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Reason posted:Can anyone recommend some decent food blogs? I've got 5 or 6 saved, but they don't update often enough to keep me entertained cooking every night. Can you share your six?
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Jun 7, 2016 01:45
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Bob Morales posted:I love the pre-packed pork tenderloins from the grocery store. I'm actually a big fan of a grilled one with chile-lime glaze here. Alton Brown's is actually a very good example. Takes a little longer than 25 minutes but I still find it fast enough for a weeknight meal. I prep it with grilled veggies and some mexican-style black beans (fry cumin seeds in some butter, add garlic/onions, chili powder, then add some of your prepared marinade from the other recipe since it has lime and chili that you'd normally add to the black beans anyway. Then you can top with cilantro as well.
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Jun 7, 2016 01:48
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Chemmy posted:Can you share your six? Here are the ones where I get the majority of the stuff I cook. I'm a stay at home dad so I cook pretty much every night and I need variety to keep things interesting. I'd be particularly interested in blogs that focus on food outside of the US. quote:http://www.budgetbytes.com/
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Jun 7, 2016 01:54
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I have a Tri-tip roast that I want to cook at 450 with some vegetables underneath, it's about 1 1/2lb and I think I should cook it about 15-20 minutes? Should I cook the vegetables longer or would that be fine? I don't have much experience roasting and google is giving me varying times.
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Jun 7, 2016 03:23
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Lawnie posted:Hit the ? next to this post. I've posted a terrific tenderloin steak with cream sauce recipe at least once in here. Oh yeah, that one owns bones http://cooking.nytimes.com/recipes/11897-twice-cooked-pork-tenderloin
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Jun 7, 2016 03:27
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Reason posted:Here are the ones where I get the majority of the stuff I cook. I'm a stay at home dad so I cook pretty much every night and I need variety to keep things interesting. I'd be particularly interested in blogs that focus on food outside of the US. It hasn't been updated in a while and not very often before then but you might get some mileage out of http://www.maangchi.com/ especially if you like Korean. There are lots of good recipes in the archives.
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Jun 7, 2016 03:27
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hogmartin posted:It hasn't been updated in a while and not very often before then but you might get some mileage out of http://www.maangchi.com/ especially if you like Korean. There are lots of good recipes in the archives. Her youtube channel is where all the content goes. She's putting out new stuff there all the time. Her videos are excellent. https://www.youtube.com/watch?v=channel?UC8gFadPgK2r1ndqLI04Xvvw edit: I dunno why the links are breaking. Bald Stalin fucked around with this message at 03:59 on Jun 7, 2016 |
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Jun 7, 2016 03:30
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Ranter posted:Her youtube channel is where all the content goes. She's putting out new stuff there all the time. Her videos are excellent. https://www.youtube.com/watch?v=user?Maangchi Ah, nice, thanks. Also Reason, check out Cooking With Dog if you like Asian recipes: https://www.youtube.com/watch?v=WTf5EgVY5uU hogmartin fucked around with this message at 03:49 on Jun 7, 2016 |
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Jun 7, 2016 03:44
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Metapod posted:I finally was able to get ahold of my grandmothers world famous lasagna recipe Woah, slow down there cowboy. A whole clove of garlic and 1/2 tsp of paprika for only two pounds of meat? Are you trying to kill us all with flavour overload?
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Jun 7, 2016 17:17
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starter dude who's flushing 4oz a day, that's a lot. I maintain mine at 80g (4ish? tbs of starter) 100% hydration replacing half every day or two if I"m negligent.
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Jun 7, 2016 17:54
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I bought a small styrofoam tray of green thai chilies for a recipe but only used three. What can / should I do with the rest?
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Jun 7, 2016 19:02
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Scientastic posted:Woah, slow down there cowboy. A whole clove of garlic and 1/2 tsp of paprika for only two pounds of meat? Are you trying to kill us all with flavour overload? The American cheese provides all of the flavor you need.
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Jun 7, 2016 19:25
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Canuck-Errant posted:I bought a small styrofoam tray of green thai chilies for a recipe but only used three. What can / should I do with the rest? Hot sauce! Remove stems, blanch lightly (30-40 seconds in boiling water), and then blend/process with some vinegar and salt.
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Jun 7, 2016 19:29
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Chilli oil! Split the chillies lengthwise, dry in a low oven with the door open for a number of hours, throw into oil.
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Jun 7, 2016 19:53
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Chuck em in a bottle of vodka for a few weeks.
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Jun 7, 2016 20:06
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Squashy Nipples posted:Hot sauce! Remove stems, blanch lightly (30-40 seconds in boiling water), and then blend/process with some vinegar and salt.
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Jun 7, 2016 21:27
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Enourmo posted:Chuck em in a bottle of vodka for a few weeks. I think what you meant was: Enourmo posted:Chilli vodka! Chuck em in a bottle of vodka for a few week.
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Jun 7, 2016 21:29
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Scientastic posted:I think what you meant was: I have erred gravely, thank you for fixing my oversight.
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Jun 7, 2016 21:55
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SubG posted:Thai birds make a good sambal, and they also dry really well. I grow them in the garden and pretty much always have a bunch pickled and dried to just toss into poo poo. Any kind of pepper pickles well! After reviewing the suggestions, I think chili oil is the easiest, most flexible solution.
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Jun 7, 2016 22:14
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Squashy Nipples posted:Any kind of pepper pickles well! In terms of raw flexibility, just pickling 'em in straight vinegar is probably the best, simply because you can sub in a pickled pepper in almost any dish you'd want a fresh pepper for, and in most of them the added note of vinegar isn't going to be a problem. Same with poo poo like pepper jams/jellies, candied peppers, and so on (that is, you can make 'em with pickled peppers instead of fresh if you have to). But I mean guy was asking for like half a grocery store tray of the things. I'd just loving throw them in the next wok full of stir-fried [whatever] I made and `problem' solved.
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Jun 7, 2016 22:53
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Peppers pickle pretty precipitously: proper premeditated precautions prevent precocious prunification, pursuant to presupposed professional pickling prowess.
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Jun 7, 2016 23:18
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Scientastic posted:Peppers pickle pretty precipitously: proper premeditated precautions prevent precocious prunification, pursuant to presupposed professional pickling prowess. Pork...pie?
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Jun 7, 2016 23:23
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Peter Piper posted:Peppers pickle pretty precipitously: proper premeditated precautions prevent precocious prunification, pursuant to presupposed professional pickling prowess. Perfect.
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Jun 7, 2016 23:26
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hogmartin posted:My boss claims an onion allergy and also an allergy to pork Pork allergy is definitely a thing.. I'm not sure to what degree (discomfort or DEATHHHH), but one of my good friends who usually mocks bullshit (and bullshit allergies included) can't eat pork without getting sick.. which is funny because she is biologically a good Jew.
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Jun 8, 2016 16:51
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smitten kitchen is one of my go-to all around solid food blogs.
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Jun 8, 2016 16:54
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Turkeybone posted:smitten kitchen is one of my go-to all around solid food blogs. do you have any solid "go to" dinner recipes from that site? (I'm asking, because I recognise the fact that her recipes are good, but there's just too much sweet stuff, fun stuff and side dishes to go through when you're late to the party! (and yeah, I shouldn't be complaning that there's a ginormous amount of recipes on that site, I know).....anyway, any favorites for dinner??
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Jun 8, 2016 17:31
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Could someone explain Omaha Steaks' business model? I don't understand pretty much anything about it.
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Jun 8, 2016 18:00
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Mail order service for frozen meat and other crap. What don't you understand?
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Jun 8, 2016 18:24
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My dad got a package of steaks from them for a Christmas present from his work, so that's another part of their business model. Somehow they shipped to Canada. Cool box, basic steaks.
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Jun 8, 2016 18:44
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Phil Moscowitz posted:Mail order service for frozen meat and other crap. What don't you understand? I don't know where to begin. Why would there be a company dedicated exclusively to direct sales of mail-order steak? They'd have to Veblen the poo poo out of it-the variable infra costs for a meat-focused mail-order company have to be ginormous. How would they maintain volume and stock versus demand? No one would buy from them more than once, right? But, then, who on earth buys into a mail-order Steak of the Month Club? Do they chuck all their unsold product, or resell it to other companies through a different storefront? Why are they sending me flier ads in the mail? Why am I getting cold called in the early morning by Omaha Steaks salespeople? How does that whole sales model exist in this day and age? Is it a pyramid scheme? It sounds like a Donald Trump company. Seriously, I think Trump actually sold mail order steaks for a while. Is this a Trump company? They have a Private Meat Reserve. What does that mean? It's not aged meat, so...do they store it in whiskey casks? All of their steaks look really mediocre in their ads, and they're all seasoned to hell. Who is their target demographic? Bad steak addicts? white elephant parties? How are they quote:The Official Sponsor of Dads.™ quote:SUPPORT for dads is critical to our mission. 
Discendo Vox fucked around with this message at 18:53 on Jun 8, 2016 |
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Jun 8, 2016 18:47
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You seem to understand it fine
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Jun 8, 2016 18:50
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Discendo Vox posted:Could someone explain Omaha Steaks' business model? I don't understand pretty much anything about it. ordering poo poo on TV commercials appeals to a lotta loving stupid people
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Jun 8, 2016 18:51
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In this economy people give their money to obnoxious idiots who make banal YouTube videos of them playing xbox.
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Jun 8, 2016 18:53
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I thought that the business model was selling individual restaurant portions of meat to the general public. When they go door to door, I seem to remember the pitch being: "All meat is shipped frozen, ours just doesn't get thawed until you are ready to cook it." I got a gift certificate one year for Christmas. The convenience level was pretty high (although this is less valuable to people like us who know how to use a knife), but the quality was very middle of the road. It was... OK.
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Jun 8, 2016 18:59
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Squashy Nipples posted:I thought that the business model was selling individual restaurant portions of meat to the general public. When they go door to door, I seem to remember the pitch being: "All meat is shipped frozen, ours just doesn't get thawed until you are ready to cook it." I wonder what the cost difference is if you just go to a restaurant supply distributor and get a case of frozen steaks. The ones in this area (Gordon Food Service) don't require a membership or anything.
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Jun 8, 2016 19:06
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If they just sold individual portions, I could understand them existing, although not doing as well as they seem to. But most of their advertising is for quantities of protein that are too large for one person and too small for industrial distribution or for events. They don't have a single pic of any protein that's not got some kind of spice/herb seasoning on it. I think they might be bankrolled by House Atreides. edit: quote:The corporate offices are now at 10909 John Galt Boulevard. Discendo Vox fucked around with this message at 19:13 on Jun 8, 2016 |
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Jun 8, 2016 19:09
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They're individually portioned. You buy a load and put them in the freezer until you need them.
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Jun 8, 2016 19:21
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They don't come seasoned. They come frozen. You leave them in your freezer, so no it's not too much for 1 person...
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Jun 8, 2016 19:22
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Discendo Vox posted:The corporate offices are now at 10909 John Galt Boulevard. Who is John Galt? 
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Jun 8, 2016 19:24
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On meat-talk. Is there a way suppliers can "bloat" meat with water or something? A couple of times I've bought good-looking meat from my local supermarket and when grilling there's way too much liquid going everywhere. Even the meat turns out having a weird texture, maybe even "spongey"?
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Jun 8, 2016 19:46
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