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Mr. Wookums posted:I'm pretty sure there's no trolling in this thread. Please stop. 
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Jun 25, 2015 08:37
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Can someone teach me how to vegetable? I don't think I've eaten any vegetables past potatoes and sometimes peas in 10+ years. I've never enjoyed real food much because my mother didn't know how to cook. I've started cooking for myself recently, and I am eating more real foods, but I have no idea how to make vegetables appetizing. I'm losing weight currently by counting calories, but I want to attempt to at least eat a little healthier while I'm at it. Oh, and also, how do I make beans good? I like pintos but I've tried to figure out black beans and great northerns and couldn't make them good.
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Jun 25, 2015 13:04
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DismemberedLemon posted:Can someone teach me how to vegetable? I don't think I've eaten any vegetables past potatoes and sometimes peas in 10+ years. I've never enjoyed real food much because my mother didn't know how to cook. I've started cooking for myself recently, and I am eating more real foods, but I have no idea how to make vegetables appetizing. Hmm. This is hard because it's such a big topic! What do you NOT like about vegetables? Taste? Texture? Too bland? Too bitter? One mistake a lot of people make is overcooking vegetables so they're mush. I personally like most vegetables steamed lightly with good olive oil, salt, pepper, and sometimes some vinegar or hot peppers mixed in. What have you tried so far? Have you made anything you didn't like or did like? Let me know and we can go from there!
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Jun 25, 2015 13:10
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I don't really know, I just know that when I've tasted them I've hated them  I guess it's mostly the texture and the bitter taste. I pretty much only eat meat and grains right now so it's way way different.
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Jun 25, 2015 13:16
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DismemberedLemon posted:I don't really know, I just know that when I've tasted them I've hated them Let's start with something simple and easy. Salad. First, go to the store and buy one of the following lettuces: Boston Butter Batavian These are very mild and tender lettuces. You want a head, but a very loose head. If your supermarket has boxes of "baby" versions of any of these, so much the better for a starter salad. Bring your lettuce home. If you have a head, cut off the bottom, chop or tear the leaves so they're about half the size of the palm of your hand. Wash it thoroughly in cold water, dry it thoroughly, ideally in a salad spinner if you have one or a colander with some shaking if you don't. Now for the training wheels. I like my salad with just a couple of add-ins and a very small amount of dressing, but if you're new to salads, there's no shame in overtopping/overdressing your salad. Over time, you'll come to appreciate arugula dressed in nothing but a coddled egg yolk, salt and sherry vinegar. Here are things you can put on salad (chop to around 1 inch or smaller): Nuts Fresh Fruit Dried Fruit Cheeses Meat (go for cuts that are tender and palatable when cold -- chicken, beef, shrimp, salmon, tofu) Eggs (hard boiled, usually) Cooked and cooled grains (I just had farro in my salad yesterday) Avocado (a personal favorite) Croutons Pita chips French fried onions Bacon Dressings can be purchased or made at home. Again, at first you may want to lean on the more processed dressings, as they're exactly made for people who don't like vegetables, but dressings are incredibly easy to make at home.
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Jun 25, 2015 13:30
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Test Pattern posted:advice Okay, thanks. I'll go to the store after work and look around to see what I can get. Then off the gym and I'll make a salad afterwards. Will report back in on whether or not I could eat it haha.
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Jun 25, 2015 13:43
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Could someone provide me with a good recipe for meatballs please? I've found a couple online but I'm only cooking for myself and my wife and the recipes I've looked at are for a hell of a lot more people than that. I could make make a larger batch if suitable for freezing though? Any advice would be very appreciated.
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Jun 25, 2015 13:43
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Francois_Dillinger posted:Could someone provide me with a good recipe for meatballs please? I've found a couple online but I'm only cooking for myself and my wife and the recipes I've looked at are for a hell of a lot more people than that. I could make make a larger batch if suitable for freezing though? just cut the recipe in 1/4, friend.
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Jun 25, 2015 13:44
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i dont think salad is great place to start if youre not into veggies and the like. that would really be jumping in the deep end. i reckon youre best off taking baby steps. try adding a few veggies to your steak dinner for starters. pumpkin, corn, or carrot is more sweet than bitter. green beans are a more savoury, but dont have a bad texture to them. perhaps avoid broccoli or cauliflower initially... maybe just grab a bag of frozen mixed veggies? heat them for a few minutes in boiling water, toss them with some butter, salt & pepper and give em a go. you like veggies in soup? like pea and ham, or minestrone or whatnot?
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Jun 25, 2015 14:18
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Test Pattern posted:Let's start with something simple and easy. Salad. First, go to the store and buy one of the following lettuces: And our lord Kenji did say "simple salads are pretty good guys" http://www.seriouseats.com/2014/10/how-to-make-simple-salad-worth-eating-vinaigrette.html This is a really drat good vinaigrette
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Jun 25, 2015 15:04
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DismemberedLemon posted:just cut the recipe in 1/4, friend. Well yeah, it's just that the measurements get hosed up if you're scaling down too much and sometimes recipes don't scale down well at all, I find anyway.
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Jun 25, 2015 15:16
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DismemberedLemon posted:I don't really know, I just know that when I've tasted them I've hated them I guess you could try to think about what flavours in food you do like and go from there. Vegetables can take on a wide range of textures and flavours depending on how you prepare them. It can take your palate a little while to get used to new flavours, so don't overly focus on what you don't like about them at the first bite but try to find something in there that has some potential. Take that knowledge to make it better for you the next time. Sometimes you need to find an "in" to start to appreciate a vegetable: you find an exception where it's pretty okay, eat it a few times more and suddenly you start to appreciate it in dishes you didn't like it in before. I think an important part of it is also letting go of the idea that if you didn't like something in application X, you also won't like it in application Y. Have them as a side dish so if you truly don't like them they don't ruin the whole dinner (causing resentment and abandonment of good intentions) but also finish your portion of veggies like a good boy. Your palate really does adjust after repeated exposure. Some examples of ways of eating vegetables that can kind of ease you into it: Do you like pickles or other sweet and sour stuff? Make a quick pickle by mixing some sliced cucumber (and/or carrots, cabbage) with vinegar and a little bit of sugar plus spices and let it sit for a bit. Boiled cauliflower is often mushy and bitter, but grilled cauliflower florets tossed with oil and curry spices are firm, sweet and have tasty brown crunchy bits. Eat them with bbq sauce if you want, the point is that you find a way to like a vegetable and go from there. Pretend they're chicken wings and toss them in your favourite spices or marinade even. Zucchini is also often slimy and bitter, but tastes totally mild and slightly sweet when raw. If you're into sushi and the like, it's really tasty with a bit of soy sauce. If this is tolerable, give them a quick stir fry with your favourite sauce. Or grate them, add flour, egg and spices and make savoury pancakes or drop biscuits. Roast green beans or sugar snaps with some olive oil, salt and pepper. Eat like fries. Roasted carrots are sweet, roast them with olive oil, balsamic vinegar and a bit of honey and they'll be like candy. Toss different veggies in tempura and deep fry them. My boyfriend comes from the same kind of background, his mom boiled everything to death. She even boiled mushrooms. Canned mushrooms. I've been exposing him to lots of different dishes and he's just continually amazed. He wants to start a vegetable garden now 
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Jun 25, 2015 15:34
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Here's a good recipe that also includes a sauce you make them in - just add pasta and you're good to go. It says it serves 4, so you've got a good 2nd dinner in there without having a ton of leftovers.Skillet Spaghetti and Meatballs from Cooks Illustrated posted:Be sure to simmer the tomatoes gently in step 4 or the sauce will become too thick. The meatballs can be assembled ahead of time and refrigerated for up to 24 hours before cooking; do not cook the meatballs until you are ready to make the sauce.
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Jun 25, 2015 15:35
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Approximately half of all vegetables (all root vegetables, plus things like broccoli, cauliflower, Brussels sprouts) taste good if you toss them with olive oil and salt and put them into an oven at ~450 degrees until they are brown and crispy. That is a nice easy way to start eating vegetables.
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Jun 25, 2015 15:36
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EVG posted:Here's a good recipe that also includes a sauce you make them in - just add pasta and you're good to go. It says it serves 4, so you've got a good 2nd dinner in there without having a ton of leftovers. That recipe looks good but this jumped out at me: quote:2 ounces Parmesan cheese, grated (1 cup) 2 oz does not equal 1 cup. Which is it?
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Jun 25, 2015 15:50
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DismemberedLemon posted:Can someone teach me how to vegetable? I don't think I've eaten any vegetables past potatoes and sometimes peas in 10+ years. I've never enjoyed real food much because my mother didn't know how to cook. I've started cooking for myself recently, and I am eating more real foods, but I have no idea how to make vegetables appetizing. Frozen green peas quickly heated and removed from a bit of boiling water and then tossed in a small amount of salted butter can be pretty awesome and palatable for people who dislike vegetables. Also roasted carrots. Even people I know who do not care for veggies much will dive into those. For beans a super easy thing is to crush up 1-2 cloves of garlic and lightly toast that in a pan with 1/2 tbls of butter. Add in 1/2 tbls of chopped rosemary (or herbs de provence) and toss in the oil then immediately add 1 can of cannelini beans (remove excess liquid first). Just make sure you don't burn the garlic before you add in the beans. Stir, cover and let simmer for 5 mins on low heat until the beans have all started to heat up well. Stir again and serve. This is like the fastest and easiest bean side I use and it goes great as a cheap side dish with a lot of things. I'll often have this with a salad and just some type of previously prepared meat for a lazy dinner.
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Jun 25, 2015 16:02
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Suspect Bucket posted: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. I'm using rennet but the kit I bought also comes with citric acid. I've only given the instructions a quick once-over so far so I'm not too sure. My dad's a head chef of Orlando's convention center and he said (not that I'm implying he knows everything) that I could just use vinegar if I wanted, although I don't feel comfortable with that. Definitely plan on using the leftover whey. Thanks for the tips!
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Jun 25, 2015 16:04
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TychoCelchuuu posted:Approximately half of all vegetables (all root vegetables, plus things like broccoli, cauliflower, Brussels sprouts) taste good if you toss them with olive oil and salt and put them into an oven at ~450 degrees until they are brown and crispy. That is a nice easy way to start eating vegetables. This, or just steam them and all the olive oil + salt and pepper. That's how I prefer them anyway. Oh, and for ripe avocado the salt + pepper + olive oil combo is excellent. Try it on top of a salad or by itself for a small snack.
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Jun 25, 2015 16:07
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Hmm okay. I already like the small green peas so I'll start eating those more often. I'll try roasting more poo poo in the oven and start adding it into dishes that I normally wouldn't.
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Jun 25, 2015 17:10
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TychoCelchuuu posted:Approximately half of all vegetables (all root vegetables, plus things like broccoli, cauliflower, Brussels sprouts) taste good if you toss them with olive oil and salt and put them into an oven at ~450 degrees until they are brown and crispy. That is a nice easy way to start eating vegetables. This is definitely true. Other good vegetables for roasting include squashes and squash-likes (pumpkin, butternut, yellow squash, patty-pans, zucchini). I think zucchini is getting into season so try and get some local zucchinis from a farmer's market or nice grocery store. If you have a good blender you can make a vegetable like soup and then blend it up. There's probably lots of recipes for that out in the world, but I've been using ~2-3 tbs of red, hulled lentils per ~quart. I fry up some onion, garlic, and carrots, add lentils and water, cook for 5 minutes, add some kind of green (kale or similar), and cook until the lentils are falling apart. Then blend and season to taste.
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Jun 25, 2015 17:49
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If you have a grill, put veggies on in the last few minutes before your meat is done. Grilled veggies are amazing with just salt and pepper and a bit of oil
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Jun 25, 2015 18:05
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TychoCelchuuu posted:Approximately half of all vegetables (all root vegetables, plus things like broccoli, cauliflower, Brussels sprouts) taste good if you toss them with olive oil and salt and put them into an oven at ~450 degrees until they are brown and crispy. That is a nice easy way to start eating vegetables. BraveUlysses posted:If you have a grill, put veggies on in the last few minutes before your meat is done. Grilled veggies are amazing with just salt and pepper and a bit of oil This is all true. I've also started using a small cast iron pan on the grill to make roasted potatoes with grilled meat. Usually I just use some oil and salt/pepper. Sometimes I use like basil, oregeno, and other "italian spices." This is also delicious with brussels sprouts. My gf wouldn't eat them before she learned you could roast them. edit: imo, roasted veggies is the easiest and best way to dive into veggies. It also tastes really good. Asparagus if it's on sale is a good one too. So are carrots and cauliflower. Paper With Lines fucked around with this message at 18:13 on Jun 25, 2015 |
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Jun 25, 2015 18:09
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BraveUlysses posted:If you have a grill, put veggies on in the last few minutes before your meat is done. Grilled veggies are amazing with just salt and pepper and a bit of oil Yeah, when I had a BBQ I would often grill zucchini, bell peppers, yellow squash and eggplant and just have it with lemon cous cous, maybe with some chickpeas or roasted nuts or sunflower or pumpkin seeds. But beets, broccoli, butternut squash, carrots, parsnips etc need to be roasted for the best flavour. Fo3 fucked around with this message at 18:32 on Jun 25, 2015 |
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Jun 25, 2015 18:28
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You can make some killer dips from roasted vegetables. Cut up some red bell peppers, remove seeds and membranes, pop 'em in the oven skin side up until the skin puffs up and turns black. Remove skin - it should peel right off - and blend with walnuts, olive oil, garlic and some chili and salt. I don't much like raw bell peppers but that stuff never survives for long when I make it.
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Jun 25, 2015 18:37
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Turnips are pretty good roasted
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Jun 25, 2015 18:38
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My Lovely Horse posted:You can make some killer dips from roasted vegetables. Cut up some red bell peppers, remove seeds and membranes, pop 'em in the oven skin side up until the skin puffs up and turns black. Remove skin - it should peel right off - and blend with walnuts, olive oil, garlic and some chili and salt. I don't much like raw bell peppers but that stuff never survives for long when I make it. I also grill some onions, tomatoes, and different types of peppers and then blend it up into salsa. The ease to delicious ratio is ridic.
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Jun 25, 2015 19:53
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DismemberedLemon posted:Can someone teach me how to vegetable? I don't think I've eaten any vegetables past potatoes and sometimes peas in 10+ years. I've never enjoyed real food much because my mother didn't know how to cook. I've started cooking for myself recently, and I am eating more real foods, but I have no idea how to make vegetables appetizing. Take any hardy vegetable like brussel sprouts, beets, cauliflower, sweet potato, carrot, parsnip, turnips, doesn't matter. Cut them into about 1 inch pieces, toss in olive oil and sprinkle with salt and pepper. Put them on a lined baking sheet into a 450 degree oven for 30-40 min or until crisp on the outside, turning once. There is no way they cannot be delicious. E: I see someone else beat me to it, but it's still all true. exquisite tea fucked around with this message at 20:16 on Jun 25, 2015 |
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Jun 25, 2015 20:14
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I deep fried some chips tonight following this http://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121 and while they were nice and brown they weren't crispy. Is that because I overfilled the basket with potato? I didn't think I had all that much in really
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Jun 25, 2015 20:47
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The Midniter posted:
I'd assume it's 2oz of mass, or 1/8th of a lb, and then they're saying that once it's grated and has air in it it will be about a cup in volume.
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Jun 25, 2015 20:54
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SymmetryrtemmyS posted: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. Just in case anyone else happens to run into this issue and search this thread, I'm reporting back. I did indeed drink the bottle down to the murk, then saved it - poured the liquid through a muslin teabag, then tossed that in a jar of sugar water and loosely covered. ~15 hours later, it's happily bubbling away and has a bit of that funky smell. Tomorrow, it should be done.
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Jun 25, 2015 21:15
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pile of brown posted:I'd assume it's 2oz of mass, or 1/8th of a lb, and then they're saying that once it's grated and has air in it it will be about a cup in volume. Yeah, grated parmesan can be very fluffy.
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Jun 25, 2015 23:10
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Jose posted:I deep fried some chips tonight following this http://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121 and while they were nice and brown they weren't crispy. Is that because I overfilled the basket with potato? I didn't think I had all that much in really If they were also a bit oily, then the oil temp might not have been high enough? I have also heard arguments on both sides of the fence re: washing/not washing the chopped potato.
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Jun 26, 2015 01:44
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Extremely lazy dinner cleaning out some of the frozen stuff my mom gives me, so I'm making chicken fried rice. Onion, bell pepper, peas, chicken. What should I spice the chicken up with? I have plenty of spices, soy sauce, even some stir fry sauce I may use.
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Jun 26, 2015 01:53
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What is in your stir fry sauce? Is that like sesame oil or something?
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Jun 26, 2015 03:03
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I like to use some toasted sesame oil, some sriracha.
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Jun 26, 2015 03:31
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What is best to store in the cabinets above the stove? I've heard the heat can mess food and oils up there.
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Jun 26, 2015 04:13
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prepacked foods like cans and whatnot above mine
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Jun 26, 2015 04:56
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DismemberedLemon posted:Can someone teach me how to vegetable? I don't think I've eaten any vegetables past potatoes and sometimes peas in 10+ years. I've never enjoyed real food much because my mother didn't know how to cook. I've started cooking for myself recently, and I am eating more real foods, but I have no idea how to make vegetables appetizing. If you're honestly starting from never eating any veggies, I'd say go to the freezer section (I know, I know) and pick up some 10/$10 random steamer bags, make them, try plain, not good? add butter, add salt..etc. Eat them with a steak and a sweet potato/yam. Soon enough you'll be eating fresh asparagus with a little salt and olive oil by the bunch, bowls of broccoli (just pretend you're a dinosaur eating little trees), wilted spinach salad with bacon dressing (http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe.html) and brussel sprouts made like this: http://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic
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Jun 26, 2015 05:09
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My fried rice is usually just a poo poo ton of garlic powder, some ginger powder, and soysauce Maybe that's too simple?
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Jun 26, 2015 05:41
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| # ? May 13, 2024 13:41 |
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Adult Sword Owner posted:My fried rice is usually just a poo poo ton of garlic powder, some ginger powder, and soysauce I like to add rice wine vinegar, a bit of sugar and some corn starch along with the soy sauce/garlic/ginger.
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Jun 26, 2015 06:04
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