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gradenko_2000 posted:what should one look out for when choosing to buy a pressure cooker? No bluetooth or display screens, as few controls as possible, at least 6 quarts, 8 is better. I have an Instant Pot and like it but it's the only pressure cooker I've owned.
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Jun 24, 2018 20:25
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The fish market had wahoo steaks on the cheap yesterday so I picked some up to grill for dinner tonight. Should I just season this like I would any other white fish, or do y'all have some secret wahoo seasoning tech that would be good to try?
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Jun 24, 2018 23:34
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White wine stuff. Grilled Shrimp Caprese Cut in half for 2 ppl. Marinated Tomatoes: 1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces 20 medium fresh basil leaves, stems removed and cut into 1” pieces 2 Tbsp extra-virgin olive oil 1 Tbsp garlic, minced 1 tsp Italian seasoning Salt to taste 2 Tbsp butter 1/2 cup white wine 11/2 cups heavy cream 1 cup Parmesan cheese, grated 1 lb capellini (angel hair) pasta, cooked according to package directions 2 cups mozzarella cheese, shredded 1 lb 26/30 or 21/25 shrimp, peeled and deveined *Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato. Procedures Preheat broiler. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
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Jun 25, 2018 04:48
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sterster posted:White wine stuff. Grilled Shrimp Caprese I like how the shrimp isn't mentioned at all in the entirety of the actual recipe
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Jun 25, 2018 05:01
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Shrimp Surprise! An old family recipe. The surprise is that there is no shrimp.
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Jun 25, 2018 06:51
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Casu Marzu posted:I like how the shrimp isn't mentioned at all in the entirety of the actual recipe Preheat broiler, combine ingredients, wait 1 hour, never turn off broiler
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Jun 25, 2018 12:50
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Ha I didn't even notice it. Grilling shrimps is pretty straight forward though. So just grill em and throw them on top when you're done with the sauce and noodles. Edit: Could be that we usually have to type it out instead of copy pasta stuff from recipes we like because, while giving you the recipe they want to tell you about how they were inspired by fireworks from their 4th of july. Where they were in a bad spot in their relationship with their husband and had just changed their kids adhd meds and it was causing more stress in their relationship. God I loving hate some recipe sites. sterster fucked around with this message at 17:44 on Jun 25, 2018 |
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Jun 25, 2018 17:40
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Escarole, what do i do with it? I tried pan saute with some garlic and then parmesan cheese, but I was pretty underwhelmed. It wasn't terrible but it was just kind of bitter and eh.
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Jun 25, 2018 18:41
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Eat in salad.
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Jun 25, 2018 23:53
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Nigiri
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Jun 26, 2018 02:56
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PRADA SLUT posted:Nigiri That's escolar.
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Jun 26, 2018 02:58
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Casu Marzu posted:That's escolar. just imagining someone dumping a tiny piece of lettuce on some rice and serving it as nigiri
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Jun 26, 2018 04:59
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Poor mans nigiri
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Jun 26, 2018 06:23
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Escolar nigiri is the only appropriate quantity of escolar 
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Jun 26, 2018 13:43
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Eat all the escolar, stain your shorts with orange poop.
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Jun 26, 2018 14:23
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Just bought a beef heart. What’s the best way to cook it?
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Jun 26, 2018 19:26
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Slice super thin for kbbq Cure and smoke for pastrami Chili
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Jun 26, 2018 20:09
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theres a will theres moe posted:I used to have a GF who would horde slightly different types of those rubbermaid style containers and few things are more infuriating to me now than digging through a pile of slightly-different red lids to find - not only a lid of the approximate size and shape of the container I've got - but also the particular sub-shade of red that I'm supposed to know is paired with one of three or four slightly-different lip-types on a container. Some lid types fit on other container types but would leak all over your lunchbox/car/pants/whatever. I'm sorry, but were you dating my mom? My dad will be so disappointed. But at least he and I will have someone to talk about our tupperware woes with. Legit the worst fight my parents ever had (acording to them) was over a ricotta cheese container, which my father now demands to be cremated and stored in. M42 posted:Just bought a beef heart. What’s the best way to cook it? CHILLI Flash Gordon Ramsay posted:Eat all the escolar, stain your shorts with orange poop. Man, last time I tried that, I was sick for 3 days. The unlimited sushi buffet was a mistake. Since then, I gotta limit myself. Suspect Bucket fucked around with this message at 22:02 on Jun 26, 2018 |
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Jun 26, 2018 21:59
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M42 posted:Just bought a beef heart. What’s the best way to cook it? Anticuchos de Corazon
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Jun 26, 2018 22:17
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Is it alright to compost cooked (boiled, unsalted) chickpeas?
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Jun 27, 2018 00:26
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you should eat them instead
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Jun 27, 2018 01:25
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Old guy next door brought me a big pile of mint from his garden Can I make it last a few days? What should I make with it?
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Jun 27, 2018 01:44
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theres a will theres moe posted:you should eat them instead They are very old.
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Jun 27, 2018 02:55
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Bob Morales posted:Old guy next door brought me a big pile of mint from his garden Pick off any wilted leaves, then wrap in a baaaarely damp paper towel (or cloth if you're feeling fancy). Lasts about 2 weeks in the crisper drawer of your fridge. It tends to go brown unevenly, so even after 2 weeks you can probably salvage 1/3 or so for another week. Infuse cream or simple syrup: heat either liquid to ~190°F (maximum up to a bare simmer but definitely not boiling) then add the mint. Leave for an hour to infuse while it cools, then use in cocktails, sodas, ice cream, whipped cream, whatever. Add to hearty summer salads/sautees/succotashes, about 1/8 - 1/4 cup loose leaves per person, chopped. Here's one example and I've added mint https://to and served it as a side instead of a taco. [url=http://www.mynewroots.org/site/2012/09/whole-roasted-tandoori-cauliflower-with-mint-chutney/Mint chutney with tandoori cauliflower[/url] or anything else that pairs well with yogurt sauce, like zucchini fritters It's frequently used in recipes that call for "mixed herbs", where it partners well with basil, parsley, and, depending on the dish, tarragon.
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Jun 27, 2018 05:24
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Bob Morales posted:Old guy next door brought me a big pile of mint from his garden Made this tonight with mint from a planter in the back yard. https://nomnompaleo.com/mexican-watermelon-salad
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Jun 27, 2018 05:36
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Ginger Beer Belly posted:Made this tonight with mint from a planter in the back yard. https://nomnompaleo.com/mexican-watermelon-salad I've made that same salad. If you want (and are not eating paleo), toss in some chevrie also and it's fuckin good.
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Jun 27, 2018 15:52
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I'm making a pasta salad using angel hair, some other stuff, and mozzarella. My mozz is in a big block. What shape should I cut the pieces in to ensure my salad isn't a bowl with mozz on the bottom and pasta on the top (but you can still get it on a fork)?
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Jun 27, 2018 19:01
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Cut the mozzarella into 1"x1.5" rectangles, then get your sharpest paring knife out and tourne them.
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Jun 28, 2018 00:55
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Got carrots in our farm box yesterday and they still have the stems/leaves attached. Can those bits be used for anything useful or should I just dispose of them?
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Jun 28, 2018 03:19
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C-Euro posted:Got carrots in our farm box yesterday and they still have the stems/leaves attached. Can those bits be used for anything useful or should I just dispose of them? Sure. Use carrots greens like you would parsley or the like.
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Jun 28, 2018 03:21
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Any recommendations for cooking red lentils and green lentils together?
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Jun 28, 2018 04:22
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Casu Marzu posted:Cut the mozzarella into 1"x1.5" rectangles, then get your sharpest paring knife out and tourne them. The thought of trying to tourne cheese made me punch a hole in my wall. Budgie Jumping posted:Any recommendations for cooking red lentils and green lentils together? Parcook the green lentils, then add the red. Or add them at the same time and let the masoor turn into mush for some soupy texture.
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Jun 28, 2018 04:25
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C-Euro posted:Got carrots in our farm box yesterday and they still have the stems/leaves attached. Can those bits be used for anything useful or should I just dispose of them? They're a great addition to veg/chicken stock.
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Jun 28, 2018 07:12
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My fiance and I are getting together with her family this weekend and I'm planning to make this delicious peanut chicken recipe but the kitchen where we're going isn't used/stocked all the time and we're bringing up ingredients with us. For sanity's sake, do you think it would be OK if I combined some of the sauce ingredients (namely the soy sauce, rice vinegar, brown sugar, and maybe the red pepper flakes) tonight and then mixed them with the remaining stuff tomorrow when we get there, or would that somehow make things weird?
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Jun 28, 2018 20:32
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Nah, you’re fine combining those ahead of time.
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Jun 28, 2018 20:34
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SymmetryrtemmyS posted:Parcook the green lentils, then add the red. Or add them at the same time and let the masoor turn into mush for some soupy texture. I did something in between these two options and it turned out wonderfully.
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Jun 28, 2018 20:51
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Ignoranus posted:For sanity's sake, do you think it would be OK if I combined some of the sauce ingredients (namely the soy sauce, rice vinegar, brown sugar, and maybe the red pepper flakes) tonight and then mixed them with the remaining stuff tomorrow when we get there, or would that somehow make things weird? As a general guideline: Are any of these opposite pH wrt 7? Do any of these have active enzymes? (Fresh alliums and fresh citrus are the biggest ones) Will any of these spoil if their water, sugar, or acid content changes? If all these answers are "no", you're usually good to go. In your case, you're fine. Can anyone else think of good guidelines here?
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Jun 28, 2018 23:13
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Y'all know that absorbent pad that comes in a package of meat? When we started the crock pot beef this morning, we accidentally let that dump in there and it's been heating on low like that for hours. Is my pepper beef a lost cause?
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Jun 29, 2018 22:49
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I would take it out before serving but that's all http://www.tbo.com/dining/meat-package-padding-wont-hurt-cooked-meal-641368 https://www.fsis.usda.gov/wps/porta...34DoNUAbw!!/#16 it's called a meat diaper or meat pad if you want to google more
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Jun 29, 2018 22:55
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i like nice words
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It tore open when I fished it out, but I made sure to keep the contents from getting out and into the juice. Good to know my stew isn't filled with melted plastic!
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Jun 29, 2018 23:03
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