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I just make my own from the jars of whole spices I already have
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Oct 3, 2018 02:38
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How bad is vinaigrette for you? I've been in love with a recipe and been churning the stuff out, and eating a heap of fresh salad as a result (which is a win!). The recipe is: - 3 tablespoons of olive oil - 1 tablespoon of vinegar (I use apple cider) - 1 teaspoon mustard - 1 clove of garlic - whatever herbs you feel like I usually make 12 tbsp of olive oil to 3 tbsp of cider vinegar (it's not as tangy and I prefer it). I usually drizzle 4 or 5 tbsps over a bigass bowl of salad. Am I eating way too much olive oil this way or does it not really matter?
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Oct 3, 2018 12:16
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It’s not bad for you, vinaigrette is fine. I guess if you’re worried, it’s better to toss your leaves in the vinaigrette rather than drizzling, you get a better coating and probably use a bit less to get the same flavour.
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Oct 3, 2018 12:28
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I wouldn't say it's bad for you but you could be eating about 500 calories worth of olive oil in one sitting, if that's what you're worried about
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Oct 3, 2018 12:49
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It’s probably better for you than not eating leafy greens.
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Oct 3, 2018 15:19
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Vinaigrette will literally kill you. I suggest switching to ranch dressing.
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Oct 3, 2018 17:06
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Due to the weather I ended up with a good two handfuls of still green tomatoes, ranging from grape sized to fully grown. What do I do with those?
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Oct 3, 2018 17:35
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My Lovely Horse posted:Due to the weather I ended up with a good two handfuls of still green tomatoes, ranging from grape sized to fully grown. What do I do with those? Pickle them! Small ones are like capers, slice the big ones for sandwiches.
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Oct 3, 2018 17:50
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BrianBoitano posted:Coconut milk + star anise + cinnamon + cardamom, + optional diced dates effika posted:Peanut butter is delicious. I add chocolate chips in sometimes too for a no-bake cookie taste. TychoCelchuuu posted:Turmeric, black pepper, chopped dates, and maple syrup. Thanks! I now have many ideas and will try them out.
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Oct 3, 2018 18:08
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I want to buy some canele molds for a friend of mine, does anyone have any recommendations for brands or a specific version? I saw copper ones are generally the best and I don't mind spending money on good quality ones. Any other info would be appreciated.
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Oct 3, 2018 19:18
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Does anyone have a favorite spaghetti squash recipe? Gonna try cooking it for the first time. I'd like it to be a nice riff on spaghetti bolognese or just a good tomato sauce. Any tips?
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Oct 3, 2018 20:53
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1 spaghetti squash 1 garbage can Put former into latter. Order takeout.
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Oct 4, 2018 00:43
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Casu Marzu posted:1 spaghetti squash I'm just trying to eat more veggies and gourds 
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Oct 4, 2018 00:50
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Suspect Bucket posted:Does anyone have a favorite spaghetti squash recipe? Gonna try cooking it for the first time. I'd like it to be a nice riff on spaghetti bolognese or just a good tomato sauce. Any tips? My best tip on spaghetti squash is to never treat it like pasta. It will disappoint you every time. It'll either be too mushy or too stringy to scratch that pasta itch. Instead grab a muffin tin and make nests with it, then put your favorite toppings on it. I'm still trying to come up with the "perfect" way to prep the squash, but here's my best result thus far: -Preheat oven to 375 -Cut squash lengthwise and gut the seeds -Place face down on a parchment lined cookie sheet -Bake for ~30 mintes (a little longer for a bigger squash, shorter for a smaller - you'll have to trial and error this one) -Remove, let cool for 10 minutes, then use a fork to shred out the strings -Make sure it's well shredded, (long strings are ok and desirable. "clumps" aren't.) To make the nests: - Combine Squash and one large egg in a large mixing bowl and stir until well combined, but not pulverizing the squash. - Use a scoop top divide it equally into 12 well greased muffin tins (olive oil) - (I've actually started using a soft silicon muffin "tin" for this, since you can just pop them right out at the end) - Use your thumb, or a spoon to make a shallow well in each of the nests - Bake at 375 for 25 minutes, or until they get golden - Turn them out and put a spoonful or two of whatever toppings you want on them The goal here is to get them to be a little crispy around the edges. So far I've done: - Pizza (chunky italian vegetable and herb sauce, chopped pepperoni, and some mozz) - Meatballs (marinara and a meatball) - Sesame Chicken (Some cooked, chopped chicken breast, scallions, low-sodium teriyaki, and sesame seeds) We've tried topping them and popping them back in the oven for 10 minutes, and I've been generally pleased with the results. I assume you might be able to fashion a pizza crust from it as well, if you made this, then patted it out flat on some parchment and baked it first. Sort of like cauliflower crust, but I imagine it'd hold together better. If you decide to do this, let me know how it went.
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Oct 4, 2018 01:32
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Suspect Bucket posted:I'm just trying to eat more veggies and gourds There's a lot of great hard squashes. Spaghetti squash is not one. I really like stir frying or braising delicata or kabocha Japanese style. Hard squash is also great as a curry.
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Oct 4, 2018 04:05
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Delicata squash and other "thin" skinned varieties of squash have ruined me. I ended up with a pair of acorn squashes recently and how much labor it took to prep vs delicata put me off of wanting to make the rest of the meal I had in mind and I ended up just making roast squash soup.
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Oct 4, 2018 04:16
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Weltlich posted:
CHALLENGE ACCEPTED Also, gonna make chicken cheese chilli mac, because I am craving that poo poo. Except the mac will be squash. Gonna prove y'all wrong and make this delicious!
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Oct 4, 2018 14:47
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Weltlich posted:My best tip on spaghetti squash is to never treat it like pasta. It will disappoint you every time. It'll either be too mushy or too stringy to scratch that pasta itch. I have a spaghetti squash that I don't know what to do with, and this sounds like a lot of fun. Thanks!
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Oct 4, 2018 15:03
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Suspect Bucket posted:chicken cheese  I can't find the thread, somebody link to the needful
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Oct 4, 2018 15:03
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BrianBoitano posted:
https://forums.somethingawful.com/showthread.php?threadid=3498320 Best Thread.
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Oct 4, 2018 15:06
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All the chicken breast in the grocery stores has those white stripes and the meat is tough. I've stopped buying chicken breast but my stubborn wife keeps buying it. It's not real bad, but the stripes are there and it's just unpleasant to eat. It's all the brands in all the stores. Is there anything I can do with it? Because I suspect my wife doesn't really believe in woody chicken and will continue buying it.
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Oct 4, 2018 21:51
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It sounds like it'd be difficult to detect in anything where the chunks are small and in sauce, like chicken makhani
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Oct 4, 2018 22:02
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wormil posted:All the chicken breast in the grocery stores has those white stripes and the meat is tough. I've stopped buying chicken breast but my stubborn wife keeps buying it. It's not real bad, but the stripes are there and it's just unpleasant to eat. It's all the brands in all the stores. Is there anything I can do with it? Because I suspect my wife doesn't really believe in woody chicken and will continue buying it. Sousvide a couple hours at 145F with seasonings of your choosing then slice thin and top salad, rice bowls, etc. I did some with some sesame oil, ginger, lime juice, fish sauce and sambal olek for a couple hours and it's a nice flavor combo for low quality chicken when it shows up. Works great for whole bone in-breast too then crisp it on the grill, if you do that remove 2/3 of the cooking liquid and add in a little honey, mix in the bag then grill. Puts a little more light crisp / char on it and the sweet works well with the lime and heat from the sambal.
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Oct 4, 2018 22:25
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Buy a while bird and chop it up. Maybe your wife will notice a non woody breast too
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Oct 4, 2018 22:54
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Ah, chickencheese ain't got time for space bars Thank you. I had a bad day but now it's better 
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Oct 4, 2018 23:08
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Doccers will forever hold a special place in my heart.
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Oct 4, 2018 23:10
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GOD loving drat IT I AM COVERED IN MUSTARD WHO BALANCES UNCOVERED MUSTARD POTS ON UNSTABLE TUPPERWARE LEFTOVER PYRAMIDS LIKE A GOD drat MAD MAN (my mother, that's who)
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Oct 5, 2018 00:30
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There are Japanese businessmen that will pay top $$ for photos of y our mustardized bod
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Oct 5, 2018 00:52
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Weltlich posted:Well, I'll give you how I generally make it, and you can modify it as you see fit. It's a very flexible stew, and I generally never make it the same way twice, because I end up using what I've got on hand and what's on sale instead of going with a static recipe. (So in theory, you can swap things out for lo-cal stuff.) The most problematic thing for you is going to be the roux, since that is literally flour toasted in oil - but along with the okra it's essential to making the gravy-like broth/sauce that is a hallmark of gumbo. A little goes a long way though. So, I made this tonight.  Family enjoyed it (as did I, natch), and next time I gotta make sure I add a bit of cayenne pepper to it, it was mild for even my parent's taste.
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Oct 5, 2018 02:34
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Smoke guns, yay, nay or only if you hate money?
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Oct 5, 2018 02:35
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Klaus Kinski posted:Smoke guns, yay, nay or only if you hate money? If you're a hardcore food nerd hobbyist you might use it more than once. Probably more practical for cocktails than food, especially since you can probably get an actual smoker for less than a gun this time of year.
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Oct 5, 2018 02:49
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iospace posted:So, I made this tonight. Yeah, I left that out because you weren't sure about their spice levels. If you want to do it spicier, but without the cayenne, I'd suggest cutting in some hot peppers into the mix. I like scotch bonnets, but I've used jalapeño and habanero before as well. Cayenne is easy, available, and easily stored, so I've used it plenty of times as well. That looks delicious, though!
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Oct 5, 2018 16:11
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Qubee posted:I usually make 12 tbsp of olive oil to 3 tbsp of cider vinegar (it's not as tangy and I prefer it). I usually drizzle 4 or 5 tbsps over a bigass bowl of salad. Am I eating way too much olive oil this way or does it not really matter? The rest of the ingredients are nutritionally null, but one tablespoon of olive oil is 25% of your daily recommended fat intake, so do with that information what you will. If weight or cholesterol is not an issue for you, I'd say don't sweat it.
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Oct 5, 2018 17:36
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That's also just shy of 500 calories worth of oil in the dressing on your salad alone.
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Oct 5, 2018 19:59
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My wife and I are having our first child in November, and we've heard it might be a good idea to freeze some meals in advance so when we come home from the hospital we have some things to heat up without thinking too much. I have some ideas of what we can do, but I'm sick of googling and seeing ideas on Pinterest where the recipes don't look too great, so I'm looking for recipes that I can freeze. Here's what I'm thinking so far: Mac and cheese Chicken (or vegetarian) tortilla soup Green Turkey and white bean chili Normal chili with ground beef or stew meat Anyone have decent recipes for the above? Or other suggestions that would work?
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Oct 5, 2018 21:43
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nwin posted:My wife and I are having our first child in November, and we've heard it might be a good idea to freeze some meals in advance so when we come home from the hospital we have some things to heat up without thinking too much. Enchiladas and empanadas/beef patties freeze well, as do breakfast burritos (cook eggs a littler drier than you’d like and let all ingredients cool thoroughly before assembling to minimize “sogginess” in the finished product) Lasagna/manicotti/stuffed shells Marinaras or meat sauces freeze well, portioned into ziplocks and frozen flat they also defrost quickly, so you’re down to boiling water for pasta in terms of prep Homemade granola bars don’t freeze but can be shelf-stable for weeks depending on your ingredients and are easy to eat one-handed After my baby we ate mostly sandwiches and things people brought over for the first couple of weeks- sleep deprivation and a baby that will only sleep being held turns time into a meaningless smear, and a turkey sandwich is pretty much all I had the energy for for a while.
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Oct 6, 2018 01:00
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So, my trashy roommate finally moved out, and I got to unbox my new Kitchenaid Pro mixer (this model) that I'd bought months ago. I hadn't wanted to use it with the roommate around because he had a bad habit of using poo poo without permission and leaving it a wreck. Anyway, I figured I'd break it in with a nice simple loaf of bread. I followed the recipe here: https://www.tasteofhome.com/recipes/basic-homemade-bread/ I combined the ingredients in the mixers bowl, mixed them by hand for a second and then attached the mixing attachment with the rubber bowl scraper. Once the dough was cohesive, I went to go attach the bread hook, when I discovered numerous streaks of weird... grey... in the dough. I inspected the mixing attachment as well as the mixing bowl, but didn't see any scratches or scrape marks that might indicate the grey stuff was metal dust or something. I went ahead and ran the dough hook, kneading for 6 minutes. As I was transferring the dough to a greased bowl to rise, I discovered that the grey stuff had formed lumpy spots in the dough. Any ideas what it could be? Should I throw out the dough? Could it be something with the mixer?
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Oct 6, 2018 01:59
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nwin posted:My wife and I are having our first child in November, and we've heard it might be a good idea to freeze some meals in advance so when we come home from the hospital we have some things to heat up without thinking too much. Pulled Pork Burnt Ends Omlettes (Seriosly, make and omlette, freeze it, then it microwaves back to life) "Soup Kits" Basically all the meats/vegetables you'd need to make a soup. Then the day of just put them into a soup pot, slow cooker, or instapot with some stock. Also: Make pickled eggs. It's easy, you don't need a pressure canner, and a fast source of protein will be a good snack when you've had no sleep and don't want to even heat things in a microwave. Annath posted:So, my trashy roommate finally moved out, and I got to unbox my new Kitchenaid Pro mixer (this model) that I'd bought months ago. I hadn't wanted to use it with the roommate around because he had a bad habit of using poo poo without permission and leaving it a wreck. Toss it. It's excess lubricant. New Kitchenaids are notorious for leaking some when they're moved around and "tipped" off of their normal level resting state. You'll need to give it a sponge bath, and a good wipe down with paper towels. After that it should be ready to rock. It might happen again, it might not. Here's a link about it: https://producthelp.kitchenaid.com/Countertop_Appliances/Stand_Mixers/Stand_Mixer_Cleaning_and_Care/Oil_Leaking_From_Stand_Mixer Apparently it is also an issue after prolonged periods of not using the mixer, like waiting on a slob roommate to pound sand. Nothing to freak out about, but that dough needs to get dumped, unfortunately. Weltlich fucked around with this message at 02:17 on Oct 6, 2018 |
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Oct 6, 2018 02:14
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nwin posted:My wife and I are having our first child in November, and we've heard it might be a good idea to freeze some meals in advance so when we come home from the hospital we have some things to heat up without thinking too much. Red beans, gumbo. Both freeze well, filling, just make rice, add. Check the cajun thread for recipes. I also make huge batches of saag if you want more greens and add either chickpeas or chicken to it with rice after thawing.
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Oct 6, 2018 02:23
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Freezing things is fine, we had a kid last year and “I was too tired to use the microwave” is either a disaster scenario or an exaggeration. Stuff like DoorDash / Uber Eats are nice because you won’t want to go to the hassle of going out for dinner and dragging the baby along.
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Oct 6, 2018 03:39
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