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A GIANT PARSNIP posted: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. Try highheelgourmet.com it's a little lifestyle bloggy, but the recipes are cool and well done.
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Jul 21, 2015 15:19
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A GIANT PARSNIP posted: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 15:30
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A GIANT PARSNIP posted: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. 'She simmers' is another good blog
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Jul 21, 2015 15:33
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Flash Gordon Ramsay posted:Except for SubG. He cares. He cares a lot.
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Jul 21, 2015 22:26
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paraquat posted:if you're not a vegetarian, I'd definitely serve that with a nice pork chop Good call, pork and honey roasted eggplant sound like they'd be good friends.
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Jul 21, 2015 22:45
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Cavenagh posted:Jamie Oliver's Chicken in Milk. It's delicious. Just wanted to say thanks for this.  Made a pair of these in a 6-quart dutch oven last night and it was probably the best chicken dish I've made/had in a couple of years (and Babby's First "Roast A Whole Chicken"). Had 7 guests and they all gushed over it, good times. That recipe tastes fantastic and is really pretty low effort, which is great because whole roasters are $1/lb at Costco. Gonna eat this a lot.
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Jul 22, 2015 00:42
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Teeter posted: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. I have never heard of a total wine so thanks  The bevmo's around here no longer carry the kiwi, ginger, and grenadine I want.
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Jul 22, 2015 04:53
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Does pasta salad handle freezing well? Pasta, ham, sour cream and some bell peppers being the planned primary constituents.
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Jul 22, 2015 10:14
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Hawgh posted:Does pasta salad handle freezing well? Pasta, ham, sour cream and some bell peppers being the planned primary constituents. Nope.
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Jul 22, 2015 11:37
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Last weekend I made an impulse buy and took home a brand new pressure cooker. Does anyone have any good recipe suggestions to break it in with? I've heard it's great for beans.
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Jul 22, 2015 13:35
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lifts cats over head posted:Last weekend I made an impulse buy and took home a brand new pressure cooker. Does anyone have any good recipe suggestions to break it in with? I've heard it's great for beans. 1 lb. Chuck beef cut into bite sized chunks. 2 Large onions halved and sliced about 1 cm thick. 1 lb. White mushrooms, cleaned and sliced. 1 lb. Potatoes, fingerlings or some other waxy variety, cleaned and cut into bite sized chunks but unpeeled. 1/2 lb. Carrots, peeled and cut into bite sized chunks. 1 head of garlic, cloves separated and peeled but whole. 1 Tbsp grated ginger. 1/4 cup rice wine vinegar. 1 Tbsp sugar. 1/2 cup soy sauce. 2 Bay leaves, dried. Enough beef stock to cover ingredients by 1 inch, about 4 cups. 2 Tbsp flour combined with some of the stock to create a slurry. Salt and pepper to taste. Lightly salt the beef and brown it well in stages with some vegetable oil in the pressure cooker pot, then put the beef aside. Add potatoes and carrots to the pot, browning them in stages, then put them aside. Add the onions, mushrooms and garlic to the pot and cook them until the onions have gone slightly soft. Add the soy sauce, scraping anything left stuck to the bottom of the pot off. Add the vinegar, sugar, ginger and bay leaves and gently stir everything together. Add the beef, potatoes and carrots back in, pour beef stock over to cover by 1 inch, add flour/stock slurry and stir to combine. Pressure cook for 30 minutes, add salt and pepper to taste and serve over rice.
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Jul 22, 2015 14:30
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lifts cats over head posted:Last weekend I made an impulse buy and took home a brand new pressure cooker. Does anyone have any good recipe suggestions to break it in with? I've heard it's great for beans.
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Jul 22, 2015 15:58
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Whats a good way to use a lot of basil that isn't pesto?
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Jul 22, 2015 20:03
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Jose posted:Whats a good way to use a lot of basil that isn't pesto? Do you also have tomatoes? Margherita pizza or ensalada caprese or bruschetta
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Jul 22, 2015 20:12
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Jose posted:Whats a good way to use a lot of basil that isn't pesto? Booze! Stick a fistful or two of basil in a bottle of vodka, along with some other flavorant - cut up strawberries are good, lemon zest is good, tomatoes (and some black peppercorns) are good if you plan on using the end product in bloody mary's. Or almost any other fruit, really. Or just the basil, if you'd like something more standalone. Store in a cool dark place for a couple weeks, shaking every few days, then strain. Strawberry-basil vodka and tonic with a lime wedge is a god-tier summer drink. As a bonus, if you do just the basil, or the tomato/peppercorn/basil, it becomes awesome in a vodka sauce over pasta and whatnot.
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Jul 22, 2015 20:18
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Just tear it up and put it on top of your noodles. Also good on nachos.
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Jul 22, 2015 21:20
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I once made some simple syrup with basil, and then used it to make cocktails with it. Like, an old fashioned with basil syrup instead of bitters and sugar cube.
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Jul 22, 2015 21:28
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I have 4 days of breakfasts and lunches in San Fransisco, where should I be going (besides the SF thread and Drink and Fight that I already hit up)?
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Jul 22, 2015 21:56
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lifts cats over head posted:Last weekend I made an impulse buy and took home a brand new pressure cooker. Does anyone have any good recipe suggestions to break it in with? I've heard it's great for beans. This recipe is a little involved, but the result is worth it, AND the sauce itself is amazing. Save and freeze as much of it as you can and then use it again in everything. I'll probably make it again this weekend just to have more sauce. http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html
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Jul 22, 2015 23:19
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Kalista posted:This recipe is a little involved, but the result is worth it, AND the sauce itself is amazing. Save and freeze as much of it as you can and then use it again in everything. I'll probably make it again this weekend just to have more sauce. Agreed, I've even used the sauce as a pizza sauce and it was well received. SV a breast and with the sauce you have the laziest ever taco filling.
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Jul 22, 2015 23:41
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rj54x posted:Booze! I have a feeling I'm going to get pretty drunk on herbed vodka now. Thank you for this idea!
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Jul 23, 2015 04:02
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If I'm making the modernist mac and cheese, is it a good idea to add iota carrageenan or should I just leave it out?
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Jul 23, 2015 10:07
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angor posted:If I'm making the modernist mac and cheese, is it a good idea to add iota carrageenan or should I just leave it out? Leave it out, You really only need that to make cheese slices.
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Jul 23, 2015 12:57
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Flash Gordon Ramsay posted:Leave it out, You really only need that to make cheese slices. Ok, I'll do that. I've tried the recipe once without it and I felt that it was lacking that creamy mouthfeel I was going for. Might up the cheese this time.
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Jul 23, 2015 16:50
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For table use I only own table and butter knives that don't cut worth a drat. Not that I cook meat often, but I sometimes wish I had steak knives. Sur La Table has a 6pc Wusthof set on sale for $40 right now. I don't really know what makes a good steak knife or how much I should pay. Should I buy these? edit: this link does not appear to work once copy pasted to a new device. It's SKU 1993716, I can't find a manufacturer's item number. guppy fucked around with this message at 17:08 on Jul 23, 2015 |
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Jul 23, 2015 17:05
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guppy posted:For table use I only own table and butter knives that don't cut worth a drat. Not that I cook meat often, but I sometimes wish I had steak knives. Sur La Table has a 6pc Wusthof set on sale for $40 right now. I don't really know what makes a good steak knife or how much I should pay. Should I buy these? Any generic serrated knives should be fine. How tough is the meat you are eating anyway?
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Jul 23, 2015 17:38
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Flash Gordon Ramsay posted:Leave it out, You really only need that to make cheese slices. Yeah, you just need the citrate if you're going to cook it and eat it immediately. Make sure you have enough acid in there too.
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Jul 23, 2015 20:03
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guppy posted:For table use I only own table and butter knives that don't cut worth a drat. Not that I cook meat often, but I sometimes wish I had steak knives. Sur La Table has a 6pc Wusthof set on sale for $40 right now. I don't really know what makes a good steak knife or how much I should pay. Should I buy these? You own butter knifes and need steak knifes? Have I got a video for you! https://www.youtube.com/watch?v=Nr7uGXkKHBk
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Jul 23, 2015 20:42
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I haven't checked yet but I'm like 95% sure that you can probably find completely insane steak knives on kick starter made out of old barn doors or boats or something.
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Jul 23, 2015 20:53
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Lucy Heartfilia posted:You own butter knifes and need steak knifes? Have I got a video for you! I can't stand looking at that hipster doofus. Did he buy the shirt, glasses and mustache as a complete kit?
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Jul 23, 2015 21:00
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Chef Steps was more tolerable before when their videos were just anonymous hands reaching around a kitchen. The more the camera pulls back the more annoying it gets
Steve Yun fucked around with this message at 22:50 on Jul 23, 2015 |
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Jul 23, 2015 22:47
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I don't see what a man's moustache has to do with learning to change the geometry of a knife. Still, he could ease off the anecdotes. A goodwill isn't a place to spend a date, guy.
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Jul 24, 2015 06:50
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rj54x posted: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. This was from a few days ago, but I did it this morning and it was, in fact, delicious.
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Jul 24, 2015 12:42
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Quickie complaint: On a scale of one to white people, how pissed should I be if a restaurant is pre-prepping potatoes and sausage and leaving them uncovered in the window, then shoveling that over to customer plates? Do they earn extra points if the window is within spitting distance from the front door?
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Jul 24, 2015 14:21
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How do I get the onion/garlic smell off my hands? I washed them like 3 times and took a shower.
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Jul 24, 2015 14:23
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Bob Morales posted:How do I get the onion/garlic smell off my hands? I washed them like 3 times and took a shower. Find some stainless steel and rub your hands on it under running cold water. edit: preferably not a knife. Maybe a spatula or something like that edit 2: Or buy this, it's cheap and cute: http://www.bedbathandbeyond.com/store/product/stainless-steel-rub-away-bar/1012829620 Flash Gordon Ramsay fucked around with this message at 14:35 on Jul 24, 2015 |
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Jul 24, 2015 14:33
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Flash Gordon Ramsay posted:Find some stainless steel and rub your hands on it under running cold water. Could I just rub my hands on the inside of the sink?
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Jul 24, 2015 14:36
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Yes.
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Jul 24, 2015 15:31
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Flash Gordon Ramsay posted:Find some stainless steel and rub your hands on it under running cold water. This is a great tip and works super well. Does anyone know why?
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Jul 24, 2015 17:39
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http://www.huffingtonpost.com/2012/03/13/eliminating-garlic-smell_n_1341413.html tl;dr the sulphur-y compounds that smell bind to the metal.
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Jul 24, 2015 17:48
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