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Poach the chicken. I did this just yesterday: went to the farmers market and picked up a load of vegetables that looked nice and a chicken. Fry onions, leeks, garlic, add chicken and cover with water (or stock if you've got it) and a bit of white wine. Poach for about an hour and a half, adding veg and herbs at appropriate stages. When it's done, shred any chicken that's still in one piece, fishing out any bones. Eat with really crusty bread, decent butter and mustard.
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Jul 19, 2015 15:54
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Squashy Nipples posted:You should have picked it sooner. i just picked a smaller one, sliced it into thin slices, mixed it up with olive oil, salt, pepper and paprika. Now its in the oven cooking at 225 for a few hours to make zucchini chips.
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Jul 19, 2015 16:48
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Scientastic posted:Poach the chicken. I did this just yesterday: went to the farmers market and picked up a load of vegetables that looked nice and a chicken. Fry onions, leeks, garlic, add chicken and cover with water (or stock if you've got it) and a bit of white wine. Poach for about an hour and a half, adding veg and herbs at appropriate stages. When it's done, shred any chicken that's still in one piece, fishing out any bones. Poaching's a really nice change from roasting. Couple of excellent chicken recipes I've made recently. Jamie Oliver's Chicken in Milk. It's delicious. Chicken Adobo (this is April Bloomfield's version.) Again, delicious.
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Jul 19, 2015 17:07
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I love chicken adobo. Thanks for reminding me about it so I can go make it later tonight 
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Jul 19, 2015 18:43
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Can anyone explain to me why a diet would restrict someone from consuming vinegar? Health reasons, nutritional reasons, weird homeopathy?
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Jul 19, 2015 18:51
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Lawnie posted:Can anyone explain to me why a diet would restrict someone from consuming vinegar? Health reasons, nutritional reasons, weird homeopathy? Dunno for this particular person but severe GERD, ulcers, other stomach acid problems.
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Jul 19, 2015 18:54
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Lawnie posted:Can anyone explain to me why a diet would restrict someone from consuming vinegar? Health reasons, nutritional reasons, weird homeopathy? the internet also tells us that it is not permitted in the paleo diet, amongst others. So, we need some background, because this is either a person with a legitimate reason to not consume vinegar, or a person that is not fit to breath the same air as normal people.
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Jul 19, 2015 20:07
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paraquat posted:the internet also tells us that it is not permitted in the paleo diet, amongst others. Oh, who gives a poo poo? The diet is not hard to cook for, let people do whatever they want. After cooking forever and dealing with ridiculous diets and food restrictions, I could just not possibly care less anymore and will make anyone something that conforms to their hilarious diet as long as they tell me in advance.
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Jul 19, 2015 20:09
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paraquat posted:I used to never use my freezer for anything other than frozen food I bought, either,
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Jul 20, 2015 02:45
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twotimer posted:dating frozen stuff may work at home, but one HUGE drawback to dating stuff in the freezer is that if the date isnt removed when its defrosting it quickly looks like 2 month old stock and often ends up rotated out before the actual old stuff. I think my brain is fried (long day) but what do you mean exactly? Why does leaving the date on it make it look 2 months old?
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Jul 20, 2015 03:19
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Because it would still have the date it was frozen. The simple solution is to relabel it when it's pulled, or append the label with a pull date.
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Jul 20, 2015 03:32
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I haven't bought russet potatoes in years because, well they are stupid and I hate them. I don't know if I was drunk or what but I ended up buying a bag of them at the store and I'm trying to eat them. Normally I buy yukon golds or fingerlings or baby reds. I did my usual 'slice up 1/4" and mix with keilbasa and bake for 45 minutes' and they came out all dry and weird. Am I stuck with boiling/mashing or baking these fuckers?
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Jul 20, 2015 13:59
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Bob Morales posted:I haven't bought russet potatoes in years because, well they are stupid and I hate them. I don't know if I was drunk or what but I ended up buying a bag of them at the store and I'm trying to eat them. You should try french cutting them followed by a two part fry.
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Jul 20, 2015 14:28
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Bob Morales posted:I haven't bought russet potatoes in years because, well they are stupid and I hate them. I don't know if I was drunk or what but I ended up buying a bag of them at the store and I'm trying to eat them. If you want to do other things with them than baking them or mashing them, and are kinda picky about things, you need to still boil them for a bit to get them softened and ready to go. For your problem you mentioned, I'd still put them in cold water and bring it up to a slow boil for a few minutes before taking them out and doing whatever you were going to do with them. They should still be firm and stuff, though. I'm not sure what else is in that recipe of yours, but you may consider adding some liquid to it, cream or even a little water, while it's cooking. And also some sliced hard boiled eggs, all three layered like lasagna. And then some paprika, sliced onions mixed in as well, with some breadcrumbs on top of it all. 
Drifter fucked around with this message at 16:27 on Jul 20, 2015 |
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Jul 20, 2015 16:23
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Does anyone have a good Carrot Cake recipe? Without nuts preferred. I needed just two carrots for a recipe and now I have almost a pound to do something with.
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Jul 20, 2015 16:27
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Bob Morales posted:I haven't bought russet potatoes in years because, well they are stupid and I hate them. I don't know if I was drunk or what but I ended up buying a bag of them at the store and I'm trying to eat them. Grate coarsely, press between paper towels to remove excess moisture. Mix in minced tomato, onion, jalapeno, and a bit of shredded cheese. Fry, preferably on a wide, flat electric skillet if you have one. Plop an over easy egg on top, drizzle with hot sauce, enjoy the best breakfast north of the Mexican border.
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Jul 20, 2015 16:29
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CzarChasm posted:Does anyone have a good Carrot Cake recipe? Without nuts preferred. I needed just two carrots for a recipe and now I have almost a pound to do something with. http://smittenkitchen.com/blog/2008/12/carrot-cake-with-maple-cream-cheese-frosting/ That's delicious. I made the mistake of letting the plain cake sit out for a few hours after it was baked and that made it a bit dry. Don't do that. Try adding some coconut flakes instead of the nuts. Good stuff there. The true winner here though is that maple cream cheese frosting. 
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Jul 20, 2015 16:56
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I'm going to start exploring Thai cooking and I need to stock up on some ingredients. I plan to grab some curry pastes and fish sauce today - are there any brands I should look for or specifically avoid?
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Jul 20, 2015 17:18
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The Ferret King posted:I think my brain is fried (long day) but what do you mean exactly? Why does leaving the date on it make it look 2 months old? exactly what ted said below you. if you write 'july 17' on something, throw it in the freezer, then someone pulls it out 3 weeks later and leaves that date on it, other people are going to see it in the coolroom and think its three-week-old stock. and the sad reality is that most people will leave the old date on!
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Jul 20, 2015 18:03
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A GIANT PARSNIP posted:I'm going to start exploring Thai cooking and I need to stock up on some ingredients. I plan to grab some curry pastes and fish sauce today - are there any brands I should look for or specifically avoid? Fish sauce, Tiparos is pretty good, and I've heard good things about Squid.
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Jul 20, 2015 18:06
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I use mae ploy for curry paste and tiparos for fish sauce
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Jul 20, 2015 18:08
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Maesri makes good curry paste too. Avoid Thai Kitchen, IMO. Maybe I've just had bad luck or something but I'm never buying that stuff again
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Jul 20, 2015 18:29
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Herr Tog posted:Where is the best place online or in person in the US to buy random Torani syrup flavors? The Torani website doesn't seem like a piece of poo poo but I am just wondering since I want like 6 bottles of weird ones. In person, I've seen a ton of flavors at the large booze stores such as Total Wine or Bevmo if you happen to be around either of those.
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Jul 20, 2015 19:50
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Number 1 Sexy Dad posted:Maesri makes good curry paste too. Avoid Thai Kitchen, IMO. Maybe I've just had bad luck or something but I'm never buying that stuff again I just used Thai Kitchen red yesterday actually. I don't think it's bad, but I haven't tried any others. I sauteed some onions, ginger and garlic in ghee, threw in a bunch of sliced chicken thigh, half a little jar of Thai Kitchen red curry paste, natural peanut butter, 3 fresh limes juice, vietnamese 3 crab fish sauce, coconut milk, cilantro and fresh thai red chilis. Tasted OK to me.
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Jul 20, 2015 23:20
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I got hold of some sodium citrate and tried my hand at modernist mac and cheese, with fairly lacklustre results. It ended up tasting pretty good, but is didn't emulsify at all really, and was mostly a thin cheesy soup. What did I most likely do wrong? Added too much of the cheese too fast?
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Jul 20, 2015 23:36
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My Lovely Horse posted:Mae Ploy and Cock are good for curry pastes. Lobo isn't super great in my book. DekeThornton posted:I got hold of some sodium citrate and tried my hand at modernist mac and cheese, with fairly lacklustre results. It ended up tasting pretty good, but is didn't emulsify at all really, and was mostly a thin cheesy soup. What did I most likely do wrong? Added too much of the cheese too fast? And as a technical quibble, sodium citrate isn't an emulsifier. It's a chelating agent. Nobody will ever care if you know the difference.
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Jul 20, 2015 23:49
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So I'm wanting to make a honey and thai chili roasted eggplant dish, but I can't figure out what to serve with it to make a complete dinner. I'm just drawing a total blank.
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Jul 20, 2015 23:54
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SubG posted:
Thanks, I guess I was just too impatient when it didn't thicken up nicely straight away. At leat it tasted good. Next attempt will hopefully go better.
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Jul 20, 2015 23:58
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SubG posted:Nobody will ever care if you know the difference. Except for SubG. He cares. He cares a lot. DekeThornton posted:Thanks, I guess I was just too impatient when it didn't thicken up nicely straight away. At leat it tasted good. Next attempt will hopefully go better. I think maybe you didn't get it hot enough to melt it all. You can't break this stuff, you can boil if you want.
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Jul 21, 2015 00:06
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Supposing I wanted to make a foccaccia bread recipe that called for 2.75c flour and didn't have any actual bread flour, only cornmeal, buckwheat, brown rice, and almond flour (I know), which among those would you use first?
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Jul 21, 2015 00:07
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exquisite tea posted:Supposing I wanted to make a foccaccia bread recipe that called for 2.75c flour and didn't have any actual bread flour, only cornmeal, buckwheat, brown rice, and almond flour (I know), which among those would you use first? edit: misread. I'd make cornbread.
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Jul 21, 2015 00:07
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DekeThornton posted:Thanks, I guess I was just too impatient when it didn't thicken up nicely straight away. At leat it tasted good. Next attempt will hopefully go better. Seriously, don't worry about loving with the proportions. When I first got sodium citrate I'd measure everything out like it was a science experiment, but now I just eyeball everything because it's so loving forgiving. WanderingMinstrel I posted:So I'm wanting to make a honey and thai chili roasted eggplant dish, but I can't figure out what to serve with it to make a complete dinner. I'm just drawing a total blank.
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Jul 21, 2015 00:09
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Thanks guys. It's good to know it's not as exacting as that Modernist Cuisine recipe makes it sound like. I measured everything down to the exact gram, so I was a bit disenheartened when it didn't turned out as I hoped. A mixture of an aged Swedish priest cheese and aged cheddar was a good base though, flavour wise. I'll stick to that part for my second attempt.
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Jul 21, 2015 00:14
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SubG posted:
The later one. I was kind of hoping for a suggestion of something along the lines of another veg dish or some protein on the side.
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Jul 21, 2015 00:15
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Do white wine, truffle salt and oysters belong together
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Jul 21, 2015 03:50
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Steve Yun posted:Do white wine, truffle salt and oysters belong together That's gonna be a rough enema, man. 
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Jul 21, 2015 04:47
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WanderingMinstrel I posted:The later one. I was kind of hoping for a suggestion of something along the lines of another veg dish or some protein on the side. if you're not a vegetarian, I'd definitely serve that with a nice pork chop
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Jul 21, 2015 11:54
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SubG posted:Tiparos is good for a fish sauce that shows up in the Mysteries of the Orient aisle of a lot of grocery stores. You don't even want to know what's in the curry pastes.
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Jul 21, 2015 13:07
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My Lovely Horse posted:Mae Ploy and Cock are good for curry pastes. Lobo isn't super great in my book. My normal grocery store had nothing but garbage, but after a trip to the local Vietnamese market I got a few tubs of Mae Ploy, a giant bottle of Squid fish sauce, and a $2 clump of basil the size of my head. Made a really basic yellow chicken curry last night and it was very easy and tasted pretty good - definitely going into our weeknight rotation. Does anyone have some good online resources for Thai recipes? I found http://www.templeofthai.com to have some good basic recipes, but I was wondering if people know of other websites to look at.
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Jul 21, 2015 14:55
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Flash Gordon Ramsay posted:Except for SubG. He cares. He cares a lot. I'm glad I know the difference now. DekeThornton posted:Thanks guys. It's good to know it's not as exacting as that Modernist Cuisine recipe makes it sound like. I measured everything down to the exact gram, so I was a bit disenheartened when it didn't turned out as I hoped. I'm fairly new to it too, but like SubG said, super forgiving. Just play around with it.
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Jul 21, 2015 14:58
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