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Hmm I have an assortment of fully cooked, frozen burgers, that I bought vacuum sealed. The date on them is "use or freeze by 8/15/2012" They have been frozen since before that time happened and have been frozen ever since and not opened. They look fine in the package. Think they're OK to eat?
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Jul 2, 2015 22:09
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Adult Sword Owner posted:Hmm Probably won't hurt you. Will probably taste like poo poo. Fully cooked frozen burgers are a thing?
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Jul 2, 2015 22:10
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A gross thing.
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Jul 2, 2015 22:22
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Eh they're chicken so fully cooked seems less weird to me I'll give them a shot but at worse I also have actual hamburgers
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Jul 2, 2015 22:32
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gonna taste like cardboard, but they won't hurt you I think
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Jul 3, 2015 08:18
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I'd probably crush them up and make a hamburger pot/shepard's pie or something. Maybe a hash or stuck deep in the bowels of a cheesy quesadilla or mac&cheese.
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Jul 3, 2015 10:03
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Which is a better substitute for creme fraiche (making a pan sauce): greek yogurt or crema mexicana? Oddly, I can get both at the local grocery, but not creme fraiche.
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Jul 3, 2015 22:19
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Crema
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Jul 3, 2015 23:01
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JawKnee posted:gonna taste like cardboard, but they won't hurt you I think Confirmed, they were bland and chewy as gently caress We tossed the rest. Oh well.
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Jul 3, 2015 23:04
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I got myself a new grill with a searing side burner. You guys have any suggestions other than steak to use on it?
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Jul 4, 2015 00:01
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My wife has recently been told by her doctor to go on a low-carb diet (pre-diabetic) and I've been working on some alternate foods to make it so We Can Have Nice Things and it still be healthy. I'm using zucchini and spaghetti squash in place of pasta, but drying the "noodles" in the oven doesn't get quite enough water out, so I am in the market for a food dehydrator. Bouncing around Amazon, the only dehydrators with a decent number of ratings are the Nesco/Ronco-As-Seen-On-TV things. Does anybody with experience drying/dehydrating have a brand/model they prefer or would suggest?
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Jul 4, 2015 02:54
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From my own experience with low-carb/paleo diets from when I lived with my parents... Don't try. Just don't. You can't get a low-carb pasta substitute that even compares to the real deal. You're welcome to try, but it's much better to make things without pasta. It takes a while to get used to not cooking dishes with a "replacement" and instead just have more fibrous veggies.
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Jul 4, 2015 03:13
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Am I missing something? I tried to melt semisweet chocolate chips in a double boiler (to make chocolate covered bananas) but the chocolate only got mushy, it never melted, even with the water almost boiling. I had about 36 oz of plain jane toll house chocolate and 5 tbsp butter in there, per the recipe. (A lot of the comments say that the chocolate didn't melt for them either, but surely people melt chocolate on the regular?
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Jul 4, 2015 04:12
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Is there a vegan/vegetarian thread somewhere? I looked through the first 8 pages and ctrl+f didn't turnt anything up.
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Jul 4, 2015 04:41
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teh winnar! posted:My wife has recently been told by her doctor to go on a low-carb diet (pre-diabetic) and I've been working on some alternate foods to make it so We Can Have Nice Things and it still be healthy. I'm using zucchini and spaghetti squash in place of pasta, but drying the "noodles" in the oven doesn't get quite enough water out, so I am in the market for a food dehydrator. Bouncing around Amazon, the only dehydrators with a decent number of ratings are the Nesco/Ronco-As-Seen-On-TV things. I can't help with your dehydration question, but I really enjoy "zucchini noodles" - how are you preparing them? I usually just blast the raw, cut "noodles" in the microwave for 1:30-2 minutes so they're still a bit crunchy, drain/pat away any liquid, then toss with sauce. We usually do a rich/flavourful sauce (using red wine, anchovy, drop of worcestershire sauce) since using zucchini definitely puts more emphasis on the sauce instead of pasta to provide the "satisfying, filling" part of the meal.
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Jul 4, 2015 05:06
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Defenestration posted:Am I missing something? I tried to melt semisweet chocolate chips in a double boiler (to make chocolate covered bananas) but the chocolate only got mushy, it never melted, even with the water almost boiling. I had about 36 oz of plain jane toll house chocolate and 5 tbsp butter in there, per the recipe. (A lot of the comments say that the chocolate didn't melt for them either, but surely people melt chocolate on the regular? Chocolate chips have all sorts of binders and such in them to keep them in more or less chip form when baked into cookies. For coating things in chocolate it's better to get a better quality bar chocolate and chop it into pieces and melt it. Ghirardelli is good quality and available at pretty much any grocery store.
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Jul 4, 2015 05:25
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a forbidden love posted:Is there a vegan/vegetarian thread somewhere? I looked through the first 8 pages and ctrl+f didn't turnt anything up. iirc they closed after drama about people posting recipes which were literally a "regular" recipe just with the meat subbed for a TVP-based meat
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Jul 4, 2015 05:55
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PRADA SLUT posted:iirc they closed after drama about people posting recipes which were literally a "regular" recipe just with the meat subbed for a TVP-based meat rip, i didnt know that i seem to remember it actually being a p. decent thread for a while
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Jul 4, 2015 06:23
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Squashy Nipples posted:Recipe? Huh? I meant your family lasagna recipe. And yeah I don't want uniform noodles, I am very cool with each sheet being unique.
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Jul 4, 2015 08:53
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plasmoduck posted:I can't help with your dehydration question, but I really enjoy "zucchini noodles" - how are you preparing them? I followed the directions at http://www.wikihow.com/Make-Zucchini-Noodles in regards to sweating them out and sauteeing them, but there was still too much water in them (or I wasn't laying them in thin enough layers), because using them with a sauce made the sauce watery, and using them as chow mein cooked down a LOT. 4 squashes were barely enough as a side for stir fry. Hence the desire for a dehydrator. The flavor was just fine though. A bit of crunch which really helped as chow mein. teh winnar! fucked around with this message at 10:58 on Jul 4, 2015 |
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Jul 4, 2015 10:56
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teh winnar! posted:My wife has recently been told by her doctor to go on a low-carb diet (pre-diabetic) and I've been working on some alternate foods to make it so We Can Have Nice Things and it still be healthy. I'm using zucchini and spaghetti squash in place of pasta, but drying the "noodles" in the oven doesn't get quite enough water out, so I am in the market for a food dehydrator. Bouncing around Amazon, the only dehydrators with a decent number of ratings are the Nesco/Ronco-As-Seen-On-TV things. Why don't you just cook off more moisture from the sauce, or make the sauce thicker? Tackle the problem from that end. And then be sure to use a little less sauce on the dish, to account for the stronger flavor. Or mix the squoodles and sauce together right as you plate so you eat them faster than the heat draws the water out. Drifter fucked around with this message at 19:21 on Jul 4, 2015 |
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Jul 4, 2015 19:18
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a forbidden love posted:Is there a vegan/vegetarian thread somewhere? I looked through the first 8 pages and ctrl+f didn't turnt anything up. In addition to what people said above, there was this thread, which I think died a natural death. For something current, maybe try the new hippie food thread? It seems to favor that kind of food.
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Jul 4, 2015 19:51
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Anyone have advice on a fairly simple steak rub/marinade? I've got a pair of pretty nice NY strips for the fourth. They're currently sitting in the fridge to air dry, and I'm about to toss together a rub or something to throw on them. We'll probably eat in 3-4 hours, so that's about the sitting time I'm aiming at. I know the traditional route is a little bit of garlic and a bit of salt, some pepper, let sit for a few hours, then grill. (I'll probably reverse-sear it. Haven't tried that before but my friend recommends it) But I'd like to do something a little more interesting. Any advice?
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Jul 4, 2015 21:47
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Try some cayenne, cumin, smoked paprika, salt/pepper
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Jul 4, 2015 21:55
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If you're searing it right you're going to obliterate the spices on the outside of a steak.
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Jul 4, 2015 21:58
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Sometimes the best thing on a grilled steak is just some seasonal or Lawry's.
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Jul 4, 2015 22:05
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Salt, then pepper after searing when resting.
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Jul 4, 2015 22:15
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Arcturas posted:Anyone have advice on a fairly simple steak rub/marinade? I've got a pair of pretty nice NY strips for the fourth. They're currently sitting in the fridge to air dry, and I'm about to toss together a rub or something to throw on them. We'll probably eat in 3-4 hours, so that's about the sitting time I'm aiming at. I know the traditional route is a little bit of garlic and a bit of salt, some pepper, let sit for a few hours, then grill. (I'll probably reverse-sear it. Haven't tried that before but my friend recommends it) But I'd like to do something a little more interesting. Any advice? Mediumly salt them and let them rest until you fire them up - you want the moisture to reabsorb into the meat. Once you cook them, go ahead and put some pepper or whatever at the start of the resting period.
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Jul 4, 2015 22:21
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Arcturas posted:Anyone have advice on a fairly simple steak rub/marinade? I've got a pair of pretty nice NY strips for the fourth. They're currently sitting in the fridge to air dry, and I'm about to toss together a rub or something to throw on them. We'll probably eat in 3-4 hours, so that's about the sitting time I'm aiming at. I know the traditional route is a little bit of garlic and a bit of salt, some pepper, let sit for a few hours, then grill. (I'll probably reverse-sear it. Haven't tried that before but my friend recommends it) But I'd like to do something a little more interesting. Any advice? Everyone basically told you that the tried and true salt, pepper (garlic optional) is amazing, and it's true. Now you want to get funky with it? Let's go! Thoroughly rub your steak with clove powder, cinnamon, and coriander. Marinade your steak in pure lemon or lime juice. Marinade your steak in cottage cheese. Do a home-made coffee rub. Cocoa powder works well with this.
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Jul 4, 2015 22:42
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Not trying to be some sort of puritan but I don't know about marinating a perfectly serviceable cut that doesn't need to be broken down. Am I just weird?
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Jul 4, 2015 23:23
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Adult Sword Owner posted:Not trying to be some sort of puritan but I don't know about marinating a perfectly serviceable cut that doesn't need to be broken down. Am I just weird? I wouldn't call it 'puritan' to not enjoy the taste of burned herbs/spices either.
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Jul 4, 2015 23:32
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I always save rubs and marinades for indirect heat. Over a flame EVERYTHING on the surface will burn - in not a good way. There are very few exceptions.
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Jul 4, 2015 23:43
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Well, I winged something with S&P, garlic, a little cumin, cayenne, paprika, and we'll see how it goes. If it ends horribly, I'll admit that I should never be allowed near steak again. (But I'll keep grilling anyways because mmm steak)
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Jul 5, 2015 00:46
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I only gave you that advice because you said you didn't want to hear that it's better to use only salt and pepper. I'd say there's about a <1% chance of it turning out better than just using salt and pepper.
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Jul 5, 2015 01:19
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I like to finish a steak with some browned butter because really, what can't be improved with butter.
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Jul 5, 2015 02:39
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a forbidden love posted:Is there a vegan/vegetarian thread somewhere? I looked through the first 8 pages and ctrl+f didn't turnt anything up. Start a new one! And then let me know so I can post in it.
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Jul 5, 2015 04:26
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dino. posted:Start a new one! And then let me know so I can post in it. edit: it is done, at least for now. Go forth and be vegan. TychoCelchuuu fucked around with this message at 16:10 on Jul 5, 2015 |
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Jul 5, 2015 15:04
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Defenestration posted:Am I missing something? I tried to melt semisweet chocolate chips in a double boiler (to make chocolate covered bananas) but the chocolate only got mushy, it never melted, even with the water almost boiling. I had about 36 oz of plain jane toll house chocolate and 5 tbsp butter in there, per the recipe. (A lot of the comments say that the chocolate didn't melt for them either, but surely people melt chocolate on the regular? Unless you've got some wacky chocolate, and I don't think nestle chocolate chips qualify, they should melt just fine. Any idea how hot your double boiler was getting? Just because you have boiling water doesn't mean the bowl of chocolate is really being heated to 100C. Also, two pounds of chocolate is quite a lot. Regardless, the easy way to melt chocolate chips or chunks is to microwave them until they look glossy. At that point you can stir them and they collapse into a liquid.
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Jul 6, 2015 05:04
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Just don't overnuke them, as they will literally catch fire and burn merrily. Smells terrible.
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Jul 6, 2015 05:52
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Splizwarf posted:Just don't overnuke them, as they will literally catch fire and burn merrily. Smells terrible. I can attest to this. I remember when I was younger my friend and I thought "Wait, if we melt chocolate chips we can make HUGE CHOCOLATE BARS!". The smell, dear lord the smell.
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Jul 6, 2015 05:56
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