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defectivemonkey posted:For a long time I made smoothies in some non-Vitamix bullshit and would try to put some leafy greens tougher than spinach in and it would always be grainy and not-quite-totally-blended. Now I snap the beets off of beet greens, wash them off and throw the leaves and stalks in a Vitamix with some smoothie stuff and it comes out floofy and red and great. Get it. It was my tax return spending one year and I haven't regretted it for a second. Is there a preferred model? I'm having trouble seeing the difference between the lot of them.
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May 29, 2016 18:08
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PRADA SLUT posted:Is there a preferred model? I'm having trouble seeing the difference between the lot of them. My neighbor swears by the 1363 she got last christmas. Said it's the best blender she's ever had. I'm not sure I could or would ever spend 500 bucks on a blender but it made some insanely good pina coladas.
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May 29, 2016 19:17
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Mine's a 7500 because my kitchen is small and I needed it to fit under cabinets (and I leave it out all the time. If you're not making a ton of stuff at a time you may want to look at the smaller S-series ones. Mine doesn't love it if I try to blend a small amount of stuff (like less than half a cup blended will just hang out on the bottom under the blades). There are also some that have an extra container to grind dry stuff like flour and grains so if you're into that option then look for that.
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May 29, 2016 19:35
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Grand Fromage posted:I always use the bones I've eaten from. It only takes a couple of seconds at simmer temperatures to sterilize anything, and it's going for hours. Unless your mouth is full of volcano dwelling extremophiles nothing is going to be alive in there when it's done. That Works posted:Yeah it's no problem. I save all the bones from our meals and toss em in the freezer until I get a good bag full and make stock. If you are worried, bring it up to a rolling boil for a couple minutes before dropping to a simmer, or bonus, use a pressure cooker and save a lot of time and have virtually 0 concerns about sterility. Thanks, that makes perfect sense. Now I just get to regret wasting all those bones until now.
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May 29, 2016 19:59
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Would you guys have any recommendations to prepare swordfish steaks for cooking on the barbecue grill? In the winter, I made them sous vide + finished pan frying in panko batter, that was pretty good but I don't think it'd play out to the grill's strengths.
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May 29, 2016 20:56
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I need some dried guajillo chillies and found some in my cupboard, but they expired in 2012. I have never used them before, will they be usable?
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May 29, 2016 21:12
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Probably usable but considering that a bag is like a buck or two I'd get some fresher ones
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May 29, 2016 21:57
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Thanks, I'm in the UK and deeply resent how hard it is to find things like this, I'd probably have to order online and I want to make a chilli tomorrow!
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May 29, 2016 22:01
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Anjow posted:Thanks, I'm in the UK and deeply resent how hard it is to find things like this, I'd probably have to order online and I want to make a chilli tomorrow! I know what you mean. Especially frustrating reading Food Lab and having Kenji spouting how important it is to have fresh chiles. Kenji, try living outside of California for a little bit.  What I've personally found is that older chiles will retain the heat but not much of the flavour. So, not that interesting. 
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May 29, 2016 22:13
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I'm making limoncello with this method: http://gizmodo.com/how-to-make-the-best-limoncello-youve-ever-had-1533528095 But I realized that I got the lemons set up so just a tiny lIL bit is in the vodka, like so:  Is this gonna ruin my batch?
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May 29, 2016 22:58
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Jan posted:Would you guys have any recommendations to prepare swordfish steaks for cooking on the barbecue grill? Just olive oil salt and pepper should do. We would do a fruity salsa too like mango sometimes.
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May 29, 2016 23:23
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e: nevermind
dhamster fucked around with this message at 01:24 on May 30, 2016 |
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May 30, 2016 00:35
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Mr. Wiggles posted:If it's a whole piece, Put the whole tri tip on the cool side of your grill for about 10 a side, then sear it off on the hot side to get it all nice and crusty. I had 3 "steaks" cut about 1 to 1-1/2 inches square by 4-6 inches long. Ended up trimming the fat, marinating in orange and lime juice with garlic, pepper, cumin, fresh oregano and cilantro, and olive oil for about an hour after poking them full of holes with a jaccard. Grilled them over direct medium heat uncovered for 10 minutes on a side, and they turned out really tasty - juicy, medium to medium rare. Retained enough of the marinade taste to make it interesting. Would have been perfect if I hadn't dropped one of the three on the deck when taking it off the grill 
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May 30, 2016 01:25
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Jan posted:Would you guys have any recommendations to prepare swordfish steaks for cooking on the barbecue grill? I'm partial to the method Jacques Pepin uses in his "Grilled Swordfish With Spicy Yogurt Sauce" recipe: Oil liberally, season to taste, throw it on the grill for a bit, and finish in a very low oven. ("180 degrees" is not a typo. And yes, it's in Fahrenheit.) And that recipe is loving delicious. Swordfish also takes well to smoke if you want to throw some wood chips on. You can do the whole cook on the grill if you'd prefer; with a normal cut, you're probably looking at 4–5 minutes per side to get just barely done in the middle. If you're cooking for someone who needs their fish definitively cooked through, though, definitely throw it in the oven for a longer finish over grilling longer. ~16 minutes at 180 gets a steak that's fully cooked through, at a safe center temperature, but still incredibly juicy, tender, and worth eating.
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May 30, 2016 18:50
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Molten Llama posted:I'm partial to the method Jacques Pepin uses in his "Grilled Swordfish With Spicy Yogurt Sauce" recipe: Oil liberally, season to taste, throw it on the grill for a bit, and finish in a very low oven. ("180 degrees" is not a typo. And yes, it's in Fahrenheit.) And that recipe is loving delicious. Swordfish also takes well to smoke if you want to throw some wood chips on. Hmm, sounds good! As much as I like sous vide, I wouldn't mind skipping all the setup if it's only a marginal improvement. Thanks!
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May 30, 2016 19:50
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Phil Moscowitz posted:Stuff them with ricotta and fry them.  Thanks this is delicious.
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May 31, 2016 00:25
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Steve Yun posted:
Holy poo poo. Well done!
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May 31, 2016 02:05
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As an aside, "squash blossom" is one of the most euphemism-for-butthole sounding food words I've ever heard.
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May 31, 2016 08:05
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Wife just came home with a little planter pot of cinnamon basil. What should I be using it for?
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May 31, 2016 17:37
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With summer just beginning, looking for recommendations for a compact standing or tabletop outdoor grill. Charcoal isn't allowed by my apartment complex, so I'm limited to gas or electric. Balcony is about 3 feet deep by 6 feet wide, so space is at something of a premium. I'm very much a casual/novice griller, so I don't need tons of bells and whistles--just a good, steady product for when I have a few friends over and want to do some burgers and brats. Just browsing Amazon, I've come up with what appear to be a few good options in regards to rating vs. price point...would love recommendations on these or any others that might be out there. For electric: Char-Broil TRU Infrared: http://www.amazon.com/Char-Broil-Infrared-Electric-Patio-Bistro/dp/B00BFPMLOW/ George Foreman Indoor/Outdoor: http://www.amazon.com/George-Foreman-GFO240S-Outdoor-Electric/dp/B00OHRH3HA/ Gas: Cuisinart Portable Outdoor Propane Grill: http://www.amazon.com/Cuisinart-CGG-200-Portable-Outdoor-Tabletop/dp/B001TOWLTO/
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May 31, 2016 21:56
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I made chili on Monday evening. Will I die if I eat it for dinner on Thursday night? It's been in the fridge the whole time.
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Jun 1, 2016 00:59
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I'm still alive and I've eaten single pot foods from the fridge for way way longer than that
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Jun 1, 2016 01:02
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AnonSpore posted:I'm still alive and I've eaten single pot foods from the fridge for way way longer than that Yeah, upwards of two weeks, depending on what it is.
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Jun 1, 2016 01:23
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Red_Fred posted:I made chili on Monday evening. Will I die if I eat it for dinner on Thursday night? It's been in the fridge the whole time. Monday evening as in yesterday? You'll be fine. Hell, I've eaten chili that's sat in the fridge for over a week and been fine. Even if you mean Monday the 23rd it's probably still fine.
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Jun 1, 2016 01:24
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My Monday as in your Sunday most likely. For some reason I thought left overs wouldn't last past a few days. I was also concerned as I put chilies adobo in it that had been left out of the fridge overnight. Figured they are spicy so that would be fine.
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Jun 1, 2016 02:48
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I usually toss meat containing leftovers after a week, never had any issues.
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Jun 1, 2016 02:51
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If I can reasonably eat chili for two weeks from the fridge then I'm busting out both of my slow cookers this weekend.
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Jun 1, 2016 03:35
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Lawnie posted:If I can reasonably eat chili for two weeks from the fridge then I'm busting out both of my slow cookers this weekend. You can also freeze chili, I've frozen it and eaten it over a month later and it was just as good as if I left it overnight in the fridge.
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Jun 1, 2016 04:32
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My grandmother loves Lemon Earl Grey shortbread cookies and is requesting them often now... We first bought her some from a local store but they seem to be out of stock. Does anyone have a reliable yummy recipe?
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Jun 1, 2016 06:33
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Lawnie posted:If I can reasonably eat chili for two weeks from the fridge then I'm busting out both of my slow cookers this weekend. Two weeks is pushing it but let it sit overnight to meld then freeze individual portions. Eat dat poo poo for months.
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Jun 1, 2016 11:23
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Vixenella posted:My grandmother loves Lemon Earl Grey shortbread cookies and is requesting them often now... We first bought her some from a local store but they seem to be out of stock. Does anyone have a reliable yummy recipe? I've made this recipe before and it's good: http://www.canadianliving.com/food/baking_and_desserts/pick_a_tea_shortbread.php Substitute lemon rind or whatever other citrus thing you want for the orange rind (blood orange makes it look kinda neat).
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Jun 1, 2016 11:40
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Can you guys recommend any sites for brining/marinating/seasoning tofu, mainly for frying/scrambling?
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Jun 1, 2016 19:14
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How long does chicken broth in the original container keep in the fridge after it's been opened?
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Jun 1, 2016 22:36
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I have a ton of canned tuna and salmon in my pantry that's been sitting forever. What can I do with it besides casserole and tuna salad?
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Jun 1, 2016 23:34
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Lawnie posted:How long does chicken broth in the original container keep in the fridge after it's been opened? Depends, probably about a week barring any preservatives etc. Smell it.
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Jun 1, 2016 23:49
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Stinky_Pete posted:I have a ton of canned tuna and salmon in my pantry that's been sitting forever. What can I do with it besides casserole and tuna salad? Croquettes?
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Jun 2, 2016 00:23
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Stinky_Pete posted:I have a ton of canned tuna and salmon in my pantry that's been sitting forever. What can I do with it besides casserole and tuna salad? LongSack's got a good idea. Also if you normally make celery/mayonnaise tuna salad you can introduce some flavor variety by using any or all of capers, sliced olive, or diced pepperoncini and using the stuff in oil (or adding olive oil to the water-packed tuna) instead of mayo  e: For that matter, you could also substitute white or brown rice or barley for the noodles in the casserole and try different flavors, maybe with spinach or broccoli. hogmartin fucked around with this message at 00:38 on Jun 2, 2016 |
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Jun 2, 2016 00:30
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Awesome, thanks!
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Jun 2, 2016 01:20
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Lawnie posted:How long does chicken broth in the original container keep in the fridge after it's been opened? 6-10 days I'd guess? That depends though. You said original container so I'm assuming it's store bought. It should last a good week after opening if that's the case. After about 8 or 9 days I don't know if I'd trust it if it's been opened.
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Jun 2, 2016 01:41
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And if you are at 5 or 6 days since you opened it, freeze it of you don't think you will use it soon enough
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Jun 2, 2016 02:47
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