The General Questions thread - for quick questions, recipe requests, help.

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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Casu Marzu: Oct 20, 2008

Qubee posted:

Have fallen in love with a takeaway sushi place. Had an amazing vegetable futomaki, and there's a small yellow vegetable / fruit that I can't figure out. It's slightly sweet, and very very crunchy. I have no idea what it is and Google doesn't help. Does anyone know what it might be? It's super crunchy and tastes just sweet, no other flavour.

How yellow are you talking? A brownish yellow is probably burdock. If it's neon yellow they may be adding pickled Korean radish. I've seen both added to veg rolls before.

# ? Sep 30, 2019 03:50

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# ? May 23, 2024 12:55

Qubee: May 31, 2013

Casu, I think you're right. It's pickled Korean radish. Burdock pictures showed it coming up too brown, and the shape was wrong. Pickled radish looks really similar, some pics even show the same pineapple looking shape I was talking about. It was crunchy, which is what you'd expect with a radish.

# ? Sep 30, 2019 09:10

SubG: Aug 19, 2004; It's a hard world for little things.

Steve Yun posted:

Hey Subg, here�s a 10x10x5 box with the lids folded in holding four stacks of delitainers

Eh. Yeah, I could just stuff them in a box, but I'd prefer something a little more durable and easy to use. Like a cup/lid dispenser. I should probably just got to a local restaurant supply and see if they've got 'em for stupidly large beverages. I don't know what all the common diameters are, but I'm sure some of those crazy litre-sized cups are probably like 5".

# ? Sep 30, 2019 09:20

Squashy Nipples: Aug 18, 2007

Steve Yun posted:

Thanks for the advice everyone. Turned out loving delicious and since this is one of the recipes from Alton�s new show maybe he took some feedback to heart cause this was way packed with flavor.

The only gently caress up was that I mistimed the eggs and they got hard boiled

Looks good!

The only really new thing from the new Good Eats Shaksuka recipe is the two step eggs, that does work! Previously I would just dump the eggs into the sauce and toss the whole thing into the oven.
Has anyone tried making his harissa?

# ? Sep 30, 2019 09:43

Bluedeanie: Jul 20, 2008; It's no longer a blue world, Max. Where could we go?

Is this air fryer any good? A coworker is selling it for $60.

https://www.bestbuy.com/site/emerald-6-5l-digital-air-fryer-black/6317699.p?skuId=6317699

# ? Sep 30, 2019 14:52

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.

I want to throw in some bacon bits with my fried rice. What's the best way to go about making bacon bits? Fry it up until crispy, throw it in a bag, go after it with a mallet?

# ? Sep 30, 2019 22:30

Human Tornada: Mar 4, 2005; I been wantin to see a honkey dance.

totalnewbie posted:

I want to throw in some bacon bits with my fried rice. What's the best way to go about making bacon bits? Fry it up until crispy, throw it in a bag, go after it with a mallet?

Once it's crispy just crumble it up with your fingers and try not to eat it all before it goes in the rice.

# ? Sep 30, 2019 22:32

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.

How do I avoid burning my fingers?

thanks!

# ? Sep 30, 2019 22:43

Bluedeanie: Jul 20, 2008; It's no longer a blue world, Max. Where could we go?

Just drain it on paper towels and let it cool down, man

# ? Sep 30, 2019 22:56

flesh dance: May 6, 2009

I don't like mine crispy enough to crumble, so I roughly cut it up with some kitchen shears. This yields pieces a lil bigger than "bits" but I prefer them that way. Whichever you do, don't suffer the mental game of trying not to eat it, just make extra :yum:

# ? Sep 30, 2019 22:58

Anne Whateley: Feb 11, 2007; i like nice words

Herb scissors before cooking

# ? Sep 30, 2019 23:07

pile of brown: Dec 31, 2004

Don't touch hot stuff with your bare hands

for your fried rice, cut up the bacon before cooking and render it in the pan, then cook your fried rice in the bacon fat with your bacon bits still in the pan

pile of brown fucked around with this message at 23:18 on Sep 30, 2019

# ? Sep 30, 2019 23:08

Bluedeanie: Jul 20, 2008; It's no longer a blue world, Max. Where could we go?

Use a cheese grater or citrus zester to grate the raw bacon into your pan, depending on how fine you want your bacon crumbles

# ? Sep 30, 2019 23:19

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.

Anne Whateley posted:

Herb scissors

huh.. I had no idea these were a thing. I guess I don't mind having been forced to try to improve my knife skills but man.. so much time could have been saved.

# ? Sep 30, 2019 23:37

spankmeister: Jun 15, 2008

I have a pair of those and they are annoying because the herbs get stuck between the blades.

# ? Sep 30, 2019 23:42

Anne Whateley: Feb 11, 2007; i like nice words

The guard is deliberately shaped with a poker-outer to poke the caught herbs out

e: https://www.amazon.com/RSVP-Blade-Scissors-Protective-SNIP/dp/B000TYKWMI

# ? Sep 30, 2019 23:47

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Squashy Nipples posted:

Looks good!

The only really new thing from the new Good Eats Shaksuka recipe is the two step eggs, that does work! Previously I would just dump the eggs into the sauce and toss the whole thing into the oven.
Has anyone tried making his harissa?

I made the harissa using Aleppo instead of Urfa. It�s delicious, and mild enough that spice weaklings didn�t complain about the heat

# ? Sep 30, 2019 23:58

Casu Marzu: Oct 20, 2008

totalnewbie posted:

huh.. I had no idea these were a thing. I guess I don't mind having been forced to try to improve my knife skills but man.. so much time could have been saved.

Koreans know what's up and use kitchen shears to cut everything up tableside

# ? Oct 1, 2019 01:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Made 3 batches, threw a part where there were no leftovers, making 3 more batches to freeze for later. 6.6 lb canned tomatoes are $3.50 at Costco and it�s enough for 3 batches!

# ? Oct 1, 2019 03:23

My Lovely Horse: Aug 21, 2010

Bluedeanie posted:

Use a cheese grater or citrus zester to grate the raw bacon into your pan, depending on how fine you want your bacon crumbles

You don't get that permeating flavour if you don't microplane your bacon

# ? Oct 1, 2019 08:35

SubG: Aug 19, 2004; It's a hard world for little things.

Crumbling bacon is obviously too complicated and divisive an issue, get some pork belly and make char sui instead.

# ? Oct 1, 2019 09:04

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

Casu Marzu posted:

Koreans know what's up and use kitchen shears to cut everything up tableside

I had to convince a friend that scissors were a normal kitchen implement for Koreans at a Korean joint one time. He wanted to cut something up and they brought scissors and he was convinced they just grabbed them from the cash register area or something.

# ? Oct 1, 2019 13:20

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

It's a pot roast kind of day, but alas, no beef is on sale. Dark meat chicken and pork shoulder are though, for 88c a lb. I'm gonna stock the freezer, but what with those proteins scratches that potroast itch?

Worst case scenario I make my bastard chicken adobo, but I want something neeewww

# ? Oct 1, 2019 15:48

Anne Whateley: Feb 11, 2007; i like nice words

Last week I made pot roast but with a pork shoulder. Go for it!

# ? Oct 1, 2019 15:54

Lawnie: Sep 6, 2006; That is my helmet
Give it back
you are a lion
^{It doesn't even fit}; Grimey Drawer

You can do some kind of braised chicken, I like chicken with 40 cloves of garlic.

# ? Oct 1, 2019 16:58

Nephzinho: Jan 25, 2008

Lawnie posted:

You can do some kind of braised chicken, I like chicken with 40 cloves of garlic.

This is one of my favorite "it is winter and my wife is away for a week" meals. So good, but you will smell like it for daaaaaaaaaays.

# ? Oct 1, 2019 17:03

BrianBoitano: Nov 15, 2006; this is fine

Posole

# ? Oct 1, 2019 17:07

totalnewbie: Nov 13, 2005; I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.

Casu Marzu posted:

Koreans know what's up and use kitchen shears to cut everything up tableside

A practice that I find incredibly strange.

SubG posted:

Crumbling bacon is obviously too complicated and divisive an issue, get some pork belly and make char sui instead.

Funny thing is, I've actually made char sui. Crumbling bacon, not so much. I honestly can't remember the last time I even bought bacon..

# ? Oct 1, 2019 17:11

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

Is this gochugaru? This seemed to be the only coarse Korean pepper option at the New Grand Mart I went to for the first time today.

# ? Oct 1, 2019 17:57

EVG: Dec 17, 2005; If I Saw It, Here's How It Happened.

pile of brown posted:

Don't touch hot stuff with your bare hands

for your fried rice, cut up the bacon before cooking and render it in the pan, then cook your fried rice in the bacon fat with your bacon bits still in the pan

This except use lap zhong (sp?) Chinese sausage.

# ? Oct 1, 2019 20:21

sterster: Jun 19, 2006; nothing; Fun Shoe

I want to make my own pulled pork Bahn Mi. I found this on the wiki http://goonswithspoons.com/w/index.php?title=Bahn_Mi_(Vietnamese_Sandwiches)&hsa=1

Curious if someone has a go to recipe for their mayo, meat & pickled veg they'd like to share before I blindly start throwing asian flavors into something.

# ? Oct 1, 2019 21:03

OBAMNA PHONE: Aug 7, 2002

Veritek83 posted:

Is this gochugaru? This seemed to be the only coarse Korean pepper option at the New Grand Mart I went to for the first time today.

this looks like fine powder, not the coarse stuff

# ? Oct 1, 2019 21:12

El Jebus: Jun 18, 2008; This avatar is paid for by "Avatars for improving Lowtax's spine by any means that doesn't result in him becoming brain dead by putting his brain into a cyborg body and/or putting him in a exosuit due to fears of the suit being hacked and crushing him during a cyberpunk future timeline" Foundation

Veritek83 posted:

Is this gochugaru? This seemed to be the only coarse Korean pepper option at the New Grand Mart I went to for the first time today.

My Korean is good enough to tell you it is literally gochugaru (고추 가루), but it isn't good enough to decipher if is actually course or powder like the package indicates.

# ? Oct 2, 2019 16:48

Casu Marzu: Oct 20, 2008

Veritek83 posted:

Is this gochugaru? This seemed to be the only coarse Korean pepper option at the New Grand Mart I went to for the first time today.

Is that an actual window in thte package on the bottom right? If so, that's the fine ground stuff for gochujang.

The flake for kimchi, etc should look like this

# ? Oct 2, 2019 17:08

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

I'm always amazed that they sell 5 pound bags of the pepper powder at the Asian market. Is there a use for that much pepper for home cooks, or are those bags more for restaurants?

# ? Oct 2, 2019 17:15

ulmont: Sep 15, 2010; IF I EVER MISS VOTING IN AN ELECTION (EVEN AMERICAN IDOL) ,OR HAVE UNPAID PARKING TICKETS, PLEASE TAKE AWAY MY FRANCHISE

Flash Gordon Ramsay posted:

I'm always amazed that they sell 5 pound bags of the pepper powder at the Asian market. Is there a use for that much pepper for home cooks, or are those bags more for restaurants?

Restaurants. A lot of chefs visit the Asian market near me.
https://www.theadvocate.com/gambit/new_orleans/news/article_b4573e9d-3ad0-5e2d-847b-235755098699.html

# ? Oct 2, 2019 18:49

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

yeah, it's powdered, but not super fine. definitely not flakes, but I'll still put it to good use. appreciate the help/translation

# ? Oct 2, 2019 19:12

poverty goat: Feb 15, 2004

If you peel the outermost layers off of a leek there's usually another inch or two of light green under there. Is this legit light green leek or no?

# ? Oct 2, 2019 19:17

Casu Marzu: Oct 20, 2008

Flash Gordon Ramsay posted:

I'm always amazed that they sell 5 pound bags of the pepper powder at the Asian market. Is there a use for that much pepper for home cooks, or are those bags more for restaurants?

Gochugaru is mild AF so you can add buttloads and not really regret it later. If you make kimchi as well as cook with it frequently, you'll burn through a bag pretty quickly.

# ? Oct 2, 2019 20:36

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# ? May 23, 2024 12:55

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Go chu Gary (thanks iPhone autocorrect) comes in �regular� and �hot,� and often times doesn�t label which one it is in English on the bag

# ? Oct 2, 2019 20:37

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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