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What are some good New England-style clam chowder recipes? I haven't had clam chowder in ages, and I've been looking for a recipe to try.
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Feb 19, 2015 05:02
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7 Bowls of Wrath posted:Yeah, I figured as much, but I was kind of interested in the flavor addition it might bring. Maybe serve it as a condiment? I don't know, this whole cuisine is foreign to me. File doesn't really taste like much in and of itself -- it's pretty strictly a thickener. Its not completely flavorless, but it's not really going to make your gumbo taste better. Using file in addition to okra would probably create a nasty texture. I've never even seen a recipe that called for both.
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Feb 19, 2015 05:34
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7 Bowls of Wrath posted:Yeah, I figured as much, but I was kind of interested in the flavor addition it might bring. Maybe serve it as a condiment? I don't know, this whole cuisine is foreign to me. File powder is something you just put on the table when you serve it, so everyone can add as much as they want. It just thickens poo poo up. Everything else looks good, though! Rock it.
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Feb 19, 2015 07:17
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SavTargaryen posted:File powder is something you just put on the table when you serve it, so everyone can add as much as they want. It just thickens poo poo up. Everything else looks good, though! Rock it. Good to know about the file' powder... I'll experiment, but I guess keep it simple and don't gently caress up the roux. Thanks everyone
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Feb 19, 2015 09:06
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Hawkgirl posted:Should be edible as-is. I've always eyed that at Trader Joe's, let me know if it's good! Tried it this morning and didn't care for it -- which surprised me, because it smelled good. I also don't like the other smoked fish I've tried (i.e., salmon), though, so maybe I'm not the best barometer.
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Feb 19, 2015 14:00
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Dr. Gitmo Moneyson posted:What are some good New England-style clam chowder recipes? I haven't had clam chowder in ages, and I've been looking for a recipe to try. I'm a CIA kid, so I can endorse the clam chowder recipe: http://www.epicurious.com/recipes/food/views/New-England-Clam-Chowder-243296 Funny story -- when they were opening American Bounty, they needed a clam chowder recipe, so the chefs would have a cookoff every week for the head guy. In the final round of judging, someone snuck in Campbell's clam chowder --- it was #2 (behind this recipe). Also, some other students on my chowda team modified this recipe with crab, corn, and roasted poblano peppers -- we won the chowder cook-off that year.
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Feb 19, 2015 15:58
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Does anyone have a good socca recipe. Preferably with gram measurements and for an oven with no broiler.
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Feb 19, 2015 21:52
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Dr. Gitmo Moneyson posted:What are some good New England-style clam chowder recipes? I haven't had clam chowder in ages, and I've been looking for a recipe to try. I've done this twice now (second time used less cream and more milk). The whole "bake flour + butter" thing was what caught my eye and it really works amazingly. The actual bits that go into the soup can be modified to your tastes: http://www.tastebook.com/recipes/967423-Market-Street-Grill-Clam-Chowder
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Feb 20, 2015 02:27
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Someone more knowledgeable on deer than I am, do backstraps slow cook well? Every source I find compares it to filet and good for grilling/broiling but no mention on stewing.
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Feb 20, 2015 04:36
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al-azad posted:Someone more knowledgeable on deer than I am, do backstraps slow cook well? Every source I find compares it to filet and good for grilling/broiling but no mention on stewing. That would be a bit like stewing a steak or similarly prime cut, dontcha think? Stewing lean meat makes it tough. Suspect Bucket fucked around with this message at 06:52 on Feb 20, 2015 |
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Feb 20, 2015 06:49
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Suspect Bucket posted:That would be a bit like stewing a steak or similarly prime cut, dontcha think? Stewing lean meat makes it tough. You're talking to a totally food-illiterate person but I will put aside my idea for venison chili and turn this into deer-kebobs instead.
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Feb 20, 2015 13:53
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al-azad posted:You're talking to a totally food-illiterate person but I will put aside my idea for venison chili and turn this into deer-kebobs instead. Oh, no worries. You're here to learn. Kebobs are great. Venison chilli is usually made with rougher cuts, whatever fat you can get off a deer. Backstrap is prized stuff though. There's a chilli megathread you can take venison chilli questions to. They're the experts.
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Feb 20, 2015 16:32
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I need a good, easy chili recipe to make tonight. Beans should be in the recipe 
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Feb 20, 2015 20:58
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goodness posted:I need a good, easy chili recipe to make tonight. Beans should be in the recipe 1 (one) beans 2 (two) sawdust, sifted mix together. sprinkle with cheese. Serve warm. A quick and tasty thing is from foodwishes. My sister in law made this last week and I liked it.
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Feb 20, 2015 21:28
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What is a good resource for juicing?
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Feb 20, 2015 23:34
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NaanViolence posted:What is a good resource for juicing? https://www.youtube.com/watch?v=yFA9Yfpkqek
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Feb 21, 2015 00:02
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I expected it to be something more like this: https://www.youtube.com/watch?v=b21MQqHthPs
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Feb 21, 2015 00:07
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I really need to stop buying lunch every day. I usually get something cheap, not a sit-down meal or anything, but it's still taking up a significant fraction of my pay. I work out of my car, so I have no fridge or microwave. I'm going to get some ice packs to go in my old lunchbox, but I have no idea what to make besides sandwiches. Does anyone have a recommendation for something that tastes good cold? I was thinking maybe a bean salad, or just a lettuce salad. I'd preferably be making something that I could make several days worth of at a time.
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Feb 21, 2015 03:02
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I used to work security and was out of my car a lot, and yeah salads are generally great. Tuna salad is a great option, or hummus+veggie wraps which were my jam for a looong time. Various kinds of hummus and a variety of vegetables would keep it from getting boring and samey too quickly, too. Or, hell, just throw a bunch of meat and vegetables in a tortilla and eat that cold.
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Feb 21, 2015 03:17
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22 Eargesplitten posted:I really need to stop buying lunch every day. I usually get something cheap, not a sit-down meal or anything, but it's still taking up a significant fraction of my pay. I work out of my car, so I have no fridge or microwave. I'm going to get some ice packs to go in my old lunchbox, but I have no idea what to make besides sandwiches. Does anyone have a recommendation for something that tastes good cold? I was thinking maybe a bean salad, or just a lettuce salad. I'd preferably be making something that I could make several days worth of at a time. Certain pastas are great at room temperature---pesto pasta especially. Roasted chicken is also delicious cold/room temp. Make a whole roasted chicken then eat it all week with different sides? Make some into chicken salad? Put some on a green salad? A pasta salad? A lot of roasted veggies are great cold. I love roasted delicata squash cold/warm/hot/every way. You could also buy a thermos to keep stuff warm!
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Feb 21, 2015 03:17
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Chickpea salad is my favourite! Just roast some bell peppers, chop and toss everything with parsley and balsamic vinaigrette. For variety you can add feta, olives, chicken breasts etc etc. (I use this as a recipe base)
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Feb 21, 2015 04:06
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sharkattack posted:Certain pastas are great at room temperature---pesto pasta especially. Roasted chicken is also delicious cold/room temp. Make a whole roasted chicken then eat it all week with different sides? Make some into chicken salad? Put some on a green salad? A pasta salad? Pesto pasta is fantastic, especially if you keep a bottle of good/thick balsamic and add just a touch before you eat it. Delicious. I like penne. I'd avoid the longer noodles if you are eating it cold.
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Feb 21, 2015 04:09
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Turkeybone posted:I'm a CIA kid, so I can endorse the clam chowder recipe: http://www.epicurious.com/recipes/food/views/New-England-Clam-Chowder-243296 Holy poo poo this looks incredible. Wondering if I can add tiny shrimp to it as well. And I wanna hear more of these CIA stories. EDIT: I might drop a little basil and minced celery in there too, since I have some of both.
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Feb 21, 2015 04:35
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Is there a difference between beard oil and bath oils? Looks like the same poo poo in different sizes.
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Feb 21, 2015 04:55
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icehewk posted:Is there a difference between beard oil and bath oils? Looks like the same poo poo in different sizes. In a practical sense, no, in that you shouldn't put either of them on your food
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Feb 21, 2015 05:26
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fatherdog posted:In a practical sense, no, in that you shouldn't put either of them on your food Bath salts, on the other hand, make for some exciting times I hear.
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Feb 21, 2015 05:49
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Drifter posted:Bath salts, on the other hand, make for some exciting times I hear. Hobo ala vodka! And it's South Beach aproved!
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Feb 21, 2015 10:10
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I'm making a recipe that calls for two sprigs fresh thyme. I have the dried, bottled stuff. How much should I use? Edit: I also want to slow-cook and shred some pork or beef, what cuts should I be looking for for that?
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Feb 21, 2015 21:48
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22 Eargesplitten posted:I'm making a recipe that calls for two sprigs fresh thyme. I have the dried, bottled stuff. How much should I use? A big pinch. Chuck or brisket for beef, shoulder or butt for pork
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Feb 21, 2015 21:56
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Anybody have a good barley stew recipe? Preferably vegetarian, not beef, especially because it's snowy as hell and I don't have any meat. I do have some beans (canned and dried) of various types if necessary. I used to have a bangin' recipe, but I lost it and it was from a years-ago ex I don't talk to anymore. I miss that recipe 
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Feb 22, 2015 00:43
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guppy posted:Anybody have a good barley stew recipe? Preferably vegetarian, not beef, especially because it's snowy as hell and I don't have any meat. I do have some beans (canned and dried) of various types if necessary. I love barley soup, and never follow a recipe. Cook beans until partially done, add barley and herbs and a mirepoix/herb combination, then cook until done. I usually don't use beef and instead add lentils and beans. For flavor profile, I usually go for thyme, caraway, dill, maybe a touch of fennel or anise. Bay, too. Garlic, and loads of it, is mandatory. If you are up to it, roast a head of garlic and stir that in toward the end.
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Feb 22, 2015 01:45
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I really like the texture and flavor of chia seeds in drinks. This stuff, for example, is disgusting, but I'll happily pay $4 for it and slurp it down because of the chia seeds. Recently I tried rehydrating my own seeds, but they don't seem to get as large and gel-like as the ones in the drink I linked, even though I soaked them in water for a good couple of hours. I was using pretty old seeds that had been sitting in the back of my cupboard for a while. Do I just need to soak them longer, was the age the problem, or is there some other trick that I'm missing?
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Feb 22, 2015 03:02
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You can drink chia seeds? What the gently caress? Why? 
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Feb 22, 2015 04:41
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Not sure about chia seeds, but I know Basil seeds tend to puff up a lot, it may be something to look into in the future if you want something new. Could it be the temperature? As in try some hotter water perhaps. And it can't hurt to just leave some laying around overnight to see if that helps as well.
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Feb 22, 2015 05:09
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Dr. Gitmo Moneyson posted:You can drink chia seeds? What the gently caress? Why? How else can you get a days worth of non-animal derived omega fatty acids in 30 seconds?
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Feb 22, 2015 05:49
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Happiness Commando posted:How else can you get a days worth of non-animal derived omega fatty acids in 30 seconds? Even with chia seeds you don't. The conversion rate of ALA (vegetable omega 3) to DHA / EPA (the kind a human body uses) is ridiculously low.
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Feb 22, 2015 09:11
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Dr. Gitmo Moneyson posted:You can drink chia seeds? What the gently caress? Why? It's like jello with a light crunch. The appeal is impossible to explain and it's something that you either love or hate. I'll give the longer, hotter soak a shot! I hadn't thought of basil seeds, but I'll give them a try if I see them somewhere.
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Feb 22, 2015 09:26
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JacquelineDempsey posted:What's the deal with swai? Epicurious is my usual go-to for recipes and it's literally giving me no results when I search for "swai". A cursory Google search got some Chowhound results saying "OMG do not buy this" but for reasons, which the comments illustrate, political and whether it's kosher or not, so I'm.getting any answers there. I just want some fish tonight, dammit. Swai can be yummy. Treat it like what it is, catfish. I thaw fillets like that, splash with lime and top with salt, black pepper and a tiny bit of cayenne then 15m at 400f. Can do asparagus at same time and temp for a quick meal.
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Feb 22, 2015 14:21
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My girlfriend loving loves chia seeds, drinks gloppy chia drinks all the time.
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Feb 22, 2015 15:25
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Is there a crock-pot/slow-cooker thread somewhere? Husband and I are trying to find some diet-friendly* recipes online and every time I think I find something promising that sounds yummy, the comments are all over the place about how it's good/bad, watery, needs more/less time, etc. If no thread, I'd love suggestions of either specific recipes or whole sites you like to pull from.  *not a specific diet, mostly just a "let's cut some calories because we're getting jiggly"-diet.
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Feb 22, 2015 18:16
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