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KillHour posted:I don't know what lovely wings you've been eating, but Buffalo wings aren't battered. Or breaded. The only thing they have in common with chicken nuggets is the animal they come from. Buffalo wings aren't breaded, but Country Sweet wings are and they are the best thing to eat while trashed on someone's porch
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Jan 6, 2016 03:23
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I bake my wings and they come out really good. Crunchy outside, meaty and moist inside. I think a lot of people try to sauce them before or while they're cooking and that's a surefire way to gently caress 'em up. Baking them so they come out tasting like they should requires a very high heat, so i like to put them on a cooling rack and throw a baking pan with water underneath to keep the drippings from smoking the place up.
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Jan 6, 2016 03:28
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I don't like super spicy or vinegary wings. I actually didn't know for years that wings came any other way, so now I'm making up for lost time. Old Bay wings (Old Bay, lemon juice, butter) are fantastic. I also make these garlic parmesan wings. Salt, pepper, paprika (smoked if you have it), onion powder, garlic powder, a little cayenne, mixed in 1 Tbsp of melted butter per pound of wings. Bake them (high temp, baking powder if you fancy), then sauce, then add 2 Tbsp Parmesan on top.
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Jan 6, 2016 03:33
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i like nice words
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KillHour posted:And I'm not claiming that they are high cuisine on the level of bouillabaisse or carpaccio. I'm just saying they can be more than the soggy things that come with your pizza. If you only ever had salad from fast food places, you would think of that as a sauce delivery method, too. But you know, whatever. I'm not trying to talk you out of liking wings, any more than you were presumably trying to talk anyone out of liking sriracha---using stronger language than I used about wings. I just think it's peculiar that they're one of those culinary holy grounds that people have staked out, like chili and burgers and the proper way to cook a steak and so on.
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Jan 6, 2016 03:37
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So which (bottled) Sriracha is "the" one to have then, if Huy Foods is anus?
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Jan 6, 2016 03:50
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Speaking of smoked paprika, I've been trying to figure out a proper street taco recipe: MARINADE 1 cup orange juice 1 cup rapeseed (  ) oil2 limes juice 1 tablespoon soy sauce 1 tablespoon smoked paprika (you can go a little more if you're feelin it) 1/4 tablespoon cumin 1/4 tablespoon garlic 1/4 tablespoon cayenne pepper powder 1 teaspoon oregano 1 teaspoon salt Makes....whatever. Half lb of meat or so, season to taste. Chunk it into small pieces and mix with marinade. MEAT 1/2lb skirt/flank steak Cut against the grain into thin strips. If the knife hits connective tissue then cut around it. Put the effort in to get proper morsels. Then cut the strips across into small chunks. Use your cutting technique to tenderize the meat a bit, but keep the chunks a decent size. Take chunked meat and marinade for 1-4 hours. COOK Dice a white onion Dice cilantro Prep 8 corn taco shells on the skillet until slightly heated. Stack on a plate in the oven and shuffle like a deck of cards often. 8 serves 2. Afterward, overheat the skillet (you're using a cast iron right?) and toss meat on. Don't let it braise, almost fry it. Use batches if need be to keep temps up. Cook until perfect. SERVE Take meat and put it into two tortillas, sprinkle lots of onion and cilantro on top. Best served with tomatillo sauce. Serve with spare lime chunks. This is as close as I've gotten to a proper recipe. I keep visiting my local joint to take notes.
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Jan 6, 2016 03:52
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PRADA SLUT posted:So which (bottled) Sriracha is "the" one to have then, if Huy Foods is anus? Sriracha chili paste in the small plastic bottle.
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Jan 6, 2016 03:52
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revmoo posted:Sriracha chili paste in the small plastic bottle. What differs from the bottled version? I've tried both, but it just seems like a difference in consistency.
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Jan 6, 2016 03:58
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PRADA SLUT posted:So which (bottled) Sriracha is "the" one to have then, if Huy Foods is anus? If you have ethnic grocers in your area, I'd just try a few and settle on what you like. Which might well be an entirely different condiment sauce---sriracha is, in and of itself, a pretty assertive sauce, and so if you're not really fond of it you probably want a different kind of chili sauce. revmoo posted:Sriracha chili paste in the small plastic bottle.
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Jan 6, 2016 04:01
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There's nothing objectively wrong with the Huy Fong sriracha, if you like it, go hog wild. Some people really like the flavor. I just found that it always seemed to dominate rather than compliment dishes. I don't know a whole lot about traditional sriracha as a sauce (it's apparently rather different from Huy Fong), but I do like the Huy Fong jar sauces. This has nothing to do with spiciness, the chili garlic is probably spicier than the sriracha, it's more how the sauce asserts itself I guess.
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Jan 6, 2016 04:22
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I always thought the Huy version was fine, but I'm open to trying better versions.
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Jan 6, 2016 04:23
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hogmartin posted:There's nothing objectively wrong with the Huy Fong sriracha, if you like it, go hog wild. Some people really like the flavor. I just found that it always seemed to dominate rather than compliment dishes. I don't know a whole lot about traditional sriracha as a sauce (it's apparently rather different from Huy Fong), but I do like the Huy Fong jar sauces. This has nothing to do with spiciness, the chili garlic is probably spicier than the sriracha, it's more how the sauce asserts itself I guess. Sambals are a substantially different genre of sauces, and they're not really intended for the same applications. I mean you can go nuts and use a bottle of sauce however the gently caress you want and I, no poo poo, won't care. I'm just talking about them in their original context or however you want to say it. Sambal oelek/ulek in particular is almost like the Indonesian equivalent of a mother sauce---it can be used by itself, but just as frequently you'll see it used as a base for a more complex sauce. Like the simplest basic sambal oelek is like just vinegar and minced/pulverised/whatever peppers. The bottled versions frequently have garlic and other poo poo as well. But in any case they're really `designed' to add punch, rather than change the flavour balance. As opposed to something like sriracha, which is definitely there to impart a particular flavour.
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Jan 6, 2016 04:41
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Sambal is also super pretty. It does not suffer from Sriracha's problem of looking like ketchup when applied to the dish. I find Huy Fong Sambal is much less sweet, a bright clear spiciness. Not too sour, like some sauces can get. But it's not a neutral spiciness (if that makes any sense, it's heat without flavor) that chili oil gets you.
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Jan 6, 2016 05:11
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revmoo posted:Whoa this went from zero to one-hundred real quick. well i can't take credit for the recipe, but this guy has a shitload of great recipes for wings and other grilled/smoked stuff too. http://www.meatwave.com/blog/tags/wing all of these were good when i tried them: Filipino Chicken Adobo Wings Spicy Cumin Wings Tiki Wings Hoisin Glazed Chicken Wings
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Jan 6, 2016 05:38
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I want a low-calorie waffle recipe. Like 300-450 calories per waffle low, but doesn't taste like poo poo. Help.
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Jan 6, 2016 06:25
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How do you feel about really small waffles?
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Jan 6, 2016 06:36
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Dr. Gitmo Moneyson posted:I want a low-calorie waffle recipe. Like 300-450 calories per waffle low, but doesn't taste like poo poo. You can add protein powder to them, they aren't going to be lower calorie but they'll be more nutritious.
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Jan 6, 2016 06:49
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I should clarify. The Belgian waffle recipe that came with my Waring Pro waffle maker is only about 280-300 calories per serving, but the prep work is LOOOOOONG and requires some stuff I don't have or really feel like messing with. Like yeast. And an egg separator. And mixing the yeast in water. And over an hour of prep time. I might be able to copy the recipe here, but is there a way to shorten something like that? I don't want authentic Belgian waffles, I just want waffles. I. M. Gei fucked around with this message at 07:46 on Jan 6, 2016 |
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Jan 6, 2016 07:34
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Not sure about the waffles, but just wanted to note that you can separate an egg into yolk and white using the shell (pour the whites between the two pieces of shell, holding back the yolk by tipping the shell back just before it would slide out) or your hands (let the white run through your fingers). No need for an egg separator.
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Jan 6, 2016 07:44
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taqueso posted:Not sure about the waffles, but just wanted to note that you can separate an egg into yolk and white using the shell (pour the whites between the two pieces of shell, holding back the yolk by tipping the shell back just before it would slide out) or your hands (let the white run through your fingers). No need for an egg separator. I know, but I'm really just looking to simplify this waffle recipe. Let me see if I can find it online, so I can post a link. EDIT: Found it! Please tell me how to simplify this. quote:Classic Belgian Waffles I. M. Gei fucked around with this message at 07:55 on Jan 6, 2016 |
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Jan 6, 2016 07:48
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Dr. Gitmo Moneyson posted:I should clarify. The Belgian waffle recipe that came with the Waring Pro is only about 280-300 calories per serving, but the prep work is LOOOOOONG and requires some stuff I don't have or really feel like messing with. Like yeast. And an egg separator. And mixing the yeast in water. And over an hour of prep time. I don't think Belgian waffles are inherently lower calorie, so you could probably just look up a standard recipe that uses baking powder for leavening and do the math. I'd never heard of egg separators before - is it really just a tool that separates whites from yolks? Why is that necessary? E. Oh beaten. Never mind!
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Jan 6, 2016 07:50
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Esme posted:I don't think Belgian waffles are inherently lower calorie, so you could probably just look up a standard recipe that uses baking powder for leavening and do the math. I already did the math on this recipe (using MyFitnessPal). It comes out to about 300 calories per waffle, less if you use lower-calorie ingredients like skim milk and sugar-stevia blend. What's this about baking powder? Can I shorten the recipe I posted with that?
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Jan 6, 2016 08:05
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Dr. Gitmo Moneyson posted:What's this about baking powder? Can I shorten the recipe I posted with that?
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Jan 6, 2016 08:21
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taqueso posted:You can use it instead of yeast to make the waffles fluffy. Okay, but how much baking powder should I use? Actually can I just mix all the ingredients from the recipe in a bowl (minus yeast and water) all at once and use that as my batter?
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Jan 6, 2016 08:29
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Dr. Gitmo Moneyson posted:I don't want authentic Belgian waffles, I just want waffles.
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Jan 6, 2016 08:31
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Dr. Gitmo Moneyson posted:Okay, but how much baking powder should I use? I think the easiest way to lower calories when making waffles is to try and limit the amount of fat you're adding. Fat is 9kcal/gram, compared to 4kcal/gram for protein, starch and sugar. The recipe you posted has quite a lot of butter in it, which is where a good 35% of the calories are coming from. Obviously adding less butter will impact the flavor and texture, but that's the price we pay unfortunately. Try this recipe, it's simpler and has way less fat. I made it a few times when I got a waffle iron a couple of years back: http://www.bbcgoodfood.com/recipes/1127671/awfully-good-waffles
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Jan 6, 2016 09:21
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I make sure to always have one each of the following:
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Jan 6, 2016 10:00
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I've hit up several chinese marts around LA and they're all out of spicy chili crisp. I dunno what's going on.
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Jan 6, 2016 10:03
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Dr. Gitmo Moneyson posted:Okay, but how much baking powder should I use? Here is my quick waffle recipe. Not sure about calories, but it's not time consuming like yeast waffles (which are great, by the way). 2 eggs, beaten well 9 ounces all purpose flour (2 cups) 1 ¾ cup milk ½ cup vegetable oil 3 tbsp shite sugar 4 teaspoons baking powder ¼ teaspoon salt 1 teaspoon vanilla extract Bea the eggs, mix it with the other liquid. Whisk together the dry ingredients, then add the liquid and mix just until smooth. Waffle. Edit: If you don't have leavening, the waffles will be bricks. You want something that will put air into your batter so it rises and gets lighter. Yeast does this by farting CO2. Baking powder releases CO2 via chemical reaction. But because the yeast also breaks down some of the starches in the flour, it's not as easy as just substituting baking powder in a recipe that calls for yeast. Flash Gordon Ramsay fucked around with this message at 13:40 on Jan 6, 2016 |
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Jan 6, 2016 13:36
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Can someone do a quick post on how to use corn starch? When I do a generic stir fry, I put soy sauce, grated ginger, sugar, sesame oil, and maybe mirin in a Pyrex measuring cup, then add maybe 1/8 to 1/4 tsp corn starch and whisk it up. I might microwave it for a few minutes and then whisk it again. Then, after all the meat/veg are cooked I put them back in the wok and add the sauce and toss it a bit before serving. Except I just realized that for maybe over a decade, I've been doing this and the corn starch is just in suspension (will settle to the bottom of the Pyrex if left alone) and not dissolving or creating an emulsion or whatever. Is this normal, or should I be doing something differently?
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Jan 6, 2016 15:45
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SubG posted:the Mysteries of the Orient aisle of a white people grocer's Hahaha that was great. Huy Fong sriracha is just fine, I like it. Word to the wise: do NOT buy Trader Joe's sriracha. It tastes like overfermented buttholes.
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Jan 6, 2016 15:50
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hogmartin posted:Can someone do a quick post on how to use corn starch? When I do a generic stir fry, I put soy sauce, grated ginger, sugar, sesame oil, and maybe mirin in a Pyrex measuring cup, then add maybe 1/8 to 1/4 tsp corn starch and whisk it up. I might microwave it for a few minutes and then whisk it again. Then, after all the meat/veg are cooked I put them back in the wok and add the sauce and toss it a bit before serving. Except I just realized that for maybe over a decade, I've been doing this and the corn starch is just in suspension (will settle to the bottom of the Pyrex if left alone) and not dissolving or creating an emulsion or whatever. Is this normal, or should I be doing something differently? Mix your corn starch into an ounce or two (that's it!) of liquid. Soy, stock, whatever. ⅛ or ¼ tsp of corn starch won't do much though. Go for a tablespoon or two. Get your sauce boiling in the wok, then give your slurry (that's what it's called) a good stir to get everything in suspension. Then, while stirring the sauce in your wok, pour in your slurry. Keep stirring until the sauce comes to a boil. There is no need to microwave it beforehand or anything like that. You will know the sauce has boiled/is it it's thickest because the milky color will go away and you will have something more translucent and glassy. To be clear: Your sauce should be assembled in the wok and and the slurry added last to thicken it up. Add maybe half the slurry at first and let it thicken and see if you need more. Too thick, and the stir fry will have too much sauce stuck to it and the flavor may be overpowering. It's just something you have to get a feel for as you go.
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Jan 6, 2016 15:51
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Esme posted:I don't think Belgian waffles are inherently lower calorie, so you could probably just look up a standard recipe that uses baking powder for leavening and do the math. Oh you know an egg separator, just get one of these machines and you're all set: https://www.youtube.com/watch?v=78VDqoQdavY e: kidding aside they look like this:  
spankmeister fucked around with this message at 15:57 on Jan 6, 2016 |
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Jan 6, 2016 15:53
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The Midniter posted:Hahaha that was great. Seconded on tj sriracha, tastes really sweet, not spicy, thin and somehow fishy.
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Jan 6, 2016 16:45
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Flash Gordon Ramsay posted:corn starch TYVM. I'll try that method next time. I always figured the sauce was something you prepared and then poured over the food but that way sounds better.
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Jan 6, 2016 16:51
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hogmartin posted:TYVM. I'll try that method next time. I always figured the sauce was something you prepared and then poured over the food but that way sounds better. Generally I cook all the parts separately, then put it all back in the wok and make a little hole in the middle. Everything tends to give off some liquid, so that's kind of the start of the sauce, and then I add soy/stock/xiaoxing wine/oyster sauce/etc. Corn starch slurry is last once I get the sauce where I want it.
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Jan 6, 2016 17:05
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Steve Yun posted:I've hit up several chinese marts around LA and they're all out of spicy chili crisp. I dunno what's going on. Happens sometimes. It's a good opportunity to try the other varieties, though, like spicy peanut or fried turnip chunk.
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Jan 6, 2016 17:29
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So I went with the girlfriend to this place, The Pharmacy, in Nashville, TN this past weekend and tried this stuff they have called curry ketchup and now I have to have more but apparently its really hard to find in America. Any particular brands I should look at finding online from Europe or specific recipes for making my own that's better than just curry powder and heinz?
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Jan 6, 2016 18:02
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Flash Gordon Ramsay posted:Here is my quick waffle recipe. Not sure about calories, but it's not time consuming like yeast waffles (which are great, by the way). How many waffles does this recipe make? It looks good.
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Jan 6, 2016 18:34
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Dr. Gitmo Moneyson posted:How many waffles does this recipe make? It looks good. Probably 4 or 5 on the Waring? Not sure. Lately I've been using Carbon's Golden Malted waffle mix for my quick waffles, but the price has gone through the roof on amazon, so I will be back to using this recipe soon. I just realized it says shite sugar. Yeah...that should be white sugar.
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Jan 6, 2016 18:44
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