|
Anne Whateley posted:Ideas for super easy picnic foods? Nothing perishable -- most of the ideas I'm googling up are like fried chicken, grilled shrimp, potato salad, cheese board and wine. Which is fine if you're driving to the site and eating next to your car I guess? But we're walking a bunch first, and I'm not lugging ice packs. Greek salad? Cucumber, tomatoes, red onion and some feta. Throw some olives in if you like them. It lasts pretty well in a tupperware for picnicking later in the day, and you can take along some crusty bread to have with it to make it more substantial. Additionally, don't rule out cheese - the harder cheeses especially will last perfectly well out of the fridge, but I would also have no issue taking cheddar and other similar cheese with me in your situation... Cured meat will also be fine. Tubs of hummus/baba ganoush/similar stuff can last well out of the fridge for a few hours.
|
#
?
Apr 30, 2017 17:53
|
|
|
|
| # ? May 14, 2024 02:49 |
|
|
Pollyanna posted:I had really good cheddar-jalapeno mashed potatoes a few weeks back. Is making something like that as easy as melting some kinda cheese in mashed potatoes, or does it require something fancy? If the cheese was more 'saucy' than dry, simmer shredded cheese in a saucepan with a little milk and maybe some corn starch like you would for a broccoli cheese sauce. For the egg salad, chopped olives are good, I use them for tuna salad. The caveat being that you have like olives in the first place.
|
|
#
?
Apr 30, 2017 18:22
|
|
|
Do we have a thread for the halfassed poo poo youd be wanting to make after a 12 hour shift? Like that semi homemade show without the rampant alchololism and an actual sense of taste. I need some postwork meal ideas from actual food to 'just throw some minced garlic and basil on that frozen pizza'.
|
|
#
?
May 1, 2017 08:30
|
|
|
No idea about whether there's a thread but if not you should make one. Here's a short cheaty pizza recipe from seriouseats using a tortilla as a base, estimated time 12-15 minutes. http://www.seriouseats.com/2016/08/cast-iron-pizza-tortilla-video-recipe-food-lab.html I've done it before but I didn't bother with the broiler.
|
|
#
?
May 1, 2017 08:58
|
|
|
OK, my partner has come home from work with 4 Scotch Bonnet chilies that a workmate was handing out. We love spicy food, so ideas as to what we could do with them. Maybe a sauce we could make or a curry or something. Give me your ideas please!
|
|
#
?
May 1, 2017 10:59
|
|
|
I cooked a kilo of mung beans over the weekend to use in a bean salad, but unfortunately I overcooked them in the pressure cooker so they're too mushy to be used in a salad now. Last night we used them in bean quesadillas, and with the correct spicing and seasoning, they were actually a quite reasonable facsimile for ground beef. We still have a ton of beans left over, though...ideas on applications for overcooked beans?
|
|
#
?
May 1, 2017 14:28
|
|
|
You could make a bean bread, use it as a layer in a layered bean dip, or bean brownies. Bean soup or mixing into a chili are a couple more options. Some people do bean based pies, or you could go the Japanese route and make a sweet bean paste for mochi or other pastry filling. A lot of people will puree beans as a mashed potato substitute and season with garlic, salt, pepper and/or bacon grease.
|
|
#
?
May 1, 2017 15:35
|
|
|
Are there any good cookbooks for 10-13 aged kids with a bit of interest in learning their way around a kitchen? Bonus points for some sort of app or video integration.
|
|
#
?
May 1, 2017 18:26
|
|
|
Anne Whateley posted:Ideas for super easy picnic foods? Nothing perishable -- most of the ideas I'm googling up are like fried chicken, grilled shrimp, potato salad, cheese board and wine. Which is fine if you're driving to the site and eating next to your car I guess? But we're walking a bunch first, and I'm not lugging ice packs. Why would you freeze the grapes first? They keep perfectly fine at room temperature. For asian-inspired dishes that keep well for several hours at room temperature, try http://justbento.com/recipes. For example. The Deconstructed Sandwitch Bento: Pickled Veggies and Pork RIlletes in a box, fresh crusty bread, assemble on-site. http://justbento.com/bento-no-80-deconstructed-banh-mi-sandwich-bento Wafuu Quinoa, or Not Fried Rice: http://justbento.com/handbook/recipe-collection-mains/wafuu-quinoa-quinua-japanese-flavors Oyaki, Japanese Potato Dumplins you can make into FUKKIN ADORABLE SHAPES: http://justbento.com/handbook/recipe-collection-mains/potato-oyaki-and-sweet-potato-and-carrot-oyaki
|
|
#
?
May 1, 2017 18:54
|
|
|
Sextro posted:Are there any good cookbooks for 10-13 aged kids with a bit of interest in learning their way around a kitchen? Bonus points for some sort of app or video integration. I had a book when I was 8 or so that was one of those sturdy water-resistant books on a comb that was a combination of a gardening book (IIRC it came with seeds for lettuce, radish, cucumber and other easy-to-grow vegetables) and a cookbook that had recipes for each like refrigerator pickles or whatever. That was a fun one, since I got to grow things and then prepare them. I'll ask mom if it's still around, since I don't remember the name at all. Around the same time, there was also a summer cooking class for kids at the public library that my parents signed me up for. The neat part about that was that even though mom could have taught me any of the recipes we learned there (and prepared them better than I could have), I got to learn it from the instructor and then come home and prepare it from the recipe sheet and show it off for my parents. edit: Mom (and my sister) found it: Kids Gardening: A Guide to Messing Around in the Dirt https://www.amazon.com/KidsGardening-Guide-Messing-Around-Other/dp/0932592252 I guess it's more of a gardening book than a cookbook, but it does have recipes for the stuff you grow. I think the first thing I ever made was the pickle recipe from it. hogmartin fucked around with this message at 20:55 on May 1, 2017 |
|
#
?
May 1, 2017 20:44
|
|
|
Should I follow this menu/chart to learn how to cook and survive on my own?
|
|
#
?
May 1, 2017 21:42
|
|
|
What stands out to me is that there's a lot of meat and not a lot of veg in that meal plan.
|
|
#
?
May 1, 2017 22:04
|
|
|
Protein sticks to the ribs better so for the purposes of fending off hunger you get more bang for your buck. But I do subconsciously order three different species of animal-meat at every restaurant meal so I can add their strength to my own.
|
|
#
?
May 1, 2017 22:10
|
|
|
PubicMice posted:Should I follow this menu/chart to learn how to cook and survive on my own?
|
|
#
?
May 1, 2017 22:24
|
|
|
Bollock Monkey posted:What stands out to me is that there's a lot of meat and not a lot of veg in that meal plan. While I agree that's a not a lot of veg I'd disagree on the meat quantity. Ditch the starch for more veg imo.
|
|
#
?
May 1, 2017 23:43
|
|
|
PubicMice posted:Should I follow this menu/chart to learn how to cook and survive on my own? Nothing objectively wrong with using this as a guide. I say go for it. However, my advice would be: Avocados are like, at least a buck a piece unless they're on sale in most places. Unless you really like avocado, or they are on sale, consider cutting it down to one. They're also quite filling on their own, my lunch today was a whole avocado dressed with a bit of lime juice and hot sauce, they are great. You don't need a whole baguette just to turn into breadcrumbs. Any cheap day-old bread or roll is probably fine. Whole Chicken Thigh is way cheaper and better tasting then boneless skinless chicken breast. They have exactly one big, easy bone. http://www.seriouseats.com/2014/04/knife-skills-how-to-debone-a-chicken-thigh.html DO NOT throw the skin away! Fry it up and eat it like pork cracklin, use the fat you've rendered out to fry other things (fry off some onions in it and add some salt, strain off the fat into a jar and keep the solids, BAM free shmaltz and gribenes) Grab a sack of rice and a bag of russet or idaho potatoes (and maybe some sweet potatoes), learn how to cook both. They stretch meals, and honestly, after a long day, it's nice to just throw a big potato in the microwave, crack that starch grenade open, throw on cheese and bacon bits, and call it a meal. Suspect Bucket fucked around with this message at 02:26 on May 2, 2017 |
|
#
?
May 1, 2017 23:45
|
|
|
Helith posted:OK, my partner has come home from work with 4 Scotch Bonnet chilies that a workmate was handing out. I've done several variations on this recipe: http://www.seriouseats.com/recipes/2014/08/curried-jamaican-beef-patties-recipe.html
|
|
#
?
May 1, 2017 23:57
|
|
|
Helith posted:OK, my partner has come home from work with 4 Scotch Bonnet chilies that a workmate was handing out. Shito! You'll have enough sauce to rub on some chicken or something but I put that shito on everything.
|
|
#
?
May 2, 2017 01:26
|
|
|
al-azad posted:Shito! You'll have enough sauce to rub on some chicken or something but I put that shito on everything. You gotta love when a recipe drops "2 tablespoons blended crayfish" on you with no further explanation.
|
|
#
?
May 2, 2017 01:35
|
|
|
al-azad posted:Shito! You'll have enough sauce to rub on some chicken or something but I put that shito on everything. So that's just sambal with crayfish instead of fermented shrimp.
|
|
#
?
May 2, 2017 07:24
|
|
|
Suspect Bucket posted:You don't need a whole baguette just to turn into breadcrumbs. Any cheap day-old bread or roll is probably fine. I was thinking this. Also, is it normal to bake the bread before turning it into crumbs? I just put raw bread in the food processor and use that, baking it first seems like a lot of extra hassle and I'm not sure what the payoff is.
|
|
#
?
May 2, 2017 08:18
|
|
|
Gerblyn posted:I was thinking this. Also, is it normal to bake the bread before turning it into crumbs? I just put raw bread in the food processor and use that, baking it first seems like a lot of extra hassle and I'm not sure what the payoff is. Dries it out, giving you a crispier product in the end.
|
|
#
?
May 2, 2017 14:14
|
|
|
spankmeister posted:So that's just sambal with crayfish instead of fermented shrimp. And cooked until black and generally sweeter and fruitier.
|
|
#
?
May 2, 2017 14:23
|
|
|
Gerblyn posted:I was thinking this. Also, is it normal to bake the bread before turning it into crumbs? I just put raw bread in the food processor and use that, baking it first seems like a lot of extra hassle and I'm not sure what the payoff is. Toasting dries the bread and bonus, gives it a nice toasty flavor. Toast is the best thing to do with any bread most of the time anyway (unless it's nice and fresh). https://youtu.be/SHptn_3RyYE https://youtu.be/WJmKStqugMc Suspect Bucket fucked around with this message at 19:46 on May 2, 2017 |
|
#
?
May 2, 2017 19:39
|
|
|
It could definitely be more clear (it also doesn't say that you should save some of the meatloaf on tuesday for the sandwiches on wednesday, which could trip some people up), but I think it's saying you only use the ends of the baguette for breadcrumbs, and the rest of it as the bread for the eggplant sandwich.
|
|
#
?
May 3, 2017 00:14
|
|
|
someone told me that you can tell when deep frying chicken that it's done when it starts floating. true?
|
|
#
?
May 3, 2017 12:15
|
|
|
Tired Moritz posted:someone told me that you can tell when deep frying chicken that it's done when it starts floating. true? Whole pieces will start floating before an internal temp of 165. Use a clock and a thermometer.
|
|
#
?
May 3, 2017 15:08
|
|
|
always thermometer.
|
|
#
?
May 3, 2017 16:25
|
|
|
I've just eaten carnitas that didn't suck for the first time in awhile, very happy now. I've said it before and I'll say it again, Corner Taco is a treasure of Jacksonville.
|
|
#
?
May 3, 2017 16:29
|
|
|
GrAviTy84 posted:always thermometer. Yeah. I can't stress that enough - a few people at my old job kept serving raw chicken with that logic.
|
|
#
?
May 3, 2017 17:41
|
|
|
Anyone in the know, is it just as good to cook tajine outside of a, well, tajine? I am totally not against buying a clay pot meant to cook a single dish (it would make a great talking piece) but is there a scientific benefit to cooking it the traditional way as opposed to an alternative like a dutch oven?
|
|
#
?
May 3, 2017 20:32
|
|
|
Dutch oven is fine.
|
|
#
?
May 3, 2017 20:49
|
|
|
Helith posted:OK, my partner has come home from work with 4 Scotch Bonnet chilies that a workmate was handing out. Jerk
|
|
#
?
May 3, 2017 21:59
|
|
|
Scientastic posted:Jerk Hey man, that's uncalled f-wait a minute
|
|
#
?
May 3, 2017 22:29
|
|
|
What's the best way to marinate/brine a steak (we're talking rib and rump) when you don't have access to Worcestershire sauce?
|
|
#
?
May 4, 2017 04:40
|
|
|
vermin posted:Hey man, that's uncalled f-wait a minute Seconding jerk. Also consider just making hot sauce! It's easy and there's a thread on here somewhere about how to do it.
|
|
#
?
May 4, 2017 17:21
|
|
|
I'm tearing my hair out trying to find a reliable Persian Kabab Barg recipe. I used to frequently visit a Persian restaurant in the city I used to live in, but I've now moved far away. Their barg kababs were honestly some of the tastiest stuff I've ever had. I found a recipe online that told me I should marinate the lamb overnight in onions, garlic, lime juice, olive oil, salt, and saffron. I did that. I cooked the lamb today (granted I didn't use a charcoal pit, I just fried in like a plebeian), it didn't taste anything like what I was expecting. If I'm honest, it didn't even taste good at all. Any Persian chefs here willing to spill the beans on their super secret kabab barg recipe? It'd mean a lot.  Gaze upon this dish and feel pity for not having this dish to enjoy.
|
|
#
?
May 4, 2017 18:07
|
|
|
Pizdec posted:What's the best way to marinate/brine a steak (we're talking rib and rump) when you don't have access to Worcestershire sauce? At the risk of some Englishman getting mad at me, isn't Worcestershire sauce just soy sauce playing dress-up? What flavour are you hoping to add to your steak? Soy for salt and soy-sauce-taste, plus maybe some black pepper, mustard powder, minced garlic, broth, red wine vinegar... the possibilities for a marinade are pretty much endless.
|
|
#
?
May 4, 2017 18:08
|
|
|
ExecuDork posted:At the risk of some Englishman getting mad at me, isn't Worcestershire sauce just soy sauce playing dress-up?
|
|
#
?
May 4, 2017 18:17
|
|
|
|
| # ? May 14, 2024 02:49 |
|
|
there is such thing as milk steak. I've never made it and probably never will.
|
|
#
?
May 4, 2017 19:01
|
|
