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http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html
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Jan 28, 2016 18:57
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BraveUlysses posted:http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html Thank you! Pontius Pilate posted:Cassoulet won the day. It even rhymes!  That recipe calls for soaking the dry beans in salted water so I personally wouldn't be too worried about canned beans being too salty. I am however not a bean expert. hogmartin fucked around with this message at 19:46 on Jan 28, 2016 |
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Jan 28, 2016 19:00
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Just had an idea for endlessmonotony - how about rice porridge (congee/jook)? I typically do it on the stove top but you could probably do it in the slow cooker. Just use 1 part rice and 10 parts liquid and let it go until done.. not sure how long it would be in the slow cooker, maybe 3-4 hours? Chicken stock would be better flavor, or could do half stock/half water, or even just water works if you will be seasoning it heavily. If you can add a piece of ginger and onion to help season it, that would be nice, though a bit of powdered ginger and onion powder can work too if that is not possible. The ginger/onion if you have it should be in larger pieces so you can fish it out since the texture of onion cooked in rice porridge isn't great. Ginger might be tough since slicing it to expose the interior is ideal for the flavor to permeate into the porridge but you can break ginger into pieces with your hands, so maybe it would still work to some extent. Good seasonings include fish sauce and soy sauce, but you can season with salt too if that's all you have. From there you can add a lot of different toppings. Canned chicken would work to add in. You can add raw chicken in at the beginning to cook with the porridge. You could crack in an egg later in the cooking process. Chile pastes like the angry lady lao gan ma or crispy shallots/onions that are already fried. These may be able to be found online for ordering if you can't find it in your area. Fresh green onion is always nice to top rice porridge, cilantro too. I'm not sure if you are able to handle scissors but if you are, then you can adequately "chop" green onions and cilantro. While not ideal, you can also freeze your chopped green onion/cilantro since you can't always get to the store. It will still add nice flavor to the rice porridge if you don't have fresh green onion on a given day.
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Jan 28, 2016 23:08
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mich posted:Just had an idea for endlessmonotony - how about rice porridge (congee/jook)? I typically do it on the stove top but you could probably do it in the slow cooker. That also works! Jook is delicious and filling.
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Jan 29, 2016 00:32
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Gerblyn posted:This sounds nice, do you think I could get away with normal cardamom pods instead of black ones? Probably would work, certainly wouldn't taste bad. I don't really have any special insight into Indian cooking, so I just tend to follow the recipes as written. Let us know how it turns out.
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Jan 29, 2016 00:47
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I made a red coconut curry that I liked before, but it was short on vegetables. What would go well in something like that?
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Jan 29, 2016 04:10
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22 Eargesplitten posted:I made a red coconut curry that I liked before, but it was short on vegetables. What would go well in something like that? Basil leaves, bamboo shoots, bell peppers, onion
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Jan 29, 2016 04:24
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Sweet potato?
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Jan 29, 2016 04:26
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Sweet potato sounds like it would be really good. I'll try sweet potato and bell peppers.
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Jan 29, 2016 05:15
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22 Eargesplitten posted:Sweet potato sounds like it would be really good. I'll try sweet potato and bell peppers. Broccoli is also good as it soaks up all the curry in its top.
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Jan 29, 2016 05:17
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Geburan posted:Broccoli is also good as it soaks up all the curry in its top. This guy knows what's up. 5 curry secrets that have doctors and postal workers PANICKED
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Jan 29, 2016 05:19
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22 Eargesplitten posted:I made a red coconut curry that I liked before, but it was short on vegetables. What would go well in something like that? Cherry tomatoes, thin carrot slices, snow peas and lychees all work really well.
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Jan 29, 2016 11:02
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I've been given a bottle of Maltese prickly pear liqueur. Any ideas for good things to do with it?
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Jan 29, 2016 15:32
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Important question: can I drink bacon? Does anyone know of a recipe that calls for liquidified bacon? tia.
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Jan 29, 2016 16:05
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Shadow0 posted:Important question: can I drink bacon? Probably. Shadow0 posted:Does anyone know of a recipe that calls for liquidified bacon? You can make one and share it with us!
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Jan 29, 2016 16:14
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Shadow0 posted:Important question: can I drink bacon? Godspeed you goony gently caress http://www.bewdly.com/products/maple-bacon-smoked-roast
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Jan 29, 2016 16:42
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Scientastic posted:I've been given a bottle of Maltese prickly pear liqueur. Any ideas for good things to do with it? Would be nice with ice cream. Also wonderful in cocktails.
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Jan 29, 2016 17:02
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I've got a little dinner party thing tomorrow and for dessert I'm serving Tapioca pudding with mango, with blobs of lime puree and caramalised coconut milk. I reckon it needs a crunchy topping, difficulty is the wife detests coconut flakes. Any ideas? Oat crumble maybe?
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Jan 29, 2016 19:16
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Cavenagh posted:I've got a little dinner party thing tomorrow and for dessert I'm serving Tapioca pudding with mango, with blobs of lime puree and caramalised coconut milk. I reckon it needs a crunchy topping, difficulty is the wife detests coconut flakes. Any ideas? Oat crumble maybe? Ground pistachio?
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Jan 29, 2016 19:25
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That Works posted:Ground pistachio? This or any crumbled nut, I'd go with almonds or even peanuts.
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Jan 29, 2016 19:28
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Pistachio it is. Already have them, should work nicely. Thanks.
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Jan 29, 2016 19:37
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Cavenagh posted:I've got a little dinner party thing tomorrow and for dessert I'm serving Tapioca pudding with mango, with blobs of lime puree and caramalised coconut milk. I reckon it needs a crunchy topping, difficulty is the wife detests coconut flakes. Any ideas? Oat crumble maybe? Pop rocks.
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Jan 29, 2016 19:52
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I woulda said toasted almond flakes but I guess you already made your decision.
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Jan 29, 2016 19:55
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Almonds would be good, but the one's I have would need skinning and flaking and I got way too much to do to bother with that. Still, I could go with almonds if I find the inclination tomorrow.
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Jan 29, 2016 20:19
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mich posted:Just had an idea for endlessmonotony - how about rice porridge (congee/jook)? I typically do it on the stove top but you could probably do it in the slow cooker. I'm still readin'. And yeah, I looked at this recipe, and instantly things started clicking in my head - I have this recipe for egg fried rice I make, and a slow cooker on high oughta able to make a version easily. Well, other than cleaning the eggs, but I'll just pad the counter with paper to catch any errant eggshell bits. Shopping planned for next week. In related news, family decided I should have a breadmaker, so I'm experimenting with that now. (It's a Kenwood BM 450.)
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Jan 29, 2016 21:24
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endlessmonotony posted:I'm still readin'. And yeah, I looked at this recipe, and instantly things started clicking in my head - I have this recipe for egg fried rice I make, and a slow cooker on high oughta able to make a version easily. Well, other than cleaning the eggs, but I'll just pad the counter with paper to catch any errant eggshell bits. It might be easier to just use those cartons of egg. They're about the same price and already scrambled.
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Jan 30, 2016 00:14
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Would one of these vegetable choppers be of use, endlessmonotony? http://www.amazon.com/Freshware-KT-...getable+chopper
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Jan 30, 2016 00:15
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Steve Yun posted:Would one of these vegetable choppers be of use, endlessmonotony? Stuff like that is usually bullshit. Getting and knowing how to use a good knife will be better and save you from accumulating a bunch of single purpose items in your cabinet.
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Jan 30, 2016 00:31
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Tots posted:Stuff like that is usually bullshit. Getting and knowing how to use a good knife will be better and save you from accumulating a bunch of single purpose items in your cabinet. The dude says he has for real no poo poo brain damage. I don't think knife skills are in his future. Granted, there are people I know that also have no place handling a knife, and their brains are supposedly completely intact. No shame in using a cool little contraption to get your dice on! Just make sure you understand it's limits, and don't try to dice ice (i've seen it happen. We were drunk. It broke). Fried rice, however, sounds fantastic! And do see if you can get those cartoned pre-scrambled eggs, they call them Eggbeaters in the US. A bread maker also sounds pretty great! The only thing is getting the measurements correct, which even I have difficulty with sometimes. But nothing beats fresh bread. Suspect Bucket fucked around with this message at 00:39 on Jan 30, 2016 |
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Jan 30, 2016 00:35
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Suspect Bucket posted:The dude says he has for real no poo poo brain damage. I don't think knife skills are in his future. Granted, there are people I know that also have no place handling a knife, and their brains are supposedly completely intact. No shame in using a cool little contraption to get your dice on! Just make sure you understand it's limits, and don't try to dice ice (i've seen it happen. We were drunk. It broke). Oh whoops! I didn't realize it was you Steve Yun, carry on!
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Jan 30, 2016 00:43
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Tots posted:Oh whoops! I didn't realize it was you Steve Yun, carry on! No, Steve does not have brain damage, EndlessMonotony does. Steve was suggesting it for Endless.
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Jan 30, 2016 01:20
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Suspect Bucket posted:No, Steve does not have brain damage, EndlessMonotony does. Steve was suggesting it for Endless. Dangit
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Jan 30, 2016 01:47
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22 Eargesplitten posted:How do you season pork chops/tenderloin? Apparently that's another good source of lean protein, so I might just buy that since it's generally cheaper than chicken breasts. I can't seem to find now, but apple season I do pork chops pan seared nicely (something like s&p, garlic powder, cumin, smoked paprika, white pepper, the like) and then I make a pan sauce out of caramelized apples, onions, brown sugar, a little vinegar, and some bourbon. It's rad. pork chops always seem to be on sale too, I really need to eat them more.
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Jan 30, 2016 02:05
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Suspect Bucket posted:No, Steve does not have brain damage, EndlessMonotony does. Steve was suggesting it for Endless. Yep, this. EndlessMonotony was originally asking for tips about a week ago for someone who has issues with coordination and dexterity and travel/transport, so hence the slow cooker/rice pot recommendations since there's no hot stove or boil-over worries. Suspect Bucket posted:Fried rice, however, sounds fantastic! And do see if you can get those cartoned pre-scrambled eggs, they call them Eggbeaters in the US. A bread maker also sounds pretty great! The only thing is getting the measurements correct, which even I have difficulty with sometimes. But nothing beats fresh bread. Agreed on the eggbeaters. Also now I'm curious if there are other things you can make in a breadmaker besides bread.
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Jan 30, 2016 02:06
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hogmartin posted:Also now I'm curious if there are other things you can make in a breadmaker besides bread. http://www.instructables.com/id/Cook-EVERYTHING-with-your-bread-machine/?ALLSTEPS http://www.kingarthurflour.com/blog/2015/04/19/five-surprising-ways-use-bread-machine/
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Jan 30, 2016 02:19
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Any opinions of the dietz and watson brand for deli meats and cheese? I bought a couple items an I'm a little undecided. Tastes pretty standard/decent and is cheap and definitely doesn't seem to be bad quality. Something is just not QUITE right to win me over completely.
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Jan 30, 2016 03:58
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Is the a thread for people in the industry? Sometimes when I get off work I want to laugh/vent about things with goons.
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Jan 30, 2016 06:03
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Captain Log posted:Is the a thread for people in the industry? Sometimes when I get off work I want to laugh/vent about things with goons. http://forums.somethingawful.com/showthread.php?threadid=3560370
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Jan 30, 2016 06:30
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I'm looking for recommendations on a flat-bottom steel skillet (10-12") to replace my All-Clad. The All-Clad's held up well, but it's frustrating to cook liquids/eggs due to the rise in the center.
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Jan 30, 2016 13:23
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Dominoes posted:I'm looking for recommendations on a flat-bottom steel skillet (10-12") to replace my All-Clad. The All-Clad's held up well, but it's frustrating to cook liquids/eggs due to the rise in the center. Just go to a restaurant supply store and see what they have.
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Jan 30, 2016 16:34
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