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Mr. Wiggles posted:Also why aren't you putting onions in there onions belong there put onions in. Wisdom. Also, herbs, spices, garlic, mirepoix, stock.
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Aug 28, 2014 17:36
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I want to make kickin rad garlic butter dipping sauce because I'm fat. I'm thinking of making a butter from cream using garlic salt and a bit of granulated garlic, but throwing in some olive oil (maybe a garlic olive oil?) towards the end to thin it out and an emulsifier if it breaks. Good idea, bad idea?
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Aug 28, 2014 17:41
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Mr. Wookums posted:I want to make kickin rad garlic butter dipping sauce because I'm fat. I don't think you want to add garlic olive oil to that, maybe a regular one yes.
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Aug 28, 2014 17:42
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I should not drink and post basically. Ham hocks are a great idea. And onions. Why did I not put onions in? I put onions in just about everything and it didn't occur to me, so I might have brain problems. Thanks!
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Aug 28, 2014 17:49
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Flaggy posted:I was given a 16lb pork belly and we have more at work. What should I do with it? If I need more I can grab what I want, we have about 100lbs to give away. http://forums.somethingawful.com/showthread.php?threadid=3438423 Learn the secrets of bacon here. That's an awesome hookup you have there.
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Aug 28, 2014 17:54
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SavTargaryen posted:I should not drink and post basically. Ham hocks are a great idea. And onions. Why did I not put onions in? I put onions in just about everything and it didn't occur to me, so I might have brain problems. Thanks! Sssh, it's going to be okay. There can be healing from this.
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Aug 28, 2014 18:09
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Mr. Wookums posted:I want to make kickin rad garlic butter dipping sauce because I'm fat. Instead of garlic salt and powder, make garlic confit. Cream a few cloves of the garlic and add that to the butter with regular salt. Microplaning a bit of raw garlic into it would probably be nice.
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Aug 28, 2014 20:19
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Does greek yogurt freeze well? The little 7oz containers of fage are on sale for $1/ea which is cheaper per ounce than the largest tub (which is also on sale, but still not cheaper). Being able to buy a bunch of those, chuck them in the freezer, then throw 1-2 in my bag for lunch would be an awesomely convenient thing. vv sweet, thanks. ladyweapon fucked around with this message at 21:26 on Aug 28, 2014 |
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Aug 28, 2014 21:10
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ladyweapon posted:Does greek yogurt freeze well? The little 7oz containers of fage are on sale for $1/ea which is cheaper per ounce than the largest tub (which is also on sale, but still not cheaper). Being able to buy a bunch of those, chuck them in the freezer, then throw 1-2 in my bag for lunch would be an awesomely convenient thing. http://www.canyoufreezethis.com/can-you-freeze-greek-yogurt/ edit: there are zillions of websites out there that you can find just by googling "how long does X last in the fridge?" or "how should I store X?" or "does X freeze well?" or "does X go bad?" or "can I feed X to my dog?" Steve Yun fucked around with this message at 22:23 on Aug 28, 2014 |
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Aug 28, 2014 21:18
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Being a not regular poster, and this being for recipe requests and quick questions: We are having a backyard BBQ this weekend, and I decided to bring ribs. I have 3 racks to prepare and what I'm finding is advice is so random and divided on the "Proper" way that I'm a little flustered. It would be awesome to get some goon recommendations for a sweet BBQ sauce marinade recipe (Hell even using a base of simple BBQ sauce works), and I was looking for a dry rub recipe. We bought a set of pre-marinated ribs with Apple Cinnamon from the butcher, and figured we should try our hand on the rest. Looking to do a rack in a sauce and a rack in a dry rub at least. Considering doing 2 in a dry rub since we have 2 sauced ribs, so if there are 2 dry rubs that are recommended that works too!
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Aug 28, 2014 23:50
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Drowning Rabbit posted:Being a not regular poster, and this being for recipe requests and quick questions: If you haven't already, check out the BBQ thread. Lot of good info and the goons in there (including myself) will gladly help. If you want to, you can PM me or email me at my handle at gmail.
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Aug 29, 2014 00:52
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So I just moved from sea level to a mile above sea level and I am terrified. My new kitchen is gorgeous but I am scared to cook anything too complex in it because AAAHHHH, WATER BOILS AT A LOWER TEMPERATURE, AHHH. Can someone help me figure out how to compensate for altitude? One batch of beans has already come out underdone, and I am too scared to even begin bread baking again. I'm not looking for recipes, just rules of thumb or guidelines.
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Aug 29, 2014 16:41
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Nicol Bolas posted:So I just moved from sea level to a mile above sea level and I am terrified. My new kitchen is gorgeous but I am scared to cook anything too complex in it because AAAHHHH, WATER BOILS AT A LOWER TEMPERATURE, AHHH. Adjustments are different for different sorts of cooking, but generally it's a matter of using longer cooking times and sometimes higher heats.
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Aug 29, 2014 17:29
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I lived in Albuquerque for a year and it took me 9 months to figure out why my bread wasn't cooking right... Just cook it a little longer really for the most part.
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Aug 29, 2014 17:35
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Kind of a random question, but does anyone have a good recipe for making pani ca meusa at home? I figure it is pretty simple, but I just don't know what seasonings and I've never really cooked with spleen and lungs. I definitely have a place I can get offal. I should have a place for the bread and cheese (god bless northern new jersey). If I don't, good bread and cheese subs?
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Aug 30, 2014 15:45
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My wife "discovered" chimichurri sauce while on vacation. I now need a good chimichurri sauce recipe. Suggestions?
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Aug 30, 2014 16:06
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I prefer chimichurri with cilantro instead of parsley but a mix of the two works well. I add some oil, splash of vinegar and some red pepper flakes and blitz it in the food processor
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Aug 30, 2014 17:31
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If you have some fresh oregano throw that in as well.
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Aug 30, 2014 17:49
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Nicol Bolas posted:So I just moved from sea level to a mile above sea level and I am terrified. My new kitchen is gorgeous but I am scared to cook anything too complex in it because AAAHHHH, WATER BOILS AT A LOWER TEMPERATURE, AHHH. Welcome to Denver(?). I've lived at the mile high altitude all my life and I have seen very few things entirely ruined due to altitude. Like Mr. Wiggles said, most boiled things just take a little longer to cook, especially beans and boiled eggs (I've never had a problem with pastas or rice, though having always lived here I don't know if the texture of rice differs at sea level). As for baking, KAF has a guide that you can use as a starting point.
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Aug 31, 2014 06:24
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I never had a fresh mackerel, I do like them smoked and steamed (a lot), so now I want to stick a fresh mackerel in the oven to see how it tastes. Questions: - does mackerel need to be descaled? - will the mackerel taste good in this recipe, or should I use a sea bass for it and find myself another recipe for the mackerel? http://www.bbcgoodfood.com/recipes/whole-stuffed-roast-fish-fennel
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Aug 31, 2014 19:07
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Would mashed potatoes or egg noodles be a better starch to accompany beef burgundy? Is this a good recipe for a first timer? http://www.epicurious.com/recipes/food/views/Boeuf-Bourguignon-104754
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Aug 31, 2014 19:11
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Annath posted:Would mashed potatoes or egg noodles be a better starch to accompany beef burgundy? if i had to choose, I'd choose boiled potatoes myself. or even better: the restaurant I had boef bourguignon at a couple of times, served it in one person bowls with a hugh puff pastry cap...that was really nice to eat the boef bourguignon with the recipe sounds decent
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Aug 31, 2014 19:15
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Annath posted:Would mashed potatoes or egg noodles be a better starch to accompany beef burgundy? Mashed potatoes would be infinitely superior to noodles. Dauphinoise would be even better.
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Aug 31, 2014 19:30
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My cucumbers this year are really bitter. Does pickling at all reduce bitterness. Even with the ends and skin off, they're not very good otherwise.
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Aug 31, 2014 19:31
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paraquat posted:if i had to choose, I'd choose boiled potatoes myself. Unfortunately, puff pastry is beyond my skills at this time  But mashed potatoes it is! I personally am not a huge fan of boiled potatoes, and since this is my birthday dinner, I don't feel too bad about skirting tradition.
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Aug 31, 2014 19:56
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Annath posted:Unfortunately, puff pastry is beyond my skills at this time Puff pastry from the supermarket fridge is easy, just thaw and apply ;-) But the mashed potatoes will be awesome!
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Aug 31, 2014 19:59
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paraquat posted:Puff pastry from the supermarket fridge is easy, just thaw and apply ;-) TIL you can buy pre-made puff pastry. But I'm working until 5 so I'm still sticking with my mashed potatoes. I'm actually really excited. I'm having a bunch of people from my nursing program over for a late lunch/early dinner tomorrow. Will 3lbs of beef be enough for 9 people plus 2 little kids, or should I buy more on my way home tonight?
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Aug 31, 2014 20:19
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paraquat posted:I never had a fresh mackerel, I do like them smoked and steamed (a lot), so now I want to stick a fresh mackerel in the oven to see how it tastes. You should descale it. Recipe looks fine. I prefer just salt, pepper, lemon slices and maybe some chili flakes or fresh chili slices.
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Aug 31, 2014 20:29
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Annath posted:TIL you can buy pre-made puff pastry. 3lbs will be cutting it close for a main. I'd buy more and have leftovers. Leftover bourg. is delicious.
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Aug 31, 2014 20:48
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Wroughtirony posted:3lbs will be cutting it close for a main. I'd buy more and have leftovers. Leftover bourg. is delicious. Another pound? Or maybe two?
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Aug 31, 2014 20:54
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Lucy Heartfilia posted:You should descale it. Recipe looks fine. I prefer just salt, pepper, lemon slices and maybe some chili flakes or fresh chili slices. Oke, thank you!
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Sep 1, 2014 07:46
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So me and the wife are going to japan next weekend. Specifically kyoto and osaka. Any good recommendations for a good place to eat kobe beef?
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Sep 1, 2014 08:34
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Annath posted:TIL you can buy pre-made puff pastry. It's pretty loving magical. Defrost it, stick basically ANYTHING in it (savory or sweet), bake. You can make awesome party snacks by punching out little squares.
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Sep 1, 2014 12:19
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Is premade puff pastry different in quality than the Pillsbury canned stuff, or is that what it is? I've never really associated those canned bread doughs with health or quality.
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Sep 1, 2014 17:35
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Drifter posted:Is premade puff pastry different in quality than the Pillsbury canned stuff, or is that what it is? The frozen packs are better in my opinion.
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Sep 1, 2014 17:36
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Drifter posted:Is premade puff pastry different in quality than the Pillsbury canned stuff, or is that what it is? Yeah it's better than that stuff. I mean the frozen sheets of it are pretty good.
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Sep 1, 2014 18:24
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Annath posted:Unfortunately, puff pastry is beyond my skills at this time Mashed is a great choice and dauphinois as mentioned would also rock. But if puff pastry sounds good but too complicated for you, some muffin tin popovers would also work pretty well. Because popovers rule. Anyway, I just made a corn soufflé and my wife has handed me this recipe for lemon soufflé with raspberry compote with orders to make it next week. Not being particularly versed in double-checking soufflé recipes, does that look like a good one or is there better?
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Sep 1, 2014 19:05
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vuk83 posted:So me and the wife are going to japan next weekend. Specifically kyoto and osaka. Any good recommendations for a good place to eat kobe beef?
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Sep 1, 2014 20:27
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Does anybody have a good recipe for fesenjan, that persian walnut and pomegranate stew? I was going to mash a few recipes of it together but it might be good to hear from somebody with actual experience cooking Persian food.
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Sep 1, 2014 22:12
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Speaking of pastry, I was making some savory meat pies this weekend. Plain pie dough, circles folded in half, like an empanada. I baked some in the home oven, and the dough cooked up properly. But when I baked them in a commercial pizza oven, the top piece of dough ballooned up, so that when you cut them open, there was this sort of cavern in there. Whats the solution? I'm thinking lower oven temp. I baked them at 400, so maybe 350. And perforating the top with a spikey wheel instead of two knife stabs.
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Sep 2, 2014 00:28
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