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rgocs posted:I like quiche, but I find quiche usually looks like it would taste better than it does. Make more quiche lorraine. I do mine with farmer's cheese, chopped crisp applewood-smoke bacon, and green onions. It's awesome, but you need to take some care to get air incorporated or it can get a bit dense.
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Sep 12, 2017 04:43
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Liquid Communism posted:Make more quiche lorraine. I do mine with farmer's cheese, chopped crisp applewood-smoke bacon, and green onions. It's awesome, but you need to take some care to get air incorporated or it can get a bit dense.  ). I'll try to make one myself one of these days.
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Sep 12, 2017 17:57
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Quiche is supposed to be a little dense... if you use leavening to make it light and fluffy, then it's a souffle.
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Sep 12, 2017 18:28
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Anyone have a non-bake macaroni & cheese sort of recipe they like? Kinda want something kinda creamy/saucy.
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Sep 12, 2017 19:33
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Oxyclean posted:Anyone have a non-bake macaroni & cheese sort of recipe they like? Kinda want something kinda creamy/saucy. I thought the Serious Eats stovetop mac & cheese was pretty good, definitely use at least a sharp cheddar if not extra sharp. I used medium cheddar once and the flavor wasn't quite strong enough.
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Sep 12, 2017 19:38
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Looks interesting, might give it a shot tonight - It mentions Jacks or other hot sauce - I've got sriracha and tabasco, any thoughts on which would be better for this?
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Sep 12, 2017 20:03
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Either would be good, but Tabasco is closer to Frank's than cock sauce. Edit: I can also vouch for that recipe, though I prefer this variation: http://www.seriouseats.com/recipes/2015/10/bacon-jalapeno-stovetop-macaroni-and-cheese-recipe.html
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Sep 12, 2017 20:15
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Oxyclean posted:Looks interesting, might give it a shot tonight - It mentions Jacks or other hot sauce - I've got sriracha and tabasco, any thoughts on which would be better for this? They also have a later, 3 ingredient macaroni & cheese: http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
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Sep 12, 2017 20:16
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I like to buy chicken thighs in bulk because they're cheap as hell. When I get home I separate them to be vacuum sealed in groups of 4-6 and then freeze it all. Throughout the month I'll pull a bag out and stick it straight in to my sous vide bucket, then in a few hours they're done and I pat them dry before giving a finishing sear on my cast iron. What is the best point in this process to season them? I'm looking to squeeze more flavor out without sacrificing the convenience of cooking straight from the freezer.
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Sep 12, 2017 20:38
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Teeter posted:I like to buy chicken thighs in bulk because they're cheap as hell. When I get home I separate them to be vacuum sealed in groups of 4-6 and then freeze it all. Throughout the month I'll pull a bag out and stick it straight in to my sous vide bucket, then in a few hours they're done and I pat them dry before giving a finishing sear on my cast iron. I do basically the same thing and I at least salt before I bag. You can also toss some fresh herbs into the bag before freezing, which fits well with bulk-buying/easy weekday prep. They'll flavor both the chicken and the juice, the latter of which is nice if your last step is to make a quick pan sauce.
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Sep 12, 2017 20:47
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Teeter posted:I like to buy chicken thighs in bulk because they're cheap as hell. When I get home I separate them to be vacuum sealed in groups of 4-6 and then freeze it all. Throughout the month I'll pull a bag out and stick it straight in to my sous vide bucket, then in a few hours they're done and I pat them dry before giving a finishing sear on my cast iron. rgocs fucked around with this message at 21:04 on Sep 12, 2017 |
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Sep 12, 2017 21:00
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Not counting time to heat up your SV bath, maybe 90 minutes or so? You can also leave them in longer (think on the order of 3-4 hours total), but I'm not sure that chicken does well with 8+ hour cooks.
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Sep 12, 2017 21:15
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I'd be hesitant to leave chicken in the puddle all day, would worry it might get mushy. If you want to be able to get home, sear, eat, I'd put it in the bath for a couple hours over the weekend, chill and fridge (still in the bag), then sear that when I got home.
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Sep 12, 2017 21:18
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I just spatchcocked a 3.5lb fryer and i made a garlic/sage/rosemary butter which i shoved under the skin and spread everywhere. I had some leftover butter so I smeared it all over the outside of the bird too. Have not yet S&P'ed/seasoned the bird. Will this butter on the outside smoke or turn to poo poo if I roast at 425F?
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Sep 13, 2017 00:35
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dolicf posted:Either would be good, but Tabasco is closer to Frank's than cock sauce. This came out pretty good - ended up subbing the macaroni for a more fun pasta which might have been a mistake because it was a bit bulky. The cook pasta from cold was a bit odd/new to me - although going over there description again it sounds like this wasn't necessary? And with the pickled jalapenos, I wasn't super sure what to look for in my grocery store - I found some old el paso stuff that came in a little can and used it straight since there wasn't really any liquid to drain, just kinda goo?
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Sep 13, 2017 01:15
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Would ranch go well with normal sushi rolls?
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Sep 13, 2017 02:10
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I'm catching up on Huang's World, and the episode I'm watching is him in South Korea. Eddie and his local fixer sit down to eat at a market and what they have is a Korean equivalent of pasta alfredo, but they never say what the dish is called. All I know is it's made from anchovy, perilla powder, nori, and green onion. It sounds super interesting to me, but if I don't know what it's called, I can't exactly look up a recipe. The scene is at the 9:37 mark (I forgot how to time stamp YouTube videos. Sorry) https://www.youtube.com/watch?v=3qCmh3HRp1E Anyone have a name for that dish? Better yet, a tried and true recipe?
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Sep 13, 2017 02:22
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Leviathan posted:I just spatchcocked a 3.5lb fryer and i made a garlic/sage/rosemary butter which i shoved under the skin and spread everywhere. I had some leftover butter so I smeared it all over the outside of the bird too. Have not yet S&P'ed/seasoned the bird. Will this butter on the outside smoke or turn to poo poo if I roast at 425F? No that's fine.
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Sep 13, 2017 02:24
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Oxyclean posted:This came out pretty good - ended up subbing the macaroni for a more fun pasta which might have been a mistake because it was a bit bulky. IIRC, the pasta thing is just that you don't have to do the traditional bring a poo poo load of water to a boil type thing. Usually with pickled jalepenos, you're looking for a jar rather than a can. Something like this:  What you found is good though, you just don't have as much brine (and they're usually way mushier as you found out).
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Sep 13, 2017 03:20
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Jeb! Repetition posted:Would ranch go well with normal sushi rolls? In my opinion, the rice/fish/seaweed wouldn't go very well with the typical ranch taste. I'm not sure if I'd ever really use sauce on sushi anyway - except some soy sauce if appropriate. But hey, you can always put a squirt on one and see how it tastes!
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Sep 13, 2017 04:31
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Eeyo posted:In my opinion, the rice/fish/seaweed wouldn't go very well with the typical ranch taste. I'm not sure if I'd ever really use sauce on sushi anyway - except some soy sauce if appropriate. I dunno, ranch might be good with unagi.
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Sep 13, 2017 05:17
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Eat This Glob posted:I'm catching up on Huang's World, and the episode I'm watching is him in South Korea. Eddie and his local fixer sit down to eat at a market and what they have is a Korean equivalent of pasta alfredo, but they never say what the dish is called. All I know is it's made from anchovy, perilla powder, nori, and green onion. It sounds super interesting to me, but if I don't know what it's called, I can't exactly look up a recipe. The scene is at the 9:37 mark (I forgot how to time stamp YouTube videos. Sorry) https://www.youtube.com/watch?v=3qCmh3HRp1E For future reference it's #t=XXhXXmXXs appended to the url From the description and look it seems to be deulkkae kalgooksu with handmade noodles (수타 들깨 칼국수, with 수타 meaning the noodles are handmade, 들깨 for the perilla powder that goes into the broth, and 칼국수, or knife-cut noodles, as the base dish) though alfredo is one of the farthest things in the world I would pick to describe it
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Sep 13, 2017 05:39
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AnonSpore posted:For future reference it's #t=XXhXXmXXs appended to the url Thank you!
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Sep 13, 2017 14:30
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I love Lebanese style pickled turnips. Reading the label, they seem pretty simple... nothing to stop me from just pickling some turnips myself, is there? Should I use any spices, or just salt and vinegar? They have kind of a funky smell, but I assume that's just the turnips.
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Sep 13, 2017 15:44
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Every recipe I've seen always includes beets, and many include hot chili peppers.
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Sep 13, 2017 16:33
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I'm halfassing some indian butter chicken/tikka masala esque thing. I threw some chicken into a bag with some plain yoghurt, some garam masala, some curry powder, etc. Fridged it overnight. Sauteed some onions in olive oil with some spices. Threw everything together in a slow cooker with some tomato paste and some sour cream. Tasted before adding the chicken, and it tastes... ok... but very strong tomato flavour, quite sweet. Added some salt, but still pretty strong. Any suggestions? Will it just mellow out as it cooks?
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Sep 13, 2017 20:18
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Annath posted:I'm halfassing some indian butter chicken/tikka masala esque thing. Curry needs time to get really good, if I can I make the curry a day ahead because it gets much better the next day.
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Sep 13, 2017 20:28
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AVeryLargeRadish posted:Curry needs time to get really good, if I can I make the curry a day ahead because it gets much better the next day. I got nothin' but time, so I'll let it slow cook for 12 hours or so.
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Sep 13, 2017 20:31
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Annath posted:I got nothin' but time, so I'll let it slow cook for 12 hours or so. There's no need to overcook the chicken like that. You can just let the flavors meld in the fridge.
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Sep 13, 2017 20:35
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Sir Kodiak posted:There's no need to overcook the chicken like that. You can just let the flavors meld in the fridge. Well, its chicken thighs, not breasts. I've found in the past that cooking them for a good amount of time will make them shred fantastically. I'm not looking for chunks, shredding it in the curry and spooning over rice makes it easier to portion out IMO.
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Sep 13, 2017 21:37
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Quick guys I need a bomb rear end recipe for twice cooked pork
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Sep 14, 2017 00:23
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Now that I've paid out the butt for a new house, it's time to pay even more for a new kitchen! It came with an old electric range (no gas) and I'm thinking of going induction. 2 questions: 1) Is it hard to cook with a wok on induction? 2) Recommendations for brand of range to buy?
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Sep 14, 2017 01:36
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I bought some Sichuan peppercorns today. I'd never cooked with them before, but I used them for Kung Pao chicken, and they're pretty amazing! What are some other fun things to put them in?
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Sep 14, 2017 07:50
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My favorite thing to eat them in is a common Sichuanese style of green beans. This recipe looks about right, although I haven't tried it.
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Sep 14, 2017 08:20
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Make up some roasted sichuan pepper salt. 1:1 peppercorns and kosher salt, toast over medium heat stirring constantly until it gets fragrant and the salt starts to turn golden. Let cool then grind and sift out any large bits.
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Sep 14, 2017 13:00
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Reztes posted:I bought some Sichuan peppercorns today. I'd never cooked with them before, but I used them for Kung Pao chicken, and they're pretty amazing! What are some other fun things to put them in?
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Sep 14, 2017 14:30
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I had fun using them in American fried chicken, like hot chicken but numb.
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Sep 14, 2017 15:06
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i like nice words
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legendof posted:My favorite thing to eat them in is a common Sichuanese style of green beans. This recipe looks about right, although I haven't tried it. Sweet, I have some green beans in the fridge, I will definitely give these a shot. TychoCelchuuu posted:This cookbook has lots of good recipes with them. She also has a Sichuan cookbook which I haven't read but which presumably uses them in lots of recipes. This website also has a ton of tremendous recipes. I like this. Thanks for these links as well. Everything on that website looks amazing. I also found this old post and now have a craving to make like salt & pepper chicken wings with.... I dunno what kind of sauce. For some reason my heart says tonkatsu sauce, but that would probably be weird! Reztes fucked around with this message at 22:00 on Sep 14, 2017 |
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Sep 14, 2017 21:52
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Time Trial posted:Now that I've paid out the butt for a new house, it's time to pay even more for a new kitchen! It came with an old electric range (no gas) and I'm thinking of going induction. I replaced my gas range a while ago when it tried to kill me, and got a stove with an induction cooktop. In my experience: 1. Induction is not quite as responsive as gas when changing temperatures. Like with gas, I'd bring something to a boil, then turn it to low and it would happily simmer as long as I wanted. With the induction, I have to play around with the setting to keep it at a simmer. 2. I don't like that the "burners" require pans of a certain minimum size (although I do understand why it is that way). 3. The pictures where you see half a pan with an egg in it, and the part in the pan is cooking while the other part isn't is misleading. The ceramic top will heat up with the radiant heat of the pans you are using. 4. Probably obvious, but the higher the amount of ferric material in your pans, the quicker they will heat up. My All-Clad pans work much better than my less expensive (but completely adequate) Oneida non-stick pans. That said, I do like my induction range quite a bit. However, when it comes time to replace this one, primarily due to #1 above, I will probably replace it with a dual fuel dual oven with gas cooktop. Edit: as to the wok, it depends on how "round" it is. My range requires a minimum amount of contact with the hob to work, the tiny bottom of most woks probably won't cut it. LongSack fucked around with this message at 00:44 on Sep 15, 2017 |
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Sep 15, 2017 00:41
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I want to make some fresh bread for lunch tomorrow, so I thought I'd make the dough tonight and then let it rise in the fridge over night. 1) Make dough in the evening, knead it, etc 2) Place in the fridge for 12 hours. 3) Remove from the fridge, let rise for 2 hours at room temperature 4) Punch down, Shape and put into bread tin 5) Rise 1 hour 6) Bake Does that seem reasonable? Normally I'm lazy and just do 2 quick 1 hour rises, but I fancy doing it properly this time. If it matters, I'll be using dried bakers yeast and wholemeal spelt flour. Gerblyn fucked around with this message at 11:01 on Sep 15, 2017 |
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Sep 15, 2017 10:22
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