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Nicol Bolas posted:Oh man. Apple! It's like you switched on a light on my brain. Duh, pickled apple and radish and kumquat. And maybe a little bloop of ricotta on top so it's not just a pile of meat topped with pickle? Or am I basically describing a rillete at this point and I should make some fresh bread to go with? I would make a soft polenta and finish it with the ricotta. Personally I would skip the picked veg and just do a bright intense sauce to cut through the fat.
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Feb 13, 2016 04:45
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Whats the best way to add spice/heat to beef jerky? I don't really like adding ground powders into it since i find they just make gritty and I dumped a bottle of franks hot sauce in with it this time without much success. Do I just need a hotter sauce? Without really measuring other than roughly 50/50 Worcestershire/kikkoman soy i also added teriyaki sauce, brown sugar, franks and chipotle flakes
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Feb 13, 2016 17:09
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Jose posted:Whats the best way to add spice/heat to beef jerky? I don't really like adding ground powders into it since i find they just make gritty and I dumped a bottle of franks hot sauce in with it this time without much success. Do I just need a hotter sauce?
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Feb 13, 2016 21:03
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If I'm just pan-frying meat is there a good reason to use a marinade if I'm making a sauce out of the marinade liquid right after? I know that a marinade doesn't actually penetrate in to the meat very deep, and I just use the marinade liquid to make a sauce in the same pan right after I cook the marinated meat so it seems like a bit of a waste to wait instead of just cooking the meat and making a sauce. I made a kinda teriyaki-ish sauce with pork tenderloin last night. Marinated the pork for 15 minutes with the sauce (soy sauce+honey+a little rum instead of mirin) then patted the pork dry a bit (to stop the oil from splattering around too much) and fried it, and then took the pork out and used the marinade to make a sauce from the fond. I feel like it would have been better if I made just patted the pork dry originally, dredged it in corn starch, then fried it, then made a pan sauce using the marinade ingredients instead of making a marinade. piratepilates fucked around with this message at 21:24 on Feb 13, 2016 |
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Feb 13, 2016 21:12
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SubG posted:If you want to get all modernist on it I guess you could either buy pure capsaicin or isolate some yourself. You could also try buying a whole dried or fresh hot pepper of your choice, dicing it, adding it seeds and all to a wet marinade, and letting the meat sit in overnight. That'll hot it up pretty darn well. Suspect Bucket fucked around with this message at 03:17 on Feb 14, 2016 |
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Feb 14, 2016 03:11
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How do I prepare chicken to go into something like a pasta dish? This has been bugging me for years. Also what are some good recipes for Cream of Broccoli Soup? Or any cream soups really.
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Feb 14, 2016 23:40
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Dr. Gitmo Moneyson posted:How do I prepare chicken to go into something like a pasta dish? This has been bugging me for years. Par-cook on the grill or in the oven, cube, toss into sauce and finish cooking through. That's what I do, at least. Cant help you with the cream soups, but I'd love to hear anyone elses's recipe ideas for them!
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Feb 15, 2016 02:08
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Dr. Gitmo Moneyson posted:How do I prepare chicken to go into something like a pasta dish? This has been bugging me for years. You can either completely prepare the chicken in a sauce and combine it with pasta on a plate, or you can stirfry chicken, veggies and noodles...in this case the chicken needs to be cut (in thin-ish slices) google "chicken noodle stir fry" for a gazilion of recipes. i do not know of cream anything though, sorry.
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Feb 15, 2016 11:52
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Dr. Gitmo Moneyson posted:Also what are some good recipes for Cream of Broccoli Soup? Or any cream soups really. Saute your aromatics (onion, carrot, celery for the classic French mirepoix) and then add your veggies. Add whatever spices, herbs, and liquids you want and cook until everything is soft. Blend and season. Make it like 10% more seasoned than normal. Remove heat, then stir in cream. Go slowly, stir constantly, and taste after each addition.
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Feb 15, 2016 13:29
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Chuck in an enormous amount of crumbled Stilton to elevate it from boring to amazing.
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Feb 15, 2016 14:37
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Anyone have experience with whrink-wrapping (small) quantities of product for sale? Not candy, but something with a shorter shelf-life? This is small-scale farmers' market type selling. I am hoping that there's an option between a $300 I-bar type and a $10 bag of 100 blow-dryer shrink wraps which take a long while.
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Feb 15, 2016 16:32
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Carl Killer Miller posted:Anyone have experience with whrink-wrapping (small) quantities of product for sale? Not candy, but something with a shorter shelf-life? This is small-scale farmers' market type selling. I am hoping that there's an option between a $300 I-bar type and a $10 bag of 100 blow-dryer shrink wraps which take a long while. Blow dryer shrink wrap is one of the great joys in life. I wish I had more opportunities to play with them. What makes you dislike that option?
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Feb 15, 2016 18:48
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Suspect Bucket posted:Blow dryer shrink wrap is one of the great joys in life. I wish I had more opportunities to play with them. What makes you dislike that option? I'm not sure if it's appropriate or not to use that sort of shrink wrap for a (meat-containing) food product. It does great for soap and stuff, I just don't want to be unsafe. I also want to eventually sell this and will be relying more on # packages sold than the individual price of a package (reasonably priced when compared to jerky) if that makes any sense and the shrink-wrap is sorta labor-intensive for what I want to be a 5in x 5in package I'm looking up state regulations right now to see if I can use something with a zip-top instead of something which makes it more 'airtight'. That would be pretty ideal. Thanks!
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Feb 15, 2016 19:21
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Scored a few pounds of ribeye scraps from work, I think the best thing would be to make a stew? I have been meaning to make a hearty beef stew for awhile and this seems like the best opportunity. Any advice/recipe?
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Feb 15, 2016 21:17
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goodness posted:Scored a few pounds of ribeye scraps from work, I think the best thing would be to make a stew? I have been meaning to make a hearty beef stew for awhile and this seems like the best opportunity. Any advice/recipe? That looks like a lot of fat, rather than connective tissue which is what you want in stew meat. The connective tissue breaks down into gelatin which gives stew its lip-smacking mouthfeel. The fat on that ribeye meat would just lead to a really greasy stew with overcooked steak. I'd grind that and turn it into burgers, myself.
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Feb 15, 2016 21:25
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The Midniter posted:That looks like a lot of fat, rather than connective tissue which is what you want in stew meat. The connective tissue breaks down into gelatin which gives stew its lip-smacking mouthfeel. The fat on that ribeye meat would just lead to a really greasy stew with overcooked steak. I'd grind that and turn it into burgers, myself. drat, I wish I had a grinder then. Any other options?
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Feb 15, 2016 21:27
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goodness posted:Scored a few pounds of ribeye scraps from work, I think the best thing would be to make a stew? I have been meaning to make a hearty beef stew for awhile and this seems like the best opportunity. Any advice/recipe? Hmmm, instead of beef stew I'd do stroganoff, I think it would work better with the tenderness and fat of those scraps.
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Feb 15, 2016 21:28
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goodness posted:drat, I wish I had a grinder then. Any other options? Do you have a food processor? You could use that to turn it into something akin to ground beef. I believe Alton Brown at one point recommended a food processor for making burger meat.
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Feb 15, 2016 21:31
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Flash Gordon Ramsay posted:Do you have a food processor? You could use that to turn it into something akin to ground beef. I believe Alton Brown at one point recommended a food processor for making burger meat. I don't but I do have access to a 10" cast iron and slow cooker.
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Feb 15, 2016 21:35
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Carl Killer Miller posted:I'm not sure if it's appropriate or not to use that sort of shrink wrap for a (meat-containing) food product. It does great for soap and stuff, I just don't want to be unsafe. I also want to eventually sell this and will be relying more on # packages sold than the individual price of a package (reasonably priced when compared to jerky) if that makes any sense and the shrink-wrap is sorta labor-intensive for what I want to be a 5in x 5in package Aaaah. You might be able to get away with a home vacuum sealer, but the bags for those can be ridiculously expensive and ponderous. I honestly only use my vacuum sealer for mason jars now, because they're re-usable. On that note, vacuum sealed mason jars are awesome for keeping dry loose stuff fresh. \/\/Drink seltzer.\/\/ Suspect Bucket fucked around with this message at 02:23 on Feb 16, 2016 |
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Feb 16, 2016 01:31
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I'm looking to change my soda habit for health reasons. Problem is, I need something to drink beyond just water, and I cannot stand tea. I also cannot stand alternative sweeteners. I've tried a lot of water enhancers, and I can't stick with any of them. Really, it's not that I want to fully quit sugar, I just want to drastically cut it back. I figure may I can do this by making my own soda. I bought a Sodastream a couple weeks back. First I tried their Lemon/Lime, don't like it because it's a 7-Up knockoff, which I have always hated the flavor of. I found this recipe for an attempt at homemade Mountain Dew, my favorite. I'm not expecting it to get really close to that flavor, but with work, close enough. To start out, I'm only going to do the first half of the recipe, and skip the second half with the peels. I'm also using bottled juices instead of from the fruit. If I find potential, I'll play with that later. Thing is, 2 cups of sugar for a gallon of soda is still a bit much. After some research today, I think I figured that a gallon of the Dew would be around 2.5 cups, so that isn't enough of a cutback. I want to see if I can make 1 cup of sugar work. Here's what I am looking for advice on. If I use less sugar, do I use less water as well? I imagine the sugar+water would make a plain syrup. If I use 1 cup each, then it wouldn't become a real syrup, wouldn't it? I'm thinking I would want to keep the same sugar to water ratio, along with the same amount of juices listed here.
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Feb 16, 2016 01:59
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Drink sparkling water like Perrier or something.
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Feb 16, 2016 02:24
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Revol posted:I'm looking to change my soda habit for health reasons. Problem is, I need something to drink beyond just water, and I cannot stand tea. I also cannot stand alternative sweeteners. I've tried a lot of water enhancers, and I can't stick with any of them. Really, it's not that I want to fully quit sugar, I just want to drastically cut it back. I figure may I can do this by making my own soda. I bought a Sodastream a couple weeks back. First I tried their Lemon/Lime, don't like it because it's a 7-Up knockoff, which I have always hated the flavor of. I know this isn't the answer you want, but eventually you learn to like water and artificial sweeteners and your life will be better for it.
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Feb 16, 2016 02:32
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Tots posted:I know this isn't the answer you want, but eventually you learn to like water and
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Feb 16, 2016 03:08
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goodness, I already do drink water, and I like it. I just like to have something beside it during the day.
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Feb 16, 2016 03:18
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Make lemonade it's like the easiest poo poo in the world
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Feb 16, 2016 04:14
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Suspect Bucket posted:\/\/Drink seltzer.\/\/ There are a million flavored seltzer waters, and they scratch the same itch as soda without being sweet. If you can't handle no sweetness off the gate, try Dry brand soda. They have like 1/3 the sugar, and they wean you off super sugary drinks.
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Feb 16, 2016 04:31
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Suspect Bucket posted:Aaaah. You might be able to get away with a home vacuum sealer, but the bags for those can be ridiculously expensive and ponderous. I honestly only use my vacuum sealer for mason jars now, because they're re-usable. This is solid advice. My only issue is that the sealed mason jars add an easy $1.50 to my overhead per serving, which is pretty significant as my sale units are pretty small. The 'home vaccum' seller you and I are talking about are porbably the same thing. It's just bullshit expensive, but I don't know if blow-drier shrinkwrap is acceptable. Carl Killer Miller fucked around with this message at 05:10 on Feb 16, 2016 |
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Feb 16, 2016 05:07
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KillHour posted:There are a million flavored seltzer waters, and they scratch the same itch as soda without being sweet. Soda stream machines can be used to make seltzer water right? They're easy to retrofit with cheaper airsoft co2 canisters too, rather than use the expense specialty ones.
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Feb 16, 2016 06:51
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There is a restaurant in Austin, TX that makes this dish they call Singaporean stir fry. This is how they describe it on their website.  This is what it looks like. Very distinctive red/pink color.  I used to order this every week and love it so. I moved away from Austin and seems this is the only restaurant that makes it. I've tried off and on to recreate it but have never come close. I beg you fellow goons. Does anyone have any ideas on this recipe? Kenzo fucked around with this message at 08:05 on Feb 16, 2016 |
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Feb 16, 2016 07:55
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Revol posted:goodness, I already do drink water, and I like it. I just like to have something beside it during the day. The answer is delicious tea. I am having my morning cup right now...
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Feb 16, 2016 09:20
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Revol posted:goodness, I already do drink water, and I like it. I just like to have something beside it during the day. Mix sparkling water with any kind of fruit juice in a half/half ratio.
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Feb 16, 2016 09:30
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Revol posted:Thing is, 2 cups of sugar for a gallon of soda is still a bit much. After some research today, I think I figured that a gallon of the Dew would be around 2.5 cups, so that isn't enough of a cutback. I want to see if I can make 1 cup of sugar work. Most drinks (both sodas and pure fruit juices) have about 10-11g of sugar per 100ml, which matches up with your 2 cups per gallon. I think that the Dew recipe is asking for more because it has so much citrus in it, and the extra sugar in it is needed to try and compensate for the sourness. 1cup of sugar will certainly work, it will just leave you with a drink that isn't sweet enough. If you were to drink it for a while, and were to not eat any other sweet things, then you'd adjust and you'd find it sweet enough. Failing that though, you have a couple of options: 1) Use a cup of Agave Syrup instead of a cup of sugar. The syrup is just as unhealthy as sugar is, but it's far sweeter, so you don't need to use as much. 2) Use a cup of sugar, and reinforce it with a zero-calorie sweetener like stevia extract. Sweeteners aren't a magical healthy replacement for sugar though, a number of studies have shown that they can have a similar impact on your body to sugar and can lead to diabetes and other related issues. At the risk of sounding patronizing, eating a piece of fresh fruit instead of drinking a glass of soda is probably the healthiest alternative on the table. Gerblyn fucked around with this message at 09:44 on Feb 16, 2016 |
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Feb 16, 2016 09:38
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Get a pitcher. Dont put sugar in it. Tear up mint, peel and slice a cucumber, juice some limes, put them in the pitcher and smash them around a bit without any added sugar. Fill the pitcher with water and put it into the fridge. Don't add sugar to it. Boom, yummy water with hardly any sugar at all.
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Feb 16, 2016 10:16
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I don't really drink soda much anymore; I found that I still craved the carbonation sometimes, so to get it I drink flavored seltzer water. It's definitely nowhere near as strong a flavor as soda and you have to get used to that, but it's what helped me stop drinking it. It's no good to cut out the sugar of pre-made soda by replacing it with the sugar of homemade soda.
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Feb 16, 2016 14:03
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Rikimaru posted:There is a restaurant in Austin, TX that makes this dish they call Singaporean stir fry. This is how they describe it on their website. Yeah, I've got some ideas but first off what's been coming out 'wrong' in your homemade dishes?
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Feb 16, 2016 15:07
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Revol posted:I'm looking to change my soda habit for health reasons. Problem is, I need something to drink beyond just water, and I cannot stand tea. I also cannot stand alternative sweeteners. I've tried a lot of water enhancers, and I can't stick with any of them. Really, it's not that I want to fully quit sugar, I just want to drastically cut it back. I figure may I can do this by making my own soda. I bought a Sodastream a couple weeks back. First I tried their Lemon/Lime, don't like it because it's a 7-Up knockoff, which I have always hated the flavor of.
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Feb 16, 2016 16:00
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pile of brown posted:Get a pitcher. Dont put sugar in it. Tear up mint, peel and slice a cucumber, juice some limes, put them in the pitcher and smash them around a bit without any added sugar. Fill the pitcher with water and put it into the fridge. Don't add sugar to it. Boom, yummy water with hardly any sugar at all. I support this wholeheartedly. Although I use lemons instead of limes. Lemon cucumber water lasts a day or two. Lime cucumber water starts tasting weirdly bitter by then in my experience. Eta: also second/third/fourthing soda stream. I also purée fruits and put them in ice cube trays and keep them around in the freezer. I stick one or two at the bottom of a glass and then top with soda stream seltzer. It's pretty legit. You can also make your own syrup if you have extra basil or ginger or whatever lying around. defectivemonkey fucked around with this message at 17:33 on Feb 16, 2016 |
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Feb 16, 2016 17:27
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Don't drink artificial sweeteners. If you have to switch for "health reasons," chances are the artificial sweeteners will have the same negative impact as sugar (as in, will also raise your blood sugar.) Joining the sparkling water bandwagon as well. There are so many delicious flavors, and after you get off soda, they actually start to taste sweet to you.
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Feb 16, 2016 17:29
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psychokitty posted:Don't drink artificial sweeteners. If you have to switch for "health reasons," chances are the artificial sweeteners will have the same negative impact as sugar (as in, will also raise your blood sugar.) Do you have a source for that? I remember hearing that was debunked.
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Feb 16, 2016 18:12
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