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I was going to ask if it was truly that difficult to cut bacon with a knife, but then I figured that the cleanup of a pair of shears vs a knife and cutting board is probably just a scoonch less. Good on you guys, I suppose. I'll stick ta th' ol' knifey-boardy, myself.
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Jan 18, 2015 02:41
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Thanks for the replies, I'll sharpen everything up and try again. Although this maybe a good excuse to pick up a bigass chef's knife like I've been wanting ...
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Jan 18, 2015 02:48
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Mortley posted:Does anybody have a recommendation or Internet resource for someone in my situation? I'm not overly concerned with the ethics, but I am interested in incorporating more and more vegan food into my diet because of lactose intolerance and a preference for vegetarian foods regardless. So far, I've been eating a lot of processed foods (e.g. soy-based taco meat) which I'm not proud of - I guess I don't have a lot of confidence in my ability to cook unprocessed foods to my satisfaction. I'd kinda rather just eat a raw bell pepper than try to spice and jazz it up, but just veggies doesn't leave me full - at least, not yet, since I've only been on this kick for a couple weeks and I'm sure I'm still more physiologically accustomed to eating less healthfully. For becoming more comfortable with spices and vegan/vegetarian ingredients, check out the "Help! I'm poor and want to make good food" thread and the South Indian Food thread. The Low Budget Vegetarian book is good too. E. OH! There was a vegan thread, too UnbearablyBlight fucked around with this message at 04:29 on Jan 18, 2015 |
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Jan 18, 2015 04:26
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I was given a couple pounds of beets, straight out of the ground. I have access to an electric stovetop, but no oven or anything. What are some things I can prepare, I've only ever roasted beets (which are delicious)? Do I treat them like onions or potatoes as far as preparation goes? I have beans and stock and other veggies, so I know I can make stews and junk, but is there anything beyond boiling a beet that is good?
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Jan 18, 2015 20:19
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Boil a borsht.
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Jan 18, 2015 20:35
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There's an Ethiopian thing with beets and I'm super obsessed about it lately
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Jan 18, 2015 20:42
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GrAviTy84 posted:There's an Ethiopian thing with beets and I'm super obsessed about it lately Just a normal diced beets with berbere stuff, or drizzled with lemon juice and mixed with onions, or is it something else entirely?
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Jan 18, 2015 20:57
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Beet Risotto is awesome. It's pretty well a normal risotto just purple. Basic slapdash recipe is : Make a risotto with a mix of beetroot juice and stock instead of just stock. Pickle some small beetroot cubes to top it. Add some shavings of fennel and a small globe of horseradish.
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Jan 18, 2015 23:13
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Esme posted:For becoming more comfortable with spices and vegan/vegetarian ingredients, check out the "Help! I'm poor and want to make good food" thread and the South Indian Food thread. The Low Budget Vegetarian book is good too. Thanks 
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Jan 18, 2015 23:27
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I have 1 pie pumpkin. Any ideas of what I can make with it?
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Jan 18, 2015 23:27
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The Bananana posted:I have 1 pie pumpkin. Any ideas of what I can make with it? A latte, a milkshake, a cookie, ice cream. At least if marketing in November is to be believed.
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Jan 19, 2015 00:23
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Well all the good eats episodes have been taken down but there was one where Alton make a colonial pumpkin pie by filling it with stuff like a bread bowl and baking it
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Jan 19, 2015 00:31
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I stuff pumpkins with toasted bread, mushrooms, tiny bit of crushed garlic, smoked paprika, salt and pepper, and gruyere in layers. Then pour in cream to fill and layer bacon on top, put the lid on, and bake until the whole thing is cooked through. Delicious and perfect in every way. Variations on that theme are good, too.
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Jan 19, 2015 01:04
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I've been messing around with a baked chicken breast recipe where I coat the chicken in an egg/honey mix then cover with crushed walnuts. I've tried it with cinnamon and nutmeg, but it still seems a little bit lacking. Any suggestions for ingredients or spices to take it to the next level?
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Jan 19, 2015 04:14
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Ron Don Volante posted:I've been messing around with a baked chicken breast recipe where I coat the chicken in an egg/honey mix then cover with crushed walnuts. I've tried it with cinnamon and nutmeg, but it still seems a little bit lacking. Any suggestions for ingredients or spices to take it to the next level? cumin and cayenne?
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Jan 19, 2015 04:15
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Ron Don Volante posted:I've been messing around with a baked chicken breast recipe where I coat the chicken in an egg/honey mix then cover with crushed walnuts. I've tried it with cinnamon and nutmeg, but it still seems a little bit lacking. Any suggestions for ingredients or spices to take it to the next level? Hmmm, I'd try stuffing it. For the stuffing I'd use a strong, nutty emmentaler and some finely chopped mushrooms sauteed in butter.
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Jan 19, 2015 05:07
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Mr. Wiggles posted:I stuff pumpkins with toasted bread, mushrooms, tiny bit of crushed garlic, smoked paprika, salt and pepper, and gruyere in layers. Then pour in cream to fill and layer bacon on top, put the lid on, and bake until the whole thing is cooked through. Delicious and perfect in every way. Variations on that theme are good, too. Stuffed pumpkin sounds like a great idea. Hope the pumpkin is still good. I've had it for like... 2 and a half months. Still looks good on the outside. 
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Jan 19, 2015 05:17
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The Bananana posted:Stuffed pumpkin sounds like a great idea. Hope the pumpkin is still good. I've had it for like... 2 and a half months. Still looks good on the outside. Pumpkins and similar gourds can be stored from 3 to 6 months, and even beyond, depending on the variety and storage conditions. Have you had it in a cool dry place out of sunlight?
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Jan 19, 2015 09:49
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SymmetryrtemmyS posted:miso soup Rolled Cabbage posted:tofu dengaku I did soup and your method was great (sadly no pic) - thanks! Followed up with a tofu dengaku using this recipe.  I'd stupidly bought silken tofu rather than firm so resorted to the freezer thing which...didn't work out as well as the last time I did that. So it's not much to look at but was delicious. Great idea! So my slightly out of date miso is all gone and I haven't died 24 hours later. All is good. I blame my dad, who was a child during WW2 food rationing in the UK, he's made me hate the idea of wasting ANYTHING. Cheers again to you both 
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Jan 19, 2015 11:10
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Suspect Bucket posted:Pumpkins and similar gourds can be stored from 3 to 6 months, and even beyond, depending on the variety and storage conditions. Have you had it in a cool dry place out of sunlight? Hide them from your dogs. We had them on a spare counter, dog got one. Hid them in a closet upstairs. Dog got another one. Nothing like coming home to your dog sitting on your bed eating a squash, seeds all over the drat place. Or taking your dog out for a walk, seeing their crap being 50% seeds, and then going home and playing "find the half eaten squash".
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Jan 19, 2015 15:12
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Bob Morales posted:Hide them from your dogs. We had them on a spare counter, dog got one. Hid them in a closet upstairs. Dog got another one. On the other hand, it's good for their digestion. Lots of fiber. It's a good treat if they like it! Just not a whole one.
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Jan 19, 2015 16:17
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The Bananana posted:Stuffed pumpkin sounds like a great idea. Hope the pumpkin is still good. I've had it for like... 2 and a half months. Still looks good on the outside. In my experience the outside is the real tell of its quality, but maybe I've been lucky. I bought a butternut in early October and got around to making a risotto with it a few days ago, and it was just sitting on my counter the whole time. The pumpkin we got at the same time however went from "looks just fine" to completely deflated and liquid within 24 hours. That one was stored outside so I'd have thought it would have lasted longer.
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Jan 19, 2015 16:22
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The best pumpkin storage I've seen is keep it in a cardboard box in the garage, surrounded by hay or straw. Check weekly for nibbles or rot.
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Jan 19, 2015 17:42
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Kind of a dumb question but does anyone know of a website or a good way to get a replacement lid for a Black and Decker RC436 rice cooker? My brother gave me his old one and either I lost the lid, or it never had one to begin with. Amazon has the whole thing for $30 and the cheapest I've found just a lid is $24 with shipping, so I might just not gently caress with it. But I'd appreciate a hook up if anyone knows of one! Next option is calling around thrift stores.
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Jan 20, 2015 03:50
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I just made the Carbonara recipe on the wiki last night, but after the fact we both had some nausea and she threw up this morning. Is there a substitute for the eggs coating the noodles?
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Jan 20, 2015 05:15
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KettleWL posted:Kind of a dumb question but does anyone know of a website or a good way to get a replacement lid for a Black and Decker RC436 rice cooker? My brother gave me his old one and either I lost the lid, or it never had one to begin with. Amazon has the whole thing for $30 and the cheapest I've found just a lid is $24 with shipping, so I might just not gently caress with it. But I'd appreciate a hook up if anyone knows of one! Next option is calling around thrift stores. Just get a new rice cooker.
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Jan 20, 2015 05:17
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22 Eargesplitten posted:I just made the Carbonara recipe on the wiki last night, but after the fact we both had some nausea and she threw up this morning. Is there a substitute for the eggs coating the noodles? Use better eggs. Either you just got unlucky or it wasn't the eggs at all.
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Jan 20, 2015 05:18
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Herr Tog posted:so I am trying to follow this:http://www.goonswithspoons.com/Carnitas Useing this recipe again, thank y'all.
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Jan 20, 2015 05:27
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22 Eargesplitten posted:I just made the Carbonara recipe on the wiki last night, but after the fact we both had some nausea and she threw up this morning. Is there a substitute for the eggs coating the noodles? And if you're just absolutely worried about it, just learn to time it better. Your eggs will start to set at around 160 F/71 C. According to the USDA, you get a 6.5-log10 lethality of salmonella by holding at 150 F/65 C for just over a minute, or 155 F/68 C for just under half a minute. So throw your eggs on the pasta when it's just under 160 F/71 C and it doesn't matter if you've won the egg lottery or not.
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Jan 20, 2015 06:44
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22 Eargesplitten posted:I just made the Carbonara recipe on the wiki last night, but after the fact we both had some nausea and she threw up this morning. Is there a substitute for the eggs coating the noodles? Seriously though, carbonara is a recipe with like four ingredients. If you don't want to eat one of those four, you're better off making a different recipe. This is like asking for a substitute for rice in sushi. At that point you should really not bother trying to make sushi at all. There are lots of other great foods you can eat.
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Jan 20, 2015 06:52
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KettleWL posted:Kind of a dumb question but does anyone know of a website or a good way to get a replacement lid for a Black and Decker RC436 rice cooker? My brother gave me his old one and either I lost the lid, or it never had one to begin with. Amazon has the whole thing for $30 and the cheapest I've found just a lid is $24 with shipping, so I might just not gently caress with it. But I'd appreciate a hook up if anyone knows of one! Next option is calling around thrift stores. I'm not 100% sure if this would work, as I do not own and have never used a rice cooker, but could you wrap it tightly with saran wrap / tin foil / saran wrap and then tin foil to keep steam in & make it functional again?
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Jan 20, 2015 06:57
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22 Eargesplitten posted:I just made the Carbonara recipe on the wiki last night, but after the fact we both had some nausea and she threw up this morning. Is there a substitute for the eggs coating the noodles? you just want something that's not a carbonara at that point, but still simple, which is cool. It's not a hamburger if it's a hotdog, type of thing. You can get yelled at by everyone here and use that eggs in a milk carton stuff, I think they're called 'egg beaters' (I've never used these), or just use some extra butter/bacon fat to sexify those noodles up a bit. Otherwise you could make a melted mixture of cream/fatty milk and cheese (usually parmesan) that you could pour over the noodles like you would the eggs. One of my favourite simple noodle dishes is called Turos Csusza, which is noodles, (american) cottage cheese, and bacon and onion - you can add sour cream to make it even creamier if you want, or if you just have dry curd cheese -, which is totally fuckin' rad. It's basically what carbonara would be if you subbed out the eggs and cheese. You can even substitute sugar and/or raisins instead of bacon to the cottage cheese/cream and make it a dessert dish, which is also fuckin' awesome.  edit: If I'm making a honey sauce, but find it too sweet, what's a good liquid to replace the extra honey with that won't overpower anything? Water? More oil? I'm using something like this recipe. I need that amount of sauce, but don't want that extra sweetness. For the Honey Garlic Sauce 2 tbsp olive oil 3 – 4 cloves minced garlic 1 cup honey ¼ cup soy sauce 1 tsp ground black pepper Drifter fucked around with this message at 08:08 on Jan 20, 2015 |
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Jan 20, 2015 07:29
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Edit: phone button hard
pile of brown fucked around with this message at 08:56 on Jan 20, 2015 |
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Jan 20, 2015 08:53
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pile of brown posted:Replace the honey w a mixture of equal parts honey mirin and rice wine vinegar maybe? You didn't say what it was for.
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Jan 20, 2015 08:55
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KettleWL posted:But I'd appreciate a hook up if anyone knows of one! Black & Decker's official replacement parts supplier for kitchen stuff. e: drat, looks like its out of stock. Yeah, I got nothing. I think any lid of the right size (with a vent) would work so maybe try a kitchen store, but at $30 for a new one I'd just go for that. My Lovely Horse fucked around with this message at 09:07 on Jan 20, 2015 |
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Jan 20, 2015 09:04
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pile of brown posted:Edit: phone button hard Chicken or pork and stuff. I just don't want it quite so sweet. I don't think I've ever had agave, it's a sweetener, too, right? Mirin is interesting - I wouldn't have thought of that -, and I may try with wine vinegar or tomato puree, too. I'll just make little bits of each kind of thing I can think about and see which one I like best. Thanks.
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Jan 20, 2015 09:09
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My Lovely Horse posted:http://www.spectrumbrandsparts.com/p-3744-rc436-16-cup-rice-cooker.aspx Dope, thank you. I'll probably keep checking it and look around local for some lids that should fit, I've made it this long without a rice cooker so I don't feel lost without it. Mr. Wiggles posted:Just get a new rice cooker. Also appreciate this answer, because it encourages me to buy more kitchen poo poo which I definitely am on board with!
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Jan 20, 2015 14:07
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toe knee hand posted:Use better eggs. Yeah, seconding this. I know getting sick can result in an aversion to the food you associate with being sick, but hopefully not, and you can just carbonara as normal next time. It's too tasty a dish to deprive yourself of. I've made it a bunch of times, never gotten sick. Until you next give it a shot though, you can make a nice pasta sauce with just cheese and pasta water, you just have to get a hang of how much pasta water to use and use more cheese. A pasta dish like cacio e pepe uses solely oil, water, and cheese to make the sauce: http://www.saveur.com/article/Recipes/Cheese-and-Pepper-Pasta-Cacio-e-Pepe
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Jan 20, 2015 16:43
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I was watching Bizarre Foods the other day and he was in some Texas hill country area. What he had there was a Mexican appetizer of what looked like goad cheese covered in a spiced caramel sauce and served with toast. I thought he said the name of the dish was pillioncillo, but I thought that was the name for those sugar cones. Any idea what this actually was and any good recipes?
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Jan 20, 2015 17:33
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CzarChasm posted:I was watching Bizarre Foods the other day and he was in some Texas hill country area. What he had there was a Mexican appetizer of what looked like goad cheese covered in a spiced caramel sauce and served with toast. I thought he said the name of the dish was pillioncillo, but I thought that was the name for those sugar cones. Any idea what this actually was and any good recipes? I believe that's a dish that uses papaya as well but I can't remember the name.
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