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Dr. Gitmo Moneyson posted:That sounds delicious. Use a base like mayonnaise & vinegar, or tomato sauce, or broth + soy sauce, and then add from there. Blend them up as is or add some sugar or cornstarch or lemon juice or horseradish or whatever else.
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Apr 15, 2015 04:47
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ShadowMoo posted:Got a crockpot for crustmas that I have never used, need some cheap summer crock pot recipes that I can cock then chill and still tastes good. I'm a proponent of beans, so: http://smittenkitchen.com/blog/2010/01/black-bean-soup-toasted-cumin-seed-crema/ but you can skip the cream stuff if you want, totally unnecessary. Load it up with cumin + chipotles en adobo and you can't go wrong.
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Apr 15, 2015 05:14
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Drifter posted:Use a base like mayonnaise & vinegar, or tomato sauce, or broth + soy sauce, and then add from there. Blend them up as is or add some sugar or cornstarch or lemon juice or horseradish or whatever else. Can you give me an actual RECIPE though? I'm still relatively new to this cooking poo poo; I have no idea how much of each thing to use. I. M. Gei fucked around with this message at 05:53 on Apr 15, 2015 |
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Apr 15, 2015 05:48
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Dr. Gitmo Moneyson posted:Can you give me an actual RECIPE though? I'm still relatively new to this cooking poo poo; I have no idea how much of each thing to use. http://www.myrecipes.com/recipe/caribbean-shrimp-salad-with-lime-vinaigrette http://www.livestrong.com/article/472954-how-do-i-make-japanese-shrimp-sauce/ http://www.wikihow.com/Make-Shrimp-with-Chinese-Lobster-Sauce Just at random - here're simple ones. If you're looking to add it to a salad or something and you want the light salad dressing you mentioned, I'd suggest warming up olive oil in a pan and heating some chili pepper, turn the heat off and mix in some garlic and ginger paste as it cools, and then add some soy sauce or lime juice into it, before mixing all of that into some rice vinegar to make that dressing. As for how much...I don't know. 2 or 3 cloves of minced garlic and maybe a little less of ginger (or 1/4 teaspoon of the powder stuff), uhh...1/2 teaspoon of the pepper and 5 or 6 tablespoons of oil, half that of juice or soy sauce, with the same amount for vinegar? And then just add or remove stuff to your taste. Drifter fucked around with this message at 06:57 on Apr 15, 2015 |
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Apr 15, 2015 06:54
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Drifter posted:http://www.myrecipes.com/recipe/caribbean-shrimp-salad-with-lime-vinaigrette Thanks! That Jamaican recipe sounds hella tasty. I'm really looking for something simple and quick to make, so I'll probably try that.
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Apr 15, 2015 07:21
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Drifter posted:
I don't know how new you are to cooking but just in case DO THIS WITH THE VENT FAN ON OR A WINDOW OPEN. And do NOT rub your eyes with fingers that have prepped the chilis. Let my beginner mistakes be your lesson. I once accidentally maced my whole house. \/\/ That too, don't get it too hot. Medium low is a fine temperature. Just be patient when heating the oil. \/\/ Suspect Bucket fucked around with this message at 10:43 on Apr 15, 2015 |
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Apr 15, 2015 10:38
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Suspect Bucket posted:I don't know how new you are to cooking but just in case DO THIS WITH THE VENT FAN ON OR A WINDOW OPEN. And do NOT rub your eyes with fingers that have prepped the chilis. Let my beginner mistakes be your lesson. I once accidentally maced my whole house. This is caused by cooking it on too high a heat. My Sri Lanken flatmate used to do this all the time (and I've done it a few times myself too).
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Apr 15, 2015 10:40
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Ignore these people. Mace your house. Rub your eyes after cutting chillies. GO FOR A PISS WITHOUT WASHING YOUR HANDS FIRST! IT FEELS GOOD TO BE ALIVE!
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Apr 15, 2015 14:02
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I've rubbed my eyes after handling chili peppers before. It is not a good feeling.
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Apr 15, 2015 16:47
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Suspect Bucket posted:I don't know how new you are to cooking but just in case DO THIS WITH THE VENT FAN ON OR A WINDOW OPEN. And do NOT rub your eyes with fingers that have prepped the chilis. Let my beginner mistakes be your lesson. I once accidentally maced my whole house. As an aside, soaking chicken in tabasco isn't as good of an idea in practice. I too have cleared out the entire house cooking this stuff. That must be what it feels like to have a tear gas can fired towards you.. But at least the chicken was spicy 
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Apr 15, 2015 16:57
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Suspect Bucket posted:I don't know how new you are to cooking but just in case DO THIS WITH THE VENT FAN ON OR A WINDOW OPEN. And do NOT rub your eyes with fingers that have prepped the chilis. Let my beginner mistakes be your lesson. I once accidentally maced my whole house. Um I have never had a single ventilation problem when cooking the hottest of chilis or anything My hands however There's a reason I bought a box of food prep gloves.
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Apr 15, 2015 17:35
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Scientastic posted:Ignore these people. And pick your nose!
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Apr 15, 2015 17:55
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Senior Funkenstien posted:And pick your nose! WHY NOT? Do what feels right! Or wrong! Everything's fair game! Nothing's sacred! You can even put honey on bread without toasting it first! Speaking of, I sorta bought a Cornish game hen, thinking my dad would be around to cook it. He canceled the visit, and I'm kinda stumped. Most I know how to cook on my own is eggs, so it's just sitting in my freezer. Mocking me. So, what's the best way to cook the hen? Should I use the stove or the pressure cooker? How long? What temp? Should I season it? Would it go well with maple syrup? I have way too much maple syrup, in hindsight.
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Apr 15, 2015 18:05
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BattleCattle posted:WHY NOT? Do what feels right! Or wrong! Everything's fair game! Nothing's sacred! You can even put honey on bread without toasting it first! Defrost it, remove any giblets, then roast it for 25 minutes per 500g at about 200°C. Shove garlic and butter under the skin if you like. I wouldn't put chicken with maple syrup, personally. I guess you could roast some carrots with maple syrup for the side, if you desperately want to use maple syrup.
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Apr 15, 2015 18:54
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Bollock Monkey posted:Defrost it, remove any giblets, then roast it for 25 minutes per 500g at about 200°C. Shove garlic and butter under the skin if you like. I wouldn't put chicken with maple syrup, personally. I guess you could roast some carrots with maple syrup for the side, if you desperately want to use maple syrup. Thanks for the hen tips! I'm also glad to have something to use the syrup on instead of waffles. I barely eat those anymore! Maple-roasted carrots sounds perfect, actually. Any advice on other things I could do with the syrup would be wonderful. I'll finally have my pantry back!
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Apr 15, 2015 19:02
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Maple syrup is also good in porridge, on pancakes (of course), for using in the garlic cream used here (that poo poo is SO.loving.GOOD.), for glazing pork with, for roasting other veggies with, such as parsnips, for putting on ice cream... e: Buzzfeed does maple syrup Bollock Monkey fucked around with this message at 19:31 on Apr 15, 2015 |
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Apr 15, 2015 19:28
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This is PERFECT! Y'all are the best!
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Apr 15, 2015 20:30
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I'm making either mashed sweet potatoes or mashed yams. Can I leave the skins on like with normal potatoes? I ask because I'm lazy.
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Apr 15, 2015 21:23
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22 Eargesplitten posted:I'm making either mashed sweet potatoes or mashed yams. Can I leave the skins on like with normal potatoes? I ask because I'm lazy. Yes. You will lose the perfectly smooth consistency of the mash, but if you're truly that lazy, it will not kill you.
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Apr 15, 2015 21:31
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Was there a homemade jerky thread at any point? I thought there was but it's fallen into the archives if so. Anyone have a link handy?
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Apr 15, 2015 21:51
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I recall a goon jerky production project being advertised, I don't know about an actual GWS thread.
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Apr 15, 2015 21:55
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22 Eargesplitten posted:I'm making either mashed sweet potatoes or mashed yams. Can I leave the skins on like with normal potatoes? I ask because I'm lazy. Of course. The skins are super tasty and I can't understand anyone tossing them except for presentation's sake. Although, I personally very much dislike mashed potatoes that are silky smooth with all the cream and poo poo. You can also just squeeze the meat out of the skin after you roast it and gobble up the skins and use the meat as your mashy-stuff.
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Apr 15, 2015 21:56
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I was actually thinking about that. They come out of their skins much more easily than red/yellow potatoes, don't they? I haven't made them before, but my mother used to make yams all the time.
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Apr 15, 2015 22:21
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22 Eargesplitten posted:I was actually thinking about that. They come out of their skins much more easily than red/yellow potatoes, don't they? I haven't made them before, but my mother used to make yams all the time. The absolute simplist way is to just slice 'em down the poles and spoon out all the meat, scraping as you go. I would leave the skin on, personally, but tastes differ.
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Apr 15, 2015 22:54
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Drifter posted:The absolute simplist way is to just slice 'em down the poles and spoon out all the meat, scraping as you go. You do this and then you've got potato skins which are also amazing.
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Apr 16, 2015 03:20
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A well-roasted sweet potato skin smells and tastes exactly like a toasted marshmallow, hell yeah keep all that in.
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Apr 16, 2015 04:19
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Can you make stovetop popcorn without any oil or butter? I'm going to the store later but I want popcorn sooner.
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Apr 16, 2015 11:33
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Drifter posted:Can you make stovetop popcorn without any oil or butter? I've never tried it personally, but I'm leaning towards "yes". It may take a little bit longer for the kernels to get hot enough to steam themselves inside out. Beware, I've just woken up, and could be completely wrong.
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Apr 16, 2015 12:27
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Do you have any pan spray? You don't need much, but a little oil is much better then dry.
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Apr 16, 2015 12:53
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You can always just toss the kernels in a paper bag and nuke email if you wanna avoid oil.
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Apr 16, 2015 15:20
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So, I have to cater a lunch for 20 people for Saturday. I'm not sure exactly how much food to make. I don't want to make too little, but also don't want to create too much work for myself. It needs to be vegan, mostly gluten free, and good at room temperature. Here's what I was thinking. Pretty uninspired but I'm volunteering my time on this and ALSO have to make a bunch of cookies and appetizers for the same group later in the day, and don't want to spend 2 whole days in the kitchen. - cold plate of marinated and grilled vegetables, tofu, and olives - a couple loaves of good crusty bread - some veggies for dipping (carrot, celery, etc) - white bean, sage, and artichoke spread - quinoa and cauliflower salad (cauliflower raw and chopped up in the food processor to make "cauliflower rice", a couple cups of quinoa, a bunch of herbs and lemon, some chickpeas, kind of tabbouleh-ish) - pasta salad (1lb box of macaroni, veggies, sundried tomato and basil dressing) - a leafy green salad with a couple kinds of salad dressing Does that sound like a good amount? I figure if each person takes a half cup of each thing that should be a pretty substantial plate but I don't need to make more than a big bowl of each thing.
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Apr 16, 2015 15:51
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Casu Marzu posted:You can always just toss the kernels in a paper bag and nuke email if you wanna avoid oil. Or buy an air popper for like 20 bucks.
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Apr 16, 2015 15:52
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Plus_Infinity posted:So, I have to cater a lunch for 20 people for Saturday. I'm not sure exactly how much food to make. I don't want to make too little, but also don't want to create too much work for myself. Pasta is cheap and filling and easy to prepare - for 20 people I'd make two pounds, not just one.
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Apr 16, 2015 16:10
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The Midniter posted:Pasta is cheap and filling and easy to prepare - for 20 people I'd make two pounds, not just one. Yeah, I guess if I make too much and it's pasta it's not that big of a deal. I was just thinking if I make one pound of pasta salad it lasts me and my husband a whole week of lunches, so that's like 14 servings, and 3 or 4 of the people I'm cooking for are gluten free so they wouldn't be eating the pasta at all, so one pound sounded about right. But yeah, better to make too much I guess. Thanks!
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Apr 16, 2015 16:16
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FishBulb posted:Or buy an air popper for like 20 bucks. Air poppers rule.
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Apr 16, 2015 17:43
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I like do do a vegan gf pasta salad that's based on cold glass noodles, citrus juice, and sliced cucumber, melon and fresh herbs like basil mint cilantro... it's usually pretty popular and has a big wow factor for low effort if you're serving white people that haven't had glass noodles before
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Apr 16, 2015 18:47
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pile of brown posted:I like do do a vegan gf pasta salad that's based on cold glass noodles, citrus juice, and sliced cucumber, melon and fresh herbs like basil mint cilantro... it's usually pretty popular and has a big wow factor for low effort if you're serving white people that haven't had glass noodles before Oh that's a good idea. I make peanut-sesame noodles like this all the time but because I put boatloads of soy sauce in them I didn't even think of adapting it to be gluten free. That's totally doable though.
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Apr 16, 2015 19:05
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FishBulb posted:Or buy an air popper for like 20 bucks. I got mine for $3 at thrift store, I'd check there
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Apr 16, 2015 19:10
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Shill zone: friends of mine, gr8 people and gr8 gr8 cooks, are starting a really interesting restaurant. GWS might like the looks of it. The have a kickstarter going: https://www.kickstarter.com/projects/151012306/apteka-eastern-european-kitchen-bar Far more worthy than Doobie Dogs IMO
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Apr 16, 2015 19:21
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I would, but you said "gr8" and now I hate them by proxy.
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Apr 16, 2015 19:24
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