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Get comfy, I'm gonna hit you with four recipes that'll blow your mind. First up, my most favourite curry ever. It works just as well with chicken breast (and cooks much quicker as a result) and the flavour on this will knock your socks off. My girlfriend never eats more than a plate of food, but this recipe had her knocking back a second large plate and then getting upset because she wanted more but was too full, she genuinely sat there for 10 minutes having an existential crisis and trying to bargain with herself on whether it was worth feeling sick to eat more:  Then you've got two really delicious seafood recipes, they take no time to make at all and it's just Indian spice flavour town. These are my go-to curries on a busy worknight when I just want food (ignore the gross presentation):    Then a super simple potato coconut curry:   Scientastic posted:There are whole regions of the Indian subcontinent where it’s rare to eat your curry with rice. Personally I like mine with chapati. Is it easy to make naan / chapati at home? I want everything to be made from scratch, the thought of getting store-bought naan kinda lessens the whole "Hey, I really like you as a person, so I cooked you food to show appreciation" aspect. Qubee fucked around with this message at 18:42 on May 16, 2019 |
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May 16, 2019 18:40
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| # ? May 23, 2024 14:33 |
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Qubee posted:Is it easy to make naan / chapati at home?
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May 16, 2019 19:00
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DasNeonLicht posted:How does one end up with 35 pounds of unrefined avocado oil, anyway? Start with 116.6 pounds of avocado, a steamroller and a very sturdy but also very fine mesh??
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May 16, 2019 19:12
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TychoCelchuuu posted:Yes. Chapati is easier but both are very easy. I concur: chapati is one of the simplest things to cook. It is unleavened bread, one of the most basic and earliest culinary inventions.
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May 16, 2019 19:16
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If it's your first time making naan, I wouldn't do it for guests in addition to multiple other dishes. It's doable in itself, but it's another thing to fit into the timing and hands-on attention. Also, frankly, Whole Foods' premade naan is better than mine. Make some garlic-cilantro compound ghee to put on it.
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May 16, 2019 19:31
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i like nice words
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Doom Rooster posted:Make focaccia? It's normally a metric poo poo ton of good olive oil, so it'll be a great showcase for the avocado oil. Not sure if that will end up being great or terrible. High risk, high reward. Good call. Not much risk, only two hours of my time and not a lot of flour. poeticoddity posted:Any interest in making soap? Ooh. Yes. I have a coworker who makes soap too, so I can learn from her. DasNeonLicht posted:How does one end up with 35 pounds of unrefined avocado oil, anyway? I suppose everyone has their own path, but I work at a food production company. We were clearing out shelves in the warehouse, and what kind of sucker turns down $400 of free oil?
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May 16, 2019 20:33
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Mr. Wiggles posted:Just deep fry with it. The impurities won't matter there, really. Sorry for the double post but I'm on mobile. Really? I thought they would contribute a bad flavor as they break down faster than a more pure lipid.
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May 16, 2019 20:36
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SymmetryrtemmyS posted:
How old is this oil?
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May 16, 2019 20:36
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Doom Rooster posted:How old is this oil? Best by date is in about two years. I could look up dom I guess but it smells and tastes fine. I've already made a few vinaigrettes with it.
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May 16, 2019 20:38
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Sweet. I was just worried that if it had been sitting around on a shelf for years, it might have issues. Good luck, have fun!
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May 16, 2019 20:54
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SymmetryrtemmyS posted:Sorry for the double post but I'm on mobile. Well yeah, sort of, but in deep frying you're not getting as many of those flavors onto your cooked food. Notice that we will reuse fry oil time and again, with impurities (yes strained buttttt......) and things are just fine.
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May 16, 2019 21:54
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Mr. Wiggles posted:Well yeah, sort of, but in deep frying you're not getting as many of those flavors onto your cooked food. Notice that we will reuse fry oil time and again, with impurities (yes strained buttttt......) and things are just fine. Alright yeah good point. I'll use it for fryer oil. That'll only eat up a quart or two, though. Think toum would be good with the earthy flavor?
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May 17, 2019 02:27
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Garlic confit sounds like it would be really good with an earthy flavored oil. Maybe just confit a bunch of different things  ?
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May 17, 2019 15:29
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Anne Whateley posted:If it's your first time making naan, I wouldn't do it for guests I mean, also this for basically any dish. Practice makes perfect!
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May 17, 2019 16:49
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feedmegin posted:I mean, also this for basically any dish. Practice makes perfect! I dunno, I have a lot of fun picking a random new recipe and bringing it to our weekly brunch potluck. It gets a little Iron Chef/Bake Off in the kitchen sometimes though as I run out of time and have to futz with the recipe to get something out the door. ...but that potluck is not a high stress event and I'm not trying to impress anyone and it won't be the only food there... So it's not really like anything discussed. But it does let me feed my addiction to novelty!
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May 17, 2019 22:54
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BrianBoitano posted:I'd guess flavor is enhanced by salt so they can skimp in the regular kind The regular has disodium guanylate and inosinate which boosts your perception of umami. I guess the low sodium one doesn’t have some sugar either but missing IMP and GMP will make your food less savory.
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May 17, 2019 23:02
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I am marinading (in the fridge) some pork in a particularly delicious homemade barbecue sauce: if I have leftover sauce that isn’t stuck to the outside of the meat, can I just heat it in a pan to make it safe to have as a sauce on the side? I assume once it’s reached a boil, it’s safe to eat, but just thought I’d check with the food safety experts here...
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May 18, 2019 14:36
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Scientastic posted:I am marinading (in the fridge) some pork in a particularly delicious homemade barbecue sauce: if I have leftover sauce that isn’t stuck to the outside of the meat, can I just heat it in a pan to make it safe to have as a sauce on the side? :checks pulse: I am still alive, so I'm going to go with yes.
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May 18, 2019 14:41
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Scientastic posted:I am marinading (in the fridge) some pork in a particularly delicious homemade barbecue sauce: if I have leftover sauce that isn’t stuck to the outside of the meat, can I just heat it in a pan to make it safe to have as a sauce on the side? Yeah that's fine
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May 18, 2019 14:53
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Made this, it was very very good. I'll probably halve the chicken next time, what vegetables would be good in this?
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May 18, 2019 23:36
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goodness posted:Made this, it was very very good. I'll probably halve the chicken next time, what vegetables would be good in this? Korma is very good with cauliflower, potatoes (especially young golden potatoes), paneer, cluster beans, haricot vert, carrot, lauki, and green peas. cauliflower and lauki are my favorite of those personally
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May 19, 2019 00:23
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im making some fermented honey garlic! aside from eating it straight or putting it on pizza/sandwiches, anybody got any good uses for this stuff?
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May 19, 2019 00:28
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fart store posted:im making some fermented honey garlic! aside from eating it straight or putting it on pizza/sandwiches, anybody got any good uses for this stuff? What is this? Is it just raw garlic suspended in honey that you forget about for a few months?
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May 19, 2019 00:36
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Nephzinho posted:What is this? Is it just raw garlic suspended in honey that you forget about for a few months? Yeah, pretty much. Got the 'recipe' here https://www.youtube.com/watch?v=XLVxVQ8O0s4 I'm wondering if this would be a good cocktail or marinade ingredient. i'm looking forward to experimenting with it but if anybody else has used it for weird stuff, i wanna know. Maybe I should call in to cooking issues.
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May 19, 2019 02:03
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loving Brad, man.
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May 19, 2019 02:10
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Nephzinho posted:loving Brad, man. i hope he makes something from the botulism what finally does him in
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May 19, 2019 02:17
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Chard posted:i hope he makes something from the botulism what finally does him in As long as he doesn't take Claire with him.
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May 19, 2019 02:19
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fart store posted:Yeah, pretty much. Got the 'recipe' here can't help but think that it would be good in toum or tzatziki e: kasundi would hella own
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May 19, 2019 03:32
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I put some on hotlinks with saurkraut and it was lit.
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May 19, 2019 10:03
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fart store posted:im making some fermented honey garlic! aside from eating it straight or putting it on pizza/sandwiches, anybody got any good uses for this stuff? I had an interesting honey-garlic vodka shot once.
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May 19, 2019 11:04
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thanks! I will very probably try all of those suggestions!
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May 19, 2019 13:50
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So do the botulism spores in each cancel each other out or
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May 19, 2019 16:27
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Flash Gordon Ramsay posted:So do the botulism spores in each cancel each other out or gotta die somehow, pal
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May 19, 2019 17:46
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fart store posted:gotta die somehow, pal Some people hear "get busy living or get busy dying" and come away with the wrong idea.
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May 19, 2019 17:54
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I make a really simple Italian-ish tomato/white bean/some kind of green /ham soup a lot that I freeze for when I don’t have time/energy to cook. I have a bunch of basil growing in the garden I was thinking about adding. Will the basil flavor disappear with cooking/and or freezing? I add the greens (usually spinach, sometimes kale) at the end and just let them wilt a bit and was thinking of adding the basil with them. Also baking some bread today-could I slice the bread and freeze it individually sliced so I can just have a slice with some soup or will it dry out and get funky?
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May 19, 2019 19:54
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Kaiser Schnitzel posted:I make a really simple Italian-ish tomato/white bean/some kind of green /ham soup a lot that I freeze for when I don’t have time/energy to cook. I have a bunch of basil growing in the garden I was thinking about adding. Will the basil flavor disappear with cooking/and or freezing? I add the greens (usually spinach, sometimes kale) at the end and just let them wilt a bit and was thinking of adding the basil with them. Your basil flavor will probably be a little muted but it won't disappear. Yes, you can freeze a sliced loaf of bread and it'll be fine. bring slices back to life in the toaster.
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May 19, 2019 21:02
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Kaiser Schnitzel posted:I make a really simple Italian-ish tomato/white bean/some kind of green /ham soup a lot that I freeze for when I don’t have time/energy to cook. I have a bunch of basil growing in the garden I was thinking about adding. Will the basil flavor disappear with cooking/and or freezing? I add the greens (usually spinach, sometimes kale) at the end and just let them wilt a bit and was thinking of adding the basil with them. Adding the basil at the end just before freezing will keep the flavor the best. I always end up slicing and freezing half of every loaf I bake. It toasts great, and dries out great for french toast as well.
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May 20, 2019 01:21
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If I make a big round loaf I tend to cut it in half to freeze. Before freezing I put the exposed face down and then kind of cut into it from the crust, leaving just enough that the slices stay together. I find it helps reheat and separate the slices later while keeping as little surface area exposed going into the freezer.
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May 20, 2019 01:55
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Kaiser Schnitzel posted:basil
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May 20, 2019 06:59
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Beginner at cooking here. So I pan seared a two chicken breast(boneless skinless) the other week and they came out fine. I did like 4 minutes each side on medium high heat. Today I did a larger piece and it didn't cook properly. I see lots of people pounding the chicken breast to make it even and some people steam it on low after cooking the sides. Why pound it? Also some people do cuts through the chicken breast is that just for the seasoning or does it cook better as well? And is steaming a good option toward the end so you can cook the interiors for sure? Thanks in advance.
Ulio fucked around with this message at 21:21 on May 20, 2019 |
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May 20, 2019 21:18
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