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THE MACHO MAN posted:My girlfriend's mother requested that I make her cream of asparagus soup since she's a little under the weather. Anyone got a good recipe for this? I've never had it, much less cooked it You can vegetable-soup any vegetable by basically cooking a chopped onion in some butter or oil. You can add a little carrot or celery if you like. Then add your vegetable of choice (in the case, cut the bottoms of the asparagus off) and cook that for a bit, then cover with vegetable or chicken broth. Add salt/pepper/thyme/garlic, whatever you like. In your case add some cream, hit it with an immersion blender, and you're left with something a hundred times better than what's in a can. Add a squirt of lemon juice at the end and garnish with more cream and a couple asparagus tips if you want it to look fancy.
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Jan 12, 2015 16:59
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"docviagra[bteg posted:" post="439863169"] GrAviTy84 posted:you're starting to get into sort of particular heirloom variety territory and these you'll probably have to grow yourself unfortunately. Off the top of my head Big Boy tomatoes are a nice beefsteak variety Hauki posted:Cherokee purples (as mentioned above), Black Krims and Brandywines are my favourites for super meaty, savory & flavorful tomatoes. Mortgage lifter is new to me, but I've seen Big Boy and Cherokee Purples before, so I'll be sure to give them a try the next time I see them in a market. And yeah, I'd like to give hydroponics a try once I don't have a roommate with rear end in a top hat cats. I don't really expect it to work on the bigger tomatoes, but I'm gonna give a bucket + trellis setup a shot.
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Jan 12, 2015 17:45
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Back when I got my own place I bought a big set of calphalon nonstick pans / etc. They're not great and I want to get rid of them. These days I have two sizes of cast iron and a nice large stainless steel pan I do a lot of cooking in, along with a large le creuset 3 1/2 quart "french oven" (is this just their stupid name for an enameled dutch oven?). So I think I mainly should grab a couple steel saucepans and get rid of most of the old nonstick pieces. Is there a good reason not to go this route?
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Jan 12, 2015 20:20
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nuru posted:Back when I got my own place I bought a big set of calphalon nonstick pans / etc. They're not great and I want to get rid of them. These days I have two sizes of cast iron and a nice large stainless steel pan I do a lot of cooking in, along with a large le creuset 3 1/2 quart "french oven" (is this just their stupid name for an enameled dutch oven?). So I think I mainly should grab a couple steel saucepans and get rid of most of the old nonstick pieces. Is there a good reason not to go this route? It's nice to have at least one larger nonstick thing that you use solely for things like crepes, pancakes, omelettes, eggs, etc. Other than that, sounds fine to me.
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Jan 12, 2015 20:22
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I never feel like I have enough pots and pans. I may mostly try to use cast iron or stainless but non-stick pans are still fine to cook on; they just can't do a few things those other types of pans can do I don't see any extra advantage with a stainless saucepan, though.
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Jan 12, 2015 20:23
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The nonstick saucepan has a circular groove worn out of the coating, so I need to stop using it in general. Is there something you'd recommend replacing it with?
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Jan 12, 2015 20:27
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nuru posted:The nonstick saucepan has a circular groove worn out of the coating, so I need to stop using it in general. Is there something you'd recommend replacing it with? Well again I don't see any advantage with any specific type so personally I'd just get a cheap one in the size you need. If you wore out the coating then I would totally say go for a stainless since you are using the crap outta the pan  Maybe I'm wrong though and there are specific advantages and someone can correct me
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Jan 12, 2015 20:30
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Just wondering what the difference between coating deep fried items in flour vs cornstarch is for asian cuisine? Also, why is egg yolk added in fried chicken sometimes?
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Jan 12, 2015 20:32
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Adult Sword Owner posted:Well again I don't see any advantage with any specific type so personally I'd just get a cheap one in the size you need. If you wore out the coating then I would totally say go for a stainless since you are using the crap outta the pan Being able to use metal utensils is a pretty big deal for me - I hate cooking with plastic (except for Exoglass  ) and you can't use metal on nonstick.As far as a specific recommendation...find something you like in stainless steel and buy it? The Tramontina brand are an excellent value.
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Jan 12, 2015 21:13
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what about wood utensils? I actually like them better than metal a lot of times.
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Jan 12, 2015 21:20
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GrAviTy84 posted:what about wood utensils? I actually like them better than metal a lot of times. This, wood is great and can be used on anything.
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Jan 12, 2015 21:21
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Made pork chops last night and I'm making fried rice tonight. Nothing crazy on the pork chops last night, just a little Chipotle rub. I have this packet of char siu seasoning that I'm thinking about using on the leftover pork chops. Marinating cooked chops? Good idea? Bad idea?
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Jan 12, 2015 22:45
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Ron Jeremy posted:Made pork chops last night and I'm making fried rice tonight. Nothing crazy on the pork chops last night, just a little Chipotle rub. You could, I guess,but you're not gonna get any sort of appreciable flavor in the meat at all.
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Jan 12, 2015 23:04
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Its fish night in the house and im looking for some low-cal preparation alternatives to catfish deep frying (or pan frying). Right now the running contenders are: bake in an oven with some garlic/tarragon/olive oil/lemon juice as a coating make an etouffe with the catfish. Is there anything about catfish prep I should be aware of? Ive done it in the past many ways and its always been delicious but I am fishing (pun not intended, but noticed) some fresh ideas.
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Jan 12, 2015 23:06
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7 Bowls of Wrath posted:Its fish night in the house and im looking for some low-cal preparation alternatives to catfish deep frying (or pan frying). En papillote (wrapped in tinfoil or parchments) with a tablespoon of butter or oil, a handful of vegetables (carrots, onions, celery, bell peppers), a selection of spices (bay leaves, thyme, dill...) and a bit of juice (stock, white wine or wheat beer)?
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Jan 12, 2015 23:55
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Agricola Frigidus posted:En papillote (wrapped in tinfoil or parchments) with a tablespoon of butter or oil, a handful of vegetables (carrots, onions, celery, bell peppers), a selection of spices (bay leaves, thyme, dill...) and a bit of juice (stock, white wine or wheat beer)? Sounds nice actually. I've never done this parchment thing before.
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Jan 13, 2015 00:22
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7 Bowls of Wrath posted:Its fish night in the house and im looking for some low-cal preparation alternatives to catfish deep frying (or pan frying). Anyway. The obvious catfish thing you didn't mention is blackened, but if you're looking for lower calorie approaches that's probably out (done traditionally the blackening comes predominantly from milk solids and milk solids are calories). So I'll throw out pad ped pladuk, which is one of my favourite approaches to catfish: peppers, garlic, onion ground into a paste in a M&P; briefly fry paste with a little oil until fragrant, add stock and reduce to get a sauce, add a little sugar and tamarind for flavour balance; poach catfish in sauce long enough to coat well; remove to drain but don't dry; fry catfish in hot oil until done; recombine with sauce before serving.
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Jan 13, 2015 01:24
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7 Bowls of Wrath posted:Its fish night in the house and im looking for some low-cal preparation alternatives to catfish deep frying (or pan frying). I do this pretty frequently: http://www.epicurious.com/recipes/food/views/Steamed-Whole-Fish-with-Ginger-Scallions-and-Soy-51115200 Also caramel braised catfish is super awesome: http://vietspices.blogspot.com/2012/05/ca-kho-to-caramelized-catfish-in-clay.html
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Jan 13, 2015 01:28
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SubG posted:Keep in mind that almost all of the calories added by frying are due to the oil being absorbed by the breading. Cooking at a higher temperature can lower the amount of retained oil somewhat, but you can reduce it to almost nothing by frying food unbreaded. A fish that's just pan fried dry will have very few calories added by the oil compared to the same portion breaded (figure somewhere in the neighborhood of a hundred calories difference). Yeah, Im aware of the whole "fry is unhealthy" myth, I suppose I should have been more specific. I just don't really feel like frying because of the cleanup in my non-kitchen-lovely-bar-sink and the fish always falls apart when I try. Its a good point not breading though, Ill remember that. Either way, that pad ped pladuk recipe looks amazing, Ive never had that before. My wife cant handle spices well, but ill make it sometime in a small batch to try. Thanks GrAviTy for those suggestions, I did something similar to that first recipe and it was amazing, and I freaking love the caramel braise, one day I will do it with fish instead of pork like I usually do. I ended up making it En papillote and it was amazing, thank you thread!
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Jan 13, 2015 05:45
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 Fresh bamboo shoots showed up at my local sinomart. I want to make kimchi out of them, but I know very little about fresh bamboo. Should I salt them the same as any other vegetable? Should I cut them or can bamboo be peeled apart into many manageable pieces?
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Jan 13, 2015 06:15
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GrAviTy84 posted:what about wood utensils? I actually like them better than metal a lot of times. Wood utensils are perfect for some dishes, but for something like scraping a saucepan, nothing compares to metal. Besides, it's just a pain in the rear end owning a teflon pan. They wear out eventually, you have to be careful with them...not worth the effort IMO, especially for something as utilitarian as a saucepan or a skillet.
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Jan 13, 2015 07:35
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SymmetryrtemmyS posted:Wood utensils are perfect for some dishes, but for something like scraping a saucepan, nothing compares to metal. If you need to deglaze you wouldn't want a teflon pan anyway regardless of tool usage
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Jan 13, 2015 15:45
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lol internet. posted:Just wondering what the difference between coating deep fried items in flour vs cornstarch is for asian cuisine? Also, why is egg yolk added in fried chicken sometimes? I've heard that cornstarch fries up crisper, but I don't know the science behind that reasoning. I do know that it is a finer powder and it has a more neutral flavor. As for adding eggs or egg yolk to fried chicken recipes, I think those are for people who do multiple coatings of flour. It's been a while since I made fried chicken, but in this case it would be 1. Dredge chicken pieces in flour 2. Coat with egg 3. Dredge in flour again Hell, I just looked at a recipe that goes from flour to a beer batter and then back to the flour. At that point you may as well just make fried dough balls though.
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Jan 13, 2015 17:15
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Can someone recommend a web site that has authentic Chinese recipes? I never know if what I'm following is authentic or not but I usually assume it's whitewashed.
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Jan 13, 2015 17:18
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Adult Sword Owner posted:Can someone recommend a web site that has authentic Chinese recipes? I never know if what I'm following is authentic or not but I usually assume it's whitewashed. there's a pretty good thread here: http://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=1 I started it a long time ago but it's kind of taken on its own life and momentum and the whitewashiness generally gets laughed out pretty quickly. fuchsia dunlop recipes are generally really really good. She was a BBC journalist that lived in sichuan for a long time. Has two books. Land of Plenty is my favorite and is really awesome. Ching he huang is a fairly good celebrity chef in the UK. She does some generally good things but you can tell she dumbs a few things down for the UK audience. Still worth checking out though. My latest favorite thing is taiwancooking on youtube. She's awesome https://www.youtube.com/user/TaiwanCooking/videos
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Jan 13, 2015 19:06
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GrAviTy84 posted:there's a pretty good thread here: http://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=1 Thanks! I actually just read about Land of Plenty because I somehow started reading about Sichuan peppers on Wikipedia e: Hey also on this sort of thing, do I have to refrigerate fish sauce? Cause I have a bottle that's been out of the fridge a few years. I might toss it anyway because the green cap doesn't close all the way so it's been open a looong time. Stupid squid. Adult Sword Owner fucked around with this message at 19:22 on Jan 13, 2015 |
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Jan 13, 2015 19:11
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So I'm gonna start this early. I want to make my girlfriend a decent, relatively inexpensive dinner for Valentine's Day. I'm a relatively competent, beginner cook, and we have no food allergies to work around. Anyone have a fairly simple go-to meal for an occasion like this?
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Jan 13, 2015 19:39
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Adult Sword Owner posted:Thanks! I actually just read about Land of Plenty because I somehow started reading about Sichuan peppers on Wikipedia i dont think you have to, i certainly havent ever done so.
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Jan 13, 2015 19:43
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bartlebee posted:So I'm gonna start this early. I want to make my girlfriend a decent, relatively inexpensive dinner for Valentine's Day. I'm a relatively competent, beginner cook, and we have no food allergies to work around. Anyone have a fairly simple go-to meal for an occasion like this? That's awfully broad. What does your girl like to eat?
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Jan 13, 2015 19:46
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Adult Sword Owner posted:e: Hey also on this sort of thing, do I have to refrigerate fish sauce? Cause I have a bottle that's been out of the fridge a few years. I might toss it anyway because the green cap doesn't close all the way so it's been open a looong time. Stupid squid. not at all. It's way too salty to be able to harbor anything. Only thing that will happen is that it will concentrate as water evaporates out so you may need to account for that in recipes. then again, Squid brand fish sauce is hella cheap so maybe you do want to just toss it and get a fresh bottle. up to you.
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Jan 13, 2015 19:49
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Adult Sword Owner posted:e: Hey also on this sort of thing, do I have to refrigerate fish sauce? Cause I have a bottle that's been out of the fridge a few years.
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Jan 13, 2015 19:52
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not to tease too hard, but I always find it funny when people are worried that things that are basically rotten in a controlled manner have gone off. You worried it's gonna go rotten-er? 
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Jan 13, 2015 19:54
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I had a perfectly good 5 year old bottle of fish sauce that my wife threw out because the cap didn't close right 
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Jan 13, 2015 19:54
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Flash Gordon Ramsay posted:I had a perfectly good 5 year old bottle of fish sauce that my wife threw out because the cap didn't close right There goes four bucks down the drain
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Jan 13, 2015 19:55
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Slow your roll Uncle Pennybags, some of us aren't made of money.
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Jan 13, 2015 20:00
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Steve Yun posted:There goes four bucks down the drain Squid is on sale at 99ranch for like $1.79 all the time
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Jan 13, 2015 20:03
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I was going to hit up the H Mart in the next few days anyway (that thread reminded me I'm out of some stuff) so I might grab a "better" bottle Preferably one I can't read I guess, that's how I choose my soy sauce.
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Jan 13, 2015 20:12
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Adult Sword Owner posted:I was going to hit up the H Mart in the next few days anyway (that thread reminded me I'm out of some stuff) so I might grab a "better" bottle Squid is a good one. Honestly it's the best one for cooking with. Three crabs is also good but almost twice the price. The only one worth paying a premium for is Red Boat, but you shouldnt cook with that. It's for garnishing finished dishes or just eating over rice. edit: but if you want to try something new, read the ingredients. You want to stay away from things that have caramel color added. It really should just be anchovies and salt in the ingredients list.
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Jan 13, 2015 20:15
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In a side by side taste test I thought Phu Quoc tasted more complex than Squid. That might not come through in cooking a pot's worth of stuff but I figure it's worth an extra few bucks in case I make a dipping sauce or something. edit: I misremembered, don't have 3 crabs in my cabinet, just Phu Quoc and Squid Steve Yun fucked around with this message at 20:23 on Jan 13, 2015 |
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Jan 13, 2015 20:19
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GrAviTy84 posted:not to tease too hard, but I always find it funny when people are worried that things that are basically rotten in a controlled manner have gone off. You worried it's gonna go rotten-er? I was more worried about oxidation GrAviTy84 posted:Squid is a good one. Honestly it's the best one for cooking with. Three crabs is also good but almost twice the price. The only one worth paying a premium for is Red Boat, but you shouldnt cook with that. It's for garnishing finished dishes or just eating over rice. Oh, alright. My dad always uses Squid so that was my go-to. I only really bust it out for kimchi. Thanks guys
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Jan 13, 2015 20:21
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