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Who sells really good in-shell peanuts and where can I buy them? The Frys Food and Drug Store® I shop at has been pretty subpar but they only carry the generic kroger brand. Would a Trader Joe's or Wholefoods be better? I don't mind buying online either.
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Feb 23, 2018 10:57
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FalloutGod posted:Who sells really good in-shell peanuts and where can I buy them? The Frys Food and Drug Store® I shop at has been pretty subpar but they only carry the generic kroger brand. Would a Trader Joe's or Wholefoods be better? I don't mind buying online either. Look for a Whole Foods and ask if they have virginia peanuts, AKA God's Nuts
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Feb 23, 2018 11:02
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FalloutGod posted:Who sells really good in-shell peanuts and where can I buy them? The Frys Food and Drug Store® I shop at has been pretty subpar but they only carry the generic kroger brand. Would a Trader Joe's or Wholefoods be better? I don't mind buying online either. What makes an in-shell peanut any better or worse than any other? I've bought Hampton Farms from a variety of supermarkets and they've always been good.
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Feb 23, 2018 14:36
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Peanuts with higher oil content have a stronger peanut taste Hampton Farms might be using Virginia peanuts, or at least one of their subsidiaries does, according to their website Steve Yun fucked around with this message at 19:48 on Feb 23, 2018 |
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Feb 23, 2018 19:42
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As a commonwealth hick the only good thing to come out of VA are our nuts. This is the brand I see the most. Nationally I would recommend Hampton farms, they source from Virginia and the Carolinas.
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Feb 23, 2018 20:37
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My wife randomly bought 1lb of ground lamb + 1lb ground beef. I have no experience with lamb but my inclination is to make lamb/beef meatloaf because my wife mentioned meatloaf the other day. Solid plan? Treat the lamb just like ground beef?
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Feb 23, 2018 22:22
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I mean, that's basically shawarma. You should just make shawarma.
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Feb 23, 2018 22:24
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al-azad posted:As a commonwealth hick the only good thing to come out of VA are our nuts. This is the brand I see the most. Nationally I would recommend Hampton farms, they source from Virginia and the Carolinas. Vape A Nut!
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Feb 23, 2018 22:52
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wormil posted:My wife randomly bought 1lb of ground lamb + 1lb ground beef. I have no experience with lamb but my inclination is to make lamb/beef meatloaf because my wife mentioned meatloaf the other day. Solid plan? Treat the lamb just like ground beef? Lamb is reportedly good in bolognese. I can’t stand the stuff, sadly 
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Feb 23, 2018 22:59
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wormil posted:My wife randomly bought 1lb of ground lamb + 1lb ground beef. I have no experience with lamb but my inclination is to make lamb/beef meatloaf because my wife mentioned meatloaf the other day. Solid plan? Treat the lamb just like ground beef? Make a shepard’s pie with that lamb
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Feb 23, 2018 23:04
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Mikey Purp posted:I mean, that's basically shawarma. You should just make shawarma. Shawarma (Arabic: شاورما ) also spelled shawurma or shawerma, is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, ... wikipedia That doesn't sound anything like meatloaf.
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Feb 23, 2018 23:05
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wormil posted:Shawarma (Arabic: شاورما ) also spelled shawurma or shawerma, is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, ... wikipedia Sure, but most people have an oven at home, not an open fire pit with a vertical spit. https://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.html
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Feb 23, 2018 23:09
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There's also a Food Wishes recipe that's good - http://foodwishes.blogspot.com/2017/06/american-gyros-mystery-meat-demystified.html
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Feb 23, 2018 23:11
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SymmetryrtemmyS posted:Sure, but most people have an oven at home, not an open fire pit with a vertical spit. https://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.html Honestly, I'm confused. The wikipedia definition sounds similar to bbq or grilling. FW recipe is ground meat. So Shawarma = literally any cooking method of any meat?
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Feb 23, 2018 23:42
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wormil posted:My wife randomly bought 1lb of ground lamb + 1lb ground beef. I have no experience with lamb but my inclination is to make lamb/beef meatloaf because my wife mentioned meatloaf the other day. Solid plan? Treat the lamb just like ground beef? Kufta
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Feb 24, 2018 00:04
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wormil posted:Honestly, I'm confused. The wikipedia definition sounds similar to bbq or grilling. FW recipe is ground meat. So Shawarma = literally any cooking method of any meat? It's more about the flavor and texture - the full article for the SE recipe explains how the method given approximates the same texture you'd get from a vertical rotisserie. The salted, pureed meat comes together to a bounciness after being baked and pan-fried, and the tight grain gives it a certain amount of chewiness and a homogeneous texture.
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Feb 24, 2018 00:04
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How good of a blender do you need for idli/dosa/uttapam? I went to an Indian place recently and had idli and uttapam and liked them quite a lot, but I'm not sure if I should bother trying or not.
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Feb 24, 2018 00:25
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SymmetryrtemmyS posted:Sure, but most people have an oven at home, not an open fire pit with a vertical spit. https://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.html IMO use this recipe but use this seasoning blend* and replace the sauce with toum and throw on some onion and Mediterranean pickles and it tastes nearly identical to the Shawarma the takeout places make. *or just buy one when you're buying the pickles
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Feb 24, 2018 00:45
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wormil posted:Shawarma (Arabic: شاورما ) also spelled shawurma or shawerma, is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, ... wikipedia Sounds like döner kebab to me.
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Feb 24, 2018 13:33
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His Divine Shadow posted:Sounds like döner kebab to me. Same method, different seasonings, garnishes and sauces. Same method created the Taco Al Pastor.
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Feb 24, 2018 19:55
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And gyros Which is not gyro singular you dumb americans aaaag stop saying that
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Feb 24, 2018 21:59
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spankmeister posted:And gyros Is this a thing people say? I live in the Midwest and I've never heard someone say "gyros" referring to a singular gyro.
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Feb 24, 2018 22:19
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Invisible Ted posted:Is this a thing people say? I live in the Midwest and I've never heard someone say "gyros" referring to a singular gyro. No you're doing it... The singular of gyros is gyros. Not gyro.
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Feb 24, 2018 22:31
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spankmeister posted:No you're doing it... The singular of gyros is gyros. Not gyro. In America the singular of gyros is gyro, sorry bout ya
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Feb 24, 2018 23:10
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Is it pronounced gee-ro or guy-ro
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Feb 24, 2018 23:35
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Leal posted:Is it pronounced gee-ro or guy-ro It’s pronounced Döner Kebab. Anyway, lamb mince person I would second the suggestion to make a Shepherds Pie. Lovely winter dish.
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Feb 24, 2018 23:47
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Leal posted:Is it pronounced gee-ro or guy-ro Just don’t say yee-ro and you’ll be fine 
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Feb 24, 2018 23:50
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Leal posted:Is it pronounced gee-ro or guy-ro Gyro, like gyroscope.
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Feb 25, 2018 01:26
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Supermarkets have a tendency to sell meat sliced more thinly than is recommended (e.g. half-inch pork chops, top round steaks, etc.). Is there much of a use for these thinly sliced meats besides things like milanesa? Or should I ignore the skimpy stuff? Also, I've got a big bag of frozen broccoli I need to use up. Any ideas? Pollyanna fucked around with this message at 05:02 on Feb 25, 2018 |
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Feb 25, 2018 04:53
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Helith posted:It’s pronounced Döner Kebab.
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Feb 25, 2018 04:55
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Helith posted:It’s pronounced Döner Kebab. American gyros, specifically the ones made in Chicago that most people in the Midwest eat, are different from doner kebab. I love them both but the hyper processed meat block in the USA is different. Ah gently caress it they are the same grilled on a spit slightly similar spices who gives a poo poo about dumb purity tests anyway.
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Feb 25, 2018 05:58
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Lamb mince person make cumin chili lamb dumplings
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Feb 25, 2018 05:59
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Pollyanna posted:Supermarkets have a tendency to sell meat sliced more thinly than is recommended (e.g. half-inch pork chops, top round steaks, etc.). Is there much of a use for these thinly sliced meats besides things like milanesa? Or should I ignore the skimpy stuff? I like to roast or fry frozen broccoli the most. I've been adding broccoli to bean burritos or putting it on hummus toast (bread + hummus + veggies, toasted), or like a sandwich or something. These are all kind of weird things so maybe my tastebuds are breaking down though.
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Feb 25, 2018 06:33
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Pollyanna posted:Supermarkets have a tendency to sell meat sliced more thinly than is recommended (e.g. half-inch pork chops, I like the thin pork chops, throw in a hot skillet with browned butter for about 90 seconds a side. Or marinate and do the same. Or flour and fry. Fry while cold and you can get away with medium well but they are usually really tender. I cut off the fat and cook ahead of time because it doesn't have time to render if attached and will be a little slimy.
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Feb 25, 2018 07:57
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There is no singular form for gyros because there is no situation where you'd only eat one.
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Feb 25, 2018 08:59
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I dunno, maybe you're at a party and there's a plate of gyros and broccoli and to be polite you only take one gyrum and broccolus.
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Feb 25, 2018 10:01
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Grand Fromage posted:There is no singular form for gyros because there is no situation where you'd only eat one. 
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Feb 25, 2018 15:05
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SubG posted:I dunno, maybe you're at a party and there's a plate of gyros and broccoli and to be polite you only take one gyrum and broccolus. If I were the host of that party I'd kick your rear end out.
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Feb 25, 2018 16:56
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Any recommendations for a single induction hotplate i can just plug in and put away when its not in use? i've got one of the old poo poo solid metal electric hobs and it'll be a while before i can replace it
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Feb 25, 2018 21:42
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My husband accidentally made a huge batch of cookies with steel cut oats instead of oatmeal because he didn’t know the difference. How can I salvage these cookies so I’m not chewing undercooked oats, or do I just have to live with it now that they’re done?
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Feb 25, 2018 22:04
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