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Flour tortillas: What's your ratio of lard to flour to water? The first recipe I tried had 7 parts flour to 1 part lard to 2 parts hot water (1 3/4 cup flour mixed with 1/4 cup lard, plus 1tsp salt, and then 1/2 cup water). Those tortillas turned out a bit dry, so I experimented with different ratios. Recently I made 1 part lard to 5 parts flour with 2 parts water. Salt to taste. That ratio worked out really well for me. But I'm still a noob with tortillas. What proportions do you use?
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Jul 31, 2019 01:26
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Hey homies, got a few Qs on oils. So, for years I've used California Olive Ranch for my everyday olive oil, and it has been great price vs quality. I'd like to branch out into some untoasted sesame, peanut, or other high-heat natural/unrefined oil, so I was wondering if anyone had a good recommendation for an analog for those oils; meaning, a good quality, preferably more direct producer that I can use for everyday stuff and doesn't break the bank. Especially if I can get it in glass or even bulk. I'm in the US. Also, the posh fancy-oils shop had a good sale today and I picked up some black cumin oil. Any cool ideas for what to do with this? I'm thinking about mixing it into a tahini-lemon sauce for starters...
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Jul 31, 2019 01:45
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So I'm having a tooth extracted and replaced tomorrow, and need some suggestions for completely smooth soups. I'm in enough pain right now that I'm having trouble getting inspiration, so would love to borrow some. I have a good blender, pretty high skill level and budget, so pretty much anything is on the table. Thoughts so far are a really good tomato bisque, a thicker Tom Kha, blended baked potato soup (bacon greese, not pieces). Anything warm, smooth and high-calorie is welcome. Thanks goons.
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Jul 31, 2019 16:22
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It’s summer, you should indulge in that greatest of soups, the Vichyssoise
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Jul 31, 2019 16:37
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soup is sorta a winter thing so for summer I'd make burgers or something and blend them with beer excluding in season tomatoes ofc
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Jul 31, 2019 17:24
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Consider other summer veg! Grill some corn, make stock with the cobs, puree the corn with the stock and some roasted summer squash. Get some roasted red peppers in there too.
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Jul 31, 2019 17:32
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Doom Rooster posted:So I'm having a tooth extracted and replaced tomorrow, and need some suggestions for completely smooth soups. I'm in enough pain right now that I'm having trouble getting inspiration, so would love to borrow some. Roasted cauliflower soup! There are a ton of recipes depending on your preferences (keto, vegan, lots of cheese, creamy, etc). It's easy to make it low cal so stick with the cheesey and creamy recipes for sure. (I'd give a recipe here but I've never had the cauliflower make it past the roasting stage in years as we were too taken by the smell to make it a soup.) My husband has had a lot of extractions and implants, and the below is his favorite soup for those times. Add in heavy cream or coconut milk at the end to make it higher calorie. Pumpkin Curry Soup
Add all ingredients (save the cream) to a stockpot, mix, and heat until it is hot enough for you. (You can also use a Crockpot and leave it for a while instead.) Add pretty swirls of cream when plating to make it a little thicker and get some calories in you. (When you are ready for bread again, this goes great with rye!)
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Jul 31, 2019 17:59
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Obviously gazpacho
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Jul 31, 2019 18:03
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Scientastic posted:It’s summer, you should indulge in that greatest of soups, the Vichyssoise Perfection! I should absolutely thought of this, but I blame it on the searing pain. Submarine Sandpaper posted:soup is sorta a winter thing so for summer I'd make burgers or something and blend them with beer Appreciate the suggestion, and you are logically not wrong, but hard pass. prayer group posted:Consider other summer veg! Grill some corn, make stock with the cobs, puree the corn with the stock and some roasted summer squash. Get some roasted red peppers in there too. Grilled corn soup is a fantastic idea, definitely doing that. Not a squash person, so gonna stick with corn and roasted red pepper. Thank you! effika posted:Roasted cauliflower soup! There are a ton of recipes depending on your preferences (keto, vegan, lots of cheese, creamy, etc). It's easy to make it low cal so stick with the cheesey and creamy recipes for sure. (I'd give a recipe here but I've never had the cauliflower make it past the roasting stage in years as we were too taken by the smell to make it a soup.) Ooohhhhh, I would never have thought of this, but the coconut milk version of this sounds amazing. 1000% doing this one. Thanks! SymmetryrtemmyS posted:Obviously gazpacho Great suggestion, but we had a glut of early tomatoes from the garden and had like 9 out of 12 meals as gazpacho a few weeks back, so still a little gazpacho'd out. Divine though.
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Jul 31, 2019 18:33
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Doom Rooster posted:So I'm having a tooth extracted and replaced tomorrow, and need some suggestions for completely smooth soups. I'm in enough pain right now that I'm having trouble getting inspiration, so would love to borrow some. Not a soup, but on the two occasions I had multiple teeth removed the thing that I found easiest to eat that was filling was canned ravioli. You can basically cut it into pieces, carefully move it past where your tooth was, and swallow the pieces whole. Also most opiate painkillers cause constipation, so some fiber and extra water will help down the road. Also, if you want the best ice-pack alternative you can make at home, mix equal parts water and rubbing alcohol, double bag it in freezer ziptop bags, and pop them in the freezer. It stays liquid at freezer temps so it's softer than frozen peas or whatever else you'd normally use.
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Jul 31, 2019 19:23
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poeticoddity posted:Not a soup, but on the two occasions I had multiple teeth removed the thing that I found easiest to eat that was filling was canned ravioli. You can basically cut it into pieces, carefully move it past where your tooth was, and swallow the pieces whole. Also most opiate painkillers cause constipation, so some fiber and extra water will help down the road. That sounds terrible! I do have a shameful, guilty love of canned ravioli that I almost never give in to. This is as great an excuse as any to indulge. Will do this, thanks! That ice pack trick sounds like a pro tip though, thank you.
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Jul 31, 2019 19:26
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SymmetryrtemmyS posted:Obviously gazpacho
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Jul 31, 2019 19:55
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Doom Rooster posted:That sounds terrible! I had 23 teeth taken out a few years ago, and the first food I ate after the initial kefir/yogurt/protein shake period was scrambled eggs. I ate nothing but scrambled eggs for at least an entire week. Also worth considering is saag. Maybe mashed potatoes too.
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Jul 31, 2019 21:58
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holy gently caress
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Jul 31, 2019 22:07
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Doom Rooster posted:That sounds terrible! 
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Jul 31, 2019 22:46
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Doom Rooster posted:So I'm having a tooth extracted and replaced tomorrow, and need some suggestions for completely smooth soups. I'm in enough pain right now that I'm having trouble getting inspiration, so would love to borrow some. poeticoddity posted:Also most opiate painkillers cause constipation, so some fiber and extra water will help down the road. Split pea soup for high calories and fiber
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Aug 1, 2019 00:28
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Cucumber and avocado soup. Avocado, cucumber, tahini, coconut milk, plenty of dill, salt, black pepper. I use those English cucumbers, skin seeds and all. I use fresh dill, and the Chaokoh brand coconut milk. Thin it out with ice, and blend that whole thing until it’s completely puréed. I can legit down cup after cup of that stuff, and the bonus is that it’s got a decent hit of calories, which can be hard to get. When I had dental issues, the pain meds shot my appetite to utter poo poo, which wasn’t the greatest to begin with. So if I could get down any food, I had to make sure I was hitting those calorie counts.
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Aug 1, 2019 01:05
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I misplaced a cookbook I wanted to use a while back, and I can't seem to find it again; I'm hoping someone might be able to help me remember what it was called, so that if worse comes to worst I can at least buy or order a replacement. It was a beginner's cookbook, with 3 levels of recipes, that came in a 3-ring binder; it wasn't the "I Don't Know How To Cook Book", and it numbered the difficulty levels for the recipes, 1, 2, and 3. If I saw the book again I'd remember what it was, but without that I can't remember anything else for the life of me. Any ideas?
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Aug 2, 2019 06:04
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Man my chicken stock became so rich and reduced, A+. Big tray of bones and scraps roasted under broiler, pressure cooker 2 hours with some veg and parmesan rinds. I ended up reducing it enough to fit in six cube one jumbo ice cube tray. Everything that didn't make it in that stuck to various vessels I just ate straight, yum.
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Aug 2, 2019 15:09
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Doom Rooster posted:That sounds terrible! Strong warning: do not liquify Chef Boyardee. When I had jaw surgery and my jaw was wired shut, I couldn't eat ANY solids, but I had a craving for Chef Boyardee ravioli, something I hadn't had in a decade. I made the mistake of putting it in a blender, and ended up with a bowl of greasy, somewhat gritty, extremely salty, "tomato soup", and literally cried with a combination of disgust and disappointment. Also the crippling anxiety attacks from having my jaw wired shut but w/e
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Aug 2, 2019 15:57
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This belongs in the disaster thread but I had a friend bring over one of the huge jars of the Boy-ar-dee, he threw it on the stovetop and then added in some secret spices to enhance the flavor. When he was stirring everything together all the ravioli broke apart and my god it was horrible for the reasons above regardless of the added poo poo.
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Aug 2, 2019 16:12
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Similarly, blender pizza is a mistake. Trust me on this one.
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Aug 2, 2019 21:55
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Isn't that how they discovered vomit Jelly Bellies?
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Aug 2, 2019 22:38
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I was planning on grilling chicken tonight but my wife asked for pizza instead. I've had my chicken breasts in brine for about two hours. If I intend to use them tomorrow, can I just take them out of the brine, give them a rinse and back in the fridge? Or should I go ahead and cook them tonight and reheat?
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Aug 2, 2019 22:40
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You can brine for a day
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Aug 2, 2019 22:41
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Cook them and add onto the pizza.
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Aug 2, 2019 22:41
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Submarine Sandpaper posted:You can brine for a day Okay thanks! Leal posted:Cook them and add onto the pizza. I considered it but it would be way too much chicken.
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Aug 2, 2019 22:45
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Anyone have experience with souffles/souffle pancakes? I've been trying my hand at these and they look great literally until I lift the lid the last time and then they deflate in real time before my eyes, it's really discouraging.
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Aug 3, 2019 00:08
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Is ketchup a fine base for a quick bbq sauce, or am I better off using tomato sauce and thickening with molasses? e: I am putting this on wings, if that makes any difference. Here is the base recipe I was thinking of building on. Bluedeanie fucked around with this message at 00:37 on Aug 3, 2019 |
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Aug 3, 2019 00:35
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Bluedeanie posted:Is ketchup a fine base for a quick bbq sauce, or am I better off using tomato sauce and thickening with molasses? I've been drinking a bit and your question made me contemplate making a line for autographs at a Beyoncé show and calling it the "Bey Bae Queue". I'd go with the ketchup tbh.
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Aug 3, 2019 05:30
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Bluedeanie posted:Is ketchup a fine base for a quick bbq sauce, or am I better off using tomato sauce and thickening with molasses? Some ketchup, a little mustard, some onion and garlic, some honey or brown sugar, and maybe some vinegar, white or apple, and simmer a bit. Taste throughout and fine tune as you go. Same can be done with tomato sauce but you may need a little more of the rest since ketchup is already sliced and sweetened a bit. E. Oh yeah, add some spice. Peppers, hot sauces, whatever.
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Aug 3, 2019 07:21
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 So a month of fermentation later, and I have 2 bottles of pressed sauce, a half gallon of essentially "mango habanero sambal olek" and a gallon of leftover brine. Some of the brine went into making the pressings into the sambal olek consistency, but is there anything worth doing with the rest? Or should I just pitch it?
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Aug 4, 2019 17:30
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Could probably use some in a marinade for something like really fatty pork maybe? Or in weird bloody mary? What does it taste like, just by itself?
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Aug 4, 2019 18:57
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We usually reuse at least once, fermenting cukes or other peppers, but we usually don't have that much.
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Aug 4, 2019 19:02
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While I can't think of something to do with the brine, I can think of something you can do with one of those bottles of sauce 
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Aug 4, 2019 19:07
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Brine is nice in marinades and just on salads and the like. It's like a salty vinegar almost.
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Aug 4, 2019 19:19
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Try drizzling it on a melon caprese
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Aug 4, 2019 19:29
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Waci posted:Could probably use some in a marinade for something like really fatty pork maybe? Its salty, sour, and spicy
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Aug 4, 2019 20:19
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Find some way to use that in a stir fry, sounds amazing.
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Aug 4, 2019 20:30
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Make potato salad, put some brine in
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Aug 4, 2019 20:31
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