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Jan posted:What's the deal with bacteria at room temperature? I keep reading about how you shouldn't thaw frozen meat at room temperature or in warm water, about how you shouldn't let broth cool down at room temperature, how you shouldn't put hot broth in the fridge to cool it down because it will warm up everything else, etc. I've basically always been doing all of those things and it sounds like massive hysteria to me.  This shouldnt be passed up.(USER WAS PUT ON PROBATION FOR THIS POST)
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Mar 23, 2015 03:36
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EAT THE EGGS RICOLA posted:The day that you get unlucky with loving around with food safety is the day that someone you feed will get sick or die. Why would you not just do things properly rather than risk it?  it's too complicated to not thaw my ground beef on the counter while I'm at work
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Mar 23, 2015 03:37
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I'm going to Baltimore for a conference at the end of May. I don't know exactly where in Baltimore yet because they haven't posted the conference venue yet, but... I figure I'll ask now. Hole in the wall local joints are my jam - where should I go?
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Mar 23, 2015 04:17
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Don't get the lake trout, I can tell you that.
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Mar 23, 2015 04:57
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I like turtles posted:I'm going to Baltimore for a conference at the end of May. I don't know exactly where in Baltimore yet because they haven't posted the conference venue yet, but... I figure I'll ask now. Brewer's Art, my old restaurant. Lots of awesome local beers. Also if you go to hampden, there's Blue Pit BBQ, where my old chef is now -- bought the place and does amazing bbq beer and bourbon. I've been out of the area for a long time but I can speak to those.
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Mar 23, 2015 14:43
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Let's talk chorizo for a minute. The raw, Mexican kind, not the cured, Spanish kind. I have only really made a few things with it. Chorizo and eggs, the official Tex-mex breakfast, and I've added it to stuffed peppers as well as refried beans. I want to make some this week to use in a burrito/taco filling. Suggestions? Shredded chicken? Pork? Beef?
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Mar 23, 2015 16:25
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It's its own thing - I wouldn't mix it with another meat. I would and do, however, mix it with nopales or zucchini and things like that.
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Mar 23, 2015 16:36
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My personal favorite dish with chorizo is chicken thigh tinga, which I always add a lot of veggies like zucchini to as well ^ I can post a recipe later if you've not got one to go to, but I bet someone here will have a better one!
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Mar 23, 2015 17:17
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I like turtles posted:I'm going to Baltimore for a conference at the end of May. I don't know exactly where in Baltimore yet because they haven't posted the conference venue yet, but... I figure I'll ask now. I like this question, I'm also going to Baltimore for a conference, but I'm going in mid-April to the convention center. I'm going to be renting a car probably, so I'd be able to go pretty much anywhere in the Baltimore area. I've heard not-so-good things about the area surrounding the convention center. Please don't recommend a place where I'll get mugged in the parking lot.
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Mar 23, 2015 17:22
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Bob Morales posted:Let's talk chorizo for a minute. The raw, Mexican kind, not the cured, Spanish kind. I loving LOVE chorizo tacos. Probably the most common way of making chorizo into a taco filling besides just doing it raw is chorizo and potatoes. Which is good, but I'm a big fan of the just chorizo taco.
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Mar 23, 2015 17:28
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Mr. Wiggles posted:It's its own thing - I wouldn't mix it with another meat. I would and do, however, mix it with nopales or zucchini and things like that. I'd agree with this. Also just mixing with standard sauteed peppers and onions can't go wrong really.
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Mar 23, 2015 18:05
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A coworker gave me a big bag of vegetables from her garden today and I haven't the slightest idea what this big thing is or what I should do with it. 
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Mar 23, 2015 18:09
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Scratch it with your thumbnail to see what color the flesh is. It could be a variety of beet, it could be a variety of potato, it could be a variety of some other thing.
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Mar 23, 2015 18:14
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Mr. Wiggles posted:Scratch it with your thumbnail to see what color the flesh is. It could be a variety of beet, it could be a variety of potato, it could be a variety of some other thing. bow chigga wow wow.
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Mar 23, 2015 18:21
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I like turtles posted:I'm going to Baltimore for a conference at the end of May. I don't know exactly where in Baltimore yet because they haven't posted the conference venue yet, but... I figure I'll ask now. The ones mentioned are good so far Heavy Seas Alehouse isn't really a hole in the wall as such but it's pretty good and has great beer on tap Piedigrotta Bakery if you like Italian Stuggy's is a hole in the wall hotdog place that has a poo poo ton of topping and meat options Or just wander around Fell's Point and barhop and if you see a seafood you want eat it there. Eeyo posted:I like this question, I'm also going to Baltimore for a conference, but I'm going in mid-April to the convention center. I'm going to be renting a car probably, so I'd be able to go pretty much anywhere in the Baltimore area. Baltimore is one of those places where your chances of being stabbed vary wildly by street. Really where there's any restaurants you will probably be fine. That would be downtown and Fell's Point.
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Mar 23, 2015 18:25
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The flesh is bright white and the skin is pretty thin. I grew up in the Midwest so I don't know all of these fancy European vegetables. We also got a bunch of beets so we're making borscht tomorrow 
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Mar 23, 2015 18:28
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Soviet Commubot posted:The flesh is bright white and the skin is pretty thin. I grew up in the Midwest so I don't know all of these fancy European vegetables. My guess is that it's a crossbred black radish/daikon, then. I'd cut some off and taste it raw. If it is indeed radish, it would probably be great braised or pickled.
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Mar 23, 2015 18:30
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Jan posted:What's the deal with bacteria at room temperature? I keep reading about how you shouldn't thaw frozen meat at room temperature or in warm water, about how you shouldn't let broth cool down at room temperature, how you shouldn't put hot broth in the fridge to cool it down because it will warm up everything else, etc. I've basically always been doing all of those things and it sounds like massive hysteria to me. Having had food poisoning I understand why it's A Problem, but unless you have rotted meat, sitting out thawing isn't going to do a drat thing. If you didn't cook it properly you may have a problem and room temp/warm water thawing will greatly increase the chances of a problem. But if you're cooking it, it's fine. There's one or two microorganisms that leave ~toxins~ that take longer than usual cooking times to break down but any other foodbourne illness is killed by the act of cooking, regardless of thawing method.
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Mar 23, 2015 18:30
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Mr. Wiggles posted:My guess is that it's a crossbred black radish/daikon, then. I'd cut some off and taste it raw. If it is indeed radish, it would probably be great braised or pickled. After some googling it appears it's what's called a noir gros long d'hiver in French. Thanks!
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Mar 23, 2015 18:49
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Awesome! Enjoy radishing!
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Mar 23, 2015 19:24
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Adult Sword Owner posted:Having had food poisoning I understand why it's A Problem, but unless you have rotted meat, sitting out thawing isn't going to do a drat thing. If you didn't cook it properly you may have a problem and room temp/warm water thawing will greatly increase the chances of a problem. Or you could just have good food safety practices in the kitchen and not be a gross person that takes an unnecessary risk when it is stupidly easy to avoid?
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Mar 23, 2015 20:06
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I have a couple of chickens, so if I slack off for even a few days then all of a sudden I'm up to my ears in eggs. As such, I have like 2 dozen eggs sitting at home and would like to use a ton in a big dish for dinner tonight. I was thinking a quiche would be the right direction but I don't think I have the proper cookware for that. Anyone have awesome recipe ideas that call for like 10 eggs? Maybe an awesome frittata or any sort of skillet dish?
Teeter fucked around with this message at 20:25 on Mar 23, 2015 |
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Mar 23, 2015 20:15
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Teeter posted:I have a couple of chickens, so if I slack off for even a few days then all of a sudden I'm up to my ears in eggs. As such, I have like 2 dozen eggs sitting at home and would like to use a ton in a big dish for dinner tonight. I was thinking a quiche would be the right direction but I don't think I have the proper cookware for that. Anyone have awesome recipe ideas that call for like 10 eggs? Maybe an awesome frittata or any sort of skillet dish? There're LOTS of ways to do it, but Rakott Krumpli is a super simple hungarian potato casserole and I love it. Here are two recipes, the first one is better, but I'd still add a little cheese and some onions (caramelized or chopped). You could even futz with the spices and meat and make it some sort of creole thing super easily. http://unprocessedwithlove.tumblr.com/post/20901883664/rakott-krumpli - you don't need the milk and flour, though. http://www.hungariantitbits.com/hungarian-layered-potato-rakott-krumpli/ Drifter fucked around with this message at 20:39 on Mar 23, 2015 |
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Mar 23, 2015 20:37
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Teeter posted:I have a couple of chickens, so if I slack off for even a few days then all of a sudden I'm up to my ears in eggs. As such, I have like 2 dozen eggs sitting at home and would like to use a ton in a big dish for dinner tonight. I was thinking a quiche would be the right direction but I don't think I have the proper cookware for that. Anyone have awesome recipe ideas that call for like 10 eggs? Maybe an awesome frittata or any sort of skillet dish? What's wrong with french toast for breakfast?
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Mar 23, 2015 20:38
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Bob Morales posted:What's wrong with french toast for breakfast? Absolutely nothing, french toast is one of my favorite things but I rarely cook in the morning and at the moment I'm so backlogged on eggs that I need a dish that uses a ton of them at once. On a related note, I recommend backyard chicken keeping to anyone because it's super easy and they produce more food than I can keep up with. Drifter posted:There're LOTS of ways to do it, but Rakott Krumpli is a super simple hungarian potato casserole and I love it. Here are two recipes, the first one is better, but I'd still add a little cheese and some onions (caramelized or chopped). You could even futz with the spices and meat and make it some sort of creole thing super easily. This looks loving fantastic so I think I will hard boil some of these eggs and give it a try in a few days. Thanks! Teeter fucked around with this message at 21:13 on Mar 23, 2015 |
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Mar 23, 2015 21:05
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Casu Marzu posted:Or you could just have good food safety practices in the kitchen and not be a gross person that takes an unnecessary risk when it is stupidly easy to avoid? I'm sure I've endangered myself and others by not waiting 24 hours for a vacuum sealed piece of meat to naturally defrost and instead introduced it to the filth of running water
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Mar 23, 2015 21:08
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Teeter posted:Absolutely nothing (aside from me never cooking in the morning), I just need a dish that uses a ton of eggs at once because I'm so backlogged on eggs. On a related note, I recommend backyard chicken keeping to anyone because it's super easy and they produce more food than I can keep up with. Does it take long to make back the investment of the chickens, housing and feed? I'm curious how financially beneficial keeping chickens is, assuming you're not selling the eggs.
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Mar 23, 2015 21:13
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Thawing in cool, running water is fine
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Mar 23, 2015 21:14
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Teeter posted:Absolutely nothing, french toast is one of my favorite things but I rarely cook in the morning and at the moment I'm so backlogged on eggs that I need a dish that uses a ton of them at once. On a related note, I recommend backyard chicken keeping to anyone because it's super easy and they produce more food than I can keep up with. Is it really? I came very close to living in a house that had a permit for like three chickens and I spent some time reading about it because urban chickens keeping sounds awesome but it looked complicated and difficult. As is my wont to do, I gave up in the face of adversity.
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Mar 23, 2015 21:14
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Adult Sword Owner posted:I'm sure I've endangered myself and others by not waiting 24 hours for a vacuum sealed piece of meat to naturally defrost and instead introduced it to the filth of running water Yeah, the majority of my meat comes from this home delivery service that flash freezes their meat basically as early up the supply chain as they can. Sometimes I'll get something "fresh" from the grocery store if I don't have enough for another bulk order. If I think about it in advance, I'll thaw it in the fridge, but I don't see how spending 2 hours at room temperature is any better or worse than 3-4 days in those grocery store open fridges. If that were the case, then all the adepts of sous vide would have bigger problems. But don't mind me, it's easier to shitpost and emptyquote than to try to qualify things like this. Anyone who disagrees is just a gross person. Jan fucked around with this message at 21:34 on Mar 23, 2015 |
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Mar 23, 2015 21:32
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Paper With Lines posted:Is it really? I came very close to living in a house that had a permit for like three chickens and I spent some time reading about it because urban chickens keeping sounds awesome but it looked complicated and difficult. As is my wont to do, I gave up in the face of adversity. If you spend time creating a pipeline up front it's not that big a deal, not any more so for owning any other type of pet that you can ignore 23 hours a day. And having backyard space helps. My mom used to have 9 or 10 chickens when I was growing up, and only the rooster was loving noisy. It was simple enough to clean the coop and transfer that poop and bits of bedding over to the compost heap for gardening. I didn't like the smell, though, at all, when I had to clean. The chickens are destroyers of planets, though, and will eat any bug, plant or shadow of a plant that they can reach.
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Mar 23, 2015 21:33
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Thawing under cold running water is actually a pretty good way to thaw. It's quick, so your food doesn't spend that much time in the danger zone, and it doesn't warm it up as much, so bacterial activity remains (more) limited.
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Mar 23, 2015 21:33
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Invisible Ted posted:Does it take long to make back the investment of the chickens, housing and feed? I'm curious how financially beneficial keeping chickens is, assuming you're not selling the eggs. Paper With Lines posted:Is it really? I came very close to living in a house that had a permit for like three chickens and I spent some time reading about it because urban chickens keeping sounds awesome but it looked complicated and difficult. As is my wont to do, I gave up in the face of adversity. I only have two chickens which is not really a proper flock, but if I had to average things out then I'd say every week costs me like $2-5 in upkeep and gives me close to a dozen eggs. I don't really do it for the economics so there are definitely better ways to do it if a low $/egg is your goal. For one, a few more chickens would double the amount of eggs for just about the same amount of effort and only a tiny cost increase. I do not have a rooster so my birds are rarely that noisy outside of the ~9am egg laying announcement and the occasional ruckus if a hawk or something is overhead. It is nothing over all compared to the noise that my neighbors' dogs make. As for upkeep, I usually go out in the morning to toss them veggie scraps from whatever I cooked the day before and spend a few minutes grabbing eggs or topping off their food/water. If I'm running late or feeling lazy then I can skip this and check on them when I get back to work since my birds are lucky enough have free reign over the chicken area in my yard and can let themselves in or out during the morning and night. This isn't ideal in most situations because of predators but the area I'm in is fine and they've gone 2+ years without issue. My coop is pretty easy to clean as I just need to scoop out the larger piles of poo and top off their bedding every once in a while. All-in-all it's incredibly low effort and gives me access to great eggs so I'm happy with it. People are always amused to hear about my chicken keeping, and there's really nothing better than walking out to the coop when I'm hungry and making a meal out of eggs that are just a few hours old. There is a thread on the forums about backyard chicken keeping here: http://forums.somethingawful.com/showthread.php?threadid=3417601 Teeter fucked around with this message at 22:47 on Mar 23, 2015 |
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Mar 23, 2015 22:40
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Jan posted:
Adult Sword Owner posted:I'm sure I've endangered myself and others by not waiting 24 hours for a vacuum sealed piece of meat to naturally defrost and instead introduced it to the filth of running water I'm glad we're on the same page, then.
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Mar 23, 2015 22:46
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Jan posted:I don't see how spending 2 hours at room temperature is any better or worse than 3-4 days in those grocery store open fridges. If that were the case, then all the adepts of sous vide would have bigger problems. http://en.wikipedia.org/wiki/Danger_zone_(food_safety)
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Mar 24, 2015 02:27
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Jan posted:Yeah, the majority of my meat comes from this home delivery service that flash freezes their meat basically as early up the supply chain as they can. Sometimes I'll get something "fresh" from the grocery store if I don't have enough for another bulk order. If I think about it in advance, I'll thaw it in the fridge, but I don't see how spending 2 hours at room temperature is any better or worse than 3-4 days in those grocery store open fridges. If that were the case, then all the adepts of sous vide would have bigger problems. If you're product is going from frozen to thawed in 2 hours then no, you would be fine regardless. Its the leaving protein out on the counter for an afternoon. The outside warms up right away and continues to get warmer and warmer all afternoon. Depending on the size it could be 6-7 hours. If you simply take some care of your own safety and thaw it in running water, not only will it be ready in a fraction of the time, the running cold water will keep it out of the temperature danger zone. Or you could start fights on the internet while you're crouched over the toilet all night.
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Mar 24, 2015 02:32
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 Seriously just thaw your stuff the day before. You only have yourself to blame for not thinking ahead. Or just go ahead and bake those half-frozen chicken thighs, you have a probe thermometer and no sense of well-being.
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Mar 24, 2015 03:49
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So I wanted some pointers on anchovies since I've really never used. I definitely want one for use in puttanesca and that extra punch in various things. The other is some eastern European one... there's these mechanics I used to drink with, all Pols, Ukis, etc. I've not seen them in ages, but one of the things I always used to have while drinking was anchovies in some kind of tomato based sauce on bread ( I think rye?). I've got a couple eastern European markets near me but I have no idea what to actually look for, and I've had a killer hankering for kielbasa, the aforementioned anchovies and some dirty bread (this is the best thing in the world if you have never had)
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Mar 24, 2015 06:02
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THE MACHO MAN posted:So I wanted some pointers on anchovies since I've really never used. I definitely want one for use in puttanesca and that extra punch in various things. The other is some eastern European one... there's these mechanics I used to drink with, all Pols, Ukis, etc. I've not seen them in ages, but one of the things I always used to have while drinking was anchovies in some kind of tomato based sauce on bread ( I think rye?). I've got a couple eastern European markets near me but I have no idea what to actually look for, and I've had a killer hankering for kielbasa, the aforementioned anchovies and some dirty bread (this is the best thing in the world if you have never had) I'm gonna actually point you to an entirely different subforum here. The Sardine Thread in GBS, they would be able to answer all your tiny tinned fish questions. 56 pages entirely of sardine chat. It's amazing. http://forums.somethingawful.com/showthread.php?threadid=3618400&userid=0&perpage=40&pagenumber=1 Suspect Bucket fucked around with this message at 06:10 on Mar 24, 2015 |
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Mar 24, 2015 06:07
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I thought I had seen that thread around recently but did not see it on any of the live pages in gws. Thanks!
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Mar 24, 2015 06:10
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