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goodness posted:Post your chutney recipe it's just this one. First time making chutney, tasted pretty darn good prior to canning, hoping the flavors hold up when it's cold.
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Dec 9, 2016 17:39
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Flash Gordon Ramsay posted:I have no idea what this means or why this question is here Guns With Spoons and... uh, I guess it could still be called The Firing Range
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Dec 9, 2016 19:49
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I was watching masterchef junior, and they made these citrus cream pies. It looks like a pastry base, with a layer of some kind of set custard, then whipped cream on top. I've never eaten one before and I fancy making one, does anyone have any good recipes for one, or for something similar?
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Dec 9, 2016 22:32
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Hey guys, I have a dilemma. I found out today that I've got to prepare a dessert for a finger food shindig at work in three days. Normally I'd say gently caress YEAH and throw together some cream puffs or eclairs, but due to prior commitments (not to mention finding out about it so late), whatever I make is gonna have to be done two days in advance. I don't think cream puffs will go that long without getting soggy. Does anyone have any ideas for a simple pick up and go dessert that can hold together for a couple of days in refrigeration?
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Dec 9, 2016 22:40
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D-Rider posted:Hey guys, I have a dilemma. I found out today that I've got to prepare a dessert for a finger food shindig at work in three days. Normally I'd say gently caress YEAH and throw together some cream puffs or eclairs, but due to prior commitments (not to mention finding out about it so late), whatever I make is gonna have to be done two days in advance. I don't think cream puffs will go that long without getting soggy. Does anyone have any ideas for a simple pick up and go dessert that can hold together for a couple of days in refrigeration? Lemon bars? I would flip out if someone brought lemon bars to a party.
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Dec 9, 2016 23:24
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Gerblyn posted:I was watching masterchef junior, and they made these citrus cream pies. It looks like a pastry base, with a layer of some kind of set custard, then whipped cream on top. I've never eaten one before and I fancy making one, does anyone have any good recipes for one, or for something similar? Google "Lemon Meringue Pie Recipe" and ignore the meringue part, just use whipped cream. You might have to fine-tune the ratio of fruit to sugar to make a good pie with oranges or limes or grapefruit or whatever vs. lemons, but the basic idea is there. D-Rider posted:Hey guys, I have a dilemma. I found out today that I've got to prepare a dessert for a finger food shindig at work in three days. Normally I'd say gently caress YEAH and throw together some cream puffs or eclairs, but due to prior commitments (not to mention finding out about it so late), whatever I make is gonna have to be done two days in advance. I don't think cream puffs will go that long without getting soggy. Does anyone have any ideas for a simple pick up and go dessert that can hold together for a couple of days in refrigeration? Would cookies or bars be suitable? Something like brownies or date squares or rice-crispy squares seem like a step or two down in complexity / prestige compared to cream puffs, but a batch of brownies will last in the fridge for several days easily. I made this Cream Cheese Brownies recipe for the lab meeting / end of year party on Monday, they worked well. EDIT: I just looked at a cream puff recipe, the final step is assembly. They'd get soggy after 2 days in the fridge because the filling will soak into the pastry. The separate parts - filling and pastry - should survive a couple of days, I think. Could you delay assembly until the last minute? ExecuDork fucked around with this message at 23:27 on Dec 9, 2016 |
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Dec 9, 2016 23:24
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ExecuDork posted:Google "Lemon Meringue Pie Recipe" and ignore the meringue part, just use whipped cream. You might have to fine-tune the ratio of fruit to sugar to make a good pie with oranges or limes or grapefruit or whatever vs. lemons, but the basic idea is there. The meringue is really delicious, my mother would always make meringue pies in the spring/summertime. Nice bright, sweet citrusy base with an ethereally light meringue on top and a short crust... just perfect. The meringue isn't like the cookie, it's typically still fairly wet and only a bit browned on top. If you're thinking whipped cream you should go for it but I urge you to try meringue pies some time.
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Dec 9, 2016 23:54
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ExecuDork posted:Yeah, the easiest way to separate clear-ish liquid from fermentation sludge (i.e., dead yeast) is to rack it. That's just a fancy way of saying "siphon it like you're stealing gasoline". Thanks! I dont know why i diddnt think of just letting it settle and siphoning it. This was a fun project. Next time ill just add the sugar at the start and let it go longer. hedgegnome fucked around with this message at 03:00 on Dec 10, 2016 |
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Dec 10, 2016 02:51
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MrSlam posted:Thanks man! I didn't even know dough enhancers were a thing. I hope our local kitchen supply has some. Lecithin also works to keep it moist, and potassium sorbate or sodium benzoate will prevent mold. You can make bread that will keep like the stuff from the grocery store at home. However, the flavor and texture will be affected - check out The Fresh Loaf for discussions on this topic and others.
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Dec 10, 2016 05:11
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My roommates are disgusted at the thought of keeping bacon grease for any reason. What should I cook (using said grease) and feed them? Cream gravy is out, I hosed it up last time and they don't trust me for that.
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Dec 10, 2016 07:16
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Missing Name posted:My roommates are disgusted at the thought of keeping bacon grease for any reason. What should I cook (using said grease) and feed them? Cream gravy is out, I hosed it up last time and they don't trust me for that. Eggs. Literally anything. Also, render your own lard, tallow, and schmaltz then feed them the cracklings, greaves, and gribenes (respectively) on toast.
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Dec 10, 2016 11:24
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Missing Name posted:My roommates are disgusted at the thought of keeping bacon grease for any reason. What should I cook (using said grease) and feed them? Cream gravy is out, I hosed it up last time and they don't trust me for that. Roast Brussels sprouts in bacon grease and salt
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Dec 10, 2016 14:36
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Eeyo posted:The meringue is really delicious, my mother would always make meringue pies in the spring/summertime. Nice bright, sweet citrusy base with an ethereally light meringue on top and a short crust... just perfect. The meringue isn't like the cookie, it's typically still fairly wet and only a bit browned on top. Oh I have done, my girlfriend loves them, though I find the combination of curd and meringue a little bit overwhelming. The thing is, the pies in the show had some kind of set dairy custard as a filling, not curd. I've found a few different recipes on line, all with very different ingredients, I was hoping someone would have a tried and tested recipe before I gambled on whatever online recipe looked most promising! Linking to a video of the actual episode would probably be  , but here's a screen grab of the pie in question (this one's orange flavour):
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Dec 10, 2016 20:13
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Much like pearl necklaces, cream pies were once a real, common, G-rated thing. I think you just need to google "orange cream pie" and sift through the results. Serious Eats has a orange cream pie recipe.
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Dec 10, 2016 20:26
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i like nice words
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Missing Name posted:My roommates are disgusted at the thought of keeping bacon grease for any reason. What should I cook (using said grease) and feed them? Cream gravy is out, I hosed it up last time and they don't trust me for that. From the same website that brought us the magic of Pruno: Make Soap
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Dec 11, 2016 01:52
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ExecuDork posted:From the same website that brought us the magic of Pruno: Make Soap Put a wick in it. Bam, bacon candle!
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Dec 11, 2016 02:06
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That Works posted:Roast Brussels sprouts in bacon grease and salt Try soy sauce for the salt.
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Dec 11, 2016 19:12
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Has anyone tried fish sauce on brussel sprouts
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Dec 11, 2016 19:44
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I cut a bunch of eggplant, onions, tomatoes and zucchini 7 days ago for ratatouille and had way too much, so I stored ahalf in containers in the fridge. Now it's 7 days later and I realize I'm about to (or probably already have) spoiled all those vegetables. I'm thinking of putting it all in a big pot and just letting them stew an hour or two, make another shittier ratatouille. Thye don't smell funky, (they don't really smell much actually) and they don't have visible mold. Am I at risk of poisoning myself? Is 7 days in a fridge too much for cut vegetables like this? Thanks
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Dec 11, 2016 20:14
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Steve Yun posted:Has anyone tried fish sauce on brussel sprouts Yes. I tried it once as an experiment and I didn't care for it. Ymmv
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Dec 11, 2016 20:49
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As long as it's not canned, if it doesn't look, smell, or taste funky, it probably isn't funky.
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Dec 11, 2016 21:35
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Waci posted:As long as it's not canned, if it doesn't look, smell, or taste funky, it probably isn't funky. All right, thanks. It's in the pot right now and it's turned into a mess. It smells really good though, so I hope it'll be fine.
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Dec 11, 2016 21:44
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ExecuDork posted:EDIT: I just looked at a cream puff recipe, the final step is assembly. They'd get soggy after 2 days in the fridge because the filling will soak into the pastry. The separate parts - filling and pastry - should survive a couple of days, I think. Could you delay assembly until the last minute? I wish, but I have to go straight from work tomorrow. I can't even spare the few minutes it would take to pipe in the filling.  Anyway, the idea for bars put me in the mindset of rectangular. From there, it was just a short skip to full blown squares. I decided to throw together some fudge and cube it on a platter. I feel like my grandmother now.
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Dec 12, 2016 00:16
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Steve Yun posted:Has anyone tried fish sauce on brussel sprouts Yup. Didn't like it alone on roasted sprouts but roasted sprouts in some grease then tossed some cubed pork in and seared with fish sauce and had that on the sprouts and it was great. Even better version, sautee up some mushrooms, sear the pork in with the fish sauce and top with mushrooms / mushroom liquor and then add in some peeled tart apple slices and let them carmelize just a bit in the pan then toss that over roasted sprouts.
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Dec 12, 2016 01:50
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Steve Yun posted:Has anyone tried fish sauce on brussel sprouts It's the trendy dish on pretty much every ~~farm to table~~ bearded man chef restaurant these days
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Dec 12, 2016 04:55
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Casu Marzu posted:It's the trendy dish on pretty much every ~~farm to table~~ bearded man chef restaurant these days Cause it tastes good. Especially with some fried shallots in there hom nom nom.
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Dec 12, 2016 08:50
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I've never regretted putting fish sauce in anything savory.
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Dec 12, 2016 14:08
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I've never regretted putting anything savory with brussel sprouts.
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Dec 12, 2016 14:50
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The best way I've found to cook them is shredded and fried with soy sauce, garlic and ginger. I bet fish sauce would be good as well
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Dec 12, 2016 14:52
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I've never regretted anything so much as the time I caved to pressure and tried to eat a goddam brussels sprout. gently caress that noise, they are vile.
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Dec 12, 2016 16:15
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ExecuDork posted:I've never regretted anything so much as the time I caved to pressure and tried to eat a goddam brussels sprout. You're not 10 years old anymore, so maybe try them again? And try them roasted or fried. I'm guessing there's a good chance you had them steamed because that's what moms used to do to all vegetables and I agree they're terrible that way.
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Dec 12, 2016 16:18
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The last time that toxic waste passed my lips I was 26. Yeah, they were probably steamed but the smell coming off of dishes of brussels sprout prepared by friends & family using a variety of methods have all been horrid. Why pollute good pork with that nonsense?
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Dec 12, 2016 16:20
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ExecuDork posted:The last time that toxic waste passed my lips I was 26. Yeah, they were probably steamed but the smell coming off of dishes of brussels sprout prepared by friends & family using a variety of methods have all been horrid. The smell is because they were overcooked and released smelly sulfur compounds. Cook them right and all you smell or taste is delicious.
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Dec 12, 2016 16:21
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ExecuDork posted:I've never regretted anything so much as the time I caved to pressure and tried to eat a goddam brussels sprout. 
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Dec 12, 2016 16:28
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ExecuDork posted:I've never regretted anything so much as the time I caved to pressure and tried to eat a goddam brussels sprout. Pretty much this. I tried them roasted as is oft suggested here, still tasted awful.
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Dec 12, 2016 16:46
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Flash Gordon Ramsay posted:You're not 10 years old anymore, so maybe try them again? And try them roasted or fried. I'm guessing there's a good chance you had them steamed because that's what moms used to do to all vegetables and I agree they're terrible that way. Every year at Christmas my sister makes me a different dish and hides Brussel Sprouts in it, and every year I taste them and dislike them. She's tried them sauted, boiled, raw in a salad, mixed with bacon and chestnuts, and nothing helps me get over the flavour. I'll happily eat carrots, cabbage and cauliflower now, all of which I hated as a child, but Brussel Sprouts have remained on my poo poo list despite all my sister's efforts. Apparently there's a gene (TAS2R38) which controls whether you find Sprouts bitter, and about half of the population has it, while the other doesn't, which explains the huge rows people have about whether or not they taste nice.
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Dec 12, 2016 16:49
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Bitter things can still taste good. I love Campari, for example, where the bitterness and sweetness work together. The best preparation of Brussels sprouts I ever had was the Crispy Brussels Afelia a Zatinya in DC. It was sublime. This recipe is a good crack at it and the flavors help to compliment the bitter in the sprouts so it's not overwhelming. http://thekitchenfrog.blogspot.com/2012/01/crispy-brussels-sprouts-afelia.html
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Dec 12, 2016 17:00
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I've gotten over a lot of my food hang-ups but carrots are still a sticking point with me. I just really don't like them. So I understand the brussel sprouts thing. I still grow carrots though. Purple Dragons are just so pretty.
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Dec 12, 2016 17:06
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glynnenstein posted:Bitter things can still taste good. I love Campari, for example, where the bitterness and sweetness work together. Negronis are loving awesome brussel sprouts are gross
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Dec 12, 2016 17:10
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I really don't think people get how bad brussels smell & taste to some other people. Like if I had to describe the smell my go to comparison would be a dead body. I've seriously tried eating these things and it resulted in vomiting.
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Dec 12, 2016 17:11
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