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SlayVus posted:I'm looking for a white wedding cake recipe. I want to do some friends a favor a bake them a simple wedding cake, frost it, and possibly decorate with some ribbon. I plan on testing maybe one or two, but would like some suggestions. White cake: http://www.sprinklebakes.com/2012/02/white-wedding-cake-and-swiss-meringue.html Yellow cake: https://blog.etsy.com/weddings/make-your-wedding-cake/ Alternate yellow cake and a chocolate cake too: http://smittenkitchen.com/blog/2008/06/project-wedding-cake-an-introduction/
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Sep 10, 2014 17:43
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How long do pizza dough balls keep in the fridge? When's a good time to transfer them to the freezer if it doesn't look like I'll get to them soon?
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Sep 11, 2014 06:04
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I want to make Chinese pork mince and preserved vegetables for dinner. Most recipes say to make the mixture and put it in a ceramic bowl inside a steamer to cook. In the past I have made the mixture in a metal bowl and put it in my rice cooker on top of the rice which always worked well. Unfortunately I have gotten a smaller rice cooker since the last time I made this dish and my metal bowl doesn't fit inside the cooker anymore  Would it work if I put the metal bowl (with the mince mixture in it) in the top basket of my steamer and steamed it with the lid resting on top? Pictures for reference:   edit to update: I ended up steaming the mince mixture in the metal bowl sitting in the steamer for about an hour and it was delicious 
cyberia fucked around with this message at 11:27 on Sep 11, 2014 |
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Sep 11, 2014 07:42
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reflex posted:I've started baking my own bread (no knead-flour, salt, yeast) and my cookbook (bittman) declares that if I want to use whole wheat flour (and I do), the highest ratio I can go is 50:50 for white:whole wheat. Is this a flexible rule or will going above that ratio bake me a brick? Irish soda bread can go waay higher with the wholewheat, but it is quite a different texture compared to a yeast bread and not really suitable for sandwich making due to the shape:  http://odlums.ie/recipes/brown-soda-bread/ (cream flour is basically ordinary cake-baking flour, not strong flour)
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Sep 11, 2014 09:17
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I impulse bought some Asian sticky corn at the farmer's market. How do I use it? I'm only familiar with sweet corn.
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Sep 11, 2014 15:39
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CloseFriend posted:How long do pizza dough balls keep in the fridge? When's a good time to transfer them to the freezer if it doesn't look like I'll get to them soon? 5-7 days.
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Sep 11, 2014 16:06
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We're having a cold snap here, and cold weather and football season has me in the mood for a good soup. I'm thinking about making something with a real cheap cut of pork, like a pork shoulder. I plan on slow cooking the shoulder for 8-12 hours, pulling it into chunks, and then combining it with chicken stock, onion, carrot, celery, mild peppers, zucchini, a can of tomatoes, garlic, and maybe some fresh spinach or some other fresh green right at the end. How should I go about seasoning this? My instinct is to use basil, oregano, and maybe a little cayenne or hot sauce for a hint of heat. Would there be a better seasoning route to go, and should I consider adding/subtracting anything else? Also is there a better cheap pork option besides slow cooked shoulder?
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Sep 11, 2014 17:18
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As far as a pork soup goes, I can see it going a few ways: Pork chili Pork with spicy noodle soup (think szechuan pork) I would be interested in what a pork stew like a beef stew came out like, though. Maybe make it thicker and use coriander and paprika, tomato, garlic, green bell pepper, a jalepeno or two (no seeds though), onion, and serve it over white rice. I like rubbing the pork down with some chipotle spice rub (or some of a can of chipotle peppers), slow cook it and pull it apart to throw on nachos.
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Sep 11, 2014 17:44
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Yeah, I'm thinking pork stew. I also thought of coriander, but I wasn't sure what else to match with it. Maybe coriander, paprika, fresh garlic, and fresh ginger? Perhaps some cumin as well? Would such a thing to well with zucchini and mirepoix?
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Sep 11, 2014 18:05
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I'm really picky about my pesto. Does anyone know of a good brand of pesto that does not have the stringy poo poo in it and doesn't have too much oil?
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Sep 12, 2014 03:06
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My Rhythmic Crotch posted:I'm really picky about my pesto. Does anyone know of a good brand of pesto that does not have the stringy poo poo in it and doesn't have too much oil? Pine nuts (a handful, I lightly toast them first), basil (a couple three handfuls), garlic (a couple cloves). Lightly mince the individual ingredients, then mix them together and mince fine until you get a consistency that you can sorta mold into a lump that'll keep its shape. You can refrigerate/freeze this until you need it. When you want some pesto, add enough oil to get the consistency you want. Squeeze half a lemon into the mix. Add some grated p. reggiano or pecorino or whatever floats your boat. Adjust with salt and pepper.
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Sep 12, 2014 03:32
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I shall do that, if I can find basil at a good price. It's like 3 bucks for a few leaves at the store I always go to.
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Sep 12, 2014 03:50
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If you have a farmer's market nearby it's usually a lot cheaper there, in my experience. I have a ton of ground beef and want to make pasties/pies. Does anyone have a good recipe?
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Sep 12, 2014 03:54
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Esme posted:If you have a farmer's market nearby it's usually a lot cheaper there, in my experience. Make empanadas! I used this recipe for the Pie or Die thread late last year (which looks like it's fallen into archives, unfortunately) and it was easy and delicious. And if you make a big batch you can freeze the excess empanadas for later.
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Sep 12, 2014 04:47
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Cabbage was like 39 cents a pound and I impulse bought a head of it for like a dollar. I have no idea what to do with this stuff. I was thinking of making Miso soup, and one recipe has chard in it. Would cabbage be an ok substitute? If not, what the hell do I do with this cabbage that isn't cole slaw, since mayonnaise is freaking disgusting, and mayo plus sugar is even grosser.
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Sep 12, 2014 08:23
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Ricotta is on sale this week and I wanted to pick up a couple tubs. I already know how to make pasta based dishes with ricotta, can I get some recipe ideas that don't involve pasta? I eat mostly vegetarian so no meat either.
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Sep 12, 2014 08:27
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Charleston Jew posted:Ricotta is on sale this week and I wanted to pick up a couple tubs. I already know how to make pasta based dishes with ricotta, can I get some recipe ideas that don't involve pasta? I eat mostly vegetarian so no meat either. Cannoli. Aka the most awesomest dessert ever. http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe.html I would just buy the shells but that's also cause I have horrible luck with pastry stuff.
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Sep 12, 2014 08:35
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Leper Residue posted:Cabbage was like 39 cents a pound and I impulse bought a head of it for like a dollar. I have no idea what to do with this stuff. I was thinking of making Miso soup, and one recipe has chard in it. Would cabbage be an ok substitute? Make bubble and squeak or maybe some colcannon!
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Sep 12, 2014 10:41
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Leper Residue posted:Cabbage was like 39 cents a pound and I impulse bought a head of it for like a dollar. I have no idea what to do with this stuff. I was thinking of making Miso soup, and one recipe has chard in it. Would cabbage be an ok substitute? You can make a raw cabbage salad that has no mayo. Shred the cabbage, massage in a little salt, let it sit to draw some moisture out, dress. Another suggestion, baked stuffed cabbage rolls.
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Sep 12, 2014 11:52
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Cabbage rolls are very delicious. Hmmm... Maybe also cabbage soup?
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Sep 12, 2014 11:59
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Leper Residue posted:If not, what the hell do I do with this cabbage that isn't cole slaw, since mayonnaise is freaking disgusting, and mayo plus sugar is even grosser. 
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Sep 12, 2014 12:09
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SubG posted:Kimchi. The answer is always kimchi. Oh yes, kimchi. And if you are afraid of the whole fermenting process, just make fresh kimchi.
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Sep 12, 2014 12:12
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SubG posted:Kimchi. The answer is always kimchi. My first thought was sauerkraut, but he only has one head, might as well make something fresh.
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Sep 12, 2014 13:02
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We eat boiled cabbage with butter like once a week. Sometimes simple is good.
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Sep 12, 2014 15:10
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Leper Residue posted:Cabbage was like 39 cents a pound and I impulse bought a head of it for like a dollar. I have no idea what to do with this stuff. I was thinking of making Miso soup, and one recipe has chard in it. Would cabbage be an ok substitute? Grill that bitch.
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Sep 12, 2014 15:59
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Mr. Wiggles posted:We eat boiled cabbage with butter like once a week. Sometimes simple is good. Similarly, I will sometimes throw cabbage into the pressure cooker and cook at high pressure for ~2 minutes. Butter is good, but the texture is so melty and tender and sweet that sometimes I just eat it with salt and pepper! Sounds a little plain, but it's delicious.
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Sep 12, 2014 17:06
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I like my cabbage shredded and cooked in a very hot pan and some oil and garlic. Once it's got some nice color and wilted but not totally mush, pull it out of the pan and throw a little bit of apple cider vinegar (or lemon juice) on there. It's a great cheap side dish.
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Sep 12, 2014 17:41
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Lucy Heartfilia posted:Oh yes, kimchi. And if you are afraid of the whole fermenting process, just make fresh kimchi. I didn't know fresh kimchi was a thing. I don't really have the space to store a whole bunch of kimchi for however long it takes to ferment so I may have to try this.
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Sep 12, 2014 19:35
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Esme posted:If you have a farmer's market nearby it's usually a lot cheaper there, in my experience. Make tourtiere with ground beef instead of the usual pork?
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Sep 12, 2014 19:42
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Leper Residue posted:I didn't know fresh kimchi was a thing. I don't really have the space to store a whole bunch of kimchi for however long it takes to ferment so I may have to try this. Your countertop. A week.
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Sep 12, 2014 20:08
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A coworker gave me two fresh ghost chilies, and I have decided to sacrifice my anus for the glory of flavor. I'm thinking about blackening/peeling them, then making a pineapple or peach salsa with either swordfish or maybe mako (honestly whatever looks good @ whole foods tomorrow). I'm going to save the seeds and grow them indoors over the winter too. Any thoughts on flavor combinations or cooking methods before i dig into the flavor bible?
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Sep 13, 2014 00:17
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toplitzin posted:A coworker gave me two fresh ghost chilies, and I have decided to sacrifice my anus for the glory of flavor. I'm not really into the whole mango chutney walnut encrusted tilapia school of fish presentation, so you might want to hear from someone else. But I definitely wouldn't pair a bhut and fruit salsa with a fish like swordfish or mako, which I think profit from a simple sear and maybe some compound butter or something if you want to get fancy. If you want to showcase hot peppers in a fish dish, I'd go with something like pad ped pladuk: basically, make a paste of the peppers, garlic, and some onion in a M&P; lightly fry the paste in some oil, add some water or stock and then cook down until it's a sauce, add a little sugar and tamarind, briefly poach chunks of catfish in the sauce (the goal is to get the sauce clinging to the fish), remove the fish, drain but don't pat dry, fry the fish in hot oil until done, serve with the sauce.
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Sep 13, 2014 01:02
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I'm wanting to make some lentil flour but do I need to cook them, or can I just grind up the dry lentils? I hear all this poo poo about poo poo being poisonous or whatever but I have yet to die from things up until now, so...although if I ever have anyone eat anything I cook with it I don't want them to get sick or whatever. If I must cook them, can I just parboil them for a few minutes before I dry them out or will I need to cook them fully through? Drifter fucked around with this message at 02:04 on Sep 13, 2014 |
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Sep 13, 2014 01:59
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toplitzin posted:A coworker gave me two fresh ghost chilies, and I have decided to sacrifice my anus for the glory of flavor. We have a great ghost pepper oil at work. Just 1-4 drops will heat a huge plate of food (beyond the heat most people can handle)
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Sep 13, 2014 02:14
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Hmmm, I left 3 lbs of raw chicken in my crock pot for 2 hours (the electrical outlet had to be reset). Should I throw it out and get new chicken, or is it still good?
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Sep 13, 2014 23:14
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casual poster posted:Hmmm, I left 3 lbs of raw chicken in my crock pot for 2 hours (the electrical outlet had to be reset). Should I throw it out and get new chicken, or is it still good? Cook it in a pan and you'll be fine. If you cook it in the crock pot the chances of it staying in the danger zone long enough to get iffy greatly increase.
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Sep 13, 2014 23:50
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I bought a big bag of dried new mexican chiles (the really big ones). The big one I grabbed out of the bag looked like it had mold inside on the seeds. Is that common? Should I be concerned with the rest of the chiles? They did not look moldy on the inside. I'm glad I opened it up to remove the seeds or else I wouldn't have noticed.
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Sep 14, 2014 02:17
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What to do with three big bags of dried shitake mushrooms? I went a little nuts at the asian grocery...
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Sep 14, 2014 02:54
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I'm cooking up a chicken to take for lunches this week. I'm sick on sandwiches and can't afford to eat out in Central London every day. The thing is, what should I make to go with it? Some sorta carb that I can take along too? Would be grateful for your ideas. Death to boring lunches!
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Sep 14, 2014 14:43
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Salad? Grated carrot, beetroot, lettuce, tomato, cheese, cucumber, mustard and mayo.
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Sep 14, 2014 14:47
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