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Same price as buying a same size box of knox anywhere else I shop. If it screws up my oil that'll be the bigger expense since its peanut. But W/E its science time.
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Dec 6, 2019 22:25
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Sextro posted:Going to try the gelatin oil cleaning trick, but for some reason the grocery I shop at most of the time doesn't carry any gelatin just Bakol vegan stuff. Anyone try using this?
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Dec 7, 2019 01:52
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There's sugar in bakol as the 1st ingredient  not sure how bad that is, it wouldn't be able to dissolve in oil so no biggie?
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Dec 7, 2019 01:58
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So after letting it set overnight https://www.amazon.com/Bakol-Jel-De...HY2QG6J5HD6Y1P9 this stuff turned the entire batch of oil into weird chicken scented jel. Guess I'll try agar next.
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Dec 7, 2019 23:10
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I'm thinking about asking for a sausage grinder/stuffer attachment for my KitchenAid for Christmas. How steep is the learning curve/PITA factor for this kind of thing, especially for one person to operate? And can I make cured sausage without any additional equipment? I'm otherwise pretty competent in the kitchen but don't want some gadget taking up space I'll never feel like using.
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Dec 8, 2019 00:49
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Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement.
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Dec 8, 2019 18:52
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DildenAnders posted:Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement. Dill Capers Olives
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Dec 8, 2019 18:57
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Green apple and onion
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Dec 8, 2019 18:59
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green onion, sesame oil and kewpie and then shoving it into an onigiri
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Dec 8, 2019 22:16
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Anyone have a recommendation for preparing pork belly? I got some good recommendations from Grand Fromage in the Japanese cooking thread but I figured I'd ask here too. If it matters the belly came pre sliced.
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Dec 8, 2019 23:54
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DildenAnders posted:Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement. First, not to patronize you, but the solid white tuna is definitely worth the extra cost. From there, I like to add harissa, minced onion, and capers. I'm trying to copy a Libyan-style tuna fish, written about movingly here.
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Dec 9, 2019 00:25
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DildenAnders posted:Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement. Take your recipe, add some chopped walnuts or pecan, sesame oil, a pinch of sugar, rice vinegar and some cilantro. Lose the Mayo, use sesame and some soybean oil instead. Top with green onion slices
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Dec 9, 2019 00:56
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vulturesrow posted:Anyone have a recommendation for preparing pork belly? I got some good recommendations from Grand Fromage in the Japanese cooking thread but I figured I'd ask here too. If it matters the belly came pre sliced. I suppose that depends on what your doing with it. I usually use my pork belly for ramen. It's done via a 16 hr sous vide cook. I can write up the recipe if you are interested. Other than that you could make chicharrones if you have a decent fat/meat ratio.
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Dec 9, 2019 01:52
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sterster posted:I suppose that depends on what your doing with it. I usually use my pork belly for ramen. It's done via a 16 hr sous vide cook. I can write up the recipe if you are interested. Other than that you could make chicharrones if you have a decent fat/meat ratio. No not right now. Maybe in the future for sure. I'm trying to make it more of a main dish. I was thinking about char siu actually as a strong possibility.
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Dec 9, 2019 02:34
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DildenAnders posted:Anyone have good ideas for sprucing up canned tuna? I usually add a chopped onion, half a lemon, garlic salt, soy sauce, some good brown mustard, a bit of hot sauce and lots of mayo, and it turns out really good, but there is always room for improvement. I use shallots, celery, lemon, mustard, mayo and a hefty glug of fish sauce. but now I'm curious about these options using sesame oil
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Dec 9, 2019 03:01
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The recipe my favorite bagel shop uses is just salt, pepper, white pepper, duke's mayo, carrots, and celery. When I do it at home I tend to follow the same recipe and will only really introduce new flavors via tweeking homemade mayo.
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Dec 9, 2019 03:22
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Cajun cooking question! I followed this recipe to attempt to make eteouffee (mostly, I cooked the shrimp separately and just put it on top when I served it so I can just quick cook up some shrimp anew when I eat leftovers and not worry about over cooking the shrimp when reheating). It's... bland. It could be older spices just lacking their flavor, it could be that I underseasoned at the end but for people familiar with cajun cooking is there anything lacking in this recipe?
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Dec 9, 2019 05:49
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Re: Food Processors Older and cheaper kitchen appliances use acrylic as their clear plastic. They will crack over the years in the dishwasher. Newer and higher end kitchen appliances use Tritan, which is dishwasher proof. Breville appliances and newer Vitamixes/Kitchen-Aids/Cuisinarts use tritan. Look up product descriptions if you wanna be able to machine wash your junk Steve Yun fucked around with this message at 06:07 on Dec 9, 2019 |
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Dec 9, 2019 06:05
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Looks like the right types of flavors but nowhere near enough of them to me.
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Dec 9, 2019 06:05
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Lots of good suggestions. I'll have to try capers. Would a normal supermarket sell fish/oyster sauce or would I have to go to a fancy one for that?
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Dec 9, 2019 06:24
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DildenAnders posted:Lots of good suggestions. I'll have to try capers. Would a normal supermarket sell fish/oyster sauce or would I have to go to a fancy one for that? These days you can get it at most supermarkets, but you might only have one or two options. And some goons are very particular about their brand of fish sauce! I usually buy a big bottle at Kam Man, and it lasts me for a year or so, I don't really go through it that fast. I feel like Oyster sauce is a little more common?
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Dec 9, 2019 10:09
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Mr. Wiggles posted:Thank goodness for tater mits! Pickling is always a good answer. Haven't tried celery, but pickled carrots are good in a weird way.
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Dec 9, 2019 16:31
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Liquid Communism posted:Pickling is always a good answer. Haven't tried celery, but pickled carrots are good in a weird way. Pickled carrots are just plain good 
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Dec 9, 2019 17:02
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I need suggestions for something tasty, easy, and requiring very little chopping/dicing/dexterity as I have one arm in a cast for the next week. Bonus points for stuff I can make big batches of to minimize the amount of dishes I have to wash.
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Dec 9, 2019 17:25
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Off arm or primary?
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Dec 9, 2019 17:40
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toplitzin posted:Off arm or primary? Off arm, but it's my wrist to my bicep so it's hard to hold food stable like for dicing/cutting. It's also wrapped around my palm so I gotta keep it clean.
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Dec 9, 2019 17:45
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TofuDiva posted:Pickled carrots are just plain good Yeah. I like doing a rice vinegar quick pickle with sliced cucumbers and shredded carrots and onions.
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Dec 9, 2019 17:47
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Annath posted:Off arm, but it's my wrist to my bicep so it's hard to hold food stable like for dicing/cutting. Ouch. Sorry you're having to deal with that. Chili comes to mind, or rice/barley with the protein and veggies of your choice, or noodles/dumplings if you like them. Some groceries do have frozen pre-chopped onions, so that might help if you want to make soup. Frozen onions are not nearly as good as fresh, but they'll do in a pinch. When I had a shoulder injury years ago I would occasionally make a one-pot dish using whole small onions, loads of baby carrots and whole fingerling potatoes, frozen peas, and pre-cut stewing beef, with whatever other veggies and herbs happened to be available that day.
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Dec 9, 2019 18:24
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Annath posted:Off arm, but it's my wrist to my bicep so it's hard to hold food stable like for dicing/cutting. Chole masala. Make a big batch, eat it with rice or bread. Bit of yogurt and lemon juice. Filling and delicious! https://www.cookwithmanali.com/punjabi-chole-chickpeas-curry/ I also just ate this for lunch
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Dec 9, 2019 20:58
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TofuDiva posted:Ouch. Sorry you're having to deal with that. Thanks! I picked up some pre diced veggies and stew beef and threw them in the slow cooker with some beer and Worcestershire sauce, so hopefully it turns out well!
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Dec 9, 2019 21:16
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What are y’all’s favorite trashy appetizer or potluck dishes? Like, on the level of little smokies, pigs in a blanket, cheese balls, biscuit dough pizza knots, etc. We’ve done classier recipes for game nights before but the trashy stuff is always more popular.
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Dec 9, 2019 22:05
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I love me some fuckin queso or french onion dip
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Dec 9, 2019 22:08
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Def Lil Smokies or those meatballs in grape jelly barbecue.
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Dec 9, 2019 22:13
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5-7 layer dip
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Dec 9, 2019 22:16
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Port wine cheese
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Dec 9, 2019 22:17
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Wings of the buffalo
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Dec 9, 2019 22:21
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Annath posted:Thanks! I picked up some pre diced veggies and stew beef and threw them in the slow cooker with some beer and Worcestershire sauce, so hopefully it turns out well! Sounds great, I'm sure it will!
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Dec 9, 2019 22:21
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I will HAM on some pigs in a blanket
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Dec 9, 2019 22:24
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Annath posted:I need suggestions for something tasty, easy, and requiring very little chopping/dicing/dexterity as I have one arm in a cast for the next week. Any type of blended soup comes to mind. Assuming you've mastered cracking eggs one handed: eggs + pre-diced/shredded ingredients. bartlebee posted:What are y’all’s favorite trashy appetizer or potluck dishes? Like, on the level of little smokies, pigs in a blanket, cheese balls, biscuit dough pizza knots, etc. We’ve done classier recipes for game nights before but the trashy stuff is always more popular. Beer cheese soup. Pizza sliders. Deviled eggs with bacon. Back when I was a broke grad student, home made hard candy was always a hit because people who've never made it have typically never had it before. (Bonus points for mixed, complementary flavors like vanilla and orange.)
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Dec 9, 2019 22:25
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Cheese dip with some tortilla chips. I This is titled 'Epic Cheese Dip' in my recipe folder. Ingredients: 1 large block Velvita cheese 1 small green bell pepper 1 small white onion 2 cans Rotell (1 mild & 1 hot) Drained 1 packet taco seasoning 1 lb hamburger meat 2 bags tortilla chips Directions: Cube Velvita and put in crock pot. Turn crock pot on high until cheese melts and then reduce temperature to low. While you are waiting for the cheese to melt, dice up the bell pepper and onion. Brown hamburger meat. Add diced veggies and allow to cook. Now add the taco seasoning and follow the directions for it. Strain any excess liquid. Set mixture aside. Once the cheese has melted stir in strained Rotell and meat/veggie mix. Enjoy!
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Dec 9, 2019 23:04
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