|
Anne Whateley posted:I think the main goal has to be contrasting the rich, heavy, greasy meat. If you want it to be finger food, I would just go with crudités tbh. If you want a fancier version, you could do some kind of veggie spring rolls in lettuce or romaine leaves maybe?
|
#
?
Sep 6, 2016 05:30
|
|
|
|
| # ? May 10, 2024 06:50 |
|
|
What's a tried and true method for cooking rice noodles? I'm looking to do a stir fry tonight with chicken and veg, but instructions for cooking rice noodles are all over the place. They are the flat noodles, similar to what you see in pad thai, not vermicelli. I'll be cooking the noodles, then adding them to the stir fry. I've seen soaking in hot water for 10 minutes (how hot?), I've seen boiling for 2 minutes, I've seen soaking in cold water for 15 minutes...anyone have a concrete answer?
|
|
#
?
Sep 6, 2016 20:37
|
|
|
So, a fellow goon turned me on to a local butcher shop's product, and ever since I tried it, I can't get it out of my head. I'm trying to copy it. The product is - and you should probably sit down for this - chili cheese bratwurst. And it's loving amazing. Basically, take that flavor from chili cheese Fritos, and cram it into a brat. I have all the associated sausage making gear, so that part isn't really a problem. But I'm trying to crack the recipe that is this chili cheese flavoring, and I'm just not quite getting it. This is about the only thing I've been able to find online to use as a guideline. I think it needs more salt, for one thing, but it just doesn't quite have that strong chili cheese flavor. I'm getting some burn from the chili powder, which I like and I acknowledge that Fritos dont' really have, but... it doesn't really taste like, CHILI, you know? The cheese part I think I did get okay...I added some powdered cheddar to this test batch, plus I'll probably go with some 1/4 cheese chunks mixed in with the actual sausage before I case it. Surely goons of all people would be sitting on chili cheese-everything recipes, right?
|
|
#
?
Sep 7, 2016 04:10
|
|
|
I need some help. I have some leftover st. louis style ribs that my father had made, and I'm really looking to use the left overs up in a creative way. I'm very tempted to make BBQ Spaghetti, but I'm unsure of how to do in a relatively lazy sort of way. Any advice on creating some sort of sauce for such a thing? All the recipes are of it being from complete scratch, and I'm not really wanting to go with that route. I also have leftover baked beans if that would help in any sort of way. Any help or any alternatives would be greatly appreciated.
|
|
#
?
Sep 7, 2016 05:26
|
|
|
SMDFTB posted:What's a tried and true method for cooking rice noodles? I'm looking to do a stir fry tonight with chicken and veg, but instructions for cooking rice noodles are all over the place. They are the flat noodles, similar to what you see in pad thai, not vermicelli. I'll be cooking the noodles, then adding them to the stir fry. It depends on the noodles, I've got rice noodles that only need to be soaked in hot water and others that need to be boiled for four minutes. So stop searching for instructions on the internet and read the back of the package. The cooking instuctions are always somewhere on there in English and they are perfect for your noodles.
|
|
#
?
Sep 7, 2016 10:05
|
|
|
paraquat posted:It depends on the noodles, I've got rice noodles that only need to be soaked in hot water and others that need to be boiled for four minutes. I looked on the internet because one package's instructions left me with hard noodles that stuck together. However this other packages instructions worked great, so I guess I'll stick with this brand.
|
|
#
?
Sep 7, 2016 11:59
|
|
FuzzySkinner posted:I need some help. You sure do need help. Why would you ever have leftover ribs.
|
|
|
#
?
Sep 7, 2016 15:01
|
|
|
FuzzySkinner posted:I need some help. Leftover barbecue is surprisingly awesome in Chinese dishes. I recently made this with some leftover ribs and it was on point. Now I just do a riff on that any time I have leftover ribs or pulled pork or whatever.
|
|
#
?
Sep 7, 2016 16:10
|
|
FuzzySkinner posted:I need some help. Leftover meat flaked up into either just straight scrambled eggs or an onion/potato (or sweet potato), pepper and egg hash is pretty good.
|
|
|
#
?
Sep 7, 2016 16:35
|
|
|
Good waffle mix recipe? Preferably one that I can prep the dry and wet ingredients separately the night before then combine the next morning without any detriment to the final product.
|
|
#
?
Sep 7, 2016 16:43
|
|
|
Left over BBQ goes into the BBQ beans.
|
|
#
?
Sep 7, 2016 16:57
|
|
|
I pressure cooked some adzuki beans because my wife wants to make a bean brownie recipe. I way overcooked them and they're fall-apart mushy, which is fine for brownies but I cooked 1 lb dry so there'll be a bunch left over. What should I use this for? Also, I saved the bean broth (probably a quart or so worth). It's suuuuuuper thick and a beautiful dark red-brown. What would be a good use for this?
|
|
#
?
Sep 7, 2016 20:19
|
|
|
Just make red bean paste and then try a bunch of these things: http://www.foodhighs.com/2014/07/22/must-see-red-bean-paste-dishes/
|
|
#
?
Sep 7, 2016 22:15
|
|
|
FuzzySkinner posted:I need some help. I had some left over from labour day block party. Shredded it, mixed in Hoi Sin, Soy sauce, chilli paste and served it with scallion pancakes, cucumber batons and pickled radish. Pretty drat good.
|
|
#
?
Sep 8, 2016 00:03
|
|
|
couldcareless posted:Good waffle mix recipe? Preferably one that I can prep the dry and wet ingredients separately the night before then combine the next morning without any detriment to the final product. My go-to: 2c AP flour 1/2 tsp salt 2 tbsp sugar 3 tsp baking powder 1-1/2 cups milk 2 eggs 4 tbsp melted butter (or canola oil or whatever) 1/2 tsp vanilla extract (optional) Mix wet into dry until no clumps appear. If you want to get fancy you can add up to a cup worth of nuts, fresh fruit, cooked grains or cooked potatoes or whatever. You can also replace 1 cup of flour with cornmeal if you want a waffle for savory stuff - it actually works quite well, just skip on the vanilla extract if you do 
|
|
#
?
Sep 8, 2016 02:54
|
|
|
Does anyone have recipes for Muscovy Duck? It's a duck that weighs between 6 and 8 pounds, more like a goose size. I've heard it's a bit tricky due to how big and ducky it is. In related news, there are 4 rear end in a top hat muscovy male ducks that will be getting suspiciously tasty treats of rosemary and garlic for the next few days.
|
|
#
?
Sep 8, 2016 04:32
|
|
|
I'm not sure if this is the right place to ask, but if there's a "Swedes living in the US thread" I don't know where it is. I'm a big fan of Kalles, a creamed cod roe paste in a toothpaste tube. I've been enjoying this breakfast for a while:  I got a 3-pack on Amazon for $50 as a novelty but I want more. It's too expensive to keep getting it shipped so I'm wondering if there's a domestically sourced alternative. It only costs like 3 pounds per tube in the UK so I figure I should be able to find something similar in the US that's reasonably priced. Any ideas?
|
|
#
?
Sep 8, 2016 07:05
|
|
|
That's not a thing that Americans eat, really. Your best bet is an international supermarket or something like that.
|
|
#
?
Sep 8, 2016 07:35
|
|
|
SurgicalOntologist posted:I'm not sure if this is the right place to ask, but if there's a "Swedes living in the US thread" I don't know where it is. Ikea has it.
|
|
#
?
Sep 8, 2016 07:49
|
|
SurgicalOntologist posted:I'm not sure if this is the right place to ask, but if there's a "Swedes living in the US thread" I don't know where it is. Not quite so cheap but: https://smile.amazon.com/ABBA-Kalle...s=kallas+kaviar
|
|
|
#
?
Sep 8, 2016 13:06
|
|
|
So I have 6 apples that need to be used quickly. It isn't really enough for an apple pie, so I'm kind of at a loss as to what to do with em. Suggestions?
|
|
#
?
Sep 8, 2016 14:32
|
|
|
Bake em. Make a crumble or a cobbler.
|
|
#
?
Sep 8, 2016 14:35
|
|
|
I like baking turkey thighs in a dutch oven on a bed of sliced onions, topped with peeled and cored apple slices and dusted with a little cumin, salt and cayenne pepper. Bake at 350F for 1h covered then toss in the apple slices and cook uncovered for about another 30m until the apples start to brown up good at the tips. Makes a nice fall type dish.
|
|
|
#
?
Sep 8, 2016 15:04
|
|
|
Canuck-Errant posted:My go-to: Doing a tailgate waffle bar so this is perfect, really like the savory cornmeal option as well. Thanks a bunch
|
|
#
?
Sep 8, 2016 15:09
|
|
|
couldcareless posted:Doing a tailgate waffle bar so this is perfect, really like the savory cornmeal option as well. Thanks a bunch Make absolutely sure you use baking powder and not baking soda or it won't rise at all. Oh, and one other thing you can do is to throw a couple slices of bacon on after pouring in the batter, so the bacon cooks into the waffle.
|
|
#
?
Sep 8, 2016 17:25
|
|
|
Why does Omaha steaks recommend 6-8 minutes of grilling on each side? Isn't the ability to cook a rare burger the entire point of irradiated ground beef? Is it just because poor handling can still contaminate it? I'm aware there's a burger porn thread that could answer this but I'm about a year behind and don't want to lose my place in it.
|
|
#
?
Sep 8, 2016 21:36
|
|
|
the littlest prince posted:Why does Omaha steaks recommend 6-8 minutes of grilling on each side? Isn't the ability to cook a rare burger the entire point of irradiated ground beef? Is it just because poor handling can still contaminate it? It's standard CYA corporate procedure. If they recommended less, if someone got sick, they would be potentially liable. Also: 
|
|
#
?
Sep 8, 2016 21:45
|
|
|
the littlest prince posted:Why does Omaha steaks recommend 6-8 minutes of grilling on each side? Isn't the ability to cook a rare burger the entire point of irradiated ground beef? Is it just because poor handling can still contaminate it? A poor handling CYA, I think. It's also possible for contamination to have occurred in the supply chain after radiation exposure. More generally, irradiation is a good thing to do to it regardless of your planned cook time- afaik there's no downside for these products, so ideally they'd do it with everything. It's costly from a few perspectives, though, which is why it would be done exclusively with ground beef (which is way more vulnerable to/prone to contamination than others in a bunch of ways). Discendo Vox fucked around with this message at 23:09 on Sep 8, 2016 |
|
#
?
Sep 8, 2016 22:56
|
|
|
For more cakey recipes like cookies or banana bread where the recipe asks for a stand mixer, can I just mix the stuff by hand anyway, or with a handheld mixer? Or will the stand mixer do it in some way better than either of those in a way that can't be replicated?
|
|
#
?
Sep 9, 2016 00:12
|
|
|
you can, but it will take longer, and you will need to be very thorough to ensure you get the right consistency to the whole of your mix e: referring to mixing by hand that is.
|
|
#
?
Sep 9, 2016 00:22
|
|
|
I never use a mixer when I bake cookies & cakes and everything more or less comes out. Maybe I could get better results with one, but that's just too much effort. So I say bake without one and if it turns out like poo poo then get a stand mixer. Edit: I also hate myself so I've whipped egg whites and whipping cream with a whisk before. I remember the egg whites not being so bad but the whipped cream was a total pain. Eeyo fucked around with this message at 03:28 on Sep 9, 2016 |
|
#
?
Sep 9, 2016 03:24
|
|
|
I've never used a stand mixer and don't know anyone who has one. They're just an effort saving tool, not necessary. If you bake a ton it might be worth getting one? Cookies and banana bread are probably 2/3 of the little baking I do and I can't imagine why you'd need a stand mixer for either of those.
|
|
#
?
Sep 9, 2016 03:28
|
|
|
Fruits of the sea posted:So I have 6 apples that need to be used quickly. It isn't really enough for an apple pie, so I'm kind of at a loss as to what to do with em. Suggestions? Jewish Apple Cake: https://smittenkitchen.com/2008/09/moms-apple-cake/
|
|
#
?
Sep 9, 2016 03:30
|
|
|
Grand Fromage posted:I've never used a stand mixer and don't know anyone who has one. They're just an effort saving tool, not necessary. If you bake a ton it might be worth getting one? I've done very very little baking before so I just figured I would ask. Thanks, guys!
|
|
#
?
Sep 9, 2016 05:18
|
|
|
Eeyo posted:Edit: I also hate myself so I've whipped egg whites and whipping cream with a whisk before. I remember the egg whites not being so bad but the whipped cream was a total pain. I've done egg whites with an old mechanical hand-mixer and even that was a pain, I can't imagine doing them by hand was any fun. A powered hand-blender is perfect for egg-whites and a stand-mixer is way overkill. The dough hook gets the most work out of anything on mine, and only on larger batches where it'll actually catch what's in the bowl. To ballpark, I wouldn't use a stand mixer for anything with less than 3-4 cups of flour in it personally, unless you need a very uniform consistency (like... when creaming butter I guess? But that's another job for an electric hand-mixer)
|
|
#
?
Sep 9, 2016 06:03
|
|
|
Fruits of the sea posted:So I have 6 apples that need to be used quickly. It isn't really enough for an apple pie, so I'm kind of at a loss as to what to do with em. Suggestions? Tarte tatin
|
|
#
?
Sep 9, 2016 12:49
|
|
|
How long do basil, sage, and chives keep in the fridge? My coworker planted a bunch that she wants to get rid of before first frost, so she offered me some.
|
|
#
?
Sep 9, 2016 15:38
|
|
|
FishBulb posted:Bake em. Make a crumble or a cobbler. Thanks, you made my roommates very happy! I only saw the other suggestions after, but I should have plenty of opportunities to try them out this fall. Upside down tart should make for a good conversation piece.
|
|
#
?
Sep 9, 2016 15:46
|
|
|
22 Eargesplitten posted:How long do basil, sage, and chives keep in the fridge? My coworker planted a bunch that she wants to get rid of before first frost, so she offered me some. Basil and chives are fairly short lifespan, sage can last a couple weeks. http://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html
|
|
#
?
Sep 9, 2016 16:24
|
|
|
|
| # ? May 10, 2024 06:50 |
|
|
Basil you can keep a while out of the fridge, put it in a glass stem down with water like flowers in a vase. It'll stay good a while. If you leave it long enough it'll even sprout roots and you can plant it if you want.
|
|
#
?
Sep 9, 2016 16:27
|
|