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It's super non-photogenic because the lighting in my house is bad for photography and this dish is already the color that the lighting makes everything look, but here is that southwestern scampi I finally made. Verdict: taste was super good, will probably up the butter, oil and pasta water/shrimp broth to get it a tad bit saucier. Wouldn't tweak beyond a quarter cup of tequila because even after reducing by half it still had a slightly noticable alcohol taste. Overall, would recommend and am proud of myself for this one. Thanks to the thread for the advice!
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Jul 8, 2019 01:13
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Guacamayo posted:Where can I buy spices online? Is Penzeys a good place?
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Jul 8, 2019 01:13
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i like nice words
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Anne Whateley posted:Penzey's is excellent and they give away a ton of free poo poo. Sign up for weird rambling emails and wait for a good bargain including things you want Yes, this. I spent $7 this weekend on two jars of spices and will be getting 4 jars free. Plus a poster, a pin, and stickers.
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Jul 8, 2019 15:50
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Penney’s is great, but also gonna plug https://www.penderys.com if you’re looking for some southwestern stuff like chilies.
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Jul 8, 2019 17:11
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Is there a dedicated slowcooker/crock pot thread? I have some dumb questions about which pot people would recommend and what they like making with it.
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Jul 8, 2019 18:31
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Ritznit posted:Is there a dedicated slowcooker/crock pot thread? I have some dumb questions about which pot people would recommend and what they like making with it. I don't think there is. There's a pressure cooker/instant pot thread but I don't see a crock/slow cooker one. Feel free to ask away here. Here's my quick take: Prioritize size. If you're trying to decide between a 7qt and a 5qt model, go with the 7. 10qt might be overkill, but I've never looked at my 7qt and said, "I wish this was smaller." If you're roasting whole chickens and such, 7qt is kind of the magic size where the whole bird easily fits into the crock. Otherwise, be dubious of any features other than High Power, Low Power, and Timer. I've literally never used anything but those three buttons. As for brand, Hamilton Beach, Cuisinart, Crock Pot. All work the same, and in general slow cookers are designed to be idiot proof. I've never really run across one that was "better" than another, but other people might have found more nuances than that.
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Jul 8, 2019 22:26
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Ritznit posted:Is there a dedicated slowcooker/crock pot thread? I have some dumb questions about which pot people would recommend and what they like making with it. Just buy an instant pot
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Jul 8, 2019 23:42
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Trying to save money as well as cook through what I have in my pantry/freezer. I have some cultured cream, crema mexicana to be specific although it's essentially the same as sour cream that's been in the freezer for a bit. I know that it is separated, as it does when frozen. I was thinking of doing a sort of tuna noodle casserole with pasta, broccoli, peas and shallots and some smoked tuna I have... we walked past an Eastern European joint advertizing stroganoff yesterday so it's been on my mind. Can I make a cream of mushroom sort of sauce with a broken/separated sour cream or will it just be awful? I don't mind if it's not perfect, it's just for me at home, but I'd rather not waste the food and effort if it's a moot point. Would a pinch of citric or ascorbic help it bind? I have both. Any thoughts or pointers?
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Jul 9, 2019 00:08
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feedmegin posted:They're the Goons with Spoons now actually 
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Jul 9, 2019 00:22
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MAKE NO BABBYS posted:Trying to save money as well as cook through what I have in my pantry/freezer. I have some cultured cream, crema mexicana to be specific although it's essentially the same as sour cream that's been in the freezer for a bit. I know that it is separated, as it does when frozen. If it has separated into a thick part and a thin, watery part, you can pour off the watery part and taste the rest. My concern would be a gritty texture, though this probably wouldn’t be too obvious in a stroganoff-like context. If the whole mixture has broken into chunks, there will be no bringing it back. Could you use some of your acids to “sour” a bit of milk or cream? You can also use a small amount of cream cheese instead of sour cream if you have it to hand, but a smalllll amount.
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Jul 9, 2019 00:32
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Cultured cream doesn’t separate evenly like that, it’s more like a cottage cheese sort of texture but the nodules aren’t as firm as CC. It’s usually fine for baking but I wouldn’t make dip with it. The only other dairy I have on hand is some crumbled, herbed feta and a container of half n half.
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Jul 9, 2019 00:46
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MAKE NO BABBYS posted:Cultured cream doesn’t separate evenly like that, it’s more like a cottage cheese sort of texture but the nodules aren’t as firm as CC. It’s usually fine for baking but I wouldn’t make dip with it. The only other dairy I have on hand is some crumbled, herbed feta and a container of half n half. Honestly I’d go with the half and half, and trust the noodles to soak up the thinner sauce whole the casserole bakes. If it’s like cottage cheese, could you press or drain it and end up with something tart and crumbly that could be used in eggs or on a salad?
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Jul 9, 2019 03:07
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I noticed some honey brands have a logo that says true source certified. Does anyone know if this is logo means anything or is it just a placebo I want to make sure my honey is real and has real bee poop
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Jul 9, 2019 04:00
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MAKE NO BABBYS posted:Trying to save money as well as cook through what I have in my pantry/freezer. I have some cultured cream, crema mexicana to be specific although it's essentially the same as sour cream that's been in the freezer for a bit. I know that it is separated, as it does when frozen. I've never frozen crema mexicana specifically, but generally you can treat split dairy somewhat like a broken sauce - if it were me, I'd probably start by pouring off any runny/separated liquid & whisking what's left to see if it'll re-emulsify easily - then slowly whisking in a small amount of flour or other starch as a ghetto-roux/slurry which usually works pretty well with higher-fat content dairy products and wouldn't be out of place in a sauce anyway I don't think adding acid will be any benefit here, that normally has a tendency to cause non-solid dairy products to curdle or split
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Jul 9, 2019 04:23
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Steve Yun posted:I noticed some honey brands have a logo that says true source certified. Does anyone know if this is logo means anything or is it just a placebo
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Jul 9, 2019 04:24
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When a recipe calls for mustard seeds, does it mean yellow or brown? Or does it just vary depending on what I'm making?
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Jul 9, 2019 05:52
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Steve Yun posted:I noticed some honey brands have a logo that says true source certified. Does anyone know if this is logo means anything or is it just a placebo I work for a honey manufacturing company. We're in Whole Foods and many other bougie grocers. You've probably tried our products. True Source is effectively nothing more than a marketing term.
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Jul 9, 2019 06:53
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Chef Bourgeoisie posted:When a recipe calls for mustard seeds, does it mean yellow or brown? Or does it just vary depending on what I'm making?
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Jul 9, 2019 07:54
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Is there a way to know if honey is genuine other than growing bees yourself
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Jul 9, 2019 11:30
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Steve Yun posted:Is there a way to know if honey is genuine other than growing bees yourself You can test it if you have a lab You can test specifically for corn syrup by dropping a spoonful of honey into warm water without stirring. If there's corn syrup in it, it will start dissolving quickly, otherwise it will stay together as a mass. This is super inaccurate but I guess it's better than nothing. Or you can pay eurofins https://www.eurofins.com/food-and-feed-testing/industries/honey-authenticity/ This is why the strength of your QA department will make or break a company in the industry. Not just honey, but food distribution in general. We deal with some pretty big customers, and they have stringent requirements. If QA wasn't trustworthy, they would drop us like a hot potato.
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Jul 9, 2019 14:36
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Finding a beekeeper at the farmers market has worked for me. They aren't subject to a lot of regulation where I'm at but one thing they do get audited on is sales so it's probably more legit than not. Also I found a guy whose farm I drive by a lot and there are hives there so 
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Jul 9, 2019 16:25
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effika posted:Finding a beekeeper at the farmers market has worked for me. They aren't subject to a lot of regulation where I'm at but one thing they do get audited on is sales so it's probably more legit than not. Also I found a guy whose farm I drive by a lot and there are hives there so This is generally best practice. Look for crystallized or crystallizing honey, too - raw honey doesn't stay liquid, with extremely rare exceptions like tupelo. If it's heated high enough or filtered to prevent it crystallizing, it loses a lot of flavor. I don't really trust honey that isn't at least a little bit cloudy. Not because it's adulterated, but because it's not as tasty.
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Jul 9, 2019 18:55
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Anyone have a link to that chicken wing thread? Having a hard time finding it.
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Jul 9, 2019 19:24
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TychoCelchuuu posted:Indian recipes mean brown mustard seeds. Other recipes typically mean yellow. But, it depends. Good to know. Thank you!
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Jul 9, 2019 21:34
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Thanks for the answers, but now I gotta ask another dumb question: What is the difference between an instant pot and a slow cooker for the purpose of wanting to make meals easily? I'm looking to learn to cook bigger portions for cheap and with little fuss, and I thought the general wisdom for that was a slow cooker. I'm stupid and new to all of this, so I'd like clarification.
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Jul 9, 2019 21:35
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Ritznit posted:Thanks for the answers, but now I gotta ask another dumb question: What is the difference between an instant pot and a slow cooker for the purpose of wanting to make meals easily? I'm looking to learn to cook bigger portions for cheap and with little fuss, and I thought the general wisdom for that was a slow cooker. I'm stupid and new to all of this, so I'd like clarification. Instant pot can be used as a slow cooker. But also as a pressure cooker. So it's more versatile.
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Jul 9, 2019 21:42
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The extremely tl;dr is that an instant pot (electric pressure cooker) does what a slow cooker does, but faster Sometimes that's more convenient, and sometimes it's less due to your schedule, prep time, etc.
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Jul 9, 2019 21:42
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So slow cooker+, basically? Sounds great. What brands/models do people like for those? Specifics help me because I gotta translate all the terminology into my local language anyway.
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Jul 9, 2019 22:14
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Amazon has a big sale on the 8qt instant pot as we speak https://www.amazon.com/Instant-Pot-Programmable-Pressure-Steamer/dp/B01B1VC13K
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Jul 9, 2019 22:21
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Ritznit posted:So slow cooker+, basically? Sounds great. What brands/models do people like for those? Specifics help me because I gotta translate all the terminology into my local language anyway. instant pot is the standard brand, most recipes and guides assume an instant pot. beans and large roasts that would take hours instead take about 40 minutes, and the results are often superior instant pot is a huge craze so googling “instant pot + whatever” will turn up a lot of resources it can come across as a gimmick but it is legit my favorite thing in my kitchen and ive been using it for a couple years. it completely changed my indian food and curry game
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Jul 9, 2019 23:18
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If you're going to get an electric pressure cooker, spend the few extra bucks and get the Chard/Carrey (it's been sold under both brand names) electric pressure canner. It'll let you take the leftovers you cook and safely can them, which is pretty rockin'.
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Jul 10, 2019 00:12
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How does one use fenugreek? I got some ground fenugreek at my local Middle eastern/Persian market because I thought it might be the secret to some of their very tasty spice mixes (and it smells like it might be) but then it tastes terrible. Does it just sort of act in the background and make other things taste better? I added some to my ground beef tacos mix tonight and it doesn't seem to have ruined them or anything, and maybe it made them better?
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Jul 10, 2019 02:18
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Kaiser Schnitzel posted:How does one use fenugreek? I got some ground fenugreek at my local Middle eastern/Persian market because I thought it might be the secret to some of their very tasty spice mixes (and it smells like it might be) but then it tastes terrible. Does it just sort of act in the background and make other things taste better? I added some to my ground beef tacos mix tonight and it doesn't seem to have ruined them or anything, and maybe it made them better?
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Jul 10, 2019 02:32
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I am broadly familiar with the concept of spices. Most of them taste good on their own-to my (possibly broken) tastebuds, this stuff mostly just tastes bitter, and I’m not sure where or with what I would use it. Is there anything in particular it pairs well with?
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Jul 10, 2019 03:08
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Kaiser Schnitzel posted:I am broadly familiar with the concept of spices. Most of them taste good on their own-to my (possibly broken) tastebuds, this stuff mostly just tastes bitter, and I’m not sure where or with what I would use it. Is there anything in particular it pairs well with? It’s usually in a recipe as a small part of a blend of many spices, comes up a lot in various kinds of Indian food. Dino could tell you more- if you don’t have his cookbook, you should buy it posthaste!
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Jul 10, 2019 03:11
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It’s generally a supporting player. It adds an aromatic, mapley background sweetness that complements other more savory, potent spices. I wouldn’t ever showcase it in a dish, but dishes it belongs in would seem lacking without it.
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Jul 10, 2019 03:13
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Sweet Custom Van posted:It’s usually in a recipe as a small part of a blend of many spices, comes up a lot in various kinds of Indian food. Dino could tell you more- if you don’t have his cookbook, you should buy it posthaste! Dino has a book? What's it called?
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Jul 10, 2019 03:13
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Kaiser Schnitzel posted:I am broadly familiar with the concept of spices. Most of them taste good on their own-to my (possibly broken) tastebuds, this stuff mostly just tastes bitter, and I’m not sure where or with what I would use it. Is there anything in particular it pairs well with? Doom Rooster posted:It’s generally a supporting player. It adds an aromatic, mapley background sweetness that complements other more savory, potent spices. I wouldn’t ever showcase it in a dish, but dishes it belongs in would seem lacking without it. P. much this. It's one of the few not-maple things that can impart a maple aroma if used correctly. It's part of what makes a proper vindaloo taste like a vindaloo instead of just "really spicy curry." And if it's really bitter, then it sounds like it night be over-toasted. It's sensitive to that - it needs a very light toast to make the aromatics pop, but it's easy to over-do it and it gets really bitter like garlic will if it's over toasted. A local creamery was making a sheepsmilk cheese with fenugreek in it for a while, and it was lovely.
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Jul 10, 2019 03:31
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Annath posted:Dino has a book? What's it called? https://www.amazon.com/dp/0977080420/ref=cm_sw_r_cp_awdb_t1_ZivjDbTSXD2P4
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Jul 10, 2019 03:49
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Kaiser Schnitzel posted:I am broadly familiar with the concept of spices. Most of them taste good on their own-to my (possibly broken) tastebuds, this stuff mostly just tastes bitter, and I’m not sure where or with what I would use it. Is there anything in particular it pairs well with?
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Jul 10, 2019 04:05
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