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You can always ask the butcher too. Who knows about large market but my local one will.
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Aug 18, 2019 12:29
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All the thin slices of beef I’ve seen were at Asian markets
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Aug 18, 2019 13:08
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Submarine Sandpaper posted:You can always ask the butcher too. Who knows about large market but my local one will. This. They might not have it pre-shaved in the meat coolers, but any store with a butcher's department will be able to shave it for you. Just tell them what cut you want shaved (usually sirloin, iirc), and how much you want. When I ask for special cuts, they normally say something akin to "sure, come back in 10 minutes and we'll have it done for you." I do my other shopping, come back, and the guy hands me a package of whatever I asked for.
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Aug 18, 2019 16:51
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e: nvm!!!
Putty fucked around with this message at 19:52 on Aug 18, 2019 |
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Aug 18, 2019 17:52
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nwin posted:Recently moved from Boston to Virginia and I need some help. I was just at Giant in Arlington and passed some shaved steak in the fresh meat section. I never buy it for myself, but I feel like I've seen it somewhat often there. I've never asked, but if you ask the butcher to shave some for you, that seems like something they'd be happy to do
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Aug 18, 2019 21:23
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Just chiming in to say I've seen shaved beef in every giant Ice ever been in in the area. It's usually sold as a $5 special so it may not be with the rest of the meats but more in the free standing cabinets in the middle of the meat department.
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Aug 18, 2019 22:15
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any tried chickpea pasta - does it suck, is there any trick to cooking it?
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Aug 19, 2019 03:16
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THS posted:any tried chickpea pasta - does it suck, is there any trick to cooking it? I've used it a few times at work for the pasta salad that goes in our boxed lunches. The texture is close to regular pasta, and it definitely tastes like chickpeas, but it seems like there's a fine line between al dente and a sad squishy mess.
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Aug 19, 2019 03:20
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I was left a lot of mushrooms, champignons, and I need ideas for them. I never cook them myself, not a big fan, so I'm looking for something were they don't dominate. Edit: preferably vegetarian
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Aug 19, 2019 13:27
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Chickpea pasta texture is only close to regular pasta if you only ever eat cheap dried pasta it's incomparable to fresh pasta or even the higher end dried product.
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Aug 19, 2019 14:06
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I like it in pasta salad. Not so much as like, a sauced dish.
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Aug 19, 2019 16:04
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im going to try it with a rigatoni or penne pasta bake. homemade tomato sauce, mushrooms, zucchini, some melted cheese. ill undercook the chickpea pasta. my mistake is probably trying to make pasta “healthy” but maybe itll be good??
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Aug 19, 2019 16:15
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Sandtrout Catsuit posted:I'm going to Hawaii and staying in a condo with a kitchen. What should I cook? Not really cooking, but eat some of the seasonal white pineapple if you can find it. I got one at a farmer's market on the Big Island around this time last year. It was like a more delicate version of a normal pineapple with very fresh flavor and a softer texture that doesn't tear up your mouth as bad as the yellow ones. Really good.
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Aug 19, 2019 17:00
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Flunky posted:Not really cooking, but eat some of the seasonal white pineapple if you can find it. I got one at a farmer's market on the Big Island around this time last year. It was like a more delicate version of a normal pineapple with very fresh flavor and a softer texture that doesn't tear up your mouth as bad as the yellow ones. Really good. https://kauaisugarloaf.com/products/kauai-sugarloaf-pineapple I am a pig seriously considering buying one
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Aug 19, 2019 17:54
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DoubleDonut posted:Anyone got any recommendations for resources (cookbooks, websites, video series, whatever) on cakes and pastries? I do a lot of desserts, but that's mostly candy (which is significantly different) and pretty foolproof stuff like simple pies and cobblers, and I'd like to start doing stuff that's fancier. Preppy Kitchen is a good resource for many different kinds of sweets (cakes, pies, as well as some savory dishes and cocktails), and he's entertaining to watch in his youtube videos as well. Dude looooooooves his frosting, though, so fair warning.
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Aug 19, 2019 18:09
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THS posted:im going to try it with a rigatoni or penne pasta bake. homemade tomato sauce, mushrooms, zucchini, some melted cheese. ill undercook the chickpea pasta. Get fresh pasta and cook it less/faster. It has a much smaller impact on your blood sugar than you'd expect for a refined starch. Also try portions that aren't a half pound per person.
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Aug 19, 2019 18:21
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Rice or lentil pasta does better as a "healthy" pasta substitute. The chickpea stuff is ok but the texture is off.
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Aug 19, 2019 18:43
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Vacation with my wife's family has sent me down the road of learning to make German food. Anyone have a good rouladen recipe? I've assisted assembling it before, but didn't get a great idea of ratios or what went into the gravy.
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Aug 19, 2019 21:57
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uguu posted:I was left a lot of mushrooms, champignons, and I need ideas for them. I never cook them myself, not a big fan, so I'm looking for something were they don't dominate. Finely chop them, sauté with garlic and onions and make a duxelles. Make a beef Wellington, and make it vegetarian by not eating the beef part.
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Aug 19, 2019 22:42
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uguu posted:I was left a lot of mushrooms, champignons, and I need ideas for them. I never cook them myself, not a big fan, so I'm looking for something were they don't dominate.
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Aug 19, 2019 22:51
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Thanks for the suggestions. I gave them away to my brother however.
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Aug 20, 2019 17:14
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Why are canned tomatoes so accepted even among food snobs? Don't mean this as a knock on canned tomatoes at all. just made a nice sauce with canned san marzanos and red wine. But even huge fresh food people like Gordon Ramsay, who I genuinely assumed didn't own a can opener, uses canned tomatoes in recipes. Is it because they can so well there's little to no depreciation in quality? Is it because fresh tomatoes are hard to come by in poo poo climates like the UK? Is it because working with fresh tomatoes in sauces are too tedious to be worth it?
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Aug 20, 2019 18:03
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Well the processing involved in canning the tomatoes increases the lycopene content. Also, it'd be pretty difficult to get legit AOP San Marzanos outside of Italy without canning 
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Aug 20, 2019 18:07
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Bluedeanie posted:Is it because they can so well there's little to no depreciation in quality? Is it because fresh tomatoes are hard to come by in poo poo climates like the UK? Is it because working with fresh tomatoes in sauces are too tedious to be worth it? all of the above. Good canned tomatoes are really good and grocery store tomatoes in winter are really sad
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Aug 20, 2019 18:08
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Bluedeanie posted:Why are canned tomatoes so accepted even among food snobs? Don't mean this as a knock on canned tomatoes at all. just made a nice sauce with canned san marzanos and red wine. But even huge fresh food people like Gordon Ramsay, who I genuinely assumed didn't own a can opener, uses canned tomatoes in recipes. Canned tomatoes are usually canned at the peak part of their growth / ripeness. A can of tomatoes in the winter is gonna end up a lot better tasting than some hydroponics grown storage tomatoes that were refrigerated for a long time and sold in a grocery store in december etc.
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Aug 20, 2019 18:20
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Canned tomatoes can also be specific varieties meant to taste good, instead of look pretty and be durable enough to survive.
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Aug 21, 2019 01:15
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Nephzinho posted:Vacation with my wife's family has sent me down the road of learning to make German food. Anyone have a good rouladen recipe? I've assisted assembling it before, but didn't get a great idea of ratios or what went into the gravy. Rouladen is literally one of my favorites. 1 1/2 lb of flank steak, sliced thin (1/8" thick, 3 inches wide, get the butcher to do this.) 1 Onion - cut into ribbon slices 1 jar of whole-grain mustard 1 jar of dill pickles (spears if precut, if not cut them into spears so that they're no larger than 1/2" on a side) - the crunchier the better 1 lb thick sliced bacon (*NOTE*. Bacon should not be thicker than the beef. Honestly, have twice the number of strips of bacon that you do the slices of beef instead of relying on weight on this) 3 cups of beef broth or stock 3 Tbs Flour 1 tsp black pepper 1/2 tsp thyme 1/4 tsp nutmeg Bay leaf Salt to taste Vegetable (or Avacado) Oil Toothpicks Large pan or dutch oven with a good fitting lid Beer 1) On your cutting board, lay out a slice of beef. 2) Spread mustard evenly down the middle 2/3rds of the slice. 3) Lay two strips of bacon, side by side on top of the mustard. 4) On one end, lay a pickle, and a couple of the onion ribbons. 5) Roll the Rouladen up nice and tight, and secure the loose end with a toothpick (pro-tip, don't leave too much toothpick hanging out of the meat. This will make it easier to get all the sides nice and brown without the toothpick getting in the way). 6) Repeat the above steps until you're out of beef. 7) In a large pan or dutch oven, add an even coating of oil (not too much, but enough to coat the bottom), brown the Rouladen on all sides. I use medium high heat for this. 8) Add in the remaining onions, and stir them around until they start to brown just a little. 9) Add in the beef broth and spices, cover the pan, and simmer on low heat for 30 miutes. 10) Turn the Rouladen over, add beer if the liquid level has dropped, and simmer for 30 more minutes 11) Pull the Rouladen out of the liquid 12) Whisk in the flour a tablespoon at a time until the gravy is desired thickness. I normally use three tablespoons of flour. Serve with a side of potato dumplings or spaetzel, and some red cabbage. Weltlich fucked around with this message at 15:05 on Aug 21, 2019 |
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Aug 21, 2019 03:55
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Veritek83 posted:all of the above. Good canned tomatoes are really good and grocery store tomatoes in winter are really sad Yep. If you're cooking with tomatoes cans are going to be superior quality to anything fresh you can get unless it's home grown/farmer's market stuff. Even then it's not necessarily better. We grew a shitload of San Marzanos one year for making sauces and our own canning and the amount of processing required is way more than you think it is. End result was... no real difference from store cans, either from the home canned ones or fresh. We didn't bother growing them again. The ones I've had fresh in Italy growing out of volcanic soil from Mount Vesuvius were real good, but uh. Not exactly an every day deal there.
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Aug 21, 2019 07:42
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Weltlich posted:Rouladen is literally one of my favorites. Holy poo poo, I know what I’m making for dinner
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Aug 21, 2019 10:13
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I'm looking for a specific texture of chocolate icing. It should be thin enough to flood an area, but it should set up to get harder, at least enough to get a skin . . . but it should still be flexible. Tempered chocolate is way too brittle. Ganache I'm not sure would set up well. Corn syrup might also make it too soft. The goal is like, you know Dunkin Donuts' chocolate icing? It's soft and flexible, but as it sits, it firms up enough that the donuts can be stacked or that you can touch it without getting covered in chocolate. But also, I want it to taste like chocolate and not be full of gums.
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Aug 21, 2019 13:33
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i like nice words
Anne Whateley posted:I'm looking for a specific texture of chocolate icing. It should be thin enough to flood an area, but it should set up to get harder, at least enough to get a skin . . . but it should still be flexible. Tempered chocolate is way too brittle. Ganache I'm not sure would set up well. Corn syrup might also make it too soft. Maybe just adding cocoa powder to a powdered sugar + water glaze type icing? e: \/\/\/ 
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Aug 21, 2019 13:51
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Pretty much every chocolate donut glaze I've seen has been cocoa powder, powdered sugar, and milk/water
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Aug 21, 2019 13:52
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Sorry, I should've said it was for, duh. The goal is Boston cream cupcakes to be served at a reception, so the icing has to be notably flavorful, but I'm not trying to get all these people covered in chocolate. Dark ganache would be the norm for Boston cream whatever; I'm just not sure it could be thin enough to flood plus set up to a fudgelike texture. I do have super dark cocoa powder, I can experiment with that, I'm still just not sure it'd be enough
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Aug 21, 2019 13:57
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Anne Whateley posted:Sorry, I should've said it was for, duh. The goal is Boston cream cupcakes to be served at a reception, so the icing has to be notably flavorful, but I'm not trying to get all these people covered in chocolate. Dark ganache would be the norm for Boston cream whatever; I'm just not sure it could be thin enough to flood plus set up to a fudgelike texture. I made eclairs a couple weeks ago and used the serious eats recipe for the chocolate glaze. Basically ganache plus corn syrup. When refrigerated, at least, I was able to stack them without a mess.
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Aug 21, 2019 14:45
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Maybe you can add gelatin to the frosting to help its room temperature consistency. I’ve never made frosting and I’m a baking moron, so this advice might not be useful.
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Aug 21, 2019 15:42
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They did something similar in a video I just watched. Add coconut butter/oil to melted chocolate to keep it soft when it sets. I'm a baking moron as well, same disclaimer applies.
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Aug 21, 2019 16:14
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Hating on canned/frozen products as a general rule is one of those things that people think makes them sound like an expert but really just exposes them as posturing novices. Some other examples include claiming that good restaurants never have microwaves in the kitchen, screw cap wine is always bad, and using anything but fresh-cut fries is cheating. It's all raw materials and tools, you pick the right tool for the job. Not hating on you Bluedeanie, just venting about people I know IRL.
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Aug 21, 2019 22:38
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Make me feel better about my stupid chicken. Bought a large pack of boneless thighs at our local ~natural~ grocery store (Fresh Thyme) and opened it up to toss in the instapot to make some quick tinga. Smelled a lot more chlorine-y than I'm used to, although I generally follow the rule of "smell raw chicken and if you gag toss it, otherwise most likely it's fine!" Packing date was 8/19, use by date was 8/23. It's not super organic pricey chicken so I know it gets the whole chlorine etc bath to reduce disease potential but the smell is so unnatural as opposed to the general sulfur-y smell I feel like plastic packed raw chicken can get and that I'm used to. It was a larger value pack type deal, so I know there's a chance the chicken is older than the date and they're just trying to move units. Likely ok or should I be asking for a refund for the next time I'm at the store?
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Aug 21, 2019 22:45
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yeah just take it back asap, you could freeze it if you wont be going back for a few days
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Aug 21, 2019 22:48
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also what's everyone's go-to ios app for recipe organization? paprika? i have a shitload of recipes bookmarked but only been able to import some into evernote (which isnt great these days)
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Aug 21, 2019 22:50
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