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Cool. Sadly no sous vide (yet), but I was thinking a slow, monitored poaching would do the job for the time being. I have done Kenji's suggestion for breast, starting them in cold water a on the stove and then keeping the water between 150F and 170F for 30 min. I'm guessing thighs might take less time to cook, not sure how long though. And suggestions?
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Sep 27, 2017 21:31
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My Lovely Horse posted:I'm having a party, my friend offered to bring tabbouleh and I said then I'd make something with chickpeas and lamb or chicken to go with it. With two days to go I realized I don't have any kind of plan for this. Help. I'm thinking something vaguely Arabian/North African, doesn't have to be super authentic as long as it's tasty. Kseksou Tanjaoui Couscous with Lamb and Raisins -this is like a chunky, saucy dish K'Dra Djej Chicken with Onions and Chickpeas -uses a whole chicken or bone-in chicken parts Lentil, Swiss Chard and Lamb Kofte [Meatball] Soup I can type one of these up for you if you want. Human Tornada fucked around with this message at 22:45 on Sep 27, 2017 |
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Sep 27, 2017 22:42
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The Midniter posted:I bought a couple pounds of jalapenos with the intention of making some poppers for a dinner party this weekend. The party happened but they didn't, and now I'm leaving on Friday for a weeklong cruise and don't want them to go bad. What can I do with a shitload of jalapenos in the short amount of time before I leave, that doesn't involve a huge amount of effort? To piggyback on this, I have a bunch of jalapenos that I know I'm going to eventually roast, but won't have the means to do what I want with the roasted peppers for a couple weeks (my plan is to make a fermented pepper mash with roasted peppers for eventual hot sauce). Would it be better to roast them now, freeze them, and then thaw them when I'm ready, or should I freeze them now and then thaw & roast them when ready?
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Sep 27, 2017 23:30
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I think roast first then freeze, if just so they take up less space in the freezer.
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Sep 28, 2017 00:41
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Human Tornada posted:Kseksou Tanjaoui I'd take the first one even tho I, not OP!
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Sep 28, 2017 01:41
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Enourmo posted:What's the best way to get carbon off of stainless steel? I've got a few pots with burnt crud on the bottom, but my main thing is a pot lid that, due to a severe cooking mishap, got blasted by thick smoke underneath for like 30 minutes, which somehow got baked on and it is now permanently on there. Seriously, it's like powder coat, just a thick, hard layer of glossy black on the bottom of the lid (it happened while on the pot, top side is still clean). barkeepers friend and a soft cloth. If it's still got some stuff not coming off after a little effort, soak in some water + a little vinegar for 30m then rinse and try again with the barkeepers.
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Sep 28, 2017 01:45
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Jay Carney posted:I'd take the first one even tho I, not OP! Ditto, this sounds delicious, I'd love the recipe.
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Sep 28, 2017 02:22
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Human Tornada posted:Kseksou Tanjaoui That second one sounds amazing. Would you mind posting it?
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Sep 28, 2017 02:29
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Hey, goons. Can anyone give me an idea on how to spice up (either figuratively or literally) potatoes au gratin? Thanks!
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Sep 28, 2017 03:11
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pepper
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Sep 28, 2017 03:15
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This is a Moroccan dish but I'm white as hell with no connection to the region whatsoever just a heads up. Couscous with Lamb and Raisins 2 oz butter 3-5 lamb shanks 3 onions, 2 quartered, 1 halved and sliced thin 1/2 t ground tumeric 1+1/2 t ground ginger 1 t ground black pepper 1/8 t ground saffron threads pinch of cayenne pepper 3 cilantro sprigs + 3 flat leaf parsley sprigs, tied together 15 oz can chickpeas 3/4 c golden raisins salt prepared couscous Melt butter over low heat in a large saucepan. Add the lamb, onion quarters, and spices and stir for 1 minute. Add 2 cups water, the herbs, 1 teaspoon salt and bring to a gentle boil. Cover and simmer over low for 1 hr 45 min to 2 hours, until the lamb is tender. Meanwhile, drain the chickpeas, submerge in cool water, and run them between fingers to loosen the skins. Let the chickpeas sink and skim the floating skins and throw away. Drain the now-skinless chickpeas. When the lamb is ready, pull the shanks out and pull the meat off the bones and cut the meat into pieces. Return the meat to the pan along with the chickpeas, sliced onion, raisins, and a little more water depending on how thick you want it. Cover and cook for 20 more minutes Discard the herbs, adjust the water level to your liking, add more salt if it needs it, and serve on a big platter on top of a bed of warm couscous.
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Sep 28, 2017 03:32
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Also a Moroccan dish. Chicken with Onions and Chickpeas 2 oz butter 3 onions, halved and thinly sliced 1/2 t. ground ginger 1/2 t. ground black pepper 3-4 lb bone-in chicken parts (I use thighs for just about everything) 1/8 t. ground saffron threads 1 cinnamon stick 2x 15 oz can chickpeas 3 T. flat leaf parsley, chopped fine, plus extra for garnish lemon wedges to serve Melt the butter over medium heat in a dutch over or large saucepan. Add 1/3 onions and cook until softened. Add the ginger, pepper, and chicken and cook for 2-3 minutes, flipping occasionally. Add 1+1/4 cups water, remaining onion, saffron, cinnamon, and 1 teaspoon salt and bring to a low boil and then cover and simmer on low for 45 minutes. Meanwhile, drain the chickpeas, submerge in cool water, and run them between fingers to loosen the skins. Let the chickpeas sink and skim the floating skins and throw away. Drain the now-skinless chickpeas. Add the chickpeas and parsley and cover and simmer another 15 minutes. Extract the chicken, letting as much liquid as possible drain back into the pan. Heat some butter or oil (or fat you skimmed from the sauce) in a frying pan over high heat and quickly brown the chicken pieces all over. While you're doing this, turn the heat back up on the main dish and reduce it down to however thick you like it. Salt to taste and remove the cinnamon stick. Put the chicken pieces in some sort of serving vessel and pour the chickpeas and sauce over top of them and garnish with some parsley and lemon wedges. Serve with crusty bread or whatever. Human Tornada fucked around with this message at 04:00 on Sep 28, 2017 |
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Sep 28, 2017 03:56
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TequilaJesus posted:Hey, goons. Can anyone give me an idea on how to spice up (either figuratively or literally) potatoes au gratin? Thanks! Edit: here's a link
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Sep 28, 2017 07:27
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Aww yeah, that's the ticket. Gonna go for the chicken but I'm for sure making the lamb at some point too. Thanks!
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Sep 28, 2017 12:06
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TequilaJesus posted:Hey, goons. Can anyone give me an idea on how to spice up (either figuratively or literally) potatoes au gratin? Thanks! Kenji's hasselback gratin is dope http://www.seriouseats.com/2013/12/the-food-lab-hasselback-potato-gratin-the-best-potatoes-ever-recipe.html Anything interesting to do with a big bag of shishito peppers?
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Sep 28, 2017 16:53
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I got a big bag of small frozen shrimp from my parents. What can i do pasta wise thats not a cream sauce? Im lactose intolerant, it would be too much dairy.
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Sep 28, 2017 20:48
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Olive oil and lots of garlic
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Sep 28, 2017 20:50
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i like nice words
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Casu Marzu posted:Anything interesting to do with a big bag of shishito peppers? Drop 'em in hot oil til they get blistery and serve with a sweet soy drizzle.
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Sep 28, 2017 21:13
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Anne Whateley posted:Olive oil and lots of garlic Any herbs and spices recommended?
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Sep 28, 2017 21:15
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Casu Marzu posted:Anything interesting to do with a big bag of shishito peppers? The typical shishito fad thing is blistered and stuffed with chèvre and if you go that way then you can tart up your saucing options because of the broader flavour profile---something like a fish fragrant sauce (soy, black vinegar, ginger, some allium), some variety of balsamic reduction, whatever. But really unless you're trying to get hired or laid out of using them as an app I'd just blister, salt, done. I like them as a side with something like bbq or burgers, along with something with a light, clean flavour like sweet corn on the cob.
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Sep 28, 2017 21:20
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Captainsalami posted:Any herbs and spices recommended?
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Sep 28, 2017 21:21
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Captainsalami posted:I got a big bag of small frozen shrimp from my parents. What can i do pasta wise thats not a cream sauce? Im lactose intolerant, it would be too much dairy. Pesto.
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Sep 29, 2017 00:21
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Captainsalami posted:Any herbs and spices recommended? I like oregano
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Sep 29, 2017 02:45
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Captainsalami posted:I got a big bag of small frozen shrimp from my parents. What can i do pasta wise thats not a cream sauce? Im lactose intolerant, it would be too much dairy. Spaghetti with prawns, chilli & rocket is really good.
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Sep 29, 2017 07:56
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Does anyone got a fairly "classic" caesar dressing recipe? It seems theres a lot of contention over the original. I'm really looking something really barebones.
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Sep 29, 2017 11:22
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Milo and POTUS posted:Does anyone got a fairly "classic" caesar dressing recipe? It seems theres a lot of contention over the original. I'm really looking something really barebones. Child reports that Cardini was emphatic that anchovies were not part of his original recipe. That said, this is a pretty good base from which to develop your own preferred Caesar salad but it almost certainly isn't exactly what you have in mind---fast foodish forms of the dressing usually use mayo instead of egg, for example, and `fancy'/`authentic' versions today almost invariably include either anchovies or anchovy paste.
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Sep 29, 2017 11:50
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SubG posted:Julia Child, who both ate Caesar Cardini's original salad and discussed the recipe with him, gives the dressing as being olive oil (1/4 cup or so), an egg blanched for one minute, the juice of one lemon, and a few drops of Worcestershire. In addition to the sauce the classic presentation involved fresh romaine, garlic-rubbed crouton, p. reggiano, pepper, and nothing else. Assembled at the table with gold tongs if you want to go hardcore historical re-enactment with the recipe. Interesting that it's a blanched egg. When I've had it in fancy restaurants where they make it at the table, I always thought that the eggs were raw. And gently caress authenticity, I love me some muddled stinky fish. Hey, SubG, is there an interesting reason why the Brits call arugula "rocket"? The only context I have for that word is "tube of fuel with a nozzle at one end".
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Sep 29, 2017 13:27
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This is just a guess, but since the French call it Roquette, it's probably a corruption of that. Edit: I googled it, apparently it comes from the Latin word for caterpillar: https://www.bonappetit.com/test-kitchen/ingredients/article/the-etymology-of-the-word-arugula quote:Eruca was also the Latin word for "caterpillar," making arugula something like "the caterpillar plant." Aphrodisiac jokes aside, this might seem a little odd (it tastes nothing like caterpillars!), unless you've actually tried to grow arugula in your garden--certain caterpillars called cabbage worms seem to love munching on the stuff, and given the sorry state of ancient pesticides, the connection would have been pretty clear to most Romans. Gerblyn fucked around with this message at 13:40 on Sep 29, 2017 |
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Sep 29, 2017 13:37
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Milo and POTUS posted:Does anyone got a fairly "classic" caesar dressing recipe? It seems theres a lot of contention over the original. I'm really looking something really barebones. Here's my caesar recipe. Not traditional in the prep or really the ingredients, but tastes like what one expects caesar to taste like these days. Pretty drat good. Dump it all in the cup for your stick blender then emulsify the poo poo out of it. Best to make it up an hour ahead of time so the flavors can come together and you can adjust seasoning if need be. 1 cup vegetable oil 1/4 cup red wine vinegar 2 tbsp dijon mustard 1 egg 1/4 cup grated parm 1 tbsp anchovy paste 1 tsp minced garlic 1/2 tsp black pepper Couple/few dashes of L&P salt
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Sep 29, 2017 14:00
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SubG posted:I usually just blister 'em and toss them with something salty that'll go with whatever they're being served with---plain kosher salt works fine, but you can also use soy, fish sauce, or something fancier depending on what else is going to be on the table. Yeah, I've been eating piles blistered with just salt and a tiny splash of soy. Just looking for other things at this point cuz I still have another pound of em.
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Sep 29, 2017 14:27
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Squashy Nipples posted:Interesting that it's a blanched egg. When I've had it in fancy restaurants where they make it at the table, I always thought that the eggs were raw. And gently caress authenticity, I love me some muddled stinky fish. But yeah, the original version of the Caesar salad was a lot richer and less tangy than what most people associate with the dish today. Child comments that at the time fresh salad itself was faintly exotic, refrigerated transportation and year-round fresh produce still being decades in the future. The Caesar salad was a dish that exuded an air of luxury, which is something that even `fancy' versions of the modern salad can't really manage. Casu Marzu posted:Yeah, I've been eating piles blistered with just salt and a tiny splash of soy. Just looking for other things at this point cuz I still have another pound of em.
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Sep 29, 2017 17:46
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Squashy Nipples posted:Hey, SubG, is there an interesting reason why the Brits call arugula "rocket"? The only context I have for that word is "tube of fuel with a nozzle at one end". We don't call arugula "rocket". You call rocket "arugula". Scientastic fucked around with this message at 17:52 on Sep 29, 2017 |
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Sep 29, 2017 17:50
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Squashy Nipples posted:Hey, SubG, is there an interesting reason why the Brits call arugula "rocket"? wikipedia posted:The English common name, rocket, derives from the French roquette, a diminutive of the Latin word eruca, which designated an unspecified plant in the Brassicaceae family (probably a type of cabbage).[6] Arugula (/əˈruːɡələ/), the common name now widespread in the United States and Canada, entered American English from non-standard (dialect) Italian. (The standard Italian word is rucola, a diminutive of the Latin "eruca"). So, no.
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Sep 29, 2017 18:25
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How well do asian-style dumplings reheat in a work environment (microwave only)? I was thinking about making a batch of dumplings this weekend in my giant tamale steamer, but I want to figure out if I'll eat them for lunches next week or just freeze them and cook them for dinners. Also, what's the preferred method of preventing sticking? Parchment paper/cabbage/other? Also, any favorite veggie dumpling recipe? Base plan is crumbled tofu, cabbage, ginger, garlic, seasonings, green onions. Probably some of the huy fong chili garlic. I want to try the korean dumpling shape that's like giant tortellinis, not sure what it's called.
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Sep 29, 2017 18:31
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Casu Marzu posted:Yeah, I've been eating piles blistered with just salt and a tiny splash of soy. Just looking for other things at this point cuz I still have another pound of em. Out of context this is both hilarious and revolting.
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Sep 29, 2017 19:03
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Flash Gordon Ramsay posted:Here's my caesar recipe. Not traditional in the prep or really the ingredients, but tastes like what one expects caesar to taste like these days. Pretty drat good. Dump it all in the cup for your stick blender then emulsify the poo poo out of it. Best to make it up an hour ahead of time so the flavors can come together and you can adjust seasoning if need be. yesss i'm stealing this
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Sep 29, 2017 19:09
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Eeyo posted:How well do asian-style dumplings reheat in a work environment (microwave only)? I was thinking about making a batch of dumplings this weekend in my giant tamale steamer, but I want to figure out if I'll eat them for lunches next week or just freeze them and cook them for dinners. They're edible but you're never gonna get that nice texture when reheating. I do it sometimes with fried dumplings where you don't really need to worry about the skins sticking or tearing when reheating. I usually just chuck em in the microwave with a tiny splash of water for a minute or two.
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Sep 29, 2017 22:00
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Casu Marzu posted:They're edible but you're never gonna get that nice texture when reheating. I do it sometimes with fried dumplings where you don't really need to worry about the skins sticking or tearing when reheating. I usually just chuck em in the microwave with a tiny splash of water for a minute or two. After doing a bit more research, it sounds like it's best to freeze uncooked dumplings. So I probably won't make those for work! But then I can have a big bag of dumplings for dinner, which isn't a bad thing.
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Sep 29, 2017 23:53
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Eeyo posted:After doing a bit more research, it sounds like it's best to freeze uncooked dumplings. So I probably won't make those for work! But then I can have a big bag of dumplings for dinner, which isn't a bad thing. Yeah, my wife and I have planned for things that way, just with the thought of potstickers instead of dumplings. Know you're not going to have time to cook dinner over the next year? Spend a day having everyone make a poo poo load of potstickers and freeze them, then use as needed during the year.
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Sep 30, 2017 00:00
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Casu Marzu posted:They're edible but you're never gonna get that nice texture when reheating. I do it sometimes with fried dumplings where you don't really need to worry about the skins sticking or tearing when reheating. I usually just chuck em in the microwave with a tiny splash of water for a minute or two. I mean they're still going to come out worse then fresh or doing them in a proper steamer, but hey you got to play MacGyver with a couple delitainers.
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Sep 30, 2017 00:13
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