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nomarsh posted:hey folks. I have a cooking dilemma and you all are much better at cooking than me so I'm wondering if anyone can help me out. I've just started low FODMAP, and there's a bunch of nice food you can get with. Try salmon with dark soy sauce, maple syrup and chopped nuts, and a salad of haricots v, cucumber or maybe a bit of carrot, slather with lime/syrup/chili and some sesame seeds on top?
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May 12, 2015 13:20
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| # ? May 12, 2024 01:43 |
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One thing I've learned from the girlfriend is that you can stick lentils in almost anything, it's a great filler/thickener/stretcher. She made a lasagne last week that was full of lentils, and it was delicious.
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May 12, 2015 13:26
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Tias posted:chopped nuts apparently, she can't have nuts either :-/ I guess looking at the list of permitted stuff in the link, keeping in mind the additional restrictions would be best It says butternut squash is oke, as is coconut milk (that doesn't count as dairy or nuts, right?), you could make a Thai flavoured pumpkin soup, perhaps? And a tuna salad (skip the onions, adding a bit of soy sauce is nice) loads of greens I guess...salads shouldn't be a problem A green salad, with carrot ribbons, a nice duck breast and a vinaigrette with a bit of raspberry added to it (the latter two in moderation), would be great as well. paraquat fucked around with this message at 13:43 on May 12, 2015 |
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May 12, 2015 13:37
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The Ferret King posted:What did your parents do to beans to make them so horrible? Nothing By that I mean they added absolutely nothing to black beans. Just dumped em out of a can and heated them up Which is weird because my dad is really into cooking and everything else he did was great and fine. He just put zero effort into beans and they were terrible.
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May 12, 2015 16:34
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Am I high? did something happen to the sous vide thread? I just bought one.. and the thread... it's gone
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May 12, 2015 22:56
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never happy posted:Am I high? did something happen to the sous vide thread? I just bought one.. and the thread... it's gone
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May 12, 2015 22:59
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My ctrl+f must've been acting up
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May 12, 2015 23:00
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Does anyone have a good fish taco recipe. Especially the fish part. And one where you pan fry instead of deep frying.
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May 13, 2015 00:12
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I tried some fiddlehead ferns from the farmer's market today. My opinion is that they are expensive, over-rated, and require tons of prepwork for something that tasted like a mix between spinach and kale. Reading online says they can be toxic or give food poisoning, and to prepare them correctly you have to clean them, boil for 10 minutes, then saute. I don't think I'll be having those again.
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May 13, 2015 03:11
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nwin posted:I tried some fiddlehead ferns from the farmer's market today. My opinion is that they are expensive, over-rated, and require tons of prepwork for something that tasted like a mix between spinach and kale. They didn't used to be as expensive as they are now. Even five years ago they were dirt cheap in my area, but the price was driven up.
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May 13, 2015 03:21
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Is there a faster way to do duck legs than roasting/braising them for an hour? I usually do much larger chicken legs skin side down in a skillet for about 15, the. 12 in the oven, flip and go for 2 more, would that make the duck get tough and gross? I'm willing to share my cab with the duck if needed.
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May 13, 2015 04:06
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JawKnee posted:I made a Mahi Mahi, Sole, and Tilapia ceviche tonight, using only lime juice for citrus. Came out waaaaay too bitter, especially on the tail end of a mouthful (great texture though). Would using a mix of lime/lemon/orange juice help this? Made another attempt at ceviche tonight - Sole done in orange/lemon/lime with cilantro, red onion, de-seeded jalapeno, and sprouts added later, and a little cayenne to taste. Much better on the bitterness but still needs something. Thinking about switching out the red onion, and sprouts for red cabbage and some kind of sweet apple, and maybe some mint instead of cilantro - thoughts? I'm completely new to making this.
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May 13, 2015 04:45
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Anyone have any go-to resources for the seasons of crops and vegetables in particular? Similarly, any suggestions for books that focus on vegetables like Trotter's book on them, but maybe more contemporary?
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May 13, 2015 05:21
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JawKnee posted:Made another attempt at ceviche tonight - Sole done in orange/lemon/lime with cilantro, red onion, de-seeded jalapeno, and sprouts added later, and a little cayenne to taste. Much better on the bitterness but still needs something. Thinking about switching out the red onion, and sprouts for red cabbage and some kind of sweet apple, and maybe some mint instead of cilantro - thoughts? I'm completely new to making this. Nooooo not mint. Try fresh parsley instead of cilantro. And dont be afraid to sprinkle a pinch of white sugar on it.
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May 13, 2015 05:21
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I've been trying out Alton Brown's steel cut oatmeal recipe, and my buttermilk curdles pretty regularly. I took his advice from Good Eats to combine the milk and the buttermilk before adding to the pan, but this only works some of the time. Since I have a gas stove, I already simmer on the lowest I can possibly set the flame without it going out. Any ideas on how I could take out some more curdling insurance?
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May 13, 2015 05:57
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A Bag of Milk posted:I've been trying out Alton Brown's steel cut oatmeal recipe, and my buttermilk curdles pretty regularly. I took his advice from Good Eats to combine the milk and the buttermilk before adding to the pan, but this only works some of the time. Since I have a gas stove, I already simmer on the lowest I can possibly set the flame without it going out. Any ideas on how I could take out some more curdling insurance? Do you have old milk? Is it just curdling or is it foaming up and boiling for a bit? If it's foaming, remove it from the heat for a while. Maybe warm the milk before putting it in? I've never had milk curdle cooking oatmeal. Are you stirring it? Try doing that. Usually when I've added milk to oatmeal I've taken it off the heat before doing so.
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May 13, 2015 06:24
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Invisible Ted posted:Anyone have any go-to resources for the seasons of crops and vegetables in particular? Similarly, any suggestions for books that focus on vegetables like Trotter's book on them, but maybe more contemporary? This is a pretty good "kitchen garden" cookbook that is very seasonal and sorted by vegetable: http://www.amazon.com/The-Art-Simple-Food-Inspiration/dp/0307718271/ref=pd_sim_14_3?ie=UTF8&refRID=0HDVKFF9M456EJRDRGTC
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May 13, 2015 15:26
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Invisible Ted posted:Anyone have any go-to resources for the seasons of crops and vegetables in particular? Similarly, any suggestions for books that focus on vegetables like Trotter's book on them, but maybe more contemporary? We have a garden thread as well
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May 13, 2015 15:37
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I want to dice up steaks for my chili for roughly 3/4 inch cubes - what's the time frame per side that I want to sear them in a cast iron on high for? The aim is to have rare beef that will cook through to a nice medium as the chili cooks.
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May 15, 2015 01:31
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Thunder Moose posted:I want to dice up steaks for my chili for roughly 3/4 inch cubes - what's the time frame per side that I want to sear them in a cast iron on high for? In this case, you will want to cook your steaks separately from your chili and add them to a sauce that already has the consistency a couple minutes before serving. (Don't do this, just use a braising cut of beef)
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May 15, 2015 02:03
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WanderingMinstrel I posted:Duck stuff I ended up searing it skin aide down and chucked in at 350 for about 45 min with some red wine, currant jelly, cinnamon, garlic, and a bit of red pepper. Came out awesome. Still took longer than. I wanted it to for a work night dinner (I usually get home around 10:30 pm) but it was very 'go sit and have a beer and wait' as far as involvement so it worked out.
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May 15, 2015 03:12
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Thunder Moose posted:I want to dice up steaks for my chili for roughly 3/4 inch cubes - what's the time frame per side that I want to sear them in a cast iron on high for? This is a bad plan. Go buy some braising meat like a chuck roast and cut it into cubes, sear it and then leave it in the chili for hours.
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May 15, 2015 04:33
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I have some beef stock I made a bit ago and want to use it to make something, but i don't really want to make soup. What are some other things I could try that are a bit more substantive, maybe something like shepards pie? I'm not a whiz in the kitchen but I can follow a recipe. If this is too open ended yell at me or ignore it. Thanks!
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May 15, 2015 04:53
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Drifter posted:Do you have old milk? Is it just curdling or is it foaming up and boiling for a bit? If it's foaming, remove it from the heat for a while. Maybe warm the milk before putting it in? I've never had milk curdle cooking oatmeal. Only the buttermilk is the problem. I should have mentioned that when I use just milk there are never any problems. I've used fresh buttermilk too, and it curdles without foaming or boiling. I stir as well. However, I did not think of warming it up beforehand. That may in fact be the oatmeal saving idea. Thanks a bunch
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May 15, 2015 05:19
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Just made farmer's cheese for the first time in years. Heated milk to 160F, added vinegar by the tablespoon while stirring til it all clumped up. Strain through cloth. Nom. Whey is tasty too, though tart from the vinegar. I think I'm going to try something more complicated soon, and while I've found plenty of useful resources on DIY cheese on university extension websites and stuff, I'd be interested in any input or personal experience.
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May 15, 2015 05:30
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OMGVBFLOL posted:Just made farmer's cheese for the first time in years. Heated milk to 160F, added vinegar by the tablespoon while stirring til it all clumped up. Strain through cloth. Nom. Whey is tasty too, though tart from the vinegar. I've done homemade mozz. Once you buy the milk, rennet and citric acid, with a lot of effort you can make your own mozzarella that's almost as good and only slightly more expensive than store bought.
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May 15, 2015 12:59
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Flash Gordon Ramsay posted:I've done homemade mozz. Once you buy the milk, rennet and citric acid, with a lot of effort you can make your own mozzarella that's almost as good and only slightly more expensive than store bought. So is the wisdom you're trying to convey "not worth it outside of the fun and novelty"? Because I've been thinking about dipping my toe into the world of cheesery but if that concensus is that the additional time and money yields an inferior product than I won't bother.
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May 15, 2015 14:04
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rj54x posted:So is the wisdom you're trying to convey "not worth it outside of the fun and novelty"? Because I've been thinking about dipping my toe into the world of cheesery but if that concensus is that the additional time and money yields an inferior product than I won't bother. I'm sure if I did it more I would get better at it. It's a fun thing to do with my kids, but ultimately I don't think it's worth the time and effort for me. You should definitely do it once just for the experience though.
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May 15, 2015 14:08
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turbomoose posted:I have some beef stock I made a bit ago and want to use it to make something, but i don't really want to make soup. What are some other things I could try that are a bit more substantive, maybe something like shepards pie? I'm not a whiz in the kitchen but I can follow a recipe. If this is too open ended yell at me or ignore it. Thanks!
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May 15, 2015 14:52
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rj54x posted:So is the wisdom you're trying to convey "not worth it outside of the fun and novelty"? Because I've been thinking about dipping my toe into the world of cheesery but if that concensus is that the additional time and money yields an inferior product than I won't bother. I've tried a few here and there and if I could get my hands on a cheaper better quality milk supply it would totally be worth the time and money. I think the cost / reward aspect is fairly mild though and goes a lot better for stuff like making your own bacon, growing a lot of your own veggies and/or brewing your own beer etc. Edit: To me it was like making your own croissants / puff pastry. Fun to learn and when it works really drat good but a lot of effort (or cost for cheese) that ends up with a product not tremendously better than a decent commercial one. YMMV though. I certainly would never suggest that one does not at least try it though. If anything you get a better appreciation for good product vs overpriced ones. That Works fucked around with this message at 14:55 on May 15, 2015 |
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May 15, 2015 14:53
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turbomoose posted:I have some beef stock I made a bit ago and want to use it to make something, but i don't really want to make soup. What are some other things I could try that are a bit more substantive, maybe something like shepards pie? I'm not a whiz in the kitchen but I can follow a recipe. If this is too open ended yell at me or ignore it. Thanks! this isn't really a recipe but sometimes I take gelled stock straight from the fridge and spread it on toast
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May 15, 2015 15:19
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A Bag of Milk posted:Only the buttermilk is the problem. I should have mentioned that when I use just milk there are never any problems. I've used fresh buttermilk too, and it curdles without foaming or boiling. I stir as well. However, I did not think of warming it up beforehand. That may in fact be the oatmeal saving idea. Thanks a bunch Buttermilk is acidic. Heat and acid together causes dairy proteins to start binding together, so that's why you have problems with the buttermilk and not the regular milk. I would either use just milk or if you really like the buttermilk flavor add it toward the end and let it sit off heat for a little. Keep it under 160-165 F to keep from curdling once you add buttermilk.
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May 15, 2015 17:38
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When I make beef stew (slow cooked over 6+ hours), I always use nice braising meat, but it always comes out dry at the end. Is this just too much heat in the simmer?
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May 15, 2015 20:10
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baquerd posted:When I make beef stew (slow cooked over 6+ hours), I always use nice braising meat, but it always comes out dry at the end. Is this just too much heat in the simmer? What cut are you talking about, exactly, when you say a "nice braising meat"?
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May 15, 2015 20:25
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The Midniter posted:What cut are you talking about, exactly, when you say a "nice braising meat"? Chuck roast, cheap as possible. I usually sear it off (brown outside, 100% rare inside) before putting it in, tried both chunks and whole roast but it always dries out.
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May 15, 2015 20:31
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Sounds like too much heat -- just bring to a boil and reduce to bare bubbles. Are you doing something other than that?
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May 15, 2015 21:14
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baquerd posted:Chuck roast, cheap as possible. I usually sear it off (brown outside, 100% rare inside) before putting it in, tried both chunks and whole roast but it always dries out. Yeah, chuck shouldn't be drying out like that. What TB said, drop the heat a bit.
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May 15, 2015 21:59
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Turkeybone posted:Sounds like too much heat -- just bring to a boil and reduce to bare bubbles. Are you doing something other than that? I usually do it in a crock-pot. At a guess, fast-cooking on High just isn't going to work for me.
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May 15, 2015 23:37
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Our supermarket now carries Poblano, anyone have a favourite recipe to use them in? We don't have access to most other chilies, queso, mexican chorizo or anything too specialised though (Australia).
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May 16, 2015 00:13
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| # ? May 12, 2024 01:43 |
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Mole and Chili
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May 16, 2015 00:30
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