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Fibby Boy posted:K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are: Can you do a desert? Because if you have graham crackers, cream cheese and frozen (or dried will work too) fruit, all I'm seeing is an excuse to make cheesecake with some sort of fruit compote on top.
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Jun 23, 2015 05:41
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Fibby Boy posted:K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are: Do you only have dry elbow pasta? No spaghetti or linguine noodles? Because with bacon and eggs you could probably get some carbonara going. I don't see that working out too great with elbow noodles though.
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Jun 23, 2015 13:15
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Fibby Boy posted:K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are: Do you have other baking staples like butter and flour? I'm thinking pastries of some sort can work. With that plus sugar you have a large number of options with a few staple ingredients. -Hamentashen (jewish pastries filled with fruit, can use some kind of nice jam) -Gougeres (puff paste with cheese, could maybe put bacon in it?) These can be a bit eggy though -Palmiers (fancy sweetened puff pastry) -Some kind of dumpling (Not sure what you'd fill it with though) And with just sugar you can make some kind of candy, maybe caramels since they don't need much flavoring. That would require whipping cream and butter probably.
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Jun 23, 2015 17:28
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Fibby Boy posted:K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are:
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Jun 23, 2015 17:49
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Fibby Boy posted:K so my dumbass entered a cooking competition at my work (Target). The competition is special in that the rules are: No frozen fish section at your Target? You could do a very simple, inexpensive, guaranteed to be good tilapia in lemon butter sauce with rice and capers. I think you can buy a whole bag of filets for like $5-6.
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Jun 23, 2015 19:21
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Suspect Bucket posted:Can you do a desert? Because if you have graham crackers, cream cheese and frozen (or dried will work too) fruit, all I'm seeing is an excuse to make cheesecake with some sort of fruit compote on top. I can do whatever. But the only fruit we carry are in the little pineapple cups and canned peaches. Otherwise I would've been all over some kind of cake. That Works posted:Do you only have dry elbow pasta? No spaghetti or linguine noodles? Because with bacon and eggs you could probably get some carbonara going. I don't see that working out too great with elbow noodles though. We've got dry bowties and spaghetti too. Never made a carbonara before so I'm interested in this one. Eeyo posted:Do you have other baking staples like butter and flour? I'm thinking pastries of some sort can work. With that plus sugar you have a large number of options with a few staple ingredients. Only other baking staples we have is baking soda and vanilla extract. Market section is shameful. Semprini posted:You know what you need to do. If I could pull off a convincing chicken cheese with just canned chicken and cheese then I'd be so proud of myself. I'll keep this in mind though. exquisite tea posted:No frozen fish section at your Target? You could do a very simple, inexpensive, guaranteed to be good tilapia in lemon butter sauce with rice and capers. I think you can buy a whole bag of filets for like $5-6. No frozen fish. Canned tuna is the closest we have.
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Jun 23, 2015 21:33
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Fibby Boy posted:We've got dry bowties and spaghetti too. Never made a carbonara before so I'm interested in this one. Can you use fresh garlic, or do you have to use powdered? Powdered will work, but fresh is better. Do you have even pre-shredded parmesan? I'm not sure what would work best out of the colby/provolone/cheddar. Carbonara is amazing, that's my vote.
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Jun 24, 2015 02:11
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22 Eargesplitten posted:Can you use fresh garlic, or do you have to use powdered? Powdered will work, but fresh is better. Do you have even pre-shredded parmesan? I'm not sure what would work best out of the colby/provolone/cheddar. I'd have to use powdered since we don't sell garlic of any kind. Not even entirely sure if we have parmesan cheese.
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Jun 24, 2015 02:14
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Fibby Boy posted:I can do whatever. But the only fruit we carry are in the little pineapple cups and canned peaches. Otherwise I would've been all over some kind of cake. You have no dried fruit? Not even like, raisins? Because this actually looks pretty good. http://www.bettycrocker.com/recipes/sour-cream-rum-raisin-cheesecake/3378743d-f04f-43ab-9aef-fd9aad6ac847 Or just a nice cheesecake with one of the Archer Farms preserves on top. I remember really liking the Tart Cherry stuff.
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Jun 24, 2015 02:20
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Fibby Boy posted:I can do whatever. But the only fruit we carry are in the little pineapple cups and canned peaches. Otherwise I would've been all over some kind of cake. Pretty sure there is a carbonara recipe or two on the GWS wiki. I'd practice it at least once beforehand though
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Jun 24, 2015 04:08
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I wager no one here frequents BYOB but a fun cooking thread has lived there for some time. Take a look if you're of a mood. The BYOB Fine Dining Effortpost Funhouse
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Jun 24, 2015 06:09
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That forum looks too much like fyad tho
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Jun 24, 2015 06:12
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It isn't really. And that thread is generally conversational in a normal way. There are some good effortposts in there and not just by me.
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Jun 24, 2015 06:19
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I made these beans and they were/are delicious, but too spicy for me. I'd probably be happy with about 1/2 a jalapeno worth of spice. Should I just buy a jalapeno and only put half in, or is there a different kind of pepper that would let me use the whole thing? Happy accident, though. The beans being so spicy means that they're lasting a lot longer, because I have to serve them with a ton of rice.
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Jun 24, 2015 07:35
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A serrano might be a good substitute, but it might be less than 1/2 a jalapeno's heat. Depends on how potent your peppers are.
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Jun 24, 2015 07:38
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22 Eargesplitten posted:I made these beans and they were/are delicious, but too spicy for me. I'd probably be happy with about 1/2 a jalapeno worth of spice. Should I just buy a jalapeno and only put half in, or is there a different kind of pepper that would let me use the whole thing? Go ahead and just use half a jalapeno if the flavor's mainly what you want. I'd maybe pick up a poblano instead, though - they range in intensity, but are generally much less hot than jalapenos. Most peppers vary in heat quite a bit, though; one way to tell the heat is by eating a tiny stub from the end of the pepper. Make sure you're deseeding and deribbing the peppers if you want less heat; a lot of the heat comes from the ridge that the seeds grow on. You can also rinse them to remove even more capsaicin. taqueso posted:A serrano might be a good substitute, but it might be less than 1/2 a jalapeno's heat. Depends on how potent your peppers are. wait, what? Every serrano I've bought has been like 3-4x the heat of a jalapeno...
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Jun 24, 2015 07:38
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SymmetryrtemmyS posted:wait, what? Every serrano I've bought has been like 3-4x the heat of a jalapeno...
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Jun 24, 2015 07:49
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Serranos ought to be quite a bit spicier, yes.
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Jun 24, 2015 08:07
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For the picky, non salad, non salad dressing lover besides putting spinach into a protein shake, a lasagna, on a burger/sub how can I incorporate in into my daily diet because I tried eating it raw with some of my meals and found it insanely hard to choke down. Can I please have some recommendations? The one and only green I really enjoy and can eat raw is snap peas which I should start buying more of.
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Jun 24, 2015 14:42
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SymmetryrtemmyS posted:You can also rinse them to remove even more capsaicin. Huh? Capsaicin isn't water-soluble so would rinsing really do anything?
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Jun 24, 2015 14:57
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Yeh I don't know what rinsing is supposed to do beyond making sure seeds and removed membrane are actually removed
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Jun 24, 2015 14:58
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That Works posted:Pretty sure there is a carbonara recipe or two on the GWS wiki. I'd practice it at least once beforehand though There's one real carbonara recipe on the wiki, and one that is disgusting
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Jun 24, 2015 15:23
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I was about to ask what's disgusting about real carbonara, as that's on the goonswithspoons.com home page. But then I found one with cream, dried italian herbs and white wine. I was hoping that to have a recipe on GWS.com there would be some standards needed...
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Jun 24, 2015 15:29
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Adult Sword Owner posted:Yeh I don't know what rinsing is supposed to do beyond making sure seeds and removed membrane are actually removed I think that's the point. Side story -- back in the day we would make 10-15 pounds of pickled fresno chiles at a time in the restaurant, and we would dump them into two inverted perf pans (think like a giant rectangular tea ball) and blast them with a spray-hose to knock out all the seeds. So if capsaicin was water soluble, it would just wash down the drain and it wouldn't flood the kitchen with a death cloud -- but it's not so it did, and we would all hack a lung for a solid five minutes.
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Jun 24, 2015 15:39
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Adult Sword Owner posted:Yeh I don't know what rinsing is supposed to do beyond making sure seeds and removed membrane are actually removed You hit the nail on the head, but you were looking away. E: don't blast them with a pressure sprayer or something, just run your fingers over them under the faucet.
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Jun 24, 2015 15:52
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SymmetryrtemmyS posted:Go ahead and just use half a jalapeno if the flavor's mainly what you want. I'd maybe pick up a poblano instead, though - they range in intensity, but are generally much less hot than jalapenos. Most peppers vary in heat quite a bit, though; one way to tell the heat is by eating a tiny stub from the end of the pepper. Make sure you're deseeding and deribbing the peppers if you want less heat; a lot of the heat comes from the ridge that the seeds grow on. You can also rinse them to remove even more capsaicin. It's probably the ridges. I knew to core it and seed it, but not to take out the ridges. Next time I'll put in one de-ridged, seeded, and cored. That should be better. Yeah, the GWS wiki doesn't seem to have standards. There was a steak recipe that recommended Olive oil for the fat. It was like I set off a smoke bomb.
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Jun 24, 2015 16:10
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BraveUlysses posted:There's one real carbonara recipe on the wiki, and one that is disgusting True, the other one without cream is gross.
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Jun 24, 2015 16:57
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whatupdet posted:For the picky, non salad, non salad dressing lover besides putting spinach into a protein shake, a lasagna, on a burger/sub how can I incorporate in into my daily diet because I tried eating it raw with some of my meals and found it insanely hard to choke down. Can I please have some recommendations? Sauteeing it is much better, I can't take raw spinach either. Easiest thing to do is heat some oil in a pan, add some chopped garlic and let it cook until it smells awesome and has browned a little. Then add spinach and keep moving it around. It cooks super fast. When everything is wilted and covered in oil and garlic, take it out and eat it. I actually like this even better with chard, because I still kinda don't like the mouthfeel of cooked spinach.
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Jun 24, 2015 17:01
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I never remove anything from my chilis (chilies? chiles?), seeds or membranes. I've read that removing seeds can make them less hot, but I don't care about that. Never knew you were supposed to get rid of the membranes. (I remove both from bell peppers.) Am I peppering wrong?
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Jun 24, 2015 17:11
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You only need to do it if you don't want full heat. At least for me, seed removal is done because I don't want to be chewing on seeds. They don't actually add that much heat, it's the membrane that's the biggest offender.
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Jun 24, 2015 17:13
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I plan on making ricotta cheesecake soon. I'm going to a local farm to buy raw milk to make the ricotta myself and everything. I've made some delicious cheesecakes in the past so I'm pretty serious about it, but never a ricotta cheesecake. I'll definitely be baking it on top of a pan with water so it doesn't crack, but are there any other tips or ideas that anyone has?
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Jun 24, 2015 18:03
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d3rt posted:True, the other one without cream is gross. No, this recipe is true and correct and delicious. If you think it's gross, you made it wrong and scrambled the egg or something. It's true that the site could use some cleanup though. Maybe a GBS Cooking archive.
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Jun 24, 2015 18:21
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guppy posted:I never remove anything from my chilis (chilies? chiles?), seeds or membranes. I've read that removing seeds can make them less hot, but I don't care about that. Never knew you were supposed to get rid of the membranes. (I remove both from bell peppers.) Am I peppering wrong? If you don't give a poo poo about the heat you can leave it all in unless you're planning on stuffing them or something like that. A whole pepper and one that's been cleaned out have different presentation and mouthfeel, though---the pith is going to be spongier than the meat of the pepper, and on the plate it won't be as brightly coloured. If you give a poo poo about that kind of thing. The pith also tends to be more bitter than the rest of the pepper. I don't find this to be much of an issue with an earthy pepper like a jalapeņo, but I find it more noticeable with a fruity pepper like a habanero. And I might not give a poo poo in an application (like a sambal or something) where I wanted all the heat and didn't care if it was pretty, but might where I didn't care as much about the heat and wanted a better presentation and narrower flavour profile (habanero ice cream or jelly).
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Jun 24, 2015 18:40
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Drink and Fight posted:No, this recipe is true and correct and delicious. If you think it's gross, you made it wrong and scrambled the egg or something. raw eggs, no cream and no canned peas. doesn't sound very authentic to me.
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Jun 24, 2015 21:26
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whatupdet posted:For the picky, non salad, non salad dressing lover besides putting spinach into a protein shake, a lasagna, on a burger/sub how can I incorporate in into my daily diet because I tried eating it raw with some of my meals and found it insanely hard to choke down. Can I please have some recommendations? For non-salad spinach I like saag paneer but I'm not sure if that's something you want to try if you're otherwise picky. I'm too forgetful to sautee it properly like the other goon mentioned, but it is amazing. If you're looking for other greens you can follow the same procedure with any leafy green, those the bigger/tougher greens can be more bitter. But you can lemon too. Roasted brussel sprouts is how I got my dad and brother, who are notoriously picky, to eat a green once in a while when I lived at home.
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Jun 24, 2015 21:55
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I'm making seafood pasta salad for dinner tonight, and the recipe calls for me to boil (for 2 minutes) first the shrimp, then the squid. Is this the best way to cook shrimp and squid for flavor and texture? Most sources recommend frying the squid very quickly in a very hot pan, and wouldn't the shrimp be better if I poached them in butter?
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Jun 24, 2015 23:05
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Brady posted:I plan on making ricotta cheesecake soon. I'm going to a local farm to buy raw milk to make the ricotta myself and everything. I've made some delicious cheesecakes in the past so I'm pretty serious about it, but never a ricotta cheesecake. I'll definitely be baking it on top of a pan with water so it doesn't crack, but are there any other tips or ideas that anyone has? Are you using an acid-fix or rennet? If you're doing acid fixed cheese, add the acid SLOWLY, and do not add more until you are sure your milk has come to and gone beyond curdling temperature without reaction. Over-acidifying will destroy the curdle. Stir constantly, Oh, use a good, accurate thermometer, heat slowly. It will be agonizing. Use only fresh and new cheesecloth. Reserve the whey, chill in fridge, and enjoy as a delightfully savory and refreshing summer drink full of vitamins and protein.
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Jun 24, 2015 23:05
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I let my water kefir grains die like a dumbass, so I bought a bottle with live cultures. Can I just strain out the stuff at the bottom and regrow that in sugar water? They aren't as large as in the kefir I homemade, but it's pretty murky.
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Jun 25, 2015 01:15
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d3rt posted:raw eggs, no cream and no canned peas. doesn't sound very authentic to me.
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Jun 25, 2015 03:17
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Mr. Wookums posted:I'm pretty sure there's no trolling in this thread. Please stop. Responding to someone that didn't get the joke with more comedy isn't trolling.
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Jun 25, 2015 03:57
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