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Casu Marzu posted:Maybe teriyaki or harissa or adobo or chipotle or a dry rub or skip the marinades in general and do something like 40 clove chicken or thee cup chicken or chicken tinga Lots of good promise there, though he also didn't like the adobo the time I made it (vinegar is too much for him). Teriyaki is such an obvious one! Leavemywife posted:I usually do a marinade of Nothing fancy is just fine, I'm the poster who just told someone to put soy sauce and freeze dried scallions in their oatmeal Your recipe does sound quite nice!
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Aug 10, 2018 03:38
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Human Tornada posted:My favorite is the Memphis style from Serious Eats That sounds pretty good, but could I cut out the hot sauce and still be okay? I had a bout of indigestion this morning that nearly made me call into work. I really hate that. I like some heat with me meals, but it just about kills me. Thankfully, though, the doctor said that I just have issues with that and antacids usually do the trick. The other option was removing my gallbladder, and I really didn't want to do that.
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Aug 10, 2018 04:12
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effika posted:Favorite chicken marinades that don't rely on balsamic vinegar or lots of mustard? My husband doesn't like sour stuff. Anyway, one of my favourite approaches to chicken is to not marinade at all, just cover the skin with a lot of salt and a little pepper, rosemary in the cavity (or under the fabricated parts if you're not using a whole chicken), roast at high heat until the skin is crisped up, when it's done dump the rosemary into to drippings, swirl it around a bit and then baste the skin with the drippings. Serve with pommes persillade or something simple like that, maybe a salad of bitter greens or other simple salad. Captainsalami posted:For me a good stir fry is throwing whatever is on hand or on sale in the wok and topping with a good sauce. Thanks goon sir. Soy, shaoxing, and five spice is another standard base to build from as well if you're not trying to reproduce some specific dish. Leavemywife posted:I've got a growing interest in cooking, especially grilling, and I'd like to learn how to make some sauces. I've looked up a few different barbecue sauce recipes, but they're usually spicy. I like spicy food (but can't eat it much anymore, as I dislike the indigestion it gives me), but nobody else in the family does.
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Aug 10, 2018 04:26
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That sauce would be just fine without hot sauce added. Memphis style is great too!
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Aug 10, 2018 04:27
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From a few pages back, but to my amazement, the Nutrition Label on my bottle of Hoy Fong Sriracha says 0g sugar/no added sugar, but sugar is also the 2nd ingredient on the list after chilis.
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Aug 10, 2018 05:10
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Annath posted:From a few pages back, but to my amazement, the Nutrition Label on my bottle of Hoy Fong Sriracha says 0g sugar/no added sugar, but sugar is also the 2nd ingredient on the list after chilis. What's the serving size? Iirc less than 0.5g they can round down to 0, and if the serving size is like half an ounce it could very easily be the second most abundant ingredient while still registering as 0.
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Aug 10, 2018 05:12
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Leavemywife posted:Does anyone have a recipe for a good, smoky barbecue sauce? A longtime back some grilling goon said they spent years trying to perfect a bbq sauce only to realize they were recreating Sweet Baby Ray's. 99% of the time I use a rub and no tomato based sauce. Sometimes I make an NC style vinegar sauce but for the few times I use tomato based sauce it's Sweet Baby Ray's or Bone Suckin Sauce.
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Aug 10, 2018 06:09
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effika posted:Favorite chicken marinades that don't rely on balsamic vinegar or lots of mustard? My husband doesn't like sour stuff. (Which meant more for me this week.) https://foodwishes.blogspot.com/2015/07/turkish-chicken-kebabs-expect-more.html
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Aug 10, 2018 13:32
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SubG posted:As an aside: balsamic vinegar really shouldn't be sour the way most vinegars are. Without getting into the whole messy nonsense involving balsamic certification, the traditional stuff is made from grape must and is rich and slightly sweet. A lot of stuff sold as balsamic vinegar in the US is actually just distilled vinegar with a little balsamic vinegar-ish flavouring. Not that I'm trying to talk you into using balsamic after all, just calling it out because a lot of people are unaware that there are multiple things that are quite different from each other all going by the same name. Yeah, I have some decent balsamic vinegar, but I just spaced and used the words my husband does to describe vinegary tastes. He also thinks mustard is sour so there's no accounting for his taste buds! Rosemary with chicken is one of the best things. Oooh, this looks very nice. Thanks.
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Aug 10, 2018 14:12
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Enourmo posted:What's the serving size? Iirc less than 0.5g they can round down to 0, and if the serving size is like half an ounce it could very easily be the second most abundant ingredient while still registering as 0. 
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Aug 10, 2018 16:02
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Is there a GWS Meal Prepping thread? I'm trying to get better (read: started) at meal prep but am a bit lost other than "cook a bunch of poo poo, put it in containers, eat it later in the week". Does anyone have preferred meal prep recipes or guides out there?
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Aug 10, 2018 16:24
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YLLS probably has the best meal preps b/c they go into macros and poo poo. Poor people thread involves a lot of batch cooking I think. Two different approaches.
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Aug 10, 2018 16:27
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Hm. That's a new and slightly different nutrition label. The line for added sugars is a new FDA requirement for implementation by 2020. The old label says 1g total carbs, 1g sugar, and 80mg sodium. This suggests they just slightly tweaked things to add more vinegar or something else containing a lot of water. That's from an amazon product page. The bottle in my fridge has the same info as yours.
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Aug 10, 2018 18:33
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Chaitai posted:Is there a GWS Meal Prepping thread? I'm trying to get better (read: started) at meal prep but am a bit lost other than "cook a bunch of poo poo, put it in containers, eat it later in the week". Does anyone have preferred meal prep recipes or guides out there? I make pasta, curry, or various stews, and put them in a small Rubbermaid containers. Sometimes I add a scoop of rice on top of soup/stew to bulk it up. I have the ability to eat the same thing over and over if it's tasty and well prepared. My instant pot has been a godsend for this.
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Aug 10, 2018 19:24
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Chaitai posted:Is there a GWS Meal Prepping thread? I'm trying to get better (read: started) at meal prep but am a bit lost other than "cook a bunch of poo poo, put it in containers, eat it later in the week". Does anyone have preferred meal prep recipes or guides out there? I plug everything into a calorie/macro calculator like the one myfitnesspal has, then weigh and divide by amount of servings once I'm done cooking (I try to cook 10+ servings at a time). Preferably foods that can be portioned easily, like stews. Ladle into sandwich sized ziplocks, push out the air and stack flat on top of each other, then freeze. Optional label with date cooked so you don't leave it in there too long but iirc freezer life for most foods is at least 6 months so you should be fine.
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Aug 10, 2018 20:52
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Freezer life for food is infinite, barring accidental defrost, as far as safety and nutrition goes. Some foods will lose taste or have texture issues with long freeze times however.
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Aug 10, 2018 21:38
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Make some pupusas and heat them from frozen in the toaster. Lots of variety, you can fill them with anything. I made some zucchini hatch Chile and cheese ones that are super good today.
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Aug 10, 2018 22:06
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Annath posted:Freezer life for food is infinite, barring accidental defrost, as far as safety and nutrition goes. I thought the fat went rancid after six months but that's good to know.
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Aug 10, 2018 22:37
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AnonSpore posted:I thought the fat went rancid after six months but that's good to know. Yup! FoodSafety.gov posted:The guidelines for freezer storage are for quality only. Frozen foods constantly stored at 0°F or below can be kept indefinitely. https://www.foodsafety.gov/keep/charts/storagetimes.html
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Aug 11, 2018 01:13
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SymmetryrtemmyS posted:Make some pupusas and heat them from frozen in the toaster. Lots of variety, you can fill them with anything. I made some zucchini hatch Chile and cheese ones that are super good today.  we just did pupusas for the 2nd time ever and they're amazing. First time went great with ATK method. 2nd time Rachel Ray's method was underwhelming. I'm so glad we knew the ATK method so we could switch course and do the remaining 8 pupusas the better way. ATK method: one large flattened dough, wrapped around filling like a dumpling, flattened again with filling inside. Rachel Ray method: two medium flattened dough, filling inside, sealed like a ravioli. If you cook until the outside lip is crispy the middle isn't yet. If you griddle until the middle is crispy, the outside is overcooked. I have no idea which way is authentic because yo soy el gringo primero.  Salsa de árbol from Nopalito was amazing, but probably would've paired better with an enchilada. I would've liked a fresher salsa here.
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Aug 11, 2018 02:06
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Don't household freezers regularly cycle up to nearer 32°F to defrost? This makes large items with a good amount of heat capacity (like the mentioned ziplock stews) fine, while small portions of, say, fresh curry leaves get mushy over just a few weeks 
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Aug 11, 2018 02:10
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BrianBoitano posted:
The authentic way is to make a dough ball and dumpling it around the filling. It works so much better anyway. It seems harder for the first few, then it clicks (at least, did for me).
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Aug 11, 2018 02:17
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BrianBoitano posted:Don't household freezers regularly cycle up to nearer 32°F to defrost? This makes large items with a good amount of heat capacity (like the mentioned ziplock stews) fine, while small portions of, say, fresh curry leaves get mushy over just a few weeks Never buy a freezer with a defrost cycle you can't turn off. Defrosting should be a planned event for just this reason.
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Aug 11, 2018 02:18
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BrianBoitano posted:Don't household freezers regularly cycle up to nearer 32°F to defrost? This makes large items with a good amount of heat capacity (like the mentioned ziplock stews) fine, while small portions of, say, fresh curry leaves get mushy over just a few weeks I have never heard of this before. Why would that be a thing? It instantly renders a freezer useless...
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Aug 11, 2018 07:28
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BrianBoitano posted:Don't household freezers regularly cycle up to nearer 32°F to defrost? This makes large items with a good amount of heat capacity (like the mentioned ziplock stews) fine, while small portions of, say, fresh curry leaves get mushy over just a few weeks ?? Nothing in my freezer gets mushy. Everything is frozen hard. I keep it at 0 F.
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Aug 11, 2018 07:34
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There's a fancy butcher near my house that sells rabbit and quail. I've never had either before but I want to try them, what are some good simple recipes?
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Aug 11, 2018 11:50
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Hopper posted:I have never heard of this before. Why would that be a thing? It instantly renders a freezer useless... Keeps you from having to use an ice pick due to condensation.
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Aug 11, 2018 12:16
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When you open the door to your freezer, humid air gets in. Some water freezes as frost on the walls. Repeat a couple hundred times and you have a thick layer of compacted frost or ice. It's a particularly bad problem in mini fridges which have freezer sections, as the frost gets on the coils and makes your tiny freezer unusable: I'd guess that's 2-3 years worth of frost-come-ice. Defrost cycles give the frost a chance to evaporate, but they also accelerate freezer burn.
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Aug 11, 2018 13:41
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Yeah well of course I know you nees to defrost occasionally, which you do by turning thevfreezer off completely at a time ot your choice on all models I have ever seen. Automatic cycles is what boggles my mind. I mean, you really want all frozen goods used up or stored elsewhere before defrosting. I just did it earlier this year...
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Aug 11, 2018 15:56
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Most modern full-sized residential fridges with freezers have an automatic defrost cycle which will cause a slight fluctuation in the internal temperature for something like fifteen, twenty minutes every eight or twelve hours. There's just a heating element positioned alongside the condenser coil that throws a couple hundred watts, enough to melt off any ice that's accumulated on the coil. If this causes poo poo inside the freezer warm above freezing then it either needs to be adjusted or replaced.
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Aug 11, 2018 16:35
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How often do you hone and sharpen your knives? I have only two knives--a 10 inch chef's and a 4-inch paring--each of which is used about once a day. I give the knife 5 or 6 swipes with a honing steel before each use. And I take them to a professional for sharpening about once a year. I'm thinking I should sharpen them more often. How often do you sharpen yours?
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Aug 11, 2018 21:13
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It depends on how often you use your knives. A lot of home cooks can get away with swiping a few times on the honing steel before every use and sharpening every 6-9 months. When I was still in a kitchen, I'd be bringing out the whetstones every month or so. These days I sharpen as soon as I start getting jagged cuts on delicate stuff like chives or scallions, so every couple months. I use a Spyderco tri sharpener and it's a lot easier and lazier than a whetstone. Cheaper in the long run than getting em sent in somewhere too.
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Aug 11, 2018 21:59
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Blender died the other day. It was a Black and Decker one that lasted us about 5 years. I need to buy a replacement but I'm trying to stick to under $50.00. What's the best option on that kind of budget? The wife mostly uses them for smoothies but it would be nice to have some versatility, and internet reviews have been widely unhelpful and contradictory.
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Aug 11, 2018 23:09
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Casu Marzu posted:It depends on how often you use your knives. A lot of home cooks can get away with swiping a few times on the honing steel before every use and sharpening every 6-9 months. Then I definitely need to sharpen more than just once a year. What's your take on those guided sharpeners? The cheap ones with the "coarse" and "fine" sections v-shaped guides? I worry that I won't get the right angle with a sharpener or whetstone. I think that, when honing, it doesn't matter if you're a few degrees off. But sharpening should be more precise. Is that right?
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Aug 12, 2018 00:34
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I use a Sharpmaker when I notice the knife requires more effort. Maybe once a month or so. I don't really keep track.
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Aug 12, 2018 02:16
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When I bought my Shun knives, I read a bunch of stuff where people said never to use a knife sharpener. Pretty much universally everyone was saying either learn to use a waterstone or send them back to Shun to be sharpened. Since Shun offers free sharpening, only needing to pay shipping, I figured that's what I'd do.
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Aug 12, 2018 02:54
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We have one of the V shaped things with coarse and fine, I only use it on my wife's crappy cutlery because she's terrified of sharp knives. It improves the cutting ability but if you want to slice a tomato or loaf of bread without pushing or sawing like crazy, not gonna happen with those things. They don't ruin steel like some people claim but there is a limit to what they can do.
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Aug 12, 2018 04:17
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Against all odds my garden is going to produce a shitton of roma tomatoes, but it's very unlikely they'll all (or any) ripen before first frost. Beyond frying them up has anyone done anything preservation wise with green romas before that tastes good? I'm thinking some sort of slow cooker tomato sauce/ketchup/relish or something but trying to get some long slow cooking flavors from an unripe vegetable sounds really dumb.
Outrail fucked around with this message at 20:52 on Aug 12, 2018 |
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Aug 12, 2018 20:50
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What is the alternative to teflon for non-stick skillets? I have a ceramic pan, but it feels like the non-stick has worn off after a year of use. Should I just get a higher quality ceramic pan? e: and I do have cast iron, which has some non-sick qualities, but it is no where near what teflon is.
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Aug 12, 2018 21:41
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Outrail posted:Against all odds my garden is going to produce a shitton of roma tomatoes, but it's very unlikely they'll all (or any) ripen before first frost. Beyond frying them up has anyone done anything preservation wise with green romas before that tastes good? I'm thinking some sort of slow cooker tomato sauce/ketchup/relish or something but trying to get some long slow cooking flavors from an unripe vegetable sounds really dumb. My San Marzano’s have ripened off the vine, yours may too?
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Aug 12, 2018 21:45
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