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The Bananana posted:Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales? Find an abuela. Be suspicious of any tamale process that does not use an abuela. Do not substitute anything for the abuela.
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Dec 20, 2018 22:03
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pile of brown posted:Find an abuela. Be suspicious of any tamale process that does not use an abuela. Do not substitute anything for the abuela. Teach a man to make tamales, and he'll probably make them once. Introduce him to an abuela, and he'll get free tamales at random times for the rest of his life.
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Dec 20, 2018 22:10
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Bollock Monkey posted:Chunks of sweet potato are great in veggie chilli. Put them with tahini and yoghurt. Make mash and have them with red onion gravy and spicy bangers. Bake, cut into chunks, salt and paprika then have that with some chorizo and padron peppers for tapas tea. Sweet potatoes and chickpeas are a good combo for curries.
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Dec 20, 2018 23:07
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Flash Gordon Ramsay posted:Teach a man to make tamales, and he'll probably make them once. Introduce him to an abuela, and he'll get free tamales at random times for the rest of his life. Even when he doesn't want them. Especially when he's full because he's already had a bunch of other free tamales.
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Dec 21, 2018 00:24
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I'll take your extra tamales. gently caress, now I want tamales.
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Dec 21, 2018 00:46
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Flash Gordon Ramsay posted:Teach a man to make tamales, and he'll probably make them once. Introduce him to an abuela, and he'll get free tamales at random times for the rest of his life. A corollary to this is if you give free firewood to an old Philippina widow, you will receive free fried noodle dishes, but you will also become the neighborhood go-to guy for everything the old ladies of the neighborhood wish their grandsons were around to do. Which may lead to baked goods.
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Dec 21, 2018 01:10
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 I have this, it's delicious. How long will it last once opened? There's no instructions on storage on the jar. I also don't know whether to store it in the fridge or the pantry cupboard.
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Dec 21, 2018 01:18
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Qubee posted:
In the fridge, and more or less forever. caveat: If it starts to smell funny, or look funny, then don't eat it! But if it's got vinegar in it, then chances are it's acidic enough to retard any harmful bacterial growth for a long, long time. Keeping it in the fridges puts the kibosh on wild yeasts, which don't mind acid at all.
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Dec 21, 2018 01:56
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Doom Rooster posted:Almond extract is STRONG though, so even if you are subbing, please god sub at like 25%. Alternatively, use amaretto 
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Dec 21, 2018 17:11
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The Bananana posted:Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales? Watch out not to overfill the tamale, they can puff up and flow out the opened side. You probably want like 1-2 cm of headspace. It seems like every recipe ties them but I never did and they always came out fine for me.
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Dec 21, 2018 18:26
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therobit posted:A corollary to this is if you give free firewood to an old Philippina widow, you will receive free fried noodle dishes, but you will also become the neighborhood go-to guy for everything the old ladies of the neighborhood wish their grandsons were around to do. Which may lead to baked goods. My father learned this on Maui. He'd go visit his mother-in-law before she passed and would do all the chores around the house. This in itself isn’t enough to bring out the local old lady contingent. The real fattening was when he started to fix something. Oh, that door squeaks? Quick grease and it’s good. Oh, kalua pork? Thanks. What’s that, Mrs. Kamahanahokula'i'i'e(name changed to something more easily pronounced to protect their identity) needs a faucet to stop leaking? Done! More poi? You shouldn’t have. Where did all of this spam musabi come from? I helped my cousin's mom with some computer stuff recently and she gave me one of those magic mice from apple. Thing was like $80 new and it just needed a corrosive battery cleaned out before it worked perfectly.
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Dec 21, 2018 19:50
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Okay, so I've been making my own corn tortillas for years and years. I love em. They come out great. Lately I've been buying the store bought ones just because of time crunch and toasting them in a cast iron griddle coated with oil. I used the storebought ones for tacos I made for some folks tonight and the tortillas themselves were not a hit because I didn't do it right. They said I'm supposed to quickly dunk them in a bowl of water before tossing them into the pan. I have never, ever heard of this in my life - have I been missing a CRITICAL STEP to TORTILLAS this whole time?
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Dec 22, 2018 01:17
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I bought some kind of crazy-level salted black licorice to get here by Christmas and I'm the only one who will eat it. Pity me. Envy me.
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Dec 22, 2018 02:33
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Tom Gorman posted:Okay, so I've been making my own corn tortillas for years and years. I love em. They come out great. Lately I've been buying the store bought ones just because of time crunch and toasting them in a cast iron griddle coated with oil. That's one way to refresh stale corn tortillas, but it's not necessary. I prefer to just steam my tortillas in a bamboo steamer if they're older. All you're doing is rehydrating the starches so they don't get tough. But if they were fresh? I think maybe you had some tortilla snobs on hand because even days old store bought tortillas taste just fine if you toast them in a hot pan. e: serious eats opinion: https://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html fizzymercury fucked around with this message at 03:13 on Dec 22, 2018 |
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Dec 22, 2018 03:07
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I've got like 5 lbs of marinated steak tips I need to bring to a Christmas pot luck thing. Any ideas on the best way to cook these indoors, since I don't want to deal with the grill in winter.
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Dec 22, 2018 05:09
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A Proper Uppercut posted:I've got like 5 lbs of marinated steak tips I need to bring to a Christmas pot luck thing. Any ideas on the best way to cook these indoors, since I don't want to deal with the grill in winter. Can you treat them like stew meat? Sear 'em off and chuck 'em in a crock pot with some onions? Did you have a dish in mind?
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Dec 22, 2018 05:21
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Not really looking for a dish per se, more just an indoor alternative to grilling them. Ordinarily I'd just load the grill up and do it that way. They already have a lot of flavor, just need to get them cooked. Would the oven with a baking rack be a dumb idea? They are a little big to pan fry.
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Dec 22, 2018 05:57
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any bread recipes you guys love? I want to make a sourdough, but I don't have a starter, and I want something to make today. I'm tired of the same old white loaf, I was thinking focaccia? I love granary bread / seeded bread too.
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Dec 22, 2018 06:50
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Big Beef City posted:I bought some kind of crazy-level salted black licorice to get here by Christmas and I'm the only one who will eat it. Salmiakki and similar are incredibly jarring the first time, but they grow on you, I've found. Tyrkisk peber on the other hand can gently caress right off.
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Dec 22, 2018 06:54
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Qubee posted:any bread recipes you guys love? I want to make a sourdough, but I don't have a starter, and I want something to make today. I'm tired of the same old white loaf, I was thinking focaccia? I love granary bread / seeded bread too. This is what I use for focaccia, it's simple and solid. https://www.bbc.com/food/recipes/focaccia_08389
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Dec 22, 2018 08:15
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Big Beef City posted:I bought some kind of crazy-level salted black licorice to get here by Christmas and I'm the only one who will eat it. I just go to the store to get some OP
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Dec 22, 2018 12:08
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A Proper Uppercut posted:Not really looking for a dish per se, more just an indoor alternative to grilling them. Ordinarily I'd just load the grill up and do it that way. I always keep steak tips super rare and just cook on high heat for short time to crisp the outside. Maybe just toss them under the broiler for a couple mins, take out and flip over, repeat then let rest. You're gonna get some smoke though.
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Dec 22, 2018 13:30
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spankmeister posted:I just go to the store to get some OP I wish I could. I've had it several times before through just...chance I guess I but I literally cannot find it here despite trying very hard to find it so I caved in and bought some stuff through amazon that had a lot of good reviews.
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Dec 22, 2018 14:43
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Doing a bone in prime rib for Christmas tomorrow. It’s been sitting in the fridge unwrapped since yesterday. Two questions: Should I season it now? It’s going in the oven in about 20 hours. Would it have been “better” to do it yesterday? How long is this fucker gonna take? I did a practice one last week that was 5.5lbs, it took almost 3 hours at 225. This one is 8.5lbs so I am thinking it’s going to take 4? I wanted to try 200 this time but I don’t want to put it in at 630am when dinner is at 1:30.
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Dec 22, 2018 18:10
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You should have salted it two days ago already 
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Dec 22, 2018 18:48
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Bob Morales posted:Christmas tomorrow 
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Dec 23, 2018 00:11
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A friend of mine has just suggested roasting potatoes in butter, and while my instant reaction was “that’s wrong”, I can’t really articulate why. To my mind, crunchy roast potatoes can only be achieved with rendered animal fat or an oil, and butter is just incorrect, but I wonder if that’s accurate? If pushed, I’d say that I suspect that the water content of butter makes it unsuitable for roasting potatoes, but surely that would all evaporate anyway? Is there a real reason not to use butter, or am I just prejudiced against it with no justification?
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Dec 23, 2018 00:18
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It will probably work it's just not as good as animal fat
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Dec 23, 2018 00:33
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Scientastic posted:
I feel like this has to be it. Before the water evaporates you're not roasting so it's a waste of time/might do something bad? I think ghee would work great though
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Dec 23, 2018 00:42
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Bob Morales posted:Doing a bone in prime rib for Christmas tomorrow. It’s been sitting in the fridge unwrapped since yesterday. I've always used the recipe out of my grandmother's copy of the The Gourmet Cookbook, Vol II which says to season the roast with salt (pretend you didn't already salt it and you'll be fine. Beef loves salt and pepper) and plenty of pepper and brown the roast for 20 minutes in a very hot (450) over for 20 minutes. Then lower the heat to 350 and continue to roast for 10-12 min/lb for rare, 15 min/lb for medium, and 18 min/lb for garbage well done roasts. I think current food science would tell you to cook it low first and then raise the heat to brown it, but doing the 450 first gets the house smelling like roast beast sooner and that is worth something. For medium-rare I take it out at 120-125F internal temp and let carry over heat do the rest. Sometimes the outside 3/4" or so gets a little more well done even with resting, but that's where all the good fat is and it can take the heat and is good crunchy. I let it rest a good half hour while I do the gravy and Yorkshire pudding and it is always still plenty hot. Make your gravy with homemade beef stock and those good drippings and flour and plenty of pepper and a good glug or three of Bordeaux and you'll have a good dinner.
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Dec 23, 2018 05:00
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Who loving cares if it’s roasting or there’s browning or what. Potatoes cooked balls deep in butter will taste good.
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Dec 23, 2018 07:44
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Both my brothers and their families live out of town and everyone has step families to visit and poo poo so we’re doing Christmas at my moms on Sunday. I took the roast over there yesterday and told her to stick it in the oven at 8:00am because gently caress along up at 730
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Dec 23, 2018 14:58
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Lawnie posted:Who loving cares if it’s roasting or there’s browning or what. Potatoes cooked balls deep in butter will taste good. Nice meltdown
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Dec 23, 2018 16:38
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Casu Marzu posted:Nice meltdown Delicious meltdown
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Dec 23, 2018 16:38
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I've roasted potatoes in butter and they were good and crispy. I haven't done a side by side comparison with other fats or anything but it can be done.
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Dec 23, 2018 18:32
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Casu Marzu posted:Nice meltdown Yes, melted butter rules
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Dec 23, 2018 18:50
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The time I roasted sweet potatoes in butter instead of oil was the time everyone raved about them at a potluck so 
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Dec 23, 2018 19:57
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Potato chat: Do what I do at work and split the difference. I initially toss the potatoes in olive oil (plus garlic, rosemary, s&p), stick 'em in the oven for about 45 minutes. The tops should be nice and brown at this point. Then I pull them, drizzle melted butter on them, stir them around in the pan, and finish them off for another 15-20 minutes. All your taters get evenly browned and have the joyous unctuous flavor of butter. Ta-da! Common newbie mistake I have to train people on is not to overcrowd the pan. Then the taters will steam, not brown. That's also why I do the mid-cooking stir; some of your guys on the bottom are just not gonna brown unless you flip that poo poo. Source: I make 75 pounds of roasted potatoes every Sunday for our brunch service
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Dec 23, 2018 20:37
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Since there's been talk of roasts and whatnot, this is just a blanket reminder that thick, expensive cuts of meat that you're worried about overcooking are one of the reasons sous vide has become popular enough that you can now find immersion circulators in big-box stores.
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Dec 23, 2018 20:57
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I'm trying to make some homemade jello using gelatin. The tin of gelatin says to use 2 teaspoons per 500ml of liquid while a handful of recipes I looked up online say to use 1.5 tablespoons per 500ml of liquid which is just over double the 'official' recommended amount. I made a test batch last night using 2 teaspoons of gelatin and it has set but only barely. I want to make a couple of large batches (approx. 1500ml of liquid per batch) for Christmas desserts, does anyone have experience making their own jello and can recommend how much gelatin / liquid I should be using? Can I just scale up from 500ml of liquid & 1.5tbsp of gelatin or do I need to add more / less gelatin as I add more liquid?
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Dec 23, 2018 21:07
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