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Molybdenum posted:I went to India for 2 weeks and I'd like to locate some of the ingredients back in the US. There are 3-4 Indian grocery stores and convenience stores near my house, and they all sell giant super cheap bags of those, as well as any other spices you can think of.
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Aug 20, 2015 14:36
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Are all canned yams canned in syrup? Are they weird and mushy?
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Aug 20, 2015 14:55
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Any goon recommended recipes for mango salsa? I was thinking to serve it as a side for chile verde, something sweet to offset the tartness a bit.
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Aug 20, 2015 15:01
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Steve Yun posted:C'mon, I know some of you got some lamb heart recipes. Wiggles! Anyone? Sorry. I only get one heart per animal when I slaughter, so I always save them up to do a big batch of anticuchos.
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Aug 20, 2015 15:03
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sharktamer posted:Are ceramic pans good as non stick pans?
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Aug 20, 2015 15:41
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Jan posted:Any goon recommended recipes for mango salsa? I was thinking to serve it as a side for chile verde, something sweet to offset the tartness a bit. Foodwishes did a mango salsa: https://www.youtube.com/watch?v=Fg_5NOXWpGw http://foodwishes.blogspot.com/2011/06/mahi-mahi-with-spicy-thai-chili-mango.html I made it once and I didn't balance it right. First off, I didn't realize Seasoned Rice Vinegar and Rice Vinegar were two different things. Second, there was too much vinegar in it, and I thought it needed a pinch of salt. I didn't do anything about it, because I forgot to taste while making it. I'm gonna give it another try some day. Oh and I used serrano peppers because my grocery store doesn't sell anything called Thai Chili. The Ferret King fucked around with this message at 16:20 on Aug 20, 2015 |
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Aug 20, 2015 16:16
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DekeThornton posted:I have a 5 liter IKEA dutch oven and I could probably fit two normal sized, a 1,5 kilo or about 3 pounds, chickens in it. I dunno about where you are, but the chickens I see at the grocery are usually 5-6 lbs
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Aug 21, 2015 01:18
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So I bought some pancetta at a nice butcher, but I'm stuck with the end piece, which has a lot of white mold on it, do I need to remove every little bit of white mold?  
OBAMNA PHONE fucked around with this message at 03:04 on Aug 21, 2015 |
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Aug 21, 2015 02:54
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If the mold isn't green and furry, go for it.
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Aug 21, 2015 02:58
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Just cook it as is. I mean, the good cheeses are filled with mold. Flavor compounds.
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Aug 21, 2015 03:50
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"If it smells good, the ham will be good; if bad, it should be thrown away." - Platina
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Aug 21, 2015 07:25
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On the slate podcast of all places, I was hearing about saving the bean "liquor" leftover from the pressure cooker for re-use in other dishes like rice. Anyone here do that? Have any recommendations?
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Aug 21, 2015 19:56
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Ron Jeremy posted:On the slate podcast of all places, I was hearing about saving the bean "liquor" leftover from the pressure cooker for re-use in other dishes like rice. Anyone here do that? Have any recommendations? Yep, do that, but not with kidney beans or cannellini - the phytohaemagglutinin is more concentrated in the broth.
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Aug 21, 2015 20:59
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I use any remaining broth from cooking lentils as the base for veggie soups. Bean broth would probably work too.
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Aug 21, 2015 21:17
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We tried so hard to find a good tasty use for bean liquor at the really nice restaurant I used to work at and we just couldn't do it.
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Aug 21, 2015 21:21
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EAT THE EGGS RICOLA posted:We tried so hard to find a good tasty use for bean liquor at the really nice restaurant I used to work at and we just couldn't do it. Glad to hear. I tried it a few times as well and couldn't ever come up with anything but I have no real professional cooking experience.
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Aug 21, 2015 22:39
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Call me a poor bastard but I'll dip some bread or a roll into just about anything, or plop a spoonful on some rice.
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Aug 21, 2015 23:08
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The woman made some of this last month, and it was surprisingly similar to the real thing: Vegan Meringue Recipe – Made with Chickpea Brine!
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Aug 21, 2015 23:43
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I use the bean broth to cook rice in, mainly. Other than that, I haven't really found any other uses. It does make rice beany, though.
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Aug 21, 2015 23:57
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SymmetryrtemmyS posted:I use the bean broth to cook rice in, mainly. Other than that, I haven't really found any other uses. If I'm making beans and rice I usually put one on top of the other, so I'm not seeing the bonus here. Unless it's worth saving until you make rice by itself next time?
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Aug 22, 2015 00:21
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Ron Jeremy posted:If I'm making beans and rice I usually put one on top of the other, so I'm not seeing the bonus here. Unless it's worth saving until you make rice by itself next time? It adds a little extra flavor, I guess. I wouldn't bother saving it, though.
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Aug 22, 2015 00:32
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My mom gave me some shishito peppers she grew. I've been tossing them in a pan with a little olive oil and salt, and cooking for a bit and eating them straight, and they're pretty good. Any other things/recipes I should be doing with them?
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Aug 22, 2015 17:36
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Not sure if anyone can recall this recipe, but it was a Sloppy Joe recipe posted about 4-5 years ago that I failed to save/print out. I think it was part of an ICSA or an old thread about sloppy joes. From what I recall the most distinct part of the recipe was simmering all the ingredients for 2-3 hours after combining them all together. It was a rather sweet tasting recipe, but searching the forums turns up nothing and the wiki doesnt have it.
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Aug 22, 2015 18:15
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mastajake posted:My mom gave me some shishito peppers she grew. I've been tossing them in a pan with a little olive oil and salt, and cooking for a bit and eating them straight, and they're pretty good. Any other things/recipes I should be doing with them? This is really interesting and good http://www.saveur.com/article/recipes/charred-cauliflower-and-shishito-peppers-with-picada-sauce
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Aug 22, 2015 19:09
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mastajake posted:My mom gave me some shishito peppers she grew. I've been tossing them in a pan with a little olive oil and salt, and cooking for a bit and eating them straight, and they're pretty good. Any other things/recipes I should be doing with them? They are used a lot in Japanese cuisine.
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Aug 22, 2015 20:44
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I've got some chicken brined for the ad hoc at home fried chicken. What are some good sauces to make to go with it?
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Aug 22, 2015 23:44
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mastajake posted:My mom gave me some shishito peppers she grew. I've been tossing them in a pan with a little olive oil and salt, and cooking for a bit and eating them straight, and they're pretty good. Any other things/recipes I should be doing with them? Jose posted:I've got some chicken brined for the ad hoc at home fried chicken. What are some good sauces to make to go with it? Alternately, if you don't give a poo poo about traditionalism, a reduction of white wine and lemon juice seasoned with shallot and capers (like you'd make as a pan sauce with scallopini) goes well with breaded fried chicken.
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Aug 23, 2015 00:20
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I have a giant mixing bowl full of the most beautiful jalapeños from my garden. What can I do with them? Are there any jalapeño based hot sauces I could make that would be good? I made cornbread with jalapeño last night but that only used up 3 and I have about 50 left!
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Aug 23, 2015 12:49
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Alighieri posted:Not sure if anyone can recall this recipe, but it was a Sloppy Joe recipe posted about 4-5 years ago that I failed to save/print out. I think it was part of an ICSA or an old thread about sloppy joes. From what I recall the most distinct part of the recipe was simmering all the ingredients for 2-3 hours after combining them all together. It was a rather sweet tasting recipe, but searching the forums turns up nothing and the wiki doesnt have it. That might have been me, 6 years ago I did Sloppy Joes for a newbie ICSA event.  Wow, my pictures were poo poo back then. I'll have to see if I can dig the recipe out, but the core of it is the long cook: dehydrated onions slowly reconstituted in the fat, and several different sugars to caramelize (sugar, honey and ketchup).
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Aug 23, 2015 13:20
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It looks like a Cezanne. Nice.
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Aug 23, 2015 13:24
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Thanks for the ideas for the peppers, guys! I look forward to trying them out.
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Aug 23, 2015 14:13
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I left the chicken I deep fried out of the fridge for 2 hours or so and used an electric deep fryer for temperature control and the fried chicken was bloody at the bone after 13 minutes as called for in the recipe and uncooked after 11. I pulled earlier than 13 minute because the coating seemed overcooked. What counts as room temperature in a US recipe and how long should I leave stuff if 2 hours isn't really making a difference
Jose fucked around with this message at 21:24 on Aug 23, 2015 |
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Aug 23, 2015 21:21
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New York Times stuck 17,000 recipes online, it's pretty decent site: http://cooking.nytimes.com
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Aug 23, 2015 22:35
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Bob Morales posted:New York Times stuck 17,000 recipes online, it's pretty decent site: This the same New York Times what put peas in guacamole?
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Aug 24, 2015 01:37
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Flash Gordon Ramsay posted:This the same New York Times what put peas in guacamole? Hahahaha. Really?
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Aug 24, 2015 02:06
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The Ferret King posted:Hahahaha. Really? Even Obama tweeted about it
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Aug 24, 2015 02:35
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What's wrong with peas and guacamole? It's just starchy, fibrous seeds immersed in unsaturated fat. It's good for ya. At least better than sprouts and butter, tellyawhat.
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Aug 24, 2015 03:23
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BattleCattle posted:What's wrong with peas and guacamole? It's just starchy, fibrous seeds immersed in unsaturated fat. It's good for ya. 
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Aug 24, 2015 03:55
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Forever in agreement.
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Aug 24, 2015 05:38
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Aug 24, 2015 06:05
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