it (the tomatoes), don't salt until the end. The only thing I'd do differently next time is start with a whole lot more tomatoes so I could have plenty of extra to save. I think I used 3 big and 2 medium sized tomatoes this time.
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Aug 13, 2014 15:10
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Since you didn't include the skins, how smooth was the ketchup before you ran it through the chinois? I probably would have preferred it a little thicker/chunkier, depending on how smooth the stick blender was able to get it.
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Aug 13, 2014 15:22
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The Midniter posted:Since you didn't include the skins, how smooth was the ketchup before you ran it through the chinois? I probably would have preferred it a little thicker/chunkier, depending on how smooth the stick blender was able to get it. It was perfectly passable. I just can't stop myself from tinkering sometimes.
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Aug 13, 2014 15:32
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the littlest prince posted:What do you call this... set of instructions for making food? Well, alright. I meant that it shouldn't be a precise recipe, just a rough idea that is slightly different every time.
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Aug 13, 2014 15:59
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Cook with your heart, young cheflings, not your scales*. *unless you're baking
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Aug 13, 2014 17:23
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I hate everything about electric burner elements. Does there exist a drop-in replacement induction burner?
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Aug 13, 2014 22:03
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the littlest prince posted:What do you call this... set of instructions for making food?
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Aug 13, 2014 23:10
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CzarChasm posted:Do a Bruschetta Best two things to happen to bruschetta are capers and balsamic reduction, IMO. Still great without, though.
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Aug 14, 2014 07:53
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Quick one: boiled some new potatoes Tuesday night, have about 10 still in the fridge. Want to make a big breakfast hash Saturday morning. Would I be OK with just a smell, look and feel test on the potatoes before using them, or should I chuck them and buy new ones?
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Aug 14, 2014 07:57
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Mourning Due posted:Quick one: boiled some new potatoes Tuesday night, have about 10 still in the fridge. Want to make a big breakfast hash Saturday morning. Would I be OK with just a smell, look and feel test on the potatoes before using them, or should I chuck them and buy new ones? They might be a little softer than normal from the boiling, I'd think. Maybe that'd count as a parboil, though? Hard to make hash, especially since they're new potatoes, which end up as a good creamy potato, but harder to crisp. Maybe try to stick them in the freezer for two or so hours to firm them nicely to dice/grate. Ultimately, they're potatoes. They'll be fine to use. Just use them up until they get gross. What kind of sausage/meat you using? 
Drifter fucked around with this message at 09:20 on Aug 14, 2014 |
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Aug 14, 2014 09:17
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