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They're more smokey while a habanero is fruity, but not nearly as sweet as a scotch bonnet.
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Mar 9, 2016 20:12
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Yeah, I really like habs for their flavour as well as their heat, but bhuts and scorps are both pretty tasty. I like them better than jalapeņos, for example. And whenever I have too many peppers, which I do most years, I just dry and pickle more or less equal quantities. If you want to preserve maximum flexibility for later applications you can freeze 'em as well. What do you use them for fresh? I use a lot of peppers in dry rubs, in sambals/chutneys/relishes, and go through a lot just as random flavour for stir fries, pasta sauces, and whathaveyou. So drying and pickling pretty much covers it for me. If you were doing more poo poo where you wanted fresher peppers---like just roasting and slicing them, candying them, stuffing them, or whatever you'd probably get more use out of frozen peppers.
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Mar 9, 2016 21:15
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hey goons, first time poster in this subforum, just have a quick question since most of my friends are not much into cooking steak if i'm making a sirloin steak in a red wine sauce, a sauce i want to be nice and sweet, what type of wine should i use? do you guys have any particular sauce recipes you could share? whatever advice you have would be super welcome, i'm used to just making steaks with salt/pepper/olive oil (a good combo imo but i want to expand). PS: it's a bit cold yet where i am, so i will be pan-searing the steaks and then baking them the rest of the way, if that helps.  hope this is the right place to ask this. thanks!e: if it matters, I'm from Minnesota in the US. beef is generally pretty good here but I'm not sure what the standards of this forum are. A Spider Covets fucked around with this message at 03:09 on Mar 11, 2016 |
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Mar 11, 2016 03:02
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A Spider Covets posted:hey goons, first time poster in this subforum, just have a quick question since most of my friends are not much into cooking steak No red wine sauce is gonna be super sweet unless you add honey or sugar to it. If you just want a sauce that is wine-ish and sweet try doing a port or sherry sauce.
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Mar 11, 2016 04:38
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Casu Marzu posted:No red wine sauce is gonna be super sweet unless you add honey or sugar to it. If you just want a sauce that is wine-ish and sweet try doing a port or sherry sauce. Ohh ok. Any particular brands you'd recommend? Or does it not matter that much? Thanks!
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Mar 11, 2016 04:41
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A Spider Covets posted:Ohh ok. Any particular brands you'd recommend? Or does it not matter that much? Thanks! If you have a Trader Joes nearby their ports are fairly reasonable and not bad tasting at all.
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Mar 11, 2016 05:01
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A Spider Covets posted:Ohh ok. Any particular brands you'd recommend? Or does it not matter that much? Thanks! Much like steak, most, if not all, of wine's subtle richness and complexity is totally buttfucked by boiling it, as you will necessarily do when reducing the sauce.
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Mar 11, 2016 05:03
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Thank you goon spoon friends, I will experiment this weekend and hopefully all will be well!
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Mar 11, 2016 05:13
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baquerd posted:Much like steak, most, if not all, of wine's subtle richness and complexity is totally buttfucked by boiling it, as you will necessarily do when reducing the sauce.
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Mar 11, 2016 06:43
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I hope this isn't a "is this rotten human leg still good" question. Came back to check my drying chillis after last checking them a week ago. Are the two red chillis on the bottom of this picture gone? Sorry for crappy phone pics...   Worst photo of all  I assume dark/black is bad?
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Mar 11, 2016 15:13
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SubG posted:As a technical point in general you shouldn't be boiling anything when you're doing a reduction, you should be simmering. Really? That seems like it would take forever for a simple red-wine pan sauce.
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Mar 11, 2016 15:40
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baquerd posted:Really? That seems like it would take forever for a simple red-wine pan sauce. Yeah, you do it in a really really wide and big pan to get maximum surface area so it goes as fast as possible. You lose more aromatics and flavoids with boiling. I'm still lazy and just let it go just past a simmer sometimes if idgaf.
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Mar 11, 2016 15:41
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Sorry if this has been asked before, I went back a few pages and didn't see it. This has been driving me crazy. Many recipes (for pancakes, etc) say to make a well in the flour and pour in the wet ingredients. Why do this? They all end up mixed together anyway, right?
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Mar 11, 2016 17:46
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girl pants posted:Sorry if this has been asked before, I went back a few pages and didn't see it. This has been driving me crazy. Many recipes (for pancakes, etc) say to make a well in the flour and pour in the wet ingredients. Why do this? They all end up mixed together anyway, right? afaik it's so that the wet bits don't go oozing all over the counter/cutting board. If you're mixing in a bowl then just dump all that poo poo in.
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Mar 11, 2016 17:58
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I always just do it because it's easy to pull dry ingredients bit by bit from the sides into the wet part.
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Mar 11, 2016 18:13
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Brawnfire posted:I always just do it because it's easy to pull dry ingredients bit by bit from the sides into the wet part. Is there an advantage to doing this vs just mashing everything together?
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Mar 11, 2016 18:16
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girl pants posted:Is there an advantage to doing this vs just mashing everything together? From my minor experience, it goes a little faster and more evenly. I used to do the together-and-mix method, but sometimes missed pockets of dry flour that didn't break up, or it would take way more mixing because the amount of dry material overwhelms the wet at first. Of course, YMMV
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Mar 11, 2016 18:28
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Brawnfire posted:From my minor experience, it goes a little faster and more evenly. I used to do the together-and-mix method, but sometimes missed pockets of dry flour that didn't break up, or it would take way more mixing because the amount of dry material overwhelms the wet at first. Of course, YMMV Ok, thanks for letting me know! I just wondered if there was a reason since I know things like biscuits and scones are kind of finicky about overmixing the dough and I wondered if making a well in the dry ingredients had something to do with that. But it seems like it's just that things go a little faster / prevents a mess when mixing directly on the bench.
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Mar 11, 2016 22:41
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So I'm vizzeling a corned beef slab right now but I can't find a good guide on the best way to do the cabbage, potatoes and carrots separately. My plan was cut the potatoes into ~2inch cubes, get them in a big pan that's been prepped with a slice of bacon cut up into really small pieces (instead of olive oil), add the carrots at about the same time, cook for like, I dunno 15 minutes, then add the cabbage for another 5 or so, throw in some salt and pepper. Anything I could gently caress up here, or a better way to do it? If I wasn't vizzeling I'd just throw all the poo poo together in a crock pot.
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Mar 12, 2016 00:20
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fickle poofterist posted:
Naah, they're probably fine. Now dont do what I did and go pick your nose after handling dried chilies! That was an afternoon to remember!
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Mar 12, 2016 03:24
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Suspect Bucket posted:Naah, they're probably fine. Now dont do what I did and go pick your nose after handling dried chilies! That was an afternoon to remember! More importantly don't go to take a piss
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Mar 12, 2016 03:31
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I have some delicious rice molasses. If it grows some yeast on the top, is it spoiled or can it be salvaged?
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Mar 12, 2016 03:39
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Suspect Bucket posted:Naah, they're probably fine. Now dont do what I did and go pick your nose after handling dried chilies! That was an afternoon to remember! Ive been super careful ever since I cut open the first one to harvest seeds and then put the tooth pick in my mouth. I literally just scraped it against the membrane to remove seeds, and stuck the toothpick in my mouth like a redneck. That was enough to get me chasing some milk for comfort. Dspite being a seasoned chili eater, a postage stamp size slice of one of these would definitely be enough to incapacitate me for 20 mins or so. Ive been wearing disposable gloves to handle the chillis since then.
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Mar 12, 2016 03:55
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AnonSpore posted:More importantly don't go to take a piss Or have a wank.
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Mar 12, 2016 14:19
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feedmegin posted:Or have a wank. What's that phrase... "Don't kinkshame"?
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Mar 12, 2016 14:24
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I lied, I'm making trinidad scorpion lube sorry for tricking .
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Mar 12, 2016 16:28
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Squashy Nipples posted:Not as delicious as habaneros, but Ghost peppers definitely have a distinct flavor. It's like smoked apples to me. I bet they'd be awesome in barbecue or baking. KillHour fucked around with this message at 17:47 on Mar 12, 2016 |
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Mar 12, 2016 17:44
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so maybe I am dreaming, but don't we have a Hungarian thread somewhere? I can't seem to find via searching, but I got a whole buttload of stuff at the Hungarian butcher, and I found some site with some cool recipes unf
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Mar 12, 2016 17:47
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That all looks pretty much fine to eat, as is no cutlery. It looks amazing. Hungarian is delicious also. Is that a fat bag of handmade paprika? I've only ever found the crap little supermarket jars and it really is no match for "proper" paprika
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Mar 12, 2016 18:17
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Yeah, I've had the salami (the super smoked one in the middle) before and it is great. I made some eggs and sliced some up to have with it. The other two never tried, but I am using in this: http://zserbo.com/soups/the-great-tale-tellers-favorite-soup/ and yes it is! I was going to grab the normal tinned stuff and saw that.
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Mar 12, 2016 18:45
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AnonSpore posted:More importantly don't go to take a piss Hopefully Pontius Pilate is still lurking this thread. If he doesn't tell, I will.
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Mar 12, 2016 22:17
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Hey I bought some Forest Sausage from the Polish Deli, do I cook this? They said it's twice smoked sausage. Or do i just eat it?
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Mar 13, 2016 00:11
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Lawnie posted:Hopefully Pontius Pilate is still lurking this thread. If he doesn't tell, I will. Ok no response, so please tell
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Mar 13, 2016 08:29
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THE MACHO MAN posted:so maybe I am dreaming, but don't we have a Hungarian thread somewhere? I can't seem to find via searching, but I got a whole buttload of stuff at the Hungarian butcher, and I found some site with some cool recipes I was thinking about this and if you were looking for a hearty almost stodgy meal (whish is sometimes exactly what you want) then make a stew with the meat, and a batch of dumplings like nokidelli (sp) or even better, sztrapacska. If some of that sausage is more smoky (not necessarily heavy on spice), you could cut it up into chunks as a replacement for the smoky bacon. Sztrapacska is an amazing winter/comfort food and well made sztrapacska is almost too filling and delicious to just be a side. I would reccomend two further ingredients: excellent cheese curd/goats cheese for the sztrapacska, and a few good friends to help you eat it. If you haven't eaten it before, it will be a revelation. If you have then you know exactly how awesome it can be.
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Mar 13, 2016 08:45
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fickle poofterist posted:Ok no response, so please tell I don't recall which type of peppers he was cutting, but he didn't get his hands quite clean enough before taking a piss. When I got there about an hour later, there was a glass of milk on the bathroom counter and, for some reason, I knew I should NOT drink that. EDIT: actually I have a question of my own: can I substitute cream or half and half for milk in a basic pancake recipe? This is unrelated to the previous story. Lawnie fucked around with this message at 16:58 on Mar 13, 2016 |
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Mar 13, 2016 16:48
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Lawnie posted:EDIT: actually I have a question of my own: can I substitute cream or half and half for milk in a basic pancake recipe? This is unrelated to the previous story. Yes for half and half, just reduce the amount of oil/melted butter that you add to compensate. Gerblyn fucked around with this message at 18:22 on Mar 13, 2016 |
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Mar 13, 2016 18:15
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Lawnie posted:I don't recall which type of peppers he was cutting, but he didn't get his hands quite clean enough before taking a piss. When I got there about an hour later, there was a glass of milk on the bathroom counter and, for some reason, I knew I should NOT drink that. I wonder if lite or low fat milk reduces the effectiveness of CHILLI COCK BURN at all. Since i last posted I have eaten a couple more pieces and I am not sure what psychological condition makes me do it. Endorphins? Dopamine? Who knows but I know I will try it again even though I know how ridiculous it is. The most recent time I had a shot glass of icecream ready for me to melt, similar to Homer Simpson ala chilli festival.
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Mar 13, 2016 18:31
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fickle poofterist posted:Since i last posted I have eaten a couple more pieces and I am not sure what psychological condition makes me do it. Endorphins? Dopamine? Stupidity.
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Mar 13, 2016 19:41
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fickle poofterist posted:I was thinking about this and if you were looking for a hearty almost stodgy meal (whish is sometimes exactly what you want) then make a stew with the meat, and a batch of dumplings like nokidelli (sp) or even better, sztrapacska. If some of that sausage is more smoky (not necessarily heavy on spice), you could cut it up into chunks as a replacement for the smoky bacon. oh man, I looked this stuff up, this looks wonderful! szolonna might actually be better for that dish than the sausages I've got. I am definitely writing this down to try soon - thanks! do you have a preferred recipe for those dishes? I can find some stuff on google obviously, but you know what you are talking about
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Mar 13, 2016 21:16
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Gerblyn posted:Yes for half and half, just reduce the amount of oil/melted butter that you add to compensate. I ended up running out for milk and syrup, but I'll keep this in mind in the future. I'm constantly frustrated by recipes that need milk as I don't drink it and thus almost never keep it around.
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Mar 13, 2016 21:29
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