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Chimichurri is awesome http://www.seriouseats.com/recipes/2011/06/sauced-chimichurri-sauce-recipe.html
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Aug 8, 2017 13:44
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Anne Whateley posted:The issue of Cooks' Illustrated that came out literally today has a whole section on basic rice, different kinds, different methods, different amounts of water, you name it. Definitely recommend it if you're having rice issues. If you're havin' rice issues I feel bad for you, son... HIT ME!
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Aug 8, 2017 13:52
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SymmetryrtemmyS posted:Are you rinsing the rice thoroughly? I don't rinse rice at all because I don't know what it is 
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Aug 8, 2017 15:03
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Uncle w Benefits posted:I don't rinse rice at all because I don't know what it is Rinsing rice is where you put the uncooked rice into a colander and pour water over it. The water captures a lot of the excess starch on the rice grains, resulting in a less-sticky final product after you've cooked it. Alternately, you can soak rice in a bowl/pot/whatever, then pour it into a colander. The water will take on a cloudy white color from the excess starch. This will accomplish the same thing and save some water, probably.
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Aug 8, 2017 15:16
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A mesh colander is probably essential for that. How long do we soak rice?
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Aug 8, 2017 15:27
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Delivery McGee posted:Edit: tangentially, my doctor says I have low potassium levels and high-ish blood pressure. Anybody tried the various salt substitutes? Do they taste THAT bad? I looked into it and I guess unsweetened no-frills coconut water with a couple baked potatoes might help a little with your potassium intake. Just be sure you're not taking in too much of other stuff at the same time. When Dr Axe and Mercola are all over the first pages of test results you gotta be take it with a grain of salt substitute though.
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Aug 8, 2017 15:30
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I have various bottles of oil, balsamic, vinegar, soy sauce, fish sauce, etc that I've had for years. They're all fine according to the sell by date and I use them slowly over time. However, their bottles are all sticky at this point for reasons I'm not sure (no spills / leaks, they all have it). For all I know it's a combination of oil in the air of the cabinet and dust? Anyway, since I don't know exactly what's causing the stickiness I don't know how to clean it. I've tried some 409 and a paper towel but it wasn't making a lot of progress. Should I try a specialized degreaser?
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Aug 8, 2017 19:47
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That's just natural seasoning coating the outside of the bottles. Just keep cooking and it'll smooth out soon enough. If you really think it's a lost cause you can start over again by sticking the bottles into your oven and turning on the self-clean cycle.
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Aug 8, 2017 19:56
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nuru posted:. Should I try a specialized degreaser? Yes. Dawn dish soap, the finest degreaser available.
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Aug 8, 2017 20:18
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simple green also p good
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Aug 8, 2017 20:27
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The Midniter posted:Rinsing rice is where you put the uncooked rice into a colander and pour water over it. The water captures a lot of the excess starch on the rice grains, resulting in a less-sticky final product after you've cooked it. Alternately, you can soak rice in a bowl/pot/whatever, then pour it into a colander. The water will take on a cloudy white color from the excess starch. This will accomplish the same thing and save some water, probably. I mean if you want to use a colander I'm really not trying to talk you out of it. But doing it in the cooking vessel literally just takes seconds and doesn't involve any additional poo poo that you then have to wash. GrAviTy84 posted:simple green also p good
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Aug 8, 2017 22:38
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Mustard powder in fried chicken breading?
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Aug 8, 2017 22:47
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Jeb! Repetition posted:Mustard powder in fried chicken breading? Yes? No? Maybe? If you're asking whether you should add it or not it would depend on the other spices and what flavor you are aiming for, I've see dried mustard used in fried chicken batter, I've also seen plenty of recipes without it. 
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Aug 8, 2017 22:53
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Jeb! Repetition posted:Mustard powder in fried chicken breading? It's more likely than you think
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Aug 8, 2017 23:03
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AVeryLargeRadish posted:Yes? No? Maybe? If you're asking whether you should add it or not it would depend on the other spices and what flavor you are aiming for, I've see dried mustard used in fried chicken batter, I've also seen plenty of recipes without it. Other than that I was just gonna use pepper melange, seasoned salt and MSG. Just wondering if it was a good idea and wouldn't be overpowering.
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Aug 8, 2017 23:10
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Edit: misspost
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Aug 8, 2017 23:20
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I feel mustard powder is underused. For whatever reason in the Midwest I find it's polarizing. Celery salt too
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Aug 8, 2017 23:20
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Simple Green is also really good at stripping paint, which isn't mentioned nearly enough. I wish I had known that before I tried to degrease my stove hood.
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Aug 9, 2017 00:20
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i like nice words
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Anne Whateley posted:Simple Green is also really good at stripping paint, which isn't mentioned nearly enough. I wish I had known that before I tried to degrease my stove hood. It also shouldn't be used on aluminium (there are a lot of special formulations of Simple Green including a couple that are safe to use on aluminium, but the generic cleaner you get from the grocery store isn't one of them).
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Aug 9, 2017 01:23
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Anne Whateley posted:Simple Green is also really good at stripping paint, which isn't mentioned nearly enough. I wish I had known that before I tried to degrease my stove hood. Simple Green is what I use to strip acrylics off of models, so yes, it's a bit paint unfriendly. Shouldn't be taking enamel off of a hood, though, unless your hood's been repainted with something that's not heat safe!
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Aug 9, 2017 01:56
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My hood is a piece of poo poo recirculating kind, but it had the original paint (over metal). Simple Green dissolved the paint on the hood, plus the paint on my metal window frames.
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Aug 9, 2017 03:03
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Looking for a good oatmeal raisin cookies recipe. Of course everyone has one, but I'm wondering if anyone has a Secret, High Level recipe.
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Aug 9, 2017 04:50
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If your rice is enriched, rinsing your rice is just removing vitamins. A little starch in the water is fine.
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Aug 9, 2017 04:59
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Delivery McGee posted:Edit: tangentially, my doctor says I have low potassium levels and high-ish blood pressure. Anybody tried the various salt substitutes? Do they taste THAT bad? Do you like courgettes/zucchini? If you do, they are a pretty handy way to boost your potassium intake - 100g has 7% of your daily amount, so a couple of 5-6 inchers would contain a goodly amount. I like to cut them into pretty thick 3/4 inch slices, coat them lightly in olive oil, sprinkle with a little salt and roast at about 200c until they are nice and caramelized on both sides (flip after about 10 mins I think - I go by eye so I don't really remember the time). A little lemon juice over the top when serving and you've got yourself a very tasty side or lunch.
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Aug 9, 2017 07:48
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Any time I use my rice cooker for the rice, I end up with residue all over the surrounding area. The steam that escapes the glass lid is full of what I guess is starch. It covers everything. Rinsing it before going in the cooker would remove this problem, as well as reducing the boil over that also happens, right?
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Aug 9, 2017 12:07
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Just add a little fat (butter or oil) to the pot.
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Aug 9, 2017 12:53
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The restaurant that Rainn Wilson works at in Super was a real diner called Joes Diner and it made the best sandwich in the world. It was a shrimpaletta; basically just sauteed shrimp and muffaletta olive mix on a bun. I was going to try to make one tonight but I feel like it will still need something. It may have also had lettuce and tomatoes? I don't remember cheese but it's possible. It's tough because it was years ago and I was drunk 99% of the time I ate there. My question is, anyone have ideas for what would go well on a shrimp and olive mix sandwich?
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Aug 9, 2017 15:10
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Friend posted:The restaurant that Rainn Wilson works at in Super was a real diner called Joes Diner and it made the best sandwich in the world. It was a shrimpaletta; basically just sauteed shrimp and muffaletta olive mix on a bun. I was going to try to make one tonight but I feel like it will still need something. It may have also had lettuce and tomatoes? I don't remember cheese but it's possible. It's tough because it was years ago and I was drunk 99% of the time I ate there. Roasted peppers maybe? Tomatoes sounds like a pretty good choice too. Also I am absolutely getting my favorite diner to make that for me. They have shrimp, muffaletta olive spread, and buns.
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Aug 9, 2017 18:14
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Why are you supposed to cut Chicago deep dish with a serrated knife instead of a pizza roller?
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Aug 10, 2017 01:10
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do you mean pizza cutter? why would you use a pizza cutter on a casserole?
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Aug 10, 2017 01:13
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PRADA SLUT posted:I'm sous viding chicken legs and want to finish them on the grill the next day to crisp the skin up a bit. Should I bring them to room temperature before grilling or put them on cold? Anything else to know? if you leave the skin to open air overnight you're in for some delicious chicken skin
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Aug 10, 2017 01:57
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Jeb! Repetition posted:Why are you supposed to cut Chicago deep dish with a serrated knife instead of a pizza roller? Because a pizza cutter can't get into the sharp corners of a deep dish casserole pan. Any Chicago-style pizza that can stand upright outside the pan may not be deep enough.
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Aug 10, 2017 04:11
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Jeb! Repetition posted:Why are you supposed to cut Chicago deep dish with a serrated knife instead of a pizza roller? As others have stated, it's the same reason you wouldn't use a pizza cutter on a cake or a lasagna. It doesn't have the right dexterity to get in there and carve out a serving. I mean, you could, but you'd be knuckle deep in scalding hot liquid pizza, and you wouldn't be eating it either so, lose/lose.
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Aug 10, 2017 20:44
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As others have stated, it's because Chicago style pizza is more of a casserole than a traditional pizza. The whole NYC vs Chicago style pizza debate is silly to me for that reason: sometimes I want flatbreadish pizza and sometimes I want casserole pizza. They're fundamentally different.
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Aug 10, 2017 23:57
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Pontius Pilate posted:As others have stated, it's because Chicago style pizza is more of a casserole than a traditional pizza. The whole NYC vs Chicago style pizza debate is silly to me for that reason: sometimes I want flatbreadish pizza and sometimes I want casserole pizza. They're fundamentally different. The main reason the NY/Chicago pizza debate seems silly to me is 95+% of the pizza consumed in Chicago looks like this:  Cracker thin and cut into squares. Don't get me wrong, I love Chicago deep dish/stuffed pizza, but it's mostly a tourist/special occasion thing. I mean, could a city really live on pizzas that take nearly an hour to bake?
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Aug 11, 2017 00:14
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I dunno, are casseroles popular anywhere else?
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Aug 11, 2017 01:55
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You want to use keep around an old paring knife with a blunted tip. Sharp edge, but so the tip won't score the bottom of the pan too much. Good for all kinds of deep pies.
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Aug 11, 2017 02:27
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Chicago deep dish is a fine dish, but it isn't pizza. That's the whole thing.
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Aug 11, 2017 06:52
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Yes if you call anything other than a marinara or a margherita a `pizza', verace pizza napoletana nuncios show up and kneecap you. The proper terminology for these pizza-like excrescences is of course `pizza sandwich'.
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Aug 11, 2017 07:09
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What is a pizza is something that can only confuse people on the internet, meanwhile any 8-year old can answer this question with 100% accuracy.
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Aug 11, 2017 15:00
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