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Casu Marzu posted:Edit: you could do Joel Robuchons pommes puree where it's like a pound of potatoes and a half pound of butter mixed together. Absolutely do this
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Oct 25, 2019 19:40
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Recently came into possession of a homemade mead that a friend of my husband made. It's a bit stronger than I like to drink straight, so any suggestions on things to mix it with/other things to do with it? The friend said he made it from honey and cherries, if that helps.
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Oct 26, 2019 05:24
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Seltzer only to start. Give it a chance to shine on its own. If a couple ratios of that doesn't suit you, try other things that are pretty one-noted so you don't cover the honey. Apple juice + whiskey (to balance sweetness) diluted with water just to your preference could work. La Croix could work too.
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Oct 26, 2019 05:41
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Or just water. It works for whisky.
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Oct 26, 2019 11:29
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There's this sandwich shop I frequent that has a lemon and chive mayonnaise that I want to replicate but can't figure it out. It is not like normal mayonnaise, it is a fluffy and smooth emulsion like Lebanese toum, but not garlicy. It is also not green, and just looks like toum Pretty sure I am not going to get an emulsion happening with just lemon juice and some kind of chive oil, what could they be doing to make this? Edit: the bloke who runs the shop is Greek if that part of the Mediterranean has something along those lines that I am not familiar with
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Oct 26, 2019 13:29
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Squashy Nipples posted:I want to like this, because it seems like a Southern lad like Alton Brown should know a thing or two about cornbread. He makes it from scratch, but I just use a can and then usually eat the rest out of the can while I'm cooking because I'm a garbage human e: here's his recipe https://altonbrown.com/creamed-corn-recipe/
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Oct 26, 2019 16:24
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Big Willy Style posted:There's this sandwich shop I frequent that has a lemon and chive mayonnaise that I want to replicate but can't figure it out. It is not like normal mayonnaise, it is a fluffy and smooth emulsion like Lebanese toum, but not garlicy. It is also not green, and just looks like toum I would try this: https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html It's pronouncedly garlicky and lemony and gets fluffier the more you blend it. Add before the blend a couple chopped up white ends of scallions, if you're determined to keep it from being green E: or this https://www.greekboston.com/food/mayonnaise-recipe/ which is maybe what he makes. It even calls for herbs of your choosing.
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Oct 26, 2019 16:36
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I've got a bunch of friends coming over tomorrow to all carve jack-o-lanterns and am looking for a good batch drink. We'll be outside, and it should be mid 60s-low 70s, so not sure it will really be mulled wine weather, but something "festive" would be ideal. Any suggestions for a batch cocktail/punch? Edit: Looking to serve 8-10
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Oct 26, 2019 19:36
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A Gatorade cooler full of Manhattan is always a good choice
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Oct 26, 2019 20:44
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Manhattan if you like bitter as mentioned above. I've done the standard daquiri recipe in bulk and it works nice also. Mint Juleps aren't hard to make a lot of if you buy a big bag of crushed ice.
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Oct 26, 2019 22:12
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Looking for a recommendation for a quite large pot. I need something around 10g. I'm using it on a big stand burner to make jambalaya on for tailgates and I want to get something that I can also fry a turkey with later if I wish. Reading around on the cheapest ones on amazon they are all Aluminum 1mm thick single ply etc and everyone has issues with the bottoms burning etc. I didn't immediately see a larger pot with a heavier bottom so figure I'd ask here before digging further. Cheap(er) would be nice but not if it's total crap. This won't see much use so it doesn't need to be like Le Creuset quality+price.
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Oct 26, 2019 22:14
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1. I’ve become a big fan of making limoncello and other citrus infused vodka liqueurs... 2. My wife really likes amaretto. These two facts have led me to the idea that I might try to make a batch of amaretto, but all of the recipes I can find online suggest mixing vodka and almond extract, which strikes me as not quite the thing. Has anyone got any ideas how I can take almond and vodka and get amaretto?
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Oct 26, 2019 22:15
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Scientastic posted:1. I’ve become a big fan of making limoncello and other citrus infused vodka liqueurs... I've made other liquers, not amaretto, but I'd probably just start here: https://www.seriouseats.com/recipes/2012/04/diy-amaretto-homemade-almond-liqueur-recipe.html Seems like it might be more trouble than worth given the price of amaretto (in the USA at least).
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Oct 26, 2019 22:17
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Doom Rooster posted:I've got a bunch of friends coming over tomorrow to all carve jack-o-lanterns and am looking for a good batch drink. We'll be outside, and it should be mid 60s-low 70s, so not sure it will really be mulled wine weather, but something "festive" would be ideal. Cider!
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Oct 26, 2019 23:07
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That Works posted:Seems like it might be more trouble than worth given the price of amaretto (in the USA at least). No, that’s perfect, that’s exactly what I want, thanks!
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Oct 26, 2019 23:26
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Two questions – how easy is it to lacto-ferment fruits and vegetables (peppers, garlic, citrus) using old, active culture brine with little to no salt? Is it easy to mess up? Any suggestions for amounts of old brine vs. fresh water / other liquids? I have several active cultures going, but they're all pretty salty. Second – any recommendations for a fermentation bible? I'm looking for a book or website that goes deep into the process and mechanics of it, not just a book of recipes. Is there a thread for it as a general topic? I know there are threads that touch on it (ie. the brewing thread). kedo fucked around with this message at 00:12 on Oct 27, 2019 |
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Oct 26, 2019 23:46
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Check out It's Alive on the bon appetit channel if you haven't already.
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Oct 27, 2019 01:04
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That Works posted:Looking for a recommendation for a quite large pot. I need something around 10g.
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Oct 27, 2019 02:26
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kedo posted:Two questions – how easy is it to lacto-ferment fruits and vegetables (peppers, garlic, citrus) using old, active culture brine with little to no salt? Is it easy to mess up? Any suggestions for amounts of old brine vs. fresh water / other liquids? I have several active cultures going, but they're all pretty salty. 1) the salt in lactofermentation is important to prevent unwanted bacteria from growing. Without salt your lacto culture will work and grow, but so will other stuff. 2) the noma guide to fermentation is a good source of info for lactofermentation and vinegar and kombucha and whatever else it covers. It's the book that taught me why you have to use salt in lactoferments! I don't know of a book that talks in depth about every type of fermentation. That would be a big book. E: I guess fermentation is generally broken down into 3 categories: lacto, acetic, and ethyl alcohol. The noma guide covers the first two, and not ethyl, IIRC. fart store fucked around with this message at 02:52 on Oct 27, 2019 |
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Oct 27, 2019 02:47
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Am I a monster if I try to cook brussel sprouts in a pan on the stove? My oven isn't entirely reliable and I have some sprouts I need to cook soon, but I've only ever heard of people oven-roasting them.
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Oct 27, 2019 05:47
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I really enjoy them steamed with some salt, pepper, butter and lemon. Just make sure not to overcook. I've even done this in the microwave instead of a steamer basket for a quick snack  e: if I misread and you're asking about "dry" stovetop cooking techniques, I dunno. I'd be curious to find out!
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Oct 27, 2019 06:25
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If I set out to cook brussels sprouts on the stove I'd probably start by shaving them thinly. On a microplane, ideally. They'd probably be delicious stir-fried with a sauce of white miso, fish sauce, lemon juice and a little sambal oelek.
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Oct 27, 2019 07:41
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C-Euro posted:Am I a monster if I try to cook brussel sprouts in a pan on the stove? My oven isn't entirely reliable and I have some sprouts I need to cook soon, but I've only ever heard of people oven-roasting them. I've made these: https://iheartumami.com/stir-fried-thai-brussels-sprouts/ If your goal is just to use them up with minimum fuss, there's also this slaw: https://www.chefsteps.com/activities/a-zesty-brussels-slaw-you-can-whip-up-in-a-flash
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Oct 27, 2019 07:58
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It's fine to cook them in a pan, either blanch them a bit first or just start with a lower heat than normal
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Oct 27, 2019 09:11
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Or slice them in half and put them in a pan cut side down, with a little olive oil to roast low on the stovetop. Cover the pan at first if they are large. Move them around and turn them over when the cut side is brown, until they're as tender as you want them to be. (Add garlic, lemon, teriyaki sauce or other seasonings as you wish.)
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Oct 27, 2019 19:50
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I pretty regularly slice brussel sprouts in half, then slice those halves into 2-3mm thick slices. I'll occasionally cut off any big stem peices. Then I'll just saute with whatever typical sauteed veggie techniques you want to use. I'm lazy and boring so I end up with salt & pepper with lemon at the end, but it always ends up really good when I have enough patience to develop some caramelization.
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Oct 27, 2019 21:00
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I have my own apartment now and I have a hodge podge of old mismatched pots and pans. Time for new. Whats the best nonstick set for..eh...$200? Flying blind here.
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Oct 28, 2019 01:39
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Honest answer, do you have a restaurant supply store near you? If so, go there and get what you need. Better quality, you can pick and choose, and probably cheaper.
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Oct 28, 2019 02:00
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Club Aluminum Ebay
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Oct 28, 2019 02:44
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Get on webstaurantstore.com and get you some Matfer Bourgeat carbon steel pans.
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Oct 28, 2019 03:08
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Chinatown posted:I have my own apartment now and I have a hodge podge of old mismatched pots and pans. Time for new. you really only need one non-stick pan for like eggs and such. don't get non-stick pots.
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Oct 28, 2019 03:56
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Chinatown posted:I have my own apartment now and I have a hodge podge of old mismatched pots and pans. Time for new. You might also consider cast iron ware, which behaves like nonstick if you keep it properly seasoned. Not everybody likes it, but if you take to it, it's really good stuff. I bought a set more decades ago than I'd care to admit, and it still looks and works like new even though it has seen daily use for all that time.
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Oct 28, 2019 05:15
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I have an old Wagner Ware cast iron that I love. Otherwise its Ikea and Target stuff. :{ There's a restaurant supply place near me thats open to the public. I'll check that out. Thanks.
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Oct 28, 2019 06:27
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TofuDiva posted:You might also consider cast iron ware, which behaves like nonstick if you keep it properly seasoned. Not everybody likes it, but if you take to it, it's really good stuff. Well, you need a couple of cast iron pans but I certainly wouldn't have everything be cast iron. It's heavy af and requires maintenance. It's also less suitable for acidic cooks like tomato sauce and whatnot. Get a good cast iron skillet and Dutch oven, get a non stick frying pan, and get thick bottom stainless everything else.
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Oct 28, 2019 11:17
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Also Ikea's more fancy pans are pretty good.
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Oct 28, 2019 11:18
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spankmeister posted:. This tbh and I'd modify it to an enamel Dutch oven and that's my exact set up that I don't see changing.
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Oct 28, 2019 13:38
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Definitely don't get nonstick everything. You basically just need one or two non-stick skillets for eggs. Otherwise, you should get an enamel cast-iron Dutch oven, and some stainless pots/pans. A high sided pan, a small/larger sautee pan, a couple different sized pots, and maybe a big stock pot is probably all you'll need for quite some time. Maybe a carbon steel wok (you'll need a wok ring) if you're into that sort of thing.
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Oct 28, 2019 16:11
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95% of my cooking is done in one of: 12" cast iron skillet, 10" stainless steel skillet, 10" nonstick, 2 quart copper sauce pot, 6 quart enameled dutch oven. And then i guess the one random 10+ year old 2 quart pot I boil water in for pasta? Yeah, I've got a lot of other random stuff, but if you're starting out a kitchen those are going to be your workhorses and you shouldn't bother with any kind of 10 piece set you really only need 1-2 from.
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Oct 28, 2019 16:37
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The only "set" of cooking equipment you should ever buy are measuring spoons and those 3 packs of Kuhn peelers, everything else, no exceptions don't post exceptions is an excuse to sell you poo poo you don't need to jack up the total.
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Oct 28, 2019 17:59
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pile of brown posted:The only "set" of cooking equipment you should ever buy are measuring spoons and those 3 packs of Kuhn peelers, everything else, no exceptions don't post exceptions is an excuse to sell you poo poo you don't need to jack up the total. I kind of like getting ten worthless "steak" knives to go with my three sizes of santoku and a filet knife that's too short to filet anything bigger than a sardine. Thats why I always buy knife blocks!
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Oct 28, 2019 19:20
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