|
Gerblyn posted:You could try making Spekkoek, it's a sort of dense, spiced caked that's popular in Indonesia and the Netherlands, and it requires an absurd quantity of eggs: 
|
#
?
Dec 10, 2015 23:55
|
|
|
|
| # ? Jun 6, 2024 17:52 |
|
|
Don't eggs last at least 4-5 weeks in the fridge? I go through a lot of eggs though so I've never had to find out. You could do quiche or a frittata for lunch/dinner, German pancakes, homemade pasta, macarons, crepes, deviled eggs, or hard boiled eggs for snacks/salads.
|
|
#
?
Dec 10, 2015 23:56
|
|
|
Mr. Wiggles posted:Communicate more with your butcher. You probably didn't get all the bones or organs or that stuff, which is valuable and good but which is normally not given to customers. I absolutely would have if I had anything to do with it (and asked for the suet and bone too), but we split a cow 8 ways with a bunch of my husband's coworkers and I didn't even think to ask what would show up in my freezer until it did. Next time. Until then, lots of burgers and meatloaf and meatballs and pad prik king, and I am happily searching for other options if you have some on tap.
|
|
#
?
Dec 10, 2015 23:57
|
|
|
AnonSpore posted:Fresh egg pasta is amazingly great and eats up eggs like nobody's business. Good idea, I think I have a very neglected pasta maker somewhere. (doesn't everyone?)
|
|
#
?
Dec 10, 2015 23:57
|
|
|
So baking and pasta it is. Oh and some shakshuka of course.
|
|
#
?
Dec 11, 2015 00:02
|
|
|
I haven't gotten around to trying it for myself yet, but I had a similar question and someone here recommended Rakott Krumpli. It's a Hungarian dish that basically amounts to a bunch of potato, egg, sausage, and cheese (aka the best things) thrown together into a casserole dish.
|
|
#
?
Dec 11, 2015 00:27
|
|
|
spankmeister posted:So baking and pasta it is. Make some menemen and eat it with fresh crusty bread
|
|
#
?
Dec 11, 2015 00:41
|
|
|
dead lettuce posted:Don't eggs last at least 4-5 weeks in the fridge? I go through a lot of eggs though so I've never had to find out. Even longer, maybe 2-3 months. If you're unsure, dip the egg in a cup of water. If it floats, toss it.
|
|
#
?
Dec 11, 2015 01:08
|
|
|
spankmeister posted:Oh and some shakshuka of course. Made this for the first time last weekend, I've been missing out. Anyone have a "one true" recipe?
|
|
#
?
Dec 11, 2015 05:50
|
|
|
My chickens just started laying eggs, and they are DELICIOUS. I can't wait until I have enough in a day to make a fresh pasta
|
|
#
?
Dec 11, 2015 06:09
|
|
|
Paperhouse posted:Make some menemen and eat it with fresh crusty bread Mmmm good idea, I can get those Turkish green peppers easy here. BraveUlysses posted:Made this for the first time last weekend, I've been missing out. I think part of the idea of shakshuka is that everyone has their own take on it.
|
|
#
?
Dec 11, 2015 06:21
|
|
|
Steve Yun posted:Even longer, maybe 2-3 months. If you're unsure, dip the egg in a cup of water. If it floats, toss it. I'm just going by the use by date here but thing is that I had already bought more eggs than I usually do and then I got an extra box for free when I bought some cheese at the cheese shop. And those are fairly close to the use by date. They're EU eggs so they do last longer than the bleached US ones iirc.
|
|
#
?
Dec 11, 2015 06:24
|
|
|
Useby/Best by mean nothing. Ignore them.
|
|
#
?
Dec 11, 2015 06:37
|
|
|
spankmeister posted:I have come in posession of a large (for me) number of eggs. Anyone have any good egg recipes so I can get rid of these without eating breakfast for three meals a day this weekend? Cure the yolks. They'll last forever and you can grate them on top of stuff like pasta in the same way you would a hard cheese.
|
|
#
?
Dec 11, 2015 14:05
|
|
|
I'm hosting a christmas dinner for about 10 people. Any recommendations for a vegetarian main dish that I can prepare ( or at least do most of the prep) the day before? I'll be baking duck the day of, and our oven is too small for anything else.
|
|
#
?
Dec 11, 2015 19:26
|
|
|
Fruits of the sea posted:I'm hosting a christmas dinner for about 10 people. Any recommendations for a vegetarian main dish that I can prepare ( or at least do most of the prep) the day before? I'll be baking duck the day of, and our oven is too small for anything else. If you really wanna impress, do Kenji's veg wellington 
|
|
#
?
Dec 11, 2015 19:47
|
|
|
Do you have a link? Although the way you say it, I'm not sure it's a good idea..
|
|
#
?
Dec 11, 2015 20:34
|
|
|
Fruits of the sea posted:Do you have a link? Although the way you say it, I'm not sure it's a good idea.. http://www.seriouseats.com/recipes/2014/11/vegetables-wellington-the-ultimate-plant-based-vegan-holiday-roast-recipe.html
|
|
#
?
Dec 11, 2015 20:36
|
|
|
AnonSpore posted:http://www.seriouseats.com/recipes/2014/11/vegetables-wellington-the-ultimate-plant-based-vegan-holiday-roast-recipe.html That looks amazing, but it would be my first experiment with phyllo dough and still not sure how I would find space in the oven alongside the duck. Will keep it in mind for the next time I have vegan friends over though! Thinking some more about it, I may resort to ratatouille. It's not particularly christmasy but I can supplement with a red cabbage dish.
|
|
#
?
Dec 11, 2015 20:52
|
|
|
Flash Gordon Ramsay posted:I basically did the serious eats method for thanksgiving. Salt and pepper, cooked it to 128f in a 170f oven. Took about 6 hours. Then rested it and finished with a searzall and quick reverse sear in a 550 oven. Was pretty much perfect. Served with homemade horseradish and a jus. Great googily moogily.
|
|
#
?
Dec 11, 2015 21:34
|
|
|
Fruits of the sea posted:I'm hosting a christmas dinner for about 10 people. Any recommendations for a vegetarian main dish that I can prepare ( or at least do most of the prep) the day before? I'll be baking duck the day of, and our oven is too small for anything else. I'm giving this barley risotto out of the Jerusalem cookbook tonight. I'll report back.
|
|
#
?
Dec 11, 2015 21:56
|
|
|
Since it's winter and I was in a rush at the grocery store, I grabbed a couple cans of whole peeled tomatoes but they were out of the kind I normally use. I usually buy tomatoes in juice but I noticed this is in puree. I wanted them to make both pizza and pasta sauces in the next few days. Should I rinse off the puree off of them when I open the cans or just pull them out and use them as usual? Fortunately when I looked at the label when I got home there is no calcium chloride so they should still break down fine for sauce.
|
|
#
?
Dec 12, 2015 00:48
|
|
|
guppy posted:I'm giving this barley risotto out of the Jerusalem cookbook tonight. I'll report back. This turned out pretty well. It took a little longer to cook to our satisfaction and we used a little more stock and tomato puree than specified. Surprising amount of heat for 1/4 tsp of chili flakes. It would take you a little while to actually cook, but it doesn't need the oven, you can do the prep in advance, and you don't have to stir it much early on before most of the liquid has absorbed.
|
|
#
?
Dec 12, 2015 04:30
|
|
|
Fruits of the sea posted:I'm hosting a christmas dinner for about 10 people. Any recommendations for a vegetarian main dish that I can prepare ( or at least do most of the prep) the day before? I'll be baking duck the day of, and our oven is too small for anything else. Would re-heating in the oven be an option? I think shepherd's pie is an appropriate dish for holiday feasts. You can make it with mushrooms or lentils, or maybe some tofu. I'd say it's christmas appropriate since it's got shepherd in the name and that's basically laced with lots of holiday imagery. How about seitan? You can simmer/steam but I've only baked it. Don't try it if it would be your first attempt. Usually cooked first and then re-cooked again. Can be reheated in a lot of ways after initial cooking (sautéing, baking, simmering in sauce) and can be seasoned in a lot of ways as well. Some kind of dumpling may work too, I quite like dumplings stuffed with tofu. If you make steamed ones like baozi I think they could probably be re-steamed fairly easily. I've frozen them before and microwaved them and they come out ok, but I bet re-steaming would do better. Maybe just some good baked beans? But definitely make something with protein in it, that's the trouble a lot of times as a vegetarian at a mostly omnivorous gathering: there's just lots of vegetarian starchy sides but nothing to satisfy that 'main dish' place. At least in my opinion, that's what I desire most out of holiday meals.
|
|
#
?
Dec 12, 2015 13:20
|
|
|
nunsexmonkrock posted:Since it's winter and I was in a rush at the grocery store, I grabbed a couple cans of whole peeled tomatoes but they were out of the kind I normally use. I usually buy tomatoes in juice but I noticed this is in puree. I wanted them to make both pizza and pasta sauces in the next few days. Should I rinse off the puree off of them when I open the cans or just pull them out and use them as usual? Fortunately when I looked at the label when I got home there is no calcium chloride so they should still break down fine for sauce. It's fine, use them as normal.
|
|
#
?
Dec 12, 2015 15:30
|
|
|
I'm a dumb gently caress who doesn't cook at all. I want to learn though, to eat healthier and to not be an embarrasing manchild poo poo. For an idea of where i'm at skill wise, I can make eggs and probably? boil water. If you asked me to prepare rice or beans, i wouldn't know where to start. Is there a guide or tutorials or a place i can go that will fix me? I have access to a reasonably equipped kitchen
|
|
#
?
Dec 13, 2015 03:40
|
|
|
I bought some dried chilies recently. I grabbed a couple of ancho chiles the other day and opened them up to clean out the seeds, and was surprised by small white bugs. https://drive.google.com/file/d/0BwHp3XuoFarecE9ZbzJiaG1yYVlaWWlkd01nUm9PSmRkTFJ3/view?usp=sharing https://drive.google.com/file/d/0BwHp3XuoFareNEl1RHlobDg2OUVIeGZtdmxzNVhQUmNPS2Vn/view?usp=sharing How should I go about dealing with these? I'd be gutted if I have to throw away an 1lb bag of ancho chiles but it seems that all of them are infected so if I have to, I will.
|
|
#
?
Dec 13, 2015 09:42
|
|
|
Farg posted:I'm a dumb gently caress who doesn't cook at all. I want to learn though, to eat healthier and to not be an embarrasing manchild poo poo. For an idea of where i'm at skill wise, I can make eggs and probably? boil water. If you asked me to prepare rice or beans, i wouldn't know where to start. Is there a guide or tutorials or a place i can go that will fix me? I have access to a reasonably equipped kitchen I remember Delia got a lot of stick when she did her "how to cook" series, but it's actually a really good resource for the basics. http://www.deliaonline.com/how-to-cook
|
|
#
?
Dec 13, 2015 09:47
|
|
|
angor posted:I bought some dried chilies recently. I grabbed a couple of ancho chiles the other day and opened them up to clean out the seeds, and was surprised by small white bugs. I'm not sure, but they look like larvae? Be sure to get it out of your house soon, in case they develop into flying bugs and you need to throw out every edible thing in your house (and no, I do not know what your bugs are, I'm just sketching a worse case scenario, lol) Anyway, don't throw the bag away, take it back to the store, show them and get your money back (also so they can throw out the rest of their poo poo instead of selling it to another costumer)
|
|
#
?
Dec 13, 2015 10:25
|
|
|
I gambled and lost on a bag of mysterious "jamon serrano" that was allegedly manufactured in Spain. It was actually manufactured in a paper mill and then dropped in a vat of old cooking oil. It was nasty, saltless, and tastes of old fat. It was also, however, fairly pricey (I'm in China) and I bought it at an import store that's an hour bus ride away. Any ideas how I could save it? I thought maybe adding more salt and then baking them crispy in the matter of prosciutto chips might work, but I don't know if it could mask the grody "old oil" flavor.
|
|
#
?
Dec 13, 2015 10:43
|
|
bringmyfishback posted:I gambled and lost on a bag of mysterious "jamon serrano" that was allegedly manufactured in Spain. It was actually manufactured in a paper mill and then dropped in a vat of old cooking oil. It was nasty, saltless, and tastes of old fat. It was also, however, fairly pricey (I'm in China) and I bought it at an import store that's an hour bus ride away. Any ideas how I could save it? I thought maybe adding more salt and then baking them crispy in the matter of prosciutto chips might work, but I don't know if it could mask the grody "old oil" flavor. Chuck it out, seriously. 
|
|
|
#
?
Dec 13, 2015 11:04
|
|
|
If the fat is rancid there's no saving it
|
|
#
?
Dec 13, 2015 14:03
|
|
|
Man, I hate wasting food.  Okay, thanks for saying what I knew was true but just didn't want to hear, goons.
|
|
#
?
Dec 13, 2015 15:03
|
|
|
Use it to make gutter oil and sell it to a street food stall.
|
|
#
?
Dec 13, 2015 17:10
|
|
|
Can I use queso fresco instead of paneer? I want to use the cheese I have and I'm making Indian food this week.
|
|
#
?
Dec 13, 2015 19:45
|
|
|
Tastes should work but queso fresco is crumbly while paneer maintains its shape. If you don't mind that then go for it
|
|
#
?
Dec 13, 2015 20:15
|
|
|
Steve Yun posted:Tastes should work but queso fresco is crumbly while paneer maintains its shape. If you don't mind that then go for it If you press queso fresco in cheesecloth overnight, it should slice and stay together pretty well, shouldn't it?
|
|
#
?
Dec 13, 2015 20:17
|
|
|
The recipes for paneer and queso fresco look the same, so a squeeze is probably the only thing separating the two
|
|
#
?
Dec 13, 2015 21:06
|
|
|
Nevermind!
Veskit fucked around with this message at 00:35 on Dec 14, 2015 |
|
#
?
Dec 13, 2015 22:08
|
|
|
|
| # ? Jun 6, 2024 17:52 |
|
|
I have about 2 quarts of pomegranate arils (seeds) in my fridge. What should I do with the rest? I already made juice out of their friends.
|
|
#
?
Dec 14, 2015 02:26
|
|
