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Bob Morales posted:Speaking of Mac and cheese how the gently caress are you supposed to measure dry pasta? I always end up making way too loving much. I usually do 80 grams per person/serve if there's some veg (like a primavera), up to 110g p/p if no veg, (eg carbonara). I'm usually cooking for 4 serves, so I don't weigh the pasta in a bowl, I kind of eyeball it, and if in doubt, chuck the remainder of the 500g pack on a scale. Fo3 fucked around with this message at 19:37 on Sep 10, 2015 |
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Sep 10, 2015 19:33
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Honey bees do work.
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Sep 10, 2015 19:35
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Has anyone used powdered peanut butter for interesting effect? I mix it into my plain yogurt, or just to snack on at work (when I mix it with water). I'm thinking mix it with booze and make some sort of boozy cupcake frosting?
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Sep 10, 2015 19:39
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That Works posted:Anyone got good recipes that feature / use a large amount of honey? I second the cocktail syrup idea, but infused with mint and frozen in cubes for juleps allwinter. rj54x posted:Would bread flour work just as well? I've always just used AP flour (or pre-toasted flour, which is a nifty time-saving trick) but now I'm curious. Bread flour has more protein than ap flour; high-gluten has even more than that, so yeah, somewhat. You might not like the roux that way. I do. If you want even LESS gluten then it's cake flour you want. The differences will be negligible though, what with all the cheese, I just prefer the feel of it. edit: For experimenting, it's probably a better idea to just buy some gluten and add it to the AP you have. No great reason to have 3 or 4 kinds of flour if you're not a baker. Very Strange Things fucked around with this message at 20:08 on Sep 10, 2015 |
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Sep 10, 2015 19:59
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Turkeybone posted:Has anyone used powdered peanut butter for interesting effect? I'd say you could use it in noodle or pork dishes as a peanut flavoring, but I've only ever used it in protein shakes and yogurt.
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Sep 10, 2015 21:13
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Steve Yun posted:Can I use a stick blender to whisk egg whites? If it has a whisk attachment, sure, otherwise your regular blender isn't going to quite do the same aeration.
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Sep 10, 2015 23:41
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Affi posted:Want to make pancakes for a buddy but she's gluten-free. What kind of flour can I substitute with? Is there a kind where you can go 1 for 1? I heard you had to tweak recepies if you use gluten-free flour? Unfortunately, I am not aware of any 1 to 1 sub either as the lack of gluten can change the moisture/texture of the end product. On the plus side, making pancakes is a short ingredient list typically (flour, water/milk, eggs and oil) so you can play around and do some testing. Rice and or Almond flour might be a good place to start.
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Sep 11, 2015 01:34
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Affi posted:Want to make pancakes for a buddy but she's gluten-free. What kind of flour can I substitute with? Is there a kind where you can go 1 for 1? I heard you had to tweak recepies if you use gluten-free flour? Buy Bisquick's gluten free pancake mix. You won't get anything remotely close to a pancake through simple flour swapping.
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Sep 11, 2015 02:09
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Affi posted:Want to make pancakes for a buddy but she's gluten-free. What kind of flour can I substitute with? Is there a kind where you can go 1 for 1? I heard you had to tweak recepies if you use gluten-free flour? Buckwheat (not actually related to wheat at all; not even a grass and has no gluten) pancakes are a fairly common thing. I've never had them, but I know the Russians make buckwheat pancakes. I think they may be more similar to crepes, but maybe people have figured out how to make them thick and fluffy.
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Sep 11, 2015 03:58
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Bollock Monkey posted:I have some okra that will go out of date soon. It was destined for a curry, but my partner has come down with a gum infection so he's not really feeling spicy food for the next few days. What's the best way to store okra to make it last? The stuff I've read about freezing it seems to require flash-freezing on a baking tray, but I have the tiniest freezer with no flat surfaces - only drawers. Would blanching then drying on a rack before freezing in a freezer bag be so bad? That said, if it was me I'd probably just pickle them. The vinegar will add a flavour that possibly wouldn't be there otherwise, but it should go fine with most curries.
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Sep 11, 2015 04:14
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Turkeybone posted:Has anyone used powdered peanut butter for interesting effect? Mrs. Squashy is addicted to PB2 (defatted peanut butter powder). She uses it in savory sauces, makes desserts out of it, thickens dressings, puts it in protein shakes.
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Sep 11, 2015 05:15
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Stir some PB2 into sambal and glaze chicken wings with that.
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Sep 11, 2015 05:18
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Affi posted:Want to make pancakes for a buddy but she's gluten-free. What kind of flour can I substitute with? Is there a kind where you can go 1 for 1? I heard you had to tweak recepies if you use gluten-free flour? Find this stuff: https://www.google.com/shopping/pro...ZNpPvggTxoqbIAw It is the best. I've seen it at Wal Marts and other local grocery stores. It's sold in pouches that are smaller than the 4 lbs bag I hastily googled. It is the best. gently caress the other suggestions about haphazard substitutions, just get a mix from people who know what the gently caress they're doing.
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Sep 11, 2015 06:54
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Daedalus Esquire posted:Supposedly you can do gluten free/paleo pancakes with bananas. I've never done it but I've been told they are good. Basically what CzarChasm said. Breakfast foods in general are pretty simple and forgiving, because even with my fuckery, those pancakes came out pretty amazing.
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Sep 11, 2015 06:55
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Affi posted:Want to make pancakes for a buddy but she's gluten-free. What kind of flour can I substitute with? Is there a kind where you can go 1 for 1? I heard you had to tweak recepies if you use gluten-free flour? If she's the fake kind just make normal pancakes and say they're gluten free.
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Sep 11, 2015 13:51
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So a friend of mine came to realize that because her daughter is starting school and has to be ready by 8:15 that leaves her (my friend) with very little time to actually get anything done unless she starts waking up waaaay too early. So, no preparing her lunch in the mornings any more. Can you guys suggest something that she can make for her dinner but will still be edible the next day if she packs it for her lunch? Apart from the obvious sandwich etc of course. Her workplace doesn't have a kitchen or other food preparation space so it'll have to be something that can be eaten hot or cold.
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Sep 11, 2015 14:01
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Pizza pizza pizza.
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Sep 11, 2015 14:04
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Pooper Trooper posted:So a friend of mine came to realize that because her daughter is starting school and has to be ready by 8:15 that leaves her (my friend) with very little time to actually get anything done unless she starts waking up waaaay too early. So, no preparing her lunch in the mornings any more. Can you guys suggest something that she can make for her dinner but will still be edible the next day if she packs it for her lunch? Apart from the obvious sandwich etc of course. Her workplace doesn't have a kitchen or other food preparation space so it'll have to be something that can be eaten hot or cold. Things like stews and curries are great for that. Just last monday I made a big pot of curry and it lasted until yesterday for lunches and dinners for two people, it only tasted better the longer it sat in the fridge. Both stews and curries can be eaten cold or at room temperature and are still quite tasty that way, though they do benefit from being reheated.
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Sep 11, 2015 14:31
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Pooper Trooper posted:So a friend of mine came to realize that because her daughter is starting school and has to be ready by 8:15 that leaves her (my friend) with very little time to actually get anything done unless she starts waking up waaaay too early. So, no preparing her lunch in the mornings any more.
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Sep 11, 2015 15:12
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Bob Morales posted:How long does it take to make a peanut butter sandwich and throw a string cheese and a snack pack in a bag? ...which can also conveniently be done the night before, with even more complicated and tastier foods, like a sane person.
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Sep 11, 2015 15:34
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The Midniter posted:...which can also conveniently be done the night before, with even more complicated and tastier foods, like a sane person. I... I never thought of that... You've changed my life.
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Sep 11, 2015 16:06
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The Midniter posted:...which can also conveniently be done the night before, with even more complicated and tastier foods, like a sane person. Yep, she's just trying to come up with ideas apart from sandwiches. Leftovers from dinner plus fresh ingredients are already being used, and she'd like to possibly move on to foods that can be eaten with cutlery. AVeryLargeRadish's idea is pretty good, any other ideas?
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Sep 11, 2015 16:54
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Pooper Trooper posted:So a friend of mine came to realize that because her daughter is starting school and has to be ready by 8:15 that leaves her (my friend) with very little time to actually get anything done unless she starts waking up waaaay too early. So, no preparing her lunch in the mornings any more. Can you guys suggest something that she can make for her dinner but will still be edible the next day if she packs it for her lunch? Apart from the obvious sandwich etc of course. Her workplace doesn't have a kitchen or other food preparation space so it'll have to be something that can be eaten hot or cold. Does her workplace at least have a microwave? If so then any kind of roast meat+ veg just put in tupperware the night before works fine. I'm a big fan of making a giant pot of jambalaya, redbeans and rice or a green thai curry and just serving that up into 5 tupperware dishes, bam lunches for the workweek.
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Sep 11, 2015 18:12
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That Works posted:Anyone got good recipes that feature / use a large amount of honey? Get a glass carboy or one of those office-water-fountain-size water jugs, make some mead.
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Sep 11, 2015 18:34
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I've made good gnocchi in the U.S. with potatoes, and in Colombia made a really good batch with plantains. Here in Liberia I figured I'd try yams, so I steamed them and mashed them, added a little egg and some flour, and they rolled out just fine. Problem is once I cooked them they got too gooey and soft. Not unusable, but not as nice and firm as I'd like. What's the likely culprit? Not enough egg? Needs more flour? Is it an issue of water content, and if so would it help it I dried the formed gnocchis in the oven at very low heat to make them like hard pasta before then boiling them?
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Sep 12, 2015 12:05
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I made Mujaddara (http://www.budgetbytes.com/2015/03/mujaddara/) and it's fine I guess but it's a little dry and boring flavor. What can I add to zhuzh it up (I have a bunch left over). Maybe raita?
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Sep 12, 2015 14:26
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I got my hand on a thing of Hen of the Woods. I've never eaten this before so what can I make with it that's a bit more standalone so that I can try it alone rather than say risotto?
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Sep 12, 2015 16:33
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Boris Galerkin posted:I got my hand on a thing of Hen of the Woods. I've never eaten this before so what can I make with it that's a bit more standalone so that I can try it alone rather than say risotto? Cut it into strips, saute in butter, and serve it in a bulgur salad. Hen of the woods is a dense, meaty mushroom with a chickeny flavor - so I either roast or saute it in cubes or strips 90% of the time.
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Sep 12, 2015 17:05
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I've got a dirty non-stick pan with some charred crap on it. A normal sponge didn't get it off. Is it safe to use those green scrubby things on non-stick pans?
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Sep 12, 2015 17:28
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22 Eargesplitten posted:I've got a dirty non-stick pan with some charred crap on it. A normal sponge didn't get it off. Is it safe to use those green scrubby things on non-stick pans? Got a plastic edge? Otherwise soak it a bit. You can use the green scrubby on them but if your teflon is starting to flake itll tear it up bad.
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Sep 12, 2015 17:31
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22 Eargesplitten posted:I've got a dirty non-stick pan with some charred crap on it. A normal sponge didn't get it off. Is it safe to use those green scrubby things on non-stick pans? Soak it in warm soapy water for a while. I haven't found charred crap that a few minutes with Dawn Platinum won't fix.
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Sep 12, 2015 17:33
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That Works posted:Got a plastic edge? Otherwise soak it a bit. You can use the green scrubby on them but if your teflon is starting to flake itll tear it up bad. I've got a plastic spatula, is that going to work? I'll try soaking it in water. Would I need to get back on it immediately, or could I put it in, run an errand, and then come back?
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Sep 12, 2015 17:47
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22 Eargesplitten posted:I've got a plastic spatula, is that going to work? I've unintentionally soaked non-stick for a couple of days with no ill-effect.
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Sep 12, 2015 18:11
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SymmetryrtemmyS posted:Cut it into strips, saute in butter, and serve it in a bulgur salad. Hen of the woods is a dense, meaty mushroom with a chickeny flavor - so I either roast or saute it in cubes or strips 90% of the time. Apparently I have Chicken of the Woods not hen of the woods. Do I do the same thing?
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Sep 12, 2015 18:21
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Boris Galerkin posted:I got my hand on a thing of Hen of the Woods. I've never eaten this before so what can I make with it that's a bit more standalone so that I can try it alone rather than say risotto? Hen of the woods or chicken of the woods? Apparently they're different and that's not confusing at all! Is it orange/yellow or brownish?
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Sep 12, 2015 18:21
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22 Eargesplitten posted:I've got a plastic spatula, is that going to work? Probably. You can let that poo poo soak all day too.
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Sep 12, 2015 18:29
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Eeyo posted:Hen of the woods or chicken of the woods? Apparently they're different and that's not confusing at all! Is it orange/yellow or brownish? Yeah I was told hen but looking it up its chicken cause it's very orange.
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Sep 12, 2015 18:43
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Boris Galerkin posted:Apparently I have Chicken of the Woods not hen of the woods. Do I do the same thing? Sorry, I literally had no idea that maitake was also called hen of the woods. I'm referring to chicken of the woods, the thing that you linked. It's common in grocery stores in my city, since there are a ton of commercial mushroom foragers in Oregon. They're delicious, but need a little sauce. Use them like tempeh or really firm tofu. E: they can get rubbery and then start disintegrating if overcooked, so heat through and get some color on the outside but not a lot more. E2: but don't undercook it either. I'd say slightly over is better than undercooked, but try a small piece from a strip before you call it done. It should be firm, meaty, and slightly bouncy SymmetryrtemmyS fucked around with this message at 19:21 on Sep 12, 2015 |
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Sep 12, 2015 19:14
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I bought a 3.5lb pork shoulder and want to make slow roast pulled pork for football sunday to make tacos/sandwiches. Could I get some suggestions on what spices to use for marinate and how long to cook it in the crock pot?
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Sep 12, 2015 20:17
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TapTheForwardAssist posted:I've made good gnocchi in the U.S. with potatoes, and in Colombia made a really good batch with plantains. Here in Liberia I figured I'd try yams, so I steamed them and mashed them, added a little egg and some flour, and they rolled out just fine. Problem is once I cooked them they got too gooey and soft. Not unusable, but not as nice and firm as I'd like. What's the likely culprit? Not enough egg? Needs more flour? Is it an issue of water content, and if so would it help it I dried the formed gnocchis in the oven at very low heat to make them like hard pasta before then boiling them? If you just cook till soft, mash, and mix then depending on the potatoes they can come out very chewy and/or with a kinda slimy mouthfeel. I'd expect the same's true of other tubers as well.
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Sep 12, 2015 20:18
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