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kedo posted:Thanks! Those cookies sound delicious and I'm not much of a cookie person. Decisions decisions. You can also do some non traditional things. Slap some in a grilled cheese or on a burger. Chop it up and top a bratwurst or hot dog with it. Kimchi fo lyfe, yo. 
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Mar 26, 2016 17:06
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Steve Yun posted:It's the best chocolate chip cookie I've ever had. Do you have an oven thermometer? Just curious. I found that mine is under by 15 degrees.
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Mar 26, 2016 19:16
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For the first time in a long time, I'm going to not be hosting Easter dinner, but am going to someone's house as a guest. I'm supposed to bring an appetizer. I know they're serving lamb, ham, and pickled eggs, but I have no idea of the rest of the menu. I am completely blanking on something fantastic to make.
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Mar 26, 2016 20:05
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Mr. Wiggles posted:For the first time in a long time, I'm going to not be hosting Easter dinner, but am going to someone's house as a guest. I'm supposed to bring an appetizer. I know they're serving lamb, ham, and pickled eggs, but I have no idea of the rest of the menu. Salumi platters are always the answer
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Mar 26, 2016 20:50
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Mr. Wiggles posted:For the first time in a long time, I'm going to not be hosting Easter dinner, but am going to someone's house as a guest. I'm supposed to bring an appetizer. I know they're serving lamb, ham, and pickled eggs, but I have no idea of the rest of the menu. I always go with deviled eggs for easter but if they already have pickled ones, maybe you want another direction. Lamb and ham, could do with any variety of potato salad or fried okra pretty well? Not really great appetizers on their own though.
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Mar 26, 2016 20:57
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I've been messing around with puréed cauliflower. Mortons steakhouse has this black truffle cauliflower that was amazing. It's steamed cauliflower with butter and current cheese then Parmesan browned on top. I'm having trouble with the texture though. It's too goopy. How can I get water out? Put it on the stovetop and reduce it? Low temp oven?
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Mar 26, 2016 21:18
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Casu Marzu posted:You can also do some non traditional things. Slap some in a grilled cheese or on a burger. Chop it up and top a bratwurst or hot dog with it. Kimchi fo lyfe, yo. kimchi and cheddar is such a stupid-good pairing. Kimchi grilled cheese. Kimchi mac&cheese. Kimchi cheeseburg. Or just eat kimchi straight out of the jar all the goddamn time while your roommate makes horrified faces at you, that's what I do.
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Mar 26, 2016 21:48
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DARPA Dad posted:Salumi platters are always the answer I figure I want to be careful about too much salty stuff, though, since they've done the eggs. Maybe a few types of olives with some cheese, little peppers, fig jam, and crackers or grissini? If I bring that and some wine, is that going to be too little do you think?
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Mar 26, 2016 22:41
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I'm making French macarons, added my superfine sugar to egg whites/cream of tartar after soft peaks were forming but it seems to have gone runny now? I've never had this issue before-is there a way to remedy this? Edit: fixed with some more cream of tartar 54 40 or fuck fucked around with this message at 02:39 on Mar 27, 2016 |
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Mar 27, 2016 02:27
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Ron Jeremy posted:I've been messing around with puréed cauliflower. Mortons steakhouse has this black truffle cauliflower that was amazing. It's steamed cauliflower with butter and current cheese then Parmesan browned on top. When I make creamed cauliflower, I boil, then mash, then return to the heat and cook out some moisture. Not sure what method you are using for cooking, or what recipe, but getting excess water out would probably help.
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Mar 27, 2016 02:57
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Mr. Wiggles posted:I figure I want to be careful about too much salty stuff, though, since they've done the eggs. Maybe a few types of olives with some cheese, little peppers, fig jam, and crackers or grissini? If I bring that and some wine, is that going to be too little do you think? How big is the invitation list? I find recently that everyone brings a ton of food to shared events (all late 20s early 30s California orphans), so something like what you're describing would probably be a welcome addition, instead of bringing a large entree. I know your situation is a little different, but having to go to a bunch of these non-family holiday events, people seem to enjoy a nontraditional or novelty food. I've had great success with simple bruschetta and homemade bread tostinis.
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Mar 27, 2016 04:22
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I ended up going making a tray with a few kinds of olives, some crackers, cheese, fig jam, marconas, and little peppers that I'm stuffing with gorgonzola. And wine. Thanks all!
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Mar 27, 2016 04:27
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Kimchi can also go with delicate flavors it would usually overwhelm by washing it first. Washed kimchi is normal at a lot of fish restaurants in Korea. You get the sour pickle part with just hints of the other flavoring, reduced enough that it doesn't destroy the fish.
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Mar 27, 2016 04:35
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I'd be excited if someone brought that. It'll be great.
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Mar 27, 2016 04:35
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I made this with the cream from full-fat coconut milk instead of heavy cream, because I had the coconut milk cream on hand. It didn't homogenize well at all. Did I mess it up by turning the heat too high? Is there any way to fix it or prevent it in the future? Do I just need to go and buy some heavy cream? The pork came out delicious, and the sauce tasted pretty good, it just looked like crap. If I'm going to trim the pork loin at some point during the recipe, when should it be? I'd like to get rid of some of the veins of excess fat. It's cooked so the fat is nice and soft, but there's some dime-sized pieces around the edges that are too much.
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Mar 27, 2016 06:27
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Geburan posted:When I make creamed cauliflower, I boil, then mash, then return to the heat and cook out some moisture. Not sure what method you are using for cooking, or what recipe, but getting excess water out would probably help. I steam the cauliflower then throw it in the food processor. Do you cook it down on the stovetop before you add the cream? No problem browning or burning it?
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Mar 27, 2016 06:35
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I roast the poo poo out of cauliflower, like until dark brown, then toss it in a pot with heavy cream and bring up to warm, then blend the cauliflower smooth, drizzling in the cream until it's the consistency you want. Heavy pinch of salt, delicious. It's the only way I personally like cauliflower. It's also just about the only thing I ever enjoyed after adding truffle oil to... went pretty good with a roasted lamb rack and arugula salad.
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Mar 27, 2016 07:45
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Um, how many racks of lamb for six people? Like three?
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Mar 27, 2016 08:32
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Lucy Heartfilia posted:Um, how many racks of lamb for six people? Like three? That sounds about right, 4 or so ribs per person.
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Mar 27, 2016 09:22
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Oh, good. Thanks.
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Mar 27, 2016 09:27
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I just had to use a garlic crusher because my daughter wouldn't let me put her down. How do I get over the shame?
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Mar 27, 2016 09:43
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As far as I can tell from Internet research there's no qualitative difference between the compounds released when garlic is cut with a knife or put through a press, the difference is that the garlic press releases a lot more of it.
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Mar 27, 2016 10:05
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So your answer is that I shouldn't be ashamed? Because that doesn't sound right... Edit: my current thinking is that I should drink a lot of wine. Scientastic fucked around with this message at 10:20 on Mar 27, 2016 |
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Mar 27, 2016 10:17
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Using a garlic press is cool and good.
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Mar 27, 2016 10:46
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Scientastic posted:So your answer is that I shouldn't be ashamed? Because that doesn't sound right... Yes
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Mar 27, 2016 13:37
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It's always funny, how concerned people are, when they see pink meat. Everyone still ate and enjoyed it. So mission accomplished. I can really recommend rack of lamb. Delicious, tender, flavorful and easy to prepare.
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Mar 27, 2016 15:23
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Ron Jeremy posted:I steam the cauliflower then throw it in the food processor. Do you cook it down on the stovetop before you add the cream? No problem browning or burning it? As long as I stir it now and again, I've never had it brown. I am currently without food processor or stick blender, so old fashioned potato masher for me. I actually use cream cheese instead of cream as well, which probably gives it a thicker consistency.
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Mar 27, 2016 17:36
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22 Eargesplitten posted:I made this with the cream from full-fat coconut milk instead of heavy cream, because I had the coconut milk cream on hand. It didn't homogenize well at all. Did I mess it up by turning the heat too high? Is there any way to fix it or prevent it in the future? Do I just need to go and buy some heavy cream? I believe your coconut milk cream was too watery to come together, but I'm not a sauce expert and I hope someone else weighs in. Typically the cream warms and mixes with the water at first, then slow simmering and whisking for 5-10 minutes thickens it up a bit. If you're adding mustard, that will thicken it some, and it will come together even more as it cools. I would try again with whipping cream and be gentle with it for 15 minutes or so. As for trimming the fat, I usually just cut around any excess fat on these bad boys. Since they're a fairly regular shape and the fat is mostly at the surface, I don't mind cutting it out on my plate. And you've seared all the sides of the tenderloin steaks nicely so you're not sacrificing much crust anyway. I think I just wrote more words about the recipe than the recipe even has
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Mar 27, 2016 17:45
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I'm making vegetable stock but I'll probably need to leave before it's cooled enough to put in the fridge. Will it be okay to cool at room temperature for a few hours? I suspect yes, since they're just vegetables but one can never be sure.
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Mar 27, 2016 18:58
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me your dad posted:I'm making vegetable stock but I'll probably need to leave before it's cooled enough to put in the fridge. Will it be okay to cool at room temperature for a few hours? I suspect yes, since they're just vegetables but one can never be sure. I don't know the answer to your actual question, but if you plug up your sink, fill it with ice water, then plop the stock pot in and give it a stir for 5 or 10 minutes it should come down enough to throw in the fridge.
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Mar 27, 2016 19:04
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22 Eargesplitten posted:I made this with the cream from full-fat coconut milk instead of heavy cream, because I had the coconut milk cream on hand. It didn't homogenize well at all. Did I mess it up by turning the heat too high? Is there any way to fix it or prevent it in the future? Do I just need to go and buy some heavy cream? My first guess would be your sauce over reduced and broke. The cream from coconut milk that I'm used to is far fattier than heavy cream and that will easily break your emulsion.
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Mar 28, 2016 03:35
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Recommend an apple slicer? I'm thinking more than 8 slices.
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Mar 28, 2016 06:21
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PRADA SLUT posted:Recommend an apple slicer? I'm thinking more than 8 slices. http://www.amazon.com/Amco-Dial-A-Slice-Adjustable-Apple-Slicer/dp/B001CHIWWS I think it's the same one as the Williams Sonoma Dial-A-Slice (now discontinued), which was Cooks Illustrated's recommended one Steve Yun fucked around with this message at 08:42 on Mar 28, 2016 |
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Mar 28, 2016 08:40
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Why can't I make stick blender mayo It doesn't work. It's worked for years. The only thing that has changed for me is elevation. Would that change things? I know it does with baking and stuff but why mayonnaise?
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Mar 29, 2016 00:38
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Psychobabble posted:My first guess would be your sauce over reduced and broke. The cream from coconut milk that I'm used to is far fattier than heavy cream and that will easily break your emulsion. Okay. I expected it to reduce thicker than it could, I guess. It definitely didn't break immediately.
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Mar 29, 2016 01:57
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FishBulb posted:Why can't I make stick blender mayo Stick blender mayo either happens or it doesn't in the first second of blending. Make sure the yolk is under the bell of the blender, and make sure the cup you're using is very snug (if it didn't come with the blender). Once you emulsify the yolk and the oil at the bottom of the cup, you can get the rest of the oil in the cup to blend in afterwards.
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Mar 29, 2016 03:17
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Steve Yun posted:Stick blender mayo either happens or it doesn't in the first second of blending. Make sure the yolk is under the bell of the blender, and make sure the cup you're using is very snug (if it didn't come with the blender). Once you emulsify the yolk and the oil at the bottom of the cup, you can get the rest of the oil in the cup to blend in afterwards. Yeah I've been doing it for years, I've got the technique down, it just doesn't work any more. Exactly what we used to do, nothing now.
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Mar 29, 2016 03:24
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Well if you've moved to a new locale it could be the eggs? Maybe there's a subtle difference. Any other ingredient changes?
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Mar 29, 2016 04:01
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Eeyo posted:Well if you've moved to a new locale it could be the eggs? Maybe there's a subtle difference. Any other ingredient changes? Yeah I guess it's possible. Still weirds me out that something I've been doing for years suddenly doesn't work though.
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Mar 29, 2016 04:05
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There's an old wives tale that it's impossible to make mayonnaise when there's a thunderstorm brewing. So it might be affected by air pressure and humidity. The wives' tale is that the electrical charge prevents the proteins from binding or whatever but I don't buy that at all.
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Mar 29, 2016 06:55
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