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GreyPowerVan posted:Does anyone have advice for cooking black beans and also Great Northern beans? I've tried cooking both and they turned out loving awful each time. I like adding carrots or onions to beans part way through cooking. I really like the natural extra sweetness they bring. But really, the littlest prince has the right of it, you should specify what about your beans you didn't like. Otherwise  (add salt)
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Jul 15, 2015 18:48
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Nothing you cook at home can ever turn out bad as long as you have butter.
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Jul 15, 2015 19:29
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GreyPowerVan posted:Does anyone have advice for cooking black beans and also Great Northern beans? I've tried cooking both and they turned out loving awful each time. Cook them with a bunch of fatty smoked pork, like ham hocks or bacon.
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Jul 15, 2015 19:33
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exquisite tea posted:Nothing you cook at home can ever turn out bad as long as you have butter. That would make a very different miso soup
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Jul 15, 2015 21:02
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I don't know, they tasted kind of bland I guess but I couldn't figure out how to make it taste better with the spices I had so I just trashed them. I could try adding some bacon next time, that would probably help.
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Jul 15, 2015 22:13
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Thinking about adding a wok to the list of cookware I have. What are the pros/cons between carbon steel and cast iron for a wok, and which would probably be the better all-purpose way to go, keeping in mind that the carbon steel ones are also a bit cheaper.
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Jul 15, 2015 23:17
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Zerilan posted:Thinking about adding a wok to the list of cookware I have. What are the pros/cons between carbon steel and cast iron for a wok, and which would probably be the better all-purpose way to go, keeping in mind that the carbon steel ones are also a bit cheaper. You want a wok that just...fuckin' sucks at heat retention. Quick to heat up and heats up evenly. You want it cheap, but sturdy. I'd go carbon steel, at least 14 gauge. Thick enough not to bend when you squeeze the edges together. Treat it well and it'll be just as non stick as you could get. If you're going to pay more than 20 or 30 bucks for a 12-14 inch one you're wasting your money. You could probably be fine with a flat-bottom one, unless you want to buy one of those cuppy things to hold a round one over your stovetop. Be sure to season it before you cook for the first time. The manufacturer's season isn't good at all - I think it's more a food grade rust preventative than a non-stick season. Save your cast iron material for where it's best suited, a dutch oven or heavy skillet. Drifter fucked around with this message at 00:04 on Jul 16, 2015 |
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Jul 15, 2015 23:57
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http://www.npr.org/sections/thesalt/2014/12/11/369675821/kalettes-broccoflower-and-other-eye-popping-vegetables-for-2015 Kalettes. Has anyone tried these? I haven't seen them in any markets (Cleveland) but I just had a dish of sausage stuffed with truffle over braised kalettes. It was outstanding. Flavor was very much like a Brussels sprout kale combination. Nice cabbage Brussels like background with a bitter kale note. A texture more like kale in the leaves and Brussels at the base. I would definitely recommend trying them if you can find them.
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Jul 16, 2015 02:10
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KWC posted:http://www.npr.org/sections/thesalt/2014/12/11/369675821/kalettes-broccoflower-and-other-eye-popping-vegetables-for-2015 I saw some pop up this spring but they wanted like $5 /lb for them. gently caress that noise.
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Jul 16, 2015 02:17
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KWC posted:http://www.npr.org/sections/thesalt/2014/12/11/369675821/kalettes-broccoflower-and-other-eye-popping-vegetables-for-2015 OMG, GMOs!
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Jul 16, 2015 03:08
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That Works posted:I've got a ton of zucchini and yellow squash out of the garden and have a big party this weekend. Any recipe ideas besides the standard roasted or ratatouille? Slice a bunch of coins (thinner the better, food processor/mandoline if you have one) and sautee them in a liberal amount of butter and a fuckload of basil (seriously, a lot). Serve hot. Some shredded aged Gruyere is nice on top. If you also have a ton of tomatoes, throw in thick tomato slices (until it's about half and half tomato/zucchini) and a bunch of sweet or smoked paprika. Since it's for guests, it might be worth peeling or blanching the skins off the tomatoes.
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Jul 16, 2015 09:33
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That Works posted:I've got a ton of zucchini and yellow squash out of the garden and have a big party this weekend. Any recipe ideas besides the standard roasted or ratatouille? Have u got the zucchini flowers still, as they taste amazing stuffed and deep fried: https://www.rivercottage.net/recipes/deep-fried-courgette-flowers
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Jul 16, 2015 12:54
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I've got a bunch of fennel bulbs that I need to use up, can I braise them like leeks?
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Jul 16, 2015 14:51
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I'm making Grilled Green Chicken next week for my family and the marinade calls for 1 cup packed cilantro leaves and stems, 1 ¼ cups packed basil leaves, and ¼ cup packed mint leaves. I really, really hate cilantro. If it were a garnish, I would just substitute flat leaf parsley and not think twice about it, but I'm wondering if I should use something else since it's for a marinade, and if so, what should I use? Should I maybe do a combo of more basil mixed with parsley in place of the cilantro? This is the full recipe: 1 medium sweet onion, peeled and coarsely chopped (about 1 cup) 1 cup packed cilantro leaves and stems 1 ¼ cups packed basil leaves ¼ cup packed mint leaves 4 tablespoons of Red Boat fish sauce 3 peeled garlic cloves zest of 1 lime plenty ground black pepper 1 teaspoon of Aleppo pepper 2 tablespoons of apple juice Kosher salt 3 pounds of chicken drumsticks or thighs
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Jul 16, 2015 15:53
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Squashy Nipples posted:Six years. I've only had this screename for six years. I got mine in the same thread!
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Jul 16, 2015 16:00
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Lefty Lugubrious posted:I'm making Grilled Green Chicken next week for my family and the marinade calls for 1 cup packed cilantro leaves and stems, 1 ¼ cups packed basil leaves, and ¼ cup packed mint leaves. I really, really hate cilantro. If it were a garnish, I would just substitute flat leaf parsley and not think twice about it, but I'm wondering if I should use something else since it's for a marinade, and if so, what should I use? Should I maybe do a combo of more basil mixed with parsley in place of the cilantro? The cilantro looks like a pretty key flavor component and is half of green things in your green chicken. If you don't like it you'd probably be better served making something else. It's ok not to like everything. If you want go more Italian-y skip the lime, fish sauce and mint too and do basil garlic parsley onion red chili flake and lemon. It will still turn out green. Alternatively you may find that when mixed with other flavors and then cooked you can find a place in your heart for cilantro...
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Jul 16, 2015 16:07
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What? that seems like a pretty good spread of flavores even without the cilantro.
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Jul 16, 2015 16:14
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Drifter posted:What? that seems like a pretty good spread of flavores even without the cilantro. Yeah, I agree. That's why I want to try and make it anyway. It's not the green I care about as much as all the flavors (sans cilantro).
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Jul 16, 2015 16:31
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If I had broken taste buds and hated cilantro I'd probably just go with flat leaf parsley to try it.
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Jul 16, 2015 16:36
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Genetics, man. It tastes like soap to me.  I'll just use parsley.
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Jul 16, 2015 17:02
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It's a lot of strong flavors, but they're all working together to create a harmonious dish. Replacing half the herbs with something else will throw the balance off. Using basil or parsley will just make it taste like fishy Italian chicken.
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Jul 16, 2015 17:05
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Jul 16, 2015 17:06
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Trying to make breakfast for my hungover self and gf, who has an tasty but not too complicated gravy recipe for biscuits?
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Jul 16, 2015 18:06
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Just add 2 cups of milk over a roux made of 2 tbs flour and butter (each) add pepper It's better if you have sausage and use the drippings but I mean it's the most basic gravy. It's better if you use some cream instead of all milk too. Or add some onion. Or a zillion other spices. But you said simple.
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Jul 16, 2015 18:14
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goodness posted:Trying to make breakfast for my hungover self and gf, who has an tasty but not too complicated gravy recipe for biscuits? http://thepioneerwoman.com/cooking/2007/09/biscuits_and_gr/
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Jul 16, 2015 18:16
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My method: Cook a pound of sausage in pan. Drain off any grease that you can pour off. Sprinkle 6 tbsp tbsp flour over the sausage. Cook it for a couple minutes making sure not to burn the flour. The grease on the surface of the sausage should be enough fat. Dump in 3 cups milk. Bring to boil while stirring. Add a shitload of pepper (maybe do this before the milk, whatever). Season to taste. Thin with milk if necessary. If you want it meatier flavored add some Better than Bouillon (or even a crushed bouillon cube when you add the flour). Remember, your grandma did this without a recipe and it was awesome.
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Jul 16, 2015 19:13
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Flash Gordon Ramsay posted:Remember, your grandma did this without a recipe and it was awesome. Umm...I hate to break it to you but unless she's the Jackson Pollack of cooking or cooked in the middle of grand mal seizures, she probably used a recipe, even if it was hers...
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Jul 16, 2015 19:22
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Drifter posted:the Jackson Pollack of cooking This is inspiring a ton of interesting visuals in my head right now.
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Jul 16, 2015 20:30
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exquisite tea posted:I've got a bunch of fennel bulbs that I need to use up, can I braise them like leeks? Yes, or like celery.
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Jul 16, 2015 20:34
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Drifter posted:Umm...I hate to break it to you but unless she's the Jackson Pollack of cooking or cooked in the middle of grand mal seizures, she probably used a recipe, even if it was hers... "From memory" is not a recipe. Same way she did cornbread and biscuits and what not.
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Jul 16, 2015 20:49
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Yeah if you're going from memory and not measuring anything that's not a recipe.
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Jul 16, 2015 21:00
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Flash Gordon Ramsay posted:
My grandma made her sausage gravy without a recipe. It was awful, much like everything else she cooked. Seriously, just god awful. Thin, lots of little clumps of uncooked flour. Just barf. That said, yeah, it's sausage gravy. If you have a cookist bone in your body, you can pull it off. The biscuits are the hard part.
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Jul 16, 2015 21:08
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Biscuits are dead easy. Just make Smitten Kitchen's cream biscuits and there's no cutting or delicate maneuvering - just don't overmix. As far as gravy goes, cook up some sausage, make a roux with that fat, supplemented with bacon grease or lard if you want more (though I find that using the sausage's fat ensures the perfect ratio of meat to sauce), add milk and loads of black pepper, add the meat back, and you're done.
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Jul 16, 2015 22:22
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Lefty Lugubrious posted:Genetics, man. It tastes like soap to me. I wonder if ground corriander gets around the soapy flavor thing?
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Jul 16, 2015 22:49
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THE MACHO MAN posted:I wonder if ground corriander gets around the soapy flavor thing? To me it doesn't, much to my disappointment.
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Jul 16, 2015 23:07
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teh winnar! posted:To me it doesn't, much to my disappointment. Do you find it's not as bad when it's cooked?
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Jul 17, 2015 04:34
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So what kind of potatoes are good for making potato salad?
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Jul 17, 2015 04:41
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Dr. Gitmo Moneyson posted:So what kind of potatoes are good for making potato salad? Any kind really but if you want to make sure it doesn't turn into glue buy a more-waxy variety. Fingerlings or golds come to mind. E: fingerlings would be a pain in the rear end to use if you don't like skins
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Jul 17, 2015 04:53
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Number 1 Sexy Dad posted:Any kind really but if you want to make sure it doesn't turn into glue buy a more-waxy variety. Fingerlings or golds come to mind. Not necessarily. You could parboil them, then the skins would come off easy just peeling by hand after they've cooled a bit.
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Jul 17, 2015 05:07
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Bought some small red potatoes. Hope those will work.
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Jul 17, 2015 05:55
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