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I got a big batch of blue crabs. Anyone have a recipe that's not just steaming? If nothing sticks out they're going in a dry curry.
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Oct 20, 2018 23:02
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fart store posted:I have bought a lot of beans from rancho gordo and from this place Eeyo posted:Are you talking about Rancho Gordo https://www.ranchogordo.com They have a lot of different beans on their site. Definitely on the expensive side, but I assume they're good beans? It was the Purcell Mountain Farms site, but thanks for the other one too! I've had too many bad experiences with hard old supermarket beans so I'm willing to pay a little extra.
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Oct 20, 2018 23:06
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al-azad posted:I got a big batch of blue crabs. Anyone have a recipe that's not just steaming? If nothing sticks out they're going in a dry curry. Crab cakes. Steam them, then pick them. For every pound of crab meat, mix in: 4 teaspoons of bread crumbs 4 teaspoons of mayo (make your own if you want, it's better) 1 tsp dried mustard 2 tsp fresh chopped parsley 1 egg salt and pepper to taste In a mixing bowl, mix it all together, then pack it into a biscuit cutter (if you've got it) or hand-pat the cakes so they're about 3" across and 1" high. Put them onto wax paper on a baking sheet, and toss them in the refrigerator for an hour to help them firm up. Melt a little butter or oil in a skillet and fry them until golden brown on each side.
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Oct 20, 2018 23:19
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al-azad posted:I got a big batch of blue crabs. Anyone have a recipe that's not just steaming? If nothing sticks out they're going in a dry curry. Ganjang Gejang - marinated raw crab 
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Oct 21, 2018 00:39
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Casu Marzu posted:Ganjang Gejang - marinated raw crab Okay, I made the crab cakes this time but watching Maangchi's recipe on this I'm sooooold. I've been cutting back on the starches but I can't wait to dunk some rice in marinated crab guts I swear.
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Oct 21, 2018 00:57
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al-azad posted:Okay, I made the crab cakes this time but watching Maangchi's recipe on this I'm sooooold. I've been cutting back on the starches but I can't wait to dunk some rice in marinated crab guts I swear. Hell yeah. There's also a chili paste based marinated crab as well. I crave both constantly. https://www.youtube.com/watch?v=L_wv8hNCYK0 This is pretty much what I wish I could be doing weekly
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Oct 21, 2018 01:56
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Casu Marzu posted:Hell yeah. There's also a chili paste based marinated crab as well. this makes me want to puke no dont link me more mukbang i aint clicking that poo poo unless its some dude crying about getting diabetes from eating too many personal pan pizzas fart store fucked around with this message at 02:59 on Oct 21, 2018 |
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Oct 21, 2018 02:25
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al-azad posted:I got a big batch of blue crabs. Anyone have a recipe that's not just steaming? If nothing sticks out they're going in a dry curry. Raw crab (even marinated in something acidic) just sounds like a really good way to get a nasty bug. Those dudes eat garbage and live in estuaries where every city’s sewer system overflows.
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Oct 21, 2018 02:50
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Kaiser Schnitzel posted:Take the claw meat with with the claws still attached and batter and fry them. Otherwise crab cakes, just on’t yuck them up with Old Bay. Apparently nobody outside with Gulf Coast knows about fried crab claws? I remember eating a lot of fried crab claw when I was a kid, vacationing on the gulf coast. it's like a fried treat with a handy handle. That said, if I've gotten lucky enough to get fresh blue crab these days, i generally do a crab boil or crab cakes because I don't have enough of them to really do a good mess of claws.
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Oct 21, 2018 03:34
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Gumbo turned out pretty tasty but I bought too much okra and now I don't know what to do with it. What else can I put okra into besides just making more gumbo?
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Oct 21, 2018 05:02
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Roast it. 425 degrees, rub olive oil, and give it 20 minutes. https://www.allrecipes.com/recipe/204478/roasted-okra/
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Oct 21, 2018 05:05
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C-Euro posted:Gumbo turned out pretty tasty but I bought too much okra and now I don't know what to do with it. What else can I put okra into besides just making more gumbo? freeze it and make more gumbo
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Oct 21, 2018 05:16
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Okra and tomatoes is good too.
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Oct 21, 2018 13:28
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Eeyo posted:I don't have any recommendations, I got a cheap one 5 years ago so I'm interested too. But sometimes they're called "immersion blender" or "stick blender" as well. There's also a Kitchen Equipment Thread but I'm sure most of the people reading that are reading this anyway. Yeah, my current one is probably approaching 7-8 years. It's fine for most stuff but a whisk attachment and something that doesn't gas my entire apartment when making chili powder is why I'm considering an upgrade.
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Oct 21, 2018 15:49
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Okra curry.
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Oct 21, 2018 17:14
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Human Tornada posted:Okra curry. Bindi curries forever!
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Oct 21, 2018 18:42
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C-Euro posted:Gumbo turned out pretty tasty but I bought too much okra and now I don't know what to do with it. What else can I put okra into besides just making more gumbo?
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Oct 21, 2018 19:56
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Anyone got a cheesecake instant pot recipe they like? I’ve made one twice now, and the texture is fine (a little more light and custardy this second time, perhaps overbeaten?) but despite the batter having that right sour tang, post cooking, it’s really muted. I like a cheesecake to have that sour, New York style tangy, creamy rich profile.
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Oct 22, 2018 05:26
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Anyone have any go to season salt with no sugar they prefer for chicken/pork/meat? I was using Johnny's Seasoning Salt for a while and it tasted fine, but the 2nd ingredient is sugar. Sugar is fine for bbq or whatever, but I don't need it on all meat I cook. The other issue I have with some seasoning salts is a lot of them put things in that tend to burn, I don't know if they expect you to put it on after you cook or what.
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Oct 22, 2018 05:36
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Feenix posted:Anyone got a cheesecake instant pot recipe they like? I’ve made one twice now, and the texture is fine (a little more light and custardy this second time, perhaps overbeaten?) but despite the batter having that right sour tang, post cooking, it’s really muted. I like a cheesecake to have that sour, New York style tangy, creamy rich profile. I don't actually know but: I would guess that baking a cheesecake allows for some reduction of moisture that pressure cooking does not, thus intensifying flavor. What's your recipe? You may be able to replace milk with a lesser volume of cream, or sub buttermilk for something, or something else.
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Oct 22, 2018 05:40
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pile of brown posted:I don't actually know but: Cream cheese Sour cream 2 eggs Cornstarch Sugar Pinch of salt Vanilla I even add lemon zest and a bit of juice this time. (Wonder if the juice affected the texture..? It was about a tablespoon)
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Oct 22, 2018 05:59
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katkillad2 posted:Anyone have any go to season salt with no sugar they prefer for chicken/pork/meat? I was using Johnny's Seasoning Salt for a while and it tasted fine, but the 2nd ingredient is sugar. Sugar is fine for bbq or whatever, but I don't need it on all meat I cook. The other issue I have with some seasoning salts is a lot of them put things in that tend to burn, I don't know if they expect you to put it on after you cook or what. Have you tried making your own? Aside from sugar the ingredients list salt, paprika, garlic, and "spices" which judging by the picture is flat parsley, allspice, and maybe onion powder. Buy those cheap little spice baggies from the Latino aisle, mix up to your preferred taste, then store in an empty pepper shaker or something.
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Oct 22, 2018 06:20
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Does an unopened jar of kimchi go bad? Found a jar in the back of the fridge with a sell by date of 8-31-18, wondering if I can pack it for lunch tomorrow.
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Oct 23, 2018 03:23
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Annath posted:Does an unopened jar of kimchi go bad? Found a jar in the back of the fridge with a sell by date of 8-31-18, wondering if I can pack it for lunch tomorrow. Look, smell, taste. It should be fine. I currently have a crock going on 14 months.
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Oct 23, 2018 04:25
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My wife got some lactose-free eggnog but doesn't like it. Can I like add an egg or something and make French toast?
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Oct 23, 2018 04:40
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Tesco does some really delicious slow roasted tomatoes and mozzarella that come in a convenient package that's enough for two meals (my goto is to have it with hummus, some olives, and pitta bread, it's really filling). I bought a bunch of different cheese though to have with these small meals so I don't want the mozzarella. I bought some on the vine tomatoes and would like to try my own hand at making slow roasted tomatoes. Any recipes you guys would suggest? The Tesco stuff comes in an olive oil and oregano (or something) drizzle and it's delicious, so I'd like to incorporate herbs into my homemade version too.
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Oct 23, 2018 05:27
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Annath posted:Does an unopened jar of kimchi go bad? Found a jar in the back of the fridge with a sell by date of 8-31-18, wondering if I can pack it for lunch tomorrow. Smell test it but it's highly unlikely to go bad. If it smells bad or appears somewhat slimy, don't chance it. Kimchi is designed for long term preservation and storage.
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Oct 23, 2018 11:53
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Qubee posted:Tesco does some really delicious slow roasted tomatoes and mozzarella that come in a convenient package that's enough for two meals (my goto is to have it with hummus, some olives, and pitta bread, it's really filling). I bought a bunch of different cheese though to have with these small meals so I don't want the mozzarella. I bought some on the vine tomatoes and would like to try my own hand at making slow roasted tomatoes. Any recipes you guys would suggest? The Tesco stuff comes in an olive oil and oregano (or something) drizzle and it's delicious, so I'd like to incorporate herbs into my homemade version too. We just did tomatoes, 1/4 inch thick, olive oil and thyme. 325°F, flip after 30 minutes, remove when done (color change, not yet dry), about 45 minutes longer. Finish with salt and pepper. All you need really! Panini tonight with them.
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Oct 23, 2018 12:46
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I'm doing my monthly fast food tonight. Should I do: A box of taco bell tacos Fried chicken sandwhiches (gunthries) A shitton of burgers from BK or Steak and Shake pls help
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Oct 23, 2018 18:57
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BK and Taco Bell are hot garbage. Steak and Shake is like, okay I guess. Never heard of Guthrie's before, but looks pretty good.
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Oct 23, 2018 19:00
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Get a burger melt on sourdough with jalepenos from Steak'n'Shake and relive my college days for me.
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Oct 23, 2018 20:57
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Tonight I'm cooking my favorite semi-junk food, big batches of oven roasted chicken thighs covered in peanut butter and panko bread crumbs. What's a good vegetable to pair with that?
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Oct 23, 2018 21:00
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Jack B Nimble posted:Tonight I'm cooking my favorite semi-junk food, big batches of oven roasted chicken thighs covered in peanut butter and panko bread crumbs. What's a good vegetable to pair with that? Homemade fries.
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Oct 23, 2018 21:25
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The slow roasted tomatoes turned out great. I threw them into a mason jar and covered them with oil and stuck them in the fridge, but a few of the tomatoes keep floating up so a tiny bit of them sticks out into the air, is this alright? I also threw a bunch of chilli flakes into the oil. Will I be able to take spoonfuls out and use it to cook things with, cause the thought of throwing all this oil out kinda feels bad.
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Oct 23, 2018 21:38
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Qubee posted:The slow roasted tomatoes turned out great. I threw them into a mason jar and covered them with oil and stuck them in the fridge, but a few of the tomatoes keep floating up so a tiny bit of them sticks out into the air, is this alright? I also threw a bunch of chilli flakes into the oil. Will I be able to take spoonfuls out and use it to cook things with, cause the thought of throwing all this oil out kinda feels bad. Even without submerging in oil these will last at least a week. Do you need them to last longer? Because you'll get the usual warnings of anaerobic killer botulism if you're trying to store long-term. Use dat oil, hell yeah
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Oct 23, 2018 21:47
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BrianBoitano posted:Even without submerging in oil these will last at least a week. Do you need them to last longer? Because you'll get the usual warnings of anaerobic killer botulism if you're trying to store long-term. I'll be sure to eat a lot this coming week then. I was hoping to get at least 3 weeks cause I made a real large batch, but I'm not complaining. I love this poo poo. Only thing I'm not happy with is they didn't dry up as nicely as I was hoping. They were still a bit wet, even after being in the oven for 2 1/2 hours at 140c. Should I cut them into quarters instead of halves next time?
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Oct 23, 2018 21:57
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TheCog posted:Homemade fries. Looks like I'm learning to make cajun fries, thanks. So now: The fries cook for 20 minutes at 450, but the chicken is, Edit: nope, the chicken is 425 for 25. Jack B Nimble fucked around with this message at 22:11 on Oct 23, 2018 |
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Oct 23, 2018 22:07
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Assuming you have two pans and they physically fit in the oven at once, google either "oven fries 425" or "chicken thighs 450"
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Oct 23, 2018 22:11
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i like nice words
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Qubee posted:I'll be sure to eat a lot this coming week then. I was hoping to get at least 3 weeks cause I made a real large batch, but I'm not complaining. I love this poo poo. I like 1/4 inch slices at 325°F / 162°C for ~ 90 minutes. Bonus they store and lay on sammies easier than halves.
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Oct 23, 2018 22:13
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I survived eating the fermented pepper sauce, and celebrated with a pack of boneless beef short ribs that were on sale. I had planned to put in chili but all the recipes call for bone in, they should still work ? And what would be a good way to cook a couple of them up to put in congee? e: I made some incredible chinese short ribs with my instant pot and put it over the congee. Next I'm going to do a more traditional flavor with blended vegetable gravy over polenta goodness fucked around with this message at 01:40 on Oct 25, 2018 |
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Oct 24, 2018 02:24
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