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Suspect Bucket posted:Wait wait back up, Eggplant are excellent and I have always known them as a critical ingredient. Eggplant Parmesan, Stuffed Eggplant, Ratatouille... More recently I've been making Baba Ganouch. There are actually a whole shitload of eggplant cultivars that only vaguely resemble the ones found in most grocery stores (link to an heirloom seed store, just because it shows off a bunch of different varieties). In my experience they're kinda like peppers in that they're a pain in the rear end to get from seed to seedling, but once they get established they consistently produce well.
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Dec 13, 2016 17:53
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Squashy Nipples posted:Are giant, drippy icicles supposed to coming out of the exhaust inside the walk-in freezer? no, you have a condensation problem
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Dec 13, 2016 18:01
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SubG posted:There are actually a whole shitload of eggplant cultivars that only vaguely resemble the ones found in most grocery stores (link to an heirloom seed store, just because it shows off a bunch of different varieties). In my experience they're kinda like peppers in that they're a pain in the rear end to get from seed to seedling, but once they get established they consistently produce well. Thanks for that link, I had no idea there were so many different kinds of eggplant! Also, a good dog: 
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Dec 13, 2016 18:13
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JawKnee posted:no, you have a condensation problem Thanks. How does that happen, and how do you fix it? It's a brand new freezer, maybe 2 months of service.
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Dec 13, 2016 18:22
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Squashy Nipples posted:Thanks. How does that happen, and how do you fix it? It's a brand new freezer, maybe 2 months of service. hell if I know, could be an air circulation problem, or maybe your freezer isn't cycling properly, or maybe something else! Call a technician.
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Dec 13, 2016 18:24
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anyone have a good kibbeh recipe? better yet, do we have a general Middle East thread?
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Dec 13, 2016 19:29
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SubG posted:
I need all of these. For SCIENCE.
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Dec 13, 2016 19:42
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Squashy Nipples posted:Thanks. How does that happen, and how do you fix it? It's a brand new freezer, maybe 2 months of service. Did you have the door propped open for loading stuff in or out? That can cause it. Otherwise, service call.
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Dec 13, 2016 19:52
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THE MACHO MAN posted:anyone have a good kibbeh recipe? I don't know if we have a specific ME thread, but all of her stuff looks amazing: http://www.maureenabood.com/?s=kibbeh
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Dec 13, 2016 22:11
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It's potato week in the Bagheera household. I'm cooking a potato-based main dish every night of the week. Tomorrow night, it's potato pizza time! I'm improvising here. What do you think of these toppings? Pizza dough recipe form the New York Times -Russet potatoes 1/4-inch thick slices, spread in one layer over the dough. -Diced garlic -Shredded Gruyere cheese over the whole pizza. -Dots of goat cheese here and there. This sounds pretty tasty to me. Does that combination sound good to you? I thought of adding carmelized onions and/or bacon. Your thoughts? Also, should I cook the potatoes beforehand? Some recipes call for soaking the potato slices in water for hours. Most just put raw potato on the pizza. I think I should parboil them. What do you think?
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Dec 13, 2016 23:42
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I've always parcooked potato for pizza, so yeah I'd do that. Maybe some fresh herb, thyme or whatever. Caramelized onion sounds good.
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Dec 13, 2016 23:51
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look up potato forcaccia. I really like tartine bread's but I don't know if it's online.
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Dec 14, 2016 00:44
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When I do potato pizza, I slice them very thinly, soak in water, and put them on raw. They get amazingly crispy.
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Dec 14, 2016 03:35
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Submarine Sandpaper posted:look up potato forcaccia. I really like tartine bread's but I don't know if it's online. Here you are: One recipe Basic Country Bread dough - you can find this all over online 3 pounds waxy potatoes such as Yukon gold 1 1/2 teaspoons salt Freshly ground pepper 1/2 cup olive oil Leaves from 1 bunch fresh thyme 3 ounces pecorino cheese If using fresh dough, shape it as directed in step 6 on page 56. Let rest on the work surface for 30 minutes. If using dough from the refrigerator, let it sit at room temperature for 30 minutes to warm up. Using a mandoline, cut the potatoes into thin, translucent slices. Place in a colander and toss with the salt. Let stand for 20 minutes to release the liquid. Press or squeeze out the remaining liquid from the potatoes until they stop dripping. In a large bowl, toss together the potato slices, pepper to taste, olive oil, and half of the thyme leaves. Preheat the oven to 500°F. Brush a rimmed baking sheet with olive oil. Transfer the dough to the pan and stretch it to the edges. Don’t force the dough if it tightens before you can spread it. Let it rest for a few minutes and continue stretching, taking care not to press all the gas out of the dough. Distribute the potatoes over the surface of the dough. Bake for 15 minutes, then check the focaccia and rotate the pan to bake evenly. Continue baking until the focaccia is golden brown and the potatoes are crisp, about 20 minutes. Remove the focaccia to a cutting board. Shave or grate the pecorino over the top and garnish with the remaining thyme. Cut the focaccia and serve warm. Or let cool on a rack and then cut. Shaping instructions: 6) Use the dough spatula to pull all the dough out of the container onto an unfloured work surface. Lightly flour the surface of the dough and use a bench knife to cut the dough into two equal pieces (remember, this recipe makes enough bread for two loaves). As you cut the first piece, use the bench knife to flip it so that the floured side rests on the work surface. Do the same with the second piece of dough. At this point you want to incorporate as little flour as possible into the dough. Fold the cut side of each piece of dough onto itself so that the flour on the surface of the dough is sealed on the outside of the loaf. The outer surface of the dough will become the crust, so you may use more flour on your hands to avoid sticking. Using the bench knife and one hand, work each piece of dough into a round shape. Tension builds when the dough slightly anchors to the work surface while you rotate it. By the end of the shaping, the dough should have a taut, smooth outer surface. You want to develop a strong tension in as few movements as possible—use decisive yet gentle force while handling the dough. If the surface rips, you have gone too far in developing tension. Don’t worry if it does rip—this is just an indication you should stop shaping and let the dough relax.
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Dec 14, 2016 04:57
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hogmartin posted:I don't know if we have a specific ME thread, but all of her stuff looks amazing: hell yes. Thanks!!
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Dec 14, 2016 18:32
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Curious if anyone has a good Pad Se-Ew recipe. I looked online and made a couple but was disappointed with the end results.
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Dec 14, 2016 19:28
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Flaggy posted:Curious if anyone has a good Pad Se-Ew recipe. I looked online and made a couple but was disappointed with the end results. http://chezpim.com/cook/pad-see-ew-for works great for me, or did you try that one?
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Dec 14, 2016 20:10
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large hands posted:http://chezpim.com/cook/pad-see-ew-for I have not, thank you. Will give it a whirl.
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Dec 14, 2016 20:37
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Can someone explain the use of hot sauce in chicken wings to me? Specifically, like, I made wings tonight. First time. Used a recipe that was just Frank's Red Hot and a dash of Worchestershire, came out fine, whatever. But I see that Youtube show Hot Ones and they're using these insane sauces; now are they coating these wings in those sauces? Because every review is like "oh I use the 1 drop rule"... Is there like a "base" buffalo sauce that everyone knows about but me, that you then add a few drops of Insane Stupid Hot Sauce to? I guess what seems weird to me is the idea that one would cook buffalo wings with one sauce, and then dab or add a little of a second sauce to it later. These probably seem like stupid questions but I'm trying to learn to cook things dammit.
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Dec 16, 2016 10:14
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You could use different sauces to layer different flavors. Your basic buffalo wing sauce is a 50/50 mix of Frank's and melted butter. You can do all sorts of things to it after that.
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Dec 16, 2016 11:20
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Grand Fromage posted:You could use different sauces to layer different flavors. Your basic buffalo wing sauce is a 50/50 mix of Frank's and melted butter. You can do all sorts of things to it after that.
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Dec 16, 2016 11:37
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Base buffalo wing sauce is 50/50 franks and melted butter. You can then add a drop or two of your favorite stupidly hot sauce if you want.
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Dec 16, 2016 12:18
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Quad posted:But I see that Youtube show Hot Ones and they're using these insane sauces; now are they coating these wings in those sauces? They're probably tossing them in a mixture of that particular sauce and some butter. Remember that they're trying to hurt their guests, not make proper hot wings.
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Dec 16, 2016 12:35
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Quad posted:Can someone explain the use of hot sauce in chicken wings to me? https://www.youtube.com/watch?v=gtjFWo4EnN8
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Dec 16, 2016 17:34
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Sauce will stick to a crispy skin. Fried is the way to go imo
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Dec 16, 2016 17:35
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or grilled, indirect
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Dec 16, 2016 17:38
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BraveUlysses posted:or grilled, indirect Nonononononononononononononono They must, must, be deep fried.
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Dec 16, 2016 17:51
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Mr. Wiggles posted:Nonononononononononononononono nah, unnecessary unless you're battering them for some reason
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Dec 16, 2016 17:52
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Mr. Wiggles posted:Nonononononononononononononono 
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Dec 16, 2016 17:58
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Mr. Wiggles posted:Nonononononononononononononono Nah, trust me I get my wings really loving crispy on the grill.
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Dec 16, 2016 18:47
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Quad posted:But I see that Youtube show Hot Ones and they're using these insane sauces Then Rachel Ray went on there, didn't even eat the wings and just had a spoonful of each hot sauce.
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Dec 16, 2016 21:59
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When buying a whole beef tenderloin and asking the butcher to clean up, cut off the silver skin and cut in half, what percentage of the weight should you lose? I feel I just got hosed but before I go back and give them hell, I want to make sure I'm in the right. I paid for 7.28 lbs but in the end only have 4.5 lbs of meat. I checked my scale and it seems accurate based on something else I bought today. vvv Thanks! vvv Gravitee fucked around with this message at 16:03 on Dec 17, 2016 |
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Dec 17, 2016 03:54
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Gravitee posted:When buying a whole beef tenderloin and asking the butcher to clean up, cut off the silver skin and cut in half, what percentage of the weight should you lose? I feel I just got hosed but before I go back and give them hell, I want to make sure I'm in the right. https://www.youtube.com/watch?v=Z9Z9I_9d4Xg I figure they trimmed the butt, tail, and chain pretty liberally. Trim your own next time and save the scraps for grind. So go back and holler till they give you 2lbs of 80/20 or even 70/30 grind for burger. Suspect Bucket fucked around with this message at 04:23 on Dec 17, 2016 |
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Dec 17, 2016 04:16
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BraveUlysses posted:Nah, trust me I get my wings really loving crispy on the grill. Last time I tried grilling wings I made a soft squidgy mess  Came out loving baller out of the dutch oven in canola oil, covered in flour and paprika though. I wish filtering or otherwise disposing of oil were less painful, though. I've tried that gelatin trick a couple of times and only had partial success, the oil is still very much discolored from what it was, compared to the pictures in that article. It appears free of particulate, at least. Ciaphas fucked around with this message at 08:17 on Dec 17, 2016 |
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Dec 17, 2016 08:14
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Since I bought this fryer for thanksgiving I'd like to try to use it at least once a month. Should I fry a goose for Christmas or stick with turkey
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Dec 17, 2016 09:06
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I've got a recipe for rye soda bread that needs 250g of wholemeal flour and 100g of rye flour. I couldn't get any rye flour so could I just use 350g of wholemeal flour and have the bread turnout ok?
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Dec 17, 2016 11:16
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I mean It might turn out okay but it's not really rye bread without... rye...
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Dec 17, 2016 11:19
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Yeah, it won't be rye soda bread, but wholemeal soda bread. I'm not really a baker so I guess I just wanted reassurance that it would still make edible bread and that you could sub wholemeal flour to rye flour 1:1.
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Dec 17, 2016 11:29
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Helith posted:Yeah, it won't be rye soda bread, but wholemeal soda bread. I'm not really a baker so I guess I just wanted reassurance that it would still make edible bread and that you could sub wholemeal flour to rye flour 1:1. It'll turn out fine, but the gluten structure will be a little bit more developed. Since it's soda bread and not kneaded or yeast-leavened it won't be much of a difference, if even noticeable. The grain will be slightly wider (rye produces a very tight-grained bread), and the flavor will of course be that of the flour you use. If it's an option, I would normally suggest substituting spelt for rye.
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Dec 17, 2016 12:08
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Ciaphas posted:Last time I tried grilling wings I made a soft squidgy mess The trick is to let them sit on a wire rack with a dusting of salt, baking powder and spices overnight in the fridge. http://www.meatwave.com/blog/grilled-spicy-cumin-wings-recipe
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Dec 17, 2016 17:57
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