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Also I have 3 pounds of shredded chicken. What should I do with it
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Sep 12, 2019 10:21
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Enchiladas
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Sep 12, 2019 13:38
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Steve Yun posted:I have a four cup granite mortar and just ordered a one cup porcelain. Could I have just used my big one for tiny spoonfuls of spices? Yep. I do small quantities of rosemary all the time in my big granite one.
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Sep 12, 2019 14:32
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Buffalo chicken dip. I don’t care if it’s Midwest trashy, it’s good.
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Sep 12, 2019 16:09
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Home made Crunchwraps.
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Sep 12, 2019 16:10
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Ice Cream.
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Sep 12, 2019 17:02
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Budget bites has a recipe for chicken burritos that you can clingwrap up and freeze if you just wanna do a big bulk lazy meal prep for when you're in a pinch or somethin.
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Sep 12, 2019 17:13
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I know it's basic, but that sounds like an opportunity for a really good chicken salad. Like, the mayonnaise type.
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Sep 12, 2019 18:55
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Steve Yun posted:I have a four cup granite mortar and just ordered a one cup porcelain. Could I have just used my big one for tiny spoonfuls of spices? Yeah I've ground teaspoon or smaller quantities in mine all the time
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Sep 12, 2019 19:08
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Steve Yun posted:Also I have 3 pounds of shredded chicken. What should I do with it Light oil in a skillet Toss in mushrooms Wait until they start to get soft Throw in shredded chicken Mix soy sauce and brown sugar at a 1:1 ratio Pour into skillet and let that poo poo cook through Send to me
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Sep 12, 2019 19:35
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Anyone got a simple marinara/tomato sauce recipe? I got a bunch of ripe tomatoes I picked from my summers potted patio tomato crop.  I mean I could just go to google but 
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Sep 12, 2019 23:15
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Chinatown posted:Anyone got a simple marinara/tomato sauce recipe? I got a bunch of ripe tomatoes I picked from my summers potted patio tomato crop. What kind of tomato? If it was a patio garden are they cherry tomatoes?
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Sep 12, 2019 23:21
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Chinatown posted:Anyone got a simple marinara/tomato sauce recipe? I got a bunch of ripe tomatoes I picked from my summers potted patio tomato crop. I guess my biggest question is are they sauce tomatoes? If they're plum or roma tomatoes or of that sort, (lots of "meat" not much "seed and guts") then sauce is pretty straight forward. Other tomatoes will make sauce, but you'll need to cut back the liquid you add to the mix and do more blender work to get it smooth. Scald them (drop whole into boiling water) to make the skin burst, then peel the skin off. Put them into whatever pot you want to make the sauce in and hit them with a masher to make "crushed tomatoes" Add in 1/4 of their weight in either wine or water Add in some spices. Oregano, basil, rosemary, black/white pepper, garlic, salt. Do this to taste Keep simmering it until the "crushed" bits get super soft, then hit it with a stick blender until it's as smooth as you want it to be.
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Sep 12, 2019 23:24
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They are Heatmasters from the "Home Depot" growing region of the USA.
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Sep 12, 2019 23:31
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Steve Yun posted:I have a four cup granite mortar and just ordered a one cup porcelain. Could I have just used my big one for tiny spoonfuls of spices? Or at least I notice it a lot more when I'm doing a small batch of something in my fuckoff big granite m&p than if I'm doing larger batches or using a smaller m&p.
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Sep 12, 2019 23:35
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Chinatown posted:Anyone got a simple marinara/tomato sauce recipe? I got a bunch of ripe tomatoes I picked from my summers potted patio tomato crop. 5 Tbsp butter 1 onion, halved Simmer ~45 minutes, discard onion. Add fish sauce if you have it salt if you don't to taste. You can add some oregano at the start or basil at the end if you want to tart it up, but we're talking week night gently caress it sauce here so don't overthink it.
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Sep 12, 2019 23:45
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SubG posted:2# tomatoes Save the onions to caramelize and use on something else later. If you have fresh basil throw it in as you're mixing in your pasta, if you have dried don't bother. This is more or less my go to tomato sauce when using fresh from the garden, doctored up with whatever else happens to be fresh at the moment.
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Sep 12, 2019 23:47
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Nephzinho posted:Save the onions to caramelize and use on something else later. For anyone unfamiliar: if you take an onion, halve it, and then simmer it in sauce for 45 minutes it'll hold its shape until you touch it, and then it'll separate into a bunch of sheets of tomato-braised onion.
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Sep 12, 2019 23:58
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Chinatown posted:They are Heatmasters from the "Home Depot" growing region of the USA.
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Sep 13, 2019 00:16
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Awesome thanks guys. I also found an italian deli/store nearby with fresh pasta to I'm planning on getting nice (fat) this weekend.
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Sep 13, 2019 03:23
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 Lol WTF am I supposed to grind in this Edit: ok it’s a piece of garbage. My big one dusted a handful of black pepper in seconds, after a minute in the small one I still had whole peppercorns. Steve Yun fucked around with this message at 09:26 on Sep 13, 2019 |
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Sep 13, 2019 09:07
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I bought an equally useless pestle and mortar that has shallow sides and it angled to one side, so everything would fall out unless you were really careful. Now I know to buy a deep pestle and mortar so I can just go ham on whatever I'm crushing without worrying it's gonna fall out.
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Sep 13, 2019 09:39
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Steve Yun posted:
It could work for grinding sesame seeds for Tonkatsu sauce at the table. A long time ago I had a small porcelain mortar like that and I tried to bash down chilli and garlic in it and just succeeded at breaking it! I have 2 granite ones and they are awesome.
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Sep 13, 2019 10:55
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I only ever had a small porcelain mortar which, predictably, was garbage, so I never trusted any mortars but I'm thinking I'll reconsider and I even know a shop right around the corner. Anything I have to watch out for so I don't accidentally snag a piece more suited for decoration?
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Sep 13, 2019 10:59
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https://www.ebay.com/itm/BNF-KTHERB...PAAAOSwCgNbu96y I got this one on a goon’s recommendation and i love it.
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Sep 13, 2019 14:02
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I bought this for $55 on kenji's recommendation and it's incredible https://smile.amazon.com/dp/B0747DHS6T/ the one steve yun linked looks about the same though
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Sep 13, 2019 14:34
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Steve Yun posted:
I suggest looking at Pinterest for decorative mortar and pestles for ideas.
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Sep 13, 2019 15:11
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Quick one (probably going to start a debate). Microplaned garlic: would a buffalo wing sauce be a good application for this? I love garlic flavored wing sauces, and I'm making wings tonight using a basic buffalo sauce, so I wanted to toss some garlic in there. Will microplaned garlic be too much? I've done it with roughly minced garlic in the past and hadn't had a satisfying garlic flavor. It won't really be cooking much, just enough to melt the butter and warm things through before tossing the wings.
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Sep 13, 2019 15:22
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I dont have much personal experience with microplaned garlic outside of knowing it is stronger than chopped or minced, but I know it is still garlic and garlic is good in wing sauce. I am sure it will be fine. If you are worried about it being too pungent I would just add a small amount while you prep the sauce and taste, adding more as you feel is needed. Given that it is pureed it should dissolve fairly well into the sauce, so I am willing to bet any garlicky wing sauce you've had at your wing bar of choice was made using that.
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Sep 13, 2019 15:27
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Yup, definitely worried about overdoing it. No idea why I didn't just think of the add/taste/adjust method, but I wasn't sure if maybe there's a better way of cooking the sauce that would get me a good garlic flavor without risking it being overbearing or bitter. I haven't used microplaned garlic but once or twice, and it was in reputable recipes so there were no issues. For some reason it only dawned on me earlier that microplaned garlic would dissolve well in the sauce, instead of having "big" chunks of garlic on my wings. I just wanted to make sure I wasn't going to end up with an inedible pile of bitter wings, which would be a crime against humanity.
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Sep 13, 2019 15:51
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make Sriracha wings instead no need to add extra garlic
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Sep 13, 2019 18:36
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My general opinion is that anyone who dislikes lots of garlic is a defective person to begin with. I might not want it on everything, but for savory foods, there's not much that can't be enhanced with a little more garlic. As for microplanes, I think as long as you have a decent one and the clove of garlic is at the right stage of ripeness that works. The problem I have with most microplanes is that they do really good for hard and dry food items (nutmegs, etc) and really really bad for things that are wet and fibrous (garlic, ginger, etc.). If you had one that was super sharp, then it would probably work and not just gum up and dribble garlic juice on the food.
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Sep 13, 2019 19:14
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Anytime something asks for minced or pressed garlic I just grate it on a microplane. I haven’t noticed a difference in how garlic-y things taste since I started doing that.
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Sep 13, 2019 20:32
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I just smack the garlic real hard with a big knife on the cutting board, works great
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Sep 13, 2019 21:03
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Lawnie posted:Anytime something asks for minced or pressed garlic I just grate it on a microplane. I haven’t noticed a difference in how garlic-y things taste since I started doing that. I sometimes wonder if garlic is like salt. More garlic means less sensitivity to garlic or something. Ever since I got a decent microplane I've been using it for everything but recipes that call for whole cloves or rough chops.
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Sep 13, 2019 22:12
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Weltlich posted:My general opinion is that anyone who dislikes lots of garlic is a defective person to begin with. Quite so.
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Sep 13, 2019 23:26
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trip report: microplaned garlic worked great. First bite of the wings had a hint of garlic at the start, but then it really came through on the back end. But not in a bad way... then again I love garlic, and I guess thinking about it it'd take a lot to overpower the hot sauce. That said, Kenji's oven baked wings were a tad disappointing this time (not really, but they weren't as good as normal). I must have put too much salt on because they were a bit on the salty side, and not quite as crispy as usual. Old rear end baking powder maybe, but 40 minutes in the oven is usually plenty to get them good and crispy. Oh well, slightly sub-par wings are far from the worst thing. anyhow, sauce (cribbed from somewhere on serious eats, and enhanced with garlic): 2T unsalted butter (per lb of wings) 2T Frank's redhot sauce (per lb of wings) 1 large clove garlic (microplaned, per lb of wings) Throw in sauce pan. Heat over low to melt butter, whisk together, and let everything co-mingle while wings are cooking. Toss wings in it. Eat. Could probably stand more garlic, but I didn't want to overdo it. edit: also I couldn't get this to emulsify, but I didn't try real hard. Didn't care because whisking it right before tossing the wings works out fine. I see a lot of recipes call for additional vinegar but there's plenty in the hot sauce. I don't know what adding more would really do. DaveSauce fucked around with this message at 00:32 on Sep 14, 2019 |
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Sep 14, 2019 00:29
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Halve the salt on all kenji recipes
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Sep 14, 2019 00:31
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Steve Yun posted:Halve the salt on all kenji recipes Hard disagree.
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Sep 14, 2019 00:53
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you can tear my salt from my cold, dead hands
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Sep 14, 2019 01:02
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