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Qubee posted:daqoos, which is basically tomatoes and a poo poo tonne of garlic
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Mar 12, 2019 19:50
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AAAAA! Real Muenster posted:You cant say this and not share! sit tight, I'm taking a pic of the recipe my mum gave me, it's DELICIOUS! having it with any rice and chicken dish just tastes incredible and it's so simple. heads up, these are barebones recipes cause my mum showed me in person how to make them. edit: Daqoos (sister's version, kinda overkill, I just use my mum's version cause it's easy and tastes amazing, the blanching is pointless lol)  Daqoos (mum's version) and hashew (a condiment that goes with the main dish, tastes delicious)  For the hashew, ignore the part with the flaked fish, it's to accompany a fish recipe my mum wrote above this. But the method is helpful. Notice the lack of measurements on onions and garlic - you can use as much or as little onion and garlic as you want depending on how many people it's for. I typically use one large onion and a clove of garlic and that's enough for me. Loomi is just dried lime. My mum puts the dried whole loomi in a coffee grinder to make a powder, same with cardamom. Only use a little bit of oil, and if it starts burning, you can add a little water to let the onion continue softening and it boils away. It's meant to be very dry, and takes about 10-15 minutes of frying. For the daqoos, don't make the same mistake as me. It takes a while to cook. I cooked it for ten mins my first time and it was awful and still raw. You need to let it cook for a solid 30 mins on low heat, it gets really dark and completely changes the flavour. Cook it longer to thicken it if you want, though it's not meant to be a sludge, it's meant to be thick but still liquidy? 2 tablespoons of tomato puree. Dad swears by cayenne pepper, but we also sometimes throw in whole or halved green chillies to taste. I just chuck the tomatoes and garlic in a blender with a little bit of water and whizz it smooth. Genuinely the easiest thing ever but it tastes so good. We have it with most every rice and meat dish. Qubee fucked around with this message at 20:28 on Mar 12, 2019 |
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Mar 12, 2019 19:59
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Bagheera posted:Two observations from cooking this evening: Fear not! https://www.amazon.com/gp/product/B015MGKX4E Just toss a nitrile/latex on top and mandolin away.
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Mar 13, 2019 02:59
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Heners_UK posted:I've got myself two whole chickens. I'm going to straight up roast one in a cast iron pan at 425-450F with lemon and garlic to give a traditional roast chicken. The question/recipe/inspiration request is for the other is something other than straight up roasting it (not outright opposed to using roasting as the cooking method, but more interesting that just a second roast chicken). Chicken Galantine! If you've got slightly better then basic knife skills and a good sharp knife, this is a really fun and interesting presentation that impresses everyone. https://www.youtube.com/watch?v=0MBYdoSMk1Y I do it the second way, the easy way. Fiddly tunnel boning is not fun for me. https://www.youtube.com/watch?v=pAGJMyFcjhQ Updated video with more tattoos. Scott Rea is a friendly meat god, all of his videos are excellent. edit: Found the pictures of the first one I ever did! Don't use raw onions in the stuffing, they dont cook down enough. The next few times I used a nice bacon and apple stuffing, was delighful. Also, kebab skewers work fine if you cant find any butchers twine.   \/\/\/That man has no rad tattoos tho \/\/\/ Suspect Bucket fucked around with this message at 15:37 on Mar 13, 2019 |
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Mar 13, 2019 15:13
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Suspect Bucket posted:Chicken Galantine! If you've got slightly better then basic knife skills and a good sharp knife, this is a really fun and interesting presentation that impresses everyone. C'mon, you can't mention chicken galantine without providing a link to the best version by the master himself. 
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Mar 13, 2019 15:25
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I love Jacques but his incessant drooling and lip smacking is really off-putting
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Mar 13, 2019 17:01
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Suspect Bucket posted:Chicken Galantine! If you've got slightly better then basic knife skills and a good sharp knife, this is a really fun and interesting presentation that impresses everyone. This looks like some kind of eldritch horror spit it out and I kind of dig it.
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Mar 13, 2019 17:12
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Qubee posted:I love Jacques but his incessant drooling and lip smacking is really off-putting I'm pretty sure that's just anyone French
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Mar 13, 2019 17:16
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Nephzinho posted:This looks like some kind of eldritch horror spit it out and I kind of dig it. human centipede hatchling
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Mar 13, 2019 17:25
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Any recommendations for a first Italian cook book? I'm getting sick of recipe sites (and the ads, javascript popups asking if I love food and want to give them my e-mail, lovely autoplay videos and all that) and just want to drop some money on a decent cook book.
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Mar 13, 2019 17:45
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Any particular region or type of food you're interested in? Otherwise I love Marcella Hazans cookbooks.
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Mar 13, 2019 17:54
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Not really. Just trying to branch out from the Japanese food and variations on bachelor chow that I tend to cook currently.
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Mar 13, 2019 17:56
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I'd grab essentials of classic Italian by Hazan or silver spoon by Donofrio
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Mar 13, 2019 18:32
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I only keep 3 cookbooks in the house and Silver Spoon is one of them. It is a treasure trove of amazing things and any italian recipe I didn't base off of a family recipe is based on that book. The other two are The Bread Bible and The Family Meal.
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Mar 13, 2019 18:42
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Silver Spoon is the gold standard.
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Mar 13, 2019 19:03
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captkirk posted:Any recommendations for a first Italian cook book? I'm getting sick of recipe sites (and the ads, javascript popups asking if I love food and want to give them my e-mail, lovely autoplay videos and all that) and just want to drop some money on a decent cook book.
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Mar 13, 2019 19:45
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Anyone have experience cooking bear? Specifically canned bear meat. It was an odd Xmas present and whilst I've been very curious I have no idea what to actually do with it.
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Mar 13, 2019 20:23
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Doom Rooster posted:Silver Spoon is the gold standard. I also own it. Excellent cook book if you're into Italian.
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Mar 13, 2019 20:34
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Oski posted:Anyone have experience cooking bear? Specifically canned bear meat. It was an odd Xmas present and whilst I've been very curious I have no idea what to actually do with it. In my experience bear meat is hella dependent on age and diet of the animal. If the bear has been snacking on lots of berries it is vastly different than one rummaging through garbage or eating carrion. That being said, the most palatable bear I've had was either stewed or turned into jerky. If it's canned, I'd prob use it for chili or something strong flavored like that.
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Mar 13, 2019 21:22
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What role does oil play in semolina pasta, like what will adding more or less do? Is there a thread for pasta
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Mar 14, 2019 00:43
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Harry Potter on Ice posted:What role does oil play in semolina pasta, like what will adding more or less do? Is there a thread for pasta In my experience, more oil = less egg yolks = less rich/tender pasta. For instance, Lidia's recipe I use for homemade egg pasta has 'rich man's' pasta with 9 egg yolks and 2 TBSP each of oil and water per 2C flour, and then 'middle class' is 1 yolk, 3 whole eggs, 2 TBSP olive oil, and 'poor man's' is 2 whole eggs, 1/4C olive oil and 3Tbsp water. She recommends the poor man's pasta for lasagna or ravioli because it holds up a bit better. It is still miles better than dry pasta. I usually make a half recipe of the middle class one with 1 egg, 1 yolk, a tbsp of oil and then water as needed and it's enough for ~2-4 servings. A whole recipe just takes too long/too much space to roll out unless I'm really feeding a crowd.
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Mar 14, 2019 02:03
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I just got a rice cooker, I've never used one before and all the instructions are in Vietnamese. What's the right ratio of water to jasmine rice, if I'm washing the rice beforehand? I googled it and couldn't find a definitive answer, people seem to say different things
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Mar 14, 2019 08:48
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1:1 will turn out fine. After that it comes down to taste: more water = softer rice, go up or down in maybe 0.1 increments, experiment a little, as long as you stay in the 1:1 ballpark you can't go terribly wrong.
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Mar 14, 2019 09:08
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Casu Marzu posted:In my experience bear meat is hella dependent on age and diet of the animal. If the bear has been snacking on lots of berries it is vastly different than one rummaging through garbage or eating carrion. I knew someone on here would have tried it! If I make a chili will that completely mask the bear flavour? I want to know what it tastes like but still want it to be palatable (and I get the impression from your post that it's not a great meat).
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Mar 14, 2019 12:04
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Paperhouse posted:I just got a rice cooker, I've never used one before and all the instructions are in Vietnamese. What's the right ratio of water to jasmine rice, if I'm washing the rice beforehand? I googled it and couldn't find a definitive answer, people seem to say different things Basically all rice takes up water in a 1:1 ratio, the extra water used in cooking should account only for evaporation, which depends on the shape of your vessel more than anything else (surface area of water really). Here’s a decent YouTube about the ratio: https://youtu.be/JOOSikanIlI
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Mar 14, 2019 12:52
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Thanks, I went for 1:1 and it came out very well although a fair bit of rice is now stuck to the bottom of the pan. I don't know if more water would have helped, or if that's just going to happen now for my second question. How long is too long to keep it in there on warm mode?
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Mar 14, 2019 12:57
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It can help to go and quickly mix the rice after the rice cooking clicks off cook mode. Also, I'm a little surprised everyone is saying 1:1 as such a strong generic rule. For the medium grain Japanese rice I normally cook it's closer to 1.5:1 water to rice. EDIT: Just watched the ratio video. 1.5:1 is closer to my experience because I am usually cooking a single serving at a time. Makes sense. Another thing that can help get rid of crispy bits from your rice cooker is making sure to rinse off excess start on your rice before cooking. captkirk fucked around with this message at 13:13 on Mar 14, 2019 |
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Mar 14, 2019 13:09
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Thought I was cooking rice wrong ever since I read basmati should be cooked in a 1:2 ratio. Load of bullshit, kept ending up with stodgy, sticky, overcooked rice. Went back to the way my mum taught me (1:1.25/1.5) and my rice turns out fluffy and great every time. I also fry the rice in some vegetable oil before adding the water and it really helps keep the grains separate.
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Mar 14, 2019 13:10
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My rice cooker has a scale in the pot that tells you where to fill it to if you put in X cups of rice. Seems to work out to ~1.2 cups water to a cup of rice, but also to vary by total amount and I never made more than 3 cups at a time (why did I buy a 10 cup cooker, why).
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Mar 14, 2019 13:16
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Paperhouse posted:Thanks, I went for 1:1 and it came out very well although a fair bit of rice is now stuck to the bottom of the pan. I don't know if more water would have helped, or if that's just going to happen Oski posted:I knew someone on here would have tried it! If I make a chili will that completely mask the bear flavour? I want to know what it tastes like but still want it to be palatable (and I get the impression from your post that it's not a great meat). Bear meat is great, but I think it's the canning part we're a bit wary of. Is it like, a novelty item sold in the $hell Oil Presents The Alaska Pavillion Gift Shop at the Alabama State Fair, or actually intended for consumption and enjoyment? You could always make sloppy bear joes. Here's a recipe I stole https://www.thechunkychef.com/best-homemade-sloppy-joes SLOPPY JOES INGREDIENTS 1 Tbsp butter 1 tsp olive oil 1 lb. ground beef 1/3 green bell pepper, minced 1/2 large yellow onion, minced 3 cloves garlic, minced 1 Tbsp tomato paste 2/3 cup ketchup 1/3 cup water 1 Tbsp brown sugar 1 tsp yellow mustard 3/4 tsp chili powder 1/2 tsp Worcestershire sauce 1/2 tsp kosher salt 1/4 tsp red pepper flakes (optional) 1/4 tsp black pepper dash of hot sauce (optional) INSTRUCTIONS Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine. Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
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Mar 14, 2019 13:45
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Kaiser Schnitzel posted:I wish there was a pasta thread! Oh shoot I should have specified I've been making vegan pasta. Basically 2 parts flour to 1 part semolina, glug of oil, salt. Sometimes I blanch some spinach and blend and sift it and use that instead of water. It's been killing it but I'm curious as to what more or less oil will do? Also warm or cold water? Old nun who has been making this for a century said warm water, rando recipes say cold. The consistency has been perfect though really so its not a problem as much as a curiosity. I've made about 1/4 of these so far. Ridiculously fun for me, I love the physical aspects of cooking https://www.youtube.com/watch?v=Ew-3-8itpjc
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Mar 14, 2019 15:13
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Oski posted:I knew someone on here would have tried it! If I make a chili will that completely mask the bear flavour? I want to know what it tastes like but still want it to be palatable (and I get the impression from your post that it's not a great meat). I've had delicious bear, but it's bear that's been killed locally and has been eating a very good diet. Canned? Who knows, mang. I'm pretty sure you'll still get some of the uh, bear-y funk in chili still. It can be very musky and strong regardless. Also, just try a little out of the can. If you can handle offal smell/taste, bear isn't gonna make you barf or anything.
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Mar 14, 2019 15:29
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 I got these “fancy” French pots at a thrift store. Are they particularly good at anything or worth having around? For sauces ? Nostalgia4Dogges fucked around with this message at 16:42 on Mar 14, 2019 |
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Mar 14, 2019 16:39
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My Lovely Horse posted:My rice cooker has a scale in the pot that tells you where to fill it to if you put in X cups of rice. Seems to work out to ~1.2 cups water to a cup of rice, but also to vary by total amount and I never made more than 3 cups at a time (why did I buy a 10 cup cooker, why). Yeah, for rice cookers that's the best option. Regardless of washing or not, the lines in the pot should get you close to the right amount. Add rice, then fill as much water as necessary to get to the correct line. You may need to adjust depending on different rices (based on cooking time for one), but the pot on a good rice cooker should be a good start.
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Mar 14, 2019 19:47
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Nostalgia4Dogges posted:
In my experience they feel sort of like a shittier version of enameled cast iron and food sticks more than it does on other cooking surfaces. Pretty servicable, but I also got them from a thrift store for very cheap, so I wasn't too disappointed.
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Mar 14, 2019 20:56
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Thanks for the bear responses chaps. It looks fairly legit rather than a novelty, but is still canned meat. Will report back once I've taken the plunge...
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Mar 14, 2019 22:55
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Tonight I have made some fried tofu steaks/sticks/fingers/whyisn'tthereagneralconcensusontheterm and they're pretty bomb. I pressed the hell out of my block and sliced it into quarters, then marinated in some worcestershire sauce. I feel that has overpowered the tofu, it even manages to go through the bbq sauce I'm dipping these in. What is something I can mix in with the sauce to cut the worcestershire flavor?
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Mar 14, 2019 23:30
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Leal posted:steaks/sticks/fingers/whyisn'tthereagneralconcensusontheterm Logs. You put tofu logs in your mouth.
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Mar 14, 2019 23:54
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What purpose does adding vodka to deep fry batter serve?
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Mar 15, 2019 00:07
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SweetBro posted:What purpose does adding vodka to deep fry batter serve? It does a couple things. It vaporizes faster than water, which makes the crisping process faster, and it inhibits the development of gluten so you're less likely to overwork the batter.
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Mar 15, 2019 00:31
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