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Cavenagh posted:This might work: Ottolenghi's sweetcorn polenta. Maybe soak the kernels in milk first though. I ended up preparing the corn like I would for cheesy buttered grits and threw a spare tuna filet with spicy mayo on top. I think it ended up pretty good! 
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Aug 2, 2015 21:34
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^^^ - That looks dope.EAT THE EGGS RICOLA posted:Really? I love the flavour of celery (but don't really eat raw celery ever). Celeriac is the perfect celery-flavour vessel. Celery is more a texture to me than a flavor. Roasted or sauteed celery is a whole different ballgame, but to blend raw celery and render it into paste just seems all sorts of counter-productive.
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Aug 2, 2015 21:47
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Drifter posted:^^^ - That looks dope. Celery has a flavor a little like cucumber to me. Light, slightly sweet, crisp. Cooking it changes and concentrates the flavor, but it is essentially similar. I like to make a gin and tonic with some celery muddled with cucumber and a cucumber garnish. Generally, just cucumber, but a little celery in there makes it more refreshing. There's also a drink called Cel-ray if you want to taste it strongly. Or celeriac, of course, for a raw super celery flavor. I always use both celeriac and celery for celery soup.
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Aug 2, 2015 22:10
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SymmetryrtemmyS posted:There's also a drink called Cel-ray if you want to taste it strongly. Or celeriac, of course, for a raw super celery flavor. I always use both celeriac and celery for celery soup. I usually use celeriac and celery leaves. Celery flavour owns.
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Aug 2, 2015 22:14
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The only way to eat raw celery is with raisins and peanut butter. The way God, Mother Nature, and Jesus Christ America intended. 
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Aug 2, 2015 22:23
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SymmetryrtemmyS posted:Your lentils might be old. They dry out and take longer to cook. Hmmm. They were bought last week, but of course that says nothing about packaging. Didn't look. Will try again.
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Aug 2, 2015 22:28
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EAT THE EGGS RICOLA posted:I usually use celeriac and celery leaves. Celery flavour owns. I fry the leaves and garnish with them. Sprig or two of thyme and nothing else, other than a bit of cultured cream and maybe some asparagus or Brussels sprouts if I've got them and need to use them up.
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Aug 2, 2015 22:50
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angor posted:I live in the Middle East and there's no way for me to get Mexican stuff here. I have a friend coming back from the US and has graciously offered to bring stuff back for me. https://www.penderys.com is where I get all of my dried chilies delivered from. You left out chipotle on your list, which needs to be remedied.
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Aug 2, 2015 22:56
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Brown Rice takes a long time to cook. If I freeze it, can I reheat it without losing the consistency? If not, I may look into keeping some instant brown rice bowls costco sells around for sudden rice needs.
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Aug 2, 2015 23:07
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Drifter posted:The only way to eat raw celery is with raisins and peanut butter. The way God, Mother Nature, and Jesus Christ America intended. I think you meant cream cheese and paprika.
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Aug 2, 2015 23:16
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The Baroness posted:I think you meant cream cheese and paprika. That's a funny way to spell sumac. (I just tried it, really good) E: can we get a celery thread going? This thread is poppin with celery facts
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Aug 3, 2015 00:00
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nuru posted:Brown Rice takes a long time to cook. If I freeze it, can I reheat it without losing the consistency? It takes 45 minutes.
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Aug 3, 2015 00:20
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nuru posted:Brown Rice takes a long time to cook. If I freeze it, can I reheat it without losing the consistency? It handles being frozen wonderfully. Freeze it flat, if possible - like put it in a ziploc baggie and try to make it as thin as possible. For ease of use, mostly. When you reheat it in the microwave, add a tablespoon or two of water per cup of rice.
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Aug 3, 2015 00:38
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Mr. Wiggles posted:It takes 45 minutes. Which is longer than most times where a meal is, "What do I have on hand to cook with quickly?".
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Aug 3, 2015 00:44
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Is there any tips to get gas grease off the cover of cookbooks. I have a gas range range with very bad ventilation and all of my cook books have a light amount off grease on them. Any tips to get that off without damaging them.
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Aug 3, 2015 01:08
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vuk83 posted:Is there any tips to get gas grease off the cover of cookbooks. I have a gas range range with very bad ventilation and all of my cook books have a light amount off grease on them. Any tips to get that off without damaging them. A little bit of dawn dish soap on your rag/sponge, and then dry off with another towel if there's any wetness.
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Aug 3, 2015 01:31
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nuru posted:Brown Rice takes a long time to cook. If I freeze it, can I reheat it without losing the consistency? The medium grain brown rice I use takes 25 minutes to cook. Maybe you can find something like that.
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Aug 3, 2015 02:45
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What is the best cheap meat for people who are too drained/lazy to deal with anything complicated after work? Lately we have been eating a lot of cheap brats. I had done a bunch of chicken thighs with an herb rub, but only the surface had any flavor. I also didn't like surprise mouthfuls of fat with the thighs.
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Aug 3, 2015 04:19
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Beef chuck roast on special, slow cook it with stuff. The stuff can be anything: classic american pot roast, german sauerbraten, 'italian' pot roast, chili. All easy to make, really hard to gently caress up (difficult to overcook), easy to freeze. Dump ingredients into dutch oven or slow cooker, wait a while, voila.
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Aug 3, 2015 04:23
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22 Eargesplitten posted:What is the best cheap meat for people who are too drained/lazy to deal with anything complicated after work? Lately we have been eating a lot of cheap brats. I had done a bunch of chicken thighs with an herb rub, but only the surface had any flavor. I also didn't like surprise mouthfuls of fat with the thighs. You can cook thighs a little longer and the fat will render off. They're not delicate pieces of poo poo like chicken breasts. The only effort on your end is that you'll have to forget about them for a while longer while they cook a little more. Look into braising them if you'd prefer stronger flavour.
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Aug 3, 2015 04:47
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I bought some mushrooms and want to cook them all at once and store them, about how long would they last being ziploc'd and thrown in the fridge?
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Aug 3, 2015 06:33
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Leal posted:I bought some mushrooms and want to cook them all at once and store them, about how long would they last being ziploc'd and thrown in the fridge? Just in a fridge, I'd say they'll last a week or two, easy. I regularly saute and store them in a glass airtight container and they're definitely good for 10 days. I've never kept them longer than that because I eat them. If you are going to saute them I'd add a little oil into the baggie you freeze them in, just because. If you just wanna blanch them well...be sure to dry them off a bit first, I guess. I don't know. Drifter fucked around with this message at 07:38 on Aug 3, 2015 |
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Aug 3, 2015 07:36
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Perfect, these should be gone by then. Gonna throw mushrooms on everything 
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Aug 3, 2015 07:48
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Is there a method to keep the leaves of Shanghai bok choy from turning yellow by the fifth or sixth day of refrigeration? My local asian mart sells it pre-bagged, and it's always more than I use, unless I learn more recipes or something.
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Aug 3, 2015 08:47
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Okay, the Hannibal tv series is being cancelled. I'm hosting a series finale dinner at the end of the month. I'd like some advice on the menu, whether the order needs to be changed or if there's something that doesn't fit and should be replaced, etc: - fruit plate - oyster with chardonnay - batter fried lamb brain with parsley sauce - roasted (lamb?) heart with carrot and potato - punch romaine (champagne rum and orange juice on shaved ice) - lamb merguez sausages - smoked roast (lamb? pork loin? pork belly? beef?) with some sweet sauce - bone marrow ice cream on blood brownies Questions: Should I go with a salad instead of a fruit plate? What vegetable side would go with the lamb sausage? Is there a particular beef cut that would fit inside a cake dome and lends well to being smoked? What side would go well with a smoked roast?
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Aug 3, 2015 09:11
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goodness posted:I wonder if the FDA has done a study on the bacteria in dirty pillows or their computer chair. Probably a lot worse. Lucy Heartfilia posted:It's not 100% solid yet, but you can find bacteria (e.g. lactobacillus) on plants that are considered beneficial in other kinds of food like yogurt. Mister Macys posted:Is there a method to keep the leaves of Shanghai bok choy from turning yellow by the fifth or sixth day of refrigeration?
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Aug 3, 2015 10:30
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Is there a big difference in taste/consistency if I roll instead of stretch the pizza dough? Some pizzeria Youtubes only stretch it, can't say that I noticed that big of a difference.... but it's been a while since I last made pizza.
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Aug 3, 2015 15:06
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What method are you cooking it?
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Aug 3, 2015 15:59
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Doom Rooster posted:https://www.penderys.com is where I get all of my dried chilies delivered from. You left out chipotle on your list, which needs to be remedied. Placed a huge order. Added chipotle. Thanks!!
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Aug 3, 2015 17:05
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How well does pork sirloin roast hold up to slow cooking? I grabbed some on special and I was thinking to make Serious Eats's chile verde recipe using it.
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Aug 3, 2015 17:41
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Jan posted:How well does pork sirloin roast hold up to slow cooking? I grabbed some on special and I was thinking to make Serious Eats's chile verde recipe using it. For the record, I had a pork sirloin roast last week and made pork bulgogi with it. It was terrific. In case you want to try something sorta unique with a strange (at least to me) cut.
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Aug 3, 2015 17:43
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Mr. Wookums posted:What method are you cooking it? Cooking? I put the pizza in the oven.
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Aug 3, 2015 17:44
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Steve Yun posted:Questions: Fruit plate should be fine, but look at the food in the show as inspiration. Don't do cantaloupe and pineapple, do pomegranate and other dark fruit, maybe with something very pale for contrast.
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Aug 3, 2015 17:45
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TL; DR: Is there a Goontested Pirozhki? My theater group is presenting Chekhov's "Uncle Vanya" to a 10 person audience on two nights this weekend, and they are also being given food and drink between acts. There isn't a lot of prep space, so cold and pre-made foods are the order. I volunteered to make a bunch of Pirohzki's, even though I've never made them, because I recently acquired something that looks like a very large dumpling press (6" diameter crimping thing), I have some oxtail in my freezer that I thought would make a great pie filling, and I loving love all savory pie and dumpling like things. Researching recipes has yielded a lot of questions: - Yeast dough or pastry dough? - Baked or fried? - What is a good "Russian" flavor profile? DIll and sour cream seem to show up a lot in vegetable dishes. - I only have 5 pounds of oxtail. I'm hoping to end up with 40 or 50 little pies. Should I add some bacon and/or some other beef? Here's the basic plan I've been formulating in my head: 1. Some time before the weekend, brown the oxtails in a bunch of butter and dump them in a crockpot with some stock, red wine, and probably some worcestershire for 8 hours or so. 2. Separately: Cook some diced potatoes, carrots, browned onions, and cabbage. 3. Cook up some beets and beet greens. 4. Make a vegetarian filling for about third of them out of the beets and some of the veggies. Dump the rest of the veggies in with the oxtail and then let it meld in the fridge. De-scum, season and add dill and sour cream. 5. Make a dough like this one: http://allrecipes.com/recipe/traditional-russian-pirozhki/?scale=60&ismetric=0 6. Bake them all the day of the thing and refrigerate half of them for the second day. Will they keep OK like that or should I bake them just for each day?
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Aug 3, 2015 18:09
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When I made bierocks, which are pretty much a larger, Volga Mennonite version of pierogies / pirozhkis / transliteration, I froze them and they came out just fine. Maybe they would have been better fresher, but not enough to be worth it. Refrigerating them for a day should be even less of an issue. That way you have one less thing to Chekhov your list.
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Aug 3, 2015 18:20
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Steve Yun posted:Okay, the Hannibal tv series is being cancelled. I'm hosting a series finale dinner at the end of the month. I'd like some advice on the menu, whether the order needs to be changed or if there's something that doesn't fit and should be replaced, etc: I am seriously disappointed that I have to be the first to suggest you prepare ortolan. I don't think it's banned in the U.S. at least!
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Aug 3, 2015 20:43
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Lawnie posted:I am seriously disappointed that I have to be the first to suggest you prepare ortolan. While he's at it he should just pick up some stray kittens, drown them in chocolate sauce and then sprinkle powdered sugar on top of them.
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Aug 3, 2015 22:14
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Drifter posted:While he's at it he should just pick up some stray kittens, drown them in chocolate sauce and then sprinkle powdered sugar on top of them. Ugh, that's horrible. At least get the fur off first, and then debone them. Siamese Galantine, maybe?
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Aug 3, 2015 22:16
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https://www.youtube.com/watch?v=-K3LO9H_Yq0 I don't normally dislike people, but the people in this video just piss me off for some reason.
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Aug 3, 2015 22:24
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Drifter posted:https://www.youtube.com/watch?v=-K3LO9H_Yq0 Chefsteps guys are the cool hipster cats.
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Aug 3, 2015 22:43
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