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Don’t feel stupid buying just a couple of loose celery sticks, or small quantities of anything! Being able to buy just the amount you need and reduce food wastage is a great thing to do. Also the shop doesn’t care, if they only wanted you to buy larger prepackaged amounts of something then that is all they would offer and not have loose items available.
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Jan 29, 2018 07:37
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Helith posted:if they only wanted you to buy larger prepackaged amounts of something then that is all they would offer and not have loose items available. Which is really annoying because it does happen (especially in areas where most vegetables have to be imported) and makes cooking for one or two people fuckingly expensive.
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Jan 29, 2018 08:26
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I used to freeze celery if I had no intention of using it for anything other than soups. Doesn't really matter if its mushy if you're boiling it anyways?? I sometimes use green bell pepper instead. Its not really the same but I am able to use up green peppers much quicker.
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Jan 29, 2018 08:43
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Does anybody else think the food wishes guy has an incredibly annoying voice?
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Jan 29, 2018 10:57
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I don't think there's anybody who doesn't. I'm convinced he's playing it up intentionally because in the cold dark future of social media a view is a view even if the viewer hates you.
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Jan 29, 2018 11:40
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spankmeister posted:Does anybody else think the food wishes guy has an incredibly annoying voice? Plenty of people do, I don't but each to their own. My Lovely Horse posted:I don't think there's anybody who doesn't. I'm convinced he's playing it up intentionally because in the cold dark future of social media a view is a view even if the viewer hates you. Nah, there are plenty of people in the comment sections of his videos gushing about has voice, including people who play playlists of his videos for relaxation, to fall asleep to and for "relaxation". 
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Jan 29, 2018 12:41
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I had a hard time with Chef John's voice the first couple videos of his that I watched, but eventually you get used to it and he's so charming and cheesy eventually you just don't notice it any more, or even come to appreciate his, er...special intonation. Plus, the guy can cook.
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Jan 29, 2018 14:30
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Incoherence posted:I'm sure this has come up constantly in this forum, but I think I've been lurking all the relevant threads for long enough and haven't seen it, so: I also like a lot of recipes that use celery as an aromatic, but will only eat it if it's served at a restaurant with chicken wings. My theory of use is based on the idea that celery lasts longer in the fridge than we give it credit for, and even if it's beginning to look a bit rough (brown at the edges, floppy), cut away the gross parts and make do, since it ends up mostly dissolving into whatever I cook with it. To get the most out of the package I just bought, I am just going to try to make as many recipes that use it as an aromatic as I can in the coming weeks. When it gets too sad-looking to use, I'll just throw it out. I've accepted that some waste will be inevitable, but celery is not terribly nutritious or expensive, so I try not to beat myself up about it. If you just can't stand the idea of wasting celery, I had a friend who used to buy whatever celery she needed from the salad bar. It seems like you can freeze it if you really want if you only need it for soups and stews, but that just seems like so much trouble to me.
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Jan 29, 2018 16:12
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I toss the leftover whole stalks into a freezer bag with onion ends and other stuff that will eventually turn into chicken stock. And celery is so cheap that if there are still a few pieces left after that, I don't feel bad about pitching it. I like it in soups/stock as part of mirepoix, but not as a snack or vegetable.
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Jan 29, 2018 21:05
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I want a cast iron skillet but there's a bunch of options on Amazon and I don't know what to look for. Any recommendations? I'm also not sure if a set is useful or if one large sized pan will do for the most part. And I'd like something I can keep for a long time, so I'm willing to spend a little more. Everything on Amazon looks super reasonably priced, though, which is nice assuming they aren't lovely...
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Jan 29, 2018 21:59
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just get a lodge whatever. The worse quality stuff isn't worth the savings and anything higher just may have a machine finish.
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Jan 29, 2018 22:03
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Submarine Sandpaper posted:just get a lodge whatever. The worse quality stuff isn't worth the savings and anything higher just may have a machine finish. Cool thanks, I just ordered a 10.25 inch Lodge!
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Jan 29, 2018 22:19
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Incoherence posted:I get the impression that freezing celery will make it mushy when it defrosts, which is sometimes not ideal. What do? Celery freezes just fine. We chop up the extra, put it in a ziplock and toss into the freezer. Ditto for carrots and onions.
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Jan 30, 2018 05:59
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Yeah I freeze extra celery and use it for making stock since the texture doesn't matter. When I had a freezer large enough to do things with I'd have bags of extra trimmed celery, carrot, and onions for that, along with my bag of chicken bones. Once the bags got full enough it was stock time.
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Jan 30, 2018 08:06
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Speaking of which, a while ago I made something with chicken thighs where I braised them for a good while, then pulled off and shredded the meat to add it back to the liquid. I kept the bones in the freezer on a whim, are those still good for stock or are they likely to be all cooked out?
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Jan 30, 2018 08:18
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If you can't easily snap the bones in half with your bare hands there's still more collagen and goodies in there. If the liquid had a strong flavor the bones might've picked that up and put weirdness in your stock though.
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Jan 30, 2018 08:27
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I just bought a bunch of manchego from my supermarket because it had reached its use-by and was cut down to an insane price; I got like nearly a pound of manchego for 50 cents. It looks fine, smells fine. Are there any cool recipes for it or is it the kind of cheese you should just eat as-is?
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Jan 30, 2018 12:22
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Manchego favorites I've cooked: (not my photos) http://www.foodnetwork.com/recipes/crispy-potato-rajas-tacos-recipe-2014882  https://www.rachaelraymag.com/recipe/corn-poblano-quesadillas-with-warm-salsa-verde Things on my "to try" list:  https://www.rachaelraymag.com/recipe/pimento-cheese-chorizo-mac  https://www.bonappetit.com/recipe/crunchy-winter-slaw-with-asian-pear-and-manchego  http://www.spoonforkbacon.com/2014/10/pumpkin-manchego-beer-bread/ Based on an EatYourBooks search, it looks like other recipes use it on salads with something sweet like pears or figs, for a mexican-tinted ham & cheese sandwich, or simply on burgers.
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Jan 30, 2018 14:53
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I need help with mushrooms. Every time I try to prepare them, they come out disappointing. Today my goal is to prepare mushrooms as a filling for vegan Banh Xeo (Vietnamese crepes). I have pre-sliced baby bellas (because I hate cleaning and slicing mushrooms). Any thoughts/advice on how to approach?
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Jan 30, 2018 16:33
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Here's how I approach mushrooms:
It's all about the two-step cook with mushrooms...cooking out the water, then browning them.
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Jan 30, 2018 16:45
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Down With People posted:I just bought a bunch of manchego from my supermarket because it had reached its use-by and was cut down to an insane price; I got like nearly a pound of manchego for 50 cents. It looks fine, smells fine. Are there any cool recipes for it or is it the kind of cheese you should just eat as-is? Manchego is great on top of pan con tomate as an appetizer or snack. It's one of my favorite things to bring to parties. There are plenty of recipes online, but my favorites are the ones that grate the tomato instead of just rubbing the tomato on the bread. Here's what I do: Ingredients:
It also goes well topped with Iberico, Idiazabal, and similar cheeses, or jamón serrano (prosciutto if you're desperate?), and both ham and cheese for something more like a meal. In Spain, this is all I wanted for breakfast.
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Jan 30, 2018 16:57
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The Midniter posted:Here's how I approach mushrooms: Wisdom. I've always been shocked at how much water comes out of them.
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Jan 30, 2018 16:58
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Yeah it always feels like I'm overcooking button-type or king oyster mushrooms but you gotta brown the hell outta em to get good flavor.
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Jan 30, 2018 17:19
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Mushrooms give off so much liquid that they were the original catsup. https://www.youtube.com/watch?v=29u_FejNuks Two pounds of mushrooms gave him more then a pint of liquid. Crazy for something that seems so dry! Also, I want to make this now. Also also, watch Townsend and sons erry day Suspect Bucket fucked around with this message at 01:39 on Jan 31, 2018 |
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Jan 31, 2018 01:36
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Mushroom liquid is awesome especially porcini which makes a broth that tastes really close to beef Also, farmporn Chinese farmer lady's video this week is mushrooms: https://www.youtube.com/watch?v=rZ64CTrEdhg
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Jan 31, 2018 01:43
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I made way too much curry the other day. WAY too much. As in, I expected another 20 or more servings to be gone, but turns out it was too spicy for the crowd. It's lentil and spinach with smoked chicken. I've been eating it for lunch and dinner with rice as usual but I need a break. 1) Will this freeze well if it contains a fair amount of dairy? It has heavy cream in it. 2) Any recommendations for other recipes I can incorporate this into or use in creative ways other than spooning it over a grain? I'm basically thinking of what I would do if I had a massive amount of leftover (really f'ing spicy) chili, but I'm not that creative. I'm actually considering like, making nachos with it or something. Any ideas?
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Jan 31, 2018 06:57
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Puree it and use it as a base for a curry pizza, or sieve it and eat it as soup.
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Jan 31, 2018 14:54
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I made some Indian food for a friend who couldn't eat rice, so I just wilted a pile of fresh spinach in some butter, and served the slop on top of that.
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Jan 31, 2018 15:36
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Thanks for the mushroom advice, all. My mushrooms came out good for the first time ever. On the other hand my banh Xeo were a disaster as the first one immediately stuck all over the bottom of the pan, ruining my ability and confidence to quickly make the rest. Fortunately I had French bread on standby and was able to rework all the fillings into banh mi instead. The mangled crepe scrapings tasted good at least. I still have the batter for the crepes — maybe I’ll try more oil? Everything I’ve read said it should be high heat so I don’t think being too got was the problem....
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Jan 31, 2018 16:02
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Knockknees posted:Thanks for the mushroom advice, all. My mushrooms came out good for the first time ever. On the other hand my banh Xeo were a disaster as the first one immediately stuck all over the bottom of the pan, ruining my ability and confidence to quickly make the rest. Fortunately I had French bread on standby and was able to rework all the fillings into banh mi instead. The mangled crepe scrapings tasted good at least. I've found I have better luck with crêpes with a bit higher than medium heat and lots of butter in the pan. I'm just not quick enough to get the crêpe off the pan at the right moment to keep it from sticking if it's on what my range thinks is high.
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Jan 31, 2018 16:09
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I've made ordinary crepe-type pancakes for years and years and in each batch the first pancake off the pan is very often a big mess*, all the subsequent pancakes are fine and never stick. It is just the way of pancakes. *(I use cast iron, I imagine non-stick is probably a bit easier)
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Jan 31, 2018 16:25
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I usually do just fine with regular crepes, but these coconut/rice flour ones seem like cement mix. I've been using this batter recipe: http://www.cilantroandcitronella.com/vegan-banh-xeo/ (This is one of those dishes that happens to be vegan normally) I'm actually experimenting with how to handle the rest of the batter right now, since the dinner time pressure is off.
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Jan 31, 2018 22:54
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spankmeister posted:Does anybody else think the food wishes guy has an incredibly annoying voice? I really like his voice. It makes complex recipes a little less intimidating. Like when he pauses after a step, then admits that he fudged a measurement or didn't measure at all. I watch a lot of Gordon Ramsey's YouTube videos, and a lot of Jamie Oliver's as well. I think there's a Ramsey/Oliver spectrum to food videos. On the Ramsey end are videos that are kinda to show you how to cook something, but really to show you how smart, precise, and just better than you the host is. On the Oliver end are videos to make you relax and have a good time while cooking something relatively easy but drat tasty. Chef John definitely falls on the Jamie Oliver end of the spectrum, and I like that.
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Feb 1, 2018 02:16
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Herbs in pizza dough? Maybe, no, or hell no? I make this pizza dough recipe from the New York Times. It's easy to make and tastes really drat good. I'm finally having the pizza party I've been posting about. One dough ball for each guest. Bowls of sauce, plates of cheese, trays of toppings, really hot oven. Everybody gets to make their own pizza. For variety, I'm thinking of messing with the dough. The simplest thing would be to mix herbs in some of the dough balls. Rosemary in this one, basil in that. I know it's completely non-traditional, but I'll take taste over authenticity any day. What do you think? If someone gave you a 12 inch pizza with rosemary in the dough, how would you react?
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Feb 1, 2018 02:23
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I always felt like Ramsay's videos were about expressing his tremendous excitement and energy about this food that he was gonna share with you, which in turn makes me excited because any food that's got Gordo this pumped is surely gonna be great
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Feb 1, 2018 02:25
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I always felt Ramsey was trying to show that delicious food could be relatively simple and honest. He has an arrogance but it comes from earned confidence. His excessive American TV personality is off putting but otherwise I enjoy his cooking videos.
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Feb 1, 2018 03:50
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Bagheera posted:What do you think? If someone gave you a 12 inch pizza with rosemary in the dough, how would you react? To me, rosemary can be a bit overpowering and would seem a little strange to me on a pizza. I once had an incredible simple rosemary foccaccia prosciutto sandwich I still dream of, but I think I'd like more classic pizza herbs in my pizza dough — basil and oregano. Nevertheless, I'd definitely probably still eat it, because homemade pizza  .AnonSpore posted:I always felt like Ramsay's videos were about expressing his tremendous excitement and energy about this food that he was gonna share with you, which in turn makes me excited because any food that's got Gordo this pumped is surely gonna be great Reminds me of this video I watched when I was looking up how to roast a chicken last year. https://www.youtube.com/watch?v=SrpR1qH3NN4
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Feb 1, 2018 04:34
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The frantic nonstop camera cutting/zoom/panning that seems to accompany all of Ramsay's cooking videos makes them really unpleasant to watch, at least to me
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Feb 1, 2018 06:20
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wormil posted:I always felt Ramsey was trying to show that delicious food could be relatively simple and honest.
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Feb 1, 2018 15:27
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Flunky posted:The frantic nonstop camera cutting/zoom/panning that seems to accompany all of Ramsay's cooking videos makes them really unpleasant to watch, at least to me SLICE SALT PEPPER OLIVE OOL BROWN BAKE DONE
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