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Marinade/rub for a pork picnic? I'm cooking a pork picnic (shoulder) using this Serious Eats recipe. It's pretty simple: 8 hours at 250 degrees, then a blast at 500 degrees to crisp the skin. I've cooked it plenty of times and got it down well. I need some ideas for flavoring, though. The recipe recommends just using salt and pepper, then serving a bunch of sauces at the table. That works, but I'd like to give the pork (and the drippings) a little more flavor. I've used dry rubs (mostly Penzey's BBQ 3000 and Chili 3000) to great effect. What if I used a wet marinade? I'm thinking of soaking pineapple chunks in either soy sauce or teryaki sauce, then sliding them under the skin before cooking. Would that seep into the meat and give it a nice sweet flavor? Or would the acid cause problems during cooking? On a side note: Pork picnic is a godsend for people on a budget. Dirt cheap ($1 a pound, though a quarter of that is usually bone). Easy to cook (put it in the oven and come back 8 hours later). And after eating straight, you can make a dozen dishes from it.
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Dec 17, 2016 19:44
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I'd just salt it liberally the day before then pat as dry as possible if you're looking for crispy skin.
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Dec 17, 2016 21:20
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Our family likes to rub it down liberally with adobo and cayenne and let it sit in the overnight. Tghtly wrapped. We also stab it a bunch and stuff a garlic clove in each hole. Works great on the grill, oven, slow cooker...
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Dec 17, 2016 22:20
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Ciaphas posted:Last time I tried grilling wings I made a soft squidgy mess
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Dec 17, 2016 23:15
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Will I ruin puff pastry if I try to combine two sheets into one? The recipe calls for two 1 pound sheets, I have four half pound sheets. Can I lay one on top of the other like a sandwich and just roll them together? I'm making a tarte soleil, if it matters.
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Dec 17, 2016 23:47
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dead lettuce posted:Will I ruin puff pastry if I try to combine two sheets into one? The recipe calls for two 1 pound sheets, I have four half pound sheets. Can I lay one on top of the other like a sandwich and just roll them together? I'm making a tarte soleil, if it matters. Sure, you'll obviously get more layers but that's a good thing when it comes to puff pastry.
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Dec 18, 2016 00:11
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So I'm making my own tomato pasta sauce for the first time, and I'm a little unsure how to calibrate the taste. Do I just add spices while the whole batch simmers and hope I don't gently caress it up, or is there some way to separate out a bit and add spices there? I only have the one can and it's 17F outside so I can't really try again right away if I do ruin it, but I have piles and piles of dried spices with only a hint of how to use them all. This is like, the most basic rear end question, I'm sure, but I'm really late to the whole cooking game and am trying to do my best to minimize food losses to gently caress ups.  Momma always just bought Ragu, so I never really learned this from anyone and don't have any clue what I'm going for except that I know I want it to be more savory than sweet, and hopefully not too acidic.
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Dec 18, 2016 01:21
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zxqv8 posted:So I'm making my own tomato pasta sauce for the first time, and I'm a little unsure how to calibrate the taste. Do I just add spices while the whole batch simmers and hope I don't gently caress it up, or is there some way to separate out a bit and add spices there? I only have the one can and it's 17F outside so I can't really try again right away if I do ruin it, but I have piles and piles of dried spices with only a hint of how to use them all. Adjust a little at a time, add a little, like a small pinch or so first and less with later additions and let it simmer a bit then taste and adjust. Tomato sauce is really difficult to overcook, just remember to keep it at a low simmer and add some water if it starts to get really thick from reducing to prevent it from burning on the bottom, if it tastes a little harsh add a pinch of sugar but go light on it since you don't want it to be oversweet. Do you have chopped onions and minced garlic in there? I ask because you said you only have "one can" so I'm not sure what all you are putting into this. As far as spices to add Basil, Oregano, Thyme, Rosemary and Sage can all work well, but others like a Bay leaf or if you don't have fresh onion and garlic then onion powder(not onion salt) and garlic powder can be good additions, though they are different from their fresh counterparts, especially the onion powder, still a good flavor though. Also don't ask yourself "Can I taste what I just added?" or "Did I add enough?" ask yourself "Did that taste good?"
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Dec 18, 2016 01:47
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AVeryLargeRadish posted:Adjust a little at a time, add a little, like a small pinch or so first and less with later additions and let it simmer a bit then taste and adjust. Tomato sauce is really difficult to overcook, just remember to keep it at a low simmer and add some water if it starts to get really thick from reducing to prevent it from burning on the bottom, if it tastes a little harsh add a pinch of sugar but go light on it since you don't want it to be oversweet. Do you have chopped onions and minced garlic in there? I ask because you said you only have "one can" so I'm not sure what all you are putting into this. As far as spices to add Basil, Oregano, Thyme, Rosemary and Sage can all work well, but others like a Bay leaf or if you don't have fresh onion and garlic then onion powder(not onion salt) and garlic powder can be good additions, though they are different from their fresh counterparts, especially the onion powder, still a good flavor though. Also don't ask yourself "Can I taste what I just added?" or "Did I add enough?" ask yourself "Did that taste good?" One can of tomatoes. And I'm using mostly dried ingredients because this is just kinda off the cuff. But that pretty much answers my question, so thanks! I figured it was probably something like this, but a lack of experience is a bastard!
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Dec 18, 2016 01:51
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Would it make sense to brush butter between the pastries?
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Dec 18, 2016 02:07
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Rurutia posted:Would it make sense to brush butter between the pastries? Not really, I think it has more potential to mess something up than help.
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Dec 18, 2016 02:14
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I did it! I made a sauce! I definitely need practice (it was spicier than I intended), but I didn't burn it or ruin all the food!  What are good ways to reduce the spiciness of something if you over did it a bit? I tried a bit of dairy but it didn't seem to take much of the edge off and I didn't want to overload it.
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Dec 18, 2016 05:33
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zxqv8 posted:I did it! I made a sauce! Congrats! There isn't a lot you can do without also screwing up the flavor, as long as the heat is not completely overwhelming everything else it should work in whatever dish you are using it in, it will also mellow a bit just by sitting around.
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Dec 18, 2016 05:38
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My fiance and I have so many pots and pans, and I'm one of those people who likes to throw poo poo out constantly to 'declutter' my life. Is it worth ditching some of the crap and replacing say, the slow cooker and a pot and steamer basket with a decent electric pressure cooker? Can I get rid of my bamboo steamers and do Chinese dumplings in a pressure cooker at all? I've got 2 woks, only 1 has a lid but is the smaller of the two, 1 saucepan with lid, 1 saucepan and steamer basket with lid, 2 cast iron pans, a cast iron dutch oven, a grooved griddle, a frypan with no lid, a slow cooker and some baking pans. Current kitchen design limits cupboard space and poo poo is getting precariously stacked and annoying me.
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Dec 18, 2016 12:10
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I have some really lovely wild rice from a neighbouring indigenous community (I guess you'd Indian reservation in the US) but I'm not sure what the water to rice ratio should be for cooking. 2:1? I'd like to make it with some cranberries and celery for Christmas but can't find really good cooking instructions anywhere and all I know how to do is pop it.
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Dec 18, 2016 12:41
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I have a recipe that calls for 4 extra-large eggs. I have large eggs. Is there a convenient ratio I can use to convert? Should I just do 5 large?
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Dec 18, 2016 13:47
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I would just use 4 eggs.
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Dec 18, 2016 13:51
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I've paid no attention to specified egg sizes in any recipe ever and never noticed a problem.
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Dec 18, 2016 13:52
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54 40 or gently caress posted:I have some really lovely wild rice from a neighbouring indigenous community (I guess you'd Indian reservation in the US) but I'm not sure what the water to rice ratio should be for cooking. 2:1?
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Dec 18, 2016 15:44
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What's the name of the Japanese condiment(?) made from nori, sesame seeds, maybe bonito flakes, mixed together, briefly dried in the oven, then ground up?
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Dec 18, 2016 16:55
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Anjow posted:What's the name of the Japanese condiment(?) made from nori, sesame seeds, maybe bonito flakes, mixed together, briefly dried in the oven, then ground up? Furikake?
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Dec 18, 2016 16:59
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Anjow posted:What's the name of the Japanese condiment(?) made from nori, sesame seeds, maybe bonito flakes, mixed together, briefly dried in the oven, then ground up? Futanari
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Dec 18, 2016 18:43
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goodness posted:Futanari it's this one, GIS will confirm it
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Dec 18, 2016 22:12
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JawKnee posted:it's this one, GIS will confirm it Ain't this sort of joke rather old hat (  as hell for those who don't know)
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Dec 18, 2016 22:36
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crowtribe posted:My fiance and I have so many pots and pans, and I'm one of those people who likes to throw poo poo out constantly to 'declutter' my life. * Does not apply to holiday-specific items that by their nature only get used once per year.
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Dec 18, 2016 22:59
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I want to make stuffing for Christmas dinner. We're having ham as the meat. I wanted to do this Apple craisin onion goat cheese mix I stuffed a pork loin with once but I forgot the recipe and I'm not sure if it would go with ham (I realize they're both pork) Any suggestions? We're having the normal midwestern sides. Mashed potatoes, green bean casserole, rolls, etc.
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Dec 19, 2016 00:30
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Bob Morales posted:I want to make stuffing for Christmas dinner. We're having ham as the meat. I wanted to do this Apple craisin onion goat cheese mix I stuffed a pork loin with once but I forgot the recipe and I'm not sure if it would go with ham (I realize they're both pork) Chestnut stuffing is great with ham. You should be able to find them in stores still.
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Dec 19, 2016 00:44
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Ciaphas posted:Ain't this sort of joke rather old hat  if your work hasn't blocked SA alreadyLurid and Tastless Content
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Dec 19, 2016 01:08
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I worked at a place that blocked any retailers that sold bras, while SA was unblocked.
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Dec 19, 2016 01:39
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Anyone have any experiences with an air fryer? Only using enough oil that you need and not having to deal with excess oil seems like a good deal if I want to fry stuff.JawKnee posted:it's this one, GIS will confirm it Why do these anime babes have penises drawn on them?
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Dec 19, 2016 06:47
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Guys, what do you think is the best instant noodle brands? Seeking some opinions. 
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Dec 19, 2016 11:57
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Leal posted:Anyone have any experiences with an air fryer? Only using enough oil that you need and not having to deal with excess oil seems like a good deal if I want to fry stuff. Mrs. Squashy bought one last summer. We've done very little "air frying" in it, but we've had a lot of fun. Think of it as a tiny convection oven, that's all it really is. It's AMAZING at heating up frozen deep fried stuff, that's it's real strength. I'd never really bought that stuff before, but a few months back I went nuts and bought a bunch of different fried stuff to try out, and they all came out amazing. The Walgreens branded fried pickle chips are loving awesome, and I never would have bought that without the air fryer. Of course, it works great with frozen french fries, too. We've never tried making fries from scratch, as we just don't eat a lot of fries. Probably our favorite use for it is personal pizzas, they bake up great.
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Dec 19, 2016 13:33
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Tired Moritz posted:Guys, what do you think is the best instant noodle brands? Seeking some opinions. What kind of instant noodles? Like asian Nongshim Shin Ramyun Black?
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Dec 19, 2016 18:27
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Squashy Nipples posted:
This is actually very tempting. When you did cook frozen fried food did they taste as good as if you put them into a traditional deep fryer?
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Dec 19, 2016 18:49
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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. try this: http://shesimmers.com/2010/06/pad-see-ew-recipe-how-to-make-pad-see.html she mentions that you might have problems due to not getting it hot enough cause most stoves don't get hot enough.
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Dec 19, 2016 20:22
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Ranter posted:What kind of instant noodles? Like asian Nongshim Shin Ramyun Black?  Uh, I have no idea what words you just typed.
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Dec 19, 2016 20:30
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Nongshim is the brand. Shin Ramyun Black is the higher-end version which run about $1.79 on Amazon with Prime, or $1.99 to $2.50 in brick and mortar stores. It's the best instant ramen you can get.
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Dec 19, 2016 20:46
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Oh, well the chances of me finding that kind of stuff is pretty low but I'll keep that in mind.
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Dec 19, 2016 20:54
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You'd be surprised, one of the meh groceries here in the mid west has their spicy in the ethnic isle.
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Dec 19, 2016 20:56
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You don't have Amazon? It's cheaper than the stores. https://www.amazon.com/Nongshim-Shi...in+ramyun+black for a smaller 10 pack or https://www.amazon.com/Nongshim-Shi...un%2Bblack&th=1 for 18 which is better value. Bald Stalin fucked around with this message at 21:16 on Dec 19, 2016 |
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Dec 19, 2016 21:13
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