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Q8ee posted:Why is Tilda Basmati the only basmati rice I can buy that cooks perfectly every time? Whenever I try buying store-brand basmati, it's always undercooked. I've tried Sainsbury, Tesco and Waitrose basmati and it's the same with all of them. Finally caved and bought a 5kg bag of Tilda and today's rice was perfect without any fuss. A bunch of British brands I've never heard of. When I want basmati, I go to the Indian market and ask what rice they use in the food at the deli counter, and then buy a 25 pound bag of that.
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Dec 18, 2017 02:24
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Squashy Nipples posted:A bunch of British brands I've never heard of. When I want basmati, I go to the Indian market and ask what rice they use in the food at the deli counter, and then buy a 25 pound bag of that. that is actually a very good shout.
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Dec 18, 2017 02:31
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I'm making cherry pie for dessert for Christmas this year. I'd like to find something green to serve it with for a nice garish Christmas red/green combo plate. I was planning to serve it with a scoop of vanilla ice cream-- maybe I could make some sort of lime-flavored sauce for the ice cream and use food dye to get it green? (Or mint sauce, but cherry-lime-vanilla seems more tasty to me than cherry-mint-vanilla.) My other big idea is I'd also be open to skipping the ice cream if something else sufficiently green comes up. Any ideas?
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Dec 18, 2017 03:27
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crushed pistachio or pistachio ice cream?
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Dec 18, 2017 04:26
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Casu Marzu posted:crushed pistachio or pistachio ice cream? OH, duh. That should fit the bill nicely. Thanks!
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Dec 18, 2017 05:33
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Q8ee posted:Why is Tilda Basmati the only basmati rice I can buy that cooks perfectly every time? Whenever I try buying store-brand basmati, it's always undercooked. I've tried Sainsbury, Tesco and Waitrose basmati and it's the same with all of them. Finally caved and bought a 5kg bag of Tilda and today's rice was perfect without any fuss. Perhaps the other brands are less fresh? If you're doing it stovetop, there's nothing wrong with bumping up the time a little (as long as you drop in a bit more water). If it's a rice cooker, then that's difficult, maybe try some extra water and hope it compensates with more time?
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Dec 18, 2017 05:59
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Q8ee posted:Why is Tilda Basmati the only basmati rice I can buy that cooks perfectly every time? Whenever I try buying store-brand basmati, it's always undercooked. I've tried Sainsbury, Tesco and Waitrose basmati and it's the same with all of them. Finally caved and bought a 5kg bag of Tilda and today's rice was perfect without any fuss. It might have a slightly different composition of starches that lets it cook faster than the others.
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Dec 18, 2017 13:48
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Squashy Nipples posted:A bunch of British brands I've never heard of. Specifically, British store brands. Pretend they said 'Kroger, Meijer and Walmart' or whatever is appropriate for your area of the US, so being store brands they might not be as fancy as the name brand anyway v0v
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Dec 18, 2017 17:19
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Q8ee posted:I don't think I'd like Saag, it seems similar to something I've had in the past and the flavours aren't really my thing. Also what do you mean by lamb and "lamb"?
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Dec 18, 2017 20:09
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Elizabethan Error posted:goat is often sold as lamb in restaurants, that's what i meant. What? Where do you live? I’ve never seen anyone try to pass off goat as any other meat. Also someone’s gonna catch on to that real quick.
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Dec 18, 2017 20:33
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goat is gross cause it tastes how goats smell.
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Dec 18, 2017 20:45
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I wish I could find a restaurant that served goat at all. I'd gladly accept a goat in sheep's clothing.Q8ee posted:goat is gross cause it tastes how goats smell. I will fight you.
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Dec 18, 2017 20:47
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Every time I've had goat (always at an Indian restaurant), it's always been fuuullllll of tiny little bones that make it a bit of a chore to eat. It's delicious, though since I still enjoy lamb more and don't have to deal with bones in that, I've gotten away from ordering it. What's the deal with all those tiny little bones?
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Dec 18, 2017 20:59
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Anyone have a spiced/seasoned fries recipe they like? Preferably something that doesn't need a deep fryer / frying in a lot of oil. My step mom used to make these fries that were seasoned with oregano, chili powder and cumin - super simple, just cut up, toss with oil and spices and then into the oven - she never wrote down the recipe and I've not had a ton of luck replicating it - finding it tricky to get the potatoes cooked right without burning the spices.
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Dec 18, 2017 21:01
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The Midniter posted:Every time I've had goat (always at an Indian restaurant), it's always been fuuullllll of tiny little bones that make it a bit of a chore to eat. It's delicious, though since I still enjoy lamb more and don't have to deal with bones in that, I've gotten away from ordering it. What's the deal with all those tiny little bones? Used to have this problem when I'd buy lamb from a butcher. It's the chef / butcher in charge doing a real poor job of cutting the meat. Either the saw is blunt and causes a tonne of splintering (of the bone), or his meat cleaver skills are shite. I love lamb, but most restaurants I go to cheap out and dish up lamb that's 60% fat and gristle. So I usually get something chicken or beef based. SymmetryrtemmyS posted:I will fight you. Every time I've tried goat, the smell of it overpowers my nose. Same with goat's milk. Fight me.
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Dec 18, 2017 21:03
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goat's the greatest of all time
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Dec 18, 2017 21:06
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^^^ This Q8ee posted:
You are wrong and dumb. Hope this helps.
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Dec 18, 2017 21:13
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it did. i'm gonna try goat again and learn to stop being a dummy.
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Dec 18, 2017 21:16
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Q8ee posted:it did. i'm gonna try goat again and learn to stop being a dummy. That's the spirit Q8ee! Way to get back on that goat and ride!
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Dec 18, 2017 21:33
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Was thinking about making Beef Wellington for Christmas this year - is there any way of reverse searing the beef given the process and that it ends up in the oven at the last step?
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Dec 18, 2017 23:36
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IT BURNS posted:Was thinking about making Beef Wellington for Christmas this year - is there any way of reverse searing the beef given the process and that it ends up in the oven at the last step? Probably sous vide?
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Dec 18, 2017 23:38
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Q8ee posted:Every time I've tried goat, the smell of it overpowers my nose. Same with goat's milk. Fight me.
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Dec 19, 2017 00:02
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Hauki posted:What? Where do you live? I’ve never seen anyone try to pass off goat as any other meat. Also someone’s gonna catch on to that real quick.
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Dec 19, 2017 00:12
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Oxyclean posted:Anyone have a spiced/seasoned fries recipe they like? Preferably something that doesn't need a deep fryer / frying in a lot of oil. I do - just had them last week. They're home fries, not French fries, but I imagine you could experiment with potato shape a bit and get similar results. As written these are DELICIOUS. https://www.americastestkitchen.com/recipes/6772-home-fries This recipe appears to be behind some kind of paywall, so I'll type it out for you from the physical cookbook of theirs (which is where I got it) when I get home.
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Dec 19, 2017 00:17
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I HAVE GOAT ANSWERS Goats that taste strongly are generally bucks, or does that were housed with intact bucks. Does housed with intact bucks will also give bucky tasting milk. Male goats smell so strongly, they make everything else smell and taste like them. Some people lime this taste, generally if they were raised with it. However, bucky flavor can be fixed with proper meat treatment. We processed a three year old 150 buck once (that tried to kill me, revenge was sweet), and I was very concerned about off flavors. We skinned the carcass very carefully, and before gutting. After we seperated him into parts that could fit in my cooler, I put the meat on ice for three days, purging the water and re-icing frequently. This allows for rigor to pass, and removes a fair bit of gameyness. Then I broke down the meat further into cubes for chili and curry, and froze it. Properly cooked, the goat was amazing. The main reason for bucky and gamey flavor (as well as bone splinters) is improper processing. The meat gets contaminated by the pelt, or is improperly purged, or is not allowed to pass through rigor.
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Dec 19, 2017 01:48
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legendof posted:I do - just had them last week. They're home fries, not French fries, but I imagine you could experiment with potato shape a bit and get similar results. As written these are DELICIOUS. Cool, I don't have a problem with home fries. I tried this recipe in the meantime: http://divascancook.com/crispy-cajun-oven-baked-fries-recipe/ but the spices ended up rather burnt - maybe my oven runs hot or I need to use a lower rack? Oxyclean fucked around with this message at 02:08 on Dec 19, 2017 |
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Dec 19, 2017 02:02
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Hm, yeah, I'd guess either keep the foil on longer or move to a lower rack. Also, I cannot recommend enough purchasing an infrared thermometer. They're like $15 on Amazon in the US and they fixed all my problems with deep frying, chocolate tempering, and oven temperature by letting me tell what temperature stuff actually is. Also, it's fun to point them at random poo poo like your pets and friends. (and we also used ours to figure out how much heat we were losing through windows in the winter etc)
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Dec 19, 2017 02:10
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They can't detect air temperature, so I would still get an oven thermometer for the oven, but they're definitely fun to play with.
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Dec 19, 2017 04:55
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i like nice words
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RE: Basmati Tilda used to be the gold standard, but it's gone to poo poo. Look for either Kohinoor or Zeenat 1121. Avoid any brand that won't tell you how long it's been aged. Bare minimum should be aged 1 year. Avoid "sella" rice like the loving plague. That poo poo is parboiled, which means any lingering aromas have been parboiled out too. It'll smell like disappointment. 1121 rice is a strain of pusa basmati that is freakishly scary long, and very delicious. But as of now, the best on the market is Kohinoor. Source: I literally work for a basmati rice importer.
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Dec 19, 2017 11:14
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Going to NY in the spring, and I'm planning a visit to Katz deli. Bad decision or worst decision?
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Dec 19, 2017 15:26
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Super overrated. Go to a not super touristy deli and get an actual decent sandwich you're not paying like $20 for.
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Dec 19, 2017 15:41
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Casu Marzu posted:Super overrated. Go to a not super touristy deli and get an actual decent sandwich you're not paying like $20 for. Dude... there are almost none of them left.  Last time I was in Manhattan, I was shocked at how the place had been overrun by chain joints, Dunkin Donuts and Chipotle on every loving corner.
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Dec 19, 2017 16:28
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Katz's is the place to do it. Go to the real one, not an outpost. Also, don't underestimate the size, you can definitely split one and still stagger around meatdrunk for a couple hours.
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Dec 19, 2017 16:31
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IMO if you're gonna spend too much on cured meats you should really be doing it at Russ and daughters.
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Dec 19, 2017 16:38
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dino. posted:RE: Basmati Thanks dude, great info
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Dec 19, 2017 16:52
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taqueso posted:Thanks dude, great info Yeah, super great info! I'm going to go take a picture of my sack of rice, and see if you approve. (I just *know* that Dino wants to see a picture of my sack)
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Dec 19, 2017 16:57
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I'm in the process of making some homemade bloody mary mix for the holidays using tomatoes I smoked. The flavor's good but still way too acidic. In sauces I usually add some baking soda but I'm not sure if I want to do that for something going into a cocktail. I've added a little bit of sugar already but I don't want it to be too sweet. Any suggestions on how to mellow out that acidity? Will the baking soda probably be fine in the cocktail?
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Dec 19, 2017 17:12
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I found a kickass looking porchetta recipe that I want to make Christmas evening, but the problem is I will be out of town until mid-afternoon, and the recipe requires 24-hours resting time after applying a herb/salt mixture. The thing is I'll be out of town until a full 3 days before I get home. Is this overboard to have the pork sitting in the fridge after rubbing in the herb/salt? Is it just going to leak a bunch of moisture, or worse?
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Dec 19, 2017 17:21
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ditty bout my clitty posted:Going to NY in the spring, and I'm planning a visit to Katz deli. Bad decision or worst decision? If you want to go, you definitely should. Touristy, but it's still an experience. Just don't expect so much a sandwich as an expensive pound of very good pastrami with a couple of thin slices of very light rye. Good advice to split it, too — one-half was just about all I could eat.
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Dec 19, 2017 18:10
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lifts cats over head posted:I'm in the process of making some homemade bloody mary mix for the holidays using tomatoes I smoked. The flavor's good but still way too acidic. In sauces I usually add some baking soda but I'm not sure if I want to do that for something going into a cocktail. I've added a little bit of sugar already but I don't want it to be too sweet. Any suggestions on how to mellow out that acidity? Will the baking soda probably be fine in the cocktail? Adding baking soda will just make it saltier (assuming you have more acid than baking soda), so it should be fine, I usually add a touch of salt to a Bloody Mary anyway
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Dec 19, 2017 19:05
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