|
Is there anything we can do with a shitload of fried chicken? We had a birthday party for my son yesterday, and my inlaws bought the "food" (fried chicken). 35 people tops and we ended up with 100 pieces of chicken. I don't think they math (or listen) well. Is there some cool poo poo we can do with it so we're not eating dry leftover Walmart fried chicken (Don't ask, I would have much rather had fast food like Bojangles or KFC over that) for three weeks?
|
#
?
Mar 2, 2015 02:31
|
|
|
|
| # ? May 14, 2024 06:58 |
|
|
Gothmog1065 posted:Is there anything we can do with a shitload of fried chicken? We had a birthday party for my son yesterday, and my inlaws bought the "food" (fried chicken). 35 people tops and we ended up with 100 pieces of chicken. I don't think they math (or listen) well. Is there some cool poo poo we can do with it so we're not eating dry leftover Walmart fried chicken (Don't ask, I would have much rather had fast food like Bojangles or KFC over that) for three weeks? Treat it like normal chicken. Pull the meat off the bones - reserve those for stock - and use the meat in sandwiches, tacos, salads, soups, etc. Slice it, chunk it, whatever. Get drunk and eat it on the sofa. Eat it with a fox and eat it in a box; in the rain on a train. Slather it with bbq sauce and bake it for a while to glaze it. That's good poo poo. And eat it cold. Always be eating cold fried chicken. If you want actual chicken recipes, well...for real, the sky's the limit. Drifter fucked around with this message at 03:04 on Mar 2, 2015 |
|
#
?
Mar 2, 2015 02:59
|
|
|
As long as you have hot sauce and ranch I don't see a problem
|
|
#
?
Mar 2, 2015 03:54
|
|
|
MikeyLikesIt posted:Anyone have an apple pie recipe they live by? Maybe even one passed down by your grandma's grandma's grandma? Not exactly great-great-great-grandmas, but I loooove this shortbread apple pie. http://www.food.com/recipe/apple-shortbread-pie-100876
|
|
#
?
Mar 2, 2015 04:07
|
|
|
MikeyLikesIt posted:Anyone have an apple pie recipe they live by? Maybe even one passed down by your grandma's grandma's grandma? The best apple pie I've ever had is Kenji's, of course. My sister is an amazing dessert cook - she was going to be a pastry chef before having kids - and I'm a terrible one, but after making this pie she asked to know how I did it. Generally, people like it, too, which is a pretty good endorsement.
|
|
#
?
Mar 2, 2015 04:26
|
|
|
I left some chicken in buttermilk overnight and used them to make fried chicken today, I should probably just discard the buttermilk that I used, right? Or can I use that tonight or tomorrow for some friend pork?
|
|
#
?
Mar 2, 2015 04:48
|
|
|
I didn't see it in the general thread, but are there rules to Cook or Die? I made tofu for the first time with stir fried vegetables and a peanut garlic sauce. I took very basic photos, but I thought posting a tofu Cook or Die might be a fun one-off thread for recipes. I just didn't know if "tofu" was too generic.
|
|
#
?
Mar 2, 2015 04:49
|
|
|
C-Euro posted:I left some chicken in buttermilk overnight and used them to make fried chicken today, I should probably just discard the buttermilk that I used, right? Or can I use that tonight or tomorrow for some friend pork? Even if you've marinated in the fridge and left the milk out for less than an hour there is still a risk of bacteria growing between the meat and the dairy if you try to reuse it. You can use it again as some sort of sauce maybe if you keep the milk at temp long enough to kill any bacteria, but at that point just chew on some cardboard, you filthy hippie. All in all, at an educated guess I'd say it's more dangerous than it is safe, and would recommend throwing it out if you let meat soak in it, unless you plan on using it (at high temperature) immediately. I would definitely not let it soak even more meat over yet another night or two.
|
|
#
?
Mar 2, 2015 05:07
|
|
|
Throw. It. Out.
|
|
#
?
Mar 2, 2015 06:00
|
|
|
Buttermilk is cheap as gently caress unless you live in like, Siberia. Throw it out, yo.
|
|
#
?
Mar 2, 2015 06:27
|
|
|
I like basically all apple pie, but one thing I like to add to mine that isn't in some of those recipes is lemon. My recipe -- I think it was Mark Bittman's, actually -- calls for a tablespoon or so of lemon juice in the mixture for the apples, and as long as I'm using the lemon anyway I like to zest it and put that in there too. Also, while I totally believe Kenji that Golden Delicious apples make for a firmer pie, Golden Delicious apples also suck. Granny Smith for me please, I like the taste a lot more.
|
|
#
?
Mar 2, 2015 13:13
|
|
|
What to do with leftover Limburger? I scored a hunk of real deal German stink-cheese a few weeks back, and immediately baked up some homemade pumpernickel. After three traditional Limburger sandwiches, I want to do something else with the remainder.
|
|
#
?
Mar 2, 2015 15:10
|
|
|
Male a Limburger-burger.
|
|
#
?
Mar 2, 2015 15:25
|
|
|
I like the Limburger with some baguette and grapes. Or you could make some Obazda with it.
|
|
#
?
Mar 2, 2015 15:45
|
|
|
Mr. Wiggles posted:Male a Limburger-burger. Limhamburger.
|
|
#
?
Mar 2, 2015 15:56
|
|
|
I dont have a smoker, so is it possible to use the broiler to get a smoker-style bark in a pork butt that's in the oven? Or should I just use liquid smoke and forego the crunchy goodness? 
|
|
#
?
Mar 2, 2015 19:08
|
|
|
What is a very simple, easy, basic strip steak recipe? I was able to use coupons and grab 4 10oz steaks yesterday for like $3.xx/a piece, but I've never cooked steak in my life. I don't have fancy tools or exotic ingredients. I would normally Google it, but it seems like something that could get complicated really quick, and I don't have much time. Thanks 
|
|
#
?
Mar 2, 2015 20:02
|
|
|
All you really need is salt and butter, but herbs are a nice addition Just read this guide, it's lots of  but good infohttp://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html e: if you don't like words here's the recipe itself http://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html
|
|
#
?
Mar 2, 2015 20:03
|
|
|
Anyone know of a good Breadfruit curry recipe?
|
|
#
?
Mar 2, 2015 22:41
|
|
|
Cavenagh posted:Anyone know of a good Breadfruit curry recipe? Treat it like potatoes, and you're good. Quite nice done Jamaican style, with scallions, garlic, ginger, thyme, a bit of allspice, Jamaican curry powder, some chopped scotch bonnet peppers, and some coconut milk.
|
|
#
?
Mar 3, 2015 01:28
|
|
|
dino. posted:Treat it like potatoes, and you're good. Quite nice done Jamaican style, with scallions, garlic, ginger, thyme, a bit of allspice, Jamaican curry powder, some chopped scotch bonnet peppers, and some coconut milk. As fantastic as that sounds, most of the breadfruit I ate in Jamaica was served plain.
|
|
#
?
Mar 3, 2015 01:36
|
|
|
dino. posted:Treat it like potatoes, and you're good. Quite nice done Jamaican style, with scallions, garlic, ginger, thyme, a bit of allspice, Jamaican curry powder, some chopped scotch bonnet peppers, and some coconut milk. Cheers man. It was heading that way, just needed your prompt to reach for the All-Spice. Knew there was a reason I put some Toots on the stereo.
|
|
#
?
Mar 3, 2015 02:31
|
|
|
FoxTerrier posted:Not exactly great-great-great-grandmas, but I loooove this shortbread apple pie. http://www.food.com/recipe/apple-shortbread-pie-100876 SymmetryrtemmyS posted:The best apple pie I've ever had is Kenji's, of course. My sister is an amazing dessert cook - she was going to be a pastry chef before having kids - and I'm a terrible one, but after making this pie she asked to know how I did it. Generally, people like it, too, which is a pretty good endorsement. Thanks to you both for the recipes!
|
|
#
?
Mar 3, 2015 05:10
|
|
|
I like the underlying taste of ketchup but find it too sweet. What sauce am I looking for? I've tried making my own, but the reduction is just an ordeal.
|
|
#
?
Mar 3, 2015 05:34
|
|
|
Danger Mahoney posted:I like the underlying taste of ketchup but find it too sweet. What sauce am I looking for? You ever try Heinz 57 sauce? It's like a mix between ketchup and steak sauce so it retains a ketchup like taste but with more spicy and less sweet.
|
|
#
?
Mar 3, 2015 05:44
|
|
|
Danger Mahoney posted:I like the underlying taste of ketchup but find it too sweet. What sauce am I looking for? Lots of vinegar. Tomatoes (crushed and peeled from a can), and a few powders (onion, garlic, white pepper, maybe some mustard, celery salt). Cook it for a while and then smooth it out with an immersion blender. A slurry of corn starch and water if would thicken it–tomato paste if you don't want to dilute the flavor and color. Some red wine would mellow it. Balsamic vinegar or sugar to sweeten it. I'd just blend it but some would actually strain it.
|
|
#
?
Mar 3, 2015 16:34
|
|
|
quick question: I had a bag of great onions, so I decided I'd make some French onion soup. Anyway, now the onions are on the stove for about 45 minutes, I find out there's no white wine in my near proximity :-/ should I abort the mission or can I toss in a can of generic lager instead?
|
|
#
?
Mar 3, 2015 17:20
|
|
|
Lager will work. So will vermouth.
|
|
#
?
Mar 3, 2015 17:23
|
|
|
Mr. Wiggles posted:Lager will work. So will vermouth. amen. thank you very much!
|
|
#
?
Mar 3, 2015 17:25
|
|
|
Mr. Wiggles posted:So will vermouth. Dang next time I'll try that I've suffered even burgundy in my onion soup, it makes it reaaaallly heavy though
|
|
#
?
Mar 3, 2015 17:27
|
|
|
When I've made it whilst wineless, I find that just making up the liquid volume with additional stock is still really tasty (if not trad). Also protip: adding a small amount of cognac/brandy right at the end is REALLY delicious
|
|
#
?
Mar 3, 2015 18:47
|
|
|
franco posted:When I've made it whilst wineless, I find that just making up the liquid volume with additional stock is still really tasty (if not trad). I'm afraid you're going to have to explain this concept of "wineless".
|
|
#
?
Mar 3, 2015 19:21
|
|
|
Can anyone recommend a relatively simple/quick Asian style soup broth recipe? Every time I try soup, it comes out bland. I'm planning on putting bok choy, shitake mushrooms, broccoli and brown rice noodles in it. I realize this is a vague question... I'm obsessed with pho, but something towards the Chinese or Japanese flavor profiles would probably be best since my girlfriend hates Vietnamese/Thai food (wat).
|
|
#
?
Mar 3, 2015 19:23
|
|
|
Try miso maybe? Takes like 4 minutes to make.
|
|
#
?
Mar 3, 2015 21:08
|
|
|
emotive posted:Can anyone recommend a relatively simple/quick Asian style soup broth recipe? Every time I try soup, it comes out bland. Dashi might help, along with fish sauce and other sources of umami. e: in fact, those recipes would be great in miso soup. Miso, dashi, not much else.
|
|
#
?
Mar 3, 2015 21:43
|
|
|
I'm making ribs in my oven right now. They smell awesome. For the first time, I have a pan in there with liquid in it to "keep the meat moist." I've never made them this way, but these guys (who are awesome) suggest it. Does the type of liquid make an actual difference? I happened to throw in some oj, some apple cider vinegar, and a bunch of water. I have the sneaking suspicion that just water would have been fine.
|
|
#
?
Mar 3, 2015 22:51
|
|
|
Paper With Lines posted:I'm making ribs in my oven right now. They smell awesome. I've done oven braised ribs before, and the liquid doesn't seem to make much of a difference frankly. I do (Alton Brown's method, I think) wrap them in foil, close one end, pour braising liquid in other end then seal that one up. Cook at 250 for a few hours.
|
|
#
?
Mar 3, 2015 23:08
|
|
|
To be clear, I'm not braising them. They're on a rack over a pan. The liquid is just for evaporation. Like this (the water is in that pan)  But if the liquid doesn't matter for braising, then there is zero chance it'll matter for evaporation.
|
|
#
?
Mar 3, 2015 23:16
|
|
|
Paper With Lines posted:But if the liquid doesn't matter for braising, then there is zero chance it'll matter for evaporation. Is that just mustard lathered on it? drat, I want some ribs.
|
|
#
?
Mar 3, 2015 23:51
|
|
|
|
| # ? May 14, 2024 06:58 |
|
|
emotive posted:Can anyone recommend a relatively simple/quick Asian style soup broth recipe? Every time I try soup, it comes out bland. If you like it spicy you could try a Gochujang / Miso mix, or just Gochujang if you like it really spicy! e: also brown rice noodles! I've wished those existed but never seen them in Australia yet. Now I know that they actually exist maybe they'll show up sometime soon. Helith fucked around with this message at 23:55 on Mar 3, 2015 |
|
#
?
Mar 3, 2015 23:52
|
|
