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Pink onions. Anyone tried them? They look like a white/Spanish onion and I've never come across them before.
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May 10, 2019 02:07
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If they’re what I’m thinking of they should be sweeter and slightly more intense than a brown onion, good for eating raw in salads etc.
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May 10, 2019 02:29
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Zenithe posted:Pink onions. Anyone tried them? They look like a white/Spanish onion and I've never come across them before. On the other hand if you're talking about something like a Bangalore rose onion, those are just straight up more pungent, with a very assertive, very bright flavour. I wouldn't slice one of these to put on a salad, and they're most commonly used in e.g. quick pickles to be used as a relish.
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May 10, 2019 02:51
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Anyone have any favorite lentil recipes?
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May 11, 2019 00:15
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DasNeonLicht posted:Anyone have any favorite lentil recipes? I've done this one several times and am a fan: https://www.tasteofhome.com/recipes/ham-and-lentil-soup/ That said, what kind of lentils do you have? The regular old green/brown ones, black lentils, or red lentils? All of them cook up different, and I'd use different recipes for each type.
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May 11, 2019 00:25
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DasNeonLicht posted:Anyone have any favorite lentil recipes? I really like carrabbas' sausage lentil soup, which I approximate here. you cant really gently caress it up, so riff on it however. brown some fennely sweet italian sausage sweat mirepoix + chili flakes/herbs or whatever you like add plenty of chicken stock add lentils and cook them finish salt to taste and ina garten's dijon lentil salad is really good IMO https://barefootcontessa.com/recipes/warm-french-lentils
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May 11, 2019 00:45
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Weltlich posted:I've done this one several times and am a fan: Brown and red lentils are easy for me to find, so those. I like black lentils, but I've never seen them on a supermarket shelf around where I live, so I'm going more for cost and convenience
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May 11, 2019 00:47
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and here are some lentil recipes from an archived beans thread dal http://www.simplyrecipes.com/recipes/red_lentil_dal/ dino's pongal https://altveg.blogspot.com/2013/01/pongal-lazy-way.html?q=pongal symmetry's (e: or dino's, i guess!) dal http://goonswithspoons.com/Daal_Tarka fart store fucked around with this message at 00:52 on May 11, 2019 |
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May 11, 2019 00:49
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Cookbook recommendation: Mark Bittman’s “How To Cook Everything Fast.” My girlfriend, who has relatively limited cooking experience, has been going pretty wild with it. Most of the recipes are simple, they offer instructions on speeding things up like slicing meat while sweating onions, etc. great beginner’s cookbook, it also includes simple variations and recommended side dishes. I’ve really enjoyed everything she’s made so far, plus it includes recipes from lots of different cuisines, big plus for me as she’s been making some things I never would have considered, like an excellent caramel stir fried beef and green beans dish tonight.
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May 11, 2019 05:50
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Mark Bittman is really good. If you don’t have access to the cookbook, he wrote “The Minimalist” column for the NYT, which can be found pretty freely with google. It’s a great little trove of simple, quick recipes, if the book’s anything like his column then it’s definitely worth a look.
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May 11, 2019 08:08
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This Moroccan Lentil and Chickpea Soup is really good https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=16681758 as is this Lentil and Escarole Soup https://www.geniuskitchen.com/recipe/lentil-escarole-soup-cooks-illustrated-407680
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May 11, 2019 14:51
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Mark Bittman is a raging piece of poo poo & highly problematic, actually. Don’t buy his books unless you like giving your money to bad men.
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May 11, 2019 15:07
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MAKE NO BABBYS posted:Mark Bittman is a raging piece of poo poo & highly problematic, actually. Don’t buy his books unless you like giving your money to bad men. In what way is he problematic?
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May 11, 2019 15:38
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MAKE NO BABBYS posted:Mark Bittman is a raging piece of poo poo & highly problematic, actually. Don’t buy his books unless you like giving your money to bad men. Is he? I’ve only ever checked out his recipes.
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May 11, 2019 15:53
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captkirk posted:In what way is he problematic? I'd like to hear more about this too.
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May 11, 2019 15:54
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fart store posted:sausage lentil soup and dijon lentil salad Human Tornada posted:Moroccan Lentil and Chickpea Soup Thank you, goons. Particularly excited by the Moroccan dish, think that's first to try in the list. Looks like black lentils aren't that expensive at Whole Foods, so maybe I'll buy some for dal makhani in the future
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May 11, 2019 19:29
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How long will whipped egg whites stay stiff at room temp? I'm making a vanilla souffle based on this recipe. In a nutshell, it starts with a creme anglise type custard cooked with flour. Whipped egg whites are folded in, then the whole thing is baked. I want to prep as much as possible before dinner. I don't want to cook the souffles, sit down to dinner with my friends, then serve sunken, droopy souffles for dessert an hour later. Nor do I want to disappear for an hour to cook the souffles when dinner ends. I can prepare the custard hours ahead of time. That's good. I would like to whip the egg whites, fold them in, and fill each ramekin ahead of time. Then, before supper ends, I just pop the ramekins in the oven for 30 minutes. I can come back to the table while the souffles are cooking. But...will the egg whites lose their stiffness if they're not cooked right away?
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May 11, 2019 21:55
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Need to incorporate ramps into a vegetarian dinner tonight, but want to let them shine / show off. Should I just kinda grill them? Lemon juice? Any other ideas or preparation tips? If it helps, the other produce I have hanging around are fennel root, jalapeńo, kale, tomato, lemon, sweet potato, onion, garlic.
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May 11, 2019 23:35
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Idk what else you're serving but fresh ramp kimchi is fantastic
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May 12, 2019 02:31
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Anyone have an air fryer? Is it just another gimmick or does it make good food? I love making wings, but never deep fry them. I either grill them in the summer time or if I do them in the oven I use the serious eats recipe involving baking soda and salt, refrigerated for 12 hours prior to baking. They get fairly crisp, but not liked a fried wing. I’m wondering how well the air fryer emulates actual frying or how crisp wings get. Besides wings I would probably make fries if I could-no idea how those would turn out. Reviews say they turn out good, but I’m not sure if people are making them from scratch or just buying them frozen and using the air fryer to cook them. It also says you can cook burger and fish, etc in them, but I’m not sure why I would do that. nwin fucked around with this message at 03:23 on May 12, 2019 |
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May 12, 2019 03:09
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nwin posted:Anyone have an air fryer? Is it just another gimmick or does it make good food? The gimmickiness depends on the kind you get. An air fryer is just a convection oven with a different form factor, so the gimmick factor is how much extra crap they put in. If it's just a box you put things in to make them hot, it's probably fine. Personally I hate the kind that have like automatic stirring devices and whatever, they're just an extra PITA to clean up.
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May 12, 2019 03:25
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Bagheera posted:How long will whipped egg whites stay stiff at room temp? E: Julia Child says once it is in the mold it can be kept in a warm, draft free place and it won’t begin to collapse for an hour. She suggests covering it with a big empty pot. Kaiser Schnitzel fucked around with this message at 04:31 on May 12, 2019 |
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May 12, 2019 04:26
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I would strongly recommend doing the egg whites as you need them, immediately incorporating them and immediately cooking. I have tried several times to do parts of the process in advance, and every time it has failed.
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May 12, 2019 08:08
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nwin posted:Anyone have an air fryer? Is it just another gimmick or does it make good food? Wings turn out pretty well in an airfryer - better than a standard oven by far because they get browned and crispy all over instead of mostly on the bottom, and the lack of extra oil isn't really a problem since the wings themselves have plenty of their own. I've had an airfryer (this one: https://www.amazon.co.uk/Philips-HD9230-20-Collection-Airfryer/dp/B00FA294ZA) for about the last 5 years and wouldn't be without it. The only issue I can see is that a standard size one would be a bit small if you want to make a big batch of wings - fine for 1-2 people, not great for more than that. One thing I have heard is that there is a big difference between the cheaper ones and the phillips models; the cheaper ones are still decent, but the phillipses appear to be a step up. edit: I've always found that mixtures with stiff beaten egg whites will form a puddle of egg at the bottom if they are left to sit for any length of time unfortunately.
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May 12, 2019 09:16
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So every Sunday I make waffles for breakfast and the recipe I use has egg whites folded into it. This morning for some reason the egg whites will not stiffen the gently caress up in my stand mixer. I cleaned the poo poo out of the bowl and whisk, and even added some cream of tartar, but this has been running for a good 7 minutes and it's only a little frothy. Can someone tell me what is going on here?
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May 12, 2019 15:42
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The slightest hint of any kind of fat can keep egg whites from stiffening up-you may have had some grease/oil spattered in the bowl of the mixer or on the blades or a speck of yolk got in the whites? Or a little soap leftover form washing the bowl out? Plastics and egg whites are pretty incompatible too.
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May 12, 2019 16:29
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Kaiser Schnitzel posted:The slightest hint of any kind of fat can keep egg whites from stiffening up-you may have had some grease/oil spattered in the bowl of the mixer or on the blades or a speck of yolk got in the whites? Or a little soap leftover form washing the bowl out? Plastics and egg whites are pretty incompatible too. Yea I cleaned the crap out of everything a couple time and couldn't get it, I cranked the last one up to full speed on the mixer and it finally stiffened up. Not sure what happened today.
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May 12, 2019 17:48
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Hey am I imagining things or did vanilla beans quintuple in price over the last year
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May 12, 2019 22:26
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Not within the last year, but yeah. Crop was destroyed by tropical cyclones. Enjoy the preview of climate change's effects https://qz.com/africa/994303/the-world-is-running-out-of-vanilla-thanks-to-climate-change-and-crime/ https://www.worldwildlife.org/magazine/issues/spring-2019/articles/how-climate-change-could-impact-a-beloved-spice
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May 12, 2019 22:34
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i like nice words
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Hey guys, I've been working on this one for a few iterations now, and I want to turn it over to you to see if you can improve or offer feedback. tl;dr I've been on a paleo-ish diet for a while now and there's some things that I really miss, like pizza. I've tried cauliflower crusts, and if I get the pre-fab ones then there's inevitably rice flour and other non-paleo compliant ingredients in it. If I make my own cauliflower crust at home, it's a constant battle against moisture to keep it from just being a soggy mess. I want my pizza crust to be solid enough that i can pick up the slice and take a bite, not have to fiddle around with fork and knife. Also, it's just a lot of work and time to make a cauliflower crust properly. So, since I have laying hens, and a surplus of eggs, I started work on trying to make an egg-based crust. Here's what I've got so far: Almost No Carb Pizza Crust 7 Egg whites 1 whole Egg 1/3rd cup coconut flour, plus a couple tablespoons more 1/2 tsp salt 1 tsp dried oregeno (optional) 1 tsp dried basil (optional) Preheat oven to 425 In a large mixing bowl, whisk the coconut flour, salt, and spices into the egg whites and one whole egg. Whisk for 30 seconds and observe consistency. Should be like a very heavy batter. If it's still "runny" add a Tablespoon of coconut flour and whisk for another 10 or 15 seconds Line a medium baking sheet with parchment paper Spread the batter over the parchment with a spatula until it's between 1/4 and 1/2" thick Bake for 12 to 15 minutes at 425, until browned on top ever so slightly Remove, add sauce and toppings, and return to oven for another 12 to 15 minutes to bake Allow to cool for 10 minutes, then cut and eat. So far, I'm relatively happy with the results. The crust is much more "crust" like than prior attempts, and it holds up to having lots of toppings on it without getting soggy or falling apart. I've you've got the time and inclination, give it a shot and let me know what you think, how it might be improved, etc.
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May 13, 2019 00:52
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I've got some truffle salt and truffle mustard from a gift set I'm not sure what to do with. Any bright ideas? I've been using the honey as part of a ravioli + hazelnut + brown butter dish, and the oil in a number of things including bread, pizza, and crustini. Right now I'm tempted to just put the mustard into my next batch of burger sauce, or throw it on a hotdog outright. Salt nothing jumps out at me as obvious and am paralyzed by "don't waste it".
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May 13, 2019 01:21
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Weltlich posted:Hey guys, I've been working on this one for a few iterations now, and I want to turn it over to you to see if you can improve or offer feedback. i'm sorry your life has resulted in not being able to eat pizza but you may just want to look for a better tasting egg dish than an egg white pizza. maybe a good paleo pancake and dress that up. You may want to whip the whites first a bit since you have no baking *
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May 13, 2019 01:36
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Don't know how much you want to have a traditional crust, but how about giving a mushroom pizza a try? Get a portabella cap, scrape out the gills, wipe down the outside and rub oil around it, salt and pepper. Throw it in an oven set to 400 for about 5 minutes, then take it out and top it, throw it back in for another 15 or however long your toppings need. Be sure to put it on a rack so moisture from the mushroom doesn't soak in the cap. Leal fucked around with this message at 02:16 on May 13, 2019 |
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May 13, 2019 01:56
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Nephzinho posted:I've got some truffle salt and truffle mustard from a gift set I'm not sure what to do with. Any bright ideas? I've been using the honey as part of a ravioli + hazelnut + brown butter dish, and the oil in a number of things including bread, pizza, and crustini. Right now I'm tempted to just put the mustard into my next batch of burger sauce, or throw it on a hotdog outright. Salt nothing jumps out at me as obvious and am paralyzed by "don't waste it". Truffle salt is a finishing salt. Use it to finish meats or baked goods or whatev
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May 13, 2019 01:56
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Nephzinho posted:I've got some truffle salt and truffle mustard from a gift set I'm not sure what to do with. Any bright ideas? I've been using the honey as part of a ravioli + hazelnut + brown butter dish, and the oil in a number of things including bread, pizza, and crustini. Right now I'm tempted to just put the mustard into my next batch of burger sauce, or throw it on a hotdog outright. Salt nothing jumps out at me as obvious and am paralyzed by "don't waste it". Put the salt on popcorn and many potato variations (fries, oven fries, bakers, roasted chunks, sweet potato versions of these, etc). Basically anything you'd salt at the end anyway. Use the mustard on a ham and brie sandwich. Anything ham, really.
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May 13, 2019 02:16
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poverty goat posted:What should I do with 10 pounds of leftover raw zucchini and yellow squash Shred it and make zucchini bread. Steve Yun posted:Hey am I imagining things or did vanilla beans quintuple in price over the last year Yeah, that poo poo happened. The Singing Dog vanilla I like to use is up to $22 a pint. Liquid Communism fucked around with this message at 16:54 on May 13, 2019 |
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May 13, 2019 16:51
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MAKE NO BABBYS posted:Mark Bittman is a raging piece of poo poo & highly problematic, actually. Don’t buy his books unless you like giving your money to bad men. Going to source this or leave us all hanging?
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May 14, 2019 16:17
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Any good tips to store sliced onion in the fridge without getting it to smell like stinksville?
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May 14, 2019 17:59
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Tupperware
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May 14, 2019 19:03
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toplitzin posted:Going to source this or leave us all hanging? Sorry, I don’t read the forums every day. While not the ethnofacist that Alton Brown is, Bittman has a disappointing history with Black people (google Bittman at Stone Barn,) writes lovely anti-science articles re: GMOs & mossy recently tried to launch a platform called “Salty,” cribbing the logo and aesthetic from an existing platform/magazine written for and by women/non binary people of color. Those are all easily googleable. There are also many stories told of him being a super creep to women on the conference/awards show circuit.
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May 14, 2019 19:22
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